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Crackers are snacks that are popular with various age groups, but generally have a relatively low calcium content so they do not contribute to meeting daily mineral needs. Therefore, food product innovations are needed to increase their nutritional value, one of which is by utilizing purebred chicken egg shells as a natural source of calcium. This study aims to analyze the effect of purebred chicken eggshell flour substitution on the acceptability of crackers and determine the best formulation as a high-calcium snack. The research method used an experimental design with a Complete Random Design (RAL) consisting of four treatments, namely P0 (100:0), P1 (90:10), P2 (85:15), and P3 (80:20). The testing is carried out qualitatively through organoleptic tests which include color, aroma, taste, and texture. The data was analyzed using the one-way ANOVA test and followed by the Post Hoc Kruskal-Wallis test if there were significant differences. The results showed that the best formulation was found in the P1 treatment with a 10% substitution of eggshell flour. Overall, the substitution of purebred chicken eggshell flour had no significant effect on the acceptability of crackers.

Culinary MSMEs serve as a vital economic pillar; however, they often encounter significant internal management obstacles and low digital competitiveness. Sabila Snack & Bakery faces complex challenges, including unstructured production schedules, limited digital marketing literacy, inconsistent visual branding, and financial record-keeping that remains intertwined with personal funds. This community service initiative aims to provide applicable solutions by strengthening internal management and digital marketing strategies to enhance operational efficiency and business competitiveness. The methodology employed is Participatory Action Research (PAR), encompassing stages of observation, interviews, technical assistance, and evaluation. The results indicate a significant transformation in business governance. The implementation of daily production schedules has successfully improved workflow regularity and operational efficiency. Furthermore, branding reinforcement through the establishment of a permanent logo, the creation of systematic product catalogs, and the optimization of social media platforms such as WhatsApp Business, Instagram, and TikTok has effectively increased business visibility and professionalism in the digital sphere. Additionally, the application of a simple bookkeeping system has fostered administrative discipline and a clear separation between personal finances and business capital. Overall, this intervention has successfully transitioned the business from traditional management patterns toward a more structured, professional, and sustainable management model ready to compete in a broader market.

This study aims to describe dietary patterns, food consumption habits, hygiene awareness, and environmental and social factors related to digestive disorders in junior high school students. This study used a descriptive approach with a closed-ended interview method (Yes/No answers) with Thirty-five  junior high school students using 15 questions. The results showed that some students did not have consistent breakfast habits, had a high tendency to consume fried foods and sugary drinks, and demonstrated low awareness of food safety and hygiene habits such as washing hands before eating. In addition, the school environment, peer influence, and psychological well-being influence students’ eating patterns. These factors contribute to digestive problems in some students. Therefore, schools must actively participate in maintaining a clean environment, providing students with healthy food options, and providing ongoing nutritional instruction on digestive health.

Micro, Small, and Medium Enterprises (MSMEs) play a strategic role in improving the economy of rural communities, but still face various obstacles, particularly in packaging branding and marketing. Snack MSMEs in Batumarta 1 Village, Lubuk Raja District, have good product potential, but are not yet supported by a strong brand identity, attractive packaging design, and optimal use of digital marketing. This community service activity aims to support MSME development through assistance with packaging branding and digital marketing. The implementation method includes observing MSME conditions, socializing the importance of branding and digital marketing, assistance in creating brand identities and product packaging designs, and assistance with promotions through social media. The results of the activity show an increase in MSME understanding of the importance of packaging branding and digital marketing, as well as improvements in the appearance of product packaging to be more attractive and have a brand identity. In addition, MSMEs have begun to utilize social media as a means of product promotion. This activity is expected to expand marketing reach, increase product competitiveness, and support the sustainability of MSMEs in Batumarta 1 Village, Lubuk Raja District.

