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This research is an experiment in making otak-otak cakalang and ear mushroom as a product innovation. This researcher aims to determine; 1) the results of sensory quality including color, aroma, density, taste, and liking; 2) the content of water content, protein, fat, ash and fiber. This research is an experimental research with a factor pattern of comparison of the amount of ear mushrooms and skipjack with 3 treatments, namely (1:5), (1:3), (1:2) with sensory quality assessment by 5 trained panelists and 35 semi trained. Data analysis using Single Anova (one way). The results showed: 1)  The proportion of ear mushroom and skipjack fish affects the aroma, taste, density but has no effect on the color of otak-otak cakalang. Otak-otak cakalang made from skipjack and ear mushrooms produce cream-colored products, savory fish aroma, and have a dense density. Products that are well received by panelists are 100:200 ratio which is the amount of 100 grams of ear mushrooms and 200 grams of tuna and, 2) The nutritional content of otak-otak cakalang shows that it has a content per 100 grams of water content of 28.96%, protein 13.87%, fat 4.51%, ash content 0.31% and fiber 2.35%.

Velva is frozen food product has low fat and made from crushed fruit or vegetables that has a similar texture like ice cream. Sweet potatoes used as a raw material it is an innovation of food processing to increase economic value. The addition of kecombrang extract creates a new taste and has a lot of nutritional content such us high antioxidant. The research of objective is to determine the characteristic of velva varietas of sweet potatoes and addition of kecombrang flower extract based on longest melting power and highest total dissolved solids. The research using completely randomized with 2 factorial. First factor is type of sweet potatoes ( white, orange, purple) and second factor is addition of kecombrang flower extract (5%, 10% and 15%). The results of chemical (moisture content, antioxidant activity) and physical parameters (overrun, melting time and total dissolved solids) based on longest melting power and highest total dissolved solids formulation is purple sweet potatoes and 15% kecombrang extract is water content 67,37%, antioxidant 74,24%, overrun 22,18%, melting time 18,54 minutes, total dissolved solids 25,7oBrix. Based on the most preferred organoleptic paramaters is purple sweet potatoes and 5% kecombrang extract is water content 69,09%, antioxidant 66,41%, overrun 23,79%, melting time 17,28 minutes, total dissolved solids 23,6oBrix

This study aims to compare the use of eyelash glue and eye cream as an eyeshadow base in bridal makeup with long gowns, based on evaluation indicators of surface smoothness, color sharpness, durability, and panelist preference. The research employs an experimental method with a one-shot case study design. The sample consisted of 6 people, 3 of whom were given the treatment of using eyelash glue as an eyeshadow base, and 3 were given eye cream as an eyeshadow base. The sampling technique used was purposive random sampling. Data analysis techniques included normality tests, homogeneity tests, and hypothesis testing. The results showed no significant difference in surface smoothness using eyelash glue and eye cream as an eyeshadow base with a p-value of 0.336 (p>0.05). There was no significant difference in color sharpness using eyelash glue and eye cream as an eyeshadow base with a p-value of 0.294 (p>0.05). However, there was a significant difference in durability using eyelash glue and eye cream as an eyeshadow base with a p-value of 0.013 (p<0.05). There was no significant difference in panelist preference for using eyelash glue and eye cream as an eyeshadow base with a p-value of 0.051 (p>0.05).For bridal makeup with long gowns, it is recommended to use eyelash glue as an eyeshadow base due to its better durability compared to eye cream, lasting 5-7 hours.

