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Local food such as chayote (Sechium edule) has great potential as a healthy and environmentally friendly product that can support food security and improve the economic value of local communities. The innovation of processing chayote, particularly into jam, not only helps reduce agricultural waste but also opens up promising new market opportunities. This study applied an experimental design to produce chayote jam with variations in the use of granulated sugar, glucose, and the addition of mint leaves to enhance flavor. The production stages included grating fresh chayote, cooking until the water content was reduced, adding sugar and pectin to achieve a thick and stable texture, and finally packaging the product in sterilized glass jars. An organoleptic test was conducted with 32 panelists to evaluate the color, aroma, taste, texture, and overall acceptability of the product. The results indicated that jam dominated by granulated sugar (Sample A) gained the highest level of preference, with an overall acceptance of 81%. In contrast, jam made with full glucose substitution (Sample C) received the lowest score of 66%. Generally, chayote jam had a natural green color, distinctive aroma, and thick texture that were well accepted by consumers. The main factors determining jam quality were cooking techniques, the balance of thickening agents, and the proper combination of ingredients. Therefore, chayote jam has the potential to become an innovative, healthy, and value-added local food product. Support in the form of training, technology application, and promotional strategies is essential to strengthen its competitiveness, improve farmers’ welfare, and enhance food diversification based on Indonesia’s local resources.

Banana pseudostems are an abundant agricultural by-product that has been largely underutilized. In fact, banana pseudostems contain various nutrients such as vitamins A, B, and C, dietary fiber, and tannins, which offer potential health benefits. This study aims to explore the process of transforming banana pseudostems into an innovative food product in the form of chips, while also examining their potential benefits for health, economy, and the environment. The research was conducted through a one-month community assistance program in Kebonagung Hamlet, consisting of several stages: initial observation to identify potentials and challenges, socialization activities to raise awareness of banana pseudostem utilization, training in processing techniques for making banana pseudostem chips, and product packaging. The results of the observation indicated that the community initially had no knowledge of banana pseudostems as an alternative food source. However, through socialization and training, residents gained awareness of the added value of this agricultural waste and were able to apply simple and hygienic processing methods. The resulting banana pseudostem chips demonstrated a unique flavor, crunchy texture, and good nutritional value, making them a promising healthy snack. From an economic perspective, this innovation can open up new entrepreneurial opportunities, improve household income, and expand the diversification of local food products. Environmentally, utilizing banana pseudostems for value-added products helps reduce organic waste that would otherwise go unused. Thus, the innovation of processing banana pseudostems into chips contributes not only to improving community health and welfare but also supports sustainable development through productive use of agricultural waste.

UMKM Tahu XYZ, a small-scale tofu producer, is currently facing significant challenges in maintaining consistent product quality, primarily due to a high defect rate. Common issues identified include crumbled tofu shapes, overly soft textures, and inconsistent taste, which negatively impact customer satisfaction and business sustainability. This study aims to investigate the root causes of these quality issues and propose practical solutions using the Lean Six Sigma methodology. The research employs a descriptive quantitative approach through the DMAIC framework—Define, Measure, Analyze, Improve, and Control—to ensure systematic problem-solving. Data were collected over a six-month period through direct observation, structured interviews, and review of production records. The analysis identified four dominant types of waste within the production process: unnecessary transportation, product defects, excessive movement, and over-processing. The root causes of these inefficiencies are linked to poor handling of raw materials, variability in soybean quality, and an ineffective production layout that hampers workflow and consistency. To address these problems, the study proposes several targeted interventions, including the redesign of the production layout to optimize flow, the implementation of the 5S (Sort, Set in order, Shine, Standardize, Sustain) workplace organization method, the development of standardized operating procedures (SOPs), and the adoption of improved soybean boiling technology. The implementation of these improvements is projected to significantly reduce product defects, enhance process efficiency, and ultimately increase customer satisfaction. Furthermore, these actions are expected to improve the overall competitiveness of UMKM Tahu XYZ within the highly demanding food industry sector. This research provides actionable insights for other micro, small, and medium enterprises (MSMEs) seeking to apply structured quality control methods to strengthen operational performance and long-term business resilience.