Micro, Small, and Medium Enterprises (MSMEs) play a strategic role in improving the economy of rural communities, but still face various obstacles, particularly in packaging branding and marketing. Snack MSMEs in Batumarta 1 Village, Lubuk Raja District, have good product potential, but are not yet supported by a strong brand identity, attractive packaging design, and optimal use of digital marketing. This community service activity aims to support MSME development through assistance with packaging branding and digital marketing. The implementation method includes observing MSME conditions, socializing the importance of branding and digital marketing, assistance in creating brand identities and product packaging designs, and assistance with promotions through social media. The results of the activity show an increase in MSME understanding of the importance of packaging branding and digital marketing, as well as improvements in the appearance of product packaging to be more attractive and have a brand identity. In addition, MSMEs have begun to utilize social media as a means of product promotion. This activity is expected to expand marketing reach, increase product competitiveness, and support the sustainability of MSMEs in Batumarta 1 Village, Lubuk Raja District.

This study aims to elaborate on the mechanism of product design, word of mouth (WOM), price perception, and product quality on purchase decisions, with brand image serving as a mediating variable. The research focuses on consumers of Ogel-Ogel, a traditional snack product from Pemalang. Utilizing a quantitative descriptive method, data were gathered from 100 respondents through purposive and accidental sampling techniques. Data analysis employed path analysis and the Sobel test to measure the strength of the mediation effect. The results reveal that, partially, all independent variables and brand image exert a positive and significant influence on purchase decisions. The most crucial finding indicates that brand image acts as an effective mediating bridge, reinforcing the transformation of physical product attributes and social recommendations into actual purchasing actions. This underscores that for MSMEs in the culinary sector, visual uniqueness and quality are insufficient without consistent brand reputation management. This research provides strategic contributions for local product managers in integrating traditional marketing elements with brand equity strengthening to navigate an increasingly competitive market.

Background: Pentol is a round-shaped snack that is popular with elemtary school children with a savory taste, affordable price, and easy to find in the school environment. However, uncontrolled consumption of pentol raises concerns about fat and sodium chloride (NaCl) content. Objective: This study aims to determine the levels of fat and NaCl contained in pentol snacks sold at Tondo Urban Village Elementary School, PaluCity. Method: This study used a Complate Random Design (RAL) on five pentol samples in five elementary school in Tondo Village, with two repetitions. Fat content was analyzed by the Soxhlet method, While sodium chloride (NaCl) content was analyzed by Mohr titration. The data were analyzed using the Kruskal-Wallis test. Findings: The fat content in five pentol sampels at Tondo Urban Village Elementary School ranged from 2,16-4,75% (maximum SNI limit of 10%), while sodium chloride content was 1,55-2,15% (maximum SNI limit of 2,5%). Statistical tests (p=0,4>0.05) showed no significant difference between samples. Although still below the SNI limit, the fat and sodium content is quite high for school children’s snacks. Conclusion: The fat and NaCl content of pentol sancks at Tondo Urban Village Elementary School, Palu City is still below the SNI limit, but the consumption of these snacks need to be limited. Implications: it is hoped that there will be further researchers who analyzed carbhohydrates, proteins and other additives such as preservatives in pentol snacks.        

This study aims to analyze the profit of the banana chips home industry "Sukses Abadi Snack" owned by Mrs. Suyamiati in Unaaha City. The respondent was purposively selected, focusing on the owner of the business. Data were analyzed using the profit analysis method to assess the financial performance of the business. The results indicated that the total cost of the business amounted to Rp. 5,864,025 per month. The breakdown of costs included fixed costs of Rp. 76,025 per month and variable costs of Rp. 5,788,000 per month. The total income generated by the banana chips business was Rp. 13,392,000 per month. The profit was determined by subtracting the total costs from the income. The net profit earned by the "Sukses Abadi Snack" home industry in producing banana chips reached Rp. 7,604,000 per month. This shows that the banana chips business is profitable and generates a substantial monthly profit for the owner.

