Food Drinks Research Articles

Application of Participatory Concept in Minimizing Food Packaging Waste (FPW) in Manufacturing Firms

All the industrialized countries lately focus on the need for the best solutions for the reduction of food waste at the various stages of the supply chain by conducting the participatory concept. It is a solution and stakeholder-oriented concept providing information on how to analyze the status quo identification of organization-specific problems and with the involvement of relevant stakeholders, develop solutions in the processes along the food value chain. The objective of this study is to present a participatory (five-phase) concept to diminish FPW in manufacturing firms. This concept is adapted to the continuous improvement (PDCA cycle) applied in Total Quality Management (TQM), which involves a participatory approach where workers and stakeholders are collaborated to detect causes for inefficiency and advance measures to counteract FPW in the Healthy Food Drink powder Manufacturing firm. The research was conducted by analyzing the data related to FPW such as Aluminum Wrappers (AlWs), Bag in Boxes (BIBs), and Plastic Bottles (PBs) using Microsoft Excel and Power BI software. Also, it paid attention to related operational and supporting processes within the organization and the behavior of the staff to get an impression of the working atmosphere and attitudes of staff. The analysis was done as a comparison with the collected FPW data for 2 months before and after developing, and implementing upgraded, targeted management practices. This analysis provided the basis for the developmental framework with the focus of increasing the effectiveness of FPW management practices by assessing the structure and selecting the best waste management methodologies for FPW. According to the analyzed data, the total wastage of AlWs, BIBs, and PBs showed 5.81%, 1.82% and 1.96% respectively. With the participatory concept, the organizational weaknesses which caused the occurrence of FPW were identified, and developmental measures were implemented to obtain significant reductions of waste of Alws, BIBs, and PBs up to 2.06%, 0% and 0.43% consequently. Counteractive measures, such as join in workforces into the developing and implementing waste reduction measures, workforce training, scheduled preventive maintenance on machines, utilization of removable ink-to-print date codes, efficient demand planning and accurate demand forecasting, enhance workforce motivation and commitment, establishing trust among all employees and proper communication flows within departments which influencing the occurrence of FPW have been proposed to avoid losses. It affirms that the participatory concept either contributes to reducing FPW or enhancing resource efficiency in the food industry, as this would enable companies to benefit economically. 
 Keywords: Food packaging waste, Participatory concept, Continuous improvement, Integration, Resource efficiency

Phytochemical and Heavy Metal Screening of Fura da Nono, Ciklavit®, Katoka Mixtures®, and Yoyo Bitters®

Background: Evaluation of the phytochemicals and heavy metals contained in four commonly consumed beverage and herbal products in Nigeria, was investigated. This was to ascertain the health benefits as well as potential for toxicity that may be associated with the consumption of these products. Methods: The samples studied are Fura da Nono, Ciklavit®, Katoka Mixtures® and Yoyo Bitters®. The phytochemical screening of each product was done using standard procedures. The heavy metals screening was done using Agilent®720 Inductively Coupled Plasma -Optical Emission Spectroscopy machine (ICP-OES). The Hazard quotient and Index were assessed using appropriate equations in line with United States Environmental ProtectionAgency (USEPA). Results: All phytochemicals tested were found in Fura da Nono except Steroids and Terpenoids.Also, all the tested phytochemicals were detected in Ciklavit® except Alkaloids and Phlobatannins. Both Katoka Mixtures® and Yoyo Bitters® contained all other phytochemicals except Phlobatannins. Quantitatively, Fura da Nono was high in Cardiac glycosides, and Ciklavit® was found to be high in Flavonoid content. Both Katoka Mixtures® and Yoyo Bitters® are high in Phenols. The results of the heavy metal analysis revealed different concentrations (ppm) of arsenic, mercury, lead, cadmium, zinc, manganese, copper and nickel in the four products. Arsenic was not detected only in Fura da Nono. The heavy metal concentrations obtained were all within WHO maximum permissible limits. Further analysis for potential non-carcinogenic health risk using Hazard quotient on each of the four toxic heavy metals (arsenic, mercury, lead and cadmium) and Hazard Index (HI) on the same toxic heavy metals revealed that by the United States Environmental ProtectionAgency (USEPA) threshold value of HI ≤1, Yoyo Bitters® (0.4684) and Ciklavit® (0.7870) had the lower and safer values for combined heavy metal risk while Katoka Mixtures® (0.9908) and Fura da Nono (1.4144) had the highest. Conclusion: The phytochemical screening of the investigated products showed that the commonly consumed food drink and herbal products, are rich in phytochemicals. Even though the heavy metal screening indicates a fairly positive safety margin for three of the products. Caution should therefore be exercised in the use of these products.

