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This study focuses on the production of herbal tea made from avocado leaves (Persea americana Mill.) and explores its potential as a health-promoting beverage. Avocado leaves are known to contain various bioactive compounds, including flavonoids, tannins, and saponins, which have antioxidant, antidiabetic, and antihypertensive properties. The production process involves selecting healthy leaves, washing, drying using a low-temperature oven (50–60°C), and grinding the dried leaves into powder. The final tea product was tested organoleptically to assess its taste, aroma, and color, and phytochemically to confirm the presence of bioactive compounds. The organoleptic test results showed that the tea has an acceptable flavor and aroma, while phytochemical tests confirmed the presence of beneficial compounds. Consumption of avocado leaf tea demonstrates potential as a functional beverage that may contribute to lowering blood pressure and blood sugar levels, as well as providing a calming effect. The findings of this study are expected to serve as a reference for the development of value-added herbal products derived from local raw materials. Such products could support efforts to improve public health and encourage the diversification of functional beverages within the community, providing both health and economic benefits for local populations.

Noni (Morinda citrifolia L. (Rubiaceae) is a medicinal plant that contains bioactive compounds with antioxidant and antibacterial properties. More than 160 phytochemical components have been identified in noni plants, most of which are polyphenol and antioxidant compounds. The purpose of this study was to determine a mathematical model of thin-layer drying in maximizing the development that can identify the characteristics of noni fruit. This study used an experimental method with slicing thickness treatments, namely: 3 mm, 5 mm and 7 mm, the drying tool used was a cabinet dryer, different temperature treatments ranging from 45 oC, 55 oC and 65 oC, with different drying times, namely: 3 mm thickness for 14 hours, 5 mm thickness for 16 hours and 7 mm thickness for 17 hours. The observation data were analyzed using a mathematical approach to complete the calculation of the mathematical model, the moisture ratio value was applied to various mathematical models, namely: the Midili et al, Page, Henderson pabis, logarithmic, Newton and modified Page models. Determination of constant values ​​using Microsoft Excel Solver Tools with input each drying model or equation used and curve fitting is carried out using non-linear regression analysis. The thin-layer drying model is obtained by finding the constant values ​​k, a and n of each model so that the best model for thin-layer drying of noni fruit is the page model for all temperatures with an R2 value at a temperature of 45 oC of 0.995 (RMSE 0.003), the R2 value at a temperature of 55 oC is 0.993, (RMSE 0.001) and at a temperature of 65 oC the R2 value is 0.992 (RMSE 0.000).

Many fishery products come from fishing and cultivation, saltwater and freshwater fisheries, so a preservation process is needed to maintain the condition of the fish so that it remains good when marketed. In addition, it can increase the economic value of fish. In the Indonesian fisheries industry, various types of preservation, including freeze drying, are drying processes using vacuum pressure and cold temperatures. The freeze-drying process utilizes the phased nature of water to convert solid (frozen) forms into water vapor (gas) at a certain pressure and temperature. The vacuum pressure used ranges from -60.3 cmHg to -71.6 cmHg, and the mass of the fish ranges from 94 grams to 136 grams. The type of research is quantitative and uses experimental methods. The result is in the form of a remaining moisture content percentage of 40% in dried fish according to SNI standard No. 827300:2023. The Respone Surface Methodology (RSM) was used to process the data in this study. From the study, the best value of vacuum pressure was -66 cmHg and mass 102.5417 with a final result of 40%.

Organic waste management is an important issue in addressing environmental problems. One potential solution is bioconversion technology using Black Soldier Fly (BSF) maggots that can break down organic waste and produce larvae with economic value as animal feed. To increase the selling value and extend the shelf life, BSF larvae need to be dried using tools such as rotary dryers. This study aims to design and analyse the strength of a rotary dryer machine frame for maggot drying with a Finite Element Analysis (FEA) approach based on SolidWorks software. Simulations were carried out on several materials: ASTM A36, AISI 1020 Steel, and AISI 1045 Steel. The analysis results show that all materials are within safe limits based on Von Mises stress, deformation, and safety factor. AISI 1045 steel material gives the best performance with Von Mises stress of 14.238 MPa, deformation of 0.59 mm, and safety factor of 7.2. These results show that AISI 1045 steel is the most recommended material for the rotary dryer frame.

