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The culinary sector continues to grow through product innovation and creative marketing strategies, supported by culinary tourism that increases tourists’ interest in tasting regional specialties. Indonesia has many potential local food resources, one of which is young jackfruit, which can be utilized as an innovative plant-based ingredient, although its use is still limited. This study aims to develop dim sum filled with young jackfruit as an innovative, healthy, and value-added product. A quantitative experimental method was used to objectively and measurably assess the quality and consumer acceptance of the dim sum. The formulation of the dim sum involved young jackfruit, eggs, tapioca flour, and wheat flour, through processes such as washing, boiling, chopping, and steaming. Sensory analysis results showed that sample B excelled in aroma, taste, and overall evaluation, while sample A had the best color, and sample C had the best texture. Some challenges identified included color changes due to oxidation, sap affecting taste, and high air content affecting texture if not properly drained. The final dim sum product had a light brown color, chewy texture, and was sensorially accepted as a high-quality dim sum with potential for further development as an innovative culinary product. These findings indicate that utilizing young jackfruit as a filling ingredient can be an attractive alternative in developing traditional processed foods with high nutritional value and consumer appeal.

This community service program (PKM) aims to empower farmer groups and women’s groups in Salenrang Village, Bontoa District, Maros Regency, through the diversification of pappa plant (Stenochlaena palustris) products. The pappa plant is a local resource with high economic potential, yet its utilization remains limited. Therefore, this PKM activity focuses on enhancing community skills in processing pappa leaves into innovative food products with greater market competitiveness. The program was carried out through counseling, practical training, and intensive mentoring from upstream to downstream. Participants were guided in selecting high-quality raw materials, applying hygienic processing techniques, creating recipe innovations, developing attractive packaging, and strengthening business management as well as digital-based marketing strategies. Through a participatory approach, the program not only increased knowledge but also built technical skills that could be directly applied in local businesses. The results of the activities indicated a significant improvement in the knowledge and skills of approximately 25 participants. One of the flagship products developed was pappa leaf crackers, which are characterized by a crispy texture and distinctive taste. The product received positive responses from the local community and showed promising market potential. At least 15 group members were intensively trained and expressed strong interest in developing entrepreneurial activities based on pappa leaf processing. This program contributes to strengthening household economies, preserving local plants as part of cultural identity, and promoting regional culinary development. With continued mentoring, pappa-based processed products are expected to become an icon of creative economy in Salenrang Village and foster sustainable community independence.

Indonesia, as an archipelagic nation, faces considerable challenges in meeting its food requirements in accordance with Law No. 18 of 2012 on Food Security. The country’s heavy reliance on wheat imports, ranking as the largest wheat importer globally, highlights the urgency of diversifying local food sources. This study aims to explore the utilization of jali flour (Coix lacryma-jobi L.), mocaf flour (Modified Cassava Flour), and soybean flour as raw materials for producing fettucini pasta, with the addition of green spinach extract for natural coloring and nutritional enhancement. A quantitative experimental method was employed, testing three formulations of jali and mocaf flour combined with soybean flour. Sensory evaluations were conducted with 35 panelists—comprising trained, semi-trained, and untrained participants—to assess color, aroma, taste, texture, and overall acceptability. The findings revealed that flour composition significantly influenced pasta’s sensory attributes. The F2 formulation (50% jali flour, 50% mocaf flour, 20% soybean flour) achieved the highest acceptance, with average scores across all parameters rated as “liked” to “highly liked.” The incorporation of spinach extract not only imparted an appealing natural green hue but also enhanced the product’s nutritional profile, particularly in iron and dietary fiber content. These results underscore the potential of combining jali and mocaf flours as a nutritious, gluten-free pasta alternative that supports local food diversification and reduces reliance on imported wheat.

The use of chemical pesticides in modern agriculture in Indonesia has a negative impact on the environment and health. To address this issue, students from the 24th Community Service Program (KKN) of Raja Ali Haji Maritime University (UMRAH) held a training session on making plant-based pesticides from papaya leaves in Kota Baru Village, Bintan. This activity aimed to provide environmentally friendly and easy-to-apply pest control solutions to local farmer groups. The training involved agricultural extension workers from the Bintan Regency Food Security and Agriculture Office as resource persons. The results of this training are expected to increase farmers' knowledge and skills in utilizing papaya leaves as natural pesticides, reducing the use of chemical pesticides, and realizing more sustainable and environmentally friendly agriculture in Kota Baru Village. Despite obstacles in community participation, this activity succeeded in sparking farmers' interest in applying plant-based pesticides in their crop cultivation.

