Snack Foods Research Articles

Relationship between Knowledge and Attitude with Snack Food Selection Behavior among Students of State Elementary School 112164 Talun Manumbok, Labuhan Batu Regency, North Sumatra Province

<p><em>Optimal growth and development of school-age children depends on the quality and quantity of their nutritional intake. Meanwhile, the nutritional intake of school-age children is often coloured by snacking behaviour. This study aims to determine the relationship between knowledge and attitudes with snack food selection behaviour in public elementary school students 112164 Talun Manumbok. This study used a quantitative approach with a cross-sectional research design. The research was conducted at 112164 Talun Manumbok public elementary school from January to August 2023. The population in this study were 161 students. The sampling technique used strata sampling of students in grades III, IV, V, and VI, so the research sample was 126. This study collected data using a questionnaire sheet. The independent variables of the study were knowledge and attitude, while the dependent variable was the behaviour of elementary school students in choosing snacks. Data analysis used univariate frequency distribution analysis and bivariate analysis using chi-square test. The results showed that there was a relationship between knowledge and snack food selection behaviour in students at 112164 Talun Manumbok Public Elementary School, with the understanding that students who had better knowledge about snack food selection tended to have better snacks food selection behaviour compared to students who had less good knowledge (</em><em>P</em><em>R = 3.38; 95% CI = 1.57-7.26) and there was a relationship between attitude and snacks food selection behaviour in students at 112164 Talun Manumbok Public Elementary School (</em><em>P</em><em>R = 5.428 95% CI = 2.417-12.186). The importance of providing education to students is one of the targets that must be implemented and also given good implementation so that children can sort and choose which snacks are good or not for consumption.</em></p><p><strong><em> </em></strong></p><strong><em>Keywords: Attitude, Behavior, Knowledge, Snack Food, Students</em></strong>

Diet quality and snack preferences of Turkish adolescents in private and public schools.

Socioeconomic level is one of the important factors determining diet quality. Snack preferences are affected by socioeconomic level. The objective of this research was to determine the effect of socioeconomic levels on diet quality and snack preferences among adolescents from different socioeconomic backgrounds. The study involved 118 adolescents aged between 10-18 years residing in Istanbul. A questionnaire prepared by the researchers was used to obtain information on the adolescents' dietary habits, consumption of main meals and snacks, habits, and food consumption records. The participants' food consumption was assessed using the retrospective 24-hour recall method, and diet quality was evaluated using the calculated nutrient adequacy ratio (NAR) and mean adequacy ratio (MAR). The mean age of the adolescents was 16.42±0.89 years. The number of snacks consumed in private schools was found to be higher than in public schools (p < 0.05). The NAR score for vitamin C consumption was significantly higher in private schools compared to public schools (p < 0.05). Although the MAR scores of adolescents in private schools were higher than those in public schools, this difference was not statistically significant. The majority of adolescents in private schools regularly consumed fresh fruit (67.2%), milk (60.3%), yogurt (60.3%), and nuts (56.9%) as snacks. In contrast, 45% of adolescents in public schools regularly consumed pastries (p < 0.05). It was observed that adolescents studying in public schools had a lower tendency to prefer healthy foods for snacks compared to those in private schools. Socioeconomic level was identified as an important factor influencing eating habits during adolescence. Considering that the level of income is significantly different between the adolescents studying at private and public schools, the higher consumption of snacks by the adolescents studying at private school may be associated with higher income.

Language Style in Pocky Brand Snack Product Advertisements in Japanese

Pocky is a popular snack food in Japan produced by PT Glico which has expanded to various countries. Pocky advertisements offer the advantages of their products using a unique language style. Language style is an important aspect for packaging advertising language so that advertising objectives are achieved. This research aims to describe the use of language styles in Pocky advertisements. The method used is descriptive qualitative with websites and social media as data sources. Data collection techniques in this research include reading methods and note-taking techniques. The results of this research show that 5 language styles were found in the Pocky advertisement, namely hyperbole, metaphor, simile, personification, and asyndeton. From the results obtained, it can be concluded that the characteristic that Pocky wants to display through the 2022 advertisement is Pocky as a special and exclusive snack with a tendency to use hyperbole to give an exaggerated effect and a dramatic impression of Pocky to increase consumer confidence value.

