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Choux pastry relies heavily on eggs to form its cavity structure and sensory characteristics. The use of duck eggs can improve physical quality due to their higher protein and fat content compared to chicken eggs. This study aims to analyze the differences in organoleptic quality between choux pastry with 100% chicken eggs and 25% duck egg substitution. The experimental quantitative study involved 50 panelists using a hedonic scale questionnaire and analyzed descriptively. The results showed that 25% duck egg substitution significantly improved texture firmness and provided a more savory taste. However, in terms of aroma, the sample with duck egg substitution scored lower due to a sharper fishy aroma. Although 25% duck egg substitution effectively improved the physical structure, it is recommended to add aromatic ingredients to reduce the distinctive duck egg aroma. These findings provide insights into the development of choux pastry with duck egg substitution to improve physical quality without sacrificing desired organoleptic characteristics.

This community service activity aims to improve the quality of business management at the "Dunia Unggas" egg-laying chicken farming MSME in Malang Regency through the implementation of Total Quality Management (TQM). The main problems faced by partners include an unstructured quality management system, low levels of cage cleanliness, the absence of systematic production records, and suboptimal feed management and disease control. The implementation method uses a participatory approach with stages of diagnostics, intervention planning, program implementation, and monitoring and evaluation. The intervention program focused on the preparation of Standard Operating Procedures (SOPs), improving sanitation and biosecurity, developing a production recording system, optimizing feed management, and increasing disease control capacity. The results of the activity showed improvements in aspects of operational regularity, cage cleanliness, consistency of production records, and partners' understanding of more professional business management. In addition, there was an increase in the quality and stability of egg production. Thus, the implementation of TQM through mentoring has proven effective in increasing operational efficiency and competitiveness of MSMEs in a sustainable manner.

Household food security and nutrition are crucial determinants of public health, especially in regions with limited access to high-quality animal protein. This study aims to analyze the impact of organic chicken farming and maggot utilization on household food security and family nutrition in Jayapura, Papua. An exploratory case study with a mixed-method approach was used, involving observation, in-depth interviews, and documentation. The findings revealed that maggot-based feed significantly improved chicken growth, health, and egg production while reducing feed costs. Families experienced improved protein intake, reduced food expenditure, and additional income from the sale of eggs, maggots, and compost. Furthermore, the integration of maggot farming into organic poultry systems supported waste management and environmental sustainability through a circular economy model. This research implies that maggot-based organic farming can be replicated as a sustainable community food security strategy in similar regions across Papua and Indonesia.

This study analyzes an innovative, energy-efficient chicken egg incubator made from Styrofoam waste, developed within the 2024 Appropriate Technology Competition Program in Sidoarjo Regency. The aim of this study was to explore the diffusion of this energy-efficient Styrofoam-based chicken incubator, its background, benefits, process, and challenges and supporting factors in its implementation. A qualitative case study method was used, involving structured interviews with the innovation owner, the tool user, and the competition organizer, direct observation, and document analysis. The results indicate that the innovation is effective in reducing electricity consumption, lowering production costs, and increasing hatching rates by 80–100%. The incubator is easy to use, affordable, and environmentally friendly. It also contributes to community empowerment by supporting small-scale poultry farming. Despite initial public skepticism regarding the innovation as a “Misguided Sect” and limited institutional support, it’s practicality. and efficiency have led to its widespread acceptance. The innovation demonstrates the potential of local, low-cost solutions to promote sustainable rural development.

Crackers are snacks that are popular with various age groups, but generally have a relatively low calcium content so they do not contribute to meeting daily mineral needs. Therefore, food product innovations are needed to increase their nutritional value, one of which is by utilizing purebred chicken egg shells as a natural source of calcium. This study aims to analyze the effect of purebred chicken eggshell flour substitution on the acceptability of crackers and determine the best formulation as a high-calcium snack. The research method used an experimental design with a Complete Random Design (RAL) consisting of four treatments, namely P0 (100:0), P1 (90:10), P2 (85:15), and P3 (80:20). The testing is carried out qualitatively through organoleptic tests which include color, aroma, taste, and texture. The data was analyzed using the one-way ANOVA test and followed by the Post Hoc Kruskal-Wallis test if there were significant differences. The results showed that the best formulation was found in the P1 treatment with a 10% substitution of eggshell flour. Overall, the substitution of purebred chicken eggshell flour had no significant effect on the acceptability of crackers.

