The purpose of this research is to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole grain flour and to discover the public acceptability to the Brownies using 100% whole wheat flour. The research is using Experimental Research. The research is using a descriptive statistical analysis method that is used to analyze data in ways that describe or depict the data that has been collected. The results showed that the average yield of the Brownies using 100% whole grain flour is higher than Brownies with wheat flour. On the basis of these results, it can be concluded that people prefer like Brownies using whole grain flour instead of Brownies using wheat flour.

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In general, the view of a housewife about entrepreneurial activities is one of the activities that can be done to increase family income and fill spare time. This entrepreneurial activity needs training and assistance. This was done because of lack of knowledge and benefits that can be received by these mothers. Megono Rolls can be an alternative business activity that can be carried out by these mothers in order to preserve the traditional food typical of Pekalongan. The focus of this research is the process of empowering women through training and assistance in making a good Megono Rolls, so that PKK women can have activities that produce and help the economy in the area. Data collection techniques used in this study were observation, interviews and documentation. The data obtained were analyzed using data analysis techniques. The results of the study stated that the process of empowering PKK mothers through the skills training in making Megono Rolls by prescribing and teaching the manufacture of Megono Rolls correctly and hygiene and training on the use of appropriate materials and tools until the manufacturing process will produce good products. So that the results of this Megonon Rolls will become better known and even re-popular as a traditional Pekalongan food.

Food or culinary is an identity or reflects the culture of a nation. Indonesia is famous for a variety of popular traditional foods for local tourists who are Indonesians and tourists from abroad. The Lebaran ketupat tradition has become an inseparable part of the life of Indonesian society. Although it is not known when the Kupatan tradition became the Eid tradition in Indonesia, it is a tradition that has become a culture from one generation to the next. Both rural and urban communities hold a Kupatan Eid event to mark the end of fasting and entering the next new life. This study aimed to determine the essential ingredients, spices, and processing of Ketupat food to analyze the types of ketupat popular and consumed by the people of Jakarta. This research is qualitative research with descriptive methods. Descriptive qualitative research describes the philosophy of the ketupat, the history and meaning of the word ketupat and the type of ketupat that is most popular and consumed by the public. This research was conducted in Jakarta because this location is one area with a community that can represent major cities in Indonesia. In qualitative research, data collection is carried out in natural settings (natural conditions in Jakarta), primary data sources, and data collection techniques are mainly participant observation, in-depth interview, documentation and combination/triangulation in the people of Jakarta. Ingredients for making Ketupat: rice, water, salt, pandan leaves and skin or ketupat shells. It turns out that there are many types of ketupat in Indonesia and the most popular types of ketupat that the people of Jakarta consume are ketupat bawang and ketupat pasar because they are easy to make. The portions are suitable as a substitute for rice.

Research aims to measure the quality of service, and to measure customer satisfaction with the service Travel Bureau (BPW). It can thus be identified variable service according to the needs and expectations of customers as well as the variables that need improvement. Samples taken in this research were customers coming to the BPW office, with a sample size of 110 customers by random sampling of 50 customers. Method of analysis used was Importance-Performance Analysis.