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For the Indonesian people, rice is life. Rice is a staple food source for the majority of Indonesia's population. Based on the method of processing, several types of rice are known, including crushed rice, polished rice, milled rice, broken skin rice, head rice, instant rice, and parboiled rice. Rice quality includes market quality, physical quality, milled quality, cooking quality and nutritional quality. Until now, nutritional quality is still neglected. This is partly because the government is still focusing on efforts to increase rice production to meet the needs of the population. After rice self-sufficiency was achieved, driven by economic improvements and technological advances, the nutritional quality of rice began to receive attention. The success of economic development has brought consumers to a status that allows demands for higher quality rice to emerge.

Employee work productivity is a hot issue and there will be no end to discuss it. Problems related to productivity are also strategic issues for companies that are programming human resources. There are many internal and external aspects that support the creation of effective and efficient work productivity in corporate culture. The purpose of this study was to determine the effect of leadership style, organizational climate and incentives on the productivity of employees of PT Sai Apparel Industries. The approach used in this research is the quantitative approach. The results of this study are leadership style, organizational climate have a positive and significant impact on employee productivity. In addition, incentives have a negative and  insignificant effect on employee productivity.    

In Islam, the halalness of the food consumed is a very basic principle, therefore the state is obliged to provide protection and guarantees regarding the halalness of the products consumed and used by the community. The government seeks to stabilize and regulate the flow of products circulating in Indonesia so that Law Number 33 of 2014 concerning Halal Product Guarantee is established. Before PP 31 of 2019 was issued, the halal certification process was still carried out by MUI. However, after PP 31 of 2019 was issued, the authority to issue halal certification rests entirely with BPJPH as the leading Halal Product Assurance sector. The move has drawn a lot of criticism because BPJPH is considered to be still not ready to implement the program, as is the case with infrastructure and information systems. The transfer of authority should have been as mandated by the Law on Halal Product Guarantee, but until the time specified BPJPH is not yet fully ready to become a regulator of halal product assurance in Indonesia. The results of this study can be concluded that BPJPH is ready to be a pioneer in determining halal product guarantees which were previously the authority of MUI. Mandatory halal certification is categorized as maslahah because it relates to the basic needs of mankind in the world and the hereafter and does not contain any harm.

The development of the world financial system has led to the increasing importance of the role of professional financial institution management. Financial institutions are institutions that manage financial resources from other parties to be used for more productive activities. Advances in technology, information systems, and market openness at a wider level, for example at the global level, require financial institutions to be more careful in managing their business so as not to fall into losses that can involve many parties. This potential loss can arise from an institution's failure to manage the risks it faces, both financial risk, business risk and systemic risk. Therefore, proper risk management for a financial institution is a must.  

This study aims to determine the effect of liquid organic fertilizer and solid organic fertilizer on the growth and production of eggplant (Solanum melongena L). This study used a Factorial Randomized Group Design (RAK). The first factor is liquid organic fertilizer (POC) consisting of 4 treatment levels, namely: A0 = 0 ml/l (control), A1 = 2.5 ml/l, A2 = 5 ml/l and A3 = 7.5 ml/l. The second factor is solid organic fertilizer (POP) consisting of 3 treatment levels, namely: P1 = 600 g/plot (3 tons/ha), P2 = 1000 g/plot (5 tons/ha) and P3 = 1400 g/plot (7 tons/ha). The results showed that liquid organic fertilizer had a significant effect on plant height, number of leaves, number of fruits per plant, production weight per plant and production weight per plot but had no significant effect on the number of flowers, fruit length and weight per fruit. Solid organic fertilizer had a significant effect on plant height, number of leaves, number of fruits per plant, production weight per plant and production weight per plot but had no significant effect on the number of flowers, fruit length and weight per fruit. The interaction of liquid and solid organic fertilizers had no significant effect on plant height, number of leaves, number of flowers, number of fruits per plant, production weight per plant, production weight per plot, fruit length and weight per fruit.

