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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.

Marketing strategy is a fundamental aspect that must be considered in order to achieve predetermined marketing objectives. This strategy encompasses a series of steps and decisions taken to promote products, reach the right target market, and influence customer purchasing behavior. The purpose of this study is to identify the strategies employed by the Mhira Cake Birthday Cake Shop in every sales or promotional activity to attract customer interest, as well as to analyze these strategies from the perspective of Islamic marketing principles. This research is classified as field research, in which the writer directly visited the location—Mhira Cake Birthday Cake Shop—to obtain accurate data, employing a qualitative research approach. The primary informant in this study was the owner of Mhira Cake, while supporting informants included the shop’s customers. Data collection techniques included observation, interviews, and documentation. The collected data were then processed and analyzed using a descriptive qualitative method. The results of this study show that Mhira Cake employs marketing strategies through product, pricing, promotion, and location. The marketing methods used include offering affordable prices for the products sold. From the perspective of Islamic economics, it can be concluded that the marketing strategies implemented by Mhira Cake are in accordance with Islamic marketing principles. The shop operates its business based on values of honesty and fairness and applies characteristics aligned with Islamic marketing ethics. Additionally, in practice, the business incorporates ethical business conduct by demonstrating the traits of shiddiq (truthfulness), amanah (trustworthiness), tabligh (transparency in communication), and fathonah (wisdom). The business is run with a commitment to integrity in every aspect.

Meatballs are one of the popular processed meat products, easy to find, and liked by the public. Meatballs can also be stored for a long time, so business actors do not need to worry about the quality of the meatballs being damaged, so the production and operational processes need to be carried out properly. The high demand for meatball orders occurs on certain days, the stock of meatballs tends to be less than satisfactory. The purpose of this community service is to provide an understanding to UD. Hani Jatirejo so that they can control product stock, so that consumer demand for products can be met. The methods used in this training are the Preparation Stage, the Implementation Stage, and the Evaluation Stage. The results of this service are the implementation of visits and observations on the operation and production of meatball making, as well as the provision of product stock control counseling in meeting the number of customer requests UD. Hani Jatirejo.

Coconut is a plantation plant that grows and is widely spread in various regions of Indonesia. The processing of coconut fruit (Cocos nucifera L) into VCO (Virgin Coconut Oil) through the extraction process is a method used to obtain high-quality oil. health benefits, as well as antibacterial and antioxidant properties. This study aims to examine the extraction process in processing coconut into VCO. The process begins with the selection of fresh coconuts, then the coconuts are grated and squeezed to produce coconut milk. Extraction is carried out without heating. The extraction results will produce high-quality VCO, which is characterized by clarity, a typical coconut aroma, and optimal fatty acid content. This study shows that the extraction method is effective in producing VCO with good characteristics, and can be an alternative to efficient coconut processing and economic value. Processing coconuts into VCO by extraction makes a positive contribution to the utilization of coconut natural resources and can increase the added value of processed coconut products.

Stunting remains one of the major nutritional problems in Indonesia. According to the 2024 Indonesian Health Survey (SKI), the prevalence of stunting in Papua Province reached 16.8%. A child’s nutritional status is strongly influenced by dietary intake, particularly protein, which plays a crucial role in growth. One potential source of animal protein is Indian mackerel (Rastrelliger kanagurta), a type of fish commonly found in Papua. Indian mackerel is rich in protein and omega-3 fatty acids but is highly perishable, limiting its shelf life. To address this issue, the fish is processed into flour. Additionally, green spinach is used as a source of fiber and minerals, although it is also prone to spoilage. The spinach is processed by extracting its juice, which is then incorporated into noodle products. Dried noodles were chosen as a medium for fortification because they are widely consumed across age groups and often used as a substitute for rice.This study aimed to determine the effect of adding Indian mackerel flour and green spinach extract on the chemical properties and sensory acceptance of dried noodles. The research methods included nutritional content analysis and organoleptic testing. The sensory evaluation was conducted by 25 semi-trained panelists who were nutrition science students

