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Purple yam (Dioscorea alata L.) is a local food with many sources of antioxidants, so it becomes a staple food for the community. The addition of purple yam flour to the production of cendol is expected to help increase the selling value of cendol and also purple yam. This research aims to produce cendol with the addition of purple yam flour which has antioxidant activity and liked by the panelists. A completely randomized factorial design was used in this study using 2 factors, namely the treatment of variations in the length of cooking time and variations in the concentration of purple yam flour added, so that 9 treatment combinations were obtained, namely the addition of 10%, 20% and 30% purple yam flour with a cooking time of 10, 15 and 20 minutes. The results showed that there was an effect of cooking time and the addition of purple yam flour concentration had an effect on the chemical properties and preferences of cendol.The best cendol formulation was the addition of 30% purple yam flour and 20 minutes of cooking time. The selected purple yam cendol has nutritional value: ash content 0.082%, antioxidant content 15.55% RSA, phenol content 8.33 mg GAE/g db body and anthocyanin content 15.86 mg/100 g db. Cendol substituted for purple yam flour can ward off free radicals because it has a purple pigment derived from anthocyanin, an antioxidant.

Tanoh Depet Village isoneof the villages in the Celala District, Central Aceh District. Tanoh Depet Village is located in an area that is remote in the Celala District with vast natural potential with agriculturall and plantations. Base dont here sult sof a survey conducted, the total population in Tanoh Depet Villageis 169 Family Cards. Tanoh Depet Village currently holds Zero Stunting status, but the local community isstill very lacking in education about how tomaintain Zero Stunting status, there fore the presen ceof Regular KKN students in the village creates a program, namely Sustainable Food Homes as an effort tomaintain Zero Stunting status in Tanoh Depet Village. The implementation of the construction of Sustainable Food Home supto the socializations tageto the community consists of several stages which include: (1) Land clearing (2) Preparation of see dsand planting of herb sand vegetables (3) Making of bars for sustainable food houses (4) Socialization of Sustainable Food Homes to community (5) Question and answer session.

Pesanggrahan Village, Kesugihan District, is one of the innovation villages launched by the Cilacap district government in 2022. The Kesugihan area has potential local food sources that have the potential to be developed by the community. Nuri Snack is one of the business actors engaged in food processing in the form of various chips in the form of cassava, taro and banana chips. Marketing that has been carried out at this time is selling to markets and serving purchases at home, there has been no innovation in expanding marketing to modern shops and online shops. The aims of this study were 1) to design informative packaging labels in accordance with labeling standards and 2) to develop packaging designs according to the wishes of consumers using the kansei engineering method. The method used is the kansei engineering method which translates consumer feelings into design specifications. Implementation The results of this study are in the form of label and packaging design concepts, design actors include uniqueness, product identity colors, complete product information, complete packaging information, neat, protected products, easy to carry, easy to store, have licensing and attractive designs, and the proposed packaging uses white standing pouch window doff 500z packaging with size 14cm x 23cm and chromo sticker as packaging label design. Conclusion The proposed label design already has permits and has an elegant design and is made of standing pouch plastic with a ziplock.  

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

Ambulu Village is a village in Sumberasih District, Probolinggo Regency which has several MSME actors including potato donut sellers, pastry sellers, food sellers, caterers, and others. This research focuses on the development of product innovation at Barokah 717 SMEs in Ambulu Village. UMKM Barokah 717 is one of the UMKM that produces banana and cassava chips in Ambulu Village, Sumberasih District, Probolinggo Regency which is liked by the local community and becomes souvenirs for tourists who are in Probolinggo. Based on the results of interviews with MSME actors, it was found that their products were sold conventionally so that consumers were only in Ambulu Village and its surroundings. Therefore, it is necessary to design product development starting from packaging, branding, to product innovation so that it can expand market share. The results of this research are also expected to improve the community's economy and advance other MSMEs so that they can innovate in producing a higher quality product and are able to penetrate a wider market.

