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This study aims to determine the levels of NaCl, to compare with the Indonesian National Standard and to see the influence of the environment and the cooking process on traditional salt produced by salt farmers in Kampung Garam, Sikka Regency. This research was conducted in Kampung Garam, Sikka Regency and the Mathematics and Natural Sciences Laboratory of the Muhamadiyah Maumere. The sample of this research is 3. The sampling technique used is purposive sampling. This study uses a qualitative exploratory method. After the data is collected, it is followed by data analysis, namely by data reduction, data presentation, triangulation and drawing conclusions. Based on the research results, the NaCl content in sample A was 90.38%, salt samples B and C were 85.71% and 79.37%. The process of making salt in Uneng City includes several stages: 1) preparation of raw salt raw materials; 2). coarse salt is transferred in a filter container poured with water; 3) this coarse salt drained water is collected in a bucket; 4) salt water is cooked in a container that has been prepared at 90°C; 5) after a few hours, salt crystals form; 6) and salt drying is done by filtering. Therefore, the results of the study concluded that the quality of salt was seen from the NaCl content produced from three locations in Salt Village, Sikka Regency using the evaporation method with the help of fuel heat according to (SNI 4435-2017) on the basis of dry weight (adbk) for sample A including quality K2 salt (medium quality), samples B and C belong to K3 salt quality (low quality) and there are environmental influences and the salt cooking process on production so that it is not suitable for consumption.

The application of appropriate technology has an important role in increasing the production capacity and product quality of MSMEs. This service aims to increase the production capacity of Safnur MSMEs in Lengkong Village, Rakit District, Banjarnegara Regency through the implementation of a spinner tool. The results of the service showed that the use of the spinner tool succeeded in increasing production capacity from 10 kg to 15 kg per day, as well as reducing drying time by up to 66%. In addition, the quality of banana chips products also increases significantly with lower oil content, resulting in products that are crisper and last longer. The training and assistance provided to Safnur MSME workers ensures optimal use of spinner tools, increasing production efficiency and consistency. The implications of the results of this service are not only increasing income and business sustainability of Safnur MSMEs but also opening up new job opportunities for the surrounding community. This success can be used as a model for the development of other MSMEs in the area. Recommendations are given for the continued use of spinner tools and the development of MSMEs through appropriate technology support, ongoing training, and collaboration with the government and related institutions.

This study investigates the performance and sustainability of a hybrid solar-biomass drying system for agricultural products, focusing on its efficiency, environmental impact, and economic feasibility. The hybrid system combines solar energy and biomass combustion to create a continuous and reliable drying process. The key findings reveal that the hybrid system achieves over a 20% improvement in drying efficiency compared to solar-only and biomass-only dryers. This efficiency gain is attributed to the synergistic use of solar energy during the day and biomass energy during periods of low sunlight or at night, ensuring consistent drying conditions and reduced drying time. Additionally, the hybrid system significantly reduces CO₂ emissions, contributing to a more sustainable approach to agricultural processing. The environmental benefits of using renewable energy sources, as opposed to fossil fuels, align with the growing need for energy-efficient and eco-friendly agricultural technologies. Economic analysis suggests that the hybrid system is a cost-effective solution for small- to medium-scale farmers, particularly in rural areas where access to grid electricity is limited. The use of locally available biomass fuels further enhances the system’s sustainability and affordability. This study also discusses the practicality of implementing hybrid dryers in rural farming communities, emphasizing their potential to improve drying efficiency, reduce environmental impacts, and boost economic opportunities for farmers. Future research should focus on optimizing system integration, expanding biomass fuel options, and exploring automation to enhance the performance and scalability of hybrid drying systems.

Perumda Perkebunan Kahyangan Jember, Kebun Gunungpasang is one of the industries engaged in plantations that produce various types of commodities such as rubber, coffee, and cloves. But in the observations made, will be focused on the rubber commodity sector. In its daily production activities, this company still uses humans as one of its resources. Work accidents that occur in this company have the potential to occur because there are several hazards faced by workers. Starting from physical hazards, chemical hazards, to ergonomic hazards. Observations were made on factory security and assisted the processing of rubber production in the factory, rubber processing, rubber drying, storage, and counters. The purpose of this observation is to identify the hazards that exist in Perumda Perkebunan Kahyangan Jember, Gunungpasang Plantation.