 The Micro, Small, and Medium Enterprise (MSME) "Central Jamur Tiram" (Central Oyster Mushroom) in Medan, located at Jln. Mandala By Pass. Gg Orba No 31 Medan (Jln. Mandala By Pass. Gg Orba No 31 Medan), managed by Mr. Faisal, serves as a case study of successful business development in oyster mushroom cultivation. This research aims to explore Mr. Faisal's entrepreneurial journey, from business initiation and the innovation of processed oyster mushroom products to marketing strategies through online and offline platforms that led to success. The research method employed is qualitative with a case study approach, utilizing in-depth interviews with Mr. Faisal and direct observation of the business operations. The research findings indicate that perseverance, product innovation (such as mushroom chips and shredded mushroom), the utilization of spent mushroom substrate (baglog), and the ability to build a partnership network (partner farmers, souvenir shops, suppliers) are key success factors for "Central Jamur Tiram." Furthermore, the adaptation to online platforms for marketing significantly expanded the market reach. This study provides insights into the potential of oyster mushroom cultivation as a sustainable business opportunity and its economic contribution to the local community. The implications of this research can serve as inspiration and guidance for prospective entrepreneurs in the MSME sector, particularly in developing oyster mushroom cultivation businesses.

Lake Toba, designated as a National Tourism Strategic Area, faces ecological disruption due to the invasive Red Devil fish (Amphilophus labiatus), which threatens the sustainability of native aquatic species. This study aims to enhance the knowledge of the Tapian Nauli farmer group in Hariara Pohan Village, Samosir Regency, in utilizing the Red Devil fish as Liquid Organic Fertilizer (LOF) and processed food. Methods employed include agricultural extension activities, practical demonstrations, pre-tests and post-tests, and evaluation through questionnaires. Results showed a significant improvement in farmers' knowledge after the extension, with 70% moving from the "poor" to "good" category. The Red Devil fish was successfully processed into LOF through fermentation using molasses, starbio, and pineapple, and into shredded fish (abon) as a food product. Farmers responded positively to the idea of Red Devil abon as a potential household business opportunity, given the fish's abundance and low cost. Evaluation of the extension activities revealed a high level of suitability with an average score of 96.33%, covering material content, delivery methods, and instructional media. This study demonstrates that locally based extension approaches can effectively empower farmers to convert invasive pests into value-added products, while fostering economic opportunities rooted in local resources.

This study aims to analyze market sentiment towards Gold Financing Products (PKE) in Islamic banking before and after the Trump Effect phenomenon using the text mining method. This technique involves extracting information from unstructured text data to then be visualized and analyzed using the Natural Language Processing (NLP) approach and a RoBERTa-based classification model. Data was collected through web scraping from the X application with the help of API and processed using Google Colab. From a total of 4,074 tweets analyzed, it was found that the majority of public sentiment was neutral (59%), followed by negative (24%) and positive (17%). This reflects the public's tendency to discuss informatively rather than emotionally, although there was a spike in negative sentiment in certain periods indicating sensitivity to global dynamics, especially the impact of the Trump Effect on gold prices. The resulting wordcloud reveals key topics such as gold prices, buying and selling activities, and institutions such as Pegadaian Syariah and BSI. Terms such as "sharia", "riba", and "principles" emphasize the importance of Islamic financial values ​​in public perception. The results of this study indicate that text mining-based sentiment analysis is effective in capturing the dynamics of public opinion in real-time and can be a strategic tool for Islamic financial institutions in responding to market changes.

This study aimed to evaluate the nutritional value of fish brain-brain products using milkfish surimi (Chanos chanos.Forskal) as the base ingredient, with variations in fillers such as tapioca flour, egg white, and Eucheuma cottonii seaweed.  Three formulations were used: (F1) surimi + tapioca starch, (F2) surimi + egg white, and (F3) surimi + Euchema cottonii seaweed. Proximate analyses were conducted to determine the moisture, protein, fat, ash, and carbohydrate content. The results showed that the addition of various fillers had a significant effect (P>0.05) on the value of protein, carbohydrate and water in the brain. While for fat and ash content, there was no significant effect (P<0.05). The average water content ranged from 66.5% to 72%, with the lowest content in the brain-brain added with tapioca flour. The highest protein content was obtained in the P2 treatment (egg white), which was 18.9%, while the treatment with the addition of tapioca flour showed the lowest protein content of 12.8%. Sensory value using Kruskal waliss treatment that gets a high average value is the aroma, taste, and texture of the addition of egg white fillers, while the texture is with the addition of Euschema cottonii seaweed fillers. Egg white significantly increased the protein content. The best formulation based on nutritional content and panellists' liking value was F2 (Surimi + Egg white). This study shows the potential for the development of milkfish-based processed products that are highly nutritious and functional..

