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This study aims to examine how standard costing can be used as a tool for planning and controlling production costs in salted egg cracker micro, small, and medium enterprises (MSMEs). MSMEs need to manage their production costs effectively to increase their profitability in an era of increasingly fierce business competition. A case study was used to collect data through interviews, observations, and financial document analysis. The study shows that the implementation of standard costing has helped more accurate production cost budget planning. This makes it easier for management to compare standard costs with actual costs, which allows for effective and efficient cost control. Furthermore, the findings indicate that standard costing can serve as a benchmark and evaluation tool to improve operational effectiveness. Furthermore, this study suggests that MSMEs should incorporate a standard costing system into their financial reporting process and educate management and employees about the importance of cost control. Therefore, implementing standard costing can be a long-term strategy to keep the company operational and competitive in an increasingly competitive market.

UMKM Kerupuk Subur is one of the SMEs quite well-known for its cracker products and is located at Jl. Gedongkuning Gg. Nuri No.66, RT.2/RW.33, Wonocatur, Banguntapan, Bantul Regency, Special Region of Yogyakarta. Product packaging is one of the important factors in maintaining the quality of the crackers to keep them crispy and not easily soggy. Currently, UMKM Kerupuk Subur still uses ordinary plastic packaging that is only tied with a string, so its protection against physical damage and product quality deterioration is still limited. Besides functioning as a protector, product packaging also serves as a consumer attraction that can influence purchasing decisions. In 2024, UMKM Kerupuk Subur experienced a production and sales decline of 4.58 percent, which is suspected to be influenced by packaging factors. This study aims to develop Kerupuk Subur packaging based on customer criteria and needs. The Green Quality Function Deployment approach is used to obtain comprehensive information in designing packaging according to consumer needs and preferences. The results of identifying consumer needs show priorities such as packaging that is easy to open, resealable, transparent, environmentally friendly, durable, and tear-resistant. Based on these needs, packaging development alternatives were designed, including an easy-open system, durable and tear-resistant packaging, and resealable packaging to maintain product quality and crispness. Then, testing was conducted with 50 respondents to assess consumer satisfaction. The level of consumer satisfaction falls into the satisfied category, with an average score of 4.18, where 80% of respondents stated they were satisfied or very satisfied with the designed packaging prototype.

This study aims to analyze the influence of work motivation on employee productivity at Kerupuk Uenak Bu Rina, a home-based industry in Boyolali. This research uses a descriptive qualitative approach with data collection techniques through in-depth interviews and direct observation at the business location. The results indicate that work motivation derived from internal factors such as satisfaction with received wages and a familial work environment, as well as external factors in the form of appreciation from the owner, significantly influence employee morale and work output. Employee productivity levels are reflected in the consistency in meeting production targets for two types of crackers and the ability to adapt to demand fluctuations. These findings suggest that improving productivity in micro-enterprises like this one depends not only on technical operational aspects but is also greatly influenced by how work motivation is managed. This research provides practical contributions regarding the importance of paying attention to human resource aspects in managing operational risks and improving the performance of small-scale businesses.

Mr. Ujang Cracker Factory, located in Pakiskembar Village, Pakis District, Malang Regency, is one of the UMKM that produces crackers. Most of the machines used in cracker processing at Mr. Ujang Cracker Factory still use a simple mechanical system. One of these machines is a cracker molding machine, where the speed is still adjusted manually by replacing the pulley. This study aims to recondition the cracker molding machine by adding a control panel in the form of a VSD inverter with the aim of facilitating the speed control process in operating the cracker molding machine. This study was conducted by analyzing the consistency of the influence of frequency and pulley diameter variations on the speed of the electric motor and mechanical movements in the cracker molding machine. The results of the study show that the frequency of the VSD inverter and the pulley diameter have a significant effect on the entire mechanism of the cracker printing machine. Based on the standard deviation value, the consistency of the pressing movement speed was obtained at a frequency of 40 Hz with a pulley diameter of 2 inches. From this study, it can be concluded that the overall frequency of the VSD inverter is the main parameter in determining the speed and stability of the cracker printing machine. Meanwhile, the variation in pulley diameter only serves as an additional mechanical adjustment to increase or decrease the output speed from the electric motor to the mechanical movement of the cracker printing machine.

