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This study aims to analyze the effect of grated carrot addition on muffin quality, including aspects of shape, color, aroma, texture, and taste. Muffins are a popular bakery product due to their soft texture and varied flavors, which can be enhanced by the addition of nutritious ingredients such as carrots. Carrots are rich in vitamin A, fiber, and beta-carotene which can improve the nutritional value as well as the sensory characteristics of muffins. This study used an experimental method with a completely randomized design (CRD) and four treatments (0%, 10%, 20%, and 30% grated carrot substitution) with three replications. Sensory quality tests and hedonic tests were conducted with untrained panelists, and data were analyzed using one-way ANOVA. The results showed that muffins with 20% grated carrot substitution had the best scores in terms of shape and aroma, while 30% substitution produced the best color, texture, and taste in the sensory quality test. The hedonic test showed that 20% substitution was most preferred for shape and color, while 30% substitution was preferred for aroma, texture, and taste. Furthermore, the addition of grated carrots to muffins not only improves the organoleptic quality but also provides additional beneficial nutritional content, such as vitamin A and fiber. This study concluded that the addition of grated carrots can improve the overall quality of muffins and recommends using a 30% substitution for optimal results, as it can enhance the aroma, taste, and texture that consumers prefer without reducing the overall quality of the muffins.

Tempoyak is a traditional fermented product derived from the flesh of durian fruit (Durio zibethinus) that has undergone a spontaneous fermentation process. This product is very popular in various regions in Indonesia, especially in Sumatra and Kalimantan, and is usually consumed as a cooking spice or side dish. The fermentation process primarily involves the activity of lactic acid bacteria (LAB), a group of microorganisms capable of converting acidic sugars into lactate. LAB plays an important role in forming the distinctive taste of tempoyak, lowering pH, inhibiting the growth of pathogenic microbes, and potentially providing health benefits for consumers. This study aims to isolate and characterize LAB from tempoyak using a microbiological approach. Tempoyak samples were taken from traditional markets, then isolated using MRS agar measurement media. Characterization was carried out through observation of colony morphology, Gram staining, and biochemical tests such as catalase and fermentation of various types of sugars (glucose, sucrose, and maltose). The isolation results showed that all isolates had the typical LAB characteristics, namely Gram-positive, catalase-negative, and rod- and coccus-shaped. The different sugar fermentation abilities indicate species diversity, with the suspected dominant genera being Lactobacillus, Streptococcus, Enterococcus, and Lactococcus. Furthermore, several isolates demonstrated antibacterial activity against Escherichia coli, indicating the potential use of LAB from tempoyak as a probiotic or natural preservative in the food industry. The decrease in pH from 6.2 to 3.6 during the fermentation process also confirmed the metabolic activity of LAB in acid-producing lactate. These findings open up opportunities for utilizing local LAB from tempoyak as functional agents in the development of safe, healthy, and economically valuable fermented food products. Thus, tempoyak not only has cultural value but also has significant scientific and commercial potential.

Loyang Dogan cake is a traditional Indonesian food commonly sold in markets without the use of modern preservation methods, making it susceptible to microbial contamination. This food is often produced and sold in conditions that may affect its quality and safety. Therefore, this study aims to provide a scientific overview of the potential microbial contamination in Loyang Dogan cakes and its benefits as an educational foundation for both producers and consumers regarding the importance of food hygiene. The focus of this research is to identify bacterial colony growth in Loyang Dogan cakes through microbiological culture tests. The method used in this study involves inoculation, starting with the dilution of the sample using sterile solutions, followed by inoculation onto a Nutrient Agar (NA) medium that has been solidified. The samples are then incubated at 37°C for 24 to 48 hours. After the incubation period, the growing colonies are observed and the number and morphological characteristics are recorded. The results show bacterial colony growth in all tested samples, with differences in the number and shape of the colonies depending on the sample source. The bacterial colonies generally appear white, cream, or yellowish, round, smooth, and vary in size. These findings indicate that Loyang Dogan cakes have the potential to be contaminated with microbes during the production and sale process, posing risks to the quality and safety of consumption. Based on the results, it is concluded that improvements in sanitation and food handling practices for traditional products like Loyang Dogan are necessary to ensure their safety for public consumption. Therefore, educating producers and consumers about food hygiene is crucial to raising awareness of the importance of maintaining food quality and safety.

