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Kazuki Resto is an Eastern-themed café and restaurant located at Jl. Raya A.H Nasution No. 39A, Bandung, open from 11:00 AM to 11:00 PM. To diversify the menu, the author introduces choipan, a Chinese snack made from genjer leaves (Limnocharis flava) and minced shrimp. The term "choipan," derived from Hakka, means "vegetable cake," utilizing genjer leaves that are rich in nutrients such as vitamin C, potassium, calcium, and phosphorus. This study aims to evaluate the panelists' preferences for genjer and shrimp-filled choipan with chili sauce, as well as analyze the standard recipe and nutritional value of the product. The method used is research and development, with data collection through organoleptic tests involving 25 panelists, including experts from various backgrounds. The results indicate a favorable preference level, with presentation scores of: appearance 84%, color 84%, aroma 72%, texture 88%, and taste 84%. The standard recipe for choipan includes 60 grams of rice flour, 30 grams of tapioca flour, 150 ml of water, 55 ml of oil, and other ingredients. Nutritional analysis shows an energy value of 40.9 calories, protein 1.31 g, fat 2.03 g, and vitamin C 13.86 mg. The author recommends using fresh, high-quality genjer leaves to avoid bitterness. 

The purpose of this innovation is to add to the menu at Resto kebun Naga Poernama. Data collection was carried out by organoleptic tests on 25 people conducted by lecturers, industry and consumers. Based on the tabulation of organoleptic test data, the author can conclude that the Dragon Fruit Uduk Rice at Resto Kebun Naga Poernama. from the results of the calculation on the level of liking obtained the value in the main test as follows: appearance 80% (very like), 20% (like). Color 68% (very like), 32% (like). Aroma 44% (very like). 56% (like). Texture 76% (like), 24% (like). Taste 84% (like very much), 16% (like). Taste 80% (really like), 20% (like). so it is stated that Tamagiri Dragon Fruit Shrimp Rice is liked and acceptable by panelists. After obtaining the results of the Break Event Point calculation, it is concluded that for 1 portion of Tamagiri Dragon Fruit Shrimp Rice, it is Rp.6,075, while the selling price per portion is Rp.16,000 with a food cost of 37%, BEP of 166 pcs, fixed cost of Rp. 1,500,000 and it is concluded that in order to get a target margin of Rp. 2,000,000,- / month, it must sell as many as 388 pcs / month or 13pcs / day. The author's suggestion for future researchers is to make eggshells that are not fishy and add more varied fillings.    

Onion rings are made from onion slices coated in breadcrumbs and fried, typically served with tartar sauce. Chicken onion rings are a variation that combines onion rings with a chicken batter that envelops the onions. The chicken batter is made from ground chicken breast fillet mixed with tapioca flour as a binder and various spices to impart a distinctive flavor. This research aims to determine the panelists' level of preference for the organoleptic test, which includes appearance, aroma, color, texture, and taste, as well as standard recipes and business analysis. The research method employed is research and development. The study results reveal the standard recipe for making Chicken Onion Rings with Tartar Sauce, consisting of the following ingredients: 250g chicken breast fillet, 50g tapioca flour, 2 onions, 50g all-purpose flour, 250g breadcrumbs, 2 eggs, 500ml cooking oil, 5g salt, 10g chicken powder, 15g MSG, 3g ground pepper, 100g mayonnaise, 20g gherkin, and 50ml water. The evaluation criteria indicate that for appearance, 92% (very much liked) and 8% (liked); for color, 96% (very much liked) and 4% (liked); for aroma, 84% (very much liked) and 16% (liked); for texture, 88% (very much liked) and 12% (liked); and for taste, 92% (very much liked) and 8% (liked). Based on the business analysis of the Chicken Onion Rings with Tartar Sauce, the following conclusions can be drawn: food cost is Rp8,778, and selling price is Rp22,000. The product will break even after selling 151 portions. To achieve a target margin of Rp3,000,000 per month, the author must sell 378 portions per month. The author takes a profit of 40% from sales.

