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This study aims to develop sweet potatoes (Ipomoea batatas) as an alternative raw material for producing Gnocchi pasta by processing them into flour and formulating pasta based on local food ingredients. This innovation is intended to increase the added value of sweet potatoes and support food diversification in the community. The research employed a Research and Development (R&D) approach through stages of identifying potentials, collecting data, designing products, validating designs, revising designs, testing products, developing the final product, and conducting limited production. The study was carried out over three months at the Culinary Arts Laboratory of Universitas Negeri Manado. The results show that the sweet potato flour produced through peeling, slicing, heat processing, drying, milling, and sieving generated high-quality flour with a natural purple color and fine texture suitable for Gnocchi production. The formulated Gnocchi made from sweet potato flour exhibited color, aroma, taste, and texture characteristics that were well-received by panelists. Nutritional analysis conducted by the Industrial Research and Standardization Center of Manado revealed that sweet potato Gnocchi contains 55 g of moisture, 28 g of carbohydrates, 6 g of sugar, 3 g of dietary fiber, 2.5 g of protein, 1.2 g of total fat, and 200–300 mg of natural anthocyanins per 100 g. These components indicate that the product has the potential to be developed as a functional food. This study concludes that sweet potatoes have great potential to be developed as raw material for modern pasta products such as Gnocchi due to their favorable physical and chemical properties. In addition, the utilization of local ingredients supports national food diversification efforts, the development of creative culinary industries, and business opportunities for ready-to-cook and ready-to-eat food products.

Ngarip Village, Ulubelu District, is one of the coffee-producing areas in Tanggamus Regency. Some residents process the harvested coffee into various micro, small and medium enterprises (MSME) products. This activity produces a byproduct in the form of coffee grounds. Coffee grounds have characteristics that allow them to be processed into products with utility and economic value. This community service activity aims to provide knowledge and skills to the Ngarip Village community on how to process coffee grounds into aromatherapy candles that are attractive, useful, and have the potential to be developed as a creative economy product. The implementation method includes literature studies, field observations, preparation of tools and materials, and socialization and training that includes material presentations, discussions, demonstrations, hands-on practice, and documentation. This training provides knowledge on the concept of 3R-based waste management and techniques for making aromatherapy candles using coffee grounds as an additional ingredient. The implementation results showed that participants were able to understand the process of making aromatherapy candles, from drying coffee grounds, melting wax, mixing ingredients, to the molding stage. Participants also gained knowledge about the benefits of aromatherapy candles for health, the environment, and their economic potential. This training can improve the community's ability to process waste into useful products, while also opening up sustainable home business opportunities. Overall, this activity has a positive impact on increasing public insight, creativity, and awareness regarding organic waste management, as well as encouraging innovations that support local economic independence.

This community service program aims to strengthen local economic resilience through digital marketing assistance and packaging design innovation at Pokdarwis Bahari, Pulorejo Village, Mojokerto City. The intervention was designed in stages, including socialization, needs identification (FGD), training, practice/implementation, continuous mentoring, and evaluation. The program focused on strengthening production management (application of modern dryers and vacuum sealers), building digital marketing skills (creating and managing TikTok, Instagram, Facebook accounts, and online shops on Shopee and Tokopedia under the Pokdarwis Bahari brand), and redesigning packaging for kelor-based products (noodles, cakes, kelor sticks) to enhance product differentiation. The results showed significant improvements in members’ capacities: drying time reduced drastically from 2 days to 2 hours, the establishment of active digital accounts and official online stores, and the development of new packaging that is more informative and brand-identified. The direct impact was reflected in increased production efficiency, improved product image, and wider market reach—demonstrating a tangible contribution to local economic resilience and the sustainability of Pokdarwis businesses. Program recommendations include scaling up production technology, advanced training in digital marketing, and strengthening distribution networks to ensure long-term benefits.

