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Sumba Kitchen offers a variety of food menus. Not just local specialty food. There is also a menu of Indonesian food such as meatballs, rawon, fried noodles and processed sea fish. There are also western dishes such as pizza, burgers and spaghetti. So for those of you who find it difficult or afraid to enjoy new dishes, you can choose Indonesian and Western menus which are already familiar to your tongue, this could be a solution. Another interesting thing apart from opening a restaurant and cafe, the owner of Dapur Sumba also opened a bakery called Galaxy Bakeries. So for tourists who want to buy snacks to snack on while traveling or who intend to buy souvenirs for people at home, you can buy them here. Dapur Sumba also provides HR (Human Resources) who are qualified to provide services in restaurants, cafes and bakeries. . The human resources prepared by the owner of Dapur Sumba are in the form of (reliability, responsiveness and empathy). This research aims to analyze the influence of service quality on customer satisfaction. There are three hypotheses developed in this research, namely: 1) Customer quality has a positive effect on customer satisfaction. Data collection method is through distributing questionnaires to respondents directly. The respondents in this research were Sumba Kitchen customers. The number of questionnaires distributed was 98. The test technique used uses a validity test and a reliability test. Testing the first and second hypotheses uses a simple linear regression test. The research results show that service quality has a positive and significant effect on customer satisfaction  

Snack bar is a stick-shaped snack made from flour, seeds and nuts. This research aims to determine snack bar products made from a mixture of millet flour ad arrowroot flour with the addition of walnuts, including physical properties (L*a*b* color values), chemical properties (water, ash, fat, protein and crude fiber contents), and sensory properties based on hedonic test. This study was experimental using Complete Randomized Design (CRD) with the percentage ratio treatments of millet flour and arrowroot flour consisting of formula S1 ((20%:80%); S2(30%:70%); S3(40%:60%); and S4(50%:50%). The data obtained were processed using the Variance Analysis with a confidence level of 95% (α=0,05), and Duncan’s follow-up test. Snack bars have color values L* 41,660-52,580; color a* 6,6317-9,0667; color b* 19,9017-23,9667. The results of proximate analysis showed that snack bars contains 13,7176-17,8433 of water; 0,8459-1,4455% of ash; 5,8175-7,3264% of protein; 20,5320-24,2649% of fat; 48,7558-50,1120%; and 3,6339-5,1826% of crude fiber. Millet flour increases ash and protein content, but fat and crude fiber content decrease. Based on the hedonic test, it is known that panelists liked the taste and texture of S4 snack bar with an average score 3,94 and 3,68; while for the aroma in the treatment of S3 snack bar with an average score of 3,97 and the color in the treatment of S2 snack bar with an average score of 3,97 (hedonic test scale 1=very dislike, 2=dislike, 3=neutral, 4=like, 5=very like). Snack bars combination 30% millet flour:70% arrowroot flour have the best chemical characteristics (value 1,167) and the best sensory characteristics on snack bars from combination of 50% millet four:50% arrowroot flour (value 0,745) based on the DeGarmo effectiveness index test.

The purpose of this research was to determine the effect of tannia flour and pigeon pea to produce the best snack bar with high dietary fiber and also with the good sensory. This research was an experimental study using a Completely Randomized Design (CRD) with a treatment ratio of tannia flour and pigeon pea were 70%:30%, 60%:40%, 50%:50%, 40%:60%, and 30%: 70%. Each treatment was repeated three times. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content and sensory of snack bar (color, flavor, taste, texture). This best snack bar contains 5,31% water, 2,11% ash, 11,22% protein, 18,33% fat, 61,58% carbohydrate, 19,50% crude fiber. After getting the best snack bar with the effectiveness test, it was observed the levels of dietary fiber. Based on the results of the effectiveness test, the best treatment in this research was tannia flour and pigeon pea with ratio 30%:70%. This best snack bar contained 5.58% of fiber. The results of the sensory test of color were liking, while the flavor, taste, texture, and overall acceptance were like moderately. The results of the scoring test for color were brown, with a slightly distinctive tannia flavor, no itching taste, and a dense texture.    

