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The distribution of takjil in Pucang Village, Buduran, Sidoarjo a tradition of sharing food to break the fast is not only viewed as a form of individual worship but also plays a vital role in strengthening social bonds among residents. In addition to fostering brotherhood, the practice of sharing takjil also serves as a means of instilling social values such as empathy, mutual cooperation, and a sense of responsibility toward the surrounding community. In the context of the takjil-sharing activity, social solidarity is key to strengthening bonds of brotherhood. In the social life of Muslim communities in Indonesia, the tradition of sharing takjil during Ramadan is not merely a routine distribution of food for breaking the fast, but a social practice that can strengthen the sense of brotherhood among residents. This study employs the Participatory Action Research (PAR) method, an approach that positions the community as both the subject and an active partner throughout the entire research and community service process. The primary purpose of the iftar-sharing activities during Ramadan is not merely to meet the practical needs of breaking the fast, but also to strengthen social bonds and brotherhood among community members through shared experiences and direct interaction.

Culinary MSMEs serve as a vital economic pillar; however, they often encounter significant internal management obstacles and low digital competitiveness. Sabila Snack & Bakery faces complex challenges, including unstructured production schedules, limited digital marketing literacy, inconsistent visual branding, and financial record-keeping that remains intertwined with personal funds. This community service initiative aims to provide applicable solutions by strengthening internal management and digital marketing strategies to enhance operational efficiency and business competitiveness. The methodology employed is Participatory Action Research (PAR), encompassing stages of observation, interviews, technical assistance, and evaluation. The results indicate a significant transformation in business governance. The implementation of daily production schedules has successfully improved workflow regularity and operational efficiency. Furthermore, branding reinforcement through the establishment of a permanent logo, the creation of systematic product catalogs, and the optimization of social media platforms such as WhatsApp Business, Instagram, and TikTok has effectively increased business visibility and professionalism in the digital sphere. Additionally, the application of a simple bookkeeping system has fostered administrative discipline and a clear separation between personal finances and business capital. Overall, this intervention has successfully transitioned the business from traditional management patterns toward a more structured, professional, and sustainable management model ready to compete in a broader market.

Micro, Small, and Medium Enterprises (MSMEs) play a strategic role in improving the economy of rural communities, but still face various obstacles, particularly in packaging branding and marketing. Snack MSMEs in Batumarta 1 Village, Lubuk Raja District, have good product potential, but are not yet supported by a strong brand identity, attractive packaging design, and optimal use of digital marketing. This community service activity aims to support MSME development through assistance with packaging branding and digital marketing. The implementation method includes observing MSME conditions, socializing the importance of branding and digital marketing, assistance in creating brand identities and product packaging designs, and assistance with promotions through social media. The results of the activity show an increase in MSME understanding of the importance of packaging branding and digital marketing, as well as improvements in the appearance of product packaging to be more attractive and have a brand identity. In addition, MSMEs have begun to utilize social media as a means of product promotion. This activity is expected to expand marketing reach, increase product competitiveness, and support the sustainability of MSMEs in Batumarta 1 Village, Lubuk Raja District.

Micro, Small, and Medium Enterprises (MSMEs) play a strategic role in improving the economy of rural communities, but still face various obstacles, particularly in packaging branding and marketing. Snack MSMEs in Batumarta 1 Village, Lubuk Raja District, have good product potential, but are not yet supported by a strong brand identity, attractive packaging design, and optimal use of digital marketing. This community service activity aims to support MSME development through assistance with packaging branding and digital marketing. The implementation method includes observing MSME conditions, socializing the importance of branding and digital marketing, assistance in creating brand identities and product packaging designs, and assistance with promotions through social media. The results of the activity show an increase in MSME understanding of the importance of packaging branding and digital marketing, as well as improvements in the appearance of product packaging to be more attractive and have a brand identity. In addition, MSMEs have begun to utilize social media as a means of product promotion. This activity is expected to expand marketing reach, increase product competitiveness, and support the sustainability of MSMEs in Batumarta 1 Village, Lubuk Raja District.