Kalabu (Kalamansi and Purple Sweet Potato) Snack Bar Innovation as an Alternative Snack for Diabetes

Diabetes mellitus (DM) is a metabolic health disorder characterized by high blood sugar levels (hyperglycemia). Factors that can cause diabetes are heredity and an unhealthy lifestyle. The innovation of healthy snack bar 'Kalabu' aims to support the Healthy Living Community Movement (GERMAS). Snack bar "Kalabu" is a food product made from a mixture of local food ingredients kalamansi orange and purple sweet potato, then formed into a solid and compact form (food bar form). Product selection is based on current trends in society, is a practical alternative snack that can be consumed between activities and can be used to delay hunger when facing rush hours at certain times. This activity was carried out in Anggut Atas Village involving 5 alumni and 20 small business owners using demonstration and evaluation methods. Data analysis on knowledge was carried out using the T-Test test. The results of the implementation of community service obtained that the average knowledge of mothers about DM increased from 80.40 to 94.60. Likewise, with the acceptance of kalabu snack bar, most mothers (50%) liked the combination of purple sweet potato and kalamansi orange, and only a small percentage (15%) did not like the combination of kalabu snack bar flavors. It is expected to be an alternative to healthy snacks in an effort to support the healthy living community movement (GERMAS), especially as an alternative snack food that is safe for diabetics.

Processing of Starfruit (Averrhoa bilimbi L.) on the Acceptability of Sweets as a Snack Food for Hypercholesterol Sufferers: Study of Color, Taste and Aroma

This research aims to examine the acceptability of color, taste and aroma of candied starfruit (Averrhoa bilimbi L.) with three different formulations, namely fresh starfruit, dried candied and wet candied. The assessment was carried out by 30 trained panelists using the Hedonic Scale Scoring method. The analysis results show that there are significant differences in the acceptability of color and taste of sweets based on different formulations. Wet sweets (P3) received the highest assessment in all aspects, including color, taste and aroma. Although aroma plays an important role in determining the deliciousness of food, statistical test results show that sweet formulations do not significantly influence the perception of aroma by panelists. These results provide important insights in developing candied starfruit products that are more in line with consumer preferences.

Evaluating the 3D printability of pearl millet flour with banana pulp blends.

Three-dimensional (3D) food printing is a promising method for developing nutritious snack foods with complex and customized structures. In this study, to develop a pearl millet-based snack formulation, the printability of pearl millet flour (PMF) was assessed, without and with the addition of banana pulp (BP), a natural taste and flavor enhancer, at five different levels (PMF:BP of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). The water activity significantly decreased with increases in the proportion of BP; higher water activity was exhibited at 100:0 (0.99). The BP proportion influences all the color values (redness: 2-11; yellowness: 17-31.87; total color difference: 2-17). All formulations exhibited shear-thinning behavior (n = 0.02-0.49) and higher hardness (0.2-0.4 N), but not all were printable. A significant decrease in adhesiveness (-0.2 to -0.03 N s) and higher storage modulus (2000-6000 Pa) occurred with an increased proportion of BP. Findings from detailed rheological behavior assessment (static, dynamic and three-interval thixotropy tests) better correlated with trends observed during 3D extrusion printing. The highest yield stress was attained (80 Pa) in the 100:0 formulation. From the thixotropy test, more deformation (>80%) and recovery (>100%) were attained by three of the formulations (100:0, 80:20, 60:40). Overall, the best constructs were obtained (based on the visual sensory characteristics) for the 60:40 formulation printed at 600 mm min-1 printing speed and 240 rpm extrusion motor speed through a 1.22 mm nozzle. The findings of this work will provide valuable insights into the development of novel millet-based 3D printed foods. © 2024 Society of Chemical Industry.

Description of food hygiene and sanitation as well as the presence of Salmonella sp bacteria in dumpling snacks sold in the front area of SD Poasia District, Kendari City

