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Gatot, a fermented-cassava food, is the culinary icon of Gatot Tourism Village in Sumberpucung Subdistrict, Malang Regency. Cafe Koka, the pioneering gatot business in the area, faces two problems that hold back its growth. Its drying process still relies on sunlight, so production stops during the rainy season and the failure rate reaches 30–40%, while product presentation lacks adequate display facilities, lowering its appeal and selling value. This community-service program installed a 5 kg-per-batch cabinet dryer and two display refrigerators, accompanied by dried-gatot packaging development and staff training. The work followed a Plan-Do-Check-Act cycle combined with participatory mentoring over eight months, evaluating production and marketing indicators. After the program, drying time dropped from 2–4 days to about 4–5 hours, the product failure rate fell to 8–10%, and drying uniformity rose to about 90%. On the marketing side, impulse purchases increased by more than 40%, customer satisfaction with product display reached 4.5 of 5 (n=50), and monthly revenue grew about 175% owing to the new packaged-gatot line. Combining production and marketing technology strengthened the self-reliance of this local-food micro-enterprise.

California papaya leaves (Carica papaya L.) are known to contain various active compounds that have the potential to stimulate appetite and boost metabolism, making them a promising candidate for development as a pharmaceutical formulation. This study aims to design a capsule formulation of California papaya leaf extract with appropriate excipients and to evaluate its ability to increase body weight through preclinical testing using a zebrafish (Danio rerio). The extract was obtained via maceration with 96% ethanol and formulated into capsules using the wet granulation method in four variations (F0–F3). Physical evaluations included organoleptic properties, flowability, angle of repose, loss on drying, disintegration time, weight uniformity, and stability testing using the cycling test method. The results indicated that all formulas met the physical requirements, with disintegration times of 3–4 minutes and loss on drying <15%. Formula F2 exhibited the most optimal physical characteristics; however, stability testing revealed a decline in physical properties after extreme temperature treatment. Efficacy tests showed a significant increase in zebrafish weight (p < 0.05), with F3 yielding the best results. A high survival rate (≥80%) suggests the formulation is relatively safe. In conclusion, California papaya leaf extract capsules demonstrate significant potential as an agent to promote weight gain.

This study aims to determine the soil classification of rock disintegration products based on the Unified Soil Classification System (USCS) and analyze its relation to sample depth variations on the lowwall slope of Pit North, PT Karya Putra Borneo, Kutai Kartanegara Regency, East Kalimantan. Soil samples were obtained through the Slake Durability test, simulating rock weathering from wetting and drying cycles, producing fine particles classified as weathered soil. These samples were analyzed for physical properties using Atterberg Limits tests and Grain Size Analysis. Observation point coordinates were X 508523.011 m, Y 9922791.186 m, at an elevation of 87.548 m. Drilling indicated soil material at 0–1.5 m depth; claystone with coal fragments at 2.97–4.44 m; siltstone with coal fragments at 4.44–10.55 m; and claystone at 12.05–29.36 m. USCS classification showed the materials were dominated by fine-grained soils: clay (CL) and silt (ML), with minor silty sand (SM). Correlation with borehole depth revealed no significant changes in soil classification, indicating that depth variations primarily affect soil physical properties rather than its classification type.  

Effervescent granules are a pharmaceutical dosage form that offer advantages in terms of ease of use, improved palatability, and rapid solubility in water. This study aimed to formulate and evaluate the physical properties of vitamin C Effervescent granules using the dry granulation method. The main materials used included ascorbic acid as the active substance, citric acid and tartaric acid as acid sources, and sodium bicarbonate as the base source. Evaluation was carried out on organoleptic properties, flow properties, pH, angle of repose, moisture content, density, compressibility index, and dispersion time. The results showed that the granules met the requirements for organoleptic properties, pH (4–5), angle of repose (38.41°), compressibility index (12.3%), and dissolution time (49.62 seconds). However, the flow property (29.11 seconds) and moisture content (6.47%) did not meet the established standards. These findings indicate that the formulated granules met most of the evaluation parameters but still require optimization, particularly in the drying process and flow properties, to obtain a more stable and high-quality dosage form.

