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This community service was carried out at the Sebesi Island Coconut Brown Sugar Artisans Group, South Lampung Regency, which faced the problem of low product competitiveness due to the use of conventional plastic packaging that was simple, unattractive, and environmentally unfriendly. This topic was chosen because it is relevant to the issue of the plastic waste crisis and the urgency of implementing a circular economy in island regions that are vulnerable to environmental pollution. The objective of this activity was to improve the hard and soft skills of partners through the innovation of environmentally friendly packaging designs based on local materials, while also increasing the economic value of coconut brown sugar products. The community service was carried out using a participatory approach through socialization, training, co-design of packaging, and assistance with production and marketing for 40 partners consisting of brown sugar craftsmen, BUMDes administrators, and local natural material weavers. The results of the activity showed an increase in the partners' skills in product design and packaging, strengthening of soft skills in the form of confidence and marketing readiness, as well as an increase in the selling value and image of the product in the local market. This activity confirms that environmentally friendly packaging innovation based on local resources is an effective strategy in empowering MSMEs as well as implementing a circular economy at the village level.

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.

Activated carbon has been developed for supercapacitor electrode material due to their high degree of micro porosity and large surface area. The carbon source, preparation conditions such as temperature and atmosphere, and preparation method strongly influence the crystalline structure and the properties of carbon materials. This article is focused on the crystalline structure analysis of bamboo and coconut coir activated carbon The bamboo and coconut coir carbon were fabricated by using pyrolysis method. The activated bamboo carbon and activated coconut coir carbon were produced using a chemical activation method where H3PO4 solution as activator agent. Characterization of the physical/crystalline structure of the bamboo carbon (BC), and coconut coir carbon (CCC) and bamboo activated carbon (BAC), coconut coir activated carbon (CCAC) was determined using XRD measurement. The XRD spectra of BC and BAC indicate that the percentage crystallinity are 29.1%, and 18.4% respectively. For CCC and CCAC the percentage crystallinity are 11.3% and 13.2%, respectively. The interlayer spacing (dhkl) for BC is 4.05 Angstrom, and for BAC is 3,79 Angstrom. The crystallite height (Lc) for BAC is 6.64 Angstrom and for BC is 21.56 Angstrom. The interlayer spacing (dhkl) for CCC and CCAC are the same 4.05 Angstrom. The crystallite height (Lc) for CCAC is 4.96 and for CCC is 2.83 Angstrom.

The problem with the coconut grater machine is that the machine has decreased performance after being used for several years, especially in the mechanical components (electric motor, V belt, Pulley, grater knife, hopper) and its electricity. The purpose of maintenance and repair planning is to obtain costs, maintenance and repair schedules for the period 2026, and the ratio of maintenance costs to profit. The maintenance and repair planning method includes collecting previous maintenance data, applying the inspection-replace-repair-overhaul (IRRO) method, evaluating component conditions, predicting component lifespan, predicting labor costs, predicting supporting equipment that will be used in maintenance, predicting the time to replace spare parts or reinstall repaired components, estimating maintenance and repair costs for the 2026 period, and calculating the maintenance cost to profit ratio. The results of maintenance and repair planning obtained maintenance costs for the 2026 period were IDR 957,000 with an estimated coconut grater machine rental rate of IDR 10,000/hour which has the potential to be rented for 900 hours/year, and the maintenance cost to profit ratio was 10.6% which implies that the coconut grater machine with a capacity of 15 kg/hour is still prospective and feasible to use for the next few years.