Siomay snacks are one of the popular foods among the people in Poasia District, Kendari City. The implementation of hygiene and sanitation among handlers shows that it is still not good, especially in implementing hygiene in processing dumplings, thereby allowing bacterial contamination to occur which causes disease transmission. The 2021 Kendari City Health Service Data Report shows that typhoid fever ranks 9th out of the 10 largest cases with a total of 1,628 cases. The aim of this research is to determine the description of food hygiene and sanitation as well as the presence of Salmonella sp bacteria in dumpling snacks sold in the front area of ​​SD Poasia District, Kendari City in 2023. This research uses a Quantitative Descriptive type of research with a sampling technique using Total Sampling. The results of this research show that of the 10 dumpling samples sold in the front area of ​​the Poasia District Elementary School, Kendari City, there was 1 (10%) dumpling sample that was positive for Salmonella sp bacteria and 9 (90%) dumpling samples were negative for Salmonella sp bacteria. Of the 10 handlers, 4 (40%) of the siomay food handlers did not meet the requirements of RI Minister of Health Decree No. 942/MENKES/SK/VII/2003 and there are 6 (60%) handlers who meet the requirements of the Republic of Indonesia Minister of Health Decree No. 942/MENKES/SK/VII/2003. The conclusion of this research is that in terms of the presence of bacteria, the quality of the siomay food is a small part that does not meet the requirements and in terms of the hygiene and sanitation of the handlers, the majority of it meets the requirements of the Republic of Indonesia Minister of Health Decree No. 942/MENKES/SK/VII/2003 concerning Sanitary Hygiene for Snack Foods. The suggestion from this research is for handlers to further improve the application of sanitary hygiene in processing dumplings.

Pelatihan Pengolahan Makanan Lokal untuk Peningkatan Gizi dan Pendapatan Keluarga di Desa Pantai Labu

Pantai Labu Pekan Village, Pantai Labu District, Deli Serdang Regency, is one of the villages whose area is located on the coast. According to the research conducted, there are still toddlers who experience stunting and malnutrition, the low coverage of poverty, and the low knowledge of pregnant women in toddlers causes the growth and development of toddlers to be disrupted and this can affect their health status broadly. The purpose of this research is to apply science and technology to the community to increase knowledge and skills in the health sector, form/develop community groups in the health sector, apply research results to improve public health for the welfare of public health. This research is observational research with a descriptive research design. The research was conducted in June 2023 in Pantai Labu Pekan Village, Pantai Labu District. In this Community Service activity, the methods carried out were training in local pagan-based snack food processing for pregnant women and WUS and conducting demonstrations on making sukahitu cookies, moringa leaves, fish nuggets, fish sandwiches, rebon shrimp crackers and satay donuts. This program to increase the knowledge of pregnant women and wus starts from 4 stages, namely licensing, preparation, implementation and evaluation. The results of community service activities are that there is an increase in the knowledge of pregnant women and WUS about snack foods which can help in efforts to deal with stunting and there is an increase in the knowledge of pregnant women and WUS about snack foods. From snack foods that are highly nutritious to prevent stunting and snacks containing moringa leaves as a way to overcome anemia and breast milk production.&#x0D;

Monitoring of photoinitiators in food products from Turkey

Photoinitiators (PIs) are the potential contaminants that may migrate from the packaging material to the food. These migrants could be a potential risk to human health. A total of 115 samples including 67 snack foods, 3 noodles, 10 milk samples, 8 baby foods, 9 fruit juices, 5 butter samples, and 13 kinds of cereal and their based-foodstuffs were analyzed for screening the occurrence of 15 photoinitiator residues including 4,4′-Dihydroxybenzophenone (44-DHBP), 2,4-Dihydroxybenzophenone (24-DHBP), 2,2′-Dihydroxy-4-methoxybenzophenone (DHBP), benzophenone (BP), 2-Hydroxy-4-methoxybenzophenone (OXBP), 2-Hydroxy-4-n-Octoxybenzophenone (2H4OBP), 2-Hydroxy-4-n-hexyloxybenzophenone (2H4HBP), 4-Isopropylthioxanthone (ITX), 4-Hydroxybenzophenone (4-HBP), 4-Methylbenzophenone (4-MBP), 4-Morpholinobenzaldehyde (44-MB), Ethyl 4-dimethylaminobenzoate (EDMAB), 2-Isopropylthioxanthone (2-ITX), 4,4′-Bis(diethylamino)-benzophenone (DEAB) and 2-Ethylanthraquinone (EA). BP was the most detected PI in different food categories. The highest BP concentration was 30.2 ppb in snack foods. Seven snack food samples had high concentrations of 44-DHBP, 4-MBP, ITX, and 2-ITX and their concentrations exceeded the relevant specific migration limit (SML) values. The other positive samples did not exceed the SML values recommended by the European Commission. Another predominant PI, namely ITX, was detected in all different food categories except baby foods. The highest ITX concentrations were in snack foods (17.2 ppb) and fruit juices (15 ppb).

