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Children under two years old (Baduta) are vulnerable to nutritional problems due to their rapid growth and development phase. Supplementary feeding (PMT) using locally sourced foods is an effort that can support adequate nutritional intake during this period. This community service activity aimed to increase mothers' knowledge regarding the importance of PMT and the introduction of nutritious local food ingredients that are easily accessible. The activity was conducted in Lawata Village, Kolaka Utara Regency, involving 30 mothers with Baduta. The method used was educational counseling and interactive discussion covering the definition, benefits, timing of supplementary feeding, and examples of local nutritious foods such as fish, eggs, tempeh, legumes, vegetables, and tubers. The results showed an improvement in participants' understanding of appropriate supplementary feeding practices. Mothers also expressed willingness to apply the knowledge gained in daily feeding practices at home. This program is expected to increase family awareness of balanced nutrition and encourage the use of local food sources to support optimal child growth and nutritional status improvement.

Iron Deficiency Anemia is a common health problem among adolescents, particularly females, and is associated with decreased concentration, fatigue, and reduced academic performance. This community service program aimed to increase students’ awareness and knowledge regarding early detection of anemia symptoms (5L) and the adoption of iron-rich dietary practices. The intervention was conducted through interactive health education sessions involving lectures, discussions, and questions and answers with 30 students of MAN Batubara. The results indicated an improvement in students’ understanding of anemia symptoms, early behavioral changes in choosing iron-rich foods, and the emergence of local student leaders who supported peer awareness. This participatory educational approach proved effective in enhancing nutritional literacy and collective awareness toward anemia prevention among adolescent

This study seeks to examine how halal certification policies are implemented as a strategy to expand market access for food-based MSMEs in Dumai City. Using a literature review within a qualitative descriptive framework, the research explores the regulatory foundation, the Free Halal Certification Program (SEHATI), and the respective roles of BPJPH, local government, and MUI. Findings indicate that halal certification functions not only as a form of religious assurance but also as an economic tool that increases consumer confidence, widens the halal product market, and strengthens the competitiveness of local MSMEs. The SEHATI initiative in Dumai has effectively boosted business participation and raised public understanding regarding the significance of halal labeling. It has also contributed to turnover growth of up to 45%, empowered women-led enterprises, and reinforced Dumai’s positioning as a leading halal culinary destination. Despite these achievements, challenges remain, including a limited number of halal facilitators, inadequate digital literacy among business operators, and insufficient coordination across involved institutions.

The Food Empowerment Extension program through Urban Farming was implemented based on an analysis of the conditions in Mancak District and its environment, using a SWOT analysis. The SO strategy resulted in the development of a community-based urban farming model supported by simple technology to meet local market needs. This relates to: a) The limitations of local food self-sufficiency in Serang Regency can be addressed through the Urban Farming concept; b) The Urban Farming concept can increase community participation in the local, inclusive, and sustainable food economy. The purpose of this extension program is to achieve sustainable food independence in Mancak District, Serang Regency. It is also recommended to provide physical, moral, and material support to the community and farmer groups, especially those related to the implementation of the Urban Farming concept, and to encourage and support the research and development process for various Urban Farming methods

Podorejo Village is located in the westernmost part of Ngaliyan District, Semarang City, bordering Kendal Regency. Its area is quite large compared to other villages in the district. Its population is around 10,000. Most of them make their living from farming, while others engage in trade. The area consists of agricultural land and gardens, most of which are planted with cassava. Cassava is a prominent commodity in the region, but its utilization has not been optimally optimized.Seeing the potential of the region, the Community Service team conducted entrepreneurship outreach to housewives in the area, utilizing local commodities, namely cassava, as the basic ingredient for various processed foods as an alternative business to help supplement family income. This outreach will increase the economic value of cassava, which previously only processed into chips and cassava tape. By innovating cassava processing into contemporary foods that are popular with children and ready to be sold in the market.Our community service activities included outreach on entrepreneurship, motivating women to start businesses utilizing cassava through various innovations. The activity took place on October 19, 2025, with 18 participants. They were very enthusiastic about participating. The outreach program resulted in an increased understanding of entrepreneurship and its management, skills, and interest in starting a business. Evaluation results showed an increase in understanding, exceeding 50%, after pre- and post-tests. The target output of this community service program is publication in national journals, HKI videos, YouTube, and through mass media.