This research discusses the development of the Hakau Shrimp Dimsum product with Rendang Seasoning, which aims to add variety to Dimsum 220 which usually uses chili sauce plus rendang seasoning. The method used in this research is research and development, by carrying out a series of experiments and developments using a hedonic scoring scale test involving twenty-five panelists. Based on the results of the research that has been carried out, it can be seen that the overall calculation results for the level of liking obtained an appearance value of 60% very like and 40% like. 40% really like the color and 60% like it. 80% really like the texture and 20% like it. 68% really like the aroma and 32% like it. 100% really like it.  The standard recipe for this product consists of tang mien flour, shang fhen flour, shrimp, chicken skin, tapioca flour, margarine and rendang seasoning. Business analysis shows a profit of IDR 3,000,000 from sales of 2,898 pcs/month. This research recommends that innovation in dimsum products can continue to be developed following market developments.

Ravioli is a dish similar to dumplings, filled and wrapped in thin pasta dough. It is a staple in traditional Italian cuisine. In this study, the author collaborated with Cafe Sanji Eatery to create a pasta menu variant using Chicken and Woku. The research aims to determine the preference levels of panelists based on five evaluation attributes: appearance, aroma, color, texture, and taste, as well as to establish standard recipes and conduct a business analysis of the Chicken Woku Ravioli product. The methodology used in this study is research and development, involving five expert panelists from the faculty and 20 moderately trained student panelists. The results of the preference evaluation for the appearance, aroma, color, texture, and taste of Chicken Woku Ravioli showed: appearance 64% liked it very much, aroma 52% liked it very much, color 64% liked it very much, texture 68% liked it very much, and taste 52% liked it very much. Based on the research findings, the standard recipe consists of 50g chicken breast, 100g flour, 80g eggs, 10g chicken powder, 10g basil, 50g tomatoes, 25g garlic, 36g shallots, 30g lemongrass, 75g red chili, 9g bird’s eye chili, 4g pandan leaves, 2g turmeric leaves, 15g turmeric, 20g ginger, 5g salt, and 5g sugar. The business analysis results indicate a food cost of Rp 9,000 per serving with a selling price of Rp 22,500 per serving. The Chicken Woku Ravioli seller will break even (BEP) after selling 287 servings. To achieve a target margin of Rp 2,000,000 per month, the author plans to sell 435 servings per month. The seller aims for a profit margin of 40%. It is recommended to add more pasta shape variations to increase consumer interest.    

Bitterballen is a traditional Dutch snack shaped like a ball, primarily made from flour and milk. Classic bitterballen usually contain minced beef and cheese. Its crispy exterior and soft interior make it a popular snack. In this study, the author utilizes vegetables and oatmeal to create a delicious and healthy version of bitterballen. The processing of Vegetable Oatmeal Bitterballen is in collaboration with Dapoer Marclip. The purpose of developing this product is to assess the panelists' preferences regarding appearance, color, aroma, texture, and taste, as well as to establish recipe standards. This research employs a research and development method. Data collection was conducted through organoleptic tests involving 25 participants, including lecturers, industry representatives, and consumers. Based on the results from four trials, it can be concluded that the preference levels in the main test were as follows: appearance—44% very much liked, 56% liked; color—76% very much liked, 24% liked; aroma—56% very much liked, 44% liked; texture—68% very much liked, 32% liked; taste—80% very much liked, 20% liked. Thus, it is stated that this product is well-liked and accepted by the panelists. The appropriate standard recipe formula is: 105g flour, 20g butter, 40g onion, 7g garlic, 100g spinach, 50g carrots, 85g corn, 40g mozzarella, 80g rolled oats, 1 egg, 150ml UHT milk, 120ml water, 5g MSG, 3g pepper, and 4g salt. The author suggests that future researchers consider alternative snack recipes using vegetables and appealing colors.    

