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Calcium deficiency among Indonesian adolescents remains a nutritional concern that necessitates the development of food products utilizing alternative calcium sources. Eggshell powder has potential as a calcium fortification ingredient due to its high calcium content and abundance as food waste. This study aimed to analyze the effect of eggshell powder substitution on the organoleptic characteristics and acceptability of oatmeal cookies among adolescents aged 10–15 years. This experimental study used a Completely Randomized Design with four substitution levels: 0% (F0), 5% (F1), 6% (F2), and 7% (F3). Organoleptic quality testing was conducted by three trained panelists, while hedonic testing was performed by 30 adolescent panelists on selected formulas (F0, F2, F3), analyzed using the Friedman test (α = 0.05). Organoleptic quality results showed that F2 and F3 had characteristics closest to the control, while F1 showed higher negative attribute intensity in taste and texture parameters. Hedonic test results showed no significant differences between formulas across all parameters (p > 0.05), with mean scores ranging from 3.87 to 4.63 out of a scale of 5 (very much liked). Formula F3 is recommended as the best formula as it demonstrated acceptability comparable to the control while containing the highest calcium substitution level.

Granola bar is an instant snack product in the form of a bar that has high nutritional value and generally commercial products use imported ingredients such as oats and almonds, but can be developed using local food ingredients such as Job's Tears seeds and walnuts that have high nutritional content such as carbohydrates, protein, fiber, fat, and antioxidants. This study aims to obtain the ratio of Job's Tears seeds and walnuts to produce granola bars with the best physicochemical and organoleptic characteristics. The method used is a Randomized Block Design (RBD) with one treatment factor in the form of the ratio of Job's Tears seeds and walnuts (100:0, 80:20, 70:30, 60:40, and 50:50) with five replications to obtain 25 experimental units. Data were analyzed using Analysis of Variance (ANOVA) and Honestly Significant Difference (HSD) test. The results showed that the ratio of Job's Tears seeds and walnuts significantly affected the levels of fat, protein, carbohydrate, total calories, as well as organoleptic attributes including taste, aroma, texture, and overall preference. This research contributes to efforts Granola bar is an instant snack product in the form of a bar that has high nutritional value and generally commercial products use imported ingredients such as oats and almonds, but can be developed using local food ingredients such as Job's Tears seeds and walnuts that have high nutritional content such as carbohydrates, protein, fiber, fat, and antioxidants. This study aims to obtain the ratio of Job's Tears seeds and walnuts to produce granola bars with the best physicochemical and organoleptic characteristics. The method used is a Randomized Block Design (RBD) with one treatment factor in the form of the ratio of Job's Tears seeds and walnuts (100:0, 80:20, 70:30, 60:40, and 50:50) with five replications to obtain 25 experimental units. Data were analyzed using Analysis of Variance (ANOVA) and Honestly Significant Difference (HSD) test. The results showed that the ratio of Job's Tears seeds and walnuts significantly affected the levels of fat, protein, carbohydrate, total calories, as well as organoleptic attributes including taste, aroma, texture, and overall preference. This research contributes to efforts to diversify local Indonesian food as raw materials for highly nutritious functional food products diversify local Indonesian food as raw materials for highly nutritious functional food products.

Sweet bread is one of the bakery products that is popular among consumers, but is generally low in dietary fiber. The addition of fiber in bread can improve the health benefits and nutritional quality of the product. High-fiber sweet bread with the addition of corn flour has been formulated and characterized to increase its fiber content. This study aims to determine the sensory characteristics and dietary fiber content of sweet bread products with the addition of corn flour. In this study, using a completely randomized design (CRD) research method, bread was made with several formulations containing a ratio of corn flour and wheat flour, namely (1) 0: 100; (2) 20: 80; (3) 30: 70; (4) 40: 60; (5) 50: 50 (%) with 3 repetitions. The results of the color sensory test on sweet corn flour bread ranged from 1.57-3.29 (brownish yellow) with a P value = 0.000. The taste of sweet corn flour bread ranged from 3.14-3.69 (very sweet) with a P value = 0.037. The aroma of sweet corn flour bread ranges from 2.23-2.17 (fragrant) with a P value of 0.175. The texture of sweet corn flour bread ranges from 2.40-3.06 (soft) with a P value of 0.014. The dietary fiber content of sweet corn flour bread ranges from 19.26%-53.68% with a P value of 0.021. The proportion of corn flour and wheat flour does not affect the aroma of sweet bread. The proportion of corn flour and wheat flour significantly affects the color, taste, texture, and dietary fiber content.

