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The Covid-19 pandemic that has hit all countries since the beginning of 2020 has caused all sectors of life, especially the economy, to experience a very large impact. In connection with the existence of WFH and social distancing, the movement of the community in life is slow because with WFH people cannot leave the house and with social distancing people are prohibited from carrying out activities that are gathering or grouping. Rembang city  is one of the areas in Central Java which is included in the red zone, because of the presence of several people who were positive for the Covid-19 virus. So that people also do WFH and social distancing. One of the villages that experienced the impact of WFH and social distancing is Jolotundo village. One of the community activities affected by the covid-19 virus is the activity of the Jolotundo village community “pasar krempyeng”. So that the STIE YPPI Rembang service team is motivated to solve partner problems, where the focus of our activities is so that the “pasar krempyeng” trader group has a new business, where the new business can be carried out both on the production and marketing side. Methods of implementing activities that have been carried out include: counseling, management training and practice of making herbal medicine. The results of community service activities in Jolotundo village, including; There are group participants who open a new business (herbal drink), there is an attractive packaging that supports the marketing program.

Breast milk production can be increased, one way is by consuming vegetables. The types of vegetables that can increase breast milk production include katuk leaves, young papaya leaves, moringa leaves and lembayung leaves. Consumption of young papaya leaves is still rarely done by breastfeeding mothers. Young papaya leaves are a natural plant that acts as a lactogogum because it can increase and facilitate breast milk. Research objective: The effect of giving boiled papaya leaves on breast milk production in postpartum mothers in the working area of the Tinondo District Health Center. East Kolaka in 2021. The type of research used was a quasi-experimental method. The sample in the research was all postpartum mothers who were not breastfeeding smoothly at the Tinondo District Health Center. East Kolaka, namely 21 people using a purposive sampling technique. There is an effect of giving boiled papaya leaves on breast milk production in postpartum mothers in the working area of ​​the Tinondo District Health Center. East Kolaka in 2021 where the results of measuring breast milk production before being given treatment obtained an average value of 3271.43 to an average value of measuring breast milk production of 3590.48 after being given boiled papaya leaves with a sig value (2-tailed) 0.000 < 0.05. Suggestions for health workers should be used as information about the smoothness and production of breast milk for postpartum mothers.

Productive-age unemployment is one of the main challenges in economic development in Baubau City. The lack of access to skills training, limited job market information, and low motivation for entrepreneurship are key factors contributing to the high unemployment rate among the productive-age population. This study aims to map the unemployment conditions in Baubau and implement a counseling and training program to enhance employment readiness and entrepreneurship skills.  This study uses a qualitative descriptive approach through surveys, interviews, and Focus Group Discussions (FGD). The counseling program involves multiple stakeholders, including government agencies, businesses, and educational institutions. The results indicate that the program effectively increased participants' understanding of job search strategies, industry-based skills, and entrepreneurial interest. Evaluations show that employment readiness and entrepreneurship skills improved from 40% to 80% after training.  With this program, the productive-age population in Baubau is expected to be better prepared for employment challenges and have alternative solutions for economic self-sufficiency. Strengthening collaboration among stakeholders is essential to ensure the sustainability and broader impact of similar programs. 

Oyster Mushroom (Pleurotus ostreatus) is one of the commercially edible mushrooms, has high economic value and is prospective as a source of income for farmers. Along with the increasing demand for oyster mushrooms, business opportunities for oyster mushrooms have promising prospects. Based on this, it is necessary to provide counseling and assistance for the production of Oyster Mushroom cultivation in Jambesari Village. The purpose of this service program is through education and demonstrations on how to manufacture and process mushroom growing media (baglog), sterilize mushroom growing media inoculate mushroom seeds into baglog, maintenance, harvesting and packaging in order to build an oyster mushroom cultivation business to improve the community's economy and make it as a superior product. The results of community service in counseling and assisting in oyster mushroom production are: 1). Partners are able to make oyster mushroom growing media by utilizing organic waste which is abundant, cheap and easy to obtain from the surrounding environment, namely sawdust so that sengon wood waste can be utilized so that it can make the environment cleaner and free of waste. 2). Cadres/target groups have expertise in oyster mushroom cultivation. 3). Increasing public knowledge that oyster mushroom products can be used to add nutrition or menus can also increase family income.

