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Corn plants are one of the most important carbohydrates producing plants in the world, apart from wheat and rice. Generally corn plants are just useded with the seeds. The lot of corn plant as art of decorating nails as a new innovation in the fields of nailart. The purpose of the research is to know how to use of corn plants as the art of decorating nails them in spring, knowing the result of validation of nailart product by utilizing corn skin, knowing the results of the public favorite level of nailart by utilizing corn skin. The research was carried out by observation methods, experiments, documentation, library, and questionnaire (inquiry). The manufacture of nailart from the corn plant is carried out three stages, namely corn skin drying, preparation of tools and ingredients for decorating nails from corn plants, and the stages of making art adorn the nails from corn plants. The validation outcomes of product validation of 6 validator choose product 3 because it fits the theme spring. The result of the favorite test to 20 respondents through google form total overall can be concluded 96,5% of respondent like and agree with the presence of nailart product from corn plants. Research suggestions need a special measurement on flower petals so that a consistent shape. When processed the corn skin is vulnerable to tears, drying should not be too long  

Party attire is clothing that is worn to attend the occasion of a party event. In party clothes, the addition of paintings on the cloth is given. Painting is the result of painting in the form of a display that has aesthetic value. This party dress design with the application of painting techniques with Dutch building ideas (windmills) gives the impression of symbolizing energy, strength, courage, love, struggle, and speed. Painting on cloth has quite a complexity in the process so it requires high precision and patience. This study uses the method of observation, interviews, documentation, literature. In this descriptive research, the data collected is in the form of words and pictures The results of making this report to find out the manufacture of party dresses with cloth painting. The process of making party dresses with cloth painting has 3 parts, namely on the right, left and back of this skirt through several stages, namely: 1) determining the design model, 2) Taking measurements, 3) preparing tools and materials, 4) making patterns, 5 ) cutting materials, 6) merging, 7) sewing, 8) finishing. The cloth painting process itself includes: 1) determining the painting design, 2) sketching the painting on the cloth, 3) preparing the painting material, 4) applying paint to the material, 5) painting on the cloth. In making cloth painting, you need a sketch to make it easier to work on. Suggestions in making clothes with cloth painting need to pay attention to paint so that the color of the paint and fabric on the dress looks good, so first select the color that matches the dress. To reduce the risk of paint drying easily and wasting paint, it's best when you go through the process of painting the fabric to paint the same color first, so that the results are maximized.

Forest and land fires are natural disasters that often occur in Indonesia, especially during the dry season. These fires cause enormous environmental damage, economic losses, and social problems. In fact, large forest and land fires result in devastating smoke impacts beyond state administrative boundaries (transnational disasters).  The type of research that the author will use in this research is normative juridical. The use of this type of normative juridical research is because the object of study is related to legal principles and principles as well as theories and opinions of legal experts. It can be said that normative juridical research is literature research.  In general, forest fires that occur in Indonesia are caused by three main factors, namely fuel conditions, weather and social and cultural conditions of the community. Fuel conditions that are prone to fire hazards are their abundance on the forest floor, relatively low water content (dry), and continuous fuel availability. Climatic factors in the form of temperature, humidity, wind and rainfall also determine fire susceptibility. High temperatures due to direct sunlight cause fuel to dry out and become flammable, high humidity (in forests with dense vegetation) reduces the chance of forest fires occurring, wind also influences the fuel drying process and the speed at which fire spreads while rainfall influences the size of the fire. water contained in the fuel.

 Agricultural waste is often underutilized, despite its significant potential as a raw material for environmentally friendly products. This study aims to develop bioplastics from corn waste by utilizing locally sourced enzymatic technology as the main catalyst in the biomass conversion process. Corn waste in the form of cobs and post-shelling residues was first prepared through drying, grinding, and mild chemical pretreatment to loosen the lignocellulosic structure. Subsequently, enzymatic hydrolysis was carried out using local enzymes derived from indigenous microorganisms, which decomposed cellulose and hemicellulose into monomeric sugars. The hydrolyzed sugars were then fermented into natural polymers, molded using the solution casting method, and dried to form bioplastic sheets. The results revealed that the produced bioplastics possessed mechanical properties comparable to commercial PLA, with tensile strength of 45–50 MPa, an elastic modulus of 2.5 GPa, and elongation at break of 5–7. Biodegradability testing showed that the material degraded up to ±85 within 90 days, exceeding the minimum threshold of 80% considered satisfactory. These findings confirm that corn waste can be transformed into competitive and eco-friendly bioplastics, while also highlighting the potential of locally based enzymatic technology for industrial-scale applications. The implications of this research extend not only to reducing waste and plastic pollution but also to strengthening the circular economy through the utilization of renewable agricultural resources.

