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This study focuses on the development of pumpkin shortcake (Curcubita moschata) as a dessert innovation, utilizing the potential of Indonesia’s local food resources, which are highly nutritious and widely available. Pumpkin is well known for its high dietary fiber content that supports digestion, as well as its antioxidant properties that may reduce the risk of cancer and chronic diseases. While traditional shortcakes are commonly made with strawberries, this innovation aims to substitute conventional ingredients with pumpkin, thereby not only enhancing nutritional value but also supporting the local farming economy. The main objectives of this research are to identify the production process and formulation of pumpkin shortcake, evaluate consumer acceptance of the product, and analyze packaging and presentation strategies that enhance consumer appeal. The production process involved selection, washing, steaming, and pureeing of pumpkin, followed by weighing, mixing, molding, baking, cooling, filling, and cutting. The third experiment successfully produced a product that met all sensory criteria, including color, taste, texture, and aroma. A hedonic test involving 35 untrained panelists indicated that pumpkin shortcake with 25% liquid milk and 75% pumpkin (Code 731) was the most preferred, particularly in terms of taste and color, while the 50% milk and 50% pumpkin formulation (Code 281) was most favored for aroma and texture. The findings conclude that the formulation of pumpkin shortcake with 25% liquid milk and 75% pumpkin is the most accepted by consumers. Attractive packaging and presentation are also emphasized as essential strategies to enhance product appeal and market value.

This article examines the effectiveness of fermented kombucha drinks in enhancing the immunity of menopausal women through an evidence-based nutrition approach. Additionally, the study highlights how community-based kombucha production and consumption programs can be part of non-military health diplomacy, supporting community resilience, especially for vulnerable groups like menopausal women who experience immune function decline due to hormonal changes. Using the Systematic Literature Review (SLR) method, the study analyzes 30 relevant articles published between 2018–2025 from reputable sources such as Scopus, PubMed, and others. The findings show that (1) kombucha improves immunity through cytokine modulation and increased antioxidant activity, (2) kombucha normalizes gut microbiota, contributing to the immune health of menopausal women, (3) fermentation variations and microbial composition affect kombucha's effectiveness, and (4) community-based kombucha production programs have potential in enhancing health literacy and local economic empowerment. This study provides a basis for local governments, health centers, and communities to integrate kombucha as a preventive health intervention, while also strengthening community resilience through nutrition education and functional food entrepreneurship. The article also offers a new conceptual model, “Kombucha Intervention – Immunity – Health Diplomacy,” that connects biological evidence, community health, and non-military resilience integratively.

Traditional food is a national asset. It not only serves as a source of energy for the community, but also serves as a form of food security, an economic driver, a source of healthy food, and a culture steeped in noble values. The widespread consumption of unhealthy foods by students, especially elementary school students, is one of the reasons for this outreach activity. The health issues surrounding junk food must be addressed by offering healthy alternatives, such as traditional foods. Traditional food is not only related to food, but can also be linked to ethnomathematics, where culture in the form of food is studied from a mathematical perspective. Elementary school students not only consume traditional foods but also interpret these foods in mathematical contexts, such as geometry and numbers. In this way, students will be able to visualize mathematical elements not only when reading math textbooks but also when consuming traditional foods that are part of their daily environment. Despite their traditional nature, students actually enjoy some traditional foods. This is a frequent conflict between the current generation and traditional culture. They better understand how to prepare traditional foods, appreciate the richness of local culture, and develop a love for their culture and homeland.

The tradition of Ketupat Qunutan on the 15th night of Ramadan in Kampung Pinang, Tangerang City, is a religious practice of the Muslim community that integrates congregational qunut prayers, the making and distribution of ketupat as a symbol of gratitude, almsgiving, purity of heart, and brotherhood. Through a living hadith study approach, this research analyzes how the values of the Sunnah of the Prophet Muhammad SAW, such as communal prayer, food charity, and strengthening Islamic brotherhood, are contextualized within the local culture of the archipelago without a literal textual basis, but rather as a harmonious actualization between Islamic teachings and traditional wisdom. The findings show the dynamics of religious understanding between textual and contextual approaches, in which this tradition strengthens social solidarity, mutual cooperation, and the transmission of the Islamic identity of the archipelago, while also functioning as effective cultural da'wah without contradicting sharia law. This study contributes to the study of Islamic anthropology and living sunnah, affirming cultural acculturation as a form of religious expression that is alive and relevant.

