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This research aims to analyze the institutional system of coconut agro-industry businesses in Konawe Islands Regency, Southeast Sulawesi Province. The scope of this research is the institutional processing business, namely institutional form, raw material requirements, institutional structure, capital, decision making, data collection techniques through interviews, FGD and expert questionnaires (ISM). Based on the research results, it shows that: The key elements of the palaku coconut processing business development system in Konawe Islands Regency are coconut farmers and consumers of processed coconut products. The key elements needed by players in the coconut processing business development system are easy access and guaranteed marketing of processed products, the need for rehabilitation, intensification and extensification of coconut plants. Sustainability of institutional development of coconut processing businesses requires assistance from universities (PTN-PTS) whose role is to connect between parties which have been an obstacle for farmers and coconut processors.

Sweet arum mango is one type of mango which when harvested has the highest vitamin C content of 7.53 ± 0.4 mg / 100 g. Processed sweet arum mango fruit products that have the potential to be developed are in the form of fruit juice. This is a consideration for researchers to conduct further research on the addition of eugenol preservatives with different concentrations of preservatives and storage times to produce better mango juice. Eugenol compounds have pharmacological activities as analgesics, anti-inflammatory, antimicrobial, antifungal, antiseptic, stimulant, so these compounds are widely used in the pharmaceutical industry. Based on the experimental results, optimal conditions for the use of eugenol occurred until day 2, where the addition of eugenol with treatment 3 as much as 1 ml amounted to 38.82% better when compared to other variations of eugenol addition.  The addition of eugenol preservatives cannot preserve the content of vitamin C in sweet mango juice even the content of vitamin C tends to decrease. Sweet arum mango juice has a shelf life of 12 days and total dissolved solids of more than 20%, so the resulting fruit juice does not meet SNI 7382:2009.

The Onion Chips Business is one of the snack food home industries as the basic ingredients for making them are easy to get on the market. The justification for selecting the business object offered is a type of food that is delicious, tasty and easy to obtain, nutritious and economical. There is no innovation in the management of the garlic business itself. So this activity aims to develop the garlic business into processed onion chips and provide new knowledge in marketing products in Tampan Bonga Village.

The implementation of this service activity is carried out by providing material regarding the preparation of proposals and planning for a Potato Processed Food Products Business. The delivery of this training material is carried out by means of lectures and discussions. Assistance is provided by providing direction on how to start business planning, marketing and business development strategies, as well as preparing business proposals. The aim of this assistance is to foster and develop the entrepreneurial spirit at the Indonesian Christian University of Toraja so that students are increasingly interested in entrepreneurship. The form of activity is in the form of guidance in creating a business, such as determining a business idea first/determining the product to be sold, developing a business idea (market segmentation), marketing strategy, finance, and making a business proposal. After that, a business and product proposal presentation was carried out to find out to what extent the students were able to prepare a business proposal for processed potato products.

Innovation Development is one of the programs that final semester students at STIE Madani must take part in as one of the requirements for completing their education. This program is a form of community service in the economic sector, especially for MSME players, by helping them with mentoring and providing innovation and can help find solutions to the obstacles they face in their business. This activity will last for 3 months from July – October 2023 in Gunung Bahagia Village. The target of the MSMEs that provide assistance is Rumah Peyek, which is one of the home-based MSMEs that produces its own processed peyek products.

This research was motivated by the absence of research on analyzing the quality of tomato sauce using the roasting method. The aim of this research is to determine the quality of tomato sauce using the roasting method regarding aroma, texture, color and taste. As well as knowing how to process tomato sauce using the roasting method, developing creativity in processed food products, adding information about processing tomato sauce, providing information to the public on how to process tomato sauce using the roasting method, increasing sales value, food security and product quality by empowering food ingredients. local. Producing tomato sauce with the best results can also be utilized and preserved by future generations. This type of research is a pure experiment, namely conducting direct experiments on the quality of tomato sauce using the roasting method. This experiment is also called a single factor experiment because it only analyzes the influence of one factor, namely the influence of the roasting method on the quality of tomato sauce. This research stage will be carried out using organoleptic testing, carried out by 3 panelists on the quality of tomato sauce which includes aroma, texture, taste and color. This research was carried out 3 times repeatedly by distributing questionnaires to 3 panelists. After determining the panelists. prepare tools and materials to carry out experiments to be carried out. After that, process the tomato sauce using the roasting method 3 times for the panelists.

