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In the current era, learning adheres to the 2013 curriculum which includes HOTS (Higher Order Thinking Skills) consisting of critical thinking competencies, creativity and innovation, communication skills, collaboration skills and selfconfidence. These five things need to be trained or improved for deaf children so that they can take part in learning well. So learning media products are made that can be used to recognize letters and numbers. This Learning Media is equipped with sign language to support the understanding of deaf children in addition, it is packaged with an attractive appearance so that deaf children are interested in learning it. Often in daily teaching and learning activities students still often experience problems in remembering the material being taught both in the introduction of letters and also the introduction of numbers and what becomes an obstacle for students learning must be done repeatedly so that they can remember it and can really understand what it means. being taught and also they are sometimes bored and lazy in learning. From the problems that occur above, it is necessary to have a learning media that can help children with disabilities, especially the deaf, especially for the introduction of numbers and letters so that they can easily understand and understand letters and numbers. not bored, bored and lazy in learning. Learning media in the form of an android application so that it can be used on smartphones which are currently very widely used by both teachers and parents of students with disabilities.

CSR Program of PT. Pertamina RU II Sei Pakning is no longer a charity but is already in the form of a CSR program which is directed to increase people's income through the development ofmicro, small, and medium enterprises. Innovation is not only carried out in the product form of the program, but also innovation in processes, methods, strategies and systems. The goal is that the fosteredmicro, small, and medium enterprisesin the future can exist and be independent. The purpose of this study is to see the extent to which the implementation of the innovation-based CSR program in fostering the entrepreneurial spirit of themicro, small, and medium enterprisescommunity in Sei. Pakning. This type of research uses a mixed method. Methods of data collection is done by means of observation, interviews, questionnaires and documentation. The results showed that the implementation of the innovation-based CSR program at PT. Pertamina RU II Sei. Pakning has not been able to fully cultivate the entrepreneurial spirit of the assistedmicro, small, and medium enterprises. Statistical tests show that there is a significant effect of CSR program innovation consisting of product innovation, process, method, strategy and system on the entrepreneurial spirit of fosteredmicro, small, and medium enterprises. For this reason, it is better for Pertamina RU II Sei. Pakning made improvements to the innovations from the CSR Program they had carried out.  

Technological developments and increasingly high business competition make MSME actors must have a good marketing strategy to be able to compete with their competitors. This research was conducted to determine the marketing strategy carried out by Ledys Cake SMEs in facing competition in the digital era. The research method in this study uses a qualitative approach through structured interviews with business actors. The results of the study show that MSMEs provide added value and differentiation to the products and services provided, while in terms of price, they apply competitive prices. The application of technology is more widely used in culinary businesses through websites and social media to establish good relationships and communicate with consumers. The researcher concludes that there are several discussions, namely Strategy, Constraints and Solutions. The strategy carried out by MSMEs is that there is a 4P (Product, Promotion, Price, Place) mix. Product strategy in the form of innovation, promotion strategy in the form of price discounts, price strategy for every purchase of cake will get a bonus, and place strategy in the form of flexibility in sending cake orders, so as to maintain and improve the quality of the taste of the cake. Although there are financial constraints and product raw materials, we can still find solutions and alternatives, namely by managing finances and using raw materials efficiently. Then, MSME solutions by maintaining cash flow, product innovation, maximizing social media and delivery services

