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This study aims to determine adolescents’ acceptance of mackerel turbin quiche, identify the best formulation of the product, and analyze its nutritional content. This study used an experimental method. The results showed that the mackerel turbin quiche product that was well accepted by adolescents was F1, which used 250g of mackerel, 125g of tofu, and 375g of red beans. The best formulation of mackerel turbin quiche used ingredients divided into three (3) parts: crust, filling, and custard. The quiche crust consisted of 500g wheat flour, 300g margarine, 135g powdered sugar, 15g powdered milk, and 2 egg yolks. The filling consisted of 250g mackerel, 375g red beans, 125g tofu, and 100g onion. The custard consisted of 1000 ml UHT milk, 10 egg yolks, 6g salt, 3g ground pepper, and 3g ground nutmeg. Each 45g serving of mackerel turbin quiche contained 194.34 Kcal of energy, 21.60g carbohydrates, 10.09g fat, and 5.69g protein. It can be concluded that mackerel turbin quiche can be used as a healthy snack alternative for adolescents.

This community service activity aims to improve the community’s knowledge and skills in making natural-ingredient massage oils as both an alternative health product and a business opportunity. The program was implemented in Bingkat Village, Pegajahan Subdistrict, Serdang Bedagai Regency, with the primary target being housewives who are members of the PKK group. The main challenges faced by the community partners include high reliance on chemicalbased products, limited understanding of the use of medicinal plants, and a lack of productive activities that support family economies. Implementation methods included outreach sessions, training, hands-on practice, and guidance in making massage oil using natural ingredients such as lemongrass oil and nutmeg seed oil. In addition, participants were also provided with training in packaging, business management, and basic marketing. The results of the activities showed an increase in the community’s knowledge and skills in processing natural ingredients into massage oil products that are safe, effective, and economically valuable. This program is expected to promote community selfreliance and increase family income through the development of businesses based on local potential.

Mothers in Bingkat Village have daily activities as housewives and participate with their husbands as farmers and livestock raisers, as well as social activities in village organizations and religion, not to mention activities to improve the family economy. Making loose powder for prickly heat from natural ingredients, such as nutmeg and lemongrass or other plants around the house is very easy, requires simple tools, is inexpensive, and has economic value. The target of this activity is to provide assistance in making loose powder for prickly heat and relieve itching and redness. Based on this, it is deemed necessary to provide assistance in making loose powder for prickly heat and relieve itching. Assistance is not only for production, but also includes good product packaging and counseling on marketing products made by the Bingkat Village community. This natural loose powder product has a selling value, so it is hoped that it can increase family income and welfare.

Mothers in Bingkat Village have daily activities as housewives and participate with their husbands as farmers and raise livestock, as well as social activities of village organizations and religion, not to the point of increasing family economy. Making warming cream from natural ingredients, such as nutmeg, lemongrass, and torch ginger or other plants around the house is very easy, simple tools, low cost, and has economic value. The target of the activity is to provide assistance in making body warming cream and relieving aches and pains. Based on this, it is deemed necessary to provide assistance in making body warming cream and aches and pains. Assistance is not only in making, but also in good product packaging and counseling on marketing direction of products made by the people of Bingkat Village. This natural cream product has a selling value, so it is hoped that it can increase family income and welfare.

Mothers in Bingkat Village have daily activities as housewives and participate with their husbands as farmers and raise livestock, as well as social activities of village organizations and religion, not to the point of increasing family economy. Making warming cream from natural ingredients, such as nutmeg, lemongrass, and torch ginger or other plants around the house is very easy, simple tools, low cost, and has economic value. The target of the activity is to provide assistance in making body warming cream and relieving aches and pains. Based on this, it is deemed necessary to provide assistance in making body warming cream and aches and pains. Assistance is not only in making, but also in good product packaging and counseling on marketing direction of products made by the people of Bingkat Village. This natural cream product has a selling value, so it is hoped that it can increase family income and welfare.

