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This study aims to analyze the marketing strategies implemented and customer perception of MSMEs of Various Muzzaki Chips in Subang Regency. This study uses a qualitative descriptive approach with a case study method. Data is collected through interviews with MSME owners, employees, and customers, which are then analyzed to identify the effectiveness of marketing strategies and customer perception of the products and services provided. The focus of the research includes the implementation of marketing strategies based on the concept of Segmenting, Targeting, and Positioning (STP), as well as the 4P (Product, Price, Place, Promotion) marketing mix. In addition, the evaluation of customer perception is carried out based on five dimensions of service quality, namely Tangibility, Empathy, Responsibility, Responsiveness, and Assurance. The results of the study show that MSMEs Aneka Keripik Muzzaki have implemented the STP strategy on target, namely targeting consumers aged 15-45 years, including students, employees, and housewives. The marketing mix strategy used is quite effective, starting from the development of innovative and quality products, affordable pricing, distribution through direct and online channels, and promotion through social media such as WhatsApp and Instagram. Customer perception of MSMEs tends to be positive, as can be seen from their satisfaction with the taste, packaging, price, and service provided. These results reflect the success of the marketing strategy implemented in building customer loyalty and increasing business competitiveness. It is recommended that MSMEs continue to improve the quality of products and services and expand their marketing reach through digital platforms to achieve sustainable growth.

This community service program aims to improve the capacity of 25 raw cassava chip MSMEs in Solok Regency through holistic training that integrates managerial, collaborative, and spiritual aspects. The activities are designed with the real needs of business actors in mind, both in terms of technical business management skills and strengthening business ethics values. The training is conducted in a classical manner through the delivery of entrepreneurship and financial management materials covering basic business management concepts, simple marketing strategies, and cash flow management. In addition, participants participate in group simulations and ice-breaking games to foster a spirit of collaboration and build trust among business actors. Assistance in financial recording practices is carried out using the financial records application v1.1, which is designed to facilitate recording daily transactions, tracking production costs, and simple profit and loss analysis. A special contemplation session is also held to foster awareness of ethics and spirituality in entrepreneurship, including the importance of honesty, social responsibility, and sincere intentions in running a business. The program is evaluated through a 20-question digital quiz taken by all participants. The evaluation results show a significant increase in the understanding of basic management concepts, cash flow recording skills, and a responsible attitude in managing the business. These findings confirm that a values-based training approach combined with hands-on practice can effectively strengthen the foundations of MSME sustainability, both in terms of operational performance and moral resilience. Given the positive results, this program is recommended for replication in other regions with similar business characteristics. Continued support from local governments, educational institutions, and business partners is essential to expand the program's impact, ensure business sustainability, and foster competitive and integrated community-based economic growth.

This study aims to identify risk management processes and analyze management strategies that can be implemented by Pineapple Chips MSMEs in Kualu Nenas Village. The approach refers to the ISO 31000 framework, which includes risk identification, analysis, evaluation, and management. The results show that the most significant risks are in the high category, especially financial and operational risks, such as fluctuations in raw material prices, product damage due to improper storage, and limited human resources in marketing and production management. To minimize the impact of risks, a thorough analysis and appropriate mitigation strategies are required. The implementation of systematic risk management is considered capable of reducing potential losses, increasing business resilience, and strengthening the position of MSMEs in facing market dynamics. This approach is also crucial in maintaining business continuity, increasing consumer trust, and maintaining business reputation.  

Keripik Singkong Alif, a micro-enterprise located in Suka Damai Village, faces challenges in managing human resources due to its traditional and unstructured operational system, leading to inefficiencies and obstacles in business development. To address this issue, socialization and education on Digital Talent Management (DTM) were conducted as a solution to improve HR management through a simple and applicable digital approach. This activity aimed to educate micro-business actors on the importance of talent management. The methods used included field observations, interviews, socialization, training, mentoring, and step-by-step evaluation to ensure that business owners could understand and independently implement the system.  The results of the activity show that the socialization program consisted of several stages, namely observation, problem identification, implementation of socialization and education, and evaluation. Through four days of socialization and education, Keripik Singkong Alif successfully established a clearer division of tasks, recognized employee potential, and agreed on work procedures through the development of a simple Guidebook. The digital approach used effectively raised awareness among business owners about the importance of work documentation and performance evaluation, despite initial challenges in digital literacy.

