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The purpose of this research was to study the manufacture of milkfish and carrot sausages by treating the proportion of tapioca flour: taro starch and the addition of egg white on physicochemical and organoleptic properties. The use of taro starch is because contains amylose and amylopectin which can bind air more strongly and can make the texture more springy. Carrots are used for coloring sausages because they contain carotenoid compounds. Egg whites are used to increase protein levels. This study used a completely randomized design with two factors, namely the proportion of tapioca flour to taro starch (75:25; 50:50; 25:75) and the addition of egg white (3, 6, 9%). The results showed that the proportion of tapioca flour: taro starch and the addition of egg white had a significant effect on moisture and ash content. However, it did not significantly affect the levels of fat, protein, starch, emulsion stability, and hardness. The best treatment was obtained from the combination of the dimensions of the proportion of tapioca flour: taro starch (25: 75) and the addition of 9% egg white which obtained a moisture content of 72.69%; ash 2.45%; fat 2.31%; protein 12.16%; starch 7.14%; emulsion stability 99.06%; hardness 2.59 kg.m/s2; and hedonic color 3.76 (neutral); fragrance 4.00 (like); taste 4.28 (like); and texture 4.48 (like).

Avocado is a climacteric fruit, which is usually harvested when it is still unripe. One way to accelerate the maturity of climacteric fruit is by ripening. Ripening treatment with ethrel can accelerate fruit ripening. This study aims to determine the effect of proper ethrel concentration on the avocado ripening process. The experimental design used was RAL (Completely Randomized Design) 1 Factor with 5 treatments and 4 replications. The treatment consisted of P0 control without ethrel treatment, then added ethrel solution P1 = 0.25 ml/L, P2 = 0.50 ml/L, P3 = 0.75 ml/L and P4 = 1.00 ml/L. Variables observed included weight loss, color, texture/hardness, water content, total dissolved solids and fat content. The data obtained were analyzed for variance and if there were significant differences in the treatment then it was further tested with Duncan's test at the 5% level. Based on the results of research on adding the right ethrel solution to the avocado ripening process found in P4 with the addition of 1.00 ml/L ethrel with a fat content of 15.34%, water content 88.99%, total dissolved solids 2.10 mg/L, texture 968.85grf, color 80.44 and weight loss 10.51%.

Sticks are delicious, crunchy, savory, long, thin, and brownish yellow snacks with various flavors.  The main ingredients of this product consist of wheat flour, , eggs, garlic, pepper, and salt.  Celery leaves were chosen because they are easy to obtain and to optimize local ingredients. Mung bean (Phaseolus radiates) itself is a vegetable food that is high in protein and fiber where the protein contained is 20-25%. This study aims to determine the effect of sticks mung bean flour and the addition of celery.  The design used was a 2 factor factorial completely randomized design (CRD).  Factor 1 is the ratio of wheat flour : mung bean flour  (75:25, 50:50, 25:75) and factor 2 is the concentration of celery porridge (10%, 20%, 30% in 30 ml of water).  The best results of chemical analysis based on the highest protein content were the ratio of wheat flour : mung bean flour 25:75 with concentration of celery porridge 20% with 2.22% water content, 1.74% ash content, 23.58% fat content, 17.75% protein content, 8.28% crude fiber and 46.41 for carbohydrates by difference, color sensory test value 3.73 (greenish brown), crunchy texture 3.40 (crispy), celery taste 3.60 (taste celery flavor) mung bean taste 2.67 (a bit of green bean flavor), celery aroma 3, 33 (smelling of celery), and 3.27 (preferred) for overall liking. The most preferred formulation of celery sticks by consumers is the comparison of wheat flour : mung bean flour 75:25 with the addition of 10% celery porridge concentration with a value of 3.47 (preferred). Sticks made from green beans and celery can be an alternative food that is high in protein and fiber.

