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Climate change has become a crucial issue affecting the agricultural sector worldwide, including in Pakel, Tulungagung. In this context, this research aims to investigate the consequences of climate change on local agriculture in Pakel, Tulungagung, particularly in relation to the prices of food in the market. Through in-depth analysis of relevant literature and data, this study identifies the impacts of climate change such as extreme weather fluctuations, increased uncertainty of harvest yields, and rising production costs. All these factors contribute to the rise in food prices in the local market. The findings of this research provide important insights for stakeholders, including the government, farmers, and consumers, to develop effective adaptation strategies and sustainable policies in addressing the challenges of climate change in the agricultural sector.

The research aims to determine the impact of PT. Bintan Karisma Pratama which is located on Telang Island, Mantang District, Bintan Regency in the Riau Islands Province, on community life in Telang Kecil village with economic and social aspects of community life and how this PT contributes to local or local communities after the compensation assistance provided by PT for the Telang Kecil community, this research uses qualitative methods, namely in the form of interview and observation techniques or field studies, as well as literature studies to support the results of this research. The impact of PT Bintan Karisma Pratama on the environment of the people of Telang Kecil does not have a serious impact because the PT has first assessed the location area where it wants to be established and has followed the rules of the decision-making process regarding business and activity organizers or what is known as AMDAL, the marine environment of Telang Kecil is also categorized. Clean, local people are able to take good care of the marine environment. The majority of their livelihoods are fishermen and others work as workers at Pt  Bintan Karisma Pratama, wives work as housewives and there are also those who work as small traders or small food and beverage businesses.

Community creative economic empowerment plays an important role in improving welfare, preventing stunting, and enabling the development of creative potential and the uniqueness of local culture. The MAMAH TING-TING counselling and cooking demonstration in Sidorejo Village focused on delivering information on the prevention of wasting and stunting through the utilisation of local food, with interaction of question and answer sessions and quizzes, as well as the practice of making corn pudding as a High Calorie High Protein (TKTP) menu for the prevention of stunting in children, attended by 30 out of 40 invited PKK members. The MAMAH TING-TING counselling and cooking demonstration have successfully delivered important information about wasting and stunting prevention to the community, especially the PKK women of Sidorejo Village. Through a comprehensive explanation of the meaning, differences, causal factors, impacts, prevention and control of wasting and stunting, as well as a cooking demonstration of corn pudding as an example of a TKTP menu, participants are expected to better understand the importance of nutritious food consumption in preventing stunting in children. The interaction of question and answer sessions and quizzes have also contributed to ensuring participants' understanding of the material presented.

This research aims to increase sales of the "Cinta Rasa" project business through the implementation of Mandiri KKN which meets the established principles. Through analysis of local economic conditions, it was found that more than 50% of food sector business actors in Tuban Regency do not yet have halal certification, which has become a mandatory requirement following Law Number 33 of 2014. This research includes the stages of preparation, implementation, evaluation, reporting, and follow-up to Mandiri KKN. It is hoped that Mandiri KKN will be able to provide students with knowledge, skills and awareness of social life, as well as encourage innovation in the field of entrepreneurship. The focus of this research is increasing sales of the "Cinta Rasa" dent business through the implementation of halal certification, thus providing certainty of product halal status which increases consumer confidence and sales potential.

The Bolotomo cattle breeder group in Wingkosigromulyo Village, Nkombol District, Purworejo Regency, has been established since 2010 with the help of subsidies from the local Livestock Service. Initially, they focused on producing organic fertilizer, but switched to the feeder cattle and meat business because the selling price of fertilizer was low. Livestock management is still traditional, and concentrate feed is rarely used because it is expensive and difficult to obtain. In the dry season, food availability is limited, and rice straw and field grass are the main food sources. The service activity by Tidar University students aims to help farmer groups overcome the feed crisis with technology for making pellets from local materials. Demonstration of making pellets using a mixture of calliandra leaf flour, rice bran, pineapple peel, molasses and tapioca flour. Pellets have the advantage of improving feed quality, consumption efficiency and shelf life. Farmers also shared their experiences and expressed the need for processing livestock waste, such as biogas plants, to reduce pollution and increase income. Integration between the agriculture, fisheries and livestock sectors is the focus for sustainable development.

