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Jam is a paste-shaped food usually made from fruit which is quite popular from children to teenagers. Aloe vera is one of the 10 best-selling plant species in the world which was developed as a raw material in the pharmaceutical and food industries, especially in countries on the European continent. Inulin is a dietary fiber contained in various types of vegetables and fruits that are beneficial for digestive health. Purple sweet potato is used in the addition of jam because purple sweet potato contains vitamin A, B vitamins and antioxidants. The purpose of this study was to determine the concentration of inulin thickener and purple sweet potato extract with high antioxidant activity, and to determine the characteristics of the panelists' preference to jam. This study used a completely randomized design with the first factor being variations in the concentration of inulin as thickener 1, 2, and 3 g. The second factor was the addition of purple sweet potato extract (40, 50, and 60%). The results of this study indicated that the jam formulation with high antioxidant activity on variations in the concentration of 1 g of inulin thickener with the addition of 60% purple sweet potato extract. The jam formulation that was preferred by the panelists was found in variations in the concentration of 2 g of inulin with the addition of 40% purple sweet potato extract which had an overall value of 3,40 (neutral). Higher purple sweet potato extract, the higher the antioxidant activity of the jam. Purple sweet potato extract can be used as a source of antioxidants in jam making.

Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and preferred by consumers. The research used a two-factor factorial completely randomized design (CRD), namely the ratio of wheat flour: red sorghum flour ((90:10), (80:20), (70:30)) and the addition of Eucheuma cottonii seaweed puree/100ml water (5%, 10%, 15%). The results showed that the best treatment was found in the treatment of the ratio of wheat flour: red sorghum flour (80: 20) and the percentage of Eucheuma cottonii puree 10% with fiber content of 4.14% and protein content of 9.73% and organoleptic tests with the results of color 3.53 (neutral), taste 4.23 (like), aroma 3.83 (neutral-like), texture 3.63 (neutral-like), overall liking 4.20 (like). Red sorghum flour ice cream cone and seaweed puree (Eucheuma cottonii) can provide an alternative in increasing food products that are high in protein and fiber.

Perkembangan sistem informasi seiring dengan kemajuan teknologi informasi yang signifikan, berperan dalam penyimpanan, pengelolaan, dan pendistribusian informasi. Salah satu contohnya adalah dalam pengelolaan data instalasi kabel serat optik. Dinas Komunikasi dan Informatika Bangkalan, sebagai instansi pemerintah, menghadapi tantangan dalam pencatatan data serat optik yang masih dilakukan secara konvensional menggunakan perangkat lunak Excel. Untuk mengatasi masalah ini, peneliti merancang dan mengembangkan "Sistem Informasi Instalasi Kabel Serat Optik di Kabupaten Bangkalan." Tujuan dari sistem ini adalah untuk meningkatkan efisiensi dan efektivitas dalam pengelolaan data, menyederhanakan proses pencatatan, dan mempercepat akses informasi kepada pihak terkait. Hasil pengelolaan data dalam sistem informasi ini mencakup empat proses utama: pengelolaan data titik instalasi, pengelolaan data lokasi, pengelolaan data pengguna, dan pengelolaan data kecepatan internet. Penerapan metode waterfall dalam perancangan sistem informasi ini memberikan solusi untuk meningkatkan efisiensi dan efektivitas dalam pengelolaan data. Perancangan sistem informasi ini terdiri dari lima (5) perancangan utama yaitu: 1) Menampilkan halaman pengunjung ketika aplikasi diakses, 2) Menerima dan mengolah data berdasarkan tindakan CRUD (create, read, update, delete), 3) Melakukan verifikasi data login dan menampilkan pesan error apabila data login salah, 4) Menyediakan fitur pencarian data, dan 5) Menghasilkan laporan data instalasi.