The cosmetic industry continues to grow rapidly along with the increasing demand for natural-based body care products, one of which is massage oil. Essential oils such as lavender, citronella, and chamomile are known to have synergistic effects as relaxation agents, anxiety reducers, and anti-inflammatory agents. To support the safety and effectiveness of their use, the selection of appropriate carrier oils, such as olive oil, almond oil, and virgin coconut oil (VCO), is required due to their good penetration ability and moisturizing properties. This study aimed to determine the effect of variations in carrier oils on the physical and sensory characteristics of aromatherapy massage oil preparations and to identify the most optimal formulation. The research was conducted experimentally by formulating three massage oil formulations using a combination of lavender, citronella, and chamomile essential oils with different carrier oil compositions. The evaluations included organoleptic tests, pH, viscosity, specific gravity, stability, irritation tests, and hedonic tests. The results showed that all formulations were liquid, homogeneous, stable for 28 days, had pH values within the normal skin pH range, met the required viscosity and specific gravity standards, and did not cause skin irritation. Based on the hedonic test, formulation F2 was the most preferred by respondents and was determined to be the best formulation due to its most favorable aroma, texture, and comfort during use. Therefore, variations in carrier oils influence the characteristics of massage oil preparations and enable the determination of the optimal formulation

This study aimed to form late and evaluate a natural massage oil preparation using a combination of lavender, citronella, and chamomile essential oils with olive oil as the carrier oil. The background of this research was based on the increasing public demand for natural body care products that are safe, non-irritating to the skin, and provide relaxation effects. The three essential oils used possess therapeutic activities, including relaxation, antimicrobial, anti-inflammatory effects, as well as the ability to relieve stress and muscle tension. The study employed three formulation variations (F1, F2, and F3) with different compositions of essential oils. The evaluation of the preparations included organoleptic tests, pH measurement, viscosity, specific gravity, physical stability testing, hedonic testing, and irritation testing. The organoleptic test results showed that all formulations had a liquid form, a deep light-yellow color, and a characteristic aroma corresponding to the dominant essential oil in each formulation. The pH values of all formulations were stable at 5, indicating safety for skin application. Viscosity values were within the ideal range for massage oil, between 4.124–4.735 cPs, and specific gravity values were within the standard range. Stability testing over 28 days revealed no significant changes in color, aroma, pH, or viscosity. The irritation test indicated that none of the formulations caused skin irritation in panelists. Hedonic testing showed that formulation 2 was the most preferred in terms of aroma, while formulation 3 was preferred for texture. Overall, all three formulations were considered stable, safe, and well accepted by consumers, indicating their potential use as natural massage oil products.

This study examines the types of compound word constructions and their elements found in the novel Harry Potter and the Philosopher's Stone. The research is based on Katamba’s (2015) theory of compound words. A qualitative approach is employed to analyze the compound words present in the novel. Data collection involved several techniques, including downloading the novel text, reading it to understand the content, and coding compound words. The analysis focuses on identifying, classifying, and interpreting these compound words to explore their contribution to the narrative. This study also investigates the role of compound words in enhancing the meaning and linguistic texture of the novel. It reveals how compound words form an integral part of the story’s structure and character development, showing their significance in both everyday language use and literary construction. The findings provide a deeper understanding of how compound words function within the text and highlight their impact on readers' perception and engagement with the story. Overall, this research demonstrates the importance of compound words in language construction and narrative development, offering valuable insights into their use in literary works.

Gluten-free flour-based cookie products face a major challenge in producing physicochemical and sensory characteristics equivalent to wheat-based products due to the absence of gluten as a structural component. One common approach to address this issue is the addition of hydrocolloids, such as glucomannan and xanthan gum. This study aims to systematically examine the effect of the ratio of glucomannan and xanthan gum on the texture characteristics, spreadability, and sensory properties of gluten-free flour-based chocolate cookies using the Systematic Literature Review (SLR) method. The literature search process was carried out on several scientific databases using keywords related to gluten-free cookies, glucomannan, xanthan gum, texture, spreadability, and sensory properties. Selected articles were selected based on inclusion and exclusion criteria, then analyzed and synthesized narratively with reference to the PRISMA guidelines. The results of the study indicate that xanthan gum tends to increase the hardness and structural stability of cookies, but can decrease spreadability and crispiness at high concentrations. Conversely, glucomannan plays a role in enhancing softness and mouthfeel through its high water-binding capacity, although it can potentially limit spreadability if used excessively. The combination of glucomannan and xanthan gum exhibits a synergistic effect in balancing textural characteristics and enhancing sensory acceptability. In conclusion, optimizing the ratio of glucomannan to xanthan gum is a key factor in developing gluten-free chocolate cookies with optimal physicochemical and sensory characteristics.