Katte tong arrowroot-wheat flour has potential functional food that can be developed to optimize local ingredients. The addition of white saffron powder and CMC, which believed to provide health benefits because has high antioxidant activity and improve the texture to be sturdy. The purpose of this study was to determine the effect of the addition of white saffron powder and CMC on the physical, chemical and level of liking of katte tong arrowroot. This research was conducted to make katte tong with arrowroot-wheat flour with the addition of white saffron powder and CMC using a two-factorial completely randomized design (CRD). Factors included the addition of white saffron powder at 5, 10, 15% and CMC at 0.5, 1, 1.5%. Katte tong garut was then tested physically, chemically, and tested for favorability. The results showed that the addition of white saffron powder and CMC had a significant effect on the physical and chemical properties and preference level of the katte tong produced. The results of the analysis of the selected arrowroot katte tong have a moisture content of 1.82%bb, protein 7.89%bb, antioxidant activity of DPPH method 22.65% RSA, antioxidant activity of FRAP method 3.6 mg Efero/g and total phenols content 11.41 mg EAG/g.

Agrosilvopastura as one of the branches of the agroforestry system is one of the land management systems that may be offered to overcome the problems arising from land conversion and simultaneously to overcome the problem of food availability. Manimbahoi and Sicini villages located in Parigi of Gowa Regency, where both villages have the potential of long standing agrosilvopastura system on brand lands, this research is to know (1) Management of agrosilvopastura (2) Level of diversity and value of agrosilvopastura ecological productivity. (3) Economic productivity resulting from agrosilvopastura management in meeting the daily needs and increasing the income of the local community. Methods of field survey research interviewed 30 respondents with purposive sampling and plot measuring 20X20 m to determine ecological and economical productivity and statistical analysis to determine the diversity ecological and economic income. The results of the research show the diversity in Manimbahoi village of 1.2 and 1.3 and 1.3, respectively, are at a low level of diversity. Sicini village, 1.7 pole 1.5 trees are of medium diversity, while 1, 3 stakes are at a low level of diversity while from the questionnaire found acceptance of Agrosilvopastura management of the economical productivity of Manimbahoi and Sicini Village of Rp. 11,112,000 every month, the total revenue of agriculture sector and Sicini Village farm is Rp. 6,446,000 every month. Forestry sector revenue does not exist, because farmers do not know the market network to sell forest products, farmers only use their own for household needs

Growol is a traditional food made from cassava and processed through soaking/spontaneous fermentation. Growol has the potential as a prebiotic because of its resistant starch content. Currently, growol processing uses the local cassava variety of Martapura. It is cooked by steaming, whereas there are many cassava varieties, and the cooking method also affects the growol characteristics. This study aimed to evaluate the chemical changes of cassava with different varieties and cooking methods during growol processing to obtain growol with the potential as a prebiotic. This research was conducted in a completely randomized design with two factors, namely cassava varieties ("Ketan", "Lanting," and "Mentega") and cooking methods with a variation of: steaming, autoclaving, and pressure cooker. The samples were analyzed for their moisture, starch, and amylose content at each processing stage. Growol with high amylose content was evaluated for its prebiotic index using probiotic bacteria Lactobacillus rhamnosus. The results showed that processing growol with an autoclave of Lanting variety produced a high amylose content of 11.65 ± 2.33% with a prebiotic index of 0.16 ± 0.02.

Despite being rich in protein, fat, and water content, the utilization of tofu dregs remains limited, with entrepreneurs predominantly using it as animal feed, material for making "gembos" tempe, and crackers, which have not significantly contributed to the community's economic welfare. In the Lewirato district, tofu dregs are solely utilized as cattle feed, although its potential to be processed into value-added food products remains largely untapped. Therefore, the objective of this community service initiative is to provide training to the locals on how to process tofu dregs into products such as sponge cakes, okara sticks, and tofu dregs bread with improved packaging and branding. The implementation method encompasses initial surveys, program socialization, training sessions, and evaluation, with the aim of empowering the community to optimize the utilization of tofu dregs as trendy snacks that offer economic value addition.

Effective assistance involves various certification bodies and related stakeholders. The training was held to increase wet cake entrepreneurs' understanding of halal certification requirements, the implementation process, and the long-term benefits. The sustainability of wet cake entrepreneurs in the food sector is reflected in their ability to meet the demands of consumers who are increasingly aware of the halalness of their products. In the context of globalization, halal certification is not only an obligation, but also the key to access to international markets. This article provides insight into how implementing halal certification through mentoring and training can open up new opportunities for MSMEs to compete and survive in global competition. By strengthening this pillar of sustainability, MSMEs in the food sector can play a more active role in supporting local economic growth and improving the image of the Indonesian food industry in the eyes of the world.