Mentoring activities for MSMEs engaged in snacks, namely tempeh chips. Production activities are carried out every day because of the many enthusiasts and consumers who like the products of the Mak Ribut Tempeh Chips MSME. The purpose of this activity is to The purpose of this activity is to provide assistance for business development in MSMEs by identifying problems that exist in MSMEs, and trying to provide alternative solutions. After conducting the observation stage, several problems were found faced by MSMEs, including not having a business profile, not having a logo, not having a promotional Banner, not having a packaging sticker, not having a stamp, not having promotional media in the form of product photos, production videos and promotional videos, not having a social media account, not knowing the calculation of HPP, and not having simple financial records. During the mentoring activities that created a series of activities that resulted in several programs and after analyzing the UMKM Keripik Tempe Mak Ribut produced a positive impact on UMKM owners such as having a business profile that is useful as a business identity, logo, Banner, packaging stickers that are useful for introducing product brands, stamps, product photos, production videos, promotional videos, social media accounts, as a promotional media in marketing their products, and updates on gmaps so that consumers know the location of the business. Calculation of HPP (Cost of Goods Sold) so that UMKM know how much profit is obtained, as well as simple bookkeeping so that business finances are organized and not mixed with personal finances.

The business product discussed by the author is coconut chips. Coconut chips are products made from white, crispy and sweet coconut flesh and have a distinctive coconut smell. In general, this product is made from coconuts aged 7-8 months, consumed as snacks or dried foods. The purpose of making coconut chips is to be an alternative for the community as a snack product that has high nutritional value. In addition, it can increase the utilization of young coconuts and can be an alternative business opportunity so as to create new jobs. The stages used in the implementation of the coconut chip business program include preparation, market research and product formulation, as well as marketing strategies.

Currently the growth of culinary is increasingly competitive, Every small medium enterprise must pay attention to the strategies to retain consumers. Promotion and product quality can influence the consumer's purchasing decisions. The objective of this research was to analyze the effect of promotion and product quality on purchasing decisions of Sokressh Malang chips. This research was a quantitative research with variables of promotion and product quality as independent variables while purchasing decisions as the dependent variable. The data collection was conducted by distributing questionnaires from 100 respondents who were instagram followers of Sokressh Malang chips. The respondents were selected through the purposive sampling method. The methods of data analysis used multiple regression analysis and hypothesis testing. The conclusion of this study is that promotion and product quality partially and simultaneously have a positive and significant effect on purchasing decisions for Sokressh Malang chips. It is expected that Sokressh Malang chips can make more attractive promotion, and innovattions on products by improving the product quality, in order that the consumers will be interested to buy Sokressh Malang chips.

This study was conducted to evaluate the quality of banana chips products at My Kripis by using the Check Sheet and Fishbone Diagram methods. The main problem found was the high rate of defective products, which reached 3.79% of the total monthly production. The largest type of defect was recorded as inappropriate banana ripeness during the frying process, which amounted to 18 kg out of a total of 37.2 kg of defective products. Data was collected through direct observation and interviews, then analyzed using an inspection sheet to identify the type and frequency of defects. Results showed that the dominant cause of defective products came from raw material factors, such as non-uniform banana ripeness and inconsistent slice thickness. A Fishbone Diagram was used to identify root causes from various aspects, including man, methods, machines, and materials. These findings served as the basis for recommendations to improve the production process, such as standardizing cutting procedures, training operators, and monitoring the quality of raw materials. This research confirms the importance of simple yet systematic quality control for MSMEs to sustainably improve product quality.

Sri Menanti Village has significant potential in the agricultural sector, particularly in banana production. However, the economic value of bananas is often underutilized due to limited innovation in processing. This study aims to develop micro-enterprises through the production of an innovative product called keripik pisang lumer (melt-in-the-mouth banana chips). The method used is a participatory approach involving local communities in training, production, and marketing. The results show that utilizing local resources can increase product value and open up new business opportunities. Keripik pisang lumer has become a popular snack alternative with strong potential for both local and regional markets

The training activity on processing bananas into cheese banana chips for 4th semester students of class A who program the Agroindustry course at the Faculty of Agriculture, Lakidende University has been running well. This activity also received a positive response from students who became participants and were able to make a good contribution. 85% of the 4th semester students of class A who took part in the training were able to make cheese banana chips and 15% of the participants were not able to make cheese banana chips. This training is expected to be a means for students to increase the economic value of bananas and can be used as a home business so that it can increase family income.