This study aims to analyze the profit of the banana chips home industry "Sukses Abadi Snack" owned by Mrs. Suyamiati in Unaaha City. The respondent was purposively selected, focusing on the owner of the business. Data were analyzed using the profit analysis method to assess the financial performance of the business. The results indicated that the total cost of the business amounted to Rp. 5,864,025 per month. The breakdown of costs included fixed costs of Rp. 76,025 per month and variable costs of Rp. 5,788,000 per month. The total income generated by the banana chips business was Rp. 13,392,000 per month. The profit was determined by subtracting the total costs from the income. The net profit earned by the "Sukses Abadi Snack" home industry in producing banana chips reached Rp. 7,604,000 per month. This shows that the banana chips business is profitable and generates a substantial monthly profit for the owner.

The development of e-commerce as part of digital transformation has changed marketing and business transaction patterns, including in the Micro, Small, and Medium Enterprises (MSMEs) sector. This study aims to analyze the implementation of e-commerce and the Quick Response Code Indonesian Standard (QRIS) payment system in increasing revenue for the Sultan Snacks MSME in Parepare City. This study used a qualitative approach with a case study method. Data collection techniques included in-depth interviews, observation, and documentation with business owners and related parties. The data obtained were analyzed using descriptive qualitative analysis techniques through the stages of data reduction, data presentation, and conclusion drawing. The results show that the implementation of e-commerce at the Sultan Snacks MSME is carried out through the use of digital platforms and social media as a means of product promotion and sales, which can expand market reach and increase the number of orders. Furthermore, the implementation of the QRIS payment system provides convenience and speed in the transaction process and helps business owners maintain more orderly financial records.

Background: One way to improve human quality, especially for school-aged children, is by providing nutritious snacks that can meet nutritional needs during learning activities. In Indonesia, many snacks are available in school environments, but many of them are unhealthy when viewed from the color and ingredients used. Community Service Objective: Provide health education about healthy snacks. Method: The method used in this community service activity is lecture and question and answer, to provide an understanding of the importance of choosing healthy snacks for school-aged children. Results: Providing education about healthy snacks increased the understanding of children at MIN 25 Aceh Besar. Children responded well and several students asked questions related to the material about healthy snacks presented. Conclusion: The understanding of MIN 25 Aceh Besar students about healthy snacks increased after participating in the counseling activity. Students showed a higher interest and awareness of the importance of choosing healthy snacks for their health. Keywords; Health Education, Healthy Snacks

The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.

The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.

Low nutritional awareness and high consumption of unhealthy snacks remain critical issues among elementary school children, potentially affecting their growth and academic performance. This study aims to evaluate the effectiveness of a nutrition education intervention using poster media and paper-based quizzes in improving nutritional awareness among fourth to sixth grade students. The community service activity was conducted by Universitas Sebelas Maret (UNS) students as part of the Kuliah Kerja Nyata (KKN) program in three elementary schools SD Negeri 1, 2, and 3 Kalirancang, Kebumen Regency. A descriptive-evaluative approach was employed through participatory engagement using simple, low-tech educational media to address technological limitations in the school environment. Data were collected from quiz score analyses and participatory observations during the intervention. The results showed a high participation rate (80–90%) and a substantial improvement in students’ cognitive understanding of nutrition, as indicated by the majority of correct quiz responses. However, behavioral observation revealed a noticeable gap between knowledge and practice, as many students continued to consume unhealthy snacks during school breaks. It can be concluded that poster and quiz-based interventions are effective in enhancing students’ nutritional knowledge but are insufficient to alter behavior without supportive environmental and policy interventions at the school level.

Klepon is a traditional Indonesian market snack made from glutinous rice flour, shaped into small balls, and filled with sweet palm sugar, then coated with savory grated coconut. When bitten, the palm sugar inside bursts, giving a unique and delicious taste sensation. Klepon has been part of the Nusantara culinary heritage since the 1950s and was even introduced by Indonesian immigrants to the Netherlands. According to Mangkubumi, modifying the klepon recipe is an effective way to introduce and preserve this traditional food, as long as the original recipe and shape are maintained. This way, people can still enjoy klepon in its original form even though there are modern variations like klepon cake.