MSMEs are the most important pillars in the Indonesian economy. The most famous copper craft center in Indonesia is Tumang Village, Cepogo, Boyolali, Central Java. It is called a craft center because of the local residents, some of whom are copper craftsmen. The problems that occur are the limited information technology and the ability to access technology and information from outside, as well as management that has not been implemented properly that can support the craftsman development program, both from the point of view of the professionalism of its human resources as well as in terms of product development, craft design equipment and management. In addition, sales systems and data processing are still carried out conventionally, resulting in limited marketing opportunities and transaction processing. The lack of literacy of SMEs towards information technology is the cause. Only about 25% of all business actors in Tumang have utilized technology for marketing and financial management. The implementation of this Community Service is intended to provide socialization and training as well as assistance to improve skills and knowledge for craftsmen to market their products on a global scale and provide electronic sales applications for craftsmen so that customers can get information quickly, and can make online shopping transactions. As well as a digital accounting information system that will increasingly provide convenience in creating accountable, transparent, and secure financial reports. This PKM activity was carried out by the Community Service Team (PKM) from the Management Economics Study Program at the Islamic University of Batik Surakarta through the 2021 Matching Fund grant. The PKM activity was aimed at brass and copper metal craftsmen in Tumang, Cepogo Boyolali. The methods used are socialization, training, and mentoring. The results of PKM activities are technological innovations in the form of a Marketplace Application called "Javacraft", which is a web application developed by the Islamic University of Surakarta Batik as an online sales medium or as a sales medium for MSMEs of local Indonesian handicrafts, especially copper or brass crafts in Tumang Boyolali, handicraft products and sales processing facilities. In addition, PKM activities also include socialization about digital marketing (e-commerce) and Accounting Information Systems (SIA), training and assistance in using the "Javacraft" Marketplace Application to support sales of brass and copper metal crafts in Tumang. Â

PT Indofood Sukses Makmur Tbk is a company engaged in the food sector, located in Jakarta. The company was founded on August 14, 1990 under the name PT Panganjaya Intikusuma, and changed its name to Indofood Sukses Makmur on February 5, 1994. The company exports its food ingredients to Asia, Australia and Europe. This research will review the strategic management of a company, namely PT Indofood Sukses Makmur Tbk. In this study the authors used qualitative method techniques with a descriptive qualitative method approach. This study shows that PT Indofood Sukses Makmur Tbk carries out strategic management by promoting it on various platforms such as Instagram and TV shows. Then another management strategy is to continue to innovate to produce new products that can attract the attention of consumers and have added value.  

Based on the experimental study about corncob conducted before, this village has managed to create a new breakthrough production of processed foods such as corn chips since 2003. The foods that use raw materials of corn is the only one in Probolinggo. Corn chips production as small industries is run by 7 women farmers starting in 2008. (Wahmuda, 2013). The problem of this industrial activity is unbalancing the marketing area with market demand that obstruct continues to increase. This causes decrease on the productivity of the industry. In addition corncob waste left over from a small industrial activities corn chips squashed every day as much as 60 kg. This would be a major obstacle when marketing targets to reach market demand. As a result of waste corn cobs will be more numerous and uncontrolled, even less the corn cob waste is only used as cooking fuel. This research includes experiments on corn cobs process is divided into several stages, namely the process of forming, heating, curing, mixing and merging material, as well as coloring. From the research-based experiments, it turns out corn cobs to have a variety of characteristics. The uniqueness and characteristics process of corncobs, can give some variant forms such as cubes, cylinders, triangles, and a chopped form. Of these forms can be created several patterns of merger between a very interesting form to be used as a hanging lamp shade products. In the manufacture of a hanging lampshade required supporting materials such as iron chandelier hook pipe diameter of 16 mm and an iron plate with a thickness of 3 mm. Innovation alternative these products will continue at the stage of the development process of product design by using corn cobs as raw material products with the hope to utilize more leverage on how to process forms such a way into a useful product in terms of people's needs, aesthetic value and become friendly products environment.

Performance management in question is with the aim of increasing the strategic focus and effectiveness of the company in ensuring continuous improvement of individual and team performance. The most popular approach is to use the BSC (Balanced Scorecard). Cafe Red&Blue wants to grow and maintain its business. Therefore, in this study we want to design an instrument for measuring performance at Red&Blue cafes using the BSC. The initial stage in designing the instrument is to conduct internal and external analysis to determine the position of the business in the industry and the strategy that must be used. The SWOT approach is used in the analysis of the internal and external environment. From the SWOT analysis, it can be seen that the Red&Blue cafe is in quadrant I position. The strategy that must be applied is an offensive and defensive strategy as a complement. This strategy requires Red&Blue to improve its marketing strategy in order to bring even greater opportunities to the business. The next stage is through the formulation of strategic objectives, the objectives of which are designed; increase profits, increase customer loyalty, improve relationships with new customers, develop quality products with innovation, develop good and quality services, improve employee job satisfaction, increase employee skills, and knowledge employee knowledge. The eight strategic objectives are translated into 2 key financial performance indicator (KPI) perspectives, 3 internal business process KPIs, 4 customer KPI perspectives, and 5 KPI growth and learning perspectives, with targets for each KPI set based on discussions with Red&Blue cafe owners.

