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This research was motivated by the phenomenon of guest repurchase intention allegedly due to the quality of service, brand preferences, and prices at Warung Nasi Kelok Desa Talogondan. This study aims to analyze the role of satisfaction in mediating the effect of service quality, brand preference, and price on repurchase intention in Warung Nasi Kelok Talogon Village and Padang Pariaman Regency. This type of research is quantitative research with a causal associative approach. The population in this study is rice stall consumers who have visited Warung Nasi Kelok Talogon Village and Padang Pariaman Regency with a sample of 222 respondents. The research instrument used in this study was a questionnaire (questionnaire) arranged according to the Likert scale. Instrument trials use validity tests, reliability tests. Data analysis technique using Structural Equation Modeling with Partial Least Square (SEM-PLS). The result of the study is that there is a positive and significant influence between service quality variables and consumer satisfaction variables. There is a positive and significant influence between brand preference variables and consumer satisfaction variables. There is a positive and significant influence between price variables and consumer satisfaction variables. There is a positive and significant influence between the consumer satisfaction variable and the repurchase intention variable. There is an influence of customer satisfaction as a positive and significant mediating variable between service quality and repurchase intention. There is an influence of consumer satisfaction as a positive and significant mediating variable between brand preference for repurchase intention and path coefficient. There is an influence of consumer satisfaction as a positive and significant mediating variable between price and repurchase intention and path coefficient.

Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) arranged factorially with two factors with the formulation of red bean flour and rice bran flour used were P1 (95:5); P2 (90:10); and P3 (85:15). Roasting time was 50, 40 and 30 minutes. Data analysis used ANOVA with Tukey's further test. The results of chemical and sensory tests significantly influenced the activity of water content, fat content, protein, carbohydrates, color, red bean flavor, bran flavor, hardness and overall liking. However, it was significantly different for ash content, color and overall liking. The best chemical test results were P2T3 (ratio of red bean flour and rice bran flour 90/10 with roasting time of 30 minutes) with the results of carbohydrate 60.74%, protein 10.96%, moisture content 19.01%, fat content 6.79%, and ash content 2.51%. The best sensory test results were P2T3 with color test results 2.98, red bean flavor 2.58, bran flavor 2.32, hardness 1.75, and overall liking 2.77. Snack bars made from red bean flour and rice bran flour have great potential as a high-protein food ingredient.

The Bolotomo cattle breeder group in Wingkosigromulyo Village, Nkombol District, Purworejo Regency, has been established since 2010 with the help of subsidies from the local Livestock Service. Initially, they focused on producing organic fertilizer, but switched to the feeder cattle and meat business because the selling price of fertilizer was low. Livestock management is still traditional, and concentrate feed is rarely used because it is expensive and difficult to obtain. In the dry season, food availability is limited, and rice straw and field grass are the main food sources. The service activity by Tidar University students aims to help farmer groups overcome the feed crisis with technology for making pellets from local materials. Demonstration of making pellets using a mixture of calliandra leaf flour, rice bran, pineapple peel, molasses and tapioca flour. Pellets have the advantage of improving feed quality, consumption efficiency and shelf life. Farmers also shared their experiences and expressed the need for processing livestock waste, such as biogas plants, to reduce pollution and increase income. Integration between the agriculture, fisheries and livestock sectors is the focus for sustainable development.

The analysis of linguistic politeness in a short film about negotiations for class X on the Cinta Bahasa YouTube channel focuses on the analysis of politeness in negotiation activities. The purpose of analyzing linguistic politeness in the short film about class X negotiations is to find, describe, and evaluate the mistake in the dialogues in the videos titled "Short Film on Shop Rental Negotiations", "Land Sale and Purchase Negotiations", "Shop Sale and Purchase Negotiations", "House Sale and Purchase Negotiations", "Short Drama on Renting Rice Fields", "Video of Osim Meeting Negotiations", "Negotiations for the Preparation of the Indonesian Independence Day Ceremony" , and “Negotiation of Buying a Cell Phone". This research uses two research methods: a descriptive method with a qualitative approach and a theoretical method with a pragmatic approach. The data analyzed was collected using observation and note-taking techniques. The results of the data analysis are presented in the form of descriptions along with explanations for each linguistic politeness found in the videos. Ten maxims were found: the maxim of wisdom, the maxim of generosity, the maxim of praise, the maxim of humility, the maxim of agreement, the maxim of sympathy, the maxim of apology, the maxim of forgiveness, the maxim of emotion, the maxim of opinion, and the maxim of silence. This research provides an explanation of the use of linguistic politeness in the negotiation process. The language politeness that is most dominantly used on the Cinta Bahasa Youtube channel is compliance with the maxim of agreement and violation of the maxim of humilty. The benefit of this analysis is to provide an understanding of the appropriate use of language in accordance with language norms in the negotiation process, and readers can understand and use it in the context of good language as a result of this analysis.

