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This community service program aims to enhance farmers’ literacy on independent fertilizer production and strengthen their understanding of farmers’ rights within national fertilizer governance as an effort to achieve food sovereignty. The program was implemented in Belang Village, Bungkal Sub-district, Ponorogo Regency, involving GAPOKTAN Baungan consisting of farmer groups from Tempel, Kepuh, Pakal, Kanigoro, and Klatakan hamlets. This initiative represents cross-university synergy involving lecturers from Universitas Merdeka Malang, Universitas Soerjo Ngawi, Universitas Muhammadiyah Ponorogo, and Akademi Kesejahteraan Sosial Ibu Kartini Semarang. The implementation adopted a participatory hybrid approach combining Zoom Meeting dissemination and offline field activities. Activities included literacy enhancement on independent fertilizer production, training on organic fertilizer processing, strengthening farmer group institutions, and legal literacy regarding farmers’ rights in accessing subsidized fertilizers, including RDKK mechanisms and national policies. Methods comprised participatory socialization, hands-on training, group discussions, field practice, and monitoring and evaluation. Results show improved understanding of independent fertilizer concepts, increased technical skills in organic fertilizer production, and greater awareness of farmers’ rights and obligations in the fertilizer distribution system. The program strengthened inter-university collaboration and farmer networks, supporting sustainability, farmer independence, reduced dependence on chemical fertilizers, and community-based food sovereignty.

Regarding the Utilization of Non-Fat Tempeh Powder as a Functional Food Based on Local Potential. The activity was conducted in Baturan Village, Colomadu District, Karanganyar Regency, involving 55 members of the PKK (Family Welfare Empowerment) cadre. The community service method employed a Community-Based Research (CBR) approach combined with Asset-Based Community Development (ABCD). The activities included participatory counseling, group discussions, and evaluation through pre-tests and post-tests. The results demonstrated an increase in knowledge, a shift in attitudes, and a growing awareness among the PKK cadre regarding the importance of functional food based on non-fat tempeh. Furthermore, the cadre emerged as peer educators with the potential to drive program sustainability at the community level. This community service proves that community-based counseling is effective in fostering initial social transformation towards healthier and more self-reliant food consumption patterns.

Objective– This article aims to comprehensively examine the main types of food crop pests and their attack patterns through a systematic literature review approach. The research focuses on the dynamics of pest attacks, changes in ecological patterns due to climate change, and advances in modern identification technology that enable more accurate early detection. This study also highlights the significance of new paradigms of pest identification based on artificial intelligence (AI), genomics, and landscape mapping in supporting food security at the regional and national levels. Design/methodology/approach– This study used the Systematic Literature Review (SLR) method for scientific publications from 2015–2025 from reputable sources such as Scopus, Web of Science, PubMed, ScienceDirect, SpringerLink, Taylor & Francis, Wiley, AGRIS, and Google Scholar. Of the 326 articles identified in the initial stage, 30 articles in English and Indonesian were selected through a screening process based on strict inclusion–exclusion criteria. All articles were then analyzed using thematic coding techniques to produce an in-depth, evidence-based synthesis. Findings– The study produced four key findings: (1) there are five dominant pests in global food crops, namely Thrips tabaci, Spodoptera exigua/frugiperda, Helicoverpa armigera, Nilaparvata lugens and Sitophilus oryzae; (2) attack patterns are strongly influenced by temperature, humidity, pesticide resistance, and monoculture; (3) modern identification technology AI, drone imagery, multispectral sensors, and DNA Barcoding have increased detection accuracy to 94–98%; and (4) community-based early warning systems accelerate field response and reduce the risk of crop failure. Practical implications– These findings provide a scientific basis for local governments, agricultural extension workers, and farmers to gradually adopt pest identification technology and strengthen integrated monitoring systems at a regional scale. Authenticity/value– This article offers a new conceptual model of “Pest Identification Pyramid – Attack Pattern – Early Warning System” that integrates pest biology, digital technology, and community response to improve national food security.

