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The study aim to describe and analyze the development of alae sektare beach tourism village in improving welfare. The research method used in this research is descriptive qualitative method. Field research data collection techniques using observation techniques and interview techniques. The research data analysis technique uses triangulation from Milles and Huberman, namely data reduction, data display and verification. The results of the study indicate that the development of the alae sektare beach tourism village in improving the welfare of the community can be done: first, through the allocation of village funds where village funds managed by the village government are partially allocated to develop the alae sektare beach tourism sector and also improve other facilities Second, the development of community resources. the community is actively involved in the management of alae sektare beach tourism by conducting coaching for the development of community knowledge. third, highlighting local wisdom with the appearance of traditional arts and also serving traditional food to attract visitors. This traditional menu is a superior menu that is in great demand by visitors. The conclusion that the management of the alae sektare beach tourism village through the allocation of village funds is still not optimal so that in the future it is hoped that the village government will prioritize village funds for the development of beach tourism to realize the economic independence of the lantik village community in the srimeulue district

Garut is one of the areas that has local cultural wisdom that is still beautiful and preserved. The diversity of existing plants has sufficient economic value and has potential as alternative ingredients and medicines. The people of Garut still cultivate and use plants as alternative medicines that can cure various diseases. The Mustajab plant or Gedi Leaf with the scientific name Abelmoschus manihot of the Malvace family is one of the herbal plants that has long been used by the people of Sindangsari village as a fever reducer or pyretic in babies. Pyretics is a condition in which the body experiences an increase in temperature above normal limits due to a response to infection or inflammation. This research was conducted in Sindangsari Village, Leuwigoong District, Garut Regency. The method used in this research is an exploratory survey method. The data collection technique uses a purposive sampling method. This research data analysis uses qualitative and quantitative methods. To calculate the use value, the UV method is used. Apart from that, the Fidelity Level Index (FLI) method is also used. Mustajab leaves are included in the category of plants with metabolite compounds which can produce compounds from the soil itself. Mustajab leaves can cure fever in babies because they contain many active compounds, one of which is flavonoid compounds. Based on the results presented in the table, it can be seen that the highest FL value is in the mustajab plant which is used as a treatment for fever in babies with a FL value of 51.5%. Based on the results table, it can be seen that the highest UV value is in the use of mustajab leaves as a medicine for baby fever with a UV value of 0.51. There are many processing and application methods for using mustajab leaves as traditional medicine, including boiling, squeezing and pounding. Based on the data above, it can be concluded that mustajab leaves are one of the traditional food plants which are usually used by rural communities as an alternative medicine to reduce fever in babies.

Microplastics pose a significant threat to aquatic ecosystems and human well-being. This study attempts to conduct a community engagement initiative that focuses on the dangers of microplastics, with the aim of raising public awareness and fostering sustainable behavior change in plastic waste management. Microplastic pollution has become a worrying problem because it has the potential to pose risks to food safety and public health. This study aims to conduct a socialization program on the dangers of microplastic exposure to food safety in the Kertosari Village community. Using a participatory approach, this socialization program involves local communities and students. Socialization activities include informative presentations and interactive discussions to raise awareness of the adverse effects of microplastics on food safety. The results of this community engagement are expected to be a valuable guide for authorities and local communities to raise awareness of the dangers of microplastics and encourage sustainable behavior change towards plastic waste management.

