Publication Search

This community service activity aims to increase the added value of local food products through training in making meatballs and salted eggs in Mokoau Village, Kambu District, Kendari City. Local food ingredients such as beef and duck/chicken eggs are abundant, but their use is still limited to household consumption. The activity implementation method includes preparation, theoretical and practical training, and evaluation of training results. This activity was held from September to October 2025, involving 25 participants consisting of housewives and local micro, small, and medium enterprises (MSMEs). The results of the activity showed an increase in the participants' ability to process local food ingredients into products with higher economic value. The meatballs and salted eggs produced had good taste and potential to be developed as a home business. The training also increased public awareness of the importance of product hygiene and packaging. This activity contributed to community economic empowerment and strengthening local food security through food product diversification.

This study aims to analyze the effect of variations in screw conveyor speed and cutting blade on an automatic meatball molding machine in producing meatballs weighing between 15 and 20 grams. The research method used a design of experiments (DOE) approach with a factorial design, followed by a two-way ANOVA analysis to test the effect of each factor and their interactions. The screw conveyor speed variations used were 160 RPM, 140 RPM, and 124 RPM, while the cutting blade speed was varied at 224 RPM, 186 RPM, and 160 RPM. The speed variations were obtained by adjusting the pulley ratio on the machine. The testing process was carried out by molding meatballs using a combination of these speed variations, then boiling them until they float to ensure doneness. After that, the mass of each meatball was weighed with a precision scale. The weighing data were processed using Microsoft Excel and Minitab 21 software to obtain accurate statistical analysis. The results showed that increasing the screw conveyor speed tended to increase the meatball mass, while increasing the cutting blade speed actually decreased the mass of the meatballs produced. The interaction between screw conveyor speed and cutting knife speed was statistically significant with a p-value ≤ 0.05, indicating that the combination of the two plays an important role in determining the final meatball mass. Through Response Optimization analysis, the most optimal combination for producing meatballs with a mass in the range of 15–20 grams is a screw conveyor speed of 124 RPM and a cutting knife speed of 160 RPM. This setting can be achieved by using pulleys with diameters of 114.3 mm (4.5 inches) and 88.9 mm (3.5 inches). These findings are expected to be a reference for meatball industry players, especially MSMEs, in increasing production efficiency and maintaining product size consistency.

Limited sanitation facilities among street vendors, particularly those selling meatballs, chicken noodles, and porridge, often pose a problem that impacts food safety. One common practice is repeatedly washing bowls and spoons with just a bucket of water, followed by drying the utensils with a cloth. This contaminated water can transmit pathogenic microorganisms that cause foodborne illnesses, increasing the risk of health problems for consumers. This problem requires a practical solution that street vendors can implement, taking into account limited space, mobility, and operational costs. This community service activity used a pre-experimental design method with a simple technological engineering approach to improve the sanitation of tableware. The innovation developed was a portable bowl washer made from used mineral water gallons, modified to be mobile, efficient, and water-efficient. The manufacturing process included design, assembly, testing, and evaluation with street vendors. Success was measured by observing the level of cleanliness of the tableware before and after use, as well as assessing the level of satisfaction and ease of use by the vendors. The results showed that the implementation of this portable sanitation device increased the effectiveness of tableware washing, reduced the repeated use of dirty water, and minimized the risk of cross-contamination. Partnering vendors stated that the device is practical, lightweight, and doesn't disrupt their sales activities. They hope this innovation will be replicated by other vendors and that local governments will consider implementing it as a standard for mobile food sanitation. This effort will not only improve the hygiene of eating utensils but also contribute to preventing foodborne illnesses in the community.

UMKM Bakso 43 located in Jatiwangi Village is one of the micro businesses in the culinary field that sells meatball products at home. This business experiences obstacles in production consistency and limited marketing strategies. This study aims to analyze the production and marketing strategies of UMKM Bakso 43 and provide solutions and directions for future development. The research method used is descriptive qualitative through observation, interviews, and direct assistance. The marketing strategy focused on in this study is through the Facebook social media platform. The results show that production efficiency can be increased through production rescheduling and recording raw materials, while digital marketing through Facebook can significantly increase consumer reach. This study concludes that collaboration between strengthening production management and simple digital marketing can be the main driver of UMKM development

Meatballs are one of the popular processed meat products, easy to find, and liked by the public. Meatballs can also be stored for a long time, so business actors do not need to worry about the quality of the meatballs being damaged, so the production and operational processes need to be carried out properly. The high demand for meatball orders occurs on certain days, the stock of meatballs tends to be less than satisfactory. The purpose of this community service is to provide an understanding to UD. Hani Jatirejo so that they can control product stock, so that consumer demand for products can be met. The methods used in this training are the Preparation Stage, the Implementation Stage, and the Evaluation Stage. The results of this service are the implementation of visits and observations on the operation and production of meatball making, as well as the provision of product stock control counseling in meeting the number of customer requests UD. Hani Jatirejo.