The RUFSA Program (Rusa untuk Fertilizer Sustainable Agriculture) is an innovative initiative that transforms Timor deer (Rusa timorensis) manure waste from a conservation breeding site in Cakura Village, South Sulawesi, into organic biofertilizer. The program, implemented by PT Pertamina Patra Niaga Integrated Terminal Makassar in collaboration with the local community, aims to reduce manure waste, support wildlife conservation, and provide environmentally friendly fertilizer for sustainable agriculture. The method involves collecting deer manure directly inside the enclosure, mixing it with water and EM4 activator, and regularly stirring to ensure sufficient oxygen supply during a 7–14 day aerobic fermentation process. This approach not only reduces organic waste and minimizes unpleasant odor but also decreases the risk of disease transmission. The resulting biofertilizer is applied to cultivate odot grass (Pennisetum purpureum cv. Mott), small trees, and ornamental plants such as bougainvillea (Bougainvillea sp.), demonstrating practical benefits for local agriculture. Economically, the program contributes to an annual saving of IDR 3,240,000 by reducing the dependency on chemical fertilizers. Beyond its economic outcomes, RUFSA also strengthens community participation in environmental management and raises awareness of the importance of sustainable practices. Furthermore, the program aligns with the Sustainable Development Goals (SDGs), particularly those related to food security, economic growth, responsible consumption and production, and terrestrial ecosystem conservation. Overall, the RUFSA Program exemplifies an integrative approach that combines conservation, waste management, and community empowerment to promote environmentally responsible and sustainable agricultural development.

The Household Food Industry (IRTP) of pempek in 7 Ulu Subdistrict, Palembang City plays an important role in providing traditional food and supporting the local economy, yet hygiene and sanitation conditions remain a concern due to the risk of foodborne diseases. This study aimed to describe the hygiene and sanitation conditions of pempek processing facilities in IRTPs in 2025. A descriptive cross-sectional design was applied involving 52 food handlers from 19 IRTPs selected through total sampling, with data obtained through observation and interviews using checklists and questionnaires. The majority of food handlers were aged 25–42 years (73%), female (94.2%), and had elementary to junior high school education (67.3%), with most having ≤10 years of work experience (86.5%). All equipment hygiene conditions failed to meet the requirements (100%). Food handlers’ hygiene knowledge was mostly moderate (55.8%), while hygiene principles were fulfilled in 84.2% of IRTPs. In terms of sanitation, only 52.6% of buildings met the standards and 42.1% of sanitation facilities were adequate. In conclusion, hygiene and sanitation conditions in pempek IRTPs in 7 Ulu Subdistrict remain varied, with several key indicators unmet, thus requiring continuous supervision, education, and coaching to improve compliance with health standards.

Local food such as chayote (Sechium edule) has great potential as a healthy and environmentally friendly product that can support food security and improve the economic value of local communities. The innovation of processing chayote, particularly into jam, not only helps reduce agricultural waste but also opens up promising new market opportunities. This study applied an experimental design to produce chayote jam with variations in the use of granulated sugar, glucose, and the addition of mint leaves to enhance flavor. The production stages included grating fresh chayote, cooking until the water content was reduced, adding sugar and pectin to achieve a thick and stable texture, and finally packaging the product in sterilized glass jars. An organoleptic test was conducted with 32 panelists to evaluate the color, aroma, taste, texture, and overall acceptability of the product. The results indicated that jam dominated by granulated sugar (Sample A) gained the highest level of preference, with an overall acceptance of 81%. In contrast, jam made with full glucose substitution (Sample C) received the lowest score of 66%. Generally, chayote jam had a natural green color, distinctive aroma, and thick texture that were well accepted by consumers. The main factors determining jam quality were cooking techniques, the balance of thickening agents, and the proper combination of ingredients. Therefore, chayote jam has the potential to become an innovative, healthy, and value-added local food product. Support in the form of training, technology application, and promotional strategies is essential to strengthen its competitiveness, improve farmers’ welfare, and enhance food diversification based on Indonesia’s local resources.