This research is motivated by the dynamics of the layer chicken egg supply in Tabanan Regency. The purpose of this study is to analyze the factors that have the effect on the supply of layer chicken eggs, particularly the policy of banning the use of Antibiotic Growth Promoters (AGP), the number of layer chicken breeders, and the selling price of layer chicken eggs. The research method used is quantitative analysis with a multiple linear regression approach, using primary data obtained through questionnaires distributed to 101 layer chicken farmers in Tabanan Regency and analyzed with the assistance of EViews 12 software. The results show that the policy variable of banning the use of AGP has a negative and significant effect on the supply of layer chicken eggs. In contrast, the number of layer chicken breeders and the selling price of layer chicken eggs have a positive and significant effect on the supply. The coefficient of determination (R²) value of 0,316 indicates that the three independent variables are able to explain 31,6% of the variation in the supply of layer chicken eggs, while the remaining variation is affected by other factors outside the research model.

Free-range chicken eggs are a source of high-value animal protein but are susceptible to quality deterioration during storage. This study aimed to evaluate the effect of Averrhoa bilimbi L. leaf extract concentration and storage duration on the internal quality (Egg White Index, Egg Yolk Index, Haugh Unit, yolk color) and pH of free-range chicken eggs. An experimental method was employed using a Completely Randomized Design (CRD) with a 4 x 4 factorial pattern. The first factor was leaf extract concentration (0%, 5%, 10%, 15%), and the second factor was storage duration (7, 14, 21, and 28 days). The results showed that immersion in 5% Averrhoa bilimbi L. leaf extract significantly maintained internal egg quality compared to the control up to 14 days of storage. This treatment produced optimal values for the Egg White Index, Egg Yolk Index, Haugh Unit, and yolk color score, while also inhibiting the pH increase indicative of egg spoilage. However, an excessively high concentration (15%) resulted in physical quality degradation. It is concluded that Averrhoa bilimbi L. leaf extract has potential as an effective natural preservative for maintaining the freshness of free-range chicken eggs, with the best concentration at 5% for short- to medium-term storage.

Hawthorn extract has been used for ameliorating cardiac disorders and pulmonary hypertension. The main chemical constituents of hawthorn flavonoid extract (HFE) include flavonoids (1-2%), oligomeric proanthocyanidins (1-3%), and other bioactive components (e.g., triterpene acids, organic acids, sterols, and cardioactive amines). These compounds are reported to have many pharmacological effects, including neuroprotective, hepatoprotective, cardioprotective, and nephroprotective effects. This study was aimed the analysis Crataegus oxyacantha based on a bioinformatic study and toxicity test on the chicken embryo. This method consisted of analysis of the three-dimensional structure of Crataegus oxyacantha Protein, Epitope and Allergen Proteins, Crataegus oxyacantha Proteins that were antigens and toxins and toxicity test on the chicken embryo. The results of research conducted on 3 three-dimensional structures of Crataegus oxyacantha protein, GQME value and QmeanDisCo value. In addition, this study also obtained the results of proteins that are epitope, antigenic, non-allergenic and non-toxic and toxicity test on the chicken embryo was 250 ng/egg..Morphological description of the embryo on the 21st day after injection, at a concentration of 250 ng of Crataegus oxyacantha /egg product, an abnormal embryological picture was obtained. Chicken Embryo Weight and Body Length Measurements were carried out in chicken embryos. Need research for other species of plant.