Indonesia is the world's leading producer of spices, but it still faces challenges in manual visual quality assessment, which is inconsistent. This study aims to develop a spice quality classification system using a Deep Learning approach based on Convolutional Neural Networks (CNN). Data was collected through digital images of five types of spices (cloves, cardamom, cinnamon, pepper, and nutmeg) classified into two categories: good and bad. The dataset was then processed and used to Train the CNN model using Tensorflow. The model architecture consists of several convolution, pooling, and dense layers, and is integrated into a web-based prototype application using Streamlit. Evaluation results show that the model achieves high Accuracy of 98.86% (Training), 98.45% (Validation), and 98.45% (Testing). The prototype application can provide automatic Predictions of spice quality through a simple and responsive interface. The results of this study indicate that CNN is effective in identifying the visual quality of spices and can serve as an objective, efficient technological solution that supports the enhancement of Indonesia's spice export competitiveness.

Indonesia is an agrarian country endowed with abundant natural resources, vast agricultural land, rich biodiversity, and a tropical climate that supports the development of the agricultural sector. One of the leading plantation commodities in West Papua Province is nutmeg, which is widely cultivated in the regions of Fakfak, Kaimana, and Teluk Bintuni. This study aims to analyze the influence of land area, education level, number of household members, and income on the welfare of nutmeg farming households, both partially and simultaneously. The research was conducted in Kampung Sekru, Pariwari District, Fakfak Regency, West Papua, where most of the population depends on nutmeg farming as their main livelihood. The analytical method used is multiple linear regression with the assistance of SPSS software, which includes the t-test, F-test, and coefficient of determination (R²). The findings show that partially, land area (X₁) with a significance value of 0.0573 and number of household members (X₃) with a significance of 0.0811 have no significant effect on household welfare (p > 0.05). In contrast, education level (X₂) with a significance value of 0.033 and income (X₄) with a significance of 0.001 show a significant effect (p < 0.05). Simultaneously, the F-test results indicate a significance value of 0.000 (p < 0.05), confirming that all independent variables together significantly affect the welfare of nutmeg farming households in Kampung Sekru.

Mothers in Bingkat Village have daily activities as housewives and participate with their husbands as farmers and raise livestock, as well as social activities of village organizations and religion, not to the point of increasing family economy. Making warming cream from natural ingredients, such as nutmeg, lemongrass, and torch ginger or other plants around the house is very easy, simple tools, low cost, and has economic value. The target of the activity is to provide assistance in making body warming cream and relieving aches and pains. Based on this, it is deemed necessary to provide assistance in making body warming cream and aches and pains. Assistance is not only in making, but also in good product packaging and counseling on marketing direction of products made by the people of Bingkat Village. This natural cream product has a selling value, so it is hoped that it can increase family income and welfare.

Halitosis, or bad breath, is a multifactorial condition that is often caused by anaerobic bacterial activity in the oral cavity, especially on the dorsum surface of the tongue. The use of natural ingredients as an alternative halitosis treatment is a concern, one of which is the nutmeg plant (Myristica fragrans), which has various active compounds such as essential oils, saponins, flavonoids, and alkaloids. This study aims to assess the potential of nutmeg plants in inhibiting the growth of bacteria that cause halitosis through a literature review of 30 national and international journals within the last five years. The results showed that nutmeg extracts, both from seeds, pulp, and leaves, have antibacterial activity against various types of halitosis-causing bacteria such as Streptococcus mutans, Staphylococcus aureus, and Escherichia coli. This activity is obtained through the mechanism of cell membrane damage and inhibition of bacterial cell wall synthesis by bioactive compounds in nutmeg plants. Therefore, nutmeg has potential as a natural antibacterial agent in the management of halitosis.  

