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The purpose of this study is to analyse the comparison of sensory characteristics between original putu ayu cake and a variant with a 25% substitution of kale leaf flour. The substitution of kale leaf flour is expected to serve as a natural alternative for coloring while also improving the cake's nutritional value. This research utilized a quantitative experimental approach, involving organoleptic testing with 62 panelists from the Brangsong Baru Housing. The panelists evaluated four sensory aspects: aroma, color, taste, and texture. The results from the organoleptic tests showed that substituting kale leaf flour positively influenced the aroma of the putu ayu cake without compromising its texture. However, the color and taste still require improvements to enhance the overall consumer acceptance of the cake. These findings highlight the potential of kale leaf flour as a functional ingredient in traditional cakes, offering a healthier alternative while maintaining the sensory qualities that consumers expect.

The purpose of this community service is to provide assistance to MSMEs producing traditional cakes and tampah craftsmen in Karijawa Village, Dompu District, Dompu Regency. The assistance provided includes flavor innovations in traditional Dompu cakes and innovations in bamboo crafts other than tampah. These innovations aim to increase the competitiveness of local products in the wider market. This assistance also focuses on improving the quality of product packaging, considering that the still minimal packaging quality is one of the obstacles faced by partners. As part of this community service, we hope to provide solutions to the problems faced by MSME partners related to unattractive products and less than optimal packaging quality. The method used in this activity includes three main stages: planning, implementation, and evaluation. The planning stage is carried out by identifying the problems faced by partners and selecting appropriate solutions. In the implementation stage, the selected solutions are implemented by providing training and direct assistance related to flavor innovations in traditional biruas beras cakes and bamboo woven product designs. The evaluation stage aims to assess the extent to which the implemented solutions have been effective and have a positive impact on MSME partners. The results of this community service activity indicate that MSME partners now have products with new flavors for their rice bran and a wider variety of woven bamboo products, in addition to winnowing baskets. Furthermore, product packaging has undergone significant improvements, increasing product appeal and meeting higher market standards.

This research presents the design of a card game titled "Kejutan Manis Nusantara", aimed at introducing traditional Indonesian cakes to Generation Z, particularly those aged 18 to 21, in a fun and interactive way. This game combines education about the richness of Indonesian cuisine with a social experience that strengthens relationships among players. The card game design implements semi-realistic illustrations that clearly depict the cakes, making it easy for players to recognize traditional Indonesian cakes. The results of this research are expected to contribute to the preservation of Indonesian culture, especially in the culinary field, while introducing the diversity of Indonesian traditional cakes to the younger generation in an engaging way

Since the implementation of the ASEAN Economic Community (AEC) at the end of 2015, all economic actors—including SMEs and microenterprises—are expected to improve and adapt in order to enhance the quality of both goods and services. Failure to do so may result in Indonesia becoming a "soft target" market for other ASEAN countries, given its status as the most populous country in the region with over 270 million people. SMEs and microenterprises, which represent the embodiment of people-based economic democracy, would be particularly vulnerable if goods and services from various ASEAN countries continue to flood the Indonesian market. Recognizing this situation, empowering SMEs and microenterprises is not only necessary but inevitable to help the nation discover its identity through the development of comparative and competitive advantages. This activity began by identifying existing problems, followed by determining suitable solutions. The method used involves training and mentoring.The outcome of this initiative is the improved capability of the traditional cake microenterprise to optimize its sales by using locally sourced raw materials. As a result, the "Puji Lestari" Traditional Cake Microenterprise has successfully enhanced its production capacity and business management.Financial reporting is also a crucial aspect of business development. A well-maintained financial report reflects the progress of the business, particularly through the net profits it generates. These outcomes serve as indicators of increased empowerment and the strengthening of the enterprise.

One of the local food potentials in the Woitombo Village area, Mowewe District, East Kolaka Regency is the sago plant. Opportunities for utilizing local sago food processing in this area are still lacking, while the potential for this processing can support food security and nutritious eating programs in the area. The lack of knowledge and skills of the local community is the cause of not utilizing the local food potential of sago. Based on this, the service team will provide training and assistance to women who are members of a Dasawisma group, with the aim of increasing women's capacity through processing local sago food in the area using the socialization, counseling and training stages in local sago food processing, which can support the sustainable development of sago plants in supporting food security and nutritious eating programs in the area. The result of this activity is that the women who took part in the activity gained knowledge and skills in processing local sago food, with a very enthusiastic attitude in the activity and at the end of the training activity were able to make and produce local sago food preparations, namely processing wet sago into sago flour and then processing the sago flour into sinonggi (a traditional specialty food) and sago plates (traditional cakes).