In Iranian Traditional Medicine, some herbs like Achillea millefolium, commonly known as yarrow, are implicated as appetite enhancers. However, there is not enough research evidence to prove their actual effect. Achillea millefolium is a dicot which belongs to the family Asteraceae. The purpose of this study was the analysis Achillea millefolium based on a bioinformatic study and toxicity test on the chicken embryo. This research method consisted of conversion of nucleotides into amino acids, analysis of the three-dimensional structure of Achillea millefolium protein, epitope and Allergen Proteins, antigens and toxins and toxicity test on the chicken embryo. In addition, this study also obtained the results of proteins that are epitope, antigenic, non-allergenic and non-toxic and toxicity test on the chicken embryo was 250 ng/egg.. Morphological description of the embryo on the 21st day after injection, at a concentration of 250 ng of Mentha piperita/egg product, an abnormal embryological picture was obtained. Chicken Embryo Weight and Body Length Measurements were carried out in chicken embryos. Need research for other species of plant.

Food security is a strategic issue related to meeting the basic needs of the community, in terms of availability, affordability, and sustainability. This study aims to describe community empowerment through a native chicken breeding program as an effort to improve food security in Pangkal Buluh Village, South Bangka Regency. The method used is a participatory approach that involves the community directly from the planning, socialization, training, implementation, to program evaluation stages. A total of 50 residents were involved as program targets, and each received four chicks, bringing the total number of chickens distributed to 200 native laying hens. The results showed enthusiasm and active participation from the community, both in attending training and in raising the chickens. The use of home yards as coops and local feed proved effective in reducing maintenance costs. This program has had a positive impact on the social aspect through the formation of livestock groups, the economic aspect with the potential for additional income from egg sales, and the food security aspect in the form of the availability of animal protein at the household level. Thus, the native laying hen breeding program can be a model for sustainable community empowerment in strengthening village food security.

Food security is a strategic issue related to meeting the basic needs of the community, in terms of availability, affordability, and sustainability. This study aims to describe community empowerment through a native chicken breeding program as an effort to improve food security in Pangkal Buluh Village, South Bangka Regency. The method used is a participatory approach that involves the community directly from the planning, socialization, training, implementation, to program evaluation stages. A total of 50 residents were involved as program targets, and each received four chicks, bringing the total number of chickens distributed to 200 native laying hens. The results showed enthusiasm and active participation from the community, both in attending training and in raising the chickens. The use of home yards as coops and local feed proved effective in reducing maintenance costs. This program has had a positive impact on the social aspect through the formation of livestock groups, the economic aspect with the potential for additional income from egg sales, and the food security aspect in the form of the availability of animal protein at the household level. Thus, the native laying hen breeding program can be a model for sustainable community empowerment in strengthening village food security.

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.

Poultry agribusiness is a sector that has great opportunities for entrepreneurs, especially because of the increasing public need for animal protein. Fresh poultry products such as carcass meat and eggs need to be further processed to increase added value. MSMEs based on processed poultry products are increasingly developing, especially in the culinary sector which presents food innovations made from chicken such as chicken satay, crispy chicken and dimsum. This research focuses on analyzing the business feasibility of three processed chicken products in MSMEs in the Kediri area. Kediri has the potential to produce broiler chicken meat that meets local needs. The method used in this research is analysis of costs, revenues, profits, BEP (Break Even Point), and R/C Ratio. Costs consist of fixed and variable costs, with total costs calculated using the formula TC = FC + VC. Revenue is calculated based on production quantities and selling prices (TR = P × Q). Profit is obtained from the difference between revenue and total costs (π = TR - TC). BEP is used to determine the break-even point, both in terms of production price and production volume. Meanwhile, the R/C Ratio is used to measure business feasibility, with the R/C criteria > 1 indicating that the business is profitable. This research hoped that MSMEs in Kediri can understand the importance of calculating business feasibility to increase the competitiveness and sustainability of their business in the chicken meat processing industry.