The National Strategic Program stipulated in Presidential Regulation (Perpres) Number 109 of 2020 concerning the Acceleration of Implementation of the National Food Estate Strategic Project, which was implemented in Gadabung Village, Pandih District, Pulang Pisau Regency was implemented well, so that the community felt the direct impact in the form of a harvest area of 1,205 Ha in a bumper harvest with New Superior Varieties of Inbred and Hybrid rice. The success of Gadabung Village as part of the development of the national strategic food estate project has had a positive impact on making the area charming in the form of vast expanses of rice fields, so that the village can be developed into a tourist village. Based on this, the aim of this research is that the Regional Government of Pulang Pisau Regency makes public policies that can be directly operational, by developing the potential resources owned by the government of Gadabung Village, Pandih Batu District. This research uses a qualitative approach, the data displayed is generally in the form of actual and accurate sentence descriptions and connects the problems studied with a qualitative approach. Researchers go out into the field to research the object of study and hold direct interactions with the community with the aim of obtaining in-depth information about this matter, conducting in-depth interviews and observations. Research Results Based on documentation data, Central Kalimantan Food Estate Development activities, especially in Gadabung Village, were carried out through programs and activities, namely area planning and development of facilities and infrastructure, human resource development and farmer corporations experiencing increased capacity and business diversification. This is a form of sustainability effort for upstream-downstream agricultural businesses based on areas and agro-ecosystem suitability clusters. Increasing the welfare of the people in Gadabung Village will be better by becoming a tourist destination, because the scenery in the area is very beautiful with the support of available natural resources, traditional arts and culture of local people and immigrants (transmigration), both ethnic Dayak, Banjar, Javanese, Sunda, where people live in harmony, safety and peace. The conclusion from the results of this research is that Gadabung Village is a village where the National Strategic Program has been implemented which has succeeded in meeting its objectives, namely making Gadabung Village one of the rice barns in Central Kalimantan, with rice fields stretching across thousands of hectares, and the community feels the direct impact on improving welfare. infrastructure becomes better, the village's potential can become a support for becoming a tourist destination or tourist village.  

The provision of in-flight catering services is a crucial component in ensuring a high-quality flying experience, guaranteeing food safety and nutritional balance to support passenger health during flights. PT. Aerofood Indonesia Denpasar is committed to being an internationally recognized catering company that provides a diverse range of meals, including Asian cuisine, Japanese/Korean cuisine, Western cuisine, Nusantara and local cuisine, pastry and bakery products for airline passengers. One of the most frequently produced main dishes is Woku Belanga Fish.This study aims to provide a comprehensive overview of the importance of food safety implementation and nutritional analysis in the in-flight catering industry. The research employs a qualitative approach through observations and interviews. Food safety assessment is conducted by determining Critical Control Points (CCPs) at each stage, from raw material reception to distribution to the aircraft. The majority of product descriptions align with the Indonesian National Standard (SNI) 01-4852-1998. Laboratory examination of the Ikan Woku Belanga dish revealed a total plate count (TPC) of 1.1 × 10⁴ CFU/g, with no detectable levels of Enterobacter, Escherichia coli, Staphylococcus aureus, or Bacillus cereus. In terms of its nutritional value, when served as a lunch option for midday flights, the Woku Belanga Fish dish meets 61.5% of the energy requirement, 85.5% of protein, 60.5% of fat, and 54.7% of carbohydrates, based on an adult daily energy requirement of 2,150 kcal.

The restaurant business continues to grow, but few business actors understand how to seize business opportunities to increase competitiveness. This study aims to analyze the application of the Canvas Business Model (BMC) in the culinary industry, with a focus on the fast food business in the city of Surakarta. BMC is used to evaluate nine key elements: value proposition, customer segments, distribution channels, customer relationships, key resources, key activities, key partnerships, cost structure, and revenue streams. The method used in this study is a qualitative descriptive approach, with data collection through surveys, interviews, and observations. The results of the study show that the implementation of BMC can increase the effectiveness of business strategies, especially in terms of product innovation, improved customer experience, and optimization of digital marketing and partnership networks. In addition, a SWOT analysis is conducted to identify the strengths, weaknesses, opportunities, and threats of the culinary business, which is then used as a basis in designing a growth strategy. The main findings of this study propose new business models that are more adaptive and sustainable, including product diversification strategies, the use of digital technology, and strengthening partnerships with suppliers and food delivery service platforms. This research is expected to be a reference for culinary entrepreneurs in developing more competitive and sustainable business strategies in the digital era.

