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Mayoritas masyarakat suku laut adalah nelayan yang memiliki penghasilan tidak menetap. Oleh karena itu, perempuan suku laut di Kampung Panglong ikut berpartisipasi dalam perekonomian keluarga mereka. Salah satunya yaitu dengan produksi usaha industri rumah tangga berupa kerupuk ikan dan ikan asin. Dimana kegiatan ini dulunya hanya untuk dikonsumsi pribadi kini bertransformasi menjadi nilai jual. Adapun tujuan penelitian adalah untuk menjelaskan bagaimana transformasi produksi industri rumah tangga perempuan suku laut di Kampung Panglong, Desa Berakit. Metode yang digunakan dalam penelitian ini adalah metode kualitatif dengan informan sebanyak 4 orang, serta menggunakan teknik dan alat pengumpulan data berupa wawancara, observasi dan dokumentasi. Penelitian ini menggunakan teori perubahan sosial oleh Atkinson dan Brooten. Hasil penelitian ini bahwa perempuan suku laut di Kampung Panglong yang memiliki usaha produksi industri rumah tangga mengalami sebuah perubahan keadaan yang berbeda dari keadaan sebelumnya. Dimana kegiatan yang awalnya untuk konsumsi pribadi bertransformasi menjadi bentuk yang berbeda dari bentuk sebelumnya yang memiliki nilai jual yaitu usaha produksi industri rumah tangga. Perempuan suku laut di Kampung Panglong dalam proses pembuatan sudah menggunakan alat canggih yaitu blender dalam proses penghalusan ikan.

Orang suku laut merupakan komunitas adat terpencil yang hidupnya berpindah-pindah satu pulau kepulau lainnya. Orang suku laut Kampung Panglong di Desa Berakit telah beralih tempat tinggal ke daratan. Dalam memenuhi kebutuhan hidupnya selain menjadi nelayan mereka juga mempunyai usaha untuk menambah ekonomi yaitu membuka Home Industry dengan mengolah hasil tangkapan lautnya menjadi makanan seperti kerupuk ikan, ikan asin dan isi kerang yang mempunyai nilai jual yang tinggi ke masyarakat umum, selanjutnya mereka menitipkan hasil olahan produknya ke warung masyarakat Desa Berakit bertujuan untuk memperluas serta memperkuat akses pasar dalam mengembangkan potensi pendapatan yang lebih besar. Ketika menitipkan hasil olahan produknya, mereka sendiri tidak mudah mendapatkan kepercayaan dari beberapa masyarakat Berakit yang memiliki warung untuk menitipkan hasil olahan produknya, dikarenakan faktor lingkungan yang kurang bersih. Adapun tujuan penelitian ini untuk mendeskripsikan modal sosial para pelaku home industry orang suku laut Kampung Panglong Desa Berakit. Metode penelitian yang digunakan dalam penelitian ini adalah metode kualitatif, dengan narasumber informan sebanyak 5 orang. Penelitian ini menggunakan teknik dan pengumpulan data dengan cara wawancara. Penelitian ini menggunakan teori modal sosial oleh Robert David Putnam. Hasil dari penelitian ini menunjukkan bahwa modal sosial berperan penting dalam kesuksesan pelaku home industry orang suku laut Kampung Panglong yang bekerjasama dengan masyarakat Berakit yang memiliki warung. Dimana ada faktor yang membuat modal sosial ini berhasil dalam sebuah kerjasama, yaitu faktornya berbentuk jaringan sosial, kepercayaan dan juga nilai norma, hal ini la yang membuat kerjasama pelaku home industry orang suku laut Kampung Panglong dengan masyarakat Berakit yang memiliki warung semakin berjalan lancar dan berdampak dengan ekonomi orang suku laut Kampung Panglong.

MSMEs that were once considered economically resilient during times of crisis were found to have a higher vulnerability to experiencing losses than large companies. This vulnerability is due to financial and non-financial constraints. Specifically, these obstacles are classified into operational risk, financial risk, and marketing risk. This activity aims to increase the knowledge and understanding of MSME players regarding HR and financial management to minimize operational and financial risks. This activity uses the methods of Counseling and Education as well as Mentoring and Coaching. The result is that this activity can be carried out successfully. Successful implementation is marked by the division of employee duties so that each employee has their responsibility for a job which can lead to increased employee performance. Apart from that, partners already understand the importance of financial management and its relevance for business development and decision-making. However, partners still do not know how to prepare financial reports by MSME).