Diabetes Mellitus is a metabolic disorder caused by the pancreas failing to produce insulin hormone adequately. Based on the cause, diabetes mellitus is classified into three types, including type 1 DM, type 2 Diabetes Mellitus, and gestational diabetes mellitus. Hyperglycemia can also occur due to food consumed that is not balanced with physical activity carried out so that fat accumulates in the body and causes blood to be unable to enter the body's cells, ultimately increasing blood sugar levels. Signs and symptoms that often appear in Diabetes Mellitus patients are polydipsia (excessive thirst), polyuria (frequent urination due to excessive urine production), polyphagia (quickly feeling hungry even though you eat a lot and want to eat continuously) and weight loss without a clear cause. Symptoms of diabetes mellitus can be controlled by increasing physical activity, following a healthy diet, and getting enough rest. Several studies have proven that bay leaves have the potential as an antidiabetic. This study aims to determine the content of secondary metabolic compounds and the antidiabetic activity of bay leaf extract using α-amylase enzyme inhibition in vitro. This research method uses laboratory experiments. This study uses α-amylase enzyme inhibition to determine the antidiabetic activity contained in bay leaf extract. The method used is DNSA. The results of this study obtained a yield of bay leaf extract of 30%, water content of simplicia of 6.24%, drying loss of simplicia of 5.3%, ash content test of 5.6%, water content test of extract of 6.34%, drying loss test of extract of 7.03%. Bay leaf extract positively contains secondary metabolite compounds, namely saponins, tannins, flavonoids, and alkaloids. The results of IC50 in bay leaf extract of 66.705 ppm are classified as strong antidiabetic. The results of acarbose of 56.818 ppm are classified as strong antidiabetic.

Eleutherine bulbosa (Mill.) and Allium cepa L. (including garlic and onion peel) are medicinal plants that have long been traditionally used to treat cancer, diabetes, hypertension, infectious diseases, and inflammation. Recent scientific studies emphasize the importance of extract standardization to ensure consistent quality, safety, and efficacy. Standardization includes specific parameters—such as organoleptic identification, water- and ethanol-soluble extract values, phytochemical profiles, and determination of marker compounds—and nonspecific parameters such as moisture content, loss on drying, total ash, and acid-insoluble ash. Ethanol extract of E. bulbosa showed moisture and drying loss values below 10%, total flavonoid content of around 1.2%, and positive phytochemical tests for alkaloids, flavonoids, saponins, and quinones. Onion peel extract contains a high flavonoid content (7.84 mg QE/g) with moderate antioxidant capacity (DPPH IC₅₀ 152.65 µg/mL), while fermented garlic (black garlic) contains more than 12% polyphenols and more than 2% flavonoids, as well as a high level of S-allyl-L-cysteine (SAC) as a stable bioactive compound. The pharmacological activities of these standardized extracts include strong antioxidant effects, α-glucosidase inhibition for antidiabetic activity, induction of apoptosis and anti-angiogenesis as anticancer potential, membrane disruption and enzyme inhibition for antimicrobial activity, as well as COX/LOX modulation for anti-inflammatory effects. These activities are directly correlated with the secondary metabolite composition of each material. With their phytochemical richness and diverse biological activities, E. bulbosa and A. cepa have great potential as raw materials for standardized herbal products. Further in vivo studies and clinical trials are needed to validate their therapeutic efficacy and to support the development of evidence-based phytopharmaceuticals.

This community service program was designed to strengthen the competitive value of coffee bean processing through a combination of practical field training and structured mentoring for rural communities. The activity took place on June 29, 2025, in Motung Village, Ajibata District, Toba Regency, and involved 20 local participants representing farming households. The implementation model emphasized a participatory and hands-on approach, where participants were directly engaged in coffee bean processing techniques under the guidance of academic experts and field mentors. This initiative was a collaborative effort between Universitas Murni Teguh PSDKU Pematangsiantar, Politeknik Bisnis Indonesia, and the Farmer and Fishermen Association (KTNA) Pematangsiantar. The program’s primary objectives were to enhance local community skills in post-harvest coffee processing, to raise product quality standards, and to generate added value that would enable rural producers to compete in wider markets. Through structured mentoring, participants received continuous assistance that ensured they could apply the acquired knowledge and skills independently after the training activities concluded. The results demonstrated significant improvements in participants’ understanding and technical capacity, particularly in the areas of sorting, drying, roasting, and packaging coffee beans. These competencies allowed the local community to produce higher-quality coffee products that meet market expectations and enhance competitiveness. Furthermore, the program strengthened the link between academic knowledge, practical field skills, and local wisdom, which together form the foundation for sustainable rural empowerment. By improving coffee bean processing capacity, the initiative is expected to increase household income, foster an entrepreneurial spirit, and support the long-term development of Toba’s rural economy. In this way, the program not only equips the community with technical expertise but also contributes to broader goals of economic sustainability and social resilience in the region.

