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Travelling Salesman Problem (TSP) is a problem that is often encountered by a salesman who must travel exactly once to all consumers in a route and will return to the starting point of departure. Algorithm Genetic Algorithm is one way to find heuristic solutions based on the evolutionary ideas of natural selection and genetics. The aim is to find the optimal route for the distribution of bottled water products produced by PT. Mual Natio Maju Bersama. To find a solution, the chromosomes processed by the genetic algorithm are represented through the stages in the Genetic Algorithm individual initialization, fitness value, linear fitness ranking, roulette whell selection, crossover, and mutation. In order to achieve the optimum solution, namely The best path obtained is PT Mual Tio Maju Bersama –BUMDES Sait ni Huta - UD. Alvaro - UD. Lancelhot – UD. Alris – UD. Jamel – Toko Kelontong SRC Resi 2 – Toko Notra – UD. B Siringoringo – Toko Dahlia Siahaan – UD. Purba – UD. Cahaya – UD. Hutapea – UD. Gabe – UD. Setia II – UD. Larisma II – UD. Antoni – UD. Bona Siahaan – UD. Sederhana – Toko Manalu – UD. Setia I – Toko Ferdinan – UD. Alboy – Wisma Daun Mas – UD. Top Jaya – UD. Mega Silaban – BUMDES Silaitlait – UD. Rika – UD. Panamot – Piltik Coffee and Homestay Bandar Udara Silangit – UD. Rolas Boy – UD. Salamat Karya – UD. Simpang Jaya – UD. Lambok - Piltik Coffee and Homestay Siborongborong – UD. Bahagia – UD. Marlinca – UD. Heri Joel Pasaribu – UD. Ebenezer – UD. Mawar – UD. A Saudara – UD. SP Perdana – PDAM Mual Na Tio – UD. Rokkap - PT Mual Tio Maju Bersama. The best path length is 125.2700 cartesian units and the best fitness value is 0.008000.

The purchase decision is the stage in the buyer's decision-making process where the consumer actually buys. Decision-making actions that include decisions about the types and benefits of products, decisions about product forms, decisions about brands, decisions about the number of products, decisions about the seller and decisions about when to buy and how to pay. The purpose of this study is to analyze the simultaneous and partial effect of product quality and service quality on purchasing decisions. The benefits of this research are for writers as an addition to knowledge about the effect of product quality and service quality on purchasing decisions, for companies as information and guides for companies to improve purchasing decisions through product quality and service quality in the future, and for other parties as input and reference for researchers furthermore. The hypothesis in this research is that there is a positive and significant effect both simultaneously and partially on product quality and service quality on the decision to buy an Xpander car. In this study using a quantitative/associative approach and sampling techniques using non-probability sampling as many as 96 respondents taken from consumers of PT. Sardana Indah Berlian Motor. Sources of data in this study are from primary data and secondary data. Data collection techniques in this study used questionnaires and documentation. The data obtained were then processed and analyzed using multiple linear regression analysis technique models, and processed with the help of the SPSS program through validity tests, reliability tests, data normality tests, multicollinearity tests, heteroscedasticity tests, simultaneous effect tests, partial effect tests, and the coefficient of determination. The results of testing the hypothesis indicate that product quality and service quality simultaneously and partially significantly influence purchasing decisions. Product quality is the dominant variable influencing purchasing decisions.

Tapai is Siantar ethnic food in the city of Pematang Siantar.  However, tapai is very difficult to find because it does not have a special place to sell it.  Tapai traders sell tapai while walking around the city of Pematang Siantar.  The purpose of this activity to build a creative economy through culinary is to make tapai a home industry product that is of great interest to the people of the city of Pematang Siantar and visitors to the city of Pematang Siantar.  This activity was carried out by students of the Stambuk 2020 Development Economics study program with the supporting lecturer Dian Purba SE, M.Sc in collaboration with the Pematang Siantar City Government, the Education and Teaching Office.  This activity was held on Thursday, December 1, 2022 at the Faculty of Economics, Simalungun University.  The method of carrying out this activity is by holding competitions for various variants of processed tapai which are participated in by SMA/SMK students from the city of Pematang Siantar.  The number of participants in the competition is 10 teams consisting of 3 people for each team.  The implementation of this activity is carried out with the aim of developing student creativity in terms of managing tapai.

