This study aims to 1) identify complaints that arise and do not satisfy customers, and 2) identify communication strategies undertaken by PDAM Tirta Pakuan in handling customer complaints. The study was conducted at PDAM Tirta Pakuan using qualitative descriptive analysis. Researchers surveyed customers and held focus group discussions with the management of PDAM Tirta Pakuan. The method of data analysis is done by using a gap analysis between performance and the interests/expectations of customers for product and service attributes, as well as public relations strategy theory. The results showed that there were four attributes that predominantly received complaints and were not yet satisfying customers, namely the quality of water flow in the dry season, replacement or re-measurement of water meters, compensation for service interruptions, and compensation for settlement of claims for paying bills. Furthermore, there are four communication strategies that are carried out in handling customer complaints based on four aspects, namely factfinding, planning and programming aspects, action and communication aspects, and evaluating aspects. Some things that need attention from the management of PDAM Tirta Pakuan are 1) improving the quality of water supply during the dry season, 2) periodically replacing or repeating water meters, 3) improving the compensation system for customer service interruptions, 4) improving the compensation system related to the problem of settling claims for payment of claims, 5) identifying complaints that have the potential to threaten the image or reputation of the company, 6) maximizing the use of social media in informing work activities that have the potential to cause service disruptions and customer complaints.

Sejak akhir tahun 2019, dunia digemparkan dengan adanya pandemi Covid-19. Pandemik ini tidak hanya mengancam jiwa namun secara perlahan mematikan perekonomian di seluruh dunia, termasuk Indonesia. UMKM menjadi salah satu tiang penyangga perekonomian dari sebuah negara. Pada kegiatan pengabdian ini akan membahas salah satu peluang usaha yang bisa dilakukan secara skala rumahan dengan peluang yang cukup menjanjikan saat ini, yakni pemanfaatan minyak jelantah sebagai bahan baku lilin aromaterapi. Lilin aromaterapi merupakan lilin yang beraroma menenangkan dan menjadi salah satu produk yang sangat diminati saat ini. Karena berbahan baku dari minyak jelantah, secara tidak langsung akan mengurangi limbah minyak jelantah. Pengolahan lilin aroma terapi berbahan dasar minyak jelantah diolah dengan cara penyaringan, pelelehan, pencetakan, dan pengemasan yang menarik. Walaupun berbahan dasar dari minyak jelantah, produk yang dihasilkan sama seperti lilin aromaterapi pada umumnya.

Noodle production technology using non-wheat flour or gluten free raw materials has begun to be widely researched and developed in Indonesia. One opportunity to improve local food throughout the implementation of gluten free noodle processing technology with the main raw based material by hanjeli flour. Hanjeli is Indonesia’s local food which has advantages including having high protein content. This study aims to modify the process technology and formulation of the characteristics of gluten free hanjeli noodles produced. The stages of this research method are in the form of preliminary research, where an analysis of the effect of the steaming time on the characteristics of the resulting hanjeli noodles is analyzed. In the initial stage, a research method is carried out using savings in the form of quality and is expressed in the form of descriptive results. Whereas in the next stage the study was carried out using a completely randomized design and analyzed its physical and chemical characteristics. The data obtained was then analyzed using SPSS 2.1. Based on the analysis results obtained the highest yield of 92% in the form of formula (1) hanjeli flour by 95% and tapioca 5%, addition of water 50% dry material base and steaming time for 20 minutes and formula (2) with modifications using 75% hanjeli flour and tapioca 25%.

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The technology of processing noodles without using wheat flour can be developed in order to reduce the import of raw materials in Indonesia. Functional food market segmentation in the form of gluten-free products is a separate business orientation for the development of noodle products without using wheat flour raw materials. The technology of processing noodles with raw materials using cassava flour without using wheat flour began to be developed in Cirendeu Village which is known by the community to consume rice from cassava. The purpose of this research activity to carry out canvas business analysis and the feasibility of the development model of processing gluten-free cassava noodles in Cirendeu Village. The stages of this research activity include (1) designing business model canvass of gluten-free noodles; and (2) analyzing the feasibility of processing technology for gluten-free noodles. Based on the analysis customer segment are tourist followed by parents with children ASD (Autism Spectrum Disorder) cases and health-concern community. The main value proposition is healthy noodle products with social impact. Key partners extend to Cimahi City Culture and Tourism affairs. Line processing models for gluten-free noodles began operating through small groups implementing processing units. Business results show that the optimal marketing method is through the retail channel with the support of the west java province and Cimahi City TTI Centers with the marketing tourism concept of Cirendeu Village. These results illustrate the business feasibility of cassava noodles found in Kampung Cirendeu was feasible because of the B/C ratio 1.24. For further development, it still requires several improvements, especially related to market optimization and development.