Seren Village has abundant organic waste potential, particularly banana peel waste generated from banana-processing MSME activities and wood ash resulting from household firewood combustion. To date, this waste has not been optimally utilized and is often discarded, thereby posing potential environmental problems. This study aims to process banana peel waste and wood ash into an innovative, environmentally friendly shoe polish made from natural materials, while also enhancing the economic value and welfare of the community. The research employed a descriptive qualitative method with a case study approach. Data were collected through observation, interviews, and documentation involving the women’s Family Welfare Empowerment Group (PKK) of Seren Village as the target participants. The shoe polish production process includes drying and grinding banana peels, mixing them with a wood ash solution that functions as a natural coloring agent, adding supporting materials, and heating the mixture until a ready-to-use shoe polish is obtained. The results indicate that the shoe polish produced from banana peels and wood ash has a solid texture, is slightly coarse, non-glossy, and has a relatively fast drying time of approximately one minute. In addition, the product shows good resistance to water splashes and does not damage the surface of shoes. The use of natural ingredients makes this shoe polish safer for health. The utilization of this waste has the potential to support MSME development, reduce environmental pollution, and sustainably improve the welfare of the Seren Village community.

Starfruit (Averrhoa bilimbi L.), commonly known in Indonesia as belimbing wuluh, is widely used as a natural acid in traditional cuisine. It is often processed into dried sour starfruit (asam sunti), which can last 1–1.5 years. However, traditional sun-drying methods are inefficient due to weather dependency, long processing times, and inconsistent product quality and color. This study aims to design and develop a tunnel-type starfruit dryer equipped with a blower system and heat control based on the Arduino Mega 2560. The research employs a quantitative method to evaluate tool performance. The dryer is cylindrical and supported by key components, including LPG gas as a heat source, a blower for air circulation, and a drum holder. Drying is conducted in six stages, each lasting 120 minutes, totaling 12 hours to achieve optimal dryness. Temperature monitoring at three points (T1, T2, T3) uses a MAX6675 sensor with a thermocouple connected to the Arduino Mega 2560, while weight measurement is done manually. Results indicate the tool functions effectively. A denser drying chamber and proper blower installation are recommended to ensure even heat distribution and improved drying efficiency for community use.

Starfruit (Averrhoa bilimbi L.), commonly known in Indonesia as belimbing wuluh, is widely used as a natural acid in traditional cuisine. It is often processed into dried sour starfruit (asam sunti), which can last 1–1.5 years. However, traditional sun-drying methods are inefficient due to weather dependency, long processing times, and inconsistent product quality and color. This study aims to design and develop a tunnel-type starfruit dryer equipped with a blower system and heat control based on the Arduino Mega 2560. The research employs a quantitative method to evaluate tool performance. The dryer is cylindrical and supported by key components, including LPG gas as a heat source, a blower for air circulation, and a drum holder. Drying is conducted in six stages, each lasting 120 minutes, totaling 12 hours to achieve optimal dryness. Temperature monitoring at three points (T1, T2, T3) uses a MAX6675 sensor with a thermocouple connected to the Arduino Mega 2560, while weight measurement is done manually. Results indicate the tool functions effectively. A denser drying chamber and proper blower installation are recommended to ensure even heat distribution and improved drying efficiency for community use.

Headpiece is an accessory worn on the head to beautify the appearance. The author uses observation, literature, experiments, documentation, and questionnaire methods. The author conducted a qualitative descriptive data analysis by presenting it in the form of a narrative using words or sentences. The author conducted experiments with stages, namely preparing materials and tools, forming flower patterns, arranging flower petals, arranging flowers and beads, applying glitter, applying resin, drying resin, arranging flowers and beads on a wire headband. The author offers a price of IDR 57,500 per headpiece, which is a relatively cheaper price compared to headpieces made of beaded flowers. Product validation was tested through sensory tests on 3 expert validators and obtained a total value of 57, which is included in the very feasible category, while the level of preference according to 30 respondents for clay headpiece products received a value of 119-150 which is included in the very preferred category. Based on the results of research and experiments on making headpieces from a combination of clay for entrepreneurial opportunities, it is hoped that in the future there will be more variations in headpiece types, improve the quality of headpieces, increase the variety of flower shapes and marketing strategies.

