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The pregnancy period is a crucial time for ensuring the health of the mother and fetus through the provision of balanced nutrition. However, nutritional issues such as anemia and chronic energy deficiency (CED) are still commonly found among pregnant women. The use of local nutritious foods, such as moringa leaves (Moringa oleifera), can be a potential solution to support nutritional needs. This community service activity aims to improve the knowledge and skills of pregnant women in preparing healthy menus and balanced eating patterns using moringa leaves. The activity was carried out through interactive lectures, coaching on menu preparation, cooking demonstrations of moringa leaf dishes, and evaluation through pre-tests and post-tests. The participants were pregnant women in the working area of the Wara Selatan Health Center in Palopo City, totaling 25 people. The results showed an increase in participants' nutritional knowledge, with an average pre-test score of 55 rising to 82 in the post-test. Participants were also able to prepare a balanced daily menu based on moringa leaves and produce several processed products, including moringa soup, moringa fritters, and moringa pudding. It can be concluded that the healthy menu coaching activity using local moringa leaves effectively improves the knowledge and skills of pregnant women regarding balanced nutrition. The use of local foods such as moringa leaves has the potential to support the improvement of maternal nutritional status in a simple, economical, and sustainable manner.

Household organic waste production in Thekelan Hamlet has increased along with population density and agricultural activities, potentially having negative impacts on the environment and health. However, this waste actually has the potential to be processed into environmentally friendly products with economic value, one of which is eco-enzymes. This community service activity aims to increase community awareness and skills in processing organic waste into eco-enzymes through a participatory approach, technical training, and live demonstrations. The main partners in this activity are housewives and village environmental cadres, who are the main targets for introducing organic waste processing techniques. During the implementation, participants were trained on the benefits and how to produce eco-enzymes independently. This activity not only provided an understanding of the eco-enzyme production process but also motivated participants to produce eco-enzymes independently at home. The results of this activity showed a significant increase in understanding of the benefits of eco-enzymes as an environmentally friendly product, which can be used as a natural cleaner and organic fertilizer. In addition, participants also began to demonstrate the initiative to produce eco-enzymes independently, which has the potential to reduce household organic waste and increase economic value through the utilization of this product. The findings from this activity demonstrate that community-based waste management can not only be an environmentally friendly solution but also has high economic value. This empowerment model can serve as a sustainable model and be implemented in other areas, providing extensive benefits to the environment and the local economy. Furthermore, this activity introduced the concept of sustainable waste management to the community, providing them not only with new knowledge about organic waste processing but also with the opportunity to apply these techniques in their daily lives.

Red beans (Phaseolus vulgaris L.) are a type of legumes (Leguminaceae) that have a high content of starch and fiber. The high fiber content causes red beans to prevent coronary heart disease. Red beans also have a low glycemic index so they can lower cholesterol levels in the blood and the risk of diabetes. Red beans also contain phenolic compounds that act as antioxidants in the body. Red beans are classified as food ingredients that can support the increase in nutritional value because they are classified as a relatively affordable source of vegetable protein. The purpose of this counseling is to provide knowledge and processed skills from local commodities, in this case red beans, to students majoring in Agribusiness of Agricultural Products at SMK Negeri 1 Bawen. This activity was attended by 68 students majoring in Agribusiness and Agricultural Products and 1 assistant teacher from SMK Negeri 1 Bawen, Semarang Regency. The method of this red bean processing extension activity is to increase the knowledge and skills of making processed local food products with several methods: a. The lecture method provides the theory and practice of making kidney bean cookies. b. Practice method of making red bean cut ice. c. The question and answer method, used to provide feedback to participants about the material that has been presented during the activity. d. Evaluation is given by providing pre test and post test. After the implementation, it showed that the target, namely students of SMK Negeri 1 Bawen, increased their knowledge and understood the importance of post-harvest handling and processing of red beans with the practice of making red bean cut ice. This is based on questions and answers, interviews and questionnaires shared before and after the activity. From the results of the questionnaire conducted before and after the activity, it showed that: After the implementation, there was a 50.17% increase in knowledge about kidney bean processing, Knowledge about making kidney beans into cut ice increased by 65.32% and Knowledge of other processed kidney beans such as kidney bean cookies showed that there was an increase of 67.15% after counseling. The conclusions that can be drawn from this counseling activity are (1) Processed red bean extension activities can increase the knowledge and understanding of the participants (2) The responses given by the counseling participants show a fairly satisfactory interest and there is a desire to apply the newly acquired knowledge to be socialized in the surrounding environment.

