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Tofu is a traditional food popular in Indonesia due to its delicious taste, affordability, and high nutritional content. However, tofu production in Indonesia is still dominated by simple technology, leading to low efficiency and less competitive selling prices. Product diversification efforts are needed to increase added value, such as processing raw tofu into tofu crackers. This Community Service activity aims to develop entrepreneurship among students of the Agribusiness Management Study Program at Jember State Polytechnic, particularly in the production of tofu crackers. The methods used include providing entrepreneurship materials, training in tofu cracker production, and conducting discussions and evaluations of the results. The activity outcomes indicated a shift in students' mindsets from job seekers to job creators, accompanied by high motivation for entrepreneurship. Students also learned tofu cracker production techniques, starting from material grinding, mixing, steaming, to frying, resulting in a nutritious, crispy product that meets consumer preferences. The feasibility analysis of the tofu cracker business showed profitable results, as seen from the indicators of BEP (unit), BEP (price), R/C Ratio, and ROI. This activity successfully enhanced students' skills, motivation, and knowledge while opening potential business opportunities for the surrounding community. It is hoped that the outcomes of this community service will benefit the community and MSME actors.

This research was motivated by several laundries that use pressure cooker steam iron boilers for the ironing process. However, there are still users who find it difficult to estimate water level. If the water in the pressure cooker dries up or runs out whitout knowing it, then this can be dangerous and have a bad impact both on the user and in terms of the quality of the pot. So the aim of this research is to modify the pressure cooker steam iron boiler by adding a water level indicator whose function is to determine the water capacity during the ironing process, so that it is hoped that it can minimize work accidents. The method use is descriptive quantitative. From the design process, the tool was then tested to determine the starting time for using the iron using pressure variations of 15 psi, 20 psi, and 22 psi. From the research results, it was found that the design process was carried out through several stages, including the measurement process, drilling process, and assembly process. The test results started that the optimal pressure was 20 psi, because at this pressure the steam produced was optimal with a heating time of a 58 minutes.

Red roses (Rosa damascena Mill) are a type of rose with a distinct aroma and a deep red color. Roses are usually used as decoration, but it also has health benefits. Roses have bioactive compounds and anthocyanin pigments that act as antioxidants. The expected outcome of this research is to produce rose water products that have a strong aroma and have high antioxidant activity. This study used a factorial Completely Randomized Block Design (RAKL) method. The factor used is the variation of the distillation method. While the length of the extraction process was used as the sampling time. The correct distillation method to produce rose water which has high antioxidant activity is treatment with variations of the steam distillation method. The steam distillation method obtained the following results: pH 4.07, vitamin C content 40.70 mg/100g, total phenol content 47.10 mg GAE/g, antioxidant activity of DPPH 64.20%, FRAP value 98.97% and sensory test (scent) 3.34.

Fish floss is a processed fishery product made from fresh fish as raw material in the form of powder or fiber from fish meat. The seasoning given has a brownish color which goes through boiling, steaming, shredding, adding spices and the cooking process. Jackfruit dami contains 1.94% crude fiber. Due to its high fiber content, Dami jackfruit has the potential to be processed into food products and is a good source of fiber in making shredded meat. This research aims to determine the differences in organoleptic hedonic tests and hedonic quality and nutritional value profile of tuna fish floss with the addition of jackfruit dami as an alternative source of protein and fiber. The design used was a completely randomized design with 3 different treatments between tuna (gr) and jackfruit dami (gr) F1 (75:25), F2 (50:50), and F3 (25:75). The results of this study showed that the F2 treatment had a level of preference for color (3.93), taste (3.67), texture (3.63), aroma (3.63), and overall (3.67). Color, texture and overall have significant differences in panelists' preferences, but the aroma and taste aspects are not significant in panelists' preferences. The best treatment, F2, has a water content of 7.08%, protein content of 48.1%, and fiber content of 3.50%.

