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This community service aims to optimize the use of temulawak (Curcuma xanthorrhiza) which is abundant in Karanganyar Village, Pasuruan, through the innovation of making temulawak ice cream as a complementary food in Posyandu Toddler activities. Although temulawak is known to have various health benefits, its use in this community is still very minimal. This program began with a needs analysis conducted through interviews and observations, identifying challenges in utilizing local rhizome plants and the need for complementary food innovations. The results of this analysis encouraged the development of temulawak ice cream using cryoadoption techniques to maintain nutritional content and provide optimal health benefits. The community service method was carried out with a participatory approach involving residents of Karanganyar Village, Posyandu cadres, and village officials. This process includes education, training, and implementation of temulawak ice cream in Posyandu activities. Evaluations were carried out on the taste, texture, and children's interest in the ice cream. The evaluation results showed that 80% of respondents really liked the taste of temulawak ice cream, 70% considered the texture soft, and 90% showed high interest in this product. This program is expected to increase the utilization of local rhizome plants, introduce healthy food innovations, and strengthen community awareness and participation in health programs. Overall, this service shows success in optimally utilizing local potential and providing a positive impact on public health and community empowerment, with the hope that this innovation can be a model for the development of similar products in other areas

This research aims to develop an application for recommending safe and suitable skincare products for pregnant women. The application is built using the prototype method and implemented with the Python programming language using the Flask framework. The study encompasses product categories from Drw Skincare, including serums, toners, shampoos, body care products, facial washes, and creams. The system provides options for users to select categories of skincare ingredients they desire. The application issues warnings about skincare ingredients that should be avoided during pregnancy, such as retinol and specific acids. The end result is a list of recommended skincare products containing ingredients that align with the user's selected criteria. Each product is accompanied by comprehensive information about its ingredients and advice. Users can utilize search and advanced filtering features to find skincare products based on product types and brands. The application offers clear user guidance and an intuitive interface, enabling users to navigate and use the application comfortably. It is expected that this application can assist pregnant women in choosing safe and effective skincare products while providing a better understanding of skincare during pregnancy.

The milk contains bioactive compounds that are beneficial for health. One of bioactive compounds contained in the milk is protein nutrient. Examination of protein levels in foodstuffs can be tested using the Lowry method that considered more sensitive. The purpose of this study was to analyzed the protein levels of various types of dairy products. This research included laboratory research with samples of 5 types of dairy products were sweetened condensed milk with vanilla flavor, fresh cow's milk, vanilla flavored skim milk flour, vanilla flavored full cream milk flour, and plain goat's milk flour. Protein content of samples were tested using the Lowry method with 3 repetitions each. The collected data were tested using One way Anova and Tukey HSD. The results of the examination of protein levels in the sample showed that the highest protein content was vanilla flavored full cream milk flour (8.43%). Meanwhile, the lowest protein content were fresh cow's milk and vanilla flavored sweetened condensed milk, which were 2.86 and 2.87%, respectively. The average protein content in dairy products in the Universitas Muhammadiyah Surakarta was 5.39%. There are significant differences between various types of dairy products on protein content.

This community service project aims to empower young entrepreneurs from the Entrepreneurship SME of Universitas Pendidikan Nasional in developing fruit-flavored ice cream made from fresh milk. Through stages of preparation, implementation, and monitoring, this activity provides training on raw material selection, production techniques, branding, financial management, and digital marketing. Results show that participants gained knowledge and skills to professionally manage an ice cream business, focusing on product innovation and sustainability. This initiative has the potential to boost the local economy and promote sustainable business practices.

Micro, Small and Medium Enterprises (MSMEs) are business activities that are able to expand employment opportunities, provide broad economic services to the community, play a role in the process of equalizing and increasing community income, encourage economic growth, and play a role in realizing national stability. MSMEs are very important in implementing and maintaining productive and healthy performance. One of those who need an adaptation plan is MSME Goks which is located on Jl. Aru No. 13, Lubuk Begalung Nan XX, Padang City, West Sumatra, 25221. Goks is an ice cream business that offers attractive promotions and has a very affordable price factor. This community service activity begins with surveys and interviews, mapping and identifying problems, formulating solutions, and implementing mentoring activities. The impact of this activity is the expansion of product marketing and business development of Goks Padang MSME actors.    

The milk contains bioactive compounds that are beneficial for health. One of bioactive compounds contained in the milk is protein nutrient. Examination of protein levels in foodstuffs can be tested using the Lowry method that considered more sensitive. The purpose of this study was to analyzed the protein levels of various types of dairy products. This research included laboratory research with samples of 5 types of dairy products were sweetened condensed milk with vanilla flavor, fresh cow's milk, vanilla flavored skim milk flour, vanilla flavored full cream milk flour, and plain goat's milk flour. Protein content of samples were tested using the Lowry method with 3 repetitions each. The collected data were tested using One way Anova and Tukey HSD. The results of the examination of protein levels in the sample showed that the highest protein content was vanilla flavored full cream milk flour (8.43%). Meanwhile, the lowest protein content were fresh cow's milk and vanilla flavored sweetened condensed milk, which were 2.86 and 2.87%, respectively. The average protein content in dairy products in the Universitas Muhammadiyah Surakarta was 5.39%. There are significant differences between various types of dairy products on protein content.

