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Micro, small and medium enterprises (MSMEs) play a vital role in economic development and growth, especially in Indonesia. It is widely recognized that MSMEs are very important be-cause of their main characteristics that distinguish them from large enterprises, especially because MSMEs are labour-intensive enterprises, exist in all locations, especially in rural areas, are more dependent on local raw materials, and are the main providers of goods and services. Along with the development of the mindset of the community, the majority of MSME actors have also changed their mindset in determining the marketing strategy used, from product orientation, consumer orientation, value orientation, technology orientation and to build the super smart society. Business digitalization also evolve the marketing mix from 4P (product, place, price and promotion) to 4C (co-creation, currency, communal activation, and conversation). However, there are barriers in the face of digitalization economy, including technology adoption and cyber-crime.

Snack bars are known to meet consumers' needs for nutrition, taste and practicality. There needs to be additional raw materials that are high in nutrients so that the products produced are beneficial to the body and also provide health effects. One plant that is high in nutrients and also provides benefits for the body is the Moringa plant. Moringa is known to contain more than 90 types of nutrients, namely in the form of essential vitamins, minerals, amino acids, anti-aging and anti-inflammatory. Our body needs antioxidants that can help protect the body from free radical attacks, considering that very many free radicals come from outside the body, namely in the form of foods that contain preservatives, dyes, fats, pesticides, pollution, dust and ultraviolet radicals. The process of making snack bars, roasting temperature and the proportion of flour are among those that can affect the characteristics and maturity levels of the resulting product. This study was conducted to determine the effect of temperature and flour formulations on sensory, texture profiles and antioxidants. The study used RALf (complete random design of factorial) 2 factors. From the results of this study obtained the results of roasting temperature affecting the profile value of the texture parameters hardness / hardness, gummieness / stickiness, chewieness / chewing power but has no effect on the results of antioxidant activity and hedonic sensory. The formulation of cornstarch and moringa flour on the results of the texture profile affects the parameters of resielience / snack bars. Formulation of corn flour snack bars and Moringa flour has a real effect on the antioxidant activity value of corn flour snack bars and moringa flour. Where the addition of moringa as much as 10% with a temperature of 120oC has a value of %ibhibisi as much as 87.66 and flour formulations also have a real effect on all hedonic sensory parameters, namely aroma, color,  taste and overall.

Along with human activities that continue to exist, it can be ascertained that the volume of waste will always increase along with the increasing consumerism of society every year. The impact is not only on the environment but also on human health. Therefore, a breakthrough in waste management is needed through the development of organic waste management in Kupang City into high economic value waste. The method used is a quantitative approach, namely to find out the stages of waste management in Kupang City and also the organic waste development model that needs to be done. Furthermore, a descriptive analysis was carried out on the opportunities for the use of organic waste in Kupang City, preceded by projecting the population of Kupang City. Afterwards, measurements of the composition and characteristics of household waste were carried out to determine the size of each component of the waste management system in Kupang City, which needed to be fixed from the source of waste. That was by sorting household organic and inorganic waste before being disposed of in a temporary dump according to the Government Regulation No. 81, year 2021, chapter 17, paragraph 1. However, the community does not comply with the existing regulations in reality. Therefore, it needs to be socialized to the waste-producing community. The stages of waste management in Kupang City are started by collecting waste from households, then the waste is transported using garbage carts or garbage motorcycles to temporary shelters at each point, and finally transported by garbage trucks to final disposal in Alak Village, Kupang City. The conversion of organic waste into high-value waste is accomplished by utilizing 67.5% of organic waste as biogas and compost.     

In the process of distributing electricity from the generator to the consumer, it goes through many processes and passes through several parts. Starting from the electric power distribution system, one of which is the distribution system. Considering that the scope of this distribution network is directly related and is located in an inhabited area, in addition to meeting technical quality requirements, it must also meet the requirements for being safe for users and familiar with the environment. In this distribution system there is a very important equipment in distributing electric power, namely the distribution substation. Because of the important role of the distribution substation, it must be protected from disturbances that may occur. One of them is the load imbalance between phases. In practice and in reality, in various locations of electric power distribution, a completely balanced load condition is obtained, mainly because of the large number of single-phase load groups that are serviced by a low-voltage three-phase distribution system. This is because the characteristics and types of electrical power user equipment vary with different consumer conditions and activities. To obtain load balance, load balancing is carried out between phases for load distribution so that load adjustments occur at distribution substations.