The problem of under-five nutrition, especially stunting, is still the focus of the government. Stunting in toddlers can have an impact on physical, mental and emotional development, as well as brain development. Children who suffer from stunting, as adults, will be more susceptible to diseases, both infectious and non-communicable diseases. Jambi Province's stunting prevalence of 13.5% in 2023 has not yet reached the reduction target. Based on SSGI in 2021, the stunting prevalence rate in Jambi City is 14.0%. This study aims to determine the effect of healthy food education on the knowledge of mothers of toddlers. This study is a quasi-experimental study (pre- test and post-test), the respondents were mothers of toddlers in Pinang Merah Village, Jambi City. Data analysis using the Wilcoxon test. The results of the study were an increase in knowledge seen from the results of the pre- test and post-test which statistically proved a significant increase in knowledge (p-value <0.001). It is concluded that there is an effect of healthy food education on the knowledge of mothers of toddlers. It is hoped that local health centers will often carry out counseling or educational activities to the community to increase knowledge, attitudes and behavior so as to increase the degree of public health.

Tomatoes are one of the alternatives used to make tomato paste, which can be added to waffle preparation to enhance their flavor. Innovation is needed to create new products and increase the utilization of local food ingredients with economic value. The objectives of the research are: 1) To determine the public acceptance of waffles with added tomato paste, 2) To identify the best recipe for waffles with added tomato paste, and 3) To analyze the carbohydrate and fat content in waffles with added tomato paste. The experimental method involved formulating waffle recipes with varying percentages of tomato paste addition: 15%, 30%, and 45%. A total of 35 panelists participated in this study. The research results were analyzed using descriptive analysis. The findings showed that waffles with 45% tomato paste addition were the most preferred and accepted by the panelists. The most accepted waffle composition included: 130 g of wheat flour, 58 g of tomato paste, 50 g of eggs, 40 g of sugar, 190 ml of UHT milk, 3 g of baking powder, and 60 g of margarine. The nutritional value per 100 g of the best tomato paste waffle is 43.01% carbohydrates and 5.889% fat.

PT XYZ) is a company which focuses on integrated aquaculture. Operating since 1987, PT XYZ has a fish and shrimp feed factory, fish and shrimp breeding and rearing as well as marine fish food processing and cold storage for local and global markets. At PT XYZ, especially the Quality Control division, there are still ineffective analysis activities, namely piece length analysis. An effort to increase productivity is by designing an automatic cut length analysis machine with the aim of maximizing efficiency and effectiveness. Therefore, the objective function of this research was carried out to design and increase productivity and reduce inefficient activities. From this, it is necessary to design and optimize activities to have a positive impact on the company. This research uses Blender software and the Multimedia Development Life Cycle (MDLC) method which includes concept, design, material collecting, assembly, testing and distribution. The results of this research show that this machine design is very effective and practical for the company and allows the company to improve maximum performance

The high rate of stunting is a problem that the government in Indonesia must face. This is due to a spike in stunting cases, the stunting rate in Jember Regency has increased drastically. In Sukosari village itself, the stunting rate according to Ponkesdes data is 29 children. One way to prevent stunting is by using local food, for example spinach which is rich in vitamin A, vitamin C, iron and fiber. The food used is spinach. The implementation phase of this program is in the form of socialization regarding food independence and spinach cultivation with additional cooking demonstrations of innovative spinach nugget products and spinach rolled omelette.

Mr Oluak is a food stall that provides dishes such as oysters and fried prawns covered in egg and flour. These dishes are inspired by Singaporean cuisine which is commonly known as Oluak / Fried Oyster. For the last 3 years the owner Mr. Oluak grows gradually, starting from product evaluation to employee training so that it can produce products that are more delicious and better known to the local and international community. Mr Oluak is located at HU Foodcourt , Batam Centre. One of the main problems faced if you don't have a strong brand and unique taste is the large number of competitors in the same field. With the increasing operational complexity of Mr. Oluak began to realize the importance of having a more structured and integrated marketing strategy. Therefore, it is hoped that the implementation of this marketing can help overcome existing problems.