This research was carried out using a qualitative method through a direct survey conducted in Tangga Batu Village. The main goal of this study is to utilize corn cob waste into an alternative fuel product in the form of briquettes that is more environmentally friendly. Corn cobs are one of the abundant agricultural wastes, but they are often not used optimally. Through simple innovations, this waste can be processed into alternative energy sources that have economic value while having added value for the surrounding community. The process of making briquettes begins with the preparation of equipment which includes a kiln, mold, drying container, mash tool, strainer, and scale. The main ingredient is corn cobs that are first dried in the sun for 3–4 days to reduce the moisture content by 10–20%. Additional materials used are tapioca flour as an adhesive, small amounts of diesel, and water. The next stage is to compose the corn cobs in the burning pit for 20–30 minutes until they become charcoal. The charcoal is then scraped using a simple tool and sifted to separate the fine and rough parts. The fine charcoal is mixed with a starch adhesive from tapioca flour, then molded using a simple mold and compacted through a pressing process to produce good quality briquettes. Next, the briquettes are dried in the sun for 2-3 days until they are completely dry and ready to be used as fuel instead of wood or kerosene. The results of the study show that corn cob waste has great potential to be used as an alternative fuel. In addition to being environmentally friendly, these products also contribute to reducing dependence on fossil fuels.

The rapid development of digital technology has significantly transformed consumer behavior, making online applications the primary channel for interaction and transactions. These applications provide convenience for consumers to access various products and services quickly and efficiently. In this context, the quality of service provided, along with the rating and reviews shared online, plays a crucial role in influencing purchasing decisions. For instance, the Fore Coffee app allows consumers to leave reviews and ratings, which can influence other consumers in selecting the desired products or services. These factors are essential in increasing customers' purchase intention, as consumers tend to rely on the experiences of others as references when making decisions. This study uses a quantitative approach by distributing questionnaires to consumers of the Fore Coffee app in West Surabaya. The study aims to determine the extent to which service quality, ratings, and reviews affect consumers' purchase intentions. The data collected were then processed using SPSS version 20 to conduct validity tests, reliability tests, multiple linear regression, and t-tests. Validity and reliability tests were conducted to ensure that the instruments used in this research accurately and consistently measure the relevant variables. Multiple linear regression was used to analyze the relationship between the independent variables (service quality, ratings, and reviews) and the dependent variable (purchase intention). Meanwhile, t-tests were used to examine the significant impact of each variable on purchase intention. The findings of this study can provide valuable insights for Fore Coffee in formulating more effective marketing strategies. The results indicate that service quality, ratings, and reviews significantly influence consumers' purchase intentions. With this understanding, Fore Coffee can improve the customer experience and strengthen its competitive position in an increasingly competitive market.

This research aims to analyze the financial feasibility and marketing strategy of Etawa goat farming in Kaligesing District, which is recognized as one of the main centers for Etawa goat breeding in Indonesia. The case study was conducted at Setia Farm, a representative and active breeder in the region. The financial analysis employed several indicators, including Break-Even Point (BEP), Net Present Value (NPV), Internal Rate of Return (IRR), and Gross Benefit-Cost Ratio (Gross B/C). The findings show that the Gross B/C value reached 4.7, indicating a high return compared to investment cost. The NPV value was positive, and the IRR exceeded the prevailing loan interest rate, highlighting that the business generates significant profitability over time. Additionally, the BEP was achieved in a relatively short period, which signifies the business has strong potential for short-term capital recovery and low financial risk. From a marketing perspective, Setia Farm implements a combination of product excellence, adaptive pricing strategies, diverse distribution channels, and active promotional efforts. Their flagship products—mainly superior Etawa goats and processed dairy products—are positioned to meet market demand effectively. The farm also uses both direct marketing and digital platforms, such as social media and e-commerce, to expand its reach. Promotion is carried out through agricultural events, online campaigns, and collaboration with livestock communities. These strategies contribute to increasing brand awareness, building customer loyalty, and improving competitiveness. The integration of financial feasibility and strategic marketing supports the sustainability and growth of Etawa goat farming in Kaligesing. The results of this study can serve as a reference for livestock entrepreneurs, investors, and policymakers in developing similar agribusiness models that are profitable, resilient, and market-oriented.

