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The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.

The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.

This community service activity focuses on the utilization of Talas Beneng (Xanthosoma undipes K. Koch), a tuberous plant native to Banten Province, as a healthy alternative food source free from gluten and casein. The program was implemented through the Holistic School Field Introduction (PLP) by students from Sultan Ageng Tirtayasa University at State Special School 02 Serang City. The method employed was qualitative, with a direct practice approach through training in preparing various processed products based on talas beneng, such as steamed cakes, brownies, cookies, and sticks. The activity involved three intellectually disabled students from junior and senior high school levels, along with PLP students and a culinary arts teacher. The primary objectives of the program were to enhance life skills, independence, and awareness of the importance of diversifying healthy local food sources. The results indicate an improvement in participants' abilities to recognize local food ingredients, process them into nutritionally valuable products, and strengthen collaboration between universities and schools in inclusive education. This program demonstrates that the utilization of local food resources can serve as an effective strategy to support food security, social empowerment, and holistic education.

This community service program aims to empower rural women through training in making steamed buns (bakpao) using yellow sweet potatoes in Sambirejo Village, Ngrambe District, Ngawi Regency. Yellow sweet potatoes are one of the abundant local agricultural products, yet their utilization has been limited to household consumption. Through this program, yellow sweet potatoes were processed into innovative food products in the form of bakpao, which provide nutritional value, consumer appeal, and economic opportunities. The method applied was Asset Based Community Development (ABCD) with a participatory approach, emphasizing the use of local assets and the active involvement of community members. The stages included asset identification, technical training through demonstration, hands-on practice, and evaluation. Participants were drawn from PKK women and local micro, small, and medium enterprises (MSMEs). The results showed significant improvements in participants’ knowledge of local food diversification, technical skills in processing yellow sweet potatoes, and entrepreneurial motivation to initiate home-based businesses. In addition, the training encouraged participants’ creativity in developing more varied local food products. Therefore, the program not only contributed to women’s empowerment but also strengthened MSMEs, promoted local food innovation, and supported community economic independence.

This community service program aims to empower rural women through training in making steamed buns (bakpao) using yellow sweet potatoes in Sambirejo Village, Ngrambe District, Ngawi Regency. Yellow sweet potatoes are one of the abundant local agricultural products, yet their utilization has been limited to household consumption. Through this program, yellow sweet potatoes were processed into innovative food products in the form of bakpao, which provide nutritional value, consumer appeal, and economic opportunities. The method applied was Asset Based Community Development (ABCD) with a participatory approach, emphasizing the use of local assets and the active involvement of community members. The stages included asset identification, technical training through demonstration, hands-on practice, and evaluation. Participants were drawn from PKK women and local micro, small, and medium enterprises (MSMEs). The results showed significant improvements in participants’ knowledge of local food diversification, technical skills in processing yellow sweet potatoes, and entrepreneurial motivation to initiate home-based businesses. In addition, the training encouraged participants’ creativity in developing more varied local food products. Therefore, the program not only contributed to women’s empowerment but also strengthened MSMEs, promoted local food innovation, and supported community economic independence.

With car production increasing every year, the automotive industry has grown rapidly in the modern era. This growth has also led to the development of ancillary service sectors such as auto repair shops, auto shows, sales of vehicle accessories and components, and carwash services. Car wash services, in particular, have become very necessary in this day and age, especially for those who cannot and have limited time to wash their own vehicles at home. As a business in the service sector, it is important to implement effective promotional plans and provide optimal service quality to customers to ensure their satisfaction with the services provided. This research aims to evaluate the effect of promotional strategies and service quality on the satisfaction of HJG Carwash users in Punggur District, Central Lampung, either partially or simultaneously. From a population of 242 people, the research sample was taken from 151 respondents. The research method applied is multiple regression analysis with the IBM SPSS Statistics application. The results prove that promotional strategies do not have a positive impact on user satisfaction, while service quality has a positive impact partially on HJG Carwash user satisfaction. However, simultaneously, the two variables together have a positive and significant impact on HJG Carwash user satisfaction. In this study, 29.5% of the variation in customer satisfaction can be explained by the model used, while the remaining 0.705 cannot be described in this research.

