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Assistance in community service programs with an entrepreneurial and creative economy scheme by the East Java National "Veteran" Development University in the Merdeka Learning KKN-T program - Merdeka Campus which aims to solve the problems faced by UMKM Opak Gambir Cahaya Kita which is engaged in selling light snacks, namely many competitors in the market and less related to brand awareness. The method used is to conduct a survey combined with interviews in addition to the Forum Group Discussion (FGD) combined with brainstorming and distributing questionnaires. The benefits of research are knowing the importance of brand awareness which affects brand awareness to consumers and the level of consumer purchasing power in the market, in addition to the successful rebranding of logos, stickers and packaging which will later be used by MSME assistance partners Opak Gambir Cahaya Kita after the mentoring program is carried out

The Samawa tribe is one of the tribes in Indonesia. Each tribe has its own traditions that are different from the others. One of the traditions  in Sumbawa is , namely the Pasaji Ponan Culture, has a unique characteristic, namely the snacks that are given in charity at the celebration must be boiled. Meaning that the snacks served cannot be fried. So, the focus of this research is to find out “The Meaning Of Serving Food In The Pasaji Tradition Using Symbolic Interaction Theory”. The mehod used is interpretive qualitative method with the symbolic interaction approach of  George Herbert Blumer,s idea. As for informants who selected consisted of 4 (four) types of character characteristics, namely religious leaders, community leaders, traditional leaders and heads of traditional institutions as well as 1 (one) supporting informant from women who were obtained through the purposive sampling technique. There are 2 (two) types of data used, namely primary data and secondary data. Primary data was obtained through in depth interviews technique, while secondary data was obtained through books, journals and other relevant sources. Data were analyzed using the interactive Miles and Huberman method. The results show that the meaning of the snacks presented has a meaning. analyzed using the interactive Miles and Huberman method. The results showed that the meaning of the snacks presented had philosophical meanings including: 1). Serving food as a symbol of plant fertility, 2). Serving food as a medium to strengthen kinship ties, 3). Serving food as a form of prayer. As for the presentation process, namely the snacks are arranged neatly into a tray (stable) and then closed using a serving lid. The snacks consist of 6 (six) types of snacks, namely buras,petikal, lepat,topat,dange, onde-onde and banana with added water drink.  

Businesses that are recognized by society and the government are businesses that have legality because legality is the most important element in a business and is also an identity that legalizes or legalizes a business entity. The problem that will be faced in this dedication to the community is a lack of insight and views on the legality of business, especially in MSMEs. The majority of people in Kedungdalem Village, Dringu District, Probolinggo Regency, are micro, small and medium businesses such as chip businesses, herbal medicine businesses, catering businesses, cooking spices, wet snacks, pastries, and other businesses. The purpose of this service activity is to provide business legality socialization for MSMEs in Kedungdalem Village. The activity implementation technique consists of several levels, namely preparation, implementation, and evaluation. The results of community service activities are that business actors experience an increased understanding of business legality, the benefits of business legality, the consequences of not having business legality, and also business actors having a Business Identification Number (NIB)..

Hypertension is a condition where a person's blood pressure increases above normal which can inhibit the work of the heart. Strategies that can be used to reduce the incidence of hypertension is to utilize products favored by the public that have the potential to lower blood pressure. Food ingredients such as milkfish, white radish, and broccoli. All three have the opportunity to be processed into food products that are well known among the public, efficient, practical, and acceptable to all circles where the product is Nugget. This study aims to determine the effect of adding white radish and broccoli to the preference level of milkfish nuggets as an alternative snack for hypertensive patients. This study used an experimental design, namely RAL with 6 treatments. The treatment was factor L as the addition of white radish with 3 levels and factor B as the addition of broccoli with 2 levels. The results showed that the milkfish nuggets with the addition of 70% white radish and 30% broccoli were preferred by the panelists with a protein nutrient content of 9.48% using the Kjeldahl test, 16.4% fat using the Weibull test, 0.18% potassium using the ASS, 2.24% sodium using the ASS test, and 248.98 kcal energy using calculations.  

