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Moringa leaves (Moringa oleifera) are known to contain flavonoids that function as natural antioxidants, playing an important role in preventing the oxidation of body cells and maintaining health. However, the results of observations and interviews show that the people of Baet Village still do not understand the health benefits of moringa leaves and how they are processed into food with nutritional value. This community service activity aims to increase public understanding of the health benefits of moringa leaves and skills in processing them into food, vegetables, and various cakes. Partners in this activity are the Kaju Health Center and the people of Baet Village, with a total of 15 participants. The methods used include counseling on the nutritional content and benefits of moringa leaves, as well as the direct practice of processing moringa leaves into food products such as sponge cakes and puddings. The results of the activities showed success which was marked by the enthusiasm and active participation of the community in the evaluation sessions and processing demonstrations. The community is able to answer evaluative questions well and show skills in processing moringa leaves independently. In addition to increasing knowledge, the community also shows a commitment to implementing the results of counseling in daily life, including in efforts to reduce high blood pressure through the consumption of processed moringa leaves. This activity ran smoothly and had a positive impact on improving nutrition literacy and public health. It is hoped that this activity can be a model of sustainable community empowerment based on local potential.

Lamington cake is a sponge cake coated with melted chocolate and desiccated coconut. The author aims to innovate by transforming tofu, a popular soy product, into a dessert. This research focuses on Chocolate Lamington Cake Tahu Susu, with the objective of evaluating preference levels, standard recipes, and business analysis. The method used is Research and Development, with data collection through organoleptic testing by five expert panelists. The hedonic test results show the panelists' preference levels for appearance (88%), color (84%), aroma (84%), texture (92%), and taste (96%). The resulting standard recipe includes ingredients such as flour, sugar, eggs, and tofu. The business analysis at Farel Patisserie Cafe in Bandung indicates a production cost of Rp4,447 and a selling price of Rp25,000, with the break-even point reached after selling 180 units. The author suggests developing more tofu variants as desserts, enhancing presentation, using desiccated coconut, applying the sponge method, and improving taste and texture for greater softness.   

Diversification of agricultural products is one strategy to increase the added value and competitiveness of local commodities. Avocado (Persea americana) is a tropical fruit that is rich in nutrients, such as healthy fats, fiber, vitamins and minerals. However, the use of avocados in Indonesia is still limited to fresh consumption and simple processing. This research aims to develop an innovative product in the form of avocado-based sponge cake as an effort to diversify agricultural products. The method used includes organoleptic testing. The research results show that the use of avocado in making sponge cake can improve the soft texture, distinctive aroma, color and unique taste. Organoleptic tests show a good level of consumer acceptance with an average score of above 50% in the aspects of taste, color and texture. Apart from that, nutritional analysis shows that avocado cake has a higher content of healthy fats and fiber than conventional cake. Implementation of this product has the potential to open up new market opportunities and provide added value for local avocado farmers.

Mocaf (Modified Cassava Flour) is one type of flour processed local cassava food that is expected to replace wheat flour. Legume flour can be used as a source of protein while enriching the nutritional value of gluten-free cakes. This study aims to make a cake formulation with mocaf flour ingredients fortificated with high-protein legume flour. The study used a two-factor complete randomized design (RAL) with two repeats. Factors used are the comparison of mocaf flour and legume flour (40:60, 50:50, 60:40) as well as variations in the type of legume flour (green beans, kidney beans, soybeans). The best formulation produced by sponge cake with the highest protein content is in the treatment ratio of 40:60 mocaf flour and composite flour with green bean flour types, namely water content 22.65%, ash content 1.38%, fat content 10.65%, protein content 7.28%, carbohydrate content 56.72%, and fiber content 8.32%. Organoleptic tests included 2.46 (dark green), mocaf flavor 2.55 (not too pronounced), legumous flavor 3.29 (slightly flavored), soft texture 2.53 (not too soft), soft texture 2.93 (slightly tender), aftertaste 2.80 (slightly concentrated), off flavor 2.62 (not too deviated), preferred value 2.85 (slightly preferred) and physical development volume expanded by 16.55%.

