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Bread has many types, one of which is sweet bread, the main ingredient in processed sweet bread is wheat flour. The high use of wheat flour causes the number of wheat imports in Indonesia to be high. The decrease in wheat imports can be reduced by using local food ingredients such as corn flour, mocaf flour, and binahong leaf jam. This study aims to determine (1) the process of making gluten-free sweet bread from corn flour, mocaf flour, and binahong leaves. (2) Gluten-free sweet bread recipe from corn flour, mocaf flour, and binahong leaves (3) The level of public preference for gluten free sweet bread products from corn flour, mocaf flour, and binahong leaves. The method used in this study is the method of literature, experiments, documentation, and sensory testing. The percentage of using cornflour and mocaf flour in making glute- free sweet bread is 50%:50%, 70%:30%, and 80%:20%, of the weight of wheat flour. The results showed that gluten-free sweet bread products were the most preferred with a ratio of 70% cornflour and 30% mocaf flour.

This empowerment was carried out bearing in mind that there are still many banana tree fronds that are not used and only become waste, therefore to overcome the large amount of banana frond waste in Marga Mulya Village. And to find out what the benefits of banana fronds are for processed products that are useful and have economic value, we make use of these banana fronds by making processed banana fronds chips that have high economic power by empowering housewives in Marga Mulya Village. This community empowerment is carried out every Saturday with four meetings. And it is hoped that the manufacture of banana chips which has been implemented in Marga Mulya Village can continue and help the economy of local residents.

The craft MSME sector is one of the leading sectors for developed countries in foreign exchange earning country. Products in handicraft industrial centers always have a higher exchange rate profitable and can create added value that is greater than other sectors. Craft Center woven bamboo as an example of a leading industry in Indonesia that is able to absorb labor as well stimulating the micro economy, but cannot be separated from facing problems, including in the field of production and management. In the production sector, the problem faced is still weak application of standards technological procedures, the process of mastering technology where most producers still use equipment simple production leading to low productivity and efficiency. Apart from that, the weak business management which causes them to be unable to increase the scale of their business. From the background of the problems above, In general, this Community Technology Dissemination activity seeks to solve partner problems with introducing appropriate technology and providing business management assistance for quality and the quantity of products from the two prospective MSME partners increased. The methods given are: 1) Introduction technology for preparing material components with a spinser (a combination of spindle and serkel machines); 2) Mini introductions cold press; 3) Introduction of finishing technology; 4) Training on diversification of processed materials into products mixmedia (mixmedia furniture design / prototype.

This  research   was  conducted   at  Nostalgia   Restaurant   The  Sidji  Hotel Pekalongan which aims to analyze and explain the influence of food product quality and service on guest satisfaction  which is experiencing  poorly good conditions including color, appearance, portion, tecture, temperature and level of maturity of a food  product  not in accordance  with  guest  expectations  and  there  are some infrastructure services that do not meet the standards in providing services to guests. The research data were obtained through questionnaires and interviews. The sample used in the study was 100 respondents. The research results are expected to provide useful information for the manager and guest satisfaction. The data obtained were processed   using   descriptive   analysis   and   quantitative   statistical   analysis. Quantitative analysis uses multiple regression analysis to determine the effect of the independent variable on the dependent variable, model test, hypothesis testing, and however before the test is carried out, the validity and reliability tests are conducted first. The results of the regression analysis show that there is an increase in the quality of food products and services on guest satisfaction. Then the test results of multiple regression analysis show a significant F value, with a correlation value of determination  R2 square of 0.598. This shows that the quality of food products and services significantly affects guest satisfaction together with a close relationship of 59.8%. This shows that to increase guest satisfaction, it is necessary to increase the quality of products, both food and beverages served to guests, as well as excellent service in accordance with guest expectations.

Petis is made from fermented shrimp or fish that is added with sugar and salt, it looks like a paste and has a dark brown or black color. This study is a descriptive study that aims to determine the presence or absence of Salmonella sp in petis sold in Sumber Subdistrict, Cirebon Regency, to find out what percentage of petis is contaminated with Salmonella sp. POM No. 13 of 2019 concerning Maximum Limits of Microbial Contamination in Fish and Fishery Products Including Molluscs, Crustaceans and Fermented Echinoderms. The population in this study were petis sold in Sumber Cirebon District, traders collected 15 samples using the Accidental Sampling technique. The research method used is a descriptive survey, in the examination using the isolation method through culture media and biochemical tests. The research was carried out at the Microbiology Laboratory of AAK An Nasher Cirebon in April 2022. The results obtained 9 positive samples of Salmonella sp and 6 negative samples of Salmonella sp. Based on BPOM regulation No. 13 of 2019 concerning the Maximum Limit of Microbial Contamination in Processed Food, it must be negative for Salmonella per 25 grams. From these results it can be said that the petis containing Salmonella sp was 60% and the negative petis contained 40% Salmonella sp.

The purpose of this service activity is to increase the knowledge and skills of participants in Moringa processing; increase participants' knowledge about the potential of Moringa leaves as a healthy food ingredient, and produce Moringa chicken nuget products and Moringa leaf sticks. The activity method used is mentoring with activity stages; 1. preparation, 2. implementation, 3. evaluation. The results of the activity showed an increase in the knowledge and skills of the participants in processing Moringa leaves, participants knew that Moringa leaves have good nutritional potential and can be developed as a healthy food processing ingredient, and participants are skilled in processing Moringa leaves into Moringa chicken nuggets and Moringa leaf sticks. . Given the large benefits of this activity, it is advisable to carry out further activities in the form of assistance in marketing Moringa leaf processed products in order to increase people's income.

This activity is a community service activity for the people of Purbosari village, Ngadirejo sub-district, Temanggung Regency. as part of the activities of the Central Java Province Bappeda for the 2017 fiscal year. The problem that is being handled is the problem of the loss of livelihoods of the tobacco farming community due to restrictions on tobacco farming and tobacco products. This activity is also an implementation  of  the   Regulation   of  the  Minister  of   Finance of the Republic of Indonesia Number: 28 / PMK.07 / 2016 concerning the Use, Monitoring and Evaluation of Tobacco Excise Production Sharing Funds. The model used is a community-based tourism development model as a form of the tourism sector's creative economy that provides optimal benefits to the community. The service process is carried out by means of efforts to empower the people's economy in the tourism sector with a community-based tourism (CBT) approach or community-based tourism by involving local communities in activities, which include the introduction of tourism potential and training on the utilization of local non-tobacco agricultural potentials to be processed into culinary products and by by tours. The local community is motivated to become the main actor in the management of tourism activities that arise from the utilization of the local potential that exists in the service location. The result of this activity is the achievement of community understanding of tourism as an alternative to activities other than tobacco farming, understanding of local tourism potential, development of tourism activities and tourism support activities in the location.