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Frozen food is food that is processed and then packaged in half-cooked packaging and when consumed must go through a re-processing process, namely by heating it in a frying pan. Frozen Food is a storage process before processing. Frozen food or processed frozen food is the result of a food preservation method which is carried out by lowering the temperature to freezing point, this aims to slow down the spoilage process and preserve the food for months depending on the type of food. Frozen food is also defined as food that is frozen with the aim of preserving the food until it is ready to be eaten. This research design uses quantitative research methods, which test certain theories by examining the relationships between variables. These variables are measured using research instruments, so that data consisting of numbers can be analyzed based on statistical procedures. This type of research uses associative research. Associative research is a temporary answer to associative problem formulations, namely those that ask about the relationship between two or more variables. In this research, we analyze the influence of price and promotion on consumer preferences at the "Nadelia Frozen" shop in Patumbak Medan. Based on data obtained in research regarding Analysis of Factors that Influence Product Purchases. The number of respondents in this study was 30 respondents, then analyzed, it was concluded as follows: Based on partial research results, the brand variable is the most dominant factor that has a positive and significant influence on purchasing frozen food products. Based on partial research results, the product variable has a positive and significant effect. on purchasing frozen food products, based on partial research results, the market competition variable has no effect on purchasing frozen food products. Based on simultaneous research results, the variables Brand, Product and Market Competition have a positive and significant effect on purchasing frozen food products. Based on the conclusions, suggestions that can be put forward in increasing purchases of frozen food products in Patumbak Medan are: Considering that brands and products have a positive and significant influence on purchases of frozen food products in Patumbak Medan, it is best to maintain and improve product quality and maintain the good name of the brand. It is hoped that the company will make strategies for building brand images, products so they can compete in the market. The results of this research can be used to develop management knowledge in the future to be better at marketing products with known brands, so they can compete in market competition.    

The aim of the study was to analyse the effect of advertising effectiveness, brand preference, and beauty on purchasing decisions for Scarlett Whitening products in Generation Z in Tuban Regency. This type of quantitative research. This study uses primary data and secondary data. The non-probability sampling technique used a purposive sampling technique, using the slovin formula to calculate the sample so that 100 respondents were determined. The results of the research on the t test and F test show that advertising effectiveness, brand preferences, and beauty influencers influence the decision to purchase Scarlett Whitening products in generation z in Tuban Regency. R Square results of 42.3% and 57.7% are influenced by other variables.    

This study aims (1) to determine the marketing strategy used by Cafe Bree Sweetandfreeze Banjarmasin in increasing sales. (2) To find out marketing strategies that can be implemented by utilizing SWOT analysis to improve marketing performance at Cafe Bree Sweetandfreezee in Banjarmasin. The method in this study uses a qualitative descriptive method. The informants in the study were the Owners of Cafe Bree Sweetandfreeze Banjarmasin. Data collection techniques used in this study are observation techniques, interviews and documentation studies. The results of the study show that Cafe Bree Sweetandfreeze Banjarmasin uses various marketing strategies, such as advertising promotions, collaboration with influencers, new product development and creating Instagramable photo areas. The SWOT analysis shows strengths in product quality, cafe design and strategic location, while weaknesses relate to understanding customer preferences and digital marketing. The cafe has opportunities in forging local partnerships and leveraging social media, but faces threats from intense competition and changing consumer trends. In conclusion, Cafe Bree Sweetandfreezee Banjarmasin can capitalize on strengths, overcome weaknesses and seize opportunities to strengthen their brand and increase their market share.

Kue keranjang or commonly called Nian Gao is a seasonal cake during Chinese New Year celebrations. Kue Keranjang is a typical Chinese New Year food, its color is brown,  made from glutinous rice flour, water and sugar, and has a chewy and sticky texture. This study aims to determine the organoleptic properties of kue keranjang with the addition of beetroot puree and various raisin fillings including color, flavor, texture, taste, overall product preference level, chemical properties, and production raw material costs so that it can be an alternative business object.This research is a descriptive research. The amount of addition of beetroot puree is 100 grams, and 25 grams of raisins which are formed into 2 layers. Layer 1 added beetroot puree and Layer 2 added raisin filling variations. The data collection method used the observation method through organoleptic tests with a total of 30 panelists and chemical properties tests included protein, carbohydrates, fat, ash, fiber, anthocyanins and antioxidants. Organoleptic test data which includes color, flavor, taste, texture, overall preference level of the product were analyzed using quantitative descriptive with percentage.The results of research on kue keranjang with the addition of beetroot puree and various raisin fillings showed 1) Organoleptic properties of dark red color, it has distinctive flavor of kue keranjang, raisin flavor and no beetroot flavor, sweet, savory taste, raisin taste, and no beetroot taste. The texture is chewy, not mushy, and has a raisin taste and level of preference with liking criteria, 2) Chemical properties per 100 gr show carbohydrates 48.05%, protein 11.60%, fat 9.86%, moisture content 29.10%, ash 1.38%, fiber 1.40%, anthocyanins 21.88 mg, and antioxidants 86.50 mg, 3) The cost of raw materials is known to be IDR 26,900/100 gr.

