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Research has been carried out on the implementation of the gasing method on the ability to understand students' physics concepts where before the gasing method was implemented into the learning process, physics subjects did not receive a positive response from students and still considered that physics mostly had formulas that had to be memorized, as well as symbols and calculations used. quite complicated for students. Those are some of the factors that cause physics learning to be less than optimal which can be seen from the lack of understanding of students' physics concepts on the material. To overcome this problem, the top method is implemented in learning which can create a fun and enjoyable learning atmosphere in the teaching and learning process. This method can also help explain a natural phenomenon that cannot be witnessed or studied directly. Based on the results of research that has been carried out, students who are taught using the gasing method have a better understanding of physics concepts, namely 67.65% with a variance of 6.08 compared to students who are taught by conventional methods of 54.84% with a variance of 5.26.

This research is motivated by the performance achievements of the employees of the Tanjung Emas Middle Type Customs and Excise Office of Supervision and Service Office which have not been achieved. The purpose of this study was to analyze the influence of Motivation (X1) and Competence (X2) on Employee Performance (Y) in the Customs and Excise Supervision and Service Office of the Middle Type of Customs Tanjung Emas. Descriptive analysis in this study uses the index number method. Determining the number of samples was calculated based on the slovin formula and obtained a sample of 71 employees from a total population of 248 employees. The sampling method uses simple random sampling technique. The results of the analysis show that motivation has no significant positive effect on employee performance. This is indicated by the calculated t value which is smaller than t table, namely 0.481 <1.667 (df = 68), with a significance value of 0.632 which is greater than α = 0.05. Motivation (β1) is positive at 0.042 which means that there is no effect of motivation on performance (not significant). The results of the analysis show that competence has a significant positive effect on employee performance. This is indicated by the calculated t value that is greater than t table, namely 8.028 > 1.667 (df = 68), with a significance value of 0.000 which is smaller than α = 0.05. Competence (β2) has a positive sign of 0.705 which means that the higher the competency, the higher the employee's performance (significant).

This study aims to determine the appropriate use of learning media in the form of media for the use of sub-materials for the use of Indonesian biodiversity for class X, plant-based high schools. The research method used is descriptive. The research was conducted in 2 stages, namely plant inventory and media feasibility test. Inventory of medicinal plants in the village of Selat Remis was carried out by means of observation, interviews, and documentation. The results of the plant inventory in Selat Remis Village found 77 species of plants used by the community as used according to needs carried out in three stages of media creation, media validation, and data analysis. The magazine media was validated by two Biology education lecturers and three high school teachers who were determined using purposive sampling, namely, State Senior High School 1 Teluk Pakedai, State High School one Rasau Jaya, and Madrasah Aliyah Negeri 1 Kubu Raya. The validation assessment uses a Likert scale and data analysis based on the Lawhse formula (1975) by five validators and obtains a Content Validity Index (CVI) result of 1.00 so that the contents of the magazine media on the sub-material of the use of Indonesian biodiversity for class X Senior high school are said to be valid and feasible to use.

This study aims to find out the feasibility of flash flipbook media based on the results of macroscopic fungi inventory found in the Mount Pemangkat Protected Forest, Sambas Regency. The form of research used is quantitative descriptive methods. The creation of flash flipbook media is enriched with the richness of local fungi found in the Protected Forest of Mount Pemangkat, Sambas Regency. Flash flipbook media is validated by five validators, including two lecturers of Biology Education Tanjungpura University and three high school teachers who were determined using purposive sampling techniques. Flipbook flash media validation sheets are assessed using the Likert scale and data analysis based on the Lawshe Formula (1975). Validation of flash flipbook media obtained a CVI (Content Validity Index) value of 0.94, so it is declared feasible and can then be used as a learning medium in the fungi classification sub-material and provide additional information about the diversity of mushrooms in the surrounding environment for students of class X high school.