This study aims to determine the pH quality and organoleptic quality (color, aroma, taste and texture) of broiler chicken meatballs with the addition of talas flour. This study used three treatment (10%,20%,30%) each repeated six time so that obtained. The designs used were Completely Randomized Design (CRD). The results showed that the addition of talas flour had a significant effect (P<0,01) on the colour, taste, texture and had no effect on the pH and aroma in meatball product.

Cireng comes from the Sundanese region with the acronym of aci digoreng "fried tapioca" which is made by frying a mixture of dough made from tapioca flour. Currently, cireng is sold in various flavors and forms, such as chicken, beef, sausage, meatballs, to cheese and teriyaki chicken. Even innovation is not only in taste but also in form, for example cimol, cilung, and others. In this case, the author conducted a study on an UMKM called Cireng Isi Seblak Brother which has more than 30 variants. With the best-selling variants being shredded chicken and tetelan. The purpose of this case study is to maximize the calculation of the maximum profit that should be and that occurs in the field.

Study This aiming For analyze influence access financing , system recording finance , and cash management towards sustainability of Micro , Small and Medium Enterprises (MSMEs) stalls meatballs in Regency Bojonegoro . Research sample consists of of 30 UMKM stall players selected meatballs​ by purposive sampling. Data were analyzed using validity , reliability and t-test tests . Research result show that system recording finance own influence significant to sustainability of UMKM stalls meatballs in Bojonegoro . Increasingly Good system recording applied finance , the more tall possibility business For persist . On the contrary , access financing No show influence significant to sustainability business . Findings This indicates that UMKM in Bojonegoro need more notice repair system recording finance they . This is can done through training , mentoring , or use technology information . In addition , research this also highlights importance internal factors such as quality products , marketing strategies , and capabilities management in determine sustainability business .

This community service activity aims to provide education about the use of shopping bags (totebags) from patchwork waste as an alternative to plastic bags to MSME business actors processed fish in Kampung Nelayan Desa Salira. The method used by the author in this activity begins with providing training on plastic bag waste, then also an introduction to the utilization of fabric waste that can be reused to make new products that are useful and ends with the handover of helanja bags to the business actors of processed fish MSMEs in Kampung Nelayan Desa Salira. The processed fish MSME products are in the form of payus fish amplang crackers, fish rolade, fish nuggets, fish meatballs made from fish, and in their sales require reusable shopping bags and have product selling value.

This community service activity aims to increase the understanding and skills of MSME players in carrying out simple, effective financial records. This training focuses on recording cash, calculating profits and losses, and separating personal and business finances. This program is aimed at MSMEs Pop Chicken and Rudi meatballs in Argumulyo Village, Sedayu District, Bantul Regency, Yogyakarta, and will be implemented from 26 August to 14 September 2024. The methods used in this activity are surveys, training and counseling, and evaluation. they are carried out through a post-test to measure the understanding of MSME players before and after training in understanding the importance of simple bookkeeping. The results of this activity show that MSME players better understand the importance of neat and structured bookkeeping and are aware of the financial risks that may occur if recording is not done properly.

This community service activity is motivated by the presence of unhealthy food or snacks being sold in the school canteen and the surrounding area. Based on initial observations, this was also found in several schools located in Padang Tikar 1 Village, specifically in Kubu Raya Regency. Some examples of snacks provided at the canteen are: noodles, skewered meatballs, skewered sausages, fried snacks, and packaged snacks. PKM will be conducted on February 29, 2024. Objective: To enhance the knowledge of young children about consuming healthy food. Method: The service was carried out at AlMubtadi Kindergarten, attended by children and parents. The service team conducted a pretest before the implementation of the counseling on healthy snacks, presented through PowerPoint. Subsequently, after the PowerPoint presentation, the service team administered a posttest to be filled out by the parents. The results based on the pre-test and post-test data indicate an increase in knowledge among kindergarten children about healthy snacks. Out of 30 respondents, before the counseling was provided, 11 individuals, or 36.7%, had limited knowledge. After the counseling, this improved to 20 individuals, or 66.7%, demonstrating good knowledge. In conclusion, counseling on healthy snacks can enhance knowledge and train both children and parents in selecting snacks sold in the school environment.  

This community service activity was carried out with the aim of increasing sales of Omasan Taste frozen beef meatballs through assistance in the business licensing process and updates in product packaging design. Small businesses like Omasan Taste often experience difficulties in obtaining official licenses and creating attractive and safe packaging. Through training, consultation, and assessment, this mentoring aims to assist in the setup and management of business licenses, such as P-IRT licensing and halal certification, as well as improved packaging design. The results showed that having a complete business license can increase customer confidence, while attractive and informative packaging design succeeded in increasing interest in the product. This is reflected in increased purchases and market expansion. In this way, the assistance successfully boosted Omasan Taste's sales through strategies to increase consumer confidence and product competitiveness in a larger market.

In the process of increasing the growth of the business they run, MSME actors will certainly encounter obstacles. To start and run a business certainly cannot be separated from ethics, because implementing ethics in business will direct human life to achieve worldly happiness in the form of obtaining material benefits and afterlife happiness by obtaining the pleasure of Allah. The reality that exists now has occurred a shift in sharia business, for example, many business people are involved in usury transactions, dishonest, reducing scales or doses, gharar, fraud, hoarding, scandals, corruption, collusion, and ijon. This shows that the sharia business that is carried out still cannot be applied among the community so that there is unhealthy competition among business people. With this, the researcher wants to know whether one of the Muslim meatball traders living in Bangkalan Regency with the majority of his business customers being Muslims applies Islamic business ethics as the basis for his business activities. This research method uses descriptive qualitative analysis method because this research aims to explain the application of Islamic business ethics. This research method is a field research method conducted in Bangkalan District, Bangkalan Regency. Collecting data in the study using several techniques, namely: Observation, and Interview. The results of this study explain that Mr. Fadelun's meatballs have applied the principles of Islamic business ethics, namely: (1) Principle of Unity (2) Principle of Justice (3) Principle of Free Will (4) Principle of Responsibility (5) principle of truth.

The Bakso Zaky stall business located in Deli Serdang district, North Sumatra has been established since 2019. Mr. Zaky started his business with capital of IDR 12,500,000. The location of this business stall is very strategic because it is on the edge of the market and many people pass by it. This research method is a qualitative and secondary method, namely research that uses short-term time or with supporting data and qualitatively by conducting direct interviews with sources. The subject of this research is a meatball trader named Zaky Darius who is 31 years old. The research results obtained were that the maximum profit from chicken noodles was IDR 842,000, regular meatballs IDR 1,154,000, and large meatballs IDR 920,000, so that within a week Zaky's Bakso business experienced a net profit/profit of IDR 2,916,000.    

Sumba Kitchen offers a variety of food menus. Not just local specialty food. There is also a menu of Indonesian food such as meatballs, rawon, fried noodles and processed sea fish. There are also western dishes such as pizza, burgers and spaghetti. So for those of you who find it difficult or afraid to enjoy new dishes, you can choose Indonesian and Western menus which are already familiar to your tongue, this could be a solution. Another interesting thing apart from opening a restaurant and cafe, the owner of Dapur Sumba also opened a bakery called Galaxy Bakeries. So for tourists who want to buy snacks to snack on while traveling or who intend to buy souvenirs for people at home, you can buy them here. Dapur Sumba also provides HR (Human Resources) who are qualified to provide services in restaurants, cafes and bakeries. . The human resources prepared by the owner of Dapur Sumba are in the form of (reliability, responsiveness and empathy). This research aims to analyze the influence of service quality on customer satisfaction. There are three hypotheses developed in this research, namely: 1) Customer quality has a positive effect on customer satisfaction. Data collection method is through distributing questionnaires to respondents directly. The respondents in this research were Sumba Kitchen customers. The number of questionnaires distributed was 98. The test technique used uses a validity test and a reliability test. Testing the first and second hypotheses uses a simple linear regression test. The research results show that service quality has a positive and significant effect on customer satisfaction  

