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Kegiatan ini merupakan kegiatan pengabdian masyarakat implementasi manajemen teknologi, berfokus pada pengajaran dan implementasi aplikasi shopee, tujuan pada kegiatan ini adalah memberikan pemahaman dan ilmu pengetahuan mengenai penjualan online kepada masyarakat, kegiatan ini dilakukan di uinsu dan di rumah si pelaku usaha, Kegiatan ini menggunakan pendekatan pembelajaran pelayanan. Pembelajaran layanan  merupakan pendekatan menyajikan suatu penerapan praktis dari pengetahuan baru dan berbagai keterampilan melalui proyek/tugas terstuktur dan kegiatan lainnya. Untuk itu, tim menyajikan teori dan praktik secara berurutan. Teori disajikan pada awal pelatihan kemudian disusul dengan aksi praktik. Objek pengajaran menyiapkan gadget berbasis android dan melakukan pengecekan jaringan agar mudah mengakses internet. Kami sebagai tim berharap semoga dari kegiatan ini dapat meningkatkan ilmu dan wawasan dan tentunya pelaku usaha yang belum menggunakan teknologi dalam usahanya bisa menggunakannya karena kegiatan ini. Jadi tidak tertinggal dari pengusaha pengusaha lainnya apalagi diera digital ini semua manusia menggunakan digital dalam aktivitasnya.

Ngijo Village, Tasikmadu District, Karanganyar Regency has various potentials, one of which is the snack industry. Observation results, Partners have a good opportunity as evidenced by an increase in sales turnover every month. Partners have taken advantage of marketplaces such as Shopee, Tokopedia, OLX. Partner's understanding of banking digitalization is important to have, the problem is that Partners have not used internet banking. Community Service Activities carried out on Saturday 23 July 2022 in the form of a Workshop aimed at introducing internet banking as a strategy to improve sales performance. In practice, all partners are very enthusiastic about participating in the Workshop. By looking at the performance of Partners participating in simulations and doing exercises, it shows an increase in understanding where student partners have gained a good understanding of the use of internet banking to improve sales performance.

This research aims to produce learning media for the Ethnomathematics Student Worksheet on Traditional Market Snacks in Pontianak City on the flat-sided building material that reaches the level of validity, practicality, and effectiveness. This study uses a 4D design model, which is modified into 3D, namely define (definition), design (design), development (development), without using the fourth stage, namely disseminate, because this refers to the initial goal of this research is to develop valid, practical and effective media contained in the third step of the development of this model, namely development. The subjects in this study were students of class VIII SMP Suster Pontianak with a total of 20 students. The instruments used in this study were validation sheets, questionnaires, and test questions. Based on the results of the first study, the validation of the Ethnomathematics Student Worksheet with an average value of 84,76% from expert activities was very valid with a very good category. The second is the value of practicality, seen from the value of the questionnaire filled in by the teacher, the percentage is 97% with very practical criteria. to see the effectiveness of the ethnomathematics-based student worksheet learning media compared to the Likert scale index, with a percentage of 81.11% in the very effective criteria.    

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.

Tapai is a snack produced from the fermentation process of carbohydrate food as a substrate by yeast. Tapai is a hitz snack with a variety of creations. Each region has potential that can be developed into superior products in that area. These superior products must be continuously developed so that they will become great. The development of this superior product will certainly support the development of the local economy of the area concerned. Local economic development will also support the community concerned to develop. Local economic development that is based on superior products cannot be carried out by entrepreneurs alone, there needs to be a relationship from the government and other stakeholders engaged in local economic development. Government support is certainly needed by making policies that support superior product development policies. Meanwhile, other stakeholders assist entrepreneurs in developing their products so that they can be developed and known outside the region.

