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Not all business products are widely known by the public. One example is the Banten Institute, an business that operates in the education sector and has been operating for 14 years by utilizing Instagram social media via the @institut_banten account. This research uses a qualitative descriptive method, where the researcher attempts to describe and analyze data obtained in the field according to the focus of the problem being studied. Data and information were collected through interviews with craftsmen and account owners who were the objects of research, as well as through observations during research activities. The research results show that the use of Instagram social media has had a positive impact on the development of Banten Institute product marketing, which can be seen from the increase in the number of followers and sales. Apart from that, the ease of operation and large number of users make Instagram a practical, cheap and effective promotional medium for reaching audiences anywhere. However, this research also identified several obstacles, such as poor internet access in the account owner's location, limited expertise of the account owner in creating attractive designs, and the absence of product prices, which require consumers to communicate via the contacts provided.

The faster economic development in the world causes tighter business competition. Plus the rapid progress of increasingly sophisticated technology. Many companies are currently competing to use technology to increase performance efficiency advantages in other companies and competition. Information technology that is quite popular in the current generation is System Application and Product In Data Processing (SAP). SAP is a system that runs a business using one database which can then be accessed by all departments in the company. This research aims to provide evaluation and input on the problems faced by SAP admin sales users at PT Bina Pertiwi Surabaya Branch. In this research, a qualitative approach was used by conducting interviews with resource persons from the administration department and Branch Administration Supervisors using a fishbone diagram. The results of the evaluation of the implementation of the admin job description for sales rental administration and units using SAP are quite good, but there are still problems caused by discrepancies between the actual cash in and the cash in plan, so AR monitoring must be carried out.

Indonesia's significant potential in the fisheries sector, particularly in catfish aquaculture, offers substantial opportunities for economic development and business growth. This study analyzes the catfish supply chain from Easy Farm in Bekasi, West Java, to end consumers through middlemen and restaurants. Two supply streams are examined to evaluate efficiency, identify potential improvements, and provide strategic recommendations for supply chain management. Analytical methods include performance measurement, barrier identification, and evaluation of potential efficiency enhancements. Findings indicate that collaboration with middlemen and restaurants can expand market reach but also pose challenges related to supply quality and sustainability. Recommendations include investment in infrastructure and technology, increased collaboration with supply chain partners, and the development of sustainable marketing strategies.

The purpose of this research is to find out and analyze how the percentage of completion method is applied in recognizing construction income applied by PT. Housing Development (Persero). The method used in this research is descriptive qualitative. The type of data used is primary data from interviews with the company regarding revenue recognition and secondary data in the form of PT financial data. Housing development, especially the Juanda Business Center project, Pager Hamlet, Saworatap, Kec. Gedangan, Sidoarjo Regency. The results of research carried out by the company in applying the percentage of completion method use a physical approach which is calculated based on estimates of physical progress alone without taking into account the costs that have been incurred in completing the project.

Micro, Small, and Medium Enterprises (MSMEs) play a pivotal role in driving Indonesia's economy forward, acting as the cornerstone for inclusive and sustainable economic development. However, these enterprises face a formidable challenge in expanding their operations. While effective financial management is paramount for success, many MSME practitioners lack awareness regarding the significance of meticulous and accurate financial record-keeping. To tackle this challenge, information technology, particularly digital accounting, presents promising solutions capable of enhancing the efficiency and precision of financial reporting. This research delves into the implementation of digital accounting among MSMEs in the Sukarame district, Bandar Lampung, aiming to scrutinize its impact on business performance. Employing a qualitative approach, the study seeks to grasp the perceptions, experiences, and everyday practices of MSME practitioners concerning the utilization of digital accounting applications. Through this inquiry, it aspires to cultivate a more comprehensive and contextual understanding of the ramifications of digital accounting adoption on Lampung's MSME sector, offering pertinent insights for policy formulation and the advancement of digital accounting practices across Indonesia. Ultimately, this study aims to contribute to the body of knowledge surrounding MSMEs' integration of digital accounting, promoting sustainable growth and economic inclusivity in Indonesia.

