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The global reliance on wheat flour has prompted the food industry to seek sustainable local substitutes. Sweet potato (Ipomoea batatas L.) emerges as a potential candidate due to its substantial starch content and beneficial bioactive compounds. This study explores innovations in sweet potato flour processing, emphasizing physical, chemical, and enzymatic modifications to enhance its functional properties. The research methods include hydrothermal treatments and fermentation (Modified Sweet Potato Flour/MOSPEF) and their impact on dough rheology and glycemic response. The findings indicate that modified sweet potato flour can effectively replace wheat flour by 30-50% in bakery items and up to 100% in gluten-free formulations without significantly altering sensory traits. This innovation represents a strategic step toward national food sovereignty and improved nutritional quality in the modern food industry, healthier and more nutritious. The use of modified sweet potato flour is expected to strengthen food security and provide economic benefits for local farmers and the domestic food industry.

Focusing on Yuli Bakery, this study aims to examine in depth how production planning budgets and cost effectiveness influence business profitability, particularly in the food and bakery industry sector. This research is based on the assumption that effective production planning can optimize the utilization of available resources, minimize raw material waste, and establish more efficient and structured business operational performance. The study explores the implementation of labor management, raw material management, and production process control oriented toward cost efficiency without reducing product quality, thereby enabling sustainable profitability improvement. The results of the analysis show that Yuli Bakery successfully reduced its cost of goods sold (COGS) by IDR 12,800,000, which directly contributed to an increase in operating profit and gross profit. This cost reduction did not affect overall production volume nor generate additional expenses in other cost components. These findings indicate that even in the absence of significant revenue growth, cost optimization through proper production planning can make a substantial contribution to improving Yuli Bakery’s profitability.

This study analyzes and designs a dual-role web-based ordering information system to optimize order management at Sunrise Bakery. This SME currently faces inefficiencies due to manual recording. The system, developed using the SDLC Waterfall method with PHP and MySQL, serves two main actors: customers, who can order online, browse catalogs, track orders, and pay digitally; and administrators (admin, cashier, owner), who manage products, update stock, input in-store orders, generate daily/monthly sales reports, and manage user access. Black Box Testing confirms all core functions work correctly. The system successfully addresses manual process shortcomings by improving data accuracy and providing real-time monitoring for both customers and management. It offers a comprehensive digital solution to enhance operational efficiency and service quality. Limitations include the lack of integrated digital payment gateways and external messaging. Future development should incorporate payment gateways (e.g., OVO, GoPay), WhatsApp notifications, a mobile application, and predictive analytics for sales and stock forecasting.

Changes in the lifestyles of the younger generation in Padang City have significantly contributed to the growth of the culinary and entertainment sectors, especially in services for birthday celebrations and small banquets presented in aesthetic and personalized packages. In this highly competitive culinary business, a strong branding strategy is essential for building a recognizable brand image and attracting consumers. Improving product quality and quantity, diversifying offerings, and providing a wide variety of products are critical for creating added value and expanding market share. Equally important, effective promotion enables companies to communicate with consumers, influence purchasing decisions, and strengthen brand loyalty. The general equilibrium concept offers a framework to understand how interconnected markets respond to changes in supply, demand, and consumer preferences, highlighting the need for businesses to continuously evaluate and adapt their strategies. This study emphasizes that success in Padang City’s bakery and culinary service industry depends on the integration of branding strategies, ongoing product development, and targeted promotional efforts, ensuring competitiveness, customer satisfaction, and sustainable business growth.

Public demand for healthy, low-gluten and high-fiber food products encourages innovation in the bakery industry. This study aims to compare the texture and taste of brownies based on mocaf flour (Modified Cassava Flour) and rye flour with steamed and baked processing methods, and determine the formulation that has the best organoleptic quality. Mocaf flour was chosen because it is gluten-free, low glycemic index and locally sourced, while rye flour is rich in fiber, anthocyanin and antioxidant pigments and is beneficial for health. This study used an experimental design with three variations of mocaf proportions: rye (75:25, 50:50, 25:75) and two processing methods. Hedonic organoleptic tests were conducted by 36 panelists on aroma, taste, texture and overall reception on a likert scale of 1-7. The results showed that the processing method and the proportion of flour had a significant effect on organoleptic quality. Steamed brownies have a softer texture, while baked produce a stronger aroma and flavor. The 50:50 ratio achieves the best balance across all sensory metrics.  