The objective of this study was to analyze the additional effect of eco-enzymes mixed in drinking water on the haught unit value, egg yolk index, and hatch weight of IPB-D1 chickens. A total of 96 chickens were used, comprising 72 females and 24 males. This study used a completely randomized design (CRD) with 4 treatments and 6 replicates. The treatments administered were: P1 = drinking water without eco-enzymes (control), P2 = 1 cc eco-enzymes/L drinking water/3 days, P3 = 2 cc eco-enzymes/L drinking water/3 days, P4 = 3 cc eco-enzymes/L drinking water/3 days. A total of 72 eggs were used to observe egg interior quality, with 3 eggs used per treatment per replicate. A total of 216 eggs were used for hatch weight (9 eggs per treatment and per replicate). The variables measured were egg yolk index, HU value, and hatch weight. Statistical analysis results demonstrated that there were significant differences (P<0.05) in hatched weight, HU value, and egg yolk index. Conclusion: Adding eco-enzymes to drinking water at a dose level of 2 mL/L of drinking water every 3 days can increase the egg yolk index, HU value, and hatch weight of IPB-D1 chickens. Further research is needed on eco-enzymes in chickens and different levels of eco-enzyme dosage.

This community service program at the Class I Correctional Facility SAE L’SIMA Malang was designed to address the urgent need for effective vocational skills development among inmates through productive poultry farming activities. One of the key challenges in poultry farming is the low success rate of egg hatching when relying on conventional, manually operated incubators that often lack precise temperature and humidity control. To overcome this problem, the program introduced the development and implementation of an automatic incubator system as a technological innovation to support both learning and productivity. The program employed a participatory approach, beginning with preliminary site surveys to identify existing resources and limitations within the correctional facility. Subsequently, the team carried out the design and assembly of an automatic egg incubator equipped with a digital system to monitor and regulate temperature and humidity levels. Functional testing was conducted using both chicken and duck eggs to ensure reliability and applicability across different types of poultry. In addition to the incubator prototype, the program also produced a practical user manual to guide inmates in operating and maintaining the equipment independently. The results demonstrated that the automatic incubator significantly improved the hatching success rate compared to traditional manual methods, despite initial challenges such as limited availability of components, restricted funding, and the reliance on outdated manual equipment. The inmates showed high levels of participation and adaptability in learning the operation of the new system, highlighting the potential of this program to enhance not only technical competence but also self-confidence. In conclusion, this initiative successfully integrated vocational training with technological innovation, offering a sustainable and practical solution for small to medium-scale poultry operations. Beyond improving technical skills, the program has broader social implications by equipping inmates with marketable competencies that can support their reintegration into society and contribute to their economic independence after release.

The development of fettuccine pasta products with the addition of tilapia and binahong leaves aims to find the composition of the ingredients of fettuccine pasta that is preferred and well accepted by the panelists. The methods used are experimental method and hedonic test. The experiment of making fettuccine pasta with the addition of tilapia and binahong leaves used a formulation with 3 treatments, namely F1 for the addition of 15 g of tilapia and 35 g of binahong leaves, F2 for the addition of 10 g of tilapia and 40 g of binahong leaves, and F3 for the addition of 5 g of tilapia and 45 g of binahong leaves. The hedonic test involved 25 semi-trained panelists. The results showed that fettuccine pasta with the addition of 15 g of tilapia and 35 g of binahong leaves was the most preferred product and was well accepted by the semi-trained panelists. The composition of the ingredients of the substituted fettuccine pasta with tilapia and binahong leaves that had the best acceptance included 200 g of semolina flour, 15 g of tilapia, 35 g of binahong leaves, 180 g of chicken eggs, 1 tsp of salt, and 1 tsp of olive oil.

