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Tiwul is a traditional food source of carbohydrates made from traditionally processed cassava, which is used as a substitute for rice. This research aimed to determine the effect of adding mocaf flour and okra flour (Abelmoschus esculentus) on the chemical and antioxidant properties of instant tiwul. The research method used an experimental design, namely a one-factor Completely Randomized Design (CRD), with treatment comparison between mocaf flour and okra flour (100:0, 85:15, 75:25, 65:35). Each treatment was repeated 4 times. The variables observed were air content, ash, fat, protein, carbohydrates, antioxidants, and preference tests. The data obtained was described as diverse, and if there were differences between treatments, then it was tested further using the Duncan Multiple Range Test (DMRT) at the 5% level. The research results of instant tiwul with the addition of 85% mocaf flour and 15% okra flour formulation were instant tiwul with the best treatment in chemical testing and liked by consumers. The selected instant tiwul had an air content of 2.46%, ash content of 2.05%, fat content of 0.32%, protein content of 3.93%, carbohydrates of 81.25%, and antioxidant activity of 81.25%. The tiwul formulation from mocaf flour and okra flour can fulfill the requirements for instant tiwul.

This research aims to determine the physical and chemical, and antioxidant qualities of the combination of goat milk and black soy milk. This method used x+y+z formulation by combining goat milk and black soy milk which were the main ingredients in making ice cream. Ice cream was measured for physical quality (melting point and overrun); chemical (total solids and fat content, free fatty acids); and antioxidant qualities. The results showed that giving black soy milk can lower the melting point of ice cream due to the resulting low overrun. This was also supported by an increase in total solid ice cream. The highest ice cream fat content was in the 75:25 combination, namely 4.87%. The longer the storage of ice cream, the higher the increase in free fatty acids and the lower the antioxidant activity of ice cream. The conclusion of this study was the best quality to make ice cream from the combination of goat milk ice cream and black soy milk 75:25.

Diabetes Melitus (DM) adalah suatu kelompok penyakit kronis kelainan metabolik yang ditandai dengan meningkatnya kadar glukosa darah melebihi batas normal (hiperglikemia) yang terjadi karena kelainan sekresi insulin, atau resistensi hormon insulin maupun kedua-duanya. Daun teh-tehan (Acalypha siamensis)  mengandung flavonoid yang berfungsi sebagai antioksidan dan antidiabetes. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak daun teh-tehan (Acalypha siamensis) terhadap kadar glukosa darah tikus putih yang diinduksi aloksan. Penelitian ini dilaksanakan di Laboratorium Farmakologi dan Farmakognosi Stikes Ibnu Sina Ajibarang. Metode penelitian ini menggunakan posttes with control design dengan menggunakan subjek penelitian tikus jantan sebanyak 15 ekor yang dibagi menjadi 5 kelompok yaitu kelompok kontrol negatif (Aquadest), kelompok kontrol positif (Glibenklamid), dosis 100 mgkgBB, dosis 200 mg/kgBB, dan dosis 300 mg/kgBB. Pengujian efek antihiperglikemik ini menggunakan metode induksi aloksan 120 mg/kg yang dilakukan dengan cara merusak sel beta pankreas pada hewan uji. Parameter yang diamati berupa penurunan kadar glukosa darah pada hari ke-7 dan ke-10. Hasil uji yang diperoleh kemudian di analisis menggunakan software spss secara one-way ANOVA dengan nilai siginifakn p = 0,000 < 0,05 kemudian dilakukan uji lanjut LSD (Least Significant Differens). Kesimpulan dari penelitian ini menunjukan bahwa ekstrak daun teh-tehan berpengaruh terhadap penurunkan kadar glukosa darah pada tikus diabetes akibat induksi aloksan.