Some food industries still use synthetic dyes. Synthetic dyes, if consumed, can harm your health. Turmeric can be used as a natural food coloring. This natural coloring is applied to sweet jelly. This natural coloring agent must be used in fresh juice. To extend the use time of the natural dyes turmeric-bay leaves, ginger-bay leaves, this research was carried out in a variety of storage conditions without using preservatives. The aim of the research was to determine the results of the content of secondary metabolite compounds in turmeric-laurel extract, curcuma-laurel extract, turmeric extract and curcuma extract, in making solid preparations using preservatives, namely citric acid, maltodextin and sucrose. This research uses experimental methods with Sari method is done on a mixture of turmeric-bay leaves and ginger-bay leaves using a water solvent using the distillation method. Determination of variations in storage conditions was carried out for 7 days and the effect of storage temperature. Color stability and intensity measurements were carried out using visible spectrophotometry and characterization methods. The results of this research were obtained. The absorbance intensity test on turmeric-bay leaves was carried out at a wavelength of 425.14 nm with a result of 0.442 (day 1), ginger-bay leaves had an absorbance of 0.490 ( day 1). In the color stability test, there was a change in color from day 3 at drying cupboard temperature, at refrigerator temperature and at room temperature, the color remained stable.

: The research results dissemination program is one of the technology transfer activities to the community, which is in line with one of the visions of the University of Lampung, namely planning, implementing, controlling and evaluating research and community service to improve the quality of education and community welfare. Drying pineapple fruit is a technique for processing fruit into fruit chips using a frying process that is carried out using low pressure, almost the same as a vacuum. The output targets of this research results dissemination program are (1) improving skills in processing agricultural fruit, (2) increasing the productivity of agricultural products (3) building effective partnerships and collaboration between universities and community groups, (4) developing collaborative empowerment pattern through assistance in the transfer of skills, capital and wider marketing access. The methods used in empowerment are based on business feasibility, product availability, product economic value, availability of managing human resources, technology, financial aspects and social impacts.

Climate change has become a major factor in increasing forest fires in various parts of the world. This phenomenon has had serious impacts on the environment, economy and human health. Environmental conservation efforts are becoming increasingly important to reduce the risk of forest fires and maintain ecosystem balance. With a better understanding of the relationship between climate change and forest fires, preventive and adaptation measures can be designed to protect forests and ecosystems that are vulnerable to this threat. The purpose of this article is to discuss the impact of climate change on the increase in forest fires and environmental conservation efforts that can be taken to overcome this problem. The method used in this research is using a literature study method to collect information about the impact of climate change on forest fires and environmental conservation efforts. Climate change is significantly increasing the risk of forest fires worldwide leading to rising global temperatures that are drying out forests and increasing the likelihood of fires occurring. Changing rainfall patterns also lengthen and strengthen the dry season, increasing the potential for forest fires. These factors, along with human activity and extreme weather, have led to an increase in the frequency and intensity of forest fires. The impacts are far-reaching, including destruction of wildlife habitat, carbon loss, ecosystem degradation, and negative impacts on air quality and human health.

The Regent of Kuningan revealed that the typical coffee of Kuningan Regency has the potential to increase economic and tourism activities. The purpose of this study are to determine the potential and uniqueness of the plantation area and coffee factory in Cibeureum Village, Kuningan Regency. Planning a coffee trail that is in accordance with the potential and uniqueness of coffee plantations and factories so that it can become a coffee agro-tourism product and promote coffee agro-tourism. The analytical method that will be used in this research is the descriptive analysis method. The data used is qualitative data obtained from the results of the researcher's in-depth observations and interviews with related parties. Planning a coffee trail is able to combine everything into a complete coffee journey, starting from the planting process, picking coffee, selecting coffee beans, drying coffee beans, roasting coffee beans, grinding the coffee beans and finally being able to enjoy the coffee. Coffee trails must be positioned as the most interesting form of coffee tourism activity and can improve the experience of tourists, especially coffee lovers, in exploring coffee agrotourism.

