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The Lembu Sora Building Monument and the Pure Milk Monument are monuments located in Boyolali Regency, Central Java which will be used as ready to wear motifs with the aim of introducing the area as the largest producer of cow's milk in Central Java. Taking pictures of the motifs uses deformation techniques and distortion techniques which are realized by polyflex screen printing techniques on ready to wear. Based on the problems and objectives, this study aimed to determine the application of the image of the Lembu Sora Building Monument and Pure Mil Monument as a motif on ready to wear with Polyflex Screen Printing Technique. The research methods used were observation, documentation, and literature review. This final project was completed by: creating designs, preparing tools and materials, conducting trials on selecting fabrics and polyflex types, determining sizes, creating ready-to-wear patterns, cutting fabrics, pressing the coating material, carrying out the polyflex screen printing process, ready-to-wear sewing process, and completion. Furthermore, the polyflex screen printing process on ready-to-wear included the following steps: creating polyflex screen printing designs, printing designs with a cutting machine, peeling polyflex (polyflex cleaning), gluing polyfex on the fabric, and finishing, which was the process of removing the masking from the polyflex sheet. Researchers suggest that during the pressing process on polyflex, it is required to alter the temperature and time with the type of polyflex. According to the recommendation that can be utilized, the pressing process on polyflex for temperature and duration must be adjusted to the type of polyflex.

Making pralines filled with dried starfruit with the addition of cherry leaf powder, is an innovation in developing chocolate products, which are varied with candied starfruit filling. In the processing, candied star fruit and chocolate are added with cherry leaf powder, to add aroma to the pralines. The objectives of this study are: 1) To determine the characteristics of candied star fruit with the addition of cherry leaf powder. 2) Knowing the characteristics of candied star fruit pralines with the addition of cherry leaf powder. 3) Knowing the public's acceptance of pralines filled with candied star fruit with the addition of cherry leaf powder. The research methods used are library, experimental, documentation, organoleptic, and hedonic methods. Data analysis using descriptive. The results showed the characteristics of dried star fruit candied with the addition of cherry leaf powder, textured dry on the outside and soft on the inside, sweet taste like raisins, brownish yellow in color, and scented with cherry leaves. Characteristics of pralines filled with candied starfruit with the addition of cherry leaf powder, sweet taste, distinctive aroma of chocolate and cherry leaf powder, dense and slightly rough texture, dark brown color. Public acceptance of candied starfruit pralines with the addition of cherry leaf powder through hedonic test results, the most preferred and accepted by the community is product code 657. Suggestion, it is necessary to test the shelf life, and test the nutritional content of pralines filled with candied starfruit with the addition of powder cherry leaf.

Maos Lor Village, is one of the villages that has considerable agricultural potential and is one of the centers for banana production. However, the added value of banana cultivation in the village is not yet optimal. The selling price of bananas given is still quite low so that it has an impact on the level of economic development of the community which is still low when compared to the potential of the area owned. The objectives of this community service are to: 1) Increase knowledge in processing bananas into banana Dodol through training for community groups in the Maos Lor Village environment and 2) Improve community skills in increasing the added value of the Banana Dodol processed business. The activity was carried out in March-July (4 months) with several activities including socialization, training on making Calcium Dodol and post-production assistance. The results of this activity include the formation of a small business group of Banana Dodol "BAJA MAOS) which so far has been able to produce as much as 52 kg

The bridal clothing modification kebaya and lehenga is expected to be an innovation in fashion products and can increase the variety of bridal clothing. The objectives of this study is to knowing the process of making modified bridal dress Kebaya from Indonesia and Lehenga from India. The method used in this research is the R&D method (Research and Development), literature, questionnaires, and documentation.  The making of Modified Bridal Dress Kabaya and Lehenga was carried out at the Fashion Laboratory of the Fashion Design Study Program of the Kartini Academy of Social Welfare, st. Sultan Agung, No. 77 Gajah Mungkur Village, Gajah Mungkur District, Semarang City.  Data analysis in this research was carried out using descriptive analysis.  The result of this research is the kebaya as the superior of the lehenga which is equipped with chunri (shawl).  The process of making this modified bridal dress Kabaya and Lehenga includes designing, measuring, making patterns, cutting materials, sewing material that has been patterned or cut, set the application, and finishing by sequencing the Lehenga and kebaya.