Sumba Kitchen offers a variety of food menus. Not just local specialty food. There is also a menu of Indonesian food such as meatballs, rawon, fried noodles and processed sea fish. There are also western dishes such as pizza, burgers and spaghetti. So for those of you who find it difficult or afraid to enjoy new dishes, you can choose Indonesian and Western menus which are already familiar to your tongue, this could be a solution. Another interesting thing apart from opening a restaurant and cafe, the owner of Dapur Sumba also opened a bakery called Galaxy Bakeries. So for tourists who want to buy snacks to snack on while traveling or who intend to buy souvenirs for people at home, you can buy them here. Dapur Sumba also provides HR (Human Resources) who are qualified to provide services in restaurants, cafes and bakeries. . The human resources prepared by the owner of Dapur Sumba are in the form of (reliability, responsiveness and empathy). This research aims to analyze the influence of service quality on customer satisfaction. There are three hypotheses developed in this research, namely: 1) Customer quality has a positive effect on customer satisfaction. Data collection method is through distributing questionnaires to respondents directly. The respondents in this research were Sumba Kitchen customers. The number of questionnaires distributed was 98. The test technique used uses a validity test and a reliability test. Testing the first and second hypotheses uses a simple linear regression test. The research results show that service quality has a positive and significant effect on customer satisfaction.

This article or writing aims to find out "business feasibility analysis for Ngonah Noodle". The problem focuses on various aspects in measuring how feasible this ngonah noodle business is to be implemented. As is known, the city of Bandung is a city that has the nickname "culinary paradise". This is what underlies the habits of its people who really like culinary delights. The large number of MSMEs in the city of Bandung, especially in the food sector, makes the city of Bandung a destination for people outside the city for culinary delights. One of the culinary delights that is currently popular and sought after by many people is spicy noodles. Ngonah Mie UMK is an UMK that makes and innovates products from spicy noodles. This MSME not only produces processed spicy noodles but also various other types of food or snacks such as aci meatballs and dumplings. Ngonah Noodles UMKM has a good structure and system in all aspects that support its business. Even though it was founded not long ago, this ngonah noodle business is actually able to compete with competitors who sell similar products.

Students are an investment in the nation and the nation's next generation. Their growth and development will be optimal depending on providing nutrition with good and correct quality, quantity. By consuming good food and snacks, it is hoped that you can contribute adequate nutrition. Students are used to eating and snacks whose main menu is meatballs, junkfoot and modern food currently on campus and around campus. However, currently many foods and drinks contain additional ingredients such as preservatives, borax and others. Thus, it is necessary to study and research the borax content as well as qualitative analysis of the meatballs sold by traders around the UINSU Tuntungan campus. This type of research uses total sampling carried out by the UPT HEALTH LABORATORY of the North Sumatra Provincial Health Service. located on Jl. Willem Iskandar Pasar V (Jl. Balai Pom) using qualitative methods. The research results showed that from 6 samples of meatballs located around the UIN campus, it was proven that they did not contain borax. Based on the results of the analysis, it can be concluded that all meatball sellers located around the UIN Medan Tuntungan Campus have good knowledge and attitudes which are important factors in avoiding contamination by toxic substances and how to manage meatballs properly without the use of preservatives, especially borax. The meatball processing method at UIN and around UIN meets the requirements of the Minister of Health of the Republic of Indonesia 2015, Number: 722/Menkes/Per/IX/2015 regarding food, so students don't need to worry.

This activity is a community service activity in the context of implementing the Tridarma of Higher Education, for postgraduate lecturers at STIEPARI Semarang. The implementation was in March 2023, the location of the activity was the Kuwu tourism village, Kradenan District, Grobogan Regency, Central Java. The purpose of the activity is to introduce the community to the development of Kuwu Village tourism based on Local Tourism Potential. This activity is not only an effort to improve the ability of tourism village management but also as a means of introducing the basics of tourism village development, because Kuwu village although it has had a decree as a pilot tourism village since 2009, but there are no real activities in the village.  The implementation technique is direct socialization, to people who have local potential home industry businesses such as Ayam Pencok, and various flavors of meatballs, and crispy chicken, PAU. The system of delivering socialization material uses direct in the field (visits to residents who have a business and continued with a question and answer discussion.

This article aims to optimize the profit of seblak business through the application of Simplex method in linear program. Seblak is a popular business today with a wide variety of toppings such as meatballs, sausages, noodles, feet and many more, but efficient production planning and resource allocation can be challenging. In calculating this profit optimization, we use the Simplex method to identify production combinations that can generate maximum profit by considering various constraints related to raw materials, processing time, production costs to product selling prices. The result is expected to help seblak business owners in making smarter decisions regarding production, inventory, and pricing strategies, thus improving their business profitability.