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This study aims to determine the effect of Electronic Word of Mouth on Purchase Decisions (a case study of Glad2Glow skincare products). The population of this study consists of consumers who use Glad2Glow skincare products, with the sampling technique using accidental sampling. This research employs a quantitative method. The object of this study is users of Glad2Glow products who purchase skincare products at Glowtica Beauty Store. Data were collected through questionnaires measured using a Likert scale. The data analysis technique used is simple linear regression, processed with the assistance of SPSS software. The results of the t-test indicate that the Electronic Word of Mouth variable (X) has a significant effect on Purchase Decisions, with a significance value of 0.000 < 0.05 and a t-value of 6.069 > t-table of 2.03224. Therefore, it can be concluded that Electronic Word of Mouth has a significant effect on the Purchase Decision of Glad2Glow skincare products. Based on the results of this study, it can be concluded that Electronic Word of Mouth has a positive influence on the purchase decision of Glad2Glow skincare products.

This community service activity aims to optimize the utilization of woodcraft waste and broken tiles in Tamansari Village through training in briquette charcoal production and effective marketing strategies. The wood waste, which has not been optimally utilized and has become an environmental issue, is expected to be processed into high-economic-value products. The conversion of waste into briquette charcoal is expected to reduce pollution while opening up new environmentally-friendly business opportunities. The implementation method includes socialization on the potential and benefits of briquette charcoal, technical training covering material preparation, carbonization process, mixing, molding, and drying, as well as assistance with marketing strategies both offline and digitally. Participants include local residents, small business owners, and craftsmen. The expected outcomes are an increase in the community's skills in processing waste into marketable products, the growth of new businesses based on alternative energy, and increased awareness of environmentally-friendly waste management. This program is expected to make Tamansari Village a model for creative, independent, and environmentally-conscious villages with strong competitiveness in the local economy.

This community service activity focuses on the utilization of Talas Beneng (Xanthosoma undipes K. Koch), a tuberous plant native to Banten Province, as a healthy alternative food source free from gluten and casein. The program was implemented through the Holistic School Field Introduction (PLP) by students from Sultan Ageng Tirtayasa University at State Special School 02 Serang City. The method employed was qualitative, with a direct practice approach through training in preparing various processed products based on talas beneng, such as steamed cakes, brownies, cookies, and sticks. The activity involved three intellectually disabled students from junior and senior high school levels, along with PLP students and a culinary arts teacher. The primary objectives of the program were to enhance life skills, independence, and awareness of the importance of diversifying healthy local food sources. The results indicate an improvement in participants' abilities to recognize local food ingredients, process them into nutritionally valuable products, and strengthen collaboration between universities and schools in inclusive education. This program demonstrates that the utilization of local food resources can serve as an effective strategy to support food security, social empowerment, and holistic education.

This study aims to identify: 1) The effect of halal certification on the perceptions of students of the Islamic Economics program at IAIN Pontianak regarding Pro-Israel products. 2) The effect of the product on the perceptions of students of the Islamic Economics program at IAIN Pontianak regarding Pro-Israel products. 3) The effect of religiosity on the perceptions of students of the Islamic Economics program at IAIN Pontianak regarding Pro-Israel products. The method used in this research employs a quantitative method. Data collection was conducted through the distribution of questionnaires to respondents. The data analysis used is panel data, and the hypothesis testing uses the coefficient of determination (R2), partial (t-test). The data used by the researcher is primary data that is then processed into secondary data, which includes halal certification, products, religiosity, and student perceptions. Data testing was also conducted with the help of SPSS 25 and Eviews 12 applications. The results of this study show: 1) The halal certification variable has a significant partial effect on student perceptions, as indicated by a t-statistic value of 1.6157 and a probability (p) of 0.0190. 2) The product variable has a significant partial effect on student perceptions, as indicated by a t-statistic value of 0.481082 and a probability value of 0.0314 < 0.05. 3) The religious variable has a significant partial effect on student perceptions, as indicated by a t-statistic value of 6.9607 and a probability of 0.000 < 0.05.

