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Patients with ANSD may have hearing thresholds that vary from normal to severe hearing loss, but they often have difficulty understanding speech, especially in noisy environments. This condition can be caused by various factors, including genetic mutations (such as in the OTOF gene), preterm birth, perinatal hypoxia, and hyperbilirubinemia. Some adult patients have been reported to develop ANSD following autoimmune disorders such as sensorimotor neuropathy or after chemotherapy with ototoxic agents such as cisplatin. Diagnosis of Auditory Neuropathy Spectrum Disorder (ANSD) begins with a comprehensive medical history to identify risk factors that play a role. A history of preterm birth, severe hyperbilirubinemia requiring exchange transfusion, perinatal hypoxia, ventilator use, and a family history of infection or genetic disorders are major risk factors. In addition, patients or parents often report delayed speech development, inability to understand speech (especially in noisy environments), or a discrepancy between previous hearing test results and the child’s behavioral response. The gold standard for diagnosing ANSD is a combination of: (1) positive OAE and/or CM, (2) absent or abnormal ABR, and (3) absent acoustic reflex. This diagnosis is established only if there is evidence that the cochlea is functioning normally but there is a disruption in auditory nerve transmission. Routine monitoring is conducted to assess hearing and language development and adjust devices and therapy methods according to the patient’s needs. Counseling and education for families are also crucial components to provide optimal support at home and improve the patient’s quality of life. A comprehensive multidisciplinary approach is essential to ensure effective management of ANSD and achieve the best possible outcomes.

Waste management remains a critical environmental issue due to the lack of public awareness in separating organic and inorganic waste, resulting in accumulation and environmental pollution This study aims to analyze and evaluate the development of automatic waste sorting systems based on proximity sensors with full-capacity notification using a Systematic Literature Review (SLR) approach.. The proposed system utilizes a combination of sensors, including proximity sensors for material identification and ultrasonic sensors for detecting object presence and bin capacity, integrated with a microcontroller for real-time processing. Additionally, the system is equipped with IoT-based monitoring that allows users to receive notifications when the waste bin reaches its capacity. The research method involves system design, hardware and software integration, and functional testing to evaluate system performance. The results indicate that the system is capable of sorting waste automatically with a high level of accuracy and responsiveness, while also providing real-time monitoring to support waste management operations. The implementation of this system can reduce manual intervention, increase operational efficiency, and promote better waste segregation practices. Furthermore, this study highlights the potential of integrating smart technology into environmental management systems, contributing both theoretically and practically to the development of sustainable waste management solutions.

Background: Carpal Tunnel Syndrome (CTS) is a condition caused by compression of the median nerve at the wrist, resulting in pain, paresthesia, and decreased hand function. This condition is commonly experienced by individuals who perform repetitive wrist activities. Objective: To determine the effectiveness of a combination of neural mobilization exercises and electrotherapy modalities in improving hand function, increasing muscle strength, and reducing pain in a patient with Carpal Tunnel Syndrome. Methods: This study used a case report design involving a 57-year-old female patient (Mrs. Q) who presented with pain and sensory disturbances in the right hand. The intervention was administered for four weeks and consisted of ultrasound therapy, Transcutaneous Electrical Nerve Stimulation (TENS), grip strengthening exercises, and nerve gliding exercises. Outcome measures included pain intensity assessed using the Numeric Rating Scale (NRS), muscle strength evaluated using Manual Muscle Testing (MMT), and functional ability measured using the Wrist Hand Disability Index (WHDI). Results: The evaluation showed a reduction in pain intensity, with resting pain at 0/10, tenderness at 4/10, and movement pain at 4/10. Muscle strength improved from grade 3 to grade 4 based on MMT. Functional ability also improved, as indicated by a 20% reduction in the WHDI score. The combination of these interventions proved effective as a conservative management approach for Carpal Tunnel Syndrome. Conclusion: The administration of ultrasound, TENS, grip strengthening exercises, and nerve gliding exercises over four therapy sessions in Mrs. Q resulted in decreased pain, increased muscle strength, and improved hand functional ability.