The community service activity through KKN 15 UMRAH in Tanjung Uban Selatan Village, Bintan Regency, aims to emphasize the product identity of the KUBE Sejahtera MSME through packaging label design. This MSME previously experienced marketing problems due to simple, unattractive product labels that did not meet BPOM standards, making it difficult for consumers to recognize and compete in the formal market. KUBE Sejahtera consists of ten members offering various types of food products such as banana chips, potato chips, onion cuttings, cookies, and peyek. A participatory approach was implemented so that KUBE members not only received results but also actively participated starting from identifying problems, discussing needs, to designing labels using a simple application. The results of the activity showed an increase in members' understanding of the importance of labels as a marketing strategy, as well as the birth of new label designs that are more attractive, professional, and in accordance with regulations. Various products successfully developed new visual identities with more prominent names and appearances, such as Ketas Potato Chips, MaYure Sejahtera Onion Cuttings, Kerpi'la, and Suka-Suka Peyek. This change has had a positive impact, marked by increased member confidence in selling products and broader opportunities to expand market reach. Overall, this program demonstrates that simple interventions through label design can increase the competitiveness of local products and serve as an effective strategy for empowering MSMEs. It is hoped that this success can be emulated by other business groups to support sustainable community economic growth.

This community service program in Gunung Kijang Village, Bintan Regency, Riau Islands Province, was designed to strengthen local empowerment through the synergy of education, economy, agriculture, and social participation. The activities consisted of four initiatives: workshops on Canva-based learning media for teachers, digital marketing training and social media account creation for MSMEs, participatory mapping of challenges and potentials of local food businesses, and smart farming education using soil moisture sensors to introduce efficient irrigation technology. The results showed significant achievements across sectors. In education, teachers improved their technological skills and created interactive media that enhanced student motivation. In the economic sector, MSMEs adopted digital promotion strategies, leading to wider market reach and sales. The participatory mapping revealed obstacles such as licensing, packaging, and financial literacy, while also identifying opportunities for product diversification using local resources. In agriculture, farmers were introduced to water-saving irrigation technology that improved efficiency and supported environmentally friendly practices. On the social side, community institutions such as PKK, Karang Taruna, and farmer groups played an important role in strengthening solidarity and expanding collaboration. Overall, the program proved that integrating digital literacy, technological innovation, and community participation can accelerate rural independence while fostering sustainable welfare for island communities.  

Hypertension is a medical condition characterized by systolic blood pressure ≥140 mmHg and diastolic blood pressure ≥90 mmHg, which are at risk of causing various complications. One of the efforts to control hypertension is through non-pharmacological therapies such as a healthy diet, including the consumption of carrot juice. This study aims to determine the difference in blood pressure reduction in elderly people with hypertension who are given carrot juice at the Posyandu Elderly in Montong Village, Tuban Regency. The study uses a quantitative approach with an experimental quasy design and a "Two Group Pre-test and Post-test Design" design. The sample consisted of 18 respondents who were selected through purposive sampling techniques. Data collection was carried out using a needle sphygmomanometer and observation sheet, then analyzed with the Paired T-Test and the Independent Sample T-Test. The results showed that the group given carrot juice experienced a significant decrease in blood pressure, with mean systolic values from 162.3 mmHg to 145.5 mmHg and diastolic from 90.0 mmHg to 81.67 mmHg. These findings show a difference in blood pressure before and after the carrot juice intervention. The conclusion of this study is that carrot juice has the potential to be an effective alternative to non-pharmacological therapy in lowering blood pressure in the elderly with hypertension. This research is expected to be a reference for health workers in the development of local food-based interventions for hypertension control.

