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The community service program in Kemiri Village aims to empower farmers through the use of local potential, especially moringa leaves (Moringa oleifera), as raw materials for liquid organic fertilizer (POC). This activity was carried out with a participatory and educational approach that directly involved farmer groups in technical training on making POC through simple fermentation methods using natural ingredients such as moringa leaves, rice washing water, organic waste, and local decomposers. Through this activity, farmers are taught stages ranging from the collection of ingredients, the process of shredding moringa leaves, mixing with complementary ingredients, to the correct fermentation techniques to produce high-quality fertilizer. The training is carried out by field demonstration methods, discussions, and hands-on practice, so that farmers not only gain theoretical knowledge, but also practical skills that can be applied independently. The results show a significant increase in farmers' knowledge, skills, and awareness of the importance of liquid organic fertilizer as an environmentally friendly alternative. In addition, the public's enthusiasm is getting higher after seeing real evidence that the use of POC moringa leaves is able to increase plant growth, crop quality, and reduce dependence on chemical fertilizers which are increasingly expensive and have the potential to damage the soil. This program not only provides economic benefits through the cost efficiency of agricultural production, but also has a positive impact on environmental conservation. This activity is expected to be a model of community empowerment based on local potential that can be replicated in other regions with similar conditions. The success of the program shows that simple innovations that utilize local resources, if managed well, can support sustainable agriculture and food security for rural communities.

Anemia is a common health problem among adolescent girls, especially in developing countries like Indonesia. This condition is generally caused by insufficient iron intake, an unbalanced diet, and increased iron requirements during growth. Anemia not only impacts physical health but also affects concentration, productivity, and quality of life. Therefore, interventions based on nutrition education and the utilization of local food sources are crucial in sustainable anemia prevention efforts. One potential complementary therapy alternative is the consumption of herbal drinks based on moringa leaves (Moringa oleifera). Moringa leaves are known to be rich in iron, vitamin A, and antioxidants that play a role in red blood cell formation. This community service activity aims to increase the knowledge and skills of adolescent girls in utilizing moringa leaves as a natural source of iron. The target group is grade 10 and 11 female students at SMA Sejahtera Palembang, which was held in June 2025. The activity methods included a nutrition lecture on anemia and the importance of iron, an interactive discussion on the benefits of moringa leaves, and hands-on practice in making herbal moringa drinks (such as moringa leaf tea and moringa juice). The material was delivered using a communicative and participatory approach to actively engage participants. The results of the activity showed an increase in participants' understanding of the causes of anemia, the benefits of moringa leaves, and their willingness to consume herbal drinks as a preventative measure. Most participants also expressed interest in trying to make their own moringa herbal drink at home. This activity is expected to become part of school-based promotional and preventive efforts to address anemia in adolescent girls.

SMK Negeri 1 Bawen is located in Bawen District, Semarang Regency, and has six Expertise Programs, namely Agricultural Product Agribusiness, Plant Production Agribusiness, Livestock Production Agribusiness, Agricultural Mechanization, Food, and Tourism. Graduates of SMK Negeri 1 Bawen have spread across various regions of the archipelago and work in various sectors of the business and industrial world. This proves that SMK Negeri 1 Bawen is able to produce graduates with qualified vocational skills. This community service activity aims to provide additional knowledge to the students of SMK Negeri 1 Bawen about the importance of processing banana peels into value-added products, such as banana peel flour and cookies made from banana peels. In addition, this activity also provides information about food safety and the content of bioactive compounds in banana peels, which can be used to support health and innovation of food products. The community service program with the title "Banana Peel Processing for Students of SMK Negeri 1 Bawen Semarang Regency" is designed to increase students' insight and creativity. With this activity, it is hoped that students will not only have technical skills, but also understand aspects of sustainability, product innovation, and the use of food waste based on local wisdom. This knowledge is expected to be a valuable provision for students when entering the world of work and when contributing to the surrounding community. The results of this activity show that SMK Negeri 1 Bawen students already have a good foundation of vocational skills. Nevertheless, they still require strengthening thematic insights, especially in terms of innovative product processing, waste management, and sustainability concepts.

