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This study aims to analyze the role of local Micro, Small, and Medium Enterprises (MSMEs) in utilizing lemongrass (Cymbopogon citratus) as the main ingredient for mosquito repellent products and its contribution to improving the economy of the community in Timbang Jaya Village. Lemongrass contains essential oils that function as a natural insect repellent, making it a potential raw material for value-added products such as mosquito repellent sprays, aromatherapy candles, and herbal lotions. This research employed a descriptive qualitative method with data collected through interviews, observations, and literature studies. The findings indicate that local MSMEs play a significant role in the production process, product innovation, and marketing of lemongrass-based products. Besides generating additional income, this development also creates new job opportunities and supports the village’s economic independence. However, several challenges remain, including limited capital, lack of processing technology skills, and competition with chemical-based products. The recommended solutions include capacity building through training and mentoring, better access to funding, and strengthening digital marketing strategies. Therefore, the development of mosquito repellent products from lemongrass by MSMEs not only contributes to the community’s economic growth but also provides an environmentally friendly alternative beneficial for public health.

ABSTRAK Penelitian ini memiliki tujuan untuk (1) Mengembangkan bahan ajar Pendidikan Pancasila terintegrasi media pembelajaran komik studi pada fase F di SMA Batik 2 Surakarta; (2) Menguji kelayakan produk bahan ajar Pendidikan Pancasila terintegrasi media pembelajaran komik studi pada fase F di SMA Batik 2 Surakarta. Metode yang digunakan adalah metode penelitian RnD (Research and Development) dengan pendekatan model Sukmadinata melalui tiga tahapan, yaitu studi pendahuluan, Pengembangan produk, dan pengujian produk. Pengumpulan data dilakukan melalui observasi, wawancara, angket, tes, dan studi dokumen. Uji validitas data kualitatif dengan triangulasi sumber dan metode, sedangkan data kuantitatif menggunakan uji validasi para ahli yaitu validator ahli materi, dan validator ahli media. Teknik analisis data meliputi analisis kualitatif dari hasil pengumpulan data dan analisis data kuantitatif dari uji N-Gain. Hasil penelitian Pengembangan ini yaitu (1) Pengembangan bahan ajar Pendidikan Pancasila terintegrasi media pembelajaran komik Dilakukan dengan tiga tahap yaitu studi pendahuluan untuk mengethaui bahan ajar yang digunakan, kemudian tahap pengembangan produk dimulai dengan Menyusun modul, Menyusun instrument, mengembangkan produk, dan dilakukan validasi kepada validator ahli, tahap terakhir pengujian produk dilakukan di kelas XI di SMA Batik 2 Surakarta; (2) Produk Pengembangan diuji validasi oleh para ahli dengan hasil validator materi sebesar 87% (Sangat layak), dan validator ahli media sebesar 98,33% (Sangat layak). Dari hasil validator materi maupun validator media dapat disimpulkan sangat layak sebagai bahan pembelajaran di dalam kelas. Setelah produk dinyatakan valid, kemudian dilakukan uji coba terbatas dan uji lapangan. Dari hasil uji N-Gain di kelas XI.1 didapatkan nilai sebesar 0,58 yang termasuk kategori efektif tingkat sedang. Kemudian di kelas XI.2 didapatkan nilai sebesar 0,63 yang termasuk kategori efektif tingkat sedang. Dari hasil Uji N-Gain uji lapangan maka dapat disimpulkan bahwa penggunaan bahan ajar Pendidikan Pancasila terintegrasi media pembelajaran komik masuk dalam kategori efektif sedang. Kata kunci: Bahan ajar, Pendidikan Pancasila, Media pembelajaran, Komik

Employee training and development is an activity that aims to improve employee competence, knowledge and attitudes in achieving achievement. This training is provided to both new employees and existing employees who still need training and retraining. In practice, training is a short-term development process that uses a structured and organized operating system, with the main aim of improving employee performance and opening up career opportunities. Employees need to have sufficient skills and knowledge, and one way to meet these needs is through training programs designed to improve the quality of human resources. In this way, employees can achieve their desires and ultimately get the expected results.  

