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Papaya Carica papaya L. is a fruit commodity that has many functions and benefits as cooking, sweets, medicine, snacks. Secondary metabolite compounds found in Carica papaya L. papaya are flavonoids, polyphenols, quinones and tannins. It is known that falvonoid compounds can have antibacterial properties. In this research, it is hoped that papaya leaf stalk extract can act as an antimicrobial so that it can be used as first aid for diseases caused by E. coli bacteria.  This research used ingredients from 500 grams of papaya leaf stalk extract which had been macerated using 96% ethanol, to produce a thick extract. The thick extract was tested on NA growth media using E. coli bacteria. In this study, the clear zone produced at a concentration of 50% was 7 mm, at a concentration of 25% it produced a clear zone of 6 mm and at a concentration of 12.5%  it did not produce a clear zone.

Papaya Carica papaya L. is a fruit commodity that has many functions and benefits as cooking, sweets, medicine, snacks. Secondary metabolite compounds found in Carica papaya L. papaya are flavonoids, polyphenols, quinones and tannins. It is known that falvonoid compounds can have antibacterial properties. In this research, it is hoped that papaya leaf stalk extract can act as an antimicrobial so that it can be used as first aid for diseases caused by E. coli bacteria.  This research used ingredients from 500 grams of papaya leaf stalk extract which had been macerated using 96% ethanol, to produce a thick extract. The thick extract was tested on NA growth media using E. coli bacteria. In this study, the clear zone produced at a concentration of 50% was 7 mm, at a concentration of 25% it produced a clear zone of 6 mm and at a concentration of 12.5%  it did not produce a clear zone.

The research that has been carried out is entitled "Creativity of PAI Teachers in Forming Environmentally Caring Character at Nurul Hadina Patumbak Middle School" which is based on the fact that currently there is still some evidence that shows that students' concern for the school environment is still minimal, namely that there are still some students who throw rubbish carelessly After having snacks from small stalls around the school, the classroom yard still looked dirty, and students did not picket. So with the creativity of PAI teachers, researchers want to see or research what creativity PAI teachers use in forming students' environmentally caring character at Nurul Hadina Middle School, Patumbak. This research uses qualitative research methods with descriptive research type and data collection techniques, namely observation, interviews and documentation. In data analysis there are three steps carried out, namely data reduction (collecting data), data display (presenting data), and verification (drawing conclusion). The results of the research reveal that PAI teachers' creativity in forming environmentally caring character at Nurul Hadina Patumbak Middle School can be classified by carrying out habituation activities, providing warnings and advice, and leading by example. The habituation activities carried out include getting used to collecting rubbish, picketing, cleaning toilets and caring for plants.

Limited understanding of the preparation of financial reports is something that is often experienced by MSMEs that have just been established. This Community Service Activity aims to support MSME players, nameli MSMEs in the Mertosanan Kulon, Potorono, Banguntapan Bantul areas where the majority of the population is snack entrepreneurs to increase income by sharing knowlage through assistance related to recording financial transactions and preparing financial reports related to online marketing. From this assistance, it is hoped that it can help MSME actors to compete in the market. The methods used in this service are: 1) Socialization and Coordination. 2) Data Collection. 3) Implementation of Mentoring. 4) Implementation of Training. The result of the service carried out show that the service that has been carried out has increased their skills in developing businesses for MSME actors. 

The importance of English in Indonesia has grown significantly in recent years. This widespread influence is obvious in various sector of Indonesia seciety, from business to education and media. Digital platforms like YouTube play a significant role in English language learning by exposing young Indonesians to English content and bilingual speakers who switch between Indonesian and English. Consequently, YouTube has become an effective tool for language learning, making English more accessible and engaging for Indonesian audiences. This study aims to analyze the types, functions and factors of code-switching used on the Korean YouTube channel Reomit. The research method involves descriptive qualitative analysis, with data collection centered on five videos from the Korea Reomit YouTube channel, focusing on themes related to meats, soupy foods, and snacks. The analysis reveals that the types of code-switching present on the Korea Reomit channel include inter-sentential, intra-sentential, and tag switching. The functions of code-switching identified in the study include discussing specific topics, emphasizing points, interjections, repetition for clarification, intention for clarification, and expressing group identity. The factors influencing code-switching are identified as participant, topic, status, and solidarity.

