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The aim of holding this PKM activity is to make processed bananas into Banana Sticks and Banana Chocolatos for the women of RT 001 Wawonggole Village, Unaaha District. The selected participants were 15 people. The community service activities carried out in Wawonggole Village for the women of RT 001 went well, the participants were enthusiastic in taking part in the training activities. Through this training activity, the women of RT 001 came to understand and be able to make processed agricultural products, especially bananas, into Banana Sticks and Banana Chocolatos, the ingredients of which are easy to obtain and the manufacturing process is easy. Community service activities in Wawonggole Village received a positive response, of course this can be followed up at a later time

One of the customers at BTPN Syariah Bank Jepon Branch Blora Regency reported his complaint to the Community Officer (CO) there is one officer who is less friendly serving customers, another officer the service is long so that customers have not been satisfied. This is complained by customers related to the quality of service and employee competence provided greatly affects customer satisfaction. In this descriptive qualitative research intends to explain this social phenomenon in detail. Researchers attempt to develop concepts while collecting facts in the field. Secondary Informants are BTPN Syariah customers and Key Informants are some employees and supervisors in BTPN Syariah Jepon Branch, Blora Regency. The 30 customers were obtained from questionnaires that were processed using cumulative score and percentage (%). Looking at Fornell's Theory and Kotler's Theory and some data analysis, it can be concluded that customer relationship management (CRP) on customer satisfaction at BTPN Syariah Bank Jepon Branch, Blora Regency can be said to be quite good. It is proven that customer satisfaction by calculating the cumulative score is calculated as 72%. In addition, most of the secondary informants, namely as much as 50%, said that Bank employees have done their job in accordance with existing SOPs, employees have good quality in serving, employees also have the ability to attract other customers, explanations from employees to customers are also easy to understand and understand, therefore customers believe in bank products. This shows that with the help of employees and existing customers, they can recommend potential new customers. Therefore, BTPN Syariah employees need to maintain better customer relationship management (CRM).

Japanese pepaya leaves have many benefits in the body, especially preventing anemia. Making Japanese pepaya leaf flour can encourage the emergence of various and practical processed products. One physical method for modifying flour is blanching. The aim of this research was to determine the effect of blanching on the organoleptic properties of Japanese pepaya leaf flour. This research was experimental with Randomized Control Design (RCD), with 3 treatments, namely making flour without blanching, making flour with water blanching and making flour with steam blanching and 2 repetitions. Data were collected using organoleptic tests which included color, taste and aroma of Japanese pepaya leaf flour by 20 panelists. The organoleptic test results showed that the most preferred color of Japanese pepaya leaf flour was treatment A with a value of (4.05) and p=0.00. In terms of aroma, treatment C was the most liked with a value of (4.1), p value = 0.00. Based on the taste of treatment C, it was liked with a value of (4.15) in the very, very like category and p = 0.00.

Snack bars are bar-shaped products that contain carbohydrates and proteins from flour, nuts, dried fruits, and other ingredients that are processed into whole pieces and combined into one ready for consumption. Snack bar innovation with the proportion of grated coconut and tuna pindang. The purpose of this research is to meet the nutritional needs of the community by fulfilling daily protein and can be an entrepreneurial product so that it is necessary to know the organoleptic quality, nutritional content and selling price of the product. The methodology in the research is an experimental approach with quantitative analysis to fulfill the sensory quality and nutritional content of snack bars. The best proportion of snack bars with different proportions of grated coconut and pindang ikan tongkol from the sensory test was obtained from the 50:50 ratio with characteristics of rectangular shape; yellowish brown color with white spots from rengginang; grated coconut and pindang ikan tongkol aroma; crunchy texture; and taste of grated coconut and pindang ikan tongkol. Laboratory analysis of the nutritional content of the best snack bar per 100 grams contained 17.15% protein, 11.55% water content, 1.05% ash, 3.14% fat, 284.10kcal/100g energy, 64.72% carbohydrate, and 2.42% crude fiber. The selling price of snack bars with the proportion of grated coconut and tuna pindang with a percs weight of 15 grams is known to be IDR 3,000.  

Every country has distinctive characteristics that become selling points in terms of economy and infrastructure, including small regions such as districts, sub-districts, villages, and hamlets that need to be developed to be more widely known. These distinctive values, including natural potential, plantation products, micro-businesses, tourism sectors, and arts, are important for regional existence. Carangwulung Village in Wonosalam Sub-district, Jombang Regency, has high natural potential such as durian, salak and coffee. Located in the highlands, the village excels in plantations. The tourism sector stands out with its beautiful environment and friendly people, making it an ideal destination for tourists. Plantation products are processed into high-value products through MSME businesses that prioritize quality. Arts potential, such as Gamelan, Jaranan, and Remo Dance, are also preserved. The community service program focused on the development of arts and tourism in Carangwulung Village, including the "Selepas Senja" art performance and tourism. The research used a qualitative descriptive methodology, collecting data through observation, interviews and FGDs. The findings show the importance of preserving and promoting local coffee culture and traditional arts to attract tourists. The eco-tour involved 10 UPN "Veteran" East Java students and the local community.