One of the plants that can be used as a pain reliever is Nutmeg Leaves. One of the compounds contained in nutmeg leaves is phenolic compounds. These phenolic compounds play a role in the treatment and prevention of diseases including as antioxidants and are able to overcome health problems such as lower back pain. Purposes : to provide information about the benefits of boiled water from nutmeg leaves to overcome Low Back Pain (LBP) or lower back pain in the community in Boiyauw Village, Banda, Maluku. Method: by providing information through health education. The media used are leaflets, power point presentations, samples of boiled water from nutmeg leaves. Results: It is expected that there will be changes in participant behavior when positioning themselves at work and that they can utilize nutmeg leaves as a family medicinal plant to reduce or relieve lower back pain.

Nutmeg belongs to the Myristicaceae family which consists of 15 genera and 250 species. Nutmeg has several benefits for body health, namely, Improving brain health, Overcoming digestive problems, Maintaining oral health, Treating insomnia. Escherichia coli is a bacterial name taken from the name of the person who discovered it, Theodor Escherich. This study aims to determine the comparison of antibacterial activity of forest nutmeg pulp, peel and leaf extract (Myristica schifferi Warb) against Escherichia coli.: The research method used is the agar diffusion method. The results of the antibacterial activity test of the flesh and skin of forest nutmeg (Myristica schifferi Warb) against Escherichia coli bacteria with concentrations of 50%, 75% and 100% were declared sensitive to inhibit the growth of Escherichia coli bacteria. Meanwhile, the results of the forest nutmeg leaf test with a concentration of 50% were declared intermediate or medium category to inhibit the growth of Escherichia coli bacteria, for concentrations of 75% and 100% were declared sensitive to inhibit the growth of Escherichia coli bacteria.

This study analyzes the relationship between social and ecological aspects of agricultural activities in Bonthula Village, Gorontalo Regency. Most of the community relies on maize cultivation as the main commodity, but diversification into perennial crops such as nutmeg, durian, rambutan, cloves, coconut, cocoa, and avocado is also practiced tomaintain soil balance and increase income. The community's ecological awareness is reflected in their understanding of the benefits of perennial crops in improving soil fertility, maintaining moisture, and preventing degradation caused by monoculture maize. The village government supports these practices through perennial crop seed assistance programs aimed at promoting ecosystem sustainability and improving farmers' welfare. This research adopts a descriptive approach with data triangulation from interviews, observations, and document studies. The analysis reveals that the integration of perennial crop diversification and local policy support positively impacts the socio-economic and ecological aspects of Bonthula Village. This community-based agricultural management model can serve as a reference for implementing sustainable practices in other regions facing similar challenges.

The analysis of production costs using the full costing method at CV Cielofood Pratama in Bogor aims to set accurate selling prices through comprehensive production cost calculations. This study applied a descriptive case study approach, utilizing primary data from observations and interviews as well as secondary data. The analysis revealed a total monthly production cost of Rp 42,200,000, with a per-unit cost of Rp 15,461.54. These results demonstrate that the full costing method provides a complete overview of all production expenses, aiding management in decision-making related to pricing strategies and operational efficiency. The practical implication of this method can enhance the company's competitiveness in the market.

The youth of Papua play a crucial role in the development of Micro, Small, and Medium Enterprises (MSMEs) in Fakfak Nutmeg as an effort to improve the welfare of the community. This journal aims to analyze the contribution of young people in the development of MSMEs and its impact on the local economy. Using a participatory method, the data is organized based on the programs run by Papuan youth to support MSME actors in Fakfak Nutmeg in growing their businesses. The initiatives undertaken by the youth demonstrate that they are increasingly active in supporting MSMEs in Fakfak Nutmeg, utilizing local potential and innovating in products and marketing strategies through digital media. In addition, Papuan youth play an important role in enhancing the skills and knowledge of the community through discussions, observations, and active participation. These activities reflect the participation of the Papuan youth in developing MSMEs in Fakfak Nutmeg, which in turn can increase the income of the local community and strengthen the economy of the community. It is hoped that these efforts will have a positive impact on MSME actors in Fakfak Nutmeg.