Nata de corn is nata made from corn. Corn contains the element carbon which can fulfill the needs of Acetobacter xylinum in the formation of nata. This study used corn extract to replace coconut water and used natural nitrogen sources from mung bean sprout extract, soybean sprout extract and cowpea sprout extract. The aimed study to determine characteristics of nata  which the thickest and highest fiber. This study used factorial RAL, with 2 factors, namely factor 1 was the percentage of corn extract (10%; 20% and 30%) and factor 2 was the variation of nitrogen sources (mung bean sprout extract, soybean sprout extract and cowpea sprout extract). The purpose of this study was to determine the physicochemical characteristics of Nata de corn and determine the best formulation for Nata de corn. The results of the best treatment formulation in the manufacture of Nata de corn were 30% corn seed extract formulation with 7.5 ml soybean sprout extract, 2.05% crude fiber chemical characteristic test, 0.15% total sugar and 0.97% water content. The resulting nata de corn has organoleptic characteristics of a yellowish-white color with a value of 1.95; less elastic with an elasticity value of 2.06 and slightly springy with a value of 2.72. The results of physical observations with a thickness of 0.72 cm, a weight of 599.8 grams and a volume of 4 ml of fermented residual liquid. Nata de corn has the potential to be a source of food fiber.

The present study was conducted to assess consumer acceptability of taro-based kue talam supplemented with dragon fruit peel and to describe the ingredient composition and nutritional content of the preferred formulation. An experimental design comprising three formulations was employed. The resulting products were subjected to an organoleptic evaluation by untrained panelists, covering the attributes of color, aroma, taste, texture, and overall acceptability. The findings indicated that Formula A received the highest preference scores. The bottom layer of Formula A consisted of 650 g taro, 130 g dragon fruit peel, 250 ml coconut milk, 110 g tapioca flour, 230 g rice flour, 250 g granulated sugar, ½ tsp salt, and 1 tsp vanilla. The top layer comprised 350 ml coconut milk, 25 g granulated sugar, 30 g tapioca flour, 60 g rice flour, and ½ tsp salt. Nutritional analysis per 100 g of product revealed carbohydrate and protein contents of 48.45% and 2.515%, respectively. The study concludes that taro-based kue talam enriched with dragon fruit peel has promising acceptability and may be considered a potential innovation in local tuber-based food products. Further research is recommended to include cost analysis for pricing determination.

Plant growth regulators are organic or synthetic compounds that function to regulate and stimulate plant growth, both in the vegetative and generative phases. The administration of plant growth regulators (PGRs) is an effort to provide hormones to plants for optimal growth. The purpose of this study was to determine the growth and yield of expired corn (Zea mays L.) plants after the administration of various plant growth regulators. The research using a randomized block design consisted of 10 treatments where treatment A = new seeds + Aquades, B = new seeds + 500 cc / L ZPT bean sprout extract, C = new seeds + 500cc / L ZPT young coconut water, D = new seeds + 0.2 cc / L Auxin, E = new seeds + 0.2 cc / L Gibberellin, F = expired seeds + Aquades, G = expired seeds + 500 cc / L ZPT bean sprout extract, H = expired seeds + 500 cc / L young coconut water, I = expired seeds + 0.2 cc / L Auxin, J = expired seeds + 0.2 cc / l Gibberellin. Each treatment was repeated 3 times, until 30 experimental units were obtained. Based on the results of the study, the highest plants were found in treatment I = expired seeds + 0.2 cc / L auxin at plant age 6 MST with an average of 257,667. The observation of the highest number of leaves was found in treatment I = expired seeds + 0.2 cc / L auxin at plant age 6 MST with an average of 14,530 strands, the best stem diameter was in treatment F = expired seeds + Aquades, at plant age 5 MST with an average stem diameter of 28,733, observations on the weight of the cob with husk and the best weight of the cob without husk were found in treatment F = expired seeds + Aquades with an average of 287,200 grams, and 251,533 grams, observations on the length of the best cob in treatment F = expired seeds + Aquades with an average length of 19,900 cm.