Tempe is an inherent food source for Indonesians, with a large number of tempe consumers in the local community. This community service program aims to improve students' understanding and skills in processing cempedak seeds into tempe, including drying methods that allow long-term storage. This activity was carried out from July to November 2024.  This activity was carried out in several stages, namely the preparation stage, the implementation stage, and the completion stage.  The program on the utilization of cempedak seeds in tempeh production shows promising potential as a food innovation based on local resources. The success rate of this program is not only measured from the production aspect, but also from the transfer of knowledge to students who act as agents of change in alternative food development. Some of the advantages of this activity program are that it provides an alternative utilization of cempedak seed waste into products with nutritional value. In addition, the production cost is relatively affordable compared to the use of soybean. The disadvantage of this program is that the availability of raw materials depends on the cempedak harvest season.

The use of banana stems as a basic ingredient for chips is an innovative effort to reduce organic waste as well as open up new business opportunities for the people of Depok Village, Bendungan District, Trenggalek Regency. This topic of service was chosen because banana stem waste is generally unused and often becomes a source of environmental pollution. In fact, banana stems have great potential as an alternative food ingredient that can be processed into products of economic value. In this service, the methods used include the socialization stage, technical training, and production assistance to ensure the community's skills in processing banana stems into chips. The socialization stage was carried out to increase residents' awareness of economic opportunities from the use of local waste. At the technical training stage, residents are taught how to choose materials, processing processes, and packaging products so that they are suitable for sale. The results of the activity showed an increase in interest and skills of residents in producing banana stem chip products with various flavor variants. In addition, this product has managed to attract the attention of local consumers and has the potential to be marketed more widely. In conclusion, the use of banana stems into chips not only reduces environmental waste but also strengthens the community's economy through sustainable new business opportunities.

Extension on Fish Cultivation in Buckets (Budikdamber) to groups of housewives aims to increase understanding, skills and independence in managing local resources to support family food security. This activity was carried out in Huangobotu Village, Dungingi District, Gorontalo City, using lecture, discussion and live demonstration methods. The material presented includes efficient fish cultivation techniques using buckets as a medium, as well as integration with plants as an integrated agricultural system. The results of the activity showed that participants had high enthusiasm in adopting this simple technology. In addition, they can manage fish and plant cultivation independently in the household environment, which can increase the fulfillment of family food needs. However, several challenges arise regarding water management and selecting appropriate fish feed. This program shows great potential in increasing food security, especially for housewives in urban areas with limited land. The long-term success of this program requires ongoing support in technical aspects and solving problems that arise during the implementation of Budikdamber. Through this program, it is hoped that a community will be created that is more independent in meeting the nutritional needs of the family, as well as playing a role in realizing family-based food security.

Diversification of agricultural products is one strategy to increase the added value and competitiveness of local commodities. Avocado (Persea americana) is a tropical fruit that is rich in nutrients, such as healthy fats, fiber, vitamins and minerals. However, the use of avocados in Indonesia is still limited to fresh consumption and simple processing. This research aims to develop an innovative product in the form of avocado-based sponge cake as an effort to diversify agricultural products. The method used includes organoleptic testing. The research results show that the use of avocado in making sponge cake can improve the soft texture, distinctive aroma, color and unique taste. Organoleptic tests show a good level of consumer acceptance with an average score of above 50% in the aspects of taste, color and texture. Apart from that, nutritional analysis shows that avocado cake has a higher content of healthy fats and fiber than conventional cake. Implementation of this product has the potential to open up new market opportunities and provide added value for local avocado farmers.

