Scratch is a block-based visual programming language that is very suitable for beginners to create animations, games, and interactive stories. This community service program (PKM) aims to introduce interactive story making to students of MTs Pembangunan Nurul Islam. Activities are carried out through training, mentoring, and direct practice with a creative and fun approach. The results of the activities show an increase in student interest and creativity in using Scratch as a medium for digital expression. Interactive stories have also proven effective in fostering digital literacy, logical thinking, and problem-solving skills.

Indonesia adalah bangsa dengan masyarakat yang beragam banyak suku,bangsa,ras,agama serta adat istiadat yang tersebar di wilayah perkotaan maupun pedesaan. Hukum dan masyarakat merupakan dua entitas yang saling berkaitan erat dan tidak dapat dipisahkan. Prinsip Ubi Societas Ibi Ius menegaskan bahwa keberadaan hukum senantiasa mengikuti keberadaan masyarakat. Awig-awig merupakan sebuah aturan tersendiri yang dibentuk oleh desa adat dalam menjalankan pemerintahannya. Tindakan-tindakan yang melanggar hukum adat kerap disebut sebagai 'delik adat' atau 'tindak pidana adat'. Tindak pidana adat mencakup segala bentuk perbuatan atau peristiwa yang dianggap bertentangan dengan nilai-nilai kerukunan, ketertiban, keamanan, rasa keadilan, serta kesadaran hukum masyarakat adat, baik yang dilakukan oleh individu, kelompok, maupun oleh aparat atau pengurus adat itu sendiri.. Aturan hukum ada yang tertulis dan tidak tertulis. Hukum adat Bali adalah seperangkat aturan yang memuat ketentuan mengenai perintah dan larangan guna mengatur perilaku masyarakatnya mayarakat itu sendiri. Dalam hukum adat di Bali banyak terdapat tindak pidana adat yang menyangkut kesusilaan salah satunya yaitu Drati Krama. Penelitian ini menggunakan metode deskriptif normatif  yaitu pendekatan yang bertujuan untuk menggambarkan dan menganalisis konsep-konsep hukum yang relevan. Penelitian ini bertujuan untuk mendeskripsikan bentuk-bentuk delik adat asusila yang diakui dan ditangani oleh hukum adat di Bali

MSMEs play an important role in economic growth, but still face challenges in branding and digital marketing. Kiringan Hamlet, as one of the traditional herbal medicine production centers, is experiencing obstacles in marketing their products due to the lack of attractive visual identity and minimal utilization of digital technology. This service program aims to assist MSMEs in Kiringan Hamlet in improving their branding and competitiveness through logo and packaging redesign and website design as a digital marketing medium. The methods used include observation, interviews, solution design, and digital-based design implementation. The results of this program show that the new logo design and packaging stickers increase product attractiveness and strengthen MSME brand identity. In addition, the website design provided a digital solution to expand market reach. The evaluation showed that MSME players responded positively to this contribution and began to realize the importance of digital branding in marketing. With this program, it is expected that MSMEs in Kiringan Hamlet can be more developed and able to compete in a wider market with more effective digital branding and marketing strategies.

This study aims to introduce the concept of money to children with mild mental retardation by using an economic token. The subject of this study was a 10 year old girl with mild mental retardation. This study collects data using observation by monitoring behavior. The technique used in this modification program is in the form of an economic token in order to bring up the desired stimulus response. Initial data collection or baseline was carried out in 7 sessions and then continued with intervention for 5 days with a total of 10 sessions. The results of the study show that the token economy technique can improve the ability of mentally retarded children to recognize the concept of money.

Community Service Activities are a real form of students' social concern for the surrounding environment. Five students of the Management Study Program at Borneo Tarakan University carried out community service in collaboration with local MSME actors through an activity entitled "Sharing Chocolate Bread as a Form of Social Concern". This activity was held on Sunday, May 4, 2025 at 11.00–12.00 WITA at the Hidayah Nurul Yaqin Orphanage, Jl. Sesanip, Karang Anyar, Tarakan, North Kalimantan. The activities included welcoming, praying together, introductions, distributing chocolate bread produced by MSMEs, and documentation. The children of the orphanage welcomed enthusiastically, a warm and pleasant atmosphere was created, and positive interactions were established between students, MSMEs, and the children of the orphanage. This activity brought happiness to the children, became a means of social learning for students, and promoted products for MSMEs. This collaboration shows that synergy between academics and business actors can provide sustainable social contributions.