Analysis of Comparative Advantages and Shifts Share in Economic Sectors: Empirical Study in Wajo Regency, Indonesia

The aims of this research are: (1) to analyze the growth classification of economic sectors in the Wajo Regency 2011-2015; (2) to analyze the basic sector of the economy in the Wajo Regency 2011-2015; (3) to analyze the share and shifts in the economy sector Wajo Regency 2011-2015. This study uses secondary data obtained from BPS-Statistics South Sulawesi Province, BPS-Statistics Wajo, and the Department of Planning and Regional Development Wajo. Data were analyzed using Klassen Typology, Location Quotient, and Shift-Share analysis. The results of this research show that: (1) Sector classified as a developed sectors in the Wajo Regency is The of Agriculture, Forestry and Fisheries, and sector mining and excavation. (2) sectors is a basic sector of Wajo Regency is the sector of Agriculture, Forestry and Fisheries, sector mining and excavation, sector Procurement Electricity and Gas, the sector of Wholesale and Retail, Car Repair, and Motorcycles, (3) The structure of the Wajo Regency 2011-2015 start forward to slide in the economic sector from primer sector to secondary sector (4). The sectors that have competitive advantages (D) in Wajo are sectors of Agriculture, Forestry and Fisheries, sector Procurement Electricity and Gas, construction sector, sectors Transportation and Warehousing, sector Provision of Accommodation and Food Drink, the Financial Services sector and the insurance sector, Real Estate sector, Service sector Corporate sector Public Administration, Defense, and Social Security Mandatory, and sector service of education.

PERANCANGAN KOMUNIKASI VISUAL KAMPANYE KESADARAN MANFAAT JAMU DI KOTA PALEMBANG

Traditional herbal medicine is often consumed by the people of Indonesia as a drink made from natural ingredients that are easy to get. But along with the development of the times and technology, traditional herbal drinks are almost forgotten because many fast food drinks are sold in stores and minimarkets. Therefore, it is very important to make efforts to campaign for the benefits of herbal medicine with the aim of preserving herbal medicine in Palembang city. This design uses a qualitative method with an AISAS approach which has 5 stages, namely Attention, Interest, Search, Action, and Share. This design resulted in a campaign in the form of a campaign concept "Sehat Bersama Jamu" which means that with jamu the body will stay healthy, the concept of symbiotic videos and poster challenges, namely providing challenges as a means of communication and efforts in approaching the target audience. Then supporting media in the form of digital posters, t-shirts, tumblers, smartphone cases, notebooks, tote bags, and stickers as media from this campaign. With this campaign, it is hoped that jamu can continue to exist among teenagers in Palembang City.

MSMEs Resilience: The Role of Religiosity, Culture, Use of Technology and Management Characteristics

The aim of this study is to test the influence of religiosity, culture, the use of technology, management characteristics mediated by the resilience of entrepreneurs to increase MSME resilience. This research is a type of quantitative research with an exploratory approach that uses SEM PLS statistical test tool to test the direct and indirect relationship influence of the variables. This research was conducted in the Malang Raya region, which consists of the city of Malang, Malang Regency and Batu City especially on Muslim businesswomen in the field of food drinks who survived during the pandemic. The results showed that the increase in the religiosity of entrepreneurs will increase the resilience of entrepreneurs and also the resilience of MSMEs. Culture values exerts a significant and positive influence on the resilience of entrepreneurs and also on the MSMEs resilience. The use of technology cannot be separated from the resilience of entrepreneurs. The influence of the use of this technology in addition to have direct impact on the resilience of entrepreneurs and also has a direct impact on MSMEs resilience. The characteristics of the management of a business have no significant effect on the resilience of entrepreneurs and also on the resilience of MSMEs. This research shows that the resilience of entrepreneurs is able to mediate the influence of religiosity on MSMEs resilience.

Factors of Airline Selection and Reflight Intention During the Pandemic/Case of Serbian Airlines Users.