Village empowerment in the Simbah Wali Hasan bin Abu Hamid cultural carnival and haul event in Magersari Village is one way of empowering the community in the aspects of participation, preserving traditions and strengthening community values. The cultural carnival is an effort to preserve traditions by integrating religious and local cultural aspects. Haul Simbah Wali Hasan bin Abu Hamid in Magersari Village, which is an annual commemoration of the death of this spiritual figure, is held every year on 24-25 Muharram, with this year being the 40th anniversary. On the first day, the event began with a lively cultural carnival, attended by the community enthusiastically. They paraded carrying tumpengan, gunungan, snacks and agricultural products, wearing traditional Javanese clothing, which shows their importance to the local community. This research uses a descriptive qualitative method with a direct case study in Magersari village. The findings show that cultural carnivals and hauls play an important role in maintaining cultural identity and strengthening social cohesion in villages. Apart from that, this activity also increases spiritual awareness and strengthens traditional values in the midst of modernization. It is hoped that these findings will provide deeper insight into the role of local traditions in today's social and cultural context, as well as serve as a means to introduce the community.

MSME governance is one way to ensure that their business performance is sustainable and sustainable. Various methods are used to handle these governance problems. The aim of this Community Service (PKM) activity in the MSME sector is to implement MSME Governance within the Cikerai Village environment. The method used is conducting surveys and interviews with four stages starting from analysis to reporting. The results of PKM activities were carried out on the owner of the MSME business Mrs. Nay with the Nayy brand, who has a cassava chips snack business with financial and marketing constraints. After carrying out this activity, there was an understanding of MSME players, especially recording financial reports and developing traditional marketing into digital marketing

Inadequate dietary fiber intake may present a risk of inhibiting the final catch-up process in young adolescents. Therefore, it is vital to find solutions to this issue, one of which is the creation of fiber-rich products. This study was conducted to determine the acceptability (color, scent, texture, and taste) of cookies with different levels of purple sweet potato substitution and the addition of chia seeds, as well as the fiber content of the best cookie formula. This quantitative research with pure experimental methods uses a research design in the form of a completely randomized design (CRD) consisting of six different treatments, namely (80%, 15%); (80%, 10%); (75%, 15%); (75%, 10%); (70%, 15%); and (70%, 10%). A questionnaire will be used as the study tool, and 35 semi-trained panelists will complete it. The Kruskal-Wallis test was used as the statistical test in this study, and an extra test in the Mann-Whitney test was used if the p-value was less than 0.05. The results showed that the substitution of purple sweet potato and the addition of chia seeds had an effect on color and taste, so Ha was accepted for both characteristics. However, the substitution of purple sweet potato and the addition of chia seeds did not affect the scent and texture, so Ha was rejected for aroma and texture. The cookies with the best hedonic test results were F5 (70%; 15%) with a dietary fiber level of 6.61 g per 100 g of cookies.

The creative economy sector is one of the pillars of economic growth in Indonesia where creativity is the basis of economic development activities. West Java Province is one of the provinces in Indonesia with a high distribution of the creative economy sector. Not only is Bandung City famous for its culinary, but currently Bandung Regency is an area that is starting to develop its culinary tourism. in the minds of tourists. One of the snacks or snacks that are popular with the community and also is seblak, this "Seblak Mamih" business has been established for several years, and to develop its business to be competitive where its products can not only be enjoyed by consumers on the spot, an effective and innovative product packaging strategy is carried out so that it can be marketed and enjoyed by consumers more widely. The large number of consumers who come, results in the inability of business owners to serve consumers effectively and efficiently, therefore the need for human resource planning as a party that can serve consumers well.

The purpose of this research is to determine the effect of reward and punishment on employee performance at CV. Premium Indonesian Snacks. The informants in this research were all CV employees. Premium Nusantara snacks with a sample of 49 people. In determining the sample the author uses a saturated sample, that is, if all members are included as a sample. The data collection techniques used in this research were observation, questionnaires and interviews. The analytical assistance method used is simple linear regression with SPSS 20. The results of this research show that Reward and Punishment together or simultaneously have a positive and significant effect on employee performance at CV. Premium Indonesian Snacks.

The purpose of this study was to determine the effect of the addition of Chinese betel leaves on the organoleptic properties of aroma, taste, colour, texture of kastengel cookies, and the nutritional content of kastengel cookies with the addition of Chinese betel leaves. This type of research is an experiment, this research is looking for the best recipe for kastengel with the addition of Chinese betel leaves. The data collection technique used was observation which involved 30 panellists, who were assisted by using a panellist sheet with a score of 1-5. In this study using quantitative methods that use numbers in data collection and analysis of measurable data, the data analysis technique used is AnavaTunggal (Analysis of varience) with the help of the SPSS version 29 program, if the results use a real effect test, then the next test uses the Duncan test to determine significant differences. The results showed that there was an effect of differences in aroma, colour, and taste on kastengel products, but could not affect the texture. This study proves that Chinese betel leaves not only add a unique aroma and flavour to pastries, but also contribute various health benefits thanks to the content of active compounds such as antioxidants. Organoleptic tests involving a number of panelists showed that the product was well received in terms of taste, colour and aroma. In addition, nutritional analysis revealed an increased antioxidant content in kastengel cookies enriched with Chinese betel leaves, making them a healthier snack option compared to conventional products.

