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Moringa leaves (Moringa oleifera) are known to contain flavonoids that function as natural antioxidants, playing an important role in preventing the oxidation of body cells and maintaining health. However, the results of observations and interviews show that the people of Baet Village still do not understand the health benefits of moringa leaves and how they are processed into food with nutritional value. This community service activity aims to increase public understanding of the health benefits of moringa leaves and skills in processing them into food, vegetables, and various cakes. Partners in this activity are the Kaju Health Center and the people of Baet Village, with a total of 15 participants. The methods used include counseling on the nutritional content and benefits of moringa leaves, as well as the direct practice of processing moringa leaves into food products such as sponge cakes and puddings. The results of the activities showed success which was marked by the enthusiasm and active participation of the community in the evaluation sessions and processing demonstrations. The community is able to answer evaluative questions well and show skills in processing moringa leaves independently. In addition to increasing knowledge, the community also shows a commitment to implementing the results of counseling in daily life, including in efforts to reduce high blood pressure through the consumption of processed moringa leaves. This activity ran smoothly and had a positive impact on improving nutrition literacy and public health. It is hoped that this activity can be a model of sustainable community empowerment based on local potential.

This research presents the design of a card game titled "Kejutan Manis Nusantara", aimed at introducing traditional Indonesian cakes to Generation Z, particularly those aged 18 to 21, in a fun and interactive way. This game combines education about the richness of Indonesian cuisine with a social experience that strengthens relationships among players. The card game design implements semi-realistic illustrations that clearly depict the cakes, making it easy for players to recognize traditional Indonesian cakes. The results of this research are expected to contribute to the preservation of Indonesian culture, especially in the culinary field, while introducing the diversity of Indonesian traditional cakes to the younger generation in an engaging way

Since the implementation of the ASEAN Economic Community (AEC) at the end of 2015, all economic actors—including SMEs and microenterprises—are expected to improve and adapt in order to enhance the quality of both goods and services. Failure to do so may result in Indonesia becoming a "soft target" market for other ASEAN countries, given its status as the most populous country in the region with over 270 million people. SMEs and microenterprises, which represent the embodiment of people-based economic democracy, would be particularly vulnerable if goods and services from various ASEAN countries continue to flood the Indonesian market. Recognizing this situation, empowering SMEs and microenterprises is not only necessary but inevitable to help the nation discover its identity through the development of comparative and competitive advantages. This activity began by identifying existing problems, followed by determining suitable solutions. The method used involves training and mentoring.The outcome of this initiative is the improved capability of the traditional cake microenterprise to optimize its sales by using locally sourced raw materials. As a result, the "Puji Lestari" Traditional Cake Microenterprise has successfully enhanced its production capacity and business management.Financial reporting is also a crucial aspect of business development. A well-maintained financial report reflects the progress of the business, particularly through the net profits it generates. These outcomes serve as indicators of increased empowerment and the strengthening of the enterprise.

Marketing strategy is a fundamental aspect that must be considered in order to achieve predetermined marketing objectives. This strategy encompasses a series of steps and decisions taken to promote products, reach the right target market, and influence customer purchasing behavior. The purpose of this study is to identify the strategies employed by the Mhira Cake Birthday Cake Shop in every sales or promotional activity to attract customer interest, as well as to analyze these strategies from the perspective of Islamic marketing principles. This research is classified as field research, in which the writer directly visited the location—Mhira Cake Birthday Cake Shop—to obtain accurate data, employing a qualitative research approach. The primary informant in this study was the owner of Mhira Cake, while supporting informants included the shop’s customers. Data collection techniques included observation, interviews, and documentation. The collected data were then processed and analyzed using a descriptive qualitative method. The results of this study show that Mhira Cake employs marketing strategies through product, pricing, promotion, and location. The marketing methods used include offering affordable prices for the products sold. From the perspective of Islamic economics, it can be concluded that the marketing strategies implemented by Mhira Cake are in accordance with Islamic marketing principles. The shop operates its business based on values of honesty and fairness and applies characteristics aligned with Islamic marketing ethics. Additionally, in practice, the business incorporates ethical business conduct by demonstrating the traits of shiddiq (truthfulness), amanah (trustworthiness), tabligh (transparency in communication), and fathonah (wisdom). The business is run with a commitment to integrity in every aspect.

