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Chips are a food that is loved by Indonesian people. Chips are a favorite snack and there are many different types and variants. In Purwakarta there is a famous MSME Chips called Cijanggot Chips. To be precise, it comes from Cipinang Village, Cibau District. There are several products from Cijangot Chips, namely cassava chips, potato chips and chocolate banana chips. In its business activities, Cijanggot Chips UMKM still uses traditional methods, namely by marketing manually to distribution locations such as food stalls and souvenir shops since 2015. The marketing strategy implemented by the Cijanggot Chips owner can be said to be quite good. However, in this modern era, it is very important to carry out marketing strategies through online media in order to increase sales and have a wider reach to consumers. There are several marketing strategies that can be used to increase product sales, namely by product innovation, online marketing, through social media and opening branches in new places.

Many diseases that occur are caused by poor living behavior of the community itself. This includes illnesses experienced by kindergarten students. At Asisyiyah Kindergarten Bustanul Athfal 2 Grogol Jakarta Barat, on average every week there are students who do not go to school because they are sick, Among others: diarrhea, cold cough, typhoid, etc. Observation results show that: students cannot wash yet hands properly, students are not used to washing their hands, there are no washing facilities in the classroom hands, students are accustomed to snacking carelessly in front of school, students do not throw rubbish in the trash, Many students have difficulty eating and more often snack on instant food at food stalls. Implementation method:promotive by providing education on clean and healthy living behavior to kindergarten students involving students and their parents, facilitate clean hand washing stations in each class, forming an alert group cleanliness in schools consisting of teachers, students and food sellers. Results of implementing activities among others students' knowledge and awareness about clean and healthy living behavior has increased, students have practicing clean hand washing before and after eating, the school's hygiene monitoring group is in place formed and functioning. Kindergarten students' clean and healthy living behavior includes: washing hands, throwing away rubbish in place, brushing your teeth, avoiding cigarette smoke, eating nutritious food, defecating and in the bathroom, cutting nails, brushing shoes, cleaning clothes. Conclusion: with implementation of community service by Universitas Muhammadiyah Jakarta lecturers at ABA 2 Grogol Jakarta Barat Kindergarten, then there is a change in the healthy clean behavior of ABA 2 Kindergarten students who were previously unhealthy to become healthy behavior

Snack bars are processed food products that shaped rectangular or like a bar. Snack bar in this study used ingredients of barley flour and mocaf. Barley is a potential ingredient as a source of dietary fiber and gluten-free mocaf can fix the texture of barley. One of the factors that affects the quality of the snack bar is the baking process. The purpose of this study was to determine the effect of temperature and baking time on the characteristics of physical, chemical, and sensory of the snack bar, and to determine best formulation of the temperature and baking time of the snack bar. The design applied was a completely randomized design with two factors consisting baking temperature of 130 and 160°C, and baking time of 20 minutes and 40 minutes. The results showed that baking time had a significant effect on the values of a and b, but not significant on the value of L. Baking temperature and time had a significant effect on the level of preference for texture, color, overall and on texture and color on sensory quality. However, it had no significant effect on aroma and taste. The baking temperature had a significant effect on the moisture content, but roasting time had no significant effect. The best snack bar was that baked at 160ºC, 20 minutes. The best formulation of snack bar contains nutrients, water content of 15%, ash of 1.906%, fat 19.447%, protein 21.012%, carbohydrates 42.635%, dietary fiber 11.262% and total calories 429 kcal.

This type of research is experimental research in the form of Pre-Test Post Test Design, namely an experiment which in its implementation only involves one class as the experimental class without any comparison class (control class). The sampling technique used was a saturated sample, using the population as a sample, namely 20 students. Data collection techniques in this research used tests and observation. The data analysis used is descriptive data analysis and inferential data analysis. The results of inferential statistical analysis using the t-test formula show that the t value obtained is 10.52 with a frequency of dk = 20-1 = 19, at a significance level of 0.05, t table = 1.729. So, tcount > ttable or the null hypothesis (H0) is rejected and the alternative hypothesis (H1) is accepted. This means that the use of snack packaging media influences initial reading ability in class I Indonesian language subjects at SD Inpres Tamattia, West Bajeng District, Gowa Regency.

