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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.    

Installment Credit with Fiduciary System at Pegadaian (Pawnshop) is quite popular among the public, especially for small and medium enterprises, as it provides easy and fast financing services. The purpose of this study is to understand the implementation of the Fiduciary System Installment Credit Agreement at PT. Pegadaian Larantuka. The theoretical benefit of this research is to provide information for the development of legal knowledge, particularly in the field of civil law regarding Fiduciary System Installment Credit at pawnshops, while the practical benefit is to contribute ideas and suggestions for relevant stakeholders, especially customers. The research method used is empirical research. The data used in this study are based on the relevance of the data sources, which include primary, secondary, and tertiary data. The results of the study indicate that the implementation of the fiduciary system installment credit agreement at PT. Pegadaian Larantuka is offered to individuals who have been running a business for at least one year. The process starts with the prospective customer applying for credit, followed by Pegadaian analyzing the applicant's profile. The prospective customer then completes the necessary requirements and signs an agreement form, binding both parties to a specific object. The factors hindering the proper implementation of the KREASI agreement are typically caused by the customer or debtor's default, which may result from financial issues, negligence, economic conditions, or other unforeseen circumstances.

This research addresses the issue of how ZIS funds are managed at the UPZ of Tajurhalang District in the development of micro enterprises, as well as the effectiveness of UPZ programs in assisting micro entrepreneurs. The purpose of this study is to understand the management of ZIS funds for developing micro enterprises in Tajurhalang District and to explore the efforts and implementation of productive business capital programs at UPZ. The research uses a qualitative method with a descriptive approach, which describes the issues occurring in the field. Data collection techniques include observation, interviews, and documentation. The results of the study show that effective management is essential for successful fundraising activities, as gathering and managing funds is not easy and involves various processes and dynamics. There must be a management process in fundraising, including planning, organizing, executing, and monitoring. ZIS funds, which were initially managed in non-productive sectors, can now be redirected to productive sectors.

Real Work Lecture (KKN) is a community service program by students that aims to empower the community with a cross-disciplinary and sectoral approach. The KKN program in Telaga Jernih Village, Secanggang District, Langkat Regency, aims to overcome the problem of monotonous hereditary livelihoods and open up new business opportunities through economic empowerment and entrepreneurship. Before the program was implemented, most villagers relied on the agricultural sector, especially oil palm and rice, which made the village economy vulnerable to price fluctuations and environmental conditions. This program focused on socialization about livelihood diversification, entrepreneurial skills training, and reducing plastic waste by converting it into products with economic value. Through this training, the community was invited to see local potential that could be developed into new business opportunities. The results of the implementation of this KKN showed an increase in community understanding of the importance of business diversification and the application of skills acquired in starting small businesses in the fields of agricultural processing and plastic waste recycling. Several residents have started new businesses supported by the skills taught during the training. However, several challenges such as low digital literacy and limited access to capital are still obstacles to business development. Therefore, a follow-up program is needed that focuses on developing digital skills and access to capital to support the sustainability of the business that has been pioneered. Overall, this KKN program has succeeded in providing a positive impact on the Telaga Jernih Village community and can be a model for local potential-based economic empowerment in other villages.

This research aims to determine strategies for developing beef cattle farming to increase farmers' income in Bangkali village, Watopute District, Muna Regency. Determining the research area was carried out purposively with the consideration that Bangkali Village, Watopute District, Muna Regency has great potential for the development of beef cattle. There were four informants in this research, including the Animal Husbandry Service, Breeders, Extension Institute and Financial Institutions. Data analysis uses Analitycal Hierarchy Process (AHP) analysis. The results of the research show that the priority strategy for developing the beef cattle business to increase farmers' income in Bangkali Village, Watopute District, Muna Regency is capital/finance weight 316, Increasing Marketing weight 275, Increasing human resources weight 206, and increasing production weight 203 with an inconsistency of 0.02

Pesantren economics is an economic concept where pesantren manages and develops businesses with various innovations that can specifically benefit Islamic boarding schools and benefit the community in general in realizing economic independence. The purpose of this study is to find out the economic management model of the pesantren applied by the Tanwirul Islam Sampang Islamic boarding school and to find out the challenges faced by the Tanwirul Islam Sampang Islamic boarding school in managing the pesantren economy to realize economic independence. This type of research uses a qualitative descriptive approach, with data collection techniques in the form of interviews, observations, and documentation related to economic management at the Tanwirul Islam Sampang Islamic Boarding School. The results of the study show that the Tanwirul Islam Islamic boarding school implements the pesantren economic management model with an alumni-based economic development model, by utilizing the potential of alumni for the management of the pesantren business unit and implementing an entrepreneurship curriculum at the formal education level of students and involving external parties such as the surrounding community.

