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The high consumer interest in food makes culinary businesses play a crucial role in meeting consumer purchasing interest in culinary. This is a crucial concern and task for all parties, both the government and food producers, to maintain the safety of the food they produce. Both in terms of nutrition, hygiene, safety, halal certification, and so on must be a serious concern for producers. One of the government's programs to ensure food products are safe for public consumption is by issuing distribution permits in the form of PIRT (home industry food) permits and Halal Certification, which are official guarantees from the government, so that food products can be distributed and are safe for consumption by all consumers. PIRT is issued through a supervisory body, namely the Health Office located in a Regency. Along with this, various opportunities to improve marketing performance arise through the marketplace platform. This community service approach uses an empowerment approach to the benefits of PIRT, Halal Certification and digital marketing through the marketplace platform to increase consumer trust in products and marketing performance. Through this service, the product value increases, by obtaining PIRT permits and Halal Certification, and the STIE Gentiaras student product has a wider marketing reach through the marketplace platform.

This study aims to analyze the influence of Personal Branding, Perceived Value, and Product Quality on consumer purchasing decisions for Carolline Crafty Crochet home industry knitting craft products. The background of this study is based on the increasing competition in the handicraft business, so that business owners are required to be able to build a strong personal image, provide perceived value to consumers, and maintain product quality to increase purchasing attractiveness. The data source used is primary data obtained through distributing questionnaires to respondents. The population of this study were consumers who had purchased Carolline Crafty Crochet products both offline and online. The sampling technique used a nonprobability sampling method with a purposive sampling approach. The calculation of the number of samples used the Lemeshow formula and obtained 96 respondents who met the research criteria. Data analysis was carried out with the help of SPSS version 27 software through validity tests, reliability tests, classical assumption tests, multiple linear regression analysis, and partial and simultaneous hypothesis testing. The results showed that the variables Personal Branding, Perceived Value, and Product Quality had a positive and significant effect on consumer purchasing decisions. This indicates that the stronger the business owner's personal branding, the higher the perceived value felt by consumers, and the better the quality of the products offered, the greater the likelihood of consumers making purchasing decisions. These findings provide practical implications for small and medium enterprises (SMEs), particularly in the handicraft industry, that marketing strategies based on personal branding, increasing perceived value, and controlling product quality need to be optimized to increase consumer loyalty and purchasing interest. Thus, this study emphasizes the importance of integrating aspects of personal branding, perceived value, and product quality in shaping purchasing decisions, which can serve as a reference for developing sustainable business strategies in today's competitive era.

Traditional salted fish is a widely consumed food product in Indonesia due to its high shelf life and distinctive flavor. However, the production process, which is generally carried out conventionally and openly, has the potential to cause contamination by pathogenic microbes, which can endanger consumer health. This study aims to identify and analyze the presence of pathogenic microorganisms in traditional salted fish products through a microbiological approach. Salted fish samples were taken from various traditional markets and analyzed using microbial culture methods, biochemical identification, and molecular confirmation for pathogenic bacteria such as Salmonella spp., Vibrio spp., Escherichia coli, and Staphylococcus aureus. The results showed that most contained pathogenic bacteria exceeding the threshold set by SNI and BPOM, indicating weak sanitation and hygiene control in the processing process. These findings emphasize the importance of implementing hygiene standards and quality control in the home industry of salted fish processing. Furthermore, environmental factors such as sea air quality, drying methods, the use of unclean containers, and minimal knowledge of business actors regarding hygiene practices are the main causes of contamination. In some locations, salted fish is dried directly on the ground or on unsterilized surfaces, increasing the risk of exposure to dust, insects, and microorganisms. The study also found that labeling and date information were not available on most products, making it difficult for consumers to assess their safety. As a preventative measure, educating producers and providing training on Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) is crucial. Collaboration between the Health Office, the Food and Drug Monitoring Agency (BPOM), and local governments is also recommended to conduct regular inspections and provide food safety certification facilities for small businesses.

This study aims to analyze the influence of leadership style and work environment on employee performance at Home Industry Ice Cream El Fariz. The background of this research highlights the importance of adaptive human resource management in small business environments, where interpersonal relationships and informal organizational structures significantly impact work effectiveness. The research employed a quantitative approach using a survey method, in which data were collected through questionnaires from 30 employees as respondents. Multiple linear regression analysis was used to examine both partial and simultaneous effects of the independent variables on employee performance. The findings indicate that neither leadership style nor work environment has a statistically significant effect on employee performance, as both variables showed p-values greater than 0.05. Simultaneously, the model was also found to be insignificant, with the F-statistic falling below the critical value. The coefficient of determination (R²) was 0.199, suggesting that only 19.9% of the variation in employee performance could be explained by the model, while the remaining 80.1% is influenced by other factors outside the study. These results imply that in the context of a home industry, informal factors such as intrinsic motivation, social bonds, and organizational culture play a more dominant role in shaping employee performance than the formal variables examined. This research provides practical insights for small business owners to adopt more contextual and relationship-based managerial approaches in enhancing workforce productivity.

