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            Mikroalga Sprulina platensis adalah salah satu mikroalgae dengan kandungan nilai nutrisi yang sangat baik, sehingga direkomendasikan sebagai pakan fungsional.  Salah satu aplikasi yang dapat diterapkan adalah melakukan fortifikasi pada olahan snack praline chocholate yang banyak disukai masyarakat.  Metodelogi yang diterapkan pada program pengabdian ini adalah penguatan KUB ISMA di Kelurahan  Mangunharjo, Kecamatan Tugu, Kota Semarang. Selanjutnya dilakukan alih teknologi pada pembuatan snack praline chocholate dengan fortifikasi tepung mikroalga Spirulina platensis. Keserious para anggota KUB ISMA dalam mengikuti alih teknologi akan sangat membantu dalam aplikasi di masyarakat Kelurahan  Mangunharjo.

Fish is known as a functional food which is important for health. Fish has a fairly high protein content, besides that it contains OMEGA-3 unsaturated fatty acids (in which it contains EPA and DHA) which are quite popular for maintaining and lowering cholesterol, containing vitamins and minerals. Fish meatballs, Shredded Fish, Naga Legs and Nugget are diversified processed fish products. This dedication aims   to increase the knowledge and skills of the community in processing fish into fish meatballs, shredded fish, dragon feet and nuggets. The method used in  dedication is direct counseling and training. The results obtained from this dedication showed that increase knowledge and skills of PKK mothers in diversification process fish product.

Utilization of resources does not only focus on reforms but begins to enter into something that is even more unlimited, namely inspiration, ideas, talents or talents, and creativity. 3 main things form the basis of the creative economy, including creativity,  innovation,  and invention.  To support the creative economy  and the condition of the productive age population, the West Kotawaringin Regency government through the tourism office seeks to empower the community through a collaborative activity with one of the universities in Semarang, namely the Indonesian College of Tourism Economics (STIEPARI). The implementation  of activities ranging from identification, socialization to independent practice shows that there is an increase in awareness of the training participants to utilize local resources that can be processed into products even though they are made from waste which in this case is shells. This can be seen from the participants'  interest in applying the results of the counseling and training and continuing this activity to completion.

Bread has many types, one of which is sweet bread, the main ingredient in processed sweet bread is wheat flour. The high use of wheat flour causes the number of wheat imports in Indonesia to be high. The decrease in wheat imports can be reduced by using local food ingredients such as corn flour, mocaf flour, and binahong leaf jam. This study aims to determine (1) the process of making gluten-free sweet bread from corn flour, mocaf flour, and binahong leaves. (2) Gluten-free sweet bread recipe from corn flour, mocaf flour, and binahong leaves (3) The level of public preference for gluten free sweet bread products from corn flour, mocaf flour, and binahong leaves. The method used in this study is the method of literature, experiments, documentation, and sensory testing. The percentage of using cornflour and mocaf flour in making glute- free sweet bread is 50%:50%, 70%:30%, and 80%:20%, of the weight of wheat flour. The results showed that gluten-free sweet bread products were the most preferred with a ratio of 70% cornflour and 30% mocaf flour.

This empowerment was carried out bearing in mind that there are still many banana tree fronds that are not used and only become waste, therefore to overcome the large amount of banana frond waste in Marga Mulya Village. And to find out what the benefits of banana fronds are for processed products that are useful and have economic value, we make use of these banana fronds by making processed banana fronds chips that have high economic power by empowering housewives in Marga Mulya Village. This community empowerment is carried out every Saturday with four meetings. And it is hoped that the manufacture of banana chips which has been implemented in Marga Mulya Village can continue and help the economy of local residents.

The craft MSME sector is one of the leading sectors for developed countries in foreign exchange earning country. Products in handicraft industrial centers always have a higher exchange rate profitable and can create added value that is greater than other sectors. Craft Center woven bamboo as an example of a leading industry in Indonesia that is able to absorb labor as well stimulating the micro economy, but cannot be separated from facing problems, including in the field of production and management. In the production sector, the problem faced is still weak application of standards technological procedures, the process of mastering technology where most producers still use equipment simple production leading to low productivity and efficiency. Apart from that, the weak business management which causes them to be unable to increase the scale of their business. From the background of the problems above, In general, this Community Technology Dissemination activity seeks to solve partner problems with introducing appropriate technology and providing business management assistance for quality and the quantity of products from the two prospective MSME partners increased. The methods given are: 1) Introduction technology for preparing material components with a spinser (a combination of spindle and serkel machines); 2) Mini introductions cold press; 3) Introduction of finishing technology; 4) Training on diversification of processed materials into products mixmedia (mixmedia furniture design / prototype.