The key to long-term marketing success, which is the dream of all marketers, is creating strong and close relationships with consumers. The aim of this research is to determine the influence of digital marketing and product quality on consumer loyalty. Through the questionnaire method with samples using the Slovin formula, there were 60 respondents. Meanwhile, the population used in this research is all Vicycake consumers from January to June 2023. Hypothesis testing via the t test (Partial Test) shows that digital marketing and the quality of the products studied are proven to significantly influence consumer loyalty. the results shown from the t test (Partial Test) digital marketing variable have a t-count greater than the t-table, this can be interpreted that HO is rejected and H1 is accepted and the product quality variable has a t-count greater than the t-table, this can be means that HO is rejected and H2 is accepted.

This community servis aims to improve the skills of the people of Giriwoyo village, Wonogiri, through training in the creation of local corn food. The methods used include practical training and demonstrations on making various processed corn-based products, such as cakes and snacks. Apart from that, this activity also succeeded in creating awareness of the potential of corn as a food source with economic value. It is hoped that participants can utilize the skills acquired to develop small businesses, increase income, and contribute to the welfare of local communities.

The Sedekah Serabi tradition is one of the cultural heritages that developed in Empat Lawang Regency, South Sumatra Province. This tradition reflects a combination of local wisdom, religious values, and community togetherness. Historically, Sedekah Serabi is rooted in the tradition of post-harvest thanksgiving carried out by agrarian communities as a form of gratitude to God Almighty for the abundant crops. In its implementation, the community collectively makes serabi cakes and then donates them to neighbors, relatives, and children as a symbol of sharing sustenance and strengthening friendship. Over time, this tradition has not only become a form of thanksgiving, but has also developed into an annual cultural event that strengthens social identity and solidarity between residents. This study aims to explore the history, cultural values, and role of the Sedekah Serabi tradition in building social cohesion amid the dynamics of modern society.

This paper provides a comprehensive examination of the concept and implementation of skill management as a cohesive set of competencies encompassing technical, interpersonal, conceptual, and strategic skills within organizational and entrepreneurial contexts. The background highlights the critical role of skill management in addressing the challenges posed by a highly competitive and rapidly evolving business environment, where mastery of these competencies determines both individual and organizational effectiveness in planning, organizing, leading, and controlling resources to achieve collective objectives. Grounded in a literature review of seminal works by Robbins & Coulter, Katz, Drucker, Mintzberg, Armstrong, and Barney & Hesterly, this study adopts a structured approach that covers definitions, classification of skill types, their roles in organizations, development strategies, implementation challenges, and applications in entrepreneurship. The findings indicate that: (1) technical, human, and conceptual skills are complementary across different managerial levels; (2) skill development requires a blend of formal education, field practice, mentorship, and technology utilization; (3) primary challenges include technological adaptation, complexity of decision-making, and limitations in training resources; and (4) in entrepreneurial ventures, effective skill management is fundamental to planning, finance, human resources, innovation, and communication. In conclusion, skill management should not be viewed as a static competency but as a strategic asset that must be continuously enhanced through lifelong learning, enabling both individuals and organizations to sustain growth and resilience in the era of globalization and digital transformation.

Knife, knife is an important tool for cooks and even head chefs. There are various types and materials of knives, each knife has the same function but with different effectiveness for cutting certain ingredients. For example, 'Chef knife' This chef knife is most commonly used in the f&b world or at home, the second is 'Cleaver' cleaver or often called machete is most often used in China, and if in Indonesia it is most often used to cut poultry, and to chop various meats, the third is 'Bread knife' bread knife, as the name suggests bread knife or bread knife, usually used to cut bread or, bread knife is highly recommended for cutting bread or cake because the blade is serrated which makes it not necessary to make more effort because it is just in the usual slice, this is very effective because there is no need to press the bread or cake, and this will not damage the appearance of your bread or cake.

Food is a basic need that must be met by every individual. In Indonesia, rice is still the main staple food, but the shift in consumption to rice and wheat which are imported foodstuffs raises concerns about food security. Therefore, the development of local food alternatives such as MOCAF (Modified Cassava Flour) flour from cassava is important. In this practicum, MOCAF flour was made through a cassava fermentation process, followed by making onion cakes using the MOCAF flour. Organoleptic tests and XRF tests were carried out to evaluate the quality of MOCAF flour. The results of the practicum showed that the substitution of MOCAF flour in making onion cakes can produce low-gluten products that have the potential to be a sustainable food alternative.

One of the local food potentials in the Woitombo Village area, Mowewe District, East Kolaka Regency is the sago plant. Opportunities for utilizing local sago food processing in this area are still lacking, while the potential for this processing can support food security and nutritious eating programs in the area. The lack of knowledge and skills of the local community is the cause of not utilizing the local food potential of sago. Based on this, the service team will provide training and assistance to women who are members of a Dasawisma group, with the aim of increasing women's capacity through processing local sago food in the area using the socialization, counseling and training stages in local sago food processing, which can support the sustainable development of sago plants in supporting food security and nutritious eating programs in the area. The result of this activity is that the women who took part in the activity gained knowledge and skills in processing local sago food, with a very enthusiastic attitude in the activity and at the end of the training activity were able to make and produce local sago food preparations, namely processing wet sago into sago flour and then processing the sago flour into sinonggi (a traditional specialty food) and sago plates (traditional cakes).