Mutu dalam pengolahan pangan menjadi hal penting untuk menjamin produk yang aman, higienis, dan berkualitas. Suatu produk dikatakan bermutu apabila mampu memenuhi standar mutu yang telah ditetapkan oleh pihak terkait dalam hal ini adalah Standar Nasional Indonesia (SNI). Penelitian ini dilakukan untuk mengevaluasi kualitas kimia dari produk kupang krispi yang dihasilkan oleh UD. Bunda Foods, dengan menitikberatkan pada tiga parameter utama yaitu kadar air, kadar abu, dan kadar protein. Kupang krispi dipilih sebagai bahan uji karena merupakan inovasi olahan hasil laut yang memiliki nilai gizi tinggi serta daya simpan yang baik, sehingga potensial dijadikan produk camilan unggulan. Metodologi penelitian mengacu pada Standar Nasional Indonesia (SNI) 8272:2016 tentang kerupuk ikan, mengingat belum tersedia standar khusus untuk kupang krispi. Pengujian kadar air menggunakan metode gravimetri, analisis kadar abu dilakukan melalui proses pembakaran pada suhu 550°C, dan pengukuran kadar protein menggunakan metode Kjeldahl. Hasil pengujian menunjukkan bahwa kadar air berada pada rata-rata 6,75%, kadar protein mencapai 19,20%, dan kadar abu sebesar 2,5%. Jika dibandingkan dengan ketentuan dalam SNI, kadar air dan protein telah memenuhi standar mutu yang ditetapkan, namun kadar abu jauh melebihi batas maksimal yang diperbolehkan sebesar 0,2%. Kupang krispi memiliki mutu kimia yang baik dari sisi nutrisi dan ketahanan produk, namun masih diperlukan perbaikan terutama dalam mengendalikan kadar abu yang tinggi. Oleh karena itu, peningkatan sanitasi dalam proses produksi dan pemilihan bahan baku yang lebih bersih menjadi penting agar produk dapat memenuhi standar nasional secara menyeluruh dan mampu bersaing secara optimal di pasar.

Cracker drying process is considered inefficient because it still depends on weather factors and manual supervision, which can affect the quality of the production results. To overcome this, a smart shrimpcrackerdryingdevicebasedonan Arduino Uno microcontroller with an automatic closing mechanism and an automatic container has been designed and built. This system is equipped with a rain sensor and an LDR sensor to detect weather conditions around the device, as well as a DHT11 sensor to monitor humidity in the cracker storage container. In addition, an ultrasonic sensor is used to automatically regulate the movement of crackers into the storage container after the drying process is complete. A DC motor controlled by a BTS7960 driver functions to move the cover roof and the cracker transfer mechanism, while a limit switch is used to limit the motor movement.Based on the test results, this device can work automatically Shrimp crackers are one of the typical food products widely produced by the people of Bunga Karang Village, Tanjung Lago District, Banyuasin Regency. The traditional shrimp following changes in environmental conditions, thereby increasing the efficiency of the drying process and maintaining the quality of shrimp crackers produced by the residents of Bunga Karang Village.

Penelitian ini bertujuan untuk menganalisis strategi pemasaran PT. Makanan Rakyat Indonesia Kendal dengan pendekatan bauran pemasaran (produk, harga, promosi, dan tempat) serta analisis SWOT. Data diperoleh melalui wawancara dengan pemilik dan karyawan, observasi, serta dokumentasi. Hasil penelitian menunjukkan produk unggulan yaitu kerupuk ABS udang original dengan harga Rp5.000–Rp25.000, distribusi melalui toko offline dan platform online, serta promosi yang memanfaatkan media sosial dan e-commerce. Analisis SWOT menghasilkan lima kekuatan, lima kelemahan, lima peluang, dan lima ancaman. Skor IFAS sebesar 3,23 dan EFAS 3,02 menempatkan perusahaan pada kuadran I (strategi agresif). Data penjualan Januari–April 2025 meningkat 28,8% dibandingkan tahun sebelumnya atau setara Rp147.000.000. Temuan ini membuktikan bahwa penerapan strategi pemasaran berbasis SWOT berpengaruh signifikan terhadap peningkatan penjualan. Rekomendasi penelitian adalah memperluas saluran distribusi, meningkatkan promosi, serta menjaga kualitas pelayanan guna menghadapi persaingan produk sejenis.  