The cosmetic industry continues to grow rapidly along with the increasing demand for natural-based body care products, one of which is massage oil. Essential oils such as lavender, citronella, and chamomile are known to have synergistic effects as relaxation agents, anxiety reducers, and anti-inflammatory agents. To support the safety and effectiveness of their use, the selection of appropriate carrier oils, such as olive oil, almond oil, and virgin coconut oil (VCO), is required due to their good penetration ability and moisturizing properties. This study aimed to determine the effect of variations in carrier oils on the physical and sensory characteristics of aromatherapy massage oil preparations and to identify the most optimal formulation. The research was conducted experimentally by formulating three massage oil formulations using a combination of lavender, citronella, and chamomile essential oils with different carrier oil compositions. The evaluations included organoleptic tests, pH, viscosity, specific gravity, stability, irritation tests, and hedonic tests. The results showed that all formulations were liquid, homogeneous, stable for 28 days, had pH values within the normal skin pH range, met the required viscosity and specific gravity standards, and did not cause skin irritation. Based on the hedonic test, formulation F2 was the most preferred by respondents and was determined to be the best formulation due to its most favorable aroma, texture, and comfort during use. Therefore, variations in carrier oils influence the characteristics of massage oil preparations and enable the determination of the optimal formulation

Gluten-free flour-based cookie products face a major challenge in producing physicochemical and sensory characteristics equivalent to wheat-based products due to the absence of gluten as a structural component. One common approach to address this issue is the addition of hydrocolloids, such as glucomannan and xanthan gum. This study aims to systematically examine the effect of the ratio of glucomannan and xanthan gum on the texture characteristics, spreadability, and sensory properties of gluten-free flour-based chocolate cookies using the Systematic Literature Review (SLR) method. The literature search process was carried out on several scientific databases using keywords related to gluten-free cookies, glucomannan, xanthan gum, texture, spreadability, and sensory properties. Selected articles were selected based on inclusion and exclusion criteria, then analyzed and synthesized narratively with reference to the PRISMA guidelines. The results of the study indicate that xanthan gum tends to increase the hardness and structural stability of cookies, but can decrease spreadability and crispiness at high concentrations. Conversely, glucomannan plays a role in enhancing softness and mouthfeel through its high water-binding capacity, although it can potentially limit spreadability if used excessively. The combination of glucomannan and xanthan gum exhibits a synergistic effect in balancing textural characteristics and enhancing sensory acceptability. In conclusion, optimizing the ratio of glucomannan to xanthan gum is a key factor in developing gluten-free chocolate cookies with optimal physicochemical and sensory characteristics.

Headpiece is an accessory worn on the head to beautify the appearance. The author uses observation, literature, experiments, documentation, and questionnaire methods. The author conducted a qualitative descriptive data analysis by presenting it in the form of a narrative using words or sentences. The author conducted experiments with stages, namely preparing materials and tools, forming flower patterns, arranging flower petals, arranging flowers and beads, applying glitter, applying resin, drying resin, arranging flowers and beads on a wire headband. The author offers a price of IDR 57,500 per headpiece, which is a relatively cheaper price compared to headpieces made of beaded flowers. Product validation was tested through sensory tests on 3 expert validators and obtained a total value of 57, which is included in the very feasible category, while the level of preference according to 30 respondents for clay headpiece products received a value of 119-150 which is included in the very preferred category. Based on the results of research and experiments on making headpieces from a combination of clay for entrepreneurial opportunities, it is hoped that in the future there will be more variations in headpiece types, improve the quality of headpieces, increase the variety of flower shapes and marketing strategies.