Formulation of Energy Bars by using Sunflower Seeds

The study discusses the popularity and nutritional benefits of snack foods, with a focus on granola bars as a versatile and nutrient-dense option. The importance of energy bars for athletes and individuals with busy lifestyles is highlighted. The study aims to develop a high-protein, high-energy nutritional bar using plant sources. Oats are emphasized for their rich nutrient profile, including carbohydrates, fiber, proteins and various bioactive compounds. Dates and almonds contribute additional nutrients and health benefits. Sunflower seeds are recognized for their therapeutic benefits, while honey is for its antibacterial and nutritional properties. The energy bars, including a basic version and two variations, were analyzed for various nutritional parameters. The moisture content exhibited slight increments, measuring from 6.83±0.01, to 7.03±0.01, while the ash content showed minimal differences at 0.05±0.01. Energy content increased from 380±0.032 to 410±0.026, and protein content ranged from 9.17±0.01 to 9.19±0.01. Fat composition showed marginal variations while the fiber content was measured at 6.67±0.01, 6.77±0.01 and 6.78±0.01 grams. Ascorbic acid concentrations increased from 0.7±0.015 to 0.81±0.0026, while thiamine and riboflavin concentrations showed slight fluctuations. Sensory evaluation revealed that T2 (30% honey) scored highest in various categories, including color (8.5±0.527), taste (8.6±0.516), texture (8.2±0.788), flavor (8.5±0.707), appearance (8.5±0.527) and overall acceptability (8.6±0.516). T2 emerged as the most preferred, followed by T1 (25% honey) and T3 (35% honey).

Proposed Marketing Strategy to Increase Sales Snack Food Popcorn (Case Study: Karmellow)

Karmellow is one of the popcorn snacks produced by PT Suara Matahari Trading (SUMATRA Group). Karmellow has three flavours of popcorn in 20 grams at an affordable price. Based on the research, there is a demand for snack food, especially popcorn, for consumers in Indonesia due to increasing snack food sales and the increasing global market size of popcorn snacks. However, the trendline of sales of Karmellow popcorn is declining, and the awareness of Karmellow is considered low. Therefore, this research was conducted to help Karmellow increase sales and brand awareness by creating an excellent marketing strategy. In this research, both qualitative and quantitative methods are used. In-depth interviews were conducted with the COO and employees of SUMATRA to know the internal conditions. Secondary data, such as textbooks, was also gathered to determine the external conditions. Besides this, the research also distributed online questionnaires to 252 respondents. This research results in the new segmentation, targeting, and positioning for Karmellow and a new marketing mix (4Ps), such as product, place, price, and promotion, as the proposed marketing strategy for Karmellow. It can be concluded that Karmellow has an opportunity in Indonesia but needs several marketing strategies.

Effects of sensory combination on crispness and prediction of sensory evaluation value by Gaussian process regression.

Crispness contributes to the pleasantness and enjoyment of eating foods and is popular with people of wide ages in many countries. Hence, a quantitative evaluation method for crispness is required for food companies developing new food products. In this study, the effects of different sensory combinations on crispness were investigated through sensory evaluation, and a Gaussian process regression model was used to predict the evaluation values of crispness. First, four crispness descriptors in Japanese were selected, and sensory evaluations were conducted with ten participants using commercially available snack foods under three different sensory combinations of force, vibration, and sound to confirm the effects of the three senses. An instrumental system also measured force, vibration, and sound for snack foods under the same conditions. The Gaussian process regression model determined the relationship between the sensory and measurement data and predicted the sensory evaluation values from the measurement data. Cross-validation verified that the Gaussian process regression model accurately predicted the food texture evaluation values from the measurement data even in conditions with different sensory components.

Characteristics of Wastewater Generated by the Snack Food (Cookies) Industry

Characteristics of Wastewater Generated by the Snack Food (Cookies) Industry

Design of Forecasting for Perishable Product with Artficial Neural Network

Raw materials are an important part of the manufacturing industry, especially for raw materials that do not last long or have a lifespan. To be able to produce good products, the raw materials used must be of good quality. This happened to company XYZ which operates in the cereal and snack food industry. Inventory control is quite a big challenge for companies. In this year the company experienced losses due to a shortage of finished snacks products, due to finished goods being obsolete due to a lack of accuracy in forecasting snack demand. The research raised forecasting using the Artificial Neural Network method. ANN is known to be able to produce good accuracy values in predicting sales.