Sustainable food security is a strategic issue in rural development that demands a comprehensive approach based on local communities. This community service activity aims to provide socialization and education about sustainable food security through a socio-economic phenomenological approach, focusing on the role of farmer housewives in Pondidaha Village, Konawe Regency. The implementation methods included educational lectures, focus group discussions (FGDs), field visits, and hands-on practice on sustainable food management, involving 20 farmer housewife respondents. The results showed that 80% of participants gained an adequate understanding of the concept of sustainable food security, local food diversification strategies, and an active role in improving family welfare through strengthening socio-economic capacity. The main challenges identified include limited access to resources, the dual role of housewives, and seasonal income instability. The solutions implemented include sustainable agriculture management training, food diversification counseling, and increased local market access. The socio-economic phenomenological approach provides a perspective that the life experiences, cultural values, and habits of farmer housewives are key elements in the success of food security programs at the community level. This activity contributes to increasing public awareness, skills, and participation in realizing sustainable food security, as well as strengthening the role of women in rural development based on local wisdom. This result is expected to be a model of community empowerment that can be replicated in other rural areas with similar characteristics.

Community Service Program (KKN) is one of the community engagement activities that involves students in contributing directly to community empowerment and sustainable development. The KKN program implemented in Candinegoro Village focused on the socialisation and application of micro-scale catfish farming technology as an effort to support food security through city farming initiatives. This study employed a qualitative descriptive approach with a participatory method, in which students acted as facilitators, trainers, and companions for the community throughout the program. The activities included socialisation, technical training, and mentoring related to catfish cultivation, covering aspects such as the selection of superior seeds, effective feed management, water quality monitoring, and the innovative use of plastic drums as alternative farming media. The results showed a significant increase in community knowledge and practical skills in fish farming, alongside a growing interest in developing post-harvest innovations such as processed catfish products to enhance added value and income. Furthermore, the program strengthened community awareness of the importance of sustainable urban farming practices as a solution to limited land availability. Overall, this program not only improved community capacity in aquaculture but also promoted local food self-sufficiency and economic resilience, in line with the government’s Asta Cita agenda to strengthen national food security and community empowerment.

The pregnancy period is a crucial time for ensuring the health of the mother and fetus through the provision of balanced nutrition. However, nutritional issues such as anemia and chronic energy deficiency (CED) are still commonly found among pregnant women. The use of local nutritious foods, such as moringa leaves (Moringa oleifera), can be a potential solution to support nutritional needs. This community service activity aims to improve the knowledge and skills of pregnant women in preparing healthy menus and balanced eating patterns using moringa leaves. The activity was carried out through interactive lectures, coaching on menu preparation, cooking demonstrations of moringa leaf dishes, and evaluation through pre-tests and post-tests. The participants were pregnant women in the working area of the Wara Selatan Health Center in Palopo City, totaling 25 people. The results showed an increase in participants' nutritional knowledge, with an average pre-test score of 55 rising to 82 in the post-test. Participants were also able to prepare a balanced daily menu based on moringa leaves and produce several processed products, including moringa soup, moringa fritters, and moringa pudding. It can be concluded that the healthy menu coaching activity using local moringa leaves effectively improves the knowledge and skills of pregnant women regarding balanced nutrition. The use of local foods such as moringa leaves has the potential to support the improvement of maternal nutritional status in a simple, economical, and sustainable manner.

Banana pseudostems are an abundant agricultural by-product that has been largely underutilized. In fact, banana pseudostems contain various nutrients such as vitamins A, B, and C, dietary fiber, and tannins, which offer potential health benefits. This study aims to explore the process of transforming banana pseudostems into an innovative food product in the form of chips, while also examining their potential benefits for health, economy, and the environment. The research was conducted through a one-month community assistance program in Kebonagung Hamlet, consisting of several stages: initial observation to identify potentials and challenges, socialization activities to raise awareness of banana pseudostem utilization, training in processing techniques for making banana pseudostem chips, and product packaging. The results of the observation indicated that the community initially had no knowledge of banana pseudostems as an alternative food source. However, through socialization and training, residents gained awareness of the added value of this agricultural waste and were able to apply simple and hygienic processing methods. The resulting banana pseudostem chips demonstrated a unique flavor, crunchy texture, and good nutritional value, making them a promising healthy snack. From an economic perspective, this innovation can open up new entrepreneurial opportunities, improve household income, and expand the diversification of local food products. Environmentally, utilizing banana pseudostems for value-added products helps reduce organic waste that would otherwise go unused. Thus, the innovation of processing banana pseudostems into chips contributes not only to improving community health and welfare but also supports sustainable development through productive use of agricultural waste.