Micro, Small, and Medium Enterprises (UMKM) play a crucial role in driving local economic growth, particularly in the food and beverage sector. However, many UMKM, such as Cipta Rasa Mulya, still face significant challenges in adopting modern marketing approaches to expand their reach and enhance their competitiveness. This community service program focuses on addressing two major issues: the lack of effective digital marketing utilization and the weak brand identity—especially in packaging design—of the dairy products produced by the UMKM. Through a structured and intensive training program, this initiative aims to provide UMKM actors with comprehensive knowledge and practical skills in rebranding and digital marketing. The activities include workshops on digital branding strategies, hands-on mentoring sessions for social media management, product photography, and brand storytelling, as well as ongoing evaluations to monitor progress and implementation. The expected outcomes of this program are multifaceted, including improved brand awareness among consumers, more attractive and informative packaging, increased product variety, and broader market reach through the use of digital platforms such as Instagram, TikTok, and e-commerce channels. By enhancing the UMKM’s ability to present their products professionally and utilize social media for marketing purposes, this program supports the development of more competitive and sustainable business practices. In the long term, it is anticipated that such interventions will not only increase the visibility of Cipta Rasa Mulya’s dairy products but also strengthen their position in both local and national markets. Ultimately, this initiative highlights the importance of combining technological adaptation with creative branding in empowering UMKM and stimulating inclusive economic growth.

Tempoyak is a traditional Indonesian fermented food made from the flesh of durian (Durio zibethinus Murr.), which undergoes spontaneous fermentation driven by indigenous microorganisms. The fermentation process generally occurs under anaerobic conditions and is primarily dominated by lactic acid bacteria (LAB), including species such as Lactobacillus, Leuconostoc, and Pediococcus. These bacteria play a crucial role in modifying the physicochemical properties of the product, including a significant reduction in pH, an increase in the concentration of organic acids, and the formation of volatile compounds responsible for tempoyak’s distinctive aroma and overall flavor complexity. In addition to enhancing its unique sensory profile, the fermentation process also extends the shelf life and introduces probiotic potential to the final product. This study aims to observe and analyze the microbiological and chemical aspects of tempoyak fermentation and to evaluate its potential as a local functional food with health-promoting properties. Laboratory tests and microbial analyses confirmed that the fermentation process not only retains essential nutrients but also promotes the growth of beneficial bacteria, provided the production conditions are hygienically maintained at all stages. The study emphasizes the importance of controlled fermentation techniques to ensure product safety and consistent quality. Furthermore, the findings reveal that tempoyak could serve as a promising probiotic-rich food that supports digestive health, contributing to the diversification of traditional Indonesian fermented foods. With its appealing flavor, cultural value, growing consumer interest, and potential health benefits, tempoyak holds significant promise for future development and commercialization, particularly in the field of functional food innovation rooted in indigenous culinary practices.

Introduction: Periodontal tissue is a supporting and protective tissue of the teeth consisting of gingiva, periodontal ligament, cementum, and alveolar bone. One type of periodontal disease is gingival enlargement. The main factor that causes this disease is bacterial plaque, so gingivectomy treatment is needed. Gingivectomy is a procedure to cut excess gingival tissue with the aim of eliminating pockets and gingival inflammation, so that good physiological, functional and aesthetic gingiva is obtained. Case: A 19-year-old male presented to Soelastri Dental and Oral Hospital with complaints of gingival enlargement, which had been occurring for the past six months, primarily affecting the upper right posterior and lower anterior gingiva. The patient reported no history of systemic illness and no known allergies to medications or food. Clinically, the gingiva appeared enlarged, soft in consistency, reddish in color, with blunted gingival margins. Periodontal pocket depths were recorded as follows: tooth 32 : 433, 31 : 423, 41 : 323 and 42 : 333. A diagnosis of gingival enlargement was established.. Management: The initial treatment consisted of scaling and root planing. However, no significant improvement was observed at the 7-day follow-up. Consequently, gingivectomy was performed on teeth 32, 31, 41, and 42. A follow-up evaluation was conducted 10 days post-operatively. Intraoral examination revealed periodontal pocket depths of 31 (2-1-1), 32 (2-1-2), 41 (2-1-2), and 42 (2-1-2). The patient demonstrated good oral hygiene, with a marked reduction in gingival enlargement. Nonetheless, mild edema and erythema persisted on the labial aspect of teeth 41 and 42. Conclusion : Gingival enlargement is an inflammation that occurs in the gingiva due to local factors, namely plaque bacteria. Treatment of gingival enlargement that does not shrink after scaling, root planing, must be performed gingivectomy so that good morphology and aesthetics are obtained.