Mochi-based food products are increasingly popular in Indonesia due to their chewy texture and distinctive sweet taste, making them a popular snack among various groups. As consumer interest in mochi increases, innovation in the production process is crucial, particularly in the selection of liquid ingredients as one of the main components. The use of different liquids has the potential to affect the organoleptic characteristics of mochi, such as color, aroma, texture, and taste, thereby increasing the product's appeal and selling value. This study aims to analyze the effect of the type of liquid used on the organoleptic quality of mochi. The study was conducted using a quantitative approach through an experimental method using a one-factor completely randomized design (CRD) with three replications. The study sample consisted of 30 untrained panelists selected through a total sampling technique from among students of the Culinary Arts Study Program, Padang State University. The four types of liquids used for treatment were water, soy milk, coconut milk, and coconut water. Assessment was carried out using an organoleptic test with a 7-point hedonic scale, covering five aspects: color, aroma, texture, taste, and overall acceptability. Data were analyzed using a one-way ANOVA test to determine the significance of differences between treatments. The results showed that mochi with coconut water scored the highest in color (5.88), texture (6.39), flavor (6.07), and overall acceptability (5.88), while the highest aroma was obtained from mochi with soy milk (6.50). Although statistical results showed no significant difference between treatments (p > 0.05), mochi with coconut water was subjectively preferred by panelists. Therefore, coconut water is recommended as an alternative liquid ingredient that has the potential to improve mochi sensory. Therefore, coconut water is recommended as an alternative liquid ingredient that has the potential to enhance the sensory qualities of mochi.

This study aims to determine audience perceptions of the Instagram Reels advertisement content of Wardah Matte Lip Cream "Tasya Farasya Approved" edition. This advertisement is the result of a collaboration between the local cosmetics brand Wardah and the famous beauty influencer Tasya Farasya. This phenomenon is interesting to study considering the trend of influencer-based marketing is increasingly dominant in beauty product promotion strategies, especially in building emotional closeness with consumers and maintaining loyalty to local brands. Consumer perception is an important aspect because it will influence purchasing interest, brand image, and future purchasing decisions. This study uses the perception theory from Jalaludin Rakhmat (2015) which explains that perception is a person's experience of an object or phenomenon obtained through the process of processing, interpreting, and drawing conclusions from the information received. Based on this theory, this study adopted a quantitative descriptive approach. Data were collected by distributing questionnaires to 100 respondents who are followers of Wardah's official Instagram account. Respondents were selected using purposive sampling to ensure the relevance of the data to the research focus. Descriptive data analysis was conducted using SPSS software to identify audience perception patterns regarding advertising content elements, such as visual appeal, message relevance, influencer credibility, and the product image's alignment with Wardah's brand image. This analysis is expected to reveal the extent to which brand and beauty influencer collaborations can create positive perceptions in consumers' minds. The research findings are expected to contribute to the development of digital marketing strategies in the cosmetics industry, particularly in utilizing influencer marketing effectively. Furthermore, the findings of this study can serve as a reference for other local brands in designing promotional campaigns that are relevant, engaging, and aligned with the characteristics of their target audience on social media.

The global halal industry is experiencing exponential growth with a market value of trillions of dollars, creating significant economic opportunities for Southeast Asian countries with large Muslim populations. The micro-livestock sector has unique characteristics that require a specialized approach in the implementation of an integrated halal assurance system, given limited resources, technical capacity and access to technology. The complexity of implementation presents multidimensional challenges covering technical, economic, social and regulatory aspects that require comprehensive analysis to understand the socio-economic impact on the sustainability of micro farms1. This study aims to analyze the socio-economic impact of implementing an integrated halal assurance system on the sustainability of micro livestock enterprises in Southeast Asia through an integrated legal and business perspective. Systematic literature review using PRISMA guidelines with searches through Google Scholar and Scopus for the period 2020-2025. Inclusion criteria included studies of halal assurance system implementation on Southeast Asian micro farms, socio-economic impact analysis, and integration of legal-business perspectives. Quality assessment using the Mixed Methods Appraisal Tool (MMAT) with systematic data extraction using Microsoft Excel 2021. Of the 321 articles identified, 7 high-quality studies were included with a selectivity rate of 2.2%. The findings show variations in implementation approaches between countries: Indonesia with Law No. 33/2014 and SEHATI program, Malaysia through JAKIM with MS 1500:2019 standard, Singapore via MUIS with strict supervision. Positive social impacts include increased social acceptance, empowerment of women and minority groups, and establishment of collaborative networks such as halal cooperatives. Significant economic impacts include increased consumer confidence, wider market access, and product competitiveness with premium prices of up to IDR 37,500/kg for certified products. Integration of legal-business perspectives creates synergy through ASEAN regulatory harmonization, blockchain technology, and multi-stakeholder collaboration. The implementation of an integrated halal assurance system has a transformative impact on the sustainability of Southeast Asian micro livestock businesses, strengthening the regional halal economy and contributing to the Sustainable Development Goals.