Objective– This article aims to comprehensively examine the main types of food crop pests and their attack patterns through a systematic literature review approach. The research focuses on the dynamics of pest attacks, changes in ecological patterns due to climate change, and advances in modern identification technology that enable more accurate early detection. This study also highlights the significance of new paradigms of pest identification based on artificial intelligence (AI), genomics, and landscape mapping in supporting food security at the regional and national levels. Design/methodology/approach– This study used the Systematic Literature Review (SLR) method for scientific publications from 2015–2025 from reputable sources such as Scopus, Web of Science, PubMed, ScienceDirect, SpringerLink, Taylor & Francis, Wiley, AGRIS, and Google Scholar. Of the 326 articles identified in the initial stage, 30 articles in English and Indonesian were selected through a screening process based on strict inclusion–exclusion criteria. All articles were then analyzed using thematic coding techniques to produce an in-depth, evidence-based synthesis. Findings– The study produced four key findings: (1) there are five dominant pests in global food crops, namely Thrips tabaci, Spodoptera exigua/frugiperda, Helicoverpa armigera, Nilaparvata lugens and Sitophilus oryzae; (2) attack patterns are strongly influenced by temperature, humidity, pesticide resistance, and monoculture; (3) modern identification technology AI, drone imagery, multispectral sensors, and DNA Barcoding have increased detection accuracy to 94–98%; and (4) community-based early warning systems accelerate field response and reduce the risk of crop failure. Practical implications– These findings provide a scientific basis for local governments, agricultural extension workers, and farmers to gradually adopt pest identification technology and strengthen integrated monitoring systems at a regional scale. Authenticity/value– This article offers a new conceptual model of “Pest Identification Pyramid – Attack Pattern – Early Warning System” that integrates pest biology, digital technology, and community response to improve national food security.

This study investigates the strategic strengthening of the rambak cracker industry as an instrument for local economic development in Penanggulan Village, Pegandon District, Kendal Regency. Rural agro-processing enterprises have increasingly been recognized as territorially embedded production units capable of generating value-added outputs and absorbing surplus labor within localized economic systems. Field-based empirical observations reveal that rambak production in the village operates through household-managed processing systems characterized by traditional production techniques, informal managerial practices, and limited digital marketing adoption despite contributing significantly to community income generation. Data obtained from expert respondents were analyzed using the Analytical Hierarchy Process to identify strategic priority determinants influencing industrial competitiveness and sustainability. The results indicate that product innovation and quality improvement constitute the primary strategic priority, followed by digital marketing development and institutional partnership strengthening, while production capacity expansion remains comparatively less influential in enhancing market competitiveness. These findings suggest that adaptive innovation and digitally enabled commercialization pathways function as critical mechanisms for improving value-chain integration and expanding market accessibility among rural food-processing industries. Strengthening innovation ecosystems within the rambak sector may therefore contribute to employment creation, income diversification, and sustainable community-based economic transformation in rural production clusters.

This study aims to analyze the acceptability, nutritional content, and financial feasibility of processed food products based on kimpul flour (Xanthosoma sagittifolium) and milkfish (Chanos chanos) as a functional local food innovation with potential for development to support food security. Kimpul flour was selected as a substitute for wheat flour due to its complex carbohydrate content, low glycemic index, and dietary fiber beneficial for digestion. Milkfish was utilized as an economical animal protein source rich in omega-3 fatty acids and widely available in Indonesia. The developed products included milkfish risoles, milkfish satay lilit, and kimpul pancake with various substitution formulations, tested using an experimental laboratory method. A hedonic test was conducted with 30 semi-trained panelists to evaluate color, taste, aroma, and texture. Nutritional content was analyzed using the Fat Secret application, while financial feasibility was assessed through a two-year cash flow projection. The results indicated that kimpul flour substitution at 8% in risoles, 10% in satay lilit, and 50% in pancakes yielded the highest acceptability scores based on organoleptic evaluations favored by the panelists. Nutritional analysis demonstrated an increase in dietary fiber and a balanced macronutrient profile. Financial analysis showed that the business is feasible and profitable for development at the micro, small, and medium enterprise (MSME) scale. This study concludes that kimpul flour and milkfish have strong potential as functional food ingredients with high economic value.