One non-organic waste that is used extensively in daily life is plastic, particularly for food packaging vendors and as a raw material for toy manufacturers. Waste will result from the vast amount of plastic that residents of Medan Krio use and discard after consumption. The goal of the research program's implementation is to enable locals to recycle waste materials to create valuable products. The village of Medan Krio Village has a high population density, which has led to the development of waste management issues. The village has traditionally disposed of waste by burning it and throwing it beside the street, which is why there is a garbage stench. which has a strong odor as a result of careless trash dumping. In light of this issue, Ecobricks may offer a way to lessen plastic waste and turn it into products with a positive economic impact. Method: PAR (Participatory Action Research), which is study that identifies issues and then offers potential solutions. Findings: The Ecobrick technique is being used in Medan Krio Village to make use of plastic waste. A recycling technique known as "ecobricks" uses plastic bottles that have been packed full of non-organic materials until they are extremely hard and dense.

The NNC (Nouthetic Nature Community) method is a new method that comes from combining Nouthetic which consists of the elements of Confrontation, Concern, and Change as well as the addition of Nature and Community elements, the author named the NNC method. The author created this new method based on the needs of members of a local church who were experiencing feelings of disappointment. One of the elements of NNC is Community which has an impact on services to the community, distribution of food to people in need, this community is named Dapoer Berkat. Dapoer Berkat community activities aim to ensure that each member experiences recovery through counseling, worship, prayer as well as the loving service of distributing food to the surrounding community. Dapoer Berkat chose this community service place in Ciangsana village, West Java because it is close to the community and in Ciangsana village there are quite a lot of elderly people who still work as janitors, rubbish collectors, and online motorbike taxis. The love of Christ drives Dapoer. Thanks to carrying out this ministry, love is a real action that can be felt by everyone.

The culinary diversity in Asia affects the interest of tourists to visit, this is a fascinating thing to explore. This study investigate the role of gastronomy tourism in expressing and communicating the identity of a region. This study use descriptive qualitative method, it explains how to understand research subject phenomena, behavior, perceptions, motivations, actions, and so on, holistically, and how to describe the results in the form of words and sentences (Moleong: 2010). Using the theory of gastronomic identity proposed by Harrington (2005), researchers analyze that Authenticity is the representation of traditional culinary traditions that reflect a region's historical and cultural foundations. Diversity includes the variety of ingredients, recipes, and culinary skills in a region, Innovation is the imaginative modification and advancement of conventional cooking techniques to suit modern preferences and fads. And sustainable food practices prioritize social responsibility and environmental friendliness in the case of five countries in Asia : China, Indonesia, India, Turkey, Kazakhstan. Gastronomy tourism can be found as a powerful tool for promoting a region's identity, both to locals and tourists.

The main raw material commonly used in making choux paste skin is wheat flour. The wheat flour used is high protein wheat flour. High protein wheat flour has a protein content of 14.45%, fiber 2.01%, and carbohydrates in the form of starch 78.36% (Industrial Research and Consultation Center, 2016). The amylose and amylopectin content in high protein wheat flour is 50.26% and 22.84% (Industrial Research and Consultation Center, 2016). Amylose plays a role in forming gel while amylopectin forms elastic properties. The formation of the dough framework can occur due to the gelatinization ability of starch when the dough is baked. To reduce dependence on the use of wheat flour in making choux paste skin, it can be overcome by increasing the use of local food ingredients, in accordance with Law Number 18 Article 1 Paragraph 16 of 2012 concerning Food of the Republic of Indonesia (UU No. 18/2012), "Food diversity is an effort increasing the availability and consumption of food that is diverse, nutritionally balanced and based on local resource potential."    

Indonesia is starting to enter a period of population aging where there is an increase in life expectancy followed by an increase in the number of elderly people which is predicted to continue to increase until 2035 to 48.2% of people (15.77%). Maluku recorded the highest number of hypertension cases in Maluku Province with a total of 25,410 cases in 2020. The aim of implementing community service activities in Hitu Village is to increase community awareness, especially the elderly, regarding the dangers and prevention of hypertension. The activities carried out were elderly gymnastics and continued with socialization in Waimolong Hamlet using the question and answer discussion method. The results of the community service implementation went smoothly and enthusiastically from the participants, as seen from the participant attendance list of more than 25 people, based on the results of questions and answers and interviews, the participants were able to understand that hypertension can be prevented and controlled by living a healthy lifestyle, eating healthy foods. being nutritious, doing physical activity, not smoking or reducing the number of cigarettes consumed per day and carrying out regular health checks at the local health center. There needs to be regular exercise activities carried out in Waimolong Hamlet.