The KKN Program of Universitas PGRI Adi Buana Surabaya for the 2024–2025 period in Kajeksan Village, Sidoarjo Regency, focuses on the issue of family food security by implementing a mixed farming system based on the use of used goods. This service method uses Participatory Action Research (PAR) through the stages of to know (identifying problems), to understand (socialization of concepts), to plan (design a system from gallons of mineral water), to act (training and assistance in making hydroponics-aquaponic systems, making fish feed from household waste, and natural vitamins), and to change (evaluation and sustainability). As a result, there is an improvement in community skills with the realization of catfish harvest along with optimal kale growth, opening household business opportunities, and creating a sustainable empowerment model through appropriate technology transfer.

The UNS Community Service Program (KKN) Batch 68 was conducted from July to August 2025 in Jaten Village, Karanganyar Regency, Central Java. This program focused on educating the community about the utilization of organic waste, particularly dragon fruit (Hylocereus spp.) peel, which is generally underutilized. Dragon fruit peel has the potential to be developed into functional food products as it contains fiber, vitamins, and pectin. Through the “Dragon Fruit Peel Waste Management into Sauce” workshop, participants were provided with knowledge and skills to process organic waste into value-added products while supporting household food security. The implementation methods included counseling, demonstrations, and hands-on practice. The results showed an increase in community understanding of food waste management, improved skills in processing dragon fruit peel into sauce, and the establishment of communication networks among village cadres for program sustainability. This innovation also holds potential to be developed into micro-enterprises in the healthy food sector.

Antimicrobial resistance (AMR) poses a major global health threat, with severe impacts in developing countries due to weak health systems, poor regulation, and low sanitation standards. This review summarizes 12 studies from Asia and Africa on AMR’s clinical, social, economic, and environmental effects. AMR leads to first-line treatment failure, prolonged hospital stays, increased morbidity and mortality, and necessitates costly, toxic last-line antibiotics. Economic consequences include higher treatment costs, productivity loss, and poverty risk from high medical expenses. Environmental contributors such as contamination from medical waste, livestock, and the food industry accelerate resistant bacteria spread. Effective control requires integrated strategies, including Antimicrobial Stewardship Programs (ASP) based on AWaRe classification, laboratory strengthening, One Health approaches, public education, strict antibiotic distribution regulations, and cross-sector monitoring. These measures aim to curb AMR progression and reduce health burdens in developing nations. The rise of AMR further complicates healthcare delivery in countries already struggling with limited resources and underfunded healthcare systems. The growing prevalence of multidrug-resistant (MDR) and extensively drug-resistant (XDR) organisms threatens the effectiveness of current medical treatments, including those for common infections such as tuberculosis and pneumonia. Infections that were once easily treatable with antibiotics are now leading to longer and more complicated hospitalizations, greater healthcare costs, and higher death rates. Additionally, the lack of access to newer, more effective antibiotics and diagnostic tools makes managing resistant infections in these regions even more challenging. Environmental factors, particularly contamination from healthcare facilities and agricultural practices, play a key role in the proliferation of resistant pathogens.  

Environmental issues are complex and increasingly important. This is also true in the industrial sector, particularly in the culinary industry. Currently, public awareness of environmental issues is increasing, leading consumers to consider eco-friendly factors in their daily lives. The concept of eco-friendliness in the coffee shop industry has become an increasingly popular trend. Especially in the food and beverage (F&B) industry, which plays a significant role in waste production, particularly plastic and food waste. Therefore, the concept of eco-friendly practices has emerged in the F&B industry. This can take the form of using environmentally friendly food ingredients, eco-friendly packaging, and the café concept itself, which conveys an eco-friendly image that can increase consumer purchasing interest. This is implemented by Fore Cafe and Coffee Galaxy Bekasi. This study aims to investigate how the eco-friendly concept is implemented and its impact on consumer purchasing interest at Fore Cafe & Coffee Galaxy Bekasi. The study employs a quantitative approach with a sample and population of 99 consumers of Fore Cafe & Coffee Galaxy Bekasi, selected randomly. The analysis uses validity tests, reliability tests, normality tests, and T-statistical test. The results of the research and data processing using SPSS version 25 showed that the Eco-Friendly concept had an effect on increasing consumer interest in purchasing Fore Cafe & Coffee Galaxy Bekasi, and certainly had a positive effect on environmental conditions.