The research conducted on Katsu Semur Jengkol aims to add a new menu variation for burgers at Kedai Bikin Nagih. Generally, Jengkol is only prepared as Balado Jengkol, Rendang Jengkol, and Semur Jengkol. This study aims to assess the preference level of the panelists based on five attributes: appearance, color, texture, aroma, and taste, as well as recipe standards and business analysis. The method used in this research is research and development, involving a series of experiments and developments using hedonic scale scoring tests with 25 panelists.  The summary results of the main taste preference test regarding the appearance, color, texture, aroma, and taste of Katsu Semur Jengkol show that 76.6% of the panelists liked it very much, while 22.4% liked it. Based on the research conducted, the standard recipe includes 300g of jengkol, 100g of chicken, 1 egg, 20g of flour, 20g of breadcrumbs, 5g of flavoring, 2g of salt, 30g of onion, 5g of green onion, 2g of pepper, 1ml of jengkol essence, 14g of red onion, 7g of garlic, 5g of candlenut, 8g of red chili, 0.2mg of nutmeg, 5g of flavoring, 6g of sugar, 15g of sweet soy sauce, 2g of salt, 100ml of water, 100g of flour, and 150g of breadcrumbs.  The business analysis calculations indicate a cost price of Rp.1,176, a selling price of Rp.4,000, and a food cost of 30.59%. The break-even point is reached with sales of 600 pieces, and a profit of Rp.5,000,000 per month can be achieved with sales of 2,600 pieces. It is recommended that future researchers focus on innovation, especially in the culinary field, by utilizing other raw materials available in our surroundings.

Gogik is a village that has two hamlets, Gogik and Gintungan hamlets. Gogik Village is located in West Ungaran District, Semarang Regency, Central Java. The area of Gogik village is around 18,000 m2, with the border of the village area from the north namely Candirejo Village, east of PTPN IX, south of Gebugan Village, and west by Langensari Village. The climate of Gogik village is at an altitude of 600 meters above sea level with an average daily temperature of 27, so the atmosphere is very cool. Gogik Village is a village with a lot of potential in nature, culture and traditions that are still maintained today. As for one of the natural potentials that exist in the village such as: Semirang waterfall, Embung Sukoponco, Kebon Nutmeg PTP Ngobo, local food from Gogik Village, and of course the panoramic view of the foot of Mount Ungaran, as well as several other potentials. The potential is very much, of course, efforts are needed to optimize it to support Gogik Village as a digital-based Tourism Village. POKDARWIS is one of the tourism-aware organizations in Gogik village, with quite good community participation, but still not supported by qualified skills in using IT to promote the village's potential. This is certainly an obstacle in the development of digital-based tourism villages. Therefore, the UNNES service team will collaborate with the POKDARWIS institution (Tourism Awareness Group) Gogik Village, West Ungaran District, Semarang Regency to optimize regional potential through various kinds of digital-based tourism promotion training, production and packaging of regional specialties so that they can be used as souvenirs, utilization of drone media and video editing for promotion of Gogik village tourism. With innovation and creativity in promoting the natural potential that exists in Digital-based Gogik Village, it can have a big impact on improving the welfare of the village community. The output targets of this service are articles published in journals, articles published in mass media and activity videos.

Tea is a drink that is often consumed by Indonesian people and has a refreshing effect. Generally, tea is made from young tea leaves that are picked and processed in such a way as to produce good quality tea. Apart from coming from tea leaves, tea can also be processed from other ingredients, one of which is nutmeg flesh. The purpose of this study was to determine the characteristics of the tea pulp of fine nutmeg and slabs by studying different drying methods. The design of this study used a completely randomized design (CRD). The drying method used is sun drying (SM), and 50° C oven. This study used the ANOVA test which was processed using excel. The results showed that the organoleptic characteristics (color, taste, and aroma) of ground nutmeg tea with the 50°C oven drying method were the best. The results of the organoleptic test of refined nutmeg tea and slabs for the sun-dried method (SM) and 50°C oven were as follows: color, taste, and aroma respectively for refined nutmeg tea oven 50°C 5.3; 6,2; and 6.7, nutmeg tea oven 50° C 5.5; 6; and 6.1, refined nutmeg tea SM 5.2; 6; And 6.1, tea nutmeg slabs SM 5.2; 5.7; and 5.9. The yield for SM drying was 12.57% and the yield for oven drying at 50° C was 7.20%, the water content and pH were in accordance with the Indonesian National Standard 3836:2013.