UMKM are an important sector to build the community's economy. During the COVID-19 pandemic in Indonesia, the economic situation of the community has decreased and has become a prolonged problem that must be resolved immediately. During the pandemic, UMKM owners experienced a buyer crisis which resulted in many UMKM players going out of business due to falling income. This happened in Talang Village which was affected by the COVID-19 pandemic. Digital marketing strategies can be done under any conditions. In Talang Village, Rejoso District, Nganjuk Regency, two UMKM have been registered with the government. One of them is the Opak Gapit Talang UMKM which already has a Business License Number (NIB) but the scope of the sales market is still small. There are several obstacles experienced such as lack of knowledge about digital marketing. With the right strategy will be able to compete with other snack products.

Tujuan dilaksanakannya pengabdian kepada masyarakat ini adalah untuk membantu para pelaku usaha dalam memberikan sosialisasi Pemasaran Online pada sektor usaha kecil di Desa gading rejo kabupaten pringsewu. Metode kegiatan pengabdian kepada masyarakat ini dimulai dengan tahappersiapan dan survei lapangan. Tahap survei ini dimulai dengan berdiskusi langsung kepada pemilik usaha untuk mengidentifikasi kebutuhan. tahap sosialisasi dan pelatihan dilakukan oleh tim. Hasil penelitian ini adalah Pengetahuan peserta dalam hal ini pemilik usaha snack dua putri mengenai pemasaran online sebelum kegiatan masih berada di kategori kurang memahami. Setelah kegiatan dilaksanakan dan pemaparan materi disampaikan, diketahui bahwa pengetahuan peserta mengenai strategi pemasaran setelah disampaikan semakin meningkat.

Nutrition greatly influences the growth and development of children who are still in the learning process at school. The habit of snacking on children has become a common habit and is found at various socio-economic levels of society. Snacks whose cleanliness cannot be controlled by the school and which are contaminated with dust and dirt are in great demand by school children. The purpose of this service activity is to provide socialization or learning about the importance of nutritious food for children at TPQ Raudhotul Huda Wangandowo. The method used in this service is using learning methods in the form of; the lecture method is in the form of delivering theory, the second is the discussion and question and answer method, used to test participants' understanding of the material that has been delivered. The results of this activity showed that the students at TPQ Raudhotul Huda Wangandowo were very enthusiastic in listening to the material presented by us. Some students also understand about nutritious food, it is proven that they can answer questions from us

Snack-producing, buying, and selling micro, small, and medium enterprises (MSMEs) in Surabaya are the partners in this community service project. In the city of Surabaya, MSMEs that have transformed into Community Service Partners have been around for almost a decade. However, there is still a lot of work to be done in the digital space for its marketing efforts. As a result, these MSMEs receive assistance in enhancing their marketing system with the assistance of digital marketing in order to support improved sales activities and expand their business objectives. Additionally, assistance with marketing their products through digital media accounts is provided to MSMEs. Instagram and Tiktok, in addition to digital media administration.    

Many of the indonesians like to eat chips as everyday snacks, one of them is menjes chips. Menjes chips are beans made from bean curd. One of the SMEs that produces the menjes chips, namely Menjes Kyu that owned by Mrs. Chalimah. In the drying process, the cips are still done conventionally, namely by simply airing them out. This can affect the quality and flavor of chips because of the amount of oil it contains. The purpose of this activity was to add to the knowledge and skill involved in the use of oil stonework (spinner), which was useful in raising the quality and value of chips. The methods used are location surveys and the filling of questionnaires, toolmaking, and socializing of automatic oil slicers. The presence of an automatic oil slicer helps to enhance the quality, flavor, and storage power of processed chips.

High microbial contamination in food is an indicator of hygiene that determines the health of food for consumption. Meatballs are a very popular snack in Majene City. Apart from their delicious taste, meatballs also have a relatively cheap price, so they have always been a popular snack alternative. The high nutritional content in meatballs can be a medium for the growth of bacteria so meatballs can be carriers of disease. The aims of this study were to determine the total number of bacterial contaminants and identify the coliform in meatballs at Majene City. The study used a quantitative descriptive method with a sample of 10 traders. The test carried out was culturing bacteria on NA (Nutrient Agar) media to calculate the total number of microbes in meatballs using the Total Plate Count (TPC) method and EMBA (Eosin Methylene Blue Agar) media to determine the presence of coliform bacteria in the sample then continued with gram staining test. The results of the study showed that 3 samples were found on NA media which had microbial contamination levels exceeding the threshold specified in SNI (Indonesian National Standard) 3818:2014 where the highest amount allowed was 1 × 105 cfu/g. Samples that exceeded the threshold namely sample A was 1.33 × 106 cfu/g; sample C was 1.06 × 105 cfu/g; and sample G was 5.8 × 106 cfu/g. There were 5 samples that tested positive for coliform, namely samples A, B, C, D, and G