The quality of coconut sap (nira) is a significant aspect of the manufacturing of palm sugar. Coconut nira deteriorates fast, and handling nira in the field is challenging due to the long duration of the tapping process, and coconut trees are high, making it tough to reach. The use of natural preservatives to nira help in the preservation of its quality prior to processing. The objectives of this study are to 1) develop a natural coconut nira preservatives formula from mangosteen yellow latex and 2) evaluate the dose of preservatives necessary to maximize nira's shelf life. The study employed a randomized complete analysis with four preservative concentrations of 0%, 1%, 1.5%, and 2%. and four different storage durations: zero hours, six hours, twelve hours, and twenty-four hours.  Chemical analysis of pH, total acid, total sugar, and reduced sugar was performed, as well as sensory evaluation. The study concluded that yellow mangosteen latex can help in the preservation of coconut nira. Preservative concentrations of 1.5% and 2% are still acceptable in 12 hours of storage. While a concentration of 1% is allowed for storage of up to 6 hours. If no preservatives are applied, nira should be processed shortly after harvesting. Nira's quality is deplorable after 24 hours of storage.

Lotion adalah sediaan kosmetik pelembab kulit yang termasuk dalam golongan emolien dan memiliki beberapa sifat yaitu sebagai sumber lembab bagi kulit. Rumput laut jenis Eucheuma cottoni termasuk dalam golongan ganggang merah (Rhodophyceae) penghasil karaginan. Karaginan merupakan hidrokoloid yang penting karena memiliki aplikasi yang sangat luas dalam industri pangan dan nonpangan. Penelitian ini bertujuan untuk memformulasikan lotion dari ekstrak rumput laut (Eucheuma cottonii) dengan variasi konsentrasi emulgator. Jenis penelitian adalah eksperimen. Metode yang digunakan meliputi penyiapan bahan, ekstraksi sampel, rancangan formulasi dan pembuatan sediaan lotion menggunakan tiga formulasi yang berbeda dengan variasi konsentrasi emulgator asam stearate dan setil alkohol FI (2% : 1%), FII (5% : 1,5%), FIII (7,5% : 2%), evaluasi sediaan (uji organoleptik, uji homogenitas, uji pH) dan pengujian iritasi. Hasil penelitian lotion ekstrak rumput laut (Eucheuma cottoni)dengan menggunakan perbandingan konsentrasi emulgator pada formulasi I (Asam stearat 2%, setil alkohol 1%) dan formulasi III (Asam stearat 7,5%, setil alkohol 2%) menghasilkan sediaan dengan stabilitas yang baik. Dari ketiga formulasi dinyatakan bahwa formulasi I dan III sesuai persyaratan uji stabilitas fisik meliputi uji organoleptik, uji homogenitas, dan uji pH sedangkan pada formulasi II untuk uji organoleptik tidak sesuai dengan pengujian organoleptik sediaan dan uji iritasi ketiga sediaan lotion ekstrak rumput laut pada 10 responden tidak menimbulkan adanya iritasi seperti kemerahan, gatal-gatal dan bengkak pada kulit.

Jahe merah (Zingiber officinale Rosc.) merupakan tanaman multi fungsional karena selain sebagai rempah, tanaman ini termasuk empat besar tanaman obat yang banyak digunakan diantaranya untuk: jamu gendong, industri kecil obat tradisional, industri obat tradisional, industri makanan/minuman dan bumbu . Selain itu, kandungan minyak atsiri jahe juga merupakan salah satu peluang usaha peningkatan nilai ekonomis jahe, berkembangnya agroindustri obat-obatan herbal dan kosmetik, menjadikan peluang pengembangan jahe sebagai salah satu bahan bakunya menjadi sangat terbuka. Balsem merupakan sediaan yang penggunaannya di oleskan kekulit dengan tangan dan memberikan rasa panas yang sulit hilang. bentuk sediaan balsam yang di oleskan dengan tangan ini di perlukan suatu inovasi yang memiliki sifat menghangatkan, menenangkan dan juga memiliki aroma yang menyegarkan. Tujuan dari penelitian ini adalah untuk mengidentifikasi kandungan metabolit sekunder ekstrak etanol jahe merah dan memformulasi sediaan balsam dari ekstrak etanol jahe merah . Metode yang digunakan dalam penelitian ini adalah diskriptif kualitatif dalam memformulasikan memformulasi sediaan balsam dari ekstrak etanol jahe merah dengan Hasil penelitian menunjukan ekstrak etanol jahe merah  mengandung senyawa metabolit sekunder: flavanoid, saponin, tannin dan fenolik. Uji organoleptis menunjukan berwarna coklat tua, berbau oleum menthea, bentuk semi padat, semuanya homogenitas, dengan pH 6, uji daya sebar 5 cm, uji daya kejat selama 6 detik. Kesimpulan menunjukan balsem jahe merah memenuhi persyaratan evaluasi sediaan balsem.

