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Pasar Ramadhan is an MSME business that sells various kinds of culinary or snacks that are very popular with the community. Food and drinks are sold such as fried meatballs, chips, cakes, boba, lemon tea, chicken noodles, grilled chicken, satay, and so on. This journal article was created to discuss SWOT analysis in an effort to develop a culinary business in the Ramadan market. This study aims to identify internal and external factors that influence culinary business development in the Ramadan market and provide recommendations for appropriate business development strategies. The research method used is descriptive analysis by collecting data through interviews with traders and visitors to the Ramadan market as well as through literature study. The results of the study show that internal factors such as product quality, price and promotion influence the culinary business development in the Ramadan market, while external factors such as market conditions, competition and regulations also play an important role in the culinary business development in the Ramadan market. Recommendations for the right business development strategy include improving product quality, price adjustments, and increasing promotions to increase the attractiveness of the culinary business in the Ramadan market. In addition, traders are also advised to pay attention to market conditions and existing competition and comply with applicable regulations to optimize culinary business development in the Ramadan market.

Kada Cake Kiosk is one of the Micro, Small and Medium Enterprises that has seized the opportunity to develop Banana Chips as processed food in Kobalima District. Even though Kobalima District has made a small contribution in developing Micro, Small and Medium Enterprises in Malacca Regency, this potential can become a business opportunity for K2 Cake Kiosk owners in developing these processed foods. The idea of developing a banana chip business began in 1993 when Ms. Sipriana Hoar wanted to develop a banana chip business with minimal capital but had the potential to increase business income. This is done by moving from developing chips and other processed food businesses to processing products that have the potential to increase product-added value. This business analysis originates from existing recipes from their parents in micro businesses as snacks or snacks. This opportunity, where the bananas cultivated by farmers sometimes have a low selling value, was utilized by Ms. Sipriana to increase her business in banana chips and other processed foods. The method of carrying out the Professional Work Practice activities of the Agribusiness Study Program, Faculty of Agriculture, University of Timor, provides solutions to the problems identified in Lakekun Village, especially at the K2 Cake Kiosk. The method of carrying out the intended activity is purposive, namely the intentional determination of the K2 Cake Kiosk as the main indicator that is used as a respondent in carrying out the intended activity. The approach taken in answering problems such as: 1. Location surveys, namely looking at existing potentials and constraints such as Community Problems in the Benpasi Village.2. Identification of each Community that can be used as an example of the intended entrepreneurship training. 3. Training for each farmer group in the Benpasi Village to answer these problems to increase agricultural production in the Benpasi Village. 4. Counseling and training on maintenance and care management for plants so that they can be used for further processing 5. Monitoring and evaluation of the activities in question in an effort to increase the intended community service activities. From the Training Activities for Making Banana Chips at the K2 Cake Kiosk in Lakekun Village,Kobalima District, Malaka Regency, East Nusa Tenggara Province based on Professional Work Practices in the Agribusiness Study Program, Faculty of Agriculture, University of Timor, it can be concluded that students can see business potential and are able to analyze the advantages possessed in micro-businesses in Lakekun Village. In addition, they get a lot of benefits from the training by providing recipes that are obtained by business owners so that in the future they can be practiced as business opportunities.

Business actors have a purpose in analyzing the business that is run some of the objectives are to condition the effectiveness of the use of capital so that the capital used is not used with things that are not yet important in running a business, for example in buying equipment that should not need to be purchased because the old equipment is still feasible and can be used. One of the businesses that can be done business analysis is a business that produces cakes, one of which is donuts. Potato Donuts are a variety of products that are in demand both from old people, teenagers and children. Revenue = Rp. 2.500,00 x 500 = Rp. 1.250.000,00, Profit = Rp.     232,500.00 Business Profit Analysis that can be done is as follows: With income of Rp. 1,250,000.00, a profit of 232,500 per day can be obtained if multiplied for the amount of demand for a fixed product, then a month's income of 12 x Rp. 232,500.00 = Rp. 2,790,00.00 or usually rounded up to Rp. 2. 790. 000,00. With the analysis of business opportunities, it can also be known whether the capital used so far has been effective, it can be seen from the amount of profit obtained always increases in each time period.

