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Gatot, a fermented-cassava food, is the culinary icon of Gatot Tourism Village in Sumberpucung Subdistrict, Malang Regency. Cafe Koka, the pioneering gatot business in the area, faces two problems that hold back its growth. Its drying process still relies on sunlight, so production stops during the rainy season and the failure rate reaches 30–40%, while product presentation lacks adequate display facilities, lowering its appeal and selling value. This community-service program installed a 5 kg-per-batch cabinet dryer and two display refrigerators, accompanied by dried-gatot packaging development and staff training. The work followed a Plan-Do-Check-Act cycle combined with participatory mentoring over eight months, evaluating production and marketing indicators. After the program, drying time dropped from 2–4 days to about 4–5 hours, the product failure rate fell to 8–10%, and drying uniformity rose to about 90%. On the marketing side, impulse purchases increased by more than 40%, customer satisfaction with product display reached 4.5 of 5 (n=50), and monthly revenue grew about 175% owing to the new packaged-gatot line. Combining production and marketing technology strengthened the self-reliance of this local-food micro-enterprise.

This community service initiative aims to enhance the knowledge and skills of the residents of Ilih Village, Damer District, Southwest Maluku Regency, regarding the use of banana corms as a nutritious and cost-effective alternative food source. Banana corms have historically been underutilized and generally treated merely as agricultural waste. Through training and mentoring sessions, the community was educated on the nutritional content of banana corms, processing techniques, and business opportunities for home-based banana corm nugget production. The methods employed included outreach, demonstrations, hands-on nugget-making training, and an evaluation of the activity's outcomes. The results indicate a high level of community enthusiasm for the innovation of processing banana corms into nuggets. Following the activity, participants demonstrated increased knowledge regarding the utilization of local food ingredients, hygienic processing techniques, and the economic potential of the processed product. The banana corm nuggets offered a pleasant taste and appealing texture, and were well-received by the community. Furthermore, the product's low production cost suggests it could serve as a source of additional income for villagers. This initiative is expected to support local food security and improve community welfare through the development of food businesses based on local resources.

The implementation of agricultural productivity improvement policies is an important effort to increase agricultural production and improve farmers' welfare. Policy implementation is influenced not only by program design and resource availability but also by the interests of actors involved in the implementation process. This study aims to analyze actor interests in the implementation of agricultural productivity improvement policies in Rantau Indah Village, Tanjung Jabung Timur Regency. This research employed a qualitative descriptive approach. Data were collected through interviews, observations, and documentation involving representatives of the Food Crops and Horticulture Office, Agricultural Extension Workers, village government officials, farmer group leaders, and community leaders. The findings indicate that each actor has different interests in policy implementation, reflecting their respective institutional roles, responsibilities, and expectations. These differences influence program planning, coordination, decision-making, and policy execution. Nevertheless, effective communication, collaboration, and coordination among stakeholders contribute positively to minimizing conflicts of interest and supporting policy implementation. The active involvement of farmer groups and agricultural extension workers also strengthens the dissemination of agricultural innovations and encourages community participation in improving productivity. The study concludes that actor interests constitute an important factor influencing the implementation of agricultural productivity improvement policies in Rantau Indah Village. Therefore, strengthening stakeholder collaboration, improving institutional coordination, and ensuring transparent communication are essential to achieving sustainable agricultural development and enhancing farmers' welfare.

Introduction: Ramadan fasting is a religious practice observed by Muslims by abstaining from food and drink from dawn until sunset. These changes may increase the need for oral and dental healthcare. However, some Muslims still perceive that undergoing dental treatment while fasting may invalidate the fast, leading many patients to delay or avoid dental visits during Ramadan. Objective: This study aims to review and analyse various scientific literature regarding the safety and permissibility of dental procedures for patients who are observing fasting during Ramadan. Methods: This study used a narrative review method by searching scientific articles through PubMed, ScienceDirect, and Google Scholar databases using keywords relevant to the research topic. Articles were selected based on predetermined inclusion and exclusion criteria. Results: The review findings indicate that most dental procedures, such as local anaesthesia administration, scaling, restorative treatment, and tooth extraction, generally do not invalidate fasting as long as no material or fluid is intentionally swallowed. The use of suction devices, isolation of the treatment area, and proper scheduling of dental procedures are important factors in minimizing the risk of swallowing fluids during treatment. Conclusion: Most dental procedures can be safely performed on fasting patients while still considering both medical aspects and Islamic principles. Patient education regarding the safety of dental procedures during fasting should be improved to prevent delays in treatment and complications in oral health.