This research produces cake using arabica and robusta coffee. Hopefully, this processed cake will be accepted by coffee enthusiasts and the coffee shop industry so that coffee is not only known as a drink but can be processed into a sweet dessert. The aims of this study were 1) to determine the public's acceptance of cakes using arabica and robusta coffee; 2) to find out the ingredients formula in cake making that uses the best Arabica coffee and robusta coffee. The methods used in this study include experimental methods and hedonic tests. Data analysis used is descriptive analysis. The results showed that the products of arabica coffee cake and robusta coffee cake that were most liked and well received were products with a formula of 20% coffee addition. The formula for the best cake using arabica coffee and robusta coffee consists of 48 g of flour, 12 g of ground coffee, 13 g of powdered milk, 60 g of granulated sugar, 50 g of margarine, 30 g of butter, ¼ tsp of baking powder, and 2 chicken eggs. It can be concluded, the selected product can be an alternative to be processed into sweet desserts.

The behavior of changing the use of technology for business actors is very rapid. Information of system is form of data that has been processed through a certain model into information that can be used by the recipient in making decisions. Some MSME actors with a Data List of product images and detailed information on their products to be marketed to customers using laminated paper. Marketing information using the Website implements CMS with E-Catalog as an alternative solution. Reader and Viewers can view the Catalog privately or together. The treatment of the Plugin model with the CMS that has been embedded on the website is reliable because it is online. Several list images are displayed on WhatsApp Status and social media to introduce products to the public with the aim of increasing sales volume and selling in the market. This is an obstacle if one day people need pictures but do not have complete detailed information. High purchasing power is expected to be created from the spread of E-Catalog regarding products from MSMEs that have been installed on the E-Catalog website. Websites with online CMS can be opened on any device by requiring an internet connection, making it easier for marketing and complete information for consumers, customers and MSME business players.

This research is a type of field research, where the author goes directly to the field in processed tempeh SMEs in Tempe Processed Village, Sampangan Village, Gajah Mungkur District, Semarang City. The study used data analysis techniques, namely qualitative methods with a descriptive approach. In analyzing the data, the researcher conducted observations, interviews, and documentation to obtain the required data. The results showed that to survive the COVID-19 pandemic, the efforts made were marketing through social media, promotion through social media and maintaining the quality of products and services from Tempe Processed SMEs.

Technology developments in the era of the industrial revolution 4.0 provide many opportunities to improve supply chain performance and performance. The existence of the waste processing industry as a business has prospects for development, given the large amount of waste generated by the community and the need for several processed products. PT A reduced the amount of garbage that accumulates in the final disposal site (TPA) by reprocessing the waste produced by the community. The existence of waste banks, government agencies, hotels, zoos, and Islamic boarding schools is one of the sources of waste that is processed for waste products. This paper seeks to develop the concept of a digital supply chain by adopting the supply chain model run by PT A. The initial identification presented in this paper can result in several technology identifications that need to be prioritized in implementing relevant technologies in the industry. The expected impact of this implementation is an increase in supply chain performance