Stick is a snacksthat haveslong, flat, savory andscrunchy taste madesfrom flour, eggs, butter, water and othersadditional seasonings. Food by-product from tofu has the potential to be used as an ingredientsfor stick makingsbecause of high protein and fiber content. In addition, local rawsmaterials such as mocaf floursand green spinach are rich in fiber content that can fulfill fiber needs of the body. This research is experimentswith purpose was to determine the physical, chemical, sensory characteristics and determine the formulation of sticks that produce high levels of fiber andsprotein. The experimental design is a completely randomized design (CRD) with the first factorscomparing tofu waste flour and mocaf flour (50: 150, 100: 100 and 150: 50) with the additionsof spinach (10%, 20% and 30%). The results showed that the stick formulation with the additionsof the best green spinach based on chemical and organoleptic values were 150 grams of tofuswaste flour, 50 grams of mocaf flour with the addition of 60 grams spinach that have a moisture content 3.742%, an ash content 2.353%, a protein 8.317 %, crude fiber 1.997%, fat 12.115% andscarbohydrate 73.473%. Based on the physical andsorganoleptic values, the tofu dregs flour was 50 grams, 150 grams of mocaf flour with the addition of 20 grams of spinach, the color yield was 2.467%, the flavor of tofu by product 2.200%, the flavor of mocaf was 2.467%, the flavor of spinach was 2.200%, the texture was crispy 3.800% and the total preference was 3.200%.s

Mochi merupakan salah satu kue yang berasal dari Jepang dan terbuat dari tepung ketan dicampur dengan bahan lain, kemudian dikukus hingga matang. Mochi yang sudah matang dibentuk bulat dan ditaburi dengan tepung sagu yang sudah disangrai. Kacang hijau digunakan sebagai substitusi, karena merupakan sumber bahan pangan berprotein nabati tinggi dan terdapat sumber mineral yang bermanfaat untuk tulang. Bit dapat memberikan warna alami yang diperoleh dari pigmen betalain dan pigmen tersebut dapat memberikan kontribusi terhadap tingginya aktivitas antioksidan. Tujuan penelitian ini adalah menentukan formulasi yang tepat untuk menghasilkan kue mochi bit dengan tepung kacang hijau dan tepung ketan yang mempunyai kadar protein dan aktivitas antioksidan tinggi dan menentukan karakteristik sensori untuk formulasi produk mochi bit dengan tepung kacang hijau dan ketan yang paling disukai. Hasil penelitian ini menunjukkan bahwa mochi bit dengan tepung kacang hijau dan tepung ketan terbaik berdasarkan nilai aktivitas antioksidan dan kadar protein yang tinggi yaitu pada perlakuan tepung kacang hijau 30% : ekstrak bit 20% dengan nilai kadar air sebesar 46,721%, kadar abu 0,531%, kadar gula 0,056%, kadar protein 4,532%, aktivitas antioksidan 11,645 %, warna 3,700 (coklat tua), flavor bit 2,567 (agak terasa), flavor tepung kacang hijau 3,153 (langu), tekstur lembut 2,653 (agak lembut), tekstur kekenyalan 2,693 (agak kenyal), tekstur kelengketan 2,347 (agak lengket) dan kesukaan keseluruhan 2,533 (agak suka). Kata kunci: Bit, tepung kacang hijau, mochiÂ

Fruit leather  merupakan pengolahan buah yang dikeringkan, memiliki tekstur yang elastis memiliki rasa yang beragam, dan rendah lemak serta memiliki kandungan nutrisi yang berasal dari buah seperti vitamin, serat, kalsium, magnesium, karbohidrat dan lain-lain. Penelitian ini bertujuan untuk mengetahui formulasi yang optimal serta untuk mengetahui kandungan kimia dan fisiko kimia dari produk fruit leather. Penelitian ini menggunakan ekstrak bit dan juga dekstrin, yang bertujuan untuk memberikan pewarnaan serta menjaga kandungan vitamin C yang ada dalam bahan utama. Faktor penelitian yang digunakan yaitu konsentrasi ekstrak bit (10%; 15%; dan 20%)  dan  konsentrasi dekstrin  (1%, 1,5%, 2%). Rasio penambahan ekstrak bit  10% dan penambahan dekstrin 2% dalam pembuatan fruit leather merupakan perlakuan terbaik karena memiliki nilai fungsional yang diharapkan yaitu Kadar air 20,00%. Kadar abu 1,69%, kadar vitamin C 243,25 mg/100g, kadar gula total 62,18%, kuat tarik 0,12 Mpa, serta uji sensoris aftertaste 3,00 (terasa); rasa asam 3,10 (terasa jambu); kenampakan mengkilap 3,02 (terlihat mengkilap); tekstur 2,91 (cukup elastis); warna 2,53 (cukup merah gelap); dan kesukaan overall 3,69 (suka).