This research aims to (1) describe the types of meaning that exist in naming waterfall tourist objects and (2) describe the factors behind naming waterfall tourist objects. This study used descriptive qualitative method. The data collection technique in this research uses literature study. The data analysis technique used is a qualitative data analysis technique. Semantics is a branch of linguistics that studies meaning. One of the objects of semantic study is names. Humans can give names to animals, objects, food, and even places to use as identity. Each region has local wisdom that characterizes it, one of which is tourism. Tasikmalaya is famous for its many tourist destinations, one of which is the natural waterfall tourist attraction. The results of this research show that the name of the waterfall tourist attraction in Tasikmalaya has several types of meaning, including lexical meaning, referential meaning, denotative meaning and conceptual meaning. Apart from that, there are several factors behind the naming of waterfall tourist attractions in Tasikmalaya, including the similarity factor, the place of origin factor, the distinctive characteristic factor, and the new naming factor.  

Indomie continues to adapt to consumer trends and preferences by launching product variants that suit local tastes or follow specific food trends helping Indomie stay relevant in the market. This study aims to analyze the influence of price, quality, and quantity on purchasing decisions in terms of Indomie instant noodle products. Price, promotion, and product quality were identified as independent variables in this study with purchasing decision as the dependent variable. The study was conducted with quantitative methodology. The population in this study was randomly taken from 430 Warmindo Jayaberkah consumers. The number of samples in this study was 25% of the total population obtained by 107 respondents. The results showed that price and product promotion did not affect purchasing decisions, while product quality influenced purchasing decisions. Product price, promotion, and product quality together influence purchasing decisions. Product pricing, promotion, and product quality influence purchasing decisions by 63.2%. The study's findings would suggest that product quality variables have a substantial impact on purchasing decisions.

Most of the residents of RW 01 Gunung Anyar Tambak Village, Gunung Anyar District, Surabaya, make a living as fishermen. Shrimp paste is the main product for micro, small, and medium enterprises (MSMEs) in the area, made from fish and shrimp. The sale of shrimp paste MSMEs in the area is limited to promotion through WhatsApp or simply word of mouth, so there is a need to develop MSMEs to improve the local economy. In the activity of the SDG’s KKNT Work Program for Group 1 of Gunung Anyar Tambak Village, MSMEs are developed by obtaining NIB (Business Identification Number) and PIRT (Food and Beverage Production Permit). By obtaining NIB, the business will be legally guaranteed to meet the requirements for Business and Commercial or Operational Permits. The function of PIRT itself is to increase customer confidence, as product safety and quality are ensured.

This research was motivated by the absence of research on analyzing the quality of tomato sauce using the roasting method. The aim of this research is to determine the quality of tomato sauce using the roasting method regarding aroma, texture, color and taste. As well as knowing how to process tomato sauce using the roasting method, developing creativity in processed food products, adding information about processing tomato sauce, providing information to the public on how to process tomato sauce using the roasting method, increasing sales value, food security and product quality by empowering food ingredients. local. Producing tomato sauce with the best results can also be utilized and preserved by future generations. This type of research is a pure experiment, namely conducting direct experiments on the quality of tomato sauce using the roasting method. This experiment is also called a single factor experiment because it only analyzes the influence of one factor, namely the influence of the roasting method on the quality of tomato sauce. This research stage will be carried out using organoleptic testing, carried out by 3 panelists on the quality of tomato sauce which includes aroma, texture, taste and color. This research was carried out 3 times repeatedly by distributing questionnaires to 3 panelists. After determining the panelists. prepare tools and materials to carry out experiments to be carried out. After that, process the tomato sauce using the roasting method 3 times for the panelists.

Impaired growth and development can occur if nutrition in infancy and children is not fulfilled and is not treated early. Fulfillment of nutritional needs in infants, especially in infants aged 6-12 months where at this time babies are introduced to food, or termed MP-ASI, you should pay attention to several things such as the nutritional content of the ingredients used, administration according to nutritional needs, can be well received by the baby's digestion, preferably produced from local ingredients and is dense in nutrition. Knowledge about nutritional intake patterns is needed by every mother, so that the baby's nutritional needs can be optimal. The purpose of this study was to determine the relationship between maternal knowledge about nutritional intake patterns and weight gain for babies aged 6-12 months at the Keritang Hulu Health Center, Kemuning District. The results of the study showed that 29 mothers (72.5%) had good nutritional patterns and 29 mothers (100%) had weight gain. However, there were 11 mothers who had poor nutritional patterns (27.5%) and all of these mothers' babies did not experience weight gain (100%). the results of the statistical chi-square test that has been carried out show a Pvalue (> 0.05), namely 0.000. The research hypothesis states that there is a relationship between maternal knowledge about nutritional intake patterns and weight gain for infants aged 6-12 months at the Keritang Hulu Health Center, Kemuning District, in 2023. Conclusion Sufficient knowledge about nutritional patterns will have an impact on infant weight gain. It is hoped that all mothers who have babies will be able to find more information about how good nutritional patterns are for babies aged 6-12 months so that they have an impact on optimal baby growth and development according to the baby's age.