Despite being rich in protein, fat, and water content, the utilization of tofu dregs remains limited, with entrepreneurs predominantly using it as animal feed, material for making "gembos" tempe, and crackers, which have not significantly contributed to the community's economic welfare. In the Lewirato district, tofu dregs are solely utilized as cattle feed, although its potential to be processed into value-added food products remains largely untapped. Therefore, the objective of this community service initiative is to provide training to the locals on how to process tofu dregs into products such as sponge cakes, okara sticks, and tofu dregs bread with improved packaging and branding. The implementation method encompasses initial surveys, program socialization, training sessions, and evaluation, with the aim of empowering the community to optimize the utilization of tofu dregs as trendy snacks that offer economic value addition.

Dessert boxes are one of the dessert (cake) snack products that are currently in great demand among consumers. Sweet foods arranged in transparent boxes usually consist of several layers. such as sponge cake, sweet cream, a pinch of cocoa powder, dry cakes as decoration. The aim of this business is to gain experience by learning entrepreneurship while making a profit, giving motivation to the young generation of Indonesia to always have ideas to produce a product that has value. benefits for himself and the community, enlivening the culinary variety. add to the creation of a special food menu, the raw materials used are easy to get. And the aim is to find out the current financial condition of the business or business and to see the impact of the business on the community economy together.

Tofu dregs cake is increasingly becoming a favorite among the community, creating opportunities for mothers in Lewirato Village to develop it as a home industry. This research reviews entrepreneurship training efforts aimed at teaching mothers how to make tofu dregs cake, with the aim of increasing skills and local economic potential. The implementation method involves demonstration, direct observation, and interviews. This training was carried out involving women from PKK cadres and households around the sub-district. The results showed an increase in skills in making tofu dregs sponge cake and high enthusiasm from the participants. In conclusion, this activity empowers mothers to produce quality tofu dregs cake, reduces dependence on external purchases, and strengthens the local economy.

The purpose of this research is to determine the simultaneous and partial influence as well as the dominant variables of the marketing mix consisting of Product (X1), Price (X2), Promotion (X3), Place (X4) on the Purchase Decision (Y) of Baked Bolu Cake in Mother's Home Business Yuli in Pepara Village, Tanah Grogot District. The sample in this study were consumers who coincidentally met the researcher during the research period to buy Bakar Bolu Cake at Mrs. Yuli's home business in Pepara Village, Tanah Grogot District from June to July 2023 with an incidental sampling technique and a sample size of 50 respondents. The results of the validity test calculation show that 28 statement items have a value of rcount > rtable, which means that all statements are considered valid, because rcount is greater than rtable. The results of the reliability test showed that a result of 0.944 was obtained, which means that the 28 questionnaire items were said to be reliable because Cronbach'alpha was > 0.6. The results of multiple linear analysis are Y= 1.117 + 0.308X1 + 0.042X2 + 0.283X3 + 0.175X4, meaning that the marketing mix variables have a positive effect on purchasing decisions. The correlation coefficient (R) value is 0.898 which is in the range of 0.80-1.000, meaning this number shows a very strong relationship between the variables Product (X1), Price (X2), Promotion (X3), Place (X4) on Purchasing Decisions ( Y). The value of the Adjusted R Square Determination Coefficient of 0.790 or 79.0% means that 79.0% of the purchasing decision variable (Y) is influenced by the variable factors Product (X1), Price (X2), Promotion (X3), Place (X4 ). The remaining 21% is influenced by other factors not examined in this research. The results of the f test calculation (simultaneous) show the value of fcount > ftable (47.080 > 2.58) which means that the marketing mix variables consisting of Product (X1), Price (X2), Promotion (X3), Place (X4) have a simultaneous effect or together on the Purchase Decision (Y) Bakar Bolu Cake at Mrs. Yuli's Home Business in Pepara Village, Tanah Grogot District. The results of the t test calculation (partial) by looking at this t calculate each marketing mix variable consisting of Product (X1), Price (X2), Promotion (X3), Place (X4) with a t test result of 3.318; 0.311; 2.465; and 2.614 which, when compared with the ttable value of 2.014, means that the dominant influence on purchasing decisions is Product (X1) because the Product variable (X1) has the highest value, namely 3.318 > 2.014. From the conclusion of the t test results obtained, the second hypothesis is that it is suspected that the Product variable (X1) has a dominant influence on the Purchasing Decision (Y) of Bakar Bolu Cake can be accepted or H0 is rejected Ha is accepted.

