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This study aims to examine the influence of Brand Awareness on the Purchase Intention of consumers of SilverQueen chocolate products in the Tangerang area. The method used in this study is a quantitative approach with survey techniques, involving 100 respondents from various demographic backgrounds. Data collection was conducted through questionnaires using a Likert scale and analyzed with SPSS software. The results of the validity test show that all indicators used to measure Brand Awareness and Purchase Intention are valid, with the calculated r value exceeding the table r value and significance below 0.05. The reliability test shows a Cronbach's Alpha value of 0.936, indicating that the questionnaire has very good consistency. The normality, multicollinearity, and heteroscedasticity tests indicate that the regression model meets the classical assumptions. The results of the coefficient of determination (R²) analysis indicate that Brand Awareness contributes 11.9% to Purchase Intention. The t-test shows that Brand Awareness has a significant positive effect on Purchase Intention, with a calculated t value of 3.630, greater than the t-table value, and a significance value of 0.000, which is less than 0.05. These findings confirm that the higher the level of Brand Awareness, the greater the likelihood that consumers will purchase SilverQueen products. This research provides valuable insights for the company in designing effective marketing strategies, emphasizing the importance of increasing Brand Awareness to boost consumer purchase interest.    

Community service activities are carried out in two locations of Micro, Small and Medium Enterprises (MSMEs), namely Slanden Banjaroyo Chocolate Cocoa Park and Bas and Reng Wonosobo Buffet. This activity aims to examine the use of digital marketing to increase sales. In the era of digitalization, Micro, Small and Medium Enterprises (MSMEs) must adapt to changes in consumer behavior who are more likely to use digital platforms. In reality, MSME actors focus more on business income, but less on the use of digital marketing in expanding public reach. Chocolate Cocoa Park and Bas and Reng Buffet face obstacles in product marketing and the lack of product brand identity. In this community service activity, the author supports MSME actors to increase promotional activities through social media and the creation of logos and brochures on the Canva application. The results achieved after this activity was carried out was an increase in the understanding of business actors in applying digital media to market products and business actors already have a product brand identity.

Banjaroya Village, Kulon Progo Regency has many tourism potentials, one of which is the Chocolate Cocoa Park. As an educational tourist attraction based on agrotourism, the Chocolate Cocoa Park serves several activities offered to tourists related to the cultivation of Cocoa plants and Chocolate production. However, in this case, the Chocolate Cocoa Park has not packaged and programmed the activity services well. The results of the study show that there are several things that need to be fixed in packaging and providing educational package programs at the Chocolate Cocoa Park. The thing that needs to be fixed is the way to package the tour package, it needs to display an itinerary so that tourists feel easy and can manage their time to participate in the activity. Then the programming is by grouping the activities offered according to the focus of each activity so that tourists can choose what focus activities they want to participate in.

This research analyzes the influence of supervision, compensation, and the application of fingerprint attendance on work discipline at PT. Chocomory Cokelat Persada, Semarang Regency, a part of the Cimory Group. Although previous studies have highlighted the importance of these factors, there remains a gap in understanding their complex interactions. This study aims to fill this gap by examining the simultaneous effects of supervision, compensation, and fingerprint attendance on work discipline. Utilizing a quantitative approach, in determining the sample using the purposive sampling method. Data were collected from 125 employees from production operator and warehouse operator through online google form questionnaire and analyzed using Structural Equation Modeling (SEM) with SmartPLS 4. The findings reveal that supervision significantly improves work discipline. The implementation of fingerprint attendance systems positively impacts work discipline. Conversely, compensation does not significantly effect on work discipline. These results suggest that effective supervision and advanced attendance systems are crucial for fostering a disciplined workforce, whereas compensation alone may not be as impactful. The study provides valuable insights for resource management practitioners and researchers, offering strategies to enhance work discipline and improve organizational success.

CV. Rapoviaka Simple is one of the MSMEs in the chocolate processing industry that processes semi-finished products into finished products in the form of chocolate bars with various flavors. This shows an effort to increase the added value in the chocolate processing process. This study aims to determine and analyze the amount of added value obtained from processing semi-finished chocolate (block paste) into chocolate bars at CV. Rapoviaka Simple. Data collection techniques in this study through observation and interviews. The data analysis method used is using the hayami method. Based on the results of the study, it shows that processed chocolate bars at CV Rapoviaka Simple provide high added value and profits for producers, with an input of 4kg /day, an output of 4kg/ day is obtained. The amount of added value obtained is Rp 157,188/kg with a value-added ratio of 49.9%, while the profit obtained is Rp 157,188/kg. The return to the owner of the production factor of labor and the contribution of other inputs is 22.72% and 4.73%, so that the company's profit is 72.53%.

This research aims to determine the application of the Siapik Application to MSMEs, whether the Si Apik Application can make it easier for users to make accurate financial reports and be able to solve financial problems in chocolate-processed MSMEs. The method used in the research is using a qualitative descriptive method, with data collection techniques using direct observation techniques at the research location and conducting interviews. The data source was obtained from primary data. The research results show that the Si Apik application makes it easy for chocolate-processed MSMEs, especially CV Rapoviaka Simple, in making financial reports because the features in the application are complete and the Si Apik application really has a positive impact on MSMEs who are running their businesses.

The aim of this research was to determine the quality control analysis of processed Rapoviaka Simple chocolate products with total quality control (tqc). The research was carried out through direct observation of all stages of rapoviaka chocolate production, starting from selecting raw materials to the final packaging process. Quality data is obtained through measuring various parameters such as texture, taste, aroma and visual appearance of the product. Quality control analysis is carried out using statistical tools in the form of check sheets, histograms, Pareto diagrams, control maps c. The research results show that the implementation of TQC is effective in improving product quality. After carrying out analysis using the Simple Rapoviaka Chocolate C Control Map, it can be said to be under statistical control. This is because the defect proportion (CL) value is within the expected range, between the specified UCL (Upper Control Limit) and LCL (Lower Control Limit). In other words, the Rapoviaka Simple chocolate production process is within the established statistical control limits. By paying attention to each stage of production and implementing strict quality controls, variability in products can be reduced significantly. This research provides an important contribution in the context of developing a quality control system in the food industry, especially for processed chocolate products.  

This study aims to conduct an in-depth analysis of chocolate raw material inventory management at Rapoviaka Simple, a chocolate company operating at Jalan Perumahan Dosen, Blok B4 No 2, Central Sulawesi.  The research method used is the Economic Order Quantity (EOQ) method to assess and improve the inventory management process. By using interviews, observations, and analysis of internal company documents, an in-depth understanding of the existing practices and challenges faced by Rapoviaka Simple was obtained.  The results of this study are expected to provide useful insights for similar companies and contribute to the inventory management literature in the context of the food and beverage industry.