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Complementary feeding plays a vital role in meeting the nutritional needs of infants and toddlers. However, food safety remains a concern, particularly for homemade commercial complementary foods. This study aimed to assess the microbiological quality and hygiene sanitation practices of homemade commercial complementary foods vendors in the service area of Karangandong Public Health Center, Gresik. A quantitative descriptive approach with a cross-sectional design was employed. Four homemade commercial complementary foods samples were collected from different vendors and tested for Total Plate Count (TPC) and Escherichia coli contamination. Observations and interviews were also conducted to evaluate the vendors' hygiene and sanitation practices. The results showed that three out of four homemade commercial complementary foods samples exceeded the maximum limit for microbial contamination (1 × 10² CFU/g). Two of the four samples tested positive for Escherichia coli contamination. The hygiene and sanitation practices of the vendors showed several non-conformities, categorized as minor, major, and critical. In conclusion, most homemade commercial MP-ASI products in this study did not meet established microbiological safety standards and reflected hygiene and sanitation practices that require improvement.

Homemade food is increasingly dominating the choices of consumers who are oriented towards a healthy lifestyle. However, the belief that self-cooking is synonymous with food safety is not always supported by scientific evidence. This Narrative Review aims to build an in-depth thematic synthesis of the various dimensions of food safety risks that arise in the process of preparing healthy homemade food, ranging from biological and chemical contamination, to human behavioral factors as the main agents of contamination. The study was conducted against seven reputable sources of scientific literature published between 2010–2025, including observational, experimental, cross-sectional, and review studies. Four main themes were identified: (1) risky behaviors in the household kitchen as the dominant factor; (2) unexpected cross-contamination pathways including table salt as a vector; (3) chemical and biological contaminants hidden in "healthy" materials; and (4) evidence-based interventions that have been proven to be effective. This review confirms that homemade food safety is a behavioral issue, not just a technical one, so the intervention approach must be multidimensional and sustainable.

Nyemilee is a student-run homemade fruit salad business that uses a pre-order system and social media to align operations with academic schedules. This qualitative-descriptive study involved interviews, Instagram (@nyemilee.id) observation, and PO documentation. Findings show that PO enhances efficiency, Instagram acts as a digital storefront and customer service tool, while time and demand challenges are managed through scheduling and daily quotas.

This study aims to determine the comparison of Instant and Homemade MP-ASI to meet the nutritional status of infants aged 6-12 months in the working area of Cio Maloleo Health Center. Instant MP-ASI is made based on special provisions set by the World Health Organization (WHO). The type of research used in this study is comparative research, namely comparing the mean growth value of children given Homemade MP-ASI and instant MP-ASI. The measurement scale used is a ratio scale used to determine the comparison of Instant and Homemade MP-ASI. This study uses an Independent t-test analysis. Based on the output results that have been presented, it was found that the significance value (2-tailed) is 0.348, which is greater than 0.05. Therefore, it can be concluded that there is no significant difference in the average provision of Instant and Homemade MP-ASI.  

Indonesia is a country that has a tropical climate that is full of abundant sunshine throughout the year. the role of the sun is very much needed for living things and also humans for survival, besides its benefits, ultraviolet rays can be harmful if exposed for too long so that it can allow exposure to rays (UV B) with high identity, which can cause adverse effects on the skin. Research Objectives To determine the Effect of Using Homemade Masks Mixed with Avocado and Honey on Preventing Dry Facial Skin in DIII Nursing, Abulyatama University Female Students. This study uses the Pre-Experiment method. The sample in this study used Acidental, which means that the researcher determined his own sample based on the criteria made by the researcher as many as 18 Respondents. The results of the study There is an Effect of Using Homemade Masks Mixed with Avocado and Honey on Preventing Dry Facial Skin in DIII Nursing, Abulyatama University Female Students with a p value = 0.000. The researcher expects the respondents to be used as a reference or guideline in preventing dry skin on their faces and maintaining the moisture of their facial skin.

This community service in Timbang Lawan Village aims to empower residents through training in planting chili seeds and making environmentally friendly dish soap. Implementation methods include needs identification, theoretical and practical training, as well as post-training evaluation and monitoring. This training is designed to help people reduce household expenses, both through planting chilies for their own consumption and making dish soap independently. Apart from that, this program also opens up new business opportunities by selling chili harvests and homemade soap at local markets, which can increase income, especially for teenagers and housewives. The results of the activity show that the community has succeeded in reducing expenses while creating independent businesses that have the potential to support the local economy in a sustainable manner.

One activity that can increase the entrepreneurial spirit of the community is a home industry business or what is usually called a home business in making Banana Flavored Chips (KRISANGRA). Processing of higher quality banana chip products and a more contemporary design. As globalization progresses, society will be able to provide the ever-increasing need for nutritious food that everyone needs to be healthy. An opportunity for the general public to start a simple food or snack business with many banana-based preparations. With innovation and increasingly developing times, these banana chips are prepared with various flavors like the ones we make, especially balado, chocolate and cheese milk, suitable as snacking companions. Various flavors of banana chips are one of the snack products that is most popular with consumers in various circles. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) Training on making Flavored Banana Chips (KRISANGRA) was responded well by participants; (2) The high interest and motivation of the training participants really supports the transfer of knowledge and skills from the service to the training participants, so that the training material provided can be absorbed by all; and (3) The training product for making Flavored Banana Chips (KRISANGRA) can be consumed daily and can be used as an entrepreneurial product

This article discusses the implementation of efficient pricing strategies within a marketing management framework to increase promotion of homemade spaghetti products, with a focus on the Dana Pasta case analysis. Pricing plays a crucial role in achieving success in marketing, especially in the food industry sector. By considering variables such as high quality raw materials and careful manufacturing processes, this research explores strategic approaches that can strengthen product reputation, increase competitiveness, and attract the attention of target customers. This article discusses the basic principles of pricing, evaluates a number of strategies that can be implemented in the context of homemade spaghetti, and provides practical suggestions for improving product marketing results. Through the application of the Dana Pasta case study, the aim of this article is to provide relevant and applicable guidance for culinary business people who want to achieve success through a smart pricing approach