Considering the abundance of underutilized local feed materials, particularly large amounts of agricultural waste that have yet to be optimized as a feed source, the production of feed snacks is expected to provide a solution for utilizing this waste. By adding local ingredients such as moringa leaves, which have highly potential nutritional content, the development of these feed snacks is further enhanced. Moringa leaves are a valuable commodity in terms of both their nutritional content and benefits when added to feed formulations, serving to complement the standardized nutrient requirements. Through a technological processing involving silage/fermentation and to facilitate application and increase storage life, the product is formed into snacks. Addressing the ongoing complaints of farmers regarding the need for feed with high protein content at an economical price, the BERAKAL livestock snack emerges as a solution to meet this demand. With an affordable price, it is expected to fulfill the needs of farmers who face a shortage of quality feed compared to commercial concentrates which are relatively more expensive. The methods of socialization and technical guidance typically involve several stages and strategies to enhance the competence and awareness of the community, such as initial socialization, training and technical guidance, and general technical guidance. BERAKAL livestock snacks can increase livestock productivity, leading to increased production of meat, milk, and eggs, and improving the competitiveness of Indonesian livestock products. BERAKAL livestock snacks can enhance the competitiveness of Indonesian livestock products in the global market. The BERAKAL livestock snack program has the potential to provide significant benefits to universities in terms of implementing MBKM and achieving IKU. Some of these benefits include increasing collaboration with industry partners and the community. This program will involve industry partners and the community in the development and marketing of BERAKAL livestock snacks. This collaboration can enhance the university's reputation as a reliable partner in developing products and services that benefit the community.

Considering the abundance of underutilized local feed materials, particularly large amounts of agricultural waste that have yet to be optimized as a feed source, the production of feed snacks is expected to provide a solution for utilizing this waste. By adding local ingredients such as moringa leaves, which have highly potential nutritional content, the development of these feed snacks is further enhanced. Moringa leaves are a valuable commodity in terms of both their nutritional content and benefits when added to feed formulations, serving to complement the standardized nutrient requirements. Through a technological processing involving silage/fermentation and to facilitate application and increase storage life, the product is formed into snacks. Addressing the ongoing complaints of farmers regarding the need for feed with high protein content at an economical price, the BERAKAL livestock snack emerges as a solution to meet this demand. With an affordable price, it is expected to fulfill the needs of farmers who face a shortage of quality feed compared to commercial concentrates which are relatively more expensive. The methods of socialization and technical guidance typically involve several stages and strategies to enhance the competence and awareness of the community, such as initial socialization, training and technical guidance, and general technical guidance. BERAKAL livestock snacks can increase livestock productivity, leading to increased production of meat, milk, and eggs, and improving the competitiveness of Indonesian livestock products. BERAKAL livestock snacks can enhance the competitiveness of Indonesian livestock products in the global market. The BERAKAL livestock snack program has the potential to provide significant benefits to universities in terms of implementing MBKM and achieving IKU. Some of these benefits include increasing collaboration with industry partners and the community. This program will involve industry partners and the community in the development and marketing of BERAKAL livestock snacks. This collaboration can enhance the university's reputation as a reliable partner in developing products and services that benefit the community.

Lingual or language is an integral part of the cultural expression of a society, is used as a means of communicating values, beliefs and customs, has an important social function and fosters a sense of group identity and solidarity. Traditional Balinese snacks for the Cemagi Village society are not just food but also have an important role as a means of traditional ceremonies. A linguistic anthropology approach was used by researchers to reveal the culture of the Cemagi people, in the process of inheriting and passing on the role of traditional snacks in their beliefs as Hindus. It is hoped that the role of traditional snacks can be learned, inherited, passed on from one generation to the next, through actions in the form of face-to-face interactions, and of course through linguistic communication, both verbal and non-verbal. -verbal form. The proposed research is to find out how traditional food exists and to know the lexicon of traditional snacks and their meaning in a traditional ceremony. There were 12 lexicons found in this first research and explained in terms of processing processes and fields of meaning in the beliefs of the Cemagi society. Traditional snacks are used as the main filling material and function as a means in traditional ceremonial processions. Traditional snacks are symbolic and expressive, both in terms of shape, ingredients and taste.

Supermarket x is a retail shop that sells various types of products ranging from home necessities, kitchen necessities, food and drinks. The importance of layout in retail is needed to make it easier for consumers to reach the goods they need. Supermarket x has a less effective layout, especially in arranging display shelves. This research aims to make recommendations for layout, especially new display shelves that are more efficient so that consumers can easily reach the items they want to buy. This research uses the Activity Relationship Chart (ARC) and Total Closeness Rating (TCR) analysis methods. The results of the research show that there is a change in the placement of goods on display shelves, after using ARC and TCR, the placement of goods on display shelves is arranged based on the closeness grouping of goods types, shelves 4 and 5 have a value of A (absolute) so the shelves must be close together, while shelf 2 with shelves 4, 5, 6, and 7 have undesirable adjacent X (prohibited) values. Shelf 5 which contains snacks has a high ARC value of 121, so shelf 5 will be allocated first, because snacks are most often sought after by consumers.