This community service examines the conditions and potential of digital marketing for MSME business actors in Jatirejo Village, Diwek, Jombang, especially in the context of diversification of processed salak products. By using a local potential approach, this service identifies the level of knowledge and skills of business actors in processing salak-based products that are still less than optimal so that the PKM team provides training on product diversification such as salak juice, salak nastar, salak bakpia, salak cireng, salak crackers, and Salak crackers are an economically valuable product. In addition, the research also explored how confident they are in implementing digital marketing strategies to increase the visibility and market penetration of their products. The results of this research provide recommendations for developing appropriate training and mentoring programs to improve digital marketing skills among MSMEs in Jatirejo Village.

Training on Local Potential Development of Banana Peel Crackers was carried out in Cukir Village, Diwek, Jombang, with the main aim of increasing the self-confidence of women heads of families in the field of sales and understanding halal management procedures. Banana peels, which are usually waste, are processed into products of high economic value in the form of crackers, thereby providing new business opportunities for the participants. This training includes techniques for processing banana peels into crackers, marketing strategies, and knowledge about halal certification which is important to increase product competitiveness in the market. The results of the training showed an increase in participants' skills and knowledge in making products, increased confidence in selling, and a better understanding of the importance of halal management. Thus, this program not only contributes to improving the household economy but also supports sustainable local industrial development.

Efforts to diversify corn-based processed products have not been widely carried out by the community, including LMDH in Candisari village, Lamongan Regency. This is due to the lack of knowledge and skills in the community regarding innovations in corn-based food processing, and people are more likely to sell corn directly to middlemen to make ends meet. The main aim of this socialization is to provide LMDH with a solution on how to use sweet corn in the Candisari Village area to process it into marketable food products using simple technology. This is the basis for socialization activities and the use of corn processing carried out in Candisari Village, Sambeng District, Lamongan Regency. The result of the socialization is an increase in community knowledge and skills in innovation in corn pudding processing and product marketing.

Abstract: This study aims to identify the effect of marination with Musa Paradisiaca L. (kepok) peel, Musa Acuminata Linn. (barangan), and Musa Paradisiaca L. Var Sapientum (raja bulu) on processed beef products on physical quality (tenderness) and consumer acceptability.  The method used was experimental. The research was conducted at the State University of Jakarta with a sample of 30 Education of Culinary Arts students who were moderately trained panelists. Based on the statistical hypothesis test with the Friedman test, it can be seen that all aspects (color, taste, aroma and texture) are not affected by marination treatment in processed beef products on consumer acceptance. Based on the results of Anova calculation on physical quality test, there is a real difference in banana peel marination treatment on the level of meat tenderness.

Traditional medicine is an ingredient or ingredient in the form of plant material, animal material, mineral material, which has been used for generations for treatment. Herbal medicine is a form of traditional medicine. With the fact that there are many efficacious medicinal plants in Indonesia, tens of thousands of types of medicinal plants can be encouraged to be processed into standardized herbal or herbal medicine (phytopharmaca). This country will be able to become the main exporter of herbal medicinal products for health in the world. This will have a very positive impact on economic growth. Not only in the economic sector, but of course it will further enhance cooperative relations between Indonesia and other countries in the economic sector.  

The results of mushroom cultivation are processed by members of the "Elok Mekar Sari" Farmers Group into innovative processed products with high selling value, such as Mushroom Satay, Mushroom Sempol, Mushroom Tofu Walik, Krispi Mushrooms, Mushroom Sandwiches, Mushroom Topping Pizza and various other mushroom preparations.Some of the problems faced by the "Elok Mekar Sari" Farmers Group are lack of access to information about mushroom processing technology, availability of raw materials due to geography, economics, environment, technological and regulatory factors and demand. Apart from that, there are difficulties with available markets, public understanding of the benefits of mushrooms and the types that can be processed and consumed as an addition to a nutritious diet.Hands-on training methods and mentoring with the mushroom community in Surabaya who will teach how to grow and care for mushrooms and how to process them into various food products with high nutritional value with solutions Providing access to information and training on mushroom processing technology, increasing the availability of raw materials quality through oyster mushroom cultivation and development programs, support for promotion and marketing of mushroom products produced through the marketplace and development of communication campaigns aimed at increasing public understanding and awareness of the benefits of mushrooms and the types that can be processed and consumed

