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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 study aims to compare three main aspects of the experience of enjoying traditional Surabi snacks in a number of places along Jalan Setiabudi, Bandung, namely taste, price, and comfort. The method used is a qualitative descriptive approach with observation, interview, and survey techniques to consumers. The results of the study show that there is a significant variation in the taste of Surabi offered by culinary business actors, both in terms of texture, sweetness level, and the peculiarity of toppings. In terms of price, it was found that differences do not always reflect the quality of taste, but are also influenced by location and market segmentation. The comfort of the dining place, including cleanliness, atmosphere, and supporting facilities, is an important factor in determining consumer preferences, especially young people and tourists. These findings can be a reference for culinary MSME actors in improving competitiveness and service quality, as well as providing practical information for consumers in choosing a place to enjoy Surabi that suits their needs and tastes.

Street Children are one of the complex social problems in big cities in Indonesia The Kupang City Government has issued a policy through Kupang City Regional Regulation No. 8 of 2013 which regulates the Handling and Empowerment of Street Children, Vagrants, and Beggars in its area. The Social Service has not been fully effective in supporting social welfare. This can be seen from the problem of Street Children in Kupang City, where there are still many underage children who are often seen wandering the streets. They are involved in various activities, such as selling newspapers, snacks, and even begging to anyone who stops. The type of research used in this study uses empirical legal research where this research method functions to see the law in a real sense and examine how the law works in the community. The results of the research and discussion show that (1) the results of the research conducted at the Kupang City Social Service are related to the Duties and Responsibilities of the Social Service in providing social welfare services for street children. This refers to the Kupang City Regional Regulation Number 8 of 2013 concerning the Handling and Empowerment of Street Children. As the implementer, the Social Service has the authority to provide guidance and control to street children. In addition, the implementing agents involved also carry out their duties and functions in accordance with their roles as regional apparatus, ensuring that the coaching process runs in accordance with the responsibilities carried out. (2) Factors that hinder the city social services in providing services in the field of social welfare for street children in Kupang City include internal factors.  

This study aims to analyze the role of local values in the sustainable management of peatlands in Dayun Village, Siak Regency, Riau Province. The research applies a descriptive qualitative method using a normative-empirical approach. Findings indicate that although formal customary law structures are no longer present, local communities continue to apply traditional values in land management. Activities include sustainable watermelon farming, batik training using watermelon leaves, and processing agricultural products into local goods such as juices and watermelon-based snacks. Furthermore, educational tourism initiatives emphasize Malay cultural preservation, environmental awareness, and social revitalization. Community activities such as group exercises, outbound games, forest fire prevention education, and crafts training are led by the local tourism awareness group (Pokdarwis). These reflect a transformation of local values into tangible actions supporting ecological sustainability and community economic growth. The study also highlights the importance of local leadership and external collaboration in implementing these grassroots initiatives successfully.

Sri Menanti Village has significant potential in the agricultural sector, particularly in banana production. However, the economic value of bananas is often underutilized due to limited innovation in processing. This study aims to develop micro-enterprises through the production of an innovative product called keripik pisang lumer (melt-in-the-mouth banana chips). The method used is a participatory approach involving local communities in training, production, and marketing. The results show that utilizing local resources can increase product value and open up new business opportunities. Keripik pisang lumer has become a popular snack alternative with strong potential for both local and regional markets

Stick is a tasty, healthy, and high-protein snack. Goat milk less optimised due to the assumption that goat's milk smells like a goat, so most people don't like to consume it. Tofu is used as a addition for sticks, because tofu is a food that contains the best non-animal protein. The research was purposed to increase  consumption of goat milk and white tofu by processing it into milk sticks. In addition, it can also produce milk sticks that are rich in protein and liked by panellists. The experimental design used was a Completely Randomized Disign (CRD) with the first factor being the ratio of curd goat milk and tofu (60%:40%, 50%:50%, 40%:60%) and the second factor being the ratio of wheat flour and tapioca starch (40%:60%, 50%:50%, 60%:40%). The results showed that the substitution of goat milk curd and tofu and the ratio of wheat flour to tapioca starch had a significant effect on characteristics of the milk stick. The best product from several stick formulations in terms of chemical, physical and organoleptic properties is the stick formulation with 60% etawa goat milk curd: 40% white tofu and 60% wheat flour: 40% tapioca starch has a high protein value of 11.51% with a moisture content of 2.27%, ash content of 1.94%, fat content of 32.51%, carbohydrate content by different 51.78%, while etawa goat milk curd sticks with white tofu substitution which has overall level of preffered value of panellists is found in the ratio 3.39 (preferred). Stik  from curd protein of etawa goat milk with white tofu be a potensial source of  protein.