This research was carried out using a qualitative method through a direct survey conducted in Tangga Batu Village. The main goal of this study is to utilize corn cob waste into an alternative fuel product in the form of briquettes that is more environmentally friendly. Corn cobs are one of the abundant agricultural wastes, but they are often not used optimally. Through simple innovations, this waste can be processed into alternative energy sources that have economic value while having added value for the surrounding community. The process of making briquettes begins with the preparation of equipment which includes a kiln, mold, drying container, mash tool, strainer, and scale. The main ingredient is corn cobs that are first dried in the sun for 3–4 days to reduce the moisture content by 10–20%. Additional materials used are tapioca flour as an adhesive, small amounts of diesel, and water. The next stage is to compose the corn cobs in the burning pit for 20–30 minutes until they become charcoal. The charcoal is then scraped using a simple tool and sifted to separate the fine and rough parts. The fine charcoal is mixed with a starch adhesive from tapioca flour, then molded using a simple mold and compacted through a pressing process to produce good quality briquettes. Next, the briquettes are dried in the sun for 2-3 days until they are completely dry and ready to be used as fuel instead of wood or kerosene. The results of the study show that corn cob waste has great potential to be used as an alternative fuel. In addition to being environmentally friendly, these products also contribute to reducing dependence on fossil fuels.

Black Soldier Fly (BSF) larvae, or maggots, are a type of insect currently widely cultivated, primarily for animal feed. This is because BSF larvae contain essential nutrients such as fat and protein in high amounts, thus improving the nutritional quality of livestock that consume them. Therefore, the processing and preservation of maggots is crucial to maintain their nutritional content and extend their shelf life. One method used in maggot processing is drying. Drying aims to reduce the water content in the larvae, thereby preventing the growth of microorganisms that cause spoilage. One widely applied technique is drying using a microwave oven. However, before the actual process is carried out, simulations are often required to determine the distribution of heat and humidity. Simulation is one of the most effective ways to predict the drying performance of biological materials. This study used a simulation using the Computational Fluid Dynamics (CFD) method operated by Comsol Multiphysics 6.2 software. The parameters used in the simulation were an initial maggot temperature of 80°C, a drying time of 15 minutes, and a heat source of 1300 W/m³. Based on the simulation results, the final water content of the maggots was below 10%. Furthermore, the final relative humidity of the maggots ranged from 10–35%, while the final temperature of the larvae increased to 93–97°C. These results indicate that microwave drying can effectively reduce moisture content while maintaining the nutritional quality of BSF larvae. These simulation results can be used as a basis for practical maggot drying processes, thus supporting the production of efficient and nutritious animal feed.  

Dried eel (kepanjang) is a traditional food product made through the drying process to extend shelf life and facilitate distribution. While drying can slow down product deterioration, it still carries the risk of microbial contamination, especially when stored at room temperature without additional preservation. This study aims to provide information regarding the microbiological safety of dried eel products during storage and to determine the effects of storage duration and environmental temperature on microbial growth in dried eel. The method used in this study involved direct observation of microbial colony growth through serial dilution and inoculation on Nutrient Agar (NA) media, which was then incubated at room temperature. The microbial colonies growing on the dried eel samples were observed and counted to assess the impact of storage duration and temperature on microbial contamination. The results showed that the longer the storage time and the higher the environmental temperature, the greater the number of microbial colonies that grew. This indicates that storage conditions, both in terms of duration and temperature, have a significant impact on the level of microbial contamination in dried eel. This research reveals the importance of strict monitoring of temperature and storage duration for dried eel products. The increase in microbial colonies as storage time and temperature rise indicates that the product becomes more susceptible to contamination and spoilage. Therefore, to maintain product quality and safety, proper storage systems need to be implemented, such as using additional preservatives or storing the product at low temperatures. By adopting these measures, the risk of microbial contamination can be minimized, which will extend the shelf life and maintain the quality of the dried eel product. This study provides valuable insights into the microbiological aspects of traditional food products, specifically dried eel, which can be applied to ensure their safety during storage.