This study aims to determine the effect of the interaction between the duration of immersion of coconut water plant growth regulators and manure on the growth of guava cuttings (Syzygium aqueum). This study used a Factorial Randomized Block Design (RAK) consisting of 2 factors with 48 plots, namely: The first factor is the duration of immersion of coconut water plant growth regulators which is given the symbol 'A' which consists of 4 levels of treatment, namely A0: without immersion, A1: 3 hours, A2: 6 hours, A3: 9 hours. The second factor is manure which is given the symbol 'S' which consists of 4 levels of treatment, namely S0: 0 g / polybag, S1: 50 g / polybag, S2: 100 g / polybag, S3: 150 g / polybag. So there are 16 combinations consisting of 3 replications. The parameters observed in this study are the age of shoot emergence, number of shoots, shoot length, leaf length, number of leaves, percentage of survival. The results of the study showed that the duration of immersion in young coconut water with growth regulators and the application of cow dung fertilizer significantly affected the growth of water apple (Syzygium aqueum) cuttings. The results showed that the duration of immersion in young coconut water with growth regulators and the application of cow dung fertilizer only significantly affected the number of shoots and leaves observed in the ninth week.

Processing coconut into copra is an important strategy to increase value added and farmers’ income in rural areas. However, traditional copra processing businesses often face problems such as price fluctuations, high production costs, and limited understanding of business feasibility analysis. This study aims to analyze the value added and business feasibility of copra processing in Bone Regency, specifically in Tellusiattinge District, Ulo Village. The study was conducted from September to October 2025 using a descriptive method with qualitative and quantitative approaches. The research population consisted of 15 copra processing entrepreneurs, all of whom were selected as respondents using a census technique. Data were collected through interviews, observation, and documentation. Data analysis included production cost analysis, income analysis, value added analysis using the Hayami method, and business feasibility analysis using the Revenue Cost Ratio. The results showed that the average value added from processing coconut into copra was Rp2,100 per kilogram with a value added ratio of 37.5 percent, which falls into the medium category. The average Revenue Cost Ratio of 1.35 indicates that the copra processing business is feasible and profitable to operate. The findings imply that copra processing has the potential to increase farmers’ income and rural economic development, therefore requiring support in improving production efficiency and adopting better processing technologies to enhance value added.

The manufacturing industry in Indonesia has experienced significant growth. This increase has also impacted the demand for motorcycle spare parts. Currently, brake pads are composed of asbestos, which makes them prone to overheating and failure when reaching high friction temperatures. Therefore, an alternative brake pad material is an organic material mixed with coconut shell powder and bamboo fiber. This study aims to analyze the wear and hardness levels of motorcycle brake pads made from coconut shell powder and bamboo fiber. The study used varying ratios of coconut shell powder, bamboo fiber, and epoxy resin: 40:30:30, 35:35:30, and 30:40:30. Eighteen specimens were tested. Wear testing was performed using an Ogoshi Wear Tester, while hardness testing was performed using a Brinell hardness tester. The test results showed that the smallest wear rate on brake pads with variations of 40% coconut shell powder, 30% bamboo fiber and 30% epoxy resin was 0.001107984 mm3/kg.m. The highest hardness level was also in the variation of 40% coconut shell powder, 30% bamboo fiber and 30% epoxy resin at 63,0024 kg/. So it can be concluded that the greater the percentage of coconut shell powder and the smaller the percentage of bamboo fiber, the lower the wear rate. If the greater the percentage of coconut shell powder and the smaller the percentage of bamboo fiber, the higher the hardness level. So it can be concluded that a good brake pad variation is a variation of 40% coconut shell powder, 30% bamboo fiber and 30% epoxy resin.

The manufacturing industry in Indonesia has experienced significant growth. This increase has also impacted the demand for motorcycle spare parts. Currently, brake pads are composed of asbestos, which makes them prone to overheating and failure when reaching high friction temperatures. Therefore, an alternative brake pad material is an organic material mixed with coconut shell powder and bamboo fiber. This study aims to analyze the wear and hardness levels of motorcycle brake pads made from coconut shell powder and bamboo fiber. The study used varying ratios of coconut shell powder, bamboo fiber, and epoxy resin: 40:30:30, 35:35:30, and 30:40:30. Eighteen specimens were tested. Wear testing was performed using an Ogoshi Wear Tester, while hardness testing was performed using a Brinell hardness tester. The test results showed that the smallest wear rate on brake pads with variations of 40% coconut shell powder, 30% bamboo fiber and 30% epoxy resin was 0.001107984 mm3/kg.m. The highest hardness level was also in the variation of 40% coconut shell powder, 30% bamboo fiber and 30% epoxy resin at 63,0024 kg/. So it can be concluded that the greater the percentage of coconut shell powder and the smaller the percentage of bamboo fiber, the lower the wear rate. If the greater the percentage of coconut shell powder and the smaller the percentage of bamboo fiber, the higher the hardness level. So it can be concluded that a good brake pad variation is a variation of 40% coconut shell powder, 30% bamboo fiber and 30% epoxy resin.

