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Indonesian people love to consume bananas as fruit. Many sources of nutrients, including minerals and carbohydrates, are contained in this fruit. Various UMKM (Usaha Mikro, Kecil dan Menengah) have grown by developing processed banana foods such as sale and banana chips. An important step in making processed banana dishes is cutting the bananas. In general UMKM still process bananas using conventional techniques, namely cutting using manual human power. The purpose of this study is to utilize gravity to design a banana cutting machine. Gravity will cause the banana pieces to fall into the storage container. The dimensions of the cutting machine are designed with a small size to facilitate mobility. The results showed that the use of a cutting machine increased the efficiency of banana cutting. A more uniform cutting thickness was achieved.

According to the Central Statistics Agency (BPS), the level of education and welfare in the family greatly influences the quality of human resources in Indonesia. Therefore, efforts to strengthen family functions, such as increasing parental education and social welfare programs, are key in accelerating national development. This increase in human resources includes knowledge and skills in processing agricultural products, especially rambutan fruit, crystal guava and longan into processed food products with higher selling value such as chips. Apart from that, this program also trains them in creative product packaging, marketing, bookkeeping, simple financial management, and the use of digital technology, including online learning applications and social media. With these skills, they are expected to be able to contribute to improving the family's economy, as well as opening up new business opportunities that support financial independence.

: 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 aim of holding this PKM activity is to diversify bitter melon fruit into chips for the women of KWT Medulu, Bendewuta Village, Wongeduku District. The selected participants were 10 people who had bitter melon gardens in their yard. The activity stages were lecture and practice. PKM activities were carried out well, participants were very enthusiastic in taking part in PKM activities. Monitoring results showed that the amount of increase in participants' knowledge and skills increased from 100%, from 10 participants who answered that they did not know before the training activity in making bitter melon chips, it increased to 100% or 10 participants answered that they knew and were able after the training. This shows that training activities can be said to be successful because there is an increase in the knowledge and skills of the training participants.

The aim of holding this PKM activity is to diversify bitter melon fruit into chips for the women of KWT Medulu, Bendewuta Village, Wongeduku District. The selected participants were 10 people who had bitter melon gardens in their yard. The activity stages were lecture and practice. PKM activities were carried out well, participants were very enthusiastic in taking part in PKM activities. Monitoring results showed that the amount of increase in participants' knowledge and skills increased from 100%, from 10 participants who answered that they did not know before the training activity in making bitter melon chips, it increased to 100% or 10 participants answered that they knew and were able after the training. This shows that training activities can be said to be successful because there is an increase in the knowledge and skills of the training participants.

Banana is one of the potential tropical fruit commodities in Indonesia, including in Brebes Regency, Central Java Province. So far, people have only used the banana fruit and heart as food processing materials, while banana peels have only been processed product waste. Even though the banana peel contains 18.5% carbohydrates, 68.90% water, some vitamin C, various B-complex vitamins, including B6, fat, lutein, anti-oxidants, calcium, vegetable oil, fiber, serotonin and sufficient protein. With a simple food processing technology, these banana peels can be processed into banana peel chips with sweet, savory and spicy flavors which can be family meals or snacks that have nutritional value and can automatically reduce organic waste and generate income. The purpose of this study was to determine the effect of the addition of whiting on the organoleptic characteristics of banana peel chips. This research was conducted using a quantitative experimental method using a completely randomized design (CRD) with two factors, namely the addition of whiting and soaking time. Parameters measured were acceptability or organoleptic texture, color, aroma and taste.