The Green Economy and Sustainable Development Goals (SDGs) have the same goal as an environmentally friendly and sustainable development program. This research aims to examine the implementation of Green Economy in villages as a strategy to realize Village SDGs. More precisely, to describe and analyze the implementation of the green economy in rural areas, as well as analyze the important reasons for the Green Economy in realizing the Village SDGs. This research is a literature study (library research), using a qualitative approach. The data source used is a secondary data source. Data was obtained through literature and documentation. The research results show that the implementation of a Green Economy can start from villages, such as sustainable waste management, establishing micro hydro power plants, solar power plants, using natural dyes in home batik businesses, and green farming. Green Economy is very important in realizing Village SDGs, as an effort to protect the environment and natural resources; promote social equality and inclusion; and building a resilient and sustainable economy.

UMKM Bakso 43 located in Jatiwangi Village is one of the micro businesses in the culinary field that sells meatball products at home. This business experiences obstacles in production consistency and limited marketing strategies. This study aims to analyze the production and marketing strategies of UMKM Bakso 43 and provide solutions and directions for future development. The research method used is descriptive qualitative through observation, interviews, and direct assistance. The marketing strategy focused on in this study is through the Facebook social media platform. The results show that production efficiency can be increased through production rescheduling and recording raw materials, while digital marketing through Facebook can significantly increase consumer reach. This study concludes that collaboration between strengthening production management and simple digital marketing can be the main driver of UMKM development

Nyemilee is a student-run homemade fruit salad business that uses a pre-order system and social media to align operations with academic schedules. This qualitative-descriptive study involved interviews, Instagram (@nyemilee.id) observation, and PO documentation. Findings show that PO enhances efficiency, Instagram acts as a digital storefront and customer service tool, while time and demand challenges are managed through scheduling and daily quotas.

Vocational education is an education that prepares students to enter the workforce, equipping students with specific and applicable skills and knowledge, so they can immediately work in relevant fields. Entrepreneurial skills are one of the skills that can connect theory with industrial practice to create graduates who are innovative, collaborative, and ready to take advantage of existing business opportunities. This Community Service (PKM) activity was carried out at SMK Bina Profesi Pekanbaru with the Theme of Empowering Vocational Competence: Training on Creating Home Products with Economic Value at SMK Bina Profesi Pekanbaru. The purpose of this service is to increase the knowledge and understanding of SMK Bina Profesi Pekanbaru students in the field of product design and packaging so as to increase students' enthusiasm and creative ideas in managing businesses and obtaining additional family income. The service activity methods used are lecture and practice methods. The results of this service activity are expected to increase the creativity and enthusiasm of SMK Bina Profesi Pekanbaru students so that they are able to create products with economic value and have an impact on the family economy.

Vocational education is an education that prepares students to enter the workforce, equipping students with specific and applicable skills and knowledge, so they can immediately work in relevant fields. Entrepreneurial skills are one of the skills that can connect theory with industrial practice to create graduates who are innovative, collaborative, and ready to take advantage of existing business opportunities. This Community Service (PKM) activity was carried out at SMK Bina Profesi Pekanbaru with the Theme of Empowering Vocational Competence: Training on Creating Home Products with Economic Value at SMK Bina Profesi Pekanbaru. The purpose of this service is to increase the knowledge and understanding of SMK Bina Profesi Pekanbaru students in the field of product design and packaging so as to increase students' enthusiasm and creative ideas in managing businesses and obtaining additional family income. The service activity methods used are lecture and practice methods. The results of this service activity are expected to increase the creativity and enthusiasm of SMK Bina Profesi Pekanbaru students so that they are able to create products with economic value and have an impact on the family economy.

PT Bank BTPN Syariah is one of the banks with a mission to provide access, education, and guidance to MSMEs spread across Indonesia. PT Bank BTPN Syariah invites students from public and private universities to join the Bestee program. Currently, PT Bank BTPN Syariah has empowered 37,311 MSMEs in 682 sub-districts spread across Indonesia. The entrepreneurial mentoring conducted by students as facilitators is part of PT Bank BTPN Syariah's mission. In the Bestee program, students act as facilitators, providing mentoring activities to SME entrepreneurs to expand market access both online and offline. The mentoring and empowerment activities for SME operators were conducted at the homes of PT Bank BTPN Syariah customers in Medan, specifically in the sub-districts of Medan Johor, Medan Labuhan, and Medan Timur, from March to May 2025. The first stage involved customer assessment. The second stage involved delivering instructional materials during the second week of mentoring. The third phase involves reviewing and practicing the material taught in the previous meeting. The fourth and final phase is the closing session, where the facilitator assists customers in enhancing their knowledge to maximize business development, leverage marketing technology, and provide crucial information on business identity, promotion, business diversification, excellent service, licensing, financial record-keeping, and appropriate partner materials.