Skin is the largest organ in humans, it functions as the outermost protector of the organs inside. Therefore, the skin is often attacked by various diseases, especially cancer. Skin cancer is divided into two, namely benign and malignant. Malignant has the potential to spread and increase the risk of death. Skin cancer detection traditionally involves time-consuming laboratory tests to determine malignancy or benignity. Therefore, there is a demand for computer-assisted diagnosis through image analysis to expedite disease identification and classification. This study proposes to use the K-nearest neighbor (KNN) classifier and Gray Level Co-occurrence Matrix (GLCM) to classify these two types of skin cancer. Apart from that, the average filter is also used for preprocessing. The analysis was carried out comprehensively by carrying out 480 experiments on the ISIC dataset. Dataset variations were also carried out using random sampling techniques to test on smaller datasets, where experiments were carried out on 3297, 1649, 825, and 210 images. Several KNN parameters, namely the number of neighbors (k)=1 and distance (d)=1 to 3 were tested at angles 0, 45, 90, and 135. Maximum accuracy results were 79.24%, 79.39%, 83.63%, and 100% for respectively 3297, 1649, 825, and 210. These findings show that the KNN method is more effective in working on smaller datasets, besides that the use of the average filter also has a significant contribution in increasing the accuracy.

Nirmana is the organization or arrangement of visual art elements such as dots, lines, colors, planes, space and texture into a harmonious whole. Nirmana can also be interpreted as the result of wishful thinking in the form of two-dimensional/flat nirmana (two dimensions) and three-dimensional nirmana/space (three dimensions) which must have high aesthetic and aesthetic values. Nirmana (Basic Forms) is a science that studies various things related to perception, space, shape, color, and materials that are in the form of two dimensions or three dimensions. The basic elements of two-dimensional shapes are triangles, rectangles, circles and organic shapes, while the basic elements of three-dimensional shapes are blocks, prisms, spheres and irregular shapes.

Croquettes are processed products from taro and the addition of vegetable creamer with a filling of tuna with curry spices.  The aims of this study were 1) to determine the sensory quality of taro croquettes and the addition of vegetable creamer with cob curry seasoning 2) to determine the nutritional content based on laboratory tests including ash content, water content, protein, fat, and carbohydrates 3) to determine the cost of raw materials for taro croquettes .  This type of research is an experiment.  Techniques for collecting observational data by means of hedonic quality were carried out by 30 panelists.  The independent variable of this research is the amount of creamer added.  The dependent variable in this study was the organoleptic properties including shape, color, aroma, texture, taste and overall preference.  The control variables in this study are the materials used, the equipment used and the manufacturing procedures.  The data analysis technique in this study was a sensory test using a single ANOVA test and Duncan's advanced test.  The results showed that 1) there was an effect on the sensory quality of making taro croquettes and the addition of vegetable creamer with curry cob fish filling 2) there was no effect on the production of taro croquettes and the addition of vegetable creamer 3) the selected products contained the same nutrition as or greater in the manufacture  Taro croquettes filled with moringa leaves and oyster mushrooms.

Kue keranjang or commonly called Nian Gao is a seasonal cake during Chinese New Year celebrations. Kue Keranjang is a typical Chinese New Year food, its color is brown,  made from glutinous rice flour, water and sugar, and has a chewy and sticky texture. This study aims to determine the organoleptic properties of kue keranjang with the addition of beetroot puree and various raisin fillings including color, flavor, texture, taste, overall product preference level, chemical properties, and production raw material costs so that it can be an alternative business object.This research is a descriptive research. The amount of addition of beetroot puree is 100 grams, and 25 grams of raisins which are formed into 2 layers. Layer 1 added beetroot puree and Layer 2 added raisin filling variations. The data collection method used the observation method through organoleptic tests with a total of 30 panelists and chemical properties tests included protein, carbohydrates, fat, ash, fiber, anthocyanins and antioxidants. Organoleptic test data which includes color, flavor, taste, texture, overall preference level of the product were analyzed using quantitative descriptive with percentage.The results of research on kue keranjang with the addition of beetroot puree and various raisin fillings showed 1) Organoleptic properties of dark red color, it has distinctive flavor of kue keranjang, raisin flavor and no beetroot flavor, sweet, savory taste, raisin taste, and no beetroot taste. The texture is chewy, not mushy, and has a raisin taste and level of preference with liking criteria, 2) Chemical properties per 100 gr show carbohydrates 48.05%, protein 11.60%, fat 9.86%, moisture content 29.10%, ash 1.38%, fiber 1.40%, anthocyanins 21.88 mg, and antioxidants 86.50 mg, 3) The cost of raw materials is known to be IDR 26,900/100 gr.