Effective pricing is a key factor in enhancing competitiveness and customer satisfaction in the optical industry. This study aims to analyze the pricing strategy of eyeglass products based on market segmentation at Optik YAR Padang. Market segmentation was conducted by grouping consumers according to demographic, psychographic, and purchasing behavior characteristics. The research employed a quantitative approach using survey questionnaires distributed to customers, and the data were analyzed using cross-tabulation and chi-square tests. The results show significant differences in price preferences among various market segments, particularly based on age, income level, and the purpose of eyeglass use (fashion or vision correction). The findings recommend that Optik YAR implement differentiated pricing strategies tailored to each target segment, such as economic pricing for students and premium pricing for professionals. By applying segmentation-based pricing strategies, the company can improve customer loyalty and sales efficiency.

Wasted food is a global issue that has been around for a long time but has become increasingly serious without realizing it. The resulting impacts negatively affect many sectors, such as the environment, economy and social. Food waste can reduce farmers' income and increase consumer spending. Households can be said to be the biggest contributors to food waste because apart from daily consumption activities, the most dominant livelihood system of the people in Teriak sub-district is farming. The characteristics of farming households that play a major role in meeting household food needs are the socio-economic conditions of farmers, because it can describe the capacity of farmers in meeting their food needs, research was conducted on the causes of food waste behavior by farming households, especially Teriak District. This research aims to determine household consumption behavior towards the emergence of food waste and identify the influence of socio-demographic and socio-economic factors on food waste behavior by households in Teriak District, Bengkayang Regency. The research method used in this research is descriptive statistics with 100 sample respondents representing households. The variables in this study are divided into two, namely socio-demographics and household behavior. The research results show that the behavior of farming households is influenced by socio-demographic and socio-economic characteristics of respondents such as age, length of education, number of family members, income and expenses. Food waste behavior includes several aspects such as the social environment, purchasing, storage, processing and consumption.

This research analyzes the positive impact of visual branding on the development and market position of MSMEs through case studies on Brodo and Adorable Projects. Visual branding is a crucial element in shaping consumer perceptions and increasing the competitiveness of MSMEs amidst increasingly fierce industrial competition. This research uses semiotic analysis methods to examine the visual signs in the logo, colors, typography and other elements that are the visual characteristics of the two brands. The analysis was carried out using a semiotic qualitative approach. Effective visual branding not only strengthens brand identity in the market, but also creates a positive emotional connection with consumers. This study confirms the importance of investing in attractive, consistent and culturally relevant visual elements to build sustainable and highly competitive MSME brands.

This study discusses the importance of creating a logo as a visual identity for Micro, Small, and Medium Enterprises (MSMEs) in increasing consumer appeal. A strong visual identity can strengthen brand image and differentiate MSME products from their competitors. Through a graphic design and visual communication approach, the logo is designed based on business characteristics and target market preferences. The results of the study show that a strategically designed logo can increase consumer trust, strengthen brand image, and provide added value to the product. Creating a logo as a visual identity has proven to be an effective step in supporting MSME marketing in a more professional and attractive way.

This community service activity aimed to enhance the competitiveness of women-led Micro, Small, and Medium Enterprises (UMKM) in Surabaya by providing practical marketing strategies through a workshop. Despite their significant role in the national economy, many UMKM, especially those run by women, face challenges in marketing due to limited access to training and resources. This workshop, held at Darmo Trade Center, Surabaya, focused on providing simple yet applicable marketing strategies, such as the STP (Segmentation, Targeting, Positioning) framework and the Unique Selling Proposition (USP) to help entrepreneurs better understand their products, target consumers, and improve product differentiation. The workshop also emphasized entrepreneurial characteristics and business risk-taking. The results indicated that the participants, mostly women entrepreneurs, gained valuable insights into marketing strategies and felt more confident in applying these concepts to improve their business performance. Feedback from the participants suggested a high level of engagement and readiness to implement the strategies discussed.

This study aims to compare the effectiveness of print and digital advertisements in increasing sarong sales at Toko Istana Sarung Wonorejo. Using a quantitative approach, sales data from the first three months of 2025 were analyzed based on digital advertisements (social media), print advertisements (brochures and banners), and word-of-mouth promotions. The results show that digital advertising had the greatest impact on sales growth (approximately 50%), followed by word-of-mouth promotion (5–10%), and print advertising (around 15%). These findings highlight the importance of a multichannel marketing strategy tailored to consumer characteristics.