Introduction : Indonesia is country that passed by the equator causing sunlight intensity increase that causes skin problems. Sunscreen is a cosmetic which used to protect skin from sun exposure. Kawista stem bark (Limonia acidissima Groff) has a flavonoid dan phenolic as UV protector. This study analyzed SPF values of ethanol extract, n-hexane fraction, etil acetate fraction, water fraction and sunscreen cream. Method : Spesific and non spesific standardization of ethanolic extract. Extraction using maceration method with 96% ethanol. The suncreen cream were made in 2% (F1), 4% (F2) and 6% (F3) concentration. Physical characteristics has tested include organoleptic, homogeneity, pH, dispersibility and adhesion and viscosity. Oneway ANOVA and kruskall wallis test statistic analysis. Oneway ANOVA and kruskall wallis test statistic analysis. Result : SPF values on F1 is 3,63 (minimal protection); F2 is 7,53 (Extra protection) and F3 is 15, 43 (Ultra protection). Conclusion : All three cream formula has a different significant SPF values (p < 0,05). The suncreen cream fulfilled the requirements of physical characteristics.

This research aims to develop takoyaki by substituting wheat flour using white sweet potato flour (Ipomea Batatas Linneas) and adding powdered creamer.  White sweet potatoes were chosen for their high nutritional content and ability to improve texture and taste. Apart from that, processing white sweet potatoes into flour can extend the shelf life and increase the economic value of local agricultural products. The addition of powdered creamer can produce takoyaki with a softer texture and provides a creamy touch which increases the appeal of the final product. Organoleptic tests were carried out on 40 panelists to assess the criteria for shape, color (outside and inside), aroma, texture, taste and overall preference for whether it was well received by consumers. The research results showed that the proportion of 90% wheat flour and 10% white sweet potato flour produced the best quality takoyaki based on organoleptic test scores.  Apart from that, takoyaki products with a proportion of wheat flour and white sweet potato flour with the addition of powdered creamer contain 12.85% protein, 4.03% fat, 41.05% carbohydrates which have a high fiber content compared to conventional takoyaki. The cost of raw materials for takoyaki with the proportion of wheat flour and white sweet potato flour (Ipomea Batatas Linneas) is Rp. 40,365. The selling price of Takoyaki with a proportion of wheat flour and white sweet potato flour (Ipomea Batatas Linneas) is 19,000/portion.  

This study aims to analyze the best-selling ice cream sales data in 2022 from the Mixue Karangjati franchise in Semarang Regency, as well as calculate the contribution margin ratio (RCM) and break-even point (BEP) in units and monetary value for each item. Sales data and related costs are processed to gain insights into the company's financial performance. The analysis results indicate that the RCM for the year 2022 is 7.4%, while the BEP in units and monetary value has been calculated for each item. Additionally, planning recommendations for the future are provided, including product diversification, cost monitoring, technology utilization, and service quality improvement. This study provides crucial insights for management in financial planning and strategic decision-making to achieve the company's business goals.

Background: Sukoharjo is an area in Central Java that experiencing drought due to the recent hot weather. Meteorology, Climatology and Geophysics Agency shows the average temperature in Sukoharjo between 37-390C with air humidity around 30-50% during the day. This includes Banmati sub-district. Central Statistics Agency also shows rainfall between May-August: 0mm. Extreme hot weather can have a negative impact on skin health. It makes the skin scaly, itchy, dry and cracked due to dehydration. Increased production of oil and sweat due to heat can cause acne and sweat pools by clogging pores. The aim of this service is to provide skills to PKK cadres in Banmati Village, Sukoharjo District, Sukoharjo Regency in making cracked foot cream using natural ingredients, aloe vera. This is done to prevent cracked foot skin disease. Method: The activity began with counseling about skin diseases and the use of natural ingredients to make cream, then continued with practice of making cracked foot cream from Aloe vera. Cadres succeeded in producing cracked foot cream products. Evaluation of service activities is carried out through pre and post-test assessments by each participant to see the increase of cadres' knowledge of skin diseases and the use of aloe vera to make cream. Results: The average pre-test score was 80.86 and post-test was 89.43. There was a significant increase in cadre knowledge after implementing the extension activities (p value 0.000). Conclusions: With the increasing knowledge and ability to make cream, it is hoped that the cadres can provide training to their respective neighborhood circles.