Pekasam is a traditional fermented fish product that involves microbial activity, particularly lactic acid bacteria, during its fermentation process. This study aims to isolate and identify bacterial species involved in the fermentation of gabus fish (Channa striata). Samples were collected at different stages of fermentation and analyzed microbiologically. The isolation procedure utilized selective media such as MRS agar and Nutrient Agar (NA). The resulting colonies were observed based on morphology and further identified through biochemical tests, Gram staining, and oxidase tests. The results indicated the dominance of several bacterial isolates, primarily from the Lactobacillus genus. Identification confirmed that lactic acid bacteria played a crucial role in the fermentation process and contributed to the characteristic flavor of the pekasam. This research contributes to the scientific understanding of traditional fish fermentation and offers potential for utilizing local probiotic strains in traditional food products.

This study aims to identify Lactobacillus sp. bacteria obtained from the fermentation of Channa striata fish (snakehead fish) originating from Bathin VIII, Sarolangun, Jambi. Snakehead fish is known to have high protein content and bioactive compounds that support the growth of probiotic microorganisms, especially lactic acid bacteria (LAB). Fermentation was carried out naturally for several days under controlled conditions, then isolation and characterization of bacteria were carried out through culture techniques on de Man Rogosa Sharpe Agar (MRSA) media. Initial identification was carried out using colony morphology tests, Gram staining, and basic biochemical tests. The isolation results showed the presence of round, convex, and milky white colonies, and showed Gram-positive and rod-shaped properties, which are typical characteristics of Lactobacillus sp. This study indicates that fermented snakehead fish can be a natural source of Lactobacillus sp. isolates that have the potential to be developed as probiotics in functional foods or local fermented products. These findings are expected to contribute to the development of local microorganism-based food technology and increase the economic value of snakehead fish in the Jambi region. Further research is needed to test the functional potential and safety of the isolated strains.

Boja Village is located in the center of Boja District, Kendal Regency. Its area is relatively large compared to other villages. With a large population, many businesses have developed in the area. Boja has significant potential for MSME development and economic growth. Most of the area is agricultural land, mostly planted with cassava. The purpose of this community service activity is to provide outreach by empowering women from the Family Welfare Movement (PKK) to foster entrepreneurial interest in Boja Village, Boja District, Kendal Regency. Cassava is a highly versatile commodity, capable of being used in a variety of food preparations, including as a substitute for wheat flour, to create a variety of ready-to-sell foods. By utilizing this commodity, it is hoped that women can start businesses to supplement family income and increase its economic value. Recognizing this potential, the Community Service team will conduct outreach activities, including entrepreneurship training, workshops on various processing innovations, and digital marketing for housewives in the area. The community service activity took place on Thursday, June 12, 2025, from 3:30 PM to 5:30 PM WIB (Western Indonesian Time). Twenty-three participants covered entrepreneurship, workshops, and digital marketing. They were highly enthusiastic about the activity. The outreach program demonstrated an increased understanding of entrepreneurship, skills, and interest in starting a business. Evaluation results showed an increase in understanding, exceeding 50%, after pre- and post-tests. The target output of this community service is publication in national journals, HKI videos, YouTube, and through mass media.

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.

Probiotics from West Sumatra curd have the potential to improve the production performance of local West Sumatra ducks, where Probiotics are live bacteria given as food sulpementation. Giving probiotics can have a beneficial effect on health where probiotics produce inhibitor compounds so that they can maximize the absorption of food in the intestines of livestock. The purpose of this study was to observe the production performance of ducks given probiotics. The design used was a randomized complete factorial method. The first factor (A) Dosage of probiotics (LAB) is with treatment A1: 1 ml (12.7 x 108 CFU/g); A2: 2 ml (25.4 x 108 CFU/g); A3: 3 ml (38.1 x 108 CFU/g). The second factor (B) is the frequency of probiotic administration, namely B1: 0 times; B2: 1 time; B3: 2 times; B4: 3 times; B5: 4 times; B6: 5 times; B7: 6 times, consisting of 4 replicates with a total of 346 ducks. The observed variables were food consumption, body weight gain, ration conversion, carcass percentage. The results of this study were the average food consumption at a dose of 3 ml with 5 times administration (995.79g). The highest average body weight gain (369.74 grams) dose of 1 ml and 5 times administration. The highest carcass percentage with a dose of 3 ml and a frequency of 5 times (72.63%).