Ultraviolet (UV) radiation has been known to cause various adverse effects on the skin, including erythema (commonly referred to as sunburn), premature aging, and, with prolonged exposure, the risk of developing skin cancer. To counteract these harmful effects, sunscreen products are commonly used to protect the skin from UV radiation. The development of natural-based sunscreens is gaining attention due to their potential safety and antioxidant benefits. One promising natural ingredient is thyme (Thymus vulgaris L.), a medicinal herb that contains several secondary metabolites such as flavonoids, alkaloids, and tannins. These compounds possess antioxidant and free radical scavenging properties, making them suitable candidates as active ingredients in sunscreen formulations. This study aims to determine the Sun Protection Factor (SPF) value of thyme herb extract using the UV-Vis spectrophotometric method. A qualitative approach was used to assess the photoprotective potential of the extract. The SPF values were measured at three different concentrations of the extract: 0.5%, 0.75%, and 1.0%. The absorbance of each concentration was recorded at wavelengths ranging from 290 nm to 400 nm using a UV-Vis spectrophotometer. The SPF values were then calculated based on the absorbance data processed using Microsoft Excel. The results revealed that the thyme herb extract exhibited high SPF values at all tested concentrations. Specifically, the SPF values obtained were 36.027 for 0.5%, 36.244 for 0.75%, and 36.516 for 1.0% concentration. All three concentrations fall under the "ultra protection" category, indicating strong UV protective potential. These findings suggest that thyme herb extract can be effectively utilized as a natural active ingredient in the formulation of sunscreen products. Further studies are recommended to explore its stability, safety, and efficacy in topical applications.

Bananas are a tropical fruit that is popular because of its sweet taste and high nutrient content. However, bananas have a major drawback, which is a short shelf life. After reaching perfect ripeness, the banana will undergo a change in mushy texture, the skin will appear black spots, and there will be a growth of yeast that causes the appearance of the banana to be damaged and unfit for consumption. However, ripe bananas that look visually bad still contain high glucose, which can be used in fermentation or advanced processing. One of the solutions to avoid losses due to ripe banana spoilage is to process it into banana sale. Banana sale is a processed product produced from ripe bananas that go through a drying process to reduce the moisture content to a safe level, so that it can extend its shelf life. This drying process can be done by two methods, namely drying in the sun and smoking. The purpose of both methods is to reduce the water content of bananas, so that they are not easily damaged by microorganisms. Using this technique, bananas that are prone to spoilage can be transformed into more durable products, have a distinctive taste, and have a high selling value. The quality of banana sales is influenced by various factors, such as its color, taste, aroma, texture, and shelf life. By processing bananas for sale, their economic value can increase significantly. Farmers can not only reduce losses due to bananas that do not sell well in the fresh market, but also earn additional income from value-added processed products. Banana sale products have great potential to be developed as one of the processed food products that have economic value and are beneficial to the community (Masuku, M. A., 2023; Lestari, S., et al., 2024).

One type of food that is widely consumed by adolescents is packaged food. In Indonesia, the prevalence of adolescents aged 16-18 years with overnutrition status reached 13.5%. One striking phenomenon is the increasing consumption of ultra-processed foods (UPF), which are commonly found in the daily diet of adolescents. These products include items such as chips, candy, biscuits, bread, cereals, nuggets, sausages, instant noodles, sweetened drinks, and many more. The consumption of these foods has raised concerns due to their potential health risks, including the risk of overnutrition, obesity, and other related diseases. As adolescents are at a critical stage of growth and development, it is essential to address the issue of UPF consumption and its impact on their health. Efforts to combat this issue require educational interventions that inform adolescents about the dangers and long-term effects of consuming UPF. This includes counseling on the importance of selecting healthier food options. The aim of this extension program is to evaluate the effectiveness of education on UPF consumption through counseling sessions at SMAN 37 Jakarta. The educational program used an interactive technology-based learning approach combined with visual media, offering a digital learning experience that engages students effectively. Based on the results of the extension activities conducted at SMAN 37 Jakarta, it can be concluded that the educational intervention successfully improved students' knowledge, attitudes, and behaviors regarding healthy food consumption. The results from the pre-test and post-test revealed a significant increase in students' understanding of the harmful effects of UPF consumption and the importance of making healthier food choices.

