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The UNS Community Service Program (KKN) Batch 68 was conducted from July to August 2025 in Jaten Village, Karanganyar Regency, Central Java. This program focused on educating the community about the utilization of organic waste, particularly dragon fruit (Hylocereus spp.) peel, which is generally underutilized. Dragon fruit peel has the potential to be developed into functional food products as it contains fiber, vitamins, and pectin. Through the “Dragon Fruit Peel Waste Management into Sauce” workshop, participants were provided with knowledge and skills to process organic waste into value-added products while supporting household food security. The implementation methods included counseling, demonstrations, and hands-on practice. The results showed an increase in community understanding of food waste management, improved skills in processing dragon fruit peel into sauce, and the establishment of communication networks among village cadres for program sustainability. This innovation also holds potential to be developed into micro-enterprises in the healthy food sector.

The Sambal ABC advertising campaign “Cap Cip Top – Icap Icip Ngetop ABC” in YouTube advertising content uses a character named Tejo. The Sambal ABC advertisement can strengthen the brand image and increase customer trust by including a character that fits the brand. Tejo is known as a housewife who cooks with passion, and the use of Sambal ABC in her kitchen reflects its quality and deliciousness. This study specifically discusses the ABC chili sauce advertisement “Cap Cip Top – Icap Icip Ngetop ABC” in YouTube advertising content using a character named Mrs. Tejo. This is because Tejo is known as a housewife who cooks with passion, and the use of Sambal ABC in her cooking reflects the quality and deliciousness of her product. Therefore, this advertisement can strengthen the brand image and increase customer trust. This study uses a quantitative approach and uses random sampling. This study targets Sambal ABC consumