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This research is entitled The Role of Cash Waqf in the Economic Development of the Darul Hijrah Islamic Boarding School on the Rengas River, Batanghari Regency. The aims of this study are: 1) To find out how cash waqf is managed at the Darul Hijrah Islamic Boarding School. 2) To find out the role of cash waqf in the economic development of the Darul Hijrah Islamic Boarding School. The research method used by researchers is a qualitative approach. The results of this study are: 1) In the process of managing waqf funds at the Darul Hijrah Islamic Boarding School, the fund management function starts from planning to realization. These stages are applied in every waqf fundraising process, the business preparation process, the placement of workers to the allocation of operating proceeds. In the implementation of waqf fund planning at the Darul Hijrah Islamic Boarding School, including: Planning for types of business, Planning for waqf sources, Planning for managing the business needed, and Planning for income to be obtained and where to distribute it. The source of cash waqf funds at the Darul Hijrah Islamic Boarding School comes from the waqf of the local government, parents of students and the general public. While the types of Islamic boarding school economic businesses funded by waqf funds are oil palm plantations, canteen businesses and buffalo livestock. 2) The forms of waqf in the Darul Hijrah Islamic Boarding School are in the form of cash waqf, immovable waqf. Waqf of immovable objects in the form of palm oil fields and buffalo livestock. In addition, the waqf received is also in the form of cash and other objects such as building materials, food ingredients and Al-Quran manuscripts. This form of waqf is used for, 1) Development of Islamic boarding schools, 2) Consumption of students, 3) Learning facilities and infrastructure, 4) Honorarium of teachers and 5) Economic activities of Islamic boarding schools. 3) The existence of waqf funds at the Darul Hijrah Islamic Boarding School plays a very important role for the economy of the pesantren residents at the Darul Hijrah Islamic Boarding School in 3 ways, namely, firstly creating jobs for the students and for the pesantren's teachers, secondly increasing income for the students, teachers and the pesantren itself to meet daily needs and help meet the needs of Islamic boarding schools, thirdly increasing business capabilities for Islamic boarding school students and teachers in terms of sales, business and business management. As a result, the role of the waqf is able to increase the economic independence of the Darul Hijrah Islamic Boarding School in the income of students and teachers, honorariums for teachers, and consumption as well as the development of Islamic boarding schools.

Cases of violence against children have recently occurred so frequently that they have become a topic every day and are often underestimated in their environment. Violence against children carried out by irresponsible people can cause physical, psychological misery or suffering, depression and anxiety. Children are a generation of youth who are the nation's successors and should be protected by parents, family, society, local government and the state. Child protection is a form of activity to guarantee and protect children and the child's right to have a meaningful life, to get health services for themselves and children must also get a decent life in terms of shelter, clothing, nutritious food as food for the child's growth and development and care. medical services to a high standard if the child is sick or has an accident. Protection of children with character is to fulfill the needs and rights that they should get in order for them to be able to live, grow and thrive. In reality, children in Indonesia are very worrying because there are many cases such as bullying, sexual violence against children, and commercial sexual exploitation. In the Child Protection Law, violations of the protection (protection) of children's rights are not only violations of human rights, they are also a huge obstacle to the survival and growth of children. The role of PUSPAGA (Family Learning Center) is in carrying out prevention so that similar cases do not occur again in the community by conducting outreach to the community as a prevention effort.

For thousands of years, the Dayak Ngaju people in Central Kalimantan have practiced a traditional rice cultivation system called Manugal, which involves planting rice directly on the ground without artificial fertilizers or pesticides. This method relies on rainwater and natural materials, and it is guided by the teachings of the Kaharingan belief system, recognizing rice as a divine manifestation, and adhering to the traditional calendar. However, the Green Revolution and the globalization of modern food production, initiated in the late 1960s, introduced intensive agriculture, chemical inputs, and high-yielding crop varieties. This modernization marginalized local traditions, including Manugal, in Central Kalimantan. This qualitative descriptive case study examines the background of the Green Revolution and its impact on Manugal, the ecological consequences of agricultural modernization, and the comparison between Manugal and modern monoculture farming systems. The study aims to propose strategies for maintaining the Manugal tradition and achieving ecological sustainability.