The target of this IbM program is the Partner Group in Gowa Regency (Pesantren Wihdatul Ulum Borisallo Gowa). The IbM program to be developed is the Making of Moringa Leaf Sticks using moringa leaves as raw materials along with other additional ingredients. The advantages of these Moringa Leaf Sticks are as a tasty and nutritious snack containing various vitamins and antioxidants. Moringa Leaf Sticks use raw materials such as wheat flour and moringa leaves, which are readily available. Moringa leaves are easy to cultivate, making them readily accessible. In addition, Moringa Leaf Sticks can be made with simple technology and basic equipment, making it easy to be developed by the Partner Group in Gowa Regency, turning it into a new entrepreneurial venture that can increase income and improve the community's economy. These Moringa Leaf Sticks have the potential to be marketed in stores as they are generally liked by the public and can contribute to improving public health

Antioxidant compounds will donate one electron to unstable free radicals so that these free radicals can be neutralized and no longer disrupt the body's metabolism (Rahmi, 2017). The human body actually produces several types of antioxidant enzymes, namely superoxide dismutase (SOD), catalase, and glutathione peroxidase, but the amounts are not sufficient to overcome excessive free radicals, so exogenous antioxidants are needed.

Australian guava fruit (Psidium guajava L.) is thought to have antioxidant activity. Antioxidants are compounds that are useful for treating oxidative damage caused by free radicals in the body. The aim of this study was to determine the secondary metabolite content and IC50 value on the antioxidant activity of extracts and fractions from Australian guava fruit. This research used four solvents, including 70% ethanol extract, n-hexane fraction, ethyl acetate fraction and water fraction with varying concentrations of 50 ppm, 100 ppm, 150 ppm, 200 ppm and 250 ppm. The antioxidant test was carried out using a UV-Vis spectrophotometry tool with the DPPH method at a wavelength of 515 nm with an incubation time of 15 minutes. Antioxidant activity tests show that Australian guava fruit is effective as an antioxidant in capturing free radicals. The IC50 value for the ethanol extract is 0.784 µg/mL, the n-hexane fraction is 2.448 µg/mL, the ethyl acetate fraction is 1.015 µg/mL and the water fraction is 0.676 µg/mL. All samples were included in the very strong category, but the water fraction had the best antioxidant activity among the ethanol extract, n-hexane and ethyl acetate fractions.

Free radicals work by binding to molecules or cells in the body and are very dangerous because they can damage cells in the body and trigger disease. Antioxidants are compounds that can counteract the effects of free radicals. This study aims to determine the antioxidant activity of ethanol extract and the n-hexane, ethyl-acetate and water fractions of Australian guava peel (Psidium guajava L.). Extraction was carried out by maceration method using 70% ethanol. The skin of the Australian guava (Psidium guajava L.) contains alkaloids, flavonoids, tannins, triterpenoids and saponins. Fractionation was carried out with solvents based on polarity differences obtained by the n-hexane fraction, ethyl acetate fraction, and air fraction. Antioxidant test by inhibiting DPPH free radicals (1,1-Diphenyl-2-Picrylhydrazyl) on ethanol extract and n-hexane fraction, ethyl acetate fraction and air at several concentrations, namely 50 ppm, 100 ppm, 150 ppm, 200 ppm, and 250 ppm. The IC50 calculation results obtained for the ethanol extract were 4.406 µg/mL, the n-hexane fraction was 4.131 µg/mL, the ethyl acetate fraction was 3.812 µg/mL and the air fraction was 3.312 µg/mL. The antioxidant activity with the best IC50 value was the fraction air.

Sunflower (Halianthus annuus L.) is a flower that is widely consumed by the world's people. The part that is consumed from the sunflower is the seeds of the flower. Sunflower seeds have many useful ingredients in them, such as high nutritional value, being a good source of unsaturated fat, protein, inorganic compounds, vitamin E. One of the plants that has the potential as an antioxidant is sunflower (Halianthus annuus L.). The purpose of this study was to determine whether sunflower seed extract pressed powder (Halianthus annuus L.) had good physical quality, to determine whether sunflower seed extract pressed powder (Halianthus annuus L.) had antioxidant activity, to determine what concentrations of sunflower seed extract pressed powder (Halianthus annuus L.) had strong antioxidant activity as a good compact powder. Testing the antioxidant activity using the DPPH method with a positive control, namely vitamin c. The results of this study indicate that sunflower seed extract (Halianthus annuus. L) can be made into solid powder preparations, has an extract antioxidant activity of 96.78 μg/mL and has antioxidant activity when made into pressed powder preparations of 176.20 μg/mL with a concentration of 2.5%, 143.51 μg/mL with a concentration of 5%, and 121.22 μg/mL with a concentration of 7.5%.