This study aims to analyze the influence of product innovation and brand ambassador to purchasing decisions Scarlett Whitening body lotion tube products in South Tangerang. Scarlett Whitening, a local Indonesian beauty brand, is known for a variety of skin care products such as body lotions, scrubs, scrubs, serums, and creams that aim to brighten and maintain healthy skin. With the motto" Reveal your Beauty, " Scarlett has managed to increase the confidence of its users. This study uses Partial Least Square (PLS) method with the help of SmartPLS and quantitative approach through google form questionnaire survey. The sample consisted of 60 respondents who had bought Scarlett tube body lotion products and knew the boy band EXO. The results showed that product innovation has a significant influence on purchasing decisions with a statistical t-value of 2.263 ≥ 1,96 and p-value of 0.000 ≤ 0,05. In addition, brand ambassadors also have a significant influence on purchasing decisions with a statistical t-value of 3.123 ≥ 1,96 and p-value of 0.000 ≤ 0,05.

This study aims to identify the length of storage and consumer acceptance of complementary foods, namely chili sauce matah which has been given a percentage of mayonnaise as much as 10%, 20% and 30%. And this fusion food chili sauce is called mayo-matah. This research uses a quantitative approach with a survey method. This research was conducted at Kitcheroo Café. The samples of this study were 4 Culinary Education Expert Panelists and 30 Kitcheroo Cafe Customers using the data statistical analysis method, namely the Friedman test. The Friedmen test is used because the data in this study are categorical and it is more appropriate to use non-parametric statistical tests. seen all aspects (lemongrass aroma, citrus leaf aroma, creamy texture, acidity level and spiciness level) and aspects of the level of preference for consumer acceptance. The results of the validation test stated that there was an influence on the creamy texture aspect and the level of spiciness in the mayo-matah sauce which was given a percentage of mayonnaise as much as 10%, 20%, and 30%.    

The development of libraries has become part of the physical infrastructure of educational institutions. SMA Negeri 5 Bukittinggi needs infrastructure, library facilities as the heart of education. However, based on the initial survey and analysis, the shape of the elements is not yet optimal in maintaining the spatial concept of library interior design at SMA Negeri 5 Bukittinggi. Some indicators of spatial planning problems include interior design elements; floor, ceiling, lighting, coloring, furniture, air circulation, room circulation and acoustics. The aim of the research is to find out and identify the forms of replacement elements and identify the interior concept of the SMA Negeri 5 Bukittinggi library. The research method uses descriptive qualitative, observation analysis, survey and documentation approaches. Data was collected through interviews with 12 stakeholder sources. The findings show. The shape of the library interior design elements changes: floor; (30 x 30) cm, wall ; cream color, ceiling; white color, lighting; glass windows, air circulation; natural, room circulation; not optimal. The interior design concept applied originates from the needs of library staff and users and already meets the space requirements (including function, users, and expectations to be achieved from a spatial arrangement) but in general it needs to be developed according to the concept expected in the spatial layout. In arranging the library layout, it is necessary to pay attention to the elements, elements of spatial planning and the concept of applying interior design.

This waste used from ice cream sticks will be transformed into a lantern with contemporary aesthetics that can function both as equipment and ornament. The issue of needs and desires, or fulfilling needs, always confronts humanity. Needs are requirements for human survival; among them are economic needs, which are basic needs for society and are therefore met through various work patterns, procedures and strategies. Continuous efforts to meet needs require rational behavior from individuals, which requires action to prevent inefficiency and waste. Conclusion Specific criteria, such as the amount of active components, safety standards, and microbiological test results, are necessary to evaluate tissue quality. It is important to carry out thorough testing at every stage of the production process to guarantee that recyclable containers are of the highest quality.

. Ice cream product development is now increasingly preferred and varied, so ice cream is innovated into high-fibre ice cream that can be accepted by all people. The objectives of this research include: 1) Knowing the public acceptance of high-fibre ice cream with dragon fruit and oat milk, 2) Knowing the right composition of ingredients in high-fibre ice cream with dragon fruit and oat milk, 3) Knowing the nutritional content of high-fibre ice cream products with dragon fruit and oat milk. The research methods used included literature, experiments, documentation, sensory tests, and nutritional content tests. The first experiment was carried out using oatmeal and dragon fruit, because the results were unsatisfactory, the second experiment was carried out using Oat milk and dragon fruit, the results of the second experiment the texture of the ice cream was still unsatisfactory, so the third experiment was carried out by adding skim milk powder. Organoleptic test results obtained ice cream products with dragon fruit as much as 20% of the liquid is the most preferred product by panellists. The formula preferred by panellists in ice cream products is with oat milk 500g, dragon fruit 100g, stevia sugar 5.2g, ice cream stabiliser 2g, and skim milk powder 25g. The nutrient content per 100g of ice cream is 19.23% carbohydrate, 5.18% fat, 3.93% protein, 16.40% fibre