Snack bars are known to meet consumers' needs for nutrition, taste and practicality. There needs to be additional raw materials that are high in nutrients so that the products produced are beneficial to the body and also provide health effects. One plant that is high in nutrients and also provides benefits for the body is the Moringa plant. Moringa is known to contain more than 90 types of nutrients, namely in the form of essential vitamins, minerals, amino acids, anti-aging and anti-inflammatory. Our body needs antioxidants that can help protect the body from free radical attacks, considering that very many free radicals come from outside the body, namely in the form of foods that contain preservatives, dyes, fats, pesticides, pollution, dust and ultraviolet radicals. The process of making snack bars, roasting temperature and the proportion of flour are among those that can affect the characteristics and maturity levels of the resulting product. This study was conducted to determine the effect of temperature and flour formulations on sensory, texture profiles and antioxidants. The study used RALf (complete random design of factorial) 2 factors. From the results of this study obtained the results of roasting temperature affecting the profile value of the texture parameters hardness / hardness, gummieness / stickiness, chewieness / chewing power but has no effect on the results of antioxidant activity and hedonic sensory. The formulation of cornstarch and moringa flour on the results of the texture profile affects the parameters of resielience / snack bars. Formulation of corn flour snack bars and Moringa flour has a real effect on the antioxidant activity value of corn flour snack bars and moringa flour. Where the addition of moringa as much as 10% with a temperature of 120oC has a value of %ibhibisi as much as 87.66 and flour formulations also have a real effect on all hedonic sensory parameters, namely aroma, color,  taste and overall.

Entering an increasingly advanced era, the role of information technology is very important in various sectors. Currently, many business people have used information technology as a system in an agency or company. CV. Untung Maju Bersama is a company engaged in the sale of snacks and basic necessities. In its journey, the system used is still using a manual system. To maximize the sales system, therefore an analysis of the sales system design was made using the prototyping method to help improve the existing system. The system used on this website has three users, namely admin, sales, and delivery who have different access rights and have different tasks according to their respective job descriptions. In the analysis of this information system design, a prototyping method is used where the design made must be in accordance with the system to be built. Several features will be added in this proposed design system which did not exist in the previous system, namely the addition of an item tracking feature. This feature allows customers to see how far their orders have been processed. It is hoped that the design of this system can help CV. Untung Maju Bersama in maximizing sales and data management.  Keywords: information systems, order systems, tracking systems, prototyping

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

The health profile book for the province of East Kalimantan in 2016 Sickness Rate (Morbidity) describes the incidence of disease in a population over a certain period of time, which can be in the form of incidence rates or prevalence rates of a disease. The morbidity rate also plays a role in assessing the health status of the community. Data on population morbidity comes from the community (community based data) obtained through a morbidity study, and the results of data collection from the District/City Health Office, the health program manager at the provincial level. The morbidity rate in 2013 was 11.74 and decreased in 2014 to 9.18 and increased in 2016 to 11.90. (Dinkes: 2016) The implementation of PHBS is low, because there are still many students who eat snacks carelessly and there is still garbage scattered in the school yard. The UKS exists but the program does not run due to the lack of supporting facilities, and their lack of knowledge regarding how to wash hands properly and correctly. Aims to increase the knowledge of elementary school students in clean and healthy living behavior through the Socialization of Clean and Healthy Life Behavior (PHBS) with the Three Thumb system, Provide understanding and awareness to elementary school students about the importance of the school PHBS program Able to reduce morbidity due to lack personal hygiene in the school environment. The method used in this activity is the lecture method, demonstration method and practical method, data collection techniques, namely the initial test and the final test. The result is that there is an increase of 21% of students' knowledge of the importance of PHBS.

            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.

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

Indonesia is currently facing various health and nutrition problems. Indonesia experiences a triple burden of nutritional problems, namely malnutrition, excess nutrition (obesity) and micronutrient deficiencies. To overcome this nutritional problem, it can be done by implementing balanced nutrition. Balanced nutrition is a daily food composition that contains nutrients in types and quantities that suit the body's needs, taking into account the principles of food diversity or variety, physical activity, cleanliness and ideal body weight.Objective: Service activities are carried out to increase knowledge about balanced nutrition, determine nutritional status, and as a training tool for nutrition students in providing nutrition and health education to the community. This activity is expected to increase knowledge of balanced nutrition for children and adolescents at the Qurrotu A'yun Batam Center Orphanage.Conclusion: This counseling activity was carried out at the Qurrotu A'yun Batam Center Orphanage, Batam City, which was attended by children and teenagers. The activity consisted of an opening led by a team of lecturers and continued by reading material presented by a team of lecturers and students. Then the moderator returned to the event for a question and answer session and continued with measuring nutritional status and providing snacks to posyandu participants.