Fragrant pandanus is a type of monocot plant from the pandanaceae family. Fragrant pandan leaves have various ingredients and can be used as antibacterial ingredients and are safe to use, which have been known empirically by the Indonesian people. There are many benefits to the fragrant pandan leaf plant (Pandanus amaryllifolius Roxb), namely as an analgesic (toothache medicine) and antibacterial. The purpose of this study was to determine the chemical content, formulation and stability test in mouthwash preparations. In this study, the maceration method is used which is used to filter simplicia containing chemical components that are easily soluble in liquid. The results of this study indicate that in the phytochemical screening test there are chemical compounds which include flavonoids, alkaloids, saponins, and tannins, which are thought to have contributed to bacterial activity. Research has also been carried out on the formulation and stability test of mouthwash preparations from the ethanol extract of pandan fragrant  leaves  (Pandanus  amaryllifolius roxb)  where  the  results  show  that  the  formulation  can  be  used  as mouthwash of fragrant pandan leaves (Pandanus amaryllifolius roxb) with different concentrations in formulation I. as much as 15.5%, in formulation II as much as 16.5%, and in formulation III 17.5%. And the physical quality test of the mouthwash includes an organoleptic test which has a distinctive smell of fragrant pandan leaves and menthol and the pH test has a stable pH of 5. The results obtained basically produce mouthwash with good physical quality.

Sinar Sosro is a company that produces various beverage products. Product quality and brand equity in this company have been carried out well, in line with the development of market share and strong competition to always develop in making products that are attractive to consumers so that consumer satisfaction will always be well maintained.This type of research is a quantitative research. Collecting data in this study using the method of observation, interviews and questionnaires. The population of this study was 110, sampling used a combination technique of accidental sampling and purposive sampling, using the Slovin formula to get a sample of 88 respondents. The analysis uses multiple regression with the help of SPSS 22 software.Based on the results of this study there is a partial influence between the variable Product Quality (X1) on Consumer Satisfaction (Y) which is significant. we can conclude that t count, 5.292 > t table 1.988 and the significance value of the product quality variable is 0.000 < 0.05. This means that product quality (X1) partially influences consumer satisfaction (Y), so the hypothesis H0 is rejected. H1 is accepted. Based on the results of this study, there is a partial effect between Brand Equity (X2) and Consumer Satisfaction (Y). which is significant. We can conclude that t count is 4.251 > t table 1.988 and the significance value of Brand Equity is 0.000 <0.05. This means that Brand Equity (X2) partially influences Consumer Satisfaction (Y), so the hypothesis H0 is rejected and H2 is accepted. Based on the results of the study, there is a simultaneous (simultaneous) effect between the variables Product Quality (X1) and Brand Equity (X2) on Consumer satisfaction (Y). Statistical data analysis shows. The simultaneous significance value of Product Quality and Brand Equity is 0.000 < 0.05 and the calculated F value is 57.997 > F table 3.101. This means that Product Quality (X1) and Brand Equity (X2) simultaneously affect Consumer Satisfaction (Y), then the hypothesis H0 is rejected and H3 is accepted. Based on the output results of SPSS 22, there is a coefficient of determination or R square of 0.577 or 57.7% . This shows that the independent variables studied (product quality and brand equity) have a positive influence on consumer satisfaction by 57.7%. while the rest is influenced by other variables not studied.

Assistance for tahfidz al-Qur'an in Dabung village, the formulation of the problem raised from this research is the effectiveness and maximization of tahfiẓ Al-Qur'an assistance in Dabung Geger Bangkalan village. The purpose of holding this Tahfiẓ al-Qur'an program mentoring activity is to increase the effectiveness and maximize the tahfiẓ al-Qur'an program in Dabung village. Because the program is filled with conveying methods for memorizing the Qur'an properly and correctly. The benefits expected in this service program are: Can be a motivation and additional knowledge for academics to be more active in developing education, Adding patterns of application methods in memorizing the Qur'an in Dabung Geger village. Encouraging the community to be more happy with al-Qur'an Koran. Alternative problem solving is done by establishing a new method in carrying out Tafiẓ al-Qur'an activities in the village of Dabung. The new method used is to divide the implementation time into two parts, as follows: The first is the rote deposit activity (04:30-06:00) and the joint murajaah activity (18:15-19:30).