Banana pseudostems are an abundant agricultural by-product that has been largely underutilized. In fact, banana pseudostems contain various nutrients such as vitamins A, B, and C, dietary fiber, and tannins, which offer potential health benefits. This study aims to explore the process of transforming banana pseudostems into an innovative food product in the form of chips, while also examining their potential benefits for health, economy, and the environment. The research was conducted through a one-month community assistance program in Kebonagung Hamlet, consisting of several stages: initial observation to identify potentials and challenges, socialization activities to raise awareness of banana pseudostem utilization, training in processing techniques for making banana pseudostem chips, and product packaging. The results of the observation indicated that the community initially had no knowledge of banana pseudostems as an alternative food source. However, through socialization and training, residents gained awareness of the added value of this agricultural waste and were able to apply simple and hygienic processing methods. The resulting banana pseudostem chips demonstrated a unique flavor, crunchy texture, and good nutritional value, making them a promising healthy snack. From an economic perspective, this innovation can open up new entrepreneurial opportunities, improve household income, and expand the diversification of local food products. Environmentally, utilizing banana pseudostems for value-added products helps reduce organic waste that would otherwise go unused. Thus, the innovation of processing banana pseudostems into chips contributes not only to improving community health and welfare but also supports sustainable development through productive use of agricultural waste.

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%.

Micro, Small, and Medium Enterprises (MSMEs) play a strategic role in Indonesia’s economy, particularly in the food sector, which focuses on snack products such as chips. However, many MSMEs still face production challenges, especially in the dough mixing process that is commonly carried out manually. This condition results in low efficiency, limited production capacity, and inconsistent dough quality. This study was conducted at Kripik Wulan 008 MSME in Panimbang Jaya Village with the aim of designing and implementing a 50-kg capacity horizontal dough mixer as an appropriate technology solution. The mixer was designed using a 2 HP single-phase electric motor with a 1:30 gearbox ratio and a food-grade stainless steel mixing chamber. Testing results showed that the machine could mix 50 kg of dough in 15–20 minutes, which is significantly faster than the manual method requiring more than 40 minutes. After implementation, daily production capacity increased from 50–75 kg to 75–100 kg, with dough quality becoming more homogeneous and hygienic. In addition, operational training provided workers with improved skills in operating and maintaining the machine. Therefore, the application of this horizontal dough mixer has proven effective in enhancing productivity, efficiency, and the competitiveness of food-sector MSMEs in an increasingly competitive market.

Small and medium-sized enterprises (SMEs) have long been recognized as a vital driver of economic growth, particularly in rural areas where access to large-scale industries is limited. In Dahu Village, the community relies on local products such as melinjo as one of the main sources of livelihood. However, despite the potential of melinjo-based products, business development has been constrained by limited innovation, low product diversification, and weak marketing strategies. These challenges hinder the competitiveness of local SMEs in wider markets, especially in appealing to younger consumers who often prefer modern and innovative products. To address these challenges, the 2025 Student Work Study Program (KKM) conducted by the University of Bina Bangsa implemented a community empowerment project aimed at enhancing the capacity of SMEs in the melinjo sector. The program introduced the development of an innovative product, namely chocolate-flavored keceprek, a melinjo-based snack with a unique taste and higher market value. The initiative not only focused on product innovation but also provided comprehensive support in production techniques, hygienic and attractive packaging, logo and banner design, as well as digital marketing strategies tailored to rural entrepreneurs. The results of the activity highlight that even a relatively simple innovation can significantly increase product appeal, improve branding, and create new market opportunities. Early feedback indicated that chocolate-flavored keceprek products successfully attracted interest from younger consumers, demonstrating the importance of innovation in maintaining the relevance of traditional products. Furthermore, the project functioned as a collaborative platform where students and local communities worked together in applying entrepreneurial concepts to local potential. This synergy not only contributed to improving the competitiveness of SMEs in Dahu Village but also encouraged sustainable economic development in rural areas through innovation, creativity, and digital-based marketing.