Pangan lokal merupakan pangan yang dikonsumsi oleh masyarakat sesuai dengan potensi daerah. Potensi setiap daerah berbeda-beda sehingga pangan lokal yang dihasilkan di tiap daerah berbeda pula. Pangan lokal tersebut masih terpinggirkan karena keterbatasan jenis olahan pangan yang bisa dikreasikan. Selain itu juga karena masyarakat sekarang terbiasa dengan fast food yang mudah untuk dinikmati. Kreasi pangan lokal sangat dibutuhkan supaya tingkat konsumsi pangan lokal meningkat. Bahan pangan lokal yang digunakan adalah bahan yang sudah dan bisa dibudidayakan di halaman rumah yaitu lidah buaya,  gembrot, kelor, singkong, telang dan katuk. Tujuan dari kegiatan ini, masyarakat bisa memanfaatan pangan lokal yang mereka budidayakan menjadi menu makanan keluarga. Kegiatan ini menyajikan 26 menu baik menu camilan, snack, minuman, dessert, maupun menu utama (main course). Kegiatan ini diikuti oleh warga dusun II, desa Purbayan, Kecamatan Baki, Kabupaten Sukoharjo. Dalam lomba ini, diambil 6 pemenang, masing-masing juara 1,2, 3 dan harapan 1, 2, 3. Pemenang lomba ini adalah menu Kue Putri Selendang Pelangi berbahan gembrot dan telang

Designing story scenarios for the Rempeyek Nok Uus UKM profile video, Making videos by recording, editing, and adding effects, Implementing marketing strategies with digital marketing techniques on social media. To obtain the necessary data, the things that must be done are interviews, observations, and documentation. So that they can get a mature concept for video production, the reference is from the information obtained during observations and interviews. Rempeyek Nok Uus has become a typical souvenir from Karawang and snacks or snacks from the Karawang area. Optimizing the digital platform as a place to order products so that it is easy for people to order, Active in social media, especially Instagram and Facebook in advertising products, Invite Instagram celebrities to work together who already have more than 10 K followers to promote products to customers.

Snack bar adalah suatu makanan ringan yang berbentuk batang dan pada umumnya dikonsumsi sebagai makanan selingan. Pada penelitian ini bahan baku yang digunakan adalah tepung gembili dan tepung pisang. Penggunaan gembili dan pisang ini dikarenakan kandungan karbohidrat yang terdapat di dalam kedua jenis produk pertanian ini cukup tinggi, selain itu belum adanya pemanfaatan kedua jenis produk pertanian ini secara bersamaan digabungkan dalam satu produk pangan. Penelitian ini bertujuan untuk menentukan pengaruh dari beberapa variasi rasio tepung gembili dan tepung pisang serta tepung  variasi jenis pisang  pada snack bar serta mengetahui komposisi gizi dan sensoris snack bar berbasis tepung gembili dan tepung  variasi jenis pisang. Komposisi gizi yang dihasilkan oleh snack bar ini adalah kadar air sebesar 8.11 – 8.84%, kadar abu sebesar 2.29 – 2.81%,  kadar lemak sebesar 16.57 – 23.00%, kadar protein sebesar 6.35 – 7.98%, kadar karbohidrat sebesar 59.00 – 65.32% dan kadar serat pangan sebesar 8.46 – 13.72%. Hasil uji organoleptik terbaik parameter warna adalah pisang kepok putih rasio 60:40, parameter tekstur keras adalah pisang raja rasio 60:40, parameter rasa pisang adalah pisang kepok putih rasio 70:30, parameter flavor pisang adalah pisang kepok rasio 70:30, parameter kepadatan adalah pisang kepok putih rasio 50:50 dan parameter kesukaan keseluruhan adalah pisang kepok putih rasio 60:40.

The food consumption diversification program for the people of Kwadungan Village is the basis for community-based tourism economic empowerment activities that process cassava plants into various selling-worthy snacks to tourists. The problem faced is the lack of knowledge on how to make cassava based snacks. The community service model is to directly involve groups of women tobacco farmers in utilizing the potential of local agricultural plants to become a typical culinary product of Kwadungan Village. The results of the activity were various snack products from the training of cassava processing such as cassava sticks, cassava croquettes, cassava klapertaart and cassava pastels made by women from tobacco farming groups.