The global pandemic coronavirus disease 2019 (COVID-19) has caused significant economic changes for all segments of the economy. Travel restrictions have landed several commercial airlines and significantly reduced their revenues. Safety measures are strict and very demanded, especially when it comes to food drinks and beverages served during flights. This article aims to discover the predictors that influenced the intention of the airline’s passengers to travel long-distance flights in unusual conditions of the COVID-19 pandemic and differs from current studies on airline selection and passenger loyalty because it includes changes in the behavior of employees who regularly fly medium- and long-distance flights. Requirements for passenger’s airline selection have been changed, which is why this study aimed to determine which factors influence the selection during reopening after lockdown. Determinants of food quality and safety during flights are a long-term challenge and could affect passengers’ choice of the airline they want to fly. This study was conducted during the reopening period of airlines, during the COVID-19 pandemic, on a sample of 369 Serbian passengers and employees on medium- and long-distance flights, in the period from November 20, 2020 to January 15, 2021. Regression analysis concluded that certain predictors such as food service quality and safety significantly affect the attitude, subjective norms, and perceived behavioral control (PBC) of passengers and trigger the intention that affects behaviors in the choice of the airline during the COVID-19 pandemic, especially when it comes to the flights with medium and long durations. To better interpret the effects, a path analysis was performed in the SPSS Analysis of Moment Structures (AMOS) software, version 26.00 with the aim to examine the importance and significance of causal relationships between groups of variables. The results confirmed the theory of planned behavior; that intentions are a significant mediator between the mentioned independent variables (attitudes about quality and safety of food, drinks and beverages, subjective norms, and perceived behavior control) and passenger behavior when rechoosing the same airline.

Systematic Review of Vitamin D Deficiency and COVID-19 Illness Severity

Systematic Review of Vitamin D Deficiency and COVID-19 Illness Severity

Correlation Of Cariogenic Drinking On The Prevalence Of Dental Carries In Elementary School Age Children

Dental and oral health is important for the health in general. One of the dental diseases is dental caries, dental caries is a serious health problem for school-age children because in general children like sweet drinks such as ice, milk, sweet drinks and the like. Many types of fast food drinks are sold in various places, thereby increasing children's interest in consuming these foods and beverages. Consuming cariogenic drinks with high frequency can increase the risk of caries. This study aims to determine the relationship of cariogenic drinks to the prevalence of dental caries in elementary school age children at SDN 036 Ujungberung, Bandung. This research is a quantitative analytical research with a cross-sectional. This research was conducted by conducting direct examination of children and filling out questionnaires. Sampling technique was carried out using the purposive sampling with a sample of 78 respondents. Data processing was carried out quantitatively by collecting data on the frequency of cariogenic drink consumption and caries prevalence data. The results of this study showed that the prevalence of caries was 59.0%, the frequency of consumption of cariogenic drinks was the highest percentage obtained by students with high levels of cariogenic drink consumption, namely 41.0% which stated that there was no relationship between cariogenic drink consumption and the prevalence of dental caries in elementary school-aged children at SDN 036 Ujungberung. Bandung.

A Study to Determine the Effect of Experiential Marketing on Behavioral Loyalty in Food Beverage Businesses

Hizmet işletmelerinde sunulan temel ürünün soyut olması nedeniyle müşterilerin işletmeden elde ettikleri fayda genellikle yaşadıkları deneyim ile açıklanabilir. Müşterilerin bir hizmet işletmesi ile karşılaşmalarından ayrılana kadar geçen süre içerisinde yaşadıkları deneyimi ifade etmektedir. Hizmet işletmeleri içerisinde yiyecek içecek işletmelerinin müşteri ile temasın en yoğun yaşanan işletmeler olduklarından bahsedilebilir. Bu sebeple araştırmanın amacını da ifade eden deneyimsel pazarlamanın davranışsal sadakat üzerinde etkisinin olup olmadığı sorunsalının yiyecek içecek işletmelerinde araştırılmasının uygun olacağı düşünülmüştür. Araştırma kapsamında Van ilinde faaliyet gösteren yiyecek içecek işletmelerinden hizmet satın alan müşteriler ile yüz yüze anket çalışması gerçekleştirilmiştir. Katılımcıların belirlenmesinde evrenin tam olarak bilinmemesinden dolayı bilinmeyen evrenlerde kullanılan örneklem sayısı göz önünde bulundurularak kolayda örnekleme metodu ile 400 anket dağıtılmış ve değerlendirmeye uygun 387 anket üzerinden analizler uygulanmıştır. Araştırma sonuçlarına göre deneyimsel pazarlamanın tüm alt boyutları ile davranışsal sadakat arasında pozitif yönlü ve güçlü düzeyde bir ilişki olduğu görülmüştür. Yapılan etki analizi sonucunda da deneyimsel pazarlama uygulamalarının davranışsal sadakat üzerinde %59 düzeyinde güçlü bir etkisi olduğu ortaya çıkmıştır.