Éclair is a type of processed pastry made from flour, water, butter, and eggs that has a cavity in the center which is generally filled with vla filling. The purpose of this research is 1) To determine the public acceptance of peanut shell powder substitution products for making éclairs. 2) To determine the best formula for utilizing peanut shell powder as a substitute in making éclairs. The research methods used are literature, documentation, experiments, and sensory evaluation. experiments in this study were performed 4 times. The results showed that the most preferred éclair product was the product with formula B, that is, éclair with an 8% substitution of groundnut shell powder. Based on sensory evaluation, the best éclair recipe was found to be 138g wheat flour, 6g groundnut shell powder, 100g margarine, 2g salt, 250 ml water, and 2 eggs. Suggestions given include: 1) More research needs to be done to test the nutritional content of the éclair. 2) Further research is needed so that groundnut shell powder can be used as an additional ingredient for various other dishes. 3) Give special treatment to groundnut shell powder when buying, by sifting again, so that it does not leave a jagged texture..

This research aims to develop a web-based palm oil sales application at the Medan Palm Oil Research Center. The research method used is a qualitative method, a case study carried out by researchers at the Palm Oil Research Center on Jl. Brigjend Katamso No. 51, kp. Baru, Medan. Researchers collect data through observations and interviews, then the data is processed and analyzed so as to obtain temporary assumptions to draw conclusions from the results of these observations. The research results show that the website, called my palm oil, can increase the effectiveness of palm oil sales, especially in marketing palm oil sprouts, fertilizers, pesticides and other superior products. However, there are several shortcomings that need to be corrected, such as limited features and lack of cooperation with expeditions and users cannot access the application freely like general buying and selling applications. Overall, My Sawit is a useful tool for those in the agricultural industry who are looking for an easy way to shop for palm oil seeds and other related products. The development of the My Sawit application is expected to help increase the efficiency and effectiveness of sales of palm oil seeds and related products, as well as expanding PPKS market reach.  

Efforts to improve the management of the RW 05 Waste Bank in Kreo sub-district are carried out through community service activities. One form of waste management in society is by utilizing waste banks. This waste bank collects household waste, sorts it, and resells it to other parties. Through the use of waste banks, waste can be processed into something that has economic value. In its management, waste banks use principles similar to the banking system, but on a smaller scale and are easier to run. Residents who live around the waste bank send their waste and their balance is recorded based on the economic value of the waste. The RW 05 waste bank management environment still faces a number of obstacles in its implementation. To improve waste bank management, this service program is carried out with various activities that provide economic value to residents. Efforts to improve waste bank management are carried out by implementing smash.id, in addition to providing assistance and training on creative products that use plastic waste. The aim of this step is to increase efficiency and progress in waste bank operations in rw.05 Kreo sub-district.

This journal discusses the utilization/processing of bananas into snacks such as banana chips and snacks in Kecupak II Village, Pakpak Bharat Regency. Bananas are not prominently featured in that area, but they have been optimized into a marketable product, namely banana chips. Therefore, this research aims to optimize the utilization and processing of bananas into value-added products. The principle in Deuteronomy 28:8 provides a foundation for blessings in conducting a business. Processed banana products have good market potential in Kecupak II Village and its surroundings. Besides serving as a healthy snack alternative, these products can also be an additional source of income for the local community. The utilization and processing of bananas into snacks in Kecupak II Village hold promising potential. It is hoped that this research can make a positive contribution to the development of banana agro-industry in this region.

The utilization of cassava in cake production has become a significant innovation in addressing economic challenges in Batuhoring Village, Batang Toru Subdistrict. Cassava, as an abundant crop in the area, offers significant economic potential. This research explores the potential of cassava in cake production, identifies challenges in management, and formulates promotional and marketing strategies for cassava-based cake products. The results indicate that cassava has a stable raw material availability, high nutritional value, and a variety of processed cake products. Challenges involve the complexity of management and the need for strong marketing. Marketing strategies involve social media and exhibitions, emphasizing competitive pricing and understanding consumer targets. The utilization of cassava in cake production is expected to increase community economic income, support the agricultural sector, and create blessings through biblical values of hard work, sharing, and wise natural resource management.