Marshmallow is one of the confectionery product that made from gelatin and sugar that have the weakness of lacking nutrients but favored by people of all ages. Bee pollen can be the one of natural addition that can enrich the nutrient in marshmallows. The aim of this study was to evaluate bee pollen addition with different concentrations reviewed from physicochemical and organoleptic test of marshmallows. Tresearch method used was a experimental using Complete Randomized Design (CRD) with 4 treatments and 5 replications. Four treatments were applied: P0 (without bee pollen addition), P1 (5%), P2 (10%), and P3 (15%). The study resulted significant differences (P<0.01) in water activity, texture, Lab color, ash content, reducing sugar, antioxidant activity, color, aroma, dan overall organoleptic acceptance, and no significant differences (P>0.05) in moisture content and organoleptic texture. The values resulted increased in moisture content (36.85-37.64%), color a* (0.14-3.38), color b* (25.39-33.27), ash content (0.806-2.404%), reducing sugar (0.372-6.677%), and decreased in antioxidant activity (92.96-503.92 mg/ml) and fluctuated in water activity (0.74-0.86), texture (0.68-1.16 N), and color L* (79.70-91.92). The results of the organoleptic test were still acceptable up to treatment P3. Overall, this study resulted the best results in treatment P3 with a bee pollen concentrations of 15% to increase the nutritional content of marshmallows.

Seren Village has abundant organic waste potential, particularly banana peel waste generated from banana-processing MSME activities and wood ash resulting from household firewood combustion. To date, this waste has not been optimally utilized and is often discarded, thereby posing potential environmental problems. This study aims to process banana peel waste and wood ash into an innovative, environmentally friendly shoe polish made from natural materials, while also enhancing the economic value and welfare of the community. The research employed a descriptive qualitative method with a case study approach. Data were collected through observation, interviews, and documentation involving the women’s Family Welfare Empowerment Group (PKK) of Seren Village as the target participants. The shoe polish production process includes drying and grinding banana peels, mixing them with a wood ash solution that functions as a natural coloring agent, adding supporting materials, and heating the mixture until a ready-to-use shoe polish is obtained. The results indicate that the shoe polish produced from banana peels and wood ash has a solid texture, is slightly coarse, non-glossy, and has a relatively fast drying time of approximately one minute. In addition, the product shows good resistance to water splashes and does not damage the surface of shoes. The use of natural ingredients makes this shoe polish safer for health. The utilization of this waste has the potential to support MSME development, reduce environmental pollution, and sustainably improve the welfare of the Seren Village community.

Students with deaf disabilities often have difficulty understanding verbal instruction, but have significant advantages in visual and motor aspects. This service activity aims to apply multisensory methods through Suminagashi craft art training (cloth marbling) to improve students' fine motor skills and creativity at SLB B Yakut Purwokerto. The implementation method uses a descriptive qualitative approach with a "see-learn-do" strategy involving 20 high school students. The learning process integrates visual stimulation through structured demonstrations and tactile stimulation through the exploration of material textures. The results of the activity showed that the multisensory approach was effective in bridging the barriers of deaf students with disabilities in communicating due to hearing limitations. Students demonstrate a high level of visual focus and are able to replicate marble motif making techniques with precision without relying on complex verbal explanations. The combination of cue instructions and direct touch experiences has been proven to minimize miscommunication and improve understanding of abstract concepts of the material. This activity recommends the use of visual-tactile strategies as an adaptive inclusive learning method to support the vocational independence of deaf people.          

Crackers are snacks that are popular with various age groups, but generally have a relatively low calcium content so they do not contribute to meeting daily mineral needs. Therefore, food product innovations are needed to increase their nutritional value, one of which is by utilizing purebred chicken egg shells as a natural source of calcium. This study aims to analyze the effect of purebred chicken eggshell flour substitution on the acceptability of crackers and determine the best formulation as a high-calcium snack. The research method used an experimental design with a Complete Random Design (RAL) consisting of four treatments, namely P0 (100:0), P1 (90:10), P2 (85:15), and P3 (80:20). The testing is carried out qualitatively through organoleptic tests which include color, aroma, taste, and texture. The data was analyzed using the one-way ANOVA test and followed by the Post Hoc Kruskal-Wallis test if there were significant differences. The results showed that the best formulation was found in the P1 treatment with a 10% substitution of eggshell flour. Overall, the substitution of purebred chicken eggshell flour had no significant effect on the acceptability of crackers.

