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According to Sigmund Freud's psychoanalytic theory, mental disorders occur due to conflicts between the id, ego, and superego that give rise to anxiety and abnormal behavior. At the Pamardi Raharjo Banjarnegara Social Service House, this conflict is diverted through a skills guidance program that aims to improve the independence and quality of life of Beneficiaries (PM). The program includes training in doormat crafts, salted egg making, paving blocks, and flannel crafts, each of which is guided by a dedicated mentor and followed by a stabilized PM. The activity of making mats aims to train motor skills and social interaction and produce products with selling value. The making of salted eggs not only teaches production skills, but also fosters confidence and economic independence. Paving block activities are more focused on motor training and cooperation between PMs even though they are not yet worth selling. Meanwhile, flannel handicrafts guided by Mbak Retno became a new activity that provided space for expression and creativity. All of these activities are designed to distract PM's passive behavior and equip them with useful practical skills after leaving the orphanage. Thus, skills-based approaches have proven to be effective in supporting the overall rehabilitation and empowerment process of PM.

One of the various salted egg products with smoking methods is smoked salted eggs which have a distinctive aroma and taste. This study aims to determine the effect of smoking and storage time  and its  interaction on  smoked salted  eggs  with on  physical  and  chemical  properties, total microbes as well. This research is experimental by using ducks eggs and a mixture of coconut shells and fibers, and rice husks as smoke fuel. The experimental design used is Randomized Complete Block Design (RCBD) with a 3x5 factorial pattern. As the first factor (P) is the smoking time which consists of P0= 0 hours, P1= 12 hours, P2= 15 hours while the second factor (H) is the storage time which consists of H0= 0 days, H1=7 days, H2= 14 days, H3= 21 days, and H4= 28 days. The variables observed were egg weight, albumen and yolk pH, moisture content, protein, and total microbial colony of smoked salted eggs. The results of the study were that the smoking time of 15 hours resulted in the lowest weight of smoked salted eggs (56.13g), while the storage time decreased the pH of albumen. Smoked salted duck eggs have a moisture content of 58.435-67.149%. The length of smoking increases the protein level. Salted duck eggs with a smoking time of 15 hours have the highest protein content, which is 15.39%. however, the duration of smoking and storage did not affect the total microbes of smoked salted eggs and there was no interaction between the duration of smoking and the duration of storage on the physical, chemical and total microbial properties.

This community service activity aims to increase the added value of local food products through training in making meatballs and salted eggs in Mokoau Village, Kambu District, Kendari City. Local food ingredients such as beef and duck/chicken eggs are abundant, but their use is still limited to household consumption. The activity implementation method includes preparation, theoretical and practical training, and evaluation of training results. This activity was held from September to October 2025, involving 25 participants consisting of housewives and local micro, small, and medium enterprises (MSMEs). The results of the activity showed an increase in the participants' ability to process local food ingredients into products with higher economic value. The meatballs and salted eggs produced had good taste and potential to be developed as a home business. The training also increased public awareness of the importance of product hygiene and packaging. This activity contributed to community economic empowerment and strengthening local food security through food product diversification.

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

Iodine deficiency remains a major health issue, especially in highland regions like Cisukadana Village, leading to an increased risk of goiter that affects metabolism and growth. This study explores an alternative method to improve iodine intake through the use of factory ash waste in salted egg processing. Factory ash waste is known to contain microelements such as iodine, calcium, and magnesium, which can enhance the nutritional value of salted eggs. The research consisted of three stages: community counseling on iodine importance, practical training on making salted eggs using a salt and ash mixture, and product distribution for evaluation. Eggs were soaked in a brine solution mixed with ash waste for 8–10 days to ensure iodine absorption. The results showed that this method increased iodine content in the eggs, extended shelf life, and improved texture and taste. The program positively impacted the community in health (goiter prevention), social (community involvement and student participation), and economic (potential new business using local resources) aspects. This innovation demonstrates a sustainable approach to enhancing iodine intake while reducing industrial waste impact.

