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According to Law No. 20 of 2008, micro enterprises in Indonesia are defined as businesses owned by individuals or sole proprietorships meeting specific asset and turnover criteria. Aneka Keripik Mama Uni, an micro enterprise that has operated for 10 years in Fakfak Regency, yet it still face challenges such as weak branding and limited distribution channels. This community service project aims to provide recommendations and implement effective branding strategies to support the partner's business development. The results demonstrate a significant branding transformation through the rebranding of the business to Camilan Baye. The strategy implementation encompasses the development of five core components: brand identity, brand image, brand personality, brand positioning, and brand elements. Specifically, the program produced modern and informative packaging designs for five product variants Garlic Peanuts, Hidden Peanuts, Fried Spicy Taro, Banana Chips, and Garlic Sticks complete with the Indonesian Halal logo, "100% Indonesia" labels, and clear contact information. Furthermore, marketing reach was expanded through Facebook social media optimization and the creation of offline promotional media in the form of standing banners. The implementation of this activity has successfully enhanced the partner's knowledge, skills, and capabilities in visual trend-based product design and marketing digitalization to support business sustainability in a competitive market.

The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.

The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.

The social transformation that has occurred in the digital era has encouraged Micro, Small, and Medium Enterprises (MSMEs) to adapt to developments in information technology to increase competitiveness and expand market reach. One form of this adaptation is the use of e-commerce platforms as a means of marketing and managing their businesses online. This community service activity aims to empower the Kartika Taro Chips MSME through the introduction and implementation of an e-commerce platform based on Odoo.com, an integrated Enterprise Resource Planning (ERP) system. This activity was carried out by students of the Information Systems Study Program, Faculty of Computer Science, Victory University Sorong, with the assistance of lecturers from the Information Systems and Sociology fields. The training method includes several stages, namely: the stage of material preparation and analysis of participant needs, the implementation of a workshop that includes the installation and configuration of Odoo.com, and the post-training mentoring stage to ensure the sustainability and independence of participants in managing their online stores. The results of the training showed that participants were not only able to build and manage online stores independently, but also understood the basic concepts of ERP systems and experienced a significant increase in digital literacy. From a sociological perspective, this activity reflects a technology-driven social transformation process, where MSMEs are actively expanding their social networks through digital spaces and increasing their involvement in the digital economy. This demonstrates that integrating technological and social approaches can be a relevant MSME empowerment model in local contexts. Overall, this training has had a positive impact on strengthening MSMEs' digital capacity and opening up new opportunities for sustainable business development in the era of digital transformation.

One of the mandatory programs for students of Borneo Tarakan University is the Real Work Lecture (KKN) by combining students from various departments into one group placed in a village to carry out community service. Group 19 was placed in Sebidai Village, Tana Tidung with the aim of "Optimizing Village Development towards Independent Villages". The problems were the lack of public understanding about proper agricultural land clearing, the low knowledge in managing agricultural products (taro) into superior products, and the lack of village understanding regarding fair and reasonable retribution. The activities included socialization on the dangers of illegal land clearing, entrepreneurship training on processing taro into marketable chips and cakes, as well as the proposal of village regulations regarding retribution. The results of the activities had a positive impact, with the community being more vigilant in land clearing, taro-based products being able to be marketed, and village regulations on retribution being completed as requested by the Village Head.

Salamsari Village is a village located in the southern part of Boja District, Kendal Regency. This village is located in the highlands of Kendal Regency where the majority of Salamsari village residents work as agricultural laborers and traders. Most of the food processing businesses are housewives. Several business actors who named their group joined the name Jajanan Khas Ndeso which sells several processed snacks including: various criping (criping cassava, banana, taro, breadfruit, etc.), various peyek (peyek nuts, anchovies, dele, etc.), kembang goyang, cendol savory, widaran, tempe chips, lumpit, and others. The aim of this activity is to improve financial management in the Ndeso Typical Snacks business group in Salamsari Village, Boja District, Kendal Regency. In running their business, they have not managed it well, meaning that in terms of administration, there has been no proper and correct recording. For some business actors, there are even bookkeeping or financial management that is still mixed up with their household finances, so they cannot know for sure how much profit they have earned from the business, as well as difficulties in knowing the development of the business they are running. Based on this, the service team has an interest to carry out outreach related to financial management, including about bookkeeping which must be separate from household finances, as well as simple reporting with related businesses. So that you can know the profits and financial position so that you can determine the direction of business development better and increase. We will publish the output targets from this trial in national journals, HKI, YouTube and through mass media.

Pesanggrahan Village, Kesugihan District, is one of the innovation villages launched by the Cilacap district government in 2022. The Kesugihan area has potential local food sources that have the potential to be developed by the community. Nuri Snack is one of the business actors engaged in food processing in the form of various chips in the form of cassava, taro and banana chips. Marketing that has been carried out at this time is selling to markets and serving purchases at home, there has been no innovation in expanding marketing to modern shops and online shops. The aims of this study were 1) to design informative packaging labels in accordance with labeling standards and 2) to develop packaging designs according to the wishes of consumers using the kansei engineering method. The method used is the kansei engineering method which translates consumer feelings into design specifications. Implementation The results of this study are in the form of label and packaging design concepts, design actors include uniqueness, product identity colors, complete product information, complete packaging information, neat, protected products, easy to carry, easy to store, have licensing and attractive designs, and the proposed packaging uses white standing pouch window doff 500z packaging with size 14cm x 23cm and chromo sticker as packaging label design. Conclusion The proposed label design already has permits and has an elegant design and is made of standing pouch plastic with a ziplock.  

            The MBKM ( Independence Learing Independent Campus ) activity organized by the Faculty of Economics and Business, Tadulako University which was held on September 6 2022 to January 10 2023, located in Padende Villsge, Marawola District, Sigi District, we received very good enthusiasm from the local community. The promotion strategy in increasing sales of taro chips business products in Padende Village Marawola sub-district, Sigi district must carry out promotions so that these products can be sold, there are several factors that make taro chips products not develop, namaly: There is no cooperation with the business actors, do not carry out public promotions, or promotions on social media. The aim of this research is to help taro chips products increase sales and be able to compete with other chipproducts.The social approach here is an attempt by universities, especially MBKM students as the main actors in MBKM to integrate themselves (assimilate themselves) into various community activites at the MBKM location. Shep in the process of taro chips products: Observing and surveying taro chips products, and analyzing the taro chip product itself.