Meranti sponge cake culinary, started by an ordinary housewife who has a hobby of making cakes so that it is liked by family and even neighbours, eventually became a small business flooded with orders from neighbours. Bolu gulung Meranti is growing rapidly and has even become one of the typical souvenirs of Medan. Product attractiveness is everything that traders/sellers can offer to be noticed, requested, sought after, purchased, consumed by the market as a fulfilment of market needs or desires. The purpose of this study is to examine the background of the existence of Meranti sponge cake culinary, to find out how much Meranti sponge cake is enjoyed, to find out how Meranti sponge cake marketing techniques. This is a qualitative descriptive study with a literature study research method through decision studies sourced from journals of previous research results. The results of the review study show that Meranti's enthusiasts are greatly increasing by around 5% - 10% per year. The marketing techniques carried out by Meranti are improving product quality by innovating, increasing or expanding branches/shopping access (shopeefood, grabfood), making interesting new products so that consumers are interested in trying, increasing the potential of employees to help smooth the selling of Meranti sponge cake.

It is hoped that the gluten free roll cake with dori fish substitute with gotu kola leaf jam can be a snack variant that can be accepted by consumers, as well as provide sponge cake technique knowledge in making roll cake. The aims of this study were: 1) To find out the composition of the ingredients of the gluten free roll cake product, substitution of dori fish with gotu kola leaf jam. 2) Knowing the public's acceptance of gluten free roll cake substitution of dori fish with gotu kola leaf jam. The methods used in this study are library methods, experiments, hedonic tests, laboratory tests and documentation. The experimental stages in this study consisted of 2 stages, namely preliminary research and main research. The results of the study showed that the gluten-free roll cake product with the addition of 25% dory fish was the most preferred product by the panelists. The hedonic test was carried out by 35 untrained panelists who filled out a complete questionnaire. The nutritional content of gluten free roll cake with dori fish substitute with gotu kola leaf jam per 100 g is 44.68% carbohydrates, 22.08% fat, 17.22% protein, and 23.61% fiber. The technique used in making gluten free roll cake substituting dori fish with gotu kola leaf jam is the sponge cake technique. Suggestions that can be given are: 1) It is necessary to calculate the Nutrition Label Reference (ALG) for gluten free roll cake substituted for dori fish with gotu kola leaf jam 2) It is necessary to carry out a cost analysis to find out the basic cost of production and the selling price of the gluten free roll cake substituted for dori fish with gotu kola leaf jam, 3) In subsequent studies dori fish was replaced or substituted with other ingredients.

Subtitution of kelor leaves flour in making Cup Cake hopefully become new innovation in Cup Cake product and can improve economical amount of kelor plant. Purpose of this research are: 1) Knowing the sensory characterictic of Kelor Leaves Cup Cake; 2) Knowing people acceptance to Kelor Leaves Cup Cake. Method used in this research by using library method, documentation, experiment, and hedonic test. Experiment in making Kelor Leaves Cup Cake held in laboratory of culinary art study program at AKS Ibu Kartini, Jl. Sultan Agung No. 77, Gajahmungkur District, Semarang City. Addition percentage of kelor leaves flour in making Kelor Leaves Cup Cake as amount of 5%, 10%, and 15% from flour weight. Result of this research shows that Kelor Leaves Cup Cake product has sensory characteristic included sweet flavour with taste of kelor leaves, colour from greeny yellow until dark green, tekxture hard sponged and specific aroma of Cup Cake (margarine aroma with kelor leaves aroma). Panelists aceptance to Kelor Leaves Cup Cake by hedonic test result shows that panelists choose Kelor Leaves Cup Cake with addition of kelor leaves flour as amount of 15 %. It is concluded that there is innovation opportunity from Cup Cake with addition of kelor leaves flour.