Background: The prevalence of Chronic Energy Deficiency (CED) among pregnant women in West Papua remains very high, reaching 40.7%. The provision of manufactured supplementary food (PMT) in the form of biscuits often faces challenges due to low compliance caused by monotonous taste and nausea-triggering flavors. Sweet potato (Petatas) is a potential local food source with an energy content of 123 kcal/100g that could serve as an alternative PMT. Objective: To analyze the acceptability (taste, color, aroma, and texture) of sweet potato-based PMT products among pregnant women with CED. Methods: A quantitative study with a cross-sectional design was conducted from September to October 2025 at the Ransiki Health Center. The sample consisted of 22 pregnant women with CED. The research instrument used a 5-point hedonic scale questionnaire. Results: Respondent characteristics were dominated by the ideal age range of 20-35 years (81.8%) and low family income (63.6%). The acceptability test results showed high overall acceptance with an average score of 4.23 (Highly Liked). The color attribute obtained the highest score (4.27), followed by taste (4.18), texture (4.18), and aroma (4.14). Conclusion: Sweet potato-based PMT products have excellent acceptability and significant potential to be integrated into local nutritional intervention programs for pregnant women with CED.

The extruder-type floating pellet machine is a form of appropriate technology that works by using a screw system to push the raw material while applying pressure to form dense pellets. The main source of raw material for making these pellets comes from trash fish, which are small fish caught by fishermen that are unfit for consumption and have low economic value. Trash fish are relatively cheap because they are classified as non-economical, but they have great potential for use as fish feed. Their distinctive strong aroma can stimulate fish appetite, while their relatively high protein content makes them an ideal source of nutrition. Before use, the trash fish are first dried and then ground using a flour machine to achieve a fine texture. The floured material is then mixed and the moisture content is adjusted to around 42%, so that the extrusion process can run optimally when using the extruder-type pellet machine. The material formulation consists of 70% trash fish meal, 15% corn meal, and 15% wheat flour. The resulting pellets are then tested in a feed laboratory and show protein levels ranging from 30-40%, depending on the quality of the trash fish raw material used. This community service activity involves fish farmer groups in the Beji area, East Ungaran District, which is expected to increase fish farmer insight on how to make floating pellets using an extruder type pellet printing machine.

Fine motor development is a fundamental prerequisite for academic readiness and independence in early childhood. Still, currently, challenges such as sedentary behaviour and screen exposure hinder the optimisation of these abilities. This community service program aims to implement a Play-Based Learning model of fine-motor stimulation to improve the physical and academic readiness of children at Tamalate State Kindergarten in Makassar City. The intervention program was conducted over two weeks through three main stimulation zones: Texture Zone (playdough and finger painting), Precision Zone (beading, origami, and cutting), and Manipulative Zone (busy board and puzzles). The target subjects were children in group B with fine-motor impairments, and the study evaluated 20 children using periodic observation checklists. The results showed a significant transformation, with 95% of children (19 out of 20 participants) experiencing an increase in achievement from the Starting to Develop (MB) category to Developing as Expected (BSH) and Developing Very Well (BSB). These findings confirm that a structured intervention through play zones is not only effective in strengthening intrinsic hand muscles and eye-hand coordination but also in building children's resilience and perseverance in learning. The program recommends integrating a micro-curriculum based on stimulation zones into daily learning plans and strengthening partnerships with parents to maintain consistency in children's development.

This community service program aims to utilize Balinese orange peel waste into marketable jelly candy in Battu Winangun Village, Lubuk Raja District, Ogan Komering Ulu Regency. The implementation method included socialization, 2-day practical training, and production mentoring involving 30 participants from women's farmer groups, PKK mothers, and youth youth organizations. The results of the activity showed an increase in participants' knowledge from 15% to 92% about the economic potential of Balinese orange peel waste, with 85% of participants successfully producing good-quality jelly candy that met the criteria of chewy texture, balanced sweet-sour taste, and attractive bright color. This program successfully processed orange peel waste rich in natural pectin (18-25%) into a functional low-calorie product with a shelf life of 2-4 weeks. The program's impacts included the formation of independent business groups, a 25-30% reduction in organic waste, and increased public awareness of a sustainable circular economy. The final evaluation showed a 90% level of participant satisfaction, with 87% of participants interested in continuing independent production. In conclusion, this program effectively increases the added value of local agricultural products, empowers the community's economy, and creates social transformation toward a self-sufficient and environmentally conscious village.