Tempoyak is a traditional fermented paste made from durian in Indonesia, favored by the Malay ethnic group. While tempoyak holds a unique and significant place in Indonesia's rich culinary diversity, there is a notable gap in research about it compared to other fermented foods such as kimchi. More investigation is essential to grasp the microbial composition, interactions, and possible health advantages of tempoyak, which may offer benefits like boosting the immune system, reducing cholesterol levels, exhibiting probiotic qualities, preservation, and possessing antibacterial effects. Researchers could also discover vital insights regarding the history, cultural significance, production methods, microbiological issues, nutritional aspects, and future prospects of local foods like tempoyak. This research intends to examine and study tempoyak as a traditional fermented food through comprehensive literature review and data from earlier investigations. Tempoyak has a strong connection to Malay cultural identity, regardless of its production location. As a key element of the daily practices of the Malay people in Indonesia, tempoyak is typically featured at cultural events, weddings, or large gatherings. This cultural importance sets Indonesian tempoyak apart from its Malaysian counterpart. The process of making tempoyak involves mashing the durian flesh, mixing in salt, and letting the combined mixture ferment in a sealed container at room temperature for 4 to 7 days. The microbial population in tempoyak can differ but mainly includes Lactobacillus species, particularly Lactobacillus plantarum. Proximate analysis is an effective approach to evaluate the nutritional makeup of tempoyak. Differences in nutrient levels may arise from the various types of durian, salt elements, sterilization periods, temperatures, and length of fermentation. Potential research opportunities could explore tempoyak’s role in fostering sustainable food practices, additional health benefits from its consumption, and the development of innovative products based on tempoyak. The aim of this study will enhance the field and aid in safeguarding and promoting the culinary heritage of the Malay community.

Red beans (Phaseolus vulgaris L.) are a type of legumes (Leguminaceae) that have a high content of starch and fiber. The high fiber content causes red beans to prevent coronary heart disease. Red beans also have a low glycemic index so they can lower cholesterol levels in the blood and the risk of diabetes. Red beans also contain phenolic compounds that act as antioxidants in the body. Red beans are classified as food ingredients that can support the increase in nutritional value because they are classified as a relatively affordable source of vegetable protein. The purpose of this counseling is to provide knowledge and processed skills from local commodities, in this case red beans, to students majoring in Agribusiness of Agricultural Products at SMK Negeri 1 Bawen. This activity was attended by 68 students majoring in Agribusiness and Agricultural Products and 1 assistant teacher from SMK Negeri 1 Bawen, Semarang Regency. The method of this red bean processing extension activity is to increase the knowledge and skills of making processed local food products with several methods: a. The lecture method provides the theory and practice of making kidney bean cookies. b. Practice method of making red bean cut ice. c. The question and answer method, used to provide feedback to participants about the material that has been presented during the activity. d. Evaluation is given by providing pre test and post test. After the implementation, it showed that the target, namely students of SMK Negeri 1 Bawen, increased their knowledge and understood the importance of post-harvest handling and processing of red beans with the practice of making red bean cut ice. This is based on questions and answers, interviews and questionnaires shared before and after the activity. From the results of the questionnaire conducted before and after the activity, it showed that: After the implementation, there was a 50.17% increase in knowledge about kidney bean processing, Knowledge about making kidney beans into cut ice increased by 65.32% and Knowledge of other processed kidney beans such as kidney bean cookies showed that there was an increase of 67.15% after counseling. The conclusions that can be drawn from this counseling activity are (1) Processed red bean extension activities can increase the knowledge and understanding of the participants (2) The responses given by the counseling participants show a fairly satisfactory interest and there is a desire to apply the newly acquired knowledge to be socialized in the surrounding environment.

