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The nutritional status of elementary school children serves as a vital indicator of their overall growth, development, and future health outcomes. Poor nutritional status, whether in the form of undernutrition or overweight, can lead to a range of health and academic performance issues. This study aimed to assess the nutritional status of Grade 4A students at SD 064981 Cempaka Raya using anthropometric measurements and to examine the association between snacking habits and nutritional categories. A descriptive quantitative research design was employed, utilizing a total sampling approach involving all 20 students in the class. Data collection consisted of direct height and weight measurements conducted according to standardized procedures. The data were then analyzed using the WHO Anthro Plus software to classify nutritional status into undernourished, normal, overweight, and obese categories. Additionally, information on students’ snacking habits during school hours was obtained through structured questionnaires. The results indicated that 25% of students were undernourished, 50% had normal nutritional status, 20% were overweight, and 5% were obese. Bivariate analysis using the Chi-Square test demonstrated a statistically significant relationship (p < 0.001) between snacking behavior and nutritional status. Specifically, all students who reported frequent consumption of snacks at school were classified as overweight or obese, whereas those who did not engage in frequent snacking predominantly fell within the undernourished or normal categories. These findings highlight the potential role of unhealthy snacking patterns in contributing to excessive weight gain among school-age children. Based on the results, it is recommended that nutrition education programs be implemented for both students and parents, coupled with stricter regulations on the availability and sale of high-calorie snack foods within the school environment. Such measures may serve as preventive strategies to promote healthy growth, maintain optimal nutritional status, and reduce the risk of non-communicable diseases later in life.

Background: Stunting remains a serious public health issue in Indonesia, particularly in rural areas such as Ambasea Village, Laeya Sub-district, South Konawe Regency. Stunting, or chronic growth failure in children due to prolonged malnutrition, generally occurs during the first 1,000 days of life. In Ambasea Village, this problem is exacerbated by irregular eating patterns among toddlers, consumption of low-nutrient foods, and poor hygiene behaviors. Toddlers frequently consume unhealthy snacks, reject main meals such as rice and side dishes, and rarely wash their hands with soap before eating or after using the toilet. Furthermore, limited access to basic sanitation—such as the lack of proper latrines and adequate wastewater disposal systems (SPAL)—also contributes to the high risk of infections that disrupt nutrient absorption, increasing the likelihood of stunting in children. Objective: This study aims to describe the environmental health conditions contributing to the incidence of stunting among children aged 0–2 years in Ambasea Village. Methods: The research used an observational analytic method with a quantitative cross-sectional design. The study involved 54 toddlers identified as stunted. Data were collected through structured interviews with parents or caregivers and direct observation of the household and surrounding environmental conditions. Results: The results showed that 66.5% of households did not have access to proper latrines, and 70% lacked adequate wastewater disposal systems. However, 87% had access to clean water, and 85% of respondents demonstrated good handwashing behavior. Conclusion: The environmental health conditions in Ambasea Village reveal ongoing challenges related to latrine ownership and wastewater management. Although clean water access is relatively good and hygiene practices among residents are fairly positive, improving sanitation infrastructure remains crucial. Enhancing these conditions is expected to significantly reduce the risk of stunting among toddlers in the area. Collaborative efforts involving local government, health workers, and the community are essential to create a healthier environment for early childhood development.

The growth of the snack food industry in Indonesia encourages MSME actors to innovate in improving product competitiveness, including through packaging development. UMKM Nambawang, as a producer of fried shallots, faces challenges in packaging design that lacks visual appeal and does not reflect the product’s identity, despite its superior taste quality. This study aims to design more functional, economical, and competitive fried shallot packaging by integrating the Quality Function Deployment (QFD) and Value Engineering (VE) methods. QFD is applied to translate consumer needs (voice of customer) into technical packaging attributes, while VE is used to evaluate the performance and cost-efficiency of design alternatives. The analysis results indicate that key attributes prioritized in packaging development include color aesthetics, product protection, ease of opening and resealing, clarity of product information, and storage convenience. These main attributes are translated into technical elements such as the use of standing pouches, zipper locks, full-print designs, added onion illustrations, and complete product information. The application of QFD and VE methods results in a mockup visually appealing, functional, and durable packaging design, enhancing the product’s added value based on consumer needs and increasing its competitiveness in the domestic market.