The Damahu waxy corn (Zea mays L. var. Damahu) is a local variety traditionally cultivated by the Gorontalo community and possesses significant potential for the development of functional food products. This study aimed to determine the nutritional composition of the Damahu waxy corn variety originating from Bontula Village, Asparaga District, Gorontalo Regency, through proximate analysis. The corn samples were dried, milled, and analyzed using standard analytical procedures to quantify moisture, ash, fat, protein, and carbohydrate contents. The results indicated that Damahu waxy corn flour contained 83.32% carbohydrates, 5.93% protein, 1.67% fat, 8.84% moisture, and 0.24% ash. This composition characterizes the Damahu variety as a good energy source. However, its protein content does not yet meet the minimum requirement set by the Indonesian National Standard (SNI) for corn-based processed products. The nutritional profile highlights the potential of Damahu waxy corn for the development of nutritious and competitive local food products. This study provides an initial contribution to the documentation of Gorontalo’s indigenous corn varieties and offers a scientific foundation for the utilization of local germplasm to strengthen regional food security.

Ngarip Village, Ulubelu District, is one of the coffee-producing areas in Tanggamus Regency. Some residents process the harvested coffee into various micro, small and medium enterprises (MSME) products. This activity produces a byproduct in the form of coffee grounds. Coffee grounds have characteristics that allow them to be processed into products with utility and economic value. This community service activity aims to provide knowledge and skills to the Ngarip Village community on how to process coffee grounds into aromatherapy candles that are attractive, useful, and have the potential to be developed as a creative economy product. The implementation method includes literature studies, field observations, preparation of tools and materials, and socialization and training that includes material presentations, discussions, demonstrations, hands-on practice, and documentation. This training provides knowledge on the concept of 3R-based waste management and techniques for making aromatherapy candles using coffee grounds as an additional ingredient. The implementation results showed that participants were able to understand the process of making aromatherapy candles, from drying coffee grounds, melting wax, mixing ingredients, to the molding stage. Participants also gained knowledge about the benefits of aromatherapy candles for health, the environment, and their economic potential. This training can improve the community's ability to process waste into useful products, while also opening up sustainable home business opportunities. Overall, this activity has a positive impact on increasing public insight, creativity, and awareness regarding organic waste management, as well as encouraging innovations that support local economic independence.

This community service program was conducted in Manarap Baru Village, Banjar Regency, South Kalimantan, focusing on the utilization of rice husks as a planting medium to promote creative economic development. The background of this initiative stems from the local soil conditions, which are predominantly fill soil and swamp, making it less suitable for plant cultivation. Additionally, the community—especially housewives—faces limited knowledge and resources in processing agricultural waste into economically valuable products. The implementation methods included preliminary surveys, socialization, educational outreach, hands-on practice, and evaluation. The materials delivered covered the benefits of rice husks as planting media and compost, techniques for converting husks into charcoal, and business opportunities derived from processed husk products.The results of the program showed a significant improvement in participants' understanding of independent planting media and compost production, reduced reliance on commercial products, and the emergence of new business opportunities that support sustainable agriculture.

Bontang Kuala, a coastal village in Bontang City, possesses abundant marine resources, particularly bawis fish (Siganus canaliculatus). However, this potential has not been fully optimized to strengthen the local economy. This study aims to examine strategies for strengthening the local economy through the management of bawis fish products using the 4P marketing mix (product, price, place, and promotion). This research employs a qualitative descriptive approach with data collection methods including observation, in-depth interviews with business owners and visitors, and field documentation. The findings indicate that business actors in Bontang Kuala have developed various processed bawis fish products, such as gammi bawis and dried bawis fish, marketed with pricing strategies adjusted to purchasing power. Most businesses are strategically located along the culinary tourism route, although accessibility challenges persist. Promotion strategies remain simple and limited to social media and local community support. Key supporting factors include raw material availability, high market demand, and community institutional support, while constraints include infrastructure limitations, suboptimal promotion, and raw material fluctuations. Overall, the management of bawis fish products has positively impacted community income and strengthened local economic identity. Recommendations include strengthening business infrastructure, enhancing digital promotion capacity, developing community-based business institutions, and expanding strategic partnerships among local actors.