This study aims to investigate the Effect of Sharia Financial Literacy on the Decision to Choose BMT Rukun Abadi Saving Products. This case study focuses on members of BMT Rukun Abadi Cooperative, which is a sharia-based financial institution in Indonesia. Islamic financial literacy is an important factor in encouraging the growth and development of the Islamic financial system. The research method used is a quantitative approach by distributing questionnaires to members of the BMT Rukun Abadi Cooperative. This questionnaire was designed to measure the level of Islamic financial literacy of the members as well as evaluate the decision patterns for choosing deposit products at BMT Rukun Abadi. The results showed that Islamic financial literacy has a significant influence on the decision to choose deposit products at BMT Rukun Abadi. Members of BMT Rukun Abadi Cooperative who have a higher level of Islamic financial literacy tend to be better able to understand the characteristics and benefits of Islamic savings products, so they can make more informed and effective decisions. These findings provide important implications for BMT Rukun Abadi in improving Islamic financial literacy services and education to its members. By improving Islamic financial literacy, members will be more engaged and involved in utilizing the Islamic savings products offered by this financial institution, thus supporting the growth and sustainability of the Islamic financial system in Indonesia.

This research aims to explore the efficacy of AI-driven marketing solutions in facilitating ethical product branding within Micro, Small, and Medium Enterprises (MSMEs). The research adopts a descriptive model, employing purposive sampling to gather data from a diverse range of MSMEs engaged in ethical product branding practices. Data analysis utilizes thematic analysis to identify patterns and insights from qualitative data. The study aims to unveil the impact of AI-driven marketing strategies on enhancing sustainability and ethical branding efforts among MSMEs. Results are expected to shed light on the effectiveness of these solutions in fostering responsible consumerism and promoting sustainable business practices within the MSME sector, thereby contributing to the discourse on ethical marketing and sustainable development.

This research is about fish meatballs using the main raw material of tuna which is proportioned with shrimp to help give more taste and be able to increase the nutritional quality content of the product and the addition of clover puree is expected to be able to increase the nutritional content and also be able to increase the potential for rare local ingredients. used. The purpose of this study was to determine 1) the sensory quality of fish balls with the proportion of tuna and shrimp and the addition of cloverleaf puree 2) the nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, calcium and potassium 3) cost raw material for fish balls. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 35 panelists. The independent variables in the study were the proportions of tuna and shrimp (80%:20%), (70%:30%) and 60%:40%) and clover puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, elasticity, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect on the sensory quality of making fish balls with the proportion of tuna and shrimp with the addition of cloverleaf puree including color, aroma and taste. 2) there is no effect on the sensory quality of shape, texture, and elasticity of the meatballs. 3) the selected product contains nutrition equal to or greater according to SNI 2017 including protein content 8.11%/100gr, fat 3.86%/100gr, water 36.58%/100gr, carbohydrates 49.88%/100gr, ash 1 .24%/100gr, calcium 75.80 mg/100 gr, potassium 86.90 mg/100 gr 4) the best product has a raw material cost of IDR 56,450.

This research is about mud cakes were made by proportioning the main ingredients, namely banana ambon puree and mung bean flour. This study aims to determine: 1) sensory quality of mud cake made from banana ambon and mung bean flour, 2) nutritional content of mud cake made from banana ambon and mung bean flour, 3) cost of raw materials needed to make mud cake made from banana ambon and mung bean flour. This type of research is an experimental study of making mud cake made from ambon banana and mung bean flour with 3 treatments with proportions of 70%: 30%, 80%: 20%, 90%: 10%. Data collection was done by observation method through sensory test. The product was rated by 40 panelists. Data were analyzed using one way anova test, followed by Duncan's test. The results showed: 1) the best product based on the results of the analysis with sensory quality is obtained in mud cake with the treatment of 90% ambon banana puree and 10% mung bean flour, 2) the results of the best mud cake product criteria test show that it has a water content of 38.26%, fat 4.98%, protein 6.24%, carbohydrates 48.50%, and ash 1.24%, 3) the cost of raw materials needed in making mud cake made from ambon banana and mung bean flour is Rp 23,646.  