Patty sandwich is a processed product made from catfish, coconut runch, and clover leaf puree which is formed into a square measuring 8 x 8 cm with a thickness of 1 cm which is used as a filling for white bread or sandwiches. The aims of this study were 1) to determine the sensory quality of patty sandwiches with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, 2) to determine the nutritional content per 100 g of patty sandwich with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, and 3) find out the cost of raw materials for patty sandwiches. This type of research is an experiment. The data collection technique used meted observation by means of a sensory quality test on 35 panelists (5 expert panelists and 30 semi-trained) who were assisted by a line scale observation sheet (0-15 cm). The independent variables in this study were the proportions of roasted catfish and young coconut (60% : 40%, 70% : 30%, and 80% : 20%) and the addition of cloverleaf puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment, and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect of adding cloverleaf puree on shape, color, and taste, 2) there was an effect on the proportion of catfish and roasted young coconut on texture, aroma and taste, 3) there was no effect of the proportion interaction with the addition on the sensory quality of the patty sandwich on shape, color, texture, aroma, and taste.

This research is about fish meatballs using the main raw material of tuna which is proportioned with shrimp to help give more taste and be able to increase the nutritional quality content of the product and the addition of clover puree is expected to be able to increase the nutritional content and also be able to increase the potential for rare local ingredients. used. The purpose of this study was to determine 1) the sensory quality of fish balls with the proportion of tuna and shrimp and the addition of cloverleaf puree 2) the nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, calcium and potassium 3) cost raw material for fish balls. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 35 panelists. The independent variables in the study were the proportions of tuna and shrimp (80%:20%), (70%:30%) and 60%:40%) and clover puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, elasticity, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect on the sensory quality of making fish balls with the proportion of tuna and shrimp with the addition of cloverleaf puree including color, aroma and taste. 2) there is no effect on the sensory quality of shape, texture, and elasticity of the meatballs. 3) the selected product contains nutrition equal to or greater according to SNI 2017 including protein content 8.11%/100gr, fat 3.86%/100gr, water 36.58%/100gr, carbohydrates 49.88%/100gr, ash 1 .24%/100gr, calcium 75.80 mg/100 gr, potassium 86.90 mg/100 gr 4) the best product has a raw material cost of IDR 56,450.

Black cumin oil (Nigella Sativa Linn) is rich in antioxidants. One of the substances contained in black cumin oil (Nigella Sativa Linn) which acts as an antioxidant is thermoquinone. Cream is a widely chosen preparation because it is one of the pharmaceutical preparations that is used topically for the treatment of various skin diseases. The purpose of this study was to determine whether Cumin (Nigella Sativa Linn) Oil (Nigella Sativa Linn) can be formulated as a cream dosage form. to find out the optimum concentration of black cumin oil cream formulation (Nigella Sativa Linn) with cream base variations (Stearic acid and TEA).This research is a longitudinal-experimental study. The tools used in this study were glassware, watch glass, evaporating cup, parchment paper, universal pH indicator, digital scale, mortar, stamper, waterbath, refrigerator, stirring rod, tweezers, spirit lamp, loop needle. The materials used in this study were Black Cumin (Nigella Sativa Linn) oil, TEA, White wax, Stearic Acid, White Vaseline, Methyl paraben, PEG, Aquadest. For organoleptic testing of cream, it can be seen from the observation of color, smell, and texture. The evaluation was carried out including organoleptic tests for homogeneity, absorption, and pH tests. Based on the research results, it can be concluded that black cumin oil can be formulated into cream preparations with varying concentrations of stearic acid and triethanolamine, although there are several tests that do not meet the requirements for cream preparation tests. The combination of stearic acid and triethanolamine with different concentrations can affect the physical quality which includes pH, spreadability and mechanical stability but has no effect on the organoleptic, cream type and homogeneity.