This study aims to analyze the temperature distribution in an LPG-fueled chili drying machine using Computational Fluid Dynamics (CFD) simulation. The simulation was performed using SolidWorks Flow Simulation 2022 to investigate the effect of inlet air temperature and velocity on temperature uniformity inside the drying chamber. Three inlet temperature variations were applied: 60°C, 70°C, and 80°C, combined with two air velocities of 10 m/s and 11 m/s. The results showed that these parameters significantly influence temperature distribution. The optimum condition was achieved at 70°C and 10 m/s with a temperature uniformity efficiency (

This study aims to analyze the temperature distribution in an LPG-fueled chili drying machine using Computational Fluid Dynamics (CFD) simulation. The simulation was performed using SolidWorks Flow Simulation 2022 to investigate the effect of inlet air temperature and velocity on temperature uniformity inside the drying chamber. Three inlet temperature variations were applied: 60°C, 70°C, and 80°C, combined with two air velocities of 10 m/s and 11 m/s. The results showed that these parameters significantly influence temperature distribution. The optimum condition was achieved at 70°C and 10 m/s with a temperature uniformity efficiency (

Plastic waste is a form of solid waste originating from synthetic polymer materials that are difficult to decompose naturally and pose serious threats to environmental sustainability. Its accumulation continues to increase, causing pollution of soil, water, and ecosystems. In general, public attention is often limited to waste disposal and management activities without addressing preventive measures or innovative solutions at the source of the problem. This study aims to increase public awareness of plastic waste processing as an alternative approach to reducing the growing volume of plastic waste generated daily. One promising method explored in this research is the utilization of plastic waste as a raw material for producing environmentally friendly construction bricks. The study applied a simple descriptive experimental approach through direct practical activities, including the collection of plastic waste, processing and melting procedures, molding processes, and drying stages. The results demonstrate that plastic waste can be transformed into bricks with adequate physical strength and mechanical properties that comply with basic building standards. Therefore, this method has the potential to support sustainable waste management while providing alternative construction materials.

This study aims to evaluate the level of heavy metal pollution and the potential ecological and human health risks in the waters of Selangan, Bontang City. The research focuses on analyzing the concentrations of iron (Fe) and mercury (Hg) in sediment, considering that both elements are toxic, persistent, and capable of bioaccumulating within the food chain. The study was conducted over six months, from January to June 2023, at four sampling stations representing the environmental conditions of Selangan waters. The methodology included sediment sampling, sample preparation through drying and grinding, and laboratory analysis using Inductively Coupled Plasma–Optical Emission Spectrometry (ICP-OES) to determine Fe concentrations. The results were then compared with quality standards established by the Washington Annotated Code 173-204-320 and Indonesia’s National Agency of Drug and Food Control (BPOM) Regulation No. 5 of 2018. The findings indicate the presence of heavy metal contamination across all sampling stations. Fe concentrations ranged from 2.35 mg to 6.308 mg, significantly exceeding the permissible limit of 0.3 mg/L. Meanwhile, Hg concentrations ranged from 0.015 mg to 0.028 mg, also surpassing the standard threshold of 0.001 mg/L. These results clearly demonstrate heavy metal pollution in the Selangan waters, posing potential threats to marine ecosystem health and coastal communities. Regular monitoring and mitigation measures are urgently recommended to prevent further environmental degradation.