Application of Response Surface Methodology to Optimize Solid-Phase Extraction of Benzoic Acid and Sorbic Acid from Food Drinks.

An experimental design was applied for the optimization of the extraction process of two preservatives, benzoic and sorbic acids (BA, SA), from food drinks. A simple, rapid, and reliable solid-phase extraction (SPE) method for the simultaneous extraction of these two preservatives and their determination by liquid chromatography with a diode array detector was considered. Box–Behnken design (BBD) was applied to both steps of the SPE process: (i) the sample percolation to ensure the retention of the totality of the acids by the silica-based C18 sorbent; (ii) the elution step to ensure desorption of the totality of the acids from the cartridge. Thus, the volume, pH, and flow rate of the sample, and the percentage of MeOH, volume, and flow rate of the elution solvent, were optimized. Sample volume and pH have a significant influence (p < 0.0001 and p = 0.0115) on the percolation yield. However, no effect was recorded for the flow rate (p > 0.05). Flow rate also has no significant effect on the elution efficiency. The proposed new solid-phase extraction method, which can be easily applied to routine monitoring of preservatives BA and SA in juice and soft drink samples, included 0.5 g of C18 sorbent, 1 mL of food drink adjusted to pH 1 and percolated at 4.5 mL min−1, and 1 mL of a solvent mixture composed of methanol/acidified water (pH = 2.6) (90:10, v/v) used in the elution step at a flow rate of 4.5 mL min−1. Validation of the SPE method and the technique of analysis were evaluated, namely, the accuracy, precision, detection, and quantification limits and linearity. Recovery percentages of benzoic and sorbic acids were above 95% with relative standard deviations lower than 1.78%. Detection and quantification limits were 0.177 and 0.592 µg mL−1, and 0.502 and 0.873 µg mL−1 for benzoic acid and sorbic acid respectively. Optimal conditions were applied to commercial fruit juices and soft drinks and a minimal matrix effect was observed. This method was compared with other SPE methods using oxidized activated carbon and multiwalled carbon nanotubes as adsorbents. The yields determined with these last two were low compared to those determined with our method.

Kebiasaan Konsumsi Kopi, Penggunaan Gadget, Stress dan Hubungannya dengan Kejadian Insomnia pada Mahasiswa

Insomnia is a condition experienced by a person who has chronic difficulty falling asleep, frequently awakening from sleep, and having a short sleep or non-restorative sleep. The aim of this study is to determine the factors associated with the incidence of insomnia in final-year students. This research is a quantitative analytic study with a Cross-Sectional Study approach. The population in this study is the number of final year students of the sports and health faculty of the Gorontalo State University for the 2021/2022 academic year as many as 834 students. The minimum sample size required in the study is 270 final-year students. Factors associated with the incidence of insomnia were assessed by Chi-Square test. The results of statistical tests showed that the habit of drinking coffee (p-value = 0.000), playing with gadgets (p-value = 0.000) and stress (p-value = 0.000) were found to have a significant relationship with the incidence of insomnia. It is recommended for students to improve a healthy lifestyle such as getting enough rest and sleep and consuming healthy and nutritious food drinks.

Current tobacco use is associated with mental morbidity and health risk behaviours among school-going adolescents in Liberia and Mauritius

ABSTRACT Background The aim of the study was to provide estimates on associations between tobacco use and mental morbidity and health risk behaviors among adolescents in Liberia and Mauritius. Methods Cross-sectional and national school health survey data were analyzed from adolescents (median age, 17 years) in Liberia and Mauritius in 2017. Results Overall, 17.8% of the students reported current tobacco use. In the final logistic regression model, current tobacco use was associated with five poor mental health indicators (loneliness, anxiety, suicidal ideation, suicide attempt, and suicide plan), and 12 health risk behaviors (current alcohol use, current cannabis use, lifetime amphetamine use, leisure-time sedentary behavior, fast food and soft drink, non-condom use, multiple sexual partners, non-birth control use, involvement in physical fighting, serious injury, and school truancy). Conclusions Interventions should include multiple comorbidities with tobacco use.