This research was conducted by involving the active participation of the Rungkut Kidul community. Through activities to introduce simple hydroponic concepts, communities are empowered to develop sustainable farming skills. The community is given knowledge about the basic principles of hydroponics, nutrient management, selecting suitable plants, and proper irrigation  techniques. The  results  showed  that  community  empowerment  through  simple hydroponics had a positive impact on the Rungkut Kidul community. Communities are able to independently implement simple hydroponic methods, increase crop production with better yields, and reduce dependence on environmental factors such as rainfall and poor soil quality. In addition, empowerment through simple hydroponics also has a significant socio-economic impact. The Rungkut Kidul community can utilize hydroponic crops for their own consumption needs and as an additional source of income through selling their crops at the local market. This reduces their dependence on external food supplies and boosts the local economy. The introduction of modern agricultural technologies such as simple hydroponics can provide sustainable solutions to increase local food availability, reduce dependence on uncontrollable environmental factors, and improve people's economic well-being.

Empowerment is an effort to awaken the strength and potential of the community which is based on the local community through a participatory approach and learning together. The purpose of empowerment is the condition to be achieved either from a social change which becomes a more empowered society, has the power as well as the knowledge and ability to be able to better fulfill their life needs. Economic empowerment is said to be important because this empowerment will create increased welfare for the community. The aim of this sweet potato processing innovation is to increase the community's skills in processing sweet potatoes which are a staple food that is usually baked and boiled into a product that has economic value. The counseling activity was carried out using the Cooking Demo method, the community seemed very enthusiastic about following the process of making Tarajju cakes, this can be seen from the many people who asked and wanted to get a complete explanation of the process of processing sweet potatoes into cakes.

: Cupak Village is a village that has tremendous potential that can be developed. In addition to the cool air, there are several potentials, including (1) religious tourism at Dewi Kilisuci's hermitage site, (2) Sendang Widodaren, Sendang Drajad, and Mount Pucangan; (3) Agricultural tourism which produces Porang as a flour ingredient, Gadung for chips, Corn as food security; (4) accompanied by the manufacture of handicrafts from local raw materials such as woven pandanus. (5) Production of charcoal which can be developed into Carkol as an export commodity. (6) Camping ground. However, the problem faced is the lack of awareness of local residents in the use of tourism. Cupak Village also has abundant agricultural income but its income level can still be developed through socialization so it is hoped that this activity can immediately encourage tourism in Cupak Village and it is hoped that it can also increase Cupak Village's agricultural income. The purpose of this activity is to get an overview of the qualifications of Cupak Village Human Resources in utilizing tourism potential, processing agricultural products, managing businesses, and overcoming existing problems. To determine activities in HR development that will be carried out appropriately based on the results of HR mapping Cupak Village, Potential, Tourism, Religion, Development  

The provision of nutrition education and healthy food for pregnant women and toddlers is crucial in promoting maternal and child health. This project aims to implement a nutrition education program at the Kemuning 2 Keturen Integrated Health Post (Posyandu) to improve the nutritional knowledge and practices of pregnant women and caregivers of toddlers. The project will involve a series of educational sessions conducted by healthcare professionals and trained volunteers. The sessions will cover topics such as the importance of balanced nutrition during pregnancy, appropriate complementary feeding for infants and young children, and the selection of nutritious foods. Visual aids, interactive discussions, and practical demonstrations will be used to enhance the learning experience. Additionally, a nutritious food distribution program will be implemented to provide pregnant women and caregivers of toddlers with access to healthy and affordable food options. Local partnerships will be established with farmers, suppliers, and community organizations to ensure the availability of fresh and nutritious ingredients. The project's success will be evaluated by assessing the participants' knowledge and practices related to maternal and child nutrition before and after the intervention. Feedback from participants and healthcare providers will also be gathered to assess the program's effectiveness and identify areas for improvement. By providing nutrition education and access to healthy food, this project aims to empower pregnant women and caregivers of toddlers in making informed choices regarding their own and their children's nutrition. Ultimately, it is expected to contribute to improved maternal and child health outcomes in the Kemuning 2 Keturen community.

