Abstract:Steamed sponge cake (bolu kukus) is a widely consumed traditional snack in Indonesia; however, its reliance on refined wheat flour limits its micronutrient and dietary fiber density. Incorporating composite flours from indigenous…
ndigenous crops, such as tropical pumpkin (Cucurbita moschata) and green pea (Vigna radiata L.), offers a promising strategy for nutritional fortification and dietary diversification. This study aimed to evaluate the proximate composition, sensory acceptability, statistical differences, and production cost feasibility of steamed sponge cakes formulated with varying proportions of pumpkin and green pea flours as partial replacements for refined wheat flour. An experimental design was applied using three formulations: AF09 (Control: 100% wheat flour), BW91 (10% pumpkin flour, 20% green pea flour), and CB88 (15% pumpkin flour, 15% green pea flour). Proximate testing measured moisture, ash, protein, fat, crude fiber, and total carbohydrates (by difference). Sensory acceptance (color, aroma, taste, and texture) was evaluated by 50 semi-trained panelists using a hedonic scale. Data were analyzed non-parametrically using Kolmogorov-Smirnov, Kruskal-Wallis, and post-hoc Mann-Whitney tests. All formulations complied with the Indonesian National Standard (SNI 01-3840-1995) for moisture (31.69%–33.74%), total ash (0.66%–1.05%), crude protein (5.80%–6.65%), and crude fat (1.64%–2.82%). Formula CB88 achieved the highest crude fiber content (0.69%) and lower total energy density (269.88 kcal/100 g). Kruskal-Wallis testing indicated statistically significant differences (p<0.05) among formulations for color, taste, and texture, while aroma exhibited no significant variation (p=0.672). Formula CB88 emerged as the optimal treatment, receiving superior sensory acceptance ratings for color (90% liked) and crumb softness (88% liked) driven by natural β-carotene and pectin-moisture gelation. Production cost analysis demonstrated high economic feasibility for CB88 at IDR 3,374 per 55 g serving. Partial substitution with 15% pumpkin flour and 15% green pea flour (Formula CB88) yields a nutrient-dense, fiber-enriched, and cost-effective functional snack suitable for targeted school nutrition and dietary diversification programs.
Abstract:Identifikasi golongan dan jenis BTP pada jajanan UPF di lingkungan sekolah penting dilakukan sebagai dasar pengawasan keamanan pangan dan edukasi pemilihan jajanan sehat. Penelitian ini bertujuan untuk menggambarkan jenis…
s jajanan UPF serta golongan dan jenis bahan tambahan pangan yang terdapat pada jajanan UPF yang tersedia di kantin SD Negeri 56 Kendari. Penelitian ini merupakan penelitian kuantitatif dengan desain deskriptif observasional yang dilaksanakan di SD Negeri 56 Kendari pada tahun 2026. Sampel penelitian sebanyak 28 produk jajanan UPF yang dipilih menggunakan teknik total sampling. Data dikumpulkan melalui observasi langsung dan identifikasi komposisi pada label pangan. Produk diklasifikasikan berdasarkan sistem NOVA, sedangkan bahan tambahan pangan diidentifikasi mengacu pada Peraturan Badan Pengawas Obat dan Makanan Republik Indonesia Nomor 11 Tahun 2019. Data dianalisis secara deskriptif menggunakan distribusi frekuensi dan persentase. Hasil penelitian menunjukkan bahwa kelompok jajanan yang paling banyak tersedia adalah biskuit/wafer, diikuti snack, mi instan, permen, minuman, cokelat, dan produk olahan lainnya. Golongan bahan tambahan pangan yang paling banyak ditemukan adalah pengemulsi, diikuti perisa, pewarna, penguat rasa (MSG), pengawet, pemanis, pengatur keasaman, dan pengembang. Jenis bahan tambahan pangan yang teridentifikasi antara lain lesitin kedelai, perisa sintetik, perisa identik alami, monosodium glutamat, tartrazin, kalium sorbat, sulfit, karmin, beta-karoten, annatto, asam sitrat, gelatin sapi, pektin, dan vanila. Jajanan yang tersedia di kantin SD Negeri 56 Kendari didominasi oleh produk UPF yang mengandung beragam golongan dan jenis bahan tambahan pangan. Temuan ini dapat menjadi dasar bagi sekolah dan pemangku kepentingan dalam memperkuat pengawasan keamanan pangan serta meningkatkan edukasi pemilihan jajanan yang lebih sehat bagi anak sekolah.
