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This study aims to analyze the acceptability, nutritional content, and financial feasibility of processed food products based on kimpul flour (Xanthosoma sagittifolium) and milkfish (Chanos chanos) as a functional local food innovation with potential for development to support food security. Kimpul flour was selected as a substitute for wheat flour due to its complex carbohydrate content, low glycemic index, and dietary fiber beneficial for digestion. Milkfish was utilized as an economical animal protein source rich in omega-3 fatty acids and widely available in Indonesia. The developed products included milkfish risoles, milkfish satay lilit, and kimpul pancake with various substitution formulations, tested using an experimental laboratory method. A hedonic test was conducted with 30 semi-trained panelists to evaluate color, taste, aroma, and texture. Nutritional content was analyzed using the Fat Secret application, while financial feasibility was assessed through a two-year cash flow projection. The results indicated that kimpul flour substitution at 8% in risoles, 10% in satay lilit, and 50% in pancakes yielded the highest acceptability scores based on organoleptic evaluations favored by the panelists. Nutritional analysis demonstrated an increase in dietary fiber and a balanced macronutrient profile. Financial analysis showed that the business is feasible and profitable for development at the micro, small, and medium enterprise (MSME) scale. This study concludes that kimpul flour and milkfish have strong potential as functional food ingredients with high economic value.

Automatic motorcycle spare part sales have increased along with the high use of automatic two-wheeled vehicles in the community. To support optimal sales strategies and stock management, customer purchasing pattern analysis is required. This study uses the FP-Growth algorithm to identify association patterns between automatic motorcycle spare part products that are frequently purchased together. FP-Growth was chosen because of its ability to efficiently find frequent itemsets without the need to generate candidate itemsets as in the Apriori algorithm. Transaction data is processed to form an FP-Tree which is then extracted to find relationships between items. The analysis results show combinations of products that frequently appear together, such as brake pads and engine oil, which can be used as a basis for compiling sales packages, product placement, and product recommendations. By implementing the FP-Growth algorithm, spare part stores or workshops can improve service and efficiency in sales management.

The rapid growth of e-commerce platforms in Indonesia, particularly Tokopedia, has resulted in a large volume of consumer reviews containing valuable information regarding customer perceptions and satisfaction. However, manual analysis of such reviews is inefficient and prone to subjectivity, necessitating an automated approach based on machine learning. This study aims to classify the sentiment of sports product reviews on Tokopedia into positive, negative, and neutral categories by applying Logistic Regression, Support Vector Machine (SVM), and Random Forest using the Term Frequency–Inverse Document Frequency (TF-IDF) approach. The data were collected through web scraping of Indonesian-language sports product reviews and processed through several preprocessing stages, including data cleaning, case folding, tokenization, stopword removal, and stemming. Feature representation was performed using TF-IDF to transform textual data into numerical vectors, after which the dataset was divided into training and testing sets with an 80:20 ratio. Model performance was evaluated using accuracy, precision, recall, and F1-score metrics. The results indicate that the application of TF-IDF significantly improves the performance of all models, with SVM consistently achieving the most optimal performance compared to Logistic Regression and Random Forest. These findings demonstrate that classical machine learning algorithms combined with TF-IDF remain highly effective for sentiment analysis of Indonesian-language text. The implications of this study are expected to assist sellers in understanding customer opinions, support consumers in making informed purchasing decisions, and serve as a foundation for the development of sentiment analysis and recommendation systems on e-commerce platforms.

This study aims to analyze the influence of the number of reviews, online review ratings, and price on the purchasing decisions of Maybelline cosmetic products on the Lazada marketplace, using a case study of consumers in Wringinanom. The rapid development of digital technology has transformed consumer behavior in online shopping, where customer reviews and ratings have become essential considerations before making a purchase. Additionally, price plays a crucial role in influencing final purchase decisions. This research uses a quantitative approach with an explanatory research type. Data were collected through questionnaires distributed to 96 respondents who had purchased Maybelline products on Lazada. The data analysis techniques used include validity and reliability tests, multiple linear regression, t-test, F-test, and the coefficient of determination, processed with SPSS version 25. The results indicate that partially, the number of reviews, online review ratings, and price significantly influence purchasing decisions. Simultaneously, all three variables have a significant impact on purchasing decisions for Maybelline products on the Lazada marketplace. These findings provide important implications for online businesses to pay closer attention to customer reviews and pricing strategies to better influence consumer purchase behavior.