This  research   was  conducted   at  Nostalgia   Restaurant   The  Sidji  Hotel Pekalongan which aims to analyze and explain the influence of food product quality and service on guest satisfaction  which is experiencing  poorly good conditions including color, appearance, portion, tecture, temperature and level of maturity of a food  product  not in accordance  with  guest  expectations  and  there  are some infrastructure services that do not meet the standards in providing services to guests. The research data were obtained through questionnaires and interviews. The sample used in the study was 100 respondents. The research results are expected to provide useful information for the manager and guest satisfaction. The data obtained were processed   using   descriptive   analysis   and   quantitative   statistical   analysis. Quantitative analysis uses multiple regression analysis to determine the effect of the independent variable on the dependent variable, model test, hypothesis testing, and however before the test is carried out, the validity and reliability tests are conducted first. The results of the regression analysis show that there is an increase in the quality of food products and services on guest satisfaction. Then the test results of multiple regression analysis show a significant F value, with a correlation value of determination  R2 square of 0.598. This shows that the quality of food products and services significantly affects guest satisfaction together with a close relationship of 59.8%. This shows that to increase guest satisfaction, it is necessary to increase the quality of products, both food and beverages served to guests, as well as excellent service in accordance with guest expectations.

Petis is made from fermented shrimp or fish that is added with sugar and salt, it looks like a paste and has a dark brown or black color. This study is a descriptive study that aims to determine the presence or absence of Salmonella sp in petis sold in Sumber Subdistrict, Cirebon Regency, to find out what percentage of petis is contaminated with Salmonella sp. POM No. 13 of 2019 concerning Maximum Limits of Microbial Contamination in Fish and Fishery Products Including Molluscs, Crustaceans and Fermented Echinoderms. The population in this study were petis sold in Sumber Cirebon District, traders collected 15 samples using the Accidental Sampling technique. The research method used is a descriptive survey, in the examination using the isolation method through culture media and biochemical tests. The research was carried out at the Microbiology Laboratory of AAK An Nasher Cirebon in April 2022. The results obtained 9 positive samples of Salmonella sp and 6 negative samples of Salmonella sp. Based on BPOM regulation No. 13 of 2019 concerning the Maximum Limit of Microbial Contamination in Processed Food, it must be negative for Salmonella per 25 grams. From these results it can be said that the petis containing Salmonella sp was 60% and the negative petis contained 40% Salmonella sp.

The purpose of this service activity is to increase the knowledge and skills of participants in Moringa processing; increase participants' knowledge about the potential of Moringa leaves as a healthy food ingredient, and produce Moringa chicken nuget products and Moringa leaf sticks. The activity method used is mentoring with activity stages; 1. preparation, 2. implementation, 3. evaluation. The results of the activity showed an increase in the knowledge and skills of the participants in processing Moringa leaves, participants knew that Moringa leaves have good nutritional potential and can be developed as a healthy food processing ingredient, and participants are skilled in processing Moringa leaves into Moringa chicken nuggets and Moringa leaf sticks. . Given the large benefits of this activity, it is advisable to carry out further activities in the form of assistance in marketing Moringa leaf processed products in order to increase people's income.

This activity is a community service activity for the people of Purbosari village, Ngadirejo sub-district, Temanggung Regency. as part of the activities of the Central Java Province Bappeda for the 2017 fiscal year. The problem that is being handled is the problem of the loss of livelihoods of the tobacco farming community due to restrictions on tobacco farming and tobacco products. This activity is also an implementation  of  the   Regulation   of  the  Minister  of   Finance of the Republic of Indonesia Number: 28 / PMK.07 / 2016 concerning the Use, Monitoring and Evaluation of Tobacco Excise Production Sharing Funds. The model used is a community-based tourism development model as a form of the tourism sector's creative economy that provides optimal benefits to the community. The service process is carried out by means of efforts to empower the people's economy in the tourism sector with a community-based tourism (CBT) approach or community-based tourism by involving local communities in activities, which include the introduction of tourism potential and training on the utilization of local non-tobacco agricultural potentials to be processed into culinary products and by by tours. The local community is motivated to become the main actor in the management of tourism activities that arise from the utilization of the local potential that exists in the service location. The result of this activity is the achievement of community understanding of tourism as an alternative to activities other than tobacco farming, understanding of local tourism potential, development of tourism activities and tourism support activities in the location.