Wedang uwuh spiced nastar made from mocaf is a dry cake made from mocaf flour, eggs, powdered sugar, butter, cornstarch, and wedang uwuh spice powder. This experiment aims to determine, 1) the hedonic quality of wedang uwuh spiced nastar made from mocaf; 2) knowing the nutritional value, include color, shape, aroma, taste, texture, and overall level of preference; 3) the selling price of the wedang uwuh spiced nastar made from mocaf. This experiment was carried out 4 times to find out the best formula for the wedang uwuh spiced nastar based on mocaf according to the criteria. Based on the experimental results of the wedang uwuh spiced nastar are 1) the product of the wedang uwuh spiced nastar had the criteria, namely: light brown in color, yellowish top, hemispherical in shape, smells of spices, has a sweet taste, tastes of spices, has a fine crumb texture; 2) the nutritional content of wedang uwuh spiced nastar made from mocaf per 100 grams were carbohydrates 61.18%, protein 9.16%, fat 5.62%, water content 21.05%, calories 314.5 kcal, antioxidants 96 .81 mg, and a shelf life of 28.5 days band on microbial growth method at a certain time using a temperature of 28oC; 3) the selling price of wedang uwuh spiced nastar made from mocaf is was IDR 24,437 / 250 grams.

Instant red dragon fruit puree rice is a processed product of seasoned rice added with red dragon fruit puree and then dried. This study aims to determine 1) the effect of adding red dragon fruit puree 2) the interaction effect of the two on organoleptic properties including color, shape, aroma, level of preference for raw instant rice red dragon fruit puree, as well as color, shape, aroma, taste, texture, and preference level of cooked instant rice seasoned with red dragon fruit puree 3) the best product red dragon fruit puree instant rice 4) the chemical content of the best product includes protein, fat, carbohydrates, water and beta-carotene 5) the selling price of the best red dragon fruit puree instant rice. This type of research is an experiment. The independent variable was the addition of red dragon fruit puree (40g, 50g and 60g). Data collection used the observation method through organoleptic tests obtained from 10 trained panelists with instruments in the form of observation sheets in the form of a check list. Data analysis used single analysis of variance (anava) and Duncan's further test with SPSS 17.0. The best product based on organoleptic tests in chemical tests and selling prices using conventional methods. The results showed 1) the addition of red dragon fruit puree had a significant effect on color and the level of preference with (sig: 0.000) instant rice puree raw red dragon fruit and instant rice puree red dragon fruit cooked. 2) Instant red dragon fruit puree rice has no effect on shape, aroma and cooked red dragon fruit puree instant rice has no effect on shape, aroma, taste and texture. 3) the best product is the addition of 50% red dragon fruit puree 4) the content of raw instant rice is higher than the content of cooked instant rice, namely the protein content of raw instant rice is 9.52% and cooked instant rice is 6.90%, the fat content of rice raw instant 4.51% cooked instant rice 3.68%, carbohydrate content of raw instant rice 71.90% and cooked instant rice 52.50%, water content of raw instant rice 12.50% and cooked instant rice 33.10%, and the beta-carotene content of raw instant rice is 56.55%/mg and cooked instant rice is 41.80%/mg. 5) the selling price of instant yellow rice is Rp. 3.726  weight 100 g.

Pumpkin cereal flakes are cereal in the form of flakes made from pumpkin puree, tapioca flour, sugar and salt. This study aims to determine: 1) the best formula for pumpkin flakes cereal; 2) organoleptic properties of pumpkin flakes cereal which include texture, shape, taste, aroma, color, and level of preference; 3) nutritional content of pumpkin flakes cereal which includes Vitamin A and Test Proximate (water, fat, carbohydrates, protein, and ash); and 4) selling price of pumpkin flakes in packs weighing 34 grams/package. This trial was conducted with three trials to find out the best pumpkin cereal formula that met the criteria. Based on the engineering results for making pumpkin flakes, 1) the formula for chayote squash consists of 100% pumpkin puree, 43% tapioca flour, 3.5% granulated sugar, and 2.5% salt. 2) Pumpkin cereal flakes are brownish yellow in color, have the shape of round flat flakes with intact edges, have a distinctive pumpkin aroma, taste slightly sweet and have a savory taste typical of pumpkin, have a crunchy texture and are well liked by all panelists. 2) The nutritional content of pumpkin flakes per 100 grams contains 102.50 mg of vitamin A, 0.21% water content, 6.79% protein content, 3.04% fat content, 87.93% carbohydrates, and an ash content of 1.36%. 3) The selling price of pumpkin tofu cereal is IDR 6,950 per pack weighing 34 grams.