The presence of the Corona Virus Pandemic has greatly affected the community in various sectors. One of the most visible impacts is on the MSME (Micro, Small and Medium Enterprises) economic sector. MSME business actors have experienced many difficulties in selling and exhibiting their products so that their income levels have decreased. MSME players also cannot remain silent, they must continue to sustain their business by utilizing advances in information technology which currently has a significant impact on society in supporting various business activities, both large and limited in scope, so that businesses can be recognized globally. Therefore, it is important to have media that can be easily reached by potential buyers, but MSME business actors in Rembang City are still lacking and not fully familiar with digital marketing. Thus, assistance is provided to MSME players regarding the use of digital marketing so that it can make it easier for MSME players to market their products through social media and e-commerce. Community service is carried out by providing socialization and training to MSME business actors on how to create, promote, and sell products through e-commerce businesses such as shopee. With the community empowerment through socialization and training for MSME players in Rembang Village, Blitar City, it is hoped that it can bring changes in a better direction so that they can continue their business fields.

Kue keranjang or commonly called Nian Gao is a seasonal cake during Chinese New Year celebrations. Kue Keranjang is a typical Chinese New Year food, its color is brown,  made from glutinous rice flour, water and sugar, and has a chewy and sticky texture. This study aims to determine the organoleptic properties of kue keranjang with the addition of beetroot puree and various raisin fillings including color, flavor, texture, taste, overall product preference level, chemical properties, and production raw material costs so that it can be an alternative business object.This research is a descriptive research. The amount of addition of beetroot puree is 100 grams, and 25 grams of raisins which are formed into 2 layers. Layer 1 added beetroot puree and Layer 2 added raisin filling variations. The data collection method used the observation method through organoleptic tests with a total of 30 panelists and chemical properties tests included protein, carbohydrates, fat, ash, fiber, anthocyanins and antioxidants. Organoleptic test data which includes color, flavor, taste, texture, overall preference level of the product were analyzed using quantitative descriptive with percentage.The results of research on kue keranjang with the addition of beetroot puree and various raisin fillings showed 1) Organoleptic properties of dark red color, it has distinctive flavor of kue keranjang, raisin flavor and no beetroot flavor, sweet, savory taste, raisin taste, and no beetroot taste. The texture is chewy, not mushy, and has a raisin taste and level of preference with liking criteria, 2) Chemical properties per 100 gr show carbohydrates 48.05%, protein 11.60%, fat 9.86%, moisture content 29.10%, ash 1.38%, fiber 1.40%, anthocyanins 21.88 mg, and antioxidants 86.50 mg, 3) The cost of raw materials is known to be IDR 26,900/100 gr.

Patty sandwich is a processed product made from catfish, coconut runch, and clover leaf puree which is formed into a square measuring 8 x 8 cm with a thickness of 1 cm which is used as a filling for white bread or sandwiches. The aims of this study were 1) to determine the sensory quality of patty sandwiches with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, 2) to determine the nutritional content per 100 g of patty sandwich with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, and 3) find out the cost of raw materials for patty sandwiches. This type of research is an experiment. The data collection technique used meted observation by means of a sensory quality test on 35 panelists (5 expert panelists and 30 semi-trained) who were assisted by a line scale observation sheet (0-15 cm). The independent variables in this study were the proportions of roasted catfish and young coconut (60% : 40%, 70% : 30%, and 80% : 20%) and the addition of cloverleaf puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment, and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect of adding cloverleaf puree on shape, color, and taste, 2) there was an effect on the proportion of catfish and roasted young coconut on texture, aroma and taste, 3) there was no effect of the proportion interaction with the addition on the sensory quality of the patty sandwich on shape, color, texture, aroma, and taste.