This article aims to improve the economy of Sipahutar residents by increasing pineapple processing. Pineapple processing can create processed pineapple products such as sweets, jams, dodol, chips, drinks, and health medicines. This research uses a qualitative method with a descriptive approach in which this method views that the data collected is the key to what is being studied. The results of this article are expected to have a positive impact on the economy of Sipahutar residents and urge residents to take a closer look at pineapple processing as a source of income energy. By referring to Proverbs 10:4 which reads, "Lazy hands make a man poor, but diligent hands make a man rich," we can connect the principle of diligence in processing pineapples with the potential for economic improvement and showcase the development of processed pineapple products and increase the economic income of Sipahutar residents.

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.

Manggihan Village, Getasan District, Semarang Regency, which is at the foot of Mount Merbabu, is close to the Kopeng tourist destination area. This village has a population that has professional business owners in the Micro, Small, and Medium Enterprises (MSME) category in the culinary sector which makes cracker rambak, processed dry food with various types of chips And processed catfish food. The problem faced in their business is that they do not yet have a product identity in the packaging such as sticker labels, packaging that attracts potential buyers, so the message of the product has not been conveyed. This community service activity aims to provide knowledge and awareness for MSMEs about the importance of product packaging that attracts potential buyers thereby providing added value and competitive advantage for the products produced. The method used in this service is holding socialization activities on the importance of product branding, training, and assistance in making sticker labels and food product packaging design. In the mentoring process, a needs analysis is first carried out including the type of packaging material, packaging shape, packaging identity color, and product logo. It is hoped that the output targets that will be achieved through this program will help partner MSMEs increase the amount of income from sales by using new packaging and product logos designed in such a way that they are attractive to buyers. The product packaging and labels produced as the output of this activity can become an identity. a typical Manggihan Village product that differentiates it from similar products in other areas  

The implementation of this community service involves this Partner Village located in Randutatah Village, Paiton District, Probolinggo Regency. This group has various businesses, processed seafood. Technology development in the digital era has brought significant changes in various aspects of life, including in business and marketing. E-commerce is one form of technology utilization that is growing rapidly, providing new opportunities for business actors, including farmers and fishermen in Randutatah Paiton Village. However, obstacles such as limited internet access, lack of e-commerce knowledge, low marketing networks, and intense competition on e-commerce platforms are the main challenges.To overcome these obstacles, a training program on e-commerce utilization was conducted.  This training program involves business owners and workers, with an implementation method that includes planning, implementing activities, and monitoring and evaluation. The purpose of the implementation of this community service is to apply e-commerce to the sale of various MSME products in Randutatah Village with the intention of introducing and increasing their sales turnover, while the method used is to use participatory methods, counseling, mentoring and training. The results obtained from the implementation of this community service are that with the help of training and e-commerce applications, it can reduce the sales turnover of MSME products in Randutatah Village.

The food and beverage business in Indonesia, especially the snack business, has developed very rapidly, players in this sector are not only dominated by old players who have great reputations in the Indonesian food and beverage industry, but are also surrounded by new players, imported products. , even now snacks produced by home industries or what are known as small and medium unit products (SMEs), have been distributed to the modern market, which is making this sector increasingly busy and congested. One of the traditional snacks available and consumed by Indonesian people is Rengginang. Rengginang is a snack usually made from sticky rice. Rengginang Udang is one of the processed snack products in Rw 06, Yosodadi Village, East Metro District, which was founded in 2020. Marketing management really needs to be understood by companies, so that they can take advantage of market opportunities by applying production concepts, product concepts, sales concepts, marketing concept, and social-oriented marketing concept. What needs to be done is to carry out a marketing strategy analysis which can be done through appropriate digital marketing to overcome these problems using various stages and analytical tools in the marketing strategy. It is hoped that the results of this marketing strategy analysis will be able to determine the right marketing strategy for entrepreneurs so that they can continue to survive and develop an appropriate competitive strategy to face all possible changes that occur in the business environment. Through digital marketing strategies, you can also create or open new markets that were previously closed due to limited time, communication methods or distance.