Abstract:This study aims to examine the effect of product quality, brand image, and promotion on customer loyalty at Rumah Tempe in Pontianak City. A quantitative approach with an associative research design was used. The sample…
consisted of 100 Rumah Tempe customers selected through purposive sampling, with the criteria of being at least 17 years old, having made purchases independently, and having purchased the product at least twice. Data were collected through questionnaires using a five-point Likert scale, supported by interviews and documentation. The data were analyzed using multiple linear regression, preceded by validity, reliability, and classical assumption tests. The results show that product quality, brand image, and promotion have positive and significant effects on customer loyalty, both partially and simultaneously. Among the three variables, promotion has the strongest influence, indicating that effective promotional activities play an important role in encouraging repeat purchases and customer recommendations. These findings imply that Rumah Tempe should consistently maintain product quality, strengthen its brand image, and optimize promotional strategies to increase customer loyalty in the competitive local snack food market.
Abstract:This study aims to explore the relationship between consumer-based brand equity and brand loyalty, with an emphasis on the mediating role of customer satisfaction in the specific context of the cake shop segment within the…
he restaurant industry. Employing Structural Equation Modeling (SEM) through LISREL, this research analyzes data collected from customers of Browcyl’s cake shops in Makassar. The model focuses on examining the impact of five dimensions of consumer-based brand equity on customer satisfaction and, subsequently, on brand loyalty. The results indicate that three out of the five dimensions of consumer-based brand equity significantly and positively influence customer satisfaction. In turn, customer satisfaction has a strong, positive impact on brand loyalty. This highlights the pivotal role of certain brand equity elements in enhancing customer satisfaction, which is a key driver of brand loyalty in the cake shop sector. The study offers valuable insights for practitioners in the restaurant industry, particularly in the cake shop sector. It suggests that focusing on specific aspects of brand equity can significantly improve customer satisfaction, leading to increased brand loyalty. This provides a strategic direction for cake shop owners and marketers to strengthen their brand equity in ways that resonate with their customers.
Abstract:Micro, Small, and Medium Enterprises (MSMEs) are one of the foundations of the Indonesian economy. Their development is inextricably linked to the evolving trends in sales models. Currently, the use of social media as a…
digital marketing method is crucial in assisting MSMEs in expanding their market and increasing sales turnover. STIE MADANI Balikpapan, through community service activities, is attempting to bridge the need for digital marketing methods and financial record-keeping for MSMEs around Balikpapan through Innovation Development (PI) activities with students. The MSME in this time is located in Karang Jati Village, Balikpapan, namely the Dapoer Malika MSME. Dapoer Malika produces several types of snacks. The PI activity helps this MSME market its products through social media and assists in preparing financial records.
Keywords: MSME, Digital Marketing, Social Media, Bookkeeping
Abstract:The increasing intensity of competition in the culinary business sector of Micro, Small, and Medium Enterprises (MSMEs), particularly in snack food products such as JNC Cookies, necessitates the implementation of effective…
ve digital promotion strategies to expand market reach and improve sales performance. Changes in consumer behavior that increasingly rely on digital platforms to obtain information, evaluate purchasing decisions, and interact with brands have made adaptation to digital marketing an unavoidable requirement. Therefore, this study aims to analyze the planning, implementation, and effectiveness of digital promotion strategies through the utilization of digital advertising (paid advertising), endorsements, and social media campaigns in enhancing brand awareness and consumers’ purchase intention toward JNC Cookies. This study employs a descriptive qualitative approach, with data collection techniques including in-depth interviews, observation of social media activities, and analysis of the performance of implemented digital marketing campaigns. In addition, several supporting indicators were measured, such as content reach, engagement rate, consumer interactions, and changes in sales volume during the campaign period. The collected data were subsequently analyzed to identify the relationship between digital promotional activities and consumer responses. The expected outcomes of this study include the formulation of an applicable digital promotion strategy model for food-sector MSMEs, recommendations for the development of sustainable social media campaigns, and the mapping of the roles of endorsements and digital advertising in strengthening the brand positioning of JNC Cookies. The findings of this study are expected to provide practical contributions for MSME practitioners in optimizing the use of digital media as an effective, measurable, and consumer-oriented promotional tool.