This study aims to describe Ecocriticism and Ecological Logic of Ama Nara Short Story by Silvester Petara Hurit. This study uses an ecocritic approach with a descriptive qualitative research method. The results of the Ecocriticism and Ecological Logic research of Ama Nara Short Story by Silvester Petara Hurit are as follows, (1) nature is the highest manifestation of Lamaholot society. The ecological logic that being modern in Ama Nara's view does not have to leave nature and ancestors. Ecocriticism of the attitude of the main character of the short story, Ama Nara who is not tempted by the modern lifestyle, (2) the attachment of farmers and nature. Ama Nara's ecological logic to protect the environment, continue to care for the fertility of the soil naturally, and that is actually much more valuable. Ecocriticism lies in Ama Nara's attitude to persist in choices, and (3) empowerment of natural resources. Ama Nara's ecological logic creates a local food barn (hoku) so that food needs are met. Ecocriticism lies in Ama Nara's attitude to remain consistent in maintaining traditional life by continuing to empower existing natural resources that make her family happy.

This study analyzes the qualitative relationship between government fiscal expenditures and poverty reduction in East Java, Indonesia. Despite contributing significantly to national poverty reduction, East Java still has the largest number of poor residents among provinces in Java. The research focuses on four key variables: education expenditure, health expenditure, village funds (Dana Desa), and non-cash food assistance (BPNT). Using a qualitative descriptive approach, the study synthesizes secondary data from 2019 to 2024, including statistical reports from BPS and budget data from the Ministry of Finance, as well as previous empirical studies. Findings reveal that government health expenditure and village funds tend to have a stronger and more consistent impact on reducing poverty, particularly in rural areas. Education spending shows mixed results, often influenced by local capacity and governance. Meanwhile, BPNT contributes to short-term consumption but lacks sustainable poverty alleviation effects due to limited value and targeting issues. The results support the capability approach, highlighting the importance of access to basic services for long-term well-being, and reinforce the social democratic view that structural intervention is necessary to address inequality. This study concludes that poverty reduction efforts must go beyond funding amounts and focus on contextual relevance, implementation quality, and spatial equity. A place-based approach supported by strong local governance is essential for effective poverty alleviation in diverse regions like East Java.

Poultry agribusiness is a sector that has great opportunities for entrepreneurs, especially because of the increasing public need for animal protein. Fresh poultry products such as carcass meat and eggs need to be further processed to increase added value. MSMEs based on processed poultry products are increasingly developing, especially in the culinary sector which presents food innovations made from chicken such as chicken satay, crispy chicken and dimsum. This research focuses on analyzing the business feasibility of three processed chicken products in MSMEs in the Kediri area. Kediri has the potential to produce broiler chicken meat that meets local needs. The method used in this research is analysis of costs, revenues, profits, BEP (Break Even Point), and R/C Ratio. Costs consist of fixed and variable costs, with total costs calculated using the formula TC = FC + VC. Revenue is calculated based on production quantities and selling prices (TR = P × Q). Profit is obtained from the difference between revenue and total costs (π = TR - TC). BEP is used to determine the break-even point, both in terms of production price and production volume. Meanwhile, the R/C Ratio is used to measure business feasibility, with the R/C criteria > 1 indicating that the business is profitable. This research hoped that MSMEs in Kediri can understand the importance of calculating business feasibility to increase the competitiveness and sustainability of their business in the chicken meat processing industry.

This study aims to analyze the influence of price, food quality, halal certification, and brand image on the purchase intention of Almaz Fried Chicken among university students in Jakarta. A quantitative approach was employed using a survey method, with multiple linear regression analysis as the primary analytical technique. The population consisted of active university students in Jakarta, and a sample of 108 respondents was selected through purposive sampling. Data were collected using a structured questionnaire based on a 6-point Likert scale. The results indicate that price, food quality, halal certification, and brand image each have a positive and significant effect on purchase intention. Simultaneously, these four variables also significantly influence students’ purchase intention toward Almaz Fried Chicken Condet. These findings highlight the potential for local brands to compete in the fast food market through effective management of pricing, product quality, halal assurance, and brand perception.

The packaging design of the Petualangan Tradisional Rasa board game aims to create an educational medium that attracts the interest of young people aged 19–22 toward traditional Indonesian cuisine. This game is designed to address the declining interest among the younger generation in local culinary heritage due to the dominance of modern food culture. The design process employed a combination of qualitative and quantitative methods. The qualitative method involved observation and interviews with Board Game Academy and Table Toys to gather insights on effective board game packaging, while the quantitative method was carried out through questionnaires distributed to the target audience to assess packaging design preferences.