Based on the experimental study about corncob conducted before, this village has managed to create a new breakthrough production of processed foods such as corn chips since 2003. The foods that use raw materials of corn is the only one in Probolinggo. Corn chips production as small industries is run by 7 women farmers starting in 2008. (Wahmuda, 2013). The problem of this industrial activity is unbalancing the marketing area with market demand that obstruct continues to increase. This causes decrease on the productivity of the industry. In addition corncob waste left over from a small industrial activities corn chips squashed every day as much as 60 kg. This would be a major obstacle when marketing targets to reach market demand. As a result of waste corn cobs will be more numerous and uncontrolled, even less the corn cob waste is only used as cooking fuel. This research includes experiments on corn cobs process is divided into several stages, namely the process of forming, heating, curing, mixing and merging material, as well as coloring. From the research-based experiments, it turns out corn cobs to have a variety of characteristics. The uniqueness and characteristics process of corncobs, can give some variant forms such as cubes, cylinders, triangles, and a chopped form. Of these forms can be created several patterns of merger between a very interesting form to be used as a hanging lamp shade products. In the manufacture of a hanging lampshade required supporting materials such as iron chandelier hook pipe diameter of 16 mm and an iron plate with a thickness of 3 mm. Innovation alternative these products will continue at the stage of the development process of product design by using corn cobs as raw material products with the hope to utilize more leverage on how to process forms such a way into a useful product in terms of people's needs, aesthetic value and become friendly products environment.

Utilization of local raw materials available in the market can be the basis for the development of entrepreneurship training activities at the Gembor Farmer Group in the Benpasi area. In the implementation of this activity, it is done by looking for several people who are members of farmer groups or communities in the area to join in developing these activities. This is done to provide knowledge to the community to take advantage of the existing potential so that the resulting product can be sold at a reasonable price at the consumer level and provide hope for an increase in demand for a product. One form of this entrepreneurship is by training to make some processed products or market snacks such as several kinds of cakes which can later be used for the sales process to consumers. This will have an effect on increasing the community's income if the price is sold in accordance with the costs incurred. This training program is carried out by providing a positive influence on knowledge for the community so that in the future they can also play a role in developing these activities.

This study aims to determine the effect of online purchasing on consumer buying interest in buying products online and to determine the effect of online consumer buying interest on consumer purchasing decisions. The data collection technique used a questionnaire instrument with 100 respondents, then collected and checked for validity and then presented in an informative and scientific manner. After that the data is processed in a comprehensive and descriptive-analytic manner. Then the data is tested with SEM (Structural Equation Model) statistics to determine the relationship between various variables. The results of the study state that the first hypothesis which says that online purchases have a positive effect on consumer buying interest online turns out to be significantly proven. This can be seen in table 6.3.1. that the effect of online purchases has a T-statistic value above 1.664 which is equal to 8.086. Meanwhile, the results of the second hypothesis test which says that online consumer buying interest has a positive effect on consumer purchasing decisions has proven to be significant. This can also be seen in table 6.3.1. that consumer buying interest online has a T-statistic value above 1.664, which is 10,799

The KPM (Kuliah Pengabdian Masyarakat) Universitas Sains Al Qur'an carry out a community activity program in the Butuh Kidul Village. Butuh Kidul Village is one of the villages located in Kalikajar District, Wonosobo Regency. This village has the potential to produce vegetables. Vegetables that are widely produced are chayote. The KPM (Kuliah Pengabdian Masyarakat) students make product innovations from chayote into a more attractive product, namely chayote which is processed into candy. Candy is one of the food products that are liked by all ages. This activity was socialized through activities with the theme “Workshop on Marketing Strategy & Product Innovation from Pumpkin Siam”. This activity aims to take advantage of the potential of the Butuh Kidul Village community. By innovating through the use of chayote vegetables, it is possible to open UMKM (Micro, Small and Medium Enterprises) in the Butuh Kidul Village. The UMKM can have an impact on the Butuh Kidul Village community which can be a business opportunity for the Butu Kidul Village community. In this article, we explain how to process chayote into candy and promote marketing strategies through digital marketing.

