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The primary purpose of this activity is to enhance the capabilities of micro, small, and medium enterprises (UMKM) in managing wet cake production in a more hygienic and efficient way in order to generate products with higher market value. The skill development emphasizes technical improvements in the production process by prioritizing cleanliness, food safety, and consistent quality, as well as increasing efficiency in the utilization of raw materials and labor. This activity was implemented for UMKM operating under Dynala Food in Gentengan Hamlet, Padang Village, Singojuruh District, Banyuwangi. In addition to production aspects, the program also aims to strengthen marketing strategies at both local and digital levels, enabling tofu and wet cake products to be more easily accessed by consumers. The implementation was conducted through door-to-door visits and direct field observations. The program stages included socialization, hands-on training, technology application, mentoring, evaluation, and achievement of program objectives. Focus Group Discussions (FGDs) were conducted to identify challenges, formulate concrete action plans, and support the adoption of technology and digitalization in business development.

Mochi is a cake made from glutinous rice flour with other ingredients and then steamed. White sweet potato flour is used as a substitute because it contains high levels of fiber, with the addition of elephant ginger extract, which is expected to be able to neutralize the unpleasant taste and scent of white sweet potato flour. The aim of this study was to determine the right formulation in order to obtain white sweet potato flour substitution mochi and a high concentration of elephant ginger extract. This study used a completely randomized design (CRD), which consisted of two factors, namely the concentration of glutinous rice flour and white sweet potato flour (90:10, 80:20, and 70:30) and the percentage of elephant ginger extract (to 100 ml of water) (1.5%, 3%, and 4.5%). The best results of the chemical analysis were white sweet potato flour 30 g and ginger extract 4.5%, with a moisture content of 23.66%, an ash content of 0.25%, a total sugar content of 7.64%, and fiber of 2.60%. Based on the results of the physical analysis, the colour L*47.62 (bright brown), a* -4.68 (slightly green), b* 12.20 (yellowish) and a hardness value of 8.90 N, gumminess of 6.27 N, chewiness of 1.73 N, cohesiveness of 0.71 N, and adhesiveness of 1.17 N. Mochi with white sweet potato flour substitution and concentration of elephant ginger extract can be a nutritions food and a source of fiber.

Digital technologies have been developed very fast, and as a result, we have seen a big change in the way companies are marketing their products, especially in the case of Micro, Small, and Medium Enterprises (MSMEs). Ovie Cake, a local MSME in Semarang, is experiencing difficulties in seeking market expansion because the product photos on its social media have been fluctuating; thus, the engagement has dropped. The objective of this research is to find out the most applicable product photography methods and put together a promotional medium based on the website. The study utilized various methods such as an observation method, social media analysis, a photography experiment, and catalog-based website development. For photography, they picked still life combined with the 45-degree angle and high-key lighting. Properly lit product photos attract consumers’ attention and show the professionalism of the brand. The website, attracting users without borders, became a successful digital promotion platform to open new markets.

The purpose of this study is to analyse the comparison of sensory characteristics between original putu ayu cake and a variant with a 25% substitution of kale leaf flour. The substitution of kale leaf flour is expected to serve as a natural alternative for coloring while also improving the cake's nutritional value. This research utilized a quantitative experimental approach, involving organoleptic testing with 62 panelists from the Brangsong Baru Housing. The panelists evaluated four sensory aspects: aroma, color, taste, and texture. The results from the organoleptic tests showed that substituting kale leaf flour positively influenced the aroma of the putu ayu cake without compromising its texture. However, the color and taste still require improvements to enhance the overall consumer acceptance of the cake. These findings highlight the potential of kale leaf flour as a functional ingredient in traditional cakes, offering a healthier alternative while maintaining the sensory qualities that consumers expect.