Excessive exposure to sunlight is a source of free radicals that cause damage to the skin such as redness, dullness, and aging, so skincare containing antioxidants is needed, one of which is a face mist made from carrot root extract. The carrot (Daucus carota L) is a plant rich in antioxidants such as β-carotene and vitamin C which can counteract free radicals. This research aims to determine whether carrot tuber extract can be formulated in a face mist preparation and to determine the value of antioxidant activity in the carrot tuber extract face mist preparation. The method used in this study is the experimental method. Preparation of carrot root extract was carried out using the maceration method with 70% ethanol solvent. Facemist carrot root extracts was made with various concentrations of FI 1%, FII 3%, and FIII 5%. All preparations were subjected to physical stability (organoleptic, pH, spray spreadability, dry time, and homogeneity) and antioxidant activity tests using the DPPH method. The results of physical stability stated that all formulas met the physical quality requirements. The antioxidant activity value of carrot tuber extracts facemist at concentrations of 1%, 3%, and 5% has an IC₅₀ value of 41.31ppm, 34.64ppm, and 28.80ppm respectively. This value is in the very strong category. The conclusion of this study is that carrot root extract can be formulated as a face mist preparation and has a very strong antioxidant value.

Degenerative disease is a health condition of an organ or related tissue whose condition can deteriorate over time due to changes in body cells that affect organ function as a whole. The factor is due to unhealthy life changes such as lack of activity and frequent exposure to harmful substances into the body. Degenerative diseases include hypertension, diabetes, cholesterol, cancer, and death. Harmful substances or free radicals can be inhibited by antioxidants. One drug that has antioxidant activity is ascorbic acid (Vitamin C) which functions as an immune booster and is used by the public because it is effective as an antioxidant and health therapy but there are side effects in the form of gastrointestinal. The research aimed to find candidate drug ingredients from compounds contained in black pepper seeds (Piper nigrum L.) as in silico antioxidants. The methods used are molecular docking and molecular dynamics. The results showed BLH19 had better toxicity than the comparator drug and had hydrogen interactions that could be stabilized by the amino acid Gln139. The results of molecular dynamic calculations for BLH19 have an RMSD value of 1.5 Å with a ΔGTotal of -33.50 Kcal/mol. While the comparator drug has an RMSD value of 1.6 Å with ΔGTotal -3.39 Kcal/mol. The results showed that the affinity level of ascorbic acid compared to BLH19 for the 4RP9 receptor was predicted to be a candidate for a new antioxidant drug.

A peel-off gel mask is a cosmetic used for facial skin care in the form of a gel. Porang tuber extract peel-off gel mask (Amorphophallus muelleri) contains polyphenolic tannins which are efficacious as antioxidants. This study aims to determine the formulation of peel-off gel mask preparations of porang tuber extract and to determine the physical evaluation and antioxidant test of peel-off gel mask preparations of porang tuber extract using the DPPH method. Experimental formulation method with 7% polyvinyl alcohol (PVA) base. The active ingredient used is porang tuber extract with a concentration of 0.5% (F1), 1% (F2), and 1.5% (F3). Evaluation of the preparations carried out were organoleptic test, homogeneity test, pH test, drying preparation test, spreadability test, hedonic test and stability test. Based on the results of the stability test, it was shown that the peel-off gel mask preparation of porang tuber ethanol extract at various concentrations met the requirements for each test parameter. The antioxidant test results showed that F1 had an IC50 value of 48.75 ppm, F2 had an IC50 value of 43.18 ppm, and F3 had an IC50 value of 11.15 ppm which means that the three formulas have very strong antioxidant activity.

