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PT Pos Logistik Indonesia (POSLOG) is a company that provides integrated logistics services across various sectors. One of the main commodities delivered regularly each year is rice from Bulog, which has a significant distribution volume. At present, PT Pos Logistik Indonesia – Branch Bandung still relies on third-party (vendor) transportation services, which leads to suboptimal company revenue and creates dependency on external parties. This study aims to conduct a comparative analysis of operational cost efficiency between the use of company-owned vehicles and rented vehicles. The analytical methods applied include Vehicle Operating Costs (VOC), Net Present Value (NPV), Internal Rate of Return (IRR), and Payback Period (PP). The analysis results show that the cost of using vendor services amounts to IDR 710 per kilogram, while the cost of using company-owned vehicles is only IDR 284 per kilogram. Furthermore, the NPV value reached IDR 2,732,364,981, the IRR was 129.94%, and the Payback Period was 1 year and 9 months. Based on these findings, investing in company-owned vehicles is proven to be more efficient, economical, and feasible to improve profitability and ensure business sustainability.

The agricultural sector plays a strategic role in ensuring national food security, particularly in rural areas where the majority of the population depends on agricultural production. Sememu Village, an agricultural-based community with rice and tobacco as its primary commodities, has faced recurring pest attacks in recent years. Conventional pest control methods in the area have primarily relied on chemical pesticides. However, excessive and prolonged use of these chemicals has resulted in serious problems, including pest resistance, environmental contamination, and potential health risks to farmers and consumers. This study aims to improve farmers’ knowledge and practical skills by introducing an alternative, eco-friendly approach through a training program on the production of botanical pesticides derived from papaya leaves (Carica papaya L.). Papaya leaves are known to contain bioactive compounds such as papain, chymopapain, alkaloids, terpenoids, and flavonoids, which exhibit natural insecticidal properties. The training activities consisted of initial observation, presentation of scientific and practical materials, hands-on practice in the preparation of botanical pesticides, and field testing on rice and tobacco plants. The findings demonstrated that the use of papaya leaf-based pesticides effectively reduced pest feeding activity and increased pest mortality rates, thereby minimizing crop damage. Importantly, this approach did not cause harmful effects on the surrounding ecosystem. The program highlights the potential of botanical pesticides as a sustainable solution for integrated pest management in agricultural villages, contributing both to environmental conservation and farmers’ welfare.

This study aims to analyze land cover changes in Pariaman City in 2013, 2018, and 2024 using Landsat-8 imagery with the support of the Google Earth Engine (GEE) platform and the Classification and Regression Trees (CART) algorithm. Land cover change is a critical issue in Pariaman City, as population growth, infrastructure development, and economic activities have driven significant land conversion. The classification generated eight land cover classes representing the general condition of the area. The analysis revealed that rice fields were the dominant land cover in all three periods; however, they experienced a substantial decline, indicating land conversion, particularly into settlements and road networks. In addition, the area of mangrove forests and water bodies in coastal regions decreased, while plantation areas in the eastern and southern parts of the city increased. Conversely, river land cover remained the smallest category, with annual fluctuations. The identified change patterns included urban sprawl (expansion of settlements into suburban areas), the conversion of productive land into infrastructure, and coastal degradation due to human activities and natural factors. The accuracy assessment produced overall accuracy and a Kappa index above 80%, while validation using the Mapping Accuracy method through Google Earth showed per-class accuracy rates above 75%, categorized as very good. These findings indicate that the use of satellite imagery and the CART algorithm in GEE is effective for monitoring land cover dynamics while providing valuable insights for local governments in formulating sustainable development policies and managing coastal environments such as those in Pariaman City.

