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This study aims to determine and compare how the financial control of ice jelly potter and cassava chips in financial control and to find out the shortcomings if they do not use financial control. This study uses a qualitative approach. The data sources used are primary and secondary data sources. While the data collection techniques used in this study were observation, interviews, and documentation. The results of the study indicate that in terms of financial control, the ice jelly potter business has implemented financial control although it has not been maximized which includes financial management (budgeting, recording, reporting, and financial control). This is a plus for UMKM because they have implemented financial controls as well as future steps that will be taken to become more knowledgeable, and can assist in decision making in the future. The factors that become a shortage of cassava chips business in running a business if they do not use financial control (financial management) are not knowing the next steps to be taken, not being able to develop a business, not knowing whether the business is profitable or detrimental. Therefore, financial control is very important in running a business.

Rolade its a dish that is rarely consumed by the public because the manufacturing process is complicated and cassava leaves are vegetables that have coarse fiber, these two problems are the goal of this research which is an experiment in making cassava leaves and agar-agar as skin for making catfish rolade. This research uses a comparison of the number of cassava leaves and agar-agar with 3 treatments namely (80 grams: 4 grams), (80 grams: 6 grams), and (80 grams: 8 grams). Data collection was carried out by observation method through organoleptic test. Organoleptic test results data were processed by one way ANOVA test and Duncan's advanced test. To determine the content of proximate and vitamin A, laboratory tests were carried out and the selling price was determined for 250 gram packages. The results showed: 1)Catfish rolls with skin made from cassava leaves and agar-agar produced a product with a ratio of the amount of cassava leaves and agar-agar 80 grams: 6 grams. 2)Based on laboratory test results, the best sample per 100 grams contains Vitamin A 119.65 mg, Water 30.55%, Protein 18.05%, Fat 19.52%, Carbohydrates 30.04% and Ash 1.92% . 3)The selling price of catfish rolls with skin made from cassava leaves and agar is known to be Rp. 20,000 per 250 gram pack.

students need higher nutrition, increased growth and physical development, affecting intake and nutritional needs. Can be overcome with drinks made from natural ingredients. To determine the fiber content, nutrition and acceptability of grass jelly drinks with the addition of beets and soursop. With the addition of natural grass jelly extract, namely beetroot, soursop, the nutritional value of the formulation was tested for fiber content and its proximate value. Chopped beet products produce a fiber content of 1.48% and this product can be said to be a source of fiber if consumed per 250 ml or around 3.7 g of fiber. This is in accordance with BPOM.