Choux craquelin is a variation of choux pastry characterized by a layer of dough on top, commonly referred to as craquelin, which becomes crunchy after baking. The primary ingredient used is wheat flour. The filling for choux typically consists of a cooled custard or cream, usually flavored with vanilla or fruit slices. In this instance, the author attempts to create a new flavor innovation for the choux au craquelin filling using kolak pisang. Kolak pisang is a sweet dish made with coconut milk and brown sugar, accompanied by the fragrant aroma of bananas, and is commonly enjoyed during certain occasions, such as Ramadan. The aim of this research is to determine the standard recipe, the level of preference for the product, and a business analysis. This study employs a research and development approach, and data collection was conducted through organoleptic testing with five expert panelists. The findings indicate that the appropriate standard recipe consists of the following: choux: 200g eggs, 120g water, 120g UHT milk, 100g margarine, 2g salt, and 150g wheat flour; craquelin: 100g butter, 100g wheat flour, and 90g granulated sugar; kolak pisang cream: 250g whipped cream, 7 pieces of jackfruit bananas, 200g palm sugar, 3 pandan leaves, 1g salt, 100g instant coconut milk, and 200g palm sugar. The business analysis revealed a food cost of Rp. 2,870 per piece, with a selling price of Rp. 8,000. The break-even point is reached by selling 442 pieces. To achieve a target profit of Rp. 3,000,000 per month, the author must sell 1,451 pieces per month. This research hopes to contribute to innovative developments in kolak pisang-based products. 

This study discusses the development of a food product called Cassava Tart with Lemon Curd and Butterfly Pea Pannacotta, aimed at reducing the use of imported wheat flour by utilizing mocaf (Modified Cassava Flour) as a local ingredient. The pannacotta, prepared with butterfly pea powder, adds color variation and appeal. Collaboration with the cafe U.berkopi was conducted to test product preference, involving 25 panelists in a hedonic test. The results showed that 100% of the panelists were very fond of the appearance and color, 80% were very fond of the aroma, 84% were very fond of the texture, and 92% were very fond of the taste. The standard recipe for this product consists of various ingredients, including mocaf flour, margarine, lemon juice, whipping cream, and sugar. Business analysis indicated a potential profit of Rp. 2,000,000 per month from the sale of 486 pieces. This study recommends that culinary innovation continue to be developed by utilizing local raw materials.

Consumer purchasing decisions are a process in consumer behavior where consumers have taken action to make a purchase after searching and understanding information. The increase in sales occurred at Mixue Ice Cream & Tea Nusukan, where this increase was one of the impacts of consumer decisions. This research purpose to analyze factors that influence purchasing decisions, including price, promotion and service quality at Mixue Ice Cream & Tea Nusukan. The population in this research are consumers who make purchases at Ice Cream & Tea Nusukan. The samples obtained were 100 people using Leedy technique calculations. The sampling technique used was accidental sampling with data collection techniques using questionnaires. Data analysis techniques in this research use validity tests, reliability tests, classical assumption tests, descriptive analysis, multiple linear regression analysis, t test, F test and coefficient of determination test. The results of the analysis stated that all questionnaire items as research instruments were valid and reliabel, as well as the classical assumption tests, including the multicollinearity test, autocorrelation test, heteroscedasticity test and normality test, all variabels were declared to have passed the classical assumption test. Multiple linear regression analysis obtained that all regression coefficients were positive with the equation Y= 3.809 + 0.134X1 + 0.365X2 + 0.230X3 + e which means that variabels X1 (price), X2 (promotion) and X3 (service quality) on Mixue Ice Cream & Tea Nusukan. Hypothesis testing shows that price has a significant effect on purchasing decisions at Mixue Ice Cream & Tea Nusukan. Promotions have a significant influence on purchasing decisions for Mixue Ice Cream & Tea Nusukan. Service quality has a significant influence on purchasing decisions at Mixue Ice Cream & Tea Nusukan. The F test states that the research model for the influence of the independent variabel on the dependent variabel is correct. The coefficient of determination test shows that price, promotion and service quality are able to explain purchasing decisions by 42.6%.

Carrots are one of the abundant agricultural products in Wonolelo Village, Magelang. This type of root vegetable contains various nutrients such as Vitamin A, β-carotene, and fiber, which are beneficial for eye health and boosting the immune system against infections. The consumption of fresh carrots is less favored by the community, especially children, so carrot-based processed products in the form of healthy beverages like carrot ice cream can be an attractive and healthy alternative for consumption. The purpose of this activity is to explore the processing of carrots to maximize harvests and optimize the selling value and functionality of carrots as a healthy and appealing product for children. This training uses practical methods, allowing participants to practice and directly process carrots into ice cream. The conclusion of this activity is that it provides insight into carrot processing innovations for the PKK mothers in Wonolelo Village, specifically on how to turn carrots into ice cream, thereby increasing the selling value of carrots, which impacts the welfare of the community, especially carrot farmers.