This community service activity focuses on the utilization of Talas Beneng (Xanthosoma undipes K. Koch), a tuberous plant native to Banten Province, as a healthy alternative food source free from gluten and casein. The program was implemented through the Holistic School Field Introduction (PLP) by students from Sultan Ageng Tirtayasa University at State Special School 02 Serang City. The method employed was qualitative, with a direct practice approach through training in preparing various processed products based on talas beneng, such as steamed cakes, brownies, cookies, and sticks. The activity involved three intellectually disabled students from junior and senior high school levels, along with PLP students and a culinary arts teacher. The primary objectives of the program were to enhance life skills, independence, and awareness of the importance of diversifying healthy local food sources. The results indicate an improvement in participants' abilities to recognize local food ingredients, process them into nutritionally valuable products, and strengthen collaboration between universities and schools in inclusive education. This program demonstrates that the utilization of local food resources can serve as an effective strategy to support food security, social empowerment, and holistic education.

Klepon is a traditional Indonesian market snack made from glutinous rice flour, shaped into small balls, and filled with sweet palm sugar, then coated with savory grated coconut. When bitten, the palm sugar inside bursts, giving a unique and delicious taste sensation. Klepon has been part of the Nusantara culinary heritage since the 1950s and was even introduced by Indonesian immigrants to the Netherlands. According to Mangkubumi, modifying the klepon recipe is an effective way to introduce and preserve this traditional food, as long as the original recipe and shape are maintained. This way, people can still enjoy klepon in its original form even though there are modern variations like klepon cake.

Background: Type 2 Diabetes Mellitus is a chronic metabolic disease characterized by elevated blood glucose levels due to insulin resistance and impaired insulin secretion. One of the influencing factors for this condition is lifestyle, particularly dietary patterns and physical activity. Objective: This study aims to describe the dietary patterns and physical activities of Type 2 Diabetes Mellitus patients at Kalisat Regional Hospital (RSD), Jember. Method: The research design used is a case study involving two patients diagnosed with Type 2 Diabetes Mellitus. Data were collected through interviews, observations, and documentation studies, and analyzed using nursing care stages. Results: The study found that both patients consumed high amounts of simple carbohydrates such as sugar, sweet cakes, and noodles, exceeding the normal daily intake limits. Physical activity was minimal, limited to light household chores like cleaning and short-distance walking. Conclusion: Both patients were diagnosed with ineffective health management. Nursing interventions focused on behavioral health education to improve patients’ knowledge and motivation in managing Diabetes Mellitus independently.

This community service program aims to strengthen local economic resilience through digital marketing assistance and packaging design innovation at Pokdarwis Bahari, Pulorejo Village, Mojokerto City. The intervention was designed in stages, including socialization, needs identification (FGD), training, practice/implementation, continuous mentoring, and evaluation. The program focused on strengthening production management (application of modern dryers and vacuum sealers), building digital marketing skills (creating and managing TikTok, Instagram, Facebook accounts, and online shops on Shopee and Tokopedia under the Pokdarwis Bahari brand), and redesigning packaging for kelor-based products (noodles, cakes, kelor sticks) to enhance product differentiation. The results showed significant improvements in members’ capacities: drying time reduced drastically from 2 days to 2 hours, the establishment of active digital accounts and official online stores, and the development of new packaging that is more informative and brand-identified. The direct impact was reflected in increased production efficiency, improved product image, and wider market reach—demonstrating a tangible contribution to local economic resilience and the sustainability of Pokdarwis businesses. Program recommendations include scaling up production technology, advanced training in digital marketing, and strengthening distribution networks to ensure long-term benefits.

Cake is a wheat flour-based food product that is popular because of its sweet taste, soft texture, and attractive appearance. This study aims to evaluate the effect of purple sweet potato (Ipomoea batatas) paste substitution on the sensory, chemical, and physical quality of chocolate cake decorated with character pudding. The study was conducted in May–August 2025 at the Makassar Health Laboratory Center and the Chemistry Laboratory of the Pangkep State Agricultural Polytechnic. The study design used a Completely Randomized Design (CRD) with five treatments of purple sweet potato paste concentration (0%, 10%, 20%, 30%, 40%) and two replications. The parameters analyzed included sensory tests (color, aroma, taste, texture, and overall), chemical tests (antioxidant activity, water content, protein, fat, ash, and carbohydrate), and physical tests (expandability and crumb morphology). Data were analyzed using ANOVA and Duncan's further test for parameters with significant differences. The results showed that the addition of purple sweet potato paste had a significant effect (p < 0.05) on sensory and chemical characteristics. Treatment A4 (40% purple sweet potato paste) obtained the highest score in the hedonic test with an average panelist preference level of 4 (like). The best chemical characteristics were also obtained in A4, namely antioxidant content of 25.6%, water content of 32.97%, protein 3.52%, fat 17.19%, ash 1.34%, and carbohydrate 45.05%. Physically, the rise power was not significantly different between treatments, but the crumb morphology showed pore irregularities at high concentrations.