The Atur Dahar tradition is a ceremony to feed supernatural beings by leaving food overnight in a room, some are also drowned in the river. This tradition has become a hereditary custom by their ancestors. The existing actions are considered tabzir/wasteful and shirk. This study uses a normative empirical research type, the focus of this research is the views of religious leaders on the Atur Dahar tradition in Pait Village, Long Ikis District. The data analysis technique is carried out using a qualitative descriptive method, namely describing, explaining, and analyzing the results of the study by reviewing the study of 'urf. The procession of the Atur Dahar tradition in the celebration of the Banjar community in Pait village is divided into two implementations, namely dishes provided for ancestors, some are left overnight in the corner of the house and some are drowned in the river, but now the Atur Dahar tradition has been changed from food to which prayers are read and some have not changed, namely in the procession such as leftover food that becomes waste, and food that is less suitable or dirty is given to the community. Ten religious leaders agreed on the existence of the Atur Dahar tradition in celebrations if it complies with Islamic law. The Atur Dahar tradition is part of 'Urf Amali' because it is an act carried out by the community, especially the Banjar tribe in Pait village. This tradition is included in 'Urf Khash' because it is a custom of the Banjar tribe in Pait village. In terms of law, it is included in 'Urf Sahih', because some of the procession is in accordance with Islamic law, such as praying to Allah SWT and sharing food as alms with others. This tradition can also be included in 'Urf Fasid' because it is wasteful.

Pesidi Village, located in Grabag Subdistrict, Magelang Regency, is a highland region with promising potential in agriculture and livestock, particularly sheep farming. However, one of the major challenges faced by local farmers is the limited availability of forage during the dry season, coupled with the low utilization of agricultural by-products such as rice straw. These constraints often hinder livestock productivity and pose risks to feed security. To address this issue, a community service program was conducted with the aim of introducing and demonstrating local-based feed processing technologies, including silage, ammoniation, and Urea Mineral Block (UMB) production. The activity was implemented in several stages: problem identification, socialization, education, training, and monitoring of farmer implementation. Through this participatory approach, farmers were given hands-on training and practical guidance on processing alternative feed sources to ensure the availability of nutritious and sustainable livestock feed. The results showed that farmers began adopting UMB as a feed supplement due to its practicality and visible benefits in maintaining livestock health and productivity. However, silage and ammoniation methods were not yet widely adopted, mainly due to limited experience, lack of supporting equipment, and the perception that the processes were relatively complex. Despite these challenges, the program succeeded in raising farmer awareness of the importance of feed diversification and the optimization of agricultural waste. The training provided valuable insights into how the integration of silage, ammoniation, and UMB can increase feed efficiency, reduce dependency on fresh forage, and support sustainable livestock management. The implementation of these three technologies holds significant potential to enhance sheep farming productivity in rural highland communities, while simultaneously strengthening food security and supporting environmentally friendly agricultural practices.

This community service activity was carried out in Dahu Village, Pandeglang Regency, with the main objective of introducing and implementing biopore infiltration hole technology as a simple and environmentally friendly solution to address waterlogging and organic waste management. Biopores are small-diameter vertical holes dug into the ground and then filled with organic waste, such as dry leaves, vegetable scraps, or food scraps. This organic waste will naturally decompose through a decomposition process, producing compost that is useful for fertilizing the soil. Furthermore, the presence of biopore holes can improve the groundwater absorption capacity, thereby reducing the risk of waterlogging and minor flooding around residential areas. During the implementation, we as students not only provided theoretical explanations through socialization sessions but also actively participated directly in the field. Together with residents, we practiced making biopore holes, starting from the stages of preparing tools and materials, the process of drilling the soil, and filling the holes with organic waste. This practical activity was designed to help the community understand the steps for making biopores independently and utilizing them sustainably. The results of the activity showed an increase in community understanding and awareness of the importance of easy, affordable, and beneficial waste management. The community is beginning to realize that waste processing does not always require large costs or complicated technology. Biopore holes have been proven effective in accelerating rainwater absorption, reducing household waste volume, and improving soil fertility. Beyond the environmental impact, this activity also strengthens relationships between students and villagers through the collaboration established during the biopore construction process. Thus, this program is expected to be the first step towards a cleaner, healthier, and more sustainable village.