The importance of knowledge about operational risks for umkm partners in order to be able to control or handle the risks that must be handled and be able to solve the problems being faced, so this research aims (1) to find out the identification of operational risks in the process of making Sanah shrimp crackers in West Tanjung Jabung district ( 2) to find out the operational risk analysis of the process of making Sanah shrimp crackers in West Tanjung Jabung district, (3) to find out the efforts made by umkm actors to overcome operational risks. This research uses qualitative methods in this research using data sources obtained from the owner of the Sanah shrimp cracker business and the Sanah shrimp cracker employees. The results of this research are: In identifying operational risks, there are four types of risks as follows: human resource risks include risks of events such as unsuccessful steaming, unsuccessful cutting of crackers, long frying of crackers, failed packaging and inadequate training. Technological risks include inappropriate machines and packaging equipment that does not function properly. As well as process risks, there are risks from raw materials that do not match the dosage. And external risks include risks such as unstable raw materials and uncertain weather factors. The risk analysis that occurs in Sanah shrimp crackers has a risk level of high, medium and low. As for the aspects included in the high category, there are three risks, namely inadequate training, inappropriate packaging equipment and raw materials that do not match the measurements. And there are also medium level operational risks including unsuccessful steaming, frying for too long, inappropriate machines, unstable raw materials, weather factors that result in long drying. And there are also two levels of low risk, namely cutting crackers, failed packaging. Efforts to overcome operational risks that occur in the Sanah shrimp cracker business include requiring or providing training to employees about managing shrimp crackers and employees also need to have self-awareness to be more skilled and more thorough.

This study aims to determine the levels of NaCl, to compare with the Indonesian National Standard and to see the influence of the environment and the cooking process on traditional salt produced by salt farmers in Kampung Garam, Sikka Regency. This research was conducted in Kampung Garam, Sikka Regency and the Mathematics and Natural Sciences Laboratory of the Muhamadiyah Maumere. The sample of this research is 3. The sampling technique used is purposive sampling. This study uses a qualitative exploratory method. After the data is collected, it is followed by data analysis, namely by data reduction, data presentation, triangulation and drawing conclusions. Based on the research results, the NaCl content in sample A was 90.38%, salt samples B and C were 85.71% and 79.37%. The process of making salt in Uneng City includes several stages: 1) preparation of raw salt raw materials; 2). coarse salt is transferred in a filter container poured with water; 3) this coarse salt drained water is collected in a bucket; 4) salt water is cooked in a container that has been prepared at 90°C; 5) after a few hours, salt crystals form; 6) and salt drying is done by filtering. Therefore, the results of the study concluded that the quality of salt was seen from the NaCl content produced from three locations in Salt Village, Sikka Regency using the evaporation method with the help of fuel heat according to (SNI 4435-2017) on the basis of dry weight (adbk) for sample A including quality K2 salt (medium quality), samples B and C belong to K3 salt quality (low quality) and there are environmental influences and the salt cooking process on production so that it is not suitable for consumption.

The application of appropriate technology has an important role in increasing the production capacity and product quality of MSMEs. This service aims to increase the production capacity of Safnur MSMEs in Lengkong Village, Rakit District, Banjarnegara Regency through the implementation of a spinner tool. The results of the service showed that the use of the spinner tool succeeded in increasing production capacity from 10 kg to 15 kg per day, as well as reducing drying time by up to 66%. In addition, the quality of banana chips products also increases significantly with lower oil content, resulting in products that are crisper and last longer. The training and assistance provided to Safnur MSME workers ensures optimal use of spinner tools, increasing production efficiency and consistency. The implications of the results of this service are not only increasing income and business sustainability of Safnur MSMEs but also opening up new job opportunities for the surrounding community. This success can be used as a model for the development of other MSMEs in the area. Recommendations are given for the continued use of spinner tools and the development of MSMEs through appropriate technology support, ongoing training, and collaboration with the government and related institutions.