Product quality is described as the characteristics of a product that supports its ability to meet customer needs standards or manufacturer feasibility standards. This research was conducted on potato chip products at Osha Snack by analyzing the types of defects in potato chips and their causative factors. In this study, the method used is the seven tools method, namely fishbone diagram, pareto diagram, and flowchart diagram. In one month, 57 units of defective potato chips were obtained. The purpose of this study using the seven tools method is to find out the types of defects in potato chips and the factors that cause defects in the product to minimize the level of defects in the production period in the next period. Based on the data obtained, there are two types of defects in potato chips, including 35 units of product returns and 22 units of burnt chips and inappropriate potato cutting. On the application of quality chips.    

Handwashing with soap is a fundamental sanitation practice proven effective in preventing the spread of various infectious diseases. In the workplace, particularly in the food industry, the implementation of handwashing with soap is essential to protect workers’ health and ensure product quality and safety. Observations at the Kahiji Snack factory in Tasikmalaya City indicated that the practice of handwashing with soap remains relatively low. To address this issue, counseling sessions and the installation of educational posters were conducted to enhance workers’ knowledge and awareness of clean and healthy behavior in the workplace. The methods used included an initial survey, interviews, educational sessions, and the distribution of posters and hand soap. The Wilcoxon test results showed a significant improvement in workers' knowledge, with an average post-test score of 9.86 compared to the pre-test score of 6.57 (p = 0.041).

Kue cubit lumer is a traditional snack that is increasingly popular in Indonesia, especially among children and teenagers. This cake has a soft texture with a melting center. This study aims to optimize the production of kue cubit lumer using linear programming method with simplex analysis through Microsoft Excel Solver to determine the optimal production quantity of three variants: original, cheese, and chocolate. The calculation results show that the production of 2 pcs of original cubit cake, 4 pcs of cheese, and 4 pcs of chocolate will generate maximum profit of Rp124,000 per day. The simplex method proved effective in solving production optimization problems by maximizing the use of raw materials and increasing profitability. This study provides guidance for businesses to manage production efficiently to meet market demand and significantly increase profits. This study proves that the simplex method is effective in solving production optimization problems to achieve maximum profit.

The development of globalization has opened up many opportunities in the business world, especially in helping companies increase their sales and profits. One of the increasingly popular marketing tools is the use of celebrity endorsements. In this context, the Korean Wave phenomenon is one of the important aspects that attracts the attention of global consumers, especially in Indonesia. This study aims to encourage the influence of celebrity endorsements from NCT Dream on consumer behavior and purchase intentions for Tos Tos snack products. By involving 161 respondents who are NCT Dream fans who were born between 1997-2012 (Gen Z) and know Tos Tos products. This study uses a quantitative method with data analysis using the PLS-SEM approach supported by SmartPLS 3.0 software. The results of the study showed a significant influence of the Celebrity Endorsement and Consumer Behavior variables on Purchase Intentions for Tos Tos snack products, while the Digital Marketing variable did not have a significant effect on Purchase Intentions. This finding has an impact on Tos Tos to analyze factors that can increase consumer purchase intentions.      

Purple yam is one of the tubers that serves as a source of antioxidants but has not been optimally utilized. Therefore, it needs to be diversified by processing it into snack bars. This study aims to develop snack bars made from purple yam flour, sorghum flour, and mung bean flour, which have the potential to serve as antioxidant sources and are preferred by panelists. In this study, snack bars were prepared using composite flour (sorghum:mung bean) and purple yam flour in varying ratios: 95:5, 90:10, 85:15 for the composite flour and 20%, 30%, and 40% for the purple yam flour. The snack bars were evaluated for color, texture, moisture content, antioxidant activity, and preference level. Selected samples were further analyzed for ash content, protein content, fat content, anthocyanin content, and crude fiber content. The experimental design used was a Completely Randomized Design (CRD) with two factors. The snack bars with a composite flour ratio (sorghum:mung bean) of 85:15 and 30% purple yam flour were identified as the best treatment, preferred by panelists and exhibite high antioxidant activity. These snack bars had a moisture content of 13.40%, ash content of 8.83% (db), protein content of 19.75% (db), fat content of 8.80% (db), crude fiber content of 9.54% (db), antioxidant activity of 68.02% (RSA), and anthocyanin content of 37.40 mg/100g