          Brownies merupakan salah satu jenis cake yang berbahan dasar tepung dan coklat. Penelitian ini menggunakan tepung mocaf dan tepung bekatul sebagai bahan dasar pembuatan brownies dengan tujuan menghasilkan karakteristik brownies yang tinggi serat, tinggi protein, serta bebas gluten.           Penelitian ini bertujuan menentukan formulasi yang tepat untuk menghasilkan brownies tepung mocaf dan tepung bekatul kandungan tinggi protein, serat dan bebas gluten. Penelitian ini dilakukan dengan metode Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor yaitu perbandingan tepung mocaf : tepung bekatul dan variasi lama pemanggangan. Faktor pertama perbandingan tepung mocaf dan tepung bekatul (70:30, 60:40, dan 50:50), sedangkan faktor kedua variasi lama pemanggangan (40, 50 dan 60 menit) sehingga menghasilkan 9 perlakuan.           Hasil penelitian  menunjukkan bahwa rasio konsentrasi tepung mocaf dan tepung bekatul 50 gram dan tepung bekatul 50 gram dengan variasi lama pemanggangan sebesar 40 menit merupakan formulasi brownies yang terbaik karena memiliki karakteristik kimia dan sensoris yang diharapkan yaitu kadar air 19,17%, kadar abu 1,97%, kadar lemak 21,33%, kadar serat pangan 15,15%, kadar protein 5,29%, kadar karbohidrat 52,24%, serta uji sensoris terhadap warna 3,34; rasa mocaf 2,91; rasa bekatul 2,81; tekstur lembut 3,33; aftertaste bekatul 3,17; dan kesukaan keseluruhan 3,47.

Latar belakang: Banyak faktor yang mempengaruhi terjadinya kegagalan pemberian ASI pada anak, diantaranya karena faktor ibu bekerja. Pada survey awal di Posyandu melati kelurahan Gayamsari terdapat 35 orang ibu bekerja yang memberikan tambahan susu formula untuk anaknya yang masih berumur kurang dari enam bulan. Hal ini merupakan kondisi yang sangat memprihatinkan. Tujuan : Penulis ingin mengetahui alasan ibu bekerja yang memberikan susu formula pada anaknya. Metode:  Dengan metode pemberian kuisioner dan wawancara terstruktur untuk menceri datanya. Pengambilan data ini dilakukan kurang lebih tiga bulan lamanya. Hasil: Kegagalan terbesar disebabkan karena kurangnya pengetahuan ibu akan pentingnya ASI ekslusif dan keterbatan waktu dalam pemberian ASI. Saran : Pengetahuan akan pentingnya ASI ekslusif menjadi salah satu faktor penentu sikap ibu dalam memberikan ASI esklusif sehingga peran keluarga dan dukungan lingkungan sekitar sangat diprlukan.

Tortilla chips ialah suatu produk olahan jagung dari hasil proses pemasakan dengan larutan alkali, penggilingan, pengeringan dan penggorengan. Penelitian ini menggunakan jagung, serbuk ketapang dan tepung daun kelor sebagai bahan dasar pembuatan tortilla. Serbuk ketapang memiliki kandungan protein dan serat dengan jumlah yang cukup banyak sehingga berpotensi digunakan sebagai bahan tortilla, sedangkan tepung daun kelor memiliki kandungan serat dan mineral. Penelitian ini bertujuan untuk menentukan formulasi tortilla serbuk ketapang dengan ditambahkan tepung daun kelor yang tinggi protein, serat dan antioksidan.  Penelitian ini dilakukan dengan  metode  Rancangan Acak Lengkap (RAL) yang terdiri dari  1 faktor yaitu perbandingan jagung, serbuk ketapang dengan dan tepung daun kelor. Dari faktor tersebut didapatkan 9 perlakuan P1 (jagung 72g, sebuk ketapang 18g, kelor 10g) sampai dengan P9 (jagung 48g, serbuk ketapang 32g, kelor 20g). Hasil penelitian ini menunjukkan bahwa perlakuan dengan kadar serat kasar tertinggi yaitu P8 (jagung 56g, serbuk ketapang 24g, kelor 20g) dengan nilai 3,67%, kadar protein tertinggi pada perlakuan P7(jagung 64g, ketapang 16g, kelor 20g) dengan nilai 10,35%, kadar mineral abu tertinngi pada P6 (jagung 51g, serbuk ketapang 34g, kelor 15g) dengan nilai 4,50%, dan kesukaan keseluruhan terdapat pada perlakuan P1 (jagung 72g, sebuk ketapang 18g, kelor 10g)dengan nilai 3,32 (suka).Â

