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Language is part of culture. Not everyone knows the philosophy and meaning behind the names of food. The purpose of this study is to find out the meaning, function, and value of the names of jenang in Purworejo Regency, Central Java. In addition, to find out what the philosophy of naming jenang is in Purworejo Regency, Central Java. From the perspective of semiotics (Roland Barthes' semiotic theory), semantics, culture and philosophy, several conclusions can be drawn. This research method includes a qualitative descriptive research method. Research data were obtained using the technique of listening and speaking. The data analysis method uses qualitative descriptive. Data analysis uses Rolland Barthes' semiotic theory. The author also briefly touches on meaning using a semantic perspective. In Purworejo Regency, eight (8) types of jenang are familiar in the daily lives of the people in Purworejo Regency, namely jenang sumsum, jenang abang putih, jenang procot, jenang candil, jenang katul, jenang pathi kerut (jenang garut), jenang krasikan, and jenang alot.

This study aims to analyze the effect of digital accounting technology utilization and financial reporting quality on economic decision-making in Jenang Kudus MSMEs. The research method used is quantitative with a causal explanatory research approach . The research sample is Jenang MSMEs in Kudus engaged in regional culinary specialties, with a purposive sampling technique based on the criteria of businesses that have been operating for at least two years and have financial recording activities. Primary data was obtained through the distribution of Likert-scale questionnaires compiled based on research variable indicators. The research instrument was tested for validity and reliability before being analyzed using SmartPLS. The results show that the use of digital accounting technology does not have a significant effect on economic decision-making. Conversely, the quality of financial reports has been shown to have a positive and significant effect on economic decision-making. This finding confirms that the quality of accounting information is more decisive for the success of decision-making than the use of digital accounting technology alone.

Jenang Jubung is a typical snack from Gresik City. Its shape is unique and different from jenang in general. Jenang jubung tends to have a chewy, soft, savory, and sweet taste. This study aims: 1) To determine the effect of mocaf flour substitution on the organoleptic properties (chewy, shape, aroma, color, texture, and taste) of jenang jubung. 2) To determine the best nutritional value of Jenang Jubung. This type of research is an experimental study with 3 treatments consisting of 3 levels of mocaf flour substitution 25%, 50%, 75%. The data collection method was carried out by organoleptic testing with a total of 35 panelists consisting of 7 trained panelists and 28 semi-trained panelists. Data analysis used was to find the mean value, single Anova (One Way Anova), and duncan. Furthermore, laboratory tests were carried out on the best products to determine energy, carbohydrates, fiber, protein, fat, ash content, vitamin B1 (thiamine), vitamin B6, vitamin E, vitamin C, potassium minerals, magnesium minerals, phosphorus minerals, calcium minerals, iron minerals, water content. The results of the analysis showed 1) Mocaf flour substitution had a significant effect on (chewy, shape, aroma, color, texture, and taste); 2) The nutritional content of the best jenang jubung was obtained energy 365.80kcal; carbohydrate 51.09%; fiber 2.91%; protein 9.86%; fat 12.91%; ash content 1.05%; vitamin B1 (thiamine) 1.08Mg; vitamin B6 0.92Mg; vitamin E 1.32Mg; vitamin C 4.08Mg; potassium mineral 5.11Mg; magnesium mineral 19.81Mg; phosphorus mineral 105.80Mg, calcium mineral 11.81Mg; iron mineral 2.11Mg; water content 22.16%.

Islamic Religious Education and Character Education learning has an important role in shaping students' character and morals. However, the low level of student learning activity is still a challenge in the learning process. This is caused by the use of conventional learning methods that are less interesting and interactive, so that students tend to be passive. As an alternative, digital media such as Quizizz media offers a more innovative and enjoyable learning approach to increase student active participation. This study aims to describe how the use of Quizizz media can (1) increase student learning activity in group discussions, (2) increase learning activity in daring to ask questions, and (3) increase student participation in answering questions in Islamic religious education learning in class VIII of SMP Negeri 1 Jenangan Ponorogo. The research method used is descriptive qualitative with interview, observation, and documentation techniques. Data were analyzed using the Milles and Huberman techniques, namely data collection, reduction, presentation, and drawing conclusions. The results of the study show that the use of Quizizz media (1) increases student activity in group discussions with an interactive and fun atmosphere, (2) encourages students to be more confident in asking questions with direct feedback that helps them understand the material, (3) can increase students' responses in answering questions, train focus, speed of thinking and understanding through a scoring system and time limits.