Corn milk yogurt is a fermented product that has a low protein content. One of the efforts to increase the protein content of corn milk yogurt is by adding spirulina and soy protein isolate as a source of high protein. The objectives of this research are 1) to study the formulation of high protein corn milk yogurt with the addition of spirulina and soy protein isolate; 2) to study the characteristics of corn milk yogurt. Corn yogurt with the addition of spirulina (0.08, 0.12 and 0.16%) and soy protein isolate (4.5, 8.5 and 12.5%) were tested for physicochemical and sensory characteristics. Results revealed Corn yogurt addition with of 0.08-0.16% spirulina and 4.5 - 12.5% soy protein isolates have protein content of 1.94 - 7.04%, water content of 76.0-81.1%, fat content of 0.66 – 1.17%, 14.5-16.6% of carbohydrate content, viscosity of 328.3-1128.7 mPas, total solids 16.01-17.93oBrix, pH of 3.41-3.67, lactic acid bacteria of 51 x 107 CFU/ml – 76 x107 CFU/ml.  Corn yogurt has sensory characteristics including yogurt taste of 2.60-3.68, green color of 2.42-3.82, yellow color of 1.45-2.53, corn flavor 2.27-2.60, beany flavor 2.70-3.17, spirulina flavor 2.23-3.08, viscosity 2.62-3.82 and preference of 2.25-2.9. The best formulation for making corn yogurt is a combination treatment with 8.5% soy protein isolate concentration and 0.12% spirulina with a protein content of 5.41%. While yogurt is preferred, this formula still needs some fine tuning to eliminate the fishy scent caused by the spirulina

This study aims to investigate the impact of packaging type and storage temperature on the physical, chemical, and sensory properties of chili blocks during storage. Additionally, the study aims to identify the optimal packaging and storage temperature combination, as well as to characterize the quality attributes of chili blocks. The experimental design employed was a Completely Randomized Design (CRD) in a factorial arrangement with two factors: packaging type and storage temperature. In this study, using aluminum foil as primary packaging, PP plastic packaging, and paper as secondary packaging, and 3 treatment storage temperatures, each repeated as many as 3 trials, so that it has 18 experimental units. Data analysis using ANOVA with Duncan's Multiple Range Test (DMRT)at a significant level of 5% using the SPSS18 program. The results showed that secondary packaging types and storage temperatures did not significantly affect physical properties (moisture content) and organoleptic properties (color, aroma, texture), but significantly affected the chemical properties (pH, vitamin C, ash content) and secondary packaging types the good for chili block is alufo + plastic packaging and refrigerator storage temperature (10oC), and good chili block characteristics are: Refrigerator storage (temperature 10oC) with alufo + plastic packaging: lowest physical properties (moisture content) 27.29, chemical properties (lowest pH 5.23, Vitamin C 12.91 and ash content 6.35).

Bell's Palsy is a sudden onset of peripheral facial nerve paralysis that is generally unilateral. This condition is characterized by facial muscle weakness, asymmetry, difficulty closing the eyes, and facial expression disorders. Associated risk factors include exposure to cold temperatures and the habit of chewing ice cubes, which can trigger vasospasm of the blood vessels and inflammation of the facial nerve.  Physiotherapy management is important to accelerate recovery, prevent complications such as synkinesis and contractures, and improve the patient's quality of life. This study aims to describe the implementation of physiotherapy in cases of Bell's Palsy at PKU Muhammadiyah Selogiri Hospital and evaluate the effectiveness of physiotherapy intervention on the recovery of facial function in patients. A case report was conducted on a 41-year-old female patient diagnosed with right-sided Bell's Palsy. The examination included anamnesis, static and dynamic inspection, palpation, basic movement examination, sensory examination, and assessment using the House-Brackmann Facial Grading System (HBGS). Physiotherapy interventions were given three times a week, including Infra Red (IR), Transcutaneous Electrical Nerve Stimulation (TENS), light massage, facial exercises (raising eyebrows, closing eyes, blowing, smiling), and education on preventing exposure to cold. Evaluation was performed using Manual Muscle Testing (MMT) and Ugo Fisch. The implementation of physiotherapy with a combination of IR, TENS, massage, and facial exercises is effective in gradually improving the facial function of patients with Bell's Palsy. Physiotherapy also plays a role in educating patients about the prevention of recurrence related to environmental risk factors and lifestyle.