Micro, Small and Medium Enterprises (UMKM) MEFs Foods & Snacks is one of the MSMEs engaged in processing snacks which are packaged in such a way that they follow developments and people's tastes. In order to improve financial management at MEFs Foods & Snacks MSMEs, MEFs Foods & Snacks MSMEs are expected to be able to make financial reports so that MSME finances can become more accountable. The results achieved in this service are changes in the presentation of financial reports compared to the previous period, this is because MSME managers already understand how to record transactions, carry out records correctly so that the presentation of financial reports becomes more accurate and reflects the financial condition of MEFs Foods & Snacks MSMEs. Actually

Community service is an urgent matter for the head of the Al-Amin Orphanage Children's Social Institution to assist orphaned children through assistance in increasing creative skills through making snacks. This aims to enable them to be creative and the results can become selling points if developed intensively. The assisted subjects were 20 poor elementary school age children. The activity time is from 01 September 2022 – 31 December 2022 every 15.30-17.00. The place of implementation is at the Al Amin Orphanage Children's Social Institution, Kedungturi Taman Sidoarjo. The result of the implementation of activities in this assistance is the development of the skills of orphaned children through assistance with techniques for making snacks. The steps taken were to form six groups to work together to express their ideas and imagination into a work. Each group is required to present their work and other groups evaluate their friends' work. With each result, the children are then trained to sell snacks resulting from their mentoring, so that every time there is an important event in Kedungturi village they always set up a sales stand to sell the snacks they made based on their mentoring experience over the past 4 months.

This activity aims at empowerment and development of snack business based on local potency. Mitra is a group of Micro small and Medium Enterprises community of Ganesha (KUB Bahtera) Purworejo and culinary group of Angudi Laras Purworejo (KBU Satu Hati). There are 8 participants. Problems faced by partners include: Lack of marketing access, low production capability, low access to capital for funding, Low financial management capability and business accounting administration, Limited human resources marketing and Production. To solve these problems, the program solutions offered are: 1) Increased marketing access, 2) Improvement of product processing techniques, 3) Strengthening of loan access to various funding sources, 3) improvement of financial management and business administration, and 4) Strengthening Partnership. The method used is training and mentoring. The results achieved are: the increasing ability of participants in the field of online marketing, enhancement of capabilities in designing product packaging, increasing sales through the implementation of online marketing, and strengthening the partnership relationship between groups.Keyword: snacks, business groups, online marketing

Despite being rich in protein, fat, and water content, the utilization of tofu dregs remains limited, with entrepreneurs predominantly using it as animal feed, material for making "gembos" tempe, and crackers, which have not significantly contributed to the community's economic welfare. In the Lewirato district, tofu dregs are solely utilized as cattle feed, although its potential to be processed into value-added food products remains largely untapped. Therefore, the objective of this community service initiative is to provide training to the locals on how to process tofu dregs into products such as sponge cakes, okara sticks, and tofu dregs bread with improved packaging and branding. The implementation method encompasses initial surveys, program socialization, training sessions, and evaluation, with the aim of empowering the community to optimize the utilization of tofu dregs as trendy snacks that offer economic value addition.

In this era of globalization, rapid development of information technology and digitalization, the role of Cyber Public Relations in influencing brand image has become crucial to the success of companies. In this context, "Bango," a well-known seasoning brand among Indonesians, has utilized Cyber Public Relations strategies to promote and publicize the Bango Jajanan Festival Event. The approach taken in this research is to use a quantitative approach to measure the influence of cyber public relations on Instagram on Bango's brand image. Using a quantitative approach, it is necessary to conduct a survey research method. Based on the results of research and data analysis, it can be seen that this study uses two variables consisting of independent variables (X), namely Cyber Public Relations in publicizing the 2022 Bango Snack Festival Event on the dependent variable (Y), namely Bango Brand Image. From the results of this study, the t_hitung value is 12.378 > 2.628 t_table, so H_o is rejected and H_a. So that the results show that there is a significant influence between the influence of Cyber Public Relations on Brand Image. In addition, based on the correlation value R, it shows that the influence of Cyber Public Relations (X) in publicizing the 2022 Bango Snack Festival Event on Bango's Brand Image (Y) has a positive, strong, and high effect by obtaining an R value of 0.681. While the R_Square number is 0.463. The R_square number is also known as the coefficient of determination, the amount of determination is 0.463 or equal to 46.3%, this figure means that 46.3% of Cyber Public Relations in publicizing the 2022 Bango Snack Festival Event affects Bango's Brand Image. While the remaining 53.7% is influenced by other variables not mentioned in this study.