Children under two years old (Baduta) are vulnerable to nutritional problems due to their rapid growth and development phase. Supplementary feeding (PMT) using locally sourced foods is an effort that can support adequate nutritional intake during this period. This community service activity aimed to increase mothers' knowledge regarding the importance of PMT and the introduction of nutritious local food ingredients that are easily accessible. The activity was conducted in Lawata Village, Kolaka Utara Regency, involving 30 mothers with Baduta. The method used was educational counseling and interactive discussion covering the definition, benefits, timing of supplementary feeding, and examples of local nutritious foods such as fish, eggs, tempeh, legumes, vegetables, and tubers. The results showed an improvement in participants' understanding of appropriate supplementary feeding practices. Mothers also expressed willingness to apply the knowledge gained in daily feeding practices at home. This program is expected to increase family awareness of balanced nutrition and encourage the use of local food sources to support optimal child growth and nutritional status improvement.

Seagrass beds are coastal ecosystems that have important ecological functions as a provider of habitat, food sources, protection, and reproductive areas for various marine life including Echinoderms. This study aims to analyze the diversity of Echinoderms and their relationship with seagrass distribution in Kiama Beach, Melonguane District, Talaud Islands Regency. The research was conducted in the intertidal zone at three stations using the exploration method with purposive sampling technique. Each station is divided into three plot installation zones measuring 4 × 4 meters, with observations made at low tide. Environmental parameters (temperature and pH), type and number of Echinoderm individuals, and seagrass species were recorded and analyzed using the Shannon-Wiener diversity index and product moment correlations. The results showed that the Echinoderma community consists of two classes and five species: Archaster typicus, Linckia laevigata, Culcita novagueniae, Holothuroidea scabra, and Holothuroidea forskali, with the Asteroidea class dominating (75%). The diversity index (H') value was relatively low at all stations with a range of 0.6261–0.6631. Seagrass beds consist of five species, namely Halophila ovalis, Cymodocea rotundata, Thalassia hemprichii, Halodule uninervis, and Syringodium isoetifolium, with the highest abundance found in Halophila ovalis. Correlation results showed a strong to very strong relationship between the abundance of Echinoderms and certain seagrass types (r = 0.77–0.99) as well as a strong correlation at the overall level of the station (r = 0.74). This study confirms that the presence and abundance of Echinoderms is greatly influenced by the density and composition of seagrass species. These findings provide important baseline data for the management and conservation of seagrass beds as a support for the sustainability of coastal biodiversity.  

Tempoyak is a traditional fermented paste made from durian in Indonesia, favored by the Malay ethnic group. While tempoyak holds a unique and significant place in Indonesia's rich culinary diversity, there is a notable gap in research about it compared to other fermented foods such as kimchi. More investigation is essential to grasp the microbial composition, interactions, and possible health advantages of tempoyak, which may offer benefits like boosting the immune system, reducing cholesterol levels, exhibiting probiotic qualities, preservation, and possessing antibacterial effects. Researchers could also discover vital insights regarding the history, cultural significance, production methods, microbiological issues, nutritional aspects, and future prospects of local foods like tempoyak. This research intends to examine and study tempoyak as a traditional fermented food through comprehensive literature review and data from earlier investigations. Tempoyak has a strong connection to Malay cultural identity, regardless of its production location. As a key element of the daily practices of the Malay people in Indonesia, tempoyak is typically featured at cultural events, weddings, or large gatherings. This cultural importance sets Indonesian tempoyak apart from its Malaysian counterpart. The process of making tempoyak involves mashing the durian flesh, mixing in salt, and letting the combined mixture ferment in a sealed container at room temperature for 4 to 7 days. The microbial population in tempoyak can differ but mainly includes Lactobacillus species, particularly Lactobacillus plantarum. Proximate analysis is an effective approach to evaluate the nutritional makeup of tempoyak. Differences in nutrient levels may arise from the various types of durian, salt elements, sterilization periods, temperatures, and length of fermentation. Potential research opportunities could explore tempoyak’s role in fostering sustainable food practices, additional health benefits from its consumption, and the development of innovative products based on tempoyak. The aim of this study will enhance the field and aid in safeguarding and promoting the culinary heritage of the Malay community.

