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This community engagement activity aims to introduce and promote Es Pisang Ijo, a traditional culinary delight from Makassar, to the mothers of Aisyiyah Ranting Suterejo in Surabaya. The program was implemented through the National KKN-Dik collaboration between Universitas Muhammadiyah Makassar and Universitas Muhammadiyah Surabaya. The method applied was a field study involving several stages—explanation, demonstration, and direct hands-on practice. The activity received a highly positive response, as participants were actively involved in every phase, showing enthusiasm and curiosity. The outcomes of this activity include improved culinary skills, strengthened cultural awareness, and the creation of new opportunities for micro-enterprise development rooted in traditional cuisine. Additionally, this program enhanced cross-cultural communication and strengthened social solidarity among Aisyiyah members. Es Pisang Ijo thus represents not only a dessert but also a symbol of togetherness, women’s empowerment, and cultural preservation. This initiative reaffirms Aisyiyah’s role as an empowered women’s community that contributes to economic independence and cultural resilience through traditional culinary innovation as a medium of empowerment and community development.

This research aims to develop an innovative dessert product called Panna Cotta Wedang Kacang that combines Italian culinary elements with traditional Indonesian flavors. Panna cotta, a classic Italian dessert made from milk and gelatin, is creatively infused with wedang kacang, a traditional Javanese beverage consisting of sweet ginger broth and boiled peanuts, to create a unique taste sensation that reflects local cultural values. This study employs a Research and Development (R&D) method with an experimental approach to determine the best formulation based on organoleptic aspects, namely taste, aroma, texture, and appearance. Organoleptic testing was conducted with 30 panelists using a 1–5 hedonic scale. The results indicate that the optimal formulation is achieved from a combination of panna cotta made with liquid milk, cream, sugar, gelatin, and wedang kacang broth in a 2:1 ratio, topped with boiled peanuts. The final product received the highest scores for taste and aroma, particularly due to the harmonious blend of the creamy mild flavor of panna cotta and the warm sweetness of ginger from the wedang kacang. Additionally, the nutritional content of the product was analyzed descriptively, demonstrating that Panna Cotta Wedang Kacang has the potential to serve as a functional dessert due to its plant-based protein and antioxidant content from ginger. The conclusion of this research is that Panna Cotta Wedang Kacang is well-received by consumers and has the potential to be developed as a modern dessert alternative with a local touch.

The development of digital technology has driven transformation across various sectors, including the food and beverage industry. Dessert businesses face challenges in improving operational efficiency and competitiveness in the digital market. One possible solution is the use of websites as marketing and sales platforms. However, without proper management methods, the utilization of this technology will not be optimal. Therefore, this study applies the POAC (Planning, Organizing, Actuating, Controlling) method to develop a website- based dessert sales system aimed at enhancing business efficiency and customer satisfaction. This study employs a descriptive approach with the POAC method in website-based marketing strategies. The planningphase involves designing e-commerce features, such as product catalogs, an online ordering system, and digital payments. The organizing phase focuses on resource management and technology integration, while actuating includes implementing the system using MySQL, PHP, and CodeIgniter. The controlling phase is conducted through system testing using the Blackbox Testing method to evaluate application performance. The study results indicate that implementing the POAC method in a website- based system enhances the operational efficiency of dessert businesses. Transaction records become more accurate, customers can easily access product information, and the digital payment system improves transaction convenience. Furthermore, the website enables businesses to reach a broader market without geographical limitations. The implementation of the POAC method in website-based business management has proven to improve marketing and sales effectiveness. With a more structured system, businesses can better adapt to market changes and enhance customer interactions. This digital-based strategy also opens new opportunities for developing the culinary business in the modern era.

Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity.  The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely high antioxidant and preferred by consumers.  This study used a factorial completely randomized design (CRD).  The factors used were the concentration of Moringa leaves (8, 10, 12 g) and the concentration of the type of stabilizer (CMC 1,26%, cornstarch 1,26%, carrageenan 1,26%).  The best chemical analysis was treatment concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract with antioxidant activity 16,85%, crude fiber 0.63%, vitamin C 4,33%, reducing sugar 11,83%, total phenolic 13,93mg.GAE/ml and pH 3,5.  Physical analysis with melting power 47.00 minutes/hour, overrun 13,00%, TPT 4˚Brix and TAT 1.14%.  The results of the red dragon fruit velva sensory test with various types of stabilizers and the addition of Moringa leaves, as well as the combination of treatments between the two had no significant effect on color, texture, taste, aroma and overall preference.  The best organoleptic analysis was the P3K1 treatment (concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract) with a color value of 3.06, taste 2.57, aroma 2.78, texture 3.50 and overall preference 3,42.