In today's digital era, photography has been widely applied in various industrial fields and plays a crucial role in attracting consumer attention. Photography has evolved into several disciplines, including landscape photography, wedding photography, street photography, photojournalism, and product photography. Product photography is a high-quality photograph taken to showcase and explain the characteristics and details of a product or service. It not only serves as a representation of the product being offered but also serves as an effective marketing strategy. This applies to the culinary industry, particularly in cakes and food products, where product photography is essential to attract consumers' attention and enhance brand identity. In the case of Dee's Kitchen, the business owner believes that providing good store reviews and creating a positive image for the brand require the influence of influencers. According to an interview with the owner, there is a recognition that their current social media presence on Instagram could be enhanced to reach more potential customers. Therefore, there is a need for Dee's Kitchen to develop its Instagram profile further, making it more diverse and innovative in showcasing its products. This can be achieved by using visually appealing product photos, collaborating with influencers, and engaging with a broader audience through creative marketing strategies. Strengthening the online presence through well-curated photography and social media engagement could help Dee's Kitchen attract new customers, build brand loyalty, and ultimately boost business growth.

This study aims to optimize the cake production profit at Cake by Cece using the Branch and Bound algorithm. The data used include raw material requirements per batch, daily raw material availability, and selling prices for three types of cakes: Cookies, Brownies, and Cinnamon Roll. The optimization model is formulated as an Integer Linear Programming problem with the objective of maximizing total daily profit. The model is solved using the simplex method followed by the Branch and Bound algorithm to obtain valid integer solutions. The results indicate that the optimal production combination is 2 batches of Cookies, 2 batches of Brownies, and 3 batches of Cinnamon Roll, yielding a maximum profit of IDR 233,000 per day. This solution satisfies all raw material constraints and is feasible for daily operational implementation. This study provides quantitative recommendations to support production decision-making in culinary sector MSMEs.

The purpose of this study was to determine: 1) the effect of mocaf flour substitution on the level of likeability of elephant ear cake; 2) the effect of addition of carrot puree on the level of likeability of elephant ear cake; 3) the effect of the interaction between mocaf flour substitution and the addition of carrot puree on the level of likeability of elephant ear cake; and 4) the nutritional value of the best elephant ear cake product based on the results of chemical tests. This study is an experimental research type with a 3 x 2 factorial design with 6 treatments. The data collection technique in this study was in the form of observations carried out by 3 trained panelists, 31 semi-trained panelists, and 19 untrained panelists with data collection instruments using a hedonic test assessment sheet with criteria for color, aroma, crispiness, taste, and overall. The data analysis technique used was two-way ANOVA assisted by SPSS version 22 software and continued with Duncan's follow-up test if a significant interaction was found. The results showed that 1) mocaf flour substitution affected on the level of likeability of elephant ear cake in terms of crispiness and taste; 2) the addition of carrot puree did not have a significant effect on all aspects of preference; 3) the interaction between the two only affected the crispiness; and 4) the best nutritional content of elephant ear cake was obtained from 4.81% fat, 1.25% ash, 7.88% protein, 1.02% water, 82.01% carbohydrate, 2.82% fiber, and 86.50 mg/100g beta-carotene