Small and medium-sized enterprises (SMEs) have long been recognized as a vital driver of economic growth, particularly in rural areas where access to large-scale industries is limited. In Dahu Village, the community relies on local products such as melinjo as one of the main sources of livelihood. However, despite the potential of melinjo-based products, business development has been constrained by limited innovation, low product diversification, and weak marketing strategies. These challenges hinder the competitiveness of local SMEs in wider markets, especially in appealing to younger consumers who often prefer modern and innovative products. To address these challenges, the 2025 Student Work Study Program (KKM) conducted by the University of Bina Bangsa implemented a community empowerment project aimed at enhancing the capacity of SMEs in the melinjo sector. The program introduced the development of an innovative product, namely chocolate-flavored keceprek, a melinjo-based snack with a unique taste and higher market value. The initiative not only focused on product innovation but also provided comprehensive support in production techniques, hygienic and attractive packaging, logo and banner design, as well as digital marketing strategies tailored to rural entrepreneurs. The results of the activity highlight that even a relatively simple innovation can significantly increase product appeal, improve branding, and create new market opportunities. Early feedback indicated that chocolate-flavored keceprek products successfully attracted interest from younger consumers, demonstrating the importance of innovation in maintaining the relevance of traditional products. Furthermore, the project functioned as a collaborative platform where students and local communities worked together in applying entrepreneurial concepts to local potential. This synergy not only contributed to improving the competitiveness of SMEs in Dahu Village but also encouraged sustainable economic development in rural areas through innovation, creativity, and digital-based marketing.

Product quality is described as the characteristics of a product that supports its ability to meet customer needs standards or manufacturer feasibility standards. This research was conducted on potato chip products at Osha Snack by analyzing the types of defects in potato chips and their causative factors. In this study, the method used is the seven tools method, namely fishbone diagram, pareto diagram, and flowchart diagram. In one month, 57 units of defective potato chips were obtained. The purpose of this study using the seven tools method is to find out the types of defects in potato chips and the factors that cause defects in the product to minimize the level of defects in the production period in the next period. Based on the data obtained, there are two types of defects in potato chips, including 35 units of product returns and 22 units of burnt chips and inappropriate potato cutting. On the application of quality chips.    

The development of globalization has opened up many opportunities in the business world, especially in helping companies increase their sales and profits. One of the increasingly popular marketing tools is the use of celebrity endorsements. In this context, the Korean Wave phenomenon is one of the important aspects that attracts the attention of global consumers, especially in Indonesia. This study aims to encourage the influence of celebrity endorsements from NCT Dream on consumer behavior and purchase intentions for Tos Tos snack products. By involving 161 respondents who are NCT Dream fans who were born between 1997-2012 (Gen Z) and know Tos Tos products. This study uses a quantitative method with data analysis using the PLS-SEM approach supported by SmartPLS 3.0 software. The results of the study showed a significant influence of the Celebrity Endorsement and Consumer Behavior variables on Purchase Intentions for Tos Tos snack products, while the Digital Marketing variable did not have a significant effect on Purchase Intentions. This finding has an impact on Tos Tos to analyze factors that can increase consumer purchase intentions.      

Flight delays represent a significant challenge in the aviation industry, affecting passenger satisfaction and trust in airlines. Minister of Transportation Regulation No. 89 of 2015 mandates airlines to provide compensation to passengers experiencing flight delays. Lion Air, as one of the largest airline networks in Indonesia, is expected to effectively implement this policy, particularly at Weda Bay Nickel Airport. This study employs a qualitative approach to gain an in-depth understanding of how Lion Air fulfills its responsibility in compensating passengers. Data were collected through interviews with Lion Air personnel, including check-in staff, technicians, and flight attendants, as well as direct field observations. The research was conducted over a specific period to ensure the collected data is relevant and accurately reflects on-ground conditions. The analysis results indicate that Lion Air has implemented compensation policies in accordance with PM 89 of 2015, providing compensation in the form of beverages, snacks, full meals, and cash payments of up to IDR 300,000, depending on the delay duration. Although the policy has been executed, several key challenges remain, including limited communication with passengers and suboptimal internal division coordination. Passengers often feel inadequately informed during delays, reducing their satisfaction levels. Furthermore, operational constraints such as spare part delays and weather factors also pose challenges in minimizing delay durations.

In the implementation of this KKN, students as activity organizers are required to find problems and potentials that exist in the community. Then, with the abilities they have, students are required to prepare a work program that is able to provide solutions or solve problems and raise potential according to their field of knowledge. Pangklangan Hamlet, Mandirejo Village, Merak Urak District is the location designated as the location for the Independent KKN of the Muhammadiyah Tuban College of Economics for the 2022-2023 Academic Year.