Pasar Ramadhan is an MSME business that sells various kinds of culinary or snacks that are very popular with the community. Food and drinks are sold such as fried meatballs, chips, cakes, boba, lemon tea, chicken noodles, grilled chicken, satay, and so on. This journal article was created to discuss SWOT analysis in an effort to develop a culinary business in the Ramadan market. This study aims to identify internal and external factors that influence culinary business development in the Ramadan market and provide recommendations for appropriate business development strategies. The research method used is descriptive analysis by collecting data through interviews with traders and visitors to the Ramadan market as well as through literature study. The results of the study show that internal factors such as product quality, price and promotion influence the culinary business development in the Ramadan market, while external factors such as market conditions, competition and regulations also play an important role in the culinary business development in the Ramadan market. Recommendations for the right business development strategy include improving product quality, price adjustments, and increasing promotions to increase the attractiveness of the culinary business in the Ramadan market. In addition, traders are also advised to pay attention to market conditions and existing competition and comply with applicable regulations to optimize culinary business development in the Ramadan market.

 Performance appraisal is a way of determining the work results of employees and work groups that are useful if used the right methods on target and produce the desired conclusions according to output targets and performance standards. This research method is qualitative, namely observing performance appraisals that are already in effect with a combination of quantitative and qualitative methods. Quantitative by comparing work standards and output targets. Qualitative is assessed from skills (competence, physical abilities, coordination and teamwork); character (discipline, ability to make decisions and speed of response); and accuracy (supervision, control and the presence of work solutions).  Assessment data from January to April 2019. The time limit was chosen because the performance appraisal had stopped starting in August 2019, and required a remedial analysis. The results of the study show that performance appraisal provides an efficiency of 14% and makes assessments more noticed by all production employees. Methods collaborate in generating a more complete and mature assessment, as well as other suggestions for improvement. And prove that performance appraisal is useful for efficiency and effectiveness, controlling and monitoring performance, and being able to motivate employees to work even better.  

Background: School-age children are referred to as latent periods, the more independent school-age children are, the more they have problems in the selection of snacks. The findings of the Food and Drug Administration (BPOM) found several results of food content which showed 91.26% qualified, 8.71% ineligible,285 samples contained Rhodamin B, 211 samples contained Formalin, 162 samples contained Borax and 5 food samples contained Methanyl Yellow. Parenting is a factor that influences the behavior of snack, parents are the first source of information to understand about the behavior of healthy snacks in children.Objective: The purpose of this study was to foster journals regarding the relationship between snacking patterns in school-age children.Methods: Literature review method, which includes searching for journals from Elsevier, Pudmed, Google Scholer, and Garuda which received 6 journals because they have been tested based on the Critical Appraisal Checklist (JBI) instrument for analysis of Cross Sectional Studies. Then use PRISMA to select them and use the Plagiarsm Checker X application with 17% results.Results: Literature review data conducted on 6 journals that have been obtained shows that there is a relationship between parenting patterns and snack selection behavior in school age children and 1 journal there is no relationship. 6 research journals obtained the dominant value of journal 1 Lonto et al., (2019), with respondents of democratic fostering pattern category as many as 30 people or (46.9%) and 44 respondents (68.8%) with healthy snack behaviors. The better the parenting pattern applied to the child, the lower the level of snack selection behavior in the child.Suggestion: Literature review results are expected to be an educational material, especially school-age children and parents about the importance of foster care patterns to prevent snack selection behavior in school-age children.

In the digital era, people are expected to master and use technology. This also applies to micro, small and medium enterprises. MSMEs must be able to make good bookkeeping both manually and digitally. Digital accounting can be managed with the Bukukas application on a smartphone. The advantage of this application is that it makes recording easy, economical, easy to increase capacity, quality and reporting expertise. Application-based financing so that MSME players can use the BukuKas application independently. This mission was carried out in Kedungdalem Village MSMEs by presenting around 20 people from various types of MSMEs such as flower sales, chips and snacks businesses. The obstacles that are often faced by MSMEs are that there is no record of bookkeeping and financial transactions and some are still recording manually as well. In addition, there are still difficulties in determining profits and inventory levels. Therefore, providing training on how to use the BukuKas application can help them record financial transactions and market their products.

