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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.