Cracker drying process is considered inefficient because it still depends on weather factors and manual supervision, which can affect the quality of the production results. To overcome this, a smart shrimpcrackerdryingdevicebasedonan Arduino Uno microcontroller with an automatic closing mechanism and an automatic container has been designed and built. This system is equipped with a rain sensor and an LDR sensor to detect weather conditions around the device, as well as a DHT11 sensor to monitor humidity in the cracker storage container. In addition, an ultrasonic sensor is used to automatically regulate the movement of crackers into the storage container after the drying process is complete. A DC motor controlled by a BTS7960 driver functions to move the cover roof and the cracker transfer mechanism, while a limit switch is used to limit the motor movement.Based on the test results, this device can work automatically Shrimp crackers are one of the typical food products widely produced by the people of Bunga Karang Village, Tanjung Lago District, Banyuasin Regency. The traditional shrimp following changes in environmental conditions, thereby increasing the efficiency of the drying process and maintaining the quality of shrimp crackers produced by the residents of Bunga Karang Village.

This study aims to describe the implementation of ecobrick activities as an environmentally friendly initiative and as a strategy to enhance fine motor development in early childhood aged 4-6 years in Jatirejo Village, Pasuruan Regency. This research employed a descriptive qualitative approach using observation, interviews, documentation, and hands-on ecobrick practice. The findings indicate that the ecobrick process-which includes collecting plastic waste, washing, drying, cutting, inserting plastic pieces into bottles, and compressing the contents-effectively improves children’s fine motor skills, particularly in hand-eye coordination, finger strength, accuracy, and cutting ability. Children demonstrated positive responses, including high enthusiasm, curiosity, and increased awareness of environmental preservation. The activity also strengthened children’s social development through cooperation, communication, and shared responsibility. Overall, ecobrick activities function not only as an innovative waste-management solution but also as an educational medium that holistically supports child development and instills environmental awareness from an early age.

This community service activity aims to optimize the utilization of woodcraft waste and broken tiles in Tamansari Village through training in briquette charcoal production and effective marketing strategies. The wood waste, which has not been optimally utilized and has become an environmental issue, is expected to be processed into high-economic-value products. The conversion of waste into briquette charcoal is expected to reduce pollution while opening up new environmentally-friendly business opportunities. The implementation method includes socialization on the potential and benefits of briquette charcoal, technical training covering material preparation, carbonization process, mixing, molding, and drying, as well as assistance with marketing strategies both offline and digitally. Participants include local residents, small business owners, and craftsmen. The expected outcomes are an increase in the community's skills in processing waste into marketable products, the growth of new businesses based on alternative energy, and increased awareness of environmentally-friendly waste management. This program is expected to make Tamansari Village a model for creative, independent, and environmentally-conscious villages with strong competitiveness in the local economy.

This community service activity aims to enhance the creativity of UIN Palangka Raya students by producing functional herbal tea bags using cat's whiskers (Orthosiphon aristatus) and lemongrass (Cymbopogon citratus). The activity was implemented using a Participatory Action Research (PAR) approach, emphasizing active student participation in all stages of the production process. Participants, third-semester students of the Biology Education Study Program, were introduced to the health benefits of both herbs and were encouraged to practice drying ingredients, weighing formulations, and packaging the products. The results of the activity indicated that students gained a comprehensive understanding of the bioactive compounds in cat's whiskers and lemongrass, proper processing techniques to maintain ingredient quality, and the ideal formulation for making herbal tea bags. Students were also able to produce safe, hygienic, and functional tea bags. This activity has proven effective in enhancing students' knowledge, skills, creativity, and ability to develop innovative products based on local natural ingredients.

This study aims to improve the effectiveness of facility arrangement at Pabrik Oncom Bu Nana by analyzing interactions among production activities and designing spatial layouts based on their priority levels. The current layout presents several critical issues, particularly because the equipment sanitation area is combined with the toilet, creating a significant risk of contamination and reducing hygiene during production. In addition, irregular material flow and excessive worker movement lead to inefficient work processes and may affect the quality of the final product. To address these issues, this study employs the Activity Relationship Chart (ARC) to evaluate the functional closeness among production areas, as well as the Total Closeness Rating (TCR) to determine facility placement priorities based on the intensity of inter-stage relationships. The results of the ARC analysis indicate that the fermentation room has the strongest link to the main stages of oncom production, requiring its placement to be closer to the preparation and molding areas. Findings from the TCR further emphasize that fermentation should become the primary focus in the layout redesign. Based on both methods, a more organized layout design is proposed by relocating the fermentation room to the beginning of the production flow, separating the toilet and sanitation room into two distinct areas, and restructuring the storage, molding, and drying spaces. This redesigned layout is expected to enhance cleanliness, improve material flow, and strengthen the operational effectiveness of Pabrik Oncom Bu Nana.