Processing technology of sticks prepared from chayote (Sechium edule) paste and modified cassava flour (Mocaf)

Sticks are a type of snack food that is commonly made from wheat flour. However, there are ongoing efforts to reduce the reliance on wheat flour in such products. In this context, the use of mocaf as a substitute for wheat flour and the addition of chayote to the processing of sticks can significantly impact the properties of the final product. The objective of this study was to examine the effects of chayote and mocaf on the physical, chemical, and sensory attributes of sticks. The research used a factorial randomized block design with treatment; C:chayote (5%, 10%, 15% and 20%) and F:wheat flour: mocaf ratio (1:1; 1:2; 1:3) for three replicates. The results showed that the addition of chayote and mocaf affected the characteristics of the sticks produced. The most preferred treatment by the panelists was C3F1 with values for water content, ash, fat, protein, carbohydrate, a-value, b-value, L-value, and yield of 5.31; 1.85; 29.75; 7.33; 55.76; 3.67; 60.00; 79.67 and 98.94, respectively. Increasing the amount of chayote makes the stick dough more difficult to shape. The more the addition of mocaf makes the texture of the stick more crumbly and easily crushable; the more the aroma and distinctive taste of mocaf become stronger; so the stick was less preferred.

Unhealthy Snacking Habits are Prevalent Among Elementary School Students

Development Index (HDI) showing a noteworthy increase in 2018. This progress is a promising sign for Indonesia's future, placing it in the high human development category. The focus of the report is on child welfare and health services, emphasizing the significance of adequate nutrition for proper growth and development. The report highlights the challenges parents face in providing their children with nutritious food due to their busy schedules, which often results in children buying unhealthy snacks at school. The 2019 Annual Report of the Food and Drug Supervisory Agency (BPOM) raises concerns regarding the quality of School Children's Snack Food (PJAS). A significant portion of these snacks did not meet the required standards and were found to be high in sugar, salt, and fat. These unhealthy snacks pose a risk to children's health, leading to health issues such as obesity, diabetes, and hypertension. Moreover, the report notes that poor nutrition not only affects children's health but also their academic performance. By using qualitative research, this report aims to describe the social condition and its impact on the unhealthy snacks habit in school. This report highlights the critical role proper nutrition plays in children's health and academic performance. It underscores the need for parents and schools to work together to provide healthy and nutritious food options for children. Furthermore, the report suggests that schools can play a pivotal role in promoting healthy eating habits by educating children about the importance of proper nutrition and offering healthy food options.

Effect of Packaging Formats on the Quality of the Seasoned Fried Sajor-caju Mushroom Product during Storage

The study focuses on transforming Sajor-caju mushrooms into snack foods through frying and flavoring. The main objective is to examine how different packaging formats impact the quality of seasoned fried mushroom products. The process involves steaming and drying the mushrooms until the moisture content is below 6 %. Subsequently, the mushrooms are fried in a vacuum fryer at 115 °C under a vacuum pressure of 620 mm Hg for 5 min. The mushrooms obtained were developed into herb-flavored fried mushrooms according to the recipe and method from the model farm project, Than To District, Yala Province of Thailand. The products were packed in 3 different packaging formats; in PP bags (control sample), in polypropylene plastic bags containing oxygen absorber (PP+O2 absorber), and in aluminum foil bags (AL), stored at room temperature, 29±2 °C for 90 days. The study revealed that different packaging formats resulted in the seasoned fried mushroom product in the color value (L* a* b*), aw value, moisture content, TBA value, total microbial and fungal counts, and sensory acceptance score (p &lt; 0.05) with statistical significance. From the results, it could be concluded that packing in polypropylene plastic bags could store the product for 30 days, and products packed in PP+O2 absorber could maintain an acceptable sensory quality similar to the one newly prepared for up to 45 days. Packing in aluminum foil bags was the most suitable packing format. It could maintain the product quality in physical, chemical, microbial, and sensory properties for up to 75 days while the product still conformed to the Community Product Standard (303/2004). Moreover, the results from this study can be applied to other snack products and further commercialized. HIGHLIGHTS Seasoned fried Sajor-caju mushroom is an exciting snack containing high nutritional value and can potentially be an export product that can replace other snack foods Greasiness occurring in the frying process is still problematic for seasoned fried mushrooms causing a rancid smell and resulting in the product not being stored for a long time Packing seasoned fried mushroom products in aluminum foil bags was the most suitable packing format. It could maintain the product quality in physical, chemical, microbial, and sensory properties for up to 75 days at room temperature (29±2 °C) GRAPHICAL ABSTRACT