Banana blossoms are often considered waste and rarely utilized by the community, even though this material is easily obtained, has nutritional value, and has the potential to be processed into economically valuable food products. This community service activity was carried out in Melati II Village, Pasar 6, Pala Hamlet, Perbaungan District, with the aim of providing assistance to the community in processing banana blossoms into chips as an alternative snack. The implementation method included a brief counseling on the potential and benefits of banana blossoms, training in processing techniques, hands-on practice in making chips, and a simple evaluation of the quality of the resulting product. The results of the activity showed that the community was able to process banana blossoms into chips with a crispy texture, acceptable taste, and an attractive appearance. In addition to improving community skills and creativity, this activity also helped reduce organic waste and opened up sustainable household-scale business opportunities for the local community.

Food safety is an important issue in the prevention of food-borne diseases because contaminated food can cause diseases such as diarrhea, typhoid fever, and food poisoning. Snack food vendors, as direct food handlers, have an important role in maintaining food hygiene and sanitation. Research Objective: To know the description of the sanitary hygiene behavior of snack food vendors in Jakabaring Sport City, Palembang City in 2025. Research Methods: This type of research is descriptive research. The population in this study is all snack food traders around the Jakabaring Sport City lake, Palembang City. The sample in this study was 36 people. The data collection tool is the questionnaire sheet. Data analysis was carriedout by univariate analysis. Research Results: The results of this study show that the characteristics of respondents based on gender are male (25.0%) and female (75.0%), young age < 47 years old (41.5%) and old age ≥ 47 years old (51.8%), the last education of elementary and junior high school is (52.8%) and high school-college (47.2%). Respondents' knowledge was not good (66.7%) and good (33.3%),respondents' attitudes were negative (36.1%) and positive (63.9%), respondents' actions were not good (55.6%) and good (44.4%). Conclusion: Although most traders have a positive attitude towards sanitation hygiene, the low knowledge and inappropriate actions indicate the need for regular education and supervision efforts to improve sanitation hygiene behavior among snack food traders.  

This qualitative inquiry examines the deliberate operational timing adopted by street vendors selling martabak, a popular Indonesian snack, exploring why nocturnal hours are strategically favored over daytime. The research methodology combined in-depth interviews with ten vendors operating in urban centers like Jakarta and Bandung with a consumer survey of one hundred respondents. Analysis of the collected data identifies a dual strategic foundation. From a demand perspective, night-time aligns with consumer psychology, fostering a leisurely atmosphere conducive to social snacking and impulsive purchases. On the supply side, vendors benefit from diminished direct competition, reduced operational overheads, and tapping into peak demand for evening treats. This synergy effectively cements martabak’s market identity as a beloved night-time culinary ritual linked to socialization. Consequently, the study posits that this chrono-marketing approach represents a savvy adaptation to local socio-economic rhythms. The insights derived provide a framework for micro-entrepreneurs to optimize service timing, aligning business operations with ingrained cultural consumption cycles to enhance sustainability and customer loyalty.  

Food safety is a crucial aspect of public health, particularly for elementary school children who frequently consume street food or snacks sold within school environments. Food handlers play a key role in determining the level of hygiene and sanitation of the food served. This study aims to analyze the factors associated with food handlers’ hygiene behavior in elementary school canteens in Telanaipura District, Jambi City. This research employed a quantitative method with a cross-sectional approach involving 41 food handlers as respondents. Data were collected through structured interviews using questionnaires and direct observations based on hygiene and food sanitation standards in accordance with the Regulation of the Minister of Health No. 1096/Menkes/PER/VI/2011. Data were analyzed using univariate and bivariate methods with the Chi-Square test at a significance level of p < 0.05. The results showed that most food handlers exhibited poor hygiene behavior (61.0%). There were significant relationships between knowledge (p = 0.048), attitude (p = 0.000), and availability of facilities and infrastructure (p = 0.000) with hygiene behavior, while education level showed no significant association (p = 0.187). It can be concluded that improving hygiene behavior requires continuous training, supervision, and provision of adequate sanitation facilities to support food safety in school environments.