Kulit tahu, limbah dari produksi tahu, telah menjadi fokus penelitian dalam industri pangan dan kesehatan. Penelitian ini bertujuan untuk menggali potensi nutrisi, komponen bioaktif, dan aplikasi kulit tahu dalam pengobatan dan suplemen makanan. Tinjauan pustaka dilakukan untuk mengumpulkan dan menganalisis informasi terkini mengenai topik ini. Hasil penelitian menunjukkan bahwa kulit tahu mengandung nutrisi penting seperti protein dengan asam amino esensial, serat pangan, dan lemak sehat. Selain itu, kulit tahu juga mengandung komponen bioaktif seperti isoflavon dan senyawa polifenol yang memiliki efek menguntungkan pada kesehatan manusia, termasuk aktivitas antioksidan, antikanker, antimikroba, dan antiinflamasi. Pemanfaatan kulit tahu dalam pengobatan dan suplemen makanan telah menunjukkan hasil yang menjanjikan. Studi in vitro dan in vivo menunjukkan bahwa ekstrak kulit tahu dapat digunakan dalam formulasi suplemen makanan untuk meningkatkan kesehatan tulang, mengontrol kadar gula darah, dan meningkatkan fungsi kognitif. Namun, penelitian lebih lanjut, terutama uji klinis pada manusia, diperlukan untuk memvalidasi efek ini dan memahami mekanisme kerjanya secara lebih mendalam. Kesimpulannya, pemanfaatan kulit tahu dalam industri pangan dan kesehatan menawarkan potensi yang menarik. Kulit tahu mengandung nutrisi penting dan komponen bioaktif yang dapat memberikan manfaat bagi kesehatan manusia. Namun, penelitian lebih lanjut diperlukan untuk memahami secara menyeluruh efek dan aplikasi kulit tahu dalam pengobatan dan suplemen makanan.

Latar belakang : Teh kombucha merupakan salah satu minuman yang telah dikenal memiliki aktivitas antioksidan yang disebabkan karena adanya fenolik bebas yang dihasilkan selama proses fermentasi. Buah pedada yang banyak dihasilkan dari pohon mangrove di pesisir pantura belum dimanfaatkan oleh masyarakat, padahal buah pedada memiliki kandungan vitamin C dan senyawa fitokimia yang dapat digunakan sebagai antioksidan. Tujuan : untuk meningkatkan pengetahuan peserta mengenai manfaat teh kombucha pedada dan memandirikan masyarakat agar dapat membuat produk teh kombucha pedada sebagai healthy drink komoditas Pekalongan. Metode : Menggunakan pendekatan participant active learning dengan metode ceramah, tanya jawab, dan praktik. Kegiatan ini dilakukan sebanyak 3 kali pertemuan di Kelurahan Bandengan Kota Pekalongan dengan peserta sejumlah 29 orang. Hasil : Tingkat pengetahuan peserta kegiatan sebelum kegiatan dilaksanakan 86,20% belum mengetahui tentang manfaat teh kombucha dan buah pedada. Setelah dilakukan edukasi dan praktik, pengetahuan peserta naik hingga 100% tentang segi manfaat, khasiat dan pembuatan teh kombucha varian pedada. Kesimpulan : Peserta mengalami peningkatan pengetahuan mengenai manfaat teh kombucha dan buah pedada bagi kesehatan. Peserta dapat menunjukkan dengan benar cara pembuatan teh kombucha pedada.

Instant granules are preparations in the form of granules that are served by brewing and are widely chosen because of their practicality. Natural materials are widely used as antioxidants, but they still need to be made practical for their use. Therefore, this literature review was conducted to provide information regarding the formulation, evaluation of instant granules, and natural ingredients used in instant granules. This research method was carried out by studying literature from various data sources, namely the Directory of Open Access Journals, Science Direct (DOAJ), Garuda, and Google Scholar. A literature search was carried out using several keywords such as "formulation", "instant granules", "natural compounds", "herbs", and "antioxidants". The search results for various natural ingredients with antioxidant effects have been formulated into instant granule dosage forms. The formulation of instant granules is generally carried out using the wet granulation method. Evaluation of preparations carried out were physical evaluation of preparations, hedonic tests, and antioxidant activity tests. The content of phenol group compounds and vitamin C is found in many natural ingredients used in the manufacture of instant granules. The antioxidant activity of combined natural ingredients can provide stronger activity than a single active ingredient. Therefore, the utilization of phenol group compounds from various herbs as antioxidants are expected to continue to be developed.

Sabun merupakan produk kimia yang sering dijumpai dalam kehidupan sehari-hari, dalam masa pandemi salah satu jenis sabun yaitu sabun cuci tangan menjadi produk yang banyak dicari sehingga tidak sedikit yang berkreasi membuat sabun herbal. Tujuan dalam penelitian ini ialah untuk memanfaatkan Loofah atau Gambas sebagai campuran dalam pembuatan sabun cuci tangan. Penelitian yang dipilih adalah deskriptif analisis dengan pemanfaatan Loofah sebagai objek penelitiannya. Dalam penelitian ditemukan jika untuk menjaga kualitas sabun dari reaksi oksidasi diperlukan bahan antioksidan yang merupakan salah satu senyawa yang terdapat dalam Loofah atau yang lebih sering disebut dengan Gambas.  