The purpose of this community research is to increase community understanding of the concept of trading goods in the domestic market through the digital economy so that there is an increase in income to the community in Kota Pari Village, Pantai Cermin District, Serdang Bedagai Regency. The specific target of this community research is that the village community knows the concept of trading goods in the domestic market and the digital economy, for example in the traditional market closest to the settlement and the village area markets, and how the trade can expand its marketing network. The materials to be presented in this research are: Domestic market goods trading and the digital economy are related to increasing community income through community knowledge and skills related to the prices of agricultural products and home industry business products that will be traded throughout the village and urban areas. From this research, it is hoped that the community in Kota Pari Village, Pantai Cermin Subdistrict, Serdang Bedagai Regency, can know and understand the impact of domestic market trade in goods, such as the selling price of agricultural products, home industry business products, or other business products to increase the community's income.

Motivation is the most basic factor in educational institutions to mobilize the potential of human resources to foster enthusiasm in working with organizational goals. The second factor is the leader as a leader who is able to mobilize human resources. Sensitivity leaders are expected to understand the nature and human needs. The hierarchy of human needs is expected to be another consideration in motivating staff, teachers (ustadz) or employees. Five things human needs that need to be considered are: physiological, safety, social, esteem and self-actualization needs. If a leader puts forward human values ​​in motivating his subordinates, then productivity and success can be realized in the institution or agency he leads.

            Mikroalga Sprulina platensis adalah salah satu mikroalgae dengan kandungan nilai nutrisi yang sangat baik, sehingga direkomendasikan sebagai pakan fungsional.  Salah satu aplikasi yang dapat diterapkan adalah melakukan fortifikasi pada olahan snack praline chocholate yang banyak disukai masyarakat.  Metodelogi yang diterapkan pada program pengabdian ini adalah penguatan KUB ISMA di Kelurahan  Mangunharjo, Kecamatan Tugu, Kota Semarang. Selanjutnya dilakukan alih teknologi pada pembuatan snack praline chocholate dengan fortifikasi tepung mikroalga Spirulina platensis. Keserious para anggota KUB ISMA dalam mengikuti alih teknologi akan sangat membantu dalam aplikasi di masyarakat Kelurahan  Mangunharjo.

Stick is a snacksthat haveslong, flat, savory andscrunchy taste madesfrom flour, eggs, butter, water and othersadditional seasonings. Food by-product from tofu has the potential to be used as an ingredientsfor stick makingsbecause of high protein and fiber content. In addition, local rawsmaterials such as mocaf floursand green spinach are rich in fiber content that can fulfill fiber needs of the body. This research is experimentswith purpose was to determine the physical, chemical, sensory characteristics and determine the formulation of sticks that produce high levels of fiber andsprotein. The experimental design is a completely randomized design (CRD) with the first factorscomparing tofu waste flour and mocaf flour (50: 150, 100: 100 and 150: 50) with the additionsof spinach (10%, 20% and 30%). The results showed that the stick formulation with the additionsof the best green spinach based on chemical and organoleptic values were 150 grams of tofuswaste flour, 50 grams of mocaf flour with the addition of 60 grams spinach that have a moisture content 3.742%, an ash content 2.353%, a protein 8.317 %, crude fiber 1.997%, fat 12.115% andscarbohydrate 73.473%. Based on the physical andsorganoleptic values, the tofu dregs flour was 50 grams, 150 grams of mocaf flour with the addition of 20 grams of spinach, the color yield was 2.467%, the flavor of tofu by product 2.200%, the flavor of mocaf was 2.467%, the flavor of spinach was 2.200%, the texture was crispy 3.800% and the total preference was 3.200%.s

This research was conducted to determine how big the relationship between the role of the family in providing Islamic education to children's abilities and to find out how big the ability of parents to provide basic Islamic education to their children. The method used in this research is to use quantitative methods using a correlation approach. We took samples from the parents of the students of the Al-Husna female dormitory. The results of this study state that there is a correlation between the ability of families to basic Islamic education in children. This is based on the calculation of r + 0.611 which is then consulted with the price of "r" tanel with N = 25 and a significance level of 1% = 0.505, thus 0.611> 0.505 , so it is accepted while H is rejected. And if interpreted on the correlation index "r" momentct product, then 0.611 is between 0.40-0.70, which means there is a moderate or moderate relationship between the family's ability to basic Islamic education in children.