Mung bean and sago composite flour cookies are cookies made from the main raw material of wheat flour which is composited with mung bean and sago flour to reduce the use of wheat flour and to increase nutritional content. This experiment aims to determine 1) the sensory quality of mung bean and sago composite flour cookies including shape, color, aroma, crispness, crumb, and taste 2) chemical properties based on laboratory tests which include carbohydrates, protein, fat, ash, and fiber 3) the cost of raw materials for mung bean and sago composite flour cookies. This type of research is a factorial experiment. The independent variable was the proportion of mung bean composite flour (35%, 25%, and 15%) and sago (15%, 25%, and 35%) that had gone through the starch calculation stage. The dependent variable is sensory quality which includes shape, color, aroma, crispness, crumb, and taste. The control variables of this study include the type of materials and equipment. Observation data collection technique by means of sensory quality test conducted by 35 panelists. Data analysis used single anova test and continued with Duncan test.  The results showed 1) there was an influence on the sensory quality of composite flour cookies which included aroma, crispness, crumb, and taste 2) there was no influence on sensory quality in shape and color 3) the best product had a raw material cost of Rp 8,473/250 grams.    

This study aims to determine the positive and significant influence of effective communication by Christian Religious Education and Character Education teachers on the learning motivation of class VIII students at SMP Negeri 4 Tarutung for the 2023/2024 academic year. The hypothesis of the study is there is a positive and significant influence of effective communication by Christian Religious Education and Character Education teachers on the learning motivation of class VIII students at SMP Negeri 4 Tarutung for the 2023/2024 academic year. The method that used in this study is an inferential quantitative method. The population is all 123 students of class VIII of SMP Negeri 4 Tarutung for the 2023/2024 academic year who are Protestant Christians and samples are determined 40% of the total population as many as 50 people by using random sampling techniques. The study instrument is a closed questionnaire with 39 items, namely 22 items for variable X and 17 items for variable Y. The results of data analysis obtained: a) Testing a positive relation (Product Moment Pearson) obtained a value of rcount = 0.413> rtable (a = 0.05, n = 50) = 0.297. b) Testing a significant relation (t-test) obtained a value of tcount= 3.141>ttable (a=0.05, df=n-2=48)= 2.000. c) Obtain the degree of influence with the regression equation Ŷ= 18,33 + 0,46X. d) Test the hypothesis using the F test to obtain Fcount= 9.823>Ftable (a=0.05, df numerator k-1=1, df denominator=n-2=50-2=48) =4.00. Thus Ha is accepted and H0 is rejected. The study concluded that there was a positive and significant influence of effective communication by Christian Religious Education and Character Education teachers on the learning motivation of class VIII students at SMP Negeri 4 Tarutung for the 2023/2024 academic year.  

Bintan Regency has abundant marine and fishery potential because most of it’s territory is the ocean. Micro enterprises with the type of marine fisheries are in third place after culinary and retail in this district. However, there are still some problems in developing marine and fisheries potential based micro enterprises in Binan Regency, including the lack of digital marketing implementation for micro business actors. This study aims to find out how DKUPP is strategy is in developing marine and fisheries potential based micro enterprises in Bintan Regency. This study used a qualitative approach with a descriptive research type. Data collection techniques used were observation, interviews, and documentation. Research results (1) On the indicators of creating a good business climate, DKUPP Bintan Regency has implemented several practices or programs in order to develop micro enterprises, especially those based on marine and fisheries potential in Bintan Regency. (2) In producing integrated information, DKUPP Bintan Regency disseminated all information to micro enterpreneurs in Bintan Regency through Whatsapp Gropus, Instagram social media, radio broadcast and writing to the sub district. (3) In the establishment of a consultation center, DKUPP Bintan Regency has and Integrated Business Service Center (PLUT) but can’t run optimally because human resources are still inadequate and the PLUT building is still far from the reach of micro enterpreneurs in Bintan Regency. (4) In creating a join marketing system, DKUPP Bintan Regency has carried out several methods, including by holding bazaars, promoting micro business products via Whatsapp and implementing a new policy plans related to e-catalogue and reinforcement. (5) On the indicators of creating research and development institutions, Bintan Regency does not yet have a research center specifically designated for business actors in Bintan Regency. The conclusion of the research is that the strategy implemented by DKUPP Bintan Regency has not run optimally because there are still several obstacles in the development process.