The development of e-commerce as part of digital transformation has changed marketing and business transaction patterns, including in the Micro, Small, and Medium Enterprises (MSMEs) sector. This study aims to analyze the implementation of e-commerce and the Quick Response Code Indonesian Standard (QRIS) payment system in increasing revenue for the Sultan Snacks MSME in Parepare City. This study used a qualitative approach with a case study method. Data collection techniques included in-depth interviews, observation, and documentation with business owners and related parties. The data obtained were analyzed using descriptive qualitative analysis techniques through the stages of data reduction, data presentation, and conclusion drawing. The results show that the implementation of e-commerce at the Sultan Snacks MSME is carried out through the use of digital platforms and social media as a means of product promotion and sales, which can expand market reach and increase the number of orders. Furthermore, the implementation of the QRIS payment system provides convenience and speed in the transaction process and helps business owners maintain more orderly financial records.

Traditional snack micro, small, and medium enterprises (MSMEs) in Indonesia face increasing market competition and rapidly changing consumer preferences, particularly among younger consumers seeking innovative and symbolic food experiences. This community engagement study aims to strengthen the profitability and sustainability of traditional snack MSMEs by integrating local flavor innovation with simple business governance practices. Using a participatory action research approach under the Merdeka Belajar Kampus Merdeka (MBKM) program in Palangka Raya, this study involved co-creation between students and local entrepreneurs in product development, production standardization, and basic financial management. Qualitative data were collected through participatory observation and stakeholder discussions, while quantitative data were obtained from sales records and simple financial reports. The results demonstrate that local flavor-based innovation, combined with standardized operating procedures and cost control mechanisms, improved product differentiation, operational efficiency, and financial performance. The intervention generated a positive net profit and strengthened the partner’s capacity for independent business management. This study contributes to the literature by positioning traditional food MSMEs as sites of cultural innovation and micro-governance, while supporting Sustainable Development Goals related to inclusive economic growth, cultural preservation, and responsible production.

In general, school students buy snacks in the school canteen or street vendors (PKL) around the school. 2 The types of food sold are varied, ranging from healthy snacks to unhealthy snacks so that they can attract students to consume school snacks. Healthy snacks are foods that have sufficient and balanced nutrition and do not contain (contaminated) elements that can harm or damage health. This community service activity aims to educate healthy eating patterns to prevent food and drinks containing microbial contamination at Mariana Catholic High School, Medan. The method used is an educational approach through health counseling, interactive discussions, and demonstrations of hygienic practices, especially correct handwashing techniques and the importance of maintaining personal hygiene and the school environment. This activity was attended by 40 students as participants. The evaluation of the activity focused on one main indicator, namely student participation in hygienic behavior practices as a form of direct application of the material that has been given. The results of the activity showed that all participants (100%) followed the demonstrated hygienic practices, which indicates a very high level of participation and enthusiasm. These findings indicate that educational methods accompanied by hands-on practice are effective in increasing understanding and encouraging the adoption of clean and healthy living behaviors. Community service activities at Mariana Catholic High School in Medan have been shown to increase students' knowledge about the dangers of microbial contamination and the development of hygienic behaviors in daily life. Structured and ongoing education is an effective preventive measure to create a healthy and clean school environment.