This study aims to determine the effect of Electronic Word of Mouth on Purchase Decisions (a case study of Glad2Glow skincare products). The population of this study consists of consumers who use Glad2Glow skincare products, with the sampling technique using accidental sampling. This research employs a quantitative method. The object of this study is users of Glad2Glow products who purchase skincare products at Glowtica Beauty Store. Data were collected through questionnaires measured using a Likert scale. The data analysis technique used is simple linear regression, processed with the assistance of SPSS software. The results of the t-test indicate that the Electronic Word of Mouth variable (X) has a significant effect on Purchase Decisions, with a significance value of 0.000 < 0.05 and a t-value of 6.069 > t-table of 2.03224. Therefore, it can be concluded that Electronic Word of Mouth has a significant effect on the Purchase Decision of Glad2Glow skincare products. Based on the results of this study, it can be concluded that Electronic Word of Mouth has a positive influence on the purchase decision of Glad2Glow skincare products.

This community service activity aims to optimize the utilization of woodcraft waste and broken tiles in Tamansari Village through training in briquette charcoal production and effective marketing strategies. The wood waste, which has not been optimally utilized and has become an environmental issue, is expected to be processed into high-economic-value products. The conversion of waste into briquette charcoal is expected to reduce pollution while opening up new environmentally-friendly business opportunities. The implementation method includes socialization on the potential and benefits of briquette charcoal, technical training covering material preparation, carbonization process, mixing, molding, and drying, as well as assistance with marketing strategies both offline and digitally. Participants include local residents, small business owners, and craftsmen. The expected outcomes are an increase in the community's skills in processing waste into marketable products, the growth of new businesses based on alternative energy, and increased awareness of environmentally-friendly waste management. This program is expected to make Tamansari Village a model for creative, independent, and environmentally-conscious villages with strong competitiveness in the local economy.

This community service activity focuses on the utilization of Talas Beneng (Xanthosoma undipes K. Koch), a tuberous plant native to Banten Province, as a healthy alternative food source free from gluten and casein. The program was implemented through the Holistic School Field Introduction (PLP) by students from Sultan Ageng Tirtayasa University at State Special School 02 Serang City. The method employed was qualitative, with a direct practice approach through training in preparing various processed products based on talas beneng, such as steamed cakes, brownies, cookies, and sticks. The activity involved three intellectually disabled students from junior and senior high school levels, along with PLP students and a culinary arts teacher. The primary objectives of the program were to enhance life skills, independence, and awareness of the importance of diversifying healthy local food sources. The results indicate an improvement in participants' abilities to recognize local food ingredients, process them into nutritionally valuable products, and strengthen collaboration between universities and schools in inclusive education. This program demonstrates that the utilization of local food resources can serve as an effective strategy to support food security, social empowerment, and holistic education.

This study aims to identify: 1) The effect of halal certification on the perceptions of students of the Islamic Economics program at IAIN Pontianak regarding Pro-Israel products. 2) The effect of the product on the perceptions of students of the Islamic Economics program at IAIN Pontianak regarding Pro-Israel products. 3) The effect of religiosity on the perceptions of students of the Islamic Economics program at IAIN Pontianak regarding Pro-Israel products. The method used in this research employs a quantitative method. Data collection was conducted through the distribution of questionnaires to respondents. The data analysis used is panel data, and the hypothesis testing uses the coefficient of determination (R2), partial (t-test). The data used by the researcher is primary data that is then processed into secondary data, which includes halal certification, products, religiosity, and student perceptions. Data testing was also conducted with the help of SPSS 25 and Eviews 12 applications. The results of this study show: 1) The halal certification variable has a significant partial effect on student perceptions, as indicated by a t-statistic value of 1.6157 and a probability (p) of 0.0190. 2) The product variable has a significant partial effect on student perceptions, as indicated by a t-statistic value of 0.481082 and a probability value of 0.0314 < 0.05. 3) The religious variable has a significant partial effect on student perceptions, as indicated by a t-statistic value of 6.9607 and a probability of 0.000 < 0.05.

The Damahu waxy corn (Zea mays L. var. Damahu) is a local variety traditionally cultivated by the Gorontalo community and possesses significant potential for the development of functional food products. This study aimed to determine the nutritional composition of the Damahu waxy corn variety originating from Bontula Village, Asparaga District, Gorontalo Regency, through proximate analysis. The corn samples were dried, milled, and analyzed using standard analytical procedures to quantify moisture, ash, fat, protein, and carbohydrate contents. The results indicated that Damahu waxy corn flour contained 83.32% carbohydrates, 5.93% protein, 1.67% fat, 8.84% moisture, and 0.24% ash. This composition characterizes the Damahu variety as a good energy source. However, its protein content does not yet meet the minimum requirement set by the Indonesian National Standard (SNI) for corn-based processed products. The nutritional profile highlights the potential of Damahu waxy corn for the development of nutritious and competitive local food products. This study provides an initial contribution to the documentation of Gorontalo’s indigenous corn varieties and offers a scientific foundation for the utilization of local germplasm to strengthen regional food security.

