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This research aims to uncover the relationship between Brand Image and Word of Mouth on consumer purchasing decisions at Maharani Cake House. With the background of a high number of people with disabilities in Indonesia, Maharani Cake House emerges as a solution for social inclusion and creating job opportunities for them. A strong brand image and word-of-mouth recommendations are considered to influence customer satisfaction. The research method used is quantitative descriptive with a questionnaire. The data analysis results show that Brand Image and Word of Mouth have a significant influence on purchasing decisions, in line with consumer theory. These findings are consistent with previous research stating that a strong brand image and social interaction play an important role in shaping purchasing decisions. The research conclusion emphasizes the importance of building a strong brand image and enhancing social interaction to improve customer satisfaction and brand loyalty. Therefore, it is recommended for companies to continuously strengthen their brand image and foster word of mouth to increase consumer trust and expand market share.

Waste sludge is sludge that contains a lot of solids resulting from solid-liquid separation from industrial waste. The waste sludge produced from the waste processing process will create new problems in handling because it can pollute the environment. This research will discuss the use of IPAL sludge originating from the Sludge Drying Bed (SDB) to be used as organic fertilizer. In the process of making organic fertilizer in the cake and snack industry by monitoring parameters such as color, texture, smell and properties of organic fertilizer during the process of making organic fertilizer. The characteristic results obtained in this research are blackish brown color, rough texture, earthy odor and the resulting moisture is dry. Thus, the use of WWTP sludge as organic fertilizer offers an innovative and industrial solution that contributes positively to the environment.  

The Allisa Cake business was founded by Mrs. Nora in 2016, a housewife located in Krapyak, West Semarang, Semarang City, Central Java. The products produced are cakes or bread which are marketed offline and online. However, online marketing has not met the expected targets, so appropriate promotional media is needed, in order to introduce the product to the public and to optimize promotional media. This research designs Instagram content that makes it easier to understand products and designs Instagram content that follows trends.The method used in this research is ADDIE developed by Dick and Carry, the development design with the ADDIE design aims to develop and validate the product. Meanwhile, the software used includes Corel Draw and Adobe Photoshop.Data collection was carried out by interviewing business owners, making observations and studying literature. After getting the data, create a product design and then apply it to the Instagram Feed design concept. The design stages are in the form of Thumbnail visualization, Tightissue and Final Design. The research produces Instagram content that contains information to make it easier to understand the product and the content design follows trends as the main promotional media.

Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics of eclairs which are high in protein and fiber and to determine consumer preferences from the comparison of mocaf and wheat flour with various types of peanut flour. The experimental design used was a Completely Randomized Design (CRD) with two factors, the first factor was the ratio of mocaf flour and wheat flour 9:1, 8:2, 7:3, the second factor was the variety of species of beans, cowpeas, red beans, mung beans. The results showed that the protein content was the highest, in the mocaf and wheat flour of 7:3 with a protein content of 8.50%. the eclairs formulation with the highest fiber content was found in a 9:1 ratio of mocaf flour and wheat flour with variety types of mung beans flour with a fiber content of 9.94%. The formulation of the ratio of mocaf flour : wheat flour 7:3 with variety species is the most preferred formula overall with an overall preference level of 3.67. Eclairs with the addition of peanut flour has the potential to increase product protein.

The traditional cake trading business is a type of business in the culinary sector that sells food in the form of cakes with certain cultural characteristics, both on a small scale (MSMEs) and on a large scale (parties). To be able to maintain the sustainability and development of the traditional cake trading business, a way is needed to distribute raw materials and make a profit. Therefore, an appropriate technique or method is very necessary in managing the raw materials for the products to be produced. In this research, the simplex method was used and by utilizing current AI technology, namely the use of TORA tools and comparing it with manual calculations to predict the maximum profit that can be obtained from each production by traditional cake traders within a period of one day, so as to have an accurate calculation estimate. . The result of calculating the maximum profit in a day is IDR 2,950.00.