This study aims to examine the influence of compensation and work discipline on employee performance at Cahaya Nikmah Bakery located in Samarinda City. More specifically, this study analyzes three main things: first, the influence of compensation on employee performance; second, the influence of work discipline on employee performance; and third, the simultaneous influence of compensation and work discipline on employee performance. This study was conducted on 40 permanent employees who work at Cahaya Nikmah Bakery as research subjects. The method used in this study is a quantitative approach, with data collection techniques through observation, interviews, and questionnaires. The collected data were then analyzed using multiple linear regression techniques to determine the relationship and influence between the variables studied. The results of the data analysis show that the calculated F value of 35.898 is greater than the F table of 2.87 at a significance level of 5%. In addition, the significance value of 0.000 is below the critical limit of 0.05. This indicates that there is a simultaneous significant influence between compensation and work discipline on employee performance at Cahaya Nikmah Bakery. In other words, the combination of the two independent variables has a real contribution in influencing the level of employee performance. In addition to the simultaneous effect, the partial test results also show that each variable, namely compensation and work discipline, has a significant influence on individual employee performance. This is evidenced by the significance value for both variables, which is 0.000, which is also less than 0.05. The conclusion of this study shows that adequate compensation and the implementation of good work discipline can significantly improve employee performance. Therefore, company management is advised to continue developing a fair compensation system and strengthening a culture of work discipline to support overall company productivity and efficiency.

This study highlights the role of packaging design in attracting consumers and building brand loyalty in a competitive market. As a growing bakery brand in DKI Jakarta, Bakerman faces challenges in maintaining customer loyalty amid intense competition. Packaging design not only serves as product protection but also as a communication tool that shapes consumer perceptions of product quality and value. This study aims to analyze how packaging design elements, such as color, typography, and materials, influence Bakerman’s brand loyalty. Using a quantitative approach through surveys, data is collected from consumers in DKI Jakarta and analyzed using linear regression to understand the relationship between packaging design and brand loyalty. The findings are expected to contribute to the field of visual communication design and consumer behavior. Practically, this research provides strategic recommendations for Bakerman to optimize packaging design in strengthening customer loyalty and market competitiveness.

UD. Sarigut Bakery is known as one of several industries that focus on processing bread specifically in the Banda Aceh City area that seeks to produce with a variety of bread. The purpose of this study is to carry out efforts to identify, measure efforts, and analyzing efforts to the phase known to be the cause of the decline in quality of the production process of meses bread through a series of stages of the DMAIC SIX SIGMA methodology. It is known that the main problem is the discovery of disability with a total of 4,096 of the total production of the production of 21896 with a period of 3 months specifically in the dominant disability of Meses bread in the percentage of 81.29%. With the dominant of the disability itself the disability that comes in damaged bread with a percentage of 36.49% present from all of the total disability of related meses bread. After the assessment effort, the DPMO value was obtained by 26723.74 so that there were several levels of Sigma 3, which means it was still far from the world industry level which reached 6σ (3.4 DPMO). Efforts to analyze the data carried out by applying the Fishbone and FMEA (Failure Mode and Effect Analysis) diagrams are known to be related to the cause of the presence of disability from damaged bread with 3 modes of failure in potential, namely bread that is not filled with chocolate with a value of 20, the upper bread with a value of RPN of 80 and failure mode on broken bread with the highest RPN value of 90.

The development of digital technology encourages MSME players to utilize digital platforms as a medium of information and communication with customers. Widasari Bakery is a bakery established since 1999 in Sidoarjo, has not maximized digital platforms such as websites as information media. This study aims to design the interface design of the Widasari Bakery website as a medium of information and communication to customers. The research method used uses qualitative and quantitative methods involving surveys, interviews, questionnaires, and literature studies, and uses the fishbone diagram method and SWOT analysis to identify problems and look for development potential. The results of this design are expected to increase brand identity and market reach and strengthen the growth of the Widasari Bakery brand in the digital era.

