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This study aims to describe relevant digital marketing strategies to improve the competitiveness of the Rafika Dompo Banana MSME in Soguo Village, Bolaang Uki District, South Bolaang Mongondow Regency, and analyze the supporting and inhibiting factors in implementing these strategies. This study uses a qualitative approach with a case study method. Data collection was conducted through observation, in-depth interviews with the owner, employees, and consumers, and documentation. The data analysis technique used a narrative inquiry model. The results of the study indicate that the digital marketing implementation of the Rafika Dompo Pisang MSME is still at a basic stage, utilizing WhatsApp and Facebook organically with simple content managed directly by the owner. Limited digital knowledge, minimal paid promotion budget, and suboptimal utilization of marketplace platforms are the main obstacles. Nevertheless, promotion through social media has been proven to increase product visibility and reach consumers. Supporting factors include maintained product quality, government support for licensing, and consignment collaboration. Consumer perception of the product is very positive, and existing digital promotions are considered to assist in purchasing decisions. In conclusion, the implemented digital marketing strategy is still simple but has a positive impact. Increasing competitiveness requires strategy optimization through increased digital literacy, platform diversification, and more planned resource allocation.

The Community Service (KKN) program group 38 in Purba Lamo Village, Lembah Sorik Marapi Subdistrict, aims to enhance the community's economy through product diversification based on local potential, specifically bananas. Although the village produces an abundance of bananas, its processing has been limited to selling them in raw form or simple processed products, resulting in low added value. The KKN program initiated training on processing bananas into chips with various flavors, introducing modern packaging techniques and adaptive marketing strategies. The approach used was participatory, including socialization, direct practice, and continuous mentoring in production and distribution. The results showed an improvement in the residents' skills in product processing, the emergence of new entrepreneurial motivation, and collective initiatives to expand marketing networks at local and regional levels. The long-term impact of this activity is an increased awareness among the community about the importance of managing local potential innovatively, which supports collective welfare. This KKN program not only provides short-term benefits, such as increased income, but also contributes to strengthening the village's economic independence sustainably.

This community service activity was carried out in Bonde Village, Pamboang District, Majene Regency, to empower the local community through training in the production of flavored banana chips as a strategy for product diversification based on local potential. Bonde Village has several leading agricultural commodities, one of which is bananas. However, the utilization of bananas is still limited to fresh consumption or direct sale at relatively low economic value. The activity consisted of three stages: preparation, training, and evaluation. During the training phase, participants received material on the objectives of product diversification, followed by hands-on practice in making banana chips with chocolate and balado flavor variants. Evaluation was conducted using pre-test and post-test methods to assess the improvement in participants’ understanding. The results showed a significant increase in participants' understanding of the diversification process and banana chip production (85% and 95%, respectively), as well as an increased interest in developing the product as a business opportunity (75%). This activity is expected to serve as an initial step in developing local potential and enhancing the economic self-reliance of the village community.

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.

Program pengabdian kepada masyarakat bertujuan meningkatkan pendapatan petani sawit rakyat selama masa replanting dengan metode tumpang sari, untuk mengoptimalkan lahan perkebunan kelapa sawit. Penelitian ini menggunakan penyuluhan, diskusi, dan kunjungan ke kelompok tani di Desa Jaharun, Kecamatan Galang, Kabupaten Deli Serdang, Sumatera Utara. Program ini mengedukasi petani mengenai tanaman hortikultura, rempah, dan tanaman bernilai ekonomis lain yang dapat ditanam di sela kelapa sawit. Hasilnya menunjukkan bahwa tumpang sari memberikan pendapatan tambahan. Petani memilih ubi kayu dan pisang barangan karena cocok dengan kondisi agroklimat lokal dan memiliki pasar yang stabil. Simpulan pengabdian ini meningkatkan kesadaran dan keterampilan petani dalam memanfaatkan lahan secara produktif dan berkelanjutan. Kontribusi keilmuan kegiatan ini adalah membuktikan efektivitas tumpang sari dalam mendukung ketahanan pangan lokal dan kesejahteraan petani selama replanting kelapa sawit.