Organic waste management at Yogyakarta International Airport (YIA) is still not optimal, even though organic waste production averages 1,264 kg per month. This community service activity aims to develop technological innovations through the utilization of eggshell waste and Black Soldier Fly (BSF) maggots into economically valuable pellet feed products. The activity was carried out from October 8 to 15, 2025, involving three workers from the Temporary Processing Site (TPS) of PT Angkasa Pura Indonesia YIA. The implementation methods included an initial survey, education, demonstration of pellet production, and evaluation of participants' skills and product quality. The production process involved drying, grinding the ingredients, mixing the ingredients, molding, and drying the pellets. The results showed that the workers were able to independently carry out the production process and produce pellets with good physical quality. Cost analysis showed that the cost of production was IDR 47,989/kg, with a potential profit margin of 30% and an estimated return on investment within ±7 months. This innovation has proven effective in reducing waste volume, increasing the added value of organic waste, and supporting the principles of zero waste and circular economy in the airport area. This program has the potential to be further developed as a model for sustainable organic waste management.

Lidah mertua is an ornamental plant that has a variety of colors, shapes and sizes. The Lidah mertua plant produces fine fibers on its leaves. The author uses Lidah mertua fiber to make hair extensions. The aim of this research is to determine the process of making hair extensions from plant material from Lidah mertua fiber (Sansevieria Trifasciata), the suitability of the product, and the level of public preference for hair extension products from Lidah mertua fiber (Sansevieria Trifasciata). Data collection uses Observation, Documentation, Experimentation, Literature, Questionnaire and Interview methods. Data Analysis in the form of Quantitative and Public Testing. Making hair extensions from Lidah mertua (Sansevieria Trifasciata) fibers begins with selecting Lidah mertua, shaving to produce fiber, washing and drying, coloring stage, and applying hair serum. The results of the feasibility test from 3 validators were declared feasible in experiment I, namely hair extensions from Lidah mertua (Sansevieria Trifasciata) fibers using clothing dye. he liking level of 60 respondents was stated to be appropriate and liked by the public. Hair extension products using Lidah mertua (Sansevieria Trifasciata) fibers require further trials so that they can be used in the long term and create more varied hair extension colors.

This study aims to develop sweet potatoes (Ipomoea batatas) as an alternative raw material for producing Gnocchi pasta by processing them into flour and formulating pasta based on local food ingredients. This innovation is intended to increase the added value of sweet potatoes and support food diversification in the community. The research employed a Research and Development (R&D) approach through stages of identifying potentials, collecting data, designing products, validating designs, revising designs, testing products, developing the final product, and conducting limited production. The study was carried out over three months at the Culinary Arts Laboratory of Universitas Negeri Manado. The results show that the sweet potato flour produced through peeling, slicing, heat processing, drying, milling, and sieving generated high-quality flour with a natural purple color and fine texture suitable for Gnocchi production. The formulated Gnocchi made from sweet potato flour exhibited color, aroma, taste, and texture characteristics that were well-received by panelists. Nutritional analysis conducted by the Industrial Research and Standardization Center of Manado revealed that sweet potato Gnocchi contains 55 g of moisture, 28 g of carbohydrates, 6 g of sugar, 3 g of dietary fiber, 2.5 g of protein, 1.2 g of total fat, and 200–300 mg of natural anthocyanins per 100 g. These components indicate that the product has the potential to be developed as a functional food. This study concludes that sweet potatoes have great potential to be developed as raw material for modern pasta products such as Gnocchi due to their favorable physical and chemical properties. In addition, the utilization of local ingredients supports national food diversification efforts, the development of creative culinary industries, and business opportunities for ready-to-cook and ready-to-eat food products.