Semarang spring rolls are generally filled with bamboo shoots, which some people may not prefer. In this study, banana flower was chosen as an alternative filling, considering its potential for processing, particularly in sambal. The aim of this research is to evaluate the level of preference among panelists for fried spring rolls filled with banana flower based on five attributes: appearance, color, texture, aroma, and taste, as well as to determine a standard recipe, business analysis, and product shelf life. The method used is research and development with a hedonic test involving 20 panelists, including 5 expert panelists and 15 trained panelists. The results indicate a very positive level of preference: appearance (80%), color (95%), texture (95%), aroma (85%), and taste (90%). The standard recipe consists of 250 grams of banana heart, 15 grams of dried shrimp, 1 egg, and other ingredients, yielding 16 pieces per batch. The business analysis shows a cost price of IDR 6,190 per pack (containing 5 pieces), with a break-even point of 165 packs per day and a profit target of IDR 5,000,000 with sales of 753 packs per month. The shelf life of the spring rolls at chiller temperature (4ºC–6ºC) is proven to last up to 5 days before frying. This study recommends further development in the processing techniques of banana heart to improve its digestibility.    

This study discusses the development of a food product called Cassava Tart with Lemon Curd and Butterfly Pea Pannacotta, aimed at reducing the use of imported wheat flour by utilizing mocaf (Modified Cassava Flour) as a local ingredient. The pannacotta, prepared with butterfly pea powder, adds color variation and appeal. Collaboration with the cafe U.berkopi was conducted to test product preference, involving 25 panelists in a hedonic test. The results showed that 100% of the panelists were very fond of the appearance and color, 80% were very fond of the aroma, 84% were very fond of the texture, and 92% were very fond of the taste. The standard recipe for this product consists of various ingredients, including mocaf flour, margarine, lemon juice, whipping cream, and sugar. Business analysis indicated a potential profit of Rp. 2,000,000 per month from the sale of 486 pieces. This study recommends that culinary innovation continue to be developed by utilizing local raw materials.

Cargo pumps are very important in the unloading process, especially crude palm oil cargo on tankers. In order for the cargo unloading process to run smoothly, a strategy is needed in the use of cargo pumps. This study aims to find out the factors that cause damage to cargo pumps and the strategy of using cargo pumps so that the process of dismantling crude palm oil in MT Koan can run smoothly. The research method used is qualitative descriptive with data collection techniques through observation and interviews. The results showed that cargo pump 1 operated better than cargo pump 2, with 77% of the operating time. Damage to the cargo pump is caused by leaks in the mechanical seal and clogging of dirt. Routine maintenance on cargo pump 1 is more frequent than cargo pump 2. The cargo temperature of crude palm oil is relatively low ranging from 39-40°C and there is a decrease in temperature at one observation point which causes the texture of the cargo to become very thick, thus interfering with the performance of the cargo pump. Based on the results of data analysis of the results of observations and interviews, it can be concluded that the factors that cause damage to cargo pumps at MT Koan are lack of maintenance, low load temperature and performance differences in both cargo pumps.

This research aims to analyze the physical and chemical characteristics of wet soils in tidal swamp ecosystems and their implications for sustainable agriculture in South Kalimantan. Tidal marshlands have great potential to be developed as agricultural land, but specific soil conditions require proper management. The results showed that soils in tidal marsh ecosystems are generally clay-textured with high moisture content and low porosity, which affects soil drainage and aeration. Moderately high organic matter content (3-7%) is a positive factor for soil fertility, but soil acidity (pH 4.5-5.5) and high sulfate content pose challenges for agriculture. Soil acidity potentially inhibits the availability of essential nutrients such as phosphorus and increases aluminum toxicity. The potential formation of acid sulfate soils also requires careful management to prevent further soil degradation.

Cassava is a staple food source that is abundant in Indonesia. Cassava leaves have been known to our people for a long time as an alternative vegetable to replace most vegetables in general. For those who are used to it, cassava leaves are a unique vegetable, and can stimulate your appetite, but for those who have never tasted it, it may take time to get used to it. The texture of cassava leaves is rough, so they are only suitable for cooking in a few ways. The aim of this research is to find out the most preferred formula for making beef jerky from cassava leaves. This research is experimental research with the research design used, namely Pre-Experimental Design with a One-shot case study type of research. Based on the research that has been carried out, the conclusion in this study is that of the 4 treatments given, it is seen from the color aspect that the most preferred treatment is P12 (100%), the taste aspect of the treatment is P12 986.7), the aroma aspect is P11 (80%) and the P12 texture (83.3%). For further research, it is hoped that variables such as water content and HCN can be added to cassava leaves.