Mochi is a cake made from glutinous rice flour with other ingredients and then steamed. White sweet potato flour is used as a substitute because it contains high levels of fiber, with the addition of elephant ginger extract, which is expected to be able to neutralize the unpleasant taste and scent of white sweet potato flour. The aim of this study was to determine the right formulation in order to obtain white sweet potato flour substitution mochi and a high concentration of elephant ginger extract. This study used a completely randomized design (CRD), which consisted of two factors, namely the concentration of glutinous rice flour and white sweet potato flour (90:10, 80:20, and 70:30) and the percentage of elephant ginger extract (to 100 ml of water) (1.5%, 3%, and 4.5%). The best results of the chemical analysis were white sweet potato flour 30 g and ginger extract 4.5%, with a moisture content of 23.66%, an ash content of 0.25%, a total sugar content of 7.64%, and fiber of 2.60%. Based on the results of the physical analysis, the colour L*47.62 (bright brown), a* -4.68 (slightly green), b* 12.20 (yellowish) and a hardness value of 8.90 N, gumminess of 6.27 N, chewiness of 1.73 N, cohesiveness of 0.71 N, and adhesiveness of 1.17 N. Mochi with white sweet potato flour substitution and concentration of elephant ginger extract can be a nutritions food and a source of fiber.

Adolescent obesity is a health problem that arises due to an imbalance between energy intake and expenditure, one of which is influenced by a diet high in fat and low in fiber. This condition needs attention because it has an impact on the risk of chronic diseases in adulthood. This study aims to analyze the effect of substitution of katuk leaf flour and yellow sweet potato flour on the nutritional content and acceptability of muffins as a healthier alternative to high-fiber and low-fat snacks for adolescents. This laboratory's experimental research used a Complete Random Design (RAL) with four formulations (P0, P1, P2, P3). The analysis carried out included a proximate test to determine the nutritional content and an organoleptic test to assess the level of acceptance of panelists. The results of the study show that the substitution of katuk leaf flour and yellow sweet potato flour can increase fiber content and significantly reduce fat content. The best formulation is found in P2 with the highest level of preference. Thus, the use of these two types of flour has been proven to be able to improve the nutritional quality of muffins without reducing the acceptance of panelists, so that it has the potential to be a nutritious snack choice for teenagers.

Elevated blood pressure above the normal range is a hallmark of a medical condition known as hypertension. It is estimated that as the population ages, the number of hypertension cases will also increase. If this condition is properly managed early, it can be controlled. Controlling daily eating habits is one of the most effective non-pharmacological methods for lowering blood pressure. Therefore, finding alternative food sources that can naturally lower blood pressure is crucial. Red dragon fruit (Hylocereus polyrhizus), which is high in fiber, potassium, and antioxidants such as vitamins B, C, and E, is one possible option. These nutrients are important for maintaining blood vessel flexibility and controlling hypertension. The purpose of this study was to determine the effect of red dragon fruit juice consumption on blood pressure in the Paku Village Community Health Center (Puskesmas Pembantu) operational area. A single-group pre-experimental design was used in this study. A paired-sample t-test was used to assess the data. Based on the findings, the average systolic blood pressure was 184 mmHg before consuming red dragon fruit juice and decreased to 164 mmHg after the intervention. With a t-value of 23.4, a correlation of 0.96, and a p-value of 0.000 (p < 0.05), this decrease was statistically significant. Meanwhile, the average diastolic blood pressure dropped from 101 mmHg to 84 mmHg, with a correlation of 0.961, a t-value of 18.65, and a p-value of 0.000 (p < 0.05). These results indicate that consuming red dragon fruit juice significantly lowers blood pressure, with an average decrease in systolic pressure of 20 mmHg and diastolic pressure of 17 mmHg.

Driven by the need for sustainable building materials with effective acoustic performance, this work investigates coconut-fiber-based cement-bonded particleboard as a bio-based alternative, evaluating its sound absorption and transmission characteristics to determine suitability for noise control in architectural and industrial applications while considering manufacturability, local material availability, and potential environmental benefits compared to conventional synthetic panels and providing guidance for designers and manufacturers across different climatic zones. This study aims to analyze the acoustic characteristics of coconut-fiber-based Cement-Bonded Particleboard (CBPB) through measurements of the Sound Absorption Coefficient (SAC, α) and Transmission Loss (TL). CBPB samples were fabricated with thickness variations of 12, 16, and 20 mm and tested using an impedance tube in accordance with ISO 10534-2:1998 and the ASTM E90-09 (2016) method. The results showed that the α value increased with both frequency and panel thickness, reaching a maximum of 0.78 at frequencies of 2500–3150 Hz for the 20 mm panel. The highest TL value reached 42 dB at a frequency of 4000 Hz. Coconut-fiber-based CBPB demonstrated strong potential as an eco-friendly structural acoustic material.