As a step to expand outreach and increase community awareness, the research plan proposes providing new banners and ensuring that MSME locations are listed on Google Maps. The priority justification prioritizes optimizing potential through community empowerment with the support of the Community Service program. The focus on increasing awareness of packaging through an importance survey, developing appropriate technology, and expanding marketing networks aims to strengthen the competitiveness of MSMEs' processed food products. The ABCD approach was chosen to emphasize the utilization of existing assets in the community, so as to maximize the potential of the People's Roasted Chicken MSMEs and empower the community in a sustainable manner. The results of this study indicate that the People's Roast Chicken MSME in Kloposepuluh Village has its own uniqueness with a characteristic taste that has been maintained from the past until now, making it a favorite among the local community. The strategic sales location, right in front of the house, adds to the attractiveness for customers. Although they still use traditional methods in baking, these MSMEs have managed to survive and continue to be in demand.

Maitara Island is a tourist destination, there are local tourist visits, visits for tourism, in addition to tourists enjoying the natural beauty of Maitra Island then, it cannot be separated from consumption, therefore, the provision of healthy food and drinks that must be provided by the community, especially mothers on Maitra Island, the development of tourism today, presents typical culinary problems in the area. The PKM methodtargets activities to mothers on the island of Maitara. This method of implementing community service uses the method; Lectures, Practices and Mentoring Participants. The results of  the PKM on Sunday, October 5, 2023, took place at the village office, and 30 people were present for this PKM activity, who were mothers in Maitara Salatan village. In general, still managing the results of the husband's income to consume daily needs, and children's education, not used to do seving (savings), other problems there is no training on improving skills to produce products to sell, adding to produce.

The number of stunting in Sawit Permai Village is the highest level in Dayun Subdistrict and is a serious problem in the growth of children in the area. The research methodology involves a series of activities, including educational outreach, posyandu (Integrated Healthcare Center) support and most importantly the training of processing Nile Tilapia (Oreochromis Niloticus) and Catfish (Pangasiidae) into healthy foods. This training aims to increase people's knowledge and skills in using Catfish and Nile Tilapia as source of healthy and nutritious protein. The research results show that through this training, the people of Kampung Sawit Permai can produce healthy snacks that are rich in nutrients from fish. This is expected to contribute significantly to improving children's nutrition and reducing stunting rates in this region. This research makes an important contribution to prevent stunting in Kampung Sawit Permai and can be used as an example for other regions in utilizing local resources to improve children's health.

Tempeh is a food made from soybeans fermented using white Rhizopus spp mushrooms, tempeh can be further processed into processed food that can be developed by the community into processed food that is causal and has high selling value through the Community Partnership Program based on the application of TTG. The purpose of implementing this activity is to provide new innovations for local food raw materials and also to improve the economy of housewives in villages across the river. The target of this activity is community empowerment in developing products, training entrepreneurial spirit and increasing product sales. The output of this activity is food diversification in the form of healthy and nutritious food products to support immunity such as tempeh nuggets, temped chocolate and tempeh sticks. The implementation methods of this Community Partnership Program include: 1) Planning and socialization of activity programs, 2) Preparation and provision of activity tools and materials, 3) Training on the use of Autoclave tools, 4) Training on diversification of tempeh processed products, 5) Strengthening partner business management, 6) Monitoring and evaluation of PKM. This activity stimulates SME groups to increase tempeh production in the culinary business of healthy food snacks processed from tempeh

This socialization aims to provide knowledge to the community about what stunting is and the dangers of stunting on the growth and development of their children and provide teaching on how to prevent stunting from occurring and provide understanding to residents that there are several processed foods and the main ingredients come from local food sources that they can use. exercise to prevent stunting and malnutrition affecting children or their relatives. We invite residents to understand more about what stunting and malnutrition are so that their children or relatives do not get the disease and also provide recommendations for appropriate foods to prevent stunting and malnutrition and also solutions for parents whose children are already pregnant. affected by stunting and malnutrition by providing information on where this child is taken for treatment and also how to treat stunting and malnutrition.