Despite being rich in protein, fat, and water content, the utilization of tofu dregs remains limited, with entrepreneurs predominantly using it as animal feed, material for making "gembos" tempe, and crackers, which have not significantly contributed to the community's economic welfare. In the Lewirato district, tofu dregs are solely utilized as cattle feed, although its potential to be processed into value-added food products remains largely untapped. Therefore, the objective of this community service initiative is to provide training to the locals on how to process tofu dregs into products such as sponge cakes, okara sticks, and tofu dregs bread with improved packaging and branding. The implementation method encompasses initial surveys, program socialization, training sessions, and evaluation, with the aim of empowering the community to optimize the utilization of tofu dregs as trendy snacks that offer economic value addition.

WB Kitchen is a culinary business located in Batusangkar, West Sumatra. WB Kitchen has 3 subsidiaries, namely WB Cake, WB Rendang, and WB Catering.WB itself is taken from the initials of Mrs. Rahmiwati Bur's nickname, namely "Wati Bur" as the owner. WB kitchen and other subsidiaries still do not have an optimal logo or visual identity, making it difficult to be remembered and recognized by the target audience.  This design uses the Design Thinking method with an approach through empathy as the first step, then supported by the SWOT analysis method, namely, Strenght, Weakness, Opportunity and threath. The design of visual brand architecture is done to optimize and give characteristics to WB Kitchen. Therefore, a visual identity guid line book was made as the main media and supported by other supporting media such as Greeting Cards, Aprons, Posters, Chef Shirts, Polo Shirts, Cake Packaging and so on.    

Effective assistance involves various certification bodies and related stakeholders. The training was held to increase wet cake entrepreneurs' understanding of halal certification requirements, the implementation process, and the long-term benefits. The sustainability of wet cake entrepreneurs in the food sector is reflected in their ability to meet the demands of consumers who are increasingly aware of the halalness of their products. In the context of globalization, halal certification is not only an obligation, but also the key to access to international markets. This article provides insight into how implementing halal certification through mentoring and training can open up new opportunities for MSMEs to compete and survive in global competition. By strengthening this pillar of sustainability, MSMEs in the food sector can play a more active role in supporting local economic growth and improving the image of the Indonesian food industry in the eyes of the world.

This research aims to determine the feasibility of the Sabilulungan Cheese Cake business based on Marketing Aspects, Technical and Operational Aspects, Management and Organizational Aspects, and Financial Aspects. The data collection method in this research is field study with descriptive methods. The data collection techniques used were interviews, observation and documentation. This research shows that the Sabilulungan Cheese Cake business development plan is declared feasible to implement in terms of Marketing Aspects, Technical and Operational Aspects, Management and Organizational Aspects, and Financial Aspects.

This research aims to develop and plan an effective business network for the cheese cake product innovation business, especially in building a business network so that the cheese cake business can continue to be popular. Observations in this research were carried out by observing consumer tastes and documentation was carried out by collecting data regarding effective business networks. The subject of this research is the development of product innovation businesses through business networks and the object is the Cheese Cake business. Based on the results of research on the development of product innovation and an effective business network for Cheese Cake, it can be concluded that the development of the cheese cake business can be carried out effectively if Cheese Cake can be marketed online so that it can be more widely known by the public by strengthening its innovation and business network

This research aims to address the challenges faced by SMEs in adapting to the changing business environment, particularly with the influence of digital technology on consumer behavior. Through the utilization of product photography in visual marketing, the Padang traditional cake business, Kresh Cookies, successfully creates high product appeal and reaches a wider market. The research methodology includes market analysis, target audience identification, photography training and editing, social media management, and market research. The findings reveal an increase in brand awareness, consumer interest, and engagement on social media. This research provides guidance for other SMEs in developing their businesses through the utilization of product photography in visual marketing.

Since the implementation of the ASEAN Economic Community (AEC) at the end of 2015, it should encourage all economic actors, including SMEs and Micro Enterprises, to improve themselves in order to improve the quality of production of both goods and services. If this is not done, then Indonesia will be an "soft" market for other ASEAN countries because Indonesia has the largest population (population size) in ASEAN, namely no less than 270 million people. SMEs and Micro Enterprises, which are the embodiment of people's economic democracy, will be very hard hit if the heavy flow of goods and services from various ASEAN countries invades the Indonesian market. Realizing this, strengthening (empowering) SMEs and Micro Enterprises is a necessity and necessity to be able to find a national identity that has comparative advantage and competitive advantage. This activity begins with identifying existing problems and then finding a method for solving them. The method used is by providing training and mentoring. The results that have been achieved are the ability of the Traditional Cake business to optimize its sales by using local raw materials. In this way, the "best-selling" Traditional Cake Micro Business can improve its capabilities in the fields of production and business management and online marketing via social media. These outcomes are an indication of increased business empowerment.