Osha Snack UMKM faces issues related to product defects, which are suspected to arise due to a lack of quality control in the production process. This study aims to identify the causes of product defects, provide improvement suggestions, and determine effective ways to control product quality. Data were collected through interviews with relevant parties and field surveys to gather information on production volume, product defects, and production activities. The data were processed by organizing it into check sheets, performing regression calculations, and analyzing it using scatter diagrams and fishbone analysis. The Statistical Process Control (SPC) method was applied to analyze, control, and improve the production process. The results show a significant relationship between production volume and the number of defective products, with the regression equation Y = 0.0764X and a coefficient of determination R² = 0.9625. The most common type of defect is broken snacks before packaging. In addition, waste products also come from product returns by buyers, which leads to raw material waste and hinders the achievement of production targets. The analysis results suggest that the UMKM should implement quality control measures in the form of process improvements, enhancement of work skills, proper machine maintenance, implementation of SOPs, and improvement of working conditions.

This community servis aims to improve the skills of the people of Giriwoyo village, Wonogiri, through training in the creation of local corn food. The methods used include practical training and demonstrations on making various processed corn-based products, such as cakes and snacks. Apart from that, this activity also succeeded in creating awareness of the potential of corn as a food source with economic value. It is hoped that participants can utilize the skills acquired to develop small businesses, increase income, and contribute to the welfare of local communities.

This research aims to help MSMEs in Cibalung Village through the creation of a website with features that are specially designed according to the wishes and needs of the MSMEs in the village. The creation of this website involves several respondents in Cibalung Village which includes Farmers, MSME business actors, Housewives, and freelancers. The website that was created is intended as an information media about agricultural cultivation, fisheries and livestock and marketing that can be used to introduce and promote processed products for the community in the village. Data collection was carried out with a survey using a questionnaire with 21 questions and reinforced by interviews. based on the results of interviews and questionnaires obtained with 30 respondents from the entire UMKM population in Cibalung Village.

This community service activity aims to increase the potential of the creative economy through the processing of marine products, especially squid, into a culinary product with selling value, namely sauteed balado squid. This activity was held in Kampung Satu Village, Central Tarakan District, Tarakan City, North Kalimantan Province, on Tuesday, May 6, 2025, at 09.00–15.00 WITA, at the Kramik Boarding House of Mr. Nurul, Jl. Pulau Banda, Kampung Satu Skip. This activity aims to provide training to the community in processing squid into ready-to-sell processing, as well as opening up local culinary business opportunities. The methods used include community service approaches, direct training, and activity documentation. The results of the activity showed an increase in the participants' skills in processing squid into products of economic value and an increase in public interest in entrepreneurship in the culinary sector. With this activity, it is hoped that the community will be able to create superior processed products based on local potential that are able to compete in the digital market, thereby encouraging the growth of the creative economy in coastal communities

Kombucha is one of the processed products of fermented sugar and tea with a starter mixture ofkombucha culture called SCOBY (Symbiotic Cultures of Bacteria and Yeast). Kombuchafermentation is carried out using yeast and bacteria microorganisms. Pomegranate or often calledpomegranate is a fruit that has quite high antioxidants. The purpose of this study was to determinethe characteristics of pomegranate juice kombucha with variations in concentration andfermentation time which have high antioxidant activity. This study used a factorial randomizeddesign with two factors and two repetitions. The factors used were variations in the percentage ofpomegranate juice (30%, 40%, and 50%) and fermentation time (7 days, 9 days, and 11 days). Thebest chemical and organoleptic analysis based on the highest antioxidant activity was 50%pomegranate juice treatment and 9 days of fermentation time with 71,10% antioxidant activity,total phenol 9,04 GAE/L, reducing sugar 2,45%, total acid 1,35%, pH 3,1 , anthocyanin 53.52%,lightness (L*) 44.72 , redness (a*) 5.15, yellowness (b*) 2.57, fruity aroma 2.27, sour taste 2,85, andfor overall preference 3,49 for the treatment of adding 50% pomegranate juice and 9 days offermentation time. Pomegranate extract able to improve activity of antioxidant for kombucha. 

This program aims to empower children at the Tunas Bangsa Orphanage, Labuhanbatu Regency, by teaching creative skills in utilizing scrap fabric into products with sales value. In this activity, scrap fabric which is usually considered as textile waste will be processed into products such as scrunchies, hair bands, and bandanas that can provide economic opportunities for children in the orphanage. In addition, this program also aims to increase environmental awareness by teaching the importance of sustainable textile waste management and environmental ethics. This training is complemented by the values ​​of Citizenship Education (PKN), such as social responsibility and mutual cooperation, which aim to shape the character of children who care about the environment and society. It is hoped that through this program, children can develop creative skills, foster a spirit of social entrepreneurship, and play an active role in preserving the environment. This program also opens up opportunities for them to achieve economic independence and contribute to a broader environmental conservation movement.