 This study aims to analyze the social media-based marketing strategies implemented by MSME Bakery in developing its business. The study employed a qualitative case study method using observation, in-depth interviews, and documentation. The results indicate that consistent use of WhatsApp and Facebook has positively impacted sales, market reach, and customer loyalty. However, challenges such as limited digital skills and time management for content creation still exist. These findings suggest that social media is an effective marketing tool for MSMEs when supported by proper content strategies and digital literacy.    

This study aims to analyze the efficiency of raw material inventory control for bread products at Rejeki Bakery in Mijen, Semarang, and to examine the application of the Material Requirement Planning (MRP) method in optimizing raw material inventory costs. The research employs a quantitative approach using secondary data as the main source. The data analysis technique utilized in this study is the Material Requirement Planning (MRP) method, which includes three inventory control techniques: Lot For Lot (LFL), Economic Order Quantity (EOQ), and Period Order Quantity (POQ). Each method was analyzed to determine the most efficient inventory cost. The results show that the raw material inventory cost using the Lot For Lot (LFL) method is Rp 2,400,000.00, the Economic Order Quantity (EOQ) method results in an inventory cost of Rp 2,992,600.00, while the Period Order Quantity (POQ) method incurs a cost of Rp 6,924,800.00. Additionally, the current raw material inventory cost under Rejeki Bakery’s management policy is Rp 2,681,600.00. Based on these findings, the implementation of the Material Requirement Planning (MRP) method at Rejeki Bakery in Mijen, Semarang, has demonstrated its effectiveness in improving the efficiency of inventory management. Among the three techniques analyzed, the Lot For Lot (LFL) method proves to be the most cost-effective, as it minimizes excess inventory while ensuring that production needs are met. This study highlights the importance of selecting an appropriate inventory control method to optimize costs and enhance operational efficiency in bakery production.

Mustofa Bakery is one of the businesses in Sukoharjo that operates in the food sector. The purpose of this study is to analyze product quality control using the Statistical Quality Control (SQC) method to reduce the number of damaged products and analyze the factors that cause product damage at Mustofa Bakery. The type of data used in this study is quantitative data. The data source used in this study is secondary data. Data collection methods by interview and observation. The data analysis technique used in this study uses the Statistical Quality Control (SQC) method. Based on the results of the research that has been done, it can be concluded that in March, April, and October it still exceeds the standard limit of production damage that has been set by Mustofa Bakery in Sukoharjo by 2%. The application of quality control with SQC can reduce the number of damaged products at Mustofa Bakery in Sukoharjo, proven to be true. The results of the Pareto Diagram of the types of damage that often occur are damage due to burning, 1,719 breads or 35.25%, damage due to inappropriate shape, namely 1,607 breads or 32.96%, and damage due to inappropriate texture as much as 1,550 breads or 31.79%. The results of the cause-and-effect diagram (fishbone) of the factors of product damage that occurred at Mustofa Bakery in Sukoharjo occurred due to machines, humans, methods, and raw materials.

This research aims to analyze the effect of implementing the independent learning curriculum on student learning outcomes in the pastry bakery subject. The type of research used is quantitative with a simple random sampling data collection procedure with a sample of 70 students. The research was conducted at SMK Negeri 9 Padang on 12th grade students who had attended pastry bakery lessons, the research instrument used was a closed questionnaire by giving a google form questionnaire to the students. Data analysis using inferential analysis techniques used, namely the T test which is carried out with the statistical package for social science (SPSS) version 20.00. The results show that the influence of implementing the independent learning curriculum on student learning outcomes in the pastry bakery subject at SMK N 9 Padang, which teachers are expected to be able to develop all aspects of self-development to be independent in teaching in order to create independent learning for students.