Steamed bread with the substitution of mocaf flour and the addition of butterfly pea flower puree is a steamed bread made from wheat flour and substituted with mocaf flour and added with butterfly pea flower puree. This research aims to determine the effect of mocaf flour substitution and the addition of butterfly pea flower puree on the organoleptic quality of steamed bread which includes shape, color, smell, taste and texture. This type of research is a type of experimental research. The experiment was carried out with six types of treatments consisting of 20%, 30% and 40% mocaf flour substitution and the addition of 30% and 40% butterfly pea flower puree. The data collection technique uses instruments in the form of organoleptic tests including shape, color, aroma, taste and texture of steamed bread with six different treatments. The data analysis used was two-way analysis of variance and Duncan's advanced test. The results of the research show 1) the substitution of mocaf flour has an effect on the criteria for shape, color and texture. 2) the addition of butterfly pea flower puree affects the criteria for shape, color, taste and texture. 3) the interaction between the substitution of mocaf flour and the addition of butterfly pea flower puree affects the shape and texture criteria.

The importance of knowledge about operational risks for umkm partners in order to be able to control or handle the risks that must be handled and be able to solve the problems being faced, so this research aims (1) to find out the identification of operational risks in the process of making Sanah shrimp crackers in West Tanjung Jabung district ( 2) to find out the operational risk analysis of the process of making Sanah shrimp crackers in West Tanjung Jabung district, (3) to find out the efforts made by umkm actors to overcome operational risks. This research uses qualitative methods in this research using data sources obtained from the owner of the Sanah shrimp cracker business and the Sanah shrimp cracker employees. The results of this research are: In identifying operational risks, there are four types of risks as follows: human resource risks include risks of events such as unsuccessful steaming, unsuccessful cutting of crackers, long frying of crackers, failed packaging and inadequate training. Technological risks include inappropriate machines and packaging equipment that does not function properly. As well as process risks, there are risks from raw materials that do not match the dosage. And external risks include risks such as unstable raw materials and uncertain weather factors. The risk analysis that occurs in Sanah shrimp crackers has a risk level of high, medium and low. As for the aspects included in the high category, there are three risks, namely inadequate training, inappropriate packaging equipment and raw materials that do not match the measurements. And there are also medium level operational risks including unsuccessful steaming, frying for too long, inappropriate machines, unstable raw materials, weather factors that result in long drying. And there are also two levels of low risk, namely cutting crackers, failed packaging. Efforts to overcome operational risks that occur in the Sanah shrimp cracker business include requiring or providing training to employees about managing shrimp crackers and employees also need to have self-awareness to be more skilled and more thorough.

The use of learning methods using the STEAM method to develop student creativity. Also be the key to being in the future, so that it has the ability to participate in the next life. STEAM basically needs to be taught from an early age to children so that children can think creatively and critically and can solve problems. The goal is to stimulate children's creativity with the STEAM method. The method carried out in this research is a qualitative method. The subjects in this study were children aged 5 - 6 years with a total of 30 people. The results of children's research can respond to the stimulus given well, children are able to express their imagination into works, creating existing materials into works of aesthetic value.  

Latar belakang penelitian ini adalah kemampuan pemecahan masalah anak usia 5-6 tahun Kelompok B2 di TK Intan Permai masih tergolong rendah. Permasalahan dalam penelitian ini adalah guru kurang memaksimalkan penggunaan loose part, keaktifan belajar anak ada pada kategori kurang. Hal ini disebabkan selama pembelajaran guru kurang dapat memberikan stimulasi secara tepat terhadap arah perkembangan kognitif khususnya pada aspek pemecahan masalah. Tujuan penelitian ini adalah untuk mengetahui apakah pembelajaran inkuirui berbasis steam dan loose parts dapat meningkatkan  kemampuan pemecahan masalah anak usia 5-6 tahun di TK Intan Permai Desa Batursari Kecamatan Mranggen Kabupaten Demak. Penelitian ini adalah penelitian tindakan dengan metode Kemmis dan Taggart yang terdiri dari 4 tahap yaitu (rencana, tindakan, observasi dan refleksi). Penelitian ini terdiri dari 2 siklus masing-masing siklus sebanyak 3 pertemuan. Teknik pengumpulan data menggunakan observasi, catatan lapangan, dan dokumentasi. Analisis data menggunakan kuantitatif dan kualitatif. Analisis data kuantitatif dilakukan dengan deskripsi statistik untuk membandingkan pra siklus sampai siklus II. Tahap tahap analisis kualitatif adalah reduksi data, display data dan verifikasi. Hasil penelitian menunjukkan terdapat peningkatan pemecahan masalah melalui Penerapan Pembelajaran Inkuiri Berbasis Steam dan Loose Parts dengan skor pada pra siklus 22,4 meningkat menjadi 42,9 pada siklus I, dan mengalami peningkatan sebesar 69,8 pada siklus II dengan kategori berkembang sangat baik.