The purpose of this research is to determine the simultaneous and partial influence as well as the dominant variables of the marketing mix consisting of Product (X1), Price (X2), Promotion (X3), Place (X4) on the Purchase Decision (Y) of Baked Bolu Cake in Mother's Home Business Yuli in Pepara Village, Tanah Grogot District. The sample in this study were consumers who coincidentally met the researcher during the research period to buy Bakar Bolu Cake at Mrs. Yuli's home business in Pepara Village, Tanah Grogot District from June to July 2023 with an incidental sampling technique and a sample size of 50 respondents. The results of the validity test calculation show that 28 statement items have a value of rcount > rtable, which means that all statements are considered valid, because rcount is greater than rtable. The results of the reliability test showed that a result of 0.944 was obtained, which means that the 28 questionnaire items were said to be reliable because Cronbach'alpha was > 0.6. The results of multiple linear analysis are Y= 1.117 + 0.308X1 + 0.042X2 + 0.283X3 + 0.175X4, meaning that the marketing mix variables have a positive effect on purchasing decisions. The correlation coefficient (R) value is 0.898 which is in the range of 0.80-1.000, meaning this number shows a very strong relationship between the variables Product (X1), Price (X2), Promotion (X3), Place (X4) on Purchasing Decisions ( Y). The value of the Adjusted R Square Determination Coefficient of 0.790 or 79.0% means that 79.0% of the purchasing decision variable (Y) is influenced by the variable factors Product (X1), Price (X2), Promotion (X3), Place (X4 ). The remaining 21% is influenced by other factors not examined in this research. The results of the f test calculation (simultaneous) show the value of fcount > ftable (47.080 > 2.58) which means that the marketing mix variables consisting of Product (X1), Price (X2), Promotion (X3), Place (X4) have a simultaneous effect or together on the Purchase Decision (Y) Bakar Bolu Cake at Mrs. Yuli's Home Business in Pepara Village, Tanah Grogot District. The results of the t test calculation (partial) by looking at this t calculate each marketing mix variable consisting of Product (X1), Price (X2), Promotion (X3), Place (X4) with a t test result of 3.318; 0.311; 2.465; and 2.614 which, when compared with the ttable value of 2.014, means that the dominant influence on purchasing decisions is Product (X1) because the Product variable (X1) has the highest value, namely 3.318 > 2.014. From the conclusion of the t test results obtained, the second hypothesis is that it is suspected that the Product variable (X1) has a dominant influence on the Purchasing Decision (Y) of Bakar Bolu Cake can be accepted or H0 is rejected Ha is accepted.

Procurement of goods has a very important role for an organization, because obtaining the goods needed to fulfill the mission of the organization with a significant budget. So that companies will always try to act professionally and strive to continue to develop different innovations in order to achieve goals and aspirations. The Make to Order method is a process in which the company will carry out production when orders come from consumers, this method has been implemented by PT. Waskita Beton Precast. in running the production process. The direct procurement system is used to provide satisfaction to consumers because there is no need to wait a long time to complete consumer requests. Companies must adjust to production needs so as not to leave unused items. Procurement of goods to meet during production activities can be brought in according to the needs of the company. From the direct procurement method used by the company, it has a good impact, the production process is on schedule and is not hampered by the arrival of the goods needed during the production process and can complete consumer requests in a timely manner.