Saik Galamai is a decorative variety originating from West Sumatra, the Saik Galamai motif itself comes from Minangkabau kgas food, namely galamai. Which is cut in the shape of a kite so that this form of the Saik Galamai motif is created. Making Galamai must be done carefully and with great care. It requires high precision and caution. The design of the typeface inspired by the Saik Galamai Minangkabau decoration is a form of cultural preservation. In addition, the application of the saik galamai motif into typeface exploration is a new innovation made to reintroduce local culture to the target audience in the form of typefaces. The method used in this design is the 4D method through 5W+1H data analysis. The results of this design will produce a new typeface which includes uppercase, lowercase, numerals, and punctuation characters which are presented in visual form through media, posters, stickers, X-banners, keychains and tote bags.

Agriculture plays an important role in food sustainability and security in Indonesia, including in the City of Tuban. The city has wide potential for the development of the agricultural sector, including crops, plantations, animal husbandry, forestry and fisheries. However, the limited information regarding the current situation of these sectors raises the need for in-depth analysis. This study aims to analyze the portrait of agriculture in the city of Malang with a focus on crops, plantations, animal husbandry, forestry, and fisheries. This analysis will provide insight into the current status, development potential, challenges and opportunities within these sectors. This research uses a qualitative approach by conducting field surveys, interviews with farmers, ranchers, fishermen, and other relevant stakeholders. The collected qualitative data were analyzed thematically to describe an overall picture of each agricultural sector. The results of the analysis show that the secondary crops sector has experienced positive growth, but still faces challenges in terms of access to markets and technology. Plantations have great potential in the development of superior commodities, but need to improve infrastructure and environmental sustainability. Livestock is experiencing rapid development, but faces problems in waste management and animal health. Forestry is faced with land expansion and forest restoration, while fisheries require steps to maintain the sustainability of fish resources. These findings provide important input for the local government and related stakeholders to develop a strategy for sustainable agricultural development in the City of Tuban. Efforts are needed to improve market access, strengthen infrastructure, improve waste management, improve animal health, and maintain the sustainability of fish resources. This analysis can also be the basis for further research and more effective policy planning in the agricultural sector in Tuban City.  

Poverty is one of the major issues currently being faced by the Indonesian nation. The problem of poverty will never end if traced from the root of the problem. Poverty is not only an interesting issue to be discussed at the national level, but at the regional level itself, the poverty of this community seems to spread throughout the country, for example in Tanjungpinang City, where the poverty rate is high, even though Tanjungpinang City is the provincial capital. Various efforts and efforts have been made by related parties to reduce the poverty rate, but what is happening in the field is that the poverty rate is actually increasing. Starting from BLT assistance, PKH to BPNT, the local government has launched it in collaboration with related agencies, namely the Social Service. In this study, the researchers wanted to examine one of the aids, namely Non-Cash Food Assistance (BPNT), which is routinely carried out from 2018-present. Researchers want to know more about how this assistance is implemented, starting from the weaknesses to the advantages that arise from this assistance and what the consequences are for the poverty rate. Talking about the poverty rate cannot be separated from sustainable development or often referred to as the SDGs, where the first point of the SDGs is No Poverty (Without Poverty) whose target must be achieved by 2030. This study used a qualitative descriptive method, with 7 (seven) informants. In this study the techniques used were interviews and documentation. The theory used in this study uses the theory of Van Metter and Van Horn. The results of the study found that the implementation of the poverty alleviation policy through BPNT was quite good, but it is undeniable that there are still deficiencies that must be addressed, especially in determining the beneficiaries who receive this assistance, which often occurs miscommunication or mis-data between events that actually occur in the field. data received by related parties. Not only that, in the last few months the distribution has been changed from a system of buying food to cash which is disbursed directly through an ATM, of course this is a decision that must be reviewed again from the original purpose of this policy.