Garbage is a problem that has become a global environmental issue. Problems that arise in each region can vary, whether it is about the accumulation of organic or non-organic waste. One solution to this waste problem is the existence of waste processing activities. Waste processing is part of waste management by reducing the amount of waste, in addition to utilizing the values contained in the waste itself (recycled materials, other products, and energy). Waste management is crucial and important at this time, given the large volume of waste generated in each region and needs to be handled to keep the environment clean and nice. The waste problem in Semarang Regency, especially in the Demak District, is the chosen place in this study. Through the study of literature, followed by the related waste in each village in the exploration, by the development of solutions for each problem. Organic waste that can be processed into organic fertilizer, non-organic waste, especially plastic can be a advantogous material to produce paving blocks. The results of this research are also compiled in the form of an educative and interesting ebook to inspire the community and encourage positive activities for the community.

Based on the experimental study about corncob conducted before, this village has managed to create a new breakthrough production of processed foods such as corn chips since 2003. The foods that use raw materials of corn is the only one in Probolinggo. Corn chips production as small industries is run by 7 women farmers starting in 2008. (Wahmuda, 2013). The problem of this industrial activity is unbalancing the marketing area with market demand that obstruct continues to increase. This causes decrease on the productivity of the industry. In addition corncob waste left over from a small industrial activities corn chips squashed every day as much as 60 kg. This would be a major obstacle when marketing targets to reach market demand. As a result of waste corn cobs will be more numerous and uncontrolled, even less the corn cob waste is only used as cooking fuel. This research includes experiments on corn cobs process is divided into several stages, namely the process of forming, heating, curing, mixing and merging material, as well as coloring. From the research-based experiments, it turns out corn cobs to have a variety of characteristics. The uniqueness and characteristics process of corncobs, can give some variant forms such as cubes, cylinders, triangles, and a chopped form. Of these forms can be created several patterns of merger between a very interesting form to be used as a hanging lamp shade products. In the manufacture of a hanging lampshade required supporting materials such as iron chandelier hook pipe diameter of 16 mm and an iron plate with a thickness of 3 mm. Innovation alternative these products will continue at the stage of the development process of product design by using corn cobs as raw material products with the hope to utilize more leverage on how to process forms such a way into a useful product in terms of people's needs, aesthetic value and become friendly products environment.    

The availability of healthy and unhealthy snacks in schools affects the selection of children's snacks. One of the foods that can be processed into snacks/school food is sausage., so that it can be used as healthy food, meat sausage ingredients can be replaced with vegetable ingredients such as oyster mushrooms and tempeh. With the addition of kenikir as fiber and yellow yam flour as adhesive. This study has the objectives of (1) Knowing the level of public preference for sausage products from oyster mushrooms, tempeh, kenikir and yellow yam flour. (2) Knowing the sausage formula from oyster mushroom, tempeh, kenikir and yellow yam flour which is the most preferred by the community. (3) Knowing the process of making sausages from oyster mushrooms, tempeh, The method used in this study is the method of literature, experiments, documentation, and sensory testing. The percentage of using oyster mushrooms and tempeh in making sausages is 90%:10%, 80%:20%, and 70%:30%, of the mushroom weight. The results showed that the sausage product was the most preferred with a ratio of 90% oyster mushrooms and 10% tempeh. As a suggestion, further research is needed to determine the nutritional content of oyster mushroom sausage, tempeh, kenikir and yellow yam flour

            Mikroalga Sprulina platensis adalah salah satu mikroalgae dengan kandungan nilai nutrisi yang sangat baik, sehingga direkomendasikan sebagai pakan fungsional.  Salah satu aplikasi yang dapat diterapkan adalah melakukan fortifikasi pada olahan snack praline chocholate yang banyak disukai masyarakat.  Metodelogi yang diterapkan pada program pengabdian ini adalah penguatan KUB ISMA di Kelurahan  Mangunharjo, Kecamatan Tugu, Kota Semarang. Selanjutnya dilakukan alih teknologi pada pembuatan snack praline chocholate dengan fortifikasi tepung mikroalga Spirulina platensis. Keserious para anggota KUB ISMA dalam mengikuti alih teknologi akan sangat membantu dalam aplikasi di masyarakat Kelurahan  Mangunharjo.