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

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

This training supports the achievement of Sustainable Development Goals (SDGs), specifically SDG 4 (Quality Education), SDG 8 (Decent Work and Economic Growth), and SDG 12 (Responsible Consumption and Production). The community service activity follows the UNJ Community Service Strategic Plan (PPM Renstra) 2021–2025, focusing on education and environmental initiatives. A needs analysis conducted at SMAN 1 Muara Gembong, particularly in the school canteen, revealed that many food items sold lacked attention to health and hygiene, and did not optimize local food products. Based on this, training on personal hygiene education for the school community is needed to support school entrepreneurship programs. The training uses a practical approach integrated with digital technology through poster creation. Results showed that participants increased their awareness of health and hygiene, which improved the quality of their entrepreneurial products. The training included material on personal hygiene in entrepreneurship, with educational posters as the output. Evaluation was done using questionnaires, with data analyzed descriptively. Expected outcomes include the publication of an article, mass media exposure, YouTube video, partnership recognition, intellectual property rights registration, educational posters, and a profile of personal hygiene education for the school community in canteen management.

This community service activity focuses on the utilization of Talas Beneng (Xanthosoma undipes K. Koch), a tuberous plant native to Banten Province, as a healthy alternative food source free from gluten and casein. The program was implemented through the Holistic School Field Introduction (PLP) by students from Sultan Ageng Tirtayasa University at State Special School 02 Serang City. The method employed was qualitative, with a direct practice approach through training in preparing various processed products based on talas beneng, such as steamed cakes, brownies, cookies, and sticks. The activity involved three intellectually disabled students from junior and senior high school levels, along with PLP students and a culinary arts teacher. The primary objectives of the program were to enhance life skills, independence, and awareness of the importance of diversifying healthy local food sources. The results indicate an improvement in participants' abilities to recognize local food ingredients, process them into nutritionally valuable products, and strengthen collaboration between universities and schools in inclusive education. This program demonstrates that the utilization of local food resources can serve as an effective strategy to support food security, social empowerment, and holistic education.

The present study was conducted to assess consumer acceptability of taro-based kue talam supplemented with dragon fruit peel and to describe the ingredient composition and nutritional content of the preferred formulation. An experimental design comprising three formulations was employed. The resulting products were subjected to an organoleptic evaluation by untrained panelists, covering the attributes of color, aroma, taste, texture, and overall acceptability. The findings indicated that Formula A received the highest preference scores. The bottom layer of Formula A consisted of 650 g taro, 130 g dragon fruit peel, 250 ml coconut milk, 110 g tapioca flour, 230 g rice flour, 250 g granulated sugar, ½ tsp salt, and 1 tsp vanilla. The top layer comprised 350 ml coconut milk, 25 g granulated sugar, 30 g tapioca flour, 60 g rice flour, and ½ tsp salt. Nutritional analysis per 100 g of product revealed carbohydrate and protein contents of 48.45% and 2.515%, respectively. The study concludes that taro-based kue talam enriched with dragon fruit peel has promising acceptability and may be considered a potential innovation in local tuber-based food products. Further research is recommended to include cost analysis for pricing determination.

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

Poverty is a multidimensional issue that not only involves economic limitations but also reflects violations of fundamental human rights such as the right to food, health, education, decent employment, and socio-political participation. This study aims to analyze the legal innovations implemented by the Tegal Regency Government in formulating poverty alleviation policies based on budget efficiency. Using an empirical and philosophical approach, this research views law not only as an ideal set of norms but also as a dynamic social phenomenon within society. The findings reveal that legal innovation is manifested through the strengthening of juridical aspects in regional policies, the integration and synergy of four flagship poverty alleviation programs, and the implementation of the initiative “One Regional Apparatus, One Assisted Village,” which involves all elements of local government. In addition, active community participation and the utilization of corporate social responsibility (CSR) funds from regional and state-owned enterprises serve as crucial supporting factors in enhancing the sustainability and effectiveness of poverty alleviation programs in Tegal Regency.

