Publication Search

This research aims to evaluate strategies for increasing beef cattle productivity through optimizing concentrate feed based on local ingredients in Perbaungan, Serdang Bedagai Regency. Surveys and interviews were conducted to collect data regarding feeding patterns, costs and production efficiency. The research results show that concentrate feed, although more expensive than forage, provides higher efficiency in supporting daily weight gain in beef cattle. Local ingredients such as rice bran, palm oil cake and tofu dregs have great potential for use in concentrate formulations, thereby reducing costs and increasing the sustainability of livestock businesses. Optimal strategies include providing concentrate as needed, combining with forage, and managing feed stock. This optimization has been proven to be able to increase beef cattle. productivity and support national meat self-sufficiency efforts

Diversification of agricultural products is one strategy to increase the added value and competitiveness of local commodities. Avocado (Persea americana) is a tropical fruit that is rich in nutrients, such as healthy fats, fiber, vitamins and minerals. However, the use of avocados in Indonesia is still limited to fresh consumption and simple processing. This research aims to develop an innovative product in the form of avocado-based sponge cake as an effort to diversify agricultural products. The method used includes organoleptic testing. The research results show that the use of avocado in making sponge cake can improve the soft texture, distinctive aroma, color and unique taste. Organoleptic tests show a good level of consumer acceptance with an average score of above 50% in the aspects of taste, color and texture. Apart from that, nutritional analysis shows that avocado cake has a higher content of healthy fats and fiber than conventional cake. Implementation of this product has the potential to open up new market opportunities and provide added value for local avocado farmers.

The village of Blendung, located in the Ulujami sub-district, Pemalang Regency, faces various social and economic challenges, including high unemployment rates and declining incomes due to limited job access and the impact of tidal flooding. One of the efforts to increase community income is through training in making presto milkfish, aimed at empowering Micro, Small, and Medium Enterprises (MSMEs) in the fish processing sector. This training is designed to enhance community skills in diversifying milkfish-based products, such as boneless milkfish, fish cakes, and smoked milkfish, as well as introducing digital marketing strategies to expand the market.The methods used include a participatory approach in processing and packaging technology training, as well as social media-based marketing education. The results of the training showed an improvement in the skills and understanding of participants regarding the production and marketing processes of value-added products. This program also contributes to the growth of local MSMEs, which have significant potential in supporting the regional economy.

Since the implementation of the ASEAN Economic Community (AEC) at the end of 2015, it should encourage all economic actors, including SMEs and Micro Enterprises, to improve themselves in order to improve the quality of production of both goods and services. If this is not done, then Indonesia will be an "soft" market for other ASEAN countries because Indonesia has the largest population (population size) in ASEAN, namely no less than 270 million people. SMEs and Micro Enterprises, which are the embodiment of people's economic democracy, will be very hard hit if the heavy flow of goods and services from various ASEAN countries invades the Indonesian market. Realizing this, strengthening (empowering) SMEs and Micro Enterprises is a necessity and necessity to be able to find a national identity that has comparative advantage and competitive advantage. This activity begins with identifying existing problems and then finding a method for solving them. The method used is by providing training and mentoring. The results that have been achieved are the ability of the Traditional Cake business to optimize its sales by using local raw materials. In this way, the Traditional Cake Micro Business "Puji Letari" can improve its capabilities in the field of production and business management. These outcomes are an indication of increased business empowerment.

Field Work Practice (PKL) or also known as Innovation Development (PI) is a service activity of STIE Madani Balikpapan students to the community, especially to Micro, Small and Medium Enterprises (MSMEs). The MSME target for the Innovation Development Program in this group is AA Bakery and Cake which is located in RT 01 Mekarsari sub-district, Central Balikpapan District. The aim of this PI activity is to assist in creating innovation in terms of improving business branding in order to increase brand awareness among customers as well as assisting in creating digital financial reports.

This research aims to analyze the business model canvas on traditional Indonesian pastry and beverage products, focusing on understanding the elements that make up an effective and sustainable business model. This research uses a qualitative approach by identifying nine key components in the Business Model Canvas, namely customer segmentation, value proposition, distribution channels, customer relationships, key resources, key activities, key partners, cost structure, and revenue streams. The main focus is on utilizing the uniqueness of traditional cake and beverage products that reflect the richness of Indonesian culture, as well as the challenges in maintaining competitiveness in the modern market. The results show that the value proposition of traditional Indonesian products, such as authentic flavors and natural ingredients, is the main attraction for consumers. However, distribution and marketing channels remain a challenge, given the lack of digital market penetration and understanding of technology-based marketing. In addition, the cost structure and revenue streams show potential for efficiency improvements through product innovation and strategic partnerships with small and medium-sized enterprises. This research provides important insights for culinary entrepreneurs to design more adaptive and sustainability-oriented business strategies in an increasingly competitive market.

Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve the quality of the base cake bar, especially fiber. Determining the formulation of the moringa cake bar base with various types of rice flour which has a high fiber content and is preferred by consumers is the aim of this study. This study used a two factor factorial Completely Randomized Design (CRD) with two replications. The factor used are the ratio of rice flour with Moringa leaf flour (95/5, 90/10, 85/15) and various types of rice flour (red, black, white). Chemical and organoleptic analysis of the best rice-moringa base cake bars was the B3K2 treatment (type of white rice with a ratio of rice flour: moringa 90/10) with 5.21% water content, 2.29% ash content, 17.29% fat content, 9.50% protein content, crude fiber 12.83% and 65.71% for carbohydrates. Organoleptic results with, Moringa flavor 2.19, sandy texture 3.15, density 2.49 and overall preference 3.31.

Yangko cake is a semi-wet food made from glutinous rice flour with the addition of a sugar solution. In order to improve the characteristics of the yangko cake, an ingredient is added, namely kidney bean flour and cinnamon extract. Kidney beans are one type of legume that has a high protein source so it can add nutritional value to food products. Kidney bean has an unpleasant taste, therefore it needs to be balanced with the addition of cinnamon extract, which is expected to reduce the unpleasant flavor of the yangko cake which consumers preferred. The experimental design used is a CRD, with the first factor being the ratio of glutinous rice flour and kidney bean flour with a ratio of 90:10, 80:20, and 70:30. The addition of cinnamon extract in various amounts (2 ml, 4 ml, and 6 ml) was the second element. The inclusion of substitute glutinous rice flour and kidney bean flour, coupled with the variation of cinnamon extract produced yangko cake with 3,80% fiber content and 5,76% protein content.  Chemically, physically and organoleptically, the best product from several formulations of the yangko cake was with 70:30 of glutinous rice flour to kidney bean flour and 6 ml of cinnamon extract, with 47.98% water content, 0.66% as content, 31,36% total sugar content and with a hardness of 28.82 N, a gumminess of 4.92 N, a chewiness of 2.28 N then a cohesiveness of 0.64 Ns.  The organoleptic characteristic of the yangko cake was the most preferred by the panelists, with a value of 3,76 (preferred). The yangko cake substitusion of glutinous rice flour and kidney beans with the addition of cinnamon extract is a food ingredient  that has quite high protein and fiber.

Mocaf (Modified Cassava Flour) is one type of flour processed local cassava food that is expected to replace wheat flour. Legume flour can be used as a source of protein while enriching the nutritional value of gluten-free cakes. This study aims to make a cake formulation with mocaf flour ingredients fortificated with high-protein legume flour. The study used a two-factor complete randomized design (RAL) with two repeats. Factors used are the comparison of mocaf flour and legume flour (40:60, 50:50, 60:40) as well as variations in the type of legume flour (green beans, kidney beans, soybeans). The best formulation produced by sponge cake with the highest protein content is in the treatment ratio of 40:60 mocaf flour and composite flour with green bean flour types, namely water content 22.65%, ash content 1.38%, fat content 10.65%, protein content 7.28%, carbohydrate content 56.72%, and fiber content 8.32%. Organoleptic tests included 2.46 (dark green), mocaf flavor 2.55 (not too pronounced), legumous flavor 3.29 (slightly flavored), soft texture 2.53 (not too soft), soft texture 2.93 (slightly tender), aftertaste 2.80 (slightly concentrated), off flavor 2.62 (not too deviated), preferred value 2.85 (slightly preferred) and physical development volume expanded by 16.55%.

The planning for a Culinary Arts Gallery in Binjai City is intended as a forum for culinary and cultural diversity in Binjai City to be better known and developed. Binjai City is a city with various ethnicities and cultures in it. This cultural diversity comes from the city's residents, including tribes; Malay, Toba Batak, Karo, Chinese, Javanese, and other tribes. The cultural diversity of the city of Binjai has resulted in the growth of various cultural characteristics in the form of culinary specialties in the city of Binjai such as tau kua heci and Binjai's typical rambutan cake which gives the city its identity. Furthermore, the cultural and culinary diversity of the city of Binjai has the potential to be developed in terms of economics and tourism. Therefore, it is necessary to have a planning study for a Culinary Arts Gallery in Binjai City that can accommodate the culinary arts of Binjai City so that it is easier to introduce it to the wider community in the form of a Culinary Arts Gallery. This plan is intended to accommodate culinary activities and functions as a forum for arts and cultural activities for the people of Binjai City.  

