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According to Law No. 20 of 2008, micro enterprises in Indonesia are defined as businesses owned by individuals or sole proprietorships meeting specific asset and turnover criteria. Aneka Keripik Mama Uni, an micro enterprise that has operated for 10 years in Fakfak Regency, yet it still face challenges such as weak branding and limited distribution channels. This community service project aims to provide recommendations and implement effective branding strategies to support the partner's business development. The results demonstrate a significant branding transformation through the rebranding of the business to Camilan Baye. The strategy implementation encompasses the development of five core components: brand identity, brand image, brand personality, brand positioning, and brand elements. Specifically, the program produced modern and informative packaging designs for five product variants Garlic Peanuts, Hidden Peanuts, Fried Spicy Taro, Banana Chips, and Garlic Sticks complete with the Indonesian Halal logo, "100% Indonesia" labels, and clear contact information. Furthermore, marketing reach was expanded through Facebook social media optimization and the creation of offline promotional media in the form of standing banners. The implementation of this activity has successfully enhanced the partner's knowledge, skills, and capabilities in visual trend-based product design and marketing digitalization to support business sustainability in a competitive market.

Desa Manggihan in Semarang Regency is an environmental education tourism village supported by culinary MSMEs providing souvenirs. However, MSME actors faced challenges in business communication, including low self-confidence, suboptimal non-verbal communication, and an inability to deliver the Unique Selling Proposition (USP) of their products. This Community Service (PKM) activity aimed to improve verbal and non-verbal business communication skills, self-confidence, and elevator pitch techniques among partners. The method used was participatory training conducted on May 20, 2026, at the Manggihan Village Hall, involving three culinary MSME actors: producers of fried cheese cassava, crispy papaya floss, and peanut brittle (gula kacang). The activity stages included needs analysis, training, elevator pitch simulation, and qualitative descriptive evaluation through participatory observation. The results showed a significant improvement across all observed aspects. The MSME actors, who were previously passive and only mentioned prices/ingredients, became proactive, demonstrated better eye contact and open body language, and successfully delivered their product's USP briefly, clearly, and compellingly. This participatory training is proven effective in strengthening partners' business communication skills to better welcome tourists.

Background: Normal labor is influenced by Power, His, maternal strength, external pelvic passage, pelvic shape, pelvic width, and perineal elasticity, which affect labor.Objective: To determine the effect of perineal massage and peanut ball on labor progress.Method: This study used a quasi-experimental design with two groups and a posttest only. The sample consisted of 30 mothers in labor, divided into two groups: 15 respondents received perineal massage and 15 respondents received perineal massage and used a peanut ball. Data were analyzed using an Independent T-Test. Results: The study showed that the average duration of the first stage of active labor in the perineal massage group was 6.87 hours, while in the combination group of perineal massage and peanut ball it was 5.20 hours. Statistical testing showed a value of p = 0.012 (p < 0.05), indicating a significant difference between the two groups. Conclusion: Perineal massage and peanut balls are effective in accelerating labor as non-pharmacological midwifery interventions in labor management.

This research aims to develop an innovative dessert product called Panna Cotta Wedang Kacang that combines Italian culinary elements with traditional Indonesian flavors. Panna cotta, a classic Italian dessert made from milk and gelatin, is creatively infused with wedang kacang, a traditional Javanese beverage consisting of sweet ginger broth and boiled peanuts, to create a unique taste sensation that reflects local cultural values. This study employs a Research and Development (R&D) method with an experimental approach to determine the best formulation based on organoleptic aspects, namely taste, aroma, texture, and appearance. Organoleptic testing was conducted with 30 panelists using a 1–5 hedonic scale. The results indicate that the optimal formulation is achieved from a combination of panna cotta made with liquid milk, cream, sugar, gelatin, and wedang kacang broth in a 2:1 ratio, topped with boiled peanuts. The final product received the highest scores for taste and aroma, particularly due to the harmonious blend of the creamy mild flavor of panna cotta and the warm sweetness of ginger from the wedang kacang. Additionally, the nutritional content of the product was analyzed descriptively, demonstrating that Panna Cotta Wedang Kacang has the potential to serve as a functional dessert due to its plant-based protein and antioxidant content from ginger. The conclusion of this research is that Panna Cotta Wedang Kacang is well-received by consumers and has the potential to be developed as a modern dessert alternative with a local touch.