Consumption of meat sausages has the potential to increase the risk of non-communicable diseases due to their high saturated fat content. The development of plant-based analog sausages can be a healthier alternative. Banggai sweet potato has potential as a local carbohydrate source, while moringa seeds contain relatively high protein. This study aimed to determine the acceptability and proximate composition of analog sausages made from Banggai sweet potato flour and moringa seed flour. This study was an experimental research using a Completely Randomized Design (CRD) with three formulations (F1, F2, and F3). Organoleptic testing was conducted on 30 semi-trained panelists using a 5-point hedonic scale including color, aroma, taste, and texture. Data were analyzed using Shapiro–Wilk, Kruskal–Wallis, and Mann–Whitney tests. Proximate analysis was performed on the selected formulation. The results showed significant differences in all acceptability parameters (p < 0.05). Formulation F3 was the best formulation based on panelists’ preference level. Proximate analysis of formulation F3 per 100 grams showed moisture content of 7.54%, ash content of 1.61%, protein 7.67%, fat 11.28%, and carbohydrate 21.02%. Formulation F3 had the highest acceptance level and nutritional content with potential as a plant-based protein food alternative. Further studies are needed including mineral analysis, shelf-life testing, microbiological analysis, and industrial-scale development to improve product quality.

The development of halal tourism has encouraged sharia hotels to provide services that are not only comfortable and functional, but also consistent with Islamic values and halal assurance. This study aims to analyze the integration strategy between sharia hotels and halal restaurants in increasing guest visits and satisfaction at Mangkuto Sharia Hotel Payakumbuh. This research employed a qualitative approach with a case study design. Data were collected through in-depth interviews, observations, and documentation involving hotel management, operational employees, guests, sharia certification experts, and representatives of the local government. The data were analyzed descriptively and strengthened through strategic analysis using the Resource-Based View (RBV), Value Chain, SWOT analysis, IFAS-EFAS matrix, TOWS matrix, and Blue Ocean Strategy. The findings reveal that service integration was implemented through sharia-based operational policies, halal assurance systems in restaurant activities, and cross-departmental coordination between the front office, housekeeping, and food and beverage departments. This integration created added value in the form of physical comfort, emotional trust, and spiritual peace for guests. Internal hotel data also indicated an increase in occupancy rates from 26% in 2020 to 52% in 2024 following the implementation of the sharia concept and halal restaurant integration. Strategic analysis positioned the hotel in Quadrant I (aggressive growth strategy), supported by its halal reputation, Islamic organizational culture, guest trust, and its uniqueness as the first sharia hotel in West Sumatra certified by the National Sharia Council–Indonesian Ulema Council (DSN-MUI). The implication of this study shows that the integration of sharia hospitality can serve as a competitive product strategy rather than merely a compliance instrument, while also supporting the development of regional halal tourism.

Snacks consumed by school children are generally high in sugar, salt, and saturated fat, which may negatively affect health. One effort to improve nutritional intake is developing healthier snacks using local food sources, such as tortilla chips substituted with moringa seed flour (Moringa oleifera). This study aimed to analyze the proximate composition and acceptability of moringa seed flour–substituted tortilla chips as a healthy snack alternative for school children. The study employed an experimental design using a Completely Randomized Design with three formulations: F1 (45%), F2 (50%), and F3 (55%). The acceptability test results showed that F1 was the preferred formulation. The selected tortilla chips contained 13.228% protein, 35.415% fat, 20.311% carbohydrates, 4.283% moisture, and 1.4731% ash. Kruskal–Wallis analysis indicated no significant differences in organoleptic parameters among the formulations (p > 0.05). Therefore, tortilla chips with 45% moringa seed flour substitution demonstrated the highest acceptability and potential as a healthy snack for school children.

Meeting the nutritional needs of pregnant women requires innovative strategies through the provision of healthy snacks with balanced nutritional value. Donuts are popular snack foods; however, they are generally made from wheat flour and have limited nutritional content. This study aimed to analyze the nutritional content and acceptability of donuts enriched with red bean flour and Banggai yam flour as a healthy snack for pregnant women. This experimental study employed a Completely Randomized Design (CRD) consisting of three formulations: F1 (35% red bean flour : 15% Banggai yam flour), F2 (40% : 10%), and F3 (45% : 5%), with two replications. Nutritional analysis included protein using the Kjeldahl method, fat using the Soxhlet method, and carbohydrate using UV-Vis spectrophotometry. Acceptability was evaluated using a hedonic test. Data were analyzed using ANOVA and the Kruskal–Wallis test. The results showed significant differences in protein, fat, and carbohydrate contents among formulations (p<0.05). The highest protein content was found in F3, the highest fat content in F2, and the highest carbohydrate content in F1. Acceptability did not differ significantly among formulations (p>0.05); however, F1 obtained the highest preference score. Donuts enriched with red bean flour and Banggai yam flour have the potential to be developed as a healthy local food–based snack for pregnant women.