The implementation of Regional Autonomy will encourage an increase in the welfare of the regional people, especially the poor. With Regional Autonomy, it will be easier for the poor to access resources and develop their potential to be able to increase the progress of their respective regions, so that the gap between regions and the center can be narrowed. This is because rebellions and separatist actions in the regions, according to some experts, originate from regional assessments that do not fairly receive most of the country's wealth originating from the regions. So the roots of these political demands are demands for economic justice, an unfair distribution of the cake between the center and the regions. The method used in this study is a method of quantitative data analysis and data analysis method using a path diagram with 6 dimensions of measurement, namely, factors supporting regional finance (Regional Original Income, Central Government Transfer Income, Regional Transfers, Investment, Degree of Economic Exploitation), Financing Development, and Level of People's Welfare in Kutai Kartanegara Regency in 2013-2021. Regional Own Revenue, Central Government Transfer Funds, Transfers to Regions, and Investments have a significant effect on development financing in Kutai Kartanegara Regency. However, the degree of direct economic exploitation has no significant effect on development financing and the level of welfare in Kutai Kartanegara Regency.    

A traditional cake from Betawi known as kembang goyang is created by shaking it in hot oil until the dough releases from the mold and gets its name from the way it looks budding flowers. In this study, rice flour substitute with mocaf flour and several types of milk were also used. This studied aims to manufacture kembang goyang that are rich in protein, and the optimal of crunchiness, this study attempts to establish the ideal ratio of rice flour to mocaf flour and different types of milk. This study was carried out utilizing a factorial Completely Randomized Design (CRD) consisting of two factors, namely the ratio of rice flour to mocaf flour (30%: 70%, 40%: 60%, 50%: 50%) and variations in the type of milk (goat's milk, cow's milk and soy milk). Kembang goyang substitutions50% rice flour: 50% mocaf flour with the soy milk variation had moisture content of 0,83%, ash 0,78%, fat 41,36%, protein 6,06%, carbohydrate 51,99%, broken white 1,72%, slightly milk 2,84%, milk smell 3,12%, crispy 3,77. Kembang goyang is a substitute rice flour with mocaf flour and a variation of milk that are rich in protein so it has the potential to be  a healthy and nutritious food.

Pukis is a traditional cake from Indonesia, made of wheat flour, sugar, eggs, yeast and coconut milk. Cowpeas contains high protein and fiber. Nutrition in cowpea can be used to enrich the nutritional value of pukis. The purpose of this study was to identify characteristics of cowpea flour and mocaf with different yeast concentrations in pukis which are high in protein, fiber and the most preferred by consumers. The experimental design used was a Completely Randomized Design (CRD), the first factor was the ratio of cowpea flour and mocaf (50:50, 70:30, 90:10). The second factor was addition of yeast (2.2; 2.4; and 2.6 g). The analysis indicated that the rasio of cowpea flour to mocaf (50:50, 70:30, 90:10) and the proportion of yeast (2.2; 2.4; and 2.6 g) has a significant effect to chemical analysis of protein, fat, carbohydrate, crude fiber and specific volume, also has a significant effect to sensory tests of color, taste, texture and overall sensory tests. The formulation of pukis which is high in protein, fiber and the most preferred by consumers was found in the ratio of cowpea flour and mocaf 90:10 with the addition of 2.2 g yeast. The best quality of Pukis contain protein 9.12%; fiber 12.75%; moisture content 34.88%; ash content 1.42%; fat 11.45%; carbohydrate 43.14% and specific volume 1.10%. Pukis formulation with the highest level of preference by the panelists has a value of 3.63 (neutral). Pukis from cowpea flour and mocaf with different concentrations of yeast has potency to be a source of protein and dietary fiber.

As a method to enhance students' entrepreneurial skills, peanut layer cake production training was implemented. This training approach directly combines theory and practice to improve students’ understanding and technical abilities. The training was conducted with five participants and consisted of three stages. The initial session included a pretest and basic entrepreneurship material, the core session involved hands-on practice in making peanut layer cake, and the closing session consisted of evaluation and a posttest. The results showed a significant improvement in students' understanding of entrepreneurship, with an average increase of 35 points from their pre-training scores. After the training, students' interest in entering the culinary business also increased. The findings indicate that peanut layer cake production training is effective in fostering entrepreneurial spirit and enhancing students’ technical skills. It is recommended that universities conduct more practice-based training to help students develop into entrepreneurs in the Society 5.0 era.