Dumplings are many people's favorite food made from  flour with filling inside. Research conducted on chicken dumplings used bones as dumpling filling. Bones were not very well known in the culinary, with this research it is hoped that it will increase the selling value of  bones as well as increase the variety of dumpling menus. This research aims to determine the level of panelists' preferences based on five quality attributes, for appearance, color, texture, flavour and taste. Apart from that, it is also to find out recipe standards, business analysis, and the shelf life of dumplings. The method used was research and development with five expert panelists from lecturers and 20  panelists from students and consumers of Kedai Rest Area 12. The results of the organoleptic test assessment on average, stated that they liked it very much: appearance 72%, color 84%, texture 92%, flavour 88%, and taste 92%. The standard recipe was: 1kg chicken breast, 500g  bones, 150g eggs, 10g garlic, 25g sago flour, 15g salt, 5g sugar, 5g pepper, 10g mushroom stock, 10g oyster sauce, 10g sesame oil , 5g soy sauce, 50pcs wonton skin, and 10g flavoring. Fried bone chicken dumplings can be stored at room temperature (20-25°C) for one day, but before frying stored in the freezer at (-17)°C can last for more than one week. Calculation results the basic price/pax (50pcs) is IDR 71,000, while the selling price is IDR. 120,000. BEP will be achieved after selling 45 pax, margin targets of IDR. 5,000,000 then must sell 149 pax/month. Suggestions for future researchers are to create various sauces to complement fried dumplings.

The development of fettuccine pasta products with the addition of tilapia and binahong leaves aims to find the composition of the ingredients of fettuccine pasta that is preferred and well accepted by the panelists. The methods used are experimental method and hedonic test. The experiment of making fettuccine pasta with the addition of tilapia and binahong leaves used a formulation with 3 treatments, namely F1 for the addition of 15 g of tilapia and 35 g of binahong leaves, F2 for the addition of 10 g of tilapia and 40 g of binahong leaves, and F3 for the addition of 5 g of tilapia and 45 g of binahong leaves. The hedonic test involved 25 semi-trained panelists. The results showed that fettuccine pasta with the addition of 15 g of tilapia and 35 g of binahong leaves was the most preferred product and was well accepted by the semi-trained panelists. The composition of the ingredients of the substituted fettuccine pasta with tilapia and binahong leaves that had the best acceptance included 200 g of semolina flour, 15 g of tilapia, 35 g of binahong leaves, 180 g of chicken eggs, 1 tsp of salt, and 1 tsp of olive oil.

This study aims to classify chicken eggs based on their physical size using the concept of computer vision and image segmentation techniques. Compared to the standard methods that have been used so far, this alternative technology is expected to help standardize measurements, cost efficiency, and work effectiveness. In this study, the classification of chicken eggs was carried out using image segmentation and regression analysis. Thus, it is expected that the classification of chicken eggs will have increasingly accurate values. After the image is taken using a webcam, the image segmentation process is used to divide the image into homogeneous areas based on the RGB (true color) color intensity similarity standard. Regression analysis is used to study and measure the relationship between the number of pixels and the weight of the object. The number of pixels indicating the area of ​​the object is the result of image segmentation, which will be entered into the regression equation to calculate the weight (grams). The results showed that the color characteristics of chicken eggs have a normalization of R at least 0.41 and a normalization of G at least 0.3. In addition, the classification test has an accuracy of 100% (36/36) and a weight estimation accuracy of 42 percent (15/36).

Determining relatively high prices will cause consumers to move to other producers, or look for new products that have better product quality. This shows that determining price sensitivity must be appropriate. The aim of the research is to determine the price sensitivity of staple foods ahead of Eid al-Fitr in 2023 at Pasar Baruga, Kendari city. Determination of the research area was carried out purposively based on the consideration that Baruga Market is one of the central distributors of staple foods. The sampling technique uses the Slovin formula. The number of respondents who were staple food traders was 44 people. Data analysis uses qualitative descriptive. The results of the research show that: The price sensitivity of staple foods ahead of Eid al-Fitr in 2023 at Baruga Market, Kendari City, means that on average there has been an increase in both the number of goods offered and the price level. For head rice the average selling price difference is Rp. 5,125, for broiler meat the average selling price difference is Rp. 8,750, purebred chicken eggs with an average selling price difference of Rp. the average difference in selling price is IDR 2,786, Sedaap cooking oil with an average difference in selling price is IDR 2,429, Shallots with an average difference in selling price is IDR 15,286 and the average difference in the number of goods sold is 10 Kg .