Pujodadi Village, Trimurjo District, Central Lampung Regency, Lampung Province, what was carried out in this activity included preparation, training and implementation of product manufacturing. The results achieved in implementing the community service program were increasing public knowledge about the benefits of fish bone waste, increasing knowledge in making fish bone crackers and providing a new product, namely fish bone crackers. The training in making catfish bone crackers really helped the Pujodadi community, especially the women of Hamlet 2. In this extension, the women of Hamlet 2 were very enthusiastic about this training. This training is carried out so that waste that is usually thrown away can be used into useful products that are ready to be sold.

The purpose of this research is to determine the influence of price, product quality and service quality on customer satisfaction at the home business Kerupuk Kelempang Cek Isyah Palembang. This research uses primary data with a quantitative approach. Classic assumption testing techniques and hypothesis testing using IBM SPSS 26 statistical analysis. The results of this research show that Price has a positive and significant effect on Customer Satisfaction, Product Quality has a positive and significant effect on Customer Satisfaction, and Service Quality has a positive and significant effect on Customer Satisfaction . Price, product quality and service quality simultaneously have a positive and significant effect on customer satisfaction.

The importance of knowledge about operational risks for umkm partners in order to be able to control or handle the risks that must be handled and be able to solve the problems being faced, so this research aims (1) to find out the identification of operational risks in the process of making Sanah shrimp crackers in West Tanjung Jabung district ( 2) to find out the operational risk analysis of the process of making Sanah shrimp crackers in West Tanjung Jabung district, (3) to find out the efforts made by umkm actors to overcome operational risks. This research uses qualitative methods in this research using data sources obtained from the owner of the Sanah shrimp cracker business and the Sanah shrimp cracker employees. The results of this research are: In identifying operational risks, there are four types of risks as follows: human resource risks include risks of events such as unsuccessful steaming, unsuccessful cutting of crackers, long frying of crackers, failed packaging and inadequate training. Technological risks include inappropriate machines and packaging equipment that does not function properly. As well as process risks, there are risks from raw materials that do not match the dosage. And external risks include risks such as unstable raw materials and uncertain weather factors. The risk analysis that occurs in Sanah shrimp crackers has a risk level of high, medium and low. As for the aspects included in the high category, there are three risks, namely inadequate training, inappropriate packaging equipment and raw materials that do not match the measurements. And there are also medium level operational risks including unsuccessful steaming, frying for too long, inappropriate machines, unstable raw materials, weather factors that result in long drying. And there are also two levels of low risk, namely cutting crackers, failed packaging. Efforts to overcome operational risks that occur in the Sanah shrimp cracker business include requiring or providing training to employees about managing shrimp crackers and employees also need to have self-awareness to be more skilled and more thorough.

Berkembangnya usaha Kerupuk Barokah tersebut menjadikan informasi menjadi hal yang sangat penting peranannya dalam menunjang jalannya pemasaran kerupuk ini karena sebagian besar pemasarannya dilakukan dari mulut ke mulut. Melihat potensi yang dimiliki, maka pabrik kerupuk Barokah ini perlu penanganan yang tepat agar kedepannya dapat lebih berkembang dan mampu bersaing dengan usaha sejenis. Tujuan penelitian ini adalah untuk menganalisis kelayakan usaha pada Pabrik Kerupuk Barokah. Jenis penelitian ini menggunakan metode deskriptif kualitatif. Legalitas usaha ini masih belum lengkap, tetapi hal ini umum untuk usaha kecil. Aspek keuangan melibatkan biaya produksi, omset harus lebih tinggi dari biaya produksi agar mendapat keuntungan. Usaha ini memanfaatkan alat produksi, dan usaha ini dikelola oleh Bapak Sutrisno dan dibantu 5 karyawan. Adanya penelitian ini diharapkan dapat menyadarkan pemilik akan pentingnya legalitas hukum.