This research discusses the effect of coconut dregs compost (Cocos nucifera L.) on the growth and yield of tomato plants (Solanum lycopersicum L.) cultivated using polybag media. This research is motivated by the importance of utilizing organic waste, especially coconut dregs, which has not been utilized optimally. Coconut dregs contain organic materials and nutrients that have the potential to increase soil fertility and improve the structure of the planting medium, so it is expected to support the vegetative and generative growth of tomato plants. The research design used was a Randomized Block Design (RBD) with six treatments and four replications. The treatments given were different doses of coconut dregs compost, namely P0 (control without compost), P1 (100 g/polybag), P2 (200 g/polybag), P3 (300 g/polybag), P4 (400 g/polybag), and P5 (500 g/polybag). The parameters observed included plant height, stem diameter, fresh weight, number of fruits per plant, root length, and estimated yield per hectare. The results showed that the application of coconut pulp compost significantly affected several growth parameters, such as plant height, stem diameter, and fresh weight. However, no significant effect was found on the number of fruits per plant or yield per hectare. The most prominent response was seen in the root length parameter, which showed a significant increase with increasing compost dosage. From the observations, the best treatment was at a dosage of 300 g/polybag (P3), which provided an optimal balance between vegetative growth and potential generative yield.

Purple sweet potato yogurt is a form of local food innovation made from milk fermented by lactic acid bacteria (LAB), with the addition of purple sweet potato paste to enhance flavor and color, thereby increasing consumer appeal. During fermentation, LAB require carbon derived from carbohydrates as an energy source for their metabolism and growth. Differences in carbon sources are expected to influence and produce distinct yogurt characteristics. Therefore, this study aimed to investigate the effect of various carbon sources on the characteristics of purple sweet potato yogurt. The experiment was conducted using a Randomized Block Design (RBD) with a single treatment factor: the type of carbon source. Six treatments were tested, namely: no sugar (control), granulated sugar, palm sugar, sugarcane juice, coconut sugar, and honey. The results indicated that different carbon sources caused variations in total dissolved solids, total lactic acid bacteria, total titratable acidity, and total reducing sugars. Carbon sources significantly affected titratable acidity, reducing sugar content, total dissolved solids, color, taste, and the overall sensory evaluation of purple sweet potato yogurt. The yogurt produced exhibited titratable acidity values ranging from 1.69% to 1.86%, reducing sugar content from 1.11% to 1.46%, total LAB counts from 0.28 to 89.50 × 10¹0 CFU/g, and total dissolved solids from 10.25 to 17.75 °Brix. Sensory evaluation scores ranged as follows: color preference 2.83–4.26 (dislike to like), texture 3.43–3.76 (like), aroma 3.53–3.70 (like), taste 2.67–3.70 (dislike to like), and overall acceptability 3.43–3.90 (like).

Bulian coconut chips are a typical Jambi food made from dried and fried old coconuts. The traditional production method and inadequate hygiene standards make this product susceptible to microbial contamination, especially harmful bacteria. This study aims to identify the types of bacteria that may be present in Bulian coconut chips using culture and Gram staining methods as the initial step for morphological identification. Samples were taken from three local producers in Bulian District, Batanghari Regency, Jambi. Testing was carried out by serial dilutions up to 10⁻⁴, then planted on Nutrient Agar (NA) media and incubated for 24 hours at 37°C. The colonies that grew were then observed morphologically and Gram staining was performed using a modified method without alcohol. The results showed the presence of various colonies with cream, white, and pale yellow colors. Based on the results of Gram staining, bacilli and cocci were found, which were included in the Gram-positive and Gram-negative categories. The types of bacteria suspected to appear include Bacillus sp., Staphylococcus sp., and possibly Escherichia coli. These findings indicate a risk of microbial contamination that could endanger consumer health, especially if the production process is not improved. Strict hygiene and sanitation principles are strongly recommended in the processing of this traditional food to ensure the product remains safe for consumption. The importance of implementing hygienic standards in the production of Bulian coconut chips is further emphasized by these findings. In addition to improving food safety, implementing proper sanitation procedures can also extend the product's shelf life and increase consumer confidence in local traditional foods. Efforts such as training local producers, using clean equipment, and hygienic packaging can help minimize the risk of bacterial contamination.

Virgin Coconut Oil (VCO) is a high-quality coconut oil that is extracted from fresh coconut meat without the use of high heat or chemicals, preserving its natural nutrients and beneficial properties. The demand for VCO has increased in recent years due to its various health benefits, such as boosting the immune system, improving digestion, and providing antimicrobial effects. The oil is rich in medium-chain fatty acids, particularly lauric acid, which is known for its positive effects on cholesterol levels and cardiovascular health. This study focuses on the production of VCO using a natural fermentation method, a traditional technique that is gaining attention for its simplicity and environmental friendliness. In this method, mature coconut meat is grated and squeezed to extract the coconut milk, which is then fermented at room temperature for 24–48 hours. The fermentation process allows the separation of the oil from the milk, forming a clear oil layer on top, which retains the characteristic aroma of coconut. The quality of the produced VCO was analyzed by determining its acid value and saponification number. The saponification value, which indicates the amount of alkali required to saponify the fat, was found to be 50.49. The acid value, which reflects the free fatty acid content, was measured at 5.61. These results suggest that the VCO produced through natural fermentation is of relatively good quality, with a favorable acid value indicating lower rancidity. Overall, the study demonstrates that natural fermentation is an efficient, eco-friendly, and cost-effective alternative for VCO production. This method not only preserves the natural properties of the coconut oil but also offers a sustainable approach to producing high-quality oil for various health and cosmetic applications.

Virgin Coconut Oil (VCO) is a processed coconut product with high economic and health value. VCO production is known to be relatively easy, inexpensive, and capable of producing high-quality oil rich in benefits, including as a traditional medicine and natural ingredient for beauty and health. This community service activity aims to provide students of the Biology Education Study Program at Buton Muslim University with an understanding and practical skills regarding the VCO production process as a form of utilization of local natural resources, especially coconuts. The methods used in this activity include lectures or delivery of theoretical material, interactive discussions on the content and benefits of VCO, and direct practice in making virgin coconut oil using the settling method. This method was chosen because it does not require complicated equipment, does not use excessive heating, and is able to maintain the natural quality of the resulting oil. During the implementation, students are invited to observe and follow the entire process, from selecting good coconut raw materials, the grating process, squeezing coconut milk, natural fermentation through settling, to the process of separating oil from sediment and filtering. The results of this activity demonstrated that students not only understood the concept and theory of VCO production but also produced 1,500 ml of virgin coconut oil packaged in five 300 ml bottles. The VCO was then sold to the public for approximately Rp 30,000 per bottle. Through this activity, students not only gained contextual learning experiences but also developed insights into sustainable, locally-based entrepreneurship.