This community service program aims to empower rural women through training in making steamed buns (bakpao) using yellow sweet potatoes in Sambirejo Village, Ngrambe District, Ngawi Regency. Yellow sweet potatoes are one of the abundant local agricultural products, yet their utilization has been limited to household consumption. Through this program, yellow sweet potatoes were processed into innovative food products in the form of bakpao, which provide nutritional value, consumer appeal, and economic opportunities. The method applied was Asset Based Community Development (ABCD) with a participatory approach, emphasizing the use of local assets and the active involvement of community members. The stages included asset identification, technical training through demonstration, hands-on practice, and evaluation. Participants were drawn from PKK women and local micro, small, and medium enterprises (MSMEs). The results showed significant improvements in participants’ knowledge of local food diversification, technical skills in processing yellow sweet potatoes, and entrepreneurial motivation to initiate home-based businesses. In addition, the training encouraged participants’ creativity in developing more varied local food products. Therefore, the program not only contributed to women’s empowerment but also strengthened MSMEs, promoted local food innovation, and supported community economic independence.

This community service program aims to empower rural women through training in making steamed buns (bakpao) using yellow sweet potatoes in Sambirejo Village, Ngrambe District, Ngawi Regency. Yellow sweet potatoes are one of the abundant local agricultural products, yet their utilization has been limited to household consumption. Through this program, yellow sweet potatoes were processed into innovative food products in the form of bakpao, which provide nutritional value, consumer appeal, and economic opportunities. The method applied was Asset Based Community Development (ABCD) with a participatory approach, emphasizing the use of local assets and the active involvement of community members. The stages included asset identification, technical training through demonstration, hands-on practice, and evaluation. Participants were drawn from PKK women and local micro, small, and medium enterprises (MSMEs). The results showed significant improvements in participants’ knowledge of local food diversification, technical skills in processing yellow sweet potatoes, and entrepreneurial motivation to initiate home-based businesses. In addition, the training encouraged participants’ creativity in developing more varied local food products. Therefore, the program not only contributed to women’s empowerment but also strengthened MSMEs, promoted local food innovation, and supported community economic independence.

The Community Service (KKN) program group 38 in Purba Lamo Village, Lembah Sorik Marapi Subdistrict, aims to enhance the community's economy through product diversification based on local potential, specifically bananas. Although the village produces an abundance of bananas, its processing has been limited to selling them in raw form or simple processed products, resulting in low added value. The KKN program initiated training on processing bananas into chips with various flavors, introducing modern packaging techniques and adaptive marketing strategies. The approach used was participatory, including socialization, direct practice, and continuous mentoring in production and distribution. The results showed an improvement in the residents' skills in product processing, the emergence of new entrepreneurial motivation, and collective initiatives to expand marketing networks at local and regional levels. The long-term impact of this activity is an increased awareness among the community about the importance of managing local potential innovatively, which supports collective welfare. This KKN program not only provides short-term benefits, such as increased income, but also contributes to strengthening the village's economic independence sustainably.

This study aims to describe: 1) Formulation of mackerel fish nuggets with the addition of seaweed (Eucheuma cottonii); 2) to detemine the level of panelists’ preference for the resulting product. This study uses a quantitative method with an experimental approach. Data colletion uses an observation method by distributing preference test sheet to the public (consumers). Then analyzed using quantitative descriptive. Research results: 1) Formulation using 350 gr mackerel surimi, 70 gr seaweed (Eucheuma cottonii), 60 gr eggs, 100 gr wheat flour, 15 gr garlic, 30 gr shallots, 2,5 gr ground pepper, 10 gr salt, 5 gr sugar; 2) The preference test results indicated that the inner color (4,38), outer color (4,58), solid inner texture (4,44), crispy outer texture (4,26), aroma (4,36), natural taste (4,48), and shape (4,6) were in the very liked category, while the chewy inner texture (4,08) and savory taste of the spices (4,14) were in the liked category. Overall, mackerel nuggets with the addition of seaweed (Eucheuma cottonii) were categorized as very liked and had the potential to become an innovative product that was accepted by the the general public.