Warga perumnas Mojosongo terdiri dari 26% usia sangat produktif (25-40 tahun) yaitu masih mampu untuk melakukan banyak hal yang dapat meningkatkan kesejahteraan keluarga. Kelompok usia produktif tersebut ternyata kurang produktif, sebagian besar berprofesi sebagai ibu rumah tangga. Ibu-ibu rumah tangga di wilayah perumnas Mojosongo yang dipilih menjadi mitra dalam kegiatan ini sehingga diharapkan memiliki tambahan ketrampilan yang dapat meningkatkan kesejahteraan keluarga. Salah satu usaha yang berkembang di sekitar wilayah Perumnas Mojosongo adalah usaha pembuatan tahu. Usaha pembuatan tahu ini cukup prospektif, karena merupakan makanan favorit masyarakat. Permasalahan yang timbul adalah limbah dari usaha tahu, yaitu limbah sisa air perasan tahu dan ampas tahu, yang menimbulkan bau yang kurang sedap. Ampas tahu sering diolah menjadi tempe gembus, namun tidak semuanya yang terolah, sehingga masih ada limbah yang belum dimanfaatkan. Manfaat Pelatihan Pembuatan aneka olahan ampas tahu bagi warga adalah diharapkan mampu meningkatkan keterampilan para anggota dalam bidang pengolahan pangan, terutama dalam hal pembuatan olahan ampas tahu, sehingga mampu memberikan tambahan penghasilan bagi keluarga. Ampas tahu masih mengandung protein yang cukup tinggi, sehingga berpotensi diolah menjadi produk pangan yang bergizi. Olahan ampas tahu adalah stik, kerupuk, rengginan, kue kering dan lain-lain. Bahan dan cara pembuatan olahan ampas tahu mudah diperoleh dan dipraktekkan.Kata Kunci : ampas tahu, pengolahan, produk pangan, perumnas Mojosongo

This study aims to obtain data and information about developments and marketing strategies for happy firewood shrimp crackers in Mendahara Ilir Village, Mendahara District, Tanjung Jabung Timur Regency, supporting factors and marketing inhibiting factors, and marketing strategies for happy firewood shrimp crackers in Mendahara Ilir Village, Mendahara District. East Tanjung Jabung Regency in terms of shari'ah marketing. This research uses a kulitative research method. Data collection techniques through observation, interviews, and documentation. The data analysis technique uses qualitative data analysis based on marketing mix theory. The results of the study show that: (1) The sales of happy firewood shrimp crackers obtained in the last 5 years tend to decrease, namely from 2018 to 2022; (2) The strategy used by the seller to market the happy firewood prawn crackers by marketing them to stalls, opening stalls, and through direct marketing or promoting directly to neighbors; (3) The supporting factors in the strategy in marketing the happy firewood shrimp crackers in Mendahara Ilir Village, Mendahara District, East Tanjung Jabung Regency lie in the distinctive and tasty taste made from shrimp, the happy firewood shrimp crackers are durable, the raw materials are easily accessible and does not use hazardous materials in the production process and has received halal certification from the Indonesian Ulema Council, while the inhibiting factor for the happy firewood shrimp cracker marketing strategy lies in the packaging which still uses clear plastic and has not yet obtained a permit from the Food and Drug Supervisory Agency (BPOM). BPOM); (4) The marketing carried out by the seller of firewood prawn crackers is in accordance with the trade concept used by Rasulullah SAW, namely honesty, sincerity, hospitality, and advice. In addition, the marketing of happy firewood shrimp crackers is also in accordance with the characteristics of sharia marketing, namely theistic, ethical, realistic, and humanistic.

MSME Kerupuk 32 wants to create a competitive advantage so that it can compete to maintain the sustainability of its business by having halal certification and labels issued by BPJPH as the aim of the community service team providing assistance to help carry out the registration process. One of the things that can increase consumer confidence and is a value of excellence is by having recognition of the halalness of cracker products from the government through halal certificates and labels, besides that, because in Indonesia the majority of the population is Muslim, the government must guarantee the halalness of every product circulating in society which is a requirement. The main thing for Muslim consumers to consume food, in this case crackers. This mentoring activity goes through several stages, namely: preparation stage with interviews and observations with partners, document collection stage, account creation stage, data filling stage, data sending stage, validation process stage, inspection stage, halal certificate issuance stage, and certificate submission stage to partners. This mentoring activity ran smoothly and according to targets, and its success was marked by the issuance of a halal certificate which was handed over to partners. This activity can be continued to help MSMEs increase the value of their products in the eyes of consumers or the public so that it is hoped that they can increase sales and income for MSMEs in developing their businesses.