Virgin Coconut Oil (VCO) is a processed coconut product with high economic and health value. VCO production is known to be relatively easy, inexpensive, and capable of producing high-quality oil rich in benefits, including as a traditional medicine and natural ingredient for beauty and health. This community service activity aims to provide students of the Biology Education Study Program at Buton Muslim University with an understanding and practical skills regarding the VCO production process as a form of utilization of local natural resources, especially coconuts. The methods used in this activity include lectures or delivery of theoretical material, interactive discussions on the content and benefits of VCO, and direct practice in making virgin coconut oil using the settling method. This method was chosen because it does not require complicated equipment, does not use excessive heating, and is able to maintain the natural quality of the resulting oil. During the implementation, students are invited to observe and follow the entire process, from selecting good coconut raw materials, the grating process, squeezing coconut milk, natural fermentation through settling, to the process of separating oil from sediment and filtering. The results of this activity demonstrated that students not only understood the concept and theory of VCO production but also produced 1,500 ml of virgin coconut oil packaged in five 300 ml bottles. The VCO was then sold to the public for approximately Rp 30,000 per bottle. Through this activity, students not only gained contextual learning experiences but also developed insights into sustainable, locally-based entrepreneurship.

Moringa leaves (Moringa oleifera) are known to contain flavonoids that function as natural antioxidants, playing an important role in preventing the oxidation of body cells and maintaining health. However, the results of observations and interviews show that the people of Baet Village still do not understand the health benefits of moringa leaves and how they are processed into food with nutritional value. This community service activity aims to increase public understanding of the health benefits of moringa leaves and skills in processing them into food, vegetables, and various cakes. Partners in this activity are the Kaju Health Center and the people of Baet Village, with a total of 15 participants. The methods used include counseling on the nutritional content and benefits of moringa leaves, as well as the direct practice of processing moringa leaves into food products such as sponge cakes and puddings. The results of the activities showed success which was marked by the enthusiasm and active participation of the community in the evaluation sessions and processing demonstrations. The community is able to answer evaluative questions well and show skills in processing moringa leaves independently. In addition to increasing knowledge, the community also shows a commitment to implementing the results of counseling in daily life, including in efforts to reduce high blood pressure through the consumption of processed moringa leaves. This activity ran smoothly and had a positive impact on improving nutrition literacy and public health. It is hoped that this activity can be a model of sustainable community empowerment based on local potential.

This study aims to develop tempeh (Rhizopus oryzae) into tempeh flour to be utilized as the main ingredient in the production of a traditional Indonesian cookie known as kastengel. Tempeh is a rich source of plant-based protein and dietary fiber, yet its application in the processed food industry, particularly in dry baked goods such as cookies, remains underexplored. This innovation is expected to serve as a healthy food alternative while supporting the diversification of local food products. The research employed a Research and Development (R&D) approach, encompassing several key stages: processing tempeh into flour through slicing, drying, grinding, and sieving; formulating kastengel dough using tempeh flour as the base ingredient; and evaluating the final product through both organoleptic (sensory) testing and nutritional analysis. Organoleptic testing involved 10 panelists, including lecturers and students, who assessed the product based on color, taste, aroma, and texture. Nutritional content was analyzed at the Manado Industrial Research and Standardization Agency. The results showed that kastengel made from tempeh flour had a light brown color, a savory-sweet flavor, a distinctive yet pleasant aroma, and a crunchy texture. Laboratory tests revealed the nutritional composition of the product to include 46.12% carbohydrates, 29.82% fat, and 3.92% protein, indicating its potential as a nutritious food option. Most panelists reported a favorable response toward the product. In conclusion, tempeh flour can serve as an effective substitute for wheat flour in the production of kastengel cookies. The final product, branded as “Kastengel Eka,” demonstrates that tempeh-based food innovations can be well-accepted in terms of sensory qualities and possess promising potential as a functional, nutritious, and marketable food product.