Indonesia as a multicultural country has various traditions that reflect social and spiritual values, one of which is the tingkeban tradition in Javanese culture. This tradition is not only a spiritual ritual for the safety of pregnant women and their fetuses, but also a medium for cultural expression through the symbolism of traditional food. This study aims to identify the terms of traditional food and snacks in the tingkeban ceremony and explore the symbolic and cultural meanings contained therein through an ethnolinguistic approach. The focus of the study was directed at the people of Ketapangkuning Village, Ngusikan District, Jombang Regency, East Java, who still maintain the traditional tingkeban practice. By using an ethnolinguistic approach, this study attempts to trace the relationship between language and culture reflected in the lexicon of traditional food as a representation of the values of harmony, balance, and respect for life in Javanese society.

Micro, Small, and Medium Enterprises (SMEs) play an important role in the economy, including in the growing culinary sector. Cimol Bojot Aa, a culinary business focusing on selling cimol snacks, operates in a highly competitive market. This study aims to analyze the internal and external environments influencing the business strategy of the SME Cimol Bojot Aa. The methodology used includes SWOT and TOWS analysis, combining internal and external factor analysis to formulate business development strategies. Data were collected through interviews with the business owner, direct observation, and related document studies. The results show that Cimol Bojot Aa has strengths in unique products and competitive pricing, but faces challenges in marketing and financial management. Based on these findings, it is recommended that the business focus on strengthening digital marketing strategies and improving financial management for sustainable growth. This study provides practical recommendations for SME owners in planning adaptive and competitive business strategies in the culinary market.

Bisnis adalah kegiatan ekonomi yang dilakukan untuk menghasilkan, membeli, atau menjual barang atau jasa dengan tujuan mendapatkan keuntungan. Bisnis dapat dilakukan oleh individu, kelompok, perusahaan besar, atau usaha kecil. Di suatu dunia bisnis, yang dimaksud dengan sistem informasi manajemen adalah piranti yang dipakai untuk mengatasi suatu proses, operasional, evaluasi, serta teknologi dan informasi. Usaha  bisnis  yang  bergerak  dalam  bidang  makanan  ringan  snack dijalankan  dengan  modal usaha  berskala  kecil  ialah  pelaku  bisnis  berskala  rumah  tangga  yang  mempunyai  kesempatan sangat  bagus  untuk  berkembang  dengan  pesat  dengan  keterbatasan  yang dimiliki  seperti  SDM, skill,  pengetahuan,  ketrampilan,  dan  pengelolaan  bidang  managementyang  seadanya Penelitian ini dilakukan di Teha Coffee Corner, sebuah kedai kopi yang berlokasi di Jl. Imam Bonjol, Tebing Kisaran, Kec. Kota Kisaran Barat, Kabupaten Asahan, Sumatera Utara 21211. Kedai ini didirikan pada Maret 2021 oleh Thierry Henry, tepat di tengah masa pandemi COVID-19. Supply Chain Management (SCM) adalah pengintegrasian sumber bisnis yang kompeten dalam penyaluran barang, mencakup perencanaan dan pengelolaan aktivitas pengadaan dan logistik serta informasi terkait mulai dari tempat bahan baku sampai tempat konsumsi, termasuk koordinasi dan kolaborasi dengan jaringan mitra usaha (pemasok, manufaktur, retailer, distributor, pergudangan, transportasi dan konsumen) untuk memenuhi kebutuhan pelanggan. Sebuah model rantai pasokan sederhana terdiri dari empat komponen yaitu supplier, produsen, gudang atau pusat distribusi dan pengguna akhir. Seiring dengan pertumbuhan bisnisnya, Teha Coffee Corner mulai menghadapi berbagai tantangan, terutama dalam pengelolaan stok bahan baku dan pencatatan transaksi. Saat ini, pencatatan masih dilakukan secara manual, baik dalam menghitung jumlah stok maupun dalam mencatat transaksi harian. Setiap akhir operasional atau saat closing, Dengan adopsi sistem E-SCM, aliran informasi dan data pembelian antara Teha Coffee Corner dan pemasok menjadi lebih efisien. Ini menghasilkan kejelasan dan ketepatan dalam transaksi pembelian, yang berkontribusi pada menghindari kesalahan dan mengurangi risiko keterlambatan dalam pengiriman toko.