Purple sweet potato yogurt is a form of local food innovation made from milk fermented by lactic acid bacteria (LAB), with the addition of purple sweet potato paste to enhance flavor and color, thereby increasing consumer appeal. During fermentation, LAB require carbon derived from carbohydrates as an energy source for their metabolism and growth. Differences in carbon sources are expected to influence and produce distinct yogurt characteristics. Therefore, this study aimed to investigate the effect of various carbon sources on the characteristics of purple sweet potato yogurt. The experiment was conducted using a Randomized Block Design (RBD) with a single treatment factor: the type of carbon source. Six treatments were tested, namely: no sugar (control), granulated sugar, palm sugar, sugarcane juice, coconut sugar, and honey. The results indicated that different carbon sources caused variations in total dissolved solids, total lactic acid bacteria, total titratable acidity, and total reducing sugars. Carbon sources significantly affected titratable acidity, reducing sugar content, total dissolved solids, color, taste, and the overall sensory evaluation of purple sweet potato yogurt. The yogurt produced exhibited titratable acidity values ranging from 1.69% to 1.86%, reducing sugar content from 1.11% to 1.46%, total LAB counts from 0.28 to 89.50 × 10¹0 CFU/g, and total dissolved solids from 10.25 to 17.75 °Brix. Sensory evaluation scores ranged as follows: color preference 2.83–4.26 (dislike to like), texture 3.43–3.76 (like), aroma 3.53–3.70 (like), taste 2.67–3.70 (dislike to like), and overall acceptability 3.43–3.90 (like).

This community service program was conducted in Kemiri Village with the aim of enhancing mothers’ creativity in processing local food, particularly purple sweet potatoes, into more varied and attractive products. Purple sweet potatoes were chosen due to their high nutritional content, including antioxidants, dietary fiber, and natural sweetness favored by children. The implementation method included socialization on the benefits of purple sweet potatoes and the importance of variety in Supplementary Feeding (PMT), explanation of the purple sweet potato cookies recipe, and distribution of the products to participants. A total of 23 participants attended, consisting of mothers of TK Mardi Luhur students and posyandu cadres. The results showed that participants responded positively to the innovation of purple sweet potato cookies as a healthy and nutritious snack alternative. Through this activity, the mothers gained new knowledge about purple sweet potato processing as well as practical skills that can be applied at home. Furthermore, they became more aware of the nutritional benefits of purple sweet potatoes, which can be integrated into supplementary feeding for children. This activity also aimed to increase community engagement in utilizing local ingredients to enhance family nutrition. As a result, this community service activity not only introduced innovative local food products but also has the potential to support supplementary feeding programs at posyandu. The knowledge and skills gained by the participants are expected to contribute to better nutrition for children and support the sustainable use of local resources in the community, promoting health and well-being in the long term

Corn (Zea mays L.) is an important commodity in Indonesia, but in Citaman Village, Nagreg District, its utilization is still limited to fresh sales with low added value. To address this issue, a community service program was implemented that focused on empowering village women through training in processing corn into corn nuggets as an innovative product with economic value. The activity was designed with a community-based participatory approach that included coordination with village officials, extension sessions, processing demonstrations, hands-on practice, and evaluation through pre- and post-training questionnaires. The results of the activity showed that more than 85% of participants were very satisfied and more than 80% expressed a high interest in developing corn nuggets as a small-scale business opportunity. These findings indicate a significant increase in participants' knowledge, skills, and entrepreneurial motivation. The corn nugget innovation is not only a means of optimizing the use of local commodities, but is also relevant to the global trend of plant-based foods and supports the achievement of the Sustainable Development Goals (SDGs), specifically Zero Hunger, Decent Work and Economic Growth, and Responsible Consumption and Production. Overall, this program proves that local food-based innovation can be used as a model for replicating community empowerment that contributes to strengthening economic resilience while encouraging sustainable development in rural areas.

This study aims to explore the implementation of unity-based marketing management in enhancing consumer loyalty among university students at the Seblak Bujangan culinary microenterprise. As one of the local SMEs located near Sultan Ageng Tirtayasa University, Seblak Bujangan integrates the value of unity—derived from the Third Principle of Pancasila—into its marketing strategy, not only to attract customers but also to create a social space that strengthens community bonds. The research employs a descriptive qualitative method involving interviews, observations, and documentation to gain a deep understanding of marketing practices and their social implications. Findings reveal that Seblak Bujangan has successfully transformed from a simple food stall into a social hub for students by combining friendly service, a comfortable atmosphere, and creative digital marketing such as Instagram and TikTok promotions. The sense of togetherness and inclusivity fosters strong emotional attachment, leading to customer loyalty manifested through repeat visits and positive word-of-mouth. The study concludes that marketing strategies grounded in social and national values can enhance consumer engagement while contributing to social harmony. This approach provides new insights into value-based marketing for SMEs, showing that economic and social functions can coexist to create sustainable consumer relationships.