The beach cloth works created apply Nias ornaments as a renewal idea to make them attractive and different from previous beach cloths. The aim is to find out the preservation activities of Nias ornaments in the cycle of batik-based beach cloths. Nias ornaments have certain symbolic meanings that are believed and trusted by the local community. Ornaments that are part of fine art by paying attention to the principles in applying Nias ornaments to the beach cloths created. The creation process is carried out by: 1. Data collection, 2. Determining ornaments as samples, 3. Designing digital-based motifs, 4. Transferring designs to primis mori cloth, 4. The canting process using liquid wax, 5. Coloring beach cloth, 6. Locking the color of the cloth using waterglass, 7. Removing wax by boiling and processing the cloth, 8. Drying the cloth until dry. The creation produced 12 different beach cloth works with innovations to preserve Nias ornaments, while at the same time socializing beach cloth as a typical souvenir of the Nias tribe through art exhibitions.

The purpose of this study is to analyze fish processing innovations in the context of blue economy in various regions of Indonesia. The method used in this study is an article review research method with a qualitative descriptive approach using 5 relevant scientific article sources from accredited journals. The research analysis method uses qualitative descriptive analysis. The results show that fish processing innovations through modern technologies such as freeze drying, controlled fermentation, and bioactive-based processing have provided significant economic added value. Various regions in Indonesia have developed innovative products such as high-protein fish flour, export-quality surimi, and functional fermented fish products that support blue economy principles through sustainable utilization of marine resources.

Herbal Tea Bag Product Made from Chinese Betel Leaf with Combination of Lemongrass and Cardamom. This research aims to: 1) investigate the organoleptic properties of herbal tea bags made from Chinese betel leaf combined with lemongrass and cardamom, and 2) assess the sensory quality of the product through hedonic testing. This experimental study employed an observational method using a sensory evaluation panel consisting of 35 members (5 experts and 30 semi-trained panelists). Data were collected using a questionnaire. The independent variables were the proportion of Chinese betel leaf (2g, 4g, and 6g) and the addition of lemongrass and cardamom (2g) with temperature variations (40°C and 60°C) for 4 hours. The dependent variables were the sensory qualities, including shape, color, aroma, taste, and texture. The control variables included the type of materials, equipment, and processing techniques. Data analysis was performed using two-way anava and Duncan's multiple range test. The results showed that: 1) the proportion of Chinese betel leaf affected the shape and taste, 2) the drying temperature affected the color, taste, and texture, and 3) there was no interaction between the proportion of Chinese betel leaf and the addition of lemongrass and cardamom on the sensory quality of the herbal tea bags.

In the Pancasila Student Profile, creativity is defined as a student's ability to modify and create something that is original, meaningful, useful and has a positive impact. In developing student creativity, PKM was held to strengthen the profile of Pancasila students using ecoprint media based on the pounding technique. Dyeing using the ecoprint method based on the pounding technique is an environmentally friendly method, which uses natural ingredients to create patterns on the fabric. Ecoprint based on the pounding technique is a method of dyeing fabric that uses leaves, flowers and other parts of plants that are transferred to the surface of the fabric through a beating process. The aim of this community service is to develop student creativity, because creativity is one of the dimensions of the Pancasila student profile. The production process involves selecting tote bag materials from natural fabrics, such as calico, which are more effective in absorbing colors from plant materials. After that, fresh leaves and flowers are placed on the cloth, then beating and drying techniques are carried out to transfer the natural patterns of the plants to the surface of the cloth. In this study, various types of leaves were tested to determine the variation in pattern and color resistance produced. The results of the ecoprint making training which was carried out as a form of developing the creativity of students at SD Negeri 010246 Banjar.

Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterflypea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a bluecolor. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using themaceration extraction method which is commonly used to determine the best anthocyanin concentration. Thisstudy used a completely randomized factorial design (CRD), namely drying time, (fresh, 1, 2 days) andmaceration temperature (50, 60, 70oC), so that 9 combinations were obtained and each treatment was repeatedtwice. The results of this study indicate that the longer the drying time and the higher the macerationtemperature, the higher the levels of anthocyanin, total phenol, and the darker the color. The researchconducted showed that the best treatment combination was the drying time of 2 days with a macerationtemperature of 70°C to produce butterfly pea flower extract which had antioxidant activity of 54.66%, totalphenol 4.16 KTF (mgGAE/g), anthocyanin 123.48 mg/g, pH 6.03. Color sensory test analysis was 4.5 andwater content of butterfly pea flower was 10.79%. The optimal drying time and maceration temperature willproduce high total phenol and anthocyanin levels. Butterfly pea flowers have high levels of anthocyanins, sothey have the potential to be studied further. 

Dry noodles are noodles that are marketed in dry form. This noodle, which is also called egg noodle, has a low water content, only about 13%. Made from eggs and wheat flour, Dried noodles are processed by drying in an oven or drying in the sun to dry before being packaged and marketed. Tempeh has the potential to be used as raw material for noodles because it has a high protein content. Tempe is first processed into flour so that it becomes tempeh flour which will be used for making dry noodles. In addition, local raw materials such as mocaf flour and cow's milk are rich in nutrients such as protein content which can meet the protein needs in the body. The purpose of this study was to determine the chemical and organoleptic characteristics of dry noodles from tempeh and mocaf flour with the addition of cow's milk and to determine which noodle formulations produced high protein content. The experimental design was a completely randomized design (CRD) with the first factor being the ratio of tempe flour and mocaf flour (70 : 30, 60 : 40 and 50 : 50) with the addition of cow's milk (50%, 75% and 100%). The results of this study indicate that the dry noodle formulation with the addition of cow's milk is the best based on chemical and organoleptic values is a comparison tempeh flour 50 and mocaf 50 with a percentage of 100% cow's milk. The results obtained were a moisture content of 4.76%, an ash content of 2.63%, a protein content of 21.79%, a carbohydrate content of 70.81%, a fat content of 14.63% and a crude fiber content of 19.14%. Based on the organoleptic value, the ratio of tempe flour is 70 and mocaf 30 with a percentage of 75% cow's milk. The results obtained were 2.80% color, 2.80% aroma, and 2.99% elasticity. This research achieved the desired goal, namely to produce high protein noodles.

Fish is one of the easiest foods to get, but fish easily spoil. So there are 2 methods to extend the life of fish so that they do not experience a spoilage, namely drying and salting. In the 4.0 era, technology is growing rapidly, one of which is IoT-based technology, in order to help all activities carried out by humans to be more effective and efficient. The purpose of this study is to design an automatic salted fish dryer system using the Internet of Things (IoT) and determine the performance effectiveness of salted fish dryers using the Internet of Things (IoT). The research method of this scientific paper uses an experimental method to test the hypothesis that will be proposed and is useful for predicting an event. Data collection techniques using literature study, data collection, needs analysis, application design and application programming as well as algorithm implementation. Based on the results of the research, the design of an automatic salted fish drying equipment system based on the Internet of Things (IoT) has the ability to monitor the movement of the tool through a smartphone. All components of the appliance can operate automatically just by pressing the start button and setting the duration of the time and the existence of an Internet of Things (IoT)-based salted fish drying device can facilitate and streamline the time when the process of drying fish into salted fish. Initially, small anchovies weighing 100 grams were dried for 3 days, but after using a salted fish dryer, the drying process was reduced to 3 hours (09.00 a.m-13.00 p.m) with a moisture content of 18 grams, while small flying fish weighing 100 grams required a drying process for 5 days (09.00 a.m-13.00 p.m) and would have a moisture content of 30 grams in 3 hours after using a salted fish dryer.

This study aims to determine the process of making oil palm empty fruit bunch briquettes through variations in tapioca flour as an alternative material, through the stages of research which include briquette making, namely drying, carbonization and printing. Briquette characterization includes proximate tests, namely water content, ash content, calorific value and densit. From the results of the proximate test at a ratio of 91:9, it shows that the quality of oil palm empty  fruit bunch biochar briquettes with a moisture content of 7.07%, ash content of 8.769%, calorific value of 5850.2 cal/g and density of 0.55 g/cm3. The utilization of oil palm empty fruit bunches not only reduces waste, but also provides a solution for sustainable energy needs.