Sinar Sosro is a company that produces various beverage products. Product quality and brand equity in this company have been carried out well, in line with the development of market share and strong competition to always develop in making products that are attractive to consumers so that consumer satisfaction will always be well maintained.This type of research is a quantitative research. Collecting data in this study using the method of observation, interviews and questionnaires. The population of this study was 110, sampling used a combination technique of accidental sampling and purposive sampling, using the Slovin formula to get a sample of 88 respondents. The analysis uses multiple regression with the help of SPSS 22 software.Based on the results of this study there is a partial influence between the variable Product Quality (X1) on Consumer Satisfaction (Y) which is significant. we can conclude that t count, 5.292 > t table 1.988 and the significance value of the product quality variable is 0.000 < 0.05. This means that product quality (X1) partially influences consumer satisfaction (Y), so the hypothesis H0 is rejected. H1 is accepted. Based on the results of this study, there is a partial effect between Brand Equity (X2) and Consumer Satisfaction (Y). which is significant. We can conclude that t count is 4.251 > t table 1.988 and the significance value of Brand Equity is 0.000 <0.05. This means that Brand Equity (X2) partially influences Consumer Satisfaction (Y), so the hypothesis H0 is rejected and H2 is accepted. Based on the results of the study, there is a simultaneous (simultaneous) effect between the variables Product Quality (X1) and Brand Equity (X2) on Consumer satisfaction (Y). Statistical data analysis shows. The simultaneous significance value of Product Quality and Brand Equity is 0.000 < 0.05 and the calculated F value is 57.997 > F table 3.101. This means that Product Quality (X1) and Brand Equity (X2) simultaneously affect Consumer Satisfaction (Y), then the hypothesis H0 is rejected and H3 is accepted. Based on the output results of SPSS 22, there is a coefficient of determination or R square of 0.577 or 57.7% . This shows that the independent variables studied (product quality and brand equity) have a positive influence on consumer satisfaction by 57.7%. while the rest is influenced by other variables not studied.

Islamic education in general can be understood as an effort to increase students' faith, understanding, appreciation and practice of the religion of Islam so that they become Muslim individuals who believe and are pious and have noble character in personal, social, national and state life. This study aims to reveal the effect of Islamic Religious Education on the Attitudes of Single Parent Children: 1) Implementation of Islamic Religious Education. 2) Attitude of Single Parent Children. 3) The Effect of Islamic Religious Education on the Attitude of Single Parent Family Children This research is a field research with quantitative approach with correlation method. The data collection techniques used are: 1) Observation Method 2) interviews (interviews) 3) questionnaires (questionnaires) 4) documentation. Data analysis techniques include calculating the average value (mean), product moment correlation techniques, and drawing conclusions. Based on the research that has been done, it can be concluded that Islamic religious education has a good influence on the attitude of single parent children.

This study aims to determine the meaning of failure from a book entitled "Read this book when you fail: pretending to be successful is tiring" by K.L Rahayu. This book explains how to take failure and turn it into success. This book also provides knowledge of who we are, and various ways to know ourselves to achieve true success. This study uses a qualitative method, namely by deciding conclusions by outputting data and also focusing more on the morals and messages of this book. The results presented in this study, if you feel a failure, then immediately collect your spirit and throw away negative thoughts to quickly return to repairing things that have fallen apart. Failure should be considered a friend, so it will change bad things for the better and more colorful. A person's success is the product of a failure, therefore failure should never be considered the end of everything, instead, it becomes a big opportunity in the next step.

The purpose of this study is to determine how product innovation, brand image, and digital strategy affect the purchasing decisions of Palu consumers regarding Indomilk milk. The employed research methodology is quantitative in nature, incorporating both primary and secondary sources of data. The study's population comprises Indomilk milk consumers residing in Palu, the exact number of whom has not been determined. Due to the unknown quantity of the population, the number of respondents for this survey was calculated using the Paul Leedy formula and came to 81. The data for this study was gathered through the distribution of a questionnaire to the sample of respondents. This study employed various data analysis techniques, including instrumental tests, tests for double linear regression, t tests, F tests, and determination coefficient tests. On the basis of this study's data analysis, it is possible to conclude that product innovation, brand image, and digital strategy significantly impact the purchasing decisions of Palu consumers regarding Indomilk.

The purpose of this study is to assess the impact of different components of the green marketing mix. Specifically, the impact of green product, green pricing, green location, and green advertising on Armour Coffee purchase intentions in Maros Regency. The data utilised in this study was collected from 63 customers who had previously made purchases at the Armour Coffee location in Maros and was rigorously tested for validity, reliability, and classical assumptions. Data was collected via purposive sampling, and the results were analysed using multiple linear regression aided by the Statistical Package for Social Sciences (SPSS). Three of the five hypotheses analysed have empirical evidence to support them. Empirical results reveal that eco-friendly product and eco-friendly location qualities are favourably connected with purchase intention, whereas no significant influence is detected in regard to eco-friendly pricing and eco-promotions.

The increased garbage creation in Maros may motivate businesses to become more concerned with environmental sustainability. Armour Coffee's green marketing strategy begins with the brand logo and extends to the firm's vision and objective. According to statistics from the top brand index, Armour Coffee remains the least popular local coffee shop in Indonesia, which is both a phenomena and a problem in this study. Based on the findings, the study concludes that Green Product and Green Place have a favourable influence on Interest in Purchasing Armour Coffee in Maros. Meanwhile, Green Price and Green Promotion had little influence on Interest in Purchasing Armour Coffee in Maros. Simultaneously, green product, green pricing, green location, and green promotion (green marketing mix) impact interest in purchasing Armour Coffee in Maros.

