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Food hygiene and sanitation are crucial in the culinary industry to prevent contamination and protect consumer health. However, foodborne diseases remain a global issue due to poor food handling practices. Traditional lecture methods are often ineffective in improving students' practical skills related to food safety. This study evaluates the effectiveness of Role-Playing Cards as an interactive learning tool. A quasi-experimental design with a pre-test and post-test was conducted on 70 culinary students enrolled in a food hygiene and sanitation course. Participants were divided into two groups: Cross-Contamination and Foodborne Illness. The findings showed a significant improvement in understanding, with post-test scores increasing from 58.2 to 87.6 (p < 0.001) and from 60.4 to 89.2 (p < 0.001). Additionally, 99% of students found the method relevant, and 97% considered Role-Playing Cards engaging and easy to apply. In conclusion, this method effectively enhances students' understanding, promotes critical thinking, and provides a more interactive learning experience in food safety education.

This community servis aims to improve the skills of the people of Giriwoyo village, Wonogiri, through training in the creation of local corn food. The methods used include practical training and demonstrations on making various processed corn-based products, such as cakes and snacks. Apart from that, this activity also succeeded in creating awareness of the potential of corn as a food source with economic value. It is hoped that participants can utilize the skills acquired to develop small businesses, increase income, and contribute to the welfare of local communities.

Di Kota Pasuruan Ikan medai dan udang yang belum dimanfaatkan secara optimal, terutama dalam menghasilkan produk pangan bernilai tambah. Penelitian ini bertujuan untuk mengeksplorasi potensi ikan medai dan udang sebagai bahan baku penyedap rasa alami. Metode yang digunakan meliputi pembuatan bubuk penyedap rasa berbahan ikan medai dan udang kemudian dilakukan analisis sensori untuk mengetahui penerimaan penyedap rasa berbahan ikan medai dan udang. Atribut sesnsori yang diuji meliputi rasa, aroma, warna, dan overall. Analisis data pada uji hedonik dianalisis menggunakan software statistik SPSS Statistic 22. Hasil penelitian menunjukkan untuk atribut rasa yang paling disukai panelis ialah berturut-turut dari sampel yang berbahan dasar udang, kombinasi ikan-udang, dan penyedap rasa berbahan dasar ikan medai dengan nilai 3.25;3.02 dan 2.78, warna bubuk penyedap rasa yang paling disukai panelis ialah berturut-turut dari sampel yang berbahan dasar udang, kombinasi ikan-udang, dan penyedap rasa berbahan dasar ikan  medai dengan nilai 3.25; 2.93; dan 2.80. Sedangkan untuk atribut aroma, yang paling disukai panelis ialah penyedap rasa berbahan ikan medai dan udang, selanjutnya penyedap rasa berbahan udang dan nilai terendah ialah penyedap rasa berbahan ikan medai dengan nilai berturut-turut 3.12;2.83; dan 2.62. Penerimaan secara keseluruhan adalah pada penyedap rasa berbahan udang, kombinasi ikan medai dan udang dan yang terakhir ikan medai dengan nilai berturut-turut 3.38, 3.13 dan 2.90.

The World Health Organization (WHO) says that the incidence of Chronic Energy Deficiency (CED) in pregnant women globally ranges from 35-75%. In Indonesia, the prevalence of CED in 2023 was 16.9% and in Central Sulawesi it was 21.3%. In 2022, Talise Public Health Center was in the highest ranks regarding prevalence of CED, it was 25.99%. This study aims to analyze the correlation between food taboo beliefs and food diversity toward the incidence of CED in pregnant women in the Talise Public Health Center working area.This type of research is quantitative using a case control design with a population of all pregnant women with CED. This research was conducted in November 2024. The total of sample was 32 respondents that taken by using total sampling technique. Based on the results of the chi square test on food taboo beliefs that p-value = 0.210> ∝ 0.05, then on food diversity had p-value = 0.022 < ∝ 0.05 value. There is a correlation between food diversity and the incidence of CED among pregnant women in the Talise Public Health Center working area.