Kebonagung hamlet in Sukolelo village is an area where the majority of residents cultivate bananas. The abundant banana production generates a considerable amount of waste, one of which is banana stems that are usually piled up, burned, or left to rot without further use. Therefore, this community service project aims to provide a comprehensive overview of the potential use of banana waste as raw material for organic compost in Kebonagung Hamlet, Sukolelo Village. The methods used in this study involved banana farmers as research subjects and banana stems as research objects, with data collection techniques including field observations, interviews with farmers, and composting experiments. Simple laboratory analysis shows that compost from banana waste contains 1.8% nitrogen (N), 0.9% phosphorus (P), and 2.3% potassium (K), making it highly potential for use as compost material. In addition, composting activities can create new jobs through the development of organic fertilizer management business units at the village level. This is in line with Sustainable Development Goal (SDG) 12 on responsible consumption and production. According to Santoso (2020), the benefits of compost include: (a) improving soil structure, (b) increasing soil water storage capacity, (c) increasing soil microbial activity, and (d) reducing dependence on chemical fertilizers. Qualitative data were analyzed through data reduction, data presentation, and conclusion drawing in the form of nutrient content analyzed using simple laboratory tests to determine the levels of N, P, and K. The banana waste composting process went well. In the first week, the temperature of the compost pile increased to 45°C, indicating high microorganism activity. The temperature stabilized at around 50–55°C. After the second week, the temperature decreased and stabilized close to the ambient temperature, indicating that the compost was mature.

Banana pseudostems are an abundant agricultural by-product that has been largely underutilized. In fact, banana pseudostems contain various nutrients such as vitamins A, B, and C, dietary fiber, and tannins, which offer potential health benefits. This study aims to explore the process of transforming banana pseudostems into an innovative food product in the form of chips, while also examining their potential benefits for health, economy, and the environment. The research was conducted through a one-month community assistance program in Kebonagung Hamlet, consisting of several stages: initial observation to identify potentials and challenges, socialization activities to raise awareness of banana pseudostem utilization, training in processing techniques for making banana pseudostem chips, and product packaging. The results of the observation indicated that the community initially had no knowledge of banana pseudostems as an alternative food source. However, through socialization and training, residents gained awareness of the added value of this agricultural waste and were able to apply simple and hygienic processing methods. The resulting banana pseudostem chips demonstrated a unique flavor, crunchy texture, and good nutritional value, making them a promising healthy snack. From an economic perspective, this innovation can open up new entrepreneurial opportunities, improve household income, and expand the diversification of local food products. Environmentally, utilizing banana pseudostems for value-added products helps reduce organic waste that would otherwise go unused. Thus, the innovation of processing banana pseudostems into chips contributes not only to improving community health and welfare but also supports sustainable development through productive use of agricultural waste.

Pregnancy is a unique natural condition because although it is not a disease, it often causes complications due to various anatomical and physiological changes in the mother's body. Pregnant women who suffer from anemia can have an impact on the fetus, such as premature birth, the risk of low birth weight (LBW), fetal abnormalities, and increased risk of fetal distress. In general, the causes of anemia in pregnancy are iron deficiency and acute bleeding or even the interaction of both. The purpose of this study was to determine the difference in the effectiveness of giving red spinach juice and Ambon bananas on Hb levels in pregnant women in the third trimester. The design used in this study was a quantitative inferential study including the pre-experimental type with two group pretest-posttest. Based on the time of data collection, it included the cross-sectional type, sourced from primary and secondary data. An assessment of the difference in increasing HB levels was carried out before and after treatment (Pretest and Postest two Group Design). Data analysis consisted of univariate and bivariate analysis. The results of the analysis showed an effect in giving red spinach juice and Ambon bananas. It is hoped that the Health Center will facilitate health workers (midwives) in providing information on providing guava juice with red spinach leaf juice as an alternative for preventing and managing anemia during pregnancy in the Health Center's work area.    

Berambang Hamlet, located in Batu Putih Village, Sekotong Subdistrict, possesses abundant agricultural potential in the form of bananas. However, their utilization remains limited to simple processing, such as fried bananas, which offer low economic value. The housewives in this hamlet express a strong desire to develop more diverse and economically valuable banana-based products, but they face challenges due to limited skills in production, packaging, and marketing. This community service initiative aims to enhance the economic capacity of housewives through technical training in banana processing, product packaging, and effective marketing strategies. The methods applied include participatory observation, focused group discussions, hands-on practical training, and ongoing mentoring. The results of this activity indicate a significant improvement in participants' skills, particularly in processing bananas into products such as flavored banana chips. Additionally, participants are now able to design attractive packaging and market their products both locally and through digital platforms. This initiative has also succeeded in fostering new awareness of household economic potential and has encouraged entrepreneurial spirit within the community. Thus, the program not only provides short-term benefits in the form of increased skills but also creates sustainable economic opportunities for the residents of Berambang Hamlet. This capacity-building effort is expected to serve as a starting point for the development of micro-enterprises based on local potential, thereby contributing to improved family welfare and strengthening the village economy.