Effect of varying processing methods (optimal conditions) on chemical properties of herbal leaf tea produced from “Voi” (Syzygium nervosum) leaves

human health. Syzygium nervosum leaves contain numerous bioactive components with different functional properties. Syzygium nervosum leaves can be processed into dried tea convenient for daily consumption. This research evaluates the effect of various thermal treatments like blanching, convective drying, roasting and steeping to the anti-nutritional factors, phenolics and antioxidant capacities in the S. nervosum dried leaf tea. Raw S. nervosum leaves were treated under different conditions of blanching (100/5, 95/10, 90/15, 85/20, 80/25oC/s), convective drying (65/10, 60/12, 55/14, 50/16, 45/18oC/hrs), roasting (150/2, 145/3, 140/4, 135/5, 130/6oC/mins), and steeping (100/2, 90/3, 80/4, 70/5, 60/6oC/mins). In each processing step, samples were taken to analyze tannin content, phytate content, oxalate content, total phenolic content, diphenylpicrylhydrazyl (DPPH) free radical scavenging and Ferric reducing antioxidant power (FRAP). Results show that S. nervosum leaves should be blanched at 90/15oC/s, convective drying at 55/14oC/hrs, roasting 140/4oC/mins, steeping in hot water at 80/4oC/mins to remove anti-nutrients while preserving the highest phenolics and antioxidants in the S. nervosum dried leaf tea. Results of this research will contribute important scientific data for processors and consumers in the exploitation of this medicinal plant as a healthy food drink.

Food Consumption Frequency, Perceived Stress, and Depressive Symptoms Among Female University Students in Dubai, United Arab Emirates

BackgroundThis study assessed whether perceived stress and depressive symptoms were associated with the frequency of consumption of specific food groups among female university students.MethodsA cross-sectional study was conducted among female university students using a simple random sampling method. The response rate was 97%, with a total number of 385 participants. The associations between stress levels and most/least-consumed food groups, and between depressive symptoms levels and most/least-consumed food groups were assessed. The questionnaire included a 12-item self-administered food frequency questionnaire, Cohen's Perceived Stress Scale, and the Beck Depression Inventory-II. The study was approved by the University Ethical Committee prior to the data collection. One-way Analysis of Variance (ANOVA) and an independent-sample t-test were performed to test the equality of population means across the categories of each independent variable depending on the number of categories of the independent variable.ResultsOverall, this group of female university students fell under the mild mood disturbance category (depressive symptoms) (BDI-II) and had moderate perceived stress (PSS). Perceived stress was associated with more frequent consumption of salad/raw vegetables and cooked vegetables and less frequent consumption of cake/cookies and meat/sausage products (p &amp;lt; 0.05). Additionally, depressive symptoms were associated with less frequent consumption of fresh fruits and increased consumption of fast food/canned food and soft drinks (p &amp;lt; 0.05).ConclusionsThe data showed that stress and depression were associated with different dietary preferences, which is consistent with the distinctions between stress and depression in human behavior. Specifically, the results revealed associations between soft drinks consumption and higher depressive symptoms and between frequent consumption of salad/raw vegetables and cooked vegetables and higher perceived stress among this group of female university students.

Pengaruh Cita Rasa dan Persepsi Harga Terhadap Keputusan Pembelian Mie Ayam Yamin Gubeng Kertajaya Surabaya

ABSCTRACT&#x0D; Currently, consumers tend to sort out processed foods and fast food drinks. One of the foods that are loved by the community is Chicken Noodles, because the presentation process does not require much time, has a distinctive taste, and affordable prices for all people. Although noodles are not from Indonesia chicken noodles have become a traditional Indonesian food. This dish has spread throughout Indonesia, especially the Java region, this dish is very easy to find. Not infrequently culinary cuisine bears the name of a region in Indonesia. The purpose of this study was to analyze the effect of taste and price perception on purchasing decisions of Yamin Gubeng Kertajaya Chicken Noodles in Surabaya. This study uses the Partial Least Square (PLS) method with a sample of 66 respondents. The results showed that taste and price perception had a positive and significant effect on purchasing decisions.&#x0D; Keywords : Taste, Price Perception, Purchase Decision

Effects of Exogenous Ghrelin on Feeding, Drinking and Growth Hormone Secretion in African Ostrich Chicks

Background: Ghrelin is widely distributed in an animal’s body, playing important biological roles. In mammals, Ghrelin can stimulate food intake and weight gain, but in poultry, it inhibits food intake and drinking. We aimed to determine the effect of Ghrelin on feeding, drinking, body weight and growth hormone (GH) content of African ostrich chicks. Methods: Sixteen 40-day-old African ostrich chicks were randomly divided into four groups and injected intravenously with saline (control) or Ghrelin (10, 50 and 100 µg/kg) for 7 days. The feeding, drinking and growth hormone (GH) levels using measurement method and radioimmunoassay were determined. Result: The results show that exogenous Ghrelin increased the feed intake rate, the drinking rate and the secretion of GH in the ostriches.

