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Tradition betimbang is a traditional ceremony performed for children born in the month of Safar. This tradition has been carried out for generations and is still preserved today by the local community. Betimbang tradition is a traditional ceremony performed for children born in the month of Safar. This tradition has been carried out for generations and is still preserved to this day by the local community. This research aims to analyze the contribution of local culture in early childhood learning as a character development effort. Local culture has an important role in shaping children's identity and character from an early age. The used study methodology is descriptive qualitative, using data gathering approaches such as in-depth interviews and documentation. The findings indicated that the betimbang custom is still practiced by the population of Tanjung Intan Village as a hereditary cultural legacy. This ritual is observed for children born in the month of Safar, since this month is seen undesirable. The betimbang ritual procession encompasses the phases of begansai, buang-buang, fresh flour preparation, weighing the kid with apam cake, and hair cutting. The community believes that this custom may deter youngsters from misconduct and adversity. Researchers discovered that this practice cannot serve as the only metric for children's character development; it must be supplemented by effective parenting from guardians. The betimbang tradition embodies religious principles and communal cooperation that is upheld by the local community

Some people choose to use gadgets instead of books or other printed media. Public awareness of the dangers of ingredients containing synthetic chemical substances in cakes has gradually begun to open and be awakened. People are now starting to like to make their own cakes because it saves money and is healthier. Making your own cake can also hone people's creativity because innovation is not only for the world of technology but with this creativity it can generate income for housewives. However, the current problem is that housewives living in the Batu Bara area do not understand how to make cakes to increase income in their household, even though by using Android-based smartphones they can be creative in making cakes. The purpose of this research is to create an Android-based cake tutorial application to increase the business income of housewives in the Batu Bara area. The data used in this study are in the form of cake type data, material data, and data on the cake-making process, the results obtained from this study are in the form of an application that can provide information on the ingredients used in making cakes and the steps taken to make cake.

Tempeh flour and telang flowers are food ingredients that contain antioxidants and can protect body cells from damage. Kue cubit is a snack that is assimilated by the Dutch, the development of which is found to be less visible in terms of its benefits for health, so it is necessary to develop a kue cubit with tempeh flour substitution and the addition of telang flower extract where both ingredients contain antioxidants. This research are to: (1) to determine the effect of tempeh flour substitution and the addition of telang flower extract on acceptability including the parameters of color, aroma, texture, and taste of kue cubit (2) to determine the antioxidant activity in kue cubit substituted with tempeh flour and the addition of telang flower extract from the best formula. This study includes a true experiment using a two-factor factorial Complete Random Design (RAL) research design, they are the variation in the amount of tempeh flour and the variation in the number of telang flowers that will be extracted as much as 40 ml, consisting of 6 formulas. The data were tested using Kruskal wallis if there was an influence followed by using the man whitney test. The results of the analysis showed there were significant differences in each kue cubit formula with color parameters and there were no effect on aroma, texture, and taste parameters. The best formula is X3Y3 (10%: 20gram), with an IC50 antioxidant activity value of 378.355 μg/mL included in the weak category.

One of the mandatory programs for students of Borneo Tarakan University is the Real Work Lecture (KKN) by combining students from various departments into one group placed in a village to carry out community service. Group 19 was placed in Sebidai Village, Tana Tidung with the aim of "Optimizing Village Development towards Independent Villages". The problems were the lack of public understanding about proper agricultural land clearing, the low knowledge in managing agricultural products (taro) into superior products, and the lack of village understanding regarding fair and reasonable retribution. The activities included socialization on the dangers of illegal land clearing, entrepreneurship training on processing taro into marketable chips and cakes, as well as the proposal of village regulations regarding retribution. The results of the activities had a positive impact, with the community being more vigilant in land clearing, taro-based products being able to be marketed, and village regulations on retribution being completed as requested by the Village Head.

This study aims to find out the factors that cause breach of promise in carrying out the obligations listed in the consignment agreement between traditional cake producers and distributors in South Denpasar as well as to find out the legal consequences of consignment agreements between traditional cake producers and distributors in South Denpasar. This scientific work in giving discussion uses empirical research methods. The factors causing the default are late payment, an increase in cake raw materials, and negligence on the part of the consignee. As a result of the Consignment Agreement Law implemented by Traditional Cake Producers and Distributors in South Denpasar, there will be an imbalance between the rights and obligations that have been agreed orally by both parties. Even though in the cooperation between the producer and the distributor by making an oral consignment agreement, that the oral agreement is a valid agreement and does not contradict article 1230 of the Civil Code regarding the legal conditions of the agreement, when the oral consignment agreement is made without an agreement between the two parties, the parties are not of legal age, there is no object to be agreed upon and for some reason it is not the case, the agreement is contrary with Article 1230 of the Civil Code which can be revoked and null and void. 