Limited sanitation facilities among street vendors, particularly those selling meatballs, chicken noodles, and porridge, often pose a problem that impacts food safety. One common practice is repeatedly washing bowls and spoons with just a bucket of water, followed by drying the utensils with a cloth. This contaminated water can transmit pathogenic microorganisms that cause foodborne illnesses, increasing the risk of health problems for consumers. This problem requires a practical solution that street vendors can implement, taking into account limited space, mobility, and operational costs. This community service activity used a pre-experimental design method with a simple technological engineering approach to improve the sanitation of tableware. The innovation developed was a portable bowl washer made from used mineral water gallons, modified to be mobile, efficient, and water-efficient. The manufacturing process included design, assembly, testing, and evaluation with street vendors. Success was measured by observing the level of cleanliness of the tableware before and after use, as well as assessing the level of satisfaction and ease of use by the vendors. The results showed that the implementation of this portable sanitation device increased the effectiveness of tableware washing, reduced the repeated use of dirty water, and minimized the risk of cross-contamination. Partnering vendors stated that the device is practical, lightweight, and doesn't disrupt their sales activities. They hope this innovation will be replicated by other vendors and that local governments will consider implementing it as a standard for mobile food sanitation. This effort will not only improve the hygiene of eating utensils but also contribute to preventing foodborne illnesses in the community.

Background: Stunting remains a serious public health issue in Indonesia, particularly in rural areas such as Ambasea Village, Laeya Sub-district, South Konawe Regency. Stunting, or chronic growth failure in children due to prolonged malnutrition, generally occurs during the first 1,000 days of life. In Ambasea Village, this problem is exacerbated by irregular eating patterns among toddlers, consumption of low-nutrient foods, and poor hygiene behaviors. Toddlers frequently consume unhealthy snacks, reject main meals such as rice and side dishes, and rarely wash their hands with soap before eating or after using the toilet. Furthermore, limited access to basic sanitation—such as the lack of proper latrines and adequate wastewater disposal systems (SPAL)—also contributes to the high risk of infections that disrupt nutrient absorption, increasing the likelihood of stunting in children. Objective: This study aims to describe the environmental health conditions contributing to the incidence of stunting among children aged 0–2 years in Ambasea Village. Methods: The research used an observational analytic method with a quantitative cross-sectional design. The study involved 54 toddlers identified as stunted. Data were collected through structured interviews with parents or caregivers and direct observation of the household and surrounding environmental conditions. Results: The results showed that 66.5% of households did not have access to proper latrines, and 70% lacked adequate wastewater disposal systems. However, 87% had access to clean water, and 85% of respondents demonstrated good handwashing behavior. Conclusion: The environmental health conditions in Ambasea Village reveal ongoing challenges related to latrine ownership and wastewater management. Although clean water access is relatively good and hygiene practices among residents are fairly positive, improving sanitation infrastructure remains crucial. Enhancing these conditions is expected to significantly reduce the risk of stunting among toddlers in the area. Collaborative efforts involving local government, health workers, and the community are essential to create a healthier environment for early childhood development.

The community service program in Kemiri Village aims to empower farmers through the use of local potential, especially moringa leaves (Moringa oleifera), as raw materials for liquid organic fertilizer (POC). This activity was carried out with a participatory and educational approach that directly involved farmer groups in technical training on making POC through simple fermentation methods using natural ingredients such as moringa leaves, rice washing water, organic waste, and local decomposers. Through this activity, farmers are taught stages ranging from the collection of ingredients, the process of shredding moringa leaves, mixing with complementary ingredients, to the correct fermentation techniques to produce high-quality fertilizer. The training is carried out by field demonstration methods, discussions, and hands-on practice, so that farmers not only gain theoretical knowledge, but also practical skills that can be applied independently. The results show a significant increase in farmers' knowledge, skills, and awareness of the importance of liquid organic fertilizer as an environmentally friendly alternative. In addition, the public's enthusiasm is getting higher after seeing real evidence that the use of POC moringa leaves is able to increase plant growth, crop quality, and reduce dependence on chemical fertilizers which are increasingly expensive and have the potential to damage the soil. This program not only provides economic benefits through the cost efficiency of agricultural production, but also has a positive impact on environmental conservation. This activity is expected to be a model of community empowerment based on local potential that can be replicated in other regions with similar conditions. The success of the program shows that simple innovations that utilize local resources, if managed well, can support sustainable agriculture and food security for rural communities.