Sensing the Snacking Experience: Bodily Sensations Linked to the Consumption of Healthy and Unhealthy Snack Foods—A Comparison between Body Mass Index Levels

The World Health Organisation (WHO) has highlighted the need for immediate action regarding the escalating global prevalence of overweight and obesity. Based on the need for long-term strategies supporting dietary behaviour changes, the concept of ‘interoception’ (i.e., sensing the body’s internal state) has been proposed as promising for understanding and controlling food intake behaviours. As eating behaviours are motivated by the need for securing energy demands as well as the desire for pleasure, investigating the bodily sensations perceived in relation to food consumption can support our understanding of human food and eating behaviours. Here, a consumer study was conducted on 286 Danish consumers to explore the interoceptive experience of snack food consumption. This study included an investigation of the consumers’ interoceptive capabilities and ability to feel pleasure, intuitive eating behaviours, snack food consumption frequency, the drivers of snack food consumption, food-related pleasure, and post-ingestive sensations linked to snack food consumption. The study was conducted on consumers with different Body Mass Index (BMI) levels to study potential differences between these groups. The study showed normal interoceptive capabilities and abilities to feel pleasure, with no differences between BMI groups. Regarding intuitive eating, the study found intuitive eating to be more prevalent among the group holding normal BMI. No significant differences between BMI groups were found in terms of snack intake frequency. However, differences between BMI groups were found in terms of: the drivers of snack consumption, the aspects bringing food-related pleasure from snack consumption, and the post-ingestive sensations felt after eating snack foods.

The Influence of Competence, Business Motivation and Entrepreneurial Spirit on Business Success in Ciawi District, Bogor Regency (Case Study of Snack Food MSMEs)

The development of snack food MSMEs in Ciawi District does not always run smoothly, many obstacles and constraints are encountered. Some of the obstacles include low quality human resources, limited business capital, marketing difficulties, management and technology limitations which will have an impact on the success of the business achieved.Business success is a goal that every business actor wants to achieve. Success in developing a business is based on entrepreneurs who have competence, business motivation and a good entrepreneurial spirit. An entrepreneur is a person who has a high capacity for knowledge and skills, has the motivation to continue to develop and has innovative ideas so that he is able to compete with the times.This research aims to determine the influence of competence, business motivation and entrepreneurial spirit on business success in Ciawi District, Bogor Regency (case study of snack food MSMEs). The population in this study were snack business actors in Ciawi District consisting of 50 respondents, sampling using a saturated sampling technique. Data analysis uses multiple linear regression. The research results show that competence has a positive and significant effect on business success, business motivation has a positive and significant effect on business success and entrepreneurial spirit has a positive and significant effect on business success. Simultaneously, competence, business motivation and entrepreneurial spirit have a positive and significant effect on business success. The most dominant variable influencing business success is the competency variable.

Pendampingan Perhitungan Harga Pokok Produksi Dan Penentuan Harga Jual Produk Umkm Nisda Cemilan Pangan Lokal

Determining the selling price of a product is very important for a company because it affects the profits and losses obtained by the company. Profits in a company are obtained from the selling price of the product which can cover the costs incurred in producing the product. Calculating the cost of production is a way to determine the right selling price for a company. The cost of production is the total costs incurred during the production process to process raw materials into products that are ready to be sold. The aim of this research is to determine the calculation of the cost of production of Egg Rolls at the UMKM Nisda Snacks Local Food calculations in determining the selling price of Egg Rolls. It is known that in calculating the cost of production, the company takes into account direct labor costs which are not in accordance with cost accounting standards and several other cost elements which are not taken into account in calculating the cost of production. The results of this research show that the cost of production of Egg Rolls at UMKM Nisda Local Food Snacks not yet in accordance with cost accounting standards so that the selling price set is lower than the selling price calculated according to cost accounting standards. The calculation of the cost of production carried out by UMKM Nisda Local Food Snacks is not yet detailed. The selling price calculation used by UMKM Nisda Snacks Local Food is also still not correct, which causes the company to experience deficiencies in charging the cost of production which has an impact on determining the selling price which is lower than what was actually expected. Keywords: Cost Accounting, Cost of Goods Production, Selling Price.