Fish is known as a functional food which is important for health. Fish has a fairly high protein content, besides that it contains OMEGA-3 unsaturated fatty acids (in which it contains EPA and DHA) which are quite popular for maintaining and lowering cholesterol, containing vitamins and minerals. Fish meatballs, Shredded Fish, Naga Legs and Nugget are diversified processed fish products. This dedication aims   to increase the knowledge and skills of the community in processing fish into fish meatballs, shredded fish, dragon feet and nuggets. The method used in  dedication is direct counseling and training. The results obtained from this dedication showed that increase knowledge and skills of PKK mothers in diversification process fish product.

Utilization of resources does not only focus on reforms but begins to enter into something that is even more unlimited, namely inspiration, ideas, talents or talents, and creativity. 3 main things form the basis of the creative economy, including creativity,  innovation,  and invention.  To support the creative economy  and the condition of the productive age population, the West Kotawaringin Regency government through the tourism office seeks to empower the community through a collaborative activity with one of the universities in Semarang, namely the Indonesian College of Tourism Economics (STIEPARI). The implementation  of activities ranging from identification, socialization to independent practice shows that there is an increase in awareness of the training participants to utilize local resources that can be processed into products even though they are made from waste which in this case is shells. This can be seen from the participants'  interest in applying the results of the counseling and training and continuing this activity to completion.

The aims of this study were 1) to determine the level of preference for the taste, aroma, texture and color of chocolate lava cake made from sorghum flour and cassava flour; and 2) knowing the composition of the chocolate lava cake ingredients based on sorghum flour and cassava flour which is the most preferred by the panelists. The methods used consist of library methods, experiments and hedonic tests. Result of the research to be explained descriptively. The results showed that the most preferred product by the panelists was 50% sorghum flour and 50% cassava flour. The average value of the product preference level is 4.73±0.81 (very like) for taste, 4.20±0.66 (very like) for aroma, 4.47±0.63 (very like) for texture and 4.73±0.58 (very much like) for color. The composition of chocolate lava cake is classified into the composition of the ingredients for the cake and the cake filling. The composition of the cake ingredients consists of 450 g dark cooking chocolate, 200 g brown sugar, 170 g olive oil, 50 g cocoa powder, 30 g sorghum flour, 30 g cassava flour, 20 g milk powder, 4 eggs, and ½  tsp baking powder. The composition of the cake filling ingredients consists of 200 g dark cooking chocolate and 15 g olive oil. It can be concluded, the selected product can be an alternative to healthy food products.

Bread has many types, one of which is sweet bread, the main ingredient in processed sweet bread is wheat flour. The high use of wheat flour causes the number of wheat imports in Indonesia to be high. The decrease in wheat imports can be reduced by using local food ingredients such as corn flour, mocaf flour, and binahong leaf jam. This study aims to determine (1) the process of making gluten-free sweet bread from corn flour, mocaf flour, and binahong leaves. (2) Gluten-free sweet bread recipe from corn flour, mocaf flour, and binahong leaves (3) The level of public preference for gluten free sweet bread products from corn flour, mocaf flour, and binahong leaves. The method used in this study is the method of literature, experiments, documentation, and sensory testing. The percentage of using cornflour and mocaf flour in making glute- free sweet bread is 50%:50%, 70%:30%, and 80%:20%, of the weight of wheat flour. The results showed that gluten-free sweet bread products were the most preferred with a ratio of 70% cornflour and 30% mocaf flour.

The purpose of this study is 1) Knowing the right recipe for cheese bread stick products susbtitusi green bean flour and red chili powder; 2) Knowing the difference in the quality of cheese bread stick substitution green bean flour and red chili powder with different percentages seen from the aspect of color, aroma, taste and texture; 3) Know the level of people's fondness for cheese bread stick substitution  green bean flour and red chili powder. This research uses literature methods, experiments, documentation, hedonic tests and data analysis. The experiment was done three times. The number of panelists who filled out the questionnaire was 35 untrained panelists. The results showed that the most preferred cheese bead stick product and red chili powder is a cheese bread stick product with a percentage of green bean flour substitution as much as 50%. The most preferred green bean flour substitute cheese bread stick recipe and red chili powder include 50 g wheat flour, 50 g green bean flour, 40 g edam cheese, 40 g margarine, 24 g egg whites, 2.5 g red chilli powder, 1 g salt and 0.25 g baking soda.