Banana blossoms are a part of banana plants (Musa paradisiaca) that are often underutilized and considered agricultural waste. However, banana blossoms have significant potential as an alternative food source with high nutritional value. This study aims to analyze the nutritional content of banana blossoms, develop optimal processing methods, and evaluate their economic potential. The methods used include laboratory experimental approaches for proximate analysis, organoleptic tests for sensory evaluation, and cost analysis calculations for economic assessment.The research findings indicate that banana blossoms contain high fiber (5.7 g/100g), moderate protein (1.6 g/100g), low fat (0.3 g/100g), and are rich in calcium (50 mg/100g), potassium (553 mg/100g), and antioxidants. The optimal processing method was a combination of initial boiling followed by stir-frying, which preserved 87% of the nutrients and produced the best sensory profile. Product development, including banana blossom floss, chips, and flour, demonstrated high consumer acceptance (>70%) with a profit margin ranging from 35-55%.This study concludes that banana blossoms have great potential as a sustainable alternative food source with high nutritional value and promising economic prospects. Utilizing banana blossoms can contribute to food security, the diversification of functional food products, and the empowerment of community-based economic development. Therefore, further efforts to enhance the utilization of banana blossoms should be encouraged to support the sustainability of the food and economic sectors.

Hazard Analysis and Critical Control Points (HACCP) is a food safety management system designed to identify, analyze, and control physical, chemical, and biological hazards throughout the food production process. In the context of Small, and Medium Enterprises (SMEs) in Indonesia, HACCP implementation is essential to ensure food safety, improve product quality, and enhance access to modern and export markets. This study is a literature review that analyzes 14 scientific articles published between 2000 and 2025, sourced from Scholar and Sinta databases. The analysis focused on abstract keywords to identify key concepts, findings, and research gaps regarding HACCP implementation in SMEs food businesses. The review findings indicate that HACCP offers positive impacts such as improved production efficiency, extended shelf life, and reduced contamination risks. The establishment of Critical Control Points (CCPs) in stages like grinding, packaging, and storage has proven effective in preventing potential hazards. However, several challenges hinder effective implementation, particularly in SMEs. Common obstacles include limited human resources, lack of technical knowledge, inadequate basic sanitation infrastructure, and weak documentation and monitoring systems. Several studies also emphasize that successful HACCP implementation relies heavily on intensive mentoring and strong support from government bodies, academia, and business partners. Therefore, a collaborative and strategic approach is essential to optimize HACCP implementation within the SMEs sector, contributing to an inclusive, adaptive, and sustainable national food safety system.

Cemani Village, Grogol District, Sukoharjo, has great potential to be developed as an agrotourism destination, thanks to its fertile land and strong community support. However, the development of the agricultural sector, particularly orchard, remains limited. This community service program aims to empower women through the Farmers Women’s Group (KWT) and PKK, with focus on food security through urban farming. Activities include extension of superior seed planting, training in horticultural cultivation techniques, and distribution of seeds to the community. The program also introduces the concept of agrotourism to boost income through harvests and educational tours. The results show an increased understanding of sustainable cultivation techniques. To ensure the program's sustainability, further training, infrastructure development, and routine monitoring are required, along with collaboration between the village government, universities, and BUMDes to establish Cemani Village as a model of agrotourism destination.

Modern agriculture faces serious challenges such as climate change, soil degradation, and dependence on chemical fertilizers and pesticides, which negatively impact the environment and human health. To support sustainable food security, innovative and environmentally friendly solutions are required. One promising alternative is the use of endophytic bacteria as biological agents to enhance plant growth without relying on synthetic chemicals. This study aims to examine the role of endophytic bacteria in organic farming systems through a combination of laboratory tests and field experiments. The research stages include isolation and identification of endophytic bacteria from plant tissues, testing the ability of the bacteria to support plant growth in vitro, and applying it to organic farmland to evaluate resistance to pests and crop yields. The independent variable in the study is the type of endophytic bacteria, while the dependent variables include plant growth rates, pest resistance, and crop productivity. Data analysis was performed using descriptive statistics and ANOVA, followed by post-hoc tests to determine the effectiveness of the treatments. The results showed that treatments with endophytic bacteria, both singular and combined, significantly improved vegetative growth, reduced pest attacks, and increased crop yields compared to the control. The combination of bacterial isolates proved to have a stronger synergistic effect than single treatments. These findings demonstrate the potential of endophytic bacteria as natural biofertilizers and biopesticides to support environmentally friendly organic farming.