Purple sweet potato is one type of tuber. Organoleptic test is a test of a food ingredient based on the level of preference. Shelf life is a time span on a product. Objective: To determine the level of consumer preference and shelf life of pia cake skin with the addition of purple sweet potato (Ipomea Batatas L). Methods: Quantitative research with a completely randomized experimental design (CRD). Panelists in this study were 30 untrained panelists, 15 moderately trained panelists. Results: It is known that the results of research conducted on pia cake skin added purple sweet potato (Ipomea Batatas L) have an effect on the taste p-value 0.01 (<0.05), there is an effect on the aroma p-value 0.02 (<0.05), there is an effect on the color p-value 0.00 (<0.05), there is an effect on the texture p-value 0.00 (<0.05), for the shelf life of pia cake skin in treatments X, Y, V and Z at cold temperature and room temperature there is a relationship p-value <0.05. Conclusion: Based on the results of the study, it can be concluded that there are differences in the variables of taste, aroma, color, texture and shelf life of pia cake skin with the addition of purple sweet potato (Ipomea Batatas L) in Kimi Village, which obtained p-value <0.05. Suggestion: There is a need for skills, knowledge related to purple sweet potatoes to increase creativity and the economy of the community.

Songket fabric is one of the traditional fabrics originating from South Sumatra, songket fabric has been used as a subordinate of traditional clothing, it can be in the form of bodo clothes, tunics. The development of fashion that continues to rotate so that the preservation of this songket fabric is maintained, innovation is needed, to provide innovation so that songket fabric can be processed into fashion for wedding occasions with more modern models. The principle of aesthetics is a reference in creating innovations so that the results of innovation are in accordance with the intentions and goals. The problem is how to use songket fabric as a wedding dress by applying aesthetic principles. The purpose is to find out the use of songket fabric as a wedding dress by applying aesthetic principles. The data collection methods used are observation, documentation and literature. The data analysis used is qualitative data analysis. The manufacture of wedding dress using songket fabric and a combination of tulle fabric through the process of determining design, preparing tools and materials, taking measurements, making patterns, cutting materials, marking the patterns, sewing, pressing, and finishing. Unity lies in detail by detail is still continuous, balance lies in symmetrical balance and contrast is applied to the selection of materials in terms of texture and color. Wedding Dress clothing is as follows; using songket fabrics. The use of this songket fabric is a synthetic songket fabric, which is widely sold and the price is still affordable. There are different possibilities when using the original songket.

Fibroadenoma of the breast (FAM) is a benign tumor that is painless, movable, has clear boundaries, and a rubbery texture. The incidence of cancer worldwide has increased, with the most common cancers reaching 24.5% and deaths reaching 15.5%, according to the WHO. In Indonesia, the prevalence reached 1.79% per 1,000 population in 2018, and in Central Java, it was 0.7% in 2019. Data from Dr. Soeselo Hospital in Tegal shows an annual increase of 2%, with prevalence reaching 1.9% in 2023, up from 1.7% in 2022. The aim of this research is to provide an overview of nursing care for patients who have undergone left breast tumor surgery. This research specifically focuses on the study involving diagnosis, determination of interventions, implementation, and evaluation. Using a case study design, a descriptive method was employed in this research. The writer narrates and explains the important events that occurred with the patient. Patients who have undergone surgery may experience pain after the operation, which could potentially lead to the risk of infection and a decline in knowledge. As a result, the nursing diagnosis that arises for the patient is acute pain. In the concept of pain, pain measurement is assessed using a numerical rating scale, and the patient's pain management involves relaxation breathing therapy and analgesics.

