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Micro, Small, and Medium Enterprises (MSMEs) play a strategic role in driving local economic development, particularly in rural areas that rely on the utilization of local natural resources. However, many MSMEs still face challenges in marketing aspects, especially limited use of digital technology, weak branding, and unattractive product packaging. This community service activity aims to strengthen the marketing strategy of the “Nek Surati” cassava chips MSME located in Dolok Village, Nagori Boluk, Bosar Maligas District, Simalungun Regency. The methods employed include field observations, interviews with MSME actors, descriptive analysis of existing problems, and practice-based (hands-on) assistance through digital marketing training, improvement of packaging design, and strengthening of product branding. The results indicate an increase in the digital readiness of the MSME actor, as evidenced by the adoption of WhatsApp Business, the creation of digital product catalogs, and the utilization of social media as a promotional tool. In addition, improvements in packaging design and brand identity enhanced the visual appeal and product image in the eyes of consumers. This assistance activity had a positive impact on improving the marketing capacity of the MSME and opened opportunities for expanding market reach. With continuous assistance, the “Nek Surati” cassava chips MSME has the potential to increase its competitiveness and contribute more significantly to the local economy.

The increasing consumption of plastic, particularly single-use packaging, has led to a significant rise in household plastic waste, which poses a potential threat to environmental sustainability. One type of waste that remains underutilized is metallic plastic packaging. This Community Service activity aimed to enhance community knowledge and skills in processing metallic plastic packaging waste into handicraft products with functional value and economic potential. The activity was conducted in collaboration with the Family Welfare and Empowerment Group (PKK) of Ngringo Village, Karanganyar, involving 15 participants. The methods employed included a preliminary survey, educational outreach, hands-on practical training, and continuous mentoring. The effectiveness of the program was evaluated using pre-test and post-test assessments analyzed through the normalized gain (N-gain) method. The results demonstrated an improvement in participants’ knowledge and skills following the training, with an average N-gain value of 0.68, which falls within the moderate-to-high category. These findings indicate that the metallic plastic packaging waste processing training was effective in enhancing community capacity. Furthermore, the activity not only contributed to reducing plastic waste generation but also promoted the implementation of circular economy principles.

Women's empowerment at the village level is a strategic step in strengthening household economics, especially in transitional areas such as Sunggu Manai Village, Pattallassang District. The main problems faced by partners are low productive skills and a lack of financial literacy, leading to economic dependence and vulnerability to illegal lending schemes. This community service activity aims to increase women's economic capacity through technical skills training and financial management. The method used is Asset-Based Community Development (ABCD) with stages of socialization, hardskill training (making processed products), and financial literacy workshops (cash management and investment awareness education). The results of the activity showed an increase in participants' knowledge by 45% based on pre-test and post-test scores. Furthermore, participants were able to manufacture products with marketable packaging standards and gained a new understanding regarding the separation of business cash from domestic cash. The conclusion of this activity is that the integration of practical skills and financial intelligence can encourage women's economic independence and create more sustainable family financial resilience.

Women's empowerment at the village level is a strategic step in strengthening household economics, especially in transitional areas such as Sunggu Manai Village, Pattallassang District. The main problems faced by partners are low productive skills and a lack of financial literacy, leading to economic dependence and vulnerability to illegal lending schemes. This community service activity aims to increase women's economic capacity through technical skills training and financial management. The method used is Asset-Based Community Development (ABCD) with stages of socialization, hardskill training (making processed products), and financial literacy workshops (cash management and investment awareness education). The results of the activity showed an increase in participants' knowledge by 45% based on pre-test and post-test scores. Furthermore, participants were able to manufacture products with marketable packaging standards and gained a new understanding regarding the separation of business cash from domestic cash. The conclusion of this activity is that the integration of practical skills and financial intelligence can encourage women's economic independence and create more sustainable family financial resilience.