Rosella flowers are generally processed into tea. Important ingredients in this flower make rosella tea has many benefits for human health. The use of rosella flowers in making lipscrub is expected to be a new innovation in cosmetic products. The aim of this research is to create a lip scrub based on rosella flowers which functions to remove dead skin cells and moisturizes the lips. This research was conducted by means of literature, documentation, experiments and public testing. This experiment resulted in three products with different compositions. The three products have been tested publicly on the 30 panelists who have an age range of 17 to 40 years. From 30 panelists who have tried 3 lip scrub products. It was found that most of the panelists preferred products with a composition of 1.8 grams of roselle flower powder, 1.7 grams of vaseline and 3.2 grams of honey. This can be seen from the public test average calculation score on the favorite indicator, namely 1.8. So it can be concluded that Rosella flower lipscrub has the opportunity to be developed as a new innovation in the world of cosmetics.

Indonesia is an agricultural country that has great potential for the development of tropical fruits, horticultural crops and vegetables. Vegetables are important foods that are needed by the body because they contain nutrients needed by the body. However, some sweet potatoes that contain nutrients have not been adequately studied and utilized, including sweet potato (Ipomoea batatas L) from the Convulvulaceae family (Suparman, 2007). Sweet potato plants (Ipomoea batatas L) from 1968 until now have been widely produced, even Indonesia was the fourth largest country that produced sweet potato plants.The objectives of this study were: 1) Knowing the process of making purple sweet potato Gel candy; 2) Knowing consumer acceptance of purple sweet potato Gel candy products; 3) Knowing the nutritional content of purple sweet potato Gel candy. The methods used in this research include literary, documentation, experimental, organoleptic, hedonic and nutritional content methods. The resulting data is then processed and evaluated and then presented in tables and diagrams with in-depth explanations.The results showed that the best formula composition is found in code 472 The characteristics of the purple sweet potato gel candy produced are sweet and sour taste, candy aroma, solid chewy texture, light purple color. The panelists' acceptance of the making of purple sweet potato gel candy through the hedonic test results showed that the most favored by the Panelists were the product code 472 with a composition of 60 grams of sweet potato, 75 grams of gelatin, 75 grams of sugar, 1 gram of himalaya salt.

Ngasinan Etan Village is one of the villages located in Gebang Village. The livelihood as a small businessman from this village is very possible because of the very strategic location close to the Gebang traditional market and the traditional Pucuk padar. The increase in tofu production in Gebang village has positive and negative impacts, the positive impact is that it has increasingly increased the MSMEs of Gebang village and can improve the welfare of the community. The negative impact is the amount of tofu waste that is released, causing unpleasant odors. The main problem asked by these entrepreneurs is the accumulation of dense waste that often affects the environment which causes air pollution as it is delicious. With the consideration of the community specifically tofu entrepreneurs, and with the thought of solutions based on existing theories and research results, the first priority that needs to be done is to improve the management of solid waste management in tofu. Improvements to the tofu mill's solid waste management methods, by providing an understanding of how to manage tofu's basic waste into food products. Utilization of tofu waste can be done by drying and made with a variety of processed products that can be consumed by the community, for example, processed into tempe gembus, beef food, fish feed sources, nata de soya production, tofu waste as organic fertilizer, tofu waste, tofu waste to poultry feed and tofu pulp into processed crackers.Tofu, Gebang, Masaran, Sragen waste

