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The aims of this study were 1) to determine the level of preference for the taste, aroma, texture and color of chocolate lava cake made from sorghum flour and cassava flour; and 2) knowing the composition of the chocolate lava cake ingredients based on sorghum flour and cassava flour which is the most preferred by the panelists. The methods used consist of library methods, experiments and hedonic tests. Result of the research to be explained descriptively. The results showed that the most preferred product by the panelists was 50% sorghum flour and 50% cassava flour. The average value of the product preference level is 4.73±0.81 (very like) for taste, 4.20±0.66 (very like) for aroma, 4.47±0.63 (very like) for texture and 4.73±0.58 (very much like) for color. The composition of chocolate lava cake is classified into the composition of the ingredients for the cake and the cake filling. The composition of the cake ingredients consists of 450 g dark cooking chocolate, 200 g brown sugar, 170 g olive oil, 50 g cocoa powder, 30 g sorghum flour, 30 g cassava flour, 20 g milk powder, 4 eggs, and ½  tsp baking powder. The composition of the cake filling ingredients consists of 200 g dark cooking chocolate and 15 g olive oil. It can be concluded, the selected product can be an alternative to healthy food products.

Background: Patients with Chronic Renal Failure undergoing Hemodialysis (HD) have various health problems, one of which is skin manifestations. Dry skin is described in the majority of patients with Renal Failure and is suspected to be a significant pathogenic factor in pruritus and may increase itching intensity in CRF patients. It was found that 52% of patients who underwent HD had dry skin (xerosis). Dry skin that appears in CRF patients with hemodialysis is usually caused by atrophy of the sebaceous glands, impaired external secretory function, and impaired hydration of the stratum corneum. Purpose: to increase skin moisture in patients with chronic renal failure undergoing hemodialysis Methods: This community service is carried out by providing VCO and teaching massage stroking techniques. VCO is applied to the skin twice a day for 4 weeks followed by massage. Results: Of the 53 patients, 60.37% of patients experienced an increase in skin moisture, 16.98% of patients had a decrease in skin moisture levels and 22.64% could not be evaluated Conclusion: Routinely apply VCO twice a day for 4 weeks, experience an increase in the value of skin moisture. Meanwhile, in patients who did not apply regularly, there was a slight increase compared to patients who did not apply VCO at all. Oily skin and the smell of coconut oil are the reasons for patients not to routinely give VCO.

Program Pengabdian masyarakat yang dilakukan tahun ini berfokus mengenai industri sektor pertanian maupun perkebunan seringkali diarahkan untuk mendorong sektor industri lainnya untuk menyediakan bahan baku. Dan hal ini menjadi kelemahan dalam meningkatkan lapangan usaha industri yang seharusnya dapat lebih menguntungkan banyak pihak. Selain itu, penggunaan internet menjadi salah satu media yang tidak tertinggal dalam meningkatkan produktivitas dan interaktif dengan target pasar dalam lapangan usaha sebuah industri. Kami berfokus pada usaha dalam mengoptimalkan hubungan antara sektor perkebunan dengan sektor industri agar bahan baku mentah hasil perkebunan dapat memiliki nilai tambah produk dan dapat menciptakan sumber daya manusia yang produktif. Berjalannya program ini, hasil yang telah tercapai sampai dengan 12 Juni 2021 yaitu, produksi 3 varian sambal (Sambal Bawang, Sambal Bajak, dan Chili Oil) yang di-packing dengan botol 150ml. Proses program ini dalam memproduksi sambal ‘Nyambel Neh’ sudah hampir mencapai tahap penjualan yang diharapkan mampu memberikan dampak dari segi ekonomi Padepokan Siti Dhumillah, Bogor.    

Telang flower is generally used as food coloring amd traditional medicine. The contents of telang flower has many benefits for humans. Also, it is hoped that the use of telang flower in the manufacture of lip balm will be a new innovation in cosmetic products. The aim of this research is to create a lip balm based on telang flower which functions to moisturize the lips. This research uses literature, ekasperiment, documentation, observation, and public teasting methods. This experiment resulted in two products with different compositions. In addition, that the two products have been tested publicly on 20 panelists ranging in age from 18 to 25 years. From 20 panelists who have tried 2 lip balm products. It was found that most pf them preferred products with a composition of 8 grams of teang flower extract, 50 grams of coconut oil, 30 grams of olive oil, 300 grams of beeswax, and 15 grams of ethanol. This can be seen from the public test average calculation score oh the favorite indicator, namely 2,5. Basade on the statemensts above, it can be concluded that the opporatunity to be developed as a new innovation in the world of cosmetics.

Tilapia fish fillet have a high protein contain (18,70g/100g) however it can be easily decay. The aim of this study was to know the characteristic of lemongrass oil, characterisric of edible film with the addition of lemongrass oil and quality of tilapia fish fillet coated with edible film-natrium alginate enriched lemongrass oil on cold storage. Edible coating based on alginat added with lemongrass oil and applied on fishery products, tilapia fish fillet. The studies used Complete Random Design 2 factor, lemongrass oil concentration and storage time. Analyzed used one way ANOVA and continued with Duncan’s Multiple Range Test (a:0.05) and paired t-test (a:0.05). The analysis showed that yield of lemongrass oil was 0.27%; specific gravity was 0.85476 g/ml; viscosity was 0.021 N.m/s2 and have 17 active compound. Inhibitory zone of lemongrass oil between 6.417 mm – 20.333 mm. Thickness of edible film added with lemongrass oil between 0.063mm-0.104mm; tensile strength value 1.974 MPa-2.563 MPa and WVTR 4.454 g/jam.m2-5.165 g/h.m2. The result of application edible coating enriched with lemongrass oil on fillet showed the TBA and TPC value were significantly increased during however it didn’t affect significantly to the TVB and pH value. Edible coating enriched lemongrass oil 1.5% able to maintain microbiological quality until day 3 and oxidative quality until day 12