This study aims to analyze the application of sharia accounting in business practices in sharia-based entities. The approach used is descriptive qualitative, with in-depth interview methods and document analysis as data collection tools. The results of the study indicate that the application of sharia accounting in the entities studied has reflected sharia principles, such as fairness, transparency, and social responsibility. However, there are obstacles in the implementation, such as limited human resources who understand sharia accounting in depth. This study is expected to contribute to the development of sharia accounting practices in Indonesia.

This study aims to analyze the influence of ease of use, advertising, and benefits of digital wallets (e-wallets) on Micro, Small, and Medium Enterprises (MSMEs) in the culinary sector in Sukabumi. Digital wallets have become increasingly popular as a payment tool, particularly in the culinary industry. This research focuses on how these three factors affect the decision of MSME operators to use e-wallets in their business operations. The research method used is quantitative, with data collection techniques through questionnaires distributed to owners and managers of culinary MSMEs in Sukabumi. The data obtained were analyzed using multiple linear regression to determine the influence of each independent variable (ease of use, advertising, and benefits) on the dependent variable (e-wallet usage). The results show that all three independent variables have a significant positive influence on the use of digital wallets among culinary MSMEs in Sukabumi. Ease of use and benefits have a more dominant influence compared to advertising in driving the decision to use e-wallets. This study contributes to the development of digital wallet marketing strategies and provides insights for MSME operators to leverage digital payment technology to improve business efficiency and competitiveness.

The youth of Papua play a crucial role in the development of Micro, Small, and Medium Enterprises (MSMEs) in Fakfak Nutmeg as an effort to improve the welfare of the community. This journal aims to analyze the contribution of young people in the development of MSMEs and its impact on the local economy. Using a participatory method, the data is organized based on the programs run by Papuan youth to support MSME actors in Fakfak Nutmeg in growing their businesses. The initiatives undertaken by the youth demonstrate that they are increasingly active in supporting MSMEs in Fakfak Nutmeg, utilizing local potential and innovating in products and marketing strategies through digital media. In addition, Papuan youth play an important role in enhancing the skills and knowledge of the community through discussions, observations, and active participation. These activities reflect the participation of the Papuan youth in developing MSMEs in Fakfak Nutmeg, which in turn can increase the income of the local community and strengthen the economy of the community. It is hoped that these efforts will have a positive impact on MSME actors in Fakfak Nutmeg.

This study presents a systematic literature review (SLR) to explore the role of social networks in entrepreneurship within the context of Banjarmasin. The research investigates how social connections affect business success, focusing on the influence of networking in developing sustainable ventures. By analyzing peer-reviewed articles published over the last decade, the study identifies key themes, including community support, collaboration, network strength, and access to resources, which act as significant drivers for business growth. Both formal and informal networks are found to play essential roles in enhancing entrepreneurial outcomes. The findings suggest that optimizing these social networks is crucial for achieving sustainable business development. This study offers practical insights for entrepreneurs and policymakers, aiming to provide strategies that leverage local social capital for improved business performance in Banjarmasin.

In carrying out economic development in Indonesia, it has an impact on the rampant environmental damage which means the rampant environmental crimes that occur in Indonesia. Basically, these development activities contain the risk of environmental pollution and damage. Lack of supervision of environmental management permits by authorized agencies, law enforcement officers who are less than optimal in enforcing environmental law and weak criminal sanctions and compensation applied to business actors who violate, cause a lack of deterrent effect on business actors who violate. In addition, the desire of business actors who only prioritize profit and do not care about environmental recovery by ignoring the management of solid waste of Hazardous and Toxic Materials (B3) which can have a fatal impact on the environment. Management of hazardous and toxic waste (B3) in Indonesia is guided by Government Regulation Number 101 of 2014 concerning Management of Hazardous and Toxic Waste (B3) and Law Number 32 of 2009 concerning Environmental Protection and Management. B3 waste is a waste or waste whose nature and concentration contain toxic and hazardous substances so that directly or indirectly it can damage the environment, disrupt health, and threaten the survival of humans and other organisms. B3 waste is not only produced from industrial activities but household activities can produce several types of this waste. The method used is normative legal research by examining the regulations and laws that regulate it. This study aims to determine the relationship between positive legal regulations and the problem of B3 waste and how to overcome this B3 waste so that the environment is maintained.    