The use of Fiber Optic as a light emitter in Cocktail Dress is expected to be a new innovation in the development of party fashion. The objectives of this study are: 1) To explain the process of making a cocktail dress using Fiber Optic as a light emitter. The method used in this research is the Research and Development (R & D) method. The R&D method is a research method that tests a product to produce the best product by conducting direct trials. In addition to using the method (R&D), it also uses the method of literature, documentation, and experiments. The experiment of making Cocktail Dress using Fiber Optic as a light emitter was carried out at the Laboratory of the Fashion Design Study Program of the Kartini Academy of Social Welfare, st. Sultan Agung, No. 77 Gajah Mungkur Village, Semarang City. The percentage of additional ingredients in making Cocktail Dress, namely: 3 meters Bridal Satin Fabric, 1meter Furing, 2 meters Trikod, 1 seed thread, zipper size 50 cm 1 item, zippers size 25 cm 1 item, Fiber Optic in amount of 0.75 mm-400 m. The results of this study indicate that the Fiber Optic Cocktail Dress has the characteristic that the resulted cocktail dress can shine with the light emitting from the Fiber Optic. Thus, it can be concluded that there is an opportunity for innovation from Cocktail Dress by adding Fiber Optic.

The use of young jackfruit which has low prices and abundant production is only as a basic ingredient for making traditional foods. Considering the benefits and nutritional content of young jackfruit, it is necessary to innovate the manufacture of young jackfruit cream soup with fusion techniques. The research objectives are 1) to know the process of making young jackfruit cream soup using fusion technique; 2) knowing the formula and thickening agent for young jackfruit cream soup; 3) find out the community's acceptance of young jackfruit soup cream. The experiment was carried out three times by making cream soup with 3 different thickeners, namely wheat flour with a roux system, pumpkin and potatoes. The experiment was carried out to obtain the best formula. The experimental results show how to make young jackfruit with fusion food processing techniques, starting with material selection, weighing ingredients, boiling young jackfruit, making spices, sauteing spices, boiling all ingredients, sorting bones, thickening with, wheat flour/ pumpkin/potatoes and blending. soup, filter soup. The right formula for young jackfruit cream soup is young jackfruit 120 g, pumpkin thickener 40 g(531)/roux flour 20 gr (351)/ potato 40 gr (253), 50 ml liquid milk, 2 g salt, 10 g onion, 4 g granulated sugar, 5 g margarine, 500 cc water and 140 g claws. The three experimental products were tested hedonic by 10 semi-trained people and code 531 was preferred because it has the characteristics of creamy soup with a creamy texture, savory taste, light brown color, and has the aroma of young jackfruit mixed with milk.

Dates milk tempe is an alternative drink for health, which is made from tempe extract with natural sweetener honey and enriched with dates, so it is safe and healthy for consumption by all ages. The research objectives were to determine: 1) the organoleptic quality of date palm tempe milk; 2) community acceptance of date palm tempe milk; 3) determine the content of carbohydrates, protein and fat. The research method of making date palm milk is carried out in accordance with the procedure for making tempe milk. Organoleptic tests to determine acceptance were carried out on 30 semi-trained and untrained panelists. The nutritional content of date palm tempeh is calculated using the Gizipro application. The results showed that date palm milk has sensory characteristics of sweet and savory taste, aroma of soybean tempeh and dates, thick texture and dark brown color. Contains 5.31 g carbohydrates; 0.11 g protein; 0.14 g fat; and 2.14 mg of calcium. It has low carbohydrates, low fat content compared to tempeh milk, so it can be drunk by all ages and can prevent degenerative diseases.

Background: Implementation of the family planning program still faces several obstacles. Factors that cause PUS to be reluctant to participate in family planning include: In terms of service, up to now, there is still a lack of quality, as evidenced by family planning participants who stopped using contraception. As well as in terms of delivery of counseling, it puts forward rational, effective and efficient contraceptive choices. Research Objectives: to determine the relationship between family planning services and counseling on obstacles to the implementation of family planning programs in the Bajeng Community Health Center, Gowa Regency. Methods: This study used a Cross Sectional Study method. The sample in this study was PUS who did not participate in family planning. The sampling technique was purposive sampling. Data were processed using SPSS and descriptive and bivariate analysis using the chi-square test and presented in the form of a frequency distribution table. Results: This study shows that there is a relationship between family planning services and obstacles in the implementation of the family planning program where the p value is obtained. There is a relationship providing counseling to obstacles in the implementation of the family planning program where the value of p =, 000. This means that the p value <? (0.05) because the p value is less than 0.05. Conclusion: There is a Relationship between Family Planning Services and Counseling Providing Against Barriers to Implementing Family Planning Programs in the Work Area of the Bajeng Community Health Center.