This study focuses on location, product innovation, and service quality affecting consumer satisfaction. In addition, the investigated question is “Do location, product innovation, and service quality have an influence on customer satisfaction at Café Maballo?” Furthermore, the objective of this study was to find out to what extent the effect of location, innovation, and service quality on consumer satisfaction at Café Maballo. The employed data collection method was a questionnaire. The collected data were then analyzed using a validity test, reliability test, normality test, hypothesis testing, multiple regression analysis, t-test, F test, and coefficient of determination (R2). To facilitate the data processing, researchers used SPSS v. 25. The results of the t-test examining the effect of location on customer satisfaction showed that t_count was > t_table (0.734 > 1.66792) with a significant level below 0.1 (i.e., 0.000). Thus, the location does not have a significant effect on customer satisfaction at Café Maballo. Furthermore, H_O is accepted, meaning that the location does not partially affect customer satisfaction. In addition, the results of the t-test examining the effect of innovation on customer satisfaction presented that t_count  was > t_table (3.253 < 1.66792), indicating that innovation has a positive and significant influence on customer satisfaction at Café Maballo. Additionally, the results of the t-test examining the effect of service quality on satisfaction revealed that t_count  was > t_table (3.455 > 1.66792). Therefore, H_a is accepted, meaning that service quality affects consumer satisfaction at Café Maballo. Apart from that, the results of the F test showed that F_count  was > F_table (19.203 > 3.13), indicating that location, innovation, and service quality simultaneously influence customer satisfaction at Café Maballo. Furthermore, the coefficient of determination presented an R-squared of 0.462 or 46%. This shows that the percentage of the influence of the independent variables on the dependent variable is 46% while the remaining 54% is from the influence of other variables not observed in this study.

Pelanusa Group, a group of patchwork craftswomen based on social entrepreneurship, has been facing a drastic decline in market performance for its creative products since the occurrence of disruptive technology accelerated by the Covid-19 outbreak. The purpose of this study is to determine the role of digital platforms and e-commerce marketing capabilities in building marketing innovation capabilities that have an impact on marketing performance. A total of 160 Pelanusa patchwork craftsmen have been selected as respondents using purposive sampling technique. The data collected through the questionnaire was analyzed with SmartPLS 4.0.7.8 Software. The results of the study show that there is a very important role in the use of digital platforms and mastery of e-commerce marketing because these two things will be able to break the ability of innovation in marketing. Strong marketing innovation will have an impact on marketing performance as indicated by expanding market share and increasing customer satisfaction as well as total sales. It is recommended that further research be able to reveal digital marketing strategies that can be applied by craftswomen and people with disabilities so that they can remain productive at work and have income from selling their products.

Community service by conducting counseling carried out by the lecturer team from STIEPARI Semarang in terms of increasing local culinary innovations for Semarang City Tourism Village has succeeded in having an impact on the community in the Semarang City Tourism Village environment. Tourism village is a big potential for regional development, especially Semarang City. The tourist village in the city of Semarang has a different potential which becomes an advantage and strength. The diversity of themes and concepts of a tourist village will become a diversity that can show its existence, especially for the city of Semarang which incidentally is an urban area. The diversity of tourism villages can be drawn from one thing in common, that each tourist village has similarities in terms of culinary delights. The culinary in the tourist village has its own characteristics which are influenced by the geographical and cultural location in the tourist village as well as local products which are the advantages of each tourist village. It is felt that the culinary development in the tourist village has not changed because it has not been touched much in terms of innovations that can be done.