Loyang Dogan cake is a traditional Indonesian food commonly sold in markets without the use of modern preservation methods, making it susceptible to microbial contamination. This food is often produced and sold in conditions that may affect its quality and safety. Therefore, this study aims to provide a scientific overview of the potential microbial contamination in Loyang Dogan cakes and its benefits as an educational foundation for both producers and consumers regarding the importance of food hygiene. The focus of this research is to identify bacterial colony growth in Loyang Dogan cakes through microbiological culture tests. The method used in this study involves inoculation, starting with the dilution of the sample using sterile solutions, followed by inoculation onto a Nutrient Agar (NA) medium that has been solidified. The samples are then incubated at 37°C for 24 to 48 hours. After the incubation period, the growing colonies are observed and the number and morphological characteristics are recorded. The results show bacterial colony growth in all tested samples, with differences in the number and shape of the colonies depending on the sample source. The bacterial colonies generally appear white, cream, or yellowish, round, smooth, and vary in size. These findings indicate that Loyang Dogan cakes have the potential to be contaminated with microbes during the production and sale process, posing risks to the quality and safety of consumption. Based on the results, it is concluded that improvements in sanitation and food handling practices for traditional products like Loyang Dogan are necessary to ensure their safety for public consumption. Therefore, educating producers and consumers about food hygiene is crucial to raising awareness of the importance of maintaining food quality and safety.

The purpose of this community service is to provide assistance to MSMEs producing traditional cakes and tampah craftsmen in Karijawa Village, Dompu District, Dompu Regency. The assistance provided includes flavor innovations in traditional Dompu cakes and innovations in bamboo crafts other than tampah. These innovations aim to increase the competitiveness of local products in the wider market. This assistance also focuses on improving the quality of product packaging, considering that the still minimal packaging quality is one of the obstacles faced by partners. As part of this community service, we hope to provide solutions to the problems faced by MSME partners related to unattractive products and less than optimal packaging quality. The method used in this activity includes three main stages: planning, implementation, and evaluation. The planning stage is carried out by identifying the problems faced by partners and selecting appropriate solutions. In the implementation stage, the selected solutions are implemented by providing training and direct assistance related to flavor innovations in traditional biruas beras cakes and bamboo woven product designs. The evaluation stage aims to assess the extent to which the implemented solutions have been effective and have a positive impact on MSME partners. The results of this community service activity indicate that MSME partners now have products with new flavors for their rice bran and a wider variety of woven bamboo products, in addition to winnowing baskets. Furthermore, product packaging has undergone significant improvements, increasing product appeal and meeting higher market standards.

Kue buayo berendam is a traditional food from Jambi that is unique in terms of ingredients, taste, and processing method. This food is made from glutinous rice flour and coconut milk, which gives it a chewy texture and a savory and sweet taste. With the increasing interest in functional foods that are not only delicious but also beneficial for health, kue buayo berendam has the potential for further study, especially in terms of its microbial content. One interesting aspect to study is the presence of lactic acid bacteria (LAB), especially from the genus Lactobacillus, which is known to have probiotic benefits. This study aims to identify the presence of Lactobacillus spp. in kue buayo berendam to determine the probiotic potential of this traditional food. The methodology used in the study included bacterial isolation from cake samples, observation of colony morphology, Gram staining to determine the type of bacterial cell wall, and a series of biochemical tests to identify the characteristics of the bacteria found. From the results of isolation and identification, it was found that most of the bacteria successfully cultured were Lactobacillus spp., which are Gram-positive and rod-shaped bacteria. The presence of Lactobacillus spp. The results of the research on kue buayo berendam (soaked crocodile cake) indicate that this food not only has cultural and flavor value but also has the potential to be a source of natural probiotics. Probiotics are known to play a role in maintaining digestive health, boosting the immune system, and balancing the gut microbiota. Therefore, kue buayo berendam (soaked crocodile cake) can be further developed as a traditional functional food that supports public health. These findings open up opportunities to enhance the nutritional and health value of local fermented foods, while preserving regional culinary heritage in more innovative and value-added forms.  

Moringa leaves (Moringa oleifera) are known to contain flavonoids that function as natural antioxidants, playing an important role in preventing the oxidation of body cells and maintaining health. However, the results of observations and interviews show that the people of Baet Village still do not understand the health benefits of moringa leaves and how they are processed into food with nutritional value. This community service activity aims to increase public understanding of the health benefits of moringa leaves and skills in processing them into food, vegetables, and various cakes. Partners in this activity are the Kaju Health Center and the people of Baet Village, with a total of 15 participants. The methods used include counseling on the nutritional content and benefits of moringa leaves, as well as the direct practice of processing moringa leaves into food products such as sponge cakes and puddings. The results of the activities showed success which was marked by the enthusiasm and active participation of the community in the evaluation sessions and processing demonstrations. The community is able to answer evaluative questions well and show skills in processing moringa leaves independently. In addition to increasing knowledge, the community also shows a commitment to implementing the results of counseling in daily life, including in efforts to reduce high blood pressure through the consumption of processed moringa leaves. This activity ran smoothly and had a positive impact on improving nutrition literacy and public health. It is hoped that this activity can be a model of sustainable community empowerment based on local potential.