BW Courier was founded in 2019 as a service for picking up goods, online motorcycle taxis, delivering food, documents, and others. BW Kurir has the opportunity to make it easier for the people of Lubuk Basung Around in their daily lives. The problem finding from BW Kurir is having an inconsistent logo, color and typography as its visual identity. These problems make BW Kurir difficult to recognize by the local community, therefore this design aims to design a visual identity that is conceptualized and has a philosophy. The design uses the Glass Box method so that it is able to produce a visual identity that is consistent or easy to recognize, enhances the brand, and facilitates promotion. BW Kurir's visual identity includes logograms, logotypes, taglines, and colors that will be used in various media in the form of manual books, shopping invoices, motions, delivery bags, courier jackets, courier helmets, paper bags, x-banners, posters and feeds. Instagram.

Kada Cake Kiosk is one of the Micro, Small and Medium Enterprises that has seized the opportunity to develop Banana Chips as processed food in Kobalima District. Even though Kobalima District has made a small contribution in developing Micro, Small and Medium Enterprises in Malacca Regency, this potential can become a business opportunity for K2 Cake Kiosk owners in developing these processed foods. The idea of developing a banana chip business began in 1993 when Ms. Sipriana Hoar wanted to develop a banana chip business with minimal capital but had the potential to increase business income. This is done by moving from developing chips and other processed food businesses to processing products that have the potential to increase product-added value. This business analysis originates from existing recipes from their parents in micro businesses as snacks or snacks. This opportunity, where the bananas cultivated by farmers sometimes have a low selling value, was utilized by Ms. Sipriana to increase her business in banana chips and other processed foods. The method of carrying out the Professional Work Practice activities of the Agribusiness Study Program, Faculty of Agriculture, University of Timor, provides solutions to the problems identified in Lakekun Village, especially at the K2 Cake Kiosk. The method of carrying out the intended activity is purposive, namely the intentional determination of the K2 Cake Kiosk as the main indicator that is used as a respondent in carrying out the intended activity. The approach taken in answering problems such as: 1. Location surveys, namely looking at existing potentials and constraints such as Community Problems in the Benpasi Village.2. Identification of each Community that can be used as an example of the intended entrepreneurship training. 3. Training for each farmer group in the Benpasi Village to answer these problems to increase agricultural production in the Benpasi Village. 4. Counseling and training on maintenance and care management for plants so that they can be used for further processing 5. Monitoring and evaluation of the activities in question in an effort to increase the intended community service activities. From the Training Activities for Making Banana Chips at the K2 Cake Kiosk in Lakekun Village,Kobalima District, Malaka Regency, East Nusa Tenggara Province based on Professional Work Practices in the Agribusiness Study Program, Faculty of Agriculture, University of Timor, it can be concluded that students can see business potential and are able to analyze the advantages possessed in micro-businesses in Lakekun Village. In addition, they get a lot of benefits from the training by providing recipes that are obtained by business owners so that in the future they can be practiced as business opportunities.

The abundance of crops, especially cassava in the Blooto sub-district, has made many people sell processed food products made from cassava. However, due to a lack of information about marketing strategies, SMEs products from the Blooto sub-district can only be sold in the local market. Even then, they must compete with products from outside which are the result of large-scale industrial factories with well-known brands. This community service report tries to provide the best solution on modern digital marketing promotion strategies by utilizing social media to help SMEs market their products so they can penetrate regional, national and even foreign markets. Of course this is also balanced with attractive product innovations as well as support from the government as regulatory policy makers.

Non-communicable diseases (PTM) are diseases that cannot be transmitted from person to person, whose development progresses slowly over a long period of time (chronic). In the early stages, PTM is often asymptomatic, many do not know and are aware that they have PTM, thus making public awareness for self-examination/early detection lacking. Posbindu PTM activities to increase community participation in prevention and early detection of PTM risk factors through training of Posbindu health cadres including general health assessments, nutritional assessments and provision of additional food made from local ingredients. Health cadres are the spearhead of Posyandu implementation. The existence of health cadres plays a major role in the implementation of Posyandu so that it is necessary to increase the knowledge and skills of health cadres to support the implementation of Posbindu PTM. The purpose of this community service is the transformation of knowledge and skills regarding Posbindu management for the detection of NCDs through health checks and examinations of nutritional status and the provision of additional meals. The community service method is Posbindu cadre training in the form of knowledge and skills transformation on Posbindu management for PTM detection and provision of additional meals. The target is the health cadres of Posbindu Salak, Songgorunggi Hamlet, RT.01 RW.06, Dagen Village, Jaten District, Karanganyar Regency, totaling 15 personnel, held on December 28, 2022. The results of the activity showed that there was an increase in the knowledge of the training participants by 100%, namely the pretest results where the lowest score was 40 and the highest score was 80 and the average pretest score was 58.85, while the posttest score was the lowest score 80 and the highest score was 100 and the average the average posttest value is 91.92 so that the lowest increase is 15 and the highest increase is 55 and the average increase is 33.