This research investigates the effect of adding active ingredients such as butterfly pea flower extract and eggshell powder on the physical and chemical properties of smart biodegradable film packaging. The butterfly pea flower extract was prepared by mixing dry butterfly pea flowers with water in ratios of 0 (without butterfly pea flowers, as a control), 1:250, and 1:125. The eggshell powder was added in concentrations of 0%, 0.15%, and 0.3% (w/v). The result shows that the addition of active agents affected the water vapor transmission rate (WVTR), tensile strength, and elongation of the film. The addition of eggshell powder did not have any significant effect on the total phenol content, anthocyanin content, and antioxidant activity. The smart biodegradable film packaging produced in this study showed total phenol values ranging from 237,8858-907,1768 mg GAE/100 g sample, total anthocyanin content 0.1045-2.3512 mg cy-3-glu eq/100 g sample, antioxidant activity 5,1198-54.8475%, WVTR 60,5826-91,3325 g/m2/24 hours, tensile strength 2,615-8,479 N/mm2/24 hours, and elongation 1,437-43,360%. The results of this study show that the smart biodegradable film packaging developed can be used as an indicator to monitor changes in the quality of steamed chicken meat during storage.

The sapodilla fruit, as a tropical fruit rich in nutrients, holds significant economic potential in Kaligelang Village, Pemalang Regency. Despite producing high-quality fruit, the utilization of sapodilla in this village is still limited to direct sales without further processing. This study aims to enhance the knowledge and skills of the members of the PKK (Family Welfare Program) in processing sapodilla into steamed cake (bolu kukus) as an innovative value-added product. A processing demonstration was conducted on September 20, 2024, with 32 participants involved. The research method utilized pre-test and post-test questionnaires, which were analyzed using N Gain Score to measure the effectiveness of the training. The results showed an average increase of 23.69 points in participants' knowledge scores, with an average N Gain Score of 0.43, categorized as moderate. The findings indicate that this program not only enhances participants' knowledge but also has the potential to strengthen the local economy through the development   of   sapodilla-based   small   and   medium   enterprises (UMKM).

With car production increasing every year, the automotive industry has grown rapidly in the modern era. This growth has also led to the development of ancillary service sectors such as auto repair shops, auto shows, sales of vehicle accessories and components, and carwash services. Car wash services, in particular, have become very necessary in this day and age, especially for those who cannot and have limited time to wash their own vehicles at home. As a business in the service sector, it is important to implement effective promotional plans and provide optimal service quality to customers to ensure their satisfaction with the services provided. This research aims to evaluate the effect of promotional strategies and service quality on the satisfaction of HJG Carwash users in Punggur District, Central Lampung, either partially or simultaneously. From a population of 242 people, the research sample was taken from 151 respondents. The research method applied is multiple regression analysis with the IBM SPSS Statistics application. The results prove that promotional strategies do not have a positive impact on user satisfaction, while service quality has a positive impact partially on HJG Carwash user satisfaction. However, simultaneously, the two variables together have a positive and significant impact on HJG Carwash user satisfaction. In this study, 29.5% of the variation in customer satisfaction can be explained by the model used, while the remaining 0.705 cannot be described in this research.

Waste is a serious problem in Indonesia, including in Medan Belawan Regency. The Waste Bank Program is presented as a solution for waste management and community economic empowerment. This study aims to determine the role of the Waste Bank in community income. The research method used is descriptive statistics presented in the form of frequency distribution tables, histograms, steam and leaf (stem and leaf diagrams) or box plots (box line diagrams). Data collection was carried out through interviews, questionnaires and observations. The data analysis technique used is statistical analysis. The Waste Bank Program in Medan Belawan Regency has provided economic, social and environmental benefits. Economic benefits include increasing community income, creating jobs, and saving waste transportation costs. Social benefits include increasing public awareness of the importance of good waste management, and increasing public concern for the environment. Environmental benefits include reducing rubber production, reducing environmental pollution, and preserving natural resources. The Waste Bank Program in Medan Belawan Regency is one example of the application of an effective and sustainable green economy concept. This program can be a model for other waste management programs in Indonesia.