The farmer's chicken supply chain is a complex system that involves various stages starting from selecting chicken seeds, rearing, feeding, health management, to distribution of the final product to the market. Distribution Channels are closely related to the Supply Chain process, both of which are important in a business, both large and small businesses. The aim of this research is to determine the Broiler Chicken Supply Chain at Kemiri Village Broiler Farms, Jenangan District, Ponorogo Regency. The research method used is observation, interviews and documentation. This broiler farm is under contract with PT. Bintang Tama to supply feed, vitamin medicine, chicken seeds, and also chicken brokers/collectors. Chicken seeds come from PT.Bintang Tama Sentosa after which the chickens are bred for 28 days to 35 days according to the contract with the broker/collector, in 1 harvest/livestock from 3000 seedlings to harvest, the estimated death is 200 deaths, this process cannot be separated from the control carried out by the livestock manager. Chicken farming here is managed well, starting with providing different feeds. Meat chicken seeds are fed with the types of feed, namely pre starter, starter, and finisher, this feed is given at 3 different/not the same age periods for the chickens in 1 harvest. Pak Endra's Farm – Agent – Broiler Chicken Entrepreneur – Market/Restaurant – Final Consumer.

Micro, Small and Medium Enterprises (MSMEs) are one of the important sectors in the Indonesian economy. In this digital era, MSMEs need to utilize digital marketing strategies to increase their competitiveness. This journal describes digital marketing strategy assistance activities carried out for MSMEs in Semanding Village, Jenangan District. This activity aims to increase the knowledge and skills of MSME players in using digital media to market their products. The methods used in this activity are socialization, training and individual mentoring. The results show that this activity increases the knowledge and skills of MSME players in using digital media to market their products. This is proven by the increasing number of MSMEs that have social media accounts and online shops. Apart from that, this activity also increases sales of MSME products. This shows that digital marketing strategies are effective in increasing the competitiveness of MSMEs in Semanding Village.

Pendampingan Proses Produk Halal (PPH)  merupakan kegiatan yang ditujukan untuk membantu para pelaku Usaha Mikro, Kecil, dan Menengah (UMKM)  dalam kegiatan penguatan manajemen dan pengurusan sertifikasi halal pada program self declare/Sertifikasi Halal Gratis (SEHATI).  Program tersebut merupakan program yang ditawarkan oleh Kementrian Agama (Kemenag) melalui BPJPH, tujuannya sebagai memberikan kemudahan pelaku UMKM untuk memperoleh sertifikasi halal secara gratis, kegiatan  tersebut juga merupakan strategi mengakselasari peningkatan jumlah pelaku UMKM yang mempunyai produk bersertifikasi halal di Indonesia yang diawai Lembaga Pemeriksa Halal.  PPH juga merupakan upaya untuk meningkatkan kepercayaan konsumen dan memperluas  akses pasar  yang lebih luas. Salah satu pelaku UMKM adalah produsen produk jenang ayu Bu Sono melalui program PPH  dan produk yang tersertifikasi halal dapa diakses oleh pasar muslim yang lebih luas dapat dikatakan meningkatkan produktivitasnya melalui kegiatan memperluas pangsar pasarnya. Selain itu pendampingan ini juga membantu UMKM untuk melatih , UMKM dalam pengisian SPJH, mengisi aplikasi si Halal dan menginput data produksi pada aplikasi si Halal, pendamping juga melakukan verifikasi dan validasi pada produk yang akan didaftarkan pada program self declare (SEHATI). Pengabdian ini akan menghasilkan produk Jenang Ayu Bu Sono tersertifikasi halal dan memiliki nilai tambah produk dan terjamin.  