The implementation of organic farming on marigold flowers at the Singosari Agricultural Training UPT starts from the initial phase of cultivating marigold flowers using organic products, namely Rice Mol, Banana Weevil Mol, PGPR, POC and others. The aim of this research is to determine the implementation of organic farming on marigold flowers at the Singosari Agricultural Training UPT and to determine the process of processing products from marigold flowers at the Singosari Agricultural Training UPT. The method used in this research is observation and interviews with related parties. The results of this research are the implementation of organic farming on Marigold flowers at the Singosari Agricultural Training UPT starting from the initial phase of Marigold flower cultivation using organic products, namely Rice Mol, Banana Weevil Mol, PGPR, POC and others. The processing of marigold flowers that has been carried out is that the flowers that have been harvested are processed in the form of washing, separating the flower heads, drying and packaging.

This research aims to address the environmental pollution issue caused by plastic waste in Bantan Timur Village, Medan Tembung Subdistrict, by transforming plastic waste into a valuable product, namely seat cushions. The problem of waste has become a global challenge, especially with the increasing population and activities. The rise in waste leads to negative impacts on the environment, such as disease outbreaks, floods, and a decline in aesthetic value. In this context, this article proposes a solution through the Research and Development (R&D) research method to produce seat cushions from plastic waste. Plastic waste is processed through steps of washing, drying, cutting, and packaging. The product is expected to raise awareness about proper waste management, reduce environmental pollution, and have a positive economic impact. Making seat cushions from plastic waste serves as a practical example of sustainable waste management, involving ecological and social aspects. The results are anticipated to inspire similar efforts in other regions, creating creative and sustainable solutions to address environmental pollution issues.

The pellet molding machine has high efficiency to make it easier to process animal feed pellets. The pellet processing process requires a series of activities such as grinding, mixing, pelleting and drying. Therefore, research was carried out to identify the effect of convenience on the level of effectiveness of using an animal feed pellet printing machine. The method used in this research is a quantitative method by distributing questionnaires via the Google Form platform. Validity tests, reliability tests and simple regression analysis are used to analyze the data obtained from filling out the questionnaire

The main objective of this research is to find out the role of women in the people's coffee management system in North Sumatra. The approach in this research is qualitative. The population of this study comes from 5 city districts in North Sumatra including karo, dairi, humbang hasundutan, simalungun, north tapanuli and mandailing natal districts. The sampling technique uses incidental sampling, namely any female farmer who is found in the field and meets the criteria of the researcher, the sampling number used is 60 farmers. This research data analysis technique uses descriptive analysis. The results of data analysis show that in the management of smallholder coffee plantations in North Sumatra, women take a considerable share. Where 8 out of 10 jobs in coffee management are done by women, while 2 more things are done by men. The roles played by women in coffee management are Land Preparation, Seed Planting, Plant Maintenance, Fruit Picking, Fruit Processing, Seed Drying, Seed Cleaning, Storage, and Distribution, while Pest and Disease Control and seed Grinding are carried out by men.