SMK Negeri 1 Bawen is located in Bawen District, Semarang Regency, and has six Expertise Programs, namely Agricultural Product Agribusiness, Plant Production Agribusiness, Livestock Production Agribusiness, Agricultural Mechanization, Food, and Tourism. Graduates of SMK Negeri 1 Bawen have spread across various regions of the archipelago and work in various sectors of the business and industrial world. This proves that SMK Negeri 1 Bawen is able to produce graduates with qualified vocational skills. This community service activity aims to provide additional knowledge to the students of SMK Negeri 1 Bawen about the importance of processing banana peels into value-added products, such as banana peel flour and cookies made from banana peels. In addition, this activity also provides information about food safety and the content of bioactive compounds in banana peels, which can be used to support health and innovation of food products. The community service program with the title "Banana Peel Processing for Students of SMK Negeri 1 Bawen Semarang Regency" is designed to increase students' insight and creativity. With this activity, it is hoped that students will not only have technical skills, but also understand aspects of sustainability, product innovation, and the use of food waste based on local wisdom. This knowledge is expected to be a valuable provision for students when entering the world of work and when contributing to the surrounding community. The results of this activity show that SMK Negeri 1 Bawen students already have a good foundation of vocational skills. Nevertheless, they still require strengthening thematic insights, especially in terms of innovative product processing, waste management, and sustainability concepts.

Wasted food is a global issue that has been around for a long time but has become increasingly serious without realizing it. The resulting impacts negatively affect many sectors, such as the environment, economy and social. Food waste can reduce farmers' income and increase consumer spending. Households can be said to be the biggest contributors to food waste because apart from daily consumption activities, the most dominant livelihood system of the people in Teriak sub-district is farming. The characteristics of farming households that play a major role in meeting household food needs are the socio-economic conditions of farmers, because it can describe the capacity of farmers in meeting their food needs, research was conducted on the causes of food waste behavior by farming households, especially Teriak District. This research aims to determine household consumption behavior towards the emergence of food waste and identify the influence of socio-demographic and socio-economic factors on food waste behavior by households in Teriak District, Bengkayang Regency. The research method used in this research is descriptive statistics with 100 sample respondents representing households. The variables in this study are divided into two, namely socio-demographics and household behavior. The research results show that the behavior of farming households is influenced by socio-demographic and socio-economic characteristics of respondents such as age, length of education, number of family members, income and expenses. Food waste behavior includes several aspects such as the social environment, purchasing, storage, processing and consumption.

Turmeric is a spice commodity that has high economic market potential. However, the utilization of turmeric, especially in Kunden Village, Sukoharjo Regency is still limited in terms of processing innovation, and creates organic waste that has not been optimally utilized, namely turmeric leaves. The Village Development Program, carried out a zero waste-based transformation through the manufacture of gummy spices from rhizomes and liquid organic fertilizer from turmeric leaf waste. This activity is with the farmer women's group of Tani Lestari, with stages of socialization, training, and practice. The results of this program show that the farmer women's group of Tani Lestari members are able to understand product processing innovations in the form of turmeric gummy and optimize turmeric leaf waste into liquid organic fertilizer. Gummy turmeric is a functional food product that is good for health, while liquid organic fertilizer is an alternative to reducing organic waste from turmeric leaves to support sustainable agriculture. The provision of e-modules strengthens the sustainability of the program even after the activity has ended. Zero waste-based innovation not only encourages community participation, especially farmer women's group in village development based on local resources, but also creates a community that is adaptive to progress.

Antibiotic resistance (AR) has emerged as a critical global public health concern, particularly due to the spread of antibiotic-resistant bacteria (ARB) and their genes in natural environments. The oceans, which host diverse ecosystems and serve as major food sources, are increasingly affected by ARB pollution, originating from human, agricultural, and industrial activities. Simultaneously, climate change (CC) exacerbates the situation by raising ocean temperatures, lowering pH, and altering marine biodiversity—creating optimal conditions for bacterial survival and gene transfer. This review explores the interconnectedness between ocean pollution and CC and how both factors influence the distribution and persistence of ARB and antibiotic resistance genes (ARGs) in marine ecosystems. Through a systematic literature review of 174 peer-reviewed articles, the study highlights how anthropogenic pollutants—especially antibiotics, heavy metals, and plastics—contribute to resistance emergence. Furthermore, it discusses the transmission pathways from pollution hotspots (e.g., hospitals, agriculture, wastewater) to the oceans. The One Health (OH) strategy is presented as a comprehensive solution to address the environmental, human, and animal health risks posed by antibiotic pollution. This paper serves as a basis for future research into surveillance, mitigation, and policy interventions for controlling AR in marine environments.