Kue buayo berendam is a traditional food from Jambi that is unique in terms of ingredients, taste, and processing method. This food is made from glutinous rice flour and coconut milk, which gives it a chewy texture and a savory and sweet taste. With the increasing interest in functional foods that are not only delicious but also beneficial for health, kue buayo berendam has the potential for further study, especially in terms of its microbial content. One interesting aspect to study is the presence of lactic acid bacteria (LAB), especially from the genus Lactobacillus, which is known to have probiotic benefits. This study aims to identify the presence of Lactobacillus spp. in kue buayo berendam to determine the probiotic potential of this traditional food. The methodology used in the study included bacterial isolation from cake samples, observation of colony morphology, Gram staining to determine the type of bacterial cell wall, and a series of biochemical tests to identify the characteristics of the bacteria found. From the results of isolation and identification, it was found that most of the bacteria successfully cultured were Lactobacillus spp., which are Gram-positive and rod-shaped bacteria. The presence of Lactobacillus spp. The results of the research on kue buayo berendam (soaked crocodile cake) indicate that this food not only has cultural and flavor value but also has the potential to be a source of natural probiotics. Probiotics are known to play a role in maintaining digestive health, boosting the immune system, and balancing the gut microbiota. Therefore, kue buayo berendam (soaked crocodile cake) can be further developed as a traditional functional food that supports public health. These findings open up opportunities to enhance the nutritional and health value of local fermented foods, while preserving regional culinary heritage in more innovative and value-added forms.

The bridal hand bouquet in Western weddings is an important element symbolizing the sanctity of the marriage. The hand bouquet serves as an accessory that complements the appearance of the bride and portrays her as the queen on her special day. This study aims to explain the innovative process of arranging Hologram Flower Bouquets, Rattan Flower Bouquets, and Coconut Flower Bouquets, as well as to validate the product of the book "Creations of Bouquets for Brides". The methodology used includes observation, literature review, documentation, and questionnaires. The process of arranging the Hologram Flower Bouquet, Rattan Flower Bouquet, and Coconut Flower Bouquet consists of three stages: preparation of tools, materials, and steps for arranging the flowers. The validation results from three expert validators for the book "Bridal Hand Bouquets" show the following scores: 12 (good) for the material indicator matching the title, 11 (good) for the images, 11 (good) for completeness of content, 12 (good) for layout, 11 (good) for image clarity, 11 (good) for appearance, 10 (fair) for information clarity, 9 (fair) for sentence accuracy, and 9 (fair) for formal or informal language. It is recommended to create bouquets using artificial or dried flowers and to incorporate unique accessories.

The utilization of coconut dregs not only provides added value to brownies cookies products, but also contributes to reducing waste generated from the coconut industry. The purpose of this study was to produce brownies cookies substituted by coconut dregs with acceptable sensory characteristics and has the potential to be an interesting entrepreneurial idea. This study uses the 4D Research and Development (R&D) model which includes 4 (four) research stages including the define stage to analyze research needs, the design stage to design research, the developtment stage for the product development process, and the disseminate stage for product distribution. This study produced a brownie cookies product called BROKA (BRownies cOokies ampas KelapA). BROKA has a sweet taste balanced with coconut flavor, a distinctive brownies aroma, and a soft and crunchy texture. This product also displays a dark brown color on the brownies and light brown on the soft cookies. In 1 (one) BROKA recipe can produce 33 servings. Each 1 (one) serving of BROKA contains 26,82 Kcal of energy, 0,35 g of protein, 1,19 g of fat, and 2,93 g of carbohydrates. It can be concluded that coconut dregs have great potential as a substitute ingredient in making brownies cookies and can be an interesting entrepreneurial idea.

This study aims to evaluate the effect of different settling times on the quality of Virgin Coconut Oil (VCO) produced without heating (cold process), by comparing two time variations: 3 hours and ±18 hours (variation 1) and 4 hours and ±24 hours (variation 2), through organoleptic tests (color, aroma, taste), acid value, and pH analysis. The results showed that VCO from variation 2 had better quality, with a clear color, a fresh coconut-like aroma, a pleasant taste, an acid value of 1.707 mg KOH/g, and a pH of 6.4–6.5, all of which met the quality standards of SNI 7381-2008. In contrast, variation 1 showed imperfections in oil separation due to shorter settling time, which triggered oxidation and fat hydrolysis. Thus, optimal settling time in the cold process method is a key factor in producing high-quality VCO that is free from rancid odor.