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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.

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.

This community service program aims to strengthen local economic resilience through digital marketing assistance and packaging design innovation at Pokdarwis Bahari, Pulorejo Village, Mojokerto City. The intervention was designed in stages, including socialization, needs identification (FGD), training, practice/implementation, continuous mentoring, and evaluation. The program focused on strengthening production management (application of modern dryers and vacuum sealers), building digital marketing skills (creating and managing TikTok, Instagram, Facebook accounts, and online shops on Shopee and Tokopedia under the Pokdarwis Bahari brand), and redesigning packaging for kelor-based products (noodles, cakes, kelor sticks) to enhance product differentiation. The results showed significant improvements in members’ capacities: drying time reduced drastically from 2 days to 2 hours, the establishment of active digital accounts and official online stores, and the development of new packaging that is more informative and brand-identified. The direct impact was reflected in increased production efficiency, improved product image, and wider market reach—demonstrating a tangible contribution to local economic resilience and the sustainability of Pokdarwis businesses. Program recommendations include scaling up production technology, advanced training in digital marketing, and strengthening distribution networks to ensure long-term benefits.

Limited sanitation facilities among street vendors, particularly those selling meatballs, chicken noodles, and porridge, often pose a problem that impacts food safety. One common practice is repeatedly washing bowls and spoons with just a bucket of water, followed by drying the utensils with a cloth. This contaminated water can transmit pathogenic microorganisms that cause foodborne illnesses, increasing the risk of health problems for consumers. This problem requires a practical solution that street vendors can implement, taking into account limited space, mobility, and operational costs. This community service activity used a pre-experimental design method with a simple technological engineering approach to improve the sanitation of tableware. The innovation developed was a portable bowl washer made from used mineral water gallons, modified to be mobile, efficient, and water-efficient. The manufacturing process included design, assembly, testing, and evaluation with street vendors. Success was measured by observing the level of cleanliness of the tableware before and after use, as well as assessing the level of satisfaction and ease of use by the vendors. The results showed that the implementation of this portable sanitation device increased the effectiveness of tableware washing, reduced the repeated use of dirty water, and minimized the risk of cross-contamination. Partnering vendors stated that the device is practical, lightweight, and doesn't disrupt their sales activities. They hope this innovation will be replicated by other vendors and that local governments will consider implementing it as a standard for mobile food sanitation. This effort will not only improve the hygiene of eating utensils but also contribute to preventing foodborne illnesses in the community.

Traditional salted fish is a widely consumed food product in Indonesia due to its high shelf life and distinctive flavor. However, the production process, which is generally carried out conventionally and openly, has the potential to cause contamination by pathogenic microbes, which can endanger consumer health. This study aims to identify and analyze the presence of pathogenic microorganisms in traditional salted fish products through a microbiological approach. Salted fish samples were taken from various traditional markets and analyzed using microbial culture methods, biochemical identification, and molecular confirmation for pathogenic bacteria such as Salmonella spp., Vibrio spp., Escherichia coli, and Staphylococcus aureus. The results showed that most contained pathogenic bacteria exceeding the threshold set by SNI and BPOM, indicating weak sanitation and hygiene control in the processing process. These findings emphasize the importance of implementing hygiene standards and quality control in the home industry of salted fish processing. Furthermore, environmental factors such as sea air quality, drying methods, the use of unclean containers, and minimal knowledge of business actors regarding hygiene practices are the main causes of contamination. In some locations, salted fish is dried directly on the ground or on unsterilized surfaces, increasing the risk of exposure to dust, insects, and microorganisms. The study also found that labeling and date information were not available on most products, making it difficult for consumers to assess their safety. As a preventative measure, educating producers and providing training on Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) is crucial. Collaboration between the Health Office, the Food and Drug Monitoring Agency (BPOM), and local governments is also recommended to conduct regular inspections and provide food safety certification facilities for small businesses.

This study focuses on the production of herbal tea made from avocado leaves (Persea americana Mill.) and explores its potential as a health-promoting beverage. Avocado leaves are known to contain various bioactive compounds, including flavonoids, tannins, and saponins, which have antioxidant, antidiabetic, and antihypertensive properties. The production process involves selecting healthy leaves, washing, drying using a low-temperature oven (50–60°C), and grinding the dried leaves into powder. The final tea product was tested organoleptically to assess its taste, aroma, and color, and phytochemically to confirm the presence of bioactive compounds. The organoleptic test results showed that the tea has an acceptable flavor and aroma, while phytochemical tests confirmed the presence of beneficial compounds. Consumption of avocado leaf tea demonstrates potential as a functional beverage that may contribute to lowering blood pressure and blood sugar levels, as well as providing a calming effect. The findings of this study are expected to serve as a reference for the development of value-added herbal products derived from local raw materials. Such products could support efforts to improve public health and encourage the diversification of functional beverages within the community, providing both health and economic benefits for local populations.