Fish is known as a functional food which is important for health. Fish has a fairly high protein content, besides that it contains OMEGA-3 unsaturated fatty acids (in which it contains EPA and DHA) which are quite popular for maintaining and lowering cholesterol, containing vitamins and minerals. Fish meatballs, Shredded Fish, Naga Legs and Nugget are diversified processed fish products. This dedication aims   to increase the knowledge and skills of the community in processing fish into fish meatballs, shredded fish, dragon feet and nuggets. The method used in  dedication is direct counseling and training. The results obtained from this dedication showed that increase knowledge and skills of PKK mothers in diversification process fish product.

Utilization of resources does not only focus on reforms but begins to enter into something that is even more unlimited, namely inspiration, ideas, talents or talents, and creativity. 3 main things form the basis of the creative economy, including creativity,  innovation,  and invention.  To support the creative economy  and the condition of the productive age population, the West Kotawaringin Regency government through the tourism office seeks to empower the community through a collaborative activity with one of the universities in Semarang, namely the Indonesian College of Tourism Economics (STIEPARI). The implementation  of activities ranging from identification, socialization to independent practice shows that there is an increase in awareness of the training participants to utilize local resources that can be processed into products even though they are made from waste which in this case is shells. This can be seen from the participants'  interest in applying the results of the counseling and training and continuing this activity to completion.

Bread has many types, one of which is sweet bread, the main ingredient in processed sweet bread is wheat flour. The high use of wheat flour causes the number of wheat imports in Indonesia to be high. The decrease in wheat imports can be reduced by using local food ingredients such as corn flour, mocaf flour, and binahong leaf jam. This study aims to determine (1) the process of making gluten-free sweet bread from corn flour, mocaf flour, and binahong leaves. (2) Gluten-free sweet bread recipe from corn flour, mocaf flour, and binahong leaves (3) The level of public preference for gluten free sweet bread products from corn flour, mocaf flour, and binahong leaves. The method used in this study is the method of literature, experiments, documentation, and sensory testing. The percentage of using cornflour and mocaf flour in making glute- free sweet bread is 50%:50%, 70%:30%, and 80%:20%, of the weight of wheat flour. The results showed that gluten-free sweet bread products were the most preferred with a ratio of 70% cornflour and 30% mocaf flour.

This empowerment was carried out bearing in mind that there are still many banana tree fronds that are not used and only become waste, therefore to overcome the large amount of banana frond waste in Marga Mulya Village. And to find out what the benefits of banana fronds are for processed products that are useful and have economic value, we make use of these banana fronds by making processed banana fronds chips that have high economic power by empowering housewives in Marga Mulya Village. This community empowerment is carried out every Saturday with four meetings. And it is hoped that the manufacture of banana chips which has been implemented in Marga Mulya Village can continue and help the economy of local residents.

The craft MSME sector is one of the leading sectors for developed countries in foreign exchange earning country. Products in handicraft industrial centers always have a higher exchange rate profitable and can create added value that is greater than other sectors. Craft Center woven bamboo as an example of a leading industry in Indonesia that is able to absorb labor as well stimulating the micro economy, but cannot be separated from facing problems, including in the field of production and management. In the production sector, the problem faced is still weak application of standards technological procedures, the process of mastering technology where most producers still use equipment simple production leading to low productivity and efficiency. Apart from that, the weak business management which causes them to be unable to increase the scale of their business. From the background of the problems above, In general, this Community Technology Dissemination activity seeks to solve partner problems with introducing appropriate technology and providing business management assistance for quality and the quantity of products from the two prospective MSME partners increased. The methods given are: 1) Introduction technology for preparing material components with a spinser (a combination of spindle and serkel machines); 2) Mini introductions cold press; 3) Introduction of finishing technology; 4) Training on diversification of processed materials into products mixmedia (mixmedia furniture design / prototype.