The Sangihe-Talaud region hosts several taro varieties whose nutritional compositions in raw, steamed, and fried states remain unknown. This study examined these varieties, their processing methods, and their impact on taro’s nutritional components, encompassing energy, protein, fat, carbohydrates, dietary fiber, ash, calcium, phosphorus, iron, vitamin C, moisture content, and sensory preferences. The investigation encompassed Macape Marramu, Macape Darrana, and Allae Mawira taro types subjected to raw, steamed, and fried treatments. In this study, the researchers employed a complete randomized design with two factors and four replications. The findings revealed diverse effects of treatments and their interactions on taro’s nutritional profile. Treatment A₁B₂ yielded the highest energy content at 116.6. The maximum protein content was observed in treatment A₂B₂. Treatment A₃B₂ exhibited the highest fat content at 6.87, whereas A₁B₁, while not significantly different from A₂B₁ and A₃B₁, showed lower fat content. Treatment A₂B₂ registered the highest carbohydrate content at 89.27. Treatment A₁B₂ resulted in the highest dietary fiber at 4.28. The lowest ash content was in treatment A₁B₁, while the highest was observed in treatment A₃B₂ at 1.07. Treatment A₃B₂ recorded the highest calcium at 125%. The maximum phosphorus content was noted in treatment A₃B₂, whereas the minimum was in A₂B₀. Treatment A₃B₂ exhibited the highest iron content. The richest vitamin C content emerged in treatment A₂B₂ at 15.79. The lowest moisture content was observed in treatment A₁B₂, which was not significantly different from A₂B₂ (Macape Darrana; fried). Meanwhile, the highest moisture content was observed in treatment A₂B₀.

Stunting is a chronic nutritional problem that has a significant impact on children's physical and cognitive growth. In Jakatan Raya Village, Rungan District, Gunung Mas Regency, the stunting rate is still high, mainly due to the lack of balanced nutritional intake in early life. This article discusses community service aimed at introducing purple sweet potato steamed cake as an innovation for Complementary Breast Milk (MPASI) to prevent stunting. This activity includes training, mentoring, and evaluation of the effectiveness of purple sweet potato steamed cake in increasing children's nutritional intake. The results showed an increase in mothers' knowledge about the importance of MPASI, positive acceptance of this innovation, and an increase in nutritional intake in children. Although effective, challenges related to access to raw materials and variations in presentation still need to be overcome for the sustainability of the program.

ARI is an acute respiratory disease characterized by signs of cough, runny nose, hoarseness, fever and discharge of mucus or mucus that lasts up to 14 days. The impact of ARI begins with the interaction of the virus with the body, viral irritation that causes damage to the structure of the lining of the respiratory tract which results in increased activity of the mucus glands in the walls of the respiratory tract, resulting in the release of mucosal fluid that exceeds normal and the problem that arises is ineffective airway clearance. The application of simple inhalation using eucalyptus oil can improve airway clearance in ARI patients. The purpose of this study was to analyze the effect of simple inhalation on improving airway clearance in children with ARI. The research method is experimental with a pre-post test design. The study was conducted by assessing airway clearance before and after simple inhalation therapy. The sample size in the study was 30 respondents determined by purposive sampling. The results of the study to be achieved in the form of a textbook integrated with the learning outcomes of the Pediatric Nursing course, HAKI, and national publications. The TKT target of this study is at level 2. The results of this study indicate that there is an effect of simple steam inhalation in improving airway clearance in children with ARI with a p value of 0.000. The conclusion of this study shows that simple steam inhalation can improve airway clearance in children with ARI. The suggestion of this study can be used as a guide for mothers at home who have children who experience ineffective airway clearance due to ARI.