Bananas are a tropical fruit that is popular because of its sweet taste and high nutrient content. However, bananas have a major drawback, which is a short shelf life. After reaching perfect ripeness, the banana will undergo a change in mushy texture, the skin will appear black spots, and there will be a growth of yeast that causes the appearance of the banana to be damaged and unfit for consumption. However, ripe bananas that look visually bad still contain high glucose, which can be used in fermentation or advanced processing. One of the solutions to avoid losses due to ripe banana spoilage is to process it into banana sale. Banana sale is a processed product produced from ripe bananas that go through a drying process to reduce the moisture content to a safe level, so that it can extend its shelf life. This drying process can be done by two methods, namely drying in the sun and smoking. The purpose of both methods is to reduce the water content of bananas, so that they are not easily damaged by microorganisms. Using this technique, bananas that are prone to spoilage can be transformed into more durable products, have a distinctive taste, and have a high selling value. The quality of banana sales is influenced by various factors, such as its color, taste, aroma, texture, and shelf life. By processing bananas for sale, their economic value can increase significantly. Farmers can not only reduce losses due to bananas that do not sell well in the fresh market, but also earn additional income from value-added processed products. Banana sale products have great potential to be developed as one of the processed food products that have economic value and are beneficial to the community (Masuku, M. A., 2023; Lestari, S., et al., 2024).

SMK Negeri 1 Bawen is located in Bawen District, Semarang Regency, and has six Expertise Programs, namely Agricultural Product Agribusiness, Plant Production Agribusiness, Livestock Production Agribusiness, Agricultural Mechanization, Food, and Tourism. Graduates of SMK Negeri 1 Bawen have spread across various regions of the archipelago and work in various sectors of the business and industrial world. This proves that SMK Negeri 1 Bawen is able to produce graduates with qualified vocational skills. This community service activity aims to provide additional knowledge to the students of SMK Negeri 1 Bawen about the importance of processing banana peels into value-added products, such as banana peel flour and cookies made from banana peels. In addition, this activity also provides information about food safety and the content of bioactive compounds in banana peels, which can be used to support health and innovation of food products. The community service program with the title "Banana Peel Processing for Students of SMK Negeri 1 Bawen Semarang Regency" is designed to increase students' insight and creativity. With this activity, it is hoped that students will not only have technical skills, but also understand aspects of sustainability, product innovation, and the use of food waste based on local wisdom. This knowledge is expected to be a valuable provision for students when entering the world of work and when contributing to the surrounding community. The results of this activity show that SMK Negeri 1 Bawen students already have a good foundation of vocational skills. Nevertheless, they still require strengthening thematic insights, especially in terms of innovative product processing, waste management, and sustainability concepts.

The potention of a village can be seen in the form of a map when the map comes with a description of the land resources and human resources as the backbone of the rural economy. Land resources can be reflected in the distribution of land use in the village, while the human resources can be illustrated by the small industries or existing SMEs. Map existing describes village areas and sometimes the picture were draw by a person who know the areas. Village map usually contains location or the location of the village facilities, roads, rivers and boundaries hamlet/ RW or village limits. Moreover village map always displays information surrounding neighboring villages. Deficiencies that exist in a map of the village is likely to occur because of the knowledge map-making has not been fully understood by the individual who made the map. It could provide wrong and not information accurate for people whose using the village map. Purpose of this activity is to provide knowledge about the knowledge map to participants. While the purpose of the activities of Community Services were to provide knowledge about the map and the identification of potential rural village in the manufacture of Potential Map. The implementation of the Community Services with interactive discussions by Focus Group Discussion. FGDs were conducted as a way to confirm the village boundaries, facilities and potential village. Community Services activities result were that participants have understood the potential of the village and the knowledge base map. In addition it has arranged a map of Potential Rural Dusun Pisangan, Kelurahan Sumberejo, Kecamatan Tempel, Kabupaten Sleman. The map has been handed over to the village and their representatives - each elementary school in the two villages. 