Coffee ground have great potential to be used as an additional ingredient in making biscuits. The purpose of this study is to create innovative coffee grounds biscuits that can be a promising business opportunity. This study uses a Research and Development (R&D) research design with a 4D model (Define, Design, Develop, and Disseminate). The results of this study are BIS'KOP (Biskuit Ampas Kopi) products that have a sweet taste, light coffee aroma, crunchy texture, and brown color on the biscuit part and white color on the vanilla cream part. Overall, the sensory characteristics of BIS'KOP products, including taste, aroma, texture, and color have met the expected criteria and are worthy of being marketed. BIS'KOP products can be sold at a price of IDR 24,000.00 per package containing 5 (five) pcs of BIS'KOP. Each serving of BIS'KOP can meet 5% of energy needs, 2% of protein needs, 7% of fat needs, and 5% of carbohydrate needs. Thus, it can be concluded that coffee grounds biscuits have the potential as an alternative snack with a zero waste concept.

Lack of knowledge about nutrition makes children buy food without knowing whether the food contains sufficient nutrition or not. In fact, food has an important role in children's growth and development because it is the main builder of growth and development. Nutrition education is very much needed to improve children's knowledge and behavior. The storytelling method is one of the educational methods that can be used in an effort to teach students a healthy lifestyle, including about healthy food. The purpose of this community service is to increase students' knowledge about healthy food by using the storytelling method so that children are expected to behave healthily by consuming healthy food and snacks. Community service was carried out at Bambini School Paguyangan with 19 students aged 3-6 years. The activity went well, there was an increase in children's knowledge about healthy food and participants were very enthusiastic in answering questions. Healthy food education can also prevent students from buying snacks carelessly and choosing healthy foods. Healthy food education regarding the selection of healthy foods is expected to create a healthier generation.

Mentoring activities for MSMEs engaged in snacks, namely tempeh chips. Production activities are carried out every day because of the many enthusiasts and consumers who like the products of the Mak Ribut Tempeh Chips MSME. The purpose of this activity is to The purpose of this activity is to provide assistance for business development in MSMEs by identifying problems that exist in MSMEs, and trying to provide alternative solutions. After conducting the observation stage, several problems were found faced by MSMEs, including not having a business profile, not having a logo, not having a promotional Banner, not having a packaging sticker, not having a stamp, not having promotional media in the form of product photos, production videos and promotional videos, not having a social media account, not knowing the calculation of HPP, and not having simple financial records. During the mentoring activities that created a series of activities that resulted in several programs and after analyzing the UMKM Keripik Tempe Mak Ribut produced a positive impact on UMKM owners such as having a business profile that is useful as a business identity, logo, Banner, packaging stickers that are useful for introducing product brands, stamps, product photos, production videos, promotional videos, social media accounts, as a promotional media in marketing their products, and updates on gmaps so that consumers know the location of the business. Calculation of HPP (Cost of Goods Sold) so that UMKM know how much profit is obtained, as well as simple bookkeeping so that business finances are organized and not mixed with personal finances.

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.

Micro Small and Medium Enterprises (MSMEs) are experiencing the impact of the Covid-19 pandemic. The decline in consumer purchasing power is a challenge for SMEs in carrying out their business production. One of the opportunities for MSME actors to survive in the current pandemic is by maximizing online sales. But not a few MSME actors who still do not understand to use online sales. Therefore, it is necessary to empower the community of MSME actors in trying online markets or other options by empowering MSME actors in branding superior products. By using and managing the right digital media, it is hoped that business actors can increase public interest in products. Digital media that can be used include Instagram, Facebook, WhatsApp, Youtube, GrabFood/Go-Food or other platforms. Business actors can also carry out brand awareness offline, that is, they can develop innovations that do not yet exist, such as promotions by distributing brochures, creating attractive menu lists or creating price tags. The approach method used in community service this time is in the form of mentoring business actors regarding the development of MSME business innovations where members go directly to the field. This MSME assistance activity was carried out. The process of SME Mentoring activities is in the form of interviews with business owners to find out the current situation of their business conditions, members help make snack box orders, make banners/banners and price tags as an effort to carry out brand awareness, and members also provide medical equipment in the form of masks, hand sanitizer, and plastic gloves to business managers as a form of attention to always maintain health protocols when interacting with customers.

Obesity in women of childbearing age is a growing health problem, not only due to dietary patterns and lack of physical activity, but also due to the influence of social and cultural factors. This study aims to gain a deeper understanding of the experiences, perspectives, and habits of women of reproductive age who are obese within the context of local social and cultural norms. Using a qualitative phenomenological approach, data was collected through in-depth interviews with five primary informants who are obese, as well as triangulation informants from community health workers and healthcare professionals. The results of the study indicate that perceptions of obesity are still predominantly viewed from the perspective of physical appearance rather than health. Social factors such as family eating patterns, snacking habits, comments from others, and lack of physical activity are triggers for obesity. Meanwhile, local culture has a varied influence—some communities are beginning to adopt slim body ideals, while others remain neutral. Obesity also impacts self-confidence, social stigma, and limitations in daily activities. However, most informants expressed hope for a healthier life. This study recommends interventions that consider local cultural values and involve family and community support in obesity prevention effort.