Background: The prevalence of Chronic Energy Deficiency (SEZ) of pregnant women nationally is still 16.9%, and anemia reaches 27.7%, so the development of local food-based Supplementary Feeding (PMT) is needed. Brownies with the substitution of red spinach as a source of iron and purple sweet potato flour as an energy source have the potential to be developed as an alternative to PMT. This study aims to determine the acceptability and nutritional content of red spinach brownies with the addition of purple sweet potato flour as an interlude food for pregnant women. Method: Design using the Complete Random Design (RAL) method. The formulation of making brownies consists of three treatments with a comparison between (red spinach pureee and purple sweet potato flour) as follows: F1 (50:50), F2 (60:40), and F3 (40:60). The acceptance test was conducted using a hedonic test of color, aroma, taste, and texture on 30 semi-trained panelists. Analysis of nutritional content includes moisture content (thermogravimetry), ash content (dry ashing), protein (Kjeldahl), fat (Soxhlet), carbohydrates (by difference), and Fe (Atomic Absorption Spectrophotometry). The data were analyzed using the Kruskal-Wallis test. Research Results: The acceptability test showed that there was no significant difference between the formulations. The F3 formulation with a ratio of 40% red spinach pureee and 60% purple sweet potato flour obtained the highest preference value and was determined as the best formulation. The nutritional content of the F3 formulation includes protein 10.447%, fat 8.047%, carbohydrates 1.5579%, Fe 0.0005%, moisture content 20.68%, and ash content 1.4875%. Conclusion: There was no significant effect of each formulation on the acceptability of Brownis Suggestion: It is hoped that the next researcher can improve product formulation and processing processes to maintain and increase iron (Fe) levels in brownies.

This community engagement initiative was prompted by students’ limited understanding of how to package local content into educational products with economic value, as well as the suboptimal integration of entrepreneurial values into teaching. The aim of this initiative is to foster an entrepreneurial spirit among students through edupreneurship, developed in the form of an exhibition based on local product. The method employed was the Participatory Action Research (PAR) approach, which involved students as active participants in the training, production, and marketing of local products, as well as in the organisation of the exhibition. The activity began with training on the basic concepts of edupreneurship, product packaging, and marketing strategies. The exhibition showcased various creative products such as food & beverage, eco bodycare, eco living style, and fashion accesories featuring local product motifs. This activity successfully enhanced students’ capacity for critical thinking, innovation, and productive collaboration. An entrepreneurship talk show held concurrently further strengthened students’ motivation and entrepreneurial insights. The results of the activity demonstrated that the management  exhibition effectively served as a medium for transforming local product such as food & beverage, eco bodycare, ecoliving style, fashion accesories learning into a contextual, practical, and economically valuable experience through the edupreneurship approach.

This study examines changes in nutritional knowledge, dietary patterns, nutrient intake, and food acculturation among first-year migrant and non-migrant students. A 5 months prospective cohort design was employed involving 32 students from the Faculty of Public Health, Universitas Airlangga. Students were randomly divided equally into migrant and non-migrant groups. Data were collected using questionnaires, food frequency questionnaires, 3×24-hour food recall, and analyzed using descriptive and inferential statistics. The findings indicated no significant differences or changes in nutritional knowledge between groups throughout the observation period (p > 0.05). However, dietary patterns varied, with migrant students showing increased consumption of practical and fast foods. Nutrient intake, particularly energy and protein, was initially lower among migrant students but improved significantly over time, reflecting adaptation to a new environment. Food acculturation was evident among migrant students, with a significant increase in scores during the study period (p = 0.007), indicating gradual adjustment to local eating habits. These results highlight the influence of environmental adaptation on students’ dietary behavior and emphasize the need for targeted nutrition interventions to promote healthy eating habits during the early university transition.