This research is about nastar cakes which have the main raw material as wheat flour substituted with cassava flour to reduce the use of wheat flour and the addition of Moringa leaf powder to increase the nutritional content. The purpose of this study is determine 1) the sensory quality of nastar cake with cassava flour substitution and the addition of Moringa leaf powder 2) nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, vitamin C and antioxidants 3) material costs pineapple cake. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 30 panelists. The independent variables of the research were cassava flour substitution (75% and 100%) and the addition of Moringa leaf powder (3g, 5g and 7g). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used two way anova and Duncan. The results showed 1) there was an effect on the sensory quality of making nastar cakes with substitution of cassava flour and the addition of Moringa leaf powder including color, texture, aroma and taste. 2) there is no effect on the sensory quality of the nastar cake shape because it is influenced by the mold. 3) product that are said to be good may contain nutrition equal to or greater according to SNI 2011 including ash content 1.12%, moisture content 4.93%, protein 6.08%, fat 3.81%, carbohydrates 53.10%, vitamin C 16.55 mg/100g and antioxidants 123.60 mg/100g. 4) the best product has a material cost price of IDR 32,806.

Pukis cake is a typical Indonesian wet cake with the basic ingredients of wheat flour. The low consumption of local food ingredients by the community, it is necessary to make pukis cakes by utilizing local food ingredients. Wheat can be replaced with local foodstuffs that have a high starch such as purple sweet potato and taro potato. This problem is the aim of this study to determine the sensory quality of purple sweet potato puree pukis cake and taro sweet potato puree which includes color, shape, aroma, texture, taste. Knowing the nutritional and non-nutritional content which includes antioxidants, protein, fat, carbohydrates, ash, and vitamin C, laboratory tests are carried out, and material costs are calculated. Data collection uses the observation method through sensory tests. The result data were processed with the Anova test followed by the Duncan test. The results showed: 1)The sensory quality of purple sweet potato puree pukis and taro sweet potato puree produced products categorized as good (40%:20%). 2)The nutritional and non-nutritional contents of the product are Antioxidants 8.16%, Protein 6.15%, Fat 3.10%, Carbohydrates 56.01%, Ash 1.39% and Vitamin C 16.88 mg. 3) The material cost of purple sweet potato puree pukis cake and taro pure potato cake is known to be IDR 30,920. Research conclusions 1)The product is expressed well in color, aroma, texture, taste. 2)The use of local food ingredients has an effect on adding product nutrition. 3)The cost of making the product is IDR 30,920.

Improving cognitive skills in early childhood is an important part of their development. An effective learning environment can be a means to that end. One type of learning media that can be used is loose parts. Looseparts is a term used to describe materials or objects that have certain properties and can be used creatively in children's play and learning. These materials are often available in a variety of sizes, shapes, textures, and flexibility, so that children can manipulate them, combine them, and use their imagination to create a variety of possibilities for play and exploration. Examples of looseparts are rocks, sand, branches, pieces of wood, leaves, paper, shells, rubber bands, rubber rings, ropes, boxes and other everyday objects. The purpose of writing this article is to find out the analysis of the needs of looseparts learning media in the implementation of improving early childhood cognitive skills, the data collection method in this study is by distributing questionnaire sheets, interviews and documentation. When children play with looseparts, they can develop various cognitive aspects such as categorization, problem solving, visualization, abstract thinking, spatial skills, and comprehension. It is important to give children time and space to freely explore the open passages so that they can develop cognitive skills in a natural and interesting way  