The results of mushroom cultivation are processed by members of the "Elok Mekar Sari" Farmers Group into innovative processed products with high selling value, such as Mushroom Satay, Mushroom Sempol, catfish cultivation which is used as processed ingredients for nuggets and shredded meat, Crispy Mushrooms, and various other processed mushrooms. Some of the problems faced by the "Elok Mekar Sari" Farmers Group are lack of access to information about mushroom processing technology, availability of raw materials due to geography, economics, environment, technological and regulatory factors and demand. Apart from that, there are difficulties with available markets, public understanding of the benefits of mushrooms and the types that can be processed and consumed as an addition to a nutritious diet. Hands-on training methods and mentoring with the mushroom community in Surabaya who will teach how to grow and care for mushrooms and how to process them into various food products with high nutritional value with solutions. Providing access to information and training about mushroom processing technology, increasing the availability of raw materials. quality through mushroom cultivation and development programs, support for promotion and marketing of mushroom products produced through the marketplace and development of communication campaigns aimed at increasing public understanding and awareness of the benefits of mushrooms and the types that can be processed and consumed.

Herbalife is a company engaged in health goods that offers a variety of health products that can meet nutritional needs to support the health of the body. Herbalife products have ingredients that can increase energy intake for the body, build muscle mass, to maintain stamina and body health. In some cases, consumers tend to compare Herbalife products with other similar nutritional products. Consumers do an alternative evaluation stage because consumers will see the price aspect of this product with the price of middle-to-upper class products. This study aims to determine the influence of product innovation and product diversity on purchasing decisions at Herbalife Malang Nutrition Club House. This study uses quantitative research involving variables of Product Innovation, Product Diversity and Purchasing Decisions.This research data was collected by distributing questionnaires to 116 respondents who were members of Club Baruna. This study used purposive sampling techniques with primary and secondary data. Data analysis in this study used descriptive analysis, validity test, reliability test, classical assumption test, multiple linear regression analysis and processed using IBM SPSS Statistic 25 for Windows. The results of data analysis conducted through hypothesis testing showed positive results where the variables of product innovation and product diversity had a positive and significant influence on purchasing decisions at the Herbalife Malang Nutrition Club House.

Real Work Lectures (KKN) are university extracurricular activities that combine the dharma of education, research and community service in one activity. Indonesian people are used to using medicines as an effort to prevent, control or cure disease, especially during the current pandemic. However, many people often experience minor health complaints such as dizziness, fever and stomach ulcers. The low level of light services using drugs from the over-the-counter and over-the-counter drug classes is limited. It is hoped that this real work lecture (KKN) activity can increase the interest and understanding of residents in the Pulau Pramuka sub-district regarding the DAGUSIBU Effort movement for good and correct medicine and the use of marine biota to improve health, increase intelligence through the consumption of independently processed products that have high protein. The method used in this activity is a socialization method involving the community and various groups at the student level. The results obtained are that this program has run well through various programs held such as health checks, workshop activities, phytochemical screening activities for marine biota of the Ulva lactuca seaweed type, as well as DAGUSIBU extension activities.

Soy sauce is an additional seasoning that has been known since the era of 300 years BC (SM), soybeans are the main ingredient in making sweet soy sauce. This research uses three types of soybeans with different quality, namely medium and low high quality. Each type of soybean is processed using the same fermentation method to produce soy sauce. The elements analyzed can amount of acidity, protein content, water, and the taste of soy sauce produced. The observation results stated that high-quality soybeans produce soy sauce with higher protein levels, optimal acidity levels, and better taste compared to medium and low-quality soybeans. Low-quality soybeans produce soy sauce with lower protein levels and a less-than-preferred flavor. In conclusion, the quality of soybeans has a very significant influence on the quality of soy sauce produced, so the selection of high quality soybeans is highly recommended in the soy sauce production stage to produce the best quality products.  