Tofu dregs cake is increasingly becoming a favorite among the community, creating opportunities for mothers in Lewirato Village to develop it as a home industry. This research reviews entrepreneurship training efforts aimed at teaching mothers how to make tofu dregs cake, with the aim of increasing skills and local economic potential. The implementation method involves demonstration, direct observation, and interviews. This training was carried out involving women from PKK cadres and households around the sub-district. The results showed an increase in skills in making tofu dregs sponge cake and high enthusiasm from the participants. In conclusion, this activity empowers mothers to produce quality tofu dregs cake, reduces dependence on external purchases, and strengthens the local economy.

This research aims to test the analysis of the influence of price, promotion, shop atmosphere, and service quality on purchasing decisions at the cake shop, Dapur Daya Tanjungbalai, both partially and simultaneously. This research aims to see whether there is an influence of price, promotion, shop atmosphere and service quality variables on purchasing decisions at the Dapur Daya cake shop. This research uses the Likert scale method. The subjects used in this research were 100 Power Kitchen consumers and were taken using accidental sampling and using the Lemeshow formula. In this research, data analysis uses validity tests, reliability tests, classical assumption tests, partial and simultaneous tests. Data analysis techniques using the IBM SPSS statistics 25 program. The results of this research show that overall each partial test states that there is a significant and positive effect between the variables. Based on the results of testing the coefficient of determination, the Adjusted R Square value was obtained, namely 0.984 or 98.4%. This means that the influence of the independent variables, namely price, promotion, shop atmosphere and service quality on the dependent variable, namely buyer decisions, is 98.4%. Meanwhile, 1.6% is influenced by other factors not included in the regression model.

This research is motivated by an analysis of business networks, marketing and production in the business world which creates very tight competition. To respond to this, the author conducted business network analysis research, marketing and production carried out by the UMKM Roll Cake "On a Roll". The objectives that must be achieved in this research include: (1) to find out what products are produced by Roll Cake "On a Roll" (2) To find out which business networks are suitable for Roll Cake "On a Roll" products, (3 ) to find out the production process of Roll Cake "On a Roll", (4) to find out how the marketing process of Roll Cake "On a Roll", (5) to find out the financial reports of the Roll Cake "On a Roll" business. This research was conducted directly with the founder of Roll Cake "On a Roll". This research looks for business networks, marketing processes and production processes carried out by Roll Cake "On a Roll" entrepreneurs to make decisions regarding the development carried out from the product being marketed to the hands of consumers. This research uses qualitative methods, namely interviewing Roll Cake "On a Roll" entrepreneurs regarding business networks, marketing, production, sales and financial reports carried out to gain profits.

This study aims to analyze the level of cake sales with a consignment sales mechanism at Al-Khidmah Nurzaman Store in Cendrawasih Market Metro Lampung. The research used a field study method with interview data collection techniques. The results showed that the level of cake sales with the consignment system was higher than regular sales. The consignment sales rate grew 56% while regular sales were only 44%. The commission sharing system between cake owners (pengamanat) and shop owners (commissioners) is adjusted based on the agreement, which is 10-20% of the selling price per product. The consignment system is effective for both parties because the commissioner does not need additional capital and the pengamanat can expand marketing, although the pengamanat must apply specific criteria to avoid losses due to damage or unsold products.