This community service activity is motivated by the presence of unhealthy food or snacks being sold in the school canteen and the surrounding area. Based on initial observations, this was also found in several schools located in Padang Tikar 1 Village, specifically in Kubu Raya Regency. Some examples of snacks provided at the canteen are: noodles, skewered meatballs, skewered sausages, fried snacks, and packaged snacks. PKM will be conducted on February 29, 2024. Objective: To enhance the knowledge of young children about consuming healthy food. Method: The service was carried out at AlMubtadi Kindergarten, attended by children and parents. The service team conducted a pretest before the implementation of the counseling on healthy snacks, presented through PowerPoint. Subsequently, after the PowerPoint presentation, the service team administered a posttest to be filled out by the parents. The results based on the pre-test and post-test data indicate an increase in knowledge among kindergarten children about healthy snacks. Out of 30 respondents, before the counseling was provided, 11 individuals, or 36.7%, had limited knowledge. After the counseling, this improved to 20 individuals, or 66.7%, demonstrating good knowledge. In conclusion, counseling on healthy snacks can enhance knowledge and train both children and parents in selecting snacks sold in the school environment.  

Cassava is a traditional food that has high cultural value in Indonesia. This research was conducted to increase the use of cassava as an ingredient in traditional food products with environmentally friendly packaging. This cassava processing makes a unique and typical traditional food in Satriyan Village, namely lanting or lengko kriyik. The focus of this research is the study of the process of processing cassava into a lanting snack. In this modern era, lanting made from cassava is facing challenges from changes in consumption patterns and competition from the snack industry. However, this traditional food continues to survive and conservation efforts by local communities continue to promote the uniqueness and authenticity of cassava lanting. With these efforts, the cassava plant is not only maintained as a traditional food but also needs to be promoted as one of Indonesia's culinary treasures that should be preserved.

Neck pain is a medical symptom or condition that is generally caused by pressure on the soft tissues, bones, or joints of the cervical spine and or other adjacent structures. In some cases, neck pain may also be caused by diseases of the neck or other underlying parts of the body. Risk factors for neck pain include poor posture, accidents, injuries and degenerative diseases may be the cause of neck pain in a person. Other causes such as infections in the lining (membranes) of the brain (meningitis), osteoarthritis, and fibromyalgia can be considered. Neck pain caused by muscle tension usually goes away on its own within a few days and only requires conservative treatment in the form of exercise, stretching, physical therapy, massage. Some forms of neck pain require professional medical care, including prescribing medications, physical therapy and other treatments. In severe cases, surgery may be necessary to manage neck pain. On May 19, 2022, we carried out Independent Community Service in Krobyongan Village, Gawanan, Colomadu District, Karanganyar Regency, Central Java (Sanggar Prima) with the theme of simple ways to overcome neck stiffness while working. Starting the counseling activity with neck pain material, how to overcome neck stiffness while working and exemplifying the movements, a question and answer session and ending by distributing snacks and questionnaires. The purpose of this activity is to increase knowledge on how to prevent neck pain and how to overcome neck stiffness while working at the prima colomadu studio. The method of implementing community service by: lectures, discussions, and providing simple tips and exercises.

Snacks among school children still contain many unhealthy ingredients (high sugar salt and saturated fat) fulfillment of the nutritional needs of school children can be achieved by changing to healthier snacks, one of which is snack bars. Fulfillment of nutrients in making snack bars can be obtained from local food ingredients, namely purple sweet potato flour and moringa seed flour. The aim is to determine the acceptability, nutritional content and antioxidant power of snack bar formula substituted with purple sweet potato flour and moringa seed flour as a healthy snack for school children. The design used a completely randomized design (CRD) method. Formulation of making snack bar substitution of purple sweet potato flour and moringa seed flour with three treatments F1 (90%:10%), F2 (80%:20%), and F3 (70%:30%). Research Results: Based on the results of the acceptability test, the selected formulation is F2. The snack bar contains 33.769% protein, 8.941% fat, 30.22% carbohydrate, 29.546% moisture content, 1.81% ash content, and IC50 antioxidant power of 101.354 ppm (medium).  