This research focuses on the utilization of ice cream sticks as an alternative material for wall decoration. The objective of this study is to enhance the creativity of participants, provide an economical solution for home decoration, increase awareness of the use of recycled materials, and explore new economic opportunities. The training program developed in this research aims to teach participants how to create aesthetically pleasing and unique wall decorations using ice cream sticks, a commonly available and inexpensive material. The training includes theoretical and practical sessions to ensure participants gain both knowledge and hands-on experience. The results show that participants not only developed new skills but also gained insights into potential business opportunities in the craft industry. Additionally, this study contributes to environmental sustainability by promoting the use of recycled materials. The findings suggest that with proper guidance and training, ice cream sticks can be effectively transformed into valuable decorative items, thereby offering both economic and environmental benefits.

School snacks are foods that are usually sold at school and are known as snacks or snacks, lunches for students at school. Usually in the form of foods that are easy to carry and eat such as chips, candy or biscuits. School snacks can be snacks, drinks, ice cream or snacks that students can buy during break times or when they go home. School snacks are usually sold around or near the school, such as in the canteen, in nearby shops, or at snack outlets. School snacks need to be considered because they affect students' health and nutrition, and can affect their learning performance and behavior. Therefore, school snacks must be ensured to be quality and healthy. To ensure student health and academic success. Therefore, school snacks must be ensured to be high quality and healthy to ensure students' health, academic success and good behavior. Institutions have an important role in controlling snacks around schools. Institutions must make clear policies about permitted snacks, such as limiting oily, sweet, salty snacks, or foods with certain food additives. Schools must organize and select snack suppliers that meet quality and food safety standards. Schools must provide education about nutrition and health to ensure students understand the importance of healthy eating. Schools must provide healthy alternative foods such as fruit, vegetables or healthy biscuits for students.

As a tropical country, Indonesia has a significant risk of various skin problems due to excessive sun exposure. To adequately care for facial skin, one must have the necessary information. Ginseng plants contain flavanoids, saponins, tannins, and alkaloids that can function as antioxidants. The purpose of this study was to determine the physical preparation of cream preparations The ginseng extract cream formula F1 and F2 meets the cream preparation requirements. The results of this study as a feasibility to be used in the next study.  

The trunk of the kepok banana tree contains flavonoids that have activity as a sunscreen that can protect the skin from the adverse effects of UV rays. This study aims to formulate and determine the SPF value of the cream preparation of banana kepok tree tree extract (Musa paradisiaca L) which meets the requirements of good physical quality as a sunscreen. The method used is experimental research consisting of making maceration method extracts with 70% ethanol solvent. The resulting extract is formulated with a cream base formula with extract concentrations of 30% and 40%. The study was analyzed using ANOVA test and SPSS software. The results showed that the formulation of sunscreen cream extract of banana kepok tree trunk extract (Musa paradisiaca L) with concentrations of 30% and 40% showed good physical quality with the effectiveness of SPF at concentrations of 30% and 40% was 3.1 and 4.7 in the moderate protection category without any reference or formula. Based on the results of the article's research, it was concluded that the extract of the banana kepok tree trunk (Musa paradisiaca L) which was formulated as a cream has good physical quality as a sunscreen and based on the ANOVA test, one factor showed a difference in concentration affecting the SPF value obtained.

This research discusses the influence of product quality and service quality on purchasing decisions for Mixue Ice Cream & Tea. The aim of this research is to determine the influence of product quality (X1) and service quality (X2) on purchasing decisions (Y). This research uses indicators from each variable. The indicators of Product Quality (X1) are color, appearance, portion, aroma, taste. Indicators of Service Quality (X2) are reliability, responsiveness, assurance, empathy, physical evidence. Indicators of Purchasing Decisions (Y) are product choice, brand choice, dealer choice, purchase time. This research uses quantitative methods with a population of 80 people and a sample of 80 people, while processing research data uses the SPSS version 26 program. Based on the research results, it can be seen that product quality variables and service quality variables partially have a significant effect on purchasing decision variables as proven in The results of the T test research with a calculated t value of 5.571 > t table 1.991 and a significant value of 0.000 < 0.05. And it is also known that the product quality variable and the service quality variable simultaneously have a significant effect on the purchasing decision variable from the F test with a significant value of 0.000 < 0.05 and a calculated F value of 168.657 > F table 3.12, so service quality has a positive influence on the decision. purchase. The results of the multiple linear regression test which has the equation Y = 2.211 + 0.529 Xı + 0.410 The results of the coefficient of determination test show that the value (R Square) obtained is 0.814 (81.4%) indicating that product quality and service quality have an influence on purchasing decisions by 81.4%.