This study explores the stakeholder synergy in the development of urban farming programs in Surabaya. Using qualitative descriptive methods, data was collected through interviews, documentation, and observation involving the DKPP, agricultural extension officers, farmer groups, and the local community. The findings indicate that strong commitment, competence, awareness, and continuity are the driving factors behind successful urban farming implementation. However, challenges such as declining active farmer groups and limited facilities must be addressed. This research contributes to the understanding of sustainable food security policies in urban settings.

Fermentation is one of the traditional food processing techniques that not only functions as a preservation method, but also plays a role in improving the nutritional quality and safety of food. One example of a typical Indonesian fermented food that has survived from generation to generation is naniura, a traditional dish of the Batak Toba people made from carp (Cyprinus carpio) which is processed without a cooking process. The fermentation process in naniura is carried out spontaneously by soaking in a solution of citrus (Citrus Sp.) and a mixture of local spices, thus creating an acidic environment that supports the growth of fermentative microorganisms, especially lactic acid bacteria (LAB). The purpose of this study was to isolate and identify LAB from naniura, as well as to carry out morphological characteristics, Gram staining, and sensitivity tests to several commonly used antibiotics. Isolation was carried out using MRS media in anaerobic conditions, while sensitivity tests were carried out using the disc diffusion method. The results showed that isolates from naniura had Gram-positive characteristics, rod-shaped, catalase negative, and showed varying inhibition zones against antibiotics. Some isolates showed resistance to amoxicillin and cefataxim, but were sensitive to erythromycin and gentamicin. These results indicate that LAB from naniura has potential as a probiotic candidate, but it is necessary to monitor the possibility of antibiotic resistance gene transfer.  

This study examines the implementation of the Sigalovada Sutta as a form of ancestral devotion within the Nyadran Dauwang tradition practiced by the Buddhist community in Depok Hamlet, Java. Grounded in the understanding that religion and culture are deeply intertwined, the research aims to explore how Buddhist doctrinal values are actualized through local communal rituals and how these practices contribute to social cohesion, environmental stewardship, and cultural continuity. Using a qualitative case study approach, data were collected through participant observation, in-depth interviews with religious leaders, elders, and community members, and analysis of ritual documentation. Triangulation of methods and sources was applied to enhance the credibility and depth of interpretation. The findings reveal that Nyadran Dauwang consists of four interrelated components: communal cleaning of irrigation canals (Susuk Wangang), ritual journeys accompanied by offerings and food sharing, interfaith prayer gatherings, and Wayang Kulit performances. These practices embody key Buddhist values such as spiritual friendship, loving-kindness, compassion, ethical reciprocity, and collective merit-making, as articulated in the Sigalovada Sutta. The tradition also reinforces respect for ancestors, strengthens intergenerational bonds, promotes ecological awareness, and fosters harmony in a pluralistic religious setting. Rather than functioning as a rigid doctrinal text, the Sigalovada Sutta operates as a living ethical framework that guides communal life through culturally resonant forms. In conclusion, the study demonstrates that Nyadran Dauwang represents a contextualized enactment of Buddhist ethics that integrates religious teachings with local cultural heritage. This integration offers an important model for Buddhist religious education, cultural preservation, and community-based approaches to social and environmental sustainability.

Sustainable food security is a strategic issue in rural development that requires a comprehensive approach based on local communities. This community service activity aims to provide socialization and education on sustainable food security through a socio-economic phenomenological approach focusing on the role of farmer housewives in Pondidaha Village, Konawe Regency. The implementation methods include educational lectures, focused group discussions (FGD), field visits, and hands-on sustainable food management practices involving 20 farmer housewife respondents. The results show that 80% of participants gained adequate understanding of sustainable food security concepts, local food diversification strategies, and active roles in improving family welfare through strengthening socio-economic capacity. The main challenges identified include limited access to resources, dual roles of housewives, and seasonal income instability. The implemented solutions include sustainable agriculture management training, food diversification counseling, and improved market access. This socio-economic phenomenology-based education provides a perspective that the life experiences, cultural values, and habits of farmer housewives are key to the success of food security programs at the community level. This activity contributes to increasing awareness, skills, and community participation in realizing sustainable food security in Pondidaha Village.