Latar Belakang: Salah satu sumber gizi yang kaya akan kandungan protein adalah buah merah. Sumberdaya alam Papua memiliki potensi sangat besar dan belum dimanfaatkan secara benar serta berkelanjutan. Salah satu tanaman yang dapayt tumbuh baik di Papua yaitu Buah Merah Papua (Papua Red Fruit). Buah Merah (Pandanus Conoideus) merupakan jenis tanaman yang termasuk ke dalam family pandanaeceace yang ditemukan secara endemic di Provinsi Papua dan Papua Barat. Harapannya agar melalui kegiatan pelatihan dan pendampingan pengabdian kepada masyarakat khususnya alumni dan mahasiswa akan berkelanjutan sehingga nutripreneur mampu menciptakan lapangan pekerjaan baru dalam bidang usaha. Tujuan Pengabdian Masyarakat: mensosialisasikan dan mendampingi masyarakat dalam membuat kue menggunakan bahan dasar sari buah merah di Kampung Sereh Post Kabupaten Sentani Jayapura. Sasaran: Masyarakat Daerah Sentani yang dekat dengan sumber tanaman buah merah yaitu dibawah gunung cyclop Sentani. Metode: Penyuluhan, Demonstrasi cara membuat kepada ibu ibu di Kampung Sereh Kabupaten Jayapura. Target Capaian : Masyarakat ibu-ibu mampu membuat kue, saos, brownies berbahan dasar dari sari buah merah yaitu mencapai 81,8 %. Luaran Pengabdian Masyarakat adalah publikasi jurnal pengabdian masyarakat nasional, publikasi di TVRI Papua, dan leaflet cara membuat kue berbahan dasar buah merah.

Low back pain (LBP) is a non-specific condition of acute or chronic pain in or near the lumbosacral spines that can be caused by inflammatory, neoplastic, traumatic, or other disorders. Long standing can be caused discomfort for the worker’s body. A survey conducted by the Center for Disease Control and Prevention (CDC) in 2011, low back pain is found in the top 10 diseases in Indonesia. As for jobs that required on standing for long duration and correlation by increased risk for low back pain, one of which is in a cake company called Rotte Bakery in Pekanbaru. The production process at Rotte Bakery required a lot of human roles, especially in terms of physical aspects, allowing staffs to long standing while working which can cause ergonomic problems such as low back pain. The research conducted by observational analytic method, with a cross sectional study design. The sampling technique used accidental sampling which was statistically tested using the chi-square test. The research purposes to determine the correlation of the long standing with low back pain event on Rotte Bakery Pekanbaru city staffs 2020. The result showed that there was a relationship (p-value = 0,000) and a significant correlation (p-value < 0.05) long standing with lower back pain event on Rotte Bakery Pekanbaru city staffs. Rotte Bakery staffs advised to pay attention to standing time while working, adhere to the rules for using a complete PPE, and the company can provide education at the beginning before starting work.

The huge availability of cassava raw materials can be utilized as a substitute or substitute for wheat, so breakthrough technology is needed to be able to modify cassava by increasing its usability so that it is suitable as a substitute for wheat flour in the processing of food products, such as cookies, bread, and noodles (Zulaidah, 2011). Another effort that can be made is to develop cassava flour derivative products, namely mocaf flour (Modified Cassava Fluor). Since many housewives produce cakes in Kebontemu village, the village is known as "Kampung Kue" (Kebontemu, 2023). However, very few people know about mocaf flour. Whereas mocaf is an alternative to wheat flour which is cheaper but has a higher nutritional value and is healthier. it is hoped that this training can be an important milestone in encouraging economic growth, especially the Kebon Temu Village Community, Peterongan Jombang. the participants of this training were attended by 20 mothers who often make processed wet cake snacks made from wheat flour. the following (1) continue training in making various cakes made from local cassava on a regular basis, (2) update information about business phenomena, especially in the digital era while still paying attention to aspects of improving communication skills:Training as a local cassava-based cake maker can help participants improve their communication skills. This includes the ability to package messages in a way that is engaging, compelling and relevant for their target audience. Strong communication skills are essential in today's business world, where digital Mocaf Flour-based Assorted Wet Cookies are becoming increasingly dominant.

Many businesses experienced losses due to the Covid-19 pandemic, one of which was Mitra who was laid off from his job due to his business going bankrupt. Partners have cake-making skills that they acquired while working. Mitra wants to open his own business but doesn't have the capital so he can't afford cake ingredients and machines. There are two problems with Partners, namely the production sector, Partners do not have capital and marketing problems, Partners do not know how to market their products. The goal of service is that partners have income and the business they run runs and develops. As a result of dedication, the provision of an oven machine has resulted in Mitra getting a lot of orders, as can be seen from the evaluation carried out over seven days of orders, usually only 3 bolus cakes every day, but now it can reach 15 bolus cakes every day. In conclusion, the oven provided by the Service Team is the result of a discussion group forum which is really needed by Partners. Partner's income has increased since the Service Team provided the oven to Partners as seen from the evaluation carried out by the Service Team