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The Allisa Cake business was founded by Mrs. Nora in 2016, a housewife located in Krapyak, West Semarang, Semarang City, Central Java. The products produced are cakes or bread which are marketed offline and online. However, online marketing has not met the expected targets, so appropriate promotional media is needed, in order to introduce the product to the public and to optimize promotional media. This research designs Instagram content that makes it easier to understand products and designs Instagram content that follows trends.The method used in this research is ADDIE developed by Dick and Carry, the development design with the ADDIE design aims to develop and validate the product. Meanwhile, the software used includes Corel Draw and Adobe Photoshop.Data collection was carried out by interviewing business owners, making observations and studying literature. After getting the data, create a product design and then apply it to the Instagram Feed design concept. The design stages are in the form of Thumbnail visualization, Tightissue and Final Design. The research produces Instagram content that contains information to make it easier to understand the product and the content design follows trends as the main promotional media.

Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics of eclairs which are high in protein and fiber and to determine consumer preferences from the comparison of mocaf and wheat flour with various types of peanut flour. The experimental design used was a Completely Randomized Design (CRD) with two factors, the first factor was the ratio of mocaf flour and wheat flour 9:1, 8:2, 7:3, the second factor was the variety of species of beans, cowpeas, red beans, mung beans. The results showed that the protein content was the highest, in the mocaf and wheat flour of 7:3 with a protein content of 8.50%. the eclairs formulation with the highest fiber content was found in a 9:1 ratio of mocaf flour and wheat flour with variety types of mung beans flour with a fiber content of 9.94%. The formulation of the ratio of mocaf flour : wheat flour 7:3 with variety species is the most preferred formula overall with an overall preference level of 3.67. Eclairs with the addition of peanut flour has the potential to increase product protein.

The traditional cake trading business is a type of business in the culinary sector that sells food in the form of cakes with certain cultural characteristics, both on a small scale (MSMEs) and on a large scale (parties). To be able to maintain the sustainability and development of the traditional cake trading business, a way is needed to distribute raw materials and make a profit. Therefore, an appropriate technique or method is very necessary in managing the raw materials for the products to be produced. In this research, the simplex method was used and by utilizing current AI technology, namely the use of TORA tools and comparing it with manual calculations to predict the maximum profit that can be obtained from each production by traditional cake traders within a period of one day, so as to have an accurate calculation estimate. . The result of calculating the maximum profit in a day is IDR 2,950.00.

Despite being rich in protein, fat, and water content, the utilization of tofu dregs remains limited, with entrepreneurs predominantly using it as animal feed, material for making "gembos" tempe, and crackers, which have not significantly contributed to the community's economic welfare. In the Lewirato district, tofu dregs are solely utilized as cattle feed, although its potential to be processed into value-added food products remains largely untapped. Therefore, the objective of this community service initiative is to provide training to the locals on how to process tofu dregs into products such as sponge cakes, okara sticks, and tofu dregs bread with improved packaging and branding. The implementation method encompasses initial surveys, program socialization, training sessions, and evaluation, with the aim of empowering the community to optimize the utilization of tofu dregs as trendy snacks that offer economic value addition.

Dessert boxes are one of the dessert (cake) snack products that are currently in great demand among consumers. Sweet foods arranged in transparent boxes usually consist of several layers. such as sponge cake, sweet cream, a pinch of cocoa powder, dry cakes as decoration. The aim of this business is to gain experience by learning entrepreneurship while making a profit, giving motivation to the young generation of Indonesia to always have ideas to produce a product that has value. benefits for himself and the community, enlivening the culinary variety. add to the creation of a special food menu, the raw materials used are easy to get. And the aim is to find out the current financial condition of the business or business and to see the impact of the business on the community economy together.

WB Kitchen is a culinary business located in Batusangkar, West Sumatra. WB Kitchen has 3 subsidiaries, namely WB Cake, WB Rendang, and WB Catering.WB itself is taken from the initials of Mrs. Rahmiwati Bur's nickname, namely "Wati Bur" as the owner. WB kitchen and other subsidiaries still do not have an optimal logo or visual identity, making it difficult to be remembered and recognized by the target audience.  This design uses the Design Thinking method with an approach through empathy as the first step, then supported by the SWOT analysis method, namely, Strenght, Weakness, Opportunity and threath. The design of visual brand architecture is done to optimize and give characteristics to WB Kitchen. Therefore, a visual identity guid line book was made as the main media and supported by other supporting media such as Greeting Cards, Aprons, Posters, Chef Shirts, Polo Shirts, Cake Packaging and so on.    

Effective assistance involves various certification bodies and related stakeholders. The training was held to increase wet cake entrepreneurs' understanding of halal certification requirements, the implementation process, and the long-term benefits. The sustainability of wet cake entrepreneurs in the food sector is reflected in their ability to meet the demands of consumers who are increasingly aware of the halalness of their products. In the context of globalization, halal certification is not only an obligation, but also the key to access to international markets. This article provides insight into how implementing halal certification through mentoring and training can open up new opportunities for MSMEs to compete and survive in global competition. By strengthening this pillar of sustainability, MSMEs in the food sector can play a more active role in supporting local economic growth and improving the image of the Indonesian food industry in the eyes of the world.

