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Marketing strategy is a very important thing for a company to do to develop and improve the quality of its products. This strategy can be carried out by any business, be it a large business, medium business, small business or micro business. In this research the author gave the title 'Analysis of Marketing Strategies Carried Out by Small Businesses'. The purpose of this research is to provide information to readers or entrepreneurs regarding the marketing strategies carried out by the Dgilangemil business. From the research, readers and entrepreneurs can take examples of what the Dgilangemil small business did in developing their business which they started from zero until their business began to be known by many people using the marketing strategy of SWOT Analysis and Marketing Mix. In this research the author used a qualitative descriptive research method. Qualitative research is a research process carried out by observing and investigating a phenomenon that occurs and producing descriptive data. In this research, the author conducted observations, interviews and documentation with the owner of this business, namely Dea Puspita, which was carried out on December 11 2023 at the production site in the city of Langkat.

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.

Ikan bubara (Caranx sexfasciatus) adalah satu satu jenis ikan yang cukup banyak di Kabupaten Fakfak. Hasil olahan ikan bubara berupa cemilan lembaran dapat memperpanjang masa simpannya. Snack sheet ikan bubara merupakan camilan berbentuk lembaran tipis yang berbasis ikan bubara yang memiliki kandungan protein yang tinggi. Ikan bubara dalam bentuk snack sheet dapat digemari masyarakat karena teksturnya renyah, rasanya gurih, ringan, dan praktis. Tujuan penelitian ini adalah untuk menentukan tingkat kesukaan snack sheet ikan bubara. Metode pengumpulan data menggunakan penilaian subjektif uji inderawi yang diambil dari hasil penilaian panelis yang meliputi penilaian aroma, warna, rasa, dan tekstur. Skala untuk mengukur tingkat kesukaan adalah sangat suka (7), suka (6), agak suka (5), biasa saja (4), agak tidak suka (3), tidak suka (2),  dan sangat tidak suka (1). Tes hedonik snack sheet ikan bubara ini menggunakan 70 orang panelis tidak terlatih. Uji kesukaan dianalisis menggunakan statistik sederhana. Hasil penelitian menunjukkan bahwa nilai tingkat kesukaan snack sheet ikan bubara pada atribut aroma adalah 5,30 (hampir menyukai), warna adalah 5,12 (hampir menyukai), rasa adalah 5,28 (hampir menyukai), daan tekstur adalah 5,00 (agak menyukai).

The number of stunting in Sawit Permai Village is the highest level in Dayun Subdistrict and is a serious problem in the growth of children in the area. The research methodology involves a series of activities, including educational outreach, posyandu (Integrated Healthcare Center) support and most importantly the training of processing Nile Tilapia (Oreochromis Niloticus) and Catfish (Pangasiidae) into healthy foods. This training aims to increase people's knowledge and skills in using Catfish and Nile Tilapia as source of healthy and nutritious protein. The research results show that through this training, the people of Kampung Sawit Permai can produce healthy snacks that are rich in nutrients from fish. This is expected to contribute significantly to improving children's nutrition and reducing stunting rates in this region. This research makes an important contribution to prevent stunting in Kampung Sawit Permai and can be used as an example for other regions in utilizing local resources to improve children's health.

UMKM Odey merupakan pelaku UMKM yang bergerak dalam bidang makanan dan cemilan kering yang telah berdiri dari tahun 2019 yang di bantu oleh sebagaian masyarakat di daerah Jl. Hasyim Ashari II, Rt 3 RW 2 Desa Sepanjang, Kecamatan Gondanglegi, Kabupaten Malang. Dengan produk olahan kripik pisang yang di distribusikan ke sekitar malang, Surabaya dan Sidoarjo sehingga produsen sering menggalami peningkatan permitaan pembeli namun UMKM Odey hanya mampu memproduksi 10 kg tiap harinya sehingga UMKM Odey ini harus meningkatkan proses produksi yang mampu meningkatkan kualitas dan efisiensi sehingga mampu menutupi kebutuhan pasar dengan mengguankan continuous sealer machine automatic dapat meningkatkan kualitas dan efisiensi packing produk UMKM Odey.

Macaroni is a pasta that looks like a small pipe that is bent to form an arc. Macaroni comes from the word maccheroni which was adapted from the Sicilian language maccaruni which means dough made with power. Macaroni is made from wheat flour, water and wheat flour. Macaroni contains iron, folic acid, vitamin B1, vitamin B2, and vitamin B3. The specific objectives of this research study are: to provide creative and innovative capabilities, to be keen to see opportunities and to always be open to any input and positive changes that can lead a business to continue to grow. Business must have value and benefits where this can be done through the application of the concept of social entrepreneurship. Research objectives: Provide opportunities to create business activities through analysis of market needs and opportunities. The form of learning is in the form of direct entrepreneurial practice carried out in a planned and programmed manner. The MBKM Entrepreneurial Program also makes a significant contribution as a research program that provides SME innovation and business performance growth that is currently developing.

Pengembangan sumber daya manusia (SDM) di sektor Usaha Mikro, Kecil, dan Menengah (UMKM) snack dan cemilan merupakan tantangan yang dihadapi oleh para pelaku usaha dalam menghadapi persaingan yang semakin ketat. Dalam artikel ini, dilakukan analisis SWOT terhadap pengembangan SDM di UMKM snack dan cemilan. Berdasarkan analisis tersebut, ditemukan beberapa aspek kekuatan dan peluang yang dapat dimanfaatkan, serta kelemahan dan ancaman yang harus dihadapi. Dari hasil analisis SWOT tersebut, beberapa strategi berbasis SWOT yang dapat diterapkan, antara lain mengoptimalkan keterampilan khusus dalam produksi snack dan cemilan, meningkatkan kapasitas produksi, dan memanfaatkan koneksi lokal dengan pemasok bahan baku. Strategi ini diharapkan dapat meningkatkan daya saing UMKM snack dan cemilan, memperluas pangsa pasar, dan menghadapi tantangan yang ada.