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Breadfruit (Artocarpus heterophyllus) leaves are widely used in traditional medicine in Southeast Asia. Phytochemical screening of breadfruit leaves showed that the plant is rich in chemical contents that have potential as a source of natural medicine. The biological activity of breadfruit leaf phytochemicals showed potential in the treatment of various diseases. The benefits of phytochemicals (Development of natural medicines, Discovery of new chemical compounds, Development of cosmetic and food products, Improvement of quality of life through the use of natural products and Conservation of rare and endemic plants). this research uses the method Phytochemical screening of breadfruit leaves involves several stages: Extraction, Fractionation, Identification. The results stated that breadfruit leaves contain Steroid / Terpenoid compounds which indicate positive results in concentrated green, Saponin negative results that only precipitate not, Tannin positive results in blackish color, Flaphonoid positive results in red color and Alkoloid positive results in brown color.  

Breadfruit (Artocarpus altilis) is a kind of consumable plant, generally peoples will process the fruit and discharge the peel. Effervescent granule is a practice of powder preparation. This study aim to create the effervescent granulation preparation to making the peel if breadfruit will easier to consumen with extract concentrations : F1 (5%), F2 (10%), and F3 (15%) and determine the characteristics of the resulting preparation. Making effervescent granules using the alkaline granulation method. Then the resulting preparation is evaluated by testing, including organoleptic test, pH, flow rate, angle of repose, dissolve time, water content, granule size distribution, and froth height. Breadfruit peel extract can be formulated into effervescent granule preparations. Effervescent granules of F1, F2, and F3 from breadfruit peel extract produce a brownish-white powder, characteristic of the extract. All of the formulas have qualified pH, water content, rest angle, dissolve time, and granule size. Flow velocity F1 7.99 g/sec and F2 7.21 g/sec, including flow velocity "good,” while F3 includes “poorly soluble’ 2.68 g/sec. However, the formulas do not meet the foam height requirements in the market with a foam height of 3 cm, where FI is 0.9 cm, F2 is 0.93 cm, and F3 is 0.96 cm.    

Chicken Nuggets   is   a   processed   product   made   from   ground   meat   with   several   additional ingredients and moulded in various shapes. Innovatio in the use of breadfruit which has nutrients in the form of carbohydrates, fiber, protein, vitamins, and so on so that this food product has the potential to be of choice materials in chiken nugget product. Meanwhile,  Lampisang  Village,  Peukan Bada District,  Aceh Besar Regency,  as  a  location  for Community  Service  activity. The activities carried out were counseling and demontration on chicken nuggets with addition buah sukun. From this activity it can beconcluded that the implementation through community service processing chicken meat with addition buah sukun into nuggets, service participants can increase their knowledge and skills  in diversifikasi chicken meat. The implementation of the activity has been successful and has receiveda good response.

Cutting is part of cooking activities commonly known as the process of dividing using a knife. As for the cutting tools, there are various types, ranging from manual to automatic, from using knives to sensors. In the report, it is mentioned that the modification of the cutting tool involves an existing fruit cutting tool that was then modified by the author into a tool that divides breadfruit into 8 parts using a spring-based pressing system. This cutting tool is suitable for SMEs such as sellers of fried breadfruit, who can sell or even produce it on a large scale, thereby increasing production capacity. The research method used is an experiment by conducting a literature study, such as collecting data from journals, scientific articles, and books relevant to the discussed topic. The design of the breadfruit cutting tool produces uniform fruit slices in 8 seconds using the breadfruit cutting tool and 1 minute 37 seconds using a kitchen knife. This results in a time difference of 1 minute 29 seconds, making the breadfruit cutting tool much more time-efficient and increasing production capacity compared to using a kitchen knife. One thing to note about this breadfruit cutting tool is the sharpness of its blade, which can be sharpened again using a sharpening tool when it becomes dull.

This study explores the potential of breadfruit leaves (Artocarpus altilis) as a raw material in making skin care soap. Breadfruit leaves are known to contain active compounds such as saponins and flavonoids that have antibacterial, antiviral, and antioxidant properties. This study aims to test the effectiveness of breadfruit leaf extract in improving the quality of skin care soap. In addition, this study also highlights the use of breadfruit trees at SDN Kutisari 2 Surabaya, which is one of the Adiwiyata schools. This school utilizes the environment as a means of learning and maintaining the existence of plants, including breadfruit trees, which function as a source of food and traditional medicine. The results showed that soap with breadfruit leaf extract had better cleaning quality and hydrating ability compared to soap without extract. These findings indicate that breadfruit leaves can be a useful ingredient in making skin care products, as well as providing inspiration for the development of more natural and effective soap products, and supporting efforts to conserve natural resources in the school environment.

