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Training activities and assistance with business facilities is one of the programs of the Jombang Regency Social Service, this activity is intended for participants of the Family Hope Program (PKH), while the aim to be achieved from this activity is to increase household income. The target of this program is to help overcome problems in the businesses of PKH Program beneficiary groups, including product innovation, use of technology and assistance with facilities to increase the quantity and quality of production so that sales turnover increases.  Method kThis service activity was carried out by providing training to PKH program participants in Menturus Village, Kec. Kudu, Kab. Jombang. Training activities using practical methods for making various soy-based cracker products and various flavor variants (spicy, balado, original onion and fruit flavors), production techniques using lecture methods to deliver material on marketing strategies for new products accompanied by workshops on strategy applications for entering new markets, and direct questions and answers, as well as the practice of making soybean crackers

Cassava is a potential food ingredient that has quite good prospects in the fields of agribusiness and agroindustry. Cassava crackers are made from cassava which is processed into crackers, as well as being another alternative food that contains nutritional value. Based on data from the Ministry of Agriculture, Forestry and Fisheries of Timor-Leste in 2009-2010, cassava production reached 47,845 tons. However, cassava production has not been utilized optimally by the people of Timor-Leste as a food ingredient for the nutritional value food industry. therefore, it needs to be developed. The aim of this research is to determine the effect of adding soybean concentration to each treatment and to find out which treatment is best for each parameter used in the test. The method used in this research was a Completely Randomized Design (RAL) with 4 treatments, namely 0% soybean concentration compared to 1 kg of cassava, 10% compared to 1 kg of cassava, 20% compared to 1 kg of cassava, 30% compared to 1 kg of cassava. Each treatment was repeated 3 times. The resulting data will be analyzed using analysis of variance and if necessary, will be presented with a follow-up test of the least significant difference (BNT) at the 5% level.The results of the variance statistical test show that the addition of soybean concentration has a significant effect on the color, taste, aroma and texture of making cassava crackers. This research shows that the best results are 10% soybean concentration in color, taste, aroma and texture.

The use of digital technology which is still low and the lack of knowledge in utilizing branding efforts as an effort to introduce products to consumers are still obstacles faced by UMKM Berkah Soybean Crackers. UMKM Kerupuk Soybean Berkah only focuses on product trading but still has not implemented good product branding. UMKM business actors have not fully implemented digital marketing by utilizing social media so that they do not support the expansion and market reach of the products they produce. LPPM lecturers and KKN students collaborated in the Community Service Innovation Program which was carried out by holding training and socialization activities related to product branding strategies and the use of digital marketing in supporting business stability and reaching a wider market. The implementation method is carried out offline which is offered by business actors and some of their workers. The results of the community service activities obtained by UMKM business participants are satisfied with the material presented and increasing awareness of the importance of using product branding as the spearhead of the products produced as well as training in making logos as a product branding effort by practicing directly has increased the ability to make attractive product branding in accordance with the wishes so as to create consumer loyalty to the products produced

The aim of this digital marketing training activity is to increase participants' knowledge in terms of utilizing digital platforms, as well as provide alternative livelihood options for participants to increase their income. Therefore, the identity of the product itself is needed in the industrial era 4.0. This research method was carried out offline using two sessions, namely, an explanation regarding labeling and digital marketing and practicing how to make labels. Therefore, KKN students carry out a work program in the form of regular assistance to MSME business actors related to making labels to make attractive packaging. The training for labeling and digital marketing has gone according to the wishes and expectations of two parties, namely the owner of the Soybean Crackers "BERKAH" UMKM and also from the East Java UPN "Veteran" Community Service Students. It is hoped that the holding of this training can support and further develop MSMEs in the Bendo Village area, Kepanjen Kidul District, Blitar City.