Penelitian ini bertujuan untuk mengetahui startegi Inovasi  dan Kreativitas  dalam meningkatkan Kepuasan Konsumen . Penelitian ini menggunakan pendekatan kuantitatif dan data primer populasi 35 orang, dengan Accidental sampling, menggunakan sampel sebanak 35 orang aitu warga atau masarakat ang membeli produk kue Qiara Cake Cupak ang mana jumlah populasina tidak bisa ditentukan ang ada hana jumlah rata-rata konsumen dengan 7 konsumen per hari. Teknik analisis regresi berganda linier menunjukkan bahwa variabel Inovasi  dan Kreativitas  berpengaruh terhadap Kepuasan Konsumen .  Koefisien determinasi menunjukkan bahwa variabel independen Inovasi  dan Kreativitas  memiliki pengaruh sebesar 39,4% sedangkan sisana sebesar 60,6% dipengaruhi oleh variabel lain ang tidak termasuk dalam penelitian. Uji t menunjukkan bahwa Inovasi  tidak berpengaruh secara parsial dan signifikan terhadap variabel dependen Kepuasan Konsumen Sedangkan variabel Kreativitas  berpengaruh secara parsial dan signifikan terhadap variabel Kepuasan Konsumen. Inovasi dan Kreativitas  secara simultan atau bersama-sama berpengaruh dan signifikan terhadap variabel Kepuasan. Kata kunci : Inovasi, Kreativitas, Kepuasan Konsumen

Purple sweet potato is one type of tuber. Organoleptic test is a test of a food ingredient based on the level of preference. Shelf life is a time span on a product. Objective: To determine the level of consumer preference and shelf life of pia cake skin with the addition of purple sweet potato (Ipomea Batatas L). Methods: Quantitative research with a completely randomized experimental design (CRD). Panelists in this study were 30 untrained panelists, 15 moderately trained panelists. Results: It is known that the results of research conducted on pia cake skin added purple sweet potato (Ipomea Batatas L) have an effect on the taste p-value 0.01 (<0.05), there is an effect on the aroma p-value 0.02 (<0.05), there is an effect on the color p-value 0.00 (<0.05), there is an effect on the texture p-value 0.00 (<0.05), for the shelf life of pia cake skin in treatments X, Y, V and Z at cold temperature and room temperature there is a relationship p-value <0.05. Conclusion: Based on the results of the study, it can be concluded that there are differences in the variables of taste, aroma, color, texture and shelf life of pia cake skin with the addition of purple sweet potato (Ipomea Batatas L) in Kimi Village, which obtained p-value <0.05. Suggestion: There is a need for skills, knowledge related to purple sweet potatoes to increase creativity and the economy of the community.

UMKM is one of the sectors that contribute to supporting the economy, given its labor-intensive nature. UMKM can effectively create jobs according to the abilities and skills of the community. One such group is the UMK group in Terusan Village, Maro Sebo Ilir District, which is known for its various types of traditional cakes, such as Cepak Kapung, Pedamaran, Engkak, Lapis Agar, Roti Kecik, Kue Bangkit, and various other snacks. The various products of the UMK in Terusan village administratively meet the standards set by the government, starting from business permits in the form of NIB and PIRT to halal certificates, which are facilitated by students through the Village Community Empowerment Program (P2MD) in 2023. However, the challenges faced by the UMKM Terusan Village are in terms of marketing their products. Marketing is still limited to local areas by word of mouth and is usually seasonal. This training can contribute to the development of a marketing network for UMK products in Terusan Village through the use of digital technology.

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.

