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Micro-Hydro Power Plant (MHPP) is a renewable energy solution suitable for remote rural areas with river flow availability. This study was carried out in Kampung 17, Batulawang Village, West Java, through the Community Service Program of HMM ITPLN, by designing and implementing a simplified MHPP system. The analysis indicates a hydraulic power potential of 1.511 kW with an effective head of 3.08 m and a discharge of 0.005 m³/s. Of this potential, the maximum utilized power reached 1.108 kW, equivalent to 73.32% of hydraulic energy utilization. The system is capable of producing approximately 26.6 kWh per day or around 798 kWh per month, matching the total demand of 12 households and one mosque in Kampung 17. If this demand were supplied by the national grid (PLN) under the R-1/TR 1300 VA category at Rp1,444.70 per kWh, the monthly cost would amount to approximately Rp1,152,870. Hence, the MHPP enables annual savings of around Rp13.8 million while ensuring local energy independence

Micro, Small, and Medium Enterprises (MSMEs) play a vital role in the economy but still face challenges in utilizing digital technology for marketing. Shofi Cookies, as the partner of this program, has been using TikTok and a website, yet their utilization remains suboptimal. This community service activity aimed to enhance the partner’s digital capacity through social media analysis, website audits, and digital branding training. The methods included evaluating the TikTok account, auditing the website’s Search Engine Optimization (SEO), and providing training on the use of WordPress Content Management System (CMS) along with branding strategies. The results showed that the TikTok account was still personal, limiting analytic data, while the website audit produced a C- SEO score with issues in mobile access speed. The training, attended by the owner and operator, received positive responses with high satisfaction, although participants’ understanding still needs improvement. The implication of this activity highlights the importance of follow-up actions such as switching to a TikTok business account, increasing content upload consistency, and optimizing website SEO. With these efforts, Shofi Cookies is expected to strengthen competitiveness, expand market reach, and increase sales in the digital era.

Low English proficiency remains a problem for the younger generation in Mimika Regency, particularly in speaking skills. Additionally, the flow of modernization influences the low appreciation of society, especially the younger generation, towards local culture, with the emergence of popular culture. This community service activity offers an English Storytelling Competition as a creative and innovative educational medium to integrate English competency and the preservation of the local culture of indigenous communities in Mimika Regency. This program used a collaborative approach/community-based participatory approach (CBPA) through community involvement in the planning, script preparation, workshops, competitions, and reflection stages, together with the utilization of existing local strengths and wisdom. The main purpose of this program is to encourage social change in the community, which includes: (1) increasing oral English skills in the young generation in Mimika. (2) the presence of awareness and pride in the importance of preserving local culture, and (3) the creation of a community environment that provides appreciation for local cultural products that grow together with global challenges. The results of the activity showed an increase in English communication skills, growing self-confidence in students, and the presence of creativity in interestingly packaging Amungme-Kamoro folklore. In addition, this activity brings a new awareness of the importance of preserving local culture, potential leaders who dare to appear in public, and presents a new institution in the form of a space competition that combines aspects of language and cultural education.

Household organic waste production in Thekelan Hamlet has increased along with population density and agricultural activities, potentially having negative impacts on the environment and health. However, this waste actually has the potential to be processed into environmentally friendly products with economic value, one of which is eco-enzymes. This community service activity aims to increase community awareness and skills in processing organic waste into eco-enzymes through a participatory approach, technical training, and live demonstrations. The main partners in this activity are housewives and village environmental cadres, who are the main targets for introducing organic waste processing techniques. During the implementation, participants were trained on the benefits and how to produce eco-enzymes independently. This activity not only provided an understanding of the eco-enzyme production process but also motivated participants to produce eco-enzymes independently at home. The results of this activity showed a significant increase in understanding of the benefits of eco-enzymes as an environmentally friendly product, which can be used as a natural cleaner and organic fertilizer. In addition, participants also began to demonstrate the initiative to produce eco-enzymes independently, which has the potential to reduce household organic waste and increase economic value through the utilization of this product. The findings from this activity demonstrate that community-based waste management can not only be an environmentally friendly solution but also has high economic value. This empowerment model can serve as a sustainable model and be implemented in other areas, providing extensive benefits to the environment and the local economy. Furthermore, this activity introduced the concept of sustainable waste management to the community, providing them not only with new knowledge about organic waste processing but also with the opportunity to apply these techniques in their daily lives.

Turmeric is a spice commodity that has high economic market potential. However, the utilization of turmeric, especially in Kunden Village, Sukoharjo Regency is still limited in terms of processing innovation, and creates organic waste that has not been optimally utilized, namely turmeric leaves. The Village Development Program, carried out a zero waste-based transformation through the manufacture of gummy spices from rhizomes and liquid organic fertilizer from turmeric leaf waste. This activity is with the farmer women's group of Tani Lestari, with stages of socialization, training, and practice. The results of this program show that the farmer women's group of Tani Lestari members are able to understand product processing innovations in the form of turmeric gummy and optimize turmeric leaf waste into liquid organic fertilizer. Gummy turmeric is a functional food product that is good for health, while liquid organic fertilizer is an alternative to reducing organic waste from turmeric leaves to support sustainable agriculture. The provision of e-modules strengthens the sustainability of the program even after the activity has ended. Zero waste-based innovation not only encourages community participation, especially farmer women's group in village development based on local resources, but also creates a community that is adaptive to progress.