This research discusses economic empowerment assistance activities through innovation in the management of salted eggs into buns in Penompo Hamlet, Sukosari Village, Mantup District, Lamongan Regency. This activity was carried out with the aim of increasing local community income by utilizing local resources, namely salted eggs. In the process, training was provided to local business groups regarding processing and marketing techniques for salted egg-based buns using the Asset Based Community (ABCD) method. This method builds public awareness to be aware of the assets owned by the community. That it is important to achieve social change by raising awareness of the community itself by knowing their assets. The asset-based approach uses several strategies, including: Discovery (finding), Dream (dreaming), Design (designing), Define (determining), Destiny (ensuring). The results of this activity show an increase in participants' skills in processing salted eggs into more value-added products, as well as an increase in sales of bun products in the local market. Thus, this program has succeeded in having a positive impact on the economy of the Penompo Hamlet community and encouraging interest in micro-businesses in the area.)

This qualitative research aims to explore how spiritual values can be a differentiator between salted egg MSMEs and competitors, so as to attract greater consumer interest. The research is motivated by the business potential in the food sector in Indonesia, with a focus on micro, small and medium enterprises (MSMEs) in the production and marketing of salted eggs. The purpose of this research is to provide an in-depth understanding of how spiritual value can help MSMEs that are being run and with these values can make the business a benefit as well as a blessing.

Semarang State Polytechnic as a tertiary institution implementing the Tri Darma of Higher Education through the 2023 Competitive Community Service program sees several problems faced by UMKM partners, where the service partner who collaborates with us is Mang Ngat UMKM, one of whose businesses is engaged in making salted eggs, where One of the problems faced is that there is no egg washing machine that replaces manual washing of salted eggs, but this problem can be resolved with the provision or donation of a salted egg washing machine in the first stage. The next problem faced by Mang Ngat UMKM service activity partners is that they require knowledge of the machine operation process according to procedures so that the operation is safer for the operator and the machine. Apart from that, Mang Ngat UMKM also need knowledge of the maintenance process for the salted egg washing machine so that the machine can last longer. long. With these problems, in the follow-up activities of Community Service to Mang Ngat UMKM after the provision or grant of egg washing machines, follow-up activities were carried out, namely by carrying out training on the operation and maintenance of salted egg washing machines at Mang Ngat UMKM in the Rasamala market, Srondol Wetan housing complex, Banyumanik sub-district, Semarang city, with After carrying out training on the operation and maintenance of salted egg washing machines, it is hoped that the salted egg washing machines can be operated safely by Mang Ngat UMKM and maintenance can be carried out properly so that the salted egg washing machines can increase their service life.

Survey results from several salted egg manufacturing businesses where in the process of cleaning eggs from the mud mixture using tools in the form of fibers or wires so that the remaining mud stuck to it can be cleaned. Craftsmen who are experienced enough can only clean around 150 eggs or around 12 kg in one hour, of course this is less efficient if the production scale of the UMKM is large. The partners for this community service activity are UMKM which are engaged in making salted eggs. one of the problems faced is in the process of washing salted eggs, which is a process that is carried out before being marketed, where the process still uses manual washing power using human power, manual washing requires less efficient time so that when there are orders, many UMKM experience problems. to fulfill orders from consumers. UMKM that operate in the egg business sector really need a touch of technology related to the salted egg washing method. With this problem, in Community Service Activities for UMKM, salted egg washing machines will be handed over to partner entrepreneurs, namely UMKM Mak Ngat, Purworejo Village, Suruh District, Semarang Regency. The impact of using a salted egg washing machine on Mak'Ngat UMKM is that the salted egg washing process is more economical, namely when done manually it can clean around 150 eggs or around 12 kg in one hour, but when done using a machine the cleaning capacity reaches 45 kg per hour and this number rose drastically.