The KPM (Kuliah Pengabdian Masyarakat) Universitas Sains Al Qur'an carry out a community activity program in the Butuh Kidul Village. Butuh Kidul Village is one of the villages located in Kalikajar District, Wonosobo Regency. This village has the potential to produce vegetables. Vegetables that are widely produced are chayote. The KPM (Kuliah Pengabdian Masyarakat) students make product innovations from chayote into a more attractive product, namely chayote which is processed into candy. Candy is one of the food products that are liked by all ages. This activity was socialized through activities with the theme “Workshop on Marketing Strategy & Product Innovation from Pumpkin Siam”. This activity aims to take advantage of the potential of the Butuh Kidul Village community. By innovating through the use of chayote vegetables, it is possible to open UMKM (Micro, Small and Medium Enterprises) in the Butuh Kidul Village. The UMKM can have an impact on the Butuh Kidul Village community which can be a business opportunity for the Butu Kidul Village community. In this article, we explain how to process chayote into candy and promote marketing strategies through digital marketing.

Based on the experimental study about corncob conducted before, this village has managed to create a new breakthrough production of processed foods such as corn chips since 2003. The foods that use raw materials of corn is the only one in Probolinggo. Corn chips production as small industries is run by 7 women farmers starting in 2008. (Wahmuda, 2013). The problem of this industrial activity is unbalancing the marketing area with market demand that obstruct continues to increase. This causes decrease on the productivity of the industry. In addition corncob waste left over from a small industrial activities corn chips squashed every day as much as 60 kg. This would be a major obstacle when marketing targets to reach market demand. As a result of waste corn cobs will be more numerous and uncontrolled, even less the corn cob waste is only used as cooking fuel. This research includes experiments on corn cobs process is divided into several stages, namely the process of forming, heating, curing, mixing and merging material, as well as coloring. From the research-based experiments, it turns out corn cobs to have a variety of characteristics. The uniqueness and characteristics process of corncobs, can give some variant forms such as cubes, cylinders, triangles, and a chopped form. Of these forms can be created several patterns of merger between a very interesting form to be used as a hanging lamp shade products. In the manufacture of a hanging lampshade required supporting materials such as iron chandelier hook pipe diameter of 16 mm and an iron plate with a thickness of 3 mm. Innovation alternative these products will continue at the stage of the development process of product design by using corn cobs as raw material products with the hope to utilize more leverage on how to process forms such a way into a useful product in terms of people's needs, aesthetic value and become friendly products environment.    

Skincare are very important for facial care. There are various skin problems one of which is premature aging and dull skin. The perpose of the writer is to know and explain the process making mangosteen skin serum and white rice as anti-aging and brightening, to find out and explain the benefits of mangosteen skin and white rice as anti-aging and brightening and to explain the public acceptance of the mangosteen skin serum and the white rice as anti-aging and brightening. the methoud used is observation, documentation, experiment, interview, questionares and literature. The third experiment produced the composition are 2ml glyserin, 1,5ml mangosteen extract, 1,5ml white rice extract, 5ml aquades, 0,5ml phenoxythanol, 1gr allantoin and 0,5g hydroxtethyl cellulose. Gives off the color beige, nice smell, thick texture and a moist application. After 14 times use, the face will feel moist, bright and fine line and wrikles on the faces are camouflaged. Based on public trials, the average output of 30 panels is the third product with an average of 3,43. The second product has an average of 3,26 and the first product hasan average of 2,93. Thus, it can be concluded that products could be the innovation of problems of premature aging and dull skin

Penelitian uji coba produk ini memiliki tujuan untuk mengetahui seberapa besar nilai ekonomis dari pengolahan ikan lele menjadi nugget dengan konsep zero waste, penelitian dilakukan di Laboratorium Sekolah Tinggi Pariwisata Sahid Surakarta. Data dari penelitian ini diambil dari hasil uji organoleptik  yang diujikan kepada panelis dengan memberikan penilaian dalam hal tekstur, aroma, warna dan rasa dengan skala uji 1-5. Penelitian dilaksanakan selama satu bulan. Hasil uji panelis dari aspek rasa sebesar 4.5, aroma 4.1, tekstur 4.1, warna 3.9, hal tersebut menunjukkan bahwa sebagian besar panelis menyukai olahan nugget berbahan ikan lele Pengolahan ikan lele dengan konsep zero waste pada olahan nugget mampu menambah nilai ekonomis dengan memanfaatkan rendemen bagian tubuh ikan lele. Pengolahan ikan lele dengan konsep zero waste terbukti mampu mendukung program dunia dalam meminmalisir pemborosan makanan dan mengurangi limbah pengolahan makanan.