This community service initiative was carried out with the aim of introducing and training students of SMP Islam Sawahan Turen in programming and utilizing Arduino and ESP32 microcontrollers as a foundation for understanding modern technology. The workshop was specifically designed to provide students with knowledge of basic electronic concepts, sensors, and data communication, while also equipping them with practical skills to create simple microcontroller-based projects. During the sessions, participants received explanations about Arduino and ESP32, including how to connect sensors, process collected data, and transmit information to the Internet of Things (IoT) platform. In addition to the theoretical materials delivered, students were given opportunities to engage in direct practice under the guidance of experienced instructors, allowing them to gain a deeper comprehension of how the devices function. The combination of theory and practice helped students strengthen both their conceptual understanding and their technical abilities. Furthermore, the activity aimed to foster creativity and curiosity among participants in designing innovative projects that have real-life applications. This spirit of exploration is expected to nurture problem-solving skills, adaptability, and technological awareness from an early age. Beyond simply broadening students’ technological insights, the program also contributes to the enhancement of their competencies and preparedness in facing challenges of the digital era, ensuring that they can continue to grow as innovative learners and future innovators.

This research develops an automated temperature control system for water heaters, that is both efficient and stable, driven by the need for energy-saving heating solutions, particularly for marine applications. The main objective was to create an automatic system capable of maintaining water temperature within an optimal range while maximizing energy efficiency through the use of thermal storage materials. The methodology involved an on-off control system based on a microcontroller as the main controller, capable of processing temperature sensor data in real time. This system intelligently activates and deactivates the heater to keep the water temperature stable. Paraffin wax was used as a latent heat storage medium, playing a crucial role in gradually storing and releasing thermal energy to support temperature stability. An automatic water heater system based on the ESP32 microcontroller with an on-off control mechanism was successfully designed using paraffin wax combined with silica sand as a thermal storage medium. The addition of silica sand significantly enhanced heat conductivity and temperature stability. Test results showed a substantial reduction in energy consumption, with daily savings reaching Rp12,762.88, equivalent to 67% of total daily energy costs. Over a one-year period, the total savings amounted to Rp4,658,103.20, demonstrating that the paraffin wax–silica sand combination is highly effective in improving energy efficiency and reducing long-term operational costs.

Clean water distribution in the Community-Based Drinking Water Supply and Sanitation Program (PAMSIMAS) in Kuwasen Lama Village, Gunungpati District, Semarang City, faces the challenge of unequal supply between highland and lowland areas. The main factors that affect these conditions include differences in topography, suboptimal piping network design, and unbalanced water pressure, especially during peak hours. This research proposes a solution based on Internet of Things (IoT) technology using the ESP32 module as a control center, which is integrated with the Blynk application for real-time monitoring and control of the system. The system is equipped with a water flow sensor, water level sensor, motorized valve, and booster pump to increase water pressure in high elevation areas. Two design schemes were tested, namely flow regulation using a motorized valve, and a combination of a motorized valve with a booster pump. The results of the simulation and implementation showed an increase in water pressure stability, equitable distribution, and a decrease in the frequency of supply disruptions. The system also allows for live monitoring of network conditions, facilitates technical decision-making, and improves operational efficiency. With an adaptive and community participation-based approach, this solution has the potential to become a model for PAMSIMAS clean water distribution management that is efficient, sustainable, and responsive to geographical challenges, while strengthening the resilience of clean water services in rural areas.