This study investigates the performance and sustainability of a hybrid solar-biomass drying system for agricultural products, focusing on its efficiency, environmental impact, and economic feasibility. The hybrid system combines solar energy and biomass combustion to create a continuous and reliable drying process. The key findings reveal that the hybrid system achieves over a 20% improvement in drying efficiency compared to solar-only and biomass-only dryers. This efficiency gain is attributed to the synergistic use of solar energy during the day and biomass energy during periods of low sunlight or at night, ensuring consistent drying conditions and reduced drying time. Additionally, the hybrid system significantly reduces CO₂ emissions, contributing to a more sustainable approach to agricultural processing. The environmental benefits of using renewable energy sources, as opposed to fossil fuels, align with the growing need for energy-efficient and eco-friendly agricultural technologies. Economic analysis suggests that the hybrid system is a cost-effective solution for small- to medium-scale farmers, particularly in rural areas where access to grid electricity is limited. The use of locally available biomass fuels further enhances the system’s sustainability and affordability. This study also discusses the practicality of implementing hybrid dryers in rural farming communities, emphasizing their potential to improve drying efficiency, reduce environmental impacts, and boost economic opportunities for farmers. Future research should focus on optimizing system integration, expanding biomass fuel options, and exploring automation to enhance the performance and scalability of hybrid drying systems.

Perumda Perkebunan Kahyangan Jember, Kebun Gunungpasang is one of the industries engaged in plantations that produce various types of commodities such as rubber, coffee, and cloves. But in the observations made, will be focused on the rubber commodity sector. In its daily production activities, this company still uses humans as one of its resources. Work accidents that occur in this company have the potential to occur because there are several hazards faced by workers. Starting from physical hazards, chemical hazards, to ergonomic hazards. Observations were made on factory security and assisted the processing of rubber production in the factory, rubber processing, rubber drying, storage, and counters. The purpose of this observation is to identify the hazards that exist in Perumda Perkebunan Kahyangan Jember, Gunungpasang Plantation.

Tofu dregs flour is obtained from drying tofu dregs, which still have high protein and fiber content. It can be used as a substitute for wheat flour in processing a typical Bengkulu cake, namely bay tat cake. This research aims to analyze the effect of substitution of tofu dregs flour on the physical, chemical, and organoleptic properties of bay tat cake. This research method includes processing tofu dregs flour and processing bay tat cake with tofu dregs flour substitution treatment of 2.5%, 5%, 7.5%, 10%, 12.5%, and 15%. The analysis in this research includes yield, texture, water content, protein, fiber, carbohydrates, organoleptic (color, taste, aroma, texture), and analysis of the benefits of bay tat cake. The results of the analysis of the yield of bay tat cake with the substitution of tofu dregs flour were between 85.81% and 88.66%. The results of the texture analysis of the bay tat cake were between 8.69% and 19.23%. The results of the analysis of the water content of the bay tat cake were between 15.13% and 15.80%. The protein analysis results for bay tat cakes were between 14.07% and 16.46%. The results of the analysis of the highest carbohydrate content of bay tat cake were in the 15% tofu dregs flour substitution treatment, namely 47.00%. The results of the analysis of the fiber content of bay tat cake were between 1.12% to 1.53%. The results of the organoleptic analysis of the color of the bay tat cake were between 3.55 (somewhat like) to 4.5 (like). The organoleptic taste of bay tat cake is between 3.5 (somewhat like) to 4.4 (like). The results of the organoleptic analysis of the aroma of bay tat cake were 3.2 (somewhat like) to 4.35 (like). The texture analysis of the bay tat cake was between 3.15 (somewhat like) to 4.4 (like). Analysis of the profits of bay tat cake with 2.5% substitution of tofu dregs flour, namely Rp. 1,292/pack or Rp. 1,085.28 per month. Key Words: Bay Tat, Tofu Dregs Flour, Protein Content, Fiber Content, Substitution  

The implementation of organic farming on marigold flowers at the Singosari Agricultural Training UPT starts from the initial phase of cultivating marigold flowers using organic products, namely Rice Mol, Banana Weevil Mol, PGPR, POC and others. The aim of this research is to determine the implementation of organic farming on marigold flowers at the Singosari Agricultural Training UPT and to determine the process of processing products from marigold flowers at the Singosari Agricultural Training UPT. The method used in this research is observation and interviews with related parties. The results of this research are the implementation of organic farming on Marigold flowers at the Singosari Agricultural Training UPT starting from the initial phase of Marigold flower cultivation using organic products, namely Rice Mol, Banana Weevil Mol, PGPR, POC and others. The processing of marigold flowers that has been carried out is that the flowers that have been harvested are processed in the form of washing, separating the flower heads, drying and packaging.