This research aims to identify and analyze the quality comparison between steamed cakes made with palm sugar and those made with coconut sugar. The research employs an experimental method and involves 40 moderately trained panelists as the sample. Based on the quality analysis test results, the highest average scores in all aspects were achieved by the steamed cakes made with palm sugar. Specifically, for the color aspect, a score of 4.6 was in the range of brown to very dark brown categories. The blooming aspect received a score of 4.4, which was in the range of bloomed to very bloomed categories. The volume aspect received a score of 4.45, falling within the large to very large categories. The aroma aspect scored 4.5, ranging from a palm sugar aroma to a very strong palm sugar aroma. The texture aspect scored 4.5, which was in the range of soft to very soft categories. The taste aspect scored 4.4, within the sweet to very sweet categories. Based on the statistical hypothesis test with the Mann-Whitney U test at a significance level of α=0.005, it was found that there is a quality difference between the steamed cakes made with palm sugar and those made with coconut sugar in terms of color and aroma. However, there was no quality difference in the aspects of blooming, volume, texture, and taste

This research aims to analyze marketing strategies and factors that influence the success of SMEs in the martabak business in the Sukatani area, Bekasi Regency, which coincides in Sukadarma Village, Kampung Serengseng Jaya. MSMEs play an important role in the local economy, but often face challenges in competing with larger businesses. To identify effective strategies, we conducted a qualitative study using in-depth interviews with Martabak MSME owners and used SWOT analysis to identify strengths, weaknesses, opportunities and threats faced. The research results show that the use of social media as a marketing tool, product innovation and service quality are the main factors that contribute to the success of martabak MSMEs. Additionally, partnerships with local suppliers and a deep understanding of consumer preferences have also proven important. The challenges faced include intense competition, fluctuations in raw material prices, and limited capital. Thus, this research provides insight into the best practices that can be implemented by martabak MSMEs to increase the competitiveness and sustainability of their businesses. The proposed strategic recommendations include increasing digital skills, product diversification, and developing customer loyalty programs

Micro, Small and Medium Enterprises (MSMEs) are one of the main sectors supporting the Indonesian economy. Kedung Sumur Village and Bluru Permai Village are one of the small areas that have several unique Micro, Small and Medium Enterprises (MSMEs). In its development, these MSMEs experience obstacles such as a lack of understanding of the importance of NIB ownership as a form of Business Law for business actors in the food category. The research methods used in this study include quantitative and qualitative data collection through surveys, interviews, and documentation studies. The research sample will consist of fadhil cake MSMEs and Firmala wet cake MSMEs. For all business owners, the Business Identification Number (NIB) is an important component in the legitimization of their company.

This research aims to uncover the relationship between Brand Image and Word of Mouth on consumer purchasing decisions at Maharani Cake House. With the background of a high number of people with disabilities in Indonesia, Maharani Cake House emerges as a solution for social inclusion and creating job opportunities for them. A strong brand image and word-of-mouth recommendations are considered to influence customer satisfaction. The research method used is quantitative descriptive with a questionnaire. The data analysis results show that Brand Image and Word of Mouth have a significant influence on purchasing decisions, in line with consumer theory. These findings are consistent with previous research stating that a strong brand image and social interaction play an important role in shaping purchasing decisions. The research conclusion emphasizes the importance of building a strong brand image and enhancing social interaction to improve customer satisfaction and brand loyalty. Therefore, it is recommended for companies to continuously strengthen their brand image and foster word of mouth to increase consumer trust and expand market share.

Waste sludge is sludge that contains a lot of solids resulting from solid-liquid separation from industrial waste. The waste sludge produced from the waste processing process will create new problems in handling because it can pollute the environment. This research will discuss the use of IPAL sludge originating from the Sludge Drying Bed (SDB) to be used as organic fertilizer. In the process of making organic fertilizer in the cake and snack industry by monitoring parameters such as color, texture, smell and properties of organic fertilizer during the process of making organic fertilizer. The characteristic results obtained in this research are blackish brown color, rough texture, earthy odor and the resulting moisture is dry. Thus, the use of WWTP sludge as organic fertilizer offers an innovative and industrial solution that contributes positively to the environment.  

The Allisa Cake business was founded by Mrs. Nora in 2016, a housewife located in Krapyak, West Semarang, Semarang City, Central Java. The products produced are cakes or bread which are marketed offline and online. However, online marketing has not met the expected targets, so appropriate promotional media is needed, in order to introduce the product to the public and to optimize promotional media. This research designs Instagram content that makes it easier to understand products and designs Instagram content that follows trends.The method used in this research is ADDIE developed by Dick and Carry, the development design with the ADDIE design aims to develop and validate the product. Meanwhile, the software used includes Corel Draw and Adobe Photoshop.Data collection was carried out by interviewing business owners, making observations and studying literature. After getting the data, create a product design and then apply it to the Instagram Feed design concept. The design stages are in the form of Thumbnail visualization, Tightissue and Final Design. The research produces Instagram content that contains information to make it easier to understand the product and the content design follows trends as the main promotional media.