Choux au Craquelin is a variation of choux pastry characterized by a crispy top layer (craquelin) after baking. This product innovation is increasingly in demand due to its unique appearance and texture. This study was conducted with the aim of developing choux au craquelin as a healthier cake product by substituting some wheat flour with purple sweet potato flour. Purple sweet potato flour was chosen because it contains antioxidants, especially anthocyanins, and high dietary fiber, so it is expected to increase the nutritional value of the product without reducing consumer acceptance. The objectives of this study include: (1) Identifying the sensory quality of choux au craquelin based on variations in the proportion of wheat flour and purple sweet potato flour; and (2) Determining the best formula with a combination of the two types of flour. The independent variable in this study is the proportion of purple sweet potato flour to wheat flour, namely 40%:60%, 50%:50%, and 60%:40%. The dependent variable is sensory quality which includes shape, color, texture, aroma, and taste. The control variables included the type of raw materials, equipment, and processing techniques used, so that the manufacturing process was carried out consistently in each treatment. The results showed that the use of purple sweet potato flour significantly affected the sensory quality of the product, especially in terms of color, aroma, texture, and taste. The color of the craquelin became more intensely purplish as the percentage of purple sweet potato flour increased, while the texture tended to be denser but still maintained its characteristic brittleness. In addition, the aroma had a distinctive sweet potato characteristic that was quite liked by the panelists. Further analysis showed an interaction effect between the proportions of wheat flour and purple sweet potato flour on the overall sensory quality.  

This study aims to develop a gluten-free wet noodle product by utilizing a combination of tapioca flour and rice flour, as well as the addition of purple sweet potato flour as a natural source of anthocyanin and dietary fiber. This innovation is expected to provide an alternative functional food for consumers with gluten intolerance while increasing the nutritional value of noodle products. Three formulation variations were tested, namely with the addition of purple sweet potato flour of 100 g, 125 g, and 150 g, while the amount of tapioca and rice flour was maintained at 100 g each, and the addition of 225 mL of water and 4 g of salt. Organoleptic quality assessment was carried out by 35 panelists using parameters of color, shape, aroma, texture, and taste, which were then analyzed using one-way analysis of variance (ANOVA) and Duncan's follow-up test to determine significant differences between treatments. The results showed that the best formulation was obtained from a combination of 100 g tapioca, 100 g rice flour, and 150 g purple sweet potato flour. The resulting noodle product has an attractive dark purple color, a fairly straight and long shape (>30 cm), a distinctive purple sweet potato aroma, a fairly chewy and elastic texture, and a savory taste with purple sweet potato nuances. Laboratory tests on the best samples showed prominent nutritional content, namely 59.81% carbohydrates, 3.88% dietary fiber, 6.82% protein, 31.90 mg anthocyanin/100 g, 3.71% fat, 24.50% water content, and 0.21% ash. With these organoleptic characteristics and nutritional composition, this gluten-free wet noodle product has the potential to be a healthy and functional alternative food, especially for individuals who require a gluten-free diet. This research also opens up opportunities for the development of noodle products based on local ingredients that are highly nutritious and have a selling value.

This quantitative study investigates the antecedents of Brand Loyalty in Genshin Impact players by examining the mediating role of Customer Value in the relationship between Experiential Marketing and Product Quality. Data were collected from 80 active players in Malang City using a purposive sampling technique and analyzed using a Partial Least Squares Structural Equation Modeling (PLS-SEM) approach to examine the relationship between variables. The results revealed two distinct pathways to loyalty formation. First, Experiential Marketing demonstrated a significant influence on Brand Loyalty, both directly and indirectly through strong mediation by Customer Value. This suggests that emotional, sensory, and relational experiences during gameplay play a crucial role in creating perceived value and long-term engagement. Second, although Product Quality demonstrated a significant direct influence on Brand Loyalty, its influence was not significantly mediated by Customer Value. This indicates that while the game's graphical quality, system performance, and technical stability are highly appreciated, they do not automatically translate into customer value without a meaningful experience. This study concludes that in the Games-as-a-Service model, loyalty is built through a dual strategy: a combination of superior product appeal and holistic value creation derived from a rich, curated player experience. Therefore, game developers need to synergistically integrate experience and quality strategies to build long-term brand loyalty. The practical implications of these findings are highly relevant for game developers and digital marketers. Marketing strategies are no longer sufficient to simply highlight technical features or product specifications; they must also address the emotional and social dimensions experienced by players.