The "Sweet and Sour Shrimp Rice Bites" innovation program is an empowerment effort aimed at housewives in RT 5, Kampung 6 Sub-district, through the development of a healthy, locally-based food product. This innovation seeks to create a nutritious and practical food alternative that appeals to various groups, while also serving as an additional source of household income. The product combines carbohydrates from rice, protein from shrimp, and a signature sweet and sour flavor, packaged in small, hygienic, and easy-to-consume portions. Training activities in production, packaging, and marketing were conducted participatively with the housewives, using a creative economy approach and local wisdom. The program results show increased skills, confidence, and economic contribution from participants. This innovation has proven to be both a healthy food solution and a support for household economic independence in the community

Deconstruction was introduced by a French philosopher born in Algeria, Jacques Derrida. This theory challenges the centralized and rounded mode of meaning as might be desired by the text or which is deliberately made clear by the logical relationship of the text. The “unspeakable” power of the text is the logic that is trivialized or underestimated as a secondary meaning that at times endangers the structure of the text or produces ambiguous paradoxes, which will erode the reader. Deconstruction aims to dismantle the Western metaphysical tradition such as Husserlin's phenomenology, Saussurean structuralism, structuralism. Derrida's deconstruction method is better known as metaphorical deconstruction. Metaphor here is not understood as an aspect of the expressive function of language but as an essential condition of speech. Metaphor represents one way of constructing discourse and strongly influences the understanding of various texts. Deconstruction is carried out on metaphorical texts composed by the author. Deconstruction can occur in the text itself or vice versa, we who deconstruct a text. In conclusion, deconstruction can be applied in everyday life by recognizing that other people's views on a topic and perspective may have different meanings from ours.

This study aims to examine the farmer empowerment program for food security and community economy. This study uses a qualitative descriptive approach to examine the problems studied. The sampling technique in this study uses purposive sampling . Data collection techniques are carried out by means of observation, interviews and documentation studies. Data analysis techniques in this study are carried out by reducing data, presenting data and drawing conclusions. The results of this study illustrate that the farmer empowerment program for food security in Lookeu Village has been carried out well by the village government. The farmer empowerment program is in the form of food availability, food availability stability and accessibility. In this case, the Lookeu Village government has distributed subsidized fertilizers, superior seeds, pesticides, assistance, farm roads, reservoirs and irrigation channels. Meanwhile, the farmer empowerment program for the community economy, which is reviewed from the community's income and the number of poor people, has increased family economic income through agricultural productivity. Thus, the farmer empowerment program effectively helps the community in maintaining food security and provides an increase in the community's economy which has an impact on reducing the number of poverty.

The Mekong River is at the heart of the survival of the people of six countries that live around the upper and lower reaches of the Mekong River including Myanmar, Laos, Vietnam, Thailand, China, and Cambodia. The Mekong River is utilized to meet the national food security of six countries. One of the countries that utilize the Mekong River is China by building dams to meet the flow of environmentally friendly electricity for the Chinese people by utilizing dams for hydroelectric power plants built in the upper reaches of the Mekong River. This research uses the theory of neoliberalism and food security by using descriptive qualitative methodology to explain the impact of China's dam construction on the food security of countries downstream of the Mekong River. The impact of China's dam construction has an impact on the food security of countries downstream of the Mekong River because the majority of them utilize the Mekong River to meet their food needs and have professions as farmers and fishermen. The impact of the dam construction has an impact on changes in water quality that pollute the irrigation of rice fields of countries downstream of the Mekong River. In addition, many fish that live in the Mekong River immigrate to places with good water quality. Although China is a member of the Mekong River Commission, China has been unable to overcome the problems caused by the construction of dams at several points on the Mekong River.