Chicken and processed products like dimsum are susceptible to rapid spoilage due to their high water and nutrient content. This makes it difficult for consumers to directly assess a packaged product's freshness. To address this, a novel smart packaging solution using a biodegradable film infused with anthocyanin extract from butterfly pea flowers (Clitoria ternatea) as a visual freshness indicator was developed. The primary objective of this research was to evaluate the effect of three different anthocyanin concentrations (3%, 5%, and 7%) on the film's physical properties and its ability to change color in response to spoilage over a three-day storage period. The research results showed that the film with a 7% anthocyanin concentration had the best physical properties, with a thickness of 0.092 mm, a tensile strength of 8.66 MPa, 14.99% elongation, 62.59% water resistance, and 100% biodegradation. The anthocyanins successfully changed color in response to the freshness level of both chicken meat and dimsum throughout the storage period.

This study investigates the influence of advertising selling, sales promotion, and publicity on purchase decisions for Grab’s online transportation services, focusing on students of the Faculty of Economics at the Islamic University of Kadiri. In today’s competitive market, companies must employ creative promotional strategies to strengthen consumer purchasing behavior, especially for service-based products. Consumer engagement and trust are essential, as higher involvement in seeking information increases the likelihood of purchase. A quantitative research method was applied using multiple linear regression to analyze the effects of the three independent variables, both partially and simultaneously. The study population comprised all students of the Faculty of Economics, with purposive sampling used to select respondents who met specific criteria. Data were collected through structured questionnaires and processed statistically. The findings demonstrate that advertising selling, sales promotion, and publicity each exert a positive and significant influence on purchase decisions. Collectively, these promotional tools also have a significant simultaneous impact on consumer decision-making. The coefficient of determination (R²) is 0.757, showing that 75.7% of the variation in purchase decisions is explained by the three variables, while the remaining 24.3% is influenced by other factors not covered in this research. Overall, effective promotional strategies are proven to play an important role in shaping consumer purchase behavior in online transportation services.

The Agrotanijaya porang business is a porang tuber processing business located in Kebondalem Village, Tegalombo District, Pacitan Regency. Currently, the marketing process for Agrotanijaya's processed products is conventional, namely entrusting it to food stalls, depots and grocery stores. The marketing system currently implemented has the problem that Agrotanijaya products are less widely known. The solution offered is the development of a website portal as an internet media facility which can display profile information from Agrotanijaya. The activity method begins with the preliminary study, implementation and evaluation stages. Based on the evaluation results, it shows that on average over 80% of participants are able to use the features on the website independently.  

This study aims to examine the potential of processing purple sweet potatoes into stick-shaped snack products as an effort to improve the economy of Tebing Linggahara Village. Purple sweet potato is a local commodity with high nutritional value, antioxidant content, and promising market prospects when processed into modern snack products. The research method used was a descriptive approach consisting of observation, interviews, and direct product processing practices with the local community. The findings indicate that processing purple sweet potatoes into snack sticks provides higher economic value compared to selling fresh sweet potatoes, which generally have lower market prices. In addition, the community gained knowledge of food processing techniques, hygiene standards, packaging, and effective marketing strategies to enhance product competitiveness. Thus, purple sweet potato stick processing has the potential to serve as a sustainable local MSME development strategy, thereby improving the welfare and economic independence of Tebing Linggahara Village residents.

Community Service Program (KKN) is a form of student community service by directly applying scientific knowledge in the field. The 2025 Unimed KKN was conducted in Durin Simbelang Village, Pancur Batu District, Deli Serdang Regency, with the aim of empowering local potential and improving the quality of education, social, and environmental aspects of the village. This research used a qualitative descriptive approach with participatory methods, in which students actively engaged with the community in each program. Data were collected through observation, interviews, documentation, and direct participation, then analyzed descriptively through the stages of reduction, presentation, and conclusion. Research findings indicate that the Community Service Program (KKN) has had a significant impact in various aspects. In the economic sector, the downstreaming and marketing of processed starfruit products has successfully improved residents' skills in processing harvested produce into value-added products. In the educational sector, activities such as "Ceria Calistung Ceria," "Si Cerdik Math," "English Fun Club," "Savings for Small Change," "Education for the Creative Economy," and "Wisdom Digital Literacy" have proven effective in improving academic skills, creativity, and positive character traits among the younger generation. In the social and environmental aspects, the "gotong royong" (mutual cooperation) program, rhythmic gymnastics, educational trash signage, volleyball court construction, gate decoration, and 17th August competitions have strengthened social cohesion, raised awareness of healthy living, and increased concern for environmental cleanliness.