The agricultural sector has a vital role in meeting national food needs, improving community welfare, and strengthening regional food security. However, the sector still faces various challenges, including land limitations, climate change, price fluctuations, and low production cost efficiency. Therefore, innovation is needed through the application of digital technology that is able to increase the productivity and sustainability of farming businesses. One of the solutions offered is the use of Artificial Intelligence of Things (AIoT), which is the integration of artificial intelligence (AI) with the Internet of Things (IoT) that allows agricultural systems to run more intelligently, efficiently, and scalably. This community service activity was carried out with the Satria Tani Hanggawana Farmers Group located in Kalisapu Village, Slawi District, Tegal Regency, with the main focus on premium melon cultivation. The method of the activity included material presentations on the concept of smart farming, the introduction of IoT-based sensor devices for monitoring temperature, humidity, and plant nutrition, field practices in greenhouses, simulations of the use of AI-based applications for crop prediction, and interactive discussions. In addition, material was also provided on simple agribusiness management, financial recording, and crop marketing strategies so that farmers are able to manage their businesses more professionally. The results of the activity showed a significant increase in participants' knowledge related to the application of AIoT in modern agriculture. Farmers not only understand the benefits of technology, but are also able to practice using tools and applications directly. The enthusiasm of the participants was reflected in their active involvement in discussions, willingness to try new technologies, and awareness of the importance of innovation to face agricultural challenges in the digital era.

The 2025 Thematic Community Service Program (KKN-T) for the R3 group of Janabadra University Yogyakarta was held in Tangisan Hamlet, Banyurejo Village, Tempel Subdistrict, Sleman Regency. Tangisan Hamlet has various local potentials that can be developed, such as a productive agricultural sector, active social institutions, and a rich cultural heritage. However, this area also faces several challenges that need to be addressed, including low legal literacy among the community, a high potential for juvenile delinquency, and limited public information support facilities in the hamlet. In implementing the KKN-T program, a participatory approach was applied by involving the local community from the planning stage to the evaluation. The process began with field observations to understand the actual conditions in the community, then continued with the formulation of a work program developed in collaboration with community leaders and village officials. The programs implemented included the installation of information signs in Javanese script at strategic points as part of supporting the "Culturally Independent Village" program. In addition, socialization was conducted regarding laws related to online loans and juvenile delinquency, which aimed to increase public understanding of legal issues. At Banyurejo 4 Public Elementary School, anti-bullying education is being conducted to raise students' awareness of the importance of mutual respect. Furthermore, at the Integrated Service Post (Posyandu) for toddlers, nutritious supplementary food using local foods is provided to support children's health in the area. All implemented programs are based on the actual needs of the community, identified through discussions and deliberations with community leaders. Through this Community Service Program (KKN-T) activity, it is hoped that a strong synergy will be established between students, the community, and the village government in promoting sustainable and independent village development. This program is expected to provide direct benefits to the community and pave the way for better village development in the future.

Tempe artisans in Teluk Betung District, Bandar Lampung City play an important role in providing soybean-based food products. However, the marketing of their products is still conducted conventionally, relying on traditional markets and simple promotional methods, which limits market reach and reduces product competitiveness. This community service activity aims to improve the knowledge and skills of tempe artisans in implementing effective marketing strategies, particularly through digital platforms and product packaging development. The methods used included interactive lectures, group discussions, social media simulations, and practical sessions on designing product labels using simple applications. The workshop results showed that most participants successfully created business social media accounts, designed product labels, and understood the importance of attractive packaging in increasing product value. This activity is expected to serve as a stimulus for developing tempe product marketing in Teluk Betung and surrounding areas.