This community service program focuses on the theme of creative economy with the aim of encouraging innovation in agricultural products to increase added value and income for Micro, Small, and Medium Enterprises (MSMEs) in Sumber Urip Village, Selupu Rejang District, Rejang Lebong Regency. Although the village has abundant agricultural potential, local products have not been optimally developed due to limited knowledge in processing, packaging, and marketing. The program employed a participatory-educative approach that emphasized active community involvement at every stage, including potential identification, socialization of creative economy concepts, product innovation training, and practical assistance in packaging and marketing. The participants consisted of farmers, MSME actors, and the Bukit Kaba Tourism Awareness Group (Pokdarwis) as strategic partners in developing a tourism-based market. The results indicate that the implementation of creative economy principles improved community understanding of product innovation, hygienic and value-added packaging, and appropriate marketing strategies targeting Bukit Kaba visitors. The strategic selling location at the Bukit Kaba tourism post further enhanced product visibility and market reach. Overall, this program demonstrates that creative economy-based community assistance can effectively strengthen MSME competitiveness, increase household income, and promote sustainable integration between agriculture, local entrepreneurship, and rural tourism development.

This study aims to analyze rebranding strategies and marketing communication in building the brand equity of Kopi Bawang Dayak as a regional flagship product. Kopi Bawang Dayak is a local product innovation based on the indigenous wisdom of Kalimantan that has functional and economic potential; however, it still faces challenges such as weak brand identity, unclear positioning, and ineffective marketing communication. This research adopts a qualitative approach using a descriptive method. Data collection techniques include interviews with business actors and consumers, observations of visual identity and promotional media, documentation, and literature review. The results indicate that rebranding strategies implemented through logo updates, packaging redesign, and the reinforcement of local values are able to enhance brand awareness and brand associations among consumers of Kopi Bawang Dayak. Furthermore, marketing communication that emphasizes storytelling, health benefits, and local cultural values through social media contributes to increasing perceived quality and building consumer trust. The synergy between rebranding strategies and marketing communication is proven to play a significant role in strengthening the brand equity of Kopi Bawang Dayak. This study concludes that integrating local identity with modern marketing approaches is a key factor in enhancing the competitiveness of regional flagship products in broader markets.

Micro, small, and medium enterprises (MSMEs) play a strategic role in supporting the local economy, but still face limitations in the use of technology and market expansion. The Banana Chip MSME (Toko Agung) in Banatorejo Village, Tapango District, Polewali Mandar Regency is one of the local food businesses that has potential, but its management is still traditional. This community service activity aims to develop technology-based MSMEs to increase product competitiveness. The methods used are participatory assistance through observation, interviews, training, and evaluation, with a focus on digital marketing, packaging and branding improvements, and strengthening simple business management. The results of the activity showed an improvement in packaging quality, expansion of marketing reach through digital media, and improvements in business financial record keeping. Technology-based development has a positive impact on the readiness of MSMEs to face broader market competition. The implications of this activity show that integrated technology assistance can be an effective strategy in increasing the competitiveness and sustainability of local food MSMEs.

Business competition in the culinary sector continues to increase along with changes in people's consumption patterns towards ready-to-eat food. One product that is quite popular is fried dim sum, which is known for its variety of flavors and relatively affordable prices. In this competitive environment, understanding how consumers perceive product price and quality is crucial for businesses to maintain and increase customer interest in purchasing goods. Consumer perceptions of product price and quality when they choose fried dim sum are the subject of this study. Informants were selected purposively in this study, which used a qualitative and descriptive approach, namely consumers who have purchased and consumed fried dim sum products. Data collection methods included comprehensive interviews, direct observation, and supporting documentation. The collected data were analyzed using an interactive analysis model developed by Miles and Huberman through steps such as data reduction, data presentation, and discovery. The results show that consumers view price as an indicator related to the affordability and suitability of the product value. Price is considered acceptable if it is commensurate with perceived quality. In addition, product quality, including taste, texture, cleanliness, and packaging, is a primary factor considered before making a purchase. Positive perceptions of product quality increase customer trust and encourage repeat purchases. This study concluded that customer perceptions or opinions about price and product quality influence fried dim sum purchasing decisions. Therefore, culinary businesses need to prioritize proportional pricing and maintain consistent product quality to enhance business competitiveness.