Abstract:This study analyzes the phenomenon of homophone pyramid language in the Lani Tribe of Papua Pegunungan, revealing that homophones in the Lani language are not merely linguistic coincidences but embody unique phonological…
patterns and semantic variations deeply connected to the tribe’s cultural and environmental context. Through descriptive linguistic analysis and field-based data collection, the study identifies several instances of lexical homophony such as tu (“door” / “road”), mayu (“rain” / “salt”), nengge (“eat” / “drink”), ngilu (“cucumber” / “snack”), eyo (“tree” / “barren”), kolee (“leader” / “older man”), abila (“pregnant” / “fat man”), and anuka (“head” / “Anuak tribe”). These examples demonstrate that meaning in the Lani language is primarily determined by contextual cues and pragmatic usage. The findings suggest that homophones in Lani function as linguistic features and cultural expressions that reflect the tribe’s perception of nature, community roles, and social identity. This research contributes to a broader understanding of Papuan linguistics and underscores the importance of preserving indigenous languages as repositories of cultural knowledge and intellectual heritage.
Abstract:Nori is a seaweed-based food that is favored by the Indonesian people, but its availability is still limited. Meanwhile, the abundant production of land kale (Ipomoea reptans) as a local vegetable has not been optimally…
utilized, resulting in low economic value and its potential as a food source has not been maximized. One solution to overcome this problem is to use organic land kale as an alternative ingredient for making nori. Organic land kale is known to have good nutritional content and is commonly consumed by the community. This study aims to determine the level of acceptance of analog nori made from organic land kale as a healthy snack through organoleptic tests. The method used was an experiment with a completely randomized design (CRD), consisting of 24 samples, 6 treatments, and 4 repetitions. The treatment given was carrageenan concentration (0%, 0.6%, 0.8%, 1%, 1.2%, and 1.4%) Data were analyzed using the Friedman Test to assess panelists' preferences for taste, color, aroma, and texture parameters. It can be concluded that the results show the addition of carrageenan at 1% produces analog nori with the highest level of acceptance, so it is considered the most optimal formulation.
Abstract:Clean and healthy community that must be practiced continuously so that it becomes a habitual pattern. Living a clean and healthy lifestyle must be done wherever we are. Moreover, nowadays, children living behavior (PHBS)…
) is an action or activity carried out by a person or are lazy about maintaining cleanliness, for example washing their hands before eating, brushing their teeth before sleeping and so on. Children have more potential to imitate adult behavior, rather than carrying out commands (voices) or instructions from adults. Adults must practice clean and healthy living behavior continuously (consistent) and correctly, both at home and outside the home. That way, children will have a pattern of clean and healthy living behavior that will be practiced throughout their lives. The problem with students at SDN 106168 is that there are still students who snack randomly, throw rubbish out of place, during breaks students play under the hot sun so they sweat and smell like sweat, and they don't wash their hands after playing or doing activities outside the classroom. Thus, we as proponents want to provide socialization activities on the benefits and disadvantages of clean and healthy living behavior efforts. It is hoped that this activity can provide benefits for students in increasing their enthusiasm for learning.
Abstract:Usaha mikro, kecil, atau menengah (UMKM) adalah usaha yang dilakukan oleh individu atau kelompok dengan tujuan untuk meningkatkan kesejahteraan pribadi anggota kelompoknya. Tim KKN-TM menemukan bahwa salah satu masalahnya…
a adalah produk yang dipasarkan tidak memiliki branding yang cukup. Salah satu masalahnya adalah membuat logo UMKM Pada UMKM Kia Snack Dusun Cimuncang dan Sistik jagir Dusun Singkup , Desa jayagiri, Panumbangan Ciamis Jawa barat, dengan yang baru. Dengan kata lain, tidak ada semangat kewirausahaan dan pengetahuan merek. Bisnis kecil dan menengah (UMKM) masih kekurangan strategi branding yang lebih baik dan relevan.
Salah satu tujuan dari promosi merek adalah untuk menjual produk kepada masyarakat umum, atau untuk meningkatkan kepercayaan konsumen terhadap produk tersebut dan menciptakan persepsi bahwa produk tersebut telah terjual. Merek dapat menanamkan kesan baik pada pelanggan, yang harus dipahami oleh UMKM. Dalam kegiatan ini, metode pendampingan digunakan. Observasi, bimbingan, dan pembuatan logo adalah langkah-langkah yang dilakukan.
Dengan mempertimbangkan masalah yang telah disebutkan di atas, kegiatan pengabdian kepada masyarakat sangat penting dilakukan. kepada pelaku UMKM Kia Snack Dusun Cimuncang dan Sistik jagir Dusun Singkup , Desa jayagiri , Panumbangan Ciamis Jawa barat dalam melakukan branding logo