In the current digital era, consumer perceptions and decisions can be influenced by social media, one of which is TikTok, in the dissemination of information through Electronic Word of Mouth (eWOM) which can influence consumer behavior. This study aims to analyze eWOM on TikTok towards the purchase intention of Azarine serum products using the Information Adoption Model (IAM) approach. This model examines how information quality, information quantity, and information credibility affect the usefulness of information which then has an impact on information adoption and purchase intention. This study was conducted with a quantitative approach, where data was collected by distributing questionnaires to respondents who were TikTok users and had been exposed to Azarine serum content. Data analysis used Structural Equation Modeling (SEM) based on Partial Least Square (PLS) with the help of SmartPLS software. The results showed that information quality did not have a positive and significant effect on the usefulness of information, while information quantity and information credibility had a positive and significant effect on the usefulness of information. Furthermore, the usefulness of information had a positive and significant effect on information adoption and information adoption had a positive and significant effect on purchase intention. These findings emphasize the importance of information characteristics in shaping consumer decisions and can be a reference for companies in designing more effective digital communication strategies on social media.

This study aims to evaluate the existence of significant differences in the level of monthly shopping expenditure between male and female consumers. The background of this study is based on the assumption that consumption behavior is influenced by various social, psychological, and economic factors, including potential differences in behavior based on gender. The methodology used is a comparative quantitative approach with data collection through questionnaires from 42 respondents selected using purposive sampling techniques. The instruments used have undergone validity and reliability tests with results that meet the criteria. Data were analyzed using a normality test and continued with the Mann-Whitney test to determine differences in spending between respondent groups based on gender. The results of the analysis showed that there was no statistically significant difference between male and female monthly spending, although descriptively, the average ranking of male spending was higher. This finding indicates that gender is not the main factor influencing the size of monthly consumption expenditure. Therefore, marketing strategies and economic policies need to pay attention to consumer characteristics more holistically, not solely based on gender.

This study aims to analyze the spatial distribution patterns and business characteristics of Coffee Shops in Wai Mhorock Sub-district, Abepura District, Jayapura City. The rapid growth of Coffee Shops in this area is influenced by its strategic location, situated near educational institutions, shopping centers, and social activity hubs. The research employs a quantitative approach with spatial mapping techniques using Geographic Information Systems (GIS) and field surveys to identify the characteristics of each business. The results show that the spatial distribution of Coffee Shops in Wai Mhorock tends to be clustered, with a high concentration along main roads and community activity centers. The characteristics of the businesses vary in terms of venue concept, types of menus offered, operational hours, supporting facilities, and target consumers. Most Coffee Shops target young people such as students and university attendees by offering a cozy atmosphere and free internet access. In conclusion, understanding the spatial patterns and business characteristics of Coffee Shops can serve as a foundation for sustainable urban spatial planning and business development. This study also provides recommendations for entrepreneurs and local governments to consider location, accessibility, and environmental impacts in managing commercial space.

This literature study examines the influence of Product Variants on Purchasing Decisions on Food products. Product Variants are one of several important aspects that manufacturers need to consider when making a product, because product variants play a role in providing a choice for consumers, product variants mean that each product produced by the company has various styles or categories. Product diversity is assessed based on two factors: product line diversity and differences in packaging size. Product line diversity indicates differences in characteristics such as brands, flavors, or ingredients. Packaging size diversity refers to differences in the amount found in a package. Having various styles or categories. Product diversity is assessed based on two factors: product line diversity and differences in packaging size. Product line diversity indicates differences in characteristics such as brands, flavors, or ingredients. Packaging size diversity refers to differences in the amount found in a package. This literature study aims to analyze and synthesize previous research findings regarding the role of product variants on purchasing decisions and identify other factors that influence product variants on food purchasing decision making. This study was conducted using a literature review method that analyzed various related sources. The results obtained from this study indicate that product variants have a positive and significant influence on food purchasing decision making.