Krim pemutih merupakan suatu sediaan atau paduan bahan yang mempunyai kegunaan untuk mencerahkan atau merubah warna kulit sehingga kulit menjadi lebih putih, bersih dan bersinar. Hidrokuinon banyak digunakan pada produk kosmetik karena sifatnya sebagai antioksidan, berperan dalam proses penghambatan melanogenesis sehingga mengurangi warna gelap pada kulit. Penelitian ini bertujuan untuk mengetahui ada tidaknya kandungan hidrokuinon dalam krim pemutih yang tidak memiliki izin BPOM yang beredar di Kecamatan Ajibarang. Metode pengambilan sampel yang digunakan yaitu purprosive sampling. Penentuan kandungan hidrokuinon dilakukan dengan uji reaksi warna FeCl3 dan uji spektrofotometri UV-Vis. Hasil penelitian dari uji reaksi warna pada tiga sampel dinyatakan seluruh sampel positif yang ditandai dengan perubahan warna hitam pada ketiga sampel dan hasil dari uji spektrofotometri diperoleh rata-rata yaitu Sampel A sebesar 0,0010144 %, Sampel B sebesar 0,0009537 % dan Sampel C sebesar 0,0008126 %. Dapat disimpulkan bahwa kadar hidrokuinon dari 3 sampel krim pemutih tersebut tidak memenuhi persyaratan yang diperbolehkan oleh BPOM RI Nomor 23 tahun 2019 yaitu sebesar 0%.

Isoflavon dapat ditemukan dalam berbagai kacang-kacangan, termasuk kacang hijau. Isoflavon adalah senyawa dengan antioksidan yang tinggi. Rempah-rempah seperti lempuyang memiliki senyawa kimia seperti kurkumin, flavonoid, fenol, saponin, dan minyak atsiri di dalamnya. Senyawa ini dapat berperan sebagai antioksidan. Manfaat kesehatan diharapkan dapat diperoleh dari kombinasi sirup dari dua bahan ini. Penelitian ini bertujuan mengetahui sifat fisik, kimia, dan daya terima sirup ekstrak kacang hijau dengan lempuyang dan jumlah gula. Kandungan gula dan perbandingan ekstrak kacang hijau dengan lempuyang merupakan dua faktor yang digunakan dalam Rancangan Acak Lengkap (RAL) ini. Perbandingan ekstrak yang digunakan adalah 1:0; 1:0,2; dan 1:0,4 b/b untuk membuat sirup yang terbuat dari campuran kacang hijau dan ekstrak lempuyang. serta variasi kadar gula sebesar 50%, 60%, dan 70%. Hasil penelitian menunjukkan bahwa sirup dengan akseptabilitas tinggi adalah sirup yang dibuat dengan rasio ekstrak 1:0,4 b/b dan jumlah gula 60% dengan karakteristik warna L* 32,42 ± 1,36; kekentalan 1,03 ± 0,06 cp, total padatan 70,21 ± 0,50%, total gula 65,75 ± 0,15% dan aktivitas antioksidan sebagai RSA (Radical Scavenging Activity) sebesar 3,34 ± 0,09%. Sehingga sirup dengan rasio 1:0,4 dengan penambahan gula 60% dapat dikembangkan lebih banyak lagi karena memiliki kualitas fisik dan kimia yang tinggi, serta lebih disukai oleh panelis.

  Mi kering tepung umbi talas cenderung memiliki tekstur kurang bagus dan mudah putus. Hal ini dikarenakan talas tidak mengandung gluten meskipun mengandung pati yang cukup tinggi yaitu sekitar 70-80%. Talas kimpul juga memiliki harga yang murah dan mudah dihasilkan. Tujuan penelitian ini adalah untuk mengetahui karakteristik kimia dan organoleptik mi dengan penambahan tepung talas dan ekstrak daun katuk sebagai pewarna alami. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dua faktor yaitu perbandingan tepung talas dan tepung terigu (90:10, 80:20, 70:30 g) serta konsentrasi ekstra daun katuk (10/100, 20/100, 30/100 ml). Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah pada perlakuan perbandingan tepung talas: terigu 70:30g dengan ekstrak daun katuk 20/100ml. Perlakuan ini menghasilkan mi dengan karakteristik kadar air 8,73%, protein 7,67%, abu 2,56%, serat 4,49% dan 13,11% untuk aktivitas antioksidan.  Hasil uji organoleptik pada perlakuan ini menghasilkan warna setelah pengeringan 3,31 (hijau gelap), warna setelah perebusan 3,29 (hijau agak gelap), cukup kenyal (2,65), aroma talas nampak (2,73) dan cukup disukai (2,17). Mi kering talas dengan penambahan daun katuk dapat menjadi alternatif mi kering yang memenuhi standar yang ada dan memiliki nilai lebih yaitu memiliki aktivitas antioksidan.