This study aims to analyze the role of Social Media Marketing and pricing in influencing consumer purchasing decisions at Tabona Dessert MSMEs in Padangsidimpuan City. Social Media Marketing has become one of the main marketing strategies for MSMEs, especially in increasing visibility and market reach. On the other hand, pricing is an important factor that can influence consumer perceptions of value and purchasing decisions. This study uses a quantitative method with data collection through a questionnaire survey distributed to consumers of Tabona Dessert MSMEs in Padangsidimpuan City. The data obtained were analyzed using multiple regression techniques to see the effect of Social Media Marketing and pricing on purchasing decisions. The results of the study indicate that Social Media Marketing has a significant influence on purchasing decisions, where effective marketing strategies on social media can increase consumer interest and awareness of MSME products. In addition, pricing has also been shown to have a significant effect, where competitive prices and in accordance with product quality are the main considerations for consumers in making purchasing decisions. In conclusion, the combination of effective Social Media Marketing and appropriate pricing can significantly increase consumer purchasing decisions for Tabona Dessert MSME products in Padangsidimpuan City.

Pelatihan pembuatan dessert untuk masyarakat Desa Curug Wetan dilandasi oleh motivasi pengembangan kewirausahaan masyarakat desa. Dessert merupakan sesuatu yang terbilang baru sehingga dapat membuka peluang yang baru pula untuk dipasarkan. Tujuan dilakukannya kegiatan ini adalah untuk membantu masyarakat dan pemerintah desa menyambut rencana perealisasian kawasan wisata di desa itu dengan membekali keterampilan kuliner. Metode yang sedianya akan digunakan dalam penelitian sekaligus pelatihan ini adalah metode ceramah, dialog interaktif atau tanya jawab. Selain tanya jawab para fasilitator pelatihan mendemonstrasikan secara langsung bahan yang akan dibuat. Metode lain yang dapat diterapkan dalam pelatihan adalah pembentukan kelompok dalam forum pelatihan. Hasil dari pelatihan dan penelitian ini adalah 1) peserta merasa proses pembuatan menu dessert yang diajarkan dalam pelatihan mudah untuk dikuasai. Hal ini menujukkan bahwa materi pelatihan dapat diterima dengan baik oleh peserta; 2) peserta memiliki ketertarikan terhadap ciri khas menu dan proses pembuatannya; 3) peserta telah menemukan sesuatu yang baru proses pelatihan yang didapatnya. merasakan manfaat dari proses pelatihan yang dilakukan oleh tim pelaksana; 4) materi yang diajarkan menarik dan mudah untuk dibuat bagi peserta; 5) peserta merasa tertarik untuk menjadikan menu dessert sebagai salah satu menu unggulan dalam bisnis kulinernya, peserta merasa tertarik untuk menjadikan menu dessert sebagai salah satu menu unggulan dalam bisnis kulinernya.

This research produces cake using arabica and robusta coffee. Hopefully, this processed cake will be accepted by coffee enthusiasts and the coffee shop industry so that coffee is not only known as a drink but can be processed into a sweet dessert. The aims of this study were 1) to determine the public's acceptance of cakes using arabica and robusta coffee; 2) to find out the ingredients formula in cake making that uses the best Arabica coffee and robusta coffee. The methods used in this study include experimental methods and hedonic tests. Data analysis used is descriptive analysis. The results showed that the products of arabica coffee cake and robusta coffee cake that were most liked and well received were products with a formula of 20% coffee addition. The formula for the best cake using arabica coffee and robusta coffee consists of 48 g of flour, 12 g of ground coffee, 13 g of powdered milk, 60 g of granulated sugar, 50 g of margarine, 30 g of butter, ¼ tsp of baking powder, and 2 chicken eggs. It can be concluded, the selected product can be an alternative to be processed into sweet desserts.

Pangan lokal merupakan pangan yang dikonsumsi oleh masyarakat sesuai dengan potensi daerah. Potensi setiap daerah berbeda-beda sehingga pangan lokal yang dihasilkan di tiap daerah berbeda pula. Pangan lokal tersebut masih terpinggirkan karena keterbatasan jenis olahan pangan yang bisa dikreasikan. Selain itu juga karena masyarakat sekarang terbiasa dengan fast food yang mudah untuk dinikmati. Kreasi pangan lokal sangat dibutuhkan supaya tingkat konsumsi pangan lokal meningkat. Bahan pangan lokal yang digunakan adalah bahan yang sudah dan bisa dibudidayakan di halaman rumah yaitu lidah buaya,  gembrot, kelor, singkong, telang dan katuk. Tujuan dari kegiatan ini, masyarakat bisa memanfaatan pangan lokal yang mereka budidayakan menjadi menu makanan keluarga. Kegiatan ini menyajikan 26 menu baik menu camilan, snack, minuman, dessert, maupun menu utama (main course). Kegiatan ini diikuti oleh warga dusun II, desa Purbayan, Kecamatan Baki, Kabupaten Sukoharjo. Dalam lomba ini, diambil 6 pemenang, masing-masing juara 1,2, 3 dan harapan 1, 2, 3. Pemenang lomba ini adalah menu Kue Putri Selendang Pelangi berbahan gembrot dan telang