One of the local food potentials in the Woitombo Village area, Mowewe District, East Kolaka Regency is the sago plant. Opportunities for utilizing local sago food processing in this area are still lacking, while the potential for this processing can support food security and nutritious eating programs in the area. The lack of knowledge and skills of the local community is the cause of not utilizing the local food potential of sago. Based on this, the service team will provide training and assistance to women who are members of a Dasawisma group, with the aim of increasing women's capacity through processing local sago food in the area using the socialization, counseling and training stages in local sago food processing, which can support the sustainable development of sago plants in supporting food security and nutritious eating programs in the area. The result of this activity is that the women who took part in the activity gained knowledge and skills in processing local sago food, with a very enthusiastic attitude in the activity and at the end of the training activity were able to make and produce local sago food preparations, namely processing wet sago into sago flour and then processing the sago flour into sinonggi (a traditional specialty food) and sago plates (traditional cakes).

This study aims to analyze the dynamics of rice production in Tasikmalaya City during the period 2020 to 2025, as well as identify challenges and formulate relevant strategies in order to support national food self-sufficiency. The approach used is descriptive qualitative by utilizing secondary data from the Central Statistics Agency (BPS) and various policy documents and relevant scientific studies. The results of the study indicate that rice production in Tasikmalaya City experiences fluctuations influenced by natural factors, policies, and pressure on agricultural land. The main challenges faced include land conversion, limited technology, and farmer access to training and financing. To overcome this, the proposed strategy includes protecting agricultural land, increasing farmer capacity, and strengthening agricultural institutions and infrastructure. This study makes an important contribution to efforts to increase regional rice production in supporting national food security in a sustainable manner.

Improving the quality of leraning in vocational high school (SMK) is essential to meet the demands of a competency-based workforce, especially in the Agricultural Food Crop and Horticultural Agribusiness expertise program. One of the challenges faced is the low student achievement in practical subjects, such as Grafting techniques. This study aims to enhance the learning outcomes of grade X ATPH 2 students at SMK negeri 1 Gondang through the implementation of the Project-Based Learning (PjBL) model in the Agribusiness Food Crop and Horticulture subject, focusing on grafting material. This research employed a Classroom Action Research (CAR) method conducted in two cycles, starting from the pre-cycle to cycle I. the research involved 30 students and was conducted from February to April 2025. The instrument used was a cognitive test analyzed quantitatively to measure student learning outcomes. The results showed an increase in the average student score from 51.23 in the pre-cycle to 76.2 in cycle I. the percentage of learning mastery also significantly increased from 16% to 57%. The implementation of the Project-Based Learning (PjBl) model provided a concrete and comprehensible learning experience, enhancing student participation and motivation.

Improving the quality of leraning in vocational high school (SMK) is essential to meet the demands of a competency-based workforce, especially in the Agricultural Food Crop and Horticultural Agribusiness expertise program. One of the challenges faced is the low student achievement in practical subjects, such as Grafting techniques. This study aims to enhance the learning outcomes of grade X ATPH 2 students at SMK negeri 1 Gondang through the implementation of the Project-Based Learning (PjBL) model in the Agribusiness Food Crop and Horticulture subject, focusing on grafting material. This research employed a Classroom Action Research (CAR) method conducted in two cycles, starting from the pre-cycle to cycle I. the research involved 30 students and was conducted from February to April 2025. The instrument used was a cognitive test analyzed quantitatively to measure student learning outcomes. The results showed an increase in the average student score from 51.23 in the pre-cycle to 76.2 in cycle I. the percentage of learning mastery also significantly increased from 16% to 57%. The implementation of the Project-Based Learning (PjBl) model provided a concrete and comprehensible learning experience, enhancing student participation and motivation.