This journal aims to analyze the results of  UMKM operations in the Bartim area, which operates Padang Padang fresh snacks made from corn, milk and cheese or also called jasuke. Financial analysis is carried out based on sales results for the past year using several financial risks such as profitability risks, liquidity risk and activity risk, the data used in this study were obtained from  UMKM jasuke's financial reports.

Pengembangan sumber daya manusia (SDM) di sektor Usaha Mikro, Kecil, dan Menengah (UMKM) snack dan cemilan merupakan tantangan yang dihadapi oleh para pelaku usaha dalam menghadapi persaingan yang semakin ketat. Dalam artikel ini, dilakukan analisis SWOT terhadap pengembangan SDM di UMKM snack dan cemilan. Berdasarkan analisis tersebut, ditemukan beberapa aspek kekuatan dan peluang yang dapat dimanfaatkan, serta kelemahan dan ancaman yang harus dihadapi. Dari hasil analisis SWOT tersebut, beberapa strategi berbasis SWOT yang dapat diterapkan, antara lain mengoptimalkan keterampilan khusus dalam produksi snack dan cemilan, meningkatkan kapasitas produksi, dan memanfaatkan koneksi lokal dengan pemasok bahan baku. Strategi ini diharapkan dapat meningkatkan daya saing UMKM snack dan cemilan, memperluas pangsa pasar, dan menghadapi tantangan yang ada.  

Kada Cake Kiosk is one of the Micro, Small and Medium Enterprises that has seized the opportunity to develop Banana Chips as processed food in Kobalima District. Even though Kobalima District has made a small contribution in developing Micro, Small and Medium Enterprises in Malacca Regency, this potential can become a business opportunity for K2 Cake Kiosk owners in developing these processed foods. The idea of developing a banana chip business began in 1993 when Ms. Sipriana Hoar wanted to develop a banana chip business with minimal capital but had the potential to increase business income. This is done by moving from developing chips and other processed food businesses to processing products that have the potential to increase product-added value. This business analysis originates from existing recipes from their parents in micro businesses as snacks or snacks. This opportunity, where the bananas cultivated by farmers sometimes have a low selling value, was utilized by Ms. Sipriana to increase her business in banana chips and other processed foods. The method of carrying out the Professional Work Practice activities of the Agribusiness Study Program, Faculty of Agriculture, University of Timor, provides solutions to the problems identified in Lakekun Village, especially at the K2 Cake Kiosk. The method of carrying out the intended activity is purposive, namely the intentional determination of the K2 Cake Kiosk as the main indicator that is used as a respondent in carrying out the intended activity. The approach taken in answering problems such as: 1. Location surveys, namely looking at existing potentials and constraints such as Community Problems in the Benpasi Village.2. Identification of each Community that can be used as an example of the intended entrepreneurship training. 3. Training for each farmer group in the Benpasi Village to answer these problems to increase agricultural production in the Benpasi Village. 4. Counseling and training on maintenance and care management for plants so that they can be used for further processing 5. Monitoring and evaluation of the activities in question in an effort to increase the intended community service activities. From the Training Activities for Making Banana Chips at the K2 Cake Kiosk in Lakekun Village,Kobalima District, Malaka Regency, East Nusa Tenggara Province based on Professional Work Practices in the Agribusiness Study Program, Faculty of Agriculture, University of Timor, it can be concluded that students can see business potential and are able to analyze the advantages possessed in micro-businesses in Lakekun Village. In addition, they get a lot of benefits from the training by providing recipes that are obtained by business owners so that in the future they can be practiced as business opportunities.