This research was motivated by the public's lack of exposure to the potential of culinary products to support tourism in Solok City. The aim of this research is to formulate the potential of culinary tourism as a supporter of tourism in Solok City using SWOT analysis originating from internal factors (strengths and weaknesses) and external factors (opportunities and threats). This research is descriptive in nature with qualitative data obtained through observation techniques, interviews, and documentation, with research informants selected using purposive sampling techniques. The research informants were: Tourism Office, Bundo Kanduang, community and traders. Data was analyzed through data reduction, data presentation, drawing conclusions, and strategic analysis. Overall, the research results show that the potential for culinary products to support tourism in Solok City has strengths, weaknesses, opportunities and threats that can be identified for development. The potential for culinary products to support tourism in Solok City that can be proposed involves: 1) Many types of typical Solok City food are still not exposed to visitors as well as the meaning and traditional traditions contained in each type of typical Solok City food. 2) The potential of culinary products to support tourism in Solok City, consisting of karucuik baluik, banana stem curry, banana pinyaram, limpiang pinyaram and bagalintin banana compote need to be maintained so that they can become selling points with a taste that is maintained and become a legacy for future generations 3) The internal factors of typical Solok City foods such as karucuik baluik, banana stem curry, banana pinyaram, limpiang pinyaram and bagalintin banana compote have a delicious and savory taste. The drawback of Solok City culinary tourism food is that its presentation does not last long at room temperature. The younger generation is not skilled in making it. The external factor of delicious food can increase business opportunities for local MSMEs and can open up new job vacancies if developed. The potential of Solok City's culinary products is threatened and is rarely made by the community, so the current generation does not know the traditional processes and events used to make them.

This community service aims to accompany the halal certification process for Mr. Ngadinu's tempeh MSMEs on Jalan Mustokoweni, Plombokan Village, North Semarang District. This assistance is carried out because these MSMEs do not yet have a halal certificate, so they have not been able to increase production quantity and competitiveness in the market. Halal certification is an important factor for business actors in the food and beverage sector to guarantee halal products and increase consumer confidence. Tempe products that are not yet halal certified can raise doubts among the public, so obtaining halal certification is a strategic step to strengthen the product's image. The main objective of this program is to increase MSME players' understanding of the importance of halal certification and the process of obtaining it, assist in processing halal certification, ensure that tempe products meet halal standards and are of good quality, and expand market share through the attraction of halal certification. The method applied in this program is halal certification assistance, which includes three main stages: (1) preparation stage, which includes pre-survey, observation, discussion and documentation; (2) implementation stage, in the form of direct assistance in the halal certification process; and (3) the stage of reporting activity results. Through this program, it is hoped that tempe MSMEs can understand the importance of halal certification, know the procedures for obtaining it, and be able to increase the competitiveness of their products in the market.

Breast cancer and its consequences have become a public health problem globally due to the impact of health disorders caused and the most severe impact is leading to death. Changes in diet and eating culture (fast food and lack of intake of vegetables and fruits) are one of the lifestyle changes that occur in adolescents today. Teenagers are more likely to consume foods that follow trends without looking at the nutritional status or content contained in the food. Fast food (junk food) contains a lot of dyes, preservatives, artificial flavors and how to process them by frying at high temperatures or burning. The habit of not eating less fatty foods (fruits and vegetables) and the habit of consuming red and processed meat also triggers the occurrence of tumors. One of the prevention of breast cancer is by conducting early detection of breast cancer which can be done with breast self-examination (SADARI). The purpose of this community service activity is to increase adolescents' knowledge about breast cancer and detect the early occurrence of breast cancer through breast self-examination (SADARI), This service activity involves adolescent girls in grade VIII aged 13-15 years At SMP Negeri 1 Unter Iwes, the implementation has been carried out on August 19, 2024. Service is carried out starting from preparation to evaluation. The method used in service is the method of socialization and application (application) directly in the field. The results of the evaluation showed that there was an increase in the knowledge and skills of grade VIII students after being given health education. Judging from the results of the post test, which is higher than the average pre test. 