This study aims to analyze the influence of green advertising, green packaging, and green product on the purchase decision of The Body Shop products, with customer satisfaction as an intervening variable. The background of this research is based on increasing consumer awareness of environmental issues, which drives changes in consumer preferences towards environmentally friendly products. Green marketing strategies are important in shaping a positive brand image and influencing consumer purchasing behavior. This study uses a quantitative approach with a path analysis method processed using SPSS software. The respondents in this study amounted to 100 students from the Faculty of Economics and Business, Wijaya Kusuma University Surabaya who had bought The Body Shop products. The results of the analysis show that green advertising, green packaging, and green products have a significant effect on customer satisfaction. Furthermore, green advertising and green products have also been shown to have a direct influence on consumer purchase decisions, while green packaging does not show a significant influence on direct purchase decisions. In addition, customer satisfaction has been shown to play a significant mediating variable in the relationship between green marketing variables and purchase decisions. These findings confirm that the implementation of green marketing strategies not only has a positive impact on the company's image and social responsibility, but also plays an important role in increasing customer satisfaction and encouraging consumers to make purchasing decisions. Therefore, companies are advised to continue to develop and integrate eco-friendly elements in their marketing strategies to increase competitiveness and consumer loyalty. This research also makes a theoretical contribution to the development of consumer behavior studies related to sustainable marketing, especially among the younger generation.

Cinnamon bark (Cinnamomum burmannii) is known to contain antibacterial active compounds such as cinnamaldehyde and eugenol. However, as a natural material collected from open environments, it can become a habitat for various microorganisms, including bacteria. This study aimed to isolate and observe bacterial growth found on cinnamon bark originating from Kerinci. Samples were collected from a local market and processed using serial dilution, then cultured on Nutrient Agar (NA) and incubated for 24–48 hours at room temperature. The results revealed the growth of bacterial colonies with diverse morphological characteristics, such as round shape, smooth edges, and cream to cloudy white colors. Gram staining indicated the presence of both Gram-positive and Gram-negative bacteria. Preliminary biochemical tests showed both catalase-positive and catalase-negative isolates. These findings suggest that despite the antibacterial properties of cinnamon bark, certain microorganisms are capable of surviving. The detected bacteria are likely to be either endophytic or environmental contaminants that have adapted. These results provide an initial insight into the local microbial diversity and open opportunities for further exploration of bacteria with biotechnological potential, while also supporting post-harvest quality control of spice products.

This study aims to analyze the effect of social media marketing on repurchase intention of Skintific products through perceived value by consumers, especially among students of the Faculty of Economics and Business, Makassar State University. The type of research used in this study is quantitative research with an explanatory approach. The population in this study consisted of active students who use Skintific products, with a sample of 150 respondents selected using purposive sampling technique. Data collection was carried out through a Likert scale-based questionnaire distributed to respondents. The data collected is then processed using the SmartPLS 3.2.9 analysis tool and this research method uses Structural Equation Modeling - Partial Least Squares (SEM-PLS). The results showed that social media marketing has a positive and significant influence on repurchase intentions. In addition, social media marketing also has a positive and significant effect on consumer perceived value. Perceived value of consumers is also proven to have a positive and significant effect on repurchase intentions. Further analysis shows that perceived value acts as a significant mediator in the relationship between social media marketing and repurchase intentions.

This study aims to analyze the influence of brand image and product quality on the interest in buying Skintific skincare products in women in Yogyakarta City. The method in this study uses a quantitative approach with a purposive sampling technique involving 75 respondents who have previously used Skintific skincare products. Data were obtained through questionnaires and processed using multiple linear regression analysis using SPSS 25. The results of this study show that both brand image and product quality have results that do not affect either partially or simultaneously buying interest. These findings provide practical advice for marketers to strengthen brand image and maintain product quality to increase consumer purchase interest.

Micro, Small and Medium Enterprises (MSMEs) have an important role in the Indonesian economy, especially in facing economic crises such as the 1998 monetary crisis and the COVID-19 pandemic. MSMEs are at the forefront in creating jobs and contributing to economic growth, even though they face various challenges, including capital problems. This research uses a qualitative approach with a case study type. This research uses primary data collected from interviews with the owner of Pajeng Cokelat. Pajeng Cokelat is a micro business located in Blitar and makes various kinds of processed chocolate to be used as snacks. The owner of Pajeng Cokelat is active in participating in training activities aimed at improving skills both related to marketing and the products produced. The results of this research highlight the government's efforts to overcome capital problems through programs such as People's Business Credit (KUR) and business training. However, increasing financial literacy is needed, especially in the context of sharia finance, to support the sustainable growth of MSMEs. By overcoming these challenges, MSMEs can continue to play a role in driving the national economy.