Bekasam is a traditional Indonesian fermented product made from tilapia (Oreochromis niloticus) through a spontaneous fermentation process with the addition of rice and salt. This fermentation process encourages the growth of various microorganisms, especially bacteria, which play a role in the formation of flavor, aroma, and natural preservation of the product. This study aims to observe the microbiological characteristics of bekasam tilapia through colony observation on agar media and microscopic staining using crystal violet and safranin. Macroscopic observations showed the presence of microbial colonies that were round, cloudy white, with a smooth surface and even edges. These colony characteristics indicate good microbial growth on agar media. Microscopically, the bacteria observed in bekasam samples had an irregular distribution, forming aggregates that absorbed intense purple and pink colors. Crystal violet staining gave a purple color to gram-positive bacteria, while safranin gave a pink color to gram-negative bacteria. These findings indicate that bekasam contains an active microbial community that plays a role in the fermentation process. This microbial community can be observed visually through simple staining that provides an overview of the types of bacteria involved in the fermentation process. Microbiological analysis such as this is crucial for understanding the fermentation dynamics of traditional food products like bekasam. Thus, this study provides deeper insight into the microorganisms involved in bekasam production, as well as the importance of monitoring microbiological quality in the manufacturing process of traditional fermented products. Furthermore, the diversity of microbes involved in bekasam fermentation can affect product quality and consistency. Therefore, monitoring the dominant bacterial species during the fermentation process is crucial for maintaining bekasam quality, including its taste, texture, and safety for consumers.

The abundant rice husk waste in Legundi Village, Ngawi Regency, has not been used optimally and has the potential to cause environmental pollution. On the other hand, rural communities, especially the PKK Women's group, need business diversification to increase family income. Responding to these challenges, this community service program is carried out with the main objectives: (1) utilizing rice husk waste into husk charcoal products with economic value as a planting medium; (2) increasing income and empowering community groups; and (3) strengthening the capacity of digitizing MSMEs through online marketing assistance. The activity was carried out with a participatory method that prioritized the active involvement of the community. There are two main approaches to program implementation. First, training on the practice of making husk charcoal uses imperfect combustion techniques that are simple and environmentally friendly. Second, assistance in the digitalization of MSMEs which includes training in creating and managing e-commerce accounts (Shopee and Tokopedia), the production of visual and narrative-based promotional content, and digital marketing strategies that are adaptive to consumer trends. The results of the activity show that the community is able to process husk waste into packaged husk charcoal products with the brand "Saji Tani" which has selling value and market potential. In addition, the PKK Women's group showed capacity building in business management and the use of digital platforms to expand marketing access. This program not only succeeds in reducing the environmental impact of agricultural waste, but also encourages the economic independence of village communities through innovations based on local potential. Thus, this activity is a model of integrated community empowerment that combines environmental, economic, and digital technology aspects in a sustainable manner.

Pesidi Village, located in Grabag Subdistrict, Magelang Regency, is a highland region with promising potential in agriculture and livestock, particularly sheep farming. However, one of the major challenges faced by local farmers is the limited availability of forage during the dry season, coupled with the low utilization of agricultural by-products such as rice straw. These constraints often hinder livestock productivity and pose risks to feed security. To address this issue, a community service program was conducted with the aim of introducing and demonstrating local-based feed processing technologies, including silage, ammoniation, and Urea Mineral Block (UMB) production. The activity was implemented in several stages: problem identification, socialization, education, training, and monitoring of farmer implementation. Through this participatory approach, farmers were given hands-on training and practical guidance on processing alternative feed sources to ensure the availability of nutritious and sustainable livestock feed. The results showed that farmers began adopting UMB as a feed supplement due to its practicality and visible benefits in maintaining livestock health and productivity. However, silage and ammoniation methods were not yet widely adopted, mainly due to limited experience, lack of supporting equipment, and the perception that the processes were relatively complex. Despite these challenges, the program succeeded in raising farmer awareness of the importance of feed diversification and the optimization of agricultural waste. The training provided valuable insights into how the integration of silage, ammoniation, and UMB can increase feed efficiency, reduce dependency on fresh forage, and support sustainable livestock management. The implementation of these three technologies holds significant potential to enhance sheep farming productivity in rural highland communities, while simultaneously strengthening food security and supporting environmentally friendly agricultural practices.