Putu ayu was traditional Indonesian caked with a soft texture that was a sweet and dominant colour of green. Wheat flour in Indonesian was grew used, so local materials need to be developed to reduce their dependence on wheat flour. This studied aimed to determined of soy flour and extract of katuk leaves which had high antioxidant and preferred consumer. This studied used was two factor Completetly Randomized Design (CRD) with ratio wheat flour and soybeans flour (90:10), (80:20) and (70:30) and extract concentration katuk leaves 10%, 15% and 20%. Putu ayu caked the best treatment was on ratio wheat flour and soy flour (70:30) with extract katuk leaves 15% because had high antioxidant activity 18,35%, aw moistured content 44,99%, ash content 8,35%, total fat 3,53%,8,59% protein, and 9,18% fiber. Soy flour substitutions and the addition of katuk leaves had the potential to increased the protein level of the putu ayu caked.

This study aims to analyze the marketing strategy implemented by Bika Ambon Nasywa, a traditional cake producer located in Sunggal Deli Serdang, Medan City, North Sumatra. A qualitative descriptive approach was used in this study, with data collection techniques through in-depth interviews, observations, and documentation analysis. Data analysis was carried out using the SWOT (Strengths, Weaknesses, Opportunities, Threats) framework to identify internal and external factors that influence the marketing of Bika Ambon Nasywa products. The results of the study indicate that the main strength of the product lies in its distinctive taste and the quality of the raw materials used, while weaknesses include limited product and packaging innovation. Opportunities that can be utilized include increasing consumer interest in traditional culinary and the development of information technology for digital marketing. Threats faced include competition with similar products and changes in consumer preferences. Based on this analysis, it is recommended that Bika Ambon Nasywa increase product innovation, improve packaging design, and utilize digital platforms such as social media for promotion in order to expand market share and increase sales.

Kue cubit lumer is a traditional snack that is increasingly popular in Indonesia, especially among children and teenagers. This cake has a soft texture with a melting center. This study aims to optimize the production of kue cubit lumer using linear programming method with simplex analysis through Microsoft Excel Solver to determine the optimal production quantity of three variants: original, cheese, and chocolate. The calculation results show that the production of 2 pcs of original cubit cake, 4 pcs of cheese, and 4 pcs of chocolate will generate maximum profit of Rp124,000 per day. The simplex method proved effective in solving production optimization problems by maximizing the use of raw materials and increasing profitability. This study provides guidance for businesses to manage production efficiently to meet market demand and significantly increase profits. This study proves that the simplex method is effective in solving production optimization problems to achieve maximum profit.

There are many traditional Indonesian cakes, especially traditional cakes from the South Coast of West Sumatra. This research was conducted to introduce traditional cakes typical of the South Coast of West Sumatra to the wider community in the Jabodetabek area. West Sumatra, is a province in Indonesia located on the island of Sumatra with Padang as its capital city. Pesisir Selatan Minang traditional cake is a traditional cake originating from the province of West Sumatra. The formulation of the problem consists of: (1) What are the typical Minang cakes and what is the texture and taste of Minang snacks? (2) How to introduce Minang cakes? The aims of this research are (1) To know and recognize the traditional Mianang cake. (2) Introducing and disseminating traditional Minang cakes. The research methods and data collection techniques used are (1) descriptive methods (2) data collection techniques using questionnaires (3) literature study. Place and time of research: the distribution of the questionnaire was carried out on 24-28 July 2021 through Google Form and WhatsApp media. Currently only a few people know the traditional Minang cake. It takes effort and support from the government and the community, especially the younger generation to preserve traditional cakes, especially traditional Minang cakes so that they are not lost due to the development of modern cakes.

The optimization of distribution costs from the Koe Bluder factory to various branches is the problem in this study, which aims to minimize total delivery costs and maintain service quality and time efficiency. In the context of the food industry, especially the increasingly popular bluder cake, effective distribution management is crucial to meet customer demand without increasing operational costs. This study uses transportation methods to analyze and optimize the distribution process, which includes determining the initial allocation and identifying factors that affect transportation costs. The approaches used include the North West Corner (NWC) and Modified Distribution Method (MODI) methods to allocate and minimize shipping costs. The analysis results show that a total transportation cost of Rp 124.825,000 can be achieved using both methods. This research highlights the importance of efficient distribution planning in improving operational efficiency and customer satisfaction, with an emphasis on reducing costs without sacrificing service quality