Food poisoning incidents often occur in children at school. Clean and healthy living behavior needs to be fostered from an early age to prevent infectious diseases, and also to improve learning effectiveness, increase productivity and create a complete and comfortable environment. This program aims to provide counseling on clean and healthy lifestyles through healthy snacks. The method used in Community Service (PkM) activities is through direct counseling activities. Participants in this activity consisted of 35 students of SDN Cipinang Besar Selatan 13. The results of this activity show the enthusiasm and enthusiasm of students when participating in activities with the theme of Clean and Healthy Lifestyle (PHBS) which is shown from the desire of students when trying to answer questions from the speaker. This activity is expected to provide benefits both for schools and for students involved in implementing a Clean and Healthy Lifestyle (PHBS).

The business product discussed by the author is coconut chips. Coconut chips are products made from white, crispy and sweet coconut flesh and have a distinctive coconut smell. In general, this product is made from coconuts aged 7-8 months, consumed as snacks or dried foods. The purpose of making coconut chips is to be an alternative for the community as a snack product that has high nutritional value. In addition, it can increase the utilization of young coconuts and can be an alternative business opportunity so as to create new jobs. The stages used in the implementation of the coconut chip business program include preparation, market research and product formulation, as well as marketing strategies.

The phenomenon of “nongki,” a colloquial term for hanging out, has become an integral part of today’s youth lifestyle. This activity is not only about passing the time but also functions as a medium for social interaction, idea exchange, and even content creation for social media. Among various hangout spots, coffee shops have emerged as the most favored places for young people. Coffee shops are chosen not only for their beverage and snack offerings but also for their cozy, aesthetic ambiance and supportive facilities such as Wi-Fi and power outlets. These advantages make coffee shops an ideal place for social gatherings, studying, and even working. This study aims to describe young people's preferences for coffee shops as hangout spots and analyze the factors that make them superior to other options like food stalls, city parks, or food courts. Observational findings reveal that beyond menus and location, interior design, customer service, and digital accessibility are key determinants in selecting coffee shops.

Makmur Jaya is a company engaged in the production of snacks and faces challenges in controlling raw material inventory, such as inaccuracy in the number of orders and high storage costs. This study aims to apply the Economic Order Quantity (EOQ) method to improve efficiency in inventory management. The EOQ method is used to determine the optimal number of orders that can minimize the total cost of inventory, including ordering and storage costs. The results of the analysis show that the implementation of EOQ is able to significantly reduce the total cost of inventory compared to the conventional method that has been used by the company. In addition, EOQ also provides benefits in scheduling raw material orders more efficiently and systematically. Thus, the application of the EOQ method is an effective strategy in improving the efficiency of raw material inventory control in Makmur Jaya.

The home industry "Eka Jaya" is a small business engaged in the production of snacks. In an effort to increase efficiency and daily profits, an optimal production planning method is needed. This study aims to maximize daily profits through the application of the simplex method in compiling the right production strategy. The simplex method is used to solve linear programming problems by maximizing the objective function in the form of profit and considering resource constraints such as raw materials, labor, and production time. The results of the study indicate that the application of the simplex method is able to provide an optimal production combination that produces maximum profit compared to the conventional method that has been used so far. Thus, this method can be used as a reference in making production decisions in the home industry "Eka Jaya".    

Manco, a traditional snack from Madiun, holds significant potential to grow and gain recognition beyond its region of origin. Its unique taste, texture, and embedded cultural and historical values serve as key assets in an increasingly competitive market. However, the main challenges faced by manco entrepreneurs are building a strong brand identity and conveying the product’s uniqueness through engaging storytelling. Effective branding through distinctive logos, packaging, and memorable taglines can enhance the product’s appeal and perceived value among consumers. Furthermore, compelling storytelling, such as narratives about traditional production processes, the struggles of business owners, and the use of natural ingredients, can foster emotional connections and consumer loyalty. Nevertheless, challenges remain, such as inconsistent brand identity usage and limited digital promotion. Therefore, branding and storytelling training are essential for manco entrepreneurs to maximize their product’s potential, expand their market, and establish manco as a culinary icon representing Madiun both nationally and internationally.

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.