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Abstract Mandai is a traditional food product made from the inner skin of the cempedak fruit (Artocarpus champeden), processed using a fermentation method, and discovered by the Banjar ethnic group in Kalimantan. This article aims to review the history, development, fermentation process, derivative products, and Mandai in Banjar ethnic gastronomy, and to discuss the potential of Mandai as a tourism product. A narrative literature review was used to describe the Mandai phenomenon from various relevant sources. These results depict that Mandai is a traditional fermented food that continues to grow and has the potential to support the tourism industry in the respective region. This article is the first international review that examines Mandai from a scientific perspective. The findings of this study enrich knowledge about traditional fermented foods and serve as a guide for gastronomy and tourism professionals in Kalimantan in the future Mandai development.

Penelitian ini bertujuan untuk mengetahui perencanaan, implementasi, dan evaluasi Kurikulum Merdeka. Penelitian ini mengunakan pendekatan penelitian kualitatif deskriptif dengan informan berjumlah 6 orang yang terdiri dari Kepala Sekolah, Wakil kepala sekolah bidang kurikulum, dan guru-guru SMAIT As-Syifa Boarding School Subang. Teknik pengumpulan data melalui tiga cara, yaitu observasi, studi dokumen, dan wawancara. Teknik analisis datanya melalui tiga tahap yaitu reduksi data reduction, analisis data, dan penarikan kesimpulan. Hasil penelitian ini menunjukkan bahwa: (1) Perencanaan Kurikulum Merdeka Belajar dalam Meningkatkan Mutu Pendidikan di SMAIT As-Syifa Boarding School dilakukan beberapa perencanaan yaitu: a). Terdapat evaluasi menyeluruh terhadap kebutuhan siswa, perkembangan pendidikan, dan tuntutan dunia kerja. b). Kolaborasi antara wakil kepala sekolah, tim guru, dan pakar pendidikan. (2) Implementasi Kurikulum Merdeka Belajar Dalam Meningkatkan Mutu Pendidikan di SMAIT As-Syifa Boarding School dilakukan dengan cara: a). Melibatkan pelatihan dan dukungan kepada guru dalam merancang dan melaksanakan pembelajaran inovatif dan relevan. b).Guru didorong untuk menggunakan metode pembelajaran yang aktif, kolaboratif, dan kontekstual. (3) Evaluasi Kurikulum Merdeka Belajar Dalam Meningkatkan Mutu Pendidikan di SMAIT As-Syifa Boarding School dilakukan dengan cara: a). Berkelanjutan dan holistik, b). Evaluasi dampak kurikulum, c) Evaluasi Pengembangan Profesional Guru, d) Evaluasi metode pembelajaran inovatif, peningkatan kompetensi guru, penguasaan materi, keterlibatan siswa dalam pembelajaran serta evaluasi dampak program Merdeka Belajar yang sudah diimplementasikan secara berkelanjutan.

The aim of the study was to describe the process of implementing the tahfidz 30 jus program which was carried out at the Tahfidz Madani Rokan Hulu Riau Public Junior High School. Qualitative research methods with an analytical study approach. Data collection techniques by interviewing 1 principal, 4 teachers, and 4 students, documentation, and observation. Data analysis with reduction, data display, and conclusion. Data validity technique with source and technique triangulation. The results showed: (1) planning the tahfidz program by determining the tahfidz daily program. (2) implementing the tahfidz program with selection, reading, and memorizing tests before entering school. (3) the aim of the tahini program, first is that students can memorize the Al-Qur'an according to the provisions. The second purpose of educators is to monitor and assess students' memorization. The three objectives of the principal are to supervise the implementation of tahfidz in schools. (4) the tahfidz program through the implementation of memorizing deposits, the amount of the deposit, as well as the implementation of Al-Qur'an memorization tests.

Planning the development of food-related tourist destinations often ignores the expectations of tourists themselves. This phenomenon almost occurs in various regions in Indonesia, especially in Balikpapan City. The purpose of this study is to analyze the planning of gastronomic tourism destinations from the tourists' perspective. This research was conducted using a descriptive survey method to determine the expectations of tourists visiting Manggar Beach in Balikpapan City regarding the gastronomic aspect. Data collection was carried out in April–June 2022 using an online questionnaire (google form), which was distributed to 117 respondents. The results of data collection were analyzed using SPSS 21.0 descriptively (frequency, arithmetic mean, and standard deviation). The scale of validity and reliability was measured. Research findings show that the gastronomy offered by culinary centers is less varied, most 76.9% of visitors have the habit of bringing raw food ingredients and cooking independently, 15.4% brought food and beverages from home, and 7.7% bought those available at culinary centers. Most of the visitors rated the satisfaction variable indicator in the unfavorable category, the lowest average value was Y2 (x? = 1.82, SD= 0.38) and the highest mean Y8 (x? = 2.50, SD = 0.76). Keywords: gastronomy; gastro tourism; destination planning; tourist expectations.