This study aims to evaluate the optimal proportion between soy milk and dates in the preparation of panna cotta as an innovative food product that considers nutritional value. The innovation is intended to create a dessert alternative that is not only delicious but also nutritionally rich and suitable for consumers seeking healthy or plant-based food options. The specific objectives of this study are: (1) To determine the best sensory quality based on variations in soy milk proportions in the panna cotta, (2) To identify the best sensory quality based on different proportions of dates, (3) To examine the interaction between soy milk and dates on the sensory qualities of the panna cotta, and (4) To analyze the nutritional content of the best panna cotta formulation in terms of calories, carbohydrates, protein, and fat. This research employed an experimental method with a factorial design to observe the individual and interactive effects of the ingredients on sensory attributes (color, aroma, texture, and taste) and nutritional content. The results showed that: (1) The best formulation was obtained from the combination of 75% soy milk and 75% dates based on panelist evaluations. (2) Soy milk had a significant influence on the sensory attributes of color, aroma, texture, and taste. (3) Dates had a significant effect on the texture. (4) There was a significant interaction between soy milk and dates on the sensory qualities of color and texture, indicating a synergy that enhances the overall product appeal. (5) The nutritional analysis of the best panna cotta revealed the following composition per 100 grams: 216.50 kcal of energy, 8.82% protein, 7.05% fat, and 27.08% carbohydrates. These findings suggest that panna cotta made with a combination of soy milk and dates can serve as a healthy, nutritious, and innovative dessert option, appealing both in flavor and in nutritional profile, particularly for health-conscious or plant-based consumers.

Photogrammetry is a technique for measuring and modeling three-dimensional objects by utilizing digital imagery from various perspectives. In the context of reverse engineering, this technique serves to duplicate, reconstruct, and analyze the dimensions of physical objects with a high degree of accuracy. The main advantage of photogrammetry lies in its ability to capture the details of the shape and texture of objects without the need for physical contact. However, the quality of photogrammetry scan results is greatly influenced by a number of technical factors, especially lighting and camera sensor sensitivity (ISO) settings. Variations in these two parameters can cause deviations or dimensional deviations in the resulting 3D model. This study aims to quantitatively evaluate the influence of lighting intensity and camera ISO setting on dimensional deviation in photogrammetry scan results. The research method used is experimental, where the dimensions of the scanned object are compared to the original dimensions using precision measuring instruments. The results showed that both the lighting level and the ISO setting had a significant influence on the accuracy level of the 3D model. The ideal lighting intensity range was found to be in the range of 125–150 lux, where shadows and light reflections could be minimized. Meanwhile, the use of low ISO (around 200) is able to produce cleaner image textures and minimize noise, resulting in smaller dimensional deviations. Additionally, the interaction between moderate lighting and low ISO is proven to provide the best scanning accuracy. This combination is able to maintain a balance between image quality and surface detail of the object. These findings not only provide practical recommendations regarding the regulation of scanning conditions, but can also serve as a guideline for industry practitioners and academics in improving the quality of reverse engineering results. With a proper understanding of lighting and ISO variables, the photogrammetry process can be optimized to produce more accurate and efficient 3D models.