Plant Growth Promoting Rhizobacteria (PGPR) is a group of microorganisms that colonize plant roots and play an important role as a biostimulant, biofertilizer, and bioprotectant that can increase plant growth and productivity. This study aims to determine the effectiveness of Tallang bamboo root PGPR on the growth and production of peanut plants (Arachis hypogaea L.) elephant variety. The study was conducted from March 2025 to July 2025 in Lion Tondok Iring Village, North Makale District, Tana Toraja Regency, at an altitude of 828 meters above sea level. The research method used a Randomized Block Design (RBD) with one treatment factor, namely the concentration of Tallang bamboo root PGPR, which consisted of four treatment levels: P0 = without Tallang bamboo root PGPR (control), P1 = 15 ml/L water, P2 = 30 ml/L water, and P3 = 45 ml/L water. The variables observed included the number of pods per plant, fresh weight of pods per plant, dry weight of pods per plant, seed weight per plant, seed weight per plot, seed yield per hectare, and harvest index. The results showed that the application of Tallang bamboo root PGPR at a concentration of 30 ml/L water (P2) had the best effect on all growth and yield parameters, namely the number of pods per plant, fresh weight of pods per plant, dry weight of pods per plant, seed weight per plant, seed weight per plot, seed yield per hectare, and harvest index, compared to the control or other concentration treatments. Thus, it can be concluded that the application of Tallang bamboo root PGPR at a concentration of 30 ml/L water is the most effective dose to increase the growth and production of Gajah variety peanut plants.

Groundnut plants must be well maintained so that they can be food crops that have economic value and high fat and protein content. Many farmers still plant with the old pattern so that peanut plants are less fertile because they are affected by pests and other diseases. So with an expert system to diagnose peanut plants can help farmers or the general public in knowing the solution if experiencing problems or symptoms of this peanut plant. The application of the WP (weighted product) method can help the application become structured. From the results of the study, the expert system for diagnosing peanut plants can help many people for use as fundamental insights.

As a method to enhance students' entrepreneurial skills, peanut layer cake production training was implemented. This training approach directly combines theory and practice to improve students’ understanding and technical abilities. The training was conducted with five participants and consisted of three stages. The initial session included a pretest and basic entrepreneurship material, the core session involved hands-on practice in making peanut layer cake, and the closing session consisted of evaluation and a posttest. The results showed a significant improvement in students' understanding of entrepreneurship, with an average increase of 35 points from their pre-training scores. After the training, students' interest in entering the culinary business also increased. The findings indicate that peanut layer cake production training is effective in fostering entrepreneurial spirit and enhancing students’ technical skills. It is recommended that universities conduct more practice-based training to help students develop into entrepreneurs in the Society 5.0 era.

This research discusses the development of dessert products, namely Entremet which aims to increase dessert variety. The method used in this study uses the Research and Development method by conducting a series of experiments and development using a hedonic scoring scale test involving 25 panelists. Based on the results of the research carried out, it can be known that the results of the overall calculation in the appearance score can be 76% very liked, 24% liked, scented 60% very liked, 40% liked; The color was 88% very liked, 12% liked, the texture was 68% very liked, 32% liked, and the taste was 84% very liked 16% liked, so Entremet Malang Apple Caramel was very liked and acceptable to the panelists. The raw recipe for this product consists of biscuits, peanuts, butter, eggs, wheat flour, sugar, cornstarch, apples, cream cheese. Business analysis shows a profit of 5,000,000 from sales of 259 Pcs/Month. This Research Recommends That The Development Of This Product Continue.