Creativity is an important ability that needs to be developed from an early age. At the elementary school level, implementing innovative learning strategies can be the key to fostering student creativity. This article examines various innovative learning strategies that are effective in increasing elementary school students' creativity. Through project-based, discovery, cooperative, technology, and STEAM approaches, students are expected to develop creative thinking skills that will benefit them in the future.

Background : Based on the WHO suevey around 529 million people around the world suffer from osteoartgritis. In Indonesia people who ferment arthritis disease numer 181,556. Osteoarthritis is a chronic, progressive joint disorder that typically occurs in middle to old age with reference to cartilage damage located in bone joints. In osteoarthritis a deterioration of the caetilage tissue in the joint region will result in pain and rigidity that lead to motion impairment. Non pharmalogical therapy is recommended with steaming giner stew. Objective The ginger stew therapy is for lowering the scale of pain in oldet osteoarthritis. Method :  The research used was a descriptive study using case study methods. The subject pf the board’s diagnosis is two osteoarthritis respondens. Result : A case dtudy has shown that there has been a decline in the scare of pain in older osteoarthritis. Conclusion : The progression of the scales of pain before and after application of the ginger stew made 2 respondents had a decrease I the scale of the pain with a 2-3 scale

This research aims to identify and analyze the quality comparison between steamed cakes made with palm sugar and those made with coconut sugar. The research employs an experimental method and involves 40 moderately trained panelists as the sample. Based on the quality analysis test results, the highest average scores in all aspects were achieved by the steamed cakes made with palm sugar. Specifically, for the color aspect, a score of 4.6 was in the range of brown to very dark brown categories. The blooming aspect received a score of 4.4, which was in the range of bloomed to very bloomed categories. The volume aspect received a score of 4.45, falling within the large to very large categories. The aroma aspect scored 4.5, ranging from a palm sugar aroma to a very strong palm sugar aroma. The texture aspect scored 4.5, which was in the range of soft to very soft categories. The taste aspect scored 4.4, within the sweet to very sweet categories. Based on the statistical hypothesis test with the Mann-Whitney U test at a significance level of α=0.005, it was found that there is a quality difference between the steamed cakes made with palm sugar and those made with coconut sugar in terms of color and aroma. However, there was no quality difference in the aspects of blooming, volume, texture, and taste

Japanese pepaya leaves have many benefits in the body, especially preventing anemia. Making Japanese pepaya leaf flour can encourage the emergence of various and practical processed products. One physical method for modifying flour is blanching. The aim of this research was to determine the effect of blanching on the organoleptic properties of Japanese pepaya leaf flour. This research was experimental with Randomized Control Design (RCD), with 3 treatments, namely making flour without blanching, making flour with water blanching and making flour with steam blanching and 2 repetitions. Data were collected using organoleptic tests which included color, taste and aroma of Japanese pepaya leaf flour by 20 panelists. The organoleptic test results showed that the most preferred color of Japanese pepaya leaf flour was treatment A with a value of (4.05) and p=0.00. In terms of aroma, treatment C was the most liked with a value of (4.1), p value = 0.00. Based on the taste of treatment C, it was liked with a value of (4.15) in the very, very like category and p = 0.00.

This research examines students' ability to understand mathematical concepts and the impact of implementing the Makerspace STEAM learning approach model on their learning activities. Makerspace STEAM integrates science, technology, engineering, art, and mathematics concepts in a practical, project-based learning context. This study uses a quantitative approach to evaluate students' increased understanding of mathematical concepts after engaging in Makerspace STEAM learning activities. It is hoped that the results of this research will provide better insight into the effectiveness of this learning model in improving student academic achievement in mathematics subjects.