The purpose of this research is to analyse the liability of farmers who make defaults on savings and loan agreements at KSP Kopdit Pintu Air Lembor branch. The type of research used by the author is Empirical Legal research, the type of data used in this research is qualitative data. The data used in the research based on the relevance of the source data, namely primary and secondary data. The results of this study are that the reasons for the default of farmers on savings and loan agreements at KSP Kopdit Pintu Air Lembor Branch as follows are reduced rice yields and crop failure. The existence of traditional events such as marriage, death and school parties. Income is divided due to financing the education of their children and financing sick families. Farmers borrow from local businesses and communities. Farmers are members of other cooperatives and make loans. Government programmes to improve irrigation have caused farmers not to plant rice. Liability for default by Farmers on savings and loan agreements, namely continuing to pay principal + interest + dues every month and Farmers can repay loans in the form of as much as the member or Farmer can pay or repay the loan and Farmers continue to pay monthly even though only to cover the interest.

Rice is the main product obtained from grain produced by the rice plant (Oryza sativa) whose entire layer has been peeled off and the bran layer has been separated in the form of head rice, whole rice grains, broken rice, and groats. There are several types of pigmented rice such as brown rice, black rice and black glutinous rice. These kinds of rice have not been utilized optimally so that a processing process is needed to increase the economic value of the colored rice. One of the processing is made as flour so that it is durable and easy to distribute and flour can be used as a food processing material that is practical, easy and durable. One of the processed rice is rice flour. Colored rice flour is the result of processing brown rice, black rice and black glutinous rice by milling or flouring. This study aims to determine the optimal temperature in the manufacture of colored rice flour in order to obtain colored rice flour which has high antioxidant activity and high anthocyanins. The result of flouring is in the form of very fine grains. Flour has a low water content so it is more durable and long lasting. In order to reduce the moisture content, drying is carried out. The study used a completely randomized design (RAL) consisting of 2 factors. The first factor was the type of colored rice, while the second factor was the drying temperature of rice flour. The optimal treatment results were a combination of black glutinous rice flour treatment and a drying temperature of 45°C for 60 minutes, the following results were obtained: water content 7.44%, antioxidant activity by DPPH method 69.89%, antioxidant activity by FRAP method 81.35%, yield 25.29%, total phenol 175.85 mg/kg, and anthocyanin levels 327.10 ppm. Changes in temperature during the drying process of colored rice will affect the characteristics of the colored rice.

Rice is included in the class of annual crops or young plants, namely plants that are usually short-live less than one year and only one time to produce, after the planting period ends the plant will die or be replaced by a new plant. Rice plants have a stems that are branched, the leng of stem depends on the type. Local types of rice have longer stems than superior types of rice. Rice stem segments are hollow and round, as with other plants, the roots of the rice both taproot and fibrous roots are branched. In the agricultural cultivation system requires technology to facilitate farming activites. One of the farmer groups that cultivate semi-organic and non-organic rice is the Muara Hurip Taruna Tani Farmer Groups. This reaserch aims to determine the cost, revenue, and comparison of the feasibility of semi-organic and non-organic rice farming. The results showed that the total cost incurred by semi-organic rice farmers was Rp. 3.282.823,73 while the total cost for non-organic rice farmers was Rp. 4.792.901,73. Total revenue for semi-organic rice farmers amounted Rp. 20.400.000,00, while for non-organic rice farmers revenue amounted Rp. 13.200.000,00. R/C ratio of semi-organic rice farming is greater at 6,21, meaning that every one Rupiah of capital spent obtained revenue Rp. 6,21. While the value of the R/C ratio of non-organic rice farmers is 2,75, meaning that every one Rupiah of capital spent obtained revenur Rp.2,75. This shows that for both farms is feasible to cultivate.

Socialization is a very useful thing in raising and conveying positive values to individuals, the socialization process is education through individual understanding and acceptance of the connections that occur in an activity that can provide input and output feedback. Learning from the monetary crisis that occurred in Indonesia in 1997-1998 which was marked by the decline in the joints of the economy caused by the rupiah exchange rate falling or dropping drastically against the dollar exchange rate. In 1998 many big entrepreneurs fell in Indonesia, but MSMEs were still able to survive and even increased in number. In this way, UMKM contribute to supporting the economy of a country so that the existence of UMKM is highly expected in the development and progress of the country's economy and is able to absorb the number of unemployed. In this background, MSMEs can be used as a part in expanding employment opportunities, play a role in the formation of the Gross Domestic Product (GDP) and increase foreign exchange earnings for the country of Indonesia because its market can reach national to international. Bareng Village, Bareng District, Jombang Regency is an agricultural producing village in the form of rice, corn, sugar cane, soybeans, vegetables, chilies and others. The livelihoods of the majority of the population are farmers, self-employed, and partly in the government. UMKM problems often occur due to capital problems and licensing matters, the Business Identification Number (NIB) is the identity of a business license issued by the "Online Single Submission (OSS)" agency, helping to fulfill the legal and administrative aspects of UMKM and providing advantages in funding. Then the socialization and technical guidance was carried out by Group 1, then the output of the socialization was to help UMKM actors in the Village with the method of opening a post at the Village Hall/Village Office and the door to door method or direct permits to the homes of UMKM actors. At the same time creating a logo that is useful in brand equity as trustworthiness with the product name and symbol, providing additional value to a product. The direction of the arrow as a direction for the location has the aim of providing instructions for potential consumers and customers to find homes for UMKM actors to get products or order products.