Standard Sanitation Operating Procedures (SSOP) and the production process layout play an essential role in food production so that product quality complies with standards and food safety. The problem faced by the partner (UD Sumber Rejeki) is that there is no SSOP and a good production space layout. This community service (PkM) aims to assist partners in making SSOP and production space layouts so that the products produced comply with quality and food safety standards. The methods used are the active participation approach (partners play an active role during PkM), the activity orientation approach (assisting partners in making SSOP and production space layout), and the SSOP implementation approach and production space layout. The result of this PkM is the enthusiasm and activeness of partners during assistance in making SSOP and layout of production space. Another result is the availability of SSOP and the layout of the production room, which is placed in the production room.

The fish processing industry in Cilacap district is a business that is quite popular, because processed fish is a superior product in Cilacap district, one of which is mackerel fish crackers. This is influenced by the fact that the Cilacap district is a coastal area and is a place for tourist visits so that people's interest in various food flavors is quite high. Ergonomic analysis is needed to create safe, comfortable and healthy working conditions so that work activities can be effective which has an effect on increasing productivity. The method used in this research is descriptive experimental through observation and interview methods. Located in the Agung Rasa mackerel fish cracker home industry. The results of the research obtained an ergonomic analysis using an approach to 8 ergonomic aspects in the form of use of muscle power, work attitude, nutrition, work environment, work time, information systems, socio-cultural conditions and human-machine interaction which is known to still not show ergonomic working conditions. From the results of this analysis, recommendations can be made in the form of implementing short breaks or implementing exercise between work activities to avoid feelings of boredom, fatigue and musculoskeletal complaints, then improvements to work stations, regular working time arrangements and layout arrangements can be implemented to create ergonomic working conditions.

Usaha Home Industry kerupuk udang di Kecamatan Nipah Panjang sangat berkontribusi positif dalam meningkatkan perekonomian masyarakat, dalam hal ini adalah pihak pengusaha/pengelola, pihak karyawan, pihak penyedia bahan baku serta pihak tempat penitipan produk (pihak penjual/yang memasarkan). Penelitian ini menggunakan pendekatan kualitatif dengan analisis induktif dan deskriptif analisis. Melalui penelitian diperoleh langkah startegis yang ditempuh oleh usaha home industry kerupuk udang dalam meningkatkan perekonomian masyarakat di Kecamatan Nipah Panjang adalah menjaga kualitas produk serta berusaha meningkatkan jumlah modal.

Most of the employees in this home industry are men who live around the home industry. With this business, it becomes a source of income or additional income for the surrounding community and becomes a new job opportunity for the community or teenagers who do not attend high school but have skill

The acidity level of saliva pH is one of the factors that influences oral health. In the context of toddlers experiencing stunting, high saliva pH acidity can increase the risk of serious oral health issues. This research aims to explore the potential impact of cassava chips consumption on changes in saliva pH in stunted toddlers. The study utilized an experimental pretest-posttest design. The research population consisted of 190 stunted toddlers in the working area of UPT Puskesmas Pekkae, Barru Regency, in May-July 2023. The sample comprised 16 stunted toddlers selected using purposive sampling. Data analysis was conducted using the Wilcoxon statistical test. The research results indicated that the consumption of cassava chips by stunted toddlers during the first four weeks resulted in a significant increase in saliva pH. There was a significant difference between saliva pH levels before and after consumption in the first week (p = 0.002), second week (p = 0.001), third week (p = 0.001), and fourth week (p = 0.001). However, in the fifth week, there was no significant change in saliva pH (p = 0.020). This means that cassava chips can increase saliva pH to a more neutral level in stunted toddlers during the first four weeks, but this change does not continue into the fifth week.