Snack bar is a stick-shaped snack made from flour, seeds and nuts. This research aims to determine snack bar products made from a mixture of millet flour ad arrowroot flour with the addition of walnuts, including physical properties (L*a*b* color values), chemical properties (water, ash, fat, protein and crude fiber contents), and sensory properties based on hedonic test. This study was experimental using Complete Randomized Design (CRD) with the percentage ratio treatments of millet flour and arrowroot flour consisting of formula S1 ((20%:80%); S2(30%:70%); S3(40%:60%); and S4(50%:50%). The data obtained were processed using the Variance Analysis with a confidence level of 95% (α=0,05), and Duncan’s follow-up test. Snack bars have color values L* 41,660-52,580; color a* 6,6317-9,0667; color b* 19,9017-23,9667. The results of proximate analysis showed that snack bars contains 13,7176-17,8433 of water; 0,8459-1,4455% of ash; 5,8175-7,3264% of protein; 20,5320-24,2649% of fat; 48,7558-50,1120%; and 3,6339-5,1826% of crude fiber. Millet flour increases ash and protein content, but fat and crude fiber content decrease. Based on the hedonic test, it is known that panelists liked the taste and texture of S4 snack bar with an average score 3,94 and 3,68; while for the aroma in the treatment of S3 snack bar with an average score of 3,97 and the color in the treatment of S2 snack bar with an average score of 3,97 (hedonic test scale 1=very dislike, 2=dislike, 3=neutral, 4=like, 5=very like). Snack bars combination 30% millet flour:70% arrowroot flour have the best chemical characteristics (value 1,167) and the best sensory characteristics on snack bars from combination of 50% millet four:50% arrowroot flour (value 0,745) based on the DeGarmo effectiveness index test.

Currently, social media is considered a convenient tool for facilitating product transactions. However, not all marketers possess effective strategies for promoting their products on social media. This study aims to analyze the relationship between promotion and tourists’ purchase intention toward processed carica products in the Dieng Highlands. The research was conducted from February to March 2024, involving 100 respondents and analyzed using simple linear regression. The findings reveal a significant relationship between promotion and tourists’ purchase intention toward processed carica products in the Dieng Highlands. Promotion contributed 30.5% to purchase intention, while the remaining 69.5% was influenced by other factors outside the scope of this study. Carica-based MSMEs in the Dieng Highlands optimize their promotion strategies through tourist recommendations and digital marketing. They actively use social media platforms such as Facebook, Instagram, and TikTok and market their products through e-commerce platforms like Shopee, Tokopedia, and TikTok Shop. These efforts aim to enhance accessibility, attract consumer interest, and expand market reach.

Padelegan village is a village that has a variety of processed seafood. Padelegan village has several MSMEs managed by the des aitu community itself. MSME products produced are in the form of processed marine products. Such as anchovy krispi, crab crackers, rengginang lorjuk, and others. The problem experienced by MSMEs in Padelegan Village is that they do not have a PIRT permit which has an impact on product distribution. The solution to this problem is the existence of Pirt permits which will have an impact on product distribution because consumer confidence increases. Community service activities through the Independent Community Service grant program aim to assist MSME actors in applying for Pirt permits. The method of community service consists of several stages, namely preparation, discussion, implementation and assistance, monitoring and evaluation. The method used in this service is to provide assistance in the management of household industrial production certificate (PIRT). The results of this service activity are in the form of Pirt permits owned by partners

and sustainability of natural potential so that marine resources are maintained and can be used by the next generation. Matara Village is a coastal area in Merauke, south papua South Papua Province which has abundant marine potential. One of them is shrimp which is a leading commodity in this village. The use of shrimp is still limited to selling them whole. In the process, the shrimp are sold at cheap prices to agents and often the small shrimp are not sold so they are wasted which ultimately causes an unpleasant smell on the beach. Apart from that, fishermen in Matara Village generally live in the lower middle economic strata. The abundance of marine products has not been processed optimally. In fact, if the Blue Economy is implemented optimally, it can increase the income of the people there. Training and assistance in making Blue Economy products in the form of shrimp nuggets was provided to the women of Matara Village. as an effort to increase the economic value of shrimp, increase the variety of healthy foods that are contemporary and popular with all groups, overcome waste caused by unsold small shrimp, and can increase income variations This activity was carried out by Musamus University KKN lecturers and students for 1 month. This activity was carried out by observing the community, lectures about the importance of implementing the Blue Economy concept in coastal areas, demonstrations and assistance in making shrimp nuggets, and surveying community satisfaction. This activity was responded very well by the community and said that assistance should be carried out in the manufacture of Blue Economy products in the future

The Community Service activities that have been carried out aim to improve the welfare of the people of Doplang Village by optimizing all potential, both natural resources and human resources, to be integrated into the Edupark Agricultural Plantation Tourism Object. This term was chosen because the tourist village that will be created will not only rely on natural potential but also has educational value for tourists who visit this tourist village. There are 3 solutions offered by PGRI University Semarang in the framework of overcoming the problems faced by the Doplang village community, including training in making processed tuberose flowers into healthy preservative-free food, training in MSME financial management and training in Organizational Management, Tourism Management, Tourism Management SOPs , Layout (Master Plan) of Tourist Villages. The results of this program are providing theoretical provisions related to the cultivation of tuberose plants, providing theoretical and practical provisions related to food processing from tuberose plants, providing materials and workshops related to strategies for making tourism products along with tips for their development, and providing theoretical provisions related to Tourism Law.