Community Service Learning (KKN) is a community service program conducted by students of Universitas PGRI Wiranegara. This service activity was carried out in Lajuk Village, Gondang Wetan District, Pasuruan Regency. This study employed a Community-Based Participatory Research (CBPR) approach to involve the community in every stage of the program. The research results showed that the KKN program has successfully improved access to information, environmental awareness, quality of education, and strengthened social and religious bonds in Lajuk Village. Active community participation in every program activity indicates the success of the participatory approach implemented. Overall, this KKN has proven that students can be effective agents of change in village development. Collaboration between students, the community, and the village government is the key to the success of this program. The implementation of this KKN provides important recommendations for the organization of future KKN, namely the importance of involving the community from the early planning stages, selecting work programs that are relevant to the needs of the community, and ensuring the sustainability of programs after the KKN is completed.

RKT Kitchen adalah salah satu Usaha Mikro, Kecil, dan Menengah (UMKM) yang tergabung dalam Paguyuban UMKM Kalirungkut di Kecamatan Rungkut, Kota Surabaya. RKT Kitchen terletak di Jalan Rungkut Asri XIII No. 19 dan dimiliki oleh Ibu Ismudji Rahayuningsih. UMKM ini spesialis dalam layanan katering dan menyediakan berbagai varian jus buah. Pemilik RKT Kitchen menghadapi kendala dalam memanfaatkan teknologi digital sehingga pemasaran dan penjualan produknya secara digital terhambat. Melalui kegiatan pengabdian masyarakat, penulis memberikan pendampingan yang bertujuan untuk menciptakan kesadaran, keterampilan, dan inovasi pemasaran pada produk UMKM RKT Kitchen. Metode pengabdian yang digunakan adalah Participatory Rural Appraisal (PRA) yang terdiri dari tiga tahap yaitu sosialisasi dan pemberian wawasan, pembuatan akun dan pembimbingan, serta simulasi dan uji coba. Hasil yang didapat dari kegiatan pengabdian adalah berkembangnya potensi produk UMKM RKT Kitchen melalui aplikasi Go Food sebagai bentuk implementasi digital marketing.

This study aims to analyze how effective promotion can help build customer loyalty in kebab businesses in Wonokerto, and to find out whether the business is feasible or not to run. Qualitative case studies were conducted by conducting in-depth interviews with kebab business owners and several loyal customers, as well as observing promotional activities carried out. This study uses qualitative research methods to collect data and analyze complex phenomena in a specific language and cultural context. In-depth interviews were used to collect data from purposively selected informants, namely kebab business owners and some loyal customers. Observations were also made to obtain information regarding promotional activities carried out and interactions between customers and kebab business owners. The results of the study show that effective promotion can help build and maintain customer loyalty to kebab businesses in Wonokerto. Kebab business owners need to pay attention to customer needs and preferences in designing effective promotional strategies. Effective promotion must be able to attract customers and provide significant added value for them. Therefore, kebab business owners need to understand the characteristics of customers and the market environment to design targeted and effective promotional strategies. So that the business can be declared feasible to run.