This study aims to determine the effect of price, product quality and brand image on purchasing decisions of cassava crackers at UMKM Bintang Anugrah, Mojokerto City. The type of research used is quantitative research, namely to test hypotheses and show the relationship between the variables analyzed. The data sources used in this study are primary and secondary data, in which the primary data is the result of an online questionnaire using a Likert scale, while the secondary data is obtained from analyzing books, information and sources that already exist and are related to research information. The population in this study were consumers who had bought Cassava Crackers at UMKM Bintang Anugrah. The sample in the study consisted of 85 respondents using the Hair at al formula with a sampling technique using a non-probability sampling technique with a purposive sampling method, namely a method where researchers select samples based on research knowledge about the sample to be selected. Processing of this research data includes validity test, reliability test, classic assumption test, multiple linear regression test, coefficient of determination test (R2), T and F test. The results of this study can be concluded that price has a significant and positive effect on purchasing decisions of (2.446 > 1.989), product quality has a significant and positive effect on purchasing decisions (3.020 > 1.989) and brand image has a significant and positive effect on purchasing decisions (4.223 > 1.989). And all independent variables have a significant and positive effect on purchasing decisions of (25.250 > 2.72).

The use of digital technology which is still low and the lack of knowledge in utilizing branding efforts as an effort to introduce products to consumers are still obstacles faced by UMKM Berkah Soybean Crackers. UMKM Kerupuk Soybean Berkah only focuses on product trading but still has not implemented good product branding. UMKM business actors have not fully implemented digital marketing by utilizing social media so that they do not support the expansion and market reach of the products they produce. LPPM lecturers and KKN students collaborated in the Community Service Innovation Program which was carried out by holding training and socialization activities related to product branding strategies and the use of digital marketing in supporting business stability and reaching a wider market. The implementation method is carried out offline which is offered by business actors and some of their workers. The results of the community service activities obtained by UMKM business participants are satisfied with the material presented and increasing awareness of the importance of using product branding as the spearhead of the products produced as well as training in making logos as a product branding effort by practicing directly has increased the ability to make attractive product branding in accordance with the wishes so as to create consumer loyalty to the products produced

This research discusses the development of sustainable business models for MSMEs, Shrimp Crackers & Payus Mak Sah in the digital era. Qualitative methods are used with in-depth interviews and content analysis. The findings show that digital marketing strategies through Instagram (IG) and product catalogs have a positive impact on the development of this MSME business. Internal factors, such as knowledge and skills in digital marketing, as well as environmental support, play an important role in the development of this business. In addition, this research reveals the positive social influence of developing this sustainable business model in increasing the income and welfare of business owners, as well as expanding public awareness of local products. This research provides valuable insights for similar MSMEs in developing sustainable business models in the digital era.)

In the era of globalization, packaging plays a very important role, apart from showing a good appearance the packaging certainly supports the product image, but in fact the labels on the packaging are often ignored by Micro, Small and Medium Enterprises (MSMEs) in Indonesia. MSME actors prioritize the product packaging strategy and ignore other supporting factors, namely labeling. Labels are writing, pictures, or a combination of both that are inserted into, affixed or printed on and form part of the package to provide comprehensive and complete information about the contents of the package. The product packaging strategy uses labeling, namely by placing a combination of writing or images, then placing it as a supporting part in the product packaging to increase interest in a product, it can also make it easier to recognize because the information from the product is placed in an easily visible part. Labeling the product contains information of the product or the brand, it also can be the composition or the certificate of legality. As well as taxes contained in small and medium businesses that can help determine the selling price of an item to be marketed.

Pejuang UMKM harus bisa melihat barang apa saja yang laris di pasar lapangan. Hal ini bertujuan untuk menyesuaikan kebutuhan warga agar kami sebagai penggiat UMKM dapat menyediakannya. Penelitian ini menggunakan kuesioner online. Fokus penelitian ini adalah kualitas produk dan persepsi harga kerupuk Hudi Jaya. Lokasi penelitian terletak di Simo Mojoruntut, Kecamatan Krembung, Kabupaten Sidoarjo, Jawa Timur. Hasil penelitian ini menunjukkan bahwa pengaruh kualitas layanan, kualitas produk, dan persepsi harga dapat disimpulkan, 1) terdapat pengaruh positif dan signifikan kualitas layanan terhadap loyalitas pelanggan, 2) terdapat pengaruh positif dan signifikan produk. kualitas terhadap loyalitas pelanggan, 3) terdapat pengaruh positif dan signifikan persepsi harga terhadap loyalitas pelanggan, 4) pengaruh kualitas layanan, kualitas produk, dan persepsi harga terhadap loyalitas pelanggan secara simultan.