Vol.3, No.1 (2026): February 2026

Articles

• Jamu Pawukon as a sustainable gastronomy product: Calendar-based herbal knowledge from Javanese manuscripts

  Setyo Prasiyono Nugroho, Clara Linkasari, Fian Damasdino, Nikasius Jonet Sinangjoyo, Sharina Osman, Yedna Istiraharsi

  1-16

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• Traditional culinary heritage as a gastronomic tourism product related in Sumbu Filosofi at Yogyakarta

  Hermawan Prasetyanto, Kiki Gumelar, Setyo Prasiyono Nugroho, Muhammad Najib Seth, Heni Susilowati, Amin Tohari

  17-30

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• Leadership, climate, and satisfaction: A behavioural approach to teacher retention

  Yoana Francisca Novia Dhamayanti, Martinus Parnawa Putranta

  31-44

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• Influence analysis characteristics businessman, development human resources, and competence on the performance of Upanat sandal business actors in the Borobudur Area Magelang

  Sri Kussujaniatun, Anis Siti Hartati

  45-53

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• Bibliometric analysis of social entrepreneurship: trends, themes, and future directions

  Karim Azizi, Muhamad Zulkiflee Osman, Stefanus Rumangkit, Yan Aditiya Pratama

  54-63

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