Monitoring nutrition and health during the First 1000 Days of Life (HPK) in Pacellekang Village is very important to prevent stunting. However, during the pandemic, many posyandu were forced to stop their activities because they were in the red zone. The assistance program for malnourished pregnant women (KEK) aims to improve the health and nutritional status of KEK pregnant women in Makassar City. Community service activities are carried out online using Zoom meetings, WhatsApp groups and Google Forms. The results of the service show that most of the knowledge and attitudes of pregnant women regarding nutrition and health are classified as good. The majority (85.2%) of pregnant women had carried out pregnancy checks at least four times with a midwife or doctor during pregnancy. Apart from that, 88.9% of pregnant women regularly take blood supplement tablets. Around 85.2% of pregnant women follow the principles of balanced nutrition in their daily diet. However, 55.6% of pregnant women who frequently experience nausea and vomiting tend to lose their appetite and skip meals and snacks. Based on program monitoring in October, there were records that two pregnant women were unable to provide exclusive breastfeeding (IMD) due to premature birth (separation care), and young mothers (under 20 years) felt anxious when breast milk did not come immediately after delivery, so they gave Formula milk.    

Gagasan dan realisasi kemandirian ekonomi nasional sampai kini masih jauh dari apa yang diharapkan. Indonesia sendiri terdiri atas kurang lebih 63 ribuan desa dengan sumber daya alam yang berlimpah dan beraneka ragam seperti pertambangan, pariwisata, kehutanan, pertanian, perkebunan dan sebagainya. Indonesia juga memiliki banyak sekali sumber daya manusia produktif yang tersebar di berbagai pelosok nusantara. Dari ribuan desa tersebut, tidak semua sumber daya yang ada terkelola dengan baik. Sedangkan untuk mencapai kemandirian ekonomi nasioal, harus dimulai dari peningkatan pembangunan ekonomi dan penguatan kemandirian ekonomi desa. Faktor yang mempengaruhi keterlambatan pembangunan ekonomi desa antara lain masyarakat kurang peka dalam menemukan potensi lokal dan masih lemahnya kemampuan pemberdayaan potensi lokal pendudukan khususnya di pedesaan. Sehingga, pendapatan warga yang minim menjadikan perekonominya bergantung pada bantuan dari pemerintah atau bantuan lainnya. Berangkat dari permasalahan di atas, maka diadakan program pelatihan dan pendampingan pembuatan kerajianan tas dari bahan plastik bekas, seperti bungkus kopi, bungkus sabun, bungkus snack, dan lainnya. Program ini diaksanakan sebagai upaya untuk menjawab permasalah terkait. Kegiatannya dimulai dari sosialisasi pada ibu-ibu tentang pengadaan kegiatan pelatihan kerajinan tas. Setelah dilaksanan pelatihan, diadakan lomba kerajinan sebagai tindak lanjut agar ketrampilan yang telah diperoleh diasah kembali oleh warga yang mengikuti pelatihan. Selanjutnya dibentuk kelompok usaha agar ketrampilan tersebut dapat terakomodasi dengan baik dan dapat meningkatkan kreativitas bersama. Adanya kegiatan tersebut, kedepannya diharapkan ketrampilan yang telah warga pelajari dapat ditularkan ke warga lainnya serta akan ada peningkatan kemandirian ekonomi desa.

Ampas tahu memiliki potensi gizi sebagai sumber protein dan mengandung serat yang tinggi. Labukuning merupakan sumber Beta-karoten. Beta-karoten adalah pembentuk Vitamin A atau retinol yangbermanfaat untuk pertumbuhan dan pembentukan jaringan tubuh. Penelitian ini bertujuan untukmengetahui pengaruh penggunaan jenis gula dengan tingkat penambahan ampas tahu dan tepung labukuning terhadap karakteristik fisikokimia snack bars dan tingkat kesukaan. Penelitian ini menggunakanRancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor. Faktor pertama yaitu perbandinganampas tahu dan tepung labu kuning (80:20, 60:40, 50:50) dan faktor yang kedua yaitu jenis gula (gula jawa,madu, fruktosa). Hasil penelitian menunjukkan bahwa snack bars ampas tahu dengan penambahan tepunglabu kuning (80:20) dan variasi jenis gula (gula jawa) yang memiliki karakteristik terbaik yaitu: protein(7,77%), betakaroten (25,52 mg/g), kadar air (20,73%), kadar abu (2,41%), gula total (18,18%), warna coklat(3,66), rasa labu kuning sedikit terasa (2,06), rasa ampas tahu terasa (1,86), tekstur sedikit lengket (2,26),dan kesukaan keseluruhan yang paling disukai (3,40).Kata kunci: ampas tahu, labu kuning, snack bars.