The selection of this research topic is based on the important role of packing machines in the noodle production process. As consumer demand continues to increase and industrial competition becomes more intense, optimizing production efficiency is a critical requirement for manufacturing companies. This study focuses on the Tokiwa W500 Packing Machine used at PT. Indofood CBP Sukses Makmur, Noodle Division, Semarang. The research method involves a comprehensive review of the machine control system to evaluate its operational performance. Data collection was conducted through direct observation, structured interviews with machine operators, and relevant literature review. The review emphasizes system performance, operational efficiency, and the level of automation, while identifying potential areas for improvement. The results indicate that the Tokiwa W500 Packing Machine operates in a stable and consistent manner during the noodle packaging process. However, opportunities were identified to enhance the automation system in order to improve production efficiency and reduce the risk of human error. This study is expected to contribute to the development of more effective and optimized control systems for industrial packing machines.

Kampung Wisata Titik Nol in Central Java has significant potential for developing special-interest tourism, particularly nature-based and outdoor sport tourism. However, this potential has not been optimally utilized due to limited community capacity in designing structured and market-ready tourism products. This community service program aims to enhance the capacity of local tourism managers and youth organizations in packaging sustainable and competitive sport tourism packages. The program was conducted at Joglo Gumregah from August to November 2024 using a Participatory Action Research (PAR) approach. The implementation was carried out in three phases: preparation, implementation, and evaluation. The preparation phase included field observation, Focus Group Discussions (FGDs), and coordination with village authorities and community leaders. The implementation phase involved in-depth interviews and mentoring activities in developing sport tourism packages. The evaluation phase was conducted through interactive dialogues with stakeholders to refine the developed packages. The results indicate an improvement in participants’ understanding and skills in designing integrated and locally based sport tourism packages. The resulting packages are expected to serve as references for sport tourism development and to support community empowerment and economic sustainability in Kampung Wisata Titik Nol.

: The empowerment of micro, small, and medium enterprises (MSMEs) plays a crucial role in strengthening local economic resilience, increasing community welfare, and enhancing competitiveness in the digital era. This international community service program focuses on developing the Kedung Aren Banana Chips MSME through the implementation of product-based QR Codes as a digital marketing tool. The program aims to improve digital literacy, strengthen branding, and expand market reach, particularly toward potential international consumers. The activities conducted include training on QR Code creation, guidance on integrating digital information into product packaging, monitoring marketing practices, and evaluating the program’s effectiveness. Feedback from Malaysian partners and participants indicates that optimizing QR Codes with dynamic and informative digital content significantly enhances market accessibility, consumer trust, and promotional effectiveness. The program generates positive economic impacts through increased sales potential, social benefits through improved human resource capabilities, and environmental benefits by reducing the use of printed promotional materials. Overall, the program provides a sustainable foundation for MSME modernization and positions Kedung Aren banana chip products to compete more effectively in both domestic and global markets.

This study focuses on the development of pumpkin shortcake (Curcubita moschata) as a dessert innovation, utilizing the potential of Indonesia’s local food resources, which are highly nutritious and widely available. Pumpkin is well known for its high dietary fiber content that supports digestion, as well as its antioxidant properties that may reduce the risk of cancer and chronic diseases. While traditional shortcakes are commonly made with strawberries, this innovation aims to substitute conventional ingredients with pumpkin, thereby not only enhancing nutritional value but also supporting the local farming economy. The main objectives of this research are to identify the production process and formulation of pumpkin shortcake, evaluate consumer acceptance of the product, and analyze packaging and presentation strategies that enhance consumer appeal. The production process involved selection, washing, steaming, and pureeing of pumpkin, followed by weighing, mixing, molding, baking, cooling, filling, and cutting. The third experiment successfully produced a product that met all sensory criteria, including color, taste, texture, and aroma. A hedonic test involving 35 untrained panelists indicated that pumpkin shortcake with 25% liquid milk and 75% pumpkin (Code 731) was the most preferred, particularly in terms of taste and color, while the 50% milk and 50% pumpkin formulation (Code 281) was most favored for aroma and texture. The findings conclude that the formulation of pumpkin shortcake with 25% liquid milk and 75% pumpkin is the most accepted by consumers. Attractive packaging and presentation are also emphasized as essential strategies to enhance product appeal and market value.