There are many traditional Indonesian cakes, especially traditional cakes from the South Coast of West Sumatra. This research was conducted to introduce traditional cakes typical of the South Coast of West Sumatra to the wider community in the Jabodetabek area. West Sumatra, is a province in Indonesia located on the island of Sumatra with Padang as its capital city. Pesisir Selatan Minang traditional cake is a traditional cake originating from the province of West Sumatra. The formulation of the problem consists of: (1) What are the typical Minang cakes and what is the texture and taste of Minang snacks? (2) How to introduce Minang cakes? The aims of this research are (1) To know and recognize the traditional Mianang cake. (2) Introducing and disseminating traditional Minang cakes. The research methods and data collection techniques used are (1) descriptive methods (2) data collection techniques using questionnaires (3) literature study. Place and time of research: the distribution of the questionnaire was carried out on 24-28 July 2021 through Google Form and WhatsApp media. Currently only a few people know the traditional Minang cake. It takes effort and support from the government and the community, especially the younger generation to preserve traditional cakes, especially traditional Minang cakes so that they are not lost due to the development of modern cakes.

Bouquets have evolved from mere flower arrangements into a work of art that combines elements of aesthetics, creativity, and innovation. This study aims to examine bouquets as an art form by highlighting aesthetic elements, arrangement techniques, and their role in the creative industry. The method used in this study is descriptive qualitative with a literature study approach from various relevant journal references and articles. The results of the study indicate that bouquets not only have aesthetic value but also reflect artistic expression through the selection of colors, shape compositions, and various arrangement techniques. Innovations in making bouquets, such as the use of flannel, snacks, and recycled materials, are expanding the scope of bouquet art in the creative industry. In addition, bouquet art also contributes to the development of the community's economy through increasing business opportunities. Although bouquet art faces challenges such as market competition and fluctuations in raw material prices, its prospects remain promising with the development of technology and product personalization trends. Therefore, continuous innovation is needed so that bouquet art remains relevant and can continue to develop as part of the wider creative industry.

Rhodamine B is one of the synthetic dyes commonly used as a dye for paper, textiles or ink. This study aims to analyze the presence of Rhodamine B food coloring in chili sauce in front of the Halu Oleo University campus in 2025. The method used in this study is descriptive qualitative with laboratory testing using the test kit method. The population in this study was 10 types of chili sauce, which were taken from each restaurant or used in snacks in front of the Halu Oleo University Campus, Kendari City. The sample was determined using the total sampling method with a total sample of 10 samples. The results of this study indicate that 10 samples of chili sauce used in restaurants and snack vendors circulating in front of the Halu Oleo University campus were declared not to contain Rhodamine-B.    

Muffin is a wheat flour-based snack with gluten content and high glycemic index, so substitution is needed to reduce the impact of excess consumption on health. The ingredients used are purple sweet potato and red bean which have high content of energy, carbohydrates, protein and low GI. The study aimed to determine the effect of substituting wheat flour with sweet potato flour and red bean flour on the nutritional value of muffins. This was an experimental study with a single-factor completely randomized design (CRD) with one control group and three treatment groups with the proportion of wheat flour: purple sweet potato flour: red bean flour namely 100:0:0 (P0), 30:20:50 (P1), 30:35:35 (P2), dan 30:50:20 (P3). They were repeated 3 times.  The results showed that there was an effect of wheat flour substitution with sweet potato flour and red bean flour on the nutritional value of muffins (p<0.001). The highest average nutritional value of each treatment is water content P3 (34.45%), ash content P3 (3.06%), protein P1 (9.92%), fat P1 (9.39%), carbohydrate P3 (44.67%), and energy P1 (294.23 kcal). The nutritional value of 50g muffins is in accordance with the quality standards according to SNI and the standard requirements for children, but the fat content is above the standard if it is consumed as snacks for DM patients, therefore it needs to reformulate to fulfill the standard.