This community service aims to optimize the use of temulawak (Curcuma xanthorrhiza) which is abundant in Karanganyar Village, Pasuruan, through the innovation of making temulawak ice cream as a complementary food in Posyandu Toddler activities. Although temulawak is known to have various health benefits, its use in this community is still very minimal. This program began with a needs analysis conducted through interviews and observations, identifying challenges in utilizing local rhizome plants and the need for complementary food innovations. The results of this analysis encouraged the development of temulawak ice cream using cryoadoption techniques to maintain nutritional content and provide optimal health benefits. The community service method was carried out with a participatory approach involving residents of Karanganyar Village, Posyandu cadres, and village officials. This process includes education, training, and implementation of temulawak ice cream in Posyandu activities. Evaluations were carried out on the taste, texture, and children's interest in the ice cream. The evaluation results showed that 80% of respondents really liked the taste of temulawak ice cream, 70% considered the texture soft, and 90% showed high interest in this product. This program is expected to increase the utilization of local rhizome plants, introduce healthy food innovations, and strengthen community awareness and participation in health programs. Overall, this service shows success in optimally utilizing local potential and providing a positive impact on public health and community empowerment, with the hope that this innovation can be a model for the development of similar products in other areas

This research aims to develop an application for recommending safe and suitable skincare products for pregnant women. The application is built using the prototype method and implemented with the Python programming language using the Flask framework. The study encompasses product categories from Drw Skincare, including serums, toners, shampoos, body care products, facial washes, and creams. The system provides options for users to select categories of skincare ingredients they desire. The application issues warnings about skincare ingredients that should be avoided during pregnancy, such as retinol and specific acids. The end result is a list of recommended skincare products containing ingredients that align with the user's selected criteria. Each product is accompanied by comprehensive information about its ingredients and advice. Users can utilize search and advanced filtering features to find skincare products based on product types and brands. The application offers clear user guidance and an intuitive interface, enabling users to navigate and use the application comfortably. It is expected that this application can assist pregnant women in choosing safe and effective skincare products while providing a better understanding of skincare during pregnancy.

This research aims to find out how much influence product quality and service quality have on customer satisfaction at Mixue Ice Cream & Tea. The research method used is a quantitative method approach with data collection techniques using non-probability sampling with a population of 100 respondents and samples taken using the Slovin formula, namely 50 respondents. Data collection used a questionnaire on a Likert scale. Data processing uses SPSS 26 software for instrument testing, multiple linear regression analysis, and hypothesis testing. Based on the research results, it is known that product quality and service quality have a partially significant influence on customer satisfaction. Apart from that, it is also known that product quality and service quality simultaneously have a significant effect on customer satisfaction.

The milk contains bioactive compounds that are beneficial for health. One of bioactive compounds contained in the milk is protein nutrient. Examination of protein levels in foodstuffs can be tested using the Lowry method that considered more sensitive. The purpose of this study was to analyzed the protein levels of various types of dairy products. This research included laboratory research with samples of 5 types of dairy products were sweetened condensed milk with vanilla flavor, fresh cow's milk, vanilla flavored skim milk flour, vanilla flavored full cream milk flour, and plain goat's milk flour. Protein content of samples were tested using the Lowry method with 3 repetitions each. The collected data were tested using One way Anova and Tukey HSD. The results of the examination of protein levels in the sample showed that the highest protein content was vanilla flavored full cream milk flour (8.43%). Meanwhile, the lowest protein content were fresh cow's milk and vanilla flavored sweetened condensed milk, which were 2.86 and 2.87%, respectively. The average protein content in dairy products in the Universitas Muhammadiyah Surakarta was 5.39%. There are significant differences between various types of dairy products on protein content.

This community service project aims to empower young entrepreneurs from the Entrepreneurship SME of Universitas Pendidikan Nasional in developing fruit-flavored ice cream made from fresh milk. Through stages of preparation, implementation, and monitoring, this activity provides training on raw material selection, production techniques, branding, financial management, and digital marketing. Results show that participants gained knowledge and skills to professionally manage an ice cream business, focusing on product innovation and sustainability. This initiative has the potential to boost the local economy and promote sustainable business practices.