A traditional cake from Betawi known as kembang goyang is created by shaking it in hot oil until the dough releases from the mold and gets its name from the way it looks budding flowers. In this study, rice flour substitute with mocaf flour and several types of milk were also used. This studied aims to manufacture kembang goyang that are rich in protein, and the optimal of crunchiness, this study attempts to establish the ideal ratio of rice flour to mocaf flour and different types of milk. This study was carried out utilizing a factorial Completely Randomized Design (CRD) consisting of two factors, namely the ratio of rice flour to mocaf flour (30%: 70%, 40%: 60%, 50%: 50%) and variations in the type of milk (goat's milk, cow's milk and soy milk). Kembang goyang substitutions50% rice flour: 50% mocaf flour with the soy milk variation had moisture content of 0,83%, ash 0,78%, fat 41,36%, protein 6,06%, carbohydrate 51,99%, broken white 1,72%, slightly milk 2,84%, milk smell 3,12%, crispy 3,77. Kembang goyang is a substitute rice flour with mocaf flour and a variation of milk that are rich in protein so it has the potential to be  a healthy and nutritious food.

Pukis is a traditional cake from Indonesia, made of wheat flour, sugar, eggs, yeast and coconut milk. Cowpeas contains high protein and fiber. Nutrition in cowpea can be used to enrich the nutritional value of pukis. The purpose of this study was to identify characteristics of cowpea flour and mocaf with different yeast concentrations in pukis which are high in protein, fiber and the most preferred by consumers. The experimental design used was a Completely Randomized Design (CRD), the first factor was the ratio of cowpea flour and mocaf (50:50, 70:30, 90:10). The second factor was addition of yeast (2.2; 2.4; and 2.6 g). The analysis indicated that the rasio of cowpea flour to mocaf (50:50, 70:30, 90:10) and the proportion of yeast (2.2; 2.4; and 2.6 g) has a significant effect to chemical analysis of protein, fat, carbohydrate, crude fiber and specific volume, also has a significant effect to sensory tests of color, taste, texture and overall sensory tests. The formulation of pukis which is high in protein, fiber and the most preferred by consumers was found in the ratio of cowpea flour and mocaf 90:10 with the addition of 2.2 g yeast. The best quality of Pukis contain protein 9.12%; fiber 12.75%; moisture content 34.88%; ash content 1.42%; fat 11.45%; carbohydrate 43.14% and specific volume 1.10%. Pukis formulation with the highest level of preference by the panelists has a value of 3.63 (neutral). Pukis from cowpea flour and mocaf with different concentrations of yeast has potency to be a source of protein and dietary fiber.

This study aims to analyze the marketing strategy implemented by Bika Ambon Nasywa, a traditional cake producer located in Sunggal Deli Serdang, Medan City, North Sumatra. A qualitative descriptive approach was used in this study, with data collection techniques through in-depth interviews, observations, and documentation analysis. Data analysis was carried out using the SWOT (Strengths, Weaknesses, Opportunities, Threats) framework to identify internal and external factors that influence the marketing of Bika Ambon Nasywa products. The results of the study indicate that the main strength of the product lies in its distinctive taste and the quality of the raw materials used, while weaknesses include limited product and packaging innovation. Opportunities that can be utilized include increasing consumer interest in traditional culinary and the development of information technology for digital marketing. Threats faced include competition with similar products and changes in consumer preferences. Based on this analysis, it is recommended that Bika Ambon Nasywa increase product innovation, improve packaging design, and utilize digital platforms such as social media for promotion in order to expand market share and increase sales.

There are many traditional Indonesian cakes, especially traditional cakes from the South Coast of West Sumatra. This research was conducted to introduce traditional cakes typical of the South Coast of West Sumatra to the wider community in the Jabodetabek area. West Sumatra, is a province in Indonesia located on the island of Sumatra with Padang as its capital city. Pesisir Selatan Minang traditional cake is a traditional cake originating from the province of West Sumatra. The formulation of the problem consists of: (1) What are the typical Minang cakes and what is the texture and taste of Minang snacks? (2) How to introduce Minang cakes? The aims of this research are (1) To know and recognize the traditional Mianang cake. (2) Introducing and disseminating traditional Minang cakes. The research methods and data collection techniques used are (1) descriptive methods (2) data collection techniques using questionnaires (3) literature study. Place and time of research: the distribution of the questionnaire was carried out on 24-28 July 2021 through Google Form and WhatsApp media. Currently only a few people know the traditional Minang cake. It takes effort and support from the government and the community, especially the younger generation to preserve traditional cakes, especially traditional Minang cakes so that they are not lost due to the development of modern cakes.

This study aims to find out the factors that cause breach of promise in carrying out the obligations listed in the consignment agreement between traditional cake producers and distributors in South Denpasar as well as to find out the legal consequences of consignment agreements between traditional cake producers and distributors in South Denpasar. This scientific work in giving discussion uses empirical research methods. The factors causing the default are late payment, an increase in cake raw materials, and negligence on the part of the consignee. As a result of the Consignment Agreement Law implemented by Traditional Cake Producers and Distributors in South Denpasar, there will be an imbalance between the rights and obligations that have been agreed orally by both parties. Even though in the cooperation between the producer and the distributor by making an oral consignment agreement, that the oral agreement is a valid agreement and does not contradict article 1230 of the Civil Code regarding the legal conditions of the agreement, when the oral consignment agreement is made without an agreement between the two parties, the parties are not of legal age, there is no object to be agreed upon and for some reason it is not the case, the agreement is contrary with Article 1230 of the Civil Code which can be revoked and null and void.