Persaingan yang semakin kompetitif dalam industri wedang uwuh di Imogiri mendorong UMKM Taruna Agro Nusantara untuk berinovasi melalui produk wedang uwuh siap saji dalam kemasan paper cup yang diharapkan dapat meningkatkan daya saing. Penelitian ini bertujuan untuk mengetahui preferensi konsumen terhadap atribut kemasan wedang uwuh. Metode penelitian yang digunakan adalah mixed method. Pendekatan kualitatif dilakukan melalui diskusi dengan pemilik UMKM dan pakar desain untuk merumuskan atribut kemasan. Selanjutnya, pendekatan kuantitatif dilakukan melalui analisis konjoin untuk mengetahui kombinasi atribut yang paling disukai konsumen. Atribut kemasan yang dipilih yaitu slogan, warna, informasi produk, dan ukuran kemasan yang kemudian ditentukan level atributnya. Dari 9 level atribut menghasilkan 54 stimuli yang kemudian direduksi menjadi 9 stimuli menggunakan  orthogonal array. Data yang diperoleh menunjukkan bahwa Persentase tingkat penerimaan responden terhadap stimuli tertinggi yaitu pada stimuli 4 sebesar 78%  kategori tinggi dengan kombinasi slogan “manfaat terasa, tradisi terjaga”, berwarna merah, menggunakan Bahasa Indonesia dan Bahasa Inggris, serta berukuran 240 ml. Nilai kepentingan tertinggi terdapat pada atribut ukuran dengan nilai 47,147. Nilai kegunaan tertinggi untuk atribut slogan adalah “kehangatan dalam tiap genggaman”, atribut warna terdapat pada warna merah, atribut informasi terdapat pada informasi yang menggunakan bahasa Indonesia dan Inggris, sedangkan nilai kegunaan tertinggi dalam atribut ukuran yaitu pada ukuran 240 ml. Penelitian ini diharapkan dapat menjadi dasar pengembangan produk wedang uwuh siap saji yang lebih inovatif dan sesuai dengan selera pasar.

Di era modern, eksistensi minuman tradisional mulai tergeser oleh minuman modern, termasuk wedang uwuh yang merupakan minuman khas Yogyakarta. Salah satu upaya pelestarian wedang uwuh adalah melalui inovasi dan difersifikasi produk, seperti pengembangan produk coklat bar dengan rasa wedang uwuh. Cokelat dipilih karena memiliki daya tarik tinggi di berbagai segmen pasar serta nilai komersial dan khasiat yang baik untuk kesehatan. Penelitian ini bertujuan untuk menentukan jenis cokelat yang paling sesuai sebagai bahan dasar utama dalam pengembangan produk coklat bar wedang uwuh dengan membandingkan cokelat hitam dan cokelat putih berdasarkan atribut visual, khasiat, dan nilai komersial. Metode yang digunakan adalah Focus Grup Discussion (FGD) bersama perusahaan yang bergerak di bidang produksi wedang uwuh, dengan melibatkan 9 orang peserta. Hasil kajian menunjukan bahan dasar untuk produk cokelat bar wedang uwuh, cokelat hitam lebih unggul baik dari aspek visual, kandungan, dan nilai komersilnya. Secara visual, uji organoleptik seperti warna, bau, rasa masih lebih unggul cokelat hitam. Cokelat hitam kaya akan flavonoid, polifenol, teobromin, asam askorbat, zat besi, magnesium, dan serat sehingga lebih memberikan khasiat yang lebih baik untuk tubuh. Margin harga cokelat hitam lebih tinggi tetapi tidak signifikan bedanya dengan cokelat putih, sehingga penggunaan cokelat hitam sebagai bahan dasar produk cokelat bar wedang uwuh sangat direkomendasikan.

The Micro, Small, and Medium Enterprises (MSME) industry, such as Teras Steak, plays a significant role in strengthening the economy. The purpose of this study is to evaluate how price influences demand and to calculate price elasticity as a foundation for business decision-making. The methodology employed includes sales data analysis, customer satisfaction surveys, and interviews. The findings indicate that demand for Teras Steak’s products is highly sensitive, meaning that price changes have a significant impact on the quantity demanded. Therefore, pricing strategies must consider a balance between sales volume and profit. To enhance competitiveness and maintain customer loyalty, it is recommended to diversify products, innovate the menu, adjust prices according to market segments, and implement effective promotions. Understanding this elasticity is crucial to support sustainable business growth.