The huge availability of cassava raw materials can be utilized as a substitute or substitute for wheat, so breakthrough technology is needed to be able to modify cassava by increasing its usability so that it is suitable as a substitute for wheat flour in the processing of food products, such as cookies, bread, and noodles (Zulaidah, 2011). Another effort that can be made is to develop cassava flour derivative products, namely mocaf flour (Modified Cassava Fluor). Since many housewives produce cakes in Kebontemu village, the village is known as "Kampung Kue" (Kebontemu, 2023). However, very few people know about mocaf flour. Whereas mocaf is an alternative to wheat flour which is cheaper but has a higher nutritional value and is healthier. it is hoped that this training can be an important milestone in encouraging economic growth, especially the Kebon Temu Village Community, Peterongan Jombang. the participants of this training were attended by 20 mothers who often make processed wet cake snacks made from wheat flour. the following (1) continue training in making various cakes made from local cassava on a regular basis, (2) update information about business phenomena, especially in the digital era while still paying attention to aspects of improving communication skills:Training as a local cassava-based cake maker can help participants improve their communication skills. This includes the ability to package messages in a way that is engaging, compelling and relevant for their target audience. Strong communication skills are essential in today's business world, where digital Mocaf Flour-based Assorted Wet Cookies are becoming increasingly dominant.

This study aimed to determine the effect of consumer behavior, word of mouth, and halal labeling on the decision to use Grab Food services. The population in this study are consumers who use Grab Food services. The sample in this study were 96 consumers who were obtained through the sampling technique with the Lemeshow method. The data collection method uses a questionnaire which is distributed to all consumers and the data is processed using multiple linear regression analysis. The results of multiple linear analysis show that consumer behavior, word of mouth, and halal labeling have a positive and significant effect on the decision to use grab food services. This research is expected to increase knowledge regarding consumer behavior, word of mouth, and halal labels in using Grab Food services and maintain good relations with consumers by maintaining the quality of products and services that can be used to make usage decisions.                                                                                                                              

The problem that must be overcome by all parties is garbage. Society must take an active role to solve this problem. In an effort to safeguard the environment, the Maju Jaya Waste Bank has a role in sorting and processing waste. Organic waste will become fertilizer. Plastic or non-organic waste will be the raw material for the Paving Blok Prima Lestari Bumi Group. Paving Block Prima Lestari Bumi Group will process plastic waste into paving blocks. However, there are several problems faced. The problem faced by Prima Lestari partner Bumi Paving Blok, such as the lack of supply of raw materials for plastic waste, lack of operational equipment, which causes the production of paving blocks cannot maximize. The level of sales still cannot meet the target per month. Current marketing aspects are carried out by word of mouth and take part in exhibitions carried out by the local government or using social media. For Maju Jaya Garbage Bank, the problem is a large amount of operational costs to sort waste based on the type of waste. This is inversely proportional to income from processed products that are less than optimal. Some of the solutions offered to partners are several parts of training for the sale of goods, procurement of operational goods such as production machinery for paving blocks and machines that can sort waste by type to reduce operating costs.

This research was written to find out the Effect of Service Excellent Check-In Counter Officers on Lion Air Passenger Satisfaction at Yogyakaeta International Airport. This research was written to find out how much influence service excellent has on customer satisfaction at Lion Air at the Yogyakarta International Airport. Excellent service in the service sector is taken into account, because the excellent service of the check-in counter staff has an impact on the satisfaction felt by customers. The results of this study can be used as input in order to improve service excellence on the performance of check-in counter officers for Lion Air so that it can reflect the quality of the products produced, especially for guaranteeing customer satisfaction. This study used a quantitative method, with data collection techniques using a questionnaire in which the questionnaire was distributed to passengers who had used Lion air flight services at the Yogyakarta International airport. Respondents in this study were 100 respondents. and data selected using probability sampling or (simple random sampling) the results of data collection will be processed using SPSS to obtain results. The results of this study indicate that there is a significant influence between service excellent on Lion air airline customer satisfaction at Yogyakarta International airport. The t test was carried out which produced t count (9.622) greater than t table (1.660) and R square or a coefficient of determination of 48.6%, so that H0 was rejected and Ha was accepted. This means that there is an influence of excellent service on customer satisfaction.