Food tourism is increasingly recognized as a strategic component in enhancing the competitiveness of tourism destinations, particularly thru the development of local cuisine based on local wisdom. However, most research still views digital platforms as partial promotional tools and has not yet studied how to use them systematically to build a sustainable culinary tourism ecosystem. The purpose of this study is to examine how digital platforms contribute to the development of local cuisine and how they contribute to the strengthening of sustainable culinary tourism. This is the culinary tourism destination that is the subject of this study, which was conducted using the case study method. Data was collected thru in-depth interviews with culinary MSME producers, destination managers, and tourists, as well as online observations via social media, travel review platforms, and culinary markets. The research results show that the value of tourism experiences can be enhanced, destination identity strengthened, and active participation of local SMEs increased thru the integration of digital platforms that connect visual promotion, tourist interaction, and digital culinary stories. The latest finding in this research is the development of a multi-platform digital integration model that serves not only as a marketing tool but also as a collaborative ecosystem that helps local economic growth, preserves culinary cultural heritage, and enhances the competitiveness of tourist destinations. The results of this research contribute conceptually and practically to building sustainable digital-based culinary tourism strategies.

This study aims to describe the production process, business strategy, and product offerings of the COSIK chocolate factory located in Maumere, Sikka Regency, East Nusa Tenggara. The COSIK chocolate factory utilizes local raw materials, such as cocoa beans, obtained directly from local farmers, and implements a processing process without the use of chemical preservatives. This approach not only increases the added value of local products but also supports community economic empowerment through partnerships with cocoa farmers in the region. Furthermore, the use of simple yet modern technology enables a hygienic production process that meets quality standards. The results show that the COSIK chocolate factory contributes to improving the quality of local cocoa, developing innovative products based on natural ingredients, and strengthening the region's identity as a producer of quality chocolate. Thus, COSIK serves not only as a production unit but also as a sustainable business model that integrates environmental, social, and economic aspects in a food processing industry based on local resources.

The Community Service Program (Kuliah Kerja Nyata / KKN) of Universitas Muhammadiyah Tangerang (UMT) in Sukadiri Village, Tangerang Regency, was implemented with the aim of empowering the community through strengthening tourism-based MSMEs and raising environmental awareness. This program employed a participatory qualitative descriptive approach, in which students acted as facilitators in assisting the community. The main focus included sustainable tourism literacy, MSME digitalization, waste segregation management, and community literacy improvement. Key activities carried out consisted of designing logos and digital branding for MSMEs, conducting ecoprinting training utilizing local flora, delivering legal counseling on bullying within the scope of the Electronic Information and Transactions Law (ITE), creating educational boards and segregated waste bins, establishing a reading corner, and supporting food security through corn planting. The results indicated increased community awareness of environmental management, improved skills of MSME actors in utilizing digital technology, and the growth of literacy culture among children and youth. In addition to providing tangible benefits for the community, this program also enriched students’ experiences in applying their academic knowledge directly in the field. Therefore, the KKN in Sukadiri Village not only contributed to sustainable village development but also served as a best practice model that could be replicated in other regions.

This study aims to examine the application of mocaf flour as a partial or complete substitute for wheat flour in the preparation of dadar gulung, a traditional Indonesian delicacy. The research is grounded in the potential of mocaf, which is gluten-free, rich in dietary fiber, and supports efforts to diversify food sources based on local commodities. A quantitative experimental method was employed with three flour formulations 50% wheat : 50% mocaf, 25% wheat : 75% mocaf, and 100% mocaf evaluated through organoleptic testing by 25 panelists with varying levels of experience. The assessment parameters included color, aroma, taste, texture, and overall perception. The findings indicate that the formulation containing 100% achieved the highest overall score, followed by the 75% mocaf and 25% wheat blend, while the 50% mocaf and 50% wheat formulation ranked lowest. These results suggest that a dominant proportion of mocaf can maintain the sensory quality of the product, although full substitution requires further optimization to enhance consumer acceptance. This research contributes to the development of healthier innovations in traditional foods, offers a gluten-free alternative for individuals with dietary restrictions, and promotes the sustainable utilization of local resources.