Sumba Kitchen offers a variety of food menus. Not just local specialty food. There is also a menu of Indonesian food such as meatballs, rawon, fried noodles and processed sea fish. There are also western dishes such as pizza, burgers and spaghetti. So for those of you who find it difficult or afraid to enjoy new dishes, you can choose Indonesian and Western menus which are already familiar to your tongue, this could be a solution. Another interesting thing apart from opening a restaurant and cafe, the owner of Dapur Sumba also opened a bakery called Galaxy Bakeries. So for tourists who want to buy snacks to snack on while traveling or who intend to buy souvenirs for people at home, you can buy them here. Dapur Sumba also provides HR (Human Resources) who are qualified to provide services in restaurants, cafes and bakeries. . The human resources prepared by the owner of Dapur Sumba are in the form of (reliability, responsiveness and empathy). This research aims to analyze the influence of service quality on customer satisfaction. There are three hypotheses developed in this research, namely: 1) Customer quality has a positive effect on customer satisfaction. Data collection method is through distributing questionnaires to respondents directly. The respondents in this research were Sumba Kitchen customers. The number of questionnaires distributed was 98. The test technique used uses a validity test and a reliability test. Testing the first and second hypotheses uses a simple linear regression test. The research results show that service quality has a positive and significant effect on customer satisfaction.

This research was conducted to determine the economic quantity of raw material inventory and determine the amount of raw material inventory needed. This research is included in descriptive quantitative research using the Economic Order Quantity (EOQ) method. EOQ can achieve optimal inventory levels and overall cost reductions, thereby enabling businesses to achieve maximum profits. The subject of this research is the raw material inventory of Osha Snack Bogor. In using this EOQ technique, it can be concluded that cooking oil is the largest raw material inventory, which is 32.40% of the total inventory with an EOQ amount of 8485 liters. The next order of cooking oil should Osha Snack do when the inventory in the warehouse remains 38 liters.    

Groovy Space Coffee and Kitchen is a coffee shop located in the Bogor City area that serves several types of drinks such as coffee and tea and several foods, both snacks and heavy meals. This research aims to optimize the layout of the sitting room at Groovy Space Coffee and Kitchen using the Activity Relationship Chart (ARC) method based on the results of the Total Cleseness Rating (TCR) calculation. The ARC method is used to determine optimal seating space layout arrangements by considering the shape of the room and the available area. Meanwhile, the TCR method is used to overcome potential conflicts in the use of seating space, such as the density of visitors at certain times. The application of these two methods is expected to produce a seating space layout that is efficient, comfortable, and able to better accommodate the number of visitors. The results of this research show that the new layout is more effective and efficient compared to the previous layout with the results showing that the new layout includes additional seating in the outdoor area and also a change in concept from outdoor to semi-outdoor.

This research is intended to evaluate the marketing strategy implemented by the Mogobo Snack Tuban Micro Enterprise to increase their sales. Mogobo Snack is a micro business that produces fried meatball chips with a spicy taste as its characteristic. This research adopts qualitative methods using observation, interviews and documentation instruments. The findings from the research show that the Mogobo Snack Tuban Micro Enterprise implements a marketing strategy in the form of a marketing mix consisting of product, price, promotion and distribution elements. The strategy includes production of high-quality chips, pricing based on production costs, online and offline marketing, as well as promotion via social media and a door-to-door approach. The SWOT analysis shows several alternative strategies that Mogobo Snack can implement, such as increasing digital marketing, developing new products, collaborating with culinary influencers, and expanding into traditional markets. By implementing these strategies, Mogobo Snack can overcome the challenges of competition and changing consumer trends, thereby increasing sales volume and increasing its market share and profitability.

Background:  Tooth  decay  can  affect  the  health  of  other  parts  of the  body,  thereby hampering daily activities. One of the factors that can damage teeth is the habit of consuming food and drinks, some of which are healthy, some of which damage teeth, causing dental caries. The current phenomenon is that children entering school age are generally at high risk of experiencing dental caries, because at that age they are used to consuming various types of food and drinks that cause dental caries (such as candy, chocolate, pastries, etc.). Purpose: this research is to determine the correlation between cariogenic food consumption habits and dental caries in grade V elementary school children at SDN 1 Bukit Tunggal Palangka Raya. Methods: The sampling technique used total sampling to obtain 62 respondents, data collection used a questionnaire on habits of consuming cariogenic foods and a dental caries examination observation sheet which had gone through validity and reliability tests, for data analysis using the chi-square statistical test. Results: Based on the analysis, the results of statistical tests using the chi-square method show a sig (2-tailed) number with a p- value of 0.00 with a degree of significance of p < 0.05, so the decision is that H1 is accepted, meaning there is a Habit Correlation Consumption of Cariogenic Foods with Dental Caries. Conclusion: There is a correlation between cariogenic food consumption habits and dental caries. It is recommended that parents pay more attention to maintaining their children's dental health and know the types of food or snacks that can cause caries. Furthermore, it is recommended that schools carry out promotive and preventive efforts regarding dental and oral health carried out by teachers, especially UKS and UKGS supervisors.  