This study aimed to confirm Gen Z work values in Central Kalimantan by adapting the instruments and indicators developed by Lyons et al. ( 2010 ), which consist of intrinsic, extrinsic, altruistic, status, and social values. This research is explanatory and descriptive. The research instrument was an online questionnaire. The research respondent were final-year students, with a total of 99 respondents. Data analysis of this study was done by descriptive analysis and independent sample t-test using SPSS 25 software. The result showed that the highest average work values were status-related work values, altruistic work values, and intrinsic work values.

Wedang uwuh spiced nastar made from mocaf is a dry cake made from mocaf flour, eggs, powdered sugar, butter, cornstarch, and wedang uwuh spice powder. This experiment aims to determine, 1) the hedonic quality of wedang uwuh spiced nastar made from mocaf; 2) knowing the nutritional value, include color, shape, aroma, taste, texture, and overall level of preference; 3) the selling price of the wedang uwuh spiced nastar made from mocaf. This experiment was carried out 4 times to find out the best formula for the wedang uwuh spiced nastar based on mocaf according to the criteria. Based on the experimental results of the wedang uwuh spiced nastar are 1) the product of the wedang uwuh spiced nastar had the criteria, namely: light brown in color, yellowish top, hemispherical in shape, smells of spices, has a sweet taste, tastes of spices, has a fine crumb texture; 2) the nutritional content of wedang uwuh spiced nastar made from mocaf per 100 grams were carbohydrates 61.18%, protein 9.16%, fat 5.62%, water content 21.05%, calories 314.5 kcal, antioxidants 96 .81 mg, and a shelf life of 28.5 days band on microbial growth method at a certain time using a temperature of 28oC; 3) the selling price of wedang uwuh spiced nastar made from mocaf is was IDR 24,437 / 250 grams.

In this article, we are introducing a new community engagement initiative that aims to train vocational school teachers in creating impactful learning podcasts. The goal of this training is to equip educators with the necessary skills to develop dynamic audio content that combines visual and textual elements, resulting in interactive learning experiences. Throughout the program, participants will explore scriptwriting, recording techniques, and post-production editing, all while learning how to effectively integrate multimedia components to enhance student engagement and comprehension. By offering practical exercises and expert feedback, this initiative empowers educators to adapt their teaching methods to the digital age, ultimately enhancing the quality of vocational education. This training bridges the gap between traditional teaching methods and modern learning preferences, and promotes an enriched educational environment while nurturing the growth of educators as innovative pedagogical influencers.

MSMEs Oma Cafe Rahmah is a micro, small and medium business engaged in the culinary field, located in Padang Lubuk Begalung.  This cafe offers a wide range of traditional and innovative dishes with regional flavours, which has made it a popular culinary destination in the area.  MSMEs Oma Cafe Rahmah implements a strategy that focuses on the quality and authenticity of the dishes served.  They use fresh, high-quality local ingredients and combine traditional recipes with a modern twist to create interesting and delicious menus.  This reflects their commitment to preserving the region's culinary heritage, while providing a unique culinary experience for customers.  In addition, MSMEs Oma Cafe Rahmah also prioritizes friendly and professional service.  They pay special attention to customer needs and preferences, creating a warm and comfortable atmosphere in the cafe.  This has built a strong relationship between MSMEs Oma Cafe Rahmah and its customers, which contributes to the success and sustainability of this business.  In the context of the local economy, the existence of MSMEs Oma Cafe Rahmah has had a significant positive impact.  This venture creates jobs for local people and in collaboration with local farmers and suppliers, boosts economic growth in the area.  Through innovation in the culinary field, MSMEs Oma Cafe Rahmah has proven that micro, small and medium enterprises can play an important role in the development of the local economy.  Their success shows that with a commitment to quality, authenticity, and good service, MSMEs can build a strong and sustainable reputation in the culinary industry.