Limited sanitation facilities among street vendors, particularly those selling meatballs, chicken noodles, and porridge, often pose a problem that impacts food safety. One common practice is repeatedly washing bowls and spoons with just a bucket of water, followed by drying the utensils with a cloth. This contaminated water can transmit pathogenic microorganisms that cause foodborne illnesses, increasing the risk of health problems for consumers. This problem requires a practical solution that street vendors can implement, taking into account limited space, mobility, and operational costs. This community service activity used a pre-experimental design method with a simple technological engineering approach to improve the sanitation of tableware. The innovation developed was a portable bowl washer made from used mineral water gallons, modified to be mobile, efficient, and water-efficient. The manufacturing process included design, assembly, testing, and evaluation with street vendors. Success was measured by observing the level of cleanliness of the tableware before and after use, as well as assessing the level of satisfaction and ease of use by the vendors. The results showed that the implementation of this portable sanitation device increased the effectiveness of tableware washing, reduced the repeated use of dirty water, and minimized the risk of cross-contamination. Partnering vendors stated that the device is practical, lightweight, and doesn't disrupt their sales activities. They hope this innovation will be replicated by other vendors and that local governments will consider implementing it as a standard for mobile food sanitation. This effort will not only improve the hygiene of eating utensils but also contribute to preventing foodborne illnesses in the community.

Traditional salted fish is a widely consumed food product in Indonesia due to its high shelf life and distinctive flavor. However, the production process, which is generally carried out conventionally and openly, has the potential to cause contamination by pathogenic microbes, which can endanger consumer health. This study aims to identify and analyze the presence of pathogenic microorganisms in traditional salted fish products through a microbiological approach. Salted fish samples were taken from various traditional markets and analyzed using microbial culture methods, biochemical identification, and molecular confirmation for pathogenic bacteria such as Salmonella spp., Vibrio spp., Escherichia coli, and Staphylococcus aureus. The results showed that most contained pathogenic bacteria exceeding the threshold set by SNI and BPOM, indicating weak sanitation and hygiene control in the processing process. These findings emphasize the importance of implementing hygiene standards and quality control in the home industry of salted fish processing. Furthermore, environmental factors such as sea air quality, drying methods, the use of unclean containers, and minimal knowledge of business actors regarding hygiene practices are the main causes of contamination. In some locations, salted fish is dried directly on the ground or on unsterilized surfaces, increasing the risk of exposure to dust, insects, and microorganisms. The study also found that labeling and date information were not available on most products, making it difficult for consumers to assess their safety. As a preventative measure, educating producers and providing training on Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) is crucial. Collaboration between the Health Office, the Food and Drug Monitoring Agency (BPOM), and local governments is also recommended to conduct regular inspections and provide food safety certification facilities for small businesses.

This study aims to extract and purify secondary metabolite compounds from Coffea arabica leaves using various separation techniques, such as maceration, column chromatography, thin layer chromatography (KLT), and preparatory KLT, and followed by flavonoid content analysis using UV-Vis spectrophotometry. The process begins with drying the arabica coffee leaves, then extraction is carried out using 96% ethanol for three days. After that, the solvent is evaporated with a rotary evaporator at 60°C to obtain a viscous extract. The extracts were further separated using column chromatography with a mixed solvent of n-hexane: ethyl acetate (3:1), resulting in 12 fractions that showed color differences, which was an indication of the diversity of the compounds in the extract. Advanced identification was carried out with KLT using methanol solvents: chloroform (9:1) at UV wavelengths of 254 nm and 366 nm, indicating the presence of compounds with medium to high polarity. Furthermore, the isolated compounds were further separated using the preparative KLT (KLTP) method. To determine the flavonoid content, UV-Vis spectrophotometry was performed at a wavelength of 431 nm, using quercetin as standard. The results of the analysis showed that Arabica coffee leaf extract had a yield of 7.35% and a total flavonoid content of 19.0605 mgQE/g. These findings show that arabica coffee leaves are a source of flavonoid compounds that have the potential for the development of herbal or phytopharmaceutical products. The flavonoid content found may provide health benefits, particularly in increasing antioxidant activity, which can be used in the treatment of oxidative stress-related diseases. The results of this study also open up opportunities for the development of plant-based products, especially Arabica coffee, in the pharmaceutical and cosmetic industries as an efficacious natural active ingredient.