Background: Adolescence is a crucial stage of human development, during which adequate and balanced nutrition plays an important role in supporting growth and maintaining long-term health. At this age, eating habits begin to form, yet many adolescents tend to choose fast food, which generally has low nutritional value. Such foods are typically high in fat, sugar, and salt, but low in fiber from fruits and vegetables, potentially affecting their nutritional status. This study aims to examine the relationship between the frequency of Junk Food consumption and fiber intake with the nutritional status of students at SMP Negeri 9 Palu. This research employed an analytical quantitative approach using a cross-sectional design, involving a population of 97 students. Data were collected through the SQ-FFQ questionnaire to assess Junk Food consumption, 3×24-hour dietary recalls to measure fiber intake, and anthropometric measurements to determine nutritional status. Data analysis was conducted using the chi-square test. The results indicated a significant relationship between Junk Food consumption and nutritional status (p < 0.05). In contrast, fiber intake showed no meaningful association (p > 0.05), possibly because most respondents had similarly low fiber intake, resulting in insufficient variation to influence nutritional status. Other factors such as total energy intake, physical activity, and sleep patterns may also contribute to adolescents’ nutritional conditions. These findings highlight the importance of nutrition education in schools and the role of parents in monitoring adolescents’ eating habits. Further research with a larger sample size and more detailed dietary assessment methods is recommended to obtain more comprehensive results.  

Nata de corn is nata made from corn. Corn contains the element carbon which can fulfill the needs of Acetobacter xylinum in the formation of nata. This study used corn extract to replace coconut water and used natural nitrogen sources from mung bean sprout extract, soybean sprout extract and cowpea sprout extract. The aimed study to determine characteristics of nata  which the thickest and highest fiber. This study used factorial RAL, with 2 factors, namely factor 1 was the percentage of corn extract (10%; 20% and 30%) and factor 2 was the variation of nitrogen sources (mung bean sprout extract, soybean sprout extract and cowpea sprout extract). The purpose of this study was to determine the physicochemical characteristics of Nata de corn and determine the best formulation for Nata de corn. The results of the best treatment formulation in the manufacture of Nata de corn were 30% corn seed extract formulation with 7.5 ml soybean sprout extract, 2.05% crude fiber chemical characteristic test, 0.15% total sugar and 0.97% water content. The resulting nata de corn has organoleptic characteristics of a yellowish-white color with a value of 1.95; less elastic with an elasticity value of 2.06 and slightly springy with a value of 2.72. The results of physical observations with a thickness of 0.72 cm, a weight of 599.8 grams and a volume of 4 ml of fermented residual liquid. Nata de corn has the potential to be a source of food fiber.

Bread is a food product made from wheat flour, water, yeast, and salt processed by mixing them into one dough then fermented and baked in the oven until cooked. Roti has several types, one of which is burger buns. Burger patties are white bread that is round or oval, made from high protein wheat flour, yeast, sugar, bread improver, salt, butter, milk powder, water, and usually with the addition of sesame seeds. The purpose of this study was to determine the formulation of burger patties high in dietary fiber and preferred by consumers. This study used a two-factor Complete Randomized Design (RAL), with a ratio of wheat flour and mocaf 70:30, 60:40, 50:50 with the addition of the percentage of beet tubers 30,40,50. The results of burger buns with high-fiber formulations were obtained from the ratio of wheat flour and mocaf flour at 50%:50% with a percentage of beet puree at 50%, this treatment has a fiber content of 11.47%, the water content of 26.10%, ash content 1.58%, fat content 4.33%, protein content 6.53%, carbohydrate content 61.45%, calories 310.89%, specific development volume 4.42%. Of flavor 3,38, color sensory test 3.73, chewiness 3.81, tenderness 3.11. Burger buns with raw materials of mocaf flour and the addition of beet puree as a source of fiber can be one of the practical foods that have good nutritional value for health.

The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.

The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.