This research aims to determine the feasibility of the Sabilulungan Cheese Cake business based on Marketing Aspects, Technical and Operational Aspects, Management and Organizational Aspects, and Financial Aspects. The data collection method in this research is field study with descriptive methods. The data collection techniques used were interviews, observation and documentation. This research shows that the Sabilulungan Cheese Cake business development plan is declared feasible to implement in terms of Marketing Aspects, Technical and Operational Aspects, Management and Organizational Aspects, and Financial Aspects.

This research aims to develop and plan an effective business network for the cheese cake product innovation business, especially in building a business network so that the cheese cake business can continue to be popular. Observations in this research were carried out by observing consumer tastes and documentation was carried out by collecting data regarding effective business networks. The subject of this research is the development of product innovation businesses through business networks and the object is the Cheese Cake business. Based on the results of research on the development of product innovation and an effective business network for Cheese Cake, it can be concluded that the development of the cheese cake business can be carried out effectively if Cheese Cake can be marketed online so that it can be more widely known by the public by strengthening its innovation and business network

This research aims to address the challenges faced by SMEs in adapting to the changing business environment, particularly with the influence of digital technology on consumer behavior. Through the utilization of product photography in visual marketing, the Padang traditional cake business, Kresh Cookies, successfully creates high product appeal and reaches a wider market. The research methodology includes market analysis, target audience identification, photography training and editing, social media management, and market research. The findings reveal an increase in brand awareness, consumer interest, and engagement on social media. This research provides guidance for other SMEs in developing their businesses through the utilization of product photography in visual marketing.

Since the implementation of the ASEAN Economic Community (AEC) at the end of 2015, it should encourage all economic actors, including SMEs and Micro Enterprises, to improve themselves in order to improve the quality of production of both goods and services. If this is not done, then Indonesia will be an "soft" market for other ASEAN countries because Indonesia has the largest population (population size) in ASEAN, namely no less than 270 million people. SMEs and Micro Enterprises, which are the embodiment of people's economic democracy, will be very hard hit if the heavy flow of goods and services from various ASEAN countries invades the Indonesian market. Realizing this, strengthening (empowering) SMEs and Micro Enterprises is a necessity and necessity to be able to find a national identity that has comparative advantage and competitive advantage. This activity begins with identifying existing problems and then finding a method for solving them. The method used is by providing training and mentoring. The results that have been achieved are the ability of the Traditional Cake business to optimize its sales by using local raw materials. In this way, the "best-selling" Traditional Cake Micro Business can improve its capabilities in the fields of production and business management and online marketing via social media. These outcomes are an indication of increased business empowerment.

Tofu dregs cake is increasingly becoming a favorite among the community, creating opportunities for mothers in Lewirato Village to develop it as a home industry. This research reviews entrepreneurship training efforts aimed at teaching mothers how to make tofu dregs cake, with the aim of increasing skills and local economic potential. The implementation method involves demonstration, direct observation, and interviews. This training was carried out involving women from PKK cadres and households around the sub-district. The results showed an increase in skills in making tofu dregs sponge cake and high enthusiasm from the participants. In conclusion, this activity empowers mothers to produce quality tofu dregs cake, reduces dependence on external purchases, and strengthens the local economy.

This research aims to test the analysis of the influence of price, promotion, shop atmosphere, and service quality on purchasing decisions at the cake shop, Dapur Daya Tanjungbalai, both partially and simultaneously. This research aims to see whether there is an influence of price, promotion, shop atmosphere and service quality variables on purchasing decisions at the Dapur Daya cake shop. This research uses the Likert scale method. The subjects used in this research were 100 Power Kitchen consumers and were taken using accidental sampling and using the Lemeshow formula. In this research, data analysis uses validity tests, reliability tests, classical assumption tests, partial and simultaneous tests. Data analysis techniques using the IBM SPSS statistics 25 program. The results of this research show that overall each partial test states that there is a significant and positive effect between the variables. Based on the results of testing the coefficient of determination, the Adjusted R Square value was obtained, namely 0.984 or 98.4%. This means that the influence of the independent variables, namely price, promotion, shop atmosphere and service quality on the dependent variable, namely buyer decisions, is 98.4%. Meanwhile, 1.6% is influenced by other factors not included in the regression model.

This research is motivated by an analysis of business networks, marketing and production in the business world which creates very tight competition. To respond to this, the author conducted business network analysis research, marketing and production carried out by the UMKM Roll Cake "On a Roll". The objectives that must be achieved in this research include: (1) to find out what products are produced by Roll Cake "On a Roll" (2) To find out which business networks are suitable for Roll Cake "On a Roll" products, (3 ) to find out the production process of Roll Cake "On a Roll", (4) to find out how the marketing process of Roll Cake "On a Roll", (5) to find out the financial reports of the Roll Cake "On a Roll" business. This research was conducted directly with the founder of Roll Cake "On a Roll". This research looks for business networks, marketing processes and production processes carried out by Roll Cake "On a Roll" entrepreneurs to make decisions regarding the development carried out from the product being marketed to the hands of consumers. This research uses qualitative methods, namely interviewing Roll Cake "On a Roll" entrepreneurs regarding business networks, marketing, production, sales and financial reports carried out to gain profits.