This community service program (PKM) aims to empower farmer groups and women’s groups in Salenrang Village, Bontoa District, Maros Regency, through the diversification of pappa plant (Stenochlaena palustris) products. The pappa plant is a local resource with high economic potential, yet its utilization remains limited. Therefore, this PKM activity focuses on enhancing community skills in processing pappa leaves into innovative food products with greater market competitiveness. The program was carried out through counseling, practical training, and intensive mentoring from upstream to downstream. Participants were guided in selecting high-quality raw materials, applying hygienic processing techniques, creating recipe innovations, developing attractive packaging, and strengthening business management as well as digital-based marketing strategies. Through a participatory approach, the program not only increased knowledge but also built technical skills that could be directly applied in local businesses. The results of the activities indicated a significant improvement in the knowledge and skills of approximately 25 participants. One of the flagship products developed was pappa leaf crackers, which are characterized by a crispy texture and distinctive taste. The product received positive responses from the local community and showed promising market potential. At least 15 group members were intensively trained and expressed strong interest in developing entrepreneurial activities based on pappa leaf processing. This program contributes to strengthening household economies, preserving local plants as part of cultural identity, and promoting regional culinary development. With continued mentoring, pappa-based processed products are expected to become an icon of creative economy in Salenrang Village and foster sustainable community independence.

This study investigates the implementation of a simple supply chain strengthening program to enhance the competitiveness of Indonesian micro, small, and medium enterprises (MSMEs) in the Malaysian market. Indonesian MSMEs face challenges in market entry, including limited knowledge of export procedures, high distribution costs, and low product acceptance due to labeling and packaging issues. The research aims to evaluate whether targeted, low-cost interventions can improve MSME readiness and performance in international trade. A total of 40 MSMEs from the food and beverage, handicraft, and processed product sectors participated, with 55 owners, managers, and employees engaged in training and mentoring activities. Data were collected using pre–post knowledge questionnaires, logistics cost records, product placement monitoring, in-depth interviews, and focus group discussions. The program resulted in a 35% increase in knowledge scores, a 15% reduction in average distribution costs, a rise in product acceptance from 45% to 72%, and successful distribution partnerships for 8 MSMEs, leading to a 180% increase in monthly orders. The findings indicate that practice-based, contextual training combined with logistics optimization and market facilitation significantly enhances MSME competitiveness. Low-cost interventions are shown to be effective and scalable, providing practical guidance for policymakers and support institutions. The study contributes to the literature on MSME export readiness by demonstrating that structured, simple supply chain strategies can deliver measurable outcomes in low-resource settings. Future research should examine larger samples, longer monitoring periods, and additional markets to assess long-term sustainability and sector-specific strategies

The pregnancy period is a crucial time for ensuring the health of the mother and fetus through the provision of balanced nutrition. However, nutritional issues such as anemia and chronic energy deficiency (CED) are still commonly found among pregnant women. The use of local nutritious foods, such as moringa leaves (Moringa oleifera), can be a potential solution to support nutritional needs. This community service activity aims to improve the knowledge and skills of pregnant women in preparing healthy menus and balanced eating patterns using moringa leaves. The activity was carried out through interactive lectures, coaching on menu preparation, cooking demonstrations of moringa leaf dishes, and evaluation through pre-tests and post-tests. The participants were pregnant women in the working area of the Wara Selatan Health Center in Palopo City, totaling 25 people. The results showed an increase in participants' nutritional knowledge, with an average pre-test score of 55 rising to 82 in the post-test. Participants were also able to prepare a balanced daily menu based on moringa leaves and produce several processed products, including moringa soup, moringa fritters, and moringa pudding. It can be concluded that the healthy menu coaching activity using local moringa leaves effectively improves the knowledge and skills of pregnant women regarding balanced nutrition. The use of local foods such as moringa leaves has the potential to support the improvement of maternal nutritional status in a simple, economical, and sustainable manner.