Tempe merupakan salah satu produk fermentasi kedelai tradisional yang cukup terkenal, dengan menggunakan jamur Rhizopus oligosporus. Tempe mempunyai berbagai macam manfaat bagi kesehatan tubuh. Demikian juga dengan bekatul beras merah yang memiliki berbagai nutrisi yaitu kandungan antioksidan dan serat yang tinggi, mengandung banyak mineral. Di kalangan masyarakat, bekatul beras merah belum banyak dimanfaatkan terutama sebagai produk olahan yang memiliki nilai fungsional. Penelitian ini bertujuan untuk menentukan karakteristik kimia dan sensori tempe kedelai yang difortifikasi bekatul beras merah dan lama fermentasi, menentukan formulasi yang tepat dari tempe kedelai yang difortifikasi bekatul beras merah dengan lama fermentasi sehingga diperoleh tempe dengan aktivitas antioksidan dan serat yang tinggi serta disukai konsumen. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial. Faktor pertama adalah rasio kedelai dan bekatul beras merah (80:20; 70:30; 60;40), sedangkan faktor kedua adalah lama fermentasi (24, 36, 48 jam). Penelitian dimulai dari pembuatan tempe yang difortifikasi bekatul beras merah kemudian dianalisis menggunakan analisis kadar air, kadar abu, kadar protein, aktivitas antioksidan, kadar serat, dan analisis uji organoleptik meliputi warna, rasa, aroma, kekompakan, dan kesukaan keseluruhan. Hasil penelitian yang terbaik adalah pada rasio kedelai dan bekatul beras merah 60:40 dengan lama fermentasi 48 jam didasarkan pada hasil pengujian kimia antioksidan dan serat terbaik. Pada perlakuan ini dihasilkan kadar air 51,34%, kadar abu 8,90%, kadar protein 21,62%, aktivitas antioksidan 72,03%, dan kadar serat 23,44%, sedangkan untuk pengujian organoleptik yang meliputi warna 3,66(merah bata); aroma 3,24 (aroma bekatul beras merah kuat); rasa 3,54 (rasa bekatul beras merah sangat kuat); kekompakan 3,73(kekompakan tempe sangat kuat); dan kesukaan keseluruhan 3,35 (suka). Kata kunci: Tempe, bekatul beras merah, antioksidan, serat, lama fermentasi.ABSTRACTTempeh is one of the well-known traditional soybean fermentation products, using the mushroom Rhizopus oligosporus. Tempeh has a variety of health benefits. Moreover, red rice bran which has a variety of nutrients that contain antioxidants and high fiber, and contain lot of minerals. Among the people, red rice bran has not been widely used, especially as a processed product that has functional value. This study aims to determine the chemical characteristics and sensory of soybean tempeh fortified with red rice bran and fermentation duration, to determine the appropriate formulation of soybean fortified soybean rice bran with fermentation duration so that tempe is obtained with antioxidant activity and high fiber as well as consumer preference. This research was conducted using two factorials Completely Randomized Design (CRD) The first factor was the ratio of soybean and rice bran (80:20; 70:30; 60:40), while the second factor was the duration of fermentation (24, 36, 48 hours). The study began with the making of tempeh fortified with red rice bran and then analyzed for water content analysis, ash content, protein content, antioxidant activity, fiber content, organoleptic test analysis including color, taste, aroma, compactness, and overall preference. The best results was at the ratio of 60:40 soybean and rice bran with fermentation duration 48 hour based on the results of testing the best chemical antioxidants and fiber. At this treatment produced 51,34% water content, 8,90% ash content, 21,62% protein content 72,03% antioxidant activity, and 23,44% fiber content, while for organoleptic testing which includes the color of 3,66 (brick red); aroma 3,24 (strong red rice bran aroma); flavor 3,54(flavor red rice bran very strong); compactness 3,73(compactness of tempeh is very strong); and overall preference 3,35 (likes). Keywords: Tempeh, red rice bran, antioxidant, fiber, long fermentation.

Mountainous areas have a lot of tourism potential, including organic agriculture-based agro-tourism. However, there are still some problems faced by the farming community such as limited skills regarding processing of agricultural products in the form of organic fruits and vegetables as souvenirs typical of mountain tourism. limitation of packaging creativity that meets the health and safety feasibility standards of organic fruits and vegetables as tourist souvenirs that are easily carried by tourists, and marketing of agricultural products in the form of organic fruits and vegetables to attract tourists and the wider community. The methods to be used include methods counseling and training as a means of transfer of knowledge about the processing, packaging and marketing of organic agriculture and the ins and outs of which will be provided to partners, assistance methods to enhance partners' creativity and performance in processing, packaging and marketing agricultural products in the form of organic fruit and vegetables as souvenirs for tourism typical of mountainous areas in the economic development of society and regional tourism, and the provision of packaging equipment to implement packaging that meets hygiene, health and food safety standards, and the creation of a website as a medium for expanding the network to improve a tourist attraction. The targeted results are an increase in skills in processing, packaging, and marketing agricultural products in the form of organic fruit and vegetables as souvenirs typical of mountain tourism, diversification of processed organic plant products as souvenirs typical of an area, the addition of facilities in the form of packaging tools (wrapping mechine) for packaging organic fruits and vegetables so that they are easy to carry as souvenirs for a typical tourist area, the expansion of marketing networks