A bakery is a business operating in the food sector that sells various kinds of bread and cake products and sometimes they sell drinks, food and products related to the cake and bread industry. Data collection for all aspects of previous sales uses memory and by recording it in books or on paper. This journal was written using a distributed system method. Due to the ineffectiveness of existing data collection, to prevent errors in information collection, this system was created to be a solution to this problem. With the aim of increasing effectiveness, this system was created.

In the ever-changing digital world, strong security protocols are essential. As a vital line of defence against unwanted access, blockchain uses several verification techniques to boost security. This article investigates the use of blockchain technology to tackle privacy, security, and usability issues. By reducing the dangers associated with conventional centralised systems, blockchain's decentralised and immutable structure offers a secure platform for storing and verifying authentication credentials. This method increases user trust by using smart contracts to guarantee transparent and unchangeable authentication procedures. The suggested blockchain-based method strengthens security and enhances privacy by removing sources of failure and decreasing dependence on outside verification. Furthermore, user-centric design and expedited procedures improve the system's usability by making secure authentication more approachable and less obtrusive. This paper offers a thorough examination of the suggested system, stressing its benefits, possible drawbacks, and directions for future investigation. The results indicate that blockchain technology presents a viable solution to ensure that digital authentication frameworks combine privacy, security, and usability.

The Inventory Information System designed for CV Alan Bakery is a solution to the challenges of managing raw materials and bread that was previously done manually. CV Alan Bakery is engaged in bread production and sales shop, which requires efficient and accurate stock management. The system is designed using the Unified Modeling Language (UML) as a modeling tool, and implemented using the PHP programming language with the Laravel framework, as well as MySQL as a database management system. The UML approach was used to visually design the system structure, facilitating a better understanding of the relationships between entities in the system. The Laravel framework was chosen to speed up development, ensure security, and improve application performance. MySQL is used as a database to store raw material data, bread, sales transactions, and inventory-related information. This Inventory Information System helps CV Alan Bakery in automating the process of managing raw material and bread stocks. With this, problems related to discrepancies in the calculation of raw materials and bread can be minimized. In addition, the system allows for real-time stock monitoring, sales transaction tracking, and analysis related to inventory performance..

Seeing the large interest and need of the Indonesian population for bread, there is a possibility for a larger bakery business. Therefore, it is not surprising that many people are interested in trying their luck by becoming bakery business owners. However, some people do not understand the feasibility level, so prospective business actors are still hesitant to open a bakery business. Therefore, the research focuses on analyzing the feasibility of a bakery business in Taman District, Sidoarjo Regency. In this research, 6 bakery business operators in the villages of Wage, Geluran and Bangah were used as informants. This type of research is descriptive research. Research data was obtained through informant interviews and analyzed using business financial feasibility in the form of R/C, B/C, and ROI. The research results showed that the average R/C value was 2.16, the average B/C value was 1.16 and the average ROI value was 41.03%. All the results show that the bakery business in Taman District, Sidoarjo Regency is feasible to run.

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.

Low back pain (LBP) is a non-specific condition of acute or chronic pain in or near the lumbosacral spines that can be caused by inflammatory, neoplastic, traumatic, or other disorders. Long standing can be caused discomfort for the worker’s body. A survey conducted by the Center for Disease Control and Prevention (CDC) in 2011, low back pain is found in the top 10 diseases in Indonesia. As for jobs that required on standing for long duration and correlation by increased risk for low back pain, one of which is in a cake company called Rotte Bakery in Pekanbaru. The production process at Rotte Bakery required a lot of human roles, especially in terms of physical aspects, allowing staffs to long standing while working which can cause ergonomic problems such as low back pain. The research conducted by observational analytic method, with a cross sectional study design. The sampling technique used accidental sampling which was statistically tested using the chi-square test. The research purposes to determine the correlation of the long standing with low back pain event on Rotte Bakery Pekanbaru city staffs 2020. The result showed that there was a relationship (p-value = 0,000) and a significant correlation (p-value < 0.05) long standing with lower back pain event on Rotte Bakery Pekanbaru city staffs. Rotte Bakery staffs advised to pay attention to standing time while working, adhere to the rules for using a complete PPE, and the company can provide education at the beginning before starting work.