Development of the era in field of trade and industry has led increasingly advanced and innovative products and services created and used by the community. In the era of free trade, export and import opportunities are wide open and have an impact on the entry of products legally or illegally. This study aims to determine the reasons why consumers/victims of the use of cosmetics containing hazardous materials are reluctant to report to BPOM and to determine the form of legal protection for consumers who are harmed due to using cosmetics containing hazardous materials reviewed from Law No. 08 of 1999 concerning Consumer Protection. Aspects that influence consumers not to report cosmetic brands using hazardous materials to BPOM are, consumer reluctance to use cosmetics with hazardous materials comes from combination of individual health problems, increased knowledge and awareness, ethical considerations, trust in regulations, and the influence of social and environmental factors. The circulation of cosmetic products containing hazardous materials will harm consumers, in this case business actors have certainly violated the Consumer Protection Law. These forms of legal protection create a just and orderly society by balancing individual freedom with the need for regulation and protection against various potential losses.

Choux craquelin is a variation of choux pastry characterized by a layer of dough on top, commonly referred to as craquelin, which becomes crunchy after baking. The primary ingredient used is wheat flour. The filling for choux typically consists of a cooled custard or cream, usually flavored with vanilla or fruit slices. In this instance, the author attempts to create a new flavor innovation for the choux au craquelin filling using kolak pisang. Kolak pisang is a sweet dish made with coconut milk and brown sugar, accompanied by the fragrant aroma of bananas, and is commonly enjoyed during certain occasions, such as Ramadan. The aim of this research is to determine the standard recipe, the level of preference for the product, and a business analysis. This study employs a research and development approach, and data collection was conducted through organoleptic testing with five expert panelists. The findings indicate that the appropriate standard recipe consists of the following: choux: 200g eggs, 120g water, 120g UHT milk, 100g margarine, 2g salt, and 150g wheat flour; craquelin: 100g butter, 100g wheat flour, and 90g granulated sugar; kolak pisang cream: 250g whipped cream, 7 pieces of jackfruit bananas, 200g palm sugar, 3 pandan leaves, 1g salt, 100g instant coconut milk, and 200g palm sugar. The business analysis revealed a food cost of Rp. 2,870 per piece, with a selling price of Rp. 8,000. The break-even point is reached by selling 442 pieces. To achieve a target profit of Rp. 3,000,000 per month, the author must sell 1,451 pieces per month. This research hopes to contribute to innovative developments in kolak pisang-based products. 

This study discusses the development of a food product called Cassava Tart with Lemon Curd and Butterfly Pea Pannacotta, aimed at reducing the use of imported wheat flour by utilizing mocaf (Modified Cassava Flour) as a local ingredient. The pannacotta, prepared with butterfly pea powder, adds color variation and appeal. Collaboration with the cafe U.berkopi was conducted to test product preference, involving 25 panelists in a hedonic test. The results showed that 100% of the panelists were very fond of the appearance and color, 80% were very fond of the aroma, 84% were very fond of the texture, and 92% were very fond of the taste. The standard recipe for this product consists of various ingredients, including mocaf flour, margarine, lemon juice, whipping cream, and sugar. Business analysis indicated a potential profit of Rp. 2,000,000 per month from the sale of 486 pieces. This study recommends that culinary innovation continue to be developed by utilizing local raw materials.

The history of the birth and development of cooperatives in developed (western) and developing countries is indeed very diametric. In the west cooperatives were born as a Movement to fight against market injustice, therefore growing and developing in an atmosphere of market competition. Even with its strength, cooperatives have achieved a bargaining position and an important position in the constellation of economic policies, including in international negotiations. The laws and regulations that govern cooperatives grew later as a demand of the cooperative community in order to protect themselves. The purpose of the research is to find out how the Role of the Tunggal Jaya Fakfak I Savings and Loan Cooperative (KSP) on the income and business of its members. To find out whether the role of the Tunggal Jaya Fakfak I Savings and Loan Cooperative (KSP) on income and business can improve the welfare of its members. This research method uses quantitative and qualitative methods. The results of this study prove the contribution made by the Tunggal Jaya Fakfak I Savings and Loan Cooperative (KSP) to the Community and its members, so it can be said that the Tunggal Jaya Fakfak I Savings and Loan Cooperative (KSP) plays a very important role in improving the welfare of the community in Fakfak Regency especially the people who are its members so that the standard of living is more guaranteed and the welfare of its members is also achieved due to changes in the income of its members. In conclusion, the Tunggal Jaya Fakfak I Savings and Loan Cooperative (KSP) also has a positive impact on the government in helping to overcome the problem of poverty by playing a role in providing savings and loans, to members and the community in Fakfak Regency, so that the community can develop their businesses.