The Damahu waxy corn (Zea mays L. var. Damahu) is a local variety traditionally cultivated by the Gorontalo community and possesses significant potential for the development of functional food products. This study aimed to determine the nutritional composition of the Damahu waxy corn variety originating from Bontula Village, Asparaga District, Gorontalo Regency, through proximate analysis. The corn samples were dried, milled, and analyzed using standard analytical procedures to quantify moisture, ash, fat, protein, and carbohydrate contents. The results indicated that Damahu waxy corn flour contained 83.32% carbohydrates, 5.93% protein, 1.67% fat, 8.84% moisture, and 0.24% ash. This composition characterizes the Damahu variety as a good energy source. However, its protein content does not yet meet the minimum requirement set by the Indonesian National Standard (SNI) for corn-based processed products. The nutritional profile highlights the potential of Damahu waxy corn for the development of nutritious and competitive local food products. This study provides an initial contribution to the documentation of Gorontalo’s indigenous corn varieties and offers a scientific foundation for the utilization of local germplasm to strengthen regional food security.

Rice production remains a strategic component in supporting local food security, yet its performance is strongly influenced by the heterogeneity of farmers' characteristics. This study aims to describe the characteristics of rice farmers in Tonra District and analyze their implications for the formulation of agricultural extension programs. Using a descriptive quantitative approach with 100 respondents selected proportionally from eleven villages, the research examines key variables including land size, seed use, fertilizer application, age, education level, and farming experience. The findings reveal clear variations in productivity among farmers, where higher production is generally associated with larger landholding, optimal input use, productive age groups, higher educational attainment, and moderate farming experience. These patterns highlight how farmers' demographic and agronomic characteristics shape their management capacity and adoption of recommended practices. The study emphasizes that extension programs must be designed based on farmers’ actual profiles to enhance relevance and effectiveness. Tailored strategies—such as visual communication for low-education groups, mechanization support for senior farmers, and input-use optimization training—are necessary to improve productivity outcomes. The results provide an important basis for developing more targeted, responsive, and sustainable agricultural extension programming at the district level.

This study aims to analyze the institutional effectiveness of Women Farmers Groups (Kelompok Wanita Tani/KWT) in enhancing members’ capacity and their role in agricultural enterprise development in Puulemo Village, Kolaka Regency. A descriptive qualitative approach was employed, with data collected through field observations, in-depth interviews with KWT leaders and members, and a review of relevant secondary data. Data were analyzed inductively through data reduction, data display, and thematic conclusion drawing.The findings indicate that the institutional effectiveness of the KWT is categorized as moderately effective, as reflected in a clear organizational structure, relatively high member participation, and the implementation of various capacity-building activities, including organic fertilizer production, horticultural cultivation, local food processing, and basic marketing practices. These activities have positively contributed to improving members’ knowledge, skills, and economic independence. However, institutional effectiveness has not been fully optimized due to limited post-training assistance, low digital literacy, and inadequate utilization of information technology for business development and product marketing.Furthermore, the KWT plays a strategic role in agricultural enterprise development through production activities, value-added processing, and local-scale marketing, which contribute to increasing household income. This study highlights the importance of strengthening institutional capacity, improving human resources, and optimizing the use of information technology and digital marketing to enhance the sustainability of KWT as a driver of rural women’s economic empowerment and local food security.

The Community Service Program (KKN) is a form of student dedication to society aimed at supporting sustainable rural development. In Regapu’u Village, KKN students implemented a collaborative program focusing on two strategic issues: extreme poverty data collection and stunting prevention education. The data collection was carried out through door-to-door visits to obtain accurate information regarding the residents' social and economic conditions. The data was then used as a basis for village policy planning and social assistance distribution. Meanwhile, the stunting education was conducted through outreach activities targeting pregnant women, breastfeeding mothers, and families with toddlers, covering topics such as nutrition, parenting practices, and sanitation. The methods used included participatory  observation,  interviews,  educationaloutreach, and demonstrations of nutritious food preparation (mung bean porridge). The results of the program showed an increase in community awareness regarding child nutrition and health, as well as the availability of more accurate poverty data for the village government. This activity demonstrates that collaboration between students, the community, and local authorities can contribute significantly to addressing poverty and preventing stunting at the local level