Usaha Mikro Kecil dan Menengah (UMKM) memiliki peran krusial dalam perekonomian Indonesia, namun masih menghadapi kendala dalam aspek pemasaran dan branding produk. Salah satu tantangan yang dihadapi oleh UMKM di Desa Kalipucang Wetan, Kecamatan Welahan, adalah minimnya inovasi dalam desain kemasan serta kurangnya pemanfaatan strategi pemasaran digital. Penelitian ini bertujuan untuk meningkatkan daya tarik produk UMKM, khususnya Kerupuk Lala 73, dengan mengembangkan desain kemasan yang lebih menarik serta menerapkan strategi digital marketing. Metode yang digunakan dalam kegiatan pengabdian masyarakat ini mencakup observasi, pendampingan, pelatihan, dan evaluasi terhadap pelaku UMKM. Hasil penelitian menunjukkan bahwa pembaruan pada desain label dan kemasan mampu meningkatkan daya tarik produk, sedangkan pemanfaatan platform digital seperti TikTok, Facebook, dan marketplace lainnya berhasil memperluas jangkauan pasar. Dengan strategi pemasaran digital yang tepat, produk UMKM berpotensi lebih dikenal luas dan memiliki peluang yang lebih besar dalam meningkatkan penjualan.

This Community Service Program (PKM) aims to improve the competitiveness of Micro, Small, and Medium Enterprises (MSMEs) of poor crackers in Setu Kulon Village, Weru District, Cirebon Regency, through Instagram-based digital promotion strategies. The problems faced by partners include minimal digital literacy, limited promotion, and still relying on conventional marketing. Through training activities, mentoring, and promotional content creation, students play an active role as digital transformation facilitators for business actors. The results of the activities show an increase in the ability of partners to manage social media accounts and the opening of new markets outside the region. This activity proves that the use of social media can be an effective, cheap, and applicable solution in the development of local-based traditional MSMEs

Hygiene and food sanitation are crucial practices for any business that produces food products. The implementation of hygiene and sanitation in food factories is essential, as it significantly impacts the health of consumers, workers, and the overall development of the company. Consumers tend to prefer safe, clean, and healthy products. Observations conducted at a cracker factory located in Setiajaya Village, Cibeureum District, Tasikmalaya City revealed that the application of food hygiene and sanitation was not fully implemented. Consequently, a series of educational activities were organized to emphasize the importance of hygiene and sanitation in the cracker production process. The aim of these activities was to enhance workers' awareness and compliance with food hygiene and sanitation practices. Direct engagement with workers was employed through educational posters based on the H.I.G.I.E.N.I.S. approach. The educational initiative was met with enthusiasm from the workers, which is expected to improve their understanding of hygiene and sanitation practices in the cracker factory. This initiative highlights the necessity for ongoing education to maintain food safety standards and protect consumer health.

Desa Sumberwaru, Kecamatan Banyuputih, Kabupaten Situbondo, masuk kedalam pengelolaan Taman Nasional Baluran. Profesi mayoritas masyarakat adalah nelayan sedangkan hasil tangkapan ikannya masih di jual dalam bentuk segar di pasar maupun langsung dikirim ke Bali. Penjualan ikan dalam bentuk segar memiliki beberapa kekurangan diantaranya harga jual yang rendah, ikan cepat rusak dan membutuhkan penyimpanan dingin. Solusi yang ditawarkan adalah pembuatan kerupuk ikan dari hasil tangkapan nelayan. Metode yang digunakan adalah penyuluhan, praktek pembuatan kerupuk ikan, serta pendampingan usaha. Kegiatan ini dilakukan mulai bulan Mei sampai dengan Desember 2022 di, Desa Sumberwaru dengan melibatkan anggota PKK berjumlah 30 orang. Hasil produksi krupuk ikan laut yang dihasilkan menjadi salah satu produk pangan unggulan desa, sehingga mempunyai nilai jual yang lebih tinggi. Kegiatan berbasis pemberdayaan perempuan mengharapkan PKK berpartisipasi dalam pembangunan desa dan memenuhi kebutuhan ekonomi secara mandiri. 

Crackers are a typical Indonesian food that is very popular with various groups because of its crunchy texture and distinctive savory taste. One type of cracker that is often found is shrimp paste crackers, which are made from flour with the addition of shrimp paste, spices, and raising agents. In the production process, sophisticated technology is needed to increase production efficiency so that it can save energy, time, and costs. However, production equipment produced by factories is often expensive and difficult for the public to reach. Therefore, appropriate technology has emerged that is designed to help the community, one of which is a manual cracker cutter. This tool is designed to speed up and simplify the process of cutting crackers with uniform cutting results, namely 2-5 mm thick. Based on the trial, the cracker cutter using guitar strings showed significant time efficiency compared to a kitchen knife. The total cutting time with a kitchen knife reached 6 minutes 88 seconds, while using a cutter only took 42 seconds, with a time difference of 6 minutes 18 seconds. These results show that a manual cracker cutter based on guitar strings can increase efficiency and productivity in the cracker production process.

