Salah satu ciri perkotaan, khususnya kota metropolitan adalah kepadatan penduduk yang tinggi, sempitnya lahan, karena banyak lahan yang digunakan untuk pemukiman dan pembangunan infrastruktur, serta terbatasnya ruang terbuka hijau. Kebutuhan pangan di wilayah perkotaan meningkat seiring bertambahnya jumlah penduduk. Sedangkan hasil pertanian semakin rendah, karena lahan pertanian yang semakin sempit. Pemanfaatan lahan terbatas, terutama halaman rumah terus diupayakan untuk memenuhi kebutuhan pangan keluarga. Budidaya sistem akuaponik pada prinsipnya menghemat penggunaan lahan dan meningkatkan efisiensi pemanfaatan hara dari sisa pakan dan metabolisme ikan. Model akuaponik mini ini mengitegrasikan budidaya ikan dan sayuran sekaligus pada lahan yang terbatas. Hasil yang dirasakan oleh mitra pengabdian adalah panen ikan lele dan panen sayur kangkung setelah dua hingga tiga minggu perawatan.   Kata Kunci : Budidaya, Lele, Kangkung, Pangan.

Quality Control is an activity (company management) to maintain and navigate to product quality (and) services companies can be maintained as planned. Quality Control used the company to minimize failed products using methods of Statistical Quality Control (SQC) so that the company can meet the quality products that have been specified businesses and consumers are satisfied in consuming the product. The purpose of that will be achieved in this research is to determine the method of Statistical Quality Control (SQC) with tekhnik control chart and diagram of cause and effect applied the company Bakery Barokah Bakery in quality control to minimize the product failed. Tekhnik data collection that is used is a library research and field research, while data analysis tool  that  is  used control  chart and  diagram  of  cause  and  effect. The  results  of  the  analysis  of control charts shows that the number of products that are examined as much as 27.710 units, the average of 0,099 product damage or 9.9%. Limitations: UCL supervision of 0,1161 or 11.61%, LCL of 0,0819 or 8,12%. Quality control on  the Bakery Barokah Bakery is  good because the  number of failed products are  still within the boundaries of fair is located between UCL and LCL. While the results from the diagram for result (fish bones), the main factor the causes of the failure of the products of bread in the Bakery Barokah Bakery namely human factors. Where people fail in the making of the bread products. So required training to minimize failed products that occurred caused by human factors.

The research was done in Probolinggo aimed at to investigate the influence among variables green marketing, attribute tourism products, and e-wom on the variables of decision visit tourism objects in Probolinggo. The model of the research uses quantitative with a descriptive model. A values that is green marketing, attribute tourism products, and e-wom as the independent variable and decisions visit as dependent variable. A population that is used all visitors tourism objects in Probolinggo on October 2018 with samples from 80 people. The determination use random sample of sampling. The result of the research show significance value of green marketing is 0,003, attribute tourism products is 0,000, and e-wom is 0,690. So that variable green marketing, attribute tourism products significant its impacts to decision visit, while e-wom influential insignificant of the decision visit

The activity was motivated by the problems in Pikatan Village regarding the issue of stunting and the fulfillment of malnutrition as one of the factors causing stunting. The fulfillment of malnutrition in children is an important point in this service, so that the improvement of nutritional quality by applying hydroponic technology of mustard plants is expected to be one of the right solutions to the problem of stunting in Pikatan Village. The qualitative method of the case study model is a method of activity that is appropriate to the conditions in the field. The implementation of this service uses a hydroponic cultivation technology system of mustard plants to optimize nutrition so that the community is able to apply the system as a solution in efforts to prevent stunting. Key words: stunting, hydroponics, mustard greens.

Penelitian bertujuan untuk mengetahui implementasi dari Produk Mikro Kreasi bagi perkembangan usaha kecil dan menengah di Kota Probolinggo. Jenis penelitan yang digunakan adalah penelitian kualitatif dimana peneliti menggunakan teknik wawancara secara langsung terhadap nasabah pengguna produk Mikro Kreasi dan juga menggunakan jenis penelitian kuantitatif sebagai pendukung dengan menunjukkan persentase pertumbuhan usaha ditinjau dari peningkatan pendapatan sebelum dan setelah menggunakan produk ini di masa pandemi covid-19. Sampel yang di teliti adalah 10 informan. Peneliti melakukan metode pengumpulan data dokumentasi yang berasal dari sumber data primer dan sekunder berupa wawancara secara langsung dan laporan tahunan PT. Pegadaian selama periode pengamatan. Hasil penelitian menunjukkan bahwa, dari data 10 nasabah produk Ultra Mikro Kreasi PT. Pegadaian Kota Probolinggo terdapat 2 informan yang mengalami peningkatan pendapatan karena pendapatan yang didapat digunakan untuk mengembangkan usaha yaitu menambah jenis usaha untuk bertahan di masa pandemi Covid-19 dan 1 nasabah yang tidak mengalami peningkatan maupun penurunan atau dapat dikatakan pendapatannya stabil dalam perkembangan usahanya di masa pandemi Covid-19 dengan memanfaatkan sosial media dalam pemasaran produknya. Terdapat juga 7 nasabah yang tidak mengalami peningkatan pendapatan, karena pendapatan yang didapat untuk menambah peralatan usahanya.  Kata Kunci : Produk Kreasi, Usaha Kecil Menengah (UKM) Dan Covid-19.