This study evaluates the investment feasibility of UD Al-Mustofa, a tobacco business in Kendal, by considering aspects of production, storage capacity, waste management, and market expansion opportunities. UD Al-Mustofa is strategically located, ensuring high mobility, optimal production scale, and an effective waste management system, which includes recycling solid waste into organic fertilizer, processing liquid waste, and mitigating gas emissions by conducting tobacco drying in areas far from residential zones. Although the business has not yet obtained certification for international markets, financial analysis indicates that investment in this venture is viable. The calculations show a payback period of 2.01 years, significantly shorter than the projected 10-year investment lifespan. The Net Present Value (NPV) reaches IDR 489,345,567, indicating positive returns, with a profitability index of 0.854. The Internal Rate of Return (IRR) of 46% significantly exceeds Bank Indonesia’s interest rate of 5.75% in 2024, while the Average Rate of Return (ARR) of 78.8% is higher than the cost of capital. Based on these findings, UD Al-Mustofa has strong potential for further development, both in terms of production and market expansion..

The purpose of this study was to determine the process of making shrimp paste in Sendangsikucing Village. The research method used was interview and observation techniques. With the aim of providing a systematic description of the facts and characteristics of the object being studied accurately. The processing of shrimp paste is carried out at home or individually. The processing of making shrimp paste itself begins with drying rebon shrimp, pounding, extracting, fermentation and finishing or printing.

 Agricultural waste is often underutilized, despite its significant potential as a raw material for environmentally friendly products. This study aims to develop bioplastics from corn waste by utilizing locally sourced enzymatic technology as the main catalyst in the biomass conversion process. Corn waste in the form of cobs and post-shelling residues was first prepared through drying, grinding, and mild chemical pretreatment to loosen the lignocellulosic structure. Subsequently, enzymatic hydrolysis was carried out using local enzymes derived from indigenous microorganisms, which decomposed cellulose and hemicellulose into monomeric sugars. The hydrolyzed sugars were then fermented into natural polymers, molded using the solution casting method, and dried to form bioplastic sheets. The results revealed that the produced bioplastics possessed mechanical properties comparable to commercial PLA, with tensile strength of 45–50 MPa, an elastic modulus of 2.5 GPa, and elongation at break of 5–7. Biodegradability testing showed that the material degraded up to ±85 within 90 days, exceeding the minimum threshold of 80% considered satisfactory. These findings confirm that corn waste can be transformed into competitive and eco-friendly bioplastics, while also highlighting the potential of locally based enzymatic technology for industrial-scale applications. The implications of this research extend not only to reducing waste and plastic pollution but also to strengthening the circular economy through the utilization of renewable agricultural resources.

: The research results dissemination program is one of the technology transfer activities to the community, which is in line with one of the visions of the University of Lampung, namely planning, implementing, controlling and evaluating research and community service to improve the quality of education and community welfare. Drying pineapple fruit is a technique for processing fruit into fruit chips using a frying process that is carried out using low pressure, almost the same as a vacuum. The output targets of this research results dissemination program are (1) improving skills in processing agricultural fruit, (2) increasing the productivity of agricultural products (3) building effective partnerships and collaboration between universities and community groups, (4) developing collaborative empowerment pattern through assistance in the transfer of skills, capital and wider marketing access. The methods used in empowerment are based on business feasibility, product availability, product economic value, availability of managing human resources, technology, financial aspects and social impacts.

The importance of knowledge about operational risks for umkm partners in order to be able to control or handle the risks that must be handled and be able to solve the problems being faced, so this research aims (1) to find out the identification of operational risks in the process of making Sanah shrimp crackers in West Tanjung Jabung district ( 2) to find out the operational risk analysis of the process of making Sanah shrimp crackers in West Tanjung Jabung district, (3) to find out the efforts made by umkm actors to overcome operational risks. This research uses qualitative methods in this research using data sources obtained from the owner of the Sanah shrimp cracker business and the Sanah shrimp cracker employees. The results of this research are: In identifying operational risks, there are four types of risks as follows: human resource risks include risks of events such as unsuccessful steaming, unsuccessful cutting of crackers, long frying of crackers, failed packaging and inadequate training. Technological risks include inappropriate machines and packaging equipment that does not function properly. As well as process risks, there are risks from raw materials that do not match the dosage. And external risks include risks such as unstable raw materials and uncertain weather factors. The risk analysis that occurs in Sanah shrimp crackers has a risk level of high, medium and low. As for the aspects included in the high category, there are three risks, namely inadequate training, inappropriate packaging equipment and raw materials that do not match the measurements. And there are also medium level operational risks including unsuccessful steaming, frying for too long, inappropriate machines, unstable raw materials, weather factors that result in long drying. And there are also two levels of low risk, namely cutting crackers, failed packaging. Efforts to overcome operational risks that occur in the Sanah shrimp cracker business include requiring or providing training to employees about managing shrimp crackers and employees also need to have self-awareness to be more skilled and more thorough.

Many of the indonesians like to eat chips as everyday snacks, one of them is menjes chips. Menjes chips are beans made from bean curd. One of the SMEs that produces the menjes chips, namely Menjes Kyu that owned by Mrs. Chalimah. In the drying process, the cips are still done conventionally, namely by simply airing them out. This can affect the quality and flavor of chips because of the amount of oil it contains. The purpose of this activity was to add to the knowledge and skill involved in the use of oil stonework (spinner), which was useful in raising the quality and value of chips. The methods used are location surveys and the filling of questionnaires, toolmaking, and socializing of automatic oil slicers. The presence of an automatic oil slicer helps to enhance the quality, flavor, and storage power of processed chips.