Background: One way to improve human quality, especially for school-aged children, is by providing nutritious snacks that can meet nutritional needs during learning activities. In Indonesia, many snacks are available in school environments, but many of them are unhealthy when viewed from the color and ingredients used. Community Service Objective: Provide health education about healthy snacks. Method: The method used in this community service activity is lecture and question and answer, to provide an understanding of the importance of choosing healthy snacks for school-aged children. Results: Providing education about healthy snacks increased the understanding of children at MIN 25 Aceh Besar. Children responded well and several students asked questions related to the material about healthy snacks presented. Conclusion: The understanding of MIN 25 Aceh Besar students about healthy snacks increased after participating in the counseling activity. Students showed a higher interest and awareness of the importance of choosing healthy snacks for their health. Keywords; Health Education, Healthy Snacks

In today's digital era, recommendation systems have become an integral part of supporting consumer purchasing decisions, including in the food and beverage industry. This study aims to develop a product recommendation system for snacks and beverages using the item-based collaborative filtering method. This method was chosen due to its ability to handle large-scale user and product data, as well as its efficiency in providing relevant recommendations based on user consumption patterns. In this study, the system calculates the average user rating and implements   Cosine Similarity to measure the similarity between products, resulting in more accurate recommendations. The system also evaluates the accuracy of recommendations using the Mean Absolute Error (MAE) metric. Based on the results obtained, which is 0.285403 for the average error on 17 items, the developed recommendation system can improve consumers' shopping experience, help them find products that suit their tastes, and support the sales of snacks and beverages products in the market

This study aims to analyze the role of social media in driving innovation in flavor, shape/appearance, and modern perception of Indonesian traditional snacks in the digital era through a literature review from 2020–2025. Social media functions not only as a promotional tool but also as a creative and collaborative space that influences how traditional snacks are created, modified, and perceived. The findings indicate that social media accelerates the spread of new flavor trends and encourages the exploration of modern tastes without abandoning cultural identity. In addition, visual aesthetics on social media inspire innovation in the shape and presentation of snacks to make them more appealing and easily viral. Social media also shapes modern perceptions through cultural storytelling that rebrands traditional snacks as contemporary, relevant, and culturally valuable. However, challenges arise from the limited digital and branding skills among MSME actors. Overall, social media serves as a catalyst for the synergy of flavor, visual, and cultural innovation, bridging tradition and modernity in the development of local culinary products.

Adolescent obesity is a health problem that arises due to an imbalance between energy intake and expenditure, one of which is influenced by a diet high in fat and low in fiber. This condition needs attention because it has an impact on the risk of chronic diseases in adulthood. This study aims to analyze the effect of substitution of katuk leaf flour and yellow sweet potato flour on the nutritional content and acceptability of muffins as a healthier alternative to high-fiber and low-fat snacks for adolescents. This laboratory's experimental research used a Complete Random Design (RAL) with four formulations (P0, P1, P2, P3). The analysis carried out included a proximate test to determine the nutritional content and an organoleptic test to assess the level of acceptance of panelists. The results of the study show that the substitution of katuk leaf flour and yellow sweet potato flour can increase fiber content and significantly reduce fat content. The best formulation is found in P2 with the highest level of preference. Thus, the use of these two types of flour has been proven to be able to improve the nutritional quality of muffins without reducing the acceptance of panelists, so that it has the potential to be a nutritious snack choice for teenagers.

Clean and Healthy Living Behavior (PHBS) is a strategic effort to improve public health from an early age. Elementary schools are ideal environments to instill PHBS values because children are at a developmental stage where habits are easily shaped. However, observations show that many students still have poor hygiene habits, such as not washing hands properly, consuming unsafe snacks, and neglecting school cleanliness.This PHBS education activity through the School Health Program (UKS) aims to improve students’ knowledge, attitudes, and healthy living practices. The implementation methods include interactive health education, handwashing demonstrations, environmental cleanliness simulations, and classroom cleanliness competitions. The evaluation results show a significant increase in students’ PHBS knowledge from 56% to 92%, accompanied by positive behavioral changes such as regular handwashing and proper waste disposal. This program demonstrates that an educational approach through UKS is effective in fostering clean and healthy living habits among elementary school students. It is expected that similar programs will continue sustainably with the involvement of teachers, health workers, and parents to create a healthy and supportive school environment for children’s growth and development.