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Yangko cake is a semi-wet food made from glutinous rice flour with the addition of a sugar solution. In order to improve the characteristics of the yangko cake, an ingredient is added, namely kidney bean flour and cinnamon extract. Kidney beans are one type of legume that has a high protein source so it can add nutritional value to food products. Kidney bean has an unpleasant taste, therefore it needs to be balanced with the addition of cinnamon extract, which is expected to reduce the unpleasant flavor of the yangko cake which consumers preferred. The experimental design used is a CRD, with the first factor being the ratio of glutinous rice flour and kidney bean flour with a ratio of 90:10, 80:20, and 70:30. The addition of cinnamon extract in various amounts (2 ml, 4 ml, and 6 ml) was the second element. The inclusion of substitute glutinous rice flour and kidney bean flour, coupled with the variation of cinnamon extract produced yangko cake with 3,80% fiber content and 5,76% protein content.  Chemically, physically and organoleptically, the best product from several formulations of the yangko cake was with 70:30 of glutinous rice flour to kidney bean flour and 6 ml of cinnamon extract, with 47.98% water content, 0.66% as content, 31,36% total sugar content and with a hardness of 28.82 N, a gumminess of 4.92 N, a chewiness of 2.28 N then a cohesiveness of 0.64 Ns.  The organoleptic characteristic of the yangko cake was the most preferred by the panelists, with a value of 3,76 (preferred). The yangko cake substitusion of glutinous rice flour and kidney beans with the addition of cinnamon extract is a food ingredient  that has quite high protein and fiber.

Every business must strive to remain stable in its performance in order to survive competition. In Kotagede Yogyakarta, UMKM Yangko Sari Roso produces food. Businesses that are developing in the current era of globalization are characterized by strong competition in all fields, such as business in industry, trade and services. Because the company only produces for one shop and entrusts products to several distributors, Yangko's MSME sales strategy is still not well chosen. In addition, making product packaging that is considered quite expensive and unattractive results in poor sales, which results in high inventories in warehouses and cost losses. The ultimate goal of this work is to find the best solution to the problem of marketing and production costs. The ARIMA method is used to forecast Yangko's short-term sales, production costs, and packaging proposals. The aim of this method is to provide the best results for finding marketing decisions. The results of this research, namely the analysis of marketing strategy observations, show that the company can overcome this problem and find ways to make production costs more efficient by increasing labor.

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