Banana blossoms are a part of banana plants (Musa paradisiaca) that are often underutilized and considered agricultural waste. However, banana blossoms have significant potential as an alternative food source with high nutritional value. This study aims to analyze the nutritional content of banana blossoms, develop optimal processing methods, and evaluate their economic potential. The methods used include laboratory experimental approaches for proximate analysis, organoleptic tests for sensory evaluation, and cost analysis calculations for economic assessment.The research findings indicate that banana blossoms contain high fiber (5.7 g/100g), moderate protein (1.6 g/100g), low fat (0.3 g/100g), and are rich in calcium (50 mg/100g), potassium (553 mg/100g), and antioxidants. The optimal processing method was a combination of initial boiling followed by stir-frying, which preserved 87% of the nutrients and produced the best sensory profile. Product development, including banana blossom floss, chips, and flour, demonstrated high consumer acceptance (>70%) with a profit margin ranging from 35-55%.This study concludes that banana blossoms have great potential as a sustainable alternative food source with high nutritional value and promising economic prospects. Utilizing banana blossoms can contribute to food security, the diversification of functional food products, and the empowerment of community-based economic development. Therefore, further efforts to enhance the utilization of banana blossoms should be encouraged to support the sustainability of the food and economic sectors.

This study was conducted to evaluate the quality of banana chips products at My Kripis by using the Check Sheet and Fishbone Diagram methods. The main problem found was the high rate of defective products, which reached 3.79% of the total monthly production. The largest type of defect was recorded as inappropriate banana ripeness during the frying process, which amounted to 18 kg out of a total of 37.2 kg of defective products. Data was collected through direct observation and interviews, then analyzed using an inspection sheet to identify the type and frequency of defects. Results showed that the dominant cause of defective products came from raw material factors, such as non-uniform banana ripeness and inconsistent slice thickness. A Fishbone Diagram was used to identify root causes from various aspects, including man, methods, machines, and materials. These findings served as the basis for recommendations to improve the production process, such as standardizing cutting procedures, training operators, and monitoring the quality of raw materials. This research confirms the importance of simple yet systematic quality control for MSMEs to sustainably improve product quality.

The Sauyunan Women Farmers Group and the Sabilulungan Farmers Group face obstacles in meeting the demand for quality banana seeds. They usually get banana seedling propagated conventionally with the consequence that production is not optimal because of many deficiencies. Moreover, their knowledge about banana pests and diseases and their management is still lacking. These challenges were answered by providing counseling and technology transfer of acclimatization of tissue culture banana seeds based on the concept of integrated pest and disease management. The programs was attended by 23 participants who were group members and a Field Instructor Officers of Tamansari District. Participants were given counseling on the economic potential of bananas, banana tissue culture seedling,  acclimatization, and types of banana pests and diseases and their management in an integrated manner. In addition, technology transfer of tissue culture banana seedling acclimatization was provided through training methods which included preparing media, planting seeds (acclimatization), handling, transplanting, as well as observation and monitoring. Thus, participants were given insight and skills in responding to the supply of quality banana seeds needed in an effort to increase their income through this program.

Sri Menanti Village has significant potential in the agricultural sector, particularly in banana production. However, the economic value of bananas is often underutilized due to limited innovation in processing. This study aims to develop micro-enterprises through the production of an innovative product called keripik pisang lumer (melt-in-the-mouth banana chips). The method used is a participatory approach involving local communities in training, production, and marketing. The results show that utilizing local resources can increase product value and open up new business opportunities. Keripik pisang lumer has become a popular snack alternative with strong potential for both local and regional markets

In Indonesia, dry noodles are one of the most widely consumed foods because they are easy to cook. The use of banana flour as a substitute for making noodles is an effort to diversify food in reducing imports of wheat flour. This study dried noodles were made from katuk leaf extract and from the substitution of banana kepok flour with wheat flour. The chemical and organoleptic properties of noodles added with banana kepok flour and katuk leaf extract as natural dyes are the focus of this study. A two-factor factorial Complete Randomized Design (RAL) was used in this study, specifically the ratio of wheat flour to cocoon banana flour (5:95, 10:90, 15:85 g) and the concentration of katuk leaf extract (10/100, 20/100, 30/100 ml). The results showed that katuk leaf dried noodles the ratio of cocoon banana flour and wheat flour 5:95 with katuk leaf extract 30g/100ml contain an ash content of 3.43%; protein content of 14.72%; crude fiber of 11.11%; antioxidant activity of 17.32%; reduced sugar content of 0.24%. The organoleptic test results of dry noodles of katuk leaves compared to banana kepok flour and wheat flour 5:95 with katuk leaf extract 30g/100ml resulted in a stable green color with a score of 2.95 (quite like), aroma 2.52 (strong enough), taste 2.10 (quite like), and overall liking 2.99 (quite like). The highest antioxidant activity parameter was obtained with a ratio of banana kepok flour and wheat flour 15:85 with katuk leaf extract 30g/100ml with a yield of 23.07%. The noodles that the panelists liked the most were the ratio of banana kepok flour and wheat flour 5:95 with katuk leaf extract 30g / 100ml with a result of 2.99 (quite like). Dried noodles made from katuk leaves and banana kepok have high enough antioxidant activity so that they can become nutritious foods that also have beneficial values for body health.