Casavva tape chips made from fermented yellow cassava (tape) and tapioca flour with a focus on the proportion of tape (fermented cassava) and tapioca flour. This study used single anova and duncan test to analyze the differences in sensory characteristics between three different proportions of yellow cassava tape and tapioca. The findings revealed that the combination of 75% fermented yellow cassava(tape) and 25% tapioca flour produced the most preferred shape, characterized by a uniform and attractive appearance, with an average score of 2.80, indicating a round shape with relatively neat edges. In contrast, a higher proportion of tape (85%) produced a softer and less stable dough, which led to a less desirable round shape. In addition, color analysis showed that the same proportion (75% tape and 25% tapioca) also produced the brightest and most attractive color, with an average score of 2.89. These results indicate that adjusting the ratio of tapioca flour can significantly improve the sensory quality of cassava tape chips, making them more attractive to consumers. The study concluded that the inclusion of tapioca flour improved dough stability, resulting in better shaped and colored chips, which could benefit manufacturers aiming to improve product quality.

The implementation of this community service program aims to modernize the production equipment used by a housewife business group and enhance the branding of their enterprise. This initiative is carried out to improve production efficiency, enhance the neatness of product packaging, and meet the requirements for entry into major retail stores. This effort includes procuring new production equipment, such as digital scales and an electric sealer, as well as applying for a P-IRT (Household Industry Food Production) permit. The results indicate that product weights are now standardized across all packaging, and the packaging appearance has improved significantly. Additionally, production time has increased, as multiple people can now participate in the packaging process using the electric sealer, unlike the previous situation where only one person could operate the packaging process.

Belerong Village is one of the villages in Guntur Demak sub-district which has a group of MSMEs that produce various kinds of processed chips, using the community's agricultural products. Many challenges faced by MSMEs in developing their business include marketing, for this reason the socialization activities carried out are focused on how marketing processes and marketing strategies can be carried out so that the results from the chips village can be distributed smoothly so as to make the development of MSMEs more significant, followed by economic development among group members in particular and Blerong sub-district residents in general.

The Covid-19 pandemic has significantly impacted the income of Micro, Small, and Medium Enterprises (MSMEs) in Indonesia, prompting business actors to adapt through innovation, particularly in  product variations. This study aims to enhance the marketability of "Nadhira" Tempe Chips products through strategies of adding flavor variations. The methods employed include interviews, discussions, and hands-on practices in product processing. The results indicate that the implementation of attractive lthe addition of flavor variations can enhance product appeal and increase sales turnover. Business actors also demonstrated a better understanding of the importance of product innovation. The implications of this research highlight the necessity for continuous innovation and market research to maintain product relevance amid changing consumer preferences, as well as providing insights for other MSMEs in  similar challenges in the future.

This community service activity aims to improve the financial management ability of Micro, Small, and Medium Enterprises (MSMEs) chips in Tunggulsari Village, Brangsong District, Kendal, Central Java. Given the limited access to technology, the mentoring approach is carried out flexibly, combining manual and digital methods. Training focuses on using notebooks, simple tables, and calculators. For MSMEs that have access to smartphones, training is given on using simple financial recording applications. The activity results showed a significant improvement in the ability of MSMEs to record transactions and understand simple financial statements. Despite the obstacles to access to technology, this activity has succeeded in increasing financial capacity with an adaptive approach. Thus, it is hoped that MSMEs in Tunggulsari Village can make better business decisions and improve the competitiveness of MSME chips.

The use of banana stems as a basic ingredient for chips is an innovative effort to reduce organic waste as well as open up new business opportunities for the people of Depok Village, Bendungan District, Trenggalek Regency. This topic of service was chosen because banana stem waste is generally unused and often becomes a source of environmental pollution. In fact, banana stems have great potential as an alternative food ingredient that can be processed into products of economic value. In this service, the methods used include the socialization stage, technical training, and production assistance to ensure the community's skills in processing banana stems into chips. The socialization stage was carried out to increase residents' awareness of economic opportunities from the use of local waste. At the technical training stage, residents are taught how to choose materials, processing processes, and packaging products so that they are suitable for sale. The results of the activity showed an increase in interest and skills of residents in producing banana stem chip products with various flavor variants. In addition, this product has managed to attract the attention of local consumers and has the potential to be marketed more widely. In conclusion, the use of banana stems into chips not only reduces environmental waste but also strengthens the community's economy through sustainable new business opportunities.