Cookies are one type of biscuit made from soft dough, relatively crispy, and the appearance of the pieces has a solid texture that is in great demand by all groups. Cookies with pumpkin flour substitution and the addition of chias seed contain fiber and antioxidants that serve to reduce risk factors for obesity. The study aims to analyze the effect of yellow pumpkin flour subtitration and the addition of chia seeds on the receptivity and nutritional content of cookies as an alternative counterpart to young adult obesity. This type of research is pure experimental research using a 3x2 factorial design. Data collection was done by observation through hedonic test of level of liking (color, aroma, texture, and taste) by 36 untrained panelists using an observation sheet. Data analysis in this study used the SPSS multiple variance analysis method (Two Way ANOVA) and Duncan's further test. After determining the best product, nutritional content tests were conducted at the Surabaya Nutrition Laboratory to determine fiber and antioxidant content. The results showed that: 1) Substitution of pumpkin flour affects the color of cookies but has no effect on aroma, texture and taste; 2) Addition of chia seed has no effect on the color, aroma, texture and taste of cookies; 3) The interaction of pumpkin flour substitution and chia seed addition has no effect on the color, aroma, texture, and taste of cookies. 4) The nutritional content of the best favorability test results in formula L2C2 (30% pumpkin flour substitution and the addition of chia seed as much as 10%) per 100 grams of cookies is obtained with a fat content of 13.1 grams, fiber 7.71 grams, and antioxidants 26 mg with recommended consumption of cookies at serving of 49 grams or 7 pieces containing 6.4 grams of fat, 3.8 grams of fiber and 12.7 mg of antioxidants. The conclusion of this study is that the subtitration of yellow pumpkin flour affects the color of cookies but does not affect the aroma, texture and flavor; the addition of chia seeds does not influence the color, aroma, texture and flavour of cookies; the interaction of subtitrating yellow pummel flour and adding chia seed has no effect on the colour, flavours, textures, and flavors in cookies; as well as the nutritional content of the best liking test results on formula L2C2 (subtitrations of 30% yellow pasta and additions of 10% Chia seed).    

This research aims to develop innovations in the manufacture of cookies with the addition of sorghum flour and mung bean flour (Vigna radiata) as the main ingredients. Sorghum flour was chosen because it has a high fiber content, is gluten-free, and rich in antioxidants. Mung bean flour was chosen because it is rich in vegetable protein, fiber, vitamins, and minerals that are important for health. The main objective of this study was to evaluate the effect of adding both types of flour on the physicochemical characteristics, texture, taste, and color of cookies. The research method involved the formulation of various proportions of sorghum flour and mung bean flour, as well as organoleptic tests to assess consumer preferences. Tests were conducted using chemical analysis to determine nutrient content as well as sensory tests to assess texture, taste, and color attributes. The results showed that the addition of sorghum flour and mung bean flour can increase the nutritional content of cookies, especially in terms of fiber and protein.In addition, the combination of these two flours provides a crispier texture and distinctive flavor, which is different from conventional cookies. Overall, this innovation offers a healthier alternative for consumers without compromising the sensory quality of the cookies. The use of sorghum flour and mung bean flour in making cookies not only increases the nutritional value but also fulfills the market need for healthier food products. These findings make an important contribution to the development of functional food products that can be accepted by various groups of people.

Inadequate dietary fiber intake may present a risk of inhibiting the final catch-up process in young adolescents. Therefore, it is vital to find solutions to this issue, one of which is the creation of fiber-rich products. This study was conducted to determine the acceptability (color, scent, texture, and taste) of cookies with different levels of purple sweet potato substitution and the addition of chia seeds, as well as the fiber content of the best cookie formula. This quantitative research with pure experimental methods uses a research design in the form of a completely randomized design (CRD) consisting of six different treatments, namely (80%, 15%); (80%, 10%); (75%, 15%); (75%, 10%); (70%, 15%); and (70%, 10%). A questionnaire will be used as the study tool, and 35 semi-trained panelists will complete it. The Kruskal-Wallis test was used as the statistical test in this study, and an extra test in the Mann-Whitney test was used if the p-value was less than 0.05. The results showed that the substitution of purple sweet potato and the addition of chia seeds had an effect on color and taste, so Ha was accepted for both characteristics. However, the substitution of purple sweet potato and the addition of chia seeds did not affect the scent and texture, so Ha was rejected for aroma and texture. The cookies with the best hedonic test results were F5 (70%; 15%) with a dietary fiber level of 6.61 g per 100 g of cookies.