Micro, Small, and Medium Enterprises (MSMEs) in rural areas still face various challenges in improving product competitiveness, particularly related to the utilization of digital technology and professional product presentation. One of the main issues encountered by MSME actors in Silau Rakyat Village is the limited understanding of digital branding and the lack of innovation in product packaging, which hinders their ability to compete effectively in the digital market. This community service program aims to enhance MSME competitiveness through training and mentoring in digital branding and product packaging innovation. The program was implemented using a participatory and applicative approach through several stages, including preparation, training, and hands-on practice. The main materials delivered focused on MSME digital branding strategies and product packaging innovation as efforts to increase product value. The results indicate an improvement in participants’ knowledge, skills, and awareness regarding the importance of brand identity, the use of digital media, and attractive and informative packaging. In addition, MSME actors began to apply more professional packaging designs and demonstrated a more adaptive attitude toward digital marketing. This community service activity is expected to support the sustainability of MSMEs and strengthen the local economy in Silau Rakyat Village.

Increased production in the lubricant industry has become a significant issue because it generates production waste in the form of packaging, plastic, and paper waste as a direct consequence of manufacturing activities. Proper and systematic waste management is essential to reduce environmental impacts, comply with regulations, and support responsible and sustainable business practices. Lubricant production waste can damage the ecosystem and surrounding environment if not managed properly, so continuous innovation is needed to minimize environmental risks and reduce potential economic losses for the company. This study aims to analyze and implement effective waste management strategies using a combination of qualitative and quantitative approaches, including in-depth interviews with relevant stakeholders and analysis of secondary data obtained from company records. The waste management process begins with several waste reduction programs applied during the production stage to limit waste generation. Furthermore, the waste storage facility (TPS) available on the company’s premises, covering an area of 59 m², is capable of accommodating approximately 60% of the total waste that must be processed internally before further treatment or disposal.

This community service program aims to empower the community of Ujung Tanah District, Makassar City in circular economy-based waste management. Ujung Tanah District as a coastal area with high population density faces complex waste problems, especially waste that ends up in the sea and disrupts the coastal ecosystem. The activities were conducted in four urban villages, namely Ujung Tanah, Tabaringan, Pattingalloang, and Pattingalloang Baru, involving 120 households as direct participants. The implementation methods included socialization and education, waste sorting and processing training, establishment of Waste Banks, mentoring for recycled product creation, and marketing system development. The results showed a significant improvement in community knowledge about waste management, with average scores increasing from 45.2 to 82.6. Four active Waste Bank units were established with a total of 320 household customers. The managed waste volume reached 2.4 tons per month with an economic value of IDR 8,500,000 per month. Recycled products include ecobrick crafts, bags from plastic packaging, and compost fertilizer. This program successfully changed the community paradigm from dumping waste into the sea to managing waste as a source of income.

In response to the escalating challenge of packaging waste in the beauty industry, The Body Shop Indonesia has implemented a Green Marketing Mix through its Bring Back Our Bottles (BBOB) and Refill Station programs. This study aims to analyze the strategic implementation of this approach, assess consumer perceptions and engagement, and explore the inherent challenges and opportunities for future development. Employing a qualitative case study approach, the research collected data from five respondents who are The Body Shop consumers with prior participation in either the BBOB or Refill Station programs. Data were gathered through semi-structured interviews, observation, and a comprehensive literature review. Thematic analysis was subsequently performed, with findings validated through source and method triangulation. The results indicate that The Body Shop’s Green Marketing Mix has been effectively implemented, particularly in the elements of product (environmentally friendly packaging), promotion (campaigns via digital and print media), and physical evidence (store design that promotes a natural ambiance). Despite positive consumer responses and a strengthened brand image, persistent obstacles were identified, including limited access to program locations and insufficient information dissemination. The programs were found to be effective in enhancing customer loyalty and hold significant potential for expansion, particularly through targeted education and collaborative initiatives with youth communities. This study recommends expanding the programs’ geographical coverage, strengthening digital communication, and establishing strategic community partnerships. The findings are expected to make a meaningful contribution to the development of sustainable green marketing strategies within the beauty industry.