Ngarip Village, Ulubelu District, is one of the coffee-producing areas in Tanggamus Regency. Some residents process the harvested coffee into various micro, small and medium enterprises (MSME) products. This activity produces a byproduct in the form of coffee grounds. Coffee grounds have characteristics that allow them to be processed into products with utility and economic value. This community service activity aims to provide knowledge and skills to the Ngarip Village community on how to process coffee grounds into aromatherapy candles that are attractive, useful, and have the potential to be developed as a creative economy product. The implementation method includes literature studies, field observations, preparation of tools and materials, and socialization and training that includes material presentations, discussions, demonstrations, hands-on practice, and documentation. This training provides knowledge on the concept of 3R-based waste management and techniques for making aromatherapy candles using coffee grounds as an additional ingredient. The implementation results showed that participants were able to understand the process of making aromatherapy candles, from drying coffee grounds, melting wax, mixing ingredients, to the molding stage. Participants also gained knowledge about the benefits of aromatherapy candles for health, the environment, and their economic potential. This training can improve the community's ability to process waste into useful products, while also opening up sustainable home business opportunities. Overall, this activity has a positive impact on increasing public insight, creativity, and awareness regarding organic waste management, as well as encouraging innovations that support local economic independence.

Bontang Kuala, a coastal village in Bontang City, possesses abundant marine resources, particularly bawis fish (Siganus canaliculatus). However, this potential has not been fully optimized to strengthen the local economy. This study aims to examine strategies for strengthening the local economy through the management of bawis fish products using the 4P marketing mix (product, price, place, and promotion). This research employs a qualitative descriptive approach with data collection methods including observation, in-depth interviews with business owners and visitors, and field documentation. The findings indicate that business actors in Bontang Kuala have developed various processed bawis fish products, such as gammi bawis and dried bawis fish, marketed with pricing strategies adjusted to purchasing power. Most businesses are strategically located along the culinary tourism route, although accessibility challenges persist. Promotion strategies remain simple and limited to social media and local community support. Key supporting factors include raw material availability, high market demand, and community institutional support, while constraints include infrastructure limitations, suboptimal promotion, and raw material fluctuations. Overall, the management of bawis fish products has positively impacted community income and strengthened local economic identity. Recommendations include strengthening business infrastructure, enhancing digital promotion capacity, developing community-based business institutions, and expanding strategic partnerships among local actors.

This community service program was conducted in Manarap Baru Village, Banjar Regency, South Kalimantan, focusing on the utilization of rice husks as a planting medium to promote creative economic development. The background of this initiative stems from the local soil conditions, which are predominantly fill soil and swamp, making it less suitable for plant cultivation. Additionally, the community—especially housewives—faces limited knowledge and resources in processing agricultural waste into economically valuable products. The implementation methods included preliminary surveys, socialization, educational outreach, hands-on practice, and evaluation. The materials delivered covered the benefits of rice husks as planting media and compost, techniques for converting husks into charcoal, and business opportunities derived from processed husk products.The results of the program showed a significant improvement in participants' understanding of independent planting media and compost production, reduced reliance on commercial products, and the emergence of new business opportunities that support sustainable agriculture.

This community service program aims to empower rural women through training in making steamed buns (bakpao) using yellow sweet potatoes in Sambirejo Village, Ngrambe District, Ngawi Regency. Yellow sweet potatoes are one of the abundant local agricultural products, yet their utilization has been limited to household consumption. Through this program, yellow sweet potatoes were processed into innovative food products in the form of bakpao, which provide nutritional value, consumer appeal, and economic opportunities. The method applied was Asset Based Community Development (ABCD) with a participatory approach, emphasizing the use of local assets and the active involvement of community members. The stages included asset identification, technical training through demonstration, hands-on practice, and evaluation. Participants were drawn from PKK women and local micro, small, and medium enterprises (MSMEs). The results showed significant improvements in participants’ knowledge of local food diversification, technical skills in processing yellow sweet potatoes, and entrepreneurial motivation to initiate home-based businesses. In addition, the training encouraged participants’ creativity in developing more varied local food products. Therefore, the program not only contributed to women’s empowerment but also strengthened MSMEs, promoted local food innovation, and supported community economic independence.

This community service program aims to empower rural women through training in making steamed buns (bakpao) using yellow sweet potatoes in Sambirejo Village, Ngrambe District, Ngawi Regency. Yellow sweet potatoes are one of the abundant local agricultural products, yet their utilization has been limited to household consumption. Through this program, yellow sweet potatoes were processed into innovative food products in the form of bakpao, which provide nutritional value, consumer appeal, and economic opportunities. The method applied was Asset Based Community Development (ABCD) with a participatory approach, emphasizing the use of local assets and the active involvement of community members. The stages included asset identification, technical training through demonstration, hands-on practice, and evaluation. Participants were drawn from PKK women and local micro, small, and medium enterprises (MSMEs). The results showed significant improvements in participants’ knowledge of local food diversification, technical skills in processing yellow sweet potatoes, and entrepreneurial motivation to initiate home-based businesses. In addition, the training encouraged participants’ creativity in developing more varied local food products. Therefore, the program not only contributed to women’s empowerment but also strengthened MSMEs, promoted local food innovation, and supported community economic independence.