Socks are essential daily wear that require special care, including an effective drying process to prevent unpleasant odors and the growth of bacteria and fungi. Conventional drying methods often face challenges, especially in high-humidity environments or during unfavorable weather conditions. This study aims to design and develop a prototype sock dryer that is more efficient and hygienic. The prototype utilizes a combination of a heater, UV lamp, and humidity and temperature sensors to ensure optimal drying without damaging fabric fibers. A microcontroller-based control system using Arduino Uno is implemented to regulate device operation and monitor sock conditions during drying. Testing results indicate that the device effectively dries cotton socks in damp conditions faster than conventional methods. Additionally, the sterilization feature with a UV lamp helps reduce the risk of microbial growth. This innovation is expected to provide users with a practical, hygienic, and efficient way to dry socks without depending on weather conditions. Further development can be carried out to enhance drying capacity and energy efficiency.

In the cracker production process at UMKM Kerupuk Subur, the process of drying crackers involves human labor so there is a risk of injury because when drying crackers, workers have to bend and squat. This study aims to determine the occupational dangers of workers during the drying process of crackers in UMKM Kerupuk Subur and provide recommendations for improvement. The method used to analyze body posture is Rapid Entire Body Assessment (REBA) then for improvement recommendations using an anthropometric approach with percentile calculations to determine dimensions as parameters for designing the work aids needed in the form of an ergonomic drying table. The results of REBA's analysis show a score of 9 with a high or high level, meaning there is a high risk of injury so immediate improvement is needed. The results of the design of an ergonomic drying table were then simulated through Inventor software which described the position of the worker's posture when carrying out cracker drying activities with a perpendicular working position. The results of the assessment of the working posture of the worker after the improvement showed a decrease in the risk level from medium to low and negligible.

This study evaluates the investment feasibility of UD Al-Mustofa, a tobacco business in Kendal, by considering aspects of production, storage capacity, waste management, and market expansion opportunities. UD Al-Mustofa is strategically located, ensuring high mobility, optimal production scale, and an effective waste management system, which includes recycling solid waste into organic fertilizer, processing liquid waste, and mitigating gas emissions by conducting tobacco drying in areas far from residential zones. Although the business has not yet obtained certification for international markets, financial analysis indicates that investment in this venture is viable. The calculations show a payback period of 2.01 years, significantly shorter than the projected 10-year investment lifespan. The Net Present Value (NPV) reaches IDR 489,345,567, indicating positive returns, with a profitability index of 0.854. The Internal Rate of Return (IRR) of 46% significantly exceeds Bank Indonesia’s interest rate of 5.75% in 2024, while the Average Rate of Return (ARR) of 78.8% is higher than the cost of capital. Based on these findings, UD Al-Mustofa has strong potential for further development, both in terms of production and market expansion..

Tempe is an inherent food source for Indonesians, with a large number of tempe consumers in the local community. This community service program aims to improve students' understanding and skills in processing cempedak seeds into tempe, including drying methods that allow long-term storage. This activity was carried out from July to November 2024.  This activity was carried out in several stages, namely the preparation stage, the implementation stage, and the completion stage.  The program on the utilization of cempedak seeds in tempeh production shows promising potential as a food innovation based on local resources. The success rate of this program is not only measured from the production aspect, but also from the transfer of knowledge to students who act as agents of change in alternative food development. Some of the advantages of this activity program are that it provides an alternative utilization of cempedak seed waste into products with nutritional value. In addition, the production cost is relatively affordable compared to the use of soybean. The disadvantage of this program is that the availability of raw materials depends on the cempedak harvest season.

Rice holds a significant place as a staple food in Indonesia, with its life cycle spanning between 3 to 6 months, depending on the specific variety. An essential part of preserving the quality of rice grains is the drying process. This research aims to investigate how drying affects the quality of rice during this crucial stage. The findings of this study are not only intended to build upon previous research but also to serve as valuable guidance for farmers in making informed decisions about the drying process, ultimately ensuring optimal quality in their harvested grains. This study employed an experimental approach using a completely randomized design, wherein treatments were assigned randomly across all experimental units. The results indicated that the duration of drying significantly impacts the quality of rice grains. It was found that optimal drying occurs over a period of 3 to 4 days under sunlight on a tarpaulin base, which can be effectively used as a benchmark for assessing the quality characteristics of milled upland rice.