In the implementation of this KKN, students as activity organizers are required to find problems and potentials that exist in the community. Then, with the abilities they have, students are required to prepare a work program that is able to provide solutions or solve problems and raise potential according to their field of knowledge. Pangklangan Hamlet, Mandirejo Village, Merak Urak District is the location designated as the location for the Independent KKN of the Muhammadiyah Tuban College of Economics for the 2022-2023 Academic Year.

Flight delays represent a significant challenge in the aviation industry, affecting passenger satisfaction and trust in airlines. Minister of Transportation Regulation No. 89 of 2015 mandates airlines to provide compensation to passengers experiencing flight delays. Lion Air, as one of the largest airline networks in Indonesia, is expected to effectively implement this policy, particularly at Weda Bay Nickel Airport. This study employs a qualitative approach to gain an in-depth understanding of how Lion Air fulfills its responsibility in compensating passengers. Data were collected through interviews with Lion Air personnel, including check-in staff, technicians, and flight attendants, as well as direct field observations. The research was conducted over a specific period to ensure the collected data is relevant and accurately reflects on-ground conditions. The analysis results indicate that Lion Air has implemented compensation policies in accordance with PM 89 of 2015, providing compensation in the form of beverages, snacks, full meals, and cash payments of up to IDR 300,000, depending on the delay duration. Although the policy has been executed, several key challenges remain, including limited communication with passengers and suboptimal internal division coordination. Passengers often feel inadequately informed during delays, reducing their satisfaction levels. Furthermore, operational constraints such as spare part delays and weather factors also pose challenges in minimizing delay durations.

Snack bar is a food product made from a combination of ingredients that are bound together by a binding agent. One type of snack bar is a protein bar. A potential primary ingredient for making high-protein snack bars is tofu dregs. "The protein content in tofu dregs is relatively high about 26.6% and has not been optimally utilized and often becomes waste and pollutes the environment. The production of snack bars can incorporate various ingredients, one of which is red beans. Red beans are a source of plant-based protein, containing about 11% protein. This research aims to develop a snack bar with the best formulation of red bean paste and tofu dregs flour in terms of sensory and chemical characteristics. The research was conducted using a Randomized Block Design with one factor, that is the formulation with five ratio comparisons of tofu dregs flour to red bean paste: r1 (90:10), r2 (80:20), r3 (70:30), r4 (60:40), and r5 (50:50), each with five repetitions. The results revealed that the snack bar with a tofu dregs flour to red bean paste ratio of 60:40 was the best treatment, with physicochemical characteristics of 19.34% moisture content, 1.98% ash content, and 6.81% protein content as well as sensory characteristics including aroma 3.8 (liked), taste 4.17 (more liked), texture 3.9 (liked), and color 3.73 (liked).

Sabrang Hamlet in Purwosari Village has significant potential for SME development, especially in bamboo crafts. This community service activity aims to provide insights and skills to SME actors in developing businesses through product innovation and digital marketing strategies. The implementation method was conducted through face-to-face counseling and technical guidance assisted by Untidar KKN students. The activity was held on January 19, 2025, at the Purwosari Village KKN Team Post with a total of 27 participants. The activity results showed three main SMEs with development spirit: 'Happy Snack', 'Snack Teteh', and 'Box of Story'. The KKN team provided assistance in the form of logo creation, business registration, creating Google Maps locations, and digital marketing optimization through social media platforms such as TikTok Shop, Facebook, and Instagram.

This study aims to analyze the impact of promotional mix and brand awareness on the purchase intention of snack products on TikTok, with creative content as a mediating variable. Using an associative quantitative approach, data were collected through a survey of 222 Management students at Universitas Negeri Malang. The findings indicate that both the promotional mix and brand awareness positively and significantly influence creative content and purchase intention. Creative content serves as a significant mediator between independent variables (promotional mix and brand awareness) and the dependent variable (purchase intention). Statistically, the research model fulfills validity and reliability criteria, with R-Square values indicating moderate to strong relationships. This study offers implications for social media marketing strategies, particularly in optimizing creative content to enhance purchase intention among younger generations.