This community service aims to optimize the use of temulawak (Curcuma xanthorrhiza) which is abundant in Karanganyar Village, Pasuruan, through the innovation of making temulawak ice cream as a complementary food in Posyandu Toddler activities. Although temulawak is known to have various health benefits, its use in this community is still very minimal. This program began with a needs analysis conducted through interviews and observations, identifying challenges in utilizing local rhizome plants and the need for complementary food innovations. The results of this analysis encouraged the development of temulawak ice cream using cryoadoption techniques to maintain nutritional content and provide optimal health benefits. The community service method was carried out with a participatory approach involving residents of Karanganyar Village, Posyandu cadres, and village officials. This process includes education, training, and implementation of temulawak ice cream in Posyandu activities. Evaluations were carried out on the taste, texture, and children's interest in the ice cream. The evaluation results showed that 80% of respondents really liked the taste of temulawak ice cream, 70% considered the texture soft, and 90% showed high interest in this product. This program is expected to increase the utilization of local rhizome plants, introduce healthy food innovations, and strengthen community awareness and participation in health programs. Overall, this service shows success in optimally utilizing local potential and providing a positive impact on public health and community empowerment, with the hope that this innovation can be a model for the development of similar products in other areas

The purpose of this study was to determine the effect of the addition of Chinese betel leaves on the organoleptic properties of aroma, taste, colour, texture of kastengel cookies, and the nutritional content of kastengel cookies with the addition of Chinese betel leaves. This type of research is an experiment, this research is looking for the best recipe for kastengel with the addition of Chinese betel leaves. The data collection technique used was observation which involved 30 panellists, who were assisted by using a panellist sheet with a score of 1-5. In this study using quantitative methods that use numbers in data collection and analysis of measurable data, the data analysis technique used is AnavaTunggal (Analysis of varience) with the help of the SPSS version 29 program, if the results use a real effect test, then the next test uses the Duncan test to determine significant differences. The results showed that there was an effect of differences in aroma, colour, and taste on kastengel products, but could not affect the texture. This study proves that Chinese betel leaves not only add a unique aroma and flavour to pastries, but also contribute various health benefits thanks to the content of active compounds such as antioxidants. Organoleptic tests involving a number of panelists showed that the product was well received in terms of taste, colour and aroma. In addition, nutritional analysis revealed an increased antioxidant content in kastengel cookies enriched with Chinese betel leaves, making them a healthier snack option compared to conventional products.

Wontons consist of skin and filling. Generally, wonton skin is made from wheat flour, oil, water and salt. In this research, wonton skin was made with different characteristics by replacing wheat flour with tangmien flour. The wheat flour in wonton skin can be replaced 100% with tangmien flour because it has fine and soft characteristics which make the wonton skin color more transparent white and have a flexible texture. One effort to increase nutritional value and appearance is by adding green spinach (amarathus hybridus l.) juice. Green spinach contains chlorophyll which can be used as a natural coloring in food processing. Green spinach is mixed with 20gr, 40gr and 60gr of tangmien flour which is useful for changing the color of the wonton skin so that it has different color variants. Research Objectives: 1) To determine the sensory quality of wonton skin which includes color, texture, aroma and taste; and 2) To determine the nutritional content which includes energy, carbohydrates, fiber, iron, and vitamins A, B, C. This research uses an experimental method. The data collection technique was carried out by observation using a questionnaire sheet in the form of an instrument with 30 panelists. The data analysis technique used was single ANOVA followed by Duncan's test. To determine the nutritional content (energy, carbohydrates, fiber, iron, and vitamins A, B, C) laboratory tests are carried out. The results of the research show: 1) There is an effect of substitution of green spinach juice on the sensory quality of color and no effect on the sensory quality of texture, aroma and taste; and 2) The nutritional content of the product is Energy 305.80 kcal/100g, Carbohydrates 38.60%, Fiber 3.80%, Iron 2.85 mg/100g, Vitamin A 98.65mg/100g, Vitamin B 4.15mg /100g, Vitamin C 8.10mg/100g.   Keywords: , , ..