The arrival of foreign investors in the development of the IKN must be followed by legal protection for foreign investors because it is very important to attract and retain investors who come. Legal protection provided to foreign investors consists of guarantees of legal certainty, guarantees of protection for foreign investors against non-commercial risks, guarantees of equal treatment for all investors and guarantees against nationalization and other takeover actions. The purpose of this study is to provide legal certainty for Foreign Direct Investment (FDI) in the government cooperation scheme with KPBU in the IKN. In conducting this research, the author uses a normative legal research method and is descriptive analytical in nature. The legal sources that form the basis of the KPBU scheme are regulated in Law No. 25 of 2007 concerning Investment, and Presidential Regulation No. 38 of 2015 which regulates KPBU in the provision of infrastructure. In addition, the government also provides support in the form of guarantees for investors, which aims to minimize the risks faced by the Implementing Business Entity (BUP) in infrastructure projects in the IKN. Projects such as Palapa Ring and SPAM Umbulan are real examples of the success of the KPBU scheme in the context of national infrastructure.

The research conducted on Katsu Semur Jengkol aims to add a new menu variation for burgers at Kedai Bikin Nagih. Generally, Jengkol is only prepared as Balado Jengkol, Rendang Jengkol, and Semur Jengkol. This study aims to assess the preference level of the panelists based on five attributes: appearance, color, texture, aroma, and taste, as well as recipe standards and business analysis. The method used in this research is research and development, involving a series of experiments and developments using hedonic scale scoring tests with 25 panelists.  The summary results of the main taste preference test regarding the appearance, color, texture, aroma, and taste of Katsu Semur Jengkol show that 76.6% of the panelists liked it very much, while 22.4% liked it. Based on the research conducted, the standard recipe includes 300g of jengkol, 100g of chicken, 1 egg, 20g of flour, 20g of breadcrumbs, 5g of flavoring, 2g of salt, 30g of onion, 5g of green onion, 2g of pepper, 1ml of jengkol essence, 14g of red onion, 7g of garlic, 5g of candlenut, 8g of red chili, 0.2mg of nutmeg, 5g of flavoring, 6g of sugar, 15g of sweet soy sauce, 2g of salt, 100ml of water, 100g of flour, and 150g of breadcrumbs.  The business analysis calculations indicate a cost price of Rp.1,176, a selling price of Rp.4,000, and a food cost of 30.59%. The break-even point is reached with sales of 600 pieces, and a profit of Rp.5,000,000 per month can be achieved with sales of 2,600 pieces. It is recommended that future researchers focus on innovation, especially in the culinary field, by utilizing other raw materials available in our surroundings.

Kuliah Kerja Nyata (KKN) or Community Service Program is a student engagement initiative designed to apply academic knowledge and skills in real-world contexts. The KKN program in Lampuyang Village, Teluk Sampit District, Central Kalimantan, conducted from July 15 to August 29, 2024, focused on converting coconut shell waste into charcoal briquettes. Lampuyang Village possesses significant potential in coconut plantation, but the waste from coconut, such as shells and husks, is often underutilized. This KKN aimed to provide a solution by training the village’s youth in making charcoal briquettes, thereby enhancing their skills and creating new, environmentally friendly business opportunities. Through a Participatory Action Research (PAR) approach, the program actively involved the community at every stage, from observation, planning, implementation, to evaluation. As a result, the program raised awareness about the economic potential of coconut waste, reduced environmental impacts from open burning, and encouraged the youth to engage in local economic development. This initiative is expected to offer long-term benefits to Lampuyang Village’s community and strengthen the role of students as agents of social change.