Tempe is an inherent food source for Indonesians, with a large number of tempe consumers in the local community. This community service program aims to improve students' understanding and skills in processing cempedak seeds into tempe, including drying methods that allow long-term storage. This activity was carried out from July to November 2024.  This activity was carried out in several stages, namely the preparation stage, the implementation stage, and the completion stage.  The program on the utilization of cempedak seeds in tempeh production shows promising potential as a food innovation based on local resources. The success rate of this program is not only measured from the production aspect, but also from the transfer of knowledge to students who act as agents of change in alternative food development. Some of the advantages of this activity program are that it provides an alternative utilization of cempedak seed waste into products with nutritional value. In addition, the production cost is relatively affordable compared to the use of soybean. The disadvantage of this program is that the availability of raw materials depends on the cempedak harvest season.

Purple sweet potato is one type of tuber. Organoleptic test is a test of a food ingredient based on the level of preference. Shelf life is a time span on a product. Objective: To determine the level of consumer preference and shelf life of pia cake skin with the addition of purple sweet potato (Ipomea Batatas L). Methods: Quantitative research with a completely randomized experimental design (CRD). Panelists in this study were 30 untrained panelists, 15 moderately trained panelists. Results: It is known that the results of research conducted on pia cake skin added purple sweet potato (Ipomea Batatas L) have an effect on the taste p-value 0.01 (<0.05), there is an effect on the aroma p-value 0.02 (<0.05), there is an effect on the color p-value 0.00 (<0.05), there is an effect on the texture p-value 0.00 (<0.05), for the shelf life of pia cake skin in treatments X, Y, V and Z at cold temperature and room temperature there is a relationship p-value <0.05. Conclusion: Based on the results of the study, it can be concluded that there are differences in the variables of taste, aroma, color, texture and shelf life of pia cake skin with the addition of purple sweet potato (Ipomea Batatas L) in Kimi Village, which obtained p-value <0.05. Suggestion: There is a need for skills, knowledge related to purple sweet potatoes to increase creativity and the economy of the community.

This research aims to increase sales and national market expansion for Micro, Small, and Medium Enterprises (MSMEs) in Brokoh Village, Batang Regency, through marketing innovations for tempeh chips. MSMEs in the food sector, especially those based on local products such as tempeh chips, have great potential to grow, but are often hampered by limited market access and digital marketing knowledge. This research utilizes the Community Service Program (KKN) approach to provide direct assistance to local MSMEs. Through field surveys, marketing strategy development, product innovation, and promotion, the research successfully introduced new flavors, more attractive packaging designs, and effective promotional strategies. The results of this study showed that the innovative approach was able to strengthen product identity, improve competitiveness, and expand the market reach of MSMEs at the national level. The impact is expected to encourage sustainable growth for MSMEs in Brokoh Village and improve the welfare of the local community.

This research aims to increase sales and national market expansion for Micro, Small, and Medium Enterprises (MSMEs) in Brokoh Village, Batang Regency, through marketing innovations for tempeh chips. MSMEs in the food sector, especially those based on local products such as tempeh chips, have great potential to grow, but are often hampered by limited market access and digital marketing knowledge. This research utilizes the Community Service Program (KKN) approach to provide direct assistance to local MSMEs. Through field surveys, marketing strategy development, product innovation, and promotion, the research successfully introduced new flavors, more attractive packaging designs, and effective promotional strategies. The results of this study showed that the innovative approach was able to strengthen product identity, improve competitiveness, and expand the market reach of MSMEs at the national level. The impact is expected to encourage sustainable growth for MSMEs in Brokoh Village and improve the welfare of the local community.

Gogik is a village that has two hamlets, Gogik and Gintungan hamlets. Gogik Village is located in West Ungaran District, Semarang Regency, Central Java. The area of Gogik village is around 18,000 m2, with the border of the village area from the north namely Candirejo Village, east of PTPN IX, south of Gebugan Village, and west by Langensari Village. The climate of Gogik village is at an altitude of 600 meters above sea level with an average daily temperature of 27, so the atmosphere is very cool. Gogik Village is a village with a lot of potential in nature, culture and traditions that are still maintained today. As for one of the natural potentials that exist in the village such as: Semirang waterfall, Embung Sukoponco, Kebon Nutmeg PTP Ngobo, local food from Gogik Village, and of course the panoramic view of the foot of Mount Ungaran, as well as several other potentials. The potential is very much, of course, efforts are needed to optimize it to support Gogik Village as a digital-based Tourism Village. POKDARWIS is one of the tourism-aware organizations in Gogik village, with quite good community participation, but still not supported by qualified skills in using IT to promote the village's potential. This is certainly an obstacle in the development of digital-based tourism villages. Therefore, the UNNES service team will collaborate with the POKDARWIS institution (Tourism Awareness Group) Gogik Village, West Ungaran District, Semarang Regency to optimize regional potential through various kinds of digital-based tourism promotion training, production and packaging of regional specialties so that they can be used as souvenirs, utilization of drone media and video editing for promotion of Gogik village tourism. With innovation and creativity in promoting the natural potential that exists in Digital-based Gogik Village, it can have a big impact on improving the welfare of the village community. The output targets of this service are articles published in journals, articles published in mass media and activity videos.