The purpose of this community service is to provide assistance to MSMEs producing traditional cakes and tampah craftsmen in Karijawa Village, Dompu District, Dompu Regency. The assistance provided includes flavor innovations in traditional Dompu cakes and innovations in bamboo crafts other than tampah. These innovations aim to increase the competitiveness of local products in the wider market. This assistance also focuses on improving the quality of product packaging, considering that the still minimal packaging quality is one of the obstacles faced by partners. As part of this community service, we hope to provide solutions to the problems faced by MSME partners related to unattractive products and less than optimal packaging quality. The method used in this activity includes three main stages: planning, implementation, and evaluation. The planning stage is carried out by identifying the problems faced by partners and selecting appropriate solutions. In the implementation stage, the selected solutions are implemented by providing training and direct assistance related to flavor innovations in traditional biruas beras cakes and bamboo woven product designs. The evaluation stage aims to assess the extent to which the implemented solutions have been effective and have a positive impact on MSME partners. The results of this community service activity indicate that MSME partners now have products with new flavors for their rice bran and a wider variety of woven bamboo products, in addition to winnowing baskets. Furthermore, product packaging has undergone significant improvements, increasing product appeal and meeting higher market standards.

Bekasam is a traditional fermented food made from snakehead fish (Channa striata) through spontaneous fermentation with the addition of salt and rice over several days. This fermentation process promotes the growth of indigenous microorganisms, particularly lactic acid bacteria (LAB), which play a crucial role in developing distinctive flavors and potentially providing health benefits. LAB are well-known for their probiotic effects, such as maintaining gut microbiota balance and enhancing immune system function. This study aimed to identify the presence of LAB in bekasam using the Gram staining method. Samples were taken from bekasam that had been fermented for three days. Bacterial isolation was conducted by culturing the samples on appropriate media, followed by Gram staining to observe bacterial morphology and cell wall characteristics under a microscope. Observations revealed a predominance of Gram-positive, rod-shaped (bacillus) bacteria, which are the primary morphological characteristics of LAB. This morphology is consistent with bacterial groups such as Lactobacillus spp., which are commonly found in traditional fermented products. These findings strengthen the assumption that snakehead fish–based bekasam is not only a traditional food source with rich flavors but also has potential as a natural probiotic source. This potential opens opportunities for bekasam to be developed as a functional food that supports digestive health and immune function. Further research is recommended to perform molecular identification to accurately determine bacterial species and to evaluate their probiotic activity in vivo. Thus, bekasam holds not only cultural and culinary value but also added value in the field of health and the functional food industry.

Natural resource management in Paccellekang Village, which includes rice paddies, plantations, and teak trees, remains suboptimal despite its significant potential, particularly the abundant wood waste. This wood waste largely originates from agricultural activities, plantations, and small-scale wood processing. Currently, this waste is often simply burned or dumped, potentially polluting the environment and causing air pollution. However, if managed properly, wood waste can be transformed into high-value products that can provide financial benefits to the community. This community service activity aims to empower farmer groups through training in processing wood waste into marketable products such as charcoal, liquid smoke, and wood flour. These products not only have economic value but are also useful in various sectors, for example, liquid smoke as a natural preservative, charcoal as an environmentally friendly fuel, and wood flour as an industrial raw material. The program implementation method uses a structured approach that includes initial observations to identify potential partners and needs, outreach to provide a comprehensive understanding of the program's objectives, and training in wood waste processing technology. Furthermore, intensive mentoring and evaluation of implementation results are provided to ensure program sustainability. The results demonstrated that the farmer group members understood the concept of productive wood waste management and demonstrated high enthusiasm for developing innovative products. This program successfully improved the community's skills in utilizing local resources while reducing the negative impact of waste on the environment. Thus, this activity contributed to increasing community income and supporting sustainable economic development in Paccellekang Village.