Tujuan dari kegiatan ini adalah untuk Penguatan ekonomi dan pemberdayaan anak asuh LKSA meliputi: memberikan semangat dan membangun motivaasi berwirausaha, Terbentuknya wirausahawan baru, memberikan life skill untuk anak asuh berupa; pelatihan membuat kreasi seperti buket snack, snack tower dan buket bunga, serta pelatihan pemasaran produk yang telah dibuat melalui media sosial dan bimtek kewirausahaan. Metode yang digunakan untuk memecahkan masalah yang dihadapi oleh mitra adalah dengan cara melakukan workshorp kewirausahaan, pelatihan pembuatan kreasi seperti buket snack, snack tower dan buket bunga, dan Bimtek pemasaran melalui media soasil untuk menciptakan ekonomi kreatif dan dapat memberikan kontribusi untuk perkembangan ekonomi masyarakat sekitar. Pelaksanaan kegiatan pelatihan membuat kreasi berupa buket bunga, buket snack dan snack tower pada anak asuh di panti asuhaan Muhammadiyah Selong sudah terlaksana dengan baik. Siswa membuat produk berupa buket snack, snack tower dan buket bunga. Mulai dari Persiapan (Pemilihan bahan, dan penyiapan alat), penggunaan peralatan yang benar, ketepatan langkah-langkah membuat kreasi kesesuaian hasil akhir yang dipresentasikan menurut kreteria yang diharapkan, menata peralatan setelah selesai kegiatan, kreatifitas produk, kerapian, kombinasi warna. Secara keseluruhan Hasil dalam kegiatan pengabdian pada masyarakat ini adalah pelatihan membuat kreasi berupa buket bunga, buket snack dan snack tower berupa buket bunga, buket snack dan snack tower kategori sangat baik. Tanggapan siswa terhadap pelaksanaan kegiatan pelatihan untukmenciptakan kreasi ini sangat baik. Hal ini dapat dilihat dari idikator kehadiran siswa mencapai 100% dari target, dan selama kegiatan berlangsung mereka sangat antusias mengikuti kegiatan dari awal sampai akhir kegitan.

A small cassava chip business is a household business that produces snacks made from special cassava snacks. The single most important factor influencing the performance of small businesses in Singapore is their marketing strategy, which takes into account their products, prices, promotions and distribution locations. This research was conducted in the small business community of Bandar Khalipah Village in Percut Sei Tuan district. The purpose of this study was to understand the mix marketing strategies used by the Singapore government. Descriptive qualitative, data collection techniques with notes, and documentation are the methods used for analysis.  Research results 1) the marketing mix strategy used by small businesses in Singapore is a product made with good quality materials, good quantity, has a handle, and is wrapped in plastic. The quoted price is equal to the price. The traditional promotional method still used in Cassava Chips is "lewd mouth to mouth" and "place/distribution channel" is "products marketed slim in the place of production then exist" i.e. "channeled to consumers" through "wholesalers". 2) Product and price are internal determining factors. Externally influenced factors include increased sales during peak hours, while internally influenced factors include sluggish production and promotion locations. External factors that become obstacles include business competitors and seasonal raw materials.

It is hoped that the gluten free roll cake with dori fish substitute with gotu kola leaf jam can be a snack variant that can be accepted by consumers, as well as provide sponge cake technique knowledge in making roll cake. The aims of this study were: 1) To find out the composition of the ingredients of the gluten free roll cake product, substitution of dori fish with gotu kola leaf jam. 2) Knowing the public's acceptance of gluten free roll cake substitution of dori fish with gotu kola leaf jam. The methods used in this study are library methods, experiments, hedonic tests, laboratory tests and documentation. The experimental stages in this study consisted of 2 stages, namely preliminary research and main research. The results of the study showed that the gluten-free roll cake product with the addition of 25% dory fish was the most preferred product by the panelists. The hedonic test was carried out by 35 untrained panelists who filled out a complete questionnaire. The nutritional content of gluten free roll cake with dori fish substitute with gotu kola leaf jam per 100 g is 44.68% carbohydrates, 22.08% fat, 17.22% protein, and 23.61% fiber. The technique used in making gluten free roll cake substituting dori fish with gotu kola leaf jam is the sponge cake technique. Suggestions that can be given are: 1) It is necessary to calculate the Nutrition Label Reference (ALG) for gluten free roll cake substituted for dori fish with gotu kola leaf jam 2) It is necessary to carry out a cost analysis to find out the basic cost of production and the selling price of the gluten free roll cake substituted for dori fish with gotu kola leaf jam, 3) In subsequent studies dori fish was replaced or substituted with other ingredients.