The purpose of this study was to determine the effect of pressing fish waste flour in the Christmas II market on protein, fat, and energy content. The research method used in this study was a completely randomized design (CRD), which consisted of 4 treatments and 5 replications. The following were performed: P0: Fish waste flour from poultry; P1: Fish waste flour is dried under the sun; P2: Fish waste flour is pressed and dried in the sun; P3: Fish waste flour is pressed in the oven with a temperature of 400C. The research parameters are the content of crude protein, crude fat, and gross energy. The results of this study showed that the effect of pressing fish waste flour on the II Natal market showed that the highest crude protein content was in the P0 treatment (fish waste flour from poultry); Crude fat and gross energy were highest in treatment P1 (fish waste flour dried under the sun). The results of analysis of crude protein in samples of fish meal treatment, it was found that the one with the highest crude protein content was treatment P0 (fish waste flour from poultry) which was 53.07% then treatment P2 (pressed fish waste flour dried under the sun) with an average 43.31% and P3 (pressed fish waste flour in the oven with a temperature of 400C) of 42.66% and the one with the lowest crude protein content was 41.81%, namely treatment P1 (waste fish flour dried under the sun). The lowest percentage of crude fat content was found in treatment P0 (fish waste flour from poultry) which was 0.16% and the highest was in treatment P1 (dried fish waste flour in the sun) which was 2.93% and the highest gross energy was 2,852.46 cal /100g in treatment P1 (fish waste flour drying under the sun), and the lowest was 2,252.63 cal/100g in treatment P0 (fish waste flour from poultry). The results of the analysis of variance for the content of crude protein, crude fat, and gross energy content showed very significant differences (P<0.01) in this study. The results of the test of variance which were very significantly different were then tested further using the honest significant difference (BNJ) follow-up test according to the respective coefficient of diversity.

Rice is the main product obtained from grain produced by the rice plant (Oryza sativa) whose entire layer has been peeled off and the bran layer has been separated in the form of head rice, whole rice grains, broken rice, and groats. There are several types of pigmented rice such as brown rice, black rice and black glutinous rice. These kinds of rice have not been utilized optimally so that a processing process is needed to increase the economic value of the colored rice. One of the processing is made as flour so that it is durable and easy to distribute and flour can be used as a food processing material that is practical, easy and durable. One of the processed rice is rice flour. Colored rice flour is the result of processing brown rice, black rice and black glutinous rice by milling or flouring. This study aims to determine the optimal temperature in the manufacture of colored rice flour in order to obtain colored rice flour which has high antioxidant activity and high anthocyanins. The result of flouring is in the form of very fine grains. Flour has a low water content so it is more durable and long lasting. In order to reduce the moisture content, drying is carried out. The study used a completely randomized design (RAL) consisting of 2 factors. The first factor was the type of colored rice, while the second factor was the drying temperature of rice flour. The optimal treatment results were a combination of black glutinous rice flour treatment and a drying temperature of 45°C for 60 minutes, the following results were obtained: water content 7.44%, antioxidant activity by DPPH method 69.89%, antioxidant activity by FRAP method 81.35%, yield 25.29%, total phenol 175.85 mg/kg, and anthocyanin levels 327.10 ppm. Changes in temperature during the drying process of colored rice will affect the characteristics of the colored rice.

Chinese betel plant (Peperomia pellucida), an herbal plant belonging to the Piperaceae family, Chinese betel plant (Peperomia pellucida). Research Stages: sample collection, extract preparation, extract standardization, determination of non-specific parameters, phytochemical screening, preparation of test solutions, anti-inflammatory activity tests, treatment of test animals. The results of maceration were filtered using filter paper, then the entire filtrate was concentrated using a vacuum evaporator and water bath at 60℃ to obtain a thick extract. The yield of 96% ethanol extract from Chinese betel powder (Peperomia pellucida) obtained was 4.531%. Based on the results, it has non-specific characteristics, namely drying shrinkage of 9.26%, ash content of 7.9% and water content of 4.15%. Phytochemical screening the compound tested was positive, A dose of 150 mg/kgBB is also an effective dose in inhibiting the formation of edema seen from the effect it gives is stable and has the highest percentage of edema inhibition compared to other doses, which is 34,35%.