Black sticky rice tapai is a traditional Indonesian fermented food that has long been consumed by the public for its distinctive taste and high cultural value. However, with the increasing demand for functional foods and natural-based products that can support health, attention for black sticky rice tapai has shifted from being simply a traditional food to an object of scientific study in the nutraceutical field. Black sticky rice, the basic ingredient for tapai, contains important bioactive compounds such as anthocyanins, flavonoids, B-complex vitamins, and soluble fiber, which have been shown to play a role in lowering cholesterol levels, inhibiting LDL cholesterol oxidation, and increasing HDL cholesterol levels in the blood. The fermentation process further enhances the biological activity of these compounds, making black sticky rice tapai have a higher therapeutic value than ordinary black sticky rice. The purpose of this study was to examine the potential of black sticky rice tapai as a natural, tradition-based solution for lowering cholesterol levels, while also supporting the development of local foods into modern health products that are safe, effective, and affordable. The study was conducted using a descriptive literature review method of various scientific articles, textbooks, and relevant research results that discuss the nutritional content of black sticky rice, the benefits of fermentation, and the effect of active components on lipid metabolism. The study results show that regular consumption of black glutinous rice tapai has the potential to lower total and LDL cholesterol levels and increase HDL through a combination of antioxidant effects, cholesterol binding by fiber, and increased fat excretion. In addition, the potential of black glutinous rice tapai as a nutraceutical is also relevant in supporting the preservation of local-based culture and food independence.

Small-scale economic activities, such as micro, small, and medium enterprises (MSMEs), play a vital role in a region's economy. MSMEs need to be protected and empowered to prevent unfair competition between businesses, especially those involving large-scale businesses. One example of an MSME with great potential is the amplang (rice crackers) manufacturing business, a typical souvenir from Balikpapan. Amplang has a distinctive taste and is attractive to tourists visiting the city, and has the potential to be further developed in the future. However, during the community service process, several problems were discovered among these MSMEs. One of the main problems is the lack of online product marketing expansion. These MSMEs still rely on traditional marketing methods, which are limited to direct sales or through local markets. However, with technological developments and high internet usage, the use of social media for product promotion can have a significant impact on increasing sales and market reach. To address this issue, market share expansion was carried out by utilizing social media, which has not previously been used by these MSMEs. Social media platforms like Instagram, Facebook, and WhatsApp can be highly effective platforms for introducing amplang products to a wider market, both locally, regionally, and nationally. Furthermore, this community service program also provides business development assistance by providing training to MSMEs in social media management, engaging content creation, and appropriate digital marketing strategies. With this introduction to online marketing and mentoring, it is hoped that amplang MSMEs in Balikpapan can better develop their businesses, expand their market reach, and increase their competitiveness in an increasingly competitive market.

Kue buayo berendam is a traditional food from Jambi that is unique in terms of ingredients, taste, and processing method. This food is made from glutinous rice flour and coconut milk, which gives it a chewy texture and a savory and sweet taste. With the increasing interest in functional foods that are not only delicious but also beneficial for health, kue buayo berendam has the potential for further study, especially in terms of its microbial content. One interesting aspect to study is the presence of lactic acid bacteria (LAB), especially from the genus Lactobacillus, which is known to have probiotic benefits. This study aims to identify the presence of Lactobacillus spp. in kue buayo berendam to determine the probiotic potential of this traditional food. The methodology used in the study included bacterial isolation from cake samples, observation of colony morphology, Gram staining to determine the type of bacterial cell wall, and a series of biochemical tests to identify the characteristics of the bacteria found. From the results of isolation and identification, it was found that most of the bacteria successfully cultured were Lactobacillus spp., which are Gram-positive and rod-shaped bacteria. The presence of Lactobacillus spp. The results of the research on kue buayo berendam (soaked crocodile cake) indicate that this food not only has cultural and flavor value but also has the potential to be a source of natural probiotics. Probiotics are known to play a role in maintaining digestive health, boosting the immune system, and balancing the gut microbiota. Therefore, kue buayo berendam (soaked crocodile cake) can be further developed as a traditional functional food that supports public health. These findings open up opportunities to enhance the nutritional and health value of local fermented foods, while preserving regional culinary heritage in more innovative and value-added forms.  