This community service activity aims to improve culinary skills and micro-business management for the people of Sanrobone Village, Takalar Regency as an effort to increase family income and economic independence. The method of implementing the activity includes identifying needs, local ingredient-based culinary training, food sanitation workshops, micro-business management training, digital marketing, business plan preparation, and evaluation of results. The results of the activity showed a significant increase in processed food production skills, understanding of the importance of sanitation and food safety, and the ability to manage small-scale businesses. Participants were also able to utilize social media for product promotion and began designing home businesses independently or in groups. The formation of two joint business groups (KUB) is an indication that this training has fostered entrepreneurial initiatives among the village community. This activity is expected to contribute to strengthening the local economy in a sustainable manner and can be replicated in other villages with similar characteristics.

This research aims to find out the Governance of the Government in Overcoming Flood Disaster Conditions in the Pahandut Seberang Settlement Kawasam. The research method used in this research is descriptive method. Data was collected through field observations. This research was conducted in Pahandut Seberang Village, Palangka Raya City, Central Kalimantan Province. Based on existing data as a research site in flood-affected areas in Pahandut Seberang Village at the location of residents in RT 02, 03, 04 and 05. The research time was carried out from the date of issuance of the research permit within a period of 3 (three) months, 1 (one) month of data collection and 2 (two) months of data analysis. Materials and tools used in research include stationery, cameras, and observation guides. The process of analysing qualitative research data is an integral part of data analysis activities such as: data reduction, data presentation & conclusion drawing/verification. The results of this study indicate that to be able to get solutions to overcome these various obstacles, namely: Flooding in Kelurahan Pahandut Seberang has a significant impact on the social and economic conditions of the community. Social impacts include damage to homes, disruption of daily activities, and health problems. Economic impacts include losses from the agriculture sector, small businesses, and loss of transport access.

This research aims to examine the Islamic economic perspective on home-based businesses in improving the welfare of the people on Miang Island, as well as tracing their development and supporting and inhibiting factors. The method used is field research with a qualitative approach and descriptive techniques, with data obtained through observation, interviews, and documentation from primary and secondary sources. The results show that home-based businesses make a real contribution to improving the community's economy by utilizing local potential and applying Islamic values such as honesty, trustworthiness, and fairness in their management. This business is growing rapidly and has become the main alternative to increase family income, while encouraging local economic empowerment. Family support in running the business provides efficiency and strengthens the sense of community, and is supported by community loyalty as regular customers. However, challenges faced include limited capital to expand the business, instability in raw material prices, and competition from larger businesses. These constraints often prevent businesses from increasing their production capacity and reaching a wider market.

This research aims to examine the Islamic economic perspective on home-based businesses in improving the welfare of the people on Miang Island, as well as tracing their development and supporting and inhibiting factors. The method used is field research with a qualitative approach and descriptive techniques, with data obtained through observation, interviews, and documentation from primary and secondary sources. The results show that home-based businesses make a real contribution to improving the community's economy by utilizing local potential and applying Islamic values such as honesty, trustworthiness, and fairness in their management. This business is growing rapidly and has become the main alternative to increase family income, while encouraging local economic empowerment. Family support in running the business provides efficiency and strengthens the sense of community, and is supported by community loyalty as regular customers. However, challenges faced include limited capital to expand the business, instability in raw material prices, and competition from larger businesses. These constraints often prevent businesses from increasing their production capacity and reaching a wider market.

Food security and nutrition remain important issues in coastal areas with limited access to diverse food sources. This community service program was conducted in Pulau Panjang Village, Pulau Ampel Subdistrict, Serang Regency, Banten Province, with the aim of empowering the local community through cassava based food innovation a nutritious and locally available commodity. The objective of the program was to introduce cassava fritters (perkedel singkong) as an alternative nutritious food and to enhance community knowledge and skills in cassava processing. The methods involved initial surveys (pre-tests), educational sessions, hands-on food processing activities, and final surveys (post-tests) to evaluate the effectiveness of the intervention. The training was designed using a participatory approach, allowing community members to be actively involved in each stage of the program. The results indicated an improvement in participants’ understanding of cassava’s nutritional value and its potential for home consumption and microenterprise development. Most participants showed interest in adopting cassava fritters as part of their daily meals and even as a potential small business product. This program effectively increased nutritional awareness, supported local food diversification, and strengthened community based food resilience through participatory education and innovation.