Steamed bread with the substitution of mocaf flour and the addition of butterfly pea flower puree is a steamed bread made from wheat flour and substituted with mocaf flour and added with butterfly pea flower puree. This research aims to determine the effect of mocaf flour substitution and the addition of butterfly pea flower puree on the organoleptic quality of steamed bread which includes shape, color, smell, taste and texture. This type of research is a type of experimental research. The experiment was carried out with six types of treatments consisting of 20%, 30% and 40% mocaf flour substitution and the addition of 30% and 40% butterfly pea flower puree. The data collection technique uses instruments in the form of organoleptic tests including shape, color, aroma, taste and texture of steamed bread with six different treatments. The data analysis used was two-way analysis of variance and Duncan's advanced test. The results of the research show 1) the substitution of mocaf flour has an effect on the criteria for shape, color and texture. 2) the addition of butterfly pea flower puree affects the criteria for shape, color, taste and texture. 3) the interaction between the substitution of mocaf flour and the addition of butterfly pea flower puree affects the shape and texture criteria.

The aim of this research is to explain the impact of implementing integrated STEAM learning based on Local Wisdom in improving the 4 Cs in the 21st Century. The research method used is a case study in an elementary school, with data collection through classroom observations, interviews with teachers and students, as well as analysis of the results. learning before and after implementing STEAM learning. The data in this study were analyzed using qualitative descriptive analysis. The research results show that integrated STEAM learning based on local wisdom helps elementary school students achieve 21st century skills such as critical thinking, creativity, collaboration and communication, with an average increase of over 3,500 in each skill category. Furthermore, contextual learning by integrating local wisdom in learning makes learning more meaningful. The implications of this research provide an important contribution to the development of meaningful learning management in elementary schools to equip students with the skills needed in the future.

Tanjung Jati B Unit 3 & 4 Steam Power Plant (PLTU) is a steam power plant that uses coal as fuel. Burning coal produces exhaust emissions containing sulfur dioxide (SO2) which is dangerous for the environment. To overcome this, PLTU Tanjung Jati B Units 3 & 4 uses Flue Gas Desulphurization (FGD) to reduce SO2 emissions. This research aims to analyze the factors that cause FGD failure in reducing SO2 emissions, formulate efforts to overcome FGD failure and improve its performance, and develop a method for evaluating the effectiveness of FGD in reducing SO2 emissions. The research method used is literature study, primary data collection through observation and interviews, and data analysis. The research results show that the factors that cause FGD to fail in reducing SO2 emissions are blockage of the spray pipe and header pipe, blockage of the tray, and a decrease in the performance of the booster fan and absorber recirculation pump. The method for evaluating the effectiveness of FGD in reducing SO2 emissions is by analyzing de-Sox efficiency, flue gas flowrate and temperature, pressure drop, and ARP discharge pressure. Keywords: PLTU, FGD, SO2 emissions, de-Sox efficiency, flue gas flow rate, pressure drop, ARP discharge pressure. The method for evaluating the effectiveness of FGD in reducing SO2 emissions is by analyzing de-Sox efficiency, flue gas flowrate and temperature, pressure drop, and ARP discharge pressure.

In running a business there are definitely risks. Risks that arise from the internal and external environment of the business can result in the business experiencing losses. This research method uses a qualitative descriptive research method with data collection techniques originating from observations and interviews with the owner of the Manju Steamed Bread business, Tuasan Branch. This research will use Enterprise Risk Management (ERM), where ERM implementation is usually implemented by identifying risks, assessing and controlling risks. Businesses that use Enterprise Risk Management (ERM) can get risks ranging from low (low), medium (medium), high (high). This research aims to identify risks that may occur in the Manju Steamed Bread business, Tuasan Branch, then create a risk matrix to determine the worst risks that must be prioritized in control. The research results show that there are operational risks, namely employees not following steaming machine operating procedures, lack of maintenance of the machine and bread steaming equipment by employees and delays in the arrival of raw materials. This risk will affect the quality of taste, service, and can result in losses due to shop closures due to delays in the arrival of raw materials, so risk management is needed which aims to reduce operational risks that may occur.