Dessert boxes are one of the dessert (cake) snack products that are currently in great demand among consumers. Sweet foods arranged in transparent boxes usually consist of several layers. such as sponge cake, sweet cream, a pinch of cocoa powder, dry cakes as decoration. The aim of this business is to gain experience by learning entrepreneurship while making a profit, giving motivation to the young generation of Indonesia to always have ideas to produce a product that has value. benefits for himself and the community, enlivening the culinary variety. add to the creation of a special food menu, the raw materials used are easy to get. And the aim is to find out the current financial condition of the business or business and to see the impact of the business on the community economy together.

This service was held in Kel. Gemah, Kec. Pedurungan, Semarang City. The aim is to create non-formal business opportunities that non-working housewives can do. Techniques for implementing community service using theoretical and practical learning methods. The target of this service is 20 housewives. The results to be achieved are 1) the participants understand the meaning of creative business and are able to run a home business, especially making snacks from cassava. 2) Not only that, but also able to market their own products. Community Service as one of the Tri Dharma of Higher Education will be carried out in a sustainable manner.

Degenerative diseases are chronic diseases that affect a person's quality of life. There are various degenerative diseases that should be treated as early as possible, such as diabetes mellitus, high blood pressure, heart stroke and other degenerative diseases. Indonesia bears a double burden of disease in the health sector, namely infectious diseases are still rampant and coupled with chronic degenerative diseases. Efforts to promote health are very important in efforts to prevent degenerative diseases in adolescence. This health promotion is carried out in adolescents because of the unhealthy lifestyle of adolescents, this can be seen from the smoking habits of adolescents and the habit of eating unhealthy foods or snacks carelessly, lack of consumption of vegetables and fruits, and minimal physical activity such as sports in efforts to prevent degenerative diseases in adolescents. The purpose of this activity is to increase knowledge about the prevention of degenerative diseases among adolescents and as an effort to overcome the problem of the emergence of degenerative diseases in adolescence. The results of community service activities show an increase in average knowledge from 6.61 to 13.80 and an increase in attitudes from 9.61 to 14.47. Community service activities can be carried out well, this is seen from the smooth running of the event and the participation of teenagers. Improving the quality of health needs to be done by raising awareness and increasing education for teenagers about preventing degenerative diseases.

Snacks play an important role in providing energy and other nutritional intake for school-aged children. The type of research used in this research is a quasi experiment with a One Group Pretest Posttest design. The sample in this study was 30 people and the sampling technique used the Total Sampling technique. Data analysis using the nonparametric Wilcoxon Signed Ranks Test. Based on the results of the Wilcoxon Signed Ranks Test, the significance value was 0.00 with a significance value of <0.05. These results show that there is an influence of health education about healthy snacks on the level of knowledge of children at SD.ST.Antonius VI Medan in 2024. It is hoped that health services and community health centers will improve providing information and providing health education, especially about healthy snacks.

This article or writing aims to find out "business feasibility analysis for Ngonah Noodle". The problem focuses on various aspects in measuring how feasible this ngonah noodle business is to be implemented. As is known, the city of Bandung is a city that has the nickname "culinary paradise". This is what underlies the habits of its people who really like culinary delights. The large number of MSMEs in the city of Bandung, especially in the food sector, makes the city of Bandung a destination for people outside the city for culinary delights. One of the culinary delights that is currently popular and sought after by many people is spicy noodles. Ngonah Mie UMK is an UMK that makes and innovates products from spicy noodles. This MSME not only produces processed spicy noodles but also various other types of food or snacks such as aci meatballs and dumplings. Ngonah Noodles UMKM has a good structure and system in all aspects that support its business. Even though it was founded not long ago, this ngonah noodle business is actually able to compete with competitors who sell similar products.

Giving gifts or souvenirs among young people with flower bouquets has become common place, unfortunately the flower bouquets we give often wither and become trash. One alternative substitute for souvenirs or flower bouquet gifts is a snack bouquet. Giving a snack bouquet not only cheap and affordable, it also provides more benefits because we can eat the snacks. The Trend of giving souvenirs or gifts in the form of a bouquet of snacks can be a form of business for young people, especially for the teenagers of the Kasih Ibu Bangkinang Orphanage. After this activity, it is hoped that teenagers can develop an entrepreneurial spirit and will grow into creative individuals. The problem of teenagers at Kasih Ibu Orphanage is that they do not have insight into entrepreneurship and there is a lack of activities that build their creativity and skills. Therefore, training is needed to increase understanding of education about entrepreneurship and a spirit of creativity that is trained at an early age, which is the main capital for their productivity and independence when they grow up. For sustainability programs, because children's entrepreneurship cannot be carried out alone, guidance and support from adults, assistants in orphanages and teachers are needed. Providing opportunities for teenagers to learn to do business (entrepreneurship) from a young age is not oriented towards making money, but rather to train independence, by relying on their creativity.