School snacks are foods that are usually sold at school and are known as snacks or snacks, lunches for students at school. Usually in the form of foods that are easy to carry and eat such as chips, candy or biscuits. School snacks can be snacks, drinks, ice cream or snacks that students can buy during break times or when they go home. School snacks are usually sold around or near the school, such as in the canteen, in nearby shops, or at snack outlets. School snacks need to be considered because they affect students' health and nutrition, and can affect their learning performance and behavior. Therefore, school snacks must be ensured to be quality and healthy. To ensure student health and academic success. Therefore, school snacks must be ensured to be high quality and healthy to ensure students' health, academic success and good behavior. Institutions have an important role in controlling snacks around schools. Institutions must make clear policies about permitted snacks, such as limiting oily, sweet, salty snacks, or foods with certain food additives. Schools must organize and select snack suppliers that meet quality and food safety standards. Schools must provide education about nutrition and health to ensure students understand the importance of healthy eating. Schools must provide healthy alternative foods such as fruit, vegetables or healthy biscuits for students.

Based on the background that has been explained by the research, 50% of students who have not yet been able to understand graphic design learning materials are because students who have acquired these skills do not have such educational backgrounds. This research aims to determine and describe the abilities of SLBE students in applying visual elements of fine arts to snack packaging designs created by class IX SLBE Negeri Pembina Province Level students. This research includes quantitative and qualitative descriptive research. The results of this research explain that students' understanding of packaging design using the CorelDraw application has increased quite significantly compared to before. This can be seen from the results of the students' work on pre-test and post-test packaging designs which were produced quite well. From the results of the assessment of work I which obtained an average score (r) = 79 and the results of the assessment of work II which obtained an average score (r) = 81, it can be concluded that the results of the post-test work that had been designed by the students received an average score of average (r) = 80 (good) and experienced an increase of 8%.  

One activity that can increase the entrepreneurial spirit of the community is a home industry business or what is usually called a home business in making Banana Flavored Chips (KRISANGRA). Processing of higher quality banana chip products and a more contemporary design. As globalization progresses, society will be able to provide the ever-increasing need for nutritious food that everyone needs to be healthy. An opportunity for the general public to start a simple food or snack business with many banana-based preparations. With innovation and increasingly developing times, these banana chips are prepared with various flavors like the ones we make, especially balado, chocolate and cheese milk, suitable as snacking companions. Various flavors of banana chips are one of the snack products that is most popular with consumers in various circles. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) Training on making Flavored Banana Chips (KRISANGRA) was responded well by participants; (2) The high interest and motivation of the training participants really supports the transfer of knowledge and skills from the service to the training participants, so that the training material provided can be absorbed by all; and (3) The training product for making Flavored Banana Chips (KRISANGRA) can be consumed daily and can be used as an entrepreneurial product

Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) arranged factorially with two factors with the formulation of red bean flour and rice bran flour used were P1 (95:5); P2 (90:10); and P3 (85:15). Roasting time was 50, 40 and 30 minutes. Data analysis used ANOVA with Tukey's further test. The results of chemical and sensory tests significantly influenced the activity of water content, fat content, protein, carbohydrates, color, red bean flavor, bran flavor, hardness and overall liking. However, it was significantly different for ash content, color and overall liking. The best chemical test results were P2T3 (ratio of red bean flour and rice bran flour 90/10 with roasting time of 30 minutes) with the results of carbohydrate 60.74%, protein 10.96%, moisture content 19.01%, fat content 6.79%, and ash content 2.51%. The best sensory test results were P2T3 with color test results 2.98, red bean flavor 2.58, bran flavor 2.32, hardness 1.75, and overall liking 2.77. Snack bars made from red bean flour and rice bran flour have great potential as a high-protein food ingredient.