Indonesian people widely consume tomato sauce as a condiment or food seasoning. The natural thickening agent commonly used in tomato sauce is starch, generally based on tapioca or cornstarch. The use of breadfruit starch as a thickener is rarely studied and needs to be researched scientifically. This research aimed to evaluate the role of breadfruit starch as a thickener in tomato sauce. This research began with extracting breadfruit starch through wet milling and continued with making tomato sauce based on breadfruit starch. The concentration of breadfruit starch was varied in 3 levels, namely 0.5%, 1%, and 1.5%. Commercial tomato sauce was also evaluated and used as a comparison. Viscosity, color, and organoleptic analyses were conducted on tomato sauce products. The results showed that tomato sauce based on 1.5% breadfruit starch had a higher viscosity (3220.5 cP) than the addition of 0.5% (572 cP) and 1% (1093.5 cP) starch, but it was still much lower than the viscosity of commercial tomato sauce (6922.5 cP). In terms of color, breadfruit starch-based tomato sauce is not much different from commercial tomato sauce in terms of brightness (L: 32-35), redness (a: 9-11), and yellowness (b: 10-15). After organoleptic analysis, the panelists rated the breadfruit starch-based tomato sauce as mediocre (average score 3), compared to the commercial tomato sauce, which the panelists preferred (score 4). These findings indicate that breadfruit starch has potential as a thickener for tomato sauce because it can resemble the quality of tomato sauce in terms of color. However, the concentration of added breadfruit starch still needs to be increased to increase the thickness of the tomato sauce and its acceptance by consumers.

Salamsari Village is a village located in the southern part of Boja District, Kendal Regency. This village is located in the highlands of Kendal Regency where the majority of Salamsari village residents work as agricultural laborers and traders. Most of the food processing businesses are housewives. Several business actors who named their group joined the name Jajanan Khas Ndeso which sells several processed snacks including: various criping (criping cassava, banana, taro, breadfruit, etc.), various peyek (peyek nuts, anchovies, dele, etc.), kembang goyang, cendol savory, widaran, tempe chips, lumpit, and others. The aim of this activity is to improve financial management in the Ndeso Typical Snacks business group in Salamsari Village, Boja District, Kendal Regency. In running their business, they have not managed it well, meaning that in terms of administration, there has been no proper and correct recording. For some business actors, there are even bookkeeping or financial management that is still mixed up with their household finances, so they cannot know for sure how much profit they have earned from the business, as well as difficulties in knowing the development of the business they are running. Based on this, the service team has an interest to carry out outreach related to financial management, including about bookkeeping which must be separate from household finances, as well as simple reporting with related businesses. So that you can know the profits and financial position so that you can determine the direction of business development better and increase. We will publish the output targets from this trial in national journals, HKI, YouTube and through mass media.

Makbon sub district is a sub district located in Makbon District, Sorong District, Southwest Papua Province. The Topographical conditions of the villages in Makbon District are mostly located in coastal areas with a total of 15 villages/sub districts. Public facilities are facilities provided for the public interest in the sense of facilities that are used for the benefit of all society in carrying out and making it easier for society to carry out their daily activities. Increasing development in villages is really needed by the community, especially to stimulate economic activities. One of the contributions of the Saint Paul Sorong Polytechnic in Papua, especially in Sorong, is providing community service. There are several things that the lecturer team can do to help the community, namely making sub district boundary moments, making street signs and making street lights for the community service in Makbon to develop facilities and human resources (HR) for the quality of life of the people in Makbon district, Sorong regency, Southwest Papua Province.

Tanjung Kasuari Village is one of the areas located in Southwest Papua. This sub-district  is one of the places in  Southwest Papua that has a lot of natural and tourist potential which can be utilized by the local  community to meet their living needs. However, most people only take  advantage of the tourism  potential, namely the beauty of the beach as a tourist attraction. This can be seen from the large number of visitors to Tanjung Kasuari beach, especially on holidays. The community focuses more on serving tourists who visit the beach. For this reason, the PkM team conducted serveys and interviews regarding the obstacles faced related to the lack of utilization of natural potential. Based on the results of interviews with several sample residents, the community does not yet have ideas about utilizing natural potential. The team provided solution in the form of education, namely how to make and package chips from breadfruit which could become will be more creative and innovative in developing other natural potentials.   

This community outreach initiative is driven by the limited awareness among the community regarding the abundant breadfruit potential thriving in the city of Ambon, which serves as an attractive resource for supporting tourism and providing a positive economic impact on the local population. Breadfruit trees are widespread along the streets and in residents' yards, possessing significant historical value for the people of Ambon. Breadfruit has long been an integral part of Ambonese culture and traditions. Consequently, empowering the community through socialization and holistic training methods is of utmost importance. This project was conducted in the village of Latuhalat, Nusaniwe District, Ambon City, Maluku Province, and was attended by local government officials, community leaders, community groups who own breadfruit trees, as well as entrepreneurs/producers and sellers of breadfruit-based products. The project progressed smoothly and effectively, resulting in increased participant understanding and knowledge, fostering awareness about the promotion and marketing of breadfruit products, and further enhancing the community's ability to manage the local breadfruit potential in support of sustainable tourism development.