East Nusa Tenggara (ENT) is a province in Indonesia with diverse flora, including the diversity of local legumes. It has been extensively explored and reported in various scientific publications, especially the types of legumes, their nutritional composition, and their uses in local communities. However, few literature studies still comprehensively review the types of legumes, their nutritional composition, and their utilization in the local community of ENT. So, this literature review aims to briefly review the diversity, chemical composition, and use of local legumes from the dry lands of ENT. Various studies reported that Glycine max, Arachis hypogaea, Vigna radiata (L.) R. Wilczek, Cajanus cajan, Vigna unguiculata, Phaseolus lunatus, Vigna umbellata, Lablab purpureus (L.) Sweet, Mucuna pruriens (L.) DC, Phaseolus vulgaris L, Psopocarpus tetragonolobus (L.) DC, and Pueraria montana var. lobata (Willd.) Sanjappa & Pradeep nuts are commonly found in the ENT region, either cultivated by the local community or grown wild. Generally, local legumes in ENT have a relatively complete nutritional composition, which varies depending on the type of bean. The ENT's local people use local beans as a mixture of rice/corn and function as sources of protein. Future research is needed to explore the functional characteristics of each ENT local bean. In addition, it is necessary to develop formulations and other food products to utilize ENT's local legumes to diversify legume-based local food.

This research focuses on developing high protein fish feed derived from golden snails with the addition of a mixture of fish pellets. The aim of this research is to produce high quality fish feed from available local resources and apply it in the Community Service Program (KKN) in village communities. Experimental methods were used to develop a feed formula with the right ratio of golden snails and fish pellets. The feed developed has a high protein content and a balanced nutritional composition. Furthermore, the KKN program was implemented in the village by involving students as facilitators in the socialization and application of high protein fish food to the community. The results show positive adoption of the feed by village communities and increased productivity of fish farming. This program provides dual benefits, namely increasing village community income through more efficient fish farming and supporting sustainable use of local resources.

Sticks are delicious, crunchy, savory, long, thin, and brownish yellow snacks with various flavors.  The main ingredients of this product consist of wheat flour, , eggs, garlic, pepper, and salt.  Celery leaves were chosen because they are easy to obtain and to optimize local ingredients. Mung bean (Phaseolus radiates) itself is a vegetable food that is high in protein and fiber where the protein contained is 20-25%. This study aims to determine the effect of sticks mung bean flour and the addition of celery.  The design used was a 2 factor factorial completely randomized design (CRD).  Factor 1 is the ratio of wheat flour : mung bean flour  (75:25, 50:50, 25:75) and factor 2 is the concentration of celery porridge (10%, 20%, 30% in 30 ml of water).  The best results of chemical analysis based on the highest protein content were the ratio of wheat flour : mung bean flour 25:75 with concentration of celery porridge 20% with 2.22% water content, 1.74% ash content, 23.58% fat content, 17.75% protein content, 8.28% crude fiber and 46.41 for carbohydrates by difference, color sensory test value 3.73 (greenish brown), crunchy texture 3.40 (crispy), celery taste 3.60 (taste celery flavor) mung bean taste 2.67 (a bit of green bean flavor), celery aroma 3, 33 (smelling of celery), and 3.27 (preferred) for overall liking. The most preferred formulation of celery sticks by consumers is the comparison of wheat flour : mung bean flour 75:25 with the addition of 10% celery porridge concentration with a value of 3.47 (preferred). Sticks made from green beans and celery can be an alternative food that is high in protein and fiber.

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.

ABSTRACT Background: Stunting is a serious problem in Indonesia that must be addressed immediately. The main cause of stunting is due to the lack of public nutrition, especially in couples of childbearing age and childhood. Even though Indonesia is rich with a variety of local food sources, it is necessary to innovate in making food that has high nutritional value by utilizing existing local food sources. The purpose of this Community Service is to identify local food sources that are widely available in the village of Surajaya, formulate food products to increase their nutritional value based on local wisdom, and assist the community in manufacturing, packaging and labeling. The methods used are Focus Group Discussions, demonstrations, and mentoring. Result: A new food product has been made, namely cassava nuggets enriched with Moringa leaves. Conclusion: cassava as a local food source can be used as a new food product that is rich in nutrients and can be used as an alternative stunting prevention food that is in demand by the public.

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