From this distribution, in 2011, the company opened a factory to process its rice in Subang for the first time with a production capacity of 86,000 tons/year. Due to the large amount of rice produced, the company opened its distribution center and warehouse in Surabaya, East Java in 2013. Beginning in 2014, sales boomed to reach IDR 500 billion. And it was from here that the company increased its production capacity, which was originally only 86,000 tons/year to 30 tons/hour and added grain processing machines. In 2016, the company achieved a sales turnover of up to IDR 1 trillion and launched a new brand called “HOKI”

Tempe merupakan salah satu produk fermentasi kedelai tradisional yang cukup terkenal, dengan menggunakan jamur Rhizopus oligosporus. Tempe mempunyai berbagai macam manfaat bagi kesehatan tubuh. Demikian juga dengan bekatul beras merah yang memiliki berbagai nutrisi yaitu kandungan antioksidan dan serat yang tinggi, mengandung banyak mineral. Di kalangan masyarakat, bekatul beras merah belum banyak dimanfaatkan terutama sebagai produk olahan yang memiliki nilai fungsional. Penelitian ini bertujuan untuk menentukan karakteristik kimia dan sensori tempe kedelai yang difortifikasi bekatul beras merah dan lama fermentasi, menentukan formulasi yang tepat dari tempe kedelai yang difortifikasi bekatul beras merah dengan lama fermentasi sehingga diperoleh tempe dengan aktivitas antioksidan dan serat yang tinggi serta disukai konsumen. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial. Faktor pertama adalah rasio kedelai dan bekatul beras merah (80:20; 70:30; 60;40), sedangkan faktor kedua adalah lama fermentasi (24, 36, 48 jam). Penelitian dimulai dari pembuatan tempe yang difortifikasi bekatul beras merah kemudian dianalisis menggunakan analisis kadar air, kadar abu, kadar protein, aktivitas antioksidan, kadar serat, dan analisis uji organoleptik meliputi warna, rasa, aroma, kekompakan, dan kesukaan keseluruhan. Hasil penelitian yang terbaik adalah pada rasio kedelai dan bekatul beras merah 60:40 dengan lama fermentasi 48 jam didasarkan pada hasil pengujian kimia antioksidan dan serat terbaik. Pada perlakuan ini dihasilkan kadar air 51,34%, kadar abu 8,90%, kadar protein 21,62%, aktivitas antioksidan 72,03%, dan kadar serat 23,44%, sedangkan untuk pengujian organoleptik yang meliputi warna 3,66(merah bata); aroma 3,24 (aroma bekatul beras merah kuat); rasa 3,54 (rasa bekatul beras merah sangat kuat); kekompakan 3,73(kekompakan tempe sangat kuat); dan kesukaan keseluruhan 3,35 (suka). Kata kunci: Tempe, bekatul beras merah, antioksidan, serat, lama fermentasi.ABSTRACTTempeh is one of the well-known traditional soybean fermentation products, using the mushroom Rhizopus oligosporus. Tempeh has a variety of health benefits. Moreover, red rice bran which has a variety of nutrients that contain antioxidants and high fiber, and contain lot of minerals. Among the people, red rice bran has not been widely used, especially as a processed product that has functional value. This study aims to determine the chemical characteristics and sensory of soybean tempeh fortified with red rice bran and fermentation duration, to determine the appropriate formulation of soybean fortified soybean rice bran with fermentation duration so that tempe is obtained with antioxidant activity and high fiber as well as consumer preference. This research was conducted using two factorials Completely Randomized Design (CRD) The first factor was the ratio of soybean and rice bran (80:20; 70:30; 60:40), while the second factor was the duration of fermentation (24, 36, 48 hours). The study began with the making of tempeh fortified with red rice bran and then analyzed for water content analysis, ash content, protein content, antioxidant activity, fiber content, organoleptic test analysis including color, taste, aroma, compactness, and overall preference. The best results was at the ratio of 60:40 soybean and rice bran with fermentation duration 48 hour based on the results of testing the best chemical antioxidants and fiber. At this treatment produced 51,34% water content, 8,90% ash content, 21,62% protein content 72,03% antioxidant activity, and 23,44% fiber content, while for organoleptic testing which includes the color of 3,66 (brick red); aroma 3,24 (strong red rice bran aroma); flavor 3,54(flavor red rice bran very strong); compactness 3,73(compactness of tempeh is very strong); and overall preference 3,35 (likes). Keywords: Tempeh, red rice bran, antioxidant, fiber, long fermentation.