Secara farmakologi daun singkong mempunyai aktivitas sebagai antiinflamasi, antibakteri, antioksidan. Kandungan yang terdapat dalam daun singkong yaitu air, fosfor, karbohidrat, kalsium, vitamin c, protein, lemak, vitamin B1, zat besi, flavanoid, saponin, tanin dan triterpenoid. Daun singkong dipercaya memiliki berbagai manfaat untuk pengobatan penyakit seperti dapat mengobati rematik, asam urat, anemia, konstipasi, serta untuk meningkatkan daya tahan tubuh dan dapat pula mengatasi masalah diare. Berdasarkan penelitian sebelumya oleh (Mutia dkk,.2017) mengemukakan bahwa daun singkong (Manihot esculenta Cranz) memiliki kandungan flavonoid,saponin dan tanin yang digunakan sebagai antibakteri. Salah satunya bakteri penyebab diare yaitu Escherisia Coli.Adanya efek anti bakteri pada daun ubi kayu dikarenakan mengandung mengandung senyawa antibakteri yaitu saponin, tannin dan flavonoid. Bakteri Escherisia Coli merupakan mikroorganisme patogen yang sering menginfeksi manusia. Bakteri ini merupakan salah satu yang menyebabkan terjadinya infeksi saluran kemih, meningitis, pneumonia,diare dan infeksi lainnya. Penyebaran bakteri Escherchia Colli dapat melalui kegiatan tangan ke mulut atau dengan cara pemindahan pasif melalui perantara makanan maupun minuman. Penelitian sebelumnya menunjukkan bahwa ekstrak daun ubi kayu dapat menghambat pertumbuhan bakteri gram positif dan gram negatif. Tujuan penelitian ini adalah mengetahui efek antibakteri ekstrak daun ubi kayu terhadap pertumbuhan bakteri Escherichia coli. Ekstrak ubi kayu dibuat dalam tiga konsentrasi (20%, 40%, 60%) yang diuji daya hambatnya. Penelitian ini menggunakan bakteri Escherichia coli yang dibiakkan dengan media EMBA (Eosin Meythelen Blue Agar) dengan metode paper disk. Didapatkan adanya zona bening disekitar paperdisk yang mengandung ektrak daun ubi kayu. Simpulan penelitian ini adalah ekstrak ubi kayu (Manihot esculenta Crans) memiliki aktivitas antibakteri terhadap bakteri Eschericia coli. Konsentrasi paling efektif dalam menghambat bakteri adalah 60%.    

Soursop fruit contains vitamin C and polyphenolic compounds that have the potential as a source of antioxidants. It is hoped that by consuming a lot of soursop fruit it will provide an increase in memory and to maintain cell damage due to free radicals. Making soursop candy preparations will allow use which is relatively easy to use and gives a good taste so that not only adults consume it but also for children. Service activities are divided into several stages starting from surveys and observations, followed by training in the form of tutorials then mentoring from the service team and ending with activity evaluation. Making soursop candy preparations is easy, simple and uses simple tools. We often encounter soursop fruit in the yard and for additional materials for making soursop preparations, it is easy to find on the market and the price is cheap. The principle of making it is all the ingredients are boiled until it becomes a semi-solid dough. Then wait until it cools down. Once cool, cut according to taste and wrapped in an attractive wrapper. Service activities carried out in RT 1/RW 1, Laweyan District, Surakarta went well while still implementing health protocols. In addition to providing training on making soursop candy preparations for PKK cadres in Kerten Laweyan Surakarta, training was also held related to opportunities to be developed as community independent businesses. The conclusion of the activity and evaluation of the preparation of soursop candy is considered to have the potential to be developed so that it can be used as an independent business product that is marketed commercially.