the formulation of the problems in this study are (1) How is the Effect of Member Trust on Member Satisfaction at KSPPS BMT Mitra Umat? (2) How is the Effect of Service Quality on Member Satisfaction at KSPPS BMT Mitra Umat? (3) How is the Effect of Product Quality on Member Satisfaction at KSPPS BMT Mitra Umat? (4) How is the Effect of Mobile Banking Use on Member Satisfaction at KSPPS BMT Mitra Umat? (5) How is the Effect of Member Trust, Service Quality, Product Quality, and Use of Mobile Banking on Member Satisfaction at KSPPS BMT Mitra Umat Pekalongan?. This research is quantitative. The object of this research is members of KSPPS BMT Mitra Umat in Pekalongan. This research uses purposive sampling technique, the data collection technique is a questionnaire, and the sample of this research is 100 respondents. After conducting the research, the researcher obtained data calculated using the Slovin formula. SPSS was used to analyze the data. The data analysis technique used is multiple linear regression equation analysis, T test, F test, and coefficient of determination analysis. The results of this study are Member Trust, Service Quality, Product Quality, and Use of Mobile Banking partially and simultaneously affect Member Satisfaction KSPPS BMT Mitra Umat.

The rapid development of the internet greatly affects business changes. Many business activities have changed with the availability of the internet today. One of the significant changes in business activity is marketing or marketing. Marketing is a social and managerial process by which individuals and groups obtain what they want and need through creating and exchanging products and value with others. Marketing is also the process of designing and executing the conception, pricing, promotion and distribution of ideas, goods and services to create exchanges that satisfy individual and organizational goals. E-marketing describes company efforts to inform, communicate, promote and market products and services via the internet. Electronic marketing utilizes network technology to coordinate market share research, assist product development, develop strategies and tactics to attract customers, provide online distribution. This web-based marketing system with SMS Gateway facilities can assist companies in capturing new customers and providing optimal service to existing customers. This web-based marketing system with SMS Gateway facilities will later be integrated with a database that will store the required data. Packaging is an important marketing tool, not only as a wrapper but also as a differentiator between the company's products and similar products from competitors. Packaging (packaging) is a process related to the design and manufacture of a container (container) or wrapper (wrapper) for a product. Each product should have an attractive packaging design, containing information on the product name, company name, net weight, expiration date, composition, nutritional content, Indonesian National Standard or SNI, Hazard Analytical Critical Control Point (HACCP) and halal marking. 2. In making the packaging design there are aesthetic and identity factors, there should be the words and the Bananation logo, and use a combination of several colors, and add various images to make the packaging more colorful and catchy so that it is easier for everyone to remember. Security and distribution factors must also be a concern of the company without compromising aesthetic value by using corrugated paper type cardboard on the outside and food grade plastic material on the inside so that it is guaranteed durability in shipping and is also environmentally friendly

UMKM Laziza Bakery & Cake is a company that produces various types of bread. Based on work accident data collection in this study, the company was faced with several problems in the production department, one of which was that the hands were exposed to heat from the oven. This happens due to several factors, including human factors and machine factors. the design of recommendations or proposed improvements is made based on the hazard (potential hazard) that occurs. The Hazard And Operability method aims to overcome this problem, with the hope that it can reduce the risk of work accidents at the UMKM Laziza Bakery & Cake. We can see that the hazard sources for the production machine category from the 6 production machines used have a medium risk level of 4 on mixer machines, mixing machines, packing machines, and cutting machines. For hazard sources for facility design, there are 2 factors that have a medium risk level, namely PPE posters and equipment arrangement. Then for the source of hazard the attitude of workers has a risk level extreme with the category of potential hazards caused by potential hazards (hazard) extreme risk and worksheets in the use of PPE in the work area so that workers can immediately read what are the potential hazards they will experience if not using PPE