This study conducts a thorough examination of the factors influencing consumer purchasing interest in the snack market, utilizing Mr. Fathoni Jr's Gajahan Leker as a case study. The research focuses on the analysis of the impact of price, flavor choices, and location on consumer purchasing preferences within the context of Leker products.By gathering data through surveys conducted using questionnaires and statistical analysis, the research discovers that the price of Mr. Fathoni Jr's Gajahan Leker plays a significant role in shaping consumer purchasing interest. Additionally, the various flavor choices offered by this brand also have a positive impact on purchasing preferences.The strategic placement and good accessibility of locations are proven to be key factors in attracting consumer purchasing interest. The success of Mr. Fathoni Jr's Gajahan Leker in leveraging strategically located sites to reach their target market contributes significantly to consumer purchasing interest.This study provides profound insights for business owners, marketers, and strategic decision-makers in the snack industry. By understanding the complex interactions between price, flavor choices, and location, Mr. Fathoni Jr can devise more effective strategies to enhance consumer purchasing interest, strengthen their brand, and support long-term business growth.

The goals of this community service are to develop Gentansari Village MSMEs with their potential through marketing digitalization training, financial recording, education regarding capital and  product design for e-commerce. Followed by approximately 40 MSME actors in Gentansari Village who produce various kinds of snacks. Carried out in two stages, the first stage is training regarding product design, financial recording, capital and social media management. The output of this activity is: increasing the knowledge and interest of MSME actors in Gentansari Village; creating a simple financial recording account; product design; management and commerce.

Purple sweet potato (Ipomoea batatas L.) is a tuber plant that has great potential in providing nutrients and energy sources for humans which is rich in carotenoids, vitamins, minerals, fiber and phytochemical compounds. The aim of this research is to analyze the content of carbohydrates, protein, fat, fiber, vitamins, minerals and other bioactive compounds in processed purple sweet potato foods. The data collection technique used is through an experimental-based qualitative approach, namely by conducting trials in the form of making a new product to become a snack called purple sweet potato balls containing chocolate which is then supported by primary and secondary data. The results obtained are that purple sweet potatoes have a lot of nutritional content consisting of 22.64% starch, fat (0.94%), protein (0.77%), fiber (3.00%), Vitamin C ( 21.43 mg/100 gr), and anthocyanins (110.51 mg/100 gr). So it can be concluded that purple sweet potatoes are useful in preventing heart disease, helping maintain body weight, preventing cancer, maintaining eye health, and minimizing the risk of inflammation.

Elementary school children are a group vulnerable to food poisoning caused by unhealthy snacks containing dangerous substances such as formaldehyde, borax, rhodamine, and methanol yellow. The aim of the research is to determine the effect of healthy snack education on students' knowledge. This type of research is quasi-experimental, with a sample of 30 students and data analysis using the Wilcoxon test. The result was an increase in knowledge, as seen from the pre-test and post-test results. There was a significant increase in knowledge (p-value < 0.001). It can be concluded that there is an influence of healthy snack education on elementary school students' knowledge. It is hoped that the school will support it by providing healthy canteens in elementary schools.

Doing business, big or small, is bound up with ethical issues. Ethics refers to what a person should do morally. PKM activity partners are UKMs engaged in the field of making snack products made from cashew nuts, located in Kore Village, Sanggar District, Bima Regency. PKM activities aim to provide partners with knowledge about business ethics that partners need to have in doing business. Plus, partner businesses are located in densely populated areas. It is necessary to maintain ethical behavior where the partner's business is located. The method offered to partners/MSMEs is education/socialization using LEAFLET which is carried out door to door. The material provided in the leaflet includes a discussion of (1) The role of ethics in business for MSMEs, (2) Benefits of doing business for MSMEs (3) Application of ethical principles in business in financial, marketing, production and HR activities. The results of the activity showed that partners were very enthusiastic in listening and discussing during the activity. Apart from that, it can provide knowledge about ethics in running a business.