This study aims to analyze the determinants of success of PT Makmur Susanti Group, a processed food MSME in Tulungagung, East Java, in achieving “Born Global” status by bypassing the traditional incremental internationalization process and penetrating global markets within only 2.5 years. The research employed a qualitative approach using a single case study method. Data were collected through semi-structured in-depth interviews with the owner as the key informant, participatory observation, and documentation, and were analyzed using the Miles, Huberman, and Saldaña interactive model, consisting of data reduction, data display, and conclusion drawing. The findings reveal that the company’s rapid internationalization was supported by three main factors, namely visionary managerial capability reflected in entrepreneurial alertness, continuous product innovation through selective raw material use and flavor localization, and the optimal utilization of digital ecosystems such as B2B platforms and Alibaba. In addition, the study identified a “symbiotic” business model involving export aggregators to serve diaspora niche markets, which challenges the conventional assumption that Born Global firms must independently manage international logistics. Furthermore, the owner’s legal background became a strategic advantage in addressing complex halal regulations and international certification requirements. This research contributes a new perspective on the phenomenon of “non-intentional” Born Global firms and highlights the importance of legal-formal competence for MSMEs, while also providing practical insights for regional MSMEs in integrating local comparative advantages with global competitive standards.

The development of Indonesia’s traditional cuisine faces significant hurdles as shifting consumer preferences increasingly favor modern food options. This trend necessitates innovative approaches to ensure local culinary heritage remains competitive. This study examines the role of sociopreneurship as an innovation strategy at Ingkung Djawa Waroeng Ndesso. Utilizing a descriptive qualitative design, the research gathered insights from the business owner and employees selected via purposive sampling. Data collection involved interviews, observations, and documentation, with validity ensured through source triangulation. The analysis followed the Miles and Huberman model, encompassing data reduction, presentation, and conclusion drawing. Findings reveal that implementing sociopreneurship effectively integrates economic and social objectives by preserving authentic recipes, empowering local communities, and generating employment. Key innovations include diversifying product offerings while maintaining authenticity and leveraging social media for strategic marketing. These results demonstrate that social entrepreneurship serves as a powerful mechanism for enhancing business competitiveness while safeguarding cultural sustainability. The study implies that traditional culinary development can be successfully managed through a sociopreneurial framework, allowing for modern innovation without compromising core cultural values. Consequently, this model offers a sustainable pathway for traditional businesses to thrive amidst the challenges of contemporary market globalization.

The objective of this study is to develop a theoretical framework that can be used to identify the key resources and capabilities involved in the globalization process. This case study aims to examine how export-oriented small businesses in Indonesia achieve success at the international level. To obtain qualitative data, in-depth interviews were conducted with the Makmur Susanti Group, an MSME in Tulungagung, East Java. This study, based on the Resource-Based View (RBV), demonstrates how dynamic capabilities in production, networking, marketing, learning, legal, and synergistic areas contribute to the formation of competitive advantages that support business sustainability and continuity. The study indicates that success in internationalization requires a combination of capabilities that can meet market needs, rather than a single capability. This study contributes to the literature by offering a comprehensive framework of the internationalization process and providing practical insights for policymakers and practitioners aiming to enhance the competitiveness of SMEs. The research findings underscore the importance of capability development and government support in facilitating the global expansion of SMEs. Ultimately, this study provides a foundation for further investigation into the dynamic capabilities required for SMEs to thrive in international markets.

The provision of herbal-based complementary feeding (MP-ASI) has several positive impacts, including improving mothers’ understanding and skills in preparing complementary foods from local food ingredients in accordance with local customs and socio-cultural practices, thereby enabling mothers to independently continue providing local complementary feeding. This study aimed to determine the effect of training on the preparation of herbal-based complementary feeding for mothers of children under three years old on their knowledge and skills in preparing complementary feeding. This study employed a quasi-experimental research design and was conducted at Kanda Public Health Center. The population consisted of all mothers with children under three years old in the working area of Kanda Public Health Center, totaling 245 mothers. The sample size in this study was 35 respondents. The results of the analysis showed that there was a significant difference in mothers’ knowledge before and after the training on complementary feeding preparation, with a significance value of 0.000.

The high dependence of national food on imported commodities, especially wheat, creates vulnerabilities in the aspect of National Food Security. This study examines the position and role of Modified Cassava Flour (Mocaf) Micro, Small, and Medium Enterprises (MSMEs) in Padi Village as a pillar of local food diversification and its implications from the perspective of Constitutional Law (HTN) on the internal sector (community, MSMEs, and Village Government). Mocaf, as a gluten-free cassava derivative product, has the potential to be a substitute for wheat flour. The research method used is Empirical Normative Law with a conceptual and legislative approach, reinforced by primary data regarding the operational model of MSMEs in Padi Village. The results of the study indicate that Mocaf MSMEs at the village level act as strategic legal subjects in realizing Article 33 paragraph (3) of the 1945 Constitution (UUD 1945) and Law Number 18 of 2012 concerning Food. The implications of HTN are seen in the need for regulatory harmonization and strengthening village autonomy through budget policies and assistance that ensure the sustainability of production and marketing. The position of MSMEs demands stronger recognition of the internal role of villages in the national food governance structure.