CV Cielofood Pratama is a beverage processing business with nutmeg raw materials, located in Bogor City, West Java. The company produces syrups with varying sizes of packaging. The multi-stage production process does not rule out the possibility of irregularities that could cause the product to no longer meet the quality standards we set. In general, business units have a profit goal for business sustainability, by seeking efficiency in operations in order to obtain profitable profits. Analysis of the data shows the difference between corporate policy and the results of the EOQ method. The company usually orders 25 kg of raw materials with a frequency of 120 times per year. However, the EOQ method recommends ordering 144 kg with a frequency of 36 times per year. In addition, there is a significant difference in the total cost of supplies, which is IDR 30,900,000 according to company policy and IDR 10,392,000 according to EOQ method. This study aims to analyze strategies in raw material supply as an effort for supply chain efficiency. Using the Economic Orders Quantity (EOQ) method Reduce storage costs, save space on both storage and workspaces, resolve problems and reduce the risk that raw material supplies may pose.  

Nutmeg seeds are one of the herbs and spices that are rich in benefits and the content of alkaloids, flavonoids and saponins other very important roles in its utilization. Nutmeg seeds contain trimyristin which its content can be used in the manufacture of liquid bath soap. One of the application of the compound contained is made in the form pHarmaceutical preparations. Liquid soap is made through a saponification reaction from oil and fat reacted with KOH. This research. aim to do optimization of liquid soap formula between concentration variations of 8%, 9%, 10% so can find out the optimum liquid soap formula and know the evaluation of properties pHysics and chemistry of preparations. Nutmeg seed extract is obtained by extraction using the maceration method using 70% ethanol solvent, then carried out evaporation using a rotary evaporator instrument until the extract is obtained thick. Formulation of liquid soap by heating method for 45 minutes. Evaluation preparations include organoleptic observations, homogeneity. pH, foam height. Results showed that the liquid soap formulated from elstract: colored nutmeg brownish, has a characteristic odor of nutmeg seed extract, is in the form of a homogeneous liquid, has a pH pH 8-10, foam height 93mm-139mm. Optimum formula based on results showed no significant difference from all formulas. Variation concentration 8%, 9%, 10% pH test and high foam test. the formula has complied requirements in accordance with the standards set by SNI 06-4085-1996. Where the normal pH of liquid soap is ph 8-11 and the high foam of liquid soap is 13mm-220mm  

: This article introduces a community service conducted by the PkM ITERA team in Hanau Berak Village, Pesawaran Regency, Lampung. Nutmeg, being a primary agricultural commodity in this region, reveals an underutilized surplus of nutmeg flesh, leading to organic waste accumulation. In response to the urgent need for minimizing organic waste and elevating the economic viability of nutmeg fruit flesh, this endeavor is driven by the realization that this waste represents an overlooked potential. Nutmeg flesh possesses intrinsic qualities, notably a rich concentration of antioxidants known for their role in promoting skin health, stabilizing cardiac rhythms, mitigating insomnia, alleviating angina, enhancing digestive processes, improving blood circulation, increasing appetite, and fortifying the immune system. The proposed solution involves the creation of nutmeg-flavored tea, intended to mitigate the issue of excess nutmeg fruit waste while simultaneously augmenting the economic worth of the produced merchandise. Thus, this initiative materializes as a strategy to optimize nutmeg fruit utilization, curtail waste generation, and amplify its market value. The Community Partnership Program administered by the ITERA team serves as a conduit for the enrichment of knowledge, insights, and competencies among local nutmeg farmers, empowering them to generate high-value commodities from an underexploited resource. The scope of activities encompasses the entire production process, extending to packaging design.