Flying fish (Hirundichthys oxycephlus) roe filaments, which are often considered as by-products, have high protein content and various essential nutrients, thus potentially increasing the nutritional value of food products. With innovation and in-depth research, this waste can be transformed into products with economic value while supporting the implementation of sustainability principles in the fisheries industry, in this case sauce as a flavoring that has become an important part of the food industry. This study aims to determine the quality of the texture and taste of chili sauce fortified with fly fish (Hirundichthys oxycephlus) roe filament extract and to determine the protein content and water content of chili sauce enriched with fly fish (Hirundichthys oxycephlus) roe filament extract. The methodology used in this study was Complete Random Design (CRD) with variations in filament powder concentration (0%, 0.5%, 1%, and 1.5%) on the sensory characteristics of chili sauce, which include aroma, color, taste, and texture. The results of organoleptic tests showed that the addition of fly fish (Hirundichthys oxycephlus) egg filament extract had a significant positive impact on all sensory parameters tested. The average aroma score increased from 2.88 in the non-enriched treatment to 3.90 at the highest filament powder concentration (1.5%). In addition, the taste score also showed the most striking increase, from 2.80 to 4.33. Analysis of the water content of the chili sauce product was recorded at 79.93% according to (SNI 01-2976-2006), while the protein content reached 10.53%, indicating the potential of this product as an additional source of protein in daily consumption patterns.

Surya Indo Plastic is a pioneer company that provides exceptional quality recycled plastic food packaging for the food and beverage industry. Established in 2006 in Indonesia. The company wants to make a positive impact and contribute to protecting the environment by offering food packaging that contains 100 percent recycled plastic, which meets the highest quality and performance standards. The company works hard to accelerate the recycling of its products. Because every cup, every lid must make a difference. PT. Surya Indo Plastic is an example that packaging can be made sustainably, to prevent plastic waste from entering our environment. By raising awareness, supporting the circular economy, and encouraging individuals and companies to recycle. SIP's ambition is to provide the best quality food packaging made from sustainable recycled plastic materials while providing the best customer service. PT Surya Indo Plastic's goal is to make a difference in food packaging through innovation, responsibility, and collaboration. The purpose of this study was to determine the effect of authentic leadership, organizational identity and employee engagement on job satisfaction and company performance at PT. Surya Indo Plastic in Sidoarjo. This study uses a quantitative method with primary data sources obtained from distributing questionnaires. The population of the study were employees of PT. Surya Indo Plastic in Sidoarjo. The selection of respondents was carried out using the saturated non-probability sampling method with a total of 208 respondents. The data analysis method used descriptive analysis and SEM-PLS analysis. The results showed that the variables of authentic leadership, organizational identity and employee engagement influenced job satisfaction and company performance of PT. Surya Indo Plastic in Sidoarjo.

Uric acid (UA) is a waste product formed when the body breaks down purines, which are natural compounds found in the body and can be found in various types of foods such as alcohol, shellfish, and liver. Hyperuricemia is caused by increased uric acid production, decreased excretion, or a combination of both processes. Most people with hyperuricemia are asymptomatic (85% to 90%), but increased levels of uric acid in the blood or urine can cause gout or nephrolithiasis. Hyperuricemia and hyperuricosuria are also associated with other disorders such as metabolic syndrome, diabetes mellitus, cardiovascular disease, hypertension, atherosclerosis, obesity, and chronic kidney disease. The Community Service (PKM) activity held in Grogol Village, West Jakarta, aims to increase awareness of the elderly community regarding the importance of early detection of hyperuricemia. This program uses the Plan-Do-Check-Act (PDCA) approach, starting from planning uric acid level examinations and compiling educational materials, followed by implementing interactive screening and counseling, evaluating results, and following up in the form of medical referrals for participants with abnormal results. Of the 71 participants involved, only 1 person had uric acid levels above normal. Through education on low-purine diets, the importance of hydration, and physical exercise, this activity is expected to be able to reduce the incidence of hyperuricemia and its complications, as well as support the realization of a healthier elderly community that is aware of its metabolic health.