Buah pisang kepok kuning (Musa acuminata balbisiana Colla) kerap dipanen sebelum mencapai kematangan karena sifatnya sebagai buah klimaterik. Untuk menghambat penurunan mutu buah pada proses distribusi dan penyimpanan, buah pisang kepok kuning harus disimpan dalam kondisi yang sesuai namun sederhana dan mudah diaplikasikan pada berbagai kondisi masyarakat. Penyimpanan buah pisang kepok kuning dilakukan dengan berbagai kondisi perlakuan, yaitu tanpa pengemas di suhu ruang, tanpa pengemas di suhu chiller -4˚C, plastik PP di suhu ruang, plastik PP di suhu chiller -4˚C, plastik PP + karbid di suhu ruang, dan plastik + silica gel di suhu ruang. Buah pisang kepok kuning kemudian diuji perubahan susut bobot, tekstur, dan warna secara organoleptik untuk melihat penurunan mutunya. Percobaan dilakukan dengan RAL Non-Faktorial, kemudian hasil dianalisis menggunakan ANOVA dengan tingkat kepercayaan 95%. Hasil menunjukkan perbedaan hasil yang signifikan antara masing-masing kondisi penyimpanan. Susut bobot terbesar terjadi pada buah pisang yang disimpan pada kondisi penyimpanan tanpa pengemas di suhu ruang, yaitu sebesar 22,815%. Perlakuan kondisi penyimpanan yang paling cepat menurunkan kualitas buah pisang kepok kuning adalah perlakuan tanpa pengemas dan disimpan di suhu ruang, sedangkan penyimpanan yang paling bisa mempertahankan kualitas buah pisang kepok kuning adalah penyimpanan dalam kemasan plastik PP di suhu chiller (4˚C).

Almond crispy is one of the flat-shaped pastries and crunchy texture that is quite popular in Indonesia. As an effort to innovate the almond crispy almond crispy ingredients are diversified with mocaf flour and given a sprinkling of ketapang seeds. The purpose of this study is 1) to determine the public's acceptance of almond flour crispy Mocaf with Ketapang seed sprinkles; 2) to determine the composition of materials used in the manufacture of almond flour crispy ketapang seed sprinkles mocaf the most preferred community. The research methods used are library methods, experiments, documentation, questionnaires and sensory tests. The results showed that almond crispy mocaf flour with a sprinkling of ketapang seeds using 100% mocaf flour is the most preferred product. The composition of the ingredients used in the manufacture of almond crispy mocaf flour with Ketapang seed sprinkles consists of 100 g of mocaf flour, 80 g margarine, 80 g refined sugar, 30 g egg white, 20 g cornstarch, 20 g butter, 10 g Ketapang seeds, and 1 g salt.

The amount of newspaper waste makes the writer want to use newsprint as the basic material for making nail art extensions as a new innovation in the nail art field. This research was conducted with the methods of observation, documentation, literature, experiments, interviews and questionnaires. The manufacture of nail art extensions using newspaper waste is carried out in 3 stages, namely, the preparation of tools and materials, the process of making nail art extensions using newspaper waste and the final stage of using nail art extensions on fingernails. The feasibility of nail art extensions using newsprint waste, the color indicator has an average value of 4 which is declared feasible, the shape indicator has an average value of 4.5 which is considered quite feasible, the texture indicator has an average value of 4 which is considered quite feasible, the ease of application indicator obtains an average value. an average of 4.5 was declared quite feasible and the product design indicators obtained an average value of 4.3 with a fairly decent category. The results of a public test conducted on 38 respondents can be concluded that 94% like nail art extension products from newsprint waste. The results of this study produce a product that has a unique and attractive design because of the pattern of waste newsprint that makes the product look aesthetic. Thus, it can be concluded that nail art extension products using newsprint waste are quite feasible to use.

Rambutan is a seasonal fruit that is easy to find in tropical areas like Indonesia. Rambutan seeds contain fat, polyphenols (flavones, flavonoids, resveratrol, and isoflavones, and vitamin C. Fophenols in rambutan seeds function to increase anti-inflammation and reduce acne. The study was conducted by methods of observation, documentation, literature, experiments, questionnaires and questionnaires. The composition is 8 pcs rambutan seeds, 120 ml of ethanol, 15 ml of olive oil, 1 tsp of vegetable glycerin. This research aims to find out and explain the manufacturing process, benefits and public acceptance of rambutan seed serum The sensory test of the two validators, namely thick serum and the ingredients for making Face Serum is correct. Use of facial serum is carried out 2x a day, in the morning after washing your face and at night before going to bed, to get results. Public test results on 35 respondents to find out public acceptance, 97 % of respondents liked the use of rambutan seeds as a facial serum, 100% of respondents liked the brownish yellow color, 100% of respondents liked the fragrant aroma of olive oil, 100% of respondents liked the non-coarse texture, 100% of respondents liked facial serum which when applied directly sticks to facial skin . It can be concluded that the use of rambutan seeds as a facial serum to reduce acne is a new product innovation in the field of beauty. Clinical trials and product durability tests are needed for rambutan seed as a facial serum to reduce acne.