This study explores the synergy between investment decisions and sharia compliance validation in developing financial products for SMEs, with a case study of PT Syariah Sejahtera. The research emphasizes the importance of integrating halal principles into investment analysis using methods such as Payback Period (PBP), Net Present Value (NPV), and Internal Rate of Return (IRR). The validation process involves systematic steps, including initial identification, legal analysis, consultation with the Sharia Supervisory Board, and issuance of fatwas to ensure products comply with Islamic law. Results demonstrate that effective integration enhances product credibility, attracts market interest, and contributes to economic and social welfare, especially in the agricultural SME sector. The findings suggest that combining financial analysis with strict halal validation fosters sustainable growth of sharia-based financial services, reinforcing trust and regulatory compliance.

This community service activity aims to explore and optimize the local potential of the abundant soursop fruit in Puteri Betung Village, Gayo Lues Regency. The primary problem lies in the local community's underutilization of the abundant soursop fruit. This activity was conducted in the form of training on making soursop dodol and product packaging design. The methods used include a participatory approach, direct training, and evaluation of the work produced. This activity resulted in an increased understanding among the community regarding the added value of soursop fruit, improved technical skills in product processing, and support from the local government for the continuation of the product. The soursop dodol product successfully won 1st place in the local potential utilization category at the district-level expo. The results of this activity show that local potential-based mentoring can be an effective medium for empowering the community's economy.

Shariah banking has developed rapidly over the past few decades, but the development of shariah banking services is still not optimal. This article aims to analyze the development of shariah banking services from the perspective of Maqasid Syariah. The research findings indicate that the development of shariah banking services must be based on the principles of Maqasid Syariah, namely protecting religion, life, intellect, progeny, and wealth. This article also finds that shariah banking services that meet the principles of Maqasid Syariah can increase public trust in shariah banking and improve community welfare.. Therefore, shariah banks must develop more innovative services that meet community needs based on the principles of Maqasid Syariah.

In this era, many people in Plosokandang Village have not utilized digital technology, even though small businesses play an important role in economic development. One example is Mr. Imin's tofu business. Through a community empowerment program for MSME owners in Plosokandang Village, Tulungagung Regency, entrepreneurs now have more insight into marketing, both offline and through social media such as Facebook. Social media helps them reach a wider range of consumers and meet market demand. The utilization of digital technology allows direct interaction with consumers, obtaining feedback, and adjusting products and marketing strategies. This program is expected to increase the competitiveness of MSMEs in the domestic market while supporting the sustainable strengthening of the community economy. With new skills, MSME owners are expected to be more proactive in facing the challenges of the digital era and support regional economic growth.s

This research explores the use of Augmented Reality (AR) in the prototyping of product design, focusing on mobile applications for e-commerce. The aim of this study is to evaluate how AR can enhance the prototyping process in product design, improve efficiency, and facilitate better interaction between designers and end-users. The research method involves developing a mobile application prototype with AR and testing it with end-users. The results indicate that AR accelerates the design process, improves visualization accuracy, and enhances design communication. This study provides insights into the benefits and challenges of using AR in product design.

Microenterprises in Desa Sumber are small-scale household businesses run by the local community. Based on the existence of businesses, there are SMEs that produce processed food and batik cloth. In the processed food business, problems arise related to the absence of assistance and business management to develop, so that the community conducts small-scale and limited household businesses. Problems in the batik business are weak competitiveness, the number of batik products produced, and the lack of marketing expansion. The solution applied in this community service is micro business empowerment activities carried out through data collection, partnerships, ease of licensing, institutional strengthening and coordination with stakeholders. Food processing training, branding and packaging training, and marketplace development training were carried out.