Micro, Small, and Medium Enterprises (MSMEs) are the backbone of the Indonesian economy, playing a role not only in job creation but also in maintaining national economic stability. However, amidst the rapid development of the digital era, MSMEs face significant challenges in adopting technology to expand market reach and increase the competitiveness of local products. This research seeks to identify and develop simple innovations in designing effective digital promotional content, with a case study of the Alisa Khadijah Community of the ICMI South Tambun Branch. The analysis focuses on the actual conditions of MSMEs, the application of simple innovations in business processes and products, and digital promotional strategies that suit the characteristics of modern consumers. Through surveys and observations, it was found that the use of quality visuals, interactive elements, narrative storytelling, and internal collaboration can have a positive impact on increasing consumer visibility and engagement. The results show that most MSMEs that implement this content strategy experience a significant increase in digital interactions and product sales in a relatively short time. Furthermore, collaboration with the Cooperatives & MSMEs Office and educational institutions is a crucial factor in accelerating digital transformation, as it can provide access to technical assistance and training. Based on these findings, this study recommends the formation of innovation teams at the community level, the holding of ongoing workshops, and the development of collaborative platforms to share best practices and develop business networks. With the right approach, MSMEs can not only adapt to the digital era but also have the potential to expand their business scale and increase their competitiveness in the global market, thereby further strengthening their contribution to the Indonesian economy. This study recommends the formation of innovation teams within communities, practical workshops, and the development of collaborative platforms to increase MSME competitiveness in the digital market.

The purpose of writing this review article is to analyze the formulation and evaluation of the use of various additives in effervescent tablets. The method used is a literature review taken from journals and other relevant research results regarding the formulation and evaluation of additives in various types of effervescent tablets. The purpose of this analysis is to provide a summary of relevant publications and to improve current understanding in this field. The importance of the formulation and evaluation of additives in effervescent tablets cannot be ignored, because it is a crucial aspect in product development. Decisions in the use of additives must consider the objectives to be achieved, the desired physical characteristics, product stability, and the level of consumer acceptance. With a deep understanding of this formulation and evaluation, we have the potential to produce high-quality effervescent tablets. Variations in additives can also provide different taste and texture characteristics, which of course can affect consumer acceptance.  

Dry noodles are one type of noodles in Indonesia. Noodles are a type of food that is low in protein and other nutrients, but high in carbohydrates. This is because the main ingredient in making noodles uses various types of flour, one of which is wheat flour. The purpose of this study was to ascertain the effect of adding genjer and spinach on the chemical and sensory qualities of dried noodles and to identify the optimal treatment combination in terms of nutritional value, antioxidant activity, and color that consumers like. The method used in this study was a completely randomized factorial design (CRD) in a two-factor variation with two repetitions, namely genjer puree concentrations of 10, 20 & 30% and spinach puree concentrations of 10, 20 & 30%. The results of the study found that the higher the concentration of genjer pulp, the higher the ash, protein, fiber, and total phenol content but not for the antioxidant activity. The addition of spinach puree apart from being a natural colorant can also help increase the fiber, ash, and antioxidant content of the noodles. Noodles had the best results of chemical analysis in the combination treatment of 20% genjer puree and 30% spinach puree with the results of 5.03% water content, 0.90% ash content, 12.12% protein, 9.93% fiber, 73.15% antioxidants, phenol 2.62 mgGAE/g. Dry noodles made from genjer and spinach have the potential to be developed because they have high antioxidant activity.

Pukis is a traditional cake from Indonesia, made of wheat flour, sugar, eggs, yeast and coconut milk. Cowpeas contains high protein and fiber. Nutrition in cowpea can be used to enrich the nutritional value of pukis. The purpose of this study was to identify characteristics of cowpea flour and mocaf with different yeast concentrations in pukis which are high in protein, fiber and the most preferred by consumers. The experimental design used was a Completely Randomized Design (CRD), the first factor was the ratio of cowpea flour and mocaf (50:50, 70:30, 90:10). The second factor was addition of yeast (2.2; 2.4; and 2.6 g). The analysis indicated that the rasio of cowpea flour to mocaf (50:50, 70:30, 90:10) and the proportion of yeast (2.2; 2.4; and 2.6 g) has a significant effect to chemical analysis of protein, fat, carbohydrate, crude fiber and specific volume, also has a significant effect to sensory tests of color, taste, texture and overall sensory tests. The formulation of pukis which is high in protein, fiber and the most preferred by consumers was found in the ratio of cowpea flour and mocaf 90:10 with the addition of 2.2 g yeast. The best quality of Pukis contain protein 9.12%; fiber 12.75%; moisture content 34.88%; ash content 1.42%; fat 11.45%; carbohydrate 43.14% and specific volume 1.10%. Pukis formulation with the highest level of preference by the panelists has a value of 3.63 (neutral). Pukis from cowpea flour and mocaf with different concentrations of yeast has potency to be a source of protein and dietary fiber.