Peranan UMKM di Indonesia termasuk salah satu yang terpenting karena UMKM dapat menciptakan lapangan pekerjaan yang akan mengurangi pengangguran yang ada di Indonesia. Salah satu upaya peningkatan dan pengembangan UMKM dalam perekonomian nasional dilakukan dengan mendorong intensitas kewirausahaan kepada para pelakunya. Penelitian ini bertujuan untuk mengetahui pengaruh kreativitas, inovasi dan lingkungan eksternal terhadap keberhasilan usaha pada UMKM Sekarwangi Snack di Kelurahan Pudakpayung. Penelitian ini merupakan kausalitas studi, dengan pengumpulan data yang dilakukan melalui penyebaran kuesioner kepada seluruh pelaku UMKM Sekarwangi Snack di Desa Pudakpayung dengan total sampel yaitu 51 responden. Sampel yang diperoleh dalam penelitian ini menggunakan metode sensus. Teknik analisis dengan metode regresi linier berganda. Hasil penelitian ini menunjukkan bahwa variabel kreativitas berpengaruh positif dan signifikan dengan keberhasilan usaha. Inovasi berpengaruh positif terhadap keberhasilan usaha. Lingkungan eksternal berpengaruh positif dan signifikan terhadap keberhasilan usaha. The role of MSMEs in Indonesia is one of the most important because MSMEs can create jobs which will reduce unemployment in Indonesia. One of the efforts to increase and develop MSMEs in the national economy is to encourage entrepreneurial intensity among the perpetrators. This research aims to determine the influence of creativity, innovation and the external environment on business success at Sekarwangi Snack MSMEs in Pudakpayung Village. This research is a causality study, with data collection carried out by distributing questionnaires to all Sekarwangi Snack MSMEs in Pudakpayung Village with a total sample of 51 respondents. The sample obtained in this research used the census method. Analysis technique using multiple linear regression method. The results of this research show that the creativity variable has a positive and significant effect on business success. Innovation has a positive effect on business success. The external environment has a positive and significant effect on business success.

Most MSMEs, including B&B Snack MSMEs, have not adopted technology as an effective sales tool. B&B Snack MSMEs face problems, namely a less strategic location and a lack of understanding of MSME owners regarding information technology. Therefore, in the YPPI Rembang University (UYR) Business Work Lecture Community Service activities, they provide a solution to overcome this problem, namely registering the location of MSME B&B Snacks on Google Maps and using direction signs, which can help customers find the location easily. The main goal is to increase the competitiveness of B&B Snack MSME owners in their main market in Rembang City and increase their business turnover. This activity began with a survey of MSME locations and discussions with B&B Snack MSME owners to identify problems. Furthermore, assisting MSMEs in registering locations on Google Maps and creating direction signs. The results of the activities of the MSME B&B Snack location are registered on Google Maps and have directional signs.

Carrots are a type of tuber vegetable that is rich in antioxidant compounds, including vitamin C and beta carotene. One of the functions of antioxidants is to protect pancreatic beta cells from free radical attacks and is also a vasodilator in preventing cardiovascular disorders Damage to pancreatic beta cells can result in high blood glucose levels. Carrots have a taste are not pleasant to consume, so they are made in stick form, which is a snack that is easy to consume every day with a delicious taste and is effective in controlling blood glucose levels. The aim of this activity is to increase the knowledge, skills of PKK’s mother in Temulus about the benefits of carrots and how to process them into healthy sticks so they are delicious to consume. The methods used are descriptive, explanation, discussion and practice. The result of this activity was an increase in knowledge from the good category of 10% (3 people) to 46.67% (14 people) with a total of 30 participants. The conclusion of this activity is the increasing knowledge of PKK mothers in Temulus about the benefits of carrots as controlling blood glucose levels and increasing the skills of PKK mothers in Temulas in processing carrots into healthy sticks to control blood glucose levels.

The purpose of this research is to analyze the legal protection of children's health rights from the dangers of school snacks in Kupang City. This research is an empirical research, which uses data collection techniques through interviews, documentation studies to obtain primary and secondary data on Legal Protection of Children's Health Rights from the Dangers of School Snacks in Kupang City, with 11 respondents, data analyzed descriptively qualitative. The results showed that the legal protection of school children as consumers of PJAS (School Snack Food) in Kupang City, in conducting legal protection of school children has not been effective because BPOM conducts surveillance in schools in Kupang city only taking sampling from several schools in Kupang city. The efforts of POM Center in Kupang in supervising PJAS (school snacks) in Kupang City, in performing the supervisory function of safe PJAS in Kupang City are limited experts to conduct supervision in the field, the rise of online sales, the low level of public education and the lack of strict law enforcement. (3) Are the prevention efforts carried out by the POM Center in Kupang against PJAS (school snack food) traders in Kupang City, the Food and Drug Supervisory Agency has not been maximized in sanctioning school snack food traders who are proven to use hazardous ingredients in processed food.