Picky eating is a prevalent issue among preschool children, often leading to nutritional deficiencies, disrupted growth, and increased parental stress. This systematic literature review aims to explore the management of picky eating through complementary and alternative therapies (CAT) and compares these findings with contemporary interventions. Picky eating behaviors can significantly affect children’s eating patterns, leading to challenges in maintaining a balanced diet. Although traditional medical interventions focus on behavioral modification and nutritional counseling, many parents are seeking alternative approaches to manage these behaviors in a more holistic and natural manner. This review encompasses studies published between 2015 and 2025, sourced from PubMed, Scopus, and Google Scholar, using keywords such as "Alternative Therapy," "Picky Eating," and "Preschool Children." The review population consists of 20 articles, and the sample includes 5 selected studies that meet the criteria for evaluating the effectiveness of complementary and alternative therapies in managing picky eating behaviors. Data analysis utilized thematic analysis, with the findings analyzed thematically to draw conclusions regarding the efficacy of CAT. The results indicated that mindfulness practices, dietary practices, Tuina massage as a traditional therapy, taste exposure, sensory learning, and nutrition education were all effective in reducing picky eating behavior among children aged 1 to 5 years. These approaches not only helped to improve children’s acceptance of a wider variety of foods but also contributed to the reduction of stress for both children and parents. The findings suggest that integrating these alternative therapies into conventional practices can provide a comprehensive and effective strategy to address picky eating in preschool children. Future research is needed to further explore the long-term impacts of these therapies and to identify the most suitable combinations for different individual needs.

Robusta coffee is one of Indonesia's leading commodities with high economic value. The flavor quality of coffee is greatly influenced by post-harvest processes, particularly drying methods and roasting temperatures. This study aims to determine the effects of two drying methods—Viss Dryer and Mason Dryer—and three roasting temperatures (190°C, 197°C, and 200°C) on the flavor profile of robusta coffee at PTPN I Regional 5 Kebun Malangsari. The evaluation was conducted through cupping tests by trained and untrained panelists. Parameters assessed included aroma, flavor, aftertaste, salt/acid, mouthfeel, and balance. The results showed that roasting temperature significantly affected aroma and flavor, with 200°C yielding the highest scores across panelist groups. Drying methods had a more limited effect; trained panelists preferred coffee dried with the Mason Dryer, whereas untrained panelists favored coffee dried with the Viss Dryer. Other parameters such as aftertaste, salt/acid, mouthfeel, and balance showed no significant differences among treatments. The optimal combination, based on trained panelists’ evaluations, was achieved using the Mason Dryer with a roasting temperature of 200°C. These findings underscore the importance of precise roasting temperature control in enhancing the sensory quality of robusta coffee and reveal how panelist experience levels can influence sensory preferences for drying methods. The results provide practical insights for post-harvest coffee processing to improve product quality and competitiveness in both national and international markets.

Banana blossoms are a part of banana plants (Musa paradisiaca) that are often underutilized and considered agricultural waste. However, banana blossoms have significant potential as an alternative food source with high nutritional value. This study aims to analyze the nutritional content of banana blossoms, develop optimal processing methods, and evaluate their economic potential. The methods used include laboratory experimental approaches for proximate analysis, organoleptic tests for sensory evaluation, and cost analysis calculations for economic assessment.The research findings indicate that banana blossoms contain high fiber (5.7 g/100g), moderate protein (1.6 g/100g), low fat (0.3 g/100g), and are rich in calcium (50 mg/100g), potassium (553 mg/100g), and antioxidants. The optimal processing method was a combination of initial boiling followed by stir-frying, which preserved 87% of the nutrients and produced the best sensory profile. Product development, including banana blossom floss, chips, and flour, demonstrated high consumer acceptance (>70%) with a profit margin ranging from 35-55%.This study concludes that banana blossoms have great potential as a sustainable alternative food source with high nutritional value and promising economic prospects. Utilizing banana blossoms can contribute to food security, the diversification of functional food products, and the empowerment of community-based economic development. Therefore, further efforts to enhance the utilization of banana blossoms should be encouraged to support the sustainability of the food and economic sectors.