This research aims to analyze the influence of price on purchasing decisions for shrimp cracker products in Punti Village, Soromandi District, Bima Regency. By using primary data obtained through distributing questionnaires to consumers, this research identifies the relationship between price variables and purchasing decisions. The analysis results show that price does not have a significant influence on purchasing decisions, with a significance value greater than 0.05. Although the data used is reliable with 95.3% valid cases, the data distribution is not normal which can affect the analysis results. The multiple linear regression test and F test show that the regression model built is not significant, with only 2.5% of the variation in purchasing decisions that can be explained by price. These findings indicate the need for further research to explore other factors that might influence purchasing decisions for shrimp cracker products in Punti Village.

Punti Village, Soromandi District, Bima Regency, has significant local shrimp potential, but it has not been fully utilized for the development of value-added products. The MBKM Thematic Community Service Program (KKN) plays a key role in optimizing this potential by processing shrimp into shrimp cracker products. Using a participatory approach, KKN students collaborated with the local community in various stages of shrimp cracker production, including raw material selection, production processes, and marketing. The results of this program indicate that optimizing local shrimp potential enhances community skills in shrimp cracker production and creates opportunities for increased income. The conclusion of this activity is that optimizing local shrimp potential through the KKN program has a positive impact on local economic empowerment and improves the welfare of the community.

E-commerce is all activities selling goods and services carried out through electronic media. Shrimp Cracker Shop, is a business that operates in the field of selling typical souvenirs. Currently, sales of goods are still carried out manually, namely by buyers coming directly to the shop or by purchasing by telephone. This type of research uses a descriptive method with a qualitative approach. This research provides an accurate description and explanation of the conditions or symptoms faced. The materials used in this research are data obtained from the results of interviews and later the results of the interviews can find out what needs are needed to build a website. System Design Methods in Designing a The system definitely requires modeling so that the results of the system design that you want to achieve can obtain maximum results. What the author uses is Unified Modeling Langue (UML). Which consists of use case diagrams, class diagrams, and activity diagrams. In this research the author uses the Rapid Application Development system development method. The software development method in this research uses the Rapid Application Development (RAD) model system development method. After the design is carried out, the researcher draws conclusions namely the e-commerce design of the Manda Shrimp Cracker Shop was successfully created to help promotion and sales. The results of testing the Blackbox Testing software system were declared successful, and the feasibility test using a Likert scale resulted in a score of 93% (very feasible). Overall, the results were successful and in accordance with what was designed.

Tofu is a traditional food popular in Indonesia due to its delicious taste, affordability, and high nutritional content. However, tofu production in Indonesia is still dominated by simple technology, leading to low efficiency and less competitive selling prices. Product diversification efforts are needed to increase added value, such as processing raw tofu into tofu crackers. This Community Service activity aims to develop entrepreneurship among students of the Agribusiness Management Study Program at Jember State Polytechnic, particularly in the production of tofu crackers. The methods used include providing entrepreneurship materials, training in tofu cracker production, and conducting discussions and evaluations of the results. The activity outcomes indicated a shift in students' mindsets from job seekers to job creators, accompanied by high motivation for entrepreneurship. Students also learned tofu cracker production techniques, starting from material grinding, mixing, steaming, to frying, resulting in a nutritious, crispy product that meets consumer preferences. The feasibility analysis of the tofu cracker business showed profitable results, as seen from the indicators of BEP (unit), BEP (price), R/C Ratio, and ROI. This activity successfully enhanced students' skills, motivation, and knowledge while opening potential business opportunities for the surrounding community. It is hoped that the outcomes of this community service will benefit the community and MSME actors.

Halal certification assistance activities in Lomaer Village, Blega District, Bangkalan Regency aim to assist Micro, Small and Medium Enterprises (MSMEs) in obtaining halal certification for their products. Many MSMEs in the Bangkalan area, but do not yet fully have halal certification. The existence of a halal product guarantee issued by the MUI (Indonesian Ulema Council) will provide protection for the general public to realize that every product that is designated as halal is considered safe for consumption in accordance with Sharia principles in Islam. This activity uses methods ranging from observation by collecting data on MSME actors, holding halal certification socialization activities, as well as assisting with halal certification and making NIB for the mechanism for submitting halal labels until registered. There were 8 MSMEs who attended the socialization activity, but because the quota was limited, only two MSMEs were selected, namely "Al-Azfar" and "Tang Kerupuk", to facilitate the registration process and obtain halal certificates.