Sub-District of Senori, Tuban Regency. Generally, the proposal (marriage proposal) that takes place in the village involves men proposing to women, different from that of the village where a woman takes the role as the proposer. This marriage proposal activity conducted by women is called "ngemblok". The tradition of ngemblok is one of the cultural heritages passed down from ancestors. The research method used by the researcher is qualitative research with field research as its type. The results of this research show that: 1) the implementation of the ngemblok tradition in the marriage proposal process in Katerban Village, Senori Sub-District, Tuban Regency, consists of several stages starting from bringing offerings such as tape (fermented cassava), bugisan (a type of traditional cake), rengginang (rice crackers), jenang (a type of sweet food), and mandatory alu-alu (traditional grinding stone) as symbolic food. 2) The Islamic legal perspective on the ngemblok tradition states that there is no prohibition for women as proposers. Through the approach of the 'urf theory

This study aims to examine and analyze the effect of motivation, innovation, and entrepreneurial competence on the success of with business ability as an intervening variable. The sample in this study was 110 respondents who were employees of Jenang Mubarokfod Cipta Delicia Kudus. The sampling technique in this study used the Probability Sampling Technique with proportional random sampling. The data analysis technique used is PLS-SEM (Partial Least Square-Structural Equation Model). The processing of this research data uses the SmartPLS 3.0 tool. Based on this research, it shows that motivation influences the success of Jenang Mubarokfood Cipta Delicia Kudus with a P-Value (0.004). Innovation has no effect on the success of Jenang Mubarokfood Cipta Delicia Kudus with a P-Value of (0,147). Entrepreneurial competence influences the success of Jenang Mubarokfood Cipta Delicia Kudus with a P-Value of (0.000). Motivation has no effect on success which is mediated by business ability in Jenang Mubarokfood Cipta Delicia Kudus with a P-Value of (0.545). Innovation has an effect on success which is mediated by business ability in the Jenang Mubarokfood Cipta Delicia Kudus with a P-Value of (0.001). Entrepreneurial competence has an effect on success which is mediated by business ability in Jenang Mubarokfood Cipta Delicia Kudus  with a P-Value of (0.007).

People who produce typical food products certainly have a business that generates profits in the sale of the products they make. By increasing sales, it is necessary for a brand in a product to provide benefits for both producers and consumers. In product development, KKN students carry out a rebranding activity for UMKM’s. Rebranding is an effort made to completely change or renew an existing brand so that it becomes better by not ignoring the company's original purpose, which is profit-oriented. In order to find out the obstacles faced by UMKM’s in the Blitar sub-district, it is necessary to conduct a qualitative research method with the types of data collection observation, interviews and documentation. And the results of this rebranding chose one of the UMKM’s in Blitar Village by assisting in logo rebranding activities, packaging to making taglines.

This thesis aims to find out what are the marketing strategies and results during the Covid-19 pandemic at MSMEs Keisha Jaya Pace and efforts to improve the marketing and sales strategies of MSMEs Keisha Jaya Pace during the Covid-19 pandemic. This study uses descriptive qualitative research. Data collection methods in this study using interviews, observation, documentation. Test the validity of the data in this study using Triangulation. The data analysis method in this study uses a data redcution model, data presentation, conclusion drawing. The results of this study indicate that the marketing strategy of Keisha Jaya Pace MSMEs during trhe Covid-19 pandemic experienced difficulties when implementing marketing strategies. Keisha Jayya Pace MSMEs implement a marketing mix including product, price, place, and promotion strategies. The sales results of Keisha Jaya Pace MSMEs during the Covid-19 pandemic experienced a decline in sales. Almost all Keisha Jaya Pace MSMEs product experienced a decline in sales, including diamonds, jenang, kembang gulo, cum-cum cakes due to the implementation of the Emergency PPKM and work from home. There are several efforts of Keisha Jaya Pace MSMEs in increasing sales during this pandemic, including providing the best service to consumers, aggressively promoting products on social media, paying attention to product quality standards, and maintaining good relationships with buyers.