Jambi batik has certain characteristics, its motifs or designs are related to the richness of culture and nature by reflecting Jambi's social/culture, depicting Jambi's resources and having historical value. One of them is in Merangin Regency, especially in Muara Jernih Village, Tabir Ulu District. The UP2K PKK Team of Muara Jernih Village took steps to explore local wisdom by producing batik. The batik they produce has its own regional uniqueness with the Kepayang Mabuk batik motif, Lukah Enjab Tigo batik and the Tugu Perjuangan Perang Bukit Palumun batik. This batik has begun to be widely liked and worn by residents, this will certainly be a high economic value for the PKK mothers of Muara Jernih Village who dare to take creative steps to explore the potential of the region into a productive business. However, in its development there are several problems that become obstacles in producing and introducing the existence of the batik. The identified problems concern capital, production management, labor and batik marketing. This is where the importance of increasing productivity lies. Productivity is the main goal in industrial activities. Productivity reflects public awareness of the impact of productivity on economic growth, living standards, and competitiveness. This is what drives the PPM Team from FEB UNJA to conduct a Productivity Improvement Training for the UP2K PKK Team in Introducing Batik Khas Muara Jernih Village, Tabir Ulu District, Merangin Regency, because one form of village economic development is by developing the potential and local wisdom of the village.

The purpose of this research is to identify in Mak Teduh Village, where most of the area consists of peatland with oil palm, rubber, and acacia plantations, the local potential that can be developed into superior products for the village as a means to enhance the community's economy through development focused on the sustainability of resources and the environment. The identification method is applied by the OVOP (One Village One Product) criteria and SWOT analysis. The results of the research indicate several local potentials that can be developed into superior products, namely creative industries in the form of pandan leaf crafts and crafts from recycled plastic, fisheries such as salted fish, and livestock including acacia honey cultivation. In addition, there is also the potential for tourism that can be developed. Based on the OVOP criteria and SWOT analysis, the potential of the village that can be developed as a flagship product is in the cultivation of acacia honey. The availability of land and bee feed in acacia and palm plantations, as well as opportunities in national and international markets, means that acacia honey cultivation also provides a chance for communities to engage in sustainable businesses while enhancing public awareness of forest and environmental conservation. The cultivation of acacia honey also serves as a preventive solution to the cases of forest and peatland fires that frequently occur in Mak Teduh Village. 

The increasing number of elderly people is a development challenge that must receive the attention of all stakeholders, both local, national and global. Policies based on statutory regulations and government commitments are complete and require ongoing support. The aim of this community assistance and partnership is to improve the quality of health, productive economic, socio-cultural and socio-religious businesses within the institutional context of the church.  The results of the mentoring show good achievements, increasing innovation in healthy living and group activities being active.

Technological developments are increasingly rapid, as evidenced by the large number of individuals and businesses from various industries who depend on computers to support their daily operations, as well as the small, medium and medium sectors. Large companies that already manage payroll processing tasks every month certainly require the use of computers so that the process can function properly. It is hoped that the web-based stationery sales information system at Istana Anugerah can stimulate public interest in purchasing the shop's merchandise. This information system is expected to facilitate consumers' ability to place orders from any location without having to physically visit the store, as well as facilitating the sales department's ability to produce sales reports more quickly and without errors.

The development of science and technology continues to grow very rapidly, meanwhile applications in the field of information technology have a major impact in various areas of life, one of which is in the creative industries such as advertising, billboards, graphic design, fashion and digital image processing. At this time graphic design skills are needed in various fields, to support business and organizational needs. On this occasion, we presenters from Universitas Potensi Utama use the CorelDraw application facility to create a Logo. The software used in this training is vector-based. So that the final results obtained are of better quality when enlarged / zoomed. So that the output target of this activity is that participants can implement graphic design both within the school environment in the form of making wall magazines or other announcements and can be implemented in the world of work related to graphic design. This activity aims to improve the knowledge and skills of students in improving the quality of their ability to create attractive graphic designs so that participants can compete to meet the demand for job opportunities and also towards entrepreneurship. The materials given to participants include creating and completing logo designs for business or organizational needs.

Bermi Village is one of the villages in Mijen District, Demak Regency. The existence of Bumdes in a village is currently important for the development and independence of the village. With quite a lot of village potential, including Sumur Gandeng, onion farmers, rice farmers, water hyacinth craftsmen groups, catering, and waste that is not managed properly. However, until today the lack of good management has become an obstacle for Bumdes in Bermi Village. In terms of legal aspects, improvements need to be made, and there are no productive businesses operating from the potential of Bermi Village. Based on this background, this service aims to help Bermi Village in increasing knowledge of Bumdes management, by conducting socialization and Discussion (Focus Group Discussion) of village potential which is used as a productive business plan to be implemented. The results of this service, as many as 92% of participants stated that they understood and understood the socialization given (with details of 35% very understanding, and 58% understanding), and it was decided that several business plans that would be implemented were the management of Bumdes cooperatives for productive businesses, management of Sumur Gandeng as a tourism business, and management of village-level waste as a form of non-productive Bumdes business. So that with this service, Bumdes becomes well organized in organizational administration.