This study aims to determine the effect of the application of tax penalties, understanding of taxation, tax socialization, and the level of trust on taxpayer compliance of Tlasih Village cracker MSME players. The sample used is 60 respondents. The sampling method use in this study uses saturated sampling. The data in this study were obtained through quisionnaires given directly (offline).. The results showered that the effect of the tax penalties and the level of trust had an effect on taxpayer compliance (Tlasih Village Cracker MSMEs Actors).

Untuk menunjang perkembangan sebuah usaha, kualitas dari sumber daya manusia yang baik akan berguna dalam membentuk karakter individu yang memiliki kemampuan dan motivasi dalam menjalankan aktifitas dari usaha yang dijalani. Serta, seorang pengusaha dituntut untuk selalu melakukan inovasi pada produknya. Hal ini berfungsi sebagai bagian dari strategi pemasaran untuk menarik banyak pelanggan sehingga akan dapat bertahan ditengah perkembangan dunia usaha pada masa kini. Tujuan diadakan penelitian ini adalah untuk mengetahui pengaruh kualitas sumber daya manusia dan inovasi produk terhadap perkembangan UMKM di Kota Solok. Penelitian ini termasuk ke dalam jenis penelitian kausalitas. Data yang digunakan adalah data primer yang diperoleh melalui kuesioner yang diisi oleh responden. Populasi penelitian ini adalah seluruh karyawan yang bekerja di 22 UMKM industri kerupuk dan sejenisnya yang ada di Kota Solok yang berjumlah 95 orang. Teknik pengambilan sampel penelitian ini menggunakan total sampling. Sehingga, jumlah sampel yang akan digunakan berjumlah 95 orang. Teknik analisis data menggunakan uji instrumen penelitian, analisis regresi linier berganda, uji koefisien determinasi dan uji hipotesis. Hasil penelitian yang diperoleh adalah kualitas sumber daya manusia serta inovasi produk berpengaruh secara parsial terhadap perkembangan UMKM. Dan secara simultan, kualitas sumber daya manusia dan inovasi produk berpengaruh terhadap perkembangan UMKM. UMKM)

Orang suku laut merupakan komunitas adat terpencil yang hidupnya berpindah-pindah satu pulau kepulau lainnya. Orang suku laut Kampung Panglong di Desa Berakit telah beralih tempat tinggal ke daratan. Dalam memenuhi kebutuhan hidupnya selain menjadi nelayan mereka juga mempunyai usaha untuk menambah ekonomi yaitu membuka Home Industry dengan mengolah hasil tangkapan lautnya menjadi makanan seperti kerupuk ikan, ikan asin dan isi kerang yang mempunyai nilai jual yang tinggi ke masyarakat umum, selanjutnya mereka menitipkan hasil olahan produknya ke warung masyarakat Desa Berakit bertujuan untuk memperluas serta memperkuat akses pasar dalam mengembangkan potensi pendapatan yang lebih besar. Ketika menitipkan hasil olahan produknya, mereka sendiri tidak mudah mendapatkan kepercayaan dari beberapa masyarakat Berakit yang memiliki warung untuk menitipkan hasil olahan produknya, dikarenakan faktor lingkungan yang kurang bersih. Adapun tujuan penelitian ini untuk mendeskripsikan modal sosial para pelaku home industry orang suku laut Kampung Panglong Desa Berakit. Metode penelitian yang digunakan dalam penelitian ini adalah metode kualitatif, dengan narasumber informan sebanyak 5 orang. Penelitian ini menggunakan teknik dan pengumpulan data dengan cara wawancara. Penelitian ini menggunakan teori modal sosial oleh Robert David Putnam. Hasil dari penelitian ini menunjukkan bahwa modal sosial berperan penting dalam kesuksesan pelaku home industry orang suku laut Kampung Panglong yang bekerjasama dengan masyarakat Berakit yang memiliki warung. Dimana ada faktor yang membuat modal sosial ini berhasil dalam sebuah kerjasama, yaitu faktornya berbentuk jaringan sosial, kepercayaan dan juga nilai norma, hal ini la yang membuat kerjasama pelaku home industry orang suku laut Kampung Panglong dengan masyarakat Berakit yang memiliki warung semakin berjalan lancar dan berdampak dengan ekonomi orang suku laut Kampung Panglong.