The competitiveness of Micro, Small, and Medium Enterprises (MSMEs) in Indonesia often faces obstacles due to limited product packaging that fails to adequately reflect product quality, uniqueness, and brand identity. Packaging is not merely a protective container but also a strategic communication tool that influences consumer perceptions, shapes brand image, and supports market expansion. This community service program was carried out at the Banana Chips MSME “Bu Tini” in Semarang, which previously relied on simple plastic packaging without graphic design, brand logo, or product information. The main objective of this program was to assist the MSME in developing both the design and functional aspects of packaging as a strategic effort to strengthen branding, enhance product value, and improve competitiveness. The methodology applied was community-based and participatory, consisting of field observation, focus group discussions, collaborative design with the business owner, and prototype testing of new packaging. The results demonstrate that the redesigned packaging highlights a stronger visual identity through logos, colors, and slogans, while also ensuring practicality, durability, and compliance with food safety standards. Furthermore, the new packaging improved information clarity regarding composition, expiration date, and producer details, which significantly increased consumer trust in hygiene and quality. From a broader perspective, the activity fostered social transformation by raising awareness among the owner and workers about the importance of branding and professional packaging, developing new skills, and positioning the MSME as a role model for similar businesses in the community. This program implies that packaging development is not solely a visual improvement but a strategic branding instrument that can support MSMEs in achieving sustainability and greater competitiveness in local, regional, and potentially digital markets.

The use of lightweight plastic materials is widely applied in the manufacturing of car dashboards. Lightweight plastics or polymers, such as ABS plastic, are not strong enough or can easily crack when impacted. Banana pseudostem fibers have good mechanical properties and are a potential reinforcement for composites. This study aims to analyze the tensile strength of unsaturated polyester-banana pseudostem fiber composites produced through the hand lay-up method at three different angles: 0°/90°, 15°/105°, and 30°/120°. The tensile testing refers to ASTM D638 standards. The results of the tensile tests show that the 0°/90° weaving angle variation had the highest tensile strength value, which was 372.07 MPa. The 30°/120° fiber orientation variation had the lowest tensile strength value at 198.12 MPa. The fractures from the tensile tests were observed through macro photos to understand the failure mode. The macro photo observations showed that all specimens experienced fiber pull-out.    

Environmental pollution is now a major problem in the development of science. The problem of water pollution is one of the impacts of the development of science itself. The development of environmentally friendly technology for wastewater treatment towards waste-free production is an important step in maintaining environmental sustainability. Household wastewater produced from various sectors has the potential to pollute the environment if not handled properly. The purpose of this community service is to discuss the importance of utilizing environmentally friendly technology in managing household wastewater towards waste-free production. The use of environmentally friendly technology is the main solution in dealing with household wastewater problems, with the potential to create new economic opportunities. To achieve waste-free production, cooperation is needed between the government, industrial sector, academics, and the community. At the household level, at the micro level, it is currently still lacking to meet the need for clean water due to an inadequate waste disposal system. There needs to be design innovation to minimize the impact of environmental water pollution, one of the simple environmentally friendly technologies for treating wastewater is Constructed Wetland (CW) technology. The application of Constructed Wetland (CW) for household wastewater treatment in Cibunut Village, Kebon Pisang Subdistrict, Bandung City using ornamental plants Iris (Iris pseudoacorus), Water Jasmine (Echinodorus palaefolius) and a combination of both for 2 months, showed that the combination of plants was able to reduce COD, TSS and BOD better than single plants, with efficiencies reaching 95%, 94% and 85% respectively.