The city of Palembang, traversed by the Musi River, is well suited for industrial development in the fisheries sector. The area is renowned for its distinctive regional cuisine, one of which is pempek which is a processed fish product. Entrepreneurs supporting the supply of raw materials for processed fish products include ground fish businesses. The ground fish industry continues to expand, with business owners striving to maintain and enhance product quality and service standards to remain competitive and promote growth. In this regard, the decisions made by leaders significantly impact an organization’s ability to achieve its objectives. Therefore, appropriate methodologies are required to analyze the key factors influencing success or failure. SWOT analysis helps identify external opportunities and threats as well as internal strengths and weaknesses. Additionally, CSF analysis provides a clearer interpretation of key elements, defines essential activities, and supplies relevant information. Furthermore, this research proposes strategies to enhance efficiency, effectiveness, and value at every stage of the value chain. It is expected that this analysis will assist businesses in optimizing resources and improving the competitiveness of ground fish enterprises in the market. This study aims to provide a comprehensive analysis of strategic measures that can enhance the competitive advantage of ground fish businesses in the fisheries and food processing sectors.

The majority of people in Balongsari Village, Megaluh District, Jombang Regency work as farmers. The rice harvest every harvest period produces very abundant agricultural waste. One of these agricultural wastes is rice husks. A common habit of farmers in this area is burning rice husks. This has an impact on environmental pollution, which comes from the smoke from burning rice husks. The purpose of this activity is to provide a solution for managing rice husk waste so that it is more useful. Proper processing of agricultural waste, namely rice husks, will produce various processed products, namely alternative fuel sources to replace kerosene or LPG gas or firewood. The objects of community service activities are youth of Karang Taruna and farmer groups. The results of this service activity are (1) Obtaining alternatives to replace fuel oil, (2) Reducing rice husk waste, (3) Providing added value to rice husks so that they become more useful. During the activity, participants were very enthusiastic about participating in the event from beginning to end, as evidenced by the results of the questionnaire after the activity, namely 90% of participants were very enthusiastic.

The demand for natural self-care products is rising as more people recognize the value of keeping healthy skin and protecting the environment. Cooking oil, which is a derivative of palm oil, is an ingredient that is easily found by people in Batu Belah Village, Kampar Regency. This material has great potential to be processed into value-added products such as liquid soap. This study focuses on the use of cooking oil as the primary ingredient for producing liquid soap, while also opening new economic opportunities for the village community. This initiative captured the interest of Batu Belah People.In an attempt to implement the technology, the community service team distribute the liquid soap to the neighborhood.

Green grass jelly (Cyclea barbata) leaves are one of the herbal plants found in Indonesia and have various potential health benefits. This plant is known to contain bioactive compounds such as flavonoids, tannins, and alkaloids that act as antioxidants, anti-inflammatories, and help regulate blood sugar levels in the body. The utilization of green grass jelly leaves is not only as a refreshing traditional drink ingredient, but also as a source of natural medicine that is environmentally friendly and easily accessible to the community.This activity aims to increase awareness and knowledge of students and teachers about the benefits of green grass jelly leaves, as well as teach simple but effective processing techniques to produce value-added processed products.The research method used descriptive qualitative method.The results of this activity showed an increase in participants' understanding and skills in processing green grass jelly leaves into products that are suitable for consumption, as well as fostering interest in utilizing herbal plants as part of a healthy lifestyle.

MoriGe is a Micro, Small and Medium Enterprise (MSME) located in Oebufu Village, Kupang City, East Nusa Tenggara, which was established in 2020. This MSME has a main focus on the production of processed food and beverages made from Moringa and Sorghum, two local food commodities that are known to have high nutritional value and extraordinary health benefits and are still rarely found in the market but these plants thrive in the land of NTT. Through an Innovation-based approach, MoriGe continues to be committed to processing Moringa and Sorghum into Quality products that are not only delicious but also provide health benefits. MoriGe products made from Moringa and Sorghum are designed to meet the needs of the modern market for healthy food with local flavors. This commitment is in line with MoriGe’s goal to increase the competitiveness of local products in the global market while supporting the economic development of surrounding communities, especially local farmers, and also participating in programs to reduce stunting in NTT, so that MoriGe has more value as a brand in the eyes of a wide audience.