The implementation of the Rice Field Expansion Program as an effort to develop new agricultural land and achieve food sovereignty in Tanah Laut Regency, South Kalimantan, aims to optimize the use of agricultural land to support food security. This program was carried out as a response to the need for increased food production, particularly rice, to reduce dependency on imports and strengthen the national food system. This study analyzes various factors influencing the success of the rice field expansion program in Tanah Laut Regency, including planning, implementation, and challenges faced in developing new agricultural land. A case study method with a qualitative approach was used through in-depth interviews with relevant stakeholders, such as local government, farmers, and other related agencies. The results show that the program has a positive impact on increasing the area of productive agricultural land, but still faces challenges related to water availability, market access, and farmers' awareness in adopting new agricultural technologies. Therefore, improvements in coordination among stakeholders and the enhancement of supporting facilities are needed for the program to achieve its main goal, which is food sovereignty at the regional level.

This study aims to analyze the effect of work involvement, organizational culture, and cohesiveness on the performance of agricultural extension workers at the Department of Agriculture and Food Security of Yogyakarta Special Region. The approach used is quantitative, the population is 263 civil servant extension workers and the sample is determined as many as 154 respondents. the sampling technique used is proportional random sampling. Data analysis was carried out with the Partial Least Square (PLS) approach using the SmartPLS 4.0 application. The results showed that work involvement and organizational culture had a positive and significant effect on the performance of extension workers. In addition, cohesiveness was shown to partially mediate the effect of work engagement on extension worker performance, which indicates that cooperation and solidarity between teams play an important role in strengthening the impact of individual engagement on performance. Finally, cohesiveness mediates the effect of organizational culture on the performance of agricultural extension workers. This study concludes that improving the performance of agricultural extension workers requires a comprehensive strategy, not only through increasing individual engagement, but also through strengthening the work culture and cohesiveness of a supportive team.  

Food safety is a fundamental aspect in the culinary industry that plays a direct role in consumer health and business sustainability. However, culinary Micro, Small, and Medium Enterprises (MSMEs) often lack understanding of the importance of food safety standards and good sanitation practices. This community service activity aims to increase the awareness, knowledge, and skills of culinary MSME actors in implementing food safety principles as a whole. The methods used include theoretical and practical training, intensive assistance, and improvements to hygiene supporting facilities and infrastructure. A participatory and comprehensive approach is applied to ensure the active involvement of MSME partners in every stage of activities. This activity has significantly improved partner understanding, with pre-test and post-test scores showing an increase of 35%. As many as 90% of partners are able to demonstrate hygiene practices that meet standards, such as the use of personal protective equipment, raw material management, and sanitation of the work environment. In addition, the consumer satisfaction survey showed that 85% of respondents felt an improvement in the quality of culinary products after business actors implemented food safety principles. These results reflect the success of activities in forming a sustainable hygiene culture among culinary MSME actors. The holistic approach applied has proven to be effective in changing behavior and improving hygiene practices of business actors. This activity not only has an impact on improving product quality and consumer trust, but also strengthens the competitiveness of culinary MSMEs in a market that increasingly demands high quality standards. Thus, this community service makes a real contribution to strengthening the capacity of culinary MSMEs through the implementation of sustainable food safety.

Food congenital diseases are one of the most serious and threatening health problems. The number of food poisoning cases in Indonesia continues to rise, according to the Ministry of Health data. The objective of this study is to look at the effectiveness of the use of 2D media, 3D media and innovation media as interventions in improving knowledge and attitudes related to food security. The method in this study uses a quasi-experimental design with a pretest- posttest design research plan with 30 respondents. The results of the study show that use of 2-dimensional media, 3-dimensional media and food security-related innovation media is effective in enhancing knowledge and Attitude with the results of Knowledge and attitude on 2D p-value 0,005 and 0,000 (p<0,05), Knowledge & Attitude on 3D p -value 0,000 and 0.005 (p < 0,05), knowledge & attitudes on p-value innovation media 0,005, and 0.000 (p > 0,05).