Maintenance of 20 kV cubicles at PT. Haleyora Powerindo is a crucial step in ensuring the reliability and safety of the electrical distribution system. This process includes preparation stages such as inspecting work equipment, coordinating power outages, and utilizing safety equipment (PPE) to minimize the risk of accidents. Subsequent steps involve voltage disconnection, verifying zero voltage using detection tools, cleaning components with specialized fluids, and drying to ensure that moisture does not cause disruptions. Once all stages are completed, the voltage is carefully reactivated, and a maintenance report is prepared to document the process. This study employs direct observation, interviews, and document analysis to evaluate the maintenance implementation and provide recommendations for quality improvement. The results are expected to serve as a guide for other companies in enhancing the efficiency and reliability of 20 kV cubicle maintenance to ensure a stable electricity supply.    

Post-operative is a condition after surgery and medical treatment to treat or repair damaged tissue or organs starting when the client is moved to the operating room and ending in the recovery room. Surgery is a medical procedure that uses invasive techniques by opening or displaying body tissue that will be treated through incisions and ending with wound suturing. This health education aims to improve the knowledge and skills of patients and families regarding the prevention of post-operative infections. This health education was conducted on Saturday, October 19, 2024 at 10:30 in the Teratai room using a material delivery method using leaflet media, demonstrating how to wash hands properly and wound care, and evaluating the results of the pre and post tests during the health education activities. After the health education activities were carried out, the results showed that the enthusiasm of the participants when participating in the health education activities was very high, seen from the material presentation session, the participants were seen paying attention to the material presented. During the activity, participants were active in asking questions and were able to answer questions and wanted to know more about the material that had been presented. The ability of participants in answering pretest and posttest questions also showed an increase because the audience when working on the pretest questions, an average of did not know the material to be presented with a total of 13 questions. Then, when working on the posttest questions, an average of had increased knowledge after the presentation of the material presented with the same number of questions. Early symptoms that appear when an infection occurs in a postoperative wound are open wounds/open stitches and there are signs of infection: Redness, Swelling, Pain, Decreased function of the infected organ, Pus, Fever. SSI is an infection that occurs in the wound area after surgery, surgical wound infections are divided into, internal, and organs. SSI is caused by various factors, namely the patient himself, health workers, the surgical process, the environment and surgical equipment. The correct hand washing process according to WHO includes wetting the hands, applying soap or hand sanitizer, rubbing the entire surface of the hands for at least 20 seconds, rinsing with water (if using soap), and drying the hands. 6-step hand washing is an effective hand washing method to remove germs, viruses, and bacteria from the hands. This step is designed to ensure that every part of the hand is properly cleaned.

Xylol is a dangerous and toxic substance. The use of Xylol in the Anatomical Pathology laboratory is considered common for the stage of “cleansing” both for the process of tissue entry and sanation. Xylol is used in Anatomical Pathology laboratories because it is soluble with dehydrating agents and can disintegrate paraffin as a drying agent. Xylol is part of Gandapura oil hydrocarbons. Research aimed at finding alternative substitutes for xilol was conducted using Gandapura oil using experimental methods. Samples using Mouse Pins (Xenopsylla cheopis) can show thinning of the skin layer with connective tissue due to the use of “cleansing” agents.with Xylol 15 and 30 minutes Coconut oil 15 and 30 minutes. The parameters used are a description of the color quality of the preparation, the clarity of the preparation and the thoroughness of the preparation. The results of the study showed A1 preparations with a result of 3 bright,3 moderately bright, 2 clear, 4 MImoderately clear and 6 hours. A2 preparation with results of 2 bright, 4 moderately bright 3 clear, 3 moderately clear, and 6 minutes. Preparation B1 with a result of 4 bright 2 well-lit, 5 rows 1 fairly clear and 6 hours. B2 preparation with a result of 1 bright, 5 moderately bright, 2 clear 4 fairly clear 5 grains and 1 out of order. The use of coconut oil decrypted gives a good quality to the preparation compared to using Xylol, but it cannot be used for a long time.