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Seren Village has abundant organic waste potential, particularly banana peel waste generated from banana-processing MSME activities and wood ash resulting from household firewood combustion. To date, this waste has not been optimally utilized and is often discarded, thereby posing potential environmental problems. This study aims to process banana peel waste and wood ash into an innovative, environmentally friendly shoe polish made from natural materials, while also enhancing the economic value and welfare of the community. The research employed a descriptive qualitative method with a case study approach. Data were collected through observation, interviews, and documentation involving the women’s Family Welfare Empowerment Group (PKK) of Seren Village as the target participants. The shoe polish production process includes drying and grinding banana peels, mixing them with a wood ash solution that functions as a natural coloring agent, adding supporting materials, and heating the mixture until a ready-to-use shoe polish is obtained. The results indicate that the shoe polish produced from banana peels and wood ash has a solid texture, is slightly coarse, non-glossy, and has a relatively fast drying time of approximately one minute. In addition, the product shows good resistance to water splashes and does not damage the surface of shoes. The use of natural ingredients makes this shoe polish safer for health. The utilization of this waste has the potential to support MSME development, reduce environmental pollution, and sustainably improve the welfare of the Seren Village community.

Banana blossoms are often considered waste and rarely utilized by the community, even though this material is easily obtained, has nutritional value, and has the potential to be processed into economically valuable food products. This community service activity was carried out in Melati II Village, Pasar 6, Pala Hamlet, Perbaungan District, with the aim of providing assistance to the community in processing banana blossoms into chips as an alternative snack. The implementation method included a brief counseling on the potential and benefits of banana blossoms, training in processing techniques, hands-on practice in making chips, and a simple evaluation of the quality of the resulting product. The results of the activity showed that the community was able to process banana blossoms into chips with a crispy texture, acceptable taste, and an attractive appearance. In addition to improving community skills and creativity, this activity also helped reduce organic waste and opened up sustainable household-scale business opportunities for the local community.

Village economic empowerment through the One Village One Product (OVOP) concept can improve community welfare. Tegal Village, Bogor Regency, has the potential of Moringa leaves (Moringa oleifera), which are rich in nutrients and can be used as healthy food to help prevent stunting. This study aims to develop Moringa leaf-based cookies as an innovative OVOP product to improve the village economy and address stunting. The method used is Participatory Action Research (PAR), involving PKK women in cookie-making training, and an experimental approach to find the best formulation. The results show that Moringa leaf cookies have high nutritional value, a crunchy texture, a pleasant taste, and good market potential. This activity also enhances women's skills in processing local ingredients into high-value products. With this innovation, the community gains both nutritional benefits and new business opportunities through MSME development. This product is expected to become a sustainable village flagship and support efforts to reduce stunting rates. The results demonstrate local resource-based innovation as an effective solution for improving community welfare and health.

The Community Service (PKM) carried out by the author aims to train the community's abilities (especially MSEs) in making presto tilapia, increase innovation and diversification of presto processed foods and increase MSEs' income through diversity of production results. The method used is to provide education and practice to Uyung Sehati MSEs and Antakusuma University students. Education provided about Presto Tilapia Making as an Alternative to Increase the Selling Price of Quality Grade B Fish at Uyung Sehati UMK. Meanwhile, practice is making Nila Presto directly. This activity will be held on September 7 2023 starting at 08.00 WIB until finished. Location of activities at Micro and Small Enterprises (UMK) Uyung Sehati Jl. Swadaya RT.001 Sungai Kapitan Village, Kumai District, West Kotawaringin Regency. The results of the PKM show that the community and/or micro business actors have been able to make presto tilapia but still need assistance. Apart from that, the results of presto tilapia fish can be diversified into various flavors such as savory taste, white flesh color, soft texture with all parts edible, and a distinctive fish smell.

The Community Service (PKM) aimed at utilizing forage (elephant grass) and solids through feed processing technology using silage, overcoming the shortage of forage for cattle, especially during the dry season, providing training regarding the use of livestock feed processing technology. In implementation, several PKM stages/methods are carried out, namely the first is a coordination meeting with the local PPL. At the coordination meeting, a discussion was held about potential problems with raising beef cattle in the Brahma Jaya Livestock Group, Bukit Jaya Village. Meanwhile, the second stage is counseling and training on processing fermented feed (silage). The results of the silage made by the farmers showed good results, namely clean, sour taste and smell, no mold, green brown in color, clear texture.