Micro, Small and Medium Enterprises (MSMEs) are business activities that are able to expand employment opportunities, provide broad economic services to the community, play a role in the process of equalizing and increasing community income, encourage economic growth, and play a role in realizing national stability. MSMEs are very important in implementing and maintaining productive and healthy performance. One of those who need an adaptation plan is MSME Goks which is located on Jl. Aru No. 13, Lubuk Begalung Nan XX, Padang City, West Sumatra, 25221. Goks is an ice cream business that offers attractive promotions and has a very affordable price factor. This community service activity begins with surveys and interviews, mapping and identifying problems, formulating solutions, and implementing mentoring activities. The impact of this activity is the expansion of product marketing and business development of Goks Padang MSME actors.    

The milk contains bioactive compounds that are beneficial for health. One of bioactive compounds contained in the milk is protein nutrient. Examination of protein levels in foodstuffs can be tested using the Lowry method that considered more sensitive. The purpose of this study was to analyzed the protein levels of various types of dairy products. This research included laboratory research with samples of 5 types of dairy products were sweetened condensed milk with vanilla flavor, fresh cow's milk, vanilla flavored skim milk flour, vanilla flavored full cream milk flour, and plain goat's milk flour. Protein content of samples were tested using the Lowry method with 3 repetitions each. The collected data were tested using One way Anova and Tukey HSD. The results of the examination of protein levels in the sample showed that the highest protein content was vanilla flavored full cream milk flour (8.43%). Meanwhile, the lowest protein content were fresh cow's milk and vanilla flavored sweetened condensed milk, which were 2.86 and 2.87%, respectively. The average protein content in dairy products in the Universitas Muhammadiyah Surakarta was 5.39%. There are significant differences between various types of dairy products on protein content.

Introduction : Indonesia is country that passed by the equator causing sunlight intensity increase that causes skin problems. Sunscreen is a cosmetic which used to protect skin from sun exposure. Kawista stem bark (Limonia acidissima Groff) has a flavonoid dan phenolic as UV protector. This study analyzed SPF values of ethanol extract, n-hexane fraction, etil acetate fraction, water fraction and sunscreen cream. Method : Spesific and non spesific standardization of ethanolic extract. Extraction using maceration method with 96% ethanol. The suncreen cream were made in 2% (F1), 4% (F2) and 6% (F3) concentration. Physical characteristics has tested include organoleptic, homogeneity, pH, dispersibility and adhesion and viscosity. Oneway ANOVA and kruskall wallis test statistic analysis. Oneway ANOVA and kruskall wallis test statistic analysis. Result : SPF values on F1 is 3,63 (minimal protection); F2 is 7,53 (Extra protection) and F3 is 15, 43 (Ultra protection). Conclusion : All three cream formula has a different significant SPF values (p < 0,05). The suncreen cream fulfilled the requirements of physical characteristics.

This research aims to develop takoyaki by substituting wheat flour using white sweet potato flour (Ipomea Batatas Linneas) and adding powdered creamer.  White sweet potatoes were chosen for their high nutritional content and ability to improve texture and taste. Apart from that, processing white sweet potatoes into flour can extend the shelf life and increase the economic value of local agricultural products. The addition of powdered creamer can produce takoyaki with a softer texture and provides a creamy touch which increases the appeal of the final product. Organoleptic tests were carried out on 40 panelists to assess the criteria for shape, color (outside and inside), aroma, texture, taste and overall preference for whether it was well received by consumers. The research results showed that the proportion of 90% wheat flour and 10% white sweet potato flour produced the best quality takoyaki based on organoleptic test scores.  Apart from that, takoyaki products with a proportion of wheat flour and white sweet potato flour with the addition of powdered creamer contain 12.85% protein, 4.03% fat, 41.05% carbohydrates which have a high fiber content compared to conventional takoyaki. The cost of raw materials for takoyaki with the proportion of wheat flour and white sweet potato flour (Ipomea Batatas Linneas) is Rp. 40,365. The selling price of Takoyaki with a proportion of wheat flour and white sweet potato flour (Ipomea Batatas Linneas) is 19,000/portion.  