It is hoped that the gluten free roll cake with dori fish substitute with gotu kola leaf jam can be a snack variant that can be accepted by consumers, as well as provide sponge cake technique knowledge in making roll cake. The aims of this study were: 1) To find out the composition of the ingredients of the gluten free roll cake product, substitution of dori fish with gotu kola leaf jam. 2) Knowing the public's acceptance of gluten free roll cake substitution of dori fish with gotu kola leaf jam. The methods used in this study are library methods, experiments, hedonic tests, laboratory tests and documentation. The experimental stages in this study consisted of 2 stages, namely preliminary research and main research. The results of the study showed that the gluten-free roll cake product with the addition of 25% dory fish was the most preferred product by the panelists. The hedonic test was carried out by 35 untrained panelists who filled out a complete questionnaire. The nutritional content of gluten free roll cake with dori fish substitute with gotu kola leaf jam per 100 g is 44.68% carbohydrates, 22.08% fat, 17.22% protein, and 23.61% fiber. The technique used in making gluten free roll cake substituting dori fish with gotu kola leaf jam is the sponge cake technique. Suggestions that can be given are: 1) It is necessary to calculate the Nutrition Label Reference (ALG) for gluten free roll cake substituted for dori fish with gotu kola leaf jam 2) It is necessary to carry out a cost analysis to find out the basic cost of production and the selling price of the gluten free roll cake substituted for dori fish with gotu kola leaf jam, 3) In subsequent studies dori fish was replaced or substituted with other ingredients.

This research produces cake using arabica and robusta coffee. Hopefully, this processed cake will be accepted by coffee enthusiasts and the coffee shop industry so that coffee is not only known as a drink but can be processed into a sweet dessert. The aims of this study were 1) to determine the public's acceptance of cakes using arabica and robusta coffee; 2) to find out the ingredients formula in cake making that uses the best Arabica coffee and robusta coffee. The methods used in this study include experimental methods and hedonic tests. Data analysis used is descriptive analysis. The results showed that the products of arabica coffee cake and robusta coffee cake that were most liked and well received were products with a formula of 20% coffee addition. The formula for the best cake using arabica coffee and robusta coffee consists of 48 g of flour, 12 g of ground coffee, 13 g of powdered milk, 60 g of granulated sugar, 50 g of margarine, 30 g of butter, ¼ tsp of baking powder, and 2 chicken eggs. It can be concluded, the selected product can be an alternative to be processed into sweet desserts.

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

Penelitian ini bertujuan untuk mengetahui besar tingkat kepuasan konsumen terhadap produk roti Pinkan Bakery & Cake. Dengan mengetahui tingkat kepuasan konsumen, maka pihak toko dapat memperbaiki dan meningkatkan faktor kepuasan konsumen apabila ada kelemahan dan kekurangan. Metode yang digunakan dalam penelitian ini dengan data mining yaitu Algoritma C4.5, sumber data diambil dengan menggunakan angket/kuesioner pada tahap survei pengisian lembar kertas kepada pengunjung toko atau masyarakat sekitar di lingkungan Desa Bangun. Adapun variabel yang digunakan yaitu (1) Harga, (2) Rasa, (3) Kualitas Produk, (4) Kebersihan Tempat. Untuk memudahkan proses pembuatan pohon keputusan proses uji penelitian menggunakan software Rapidminer 5.3. Berdasarkan seluruh hasil tahapan penelitian yang telah dilakukan pada Penerapan Algoritma C4.5 pada analisis faktor Kepuasan Konsumen terhadap Produk Roti Pinkan Bakery and Cake dapat disimpulkan bahwa permasalahan menentukan faktor kepuasan konsumen terhadap produk Roti dapat diselesaikan menggunakan teknik data mining, yaitu dengan Algoritma C4.5. Menghasilkan 5 rules dan Tingkat akurasi yang dihasilkan oleh metode tersebut adalah 93%. Dari perhitungan dengan Algoritma C4.5 maka didapatkan faktor yang paling dominan adalah Rasa (C2) dengan nilai gain sebesar 0,333610402.