This study aims to analyze the role of Village-Owned Enterprises (BUMDes) in improving community welfare in Tanarawa Village, Waiblama District, Sikka Regency, and to evaluate the implementation of BUMDes programs. Tanarawa Village has primary economic potential in the plantation and food crop sectors, managed largely by the community as farmers. BUMDes was established as an instrument for village economic empowerment with the aim of increasing Village Original Income (PAD), strengthening the local economy, and maximizing the utilization of natural resources and human resources. This study used a qualitative descriptive approach with data collection techniques including observation, interviews, and documentation. The results indicate that BUMDes Tanarawa is still in the development stage, although it has been able to contribute to community welfare through the provision of basic necessities, training, outreach, and consultations related to business management. The success of BUMDes is influenced by government support, quality leadership, community participation, and transparent and accountable management. However, limited understanding by the community and village officials, as well as obstacles in implementing outreach, are inhibiting factors that need to be addressed. This study confirms that BUMDes plays a strategic role in local economic empowerment, improving community welfare, and equitable distribution of village economic growth.

This study aims to describe the production process, business strategy, and product offerings of the COSIK chocolate factory located in Maumere, Sikka Regency, East Nusa Tenggara. The COSIK chocolate factory utilizes local raw materials, such as cocoa beans, obtained directly from local farmers, and implements a processing process without the use of chemical preservatives. This approach not only increases the added value of local products but also supports community economic empowerment through partnerships with cocoa farmers in the region. Furthermore, the use of simple yet modern technology enables a hygienic production process that meets quality standards. The results show that the COSIK chocolate factory contributes to improving the quality of local cocoa, developing innovative products based on natural ingredients, and strengthening the region's identity as a producer of quality chocolate. Thus, COSIK serves not only as a production unit but also as a sustainable business model that integrates environmental, social, and economic aspects in a food processing industry based on local resources.

The primary purpose of this activity is to enhance the capabilities of micro, small, and medium enterprises (UMKM) in managing wet cake production in a more hygienic and efficient way in order to generate products with higher market value. The skill development emphasizes technical improvements in the production process by prioritizing cleanliness, food safety, and consistent quality, as well as increasing efficiency in the utilization of raw materials and labor. This activity was implemented for UMKM operating under Dynala Food in Gentengan Hamlet, Padang Village, Singojuruh District, Banyuwangi. In addition to production aspects, the program also aims to strengthen marketing strategies at both local and digital levels, enabling tofu and wet cake products to be more easily accessed by consumers. The implementation was conducted through door-to-door visits and direct field observations. The program stages included socialization, hands-on training, technology application, mentoring, evaluation, and achievement of program objectives. Focus Group Discussions (FGDs) were conducted to identify challenges, formulate concrete action plans, and support the adoption of technology and digitalization in business development.

Food loss and food waste (FLW) constitute systemic challenges in modern food systems, with direct implications for resource efficiency, environmental sustainability, and food security, particularly in developing countries where horticultural food loss persists upstream while food waste increases in downstream tourism sectors. This review synthesizes literature from 2015 to 2025 on horticultural food loss, tourism-related food waste, and the role of universities in cross-sectoral FLW reduction, using Sembalun, West Nusa Tenggara, as an illustrative agrarian–tourism landscape. The review is based on a multi-database search of academic sources (ScienceDirect/Elsevier, SpringerLink, Wiley Online Library, Taylor & Francis Online, MDPI, and Emerald Insight), complemented by key policy documents from FAO, UNEP, and UNWTO. Thematic synthesis indicates that upstream food loss and downstream food waste reflect structural mismatches between local production systems, tourism consumption patterns, and food governance, and therefore cannot be effectively addressed through isolated sectoral or technical interventions. The review highlights universities as strategic knowledge brokers that facilitate penta-helix collaboration, generate empirical evidence, and support the design of integrated interventions. This study underscores the need to strengthen universities' role in bridging agriculture, tourism, and policy to advance FLW reduction and support sustainable tourism development in rural destinations such as Sembalun, West Nusa Tenggara.