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 study aims to describe: 1) Formulation of mackerel fish nuggets with the addition of seaweed (Eucheuma cottonii); 2) to detemine the level of panelists’ preference for the resulting product. This study uses a quantitative method with an experimental approach. Data colletion uses an observation method by distributing preference test sheet to the public (consumers). Then analyzed using quantitative descriptive. Research results: 1) Formulation using 350 gr mackerel surimi, 70 gr seaweed (Eucheuma cottonii), 60 gr eggs, 100 gr wheat flour, 15 gr garlic, 30 gr shallots, 2,5 gr ground pepper, 10 gr salt, 5 gr sugar; 2) The preference test results indicated that the inner color (4,38), outer color (4,58), solid inner texture (4,44), crispy outer texture (4,26), aroma (4,36), natural taste (4,48), and shape (4,6) were in the very liked category, while the chewy inner texture (4,08) and savory taste of the spices (4,14) were in the liked category. Overall, mackerel nuggets with the addition of seaweed (Eucheuma cottonii) were categorized as very liked and had the potential to become an innovative product that was accepted by the the general public.

Chicken and processed products like dimsum are susceptible to rapid spoilage due to their high water and nutrient content. This makes it difficult for consumers to directly assess a packaged product's freshness. To address this, a novel smart packaging solution using a biodegradable film infused with anthocyanin extract from butterfly pea flowers (Clitoria ternatea) as a visual freshness indicator was developed. The primary objective of this research was to evaluate the effect of three different anthocyanin concentrations (3%, 5%, and 7%) on the film's physical properties and its ability to change color in response to spoilage over a three-day storage period. The research results showed that the film with a 7% anthocyanin concentration had the best physical properties, with a thickness of 0.092 mm, a tensile strength of 8.66 MPa, 14.99% elongation, 62.59% water resistance, and 100% biodegradation. The anthocyanins successfully changed color in response to the freshness level of both chicken meat and dimsum throughout the storage period.

The Agrotanijaya porang business is a porang tuber processing business located in Kebondalem Village, Tegalombo District, Pacitan Regency. Currently, the marketing process for Agrotanijaya's processed products is conventional, namely entrusting it to food stalls, depots and grocery stores. The marketing system currently implemented has the problem that Agrotanijaya products are less widely known. The solution offered is the development of a website portal as an internet media facility which can display profile information from Agrotanijaya. The activity method begins with the preliminary study, implementation and evaluation stages. Based on the evaluation results, it shows that on average over 80% of participants are able to use the features on the website independently.  

This study investigates the influence of advertising selling, sales promotion, and publicity on purchase decisions for Grab’s online transportation services, focusing on students of the Faculty of Economics at the Islamic University of Kadiri. In today’s competitive market, companies must employ creative promotional strategies to strengthen consumer purchasing behavior, especially for service-based products. Consumer engagement and trust are essential, as higher involvement in seeking information increases the likelihood of purchase. A quantitative research method was applied using multiple linear regression to analyze the effects of the three independent variables, both partially and simultaneously. The study population comprised all students of the Faculty of Economics, with purposive sampling used to select respondents who met specific criteria. Data were collected through structured questionnaires and processed statistically. The findings demonstrate that advertising selling, sales promotion, and publicity each exert a positive and significant influence on purchase decisions. Collectively, these promotional tools also have a significant simultaneous impact on consumer decision-making. The coefficient of determination (R²) is 0.757, showing that 75.7% of the variation in purchase decisions is explained by the three variables, while the remaining 24.3% is influenced by other factors not covered in this research. Overall, effective promotional strategies are proven to play an important role in shaping consumer purchase behavior in online transportation services.

This study aims to examine the potential of processing purple sweet potatoes into stick-shaped snack products as an effort to improve the economy of Tebing Linggahara Village. Purple sweet potato is a local commodity with high nutritional value, antioxidant content, and promising market prospects when processed into modern snack products. The research method used was a descriptive approach consisting of observation, interviews, and direct product processing practices with the local community. The findings indicate that processing purple sweet potatoes into snack sticks provides higher economic value compared to selling fresh sweet potatoes, which generally have lower market prices. In addition, the community gained knowledge of food processing techniques, hygiene standards, packaging, and effective marketing strategies to enhance product competitiveness. Thus, purple sweet potato stick processing has the potential to serve as a sustainable local MSME development strategy, thereby improving the welfare and economic independence of Tebing Linggahara Village residents.