The community service program in Kemiri Village aims to empower farmers through the use of local potential, especially moringa leaves (Moringa oleifera), as raw materials for liquid organic fertilizer (POC). This activity was carried out with a participatory and educational approach that directly involved farmer groups in technical training on making POC through simple fermentation methods using natural ingredients such as moringa leaves, rice washing water, organic waste, and local decomposers. Through this activity, farmers are taught stages ranging from the collection of ingredients, the process of shredding moringa leaves, mixing with complementary ingredients, to the correct fermentation techniques to produce high-quality fertilizer. The training is carried out by field demonstration methods, discussions, and hands-on practice, so that farmers not only gain theoretical knowledge, but also practical skills that can be applied independently. The results show a significant increase in farmers' knowledge, skills, and awareness of the importance of liquid organic fertilizer as an environmentally friendly alternative. In addition, the public's enthusiasm is getting higher after seeing real evidence that the use of POC moringa leaves is able to increase plant growth, crop quality, and reduce dependence on chemical fertilizers which are increasingly expensive and have the potential to damage the soil. This program not only provides economic benefits through the cost efficiency of agricultural production, but also has a positive impact on environmental conservation. This activity is expected to be a model of community empowerment based on local potential that can be replicated in other regions with similar conditions. The success of the program shows that simple innovations that utilize local resources, if managed well, can support sustainable agriculture and food security for rural communities.

The Rice Bowl (Nasi Mangkok) culinary business in Indonesia has experienced rapid growth after the COVID-19 pandemic and has become a key part of the modern food industry, meeting consumer demand for convenience and taste. Since 2020, rice bowl sales have continued to rise annually, driven by shifting consumption habits toward food delivery services like GoFood and GrabFood. Despite this trend, academic studies on the rice bowl business remain limited. Classified as convenience food, rice bowl consumption has increased by over 10% from 2019 to the projected figures in 2025. Sales volume has risen from 1.5 billion portions in 2020 to over 3 billion in 2025, with an annual growth rate of 10–15% and estimated revenues between IDR 15–20 trillion per year. With rising demand, many rice bowl brands have entered the market. However, consumers often struggle to decide which brand to choose, as purchasing decisions are influenced by multiple factors. This study analyzes consumer behavior influencing rice bowl purchasing decisions, focusing on cultural, social, psychological, and personal factors, with a case study in Sidoarjo Regency, East Java. Using an explanatory research design, the study surveyed 161 consumers across four sales locations.The F-test results show that all four variables simultaneously have a significant positive effect on purchasing decisions (at the 99% confidence level). However, the t-test results reveal that the cultural factor (X1) negatively influences purchasing decisions, while social, psychological, and personal factors have a positive impact. Among these, the psychological factor (X3) is the most dominant, highlighting the importance of consumer motivation and perception in shaping buying behavior. Enhancing this factor can support the sustainable growth of rice bowl businesses in Sidoarjo.

Salted eggs are one from of processed eggs that aims to extend shelf life and improve taste. Biology Education Studentsfrom the 2021 and 2022 classes are khown to only know straw and ash salting media, so this study aims to analyze the effect of four salting media: straw, brunt rice husk, burnt coconut fiber, and salt solution on the organoleptic quality of salted eggs. The research was conducted experimentally using a descriptive analysis approach using averages with 4 treatments and involving 20 panelists from two classes. The parameters tested included aroma, taste, color, and texture using a 5 level Likert scalee. The results of the organoleptic test showed that the burnt rice husk media produced the most preferred taste (score 3.4), the best color was produced by the straw media (score 4), and the highest texture was also found in the burnt rice husk media (score 3.6). The highest aroma was recorded in the straw media (score 3.35). The salt solution media had the lowest scores in almost all aspect. In conclusion, the burnt rice husk media is the most superior media overall in producing preferred salted eggs based on the organoleptic test.