Corona virus disease 2019 or Corona Virus Disease-19 (Covid-19) is a respiratory tract infection caused by a type of corona virus. Another name for this disease is Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-COV2). In just a few months, the spread of this disease has spread to various countries, both in Asia, America, Europe, and the Middle East and Africa. The increase in the number of Covid-19 cases is increasing because it spreads so quickly, Covid-19 spreads and can infect a person regardless of age, therefore a communication strategy is needed to prevent the transmission of Covid-19 by the central government, regional governments and the government village. The importance of this communication strategy in tackling the corona virus is to minimize and prevent the spread of the virus in affected areas.Panjeng Village, Jenangan District, Ponorogo Regency, is one of the areas affected by the Covid-19 pandemic. In communicating with the Panjeng village community, the Covid-19 Task Force has an effective communication strategy in carrying out the process of handling the Covid-19 pandemic. Therefore, the purpose of this research is to find out the communication strategy of the Covid-19 task force in dealing with the Covid-19 pandemic in Panjeng Village. In this study, researchers used communication strategy theory according to Mintzberg and Waters, regarding the stages of communication strategy, namely communication strategy planning, communication strategy implementation, and communication strategy evaluation. The research method used in writing this thesis is using a descriptive qualitative research method and the type of research in the field, namely the method of observation, interviews, and documentation. Then the researcher analyzed the data using the reduction method, data presentation, and verification (conclusion) to obtain the expected data.

One of the problems in the production of Jenang Legend "Lek Siti" is that there is coconut milk squeezed because it is still using the manual method and it will certainly take quite a long time, so from the problems complained of by Mr. Catur Sang Adi as the owner of UMKM Jenang Legend "Lek Siti” Universitas Pembangunan Nasional “Veteran” Jawa Timur Thematic KKNT students decided to develop Appropriate Technology, namely the Coconut Milk Squeezer.

The Tedhak siten tradition is one of the typical traditions of the Javanese people. Tedhak siten is a series of traditions from the birth of a baby. An expression of gratitude for the birth, safety, and growth and development of babies is embodied in this tedhak siten tradition. The tedhak siten tradition is also carried out to get rid of convulsions in babies. There are many social and cultural values ​​in the tedhak siten tradition that can form the basis of human behavior and can be used as role models in everyday life. The subject of this research is the people of Kalangan Village, Ngunut District, Tulungagung Regency. This is because the village is rich in culture and still preserves the tedhak siten tradition. This study discusses how the procession of the tedhak siten tradition and the cultural and social values ​​contained in a series of tedhak siten traditions is carried out by the people of Kalangan Village, Ngunut District. This study aims to find out about the tedhak siten procession in Kalangan Village and the meaning of its socio-cultural values. The method used in this journal research is descriptive qualitative research, where this research was conducted by interviews, field observations, and literature studies from various related journals. The tedhak siten procession in Kalangan Village includes, being ordered to step on the 7-colored jenang, climb the cane ladder, enter the chicken cage, choose a favorite object, grab coins or coins, bathe in flower water, and wear new clothes. Some of the values ​​contained in the tedhak siten tradition are self-confidence, generosity, always maintaining family honor, and diligent work.