Physiotherapy is a form of health service aimed at individuals and communities. The scope of physiotherapy services is to develop, maintain, and restore movement and body function throughout the life span. This service can be done through a promotive, preventive, curative, and rehabilitation approach. One of the many cases of physiotherapy is musculoskeletal complaints. Musculoskeletal complaints can occur due to habits carried out during work. If the body position is not correct and maintained for a long duration, it can trigger the emergence of musculoskeletal complaints. Work that lasts for a long time will decrease a person's body ability and can cause complaints and disorders in the body, especially musculo problems, one of which is neck pain. Neck pain is a multifactorial disease and is a major problem in society today. Some risk factors for neck pain, such as old age, female gender, low social support, and non-ergonomic work postures. The method of community physiotherapy activities used is to provide health promotion counseling and education regarding physiotherapy management in the form of stretching that can be done independently. The media used are leaflets and posters. The purpose of this counseling is to provide education and physiotherapy treatment related to neck pain in Keripik Tempe Sanan workers so that they can improve the complaints that have been felt and minimize the occurrence of injuries.

Physiotherapy is a form of health service aimed at individuals and communities. The scope of physiotherapy services is to develop, maintain, and restore movement and body function throughout the life span. This service can be done through a promotive, preventive, curative, and rehabilitation approach. One of the many cases of physiotherapy is musculoskeletal complaints. Musculoskeletal complaints can occur due to habits carried out during work. If the body position is not correct and maintained for a long duration, it can trigger the emergence of musculoskeletal complaints. Work that lasts for a long time will decrease a person's body ability and can cause complaints and disorders in the body, especially musculo problems, one of which is neck pain. Neck pain is a multifactorial disease and is a major problem in society today. Some risk factors for neck pain, such as old age, female gender, low social support, and non-ergonomic work postures. The method of community physiotherapy activities used is to provide health promotion counseling and education regarding physiotherapy management in the form of stretching that can be done independently. The media used are leaflets and posters. The purpose of this counseling is to provide education and physiotherapy treatment related to neck pain in Keripik Tempe Sanan workers so that they can improve the complaints that have been felt and minimize the occurrence of injuries.

Desa Bontomangiri, Kecamatan Bulukumpa, Kabupaten Bulukumba, memiliki potensi besar untuk mengolah biji karet yang melimpah menjadi produk bernilai ekonomi tinggi, salah satunya adalah keripik emping. Biji karet diketahui kaya akan kandungan minyak nabati dan asam lemak tak jenuh yang bermanfaat bagi kesehatan. Namun, pemanfaatannya selama ini masih minim dan cenderung diabaikan oleh masyarakat setempat. Para petani karet lebih memilih untuk tidak memanfaatkan biji karet dengan alasan kurangnya pengetahuan dan anggapan bahwa pengolahannya sulit. Hal ini mengakibatkan potensi ekonomi dan gizi dari biji karet belum tereksplorasi secara optimal. Melalui program pengabdian masyarakat, dilakukan upaya pemberdayaan masyarakat Desa Bontomangiri dengan pendekatan sosialisasi, pelatihan pengolahan biji karet menjadi keripik emping, dan peningkatan kesadaran akan nilai ekonomi biji karet. Kegiatan ini juga melibatkan ibu-ibu rumah tangga sebagai pelaku utama dalam pengolahan biji karet guna meningkatkan kesejahteraan keluarga. Selain itu, pemberdayaan ini diharapkan dapat memotivasi masyarakat untuk memanfaatkan waktu luang secara produktif dan menciptakan inovasi lokal berbasis sumber daya yang tersedia. Program ini bertujuan untuk memberikan solusi terhadap masalah rendahnya kesejahteraan masyarakat, minimnya inovasi, serta kurangnya akses terhadap informasi teknologi. Dengan memanfaatkan biji karet secara optimal, diharapkan masyarakat dapat meningkatkan pendapatan, mengurangi pemborosan sumber daya, serta memperbaiki taraf hidup mereka secara berkelanjutan.    

According to the National Fire Protection Association (NFPA), fire caused by an oxidation process that involved fire triangle elements. The fire triangle elements consist of fuel, oxygen, and heat. Informal industry, such as UMKM, facing a high risk because of fund limitation which hinder risk analysis and post-disaster recovery, moreover lack of regulation and adequate protection measures such as fire protection systems. To decrease that risk, a fire disaster mitigation program is needed, including outreach, training about how to use a fire extinguisher, and fire simulation. This program aims to increase the knowledge and preparedness of workers in facing potential fire hazards so that the risk can be minimized and the losses can be reduced. This research using a pre-experimental design method approached by one group pretest-posttest design. According to pre-test and post-test results by the workers, there was a 9.4% increase in knowledge. It evidenced by the result of the Wilcoxon Signed Ranks Test which showed a P-value of 0.003 (p ≤ 0,05), which means there is a significant difference between the pre-test and post-test result.