Sholawat is a request to obtain blessings and respect for the Prophet Muhammad SAW. Sholawat diba' is a form of worship to get closer to Allah SWT. The Sholawat assembly was held in the community with the aim of increasing religious knowledge and belief, which in turn encourages the implementation of religious teachings as a way for the community to foster friendship between residents. Community service activities through Diba'an have succeeded in achieving an important goal, namely forming the religious character of Tropodo village. Not only that, this activity has also succeeded in increasing the spiritual values, social values ??and cultural values ??of the Tropodo village community. The Diba Sholawat Assembly activity held together with IPNU and IPPNU in Tropodo Village, Waru District, Sidoarjo Regency, has a significant role in shaping the religious character of teenagers. Through this activity, teenagers are not only trained to love and practice Islamic teachings, but also in the form of love for the Prophet Muhammad SAW

This study aims to analyze the effect of product arrangement on consumer purchasing decisions at Alfamidi Jl. Tuasan, Medan. Product arrangement is a crucial visual merchandising strategy in the modern retail industry to attract consumer attention and increase sales. The study used a quantitative approach with an associative method, involving 30 respondents selected through accidental sampling techniques. Data were collected using a questionnaire with a 5-point Likert scale and analyzed using simple linear regression with the help of SPSS version 25. The results showed that product arrangement had a positive and significant effect on consumer purchasing decisions with a coefficient of determination (R²) of 90.2%. The regression equation Y = 1.245 + 0.675X shows that every one unit increase in product arrangement will increase purchasing decisions by 0.675 units. The t-test produced a calculated t value of 16.071> t table 2.048 with a significance of 0.000 <0.05, confirming the research hypothesis. This finding confirms that product layout elements such as ease of access, visual appeal, and layout comfort play a vital role in influencing consumer behavior and increasing the effectiveness of retail marketing strategies.

This research looks at the problem of what social, economic, and educational aspects are contained in the novel “Bekisar Merah” by Ahmad Tohari. The purpose of this research is to obtain the results of the analysis of the novel using the sociology of literature approach. This type of research is descriptive qualitative research and the data used in conducting this research are sentences and dialogues that show social aspects, economic aspects, and educational aspects in the novel “Bekisar Merah” by Ahmad Tohari. The data collection techniques used in this research are reading and note-taking techniques. The results of this research are social aspects, economic aspects and educational aspects contained in the novel “Bekisar Merah” by Ahmad Tohari.

. Freezing is a widely used preservation method to extend the shelf life of food, yet conventional freezing often produces large ice crystals that damage tissue structures and reduce product quality. This study aims to evaluate the effectiveness of ultrasound-assisted freezing technology in improving the quality of frozen food. A literature review method was employed, focusing on scientific publications from 2015 to 2025. The results show that ultrasound application, particularly High-Intensity Ultrasound (HIUS), can accelerate the freezing rate by enhancing ice nucleation and improving heat transfer efficiency. The formation of smaller and more uniformly distributed ice crystals helps preserve the structural integrity of food and reduces water loss during thawing. The effectiveness of this technology varies depending on the type of food material, temperature, duration, and ultrasound intensity. In animal-based products, it helps maintain texture and color, while in plant-based materials, it preserves moisture content and firmness. However, excessively high intensity may pose a risk of protein denaturation, especially in sensitive materials such as fish. These findings suggest that ultrasound-assisted freezing is a promising innovative solution to improve both the quality and efficiency of the food freezing process.

The demand for chocolate continues to increase along with high public consumption. One of the main components in chocolate formulation is fat, which generally comes from cocoa butter. However, the availability of cocoa butter is limited and the price is relatively high, so a more economical and easily obtained substitute material is needed locally to support the sustainability of the chocolate industry. This study aims to examine the potential of palm oil fractions, especially palm stearin and olein, as a partial substitute for cocoa butter (Cocoa Butter Substitute/CBS) in chocolate formulations. The study was conducted through a literature review of scientific journals published in the last 10 years, which included chemical, physical, and sensory analysis data on palm oil-based chocolate products. The results of the study showed that stearin increased the melting point and firmness of the product, while olein produced a softer texture and a smoother melting sensation. Sensorially, olein-based formulations showed a higher level of acceptance than stearin, especially in color, aroma, taste, and texture attributes. In addition, palm oil fractions do not produce trans fats, and are able to maintain the balance of solid and liquid fats, while supporting the stability of the product emulsion. This study shows that palm oil fractions, especially through the right combination of stearin and olein, have great potential as a substitute for cocoa butter without reducing physical or sensory quality, thus supporting the sustainability of chocolate production in the future.