This study aims to analyze the feasibility of beef cattle farming in the Perbaungan area, North Sumatra, and to develop sustainable business development strategies. The approaches used include financial, technical, and market analysis, with data collected through field surveys, interviews with farmers, and secondary data analysis. The results of the study indicate that the beef cattle farming business in this location is economically feasible with a significant level of profit. Recommended development strategies include optimizing feed management, increasing human resource capacity, and product diversification to expand the market. These findings are expected to help local farmers improve their business productivity and contribute to national food security.

Javanese culture has a rich and diverse uniqueness, including in its traditional culinary aspects. Traditional food is not just a dish, but also a symbol of cultural values, customs, and local wisdom that have been passed down from generation to generation. However, in the era of globalization and modernization, traditional food faces major challenges due to shifts in people's consumption patterns who prefer fast food or international cuisine. This article discusses efforts to preserve Javanese culture through traditional food that not only aims to maintain cultural identity, but also to increase local economic empowerment. Using a literature study method, this study shows that strategies such as digitalization of promotion, product innovation, and tourism integration are able to revive interest in traditional food among the community. Thus, preserving traditional Javanese food can be one solution to maintain cultural heritage while creating sustainable economic opportunities

This article examines family efforts to prevent stunting through nutritious food processing based on local food ingredients. Stunting, as a result of chronic malnutrition in the first thousand days of life, threatens the quality of physical growth, cognitive development, and long-term productivity. The utilization of local food ingredients such as vegetables, fruits, animal protein, and regional carbohydrates is considered a strategic solution that is affordable, nutritious, and easily accessible. Through a literature review method, this article explores the economic and health benefits of local foods and the importance of creativity in their processing. The study emphasizes the role of families in creating a balanced diet, encouraging healthy eating habits and supporting a stunting-free generation. The conclusion of this article highlights the importance of a multisectoral approach to sustainable stunting prevention, in order to create a healthier and more productive future for the nation.

Paguyuban is an organization of togetherness in a particular social group. This paguyuban is a family welfare coach that strives not only to educate residents, but also to foster and build families in the mental, spiritual and physical material fields as well as improving the quality of food, clothing, shelter, health, and the environment. Paguyuban Kebon Manggis has so far had difficulty in filing data. Along with the development of the paguyuban kebon mangosteen, the amount of data produced by the paguyuban has also increased. This has an impact on the need for data storage. Therefore, the community service proposal team considered it necessary to provide an understanding of the use of NAS (Network Attached Storage) to make it easier for paguyuban members to manage the increasing data. NAS (Network Attached Storage) servers are built to serve the needs of data files that can be accessed via a local area network with the TCP/IP protocol. This activity was carried out in front of the members of Paguyuban Kebon Manggis which was designed in 2 sessions. The first material was the socialization of the introduction of NAS and the second material was about the implementation of the use of NAS (Network Attached Storage). This PKM activity uses presentation methods, application simulations, and direct practice for participants assisted by the team. Then to make it easier, examples are given and opportunities for questions and answers are opened for PKM participants.

To ensure the competitiveness and sustainability of community businesses, one strategy that needs to be implemented is to focus on packaging (product packaging) and product cleanliness. Denai Lama Village, located in Pantai Labu District, Deli Serdang Regency, is one of the tourist villages that has a traditional market that produces local products, especially in the food and handicraft sectors, so that it has its own appeal and can be a significant source of income for the local community. The main objective of this community service is to implement product marketing strategies through product packaging and cleanliness in order to support the desires of the community. In addition to conducting socialization to Traditional Market traders in the Denai Lama tourist village, namely Paloh Naga Market and Selayar Denai, a survey was also conducted using a questionnaire method to obtain data that would be analyzed descriptively. The results obtained were that 56 percent of traders in the Denai Lama tourist village, Pantai Labu District, had a final education of Elementary School or equivalent, with the majority of business actors being mothers aged 51 years and over as many as 44 percent, with approximately 16 types of merchandise, and There are 36 percent of traders who use banana leaves as their merchandise packaging.