Pumpkin cereal flakes are cereal in the form of flakes made from pumpkin puree, tapioca flour, sugar and salt. This study aims to determine: 1) the best formula for pumpkin flakes cereal; 2) organoleptic properties of pumpkin flakes cereal which include texture, shape, taste, aroma, color, and level of preference; 3) nutritional content of pumpkin flakes cereal which includes Vitamin A and Test Proximate (water, fat, carbohydrates, protein, and ash); and 4) selling price of pumpkin flakes in packs weighing 34 grams/package. This trial was conducted with three trials to find out the best pumpkin cereal formula that met the criteria. Based on the engineering results for making pumpkin flakes, 1) the formula for chayote squash consists of 100% pumpkin puree, 43% tapioca flour, 3.5% granulated sugar, and 2.5% salt. 2) Pumpkin cereal flakes are brownish yellow in color, have the shape of round flat flakes with intact edges, have a distinctive pumpkin aroma, taste slightly sweet and have a savory taste typical of pumpkin, have a crunchy texture and are well liked by all panelists. 2) The nutritional content of pumpkin flakes per 100 grams contains 102.50 mg of vitamin A, 0.21% water content, 6.79% protein content, 3.04% fat content, 87.93% carbohydrates, and an ash content of 1.36%. 3) The selling price of pumpkin tofu cereal is IDR 6,950 per pack weighing 34 grams.

Instant red dragon fruit puree rice is a processed product of seasoned rice added with red dragon fruit puree and then dried. This study aims to determine 1) the effect of adding red dragon fruit puree 2) the interaction effect of the two on organoleptic properties including color, shape, aroma, level of preference for raw instant rice red dragon fruit puree, as well as color, shape, aroma, taste, texture, and preference level of cooked instant rice seasoned with red dragon fruit puree 3) the best product red dragon fruit puree instant rice 4) the chemical content of the best product includes protein, fat, carbohydrates, water and beta-carotene 5) the selling price of the best red dragon fruit puree instant rice. This type of research is an experiment. The independent variable was the addition of red dragon fruit puree (40g, 50g and 60g). Data collection used the observation method through organoleptic tests obtained from 10 trained panelists with instruments in the form of observation sheets in the form of a check list. Data analysis used single analysis of variance (anava) and Duncan's further test with SPSS 17.0. The best product based on organoleptic tests in chemical tests and selling prices using conventional methods. The results showed 1) the addition of red dragon fruit puree had a significant effect on color and the level of preference with (sig: 0.000) instant rice puree raw red dragon fruit and instant rice puree red dragon fruit cooked. 2) Instant red dragon fruit puree rice has no effect on shape, aroma and cooked red dragon fruit puree instant rice has no effect on shape, aroma, taste and texture. 3) the best product is the addition of 50% red dragon fruit puree 4) the content of raw instant rice is higher than the content of cooked instant rice, namely the protein content of raw instant rice is 9.52% and cooked instant rice is 6.90%, the fat content of rice raw instant 4.51% cooked instant rice 3.68%, carbohydrate content of raw instant rice 71.90% and cooked instant rice 52.50%, water content of raw instant rice 12.50% and cooked instant rice 33.10%, and the beta-carotene content of raw instant rice is 56.55%/mg and cooked instant rice is 41.80%/mg. 5) the selling price of instant yellow rice is Rp. 3.726  weight 100 g.

Pekanbaru is one of the rapidly growing urban areas in the modernization era. The shift in lifestyle in the modernization era does not only affect women but also men's lifestyles. Some of the lifestyles of men that have changed in the current era of modernization are the way they look fashionable, smell good, clean, which is usually only owned by women. Men with this lifestyle are known as Metrosexuals. This research was conducted at a beauty clinic in Pekanbaru. The purpose of this research is to find out the metrosexual lifestyle from the frontstage and backstage sides. There were 5 subjects in this study, namely men who did facial treatments. The author uses accidental sampling method. Data instruments are observation, in-depth interviews and documentation. From the results of this study it can be concluded that the lifestyle of metrosexuals varies according to their preferences in using time and their preferences.