This research aims to evaluate strategies for increasing beef cattle productivity through optimizing concentrate feed based on local ingredients in Perbaungan, Serdang Bedagai Regency. Surveys and interviews were conducted to collect data regarding feeding patterns, costs and production efficiency. The research results show that concentrate feed, although more expensive than forage, provides higher efficiency in supporting daily weight gain in beef cattle. Local ingredients such as rice bran, palm oil cake and tofu dregs have great potential for use in concentrate formulations, thereby reducing costs and increasing the sustainability of livestock businesses. Optimal strategies include providing concentrate as needed, combining with forage, and managing feed stock. This optimization has been proven to be able to increase beef cattle. productivity and support national meat self-sufficiency efforts

Diversification of agricultural products is one strategy to increase the added value and competitiveness of local commodities. Avocado (Persea americana) is a tropical fruit that is rich in nutrients, such as healthy fats, fiber, vitamins and minerals. However, the use of avocados in Indonesia is still limited to fresh consumption and simple processing. This research aims to develop an innovative product in the form of avocado-based sponge cake as an effort to diversify agricultural products. The method used includes organoleptic testing. The research results show that the use of avocado in making sponge cake can improve the soft texture, distinctive aroma, color and unique taste. Organoleptic tests show a good level of consumer acceptance with an average score of above 50% in the aspects of taste, color and texture. Apart from that, nutritional analysis shows that avocado cake has a higher content of healthy fats and fiber than conventional cake. Implementation of this product has the potential to open up new market opportunities and provide added value for local avocado farmers.

The village of Blendung, located in the Ulujami sub-district, Pemalang Regency, faces various social and economic challenges, including high unemployment rates and declining incomes due to limited job access and the impact of tidal flooding. One of the efforts to increase community income is through training in making presto milkfish, aimed at empowering Micro, Small, and Medium Enterprises (MSMEs) in the fish processing sector. This training is designed to enhance community skills in diversifying milkfish-based products, such as boneless milkfish, fish cakes, and smoked milkfish, as well as introducing digital marketing strategies to expand the market.The methods used include a participatory approach in processing and packaging technology training, as well as social media-based marketing education. The results of the training showed an improvement in the skills and understanding of participants regarding the production and marketing processes of value-added products. This program also contributes to the growth of local MSMEs, which have significant potential in supporting the regional economy.

Since the implementation of the ASEAN Economic Community (AEC) at the end of 2015, it should encourage all economic actors, including SMEs and Micro Enterprises, to improve themselves in order to improve the quality of production of both goods and services. If this is not done, then Indonesia will be an "soft" market for other ASEAN countries because Indonesia has the largest population (population size) in ASEAN, namely no less than 270 million people. SMEs and Micro Enterprises, which are the embodiment of people's economic democracy, will be very hard hit if the heavy flow of goods and services from various ASEAN countries invades the Indonesian market. Realizing this, strengthening (empowering) SMEs and Micro Enterprises is a necessity and necessity to be able to find a national identity that has comparative advantage and competitive advantage. This activity begins with identifying existing problems and then finding a method for solving them. The method used is by providing training and mentoring. The results that have been achieved are the ability of the Traditional Cake business to optimize its sales by using local raw materials. In this way, the Traditional Cake Micro Business "Puji Letari" can improve its capabilities in the field of production and business management. These outcomes are an indication of increased business empowerment.

Field Work Practice (PKL) or also known as Innovation Development (PI) is a service activity of STIE Madani Balikpapan students to the community, especially to Micro, Small and Medium Enterprises (MSMEs). The MSME target for the Innovation Development Program in this group is AA Bakery and Cake which is located in RT 01 Mekarsari sub-district, Central Balikpapan District. The aim of this PI activity is to assist in creating innovation in terms of improving business branding in order to increase brand awareness among customers as well as assisting in creating digital financial reports.

This research aims to analyze the business model canvas on traditional Indonesian pastry and beverage products, focusing on understanding the elements that make up an effective and sustainable business model. This research uses a qualitative approach by identifying nine key components in the Business Model Canvas, namely customer segmentation, value proposition, distribution channels, customer relationships, key resources, key activities, key partners, cost structure, and revenue streams. The main focus is on utilizing the uniqueness of traditional cake and beverage products that reflect the richness of Indonesian culture, as well as the challenges in maintaining competitiveness in the modern market. The results show that the value proposition of traditional Indonesian products, such as authentic flavors and natural ingredients, is the main attraction for consumers. However, distribution and marketing channels remain a challenge, given the lack of digital market penetration and understanding of technology-based marketing. In addition, the cost structure and revenue streams show potential for efficiency improvements through product innovation and strategic partnerships with small and medium-sized enterprises. This research provides important insights for culinary entrepreneurs to design more adaptive and sustainability-oriented business strategies in an increasingly competitive market.

Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve the quality of the base cake bar, especially fiber. Determining the formulation of the moringa cake bar base with various types of rice flour which has a high fiber content and is preferred by consumers is the aim of this study. This study used a two factor factorial Completely Randomized Design (CRD) with two replications. The factor used are the ratio of rice flour with Moringa leaf flour (95/5, 90/10, 85/15) and various types of rice flour (red, black, white). Chemical and organoleptic analysis of the best rice-moringa base cake bars was the B3K2 treatment (type of white rice with a ratio of rice flour: moringa 90/10) with 5.21% water content, 2.29% ash content, 17.29% fat content, 9.50% protein content, crude fiber 12.83% and 65.71% for carbohydrates. Organoleptic results with, Moringa flavor 2.19, sandy texture 3.15, density 2.49 and overall preference 3.31.

Yangko cake is a semi-wet food made from glutinous rice flour with the addition of a sugar solution. In order to improve the characteristics of the yangko cake, an ingredient is added, namely kidney bean flour and cinnamon extract. Kidney beans are one type of legume that has a high protein source so it can add nutritional value to food products. Kidney bean has an unpleasant taste, therefore it needs to be balanced with the addition of cinnamon extract, which is expected to reduce the unpleasant flavor of the yangko cake which consumers preferred. The experimental design used is a CRD, with the first factor being the ratio of glutinous rice flour and kidney bean flour with a ratio of 90:10, 80:20, and 70:30. The addition of cinnamon extract in various amounts (2 ml, 4 ml, and 6 ml) was the second element. The inclusion of substitute glutinous rice flour and kidney bean flour, coupled with the variation of cinnamon extract produced yangko cake with 3,80% fiber content and 5,76% protein content.  Chemically, physically and organoleptically, the best product from several formulations of the yangko cake was with 70:30 of glutinous rice flour to kidney bean flour and 6 ml of cinnamon extract, with 47.98% water content, 0.66% as content, 31,36% total sugar content and with a hardness of 28.82 N, a gumminess of 4.92 N, a chewiness of 2.28 N then a cohesiveness of 0.64 Ns.  The organoleptic characteristic of the yangko cake was the most preferred by the panelists, with a value of 3,76 (preferred). The yangko cake substitusion of glutinous rice flour and kidney beans with the addition of cinnamon extract is a food ingredient  that has quite high protein and fiber.

Mocaf (Modified Cassava Flour) is one type of flour processed local cassava food that is expected to replace wheat flour. Legume flour can be used as a source of protein while enriching the nutritional value of gluten-free cakes. This study aims to make a cake formulation with mocaf flour ingredients fortificated with high-protein legume flour. The study used a two-factor complete randomized design (RAL) with two repeats. Factors used are the comparison of mocaf flour and legume flour (40:60, 50:50, 60:40) as well as variations in the type of legume flour (green beans, kidney beans, soybeans). The best formulation produced by sponge cake with the highest protein content is in the treatment ratio of 40:60 mocaf flour and composite flour with green bean flour types, namely water content 22.65%, ash content 1.38%, fat content 10.65%, protein content 7.28%, carbohydrate content 56.72%, and fiber content 8.32%. Organoleptic tests included 2.46 (dark green), mocaf flavor 2.55 (not too pronounced), legumous flavor 3.29 (slightly flavored), soft texture 2.53 (not too soft), soft texture 2.93 (slightly tender), aftertaste 2.80 (slightly concentrated), off flavor 2.62 (not too deviated), preferred value 2.85 (slightly preferred) and physical development volume expanded by 16.55%.

The planning for a Culinary Arts Gallery in Binjai City is intended as a forum for culinary and cultural diversity in Binjai City to be better known and developed. Binjai City is a city with various ethnicities and cultures in it. This cultural diversity comes from the city's residents, including tribes; Malay, Toba Batak, Karo, Chinese, Javanese, and other tribes. The cultural diversity of the city of Binjai has resulted in the growth of various cultural characteristics in the form of culinary specialties in the city of Binjai such as tau kua heci and Binjai's typical rambutan cake which gives the city its identity. Furthermore, the cultural and culinary diversity of the city of Binjai has the potential to be developed in terms of economics and tourism. Therefore, it is necessary to have a planning study for a Culinary Arts Gallery in Binjai City that can accommodate the culinary arts of Binjai City so that it is easier to introduce it to the wider community in the form of a Culinary Arts Gallery. This plan is intended to accommodate culinary activities and functions as a forum for arts and cultural activities for the people of Binjai City.  