This research presents the design of a card game titled "Kejutan Manis Nusantara", aimed at introducing traditional Indonesian cakes to Generation Z, particularly those aged 18 to 21, in a fun and interactive way. This game combines education about the richness of Indonesian cuisine with a social experience that strengthens relationships among players. The card game design implements semi-realistic illustrations that clearly depict the cakes, making it easy for players to recognize traditional Indonesian cakes. The results of this research are expected to contribute to the preservation of Indonesian culture, especially in the culinary field, while introducing the diversity of Indonesian traditional cakes to the younger generation in an engaging way

Since the implementation of the ASEAN Economic Community (AEC) at the end of 2015, all economic actors—including SMEs and microenterprises—are expected to improve and adapt in order to enhance the quality of both goods and services. Failure to do so may result in Indonesia becoming a "soft target" market for other ASEAN countries, given its status as the most populous country in the region with over 270 million people. SMEs and microenterprises, which represent the embodiment of people-based economic democracy, would be particularly vulnerable if goods and services from various ASEAN countries continue to flood the Indonesian market. Recognizing this situation, empowering SMEs and microenterprises is not only necessary but inevitable to help the nation discover its identity through the development of comparative and competitive advantages. This activity began by identifying existing problems, followed by determining suitable solutions. The method used involves training and mentoring.The outcome of this initiative is the improved capability of the traditional cake microenterprise to optimize its sales by using locally sourced raw materials. As a result, the "Puji Lestari" Traditional Cake Microenterprise has successfully enhanced its production capacity and business management.Financial reporting is also a crucial aspect of business development. A well-maintained financial report reflects the progress of the business, particularly through the net profits it generates. These outcomes serve as indicators of increased empowerment and the strengthening of the enterprise.

Marketing strategy is a fundamental aspect that must be considered in order to achieve predetermined marketing objectives. This strategy encompasses a series of steps and decisions taken to promote products, reach the right target market, and influence customer purchasing behavior. The purpose of this study is to identify the strategies employed by the Mhira Cake Birthday Cake Shop in every sales or promotional activity to attract customer interest, as well as to analyze these strategies from the perspective of Islamic marketing principles. This research is classified as field research, in which the writer directly visited the location—Mhira Cake Birthday Cake Shop—to obtain accurate data, employing a qualitative research approach. The primary informant in this study was the owner of Mhira Cake, while supporting informants included the shop’s customers. Data collection techniques included observation, interviews, and documentation. The collected data were then processed and analyzed using a descriptive qualitative method. The results of this study show that Mhira Cake employs marketing strategies through product, pricing, promotion, and location. The marketing methods used include offering affordable prices for the products sold. From the perspective of Islamic economics, it can be concluded that the marketing strategies implemented by Mhira Cake are in accordance with Islamic marketing principles. The shop operates its business based on values of honesty and fairness and applies characteristics aligned with Islamic marketing ethics. Additionally, in practice, the business incorporates ethical business conduct by demonstrating the traits of shiddiq (truthfulness), amanah (trustworthiness), tabligh (transparency in communication), and fathonah (wisdom). The business is run with a commitment to integrity in every aspect.

The key to long-term marketing success, which is the dream of all marketers, is creating strong and close relationships with consumers. The aim of this research is to determine the influence of digital marketing and product quality on consumer loyalty. Through the questionnaire method with samples using the Slovin formula, there were 60 respondents. Meanwhile, the population used in this research is all Vicycake consumers from January to June 2023. Hypothesis testing via the t test (Partial Test) shows that digital marketing and the quality of the products studied are proven to significantly influence consumer loyalty. the results shown from the t test (Partial Test) digital marketing variable have a t-count greater than the t-table, this can be interpreted that HO is rejected and H1 is accepted and the product quality variable has a t-count greater than the t-table, this can be means that HO is rejected and H2 is accepted.