Fantasy eyelashes are eyelashes that are used to add an accent of beauty to fantasy eye makeup. Currently, fantasy eyelashes are rarely sold on the market, and most of them are relatively expensive with simple designs. The scarcity of fantasy eyelashes at relatively high prices has led the author to innovate by utilizing mother-in-law's tongue leaf fibers as the basic material for making fantasy eyelashes. The research aims to simplify the search for fantasy eyelashes needed by the public at an affordable price while using natural materials that minimize the risk of irritation, thereby presenting an entrepreneurial opportunity. The natural material used is the mother-in-law's tongue plant. This plant is an environmentally friendly ornamental plant that is easily found in the author's surroundings, highly beneficial for health as it filters toxins and air pollution, and has high economic value. This research employs observation, literature review, experimentation, documentation, and questionnaires. The author uses descriptive qualitative analysis, presenting research results in narrative form using words and sentences. The author offers a price of Rp. 35,000 per pair, which is competitive with market prices for fantasy eyelashes. Product validation was conducted through sensory testing with three expert validators, covering aspects such as texture, shape, neatness, and a rating of 15 in the “very suitable” category. The level of preference was assessed through a preference test with 60 respondents, covering statements 1 to 8, with results ranging from 241 to 300 indicating “very liked.” This study concludes that fantasy eyelashes made from mother-in-law's tongue leaves can compete and are favored by makeup artists and practitioners. 

Lidah mertua is an ornamental plant that has a variety of colors, shapes and sizes. The Lidah mertua plant produces fine fibers on its leaves. The author uses Lidah mertua fiber to make hair extensions. The aim of this research is to determine the process of making hair extensions from plant material from Lidah mertua fiber (Sansevieria Trifasciata), the suitability of the product, and the level of public preference for hair extension products from Lidah mertua fiber (Sansevieria Trifasciata). Data collection uses Observation, Documentation, Experimentation, Literature, Questionnaire and Interview methods. Data Analysis in the form of Quantitative and Public Testing. Making hair extensions from Lidah mertua (Sansevieria Trifasciata) fibers begins with selecting Lidah mertua, shaving to produce fiber, washing and drying, coloring stage, and applying hair serum. The results of the feasibility test from 3 validators were declared feasible in experiment I, namely hair extensions from Lidah mertua (Sansevieria Trifasciata) fibers using clothing dye. he liking level of 60 respondents was stated to be appropriate and liked by the public. Hair extension products using Lidah mertua (Sansevieria Trifasciata) fibers require further trials so that they can be used in the long term and create more varied hair extension colors.

This study aims to develop sweet potatoes (Ipomoea batatas) as an alternative raw material for producing Gnocchi pasta by processing them into flour and formulating pasta based on local food ingredients. This innovation is intended to increase the added value of sweet potatoes and support food diversification in the community. The research employed a Research and Development (R&D) approach through stages of identifying potentials, collecting data, designing products, validating designs, revising designs, testing products, developing the final product, and conducting limited production. The study was carried out over three months at the Culinary Arts Laboratory of Universitas Negeri Manado. The results show that the sweet potato flour produced through peeling, slicing, heat processing, drying, milling, and sieving generated high-quality flour with a natural purple color and fine texture suitable for Gnocchi production. The formulated Gnocchi made from sweet potato flour exhibited color, aroma, taste, and texture characteristics that were well-received by panelists. Nutritional analysis conducted by the Industrial Research and Standardization Center of Manado revealed that sweet potato Gnocchi contains 55 g of moisture, 28 g of carbohydrates, 6 g of sugar, 3 g of dietary fiber, 2.5 g of protein, 1.2 g of total fat, and 200–300 mg of natural anthocyanins per 100 g. These components indicate that the product has the potential to be developed as a functional food. This study concludes that sweet potatoes have great potential to be developed as raw material for modern pasta products such as Gnocchi due to their favorable physical and chemical properties. In addition, the utilization of local ingredients supports national food diversification efforts, the development of creative culinary industries, and business opportunities for ready-to-cook and ready-to-eat food products.

The problem with previous studies was the use of polyester resin as a matrix in kacang goat hair fiber composites, whereas in the latest study, epoxy resin was used, which has not been widely used. The aim was to obtain the tensile strength of composites that could be used as an alternative material for fan blades. The research method used was experimental with composite fabrication using the hand lay-up method, varying fiber lengths of 10 mm, 20 mm, and 30 mm, and varying immersion times in a 5% NaOH solution for 25, 50, 75, and 100 minutes. Tensile strength testing was carried out using the ASTM D638 standard with a total of 36 specimens. The test results showed that specimens with a fiber length of 30 mm and a soaking time of 50 minutes produced the highest tensile strength of 28.69 MPa, while the lowest tensile strength of 15.38 MPa was obtained in specimens with a fiber length of 10 mm and a soaking time of 100 minutes. This indicates that the highest tensile strength value is 46.37% greater than the lowest value, so the combination of a fiber length of 30 mm and a soaking time of 50 minutes is determined to be the optimal parameter in this study.