Food-based micro, small, and medium enterprises (MSMEs) play a crucial role in supporting household economic growth, including in Sialang Village, Bangkinang Subdistrict. One of the local businesses, “Keripik Cabe dan Mie Kuning Bu Inun,” produces cassava chips using traditional frying methods, which result in high oil absorption, inconsistent quality, short shelf life, and low production efficiency. Limited knowledge of food processing technology, sanitation, and food safety standards further hinders business development. This community service program aims to address these challenges through the application of low-oil frying technology, training on Good Manufacturing Practices (GMP), production assistance, and periodic evaluation. The implementation method includes field observation, technical training, technology demonstration, production mentoring, and monitoring. The results show significant improvements in product quality, indicated by lower oil content, crispier texture, brighter color, and longer shelf life. Efficiency in oil usage and process stability also increased. Moreover, the knowledge and skills of MSME actors in sanitation, food safety, and production management improved considerably. Overall, the program successfully enhanced the competitiveness of the MSME, strengthened production sustainability, and provided positive economic impacts. This initiative can serve as a replicable model for other food MSMEs facing similar challenges.

Food safety is crucial for public health, particularly in rural areas with limited access to information and food additive (BTP) detection tools. The PKK group in Borisallo Village faces challenges due to low awareness about the dangers of BTP such as formalin, borax, Rhodamin B, methanol yellow, and synthetic sweeteners, as well as limited skills in detecting these substances. This Community Service (PKM) program aims to enhance the knowledge and skills of PKK members through education and training on natural BTP detection and food processing. Methods include counseling, demonstrations using organoleptic and household tests, and practicing with natural alternatives for preservatives, sweeteners, and food colorings. Results showed a significant increase in participants' understanding and detection ability, as seen in the pretest and posttest evaluations. The provision of portable stoves and pans also ensures sustainability of the activities. This program strengthens the PKK's role in food safety supervision at the village level and suggests further training, additional detection tools, and more collaboration with health centers and local governments to sustain the initiative.

This study analyzes the practice of staple food price manipulation at Cik Puan Market in Pekanbaru, which is alleged to be carried out by a group of traders through stockpiling, supply coordination, and price regulation that could potentially cause market distortions. This phenomenon has led to unreasonable price increases in strategic commodities such as chili, onions, rice, cooking oil, and chicken, thereby negatively affecting consumers and regional economic stability. This research uses a normative juridical approach with descriptive qualitative analysis methods, supported by empirical data from local government reports, official news, and findings from trade department supervision. The results of the study indicate that these price manipulation practices are in violation of Articles 5, 11, and 19 of Law No. 5 of 1999 about Consumer Protection. This study emphasizes that the weak supervision of the supply chain in traditional markets, as well as the minimal coordination between agencies, causes price manipulation practices to continue repeatedly. It is necessary to strengthen law enforcement, ensure transparency in the distribution of basic necessities, and enhance the role of local governments and the KPPU in order to create stable, competitive, and fair prices for the public.

This community service activity aims to optimize the Free Nutritious Meal Program (MBG) at SMK Negeri 1 Jember as an effort to improve the quality of human resources and student productivity. The main problems identified include low nutritional literacy, undeveloped healthy consumption habits, and weak synergy between schools, families, and local food businesses. The community service was implemented using the Participatory Rural Appraisal (PRA) approach through the Plan, Act, Observe, and Reflect stages, involving teachers, students, parents, and SPPG. The results of the activity showed an increase in the knowledge and skills of school residents regarding nutrition management and food safety, the formation of a healthy consumption culture, and the strengthening of the nutritious food supply chain involving MSMEs and local farmer groups. In addition, collaboration between parties has become more solid, thus supporting the program. This activity demonstrates that the participatory approach can strengthen the institutional capacity of schools while serving as a model for implementing adaptive and replicable nutrition programs for other educational institutions.

This community service program was carried out in Karangharja Village with the aim of strengthening environmental awareness, promoting tree-planting initiatives, and establishing the foundation for household-level food security. The program employed the Asset Based Community Development (ABCD) approach through the stages of discovery, dream, design, define, and destiny, ensuring that all activities were rooted in local potential and community participation. The results indicate an increase in residents’ involvement in reforestation, productive home-garden utilization, and stronger collaboration between village authorities, farmer groups, Islamic educational institutions, and local community organizations. Furthermore, the community began forming self-help groups to ensure sustainability, while Islamic-value-based environmental education successfully encouraged behavioral changes and early ecological awareness among children. These findings confirm that the ABCD approach is effective in enhancing community-based food security and environmental awareness.