This study explores how Eric Carle’s children’s storybook The Very Hungry Caterpillar creates depth in its narrative through visual components and tactile elements despite its limited text. Using a multimodal analysis approach, this study highlights the texture of the collage, the use of symbolic colors, and the die-cut holes as elements that can be felt. The results of this study show that the physical design of this book is not merely decorative, but functions as a key narrative guide that helps children understand the concepts of growth and change independently. The die-cut holes have a specific role as a physical symbol of hunger, allowing young readers to interact directly with the story. The combination of the book’s materials and visual storytelling has proven to transcend language barriers, making it an effective literacy tool for beginner readers. This research confirms that visual storytelling intertwined with the physical form of a book can convey complex philosophical themes more effectively than narratives composed solely of dense text. The success of this book confirms that tactile and visual elements are important literary tools in the world of children’s literature.

Banana blossoms are often considered waste and rarely utilized by the community, even though this material is easily obtained, has nutritional value, and has the potential to be processed into economically valuable food products. This community service activity was carried out in Melati II Village, Pasar 6, Pala Hamlet, Perbaungan District, with the aim of providing assistance to the community in processing banana blossoms into chips as an alternative snack. The implementation method included a brief counseling on the potential and benefits of banana blossoms, training in processing techniques, hands-on practice in making chips, and a simple evaluation of the quality of the resulting product. The results of the activity showed that the community was able to process banana blossoms into chips with a crispy texture, acceptable taste, and an attractive appearance. In addition to improving community skills and creativity, this activity also helped reduce organic waste and opened up sustainable household-scale business opportunities for the local community.

This study examines the economic dynamics experienced by migrant women through the perspective of abstract painting as a medium for personal and social reflection. The study uses a qualitative method with an artistic research approach, which departs from the researcher's personal experience as a migrant woman facing increasingly complex economic realities. The rising cost of living, financial constraints, and intertwined academic demands create pressure not only on material aspects, but also on psychological, emotional, and mental conditions. This situation demands adaptation strategies, resilience, and the ability to survive in the face of uncertainty in migrant areas. The dynamics of these experiences are then translated into visual language through an abstract expressionist approach utilizing mixed media techniques. Dynamic line elements, contrasting colors, bubble textures, and layers of material are used as symbols of the tension, struggle, and economic instability experienced by the subjects. The research findings show that abstract painting functions not only as a means of personal expression, but also as a medium for social reflection that records and articulates the experiences of migrant women who are often marginalized. This research contributes to the enrichment of contemporary art discourse, particularly in presenting visual narratives that voice economic issues and women's life experiences in a critical and reflective manner.    

This study applies the Vision Transformer (ViT) method to soil-type classification and evaluates its accuracy using digital images. The Vision Transformer (ViT) is a Deep Learning architecture that uses self-attention to extract global features from images, enabling it to recognize texture and color patterns more comprehensively than other convolutional methods. The dataset used consists of eight soil types, each containing 77 image data in “.jpg” format. Each image was processed and augmented to increase the dataset to 700 images per soil type. This was done to prevent overfitting. The ViT model was trained using a 90%/10 % split of the training and validation datasets. The results show that the Vision Transformer (ViT) architecture achieves an accuracy of 71.4%, with a small difference between training and validation accuracy, indicating that the ViT method generalizes well. This method successfully distinguishes soil types such as alluvial, andosol, laterite, and limestone based on subtle visual differences. These results demonstrate that the Vision Transformer (ViT) is effective for soil type classification and has the potential to serve as a basis for developing a digital image-based soil type classification system to support research and precision agriculture.

Business competition in the culinary sector continues to increase along with changes in people's consumption patterns towards ready-to-eat food. One product that is quite popular is fried dim sum, which is known for its variety of flavors and relatively affordable prices. In this competitive environment, understanding how consumers perceive product price and quality is crucial for businesses to maintain and increase customer interest in purchasing goods. Consumer perceptions of product price and quality when they choose fried dim sum are the subject of this study. Informants were selected purposively in this study, which used a qualitative and descriptive approach, namely consumers who have purchased and consumed fried dim sum products. Data collection methods included comprehensive interviews, direct observation, and supporting documentation. The collected data were analyzed using an interactive analysis model developed by Miles and Huberman through steps such as data reduction, data presentation, and discovery. The results show that consumers view price as an indicator related to the affordability and suitability of the product value. Price is considered acceptable if it is commensurate with perceived quality. In addition, product quality, including taste, texture, cleanliness, and packaging, is a primary factor considered before making a purchase. Positive perceptions of product quality increase customer trust and encourage repeat purchases. This study concluded that customer perceptions or opinions about price and product quality influence fried dim sum purchasing decisions. Therefore, culinary businesses need to prioritize proportional pricing and maintain consistent product quality to enhance business competitiveness.