This increase in the elderly population makes the government need to formulate policies and programs aimed at elderly population groups so that they can play a role in building public health. One of the government policies is that health services are provided at health centers, such as providing good and quality services, giving priority to elderly people and providing safe and easily accessible facilities, providing support or guidance to the elderly and their families on an ongoing basis. The purpose of this study was to determine the relationship between the role of health workers and the participation level of Posyandu for the elderly in Esandom one, Tombatu Timur District, Southeast Minahsa Regency. The study used a cross sectional analytic descriptive research method. The sample of respondents was 88 people using purposive sampling. Data collection using questionnaires and observation sheets. Analyzed with the chi square statistical test. The results of the study were 68 respondents (77.3%) with the highest age, 73 respondents (83.0%) had the highest education. Chi square test results obtained p value <? 0.05. The conclusion in this study is that there is a relationship between the role of health workers and the participation level of the Posyandu for the elderly in Esandom one, Tombatu Timur District, Southeast Minahsa Regency. Suggestions are expected that the Puskesmas can use this research as one of the bases in health promotion for the elderly.. Suggestions are expected that the Puskesmas can use this research as one of the bases in health promotion for the elderly. 

The purpose of this study is to determine how product innovation, brand image, and digital strategy affect the purchasing decisions of Palu consumers regarding Indomilk milk. The employed research methodology is quantitative in nature, incorporating both primary and secondary sources of data. The study's population comprises Indomilk milk consumers residing in Palu, the exact number of whom has not been determined. Due to the unknown quantity of the population, the number of respondents for this survey was calculated using the Paul Leedy formula and came to 81. The data for this study was gathered through the distribution of a questionnaire to the sample of respondents. This study employed various data analysis techniques, including instrumental tests, tests for double linear regression, t tests, F tests, and determination coefficient tests. On the basis of this study's data analysis, it is possible to conclude that product innovation, brand image, and digital strategy significantly impact the purchasing decisions of Palu consumers regarding Indomilk.

Snail Gong-gong (Strombus Turturella) is a typical food of the people of Riau Islands. The processed food produces the waste of a well-utilized shell. The main composition of the gong-gong slug is calcium carbonate (CaCO3). With the content of calcium, the waste shell of gong-gong can be used as raw material for the preparation of pharmaceutical preparations such as suction tablets. This study aims to obtain the formulation of a lozenges from the waste of gong-gong shell with good physical properties. A lozenges is made by a method of wet granulation in three formulas with variations in the concentrations of the case of the F1 gong-gong 15%, F2 30%, and F3 45%. The granules and tablets are evaluated. The results of the granule evaluation showed that the granule produced from the three formulas has fulfilled the requirements, the results of the tablet evaluation showed on organoleptic test, size uniformity, hardness, disintegration time of all three formulas have fulfilled good lozenges requirements. While the weight uniformity of F1 is not eligible, the friability test F1 and F2 are not eligible. The results of this study showed that the gong-gong snail shells can be formulated into a lozenges and have good physical properties.

Research on the Effect of Presidential Aid BLT UMKM on Productivity of Micro, Small and Medium Enterprises in Batang Regency aims to find out how UMKM working capital assistance affects the productivity of UMKM actors and to find out how the influence of this UMKM working capital assistance program has an effect on increasing the economic growth of UMKM actors in the Regency. Trunk. The research method used is quantitative, where data is obtained by distributing questionnaires to recipients of the MSME working capital Banpres while for sampling using a random sampling technique where a sample of 233 Banpres MSME recipients is obtained. Data analysis uses a regression formula. The results showed that 1) MSME working capital assistance had an effect on the productivity of MSME actors, 2) MSME working capital assistance had an effect on increasing the economic growth of MSME actors in Batang Regency