Penelitian ini bertujuan untuk mengetahui startegi Inovasi  dan Kreativitas  dalam meningkatkan Kepuasan Konsumen . Penelitian ini menggunakan pendekatan kuantitatif dan data primer populasi 35 orang, dengan Accidental sampling, menggunakan sampel sebanak 35 orang aitu warga atau masarakat ang membeli produk kue Qiara Cake Cupak ang mana jumlah populasina tidak bisa ditentukan ang ada hana jumlah rata-rata konsumen dengan 7 konsumen per hari. Teknik analisis regresi berganda linier menunjukkan bahwa variabel Inovasi  dan Kreativitas  berpengaruh terhadap Kepuasan Konsumen .  Koefisien determinasi menunjukkan bahwa variabel independen Inovasi  dan Kreativitas  memiliki pengaruh sebesar 39,4% sedangkan sisana sebesar 60,6% dipengaruhi oleh variabel lain ang tidak termasuk dalam penelitian. Uji t menunjukkan bahwa Inovasi  tidak berpengaruh secara parsial dan signifikan terhadap variabel dependen Kepuasan Konsumen Sedangkan variabel Kreativitas  berpengaruh secara parsial dan signifikan terhadap variabel Kepuasan Konsumen. Inovasi dan Kreativitas  secara simultan atau bersama-sama berpengaruh dan signifikan terhadap variabel Kepuasan. Kata kunci : Inovasi, Kreativitas, Kepuasan Konsumen

Purple sweet potato is one type of tuber. Organoleptic test is a test of a food ingredient based on the level of preference. Shelf life is a time span on a product. Objective: To determine the level of consumer preference and shelf life of pia cake skin with the addition of purple sweet potato (Ipomea Batatas L). Methods: Quantitative research with a completely randomized experimental design (CRD). Panelists in this study were 30 untrained panelists, 15 moderately trained panelists. Results: It is known that the results of research conducted on pia cake skin added purple sweet potato (Ipomea Batatas L) have an effect on the taste p-value 0.01 (<0.05), there is an effect on the aroma p-value 0.02 (<0.05), there is an effect on the color p-value 0.00 (<0.05), there is an effect on the texture p-value 0.00 (<0.05), for the shelf life of pia cake skin in treatments X, Y, V and Z at cold temperature and room temperature there is a relationship p-value <0.05. Conclusion: Based on the results of the study, it can be concluded that there are differences in the variables of taste, aroma, color, texture and shelf life of pia cake skin with the addition of purple sweet potato (Ipomea Batatas L) in Kimi Village, which obtained p-value <0.05. Suggestion: There is a need for skills, knowledge related to purple sweet potatoes to increase creativity and the economy of the community.

UMKM is one of the sectors that contribute to supporting the economy, given its labor-intensive nature. UMKM can effectively create jobs according to the abilities and skills of the community. One such group is the UMK group in Terusan Village, Maro Sebo Ilir District, which is known for its various types of traditional cakes, such as Cepak Kapung, Pedamaran, Engkak, Lapis Agar, Roti Kecik, Kue Bangkit, and various other snacks. The various products of the UMK in Terusan village administratively meet the standards set by the government, starting from business permits in the form of NIB and PIRT to halal certificates, which are facilitated by students through the Village Community Empowerment Program (P2MD) in 2023. However, the challenges faced by the UMKM Terusan Village are in terms of marketing their products. Marketing is still limited to local areas by word of mouth and is usually seasonal. This training can contribute to the development of a marketing network for UMK products in Terusan Village through the use of digital technology.

A bakery is a business operating in the food sector that sells various kinds of bread and cake products and sometimes they sell drinks, food and products related to the cake and bread industry. Data collection for all aspects of previous sales uses memory and by recording it in books or on paper. This journal was written using a distributed system method. Due to the ineffectiveness of existing data collection, to prevent errors in information collection, this system was created to be a solution to this problem. With the aim of increasing effectiveness, this system was created.

This research aims to identify and analyze the quality comparison between steamed cakes made with palm sugar and those made with coconut sugar. The research employs an experimental method and involves 40 moderately trained panelists as the sample. Based on the quality analysis test results, the highest average scores in all aspects were achieved by the steamed cakes made with palm sugar. Specifically, for the color aspect, a score of 4.6 was in the range of brown to very dark brown categories. The blooming aspect received a score of 4.4, which was in the range of bloomed to very bloomed categories. The volume aspect received a score of 4.45, falling within the large to very large categories. The aroma aspect scored 4.5, ranging from a palm sugar aroma to a very strong palm sugar aroma. The texture aspect scored 4.5, which was in the range of soft to very soft categories. The taste aspect scored 4.4, within the sweet to very sweet categories. Based on the statistical hypothesis test with the Mann-Whitney U test at a significance level of α=0.005, it was found that there is a quality difference between the steamed cakes made with palm sugar and those made with coconut sugar in terms of color and aroma. However, there was no quality difference in the aspects of blooming, volume, texture, and taste