This research aims to formulate and examine the physicochemical characteristics and antioxidant activity of sacha inchi (Plukenetia volubilis L.) as a plant-based milk. Moreover, this research also aims to conduct organoleptic tests on the products. The sacha inchi milk is formulated with five ratios: SI1 (sacha inchi 1:10 parts water), SI2 (sacha inchi 2:10 parts water), SI3 (sacha inchi 3:10 parts water), SI4 (sacha inchi 4:10 parts water), and SI5 (sacha inchi 5:10 parts water). Organoleptic tests are carried out by assessing the aspects of taste, color and aroma of the product with a score range of 1 (least preferred) - 5 (most preferred). The results of the organoleptic test showed that the most preferred sacha inchi peanut milk formulation was SI5 with a preference level reaching a score of 4.48. The SI5 formulation is more dominantly preferred because it is richer in taste, color and aroma. Then continued with physicochemical testing which includes water content, ash content, fat content, protein content, carbohydrate content, calcium content, pH, and viscosity and IC50 antioxidant activity test using UV-Vis Spectrophotometer instrument. The results of physicochemical tests and IC50 antioxidant activity conducted in this study were respectively: water content (74.10%), ash content (0.65%), fat content (19.15%), protein content (4.29%), carbohydrate content (1.82%), calcium content (0.043%), pH (6.01), viscosity (209 mPa∙S), and IC50 antioxidant activity (429.10 ppm).  

An agreement according to article 1313 of the Civil Code explains that "An agreement is an act in which one or more persons bind themselves to one or more other persons". Which in this case is an agreement according to K.R.M.T Tirtodiningrat, an agreement is a legal act based on an agreement between two or more parties, which as a result of the law can be fulfilled by the provisions of the applicable law. A sale and purchase agreement is an agreement in which one party binds himself to hand over an object and the other party to pay the price of the object that has been agreed.  This research is entitled "The Application of the Principle of Consensualism in the Peanut Sale and Purchase Agreement in Taman Village, Jrengik District, Sampang Regency". The purpose of this study is to find out how the principle of consensualism is applied in the peanut purchase and sale agreement in Taman Village and what are the legal consequences that will be obtained for parties who violate the principle of consensualism in the peanut purchase and sale agreement in Taman Village, Jrengik District, Sampang Regency. Thus the study uses empirical research methods. This research method is an approach that prioritizes the use of real evidence and in-depth observation as the basis for his research work. In the results of observations that have been made by researchers on the application of the principle of consensualism of peanut buying and selling agreements in Taman Village, Jrengik District, Sampang Regency, as the times go by, many residents have applied the principle of consensualism in the buying and selling process.

Mruwak is one of the villages in Madiun Regency where the majority of residents work as farmers. The food commodity most widely grown in the village is rice, while the rest are corn, sweet potatoes and peanuts. With the existence of a supply chain system, it is hoped that it can help farmers determine rice marketing routes effectively and efficiently. The aim of this research is to determine the supply chain system for rice produced by farmers in Mruwak Village. This research is qualitative in nature and the sample was selected purposively and using snowball sampling. The research results show the rice process, starting from land processing, rice planting, to maintenance and harvest. The farmers in the village have experience in growing rice, on average they have been growing rice for more than 10 years so they understand how to grow rice properly, including selecting superior seeds. The supply chain distribution channel used is a simple distribution channel model (1 to 3 level distribution channel model). Determination of selling prices based on agreements between farmers and buyers through demand and supply mechanisms (market mechanisms).  

Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics of eclairs which are high in protein and fiber and to determine consumer preferences from the comparison of mocaf and wheat flour with various types of peanut flour. The experimental design used was a Completely Randomized Design (CRD) with two factors, the first factor was the ratio of mocaf flour and wheat flour 9:1, 8:2, 7:3, the second factor was the variety of species of beans, cowpeas, red beans, mung beans. The results showed that the protein content was the highest, in the mocaf and wheat flour of 7:3 with a protein content of 8.50%. the eclairs formulation with the highest fiber content was found in a 9:1 ratio of mocaf flour and wheat flour with variety types of mung beans flour with a fiber content of 9.94%. The formulation of the ratio of mocaf flour : wheat flour 7:3 with variety species is the most preferred formula overall with an overall preference level of 3.67. Eclairs with the addition of peanut flour has the potential to increase product protein.

Roasted Peanuts Ewooww is a Micro, Small and Medium Enterprise that processes peanuts by roasting them. In running his roasted peanut business, ewooww has limitations in shipping because he only has one car, then the next problem is that this business still doesn't rely enough on electronic media. So the aim of this business feasibility study is to provide suggestions that can help Ewooww Roasted Beans in developing its marketing. To determine the feasibility of the project that will be carried out in accordance with the suggestions given, this research uses mixed research, namely by analyzing all aspects in the field, especially the marketing aspect, then reviewing the financial aspects with feasibility analysis in the form of Payback Period, Profitability Index, Net Present Value, Internal rate of Return, and Break Event Points. The results of all feasibility analyzes that have been carried out show positive values so that the suggestions given are worth implementing because they will have a big impact in the following years.

Éclair is a type of processed pastry made from flour, water, butter, and eggs that has a cavity in the center which is generally filled with vla filling. The purpose of this research is 1) To determine the public acceptance of peanut shell powder substitution products for making éclairs. 2) To determine the best formula for utilizing peanut shell powder as a substitute in making éclairs. The research methods used are literature, documentation, experiments, and sensory evaluation. experiments in this study were performed 4 times. The results showed that the most preferred éclair product was the product with formula B, that is, éclair with an 8% substitution of groundnut shell powder. Based on sensory evaluation, the best éclair recipe was found to be 138g wheat flour, 6g groundnut shell powder, 100g margarine, 2g salt, 250 ml water, and 2 eggs. Suggestions given include: 1) More research needs to be done to test the nutritional content of the éclair. 2) Further research is needed so that groundnut shell powder can be used as an additional ingredient for various other dishes. 3) Give special treatment to groundnut shell powder when buying, by sifting again, so that it does not leave a jagged texture..

Peanuts are a typical snack from the city of Bagansiapiapi, the basic ingredient of which is made from peanuts. The aim of this research is to carry out an in-depth analysis of the role of peanuts as a method used in an effort to create the best results in order to get quality improvement, for this research the author using research methods (qualitative methods). This research involves a survey of industrial practitioners who apply the hitting nut technique in the context of improving product quality. The research results show that hitting nuts has become a significant approach in quality improvement strategies. The author wants this research to provide in-depth insight into the potential of peanuts as a strategic tool to achieve quality improvement goals. The practical implications of this research may be useful for organizations to better understand the dynamics of hitting nuts and design more effective strategies in improving product quality. Not only that, the author wants to make an important contribution to the quality management literature and provide a basis for further research in the development of innovative quality strategies.  

This thesis is entitled Analysis of the Application of Islamic Business Ethics in Business Success (Study on Ilham's rempeyek business in Jambi City). This study aims to determine the application of Islamic business ethics in accordance with the principles of Islamic business ethics according to Faisal Badroen and the indicators of business success are capital, income, sales volume, production output and labor. The method used in this research is descriptive qualitative, where in collecting data the researcher uses observation, interview and documentation methods. The results showed that Ilham's peanut brittle business had implemented Islamic business ethics well in running his business and had a positive impact on the success of his business. Obstacles in applying Islamic business ethics to Ilham's peanut brittle business in Jambi city are keeping promises caused by a lack of manpower in the production sector causing delays in product delivery to consumers and inaccuracy in delivering products to consumers. The solution in applying Islamic business ethics to Ilham's peanut brittle business in the city of Jambi is to recruit workers, especially in the production sector so that production results can meet consumer demands and be more careful and thorough when delivering products to consumers.