Comment on Moz-Christofoletti, M.A.; Wollgast, J. Sugars, Salt, Saturated Fat and Fibre Purchased through Packaged Food and Soft Drinks in Europe 2015-2018: Are We Making Progress? Nutrients 2021, 13, 2416.

The European soft drinks industry fully supports efforts to monitor nutrition composition of food products [...].

Reply to Hodac, N.; Wittekind, A. Comment on "Moz-Christofoletti, M.A.; Wollgast, J. Sugars, Salt, Saturated Fat and Fibre Purchased through Packaged Food and Soft Drinks in Europe 2015-2018: Are We Making Progress? Nutrients 2021, 13, 2416".

We acknowledge the points raised by Hodac and Wittekind [...].

A Comparison of the Chemical Composition of Cooked Maize and Beans Left-over-water: Potentials as Food Drinks and Fertilizers

The paper highlighted the chemical characteristics of broth from cooked maize and compared them with that from cooked beans. Left-over-water from boiled maize were produced by cooking 2kg of a variety of Zea mays L. with 8kg of water. After this stage, samples of those solutions and samples of the water used for the cooking process were collected for laboratory analysis. The IonPac CS12A and IonPac AS12A analytical columns were respectively used for the separation of ammonium (NH4+), calcium (Ca2+), magnesium (Mg2+), sodium (Na+), and potassium (K+) as far as cations were concerned, and chloride (Cl) and sulfate (SO42-) in the case of anions. The measurements of pH and electric conductivity of fluids were respectively done with a pH-meter on the one hand and a conductivimetre on the other hand. Solutions from cooked maize are rich in mineral salts, particularly major macro elements (N and K) and minor macro elements (Ca, S, Mg). Concerning the third major macro element, notably the phosphorous, it is present in low amounts. The advantage of this fluid consists in its low electric conductivity. This fluid has a pH of 6.15. It is made of about 92% of water. Left-over-water from cooked maize and from cooked beans have very close chemical characteristics. In fact, these two fluids are rich in nitrogen and potassium, and mainly made of water. But, in detail, some particularities are present. The end-of cooking solutions of maize have higher amounts of sodium and chlorides, this joined with a higher electric conductivity. Concerning solutions from cooked beans, they have higher amounts of the different macro elements, and a lower electric conductivity. The recycling of end-of cooking solutions of maize must gainfully become for the nutritionists a favorable target for the future, and this due to the numerous nutrients contained. According however to the results obtained in the case of the present studies, the left-over-water from cooked maize can be gainfully use as fertilizers. Using it as manure requires an earthing-up directly after its application in other to avoid the loss of sulfur and nitrogen through gas emanation. Consuming solutions form cooked maize as herbal tea could be an excellent way to recycle the nutrients that have diffused from the seeds during the cooking process.

The Effect Of Digitalization On Culinary Msmes On Increasing Sales Turnover During Covid 19 Pandemic

This study aims to determine the effect of digital marketing and the use of the marketplace for Culinary MSMEs on increasing sales turnover during the COVID-19 pandemic. The research population is Culinary MSMEs in DKI Jakarta whose number is unknown. Determination of the number of samples by Hair et.al (2014) which is a minimum of 50 culinary traders in Jakarta by sampling using the purposive sampling method, with the following criteria: Respondents are limited to small and micro entrepreneurs (UMK) Culinary, which sell heavy/main food, snacks (snacks) and various drinks, Culinary UMK actors who have used digital marketing as a promotional tool, Culinary UMK actors who have sold on marketplaces such as Gofood, Grabfood or Tokopedia. This research is a quantitative research that aims to see the effect of the data processing method used, namely Multiple Linear Regression Analysis. The results show: 1). There is an influence of digital marketing for Culinary MSMEs on increasing sales turnover during the covid 19 pandemic, 2). There is an effect of using marketplaces on increasing sales turnover of Culinary MSMEs, 3). There is an influence of digital marketing and the use of marketplaces on increasing Simultaneous sales turnover for Culinary SMEs. The novelty of this research is that it is found that the influence of the use of the marketplace is significant in increasing sales turnover, but specifically for Culinary MSMEs (Micro entrepreneurs) it turns out that the use of this marketplace reduces the sales turnover of these culinary Micro entrepreneurs.