Poultry agribusiness is a sector that has great opportunities for entrepreneurs, especially because of the increasing public need for animal protein. Fresh poultry products such as carcass meat and eggs need to be further processed to increase added value. MSMEs based on processed poultry products are increasingly developing, especially in the culinary sector which presents food innovations made from chicken such as chicken satay, crispy chicken and dimsum. This research focuses on analyzing the business feasibility of three processed chicken products in MSMEs in the Kediri area. Kediri has the potential to produce broiler chicken meat that meets local needs. The method used in this research is analysis of costs, revenues, profits, BEP (Break Even Point), and R/C Ratio. Costs consist of fixed and variable costs, with total costs calculated using the formula TC = FC + VC. Revenue is calculated based on production quantities and selling prices (TR = P × Q). Profit is obtained from the difference between revenue and total costs (π = TR - TC). BEP is used to determine the break-even point, both in terms of production price and production volume. Meanwhile, the R/C Ratio is used to measure business feasibility, with the R/C criteria > 1 indicating that the business is profitable. This research hoped that MSMEs in Kediri can understand the importance of calculating business feasibility to increase the competitiveness and sustainability of their business in the chicken meat processing industry.

Empty oil palm bunches processed by palm oil mills in Indonesia are still abundant, reaching 56.35 million tons per year. Empty oil palm bunches contain around 40% cellulose, so they can still be used for various derivative products, one of which is composite products. The use of empty oil palm bunches as raw materials for Bioplastic production is a series of ongoing research, one of which is starch-cellulose blend, but until now it has not been successfully commercialized. The design of the starch cellulose blend bioplastic industry using palm oil as raw material produces two factories, namely a cellulose factory and a composite bioplastic factory. Both factories are designed in separate buildings. The separation of cellulose from TKKS uses a chemical method with soda, after mechanical treatment of size reduction. The industry is designed in 3 scales of production capacity, namely a large scale of 190,000 tons / year, medium 115.00 tons / year, and small 40,000 tons.year. The financial analysis of the three scales of production capacity as a whole is declared feasible. Profit margin is calculated at a minimum of 17.6%. The average payback period is between 3-5 years with an IRR of 24-49%. Analysis of the economic value produces an EScale index of 0.64 which indicates that the economic scale has been achieved. The economic scale of the starch cellulose blend bioplastic industry from TKKS is at a production capacity of 40,000 tons per year with a minimum supply of TKKS raw materials of 20,203 tons/year. At the smallest economic scale, the BEP is actually only 6627.4 tons/year, where this condition can be achieved because the industry has relatively small fixed costs.

Entrepreneurship training is an important strategy in the economic empowerment of village communities, especially for the youth of Karang Taruna and PKK members who have a strategic role in local development. In Kaladawa Village, local potentials such as agricultural products, processed food, and handicrafts actually have a fairly high economic value. However, this potential has not been utilized optimally due to low knowledge, skills, and access to information and technology that supports entrepreneurship. Lack of understanding of business planning, digital marketing, and financial management is often the main obstacle that hinders village communities from starting and developing businesses independently. This community service activity aims to increase the capacity and economic independence of the residents of Kaladawa Village through practice-based entrepreneurship training. The training is comprehensively arranged, combining interactive lecture methods, group discussions, case studies, and simple business simulations so that participants are able to understand in theory and practice. The training material includes basic concepts of entrepreneurship, identification and analysis of local potential-based business opportunities, preparation of business plans, digital marketing strategies using social media, and financial management of micro businesses. Not only technical skills, this training also equips participants with soft skills such as business communication skills, teamwork, and creative and innovative thinking. The results of the activity showed a significant increase in participants' understanding of the basic principles of entrepreneurship and readiness to start a business independently. The pre-test and post-test evaluations showed a spike in comprehension scores, while the business plan products developed by participants showed creativity and the use of local potential that had not been previously worked on. Some participants have even formed community-based small business groups. This training also succeeded in forming an adaptive and innovative entrepreneurial mindset and building a social network that supports business collaboration.