Food security is a strategic issue related to meeting the basic needs of the community, in terms of availability, affordability, and sustainability. This study aims to describe community empowerment through a native chicken breeding program as an effort to improve food security in Pangkal Buluh Village, South Bangka Regency. The method used is a participatory approach that involves the community directly from the planning, socialization, training, implementation, to program evaluation stages. A total of 50 residents were involved as program targets, and each received four chicks, bringing the total number of chickens distributed to 200 native laying hens. The results showed enthusiasm and active participation from the community, both in attending training and in raising the chickens. The use of home yards as coops and local feed proved effective in reducing maintenance costs. This program has had a positive impact on the social aspect through the formation of livestock groups, the economic aspect with the potential for additional income from egg sales, and the food security aspect in the form of the availability of animal protein at the household level. Thus, the native laying hen breeding program can be a model for sustainable community empowerment in strengthening village food security.

This Community Service Program (PKM) was implemented in Siantar Martoba, Pematangsiantar City, with the aim of enhancing the local economy through empowering farmer groups in optimizing backyard land. The program is a collaboration between Universitas Murni Teguh PSDKU Pematangsiantar, Politeknik Bisnis Indonesia, and the Food Security and Agriculture Office of Pematangsiantar City, attended by 15 farmers on July 4, 2025. The resource person, Henry Dunan Pardede, S.P., M.M., provided training on cultivating high-value crops such as California Papaya and Caplak Chili. The activities consisted of preparation, training, field assistance, and distribution of seedlings. The results showed an improvement in skills, entrepreneurial motivation, and more productive use of backyard land. This program also contributed to the achievement of SDGs point 1 (No Poverty), point 2 (Zero Hunger), and point 8 (Decent Work and Economic Growth) by strengthening the local economy based on agricultural potential. With a community-based approach, this program successfully increased food security, household income, and the sustainability of agricultural practices, while demonstrating the effectiveness of empowerment that can be extended to other areas facing similar challenges.

This community service program aims to empower rural women through training in making steamed buns (bakpao) using yellow sweet potatoes in Sambirejo Village, Ngrambe District, Ngawi Regency. Yellow sweet potatoes are one of the abundant local agricultural products, yet their utilization has been limited to household consumption. Through this program, yellow sweet potatoes were processed into innovative food products in the form of bakpao, which provide nutritional value, consumer appeal, and economic opportunities. The method applied was Asset Based Community Development (ABCD) with a participatory approach, emphasizing the use of local assets and the active involvement of community members. The stages included asset identification, technical training through demonstration, hands-on practice, and evaluation. Participants were drawn from PKK women and local micro, small, and medium enterprises (MSMEs). The results showed significant improvements in participants’ knowledge of local food diversification, technical skills in processing yellow sweet potatoes, and entrepreneurial motivation to initiate home-based businesses. In addition, the training encouraged participants’ creativity in developing more varied local food products. Therefore, the program not only contributed to women’s empowerment but also strengthened MSMEs, promoted local food innovation, and supported community economic independence.

Food security is a strategic issue related to meeting the basic needs of the community, in terms of availability, affordability, and sustainability. This study aims to describe community empowerment through a native chicken breeding program as an effort to improve food security in Pangkal Buluh Village, South Bangka Regency. The method used is a participatory approach that involves the community directly from the planning, socialization, training, implementation, to program evaluation stages. A total of 50 residents were involved as program targets, and each received four chicks, bringing the total number of chickens distributed to 200 native laying hens. The results showed enthusiasm and active participation from the community, both in attending training and in raising the chickens. The use of home yards as coops and local feed proved effective in reducing maintenance costs. This program has had a positive impact on the social aspect through the formation of livestock groups, the economic aspect with the potential for additional income from egg sales, and the food security aspect in the form of the availability of animal protein at the household level. Thus, the native laying hen breeding program can be a model for sustainable community empowerment in strengthening village food security.