Stunting is a public health problem characterized by impaired growth and development of children due to chronic malnutrition, recurrent infections, and suboptimal parenting. The problem of stunting is still a concern in various regions, including Darma Village, Polewali District, Polewali Mandar Regency which requires family-based interventions through promotive and preventive approaches. Lack of family health literacy, suboptimal use of digital information, and low monitoring of children's growth and development are factors that can affect stunting prevention efforts. This community service activity aims to increase digital health literacy and family promotive-preventive behavior in stunting prevention through the Keluarga Darma CERDAS program. The method of implementing activities uses a participatory health promotion approach through family education, discussions, demonstrations of healthy menus based on local food, delivery of ABCDE messages to prevent stunting, the use of simple digital media such as WhatsApp and digital posters, and family assistance. The target of the activity was 20 families at risk of stunting in Darma Village, Polewali District, Polewali Mandar Regency. This activity is expected to increase family knowledge about stunting prevention, improve the family's ability to access correct health information, strengthen the role of the family in monitoring child growth and development, and form a family digital education group as a medium for continuous mentoring. The output of activities is in the form of increasing family health literacy, Darma Cerdas Sehat education modules, digital health promotion media, and family empowerment models in an effort to accelerate community-based stunting prevention.

Financial literacy is an essential aspect in supporting community financial management, particularly in rural and indigenous communities such as Kanekes Village (Baduy). Although the community has begun to access financial services and digital technology, their ability to manage finances remains limited. Therefore, this community service activity aims to identify the level of financial literacy and to encourage public awareness of better financial management. The method used is a descriptive qualitative approach through in-depth interviews and field observations. The results show that the community, especially in Baduy Luar, has utilized social media such as TikTok Live and Instagram for product marketing and has adopted digital payment systems such as QRIS through Bank BRI, although cash transactions still dominate. The main sources of income come from micro-enterprises based on local potential, including handicrafts, traditional clothing, accessories, and food products. However, the community generally lacks financial recording practices and structured financial planning, causing income to be directly spent on daily needs. The activity also indicates the emergence of initial awareness regarding financial management and highlights the role of youth as local leaders in adopting digital technology. Therefore, strengthening financial literacy is crucial to improving financial behavior and supporting sustainable economic transformation within the community.

Nutritional problems among children under five, particularly stunting, remain a significant public health challenge associated with inadequate nutrient intake and unfavorable eating behaviors such as picky eating, poor appetite, and feeding difficulties. These conditions may lead to imbalanced macronutrient and micronutrient intake, which adversely affects child growth and development. This Community Service Program (PkM) aimed to improve parental knowledge and skills in fulfilling child nutritional requirements through education and training on innovative food processing based on local ingredients, namely mandu formulated with anchovy (Stolephorus spp.) and yardlong bean (Vigna unguiculata subsp. sesquipedalis). The methods included educational sessions, hands-on training, mentoring, and evaluation using a structured questionnaire. The evaluation involved 18 participants, where 83.3% achieved an excellent category and 16.7% a good category.The practice-based educational approach combined with the utilization of locally available nutrient-dense ingredients was effective in enhancing community capacity and shows potential as a preventive strategy to reduce the risk of stunting at the household level.

Anemia remains a significant nutritional problem among adolescent girls due to increased iron requirements during growth and menstruation. Iron (Fe) tablet supplementation is commonly used for prevention, but low compliance often limits its effectiveness. Moringa oleifera leaf tea offers a potential local food–based alternative intervention. This study aimed to compare the effectiveness of Moringa oleifera leaf tea and iron tablets in increasing hemoglobin levels among anemic adolescent girls. A quasi-experimental two-group pretest–posttest design was employed in December 2025 at two junior high schools in Gorontalo City. The sample consisted of 18 adolescent girls with mild to moderate anemia, divided equally into a Moringa leaf tea group and an iron tablet group. The tea group consumed Moringa leaf tea twice daily for 14 days, while the tablet group consumed one iron tablet per week for two weeks. Hemoglobin levels were measured before and after the intervention using a digital hemoglobin analyzer. Data analysis using the Wilcoxon signed-rank test and Mann–Whitney test showed that both interventions significantly increased hemoglobin levels. However, the increase was greater in the Moringa group (ΔHb 1.4–3.2 g/dL; p = 0.008) compared to the iron tablet group (ΔHb 0.5–0.8 g/dL; p = 0.007). A significant difference between groups (p < 0.001) indicates that Moringa oleifera leaf tea is more effective as an alternative intervention.