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Purpose: This Community Service is to Increase Public Knowledge and Provide an understanding to the public about the importance of body balance as one of the pillars of optimal physical health. As well as Encouraging Healthy Living Behavior and Educating the public about ways to maintain and train body balance through appropriate and safe physical activities. And Prevention of Injury Risk Reducing the risk of falls and injuries, especially in vulnerable groups such as the elderly, by increasing awareness and ability to maintain posture and body stability. As well as Improving the Quality of Life of the community Helping to achieve a better quality of life through effective and independent management of body functions. The sample consisted of 30 people and was selected based on a random sampling technique using the available questionnaire. The sample was measured using the Sitting Balance measurement to assess its Balance Level. Method: This Community Service is a pre-post test design. Of the 30 Respondents who obtained an N-Gain Score of 72.5, it showed that the method applied by the researcher in this activity was effective. In addition, the distribution of the N-Gain Score with a value of 0.9 indicates that this strength or category is at a high level

The apple cider vinegar fermentation process requires careful monitoring and control of variables such as pH, alcohol content, and amount of acetic acid.  This research adopts Fuzzy Logic Control by utilizing the MQTT communication protocol, pH, alcohol and water pump sensors, as well as solenoid valves and DC motors as actuators.  This Internet of Things (IoT) based solution provides real-time monitoring information on the fermentation process.  The results showed that the test system succeeded in maintaining a stable pH of around 3.9-4.0 during the initial stages of fermentation, while industrial data showed greater variations.  Alcohol content increased consistently in the test system, in contrast to the spike on day 7 in industry data.  At the formulation stage, the pH dropped to 3.68 in the test system, while the industry maintained 3.70.  At medium and slow mixing stages, the test system showed a significant decrease in pH and a consistent increase in alcohol.  At the harvest stage, the pH was lower in the test system compared to industrial, with slightly higher alcohol content.  Test results show that the implementation of this system can reduce the fermentation process time by up to 2 days faster compared to conventional methods.  This conclusion shows that IoT-based systems are able to provide better control and monitoring than conventional systems, so they have great potential for wider adoption in the apple vinegar fermentation industry to increase production effectiveness.

Latar Belakang: Salah satu sumber gizi yang kaya akan kandungan protein adalah buah merah. Sumberdaya alam Papua memiliki potensi sangat besar dan belum dimanfaatkan secara benar serta berkelanjutan. Salah satu tanaman yang dapayt tumbuh baik di Papua yaitu Buah Merah Papua (Papua Red Fruit). Buah Merah (Pandanus Conoideus) merupakan jenis tanaman yang termasuk ke dalam family pandanaeceace yang ditemukan secara endemic di Provinsi Papua dan Papua Barat. Harapannya agar melalui kegiatan pelatihan dan pendampingan pengabdian kepada masyarakat khususnya alumni dan mahasiswa akan berkelanjutan sehingga nutripreneur mampu menciptakan lapangan pekerjaan baru dalam bidang usaha. Tujuan Pengabdian Masyarakat: mensosialisasikan dan mendampingi masyarakat dalam membuat kue menggunakan bahan dasar sari buah merah di Kampung Sereh Post Kabupaten Sentani Jayapura. Sasaran: Masyarakat Daerah Sentani yang dekat dengan sumber tanaman buah merah yaitu dibawah gunung cyclop Sentani. Metode: Penyuluhan, Demonstrasi cara membuat kepada ibu ibu di Kampung Sereh Kabupaten Jayapura. Target Capaian : Masyarakat ibu-ibu mampu membuat kue, saos, brownies berbahan dasar dari sari buah merah yaitu mencapai 81,8 %. Luaran Pengabdian Masyarakat adalah publikasi jurnal pengabdian masyarakat nasional, publikasi di TVRI Papua, dan leaflet cara membuat kue berbahan dasar buah merah.