Hypertension is a condition where a person's blood pressure increases above normal which can inhibit the work of the heart. Strategies that can be used to reduce the incidence of hypertension is to utilize products favored by the public that have the potential to lower blood pressure. Food ingredients such as milkfish, white radish, and broccoli. All three have the opportunity to be processed into food products that are well known among the public, efficient, practical, and acceptable to all circles where the product is Nugget. This study aims to determine the effect of adding white radish and broccoli to the preference level of milkfish nuggets as an alternative snack for hypertensive patients. This study used an experimental design, namely RAL with 6 treatments. The treatment was factor L as the addition of white radish with 3 levels and factor B as the addition of broccoli with 2 levels. The results showed that the milkfish nuggets with the addition of 70% white radish and 30% broccoli were preferred by the panelists with a protein nutrient content of 9.48% using the Kjeldahl test, 16.4% fat using the Weibull test, 0.18% potassium using the ASS, 2.24% sodium using the ASS test, and 248.98 kcal energy using calculations.  

Digital marketing is a marketing activity or promotion of goods or brands using digital media or the internet to quickly attract consumers or potential customers. The method used in this study is a qualitative method. This research focuses on Taso Ndeso MSMEs located in RT 4 RW 12 Sukorejo Village, Blitar City. This is because the Taso Ndeso MSMEs themselves still have not utilized and have not used marketing through digital marketing to promote their products. Digital marketing utilization has becoming the important key of MSMEs “Taso Ndeso” in Sukorejo Village, Blitar City in attempt of increasing their market. By using digital platform like social media and website, MSMEs could reach better market outside their region. By showing their unique and nice products. MSMEs “Taso Ndeso” could attract potential consumer attention and increase their visibility. One of their digital marketing benefit for MSMEs “Taso Ndeso” are their capability for live interaction with customer. By using comment, direct message, and online survey, MSMEs could get precious feedback and understanding what their customer preference and also what their customer needed. By this knowledge MSMEs could fix and increase their products like what their customer needed, make them more competitive in market. Beside of that, digital marketing also have an important role to build great products for MSMEs “Taso Ndeso”. By using interesting visual content and story telling that can build emotions whos watching. MSMEs could convey their value and their unique products to audiens. By differentiate themself from competitor and build strong relationship with their customer. MSMEs “Taso Ndeso” can make their strong identity and  their customer trust with their products in long term.

Making this soap aims to provide an explanation for making solid soap made from lemon essential oil as an effort to improve community skills and can be applied by the community in the future as a business. Soap making is done by heating coconut oil at a temperature of 800C. Mix 30% NaOH with heated oil until it becomes homogeneous, stirring continuously until the saponification process is perfect. Add the stearic acid which has been dissolved in the alcohol and stir until smooth, add the white sugar and stir again, add the glycerin while stirring, add the foam booster while continuing to stir until the mixture becomes homogeneous. Add coloring and fragrance, namely lemon oil, which is carried out at 400C. Pour the mixture into the mold and let it sit for 15-30 minutes. The soap has hardened and can be removed from the mold. The tests performed were preference, allergy, aroma, color, froth and density tests. The result shows that solid soap has been successfully made, but still requires some further refinement regarding the density and transparency of the soap. With the procedures for making soap and the analytical test that the author described above, new knowledge and skills can be used for the community as well as solid soap business opportunities

This journal discusses the utilization of articles as an effective means to enhance company's brand awareness while educating the public. In the ever-evolving digital era, companies need to employ communication strategies that effectively reach their target audience. This approach entails using informative and industry-relevant articles. The research involves analyzing the needs and preferences of the public regarding desired information. Based on the analysis, a series of articles are produced to fulfill the public's information needs and simultaneously promote the company's brand. These articles are published across various online platforms, including the company's website, blog, and social media. The results demonstrate a significant increase in brand awareness and public recognition of the company through the implementation of this strategy. Additionally, the articles provide educational benefits to the public by presenting valuable and industry-relevant topics. The utilization of articles as a means to enhance brand awareness while educating the public offers diverse advantages. It enables companies to expand their reach, improve consumer trust, and strengthen their market position. Simultaneously, the public gains access to valuable and beneficial information, enhancing their knowledge and deriving direct benefits from the provided articles. Therefore, this strategy effectively fosters positive relationships between companies and consumers while contributing to the overall literacy and knowledge enhancement of the public.

Verbs are the action words that describe what the subject is doing. Many verbs are synonymous, namely, they could convey very similar meanings, such as the verbs hurry and rush, which roughly convey ‘speeded actions’. This paper presents a corpus linguistic study of the semantic preferences of hurry and rush in terms of the nouns that co-occur (i.e., collocate) with them. The noun collocations data, and their degree of association with the verbs, were extracted from the Corpus of Contemporary American English focusing on collocates appearing within a two-words window to the right (i.e., after) and to the left of (i.e., before) hurry and rush. These collocates were further analyzed semantically for (i) their semantic fields using the Concepticon catalogue (List et al. 2023) and (ii) their broader noun types (Wren 2021). Overall, we found that hurry and rush exhibit distinct collocational patterns and semantic preferences, particularly in terms of the preferred semantic fields (e.g., KINSHIP, RELIGION AND BELIEF, EMOTION AND VALUE are semantic fields preferred for the left-side collocates of hurry while rush is associated with THE BODY and SOCIAL AND POLITICAL RELATIONS). This study shows that synonymous verbs can have distinct semantic patterns. 

This study aims to analyze how effective promotion can help build customer loyalty in kebab businesses in Wonokerto, and to find out whether the business is feasible or not to run. Qualitative case studies were conducted by conducting in-depth interviews with kebab business owners and several loyal customers, as well as observing promotional activities carried out. This study uses qualitative research methods to collect data and analyze complex phenomena in a specific language and cultural context. In-depth interviews were used to collect data from purposively selected informants, namely kebab business owners and some loyal customers. Observations were also made to obtain information regarding promotional activities carried out and interactions between customers and kebab business owners. The results of the study show that effective promotion can help build and maintain customer loyalty to kebab businesses in Wonokerto. Kebab business owners need to pay attention to customer needs and preferences in designing effective promotional strategies. Effective promotion must be able to attract customers and provide significant added value for them. Therefore, kebab business owners need to understand the characteristics of customers and the market environment to design targeted and effective promotional strategies. So that the business can be declared feasible to run.

In 2020 Indonesia is facing a pandemic situation due to the Corona Virus Disease 2019 (COVID-19) outbreak which has a deep impact on various economic sectors, especially on Micro, Small and Medium Enterprises (MSMEs). Digital marketing is currently one of the marketing strategies needed by business people in order to increase sales. Digital marketing is increasingly showing its fangs and as one of the best solutions that can be used by business people to expand their business circle. The purpose of this article is to improve the ability or skills of MSME players in marketing products through online media. This method uses a descriptive approach with observative and by identifying trends in current consumers and consumer preferences for alternative foods. The result of this article is that in the face of increasingly fierce market competition, tempeh producers need to adopt innovative marketing strategies and use social media as the main tool to promote tempeh products. The conclusion is that by utilizing the power of social media, tempeh producers can expand their market reach, strengthen their brand, and increase consumer loyalty. The implication of the industrial visit is the importance of understanding and using social media as an effective marketing tool in the food industry, especially in promoting tempeh products.

Indonesia, with its long-term economic development plan spanning 20 years, divided into five-year medium-term plans, recognizes the importance of both foreign and domestic investments in driving its economic growth. The country presents opportunities across various sectors, as the increasing income levels can influence Indonesian consumers' interest in imported products and services. However, investing in Indonesia comes with unique risks and challenges, considering the country's dynamic context. To ensure successful investments, it is crucial for investors to understand Indonesian culture and the preferences of local consumers. This understanding can help tailor products and services to suit the local market, thus enhancing the chances of success. Additionally, the Indonesian government has implemented strategies to diversify the economy, focusing on priority sectors that can further stimulate economic growth. Foreign and domestic investments play a vital role in contributing to Indonesia's economic growth. These investments not only infuse capital into the country but also bring in technological advancements, job opportunities, and knowledge transfer. To attract investments, the Indonesian government has been implementing policies to improve the ease of doing business and create a favorable investment climate.

Issues regarding the environment have become a problem for the wider community and have resulted in changing consumer preferences to become more inclined to use environmentally friendly products. This is an opportunity for companies to make environmentally friendly products and use more environmentally friendly raw materials. In this study, we analyze and determine the effect of green product, green place, green price, green promotion on purchasing decisions for tupperware products. This type of research is quantitative with the consumer population in the Solo city area. There are 100 respondents, taken by accidental sampling techniquw, and analyzed with the help of the Smart Pls 3.0 application. The result show that the green price and green promotion variables have no significant effect on purchasing decisions. While the green product and green place variables have a significant effect on purchasing decisions. The implication is that the creative industry must continue to improve the quality of environmentally friendly product and knowledge from consumers, so that competitive advantage will be achieved.