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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.