This study aims to analyze the acoustic characteristics of coconut-fiber-based Cement-Bonded Particleboard (CBPB) through measurements of the Sound Absorption Coefficient (SAC, α) and Transmission Loss (TL). CBPB samples were fabricated with thickness variations of 12, 16, and 20 mm and tested using an impedance tube in accordance with ISO 10534-2:1998 for SAC and ASTM E90-09 (2016) for TL measurements. The study examined the effect of panel thickness on sound absorption and transmission loss across a frequency range of 125–4000 Hz. The results showed that the α value increased with both frequency and panel thickness, reaching a maximum of 0.78 at frequencies of 2500–3150 Hz for the 20 mm panel. The TL measurements indicated that the highest transmission loss reached 42 dB at a frequency of 4000 Hz. These findings suggest that thicker CBPB panels provide better acoustic performance, both in absorbing sound and reducing transmission. Overall, coconut-fiber-based CBPB demonstrates strong potential as an eco-friendly structural acoustic material suitable for applications in sustainable building design, interior partitions, and noise control solutions.

Indonesia is one of the countries with abundant availability of palm fiber composite, yet its application in advanced material technology remains limited. On the other hand, most motorcycle helmets available in the market are made from ABS plastic, which has limitations in impact energy absorption and may increase the risk of head injuries during accidents. This study aims to develop helmet composites based on palm fiber and epoxy resin by varying the fiber volume fractions (15%, 25%, and 35%) and alkali soaking durations (75, 150, 225, and 300 minutes). The impact strength test results showed that the combination of 35% fiber volume and 225-minute alkali soaking produced the highest specific impact energy (SIP) of 0.142 J/mm². As a comparison, SNI-compliant helmets made from ABS plastic only reached an EPS value of 0.00972 J/mm², indicating that palm fiber-based composite helmets could improve impact energy absorption efficiency by more than 14 times. The results conclude that increasing the fiber volume fraction and optimizing the alkali treatment duration significantly enhances the impact resistance, making ijuk-based composite helmets a promising alternative for safer and more eco-friendly protective gear.

Clean water is a fundamental necessity; however, many regions still struggle to access it due to contamination by suspended particles, organic matter, and harmful microorganisms. This activity aims to strengthen the practical competence of Biology Education students at Universitas Negeri Medan through training in making simple water filters. The training was conducted through demonstrations and simulations using turbid water from the Tembung River as a sample. The filter was constructed from readily available materials such as used plastic bottles, cotton, tissue, sand, small gravel, and palm fiber arranged in layers. The results showed that the filter effectively reduced water turbidity and enhanced students’ skills in clean water treatment technology. The training also encouraged students to develop 21st-century skills such as critical thinking, problem-solving, and collaboration, while preparing them as future educators capable of raising community awareness about the importance of maintaining water quality. Therefore, this training has the potential to be developed as an applicative environmental education model that contributes positively to clean water provision.

This research aims to identify potential hazards and assess the level of fire risk in a textile company located in Sukoharjo Regency using the Hazard Identification, Risk Assessment, and Risk Control (HIRARC) method. The research background is based on the high fire hazard potential in the textile industry due to the use of flammable chemicals, high operating temperatures, and the accumulation of combustible fibers and textile dust. A descriptive research approach was applied through field observations, interviews with workers and the OHS team, and technical document analysis. The results showed that the highest risk levels were found in the dyeing process, electrical panel room, and machine maintenance activities (welding/repair), with risk scores reaching 20 (high category). The main contributing factors included non-standard electrical installations, poor ventilation, and unsafe work behavior. Risk control strategies are recommended through technical, administrative, and behavioral approaches, including smoke detection systems, routine evacuation training, and the reinforcement of safety culture. The implementation of these measures is expected to improve the effectiveness of occupational health and safety management systems and reduce the potential for fire incidents in the textile industry.