Physiological quality deterioration during storage is a major factor contributing to the reduced germination capacity of rice seeds. Revitalization treatments are therefore essential to restore seed viability and promote optimal seedling development. One promising approach involves the application of plant growth regulators (PGRs) from the polyamine group, such as putrescine. This study aimed to assess the effectiveness of varying concentrations and soaking durations of putrescine in improving the viability of deteriorated rice seeds. The experiment was conducted using a Randomized Block Design (RBD) with two factors: putrescine concentrations (0 ppm/ soaking in distilled water only, putrescine 15 ppm, putrescine 20 ppm, and putrescine 25 ppm) and soaking durations (3, 6, and 9 hours). The parameters evaluated included germination percentage and germination rate. Results indicated that treatment with 20 ppm putrescine combined with a 6-hour soaking period yielded the most significant improvement in seed viability. These findings suggest that putrescine treatment can effectively restore the physiological quality of rice seeds affected by storage-induced deterioration.

This study aims to describe the symbolism of rice seeds in the short story Sending the Last Rice Seeds to the Fields by Silvester Petara Hurit which reveals the relationship between various aspects of life and culture of the Lamaholot community, ranging from beliefs, traditions, to the relationship between humans and nature. This study uses a qualitative research method. The findings and discussion of the symbolism of rice seeds in the short story Sending the Last Rice Seeds to the Fields by Silvester Petara Hurit can be concluded as follows, 1) rice seeds as a symbol of life and fertility, 2) rice seeds as a symbol of Lamaholot tradition and culture, 3) rice seeds as a symbol of the relationship between humans and nature, and 4) rice seeds as a symbol of cultural resilience.

Sumenep Regency has a wealth of agribusiness superior commodities such as rice, corn, chili, onions, tobacco, coconut, and the livestock sector in the form of cattle and goats. This research aims to explore this potential and formulate an adaptive and sustainable agribusiness development strategy. The approach used involves field studies, primary and secondary data collection, and SWOT analysis. The results of the study show that obstacles such as low access to technology, inadequate infrastructure, and weak farmer institutions need to be answered with strategies to strengthen institutions, modernize technology, develop derivative products, and digitize the market. The implementation of this strategy is projected to be able to increase the productivity and welfare of farmers, as well as encourage sustainable regional economic growth.

To analyze the role of farmer groups in increasing the production of paddy farming in Puundombi Village, Tongauna Utara District, Konawe Regency. The number of samples in this study was 19 people. Taken 10-15% or 20-25% or more of the population. The Farmer Group Role Assessment Score was measured using a Likert scale. Each criterion has a range as a limit, the respondent's answers to each variable can be classified, namely (1) High Category, (2) Medium Category, (1) Low Category. The role of the paddy farming group in Puundombi Village, Tongauna Utara District, obtained the results of the role of the farmer group "High" with an average of 2.60. The scores of the three indicators, namely the learning class with a score of 486 with an average of 2.56 high category, cooperation facilities with a score of 496 with an average of 2.61 high category and production units with a score of 502 with an average of 2.64 high category. The role of farmer groups is related to the income of rice farmers in Puundombi Village, Tongauna Utara District, Konawe Regency. The results of the Chi-Square calculation above show that the calculated X2 value is 4.337, which is greater than the X2 table of 3.841 (4.33> 3.841). Because the calculated X2 is greater than the X2 table, it can be concluded that there is a positive and significant relationship between the role of farmer groups in increasing the income of rice farming businesses in Puundombi Village, Tongauna Utara District, Konawe Regency.

White glutinous rice fermentation (tape ketan putih) is a traditional food product containing various microorganisms, including Gram-positive bacteria that may act as contaminants and reduce product quality. Ginger (Zingiber officinale) contains active compounds such as gingerol and shogaol, known for their antibacterial properties. This study aimed to evaluate the antibacterial activity of ginger extract against microorganisms isolated from white fermented glutinous rice. Methods: Ginger extract was obtained by maceration using ethanol as a solvent and tested by disk diffusion method on Nutrient Agar against isolated microorganisms. Results: An inhibition zone was observed around the ginger extract disk, indicating moderate antibacterial activity against Gram-positive bacteria. Conclusion: Ginger (Zingiber officinale) extract shows potential as a natural antibacterial agent against Gram-positive bacteria in tape ketan putih and may be developed as a natural preservative for fermented products.