Red dragon fruit peel has high antioxidant content and abundant availability in Indonesia but is still rarely utilized. Brown rice has a higher fiber content than white rice. Brown rice and dragon fruit skin can be processed into keciput snacks. Keciput is a snack made from glutinous rice flour wrapped in sesame seeds that can be varied in shape, color and taste. The aim is to determine the effect of the acceptability of red dragon fruit peel keciput with the addition of brown rice flour as a healthy snack. Completely randomized design (CRD) experiment with 3 treatments on red dragon fruit peel and brown rice F1 (50%:50%), F2 (60%:40%) and F3 (70%:30%). Acceptability test on 30 untrained panelists and analyzed using Kruskal Wallis and Mann Whitney tests with a significance of p<0.05. Analysis of fiber content, protein, and antioxidant power was done twice on the selected formulations. There was an effect on the acceptability of red dragon fruit skin snails and brown rice flour (p<0.001). There was no effect of acceptability in the comparison of F2 and F3 on color, aroma, and taste (p=0.252; p=8.24; p=0.247). The highest mean value of acceptability was in F2 (selected). F2 contained 27.653% fiber, 17.346% protein, and 107.268 ppm antioxidant power.

According to RISKESDAS 2018 data, the prevalence of undernutrition and obesity among adolescents in West Java is concerning. The prevalence of undernutrition and obesity at Pondok Pesantren Muara Bantarkalong in Tasikmalaya Regency is also notably high. This issue is related to imbalanced eating habits and a lack of nutritional understanding among students and food handlers. The situation is exacerbated by students' preference for unhealthy snacks from outside the pesantren over the provided meals. This initiative aims to empower through the Healthy and Nutritious School Program, focusing on increasing nutritional knowledge among students at the pesantren. The results of this study indicate a significant improvement in nutritional knowledge, with the average score increasing from 6.7 in the pre-test to 8.025 in the post-test. Thus, it can be concluded that there is a notable difference in students' knowledge before and after the educational intervention.

School-aged children who engage in improper eating behaviors may face serious nutritional problems. During this crucial growth stage, meeting their nutritional needs must be closely monitored. A lack of knowledge about nutritional education can lead children to choose unhealthy foods. Healthy foods are those that contain balanced nutrition. The influx of fast food into Indonesia's food sector can also influence the eating habits of the population. To prevent future nutritional issues, it is important to provide nutritional education to elementary school children to enhance their knowledge, attitudes, and practices in choosing healthy foods and snacks. The food menu for school-aged children should contain balanced nutrition to meet the body's needs. This study aims to examine the impact of nutritional education on the knowledge of fifth-grade students at UPT SDN 060831 Medan regarding the consumption of healthy and nutritious foods. The study involved 64 respondents divided into two groups: those who received nutritional education and those who did not. The respondents were fifth-grade students aged 10–13 years. Data were collected through questionnaires. A pre-test was initially conducted on both groups. Then, the education group received four sessions of nutritional education. Two months later, final data were obtained through a post-test. The results of the study indicated that providing nutritional education had an impact on the knowledge, attitudes, and food consumption behaviors of fifth-grade students at UPT SDN 060831 Medan.    

One of the causes of stunting and wasting problems in toddlers is a lack of nutritional intake over a long period of time. Stunting is caused by malnutrition in the womb and usually begins to appear when the child is two years old. One effort that can be made is to increase knowledge about nutrition and good eating patterns. Adequate nutritional intake does not have to be expensive, and fulfilling adequate food intake is very important for women before marriage. This is because women will be mothers who educate and raise children. Mothers have an important role in choosing food for the family, so knowledge about nutrition is very important. The aim is for the community or target partners to know in advance about the problems that exist in the target location and to introduce solutions to the partner's problems. In this activity, there is education or counseling for mothers of toddlers and cadres about stunting and how to control it. The method used is a demonstration of making local food products as an alternative snack for toddlers. The activity was attended by 34 mothers of toddlers in the Wanaraja Community Health Center area.  The stages carried out from start to finish are an assessment of the local food potential of the local area, a cooking demonstration for making PMT and an evaluation of implementation. The results of the activity showed that 34 mothers of toddlers who took part in the training implemented the creation of local food PMT menus in their respective places. Community health centers need to create a continuous training schedule so that cadre mothers are more motivated to make PMT menus from local food.

UMKM is one of the sectors that contribute to supporting the economy, given its labor-intensive nature. UMKM can effectively create jobs according to the abilities and skills of the community. One such group is the UMK group in Terusan Village, Maro Sebo Ilir District, which is known for its various types of traditional cakes, such as Cepak Kapung, Pedamaran, Engkak, Lapis Agar, Roti Kecik, Kue Bangkit, and various other snacks. The various products of the UMK in Terusan village administratively meet the standards set by the government, starting from business permits in the form of NIB and PIRT to halal certificates, which are facilitated by students through the Village Community Empowerment Program (P2MD) in 2023. However, the challenges faced by the UMKM Terusan Village are in terms of marketing their products. Marketing is still limited to local areas by word of mouth and is usually seasonal. This training can contribute to the development of a marketing network for UMK products in Terusan Village through the use of digital technology.