Bananas are a tropical fruit that is popular because of its sweet taste and high nutrient content. However, bananas have a major drawback, which is a short shelf life. After reaching perfect ripeness, the banana will undergo a change in mushy texture, the skin will appear black spots, and there will be a growth of yeast that causes the appearance of the banana to be damaged and unfit for consumption. However, ripe bananas that look visually bad still contain high glucose, which can be used in fermentation or advanced processing. One of the solutions to avoid losses due to ripe banana spoilage is to process it into banana sale. Banana sale is a processed product produced from ripe bananas that go through a drying process to reduce the moisture content to a safe level, so that it can extend its shelf life. This drying process can be done by two methods, namely drying in the sun and smoking. The purpose of both methods is to reduce the water content of bananas, so that they are not easily damaged by microorganisms. Using this technique, bananas that are prone to spoilage can be transformed into more durable products, have a distinctive taste, and have a high selling value. The quality of banana sales is influenced by various factors, such as its color, taste, aroma, texture, and shelf life. By processing bananas for sale, their economic value can increase significantly. Farmers can not only reduce losses due to bananas that do not sell well in the fresh market, but also earn additional income from value-added processed products. Banana sale products have great potential to be developed as one of the processed food products that have economic value and are beneficial to the community (Masuku, M. A., 2023; Lestari, S., et al., 2024).

This study aims to develop tempeh (Rhizopus oryzae) into tempeh flour to be utilized as the main ingredient in the production of a traditional Indonesian cookie known as kastengel. Tempeh is a rich source of plant-based protein and dietary fiber, yet its application in the processed food industry, particularly in dry baked goods such as cookies, remains underexplored. This innovation is expected to serve as a healthy food alternative while supporting the diversification of local food products. The research employed a Research and Development (R&D) approach, encompassing several key stages: processing tempeh into flour through slicing, drying, grinding, and sieving; formulating kastengel dough using tempeh flour as the base ingredient; and evaluating the final product through both organoleptic (sensory) testing and nutritional analysis. Organoleptic testing involved 10 panelists, including lecturers and students, who assessed the product based on color, taste, aroma, and texture. Nutritional content was analyzed at the Manado Industrial Research and Standardization Agency. The results showed that kastengel made from tempeh flour had a light brown color, a savory-sweet flavor, a distinctive yet pleasant aroma, and a crunchy texture. Laboratory tests revealed the nutritional composition of the product to include 46.12% carbohydrates, 29.82% fat, and 3.92% protein, indicating its potential as a nutritious food option. Most panelists reported a favorable response toward the product. In conclusion, tempeh flour can serve as an effective substitute for wheat flour in the production of kastengel cookies. The final product, branded as “Kastengel Eka,” demonstrates that tempeh-based food innovations can be well-accepted in terms of sensory qualities and possess promising potential as a functional, nutritious, and marketable food product.

One method of drying Black Soldier Fly (BSF) larvae that can be applied is drying using a continuous microwave oven. This tool utilizes microwaves emitted to evaporate water. In addition, the use of a conveyor that runs on a microwave oven as a medium or place to place BSF larvae is expected to simplify the production process. This study was conducted to determine the design and strength analysis of the thermal structure of a continuous microwave oven-type BSF larva dryer using Solidworks software. The specifications of the continuous microwave oven-type BSF larva dryer have a capacity of 15 kg, a heating input power of 8 KW and a temperature of 100℃. With variations in heating time of 20, 30, and 40 minutes. The results of the thermal structure analysis of the BSF larva dryer type continuous microwave oven based on the simulation obtained stress with the highest value of  and the lowest value of . The results of the displacement simulation with the highest value of  and the lowest value of . The Safety factor simulation result is 3.2. So from the simulation results it can be said that it is safe to continue to the manufacturing process.

Shrimp shell waste is a chitin-rich biopolymer with high potential for microbial bioconversion into value-added products. This study aimed to analyze the microstructural degradation of shrimp shells by the actinomycete isolate 18D38A1 under solid-state fermentation, using Scanning Electron Microscopy (SEM). A fresh sample preparation method was applied, involving washing and immersion in 70% ethanol, followed by vacuum drying and gold sputter-coating. Fermentation was conducted over a period of 1 to 4 days. SEM analysis revealed progressive structural deterioration of the shrimp shell matrix, including increased surface erosion, pore formation, and breakdown of chitin fibers, which became more pronounced each day. These observations indicate active and time-dependent biodegradation by isolate 18D38A1. The sample preparation protocol proved effective in preserving morphological features and enhancing SEM image clarity, enabling precise visualization of degradation stages. The combination of solid-state fermentation and optimized SEM preparation provides a reliable approach to evaluate the biodegradation process of chitinous waste by actinomycetes over time. This study demonstrates a practical SEM sample preparation method for visualizing the progressive biodegradation of shrimp shell by actinomycete isolate 18D38A1 from day 1 to day 4.