Good nutrition is an important foundation for a child to grow and develop optimally, especially children who grow and develop in vulnerable environments. The results of the 2021 Nutritional Status survey show that 1:4 Indonesian children experience stunting and 1:10 children experience malnutrition. Prevention of stunting must be as early as possible, starting from portions of the plate with balanced nutritional content. Tempeh is a fermented product made from soybeans, the price is quite cheap, tempeh is also the best source of energy and protein, tempeh contains prebiotics which are good for the intestines, low in sodium and carbohydrates. 84 grams of tempeh contains 162 calories, 15 grams of protein, 9 grams of carbohydrates, 9 milligrams of sodium and many others. Efforts can be made to increase the knowledge and skills of cadre mothers and mothers of toddlers by conducting counseling, demonstrations and simulating tempe food. This dedication has a positive effect on knowledge, skills and ideas in making a variety of healthy snacks. The aim of this community service is so that mothers of babies and toddlers know and understand that tempeh food can be processed into various healthy snack ingredients to prevent stunting. The method of implementing activities in general includes the stages of introduction, counseling, demonstration and evaluation. It is hoped that in the future, cadre mothers and the community, especially mothers who have babies and toddlers in RW03 RT02, Kualu Village, Tambang Kampar District, will be more creative in making preparations made from tempeh that are rich in nutrients in an effort to prevent stunting and more often seek the latest information about nutrition in the reproductive cycle.

The aquaculture sector is one source of food production whose development in Indonesia reached 6,979,750 tonnes or 95.80%. Therefore, it can contribute to the community's nutritional adequacy rate. Fisheries cultivation must be encouraged, because it plays an important role in improving the community's economy. Catfish production in Indonesia reached 1.06 million tons and 19,550 tons in Lampung. Catfish can be cultivated with various types of pools including tarpaulin, concrete, soil, biofloc and bucket pools. The aim of cultivating in buckets is as a form of updating appropriate technology through cultivating in buckets and creating nutritional gardens. The levels of ammonia, nitrite and nitrate in catfish ponds with plants will be lower than in conventional ponds without aquaponics. The experiment was conducted with a Completely Randomized Design (CRD) with four treatments and three replications (P1=1 head/liter, P2=2 head/liter, P3=3 head/liter and P4=4 head/liter). The best absolute weight growth rate was 3.1 grams, absolute length growth rate was 9.1 cm, and survival rate was 81%, accompanied by other water quality parameters such as temperature (26.5 - 28.4oC), pH (6.5- 6.8), DO (3-4 mg/L), TDS (135- 145 ppm).

Despite being rich in protein, fat, and water content, the utilization of tofu dregs remains limited, with entrepreneurs predominantly using it as animal feed, material for making "gembos" tempe, and crackers, which have not significantly contributed to the community's economic welfare. In the Lewirato district, tofu dregs are solely utilized as cattle feed, although its potential to be processed into value-added food products remains largely untapped. Therefore, the objective of this community service initiative is to provide training to the locals on how to process tofu dregs into products such as sponge cakes, okara sticks, and tofu dregs bread with improved packaging and branding. The implementation method encompasses initial surveys, program socialization, training sessions, and evaluation, with the aim of empowering the community to optimize the utilization of tofu dregs as trendy snacks that offer economic value addition.