This study aims to analyze the influence of product quality on consumer satisfaction in the Kipang Sisera Panyabungan Business. The research method used is a quantitative approach with data collection techniques through observation, interviews, and questionnaire distribution to 96 respondents who are customers of Kipang Sisera. The data obtained were analyzed using validity, reliability, and regression analysis tests with the help of SPSS 25. The results of the validity test showed that all items in the questionnaire were valid with a rtable value of > (0.1689), while the results of the reliability test using Alpha Cronbach showed a value of > 0.60, which means that the research instrument is trustworthy. The results of the partial regression test (t-test) showed that product quality had a positive and significant effect on consumer satisfaction with a significance value of 0.000 < 0.05. The determination coefficient (R²) test showed that product quality contributed 62.9% to consumer satisfaction, while the rest was influenced by other variables that were not studied in this study. These findings indicate that improving product quality, both in terms of taste, packaging, and quality consistency, is very important in maintaining consumer satisfaction and the sustainability of Kipang Sisera's business in the midst of market competition.

This study examines Japanese advertising and product-information texts on Shiseido Japan’s official website (www.brand.shiseido.co.jp) that grammatically prevent readers from construing statements as universal claims (“always” or “true for everyone”). It addresses two problems: how universal readings are blocked through grammatical construction in this register, and how the main blocking mechanisms differ in limiting generalisation and managing scope. The data consist of sentence-level usage, precautionary, and quality-related statements that plausibly invite broad general interpretations. Seven analytically representative tokens are used as illustrative evidence, covering wake-negation, baai-based case framing, and event/occasion packaging with V-ru koto ga aru, including rare-event calibration with mare ni and layered conditional framing. The study employs qualitative, theory-driven grammatical analysis focusing on clause structure, embedding, nominalisation, connective relations, and the compositional contribution of key markers. The results identify recurring templates with distinct structural signatures. Wake-negation blocks over-strong uptake by denying a candidate inference (…to iu wake de wa arimasen). Case framing with baai shifts categorical commitments into situation-restricted possibility (…baai ga arimasu), including complex variants that add causal linkage, avoidance marking, and directive closure. Event/occasion packaging with koto plus existential predication (…koto ga arimasu) presents anomalies as contingent occurrences, and it can be triggered by causal conditions (e.g., temperature change) or conditional frames (…to). Rare-event marking with mare ni further calibrates frequency and often co-occurs with contrastive reassurance about quality. Overall, universal-blocking emerges as a set of non-redundant grammatical routes that constrain inference, situational domain, and event profiling in a compact public informational genre.

The development of value-added corn-based beverages representation an emerging opportunity within the agribusiness sector, particularly for student-led entrepreneurial initiatives seeking to utilize local agricultural resources. This study examines consumer perceptions of Zeagrain corn milk, a sweet-corn-derived drink positioned as a healthy, practical, and affordable alternative within the ready-to-drink market segment. The research aims to identify key attributes influencing consumer interest, evaluate perceived product performance, and assess the potential competitiveness of Zeagrain as a new agribusiness product. Data were collected using an online quantitative survey targeting respondents aged 17–35 years who represent potential urban consumers. The questionnaire measured demographic characteristics, consumption patterns of similar beverages, perceived importance and performance of product attributes, and purchase intention. The findings are expected to provide insights into consumer expectations regarding taste, packaging, nutritional value, and price. The results further serve as empirical input for improving product development strategies and enhancing the market readiness of Zeagrain. Ultimately, this study contributes to strengthening the commercialization prospects of corn-based beverages and supports innovation efforts among young agripreneurs seeking to optimize local commodities.  

This community service activity aims to enhance the creativity of UIN Palangka Raya students by producing functional herbal tea bags using cat's whiskers (Orthosiphon aristatus) and lemongrass (Cymbopogon citratus). The activity was implemented using a Participatory Action Research (PAR) approach, emphasizing active student participation in all stages of the production process. Participants, third-semester students of the Biology Education Study Program, were introduced to the health benefits of both herbs and were encouraged to practice drying ingredients, weighing formulations, and packaging the products. The results of the activity indicated that students gained a comprehensive understanding of the bioactive compounds in cat's whiskers and lemongrass, proper processing techniques to maintain ingredient quality, and the ideal formulation for making herbal tea bags. Students were also able to produce safe, hygienic, and functional tea bags. This activity has proven effective in enhancing students' knowledge, skills, creativity, and ability to develop innovative products based on local natural ingredients.