This study aims to analyze the best-selling ice cream sales data in 2022 from the Mixue Karangjati franchise in Semarang Regency, as well as calculate the contribution margin ratio (RCM) and break-even point (BEP) in units and monetary value for each item. Sales data and related costs are processed to gain insights into the company's financial performance. The analysis results indicate that the RCM for the year 2022 is 7.4%, while the BEP in units and monetary value has been calculated for each item. Additionally, planning recommendations for the future are provided, including product diversification, cost monitoring, technology utilization, and service quality improvement. This study provides crucial insights for management in financial planning and strategic decision-making to achieve the company's business goals.

This study aims to analyze the influence of product innovation and brand ambassador to purchasing decisions Scarlett Whitening body lotion tube products in South Tangerang. Scarlett Whitening, a local Indonesian beauty brand, is known for a variety of skin care products such as body lotions, scrubs, scrubs, serums, and creams that aim to brighten and maintain healthy skin. With the motto" Reveal your Beauty, " Scarlett has managed to increase the confidence of its users. This study uses Partial Least Square (PLS) method with the help of SmartPLS and quantitative approach through google form questionnaire survey. The sample consisted of 60 respondents who had bought Scarlett tube body lotion products and knew the boy band EXO. The results showed that product innovation has a significant influence on purchasing decisions with a statistical t-value of 2.263 ≥ 1,96 and p-value of 0.000 ≤ 0,05. In addition, brand ambassadors also have a significant influence on purchasing decisions with a statistical t-value of 3.123 ≥ 1,96 and p-value of 0.000 ≤ 0,05.

Background: Sukoharjo is an area in Central Java that experiencing drought due to the recent hot weather. Meteorology, Climatology and Geophysics Agency shows the average temperature in Sukoharjo between 37-390C with air humidity around 30-50% during the day. This includes Banmati sub-district. Central Statistics Agency also shows rainfall between May-August: 0mm. Extreme hot weather can have a negative impact on skin health. It makes the skin scaly, itchy, dry and cracked due to dehydration. Increased production of oil and sweat due to heat can cause acne and sweat pools by clogging pores. The aim of this service is to provide skills to PKK cadres in Banmati Village, Sukoharjo District, Sukoharjo Regency in making cracked foot cream using natural ingredients, aloe vera. This is done to prevent cracked foot skin disease. Method: The activity began with counseling about skin diseases and the use of natural ingredients to make cream, then continued with practice of making cracked foot cream from Aloe vera. Cadres succeeded in producing cracked foot cream products. Evaluation of service activities is carried out through pre and post-test assessments by each participant to see the increase of cadres' knowledge of skin diseases and the use of aloe vera to make cream. Results: The average pre-test score was 80.86 and post-test was 89.43. There was a significant increase in cadre knowledge after implementing the extension activities (p value 0.000). Conclusions: With the increasing knowledge and ability to make cream, it is hoped that the cadres can provide training to their respective neighborhood circles.

The development of libraries has become part of the physical infrastructure of educational institutions. SMA Negeri 5 Bukittinggi needs infrastructure, library facilities as the heart of education. However, based on the initial survey and analysis, the shape of the elements is not yet optimal in maintaining the spatial concept of library interior design at SMA Negeri 5 Bukittinggi. Some indicators of spatial planning problems include interior design elements; floor, ceiling, lighting, coloring, furniture, air circulation, room circulation and acoustics. The aim of the research is to find out and identify the forms of replacement elements and identify the interior concept of the SMA Negeri 5 Bukittinggi library. The research method uses descriptive qualitative, observation analysis, survey and documentation approaches. Data was collected through interviews with 12 stakeholder sources. The findings show. The shape of the library interior design elements changes: floor; (30 x 30) cm, wall ; cream color, ceiling; white color, lighting; glass windows, air circulation; natural, room circulation; not optimal. The interior design concept applied originates from the needs of library staff and users and already meets the space requirements (including function, users, and expectations to be achieved from a spatial arrangement) but in general it needs to be developed according to the concept expected in the spatial layout. In arranging the library layout, it is necessary to pay attention to the elements, elements of spatial planning and the concept of applying interior design.