Main problem: Differences in the results of the influence of market orientation and product innovation on competitive advantage at PT. Bitratex industries. Objective: to analyze the influence of market orientation and product innovation on competitive advantage. Originality: The influence of market orientation and product innovation on competitive advantage at PT. Bitratex industries. Method: The type of information that will be used in this research is subject information (self report information), namely the type of exploratory information in the form of points of view, conclusions, encounters, or the qualities of a person or group that is the subject of research. Results: There is a significant influence of market orientation and product innovation on competitive advantage at PT. Bitratex industries.

Community service activities are carried out in Raya villages in need, namely Raya Village, Raya District, Simalungun Regency. This activity is a collaboration between lecturers and Micro, Small and Medium Enterprises (UMKM) partners. The limitations of MSMEs in Raya Village, Simalungun Regency in their knowledge of innovating correct products and packaging and the desire to progress and develop are their main priorities in solving these problems. The problems that exist in the MSMEs of Raya Village include: finding solutions to existing problems by providing training and guidance as well as assistance during the product and packaging innovation process, providing complete assistance in innovating products and packaging as well as funds to help improve MSME products and packaging, assisting in the process of innovating MSME products and packaging to make them better. This assistance and coaching does not stop at training, but until the MSMEs can really run well. The team uses methods that will be implemented during the activity by sharing and assisting partners in innovating. The planned output is increased product sales from innovation in product packaging and labeling, as well as expanding the product market through online marketing.

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.

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.

Making pralines filled with dried starfruit with the addition of cherry leaf powder, is an innovation in developing chocolate products, which are varied with candied starfruit filling. In the processing, candied star fruit and chocolate are added with cherry leaf powder, to add aroma to the pralines. The objectives of this study are: 1) To determine the characteristics of candied star fruit with the addition of cherry leaf powder. 2) Knowing the characteristics of candied star fruit pralines with the addition of cherry leaf powder. 3) Knowing the public's acceptance of pralines filled with candied star fruit with the addition of cherry leaf powder. The research methods used are library, experimental, documentation, organoleptic, and hedonic methods. Data analysis using descriptive. The results showed the characteristics of dried star fruit candied with the addition of cherry leaf powder, textured dry on the outside and soft on the inside, sweet taste like raisins, brownish yellow in color, and scented with cherry leaves. Characteristics of pralines filled with candied starfruit with the addition of cherry leaf powder, sweet taste, distinctive aroma of chocolate and cherry leaf powder, dense and slightly rough texture, dark brown color. Public acceptance of candied starfruit pralines with the addition of cherry leaf powder through hedonic test results, the most preferred and accepted by the community is product code 657. Suggestion, it is necessary to test the shelf life, and test the nutritional content of pralines filled with candied starfruit with the addition of powder cherry leaf.

Shibori fabrics is one of the kind materials which has its own circlenes especially in its uniqe and ethnic design, it's light but it looks elegant.This research will innovate to shibori fabrics which will be cultivated become party clothing, to beautify party clothing performance which is made, the writter applied one of the ornaments that is "ribbon needlework".the writter took the title the production of party clothing by using the combination of shibori fabrics and Japanese embroidery variations because he wanted to know a sartorial costume technique that combines the sheboris with a embroidered Japanese ribbon. It USES methods: observation, literature and documentation. The result of the completion of the dressmaking process, the combination of shibori fabrics with a variety of embroidery bands, is that shibori cloth can be used as a combination for the dress of the party, but some important things need to be noted, such as the selection of a shibori cloth, a motif of the shibori colors. Also, the combination of other fabrics is crucial to supporting the shibori cloth to give a more extravagant appearance, while the application of the bow on the wedding dress provides an interesting result, but there are some things to consider in applying for the embroidery of the ribbon, such as, the embroidery of the ribbon must fit and not look so full, the design of the ribbon's embroidery should fit the cloth that is filled, And the selection of tape colors as well as the tape size to be applied.