This research is motivated by the lack of creativity in samosa processing, the author uses dragon fruit peel filling with the aim of utilizing commonly wasted materials, and introducing to the public that dragon fruit peel can also be processed not only the meat that can be eaten, which of course is no less high nutrition with dragon fruit meat. The method used in this research is research and development, by conducting a series of experiments and development using a secoring scale hedonic test involving 25 panelists. The results of the study determine the standard recipe, namely dragon fruit skin 200 g, chicken 100 g, onion 50 g, paprika 50 g, salt 3 g, flavoring 2 g, curry powder 5 g. The results of the main test calculation of the organoleptic test of Samosa filled with dragon fruit skin and dragon fruit sauce have an average value of 88.8%. . The results of the calculation of business analysis of samosa filled with dragon fruit peel and dragon fruit sauce are Cost of goods per portion of Rp 9,760, Total variable cost of Rp 10,340 Selling price per portion of Rp 25,000, Fixed cost of Rp 1,625,000, BEP 111 units / month, Target Operating income of Rp 4,000,000 will be achieved if sales reach 111 servings / month or with sales of 13 servings / day. Suggestions in this study, namely, in the drying process it is recommended until the water content in the dragon fruit skin comes out a lot so that when cooking it is not watery.

This research is motivated by the current rapid development of Islamic Banking, causing the banking industry to face a very competitive business environment. Therefore, approaches and breakthroughs are needed to develop the Islamic market in indonesia. Therefore, one of the efforts of Islamic Banks is to implement Islamic Marketing which consists of fou characteristics, namely Theistic, Ethical, Relistic and Humanistic, which is a business process whose entire process applies islamic values.This study aims to determine whether the syariah marketing variables consisting of Theistic, Ethical, Realistic and Humanistic have a simultaneous or partial effect on Customer Satisfacion at Bank Syariah Indonesia KFO Mikro Merlung. This test uses a quantitative research method with an associative research type and uses a questionnaire and observation method. The questionnaire is used to obtain data on the characteristics of respondents, namely customers and to obtain data on the influence of syariah marketing on customer satisfaction at Bank Syariah Indonesia KFO Mikro Merlung through statements in the questionnaire. While observation is used for direct observation of the research location and to dig up data on organizational structure, population an samples.The results of this study indicte that the independent variables of Syariah Marketing consisting of Theistic, Ethicl, Realistic and Humanistic have a simultaneous effect on satisfaction of Bank Syariah Indonesia KFO Mikro Merlung with an effect of 40%, while the remaining 60% is explained by other variables not examined in this study, partially, it is concluded tht of the four characteristics there are there are three variables that have a significant effect on customer satisfaction, namely Theistic, Ethical, and Humanistic while the Realistic variable has an effect but is not significant on customer satisfaction of Bank Syariah Indonesia KFO Mikro Merlung.  

Onion rings are made from onion slices coated in breadcrumbs and fried, typically served with tartar sauce. Chicken onion rings are a variation that combines onion rings with a chicken batter that envelops the onions. The chicken batter is made from ground chicken breast fillet mixed with tapioca flour as a binder and various spices to impart a distinctive flavor. This research aims to determine the panelists' level of preference for the organoleptic test, which includes appearance, aroma, color, texture, and taste, as well as standard recipes and business analysis. The research method employed is research and development. The study results reveal the standard recipe for making Chicken Onion Rings with Tartar Sauce, consisting of the following ingredients: 250g chicken breast fillet, 50g tapioca flour, 2 onions, 50g all-purpose flour, 250g breadcrumbs, 2 eggs, 500ml cooking oil, 5g salt, 10g chicken powder, 15g MSG, 3g ground pepper, 100g mayonnaise, 20g gherkin, and 50ml water. The evaluation criteria indicate that for appearance, 92% (very much liked) and 8% (liked); for color, 96% (very much liked) and 4% (liked); for aroma, 84% (very much liked) and 16% (liked); for texture, 88% (very much liked) and 12% (liked); and for taste, 92% (very much liked) and 8% (liked). Based on the business analysis of the Chicken Onion Rings with Tartar Sauce, the following conclusions can be drawn: food cost is Rp8,778, and selling price is Rp22,000. The product will break even after selling 151 portions. To achieve a target margin of Rp3,000,000 per month, the author must sell 378 portions per month. The author takes a profit of 40% from sales.