Maggots are larvae of the Black Soldier Fly (BSF) which have benefits as waste decomposers and have high potential as feed ingredients. This study aims to analyze the effect of power and time on maggot drying using microwaves. Using the Computational Fluids Dynamics (CFD) method on microwave heating with a power of 2000 watts and 2500 watts, and a residence time of 10 minutes, 20 minutes, and 30 minutes, then the final maggot temperature was tested. The results showed that the final temperature of the maggot tended to increase with increasing power and residence time. This happens because high microwave power provides large energy in a very short time. This energy is efficiently absorbed by maggots through the mechanism of dipole rotation and ionic conduction, causing molecules to vibrate and rub with high intensity. The final temperature of the maggot is between 110oC-125 oC with the highest temperature at a power of 2500 and a drying time of 30 minutes.

Durability is defined as a measure of a rock's resistance to weathering and disintegration when the rock undergoes weathering processes over a short period of time. The susceptibility of rocks to disintegration is related to their low durability. Rock durability is often measured using the slake durability test. The slake durability test is widely used to assess physical changes resulting from wetting-drying processes (Franklin and Chandra, 1972). Therefore, slake durability testing is conducted to understand the weathering of rocks caused by heat and water, particularly clay stones which are one of the constituent rocks on a slope. The sampling location is around Sanga-sanga and Muara Badak. Sampling was conducted with coordinate points and the Balikpapan and Kampungbaru formations. The claystone samples taken were then brought to the Mineral and Coal Technology Laboratory of the Engineering Faculty of Mulawarman University for Slake Durability tests. In this study, the lowest index value obtained was 45.7% and the highest value was 93%, indicating high to very high durability. The difference in the durability index values of claystone at the research locations indicates the presence of variables that can affect the slake durability index values of the claystone in the Balikpapan and Kampungbaru formations, including grain size and mineral content as well as geological conditions at the research site. Based on the results of the claystone durability tests, the durability index value (Id2) was obtained, indicating that the sandstone at the research location falls into the classification of high to low.

This study aims to evaluate and optimize the effects of vacuum pressure and drying time on moisture content in the freeze drying process. Freeze drying was selected due to its ability to preserve the quality of food products by removing moisture through sublimation under low vacuum conditions. The vacuum pressure variables applied in this study were -62.8 cmHg, -64 cmHg, -67 cmHg, -70 cmHg, and -71.2 cmHg, while the drying times were varied at 8.2 hours, 9 hours, 11 hours, 13 hours, and 13.8 hours. Response Surface Methodology (RSM) with a Central Composite Design (CCD) was employed to analyze the individual effects and interactions of the two factors on final product moisture content. The results showed that both vacuum pressure and drying time significantly influenced moisture reduction, while their interaction effect was statistically insignificant. The optimum conditions were achieved at a vacuum pressure of -70.5 cmHg and a drying time of 12.6 hours, meeting the moisture content requirements based on SNI 8273:2023 standards. These findings are expected to serve as a practical reference for determining optimal operating parameters in freeze drying processes to improve efficiency and product quality.

This study focuses on the production of herbal tea made from avocado leaves (Persea americana Mill.) and explores its potential as a health-promoting beverage. Avocado leaves are known to contain various bioactive compounds, including flavonoids, tannins, and saponins, which have antioxidant, antidiabetic, and antihypertensive properties. The production process involves selecting healthy leaves, washing, drying using a low-temperature oven (50–60°C), and grinding the dried leaves into powder. The final tea product was tested organoleptically to assess its taste, aroma, and color, and phytochemically to confirm the presence of bioactive compounds. The organoleptic test results showed that the tea has an acceptable flavor and aroma, while phytochemical tests confirmed the presence of beneficial compounds. Consumption of avocado leaf tea demonstrates potential as a functional beverage that may contribute to lowering blood pressure and blood sugar levels, as well as providing a calming effect. The findings of this study are expected to serve as a reference for the development of value-added herbal products derived from local raw materials. Such products could support efforts to improve public health and encourage the diversification of functional beverages within the community, providing both health and economic benefits for local populations.