Puff pastry is a crunchy textured food that has a fragile network of layers made from wheat flour. To anticipate the use of wheat flour, flour from local food ingredients such as pomfret flour and Pisona alba leaf flour can be used. Purpose of the research: 1) Knowing  the level of public preference for puff pastry with composite substitution of pomfret flour and Pisonia alba leaf flour; 2) Knowing the composition of the best formula used in the manufacture of puff pastry composite substitution of pomfret flour and Pisonia alba leaf flour. The methods used in this research are the method of literature, experimentation, documentation, questionnaire, sensory testing, hedonic testing and data analysis. Pomfret flour and Pisonia alba  leaf used as much as 5%, 10%, 15% of the weight of the flour. The results showed that puff pastry with pomfret flour and Pisonia alba leaf flour were the most preferred and accepted by the panelists as products with the composite substitution of pomfret flour and Pisonia alba leaf flour as much as 5%.

Abstract: Wamena is one of the areas with the potential to develop a wide variety of food crops and plantations in large and medium quantities because it is supported by its natural conditions. Wamena, especially throughout Jayawijaya Regency and even other Regencies in the Central Highlands of Papua, are known for their organic farming. In order to support and maintain the productivity of organic farming systems, as an academic activist in the agricultural sector, it is necessary to conduct training on making organic fertilizer through the use of banana weevils known as Local Microorganism Fertilizer (MoL). This training was based on observations of farmer groups in the Wesaput district, where all farmers in the farmer groups had never used organic liquid fertilizers or inorganic fertilizers as additional nutrients to increase the growth and production of their agricultural products. Therefore we try to provide understanding and approaches to farmer groups through community service on how to make Local Microorganism Liquid Fertilizer in order to increase the yields of local farmers in the Wesaput District, especially the village of Kama. As a result of this activity, we saw that the farmer group community in Wesaput gave a good response so they asked for similar activities to be carried out again so that the farmer group community was more independent in making and using liquid organic fertilizer using the natural resources around them.

Utilization of local raw materials available in the market can be the basis for the development of entrepreneurship training activities at the Gembor Farmer Group in the Benpasi area. In the implementation of this activity, it is done by looking for several people who are members of farmer groups or communities in the area to join in developing these activities. This is done to provide knowledge to the community to take advantage of the existing potential so that the resulting product can be sold at a reasonable price at the consumer level and provide hope for an increase in demand for a product. One form of this entrepreneurship is by training to make some processed products or market snacks such as several kinds of cakes which can later be used for the sales process to consumers. This will have an effect on increasing the community's income if the price is sold in accordance with the costs incurred. This training program is carried out by providing a positive influence on knowledge for the community so that in the future they can also play a role in developing these activities.

Tapai is a snack produced from the fermentation process of carbohydrate food as a substrate by yeast. Tapai is a hitz snack with a variety of creations. Each region has potential that can be developed into superior products in that area. These superior products must be continuously developed so that they will become great. The development of this superior product will certainly support the development of the local economy of the area concerned. Local economic development will also support the community concerned to develop. Local economic development that is based on superior products cannot be carried out by entrepreneurs alone, there needs to be a relationship from the government and other stakeholders engaged in local economic development. Government support is certainly needed by making policies that support superior product development policies. Meanwhile, other stakeholders assist entrepreneurs in developing their products so that they can be developed and known outside the region.