Food security and nutrition remain important issues in coastal areas with limited access to diverse food sources. This community service program was conducted in Pulau Panjang Village, Pulau Ampel Subdistrict, Serang Regency, Banten Province, with the aim of empowering the local community through cassava based food innovation a nutritious and locally available commodity. The objective of the program was to introduce cassava fritters (perkedel singkong) as an alternative nutritious food and to enhance community knowledge and skills in cassava processing. The methods involved initial surveys (pre-tests), educational sessions, hands-on food processing activities, and final surveys (post-tests) to evaluate the effectiveness of the intervention. The training was designed using a participatory approach, allowing community members to be actively involved in each stage of the program. The results indicated an improvement in participants’ understanding of cassava’s nutritional value and its potential for home consumption and microenterprise development. Most participants showed interest in adopting cassava fritters as part of their daily meals and even as a potential small business product. This program effectively increased nutritional awareness, supported local food diversification, and strengthened community based food resilience through participatory education and innovation.

The home industry "Eka Jaya" is a small business engaged in the production of snacks. In an effort to increase efficiency and daily profits, an optimal production planning method is needed. This study aims to maximize daily profits through the application of the simplex method in compiling the right production strategy. The simplex method is used to solve linear programming problems by maximizing the objective function in the form of profit and considering resource constraints such as raw materials, labor, and production time. The results of the study indicate that the application of the simplex method is able to provide an optimal production combination that produces maximum profit compared to the conventional method that has been used so far. Thus, this method can be used as a reference in making production decisions in the home industry "Eka Jaya".    

This study aims to analyze in depth the motivation for establishing and challenges in developing a micro culinary business Pempek Budi 24 Ilir in Medan. Using a qualitative method with a case study approach, data were collected through in-depth interviews with business owners. The results of the study revealed that intrinsic motivation to introduce Palembang culinary specialties in their hometown and the desire to expand their business in Medan were the main drivers. Marketing strategies through social media proved effective, but the lack of product innovation and limited social support at the beginning of the establishment were identified as significant challenges affecting business development. This study contributes to the understanding of the dynamics of micro entrepreneurship in the culinary context and highlights the importance of innovation and social support for business sustainability.

The home industry partner for the tofu business is located in Kalidoh Langensari Barat Village, Ungaran Barat District, Semarang Regency. The partner's obstacle is the failure to meet the increasing market demand. This obstacle is caused because the production process is still carried out manually or traditionally so that tofu production is limited to human power. The right solution offered through this community service is the application of process technology in the form of a soybean grinding machine with a rotary system to increase tofu productivity. The purpose of this community service is to make an electric soybean grinding machine, apply a rotary grinding machine to the tofu production process, and conduct evaluation and assistance to maintain the sustainability of the program. The initial stage carried out in this service consists of planning and making the machine. Planning is based on market needs and partner conditions related to the provision of electrical energy. The design results are made through machine work in the Mechanical Department workshop. The next stage is the application of the machine including assembly and installation of the machine at the partner's location, as well as operational training and machine maintenance. The final stage of the service is evaluation and assistance. Evaluation is carried out by directly assessing the partner's operational practices on the machine that has been assisted. The assistance provided includes supervision, work control, and direction when the partner produces tofu using the production machine. It is expected that the rotary soybean grinding machine can increase the production of partner tofu.

The lontar leaf stitching home industry is a micro-enterprise that produces various types of crafts made from lontar leaves, commonly used in traditional and religious ceremonies. This industry plays a significant role in the local economy and cultural preservation. The objectives of this study are: (1) to analyze the simultaneous effect of capital, raw materials, working hours, and business duration on the income of lontar leaf stitching home industries in Sibetan Village, Karangasem Regency; and (2) to analyze the partial effect of capital, raw materials, working hours, and business duration on the income of these industries. The population of the study consists of all 50 lontar leaf stitching home industries in Sibetan Village. A saturated sampling technique was used, meaning the entire population was taken as the sample. The data were analyzed using multiple linear regression analysis with the assistance of SPSS version 26. The results show that capital, raw materials, working hours, and business duration simultaneously have a significant effect on income, accounting for 96.8 percent of the variance. Partially, each of these variables also has a positive and significant effect on income. It is recommended that artisans manage their capital efficiently—including utilizing financing from village credit institutions (LPDs)—select quality raw materials, optimize working hours, and leverage business experience through support from village-owned enterprises (BUMDes) to expand marketing and increase income.