This research discusses the development of the Hakau Shrimp Dimsum product with Rendang Seasoning, which aims to add variety to Dimsum 220 which usually uses chili sauce plus rendang seasoning. The method used in this research is research and development, by carrying out a series of experiments and developments using a hedonic scoring scale test involving twenty-five panelists. Based on the results of the research that has been carried out, it can be seen that the overall calculation results for the level of liking obtained an appearance value of 60% very like and 40% like. 40% really like the color and 60% like it. 80% really like the texture and 20% like it. 68% really like the aroma and 32% like it. 100% really like it.  The standard recipe for this product consists of tang mien flour, shang fhen flour, shrimp, chicken skin, tapioca flour, margarine and rendang seasoning. Business analysis shows a profit of IDR 3,000,000 from sales of 2,898 pcs/month. This research recommends that innovation in dimsum products can continue to be developed following market developments.

A network is a collection of interconnected devices that aim to share data and resources. With the development of science and various technological collaborations in this digital era, it brings many benefits and real changes to all aspects of life. Work that used to be done by humans has now been gradually replaced by sophisticated technology and adequate internet, resulting in the difficulty of getting a job and increasing unemployment rates. This literature review aims to analyze and classify the networks, collaborative technology and the internet of things impact on business. The development of technology and digitalization can never be avoided, but we can live side by side by using it wisely and utilizing it well.

Semarang spring rolls are generally filled with bamboo shoots, which some people may not prefer. In this study, banana flower was chosen as an alternative filling, considering its potential for processing, particularly in sambal. The aim of this research is to evaluate the level of preference among panelists for fried spring rolls filled with banana flower based on five attributes: appearance, color, texture, aroma, and taste, as well as to determine a standard recipe, business analysis, and product shelf life. The method used is research and development with a hedonic test involving 20 panelists, including 5 expert panelists and 15 trained panelists. The results indicate a very positive level of preference: appearance (80%), color (95%), texture (95%), aroma (85%), and taste (90%). The standard recipe consists of 250 grams of banana heart, 15 grams of dried shrimp, 1 egg, and other ingredients, yielding 16 pieces per batch. The business analysis shows a cost price of IDR 6,190 per pack (containing 5 pieces), with a break-even point of 165 packs per day and a profit target of IDR 5,000,000 with sales of 753 packs per month. The shelf life of the spring rolls at chiller temperature (4ºC–6ºC) is proven to last up to 5 days before frying. This study recommends further development in the processing techniques of banana heart to improve its digestibility.    

Ravioli is a dish similar to dumplings, filled and wrapped in thin pasta dough. It is a staple in traditional Italian cuisine. In this study, the author collaborated with Cafe Sanji Eatery to create a pasta menu variant using Chicken and Woku. The research aims to determine the preference levels of panelists based on five evaluation attributes: appearance, aroma, color, texture, and taste, as well as to establish standard recipes and conduct a business analysis of the Chicken Woku Ravioli product. The methodology used in this study is research and development, involving five expert panelists from the faculty and 20 moderately trained student panelists. The results of the preference evaluation for the appearance, aroma, color, texture, and taste of Chicken Woku Ravioli showed: appearance 64% liked it very much, aroma 52% liked it very much, color 64% liked it very much, texture 68% liked it very much, and taste 52% liked it very much. Based on the research findings, the standard recipe consists of 50g chicken breast, 100g flour, 80g eggs, 10g chicken powder, 10g basil, 50g tomatoes, 25g garlic, 36g shallots, 30g lemongrass, 75g red chili, 9g bird’s eye chili, 4g pandan leaves, 2g turmeric leaves, 15g turmeric, 20g ginger, 5g salt, and 5g sugar. The business analysis results indicate a food cost of Rp 9,000 per serving with a selling price of Rp 22,500 per serving. The Chicken Woku Ravioli seller will break even (BEP) after selling 287 servings. To achieve a target margin of Rp 2,000,000 per month, the author plans to sell 435 servings per month. The seller aims for a profit margin of 40%. It is recommended to add more pasta shape variations to increase consumer interest.