A peel-off gel mask is a cosmetic used for facial skin care in the form of a gel. Porang tuber extract peel-off gel mask (Amorphophallus muelleri) contains polyphenolic tannins which are efficacious as antioxidants. This study aims to determine the formulation of peel-off gel mask preparations of porang tuber extract and to determine the physical evaluation and antioxidant test of peel-off gel mask preparations of porang tuber extract using the DPPH method. Experimental formulation method with 7% polyvinyl alcohol (PVA) base. The active ingredient used is porang tuber extract with a concentration of 0.5% (F1), 1% (F2), and 1.5% (F3). Evaluation of the preparations carried out were organoleptic test, homogeneity test, pH test, drying preparation test, spreadability test, hedonic test and stability test. Based on the results of the stability test, it was shown that the peel-off gel mask preparation of porang tuber ethanol extract at various concentrations met the requirements for each test parameter. The antioxidant test results showed that F1 had an IC50 value of 48.75 ppm, F2 had an IC50 value of 43.18 ppm, and F3 had an IC50 value of 11.15 ppm which means that the three formulas have very strong antioxidant activity.

 Purslane plant is an herbal plant that is used as a medicine for skin infections. The author is interested in using the purslane plant as a peel-off mask to relieve acne nodules. The aim is to find out how to manufacture, sensory test results, public test results, and determine the effect of the purslane peel-off mask. This research was conducted with the methods of observation, experimentation, documentation, interviews, questionnaires, literature. The analysis used is descriptive qualitative analysis. The manufacture of purslane powder starts from the preparation of tools, materials, cleaning, drying, and refining. The manufacture of peel-off masks begins with the preparation of tools, materials, weighing, mixing, heating, and packaging. The feasibility of the product is tested based on color, aroma, texture, adhesion, product appearance. Product improvement is the addition of essence to the peel-off mask. In conclusion, according to the validator, the purslane plant powder is suitable for use in making peel-off masks and the results of the purslane peel-off mask facial treatment can relieve acne nodules. Suggestions for further researchers to change purslane plant powder into oil extract to maintain its content, BPOM test, and laboratory tests.

Many of the indonesians like to eat chips as everyday snacks, one of them is menjes chips. Menjes chips are beans made from bean curd. One of the SMEs that produces the menjes chips, namely Menjes Kyu that owned by Mrs. Chalimah. In the drying process, the cips are still done conventionally, namely by simply airing them out. This can affect the quality and flavor of chips because of the amount of oil it contains. The purpose of this activity was to add to the knowledge and skill involved in the use of oil stonework (spinner), which was useful in raising the quality and value of chips. The methods used are location surveys and the filling of questionnaires, toolmaking, and socializing of automatic oil slicers. The presence of an automatic oil slicer helps to enhance the quality, flavor, and storage power of processed chips.

The onset of stretch Marks makes some people feel insecure. The author made a scrub made from gotu kola leaves. This study aims to determine how to make scrub leaves gotu kola, knowing the feasibility sensory test and knowing the condition of stretch marks after using scrub leaves gotu kola. This study was conducted by observation, interviews, questionnaires, experiments, documentation, and literature. The analysis used qualitative descriptive analysis. The manufacture of powder starts from the preparation of tools and materials, washing, weighing, drying, rarefaction, weighing dry leaves. The powder is taken to taste and mixed using olive oil. The product results are submitted to five expert validators to test the feasibility of the product using sensory tests. The feasibility of the product was tested by color averaging 4,7 in the very decent category, aroma averaging 4,1 in the decent category, texture averaging 4,1 in the decent category, ease of use averaging 3,9 in the moderately decent category, packaging averaging 4,9 in the very decent category. There is an improvement in the product that is more mashed powder, mixing powder using warm water and olive oil in a ratio of 1:2 and cooling scrub enough 5-10 minutes. Based on the results of the feasibility of the product can be concluded concluded that the product scrub leaves gotu kola feasible to be a new innovation in the manufacture of scrubs. The use of scrubs for 6 times conducted by 10 respondents resulted in the condition of stretch marks that fade, skin texture becomes more flat and the stretch decreases.