Tourism has become one of the vital sectors in the economic development of a region. To ensure the sustainability and development of tourism destination products, effective assistance in basic tourism management is necessary. This study aims to describe the mentoring process and analyze its impact on the sustainability and development of tourism destination products. This community service focuses on assisting the management of tourism fundamentals, emphasizing managerial capacity building, strengthening community involvement, and developing sustainable tourism destination products. This assistance has successfully increased understanding and skills in basic tourism management among stakeholders. The involvement of local communities in tourism-related decision-making has also increased, ensuring active participation and shared responsibility in managing tourism destinations. Furthermore, this mentoring encourages innovation in the development of sustainable and competitive tourism products. Thus, assistance in basic tourism management not only has a positive impact on sustainability but also serves as a catalyst for the development of tourism destination products that provide significant added value to the local economy and community welfare. Practical implications and recommendations for policies are also discussed to strengthen efforts in developing sustainable tourism

Tenunan Dua Putri is an UMKM owned by Mr. Saleh whose address in West Rabadompu. UMKM Dua Putri sells various types of typical Bima woven fabric and already has many partners in various sub-districts and offices who collaborate with this UMKM. The assistance and development provided is form of logos, packaging and marketing so that this products can be more widely known and more easily accessible to everyone. The method that we used for this development includes observation, which is at the beginning of the activity is carried out to find out what problems need to be overcome. The planning method involves planning the design, packaging, logo and marketing media. The implementation method is to notify the UMKM regarding the logo design, packaging and marketing media that have been created. Implementation method is to notify the UMKM owners that everything that has been planned from the start has been completed.

This research is motivated by widespread business networks in the business world and raises fierce business competition. To respond to this, the author conducted a business network research conducted by MSMEs Yoi Milk. The objectives that must be achieved in this study include: (1)  to find out what the founders of Yoi Milk did to build their business network. (2) to find out how marketing is done by Yoi Milk. (3) to find out how the financial management is carried out by Yoi Milk in order to get profits in accordance with what the business wants. This research was conducted directly by the founder of Yoi Milk. This research seeks business networks carried out by Yoi Milk business entrepreneurs to decide on product development starting from marketing carried out to products marketed to consumers. This research uses qualitative methods, one of which is interviewing Yoi Milk business actors about marketing, sales, and financial management carried out for profit.

This service activity aims to add innovation to Clitoria Ternatea herbal products in the ASMANTOGA PKK group, Ceguk village, Pamekasan district. These wild plants are very often found in the environment around people's lives, one of which is currently very popular is the telang flower which we know by the Latin name Clitoria Ternatea. This activity provides product innovation made from butterfly pea flowers. The methods used are demonstration methods, socialization methods, and training methods. The result of this activity is education regarding innovation in the development of Clitoria Ternatea herbal products as an optimization of the utilization of local potential in Ceguk village, Pamekasan district. Apart from that, participants were able to understand the training methods for developing Clitoria Ternatea herbal products as processed drinks for the community in Ceguk village, Pamekasan district through PKK women.

Bonggolan Small Industry is one of the leading products of Sidayu District, Gresik Regency which still requires further product development. The purpose of this study is to determine the Leading Product Development Strategy of Small Industry Bonggolan Sidayu District, Gresik Regency to increase its competitiveness so that it is known by the wider community. This study used descriptive analysis method through the results of Observation and Interview. The data analysis used is a SWOT analysis carried out to analyze internal and external factors of entrepreneurs in industrial estates. The results of this study show that there are 4 strength factors, 4 weakness factors, 5 opportunity factors and 4 threat factors so that 8 strategies can be formulated in developing superior products of the Bonggolan Small Industry, Sidayu District, Gresik Regency so that it can compete with other products and be known by the wider community.