Utilization of local raw materials available in the market can be the basis for the development of entrepreneurship training activities at the Gembor Farmer Group in the Benpasi area. In the implementation of this activity, it is done by looking for several people who are members of farmer groups or communities in the area to join in developing these activities. This is done to provide knowledge to the community to take advantage of the existing potential so that the resulting product can be sold at a reasonable price at the consumer level and provide hope for an increase in demand for a product. One form of this entrepreneurship is by training to make some processed products or market snacks such as several kinds of cakes which can later be used for the sales process to consumers. This will have an effect on increasing the community's income if the price is sold in accordance with the costs incurred. This training program is carried out by providing a positive influence on knowledge for the community so that in the future they can also play a role in developing these activities.

          Brownies merupakan salah satu jenis cake yang berbahan dasar tepung dan coklat. Penelitian ini menggunakan tepung mocaf dan tepung bekatul sebagai bahan dasar pembuatan brownies dengan tujuan menghasilkan karakteristik brownies yang tinggi serat, tinggi protein, serta bebas gluten.           Penelitian ini bertujuan menentukan formulasi yang tepat untuk menghasilkan brownies tepung mocaf dan tepung bekatul kandungan tinggi protein, serat dan bebas gluten. Penelitian ini dilakukan dengan metode Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor yaitu perbandingan tepung mocaf : tepung bekatul dan variasi lama pemanggangan. Faktor pertama perbandingan tepung mocaf dan tepung bekatul (70:30, 60:40, dan 50:50), sedangkan faktor kedua variasi lama pemanggangan (40, 50 dan 60 menit) sehingga menghasilkan 9 perlakuan.           Hasil penelitian  menunjukkan bahwa rasio konsentrasi tepung mocaf dan tepung bekatul 50 gram dan tepung bekatul 50 gram dengan variasi lama pemanggangan sebesar 40 menit merupakan formulasi brownies yang terbaik karena memiliki karakteristik kimia dan sensoris yang diharapkan yaitu kadar air 19,17%, kadar abu 1,97%, kadar lemak 21,33%, kadar serat pangan 15,15%, kadar protein 5,29%, kadar karbohidrat 52,24%, serta uji sensoris terhadap warna 3,34; rasa mocaf 2,91; rasa bekatul 2,81; tekstur lembut 3,33; aftertaste bekatul 3,17; dan kesukaan keseluruhan 3,47.

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

Husna Roti is a business specializing in cakes and bakery products that has been operating for nine years in Desa Purwosari, Comal District, Pemalang Regency. As part of a community service program, faculty members and students are involved in providing assistance to help develop this business. The program includes various improvement efforts, particularly in the areas of marketing and human resource management. The actions taken include creating Grabfood and Instagram accounts to expand the digital market, making official stamps, obtaining halal certification, and producing promotional videos and documenting the production process. Additionally, the company profile and organizational structure were prepared to strengthen management. Financial reports and cost of goods sold calculations were also made to optimize cost management. Through this collaboration, the faculty members and students aim to provide concrete solutions to the challenges faced by Husna Roti. With this assistance, it is hoped that the quality of the products and the competitiveness in the market will improve, allowing the business to grow and positively impact the local economy.

Subtitution of kelor leaves flour in making Cup Cake hopefully become new innovation in Cup Cake product and can improve economical amount of kelor plant. Purpose of this research are: 1) Knowing the sensory characterictic of Kelor Leaves Cup Cake; 2) Knowing people acceptance to Kelor Leaves Cup Cake. Method used in this research by using library method, documentation, experiment, and hedonic test. Experiment in making Kelor Leaves Cup Cake held in laboratory of culinary art study program at AKS Ibu Kartini, Jl. Sultan Agung No. 77, Gajahmungkur District, Semarang City. Addition percentage of kelor leaves flour in making Kelor Leaves Cup Cake as amount of 5%, 10%, and 15% from flour weight. Result of this research shows that Kelor Leaves Cup Cake product has sensory characteristic included sweet flavour with taste of kelor leaves, colour from greeny yellow until dark green, tekxture hard sponged and specific aroma of Cup Cake (margarine aroma with kelor leaves aroma). Panelists aceptance to Kelor Leaves Cup Cake by hedonic test result shows that panelists choose Kelor Leaves Cup Cake with addition of kelor leaves flour as amount of 15 %. It is concluded that there is innovation opportunity from Cup Cake with addition of kelor leaves flour.

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content