Nikel merupakan logam transisi yang berwarna putih keperak-perakan dan memiliki sifat yang keras, ulet dan sedikit ferromagnetis. Pada penelitian ini dilakukan pelindian nikel laterit dengan H2SO4 untuk menganalisis kandungan unsur Ni, preparasi dilakukan dengan drying, grinding dan kemudian sizing. Hasil preparasi dilakukan uji ED-XRF untuk mengetahui unsur yang terdapat dalam bijih tersebut. Pelindian kemudian dilakukan dalam tabung reaktor dengan bijih nikel ukuran kurang dari 150 mesh sebanyak 60gram dan 300 ml larutan H2SO4 1,4 M, proses pelindian dilakukan selama 3 jam dengan kecepatan pengadukan 320 rpm dan pada suhu 80oC. Larutan kaya hasil pelindian dilakukan uji AAS untuk mengetahui kadar unsur Ni. Pada uji ED-XRF didapatkan Ni sebesar 8,892 % dan NiO sebesar 4,961 % sedangkan pada uji AAS diketahui kadar nikel dari hasil pelindian nikel laterit yaitu sebesar 3458,25 mg/L.

SMPN 4 Panarukan Situbondo adalah salah satu sekolah menengah tingkat pertama yang berada dekat di pesisir Pantai Muara Kasih Desa Gelung. Mayoritas siswa yang bersekolah disini merupakan anak dari nelayan dan pengrajin rengginang kerupuk yang notabene kurang paham dengan perkembangan teknologi. Proses pengeringan dilakukan dengan dijemur langsung di bawah matahari. Tempat penjemuran di lahan tanah lapang atau dipinggir jalan raya, sehingga debu dan kotoran masuk ke makanan yang menyebabkan olahan ikan tersebut menjadi kurang higienis. Untuk mengatasi masalah ini, kami melakukan pelatihan di sekolah bagaimana cara membuat kompor surya sederhana sebagai alat pengeringan olahan ikan. Selain lebih higienis alat ini tidak membutuhkan bahan bakar tambahan dan dapat digunakan saat cuaca hujan. Pengabdian ini menggunakan metode pelatihan langsung dengan target siswa siswi SMPN 4 Panarukan Situbondo. Dengan melatih siswa siswi ini diharapkan dapat melanjutkan pengetahuan yang mereka dapatkan dan mengaplikasikannya di rumah masing-masing yang notabene sebagai industri rumahan pengolahan ikan. Kegiatan pelatihan pembuatan kompor surya berjalan dengan lancar.  Para siswa antusias mengikuti pelatihan hingga mampu membuat sendiri kompor surya dan diuji langsung kinerjanya. Harapan kami, para siswa dapat mengaplikasikan penggunaan alat ini hingga dapat meningkatkan kualitas hasil olahan ikan di indutri rumahan sekitar SMPN 4 Panarukan Situbondo.  

This activity is carried out at SMEs made from sheepskin which produce calligraphy ornaments with a market share of 95% in the Middle East. The location of the activity was carried out in Sukoharjo Regency, Central Java. The purpose of this activity is to improve the quality of the products produced and improve the quality of their management. The results of the activities carried out to improve quality are by improving the storage method, the process of managing raw leather and the drying process, while for the management process, the resulting activities are improving managerial and simple bookkeeping for UKM Partners.

Ngasinan Etan Village is one of the villages located in Gebang Village. The livelihood as a small businessman from this village is very possible because of the very strategic location close to the Gebang traditional market and the traditional Pucuk padar. The increase in tofu production in Gebang village has positive and negative impacts, the positive impact is that it has increasingly increased the MSMEs of Gebang village and can improve the welfare of the community. The negative impact is the amount of tofu waste that is released, causing unpleasant odors. The main problem asked by these entrepreneurs is the accumulation of dense waste that often affects the environment which causes air pollution as it is delicious. With the consideration of the community specifically tofu entrepreneurs, and with the thought of solutions based on existing theories and research results, the first priority that needs to be done is to improve the management of solid waste management in tofu. Improvements to the tofu mill's solid waste management methods, by providing an understanding of how to manage tofu's basic waste into food products. Utilization of tofu waste can be done by drying and made with a variety of processed products that can be consumed by the community, for example, processed into tempe gembus, beef food, fish feed sources, nata de soya production, tofu waste as organic fertilizer, tofu waste, tofu waste to poultry feed and tofu pulp into processed crackers.Tofu, Gebang, Masaran, Sragen waste

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT                 Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time