Abstract

The use to get additional revenue in the sale of snacks processed from cow lungs continues to be developed to obtain more income and minimize negative or negative things. The problem of snacks from cow lungs needs to be thought about so that it can be more useful. One of the developments is the use of housewives so that they are ready to be upgraded to MSME status. The production process without moorizing the nutritional content is often an obstacle to getting the desired results in the marketing of beef lung crackers. This has great potential to be converted into a product with high economic value. The cow's lung is very crispy with the addition of innovations in aroma and good packaging. The main advantage of the process of using the Customer Oriented Method is the opportunity to create jobs and sustainable businesses. Processing of cow lungs, which can be produced at home to MSME products, continues to be developed in accordance with consumer demand, especially for Lombok snack culinary. The processing offered into useful products supports economic principles iproduct innovation and flavor diversification.

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