Tujuan dalam penelitian ini adalah : 1) mengetahui pelayanan di Alfamart Jenang. 2) mengetahui bagaimana loyalitas konsumen di Alfamart Jenang. 3) mengetahui seberapa besar pengaruh kualitas pelayanan terhadap loyalitas konsumen di Alfamart Jenang. Jenis Penelitian yang dipakai dalam penelitian ini adalah penelitian kuantitatif, sedangkan metode yang digunakan adalah survey. Hasil uji statistik deskriptif kategori kecenderungan kualitas pelayanan di Alfamart Jenang Kecamatan Majenang menunjukan masuk kategori sangat baik sebanyak 1 responden atau sebesar 2,5%, masuk kategori baik sebanyak 38 responden atau sebesar 95%, masuk kategori cukup sebanyak 1 responden atau sebesar 2,5%, dan tidak ada yang masuk kategori kurang. Kategori kecenderungan loyalitas konsumen di Alfamart Jenang Kecamatan Majenang yang masuk kategori sangat baik sebanyak 14 responden atau sebesar 35%, masuk kategori baik sebanyak 26 responden atau sebesar 65%, dan tidak ada yang masuk cukup maupun kategori kurang. Hasil penelitian melalui analisis data pada regresi sederhana menunjukkan ada pengaruh antara kualitas pelayanan terhadap loyalitas konsumen di Alfamart Jenang Kecamatan Majenang dengan nilai signifikansi 0,000. Persamaan regresinya dapat ditulis Y= 18,543 + 0,439X. Dari tabel Model Summary diperoleh nilai R atau nilai korelasi sebesar 0,570 atau 57,0%. Sedangkan nilai R square 0,324 mengandung pengertian bahwa pengaruh variable X ( kualitas pelayanan ) terhadap variabel Y ( loyalitas konsumen ) sebesar 32,4 %.

Umbi ganyong (Canna edulis. Kerr) belum dimanfaatkan secara optimal. Ganyong dapat dikembangkan menjadi produk pati. Produk pati ganyong dapat digunakan untuk membuat makanan, misalnya roti, kue, mie, sohun, jenang, dodol, dan lain-lain. Selain itu, pati ganyong juga dapat digunakan sebagai bahan tambahan atau substitusi tepung terigu pada olahan makanan. Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan pati ganyong sebagai bahan pensubstitusi pati sagu terhadap karakteristik kimia dan organoleptik bangket jahe. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan  4 perlakuan yaitu (G1) substitusi pati ganyong 0%, (G2) substitusi pati ganyong 50%, (G3) substitusi pati ganyong 75% dan (G4) substitusi pati ganyong 100% dengan ulangan tiga kali. Data hasil penelitian dianalisis menggunakan ANOVA pada tingkat α = 0,05.  Kandungan karbohidrat pada penelitian ini adalah 83,75%-89,28%. kadar air 1,48%-2,99%, kadar abu 0,50%-1,17%, kadar protein 0,87%-1,12%, kadar serat 0,37%-0,90%, kadar lemak 11,65%-8,24%. Hasil uji organoleptik tertinggi biskuit bangket jahe yang  di substitusi pati ganyong untuk rasa  pada perlakuan substitusi 75% (G3) dengan nilai rata-rata sebesar 5,29 (agak suka), untuk aroma pada perlakuan substitusi 50% (G2) sebesar 5,21 (agak suka), untuk warna pada perlakuan substitusi 75%% (G3) sebesar 5,31 (agak suka), untuk tekstur pada perlakuan substitusi 75% (G3) sebesar 5,15 (agak suka).  Hasil uji Anova pada semua perlakuan  menunjukkan bahwa substitusi pati ganyong pada pati sagu dalam pembuatan biskuit bangket tidak berbeda nyata.

  Packaging is one part of the product as a whole. Packaging must be able to attract the attention of consumers. Getting the attention of consumers is very important, because if a product does not get the attention of consumers (consumer attention), then consumers will not have a picture of the product (Hine, 1995). Packaging can give an initial picture of a product, both in terms of quality and value offered. “Jenang Kudus” is a type of traditional food originating from the city of Kudus. At first it was produced in a home industry since about a century ago. Initiated by mothers as a supporter of family income, and marketed directly to local consumers in traditional markets. Because the development of this business in the future is considered quite prospective for the Kudus community, the Kudus Regency Government makes the Jenang Kudus product as the mainstay product of the Kudus Regency. Based on some of the explanations above, there are several weaknesses in the packaging design of CV jenang products. Sinar Aisyah Kudus which can cause delays in the marketing process of its products due to unattractive packaging designs. This causes a desire to increase the competitiveness of jenang sales with other companies through attractive and varied packaging designs. Due to some of these things, raises the desire of CV. Hj Siti Aisyah to redesign the product packaging according to the type of jenang product, type of taste, quantity of contents, without leaving the characteristics of the previous design.