Penelitian ini bertujuan untuk mengembangkan desain media e-booklet terintegrasi video pembelajaran terhadap kemampuan berpikir kritis dalam materi relasi dan fungsi pada siswa kelas VIII di SMP Santo Fransiskus Asisi Pontianak. Metode penelitian ini merupakan penelitian pengembangan (Research and Development) yang dalam prosedur penelitiannya menerapkan model pengembangan Thiagarajan yang dibatasi sampai pada tahap pengembangan produk (development). Subjek pengembangan dalam penelitian ini terdiri dari 3 orang dosen IKIP PGRI Pontianak dan 1 orang guru matematika SMP Santo Fransiskus Asisi Pontianak yang bertugas sebagai validator. Adapun yang dinilai oleh validator adalah kevalidan materi dalam media e-booklet, kevalidan media e-booklet, dan  kevalidan lembar instrumen yang akan digunakan dilapangan. Lembar instrumen tersebut adalah angket lembar validasi dan angket respon terhadap penggunaan media  e-booklet. Sedangkan subjek uji coba produk adalah siswa kelas VIIIA  SMP Santo Fransiskus Asisi Pontianak sebanyak 18 orang siswa. Indikator kemampuan berpikir kritis dalam penelitian ini terdiri dari 4 indikator, yaitu: Interpretasi, Analisis, Evaluasi, dan Inferensi. Berdasarkan hasil validasi oleh 3 orang validator materi dan media terhadap desain media e-booklet terintegrasi video pembelajaran terhadap kemampuan berpikir kritis dalam materi relasi dan fungsi pada siswa kelas VIII di SMP Santo Fransiskus Asisi Pontianak, setelah diakumulasikan diperoleh tingkat kevalidan sebesar 92,86% dengan kriteria sangat valid sehingga media tersebut layak untuk digunakan sebagai media pembelajaran. Kemudian hasil angket respon siswa dan angket respon guru setelah diakumulasikan diperoleh tingkat kepraktisan media  e-booklet sebesar 92,07% dengan kriteria sangat praktis. Selanjutnya hasil pengerjaan posttest siswa subjek penelitian dari 17 siswa diperoleh 11 orang tuntas dengan skor diatas KKM (≥70) dan tingkat keefektifan produk sebesar 64,71% dengan kriteria efektif.    

Tujuan penelitian ini adalah untuk mengetahui bentuk pengembangan produk wisata Pantai Sembilan dan untuk mengetahui pengaruh pengembangan A4 dalam upaya meningkatkan kunjungan wisatawan di obyek wisata Pantai Sembilan. Penelitian ini dilakukan di kawasan obyek wisata Pantai Sembilan dengan analisa deskriptif kualitatif. Dalam penelitian ini menggunakan teknik analisis A4. Bentuk pengembangan produk wisata Pantai Sembilan dalam meningkatkan kunjungan wisatawan yaitu: meningkatkan kemudahan aksesibilitas dan standar keamanan terutama kapal penyeberangan, meningkatkan kualitas komunikasi/internet sebagai penunjang fasilitas pelayanan, meningkatkan standarisasi keamanan atraksi wisata demi keselamatan pengunjung dan pengembangan daya tarik wisata lainnya di sekitar kawasan Pantai Sembilan, serta menambah jumlah cottage. Pengaruh pengembangan A4 yaitu: dengan standarisasi keamanan atraksi wisata membuat wisatawan merasa aman saat berkunjung, pengembangan daya tarik wisata dapat memberikan atraksi baru sehingga wisatawan tidak jenuh saat berkunjung, peningkatan kemudahan aksesibilitas dan standar keamanan pada kapal penyeberangan dapat meminimalisir ketakutan calon wisatawan akan resiko kecelakaan di laut, serta peningkatan kualitas internet dan keasrian cottage dapat membuat wisatawan nyaman untuk berkunjung dalam tenggat waktu yang lebih lama.    

The activities of the Program Pengembangan Produk Daerah (PPPUD) have been carried out at Micro small business (MSB) Putri Timus, which is held at Manggung RT 03 RW 08 Cangakan Karanganyar. This PPPUD activity is made in the framework of promoting the timus as a superior product in the Karanganyar area. MSB Putri Timus produce fried timus which is a typical Karanganyar food and souvenir. The fried timus that provides MSB has a specialty that is bligo (Benincasa hispida). But the drawback of this product is not durable, only last less than 24 hours. The purpose of this activity is to carry out production through frozen timus so that durability can be marketed outside the Karanganyar region. The method used to achieve the objectives is to increase knowledge about Good Production Methods (GMP) and freezer procurement. The result of this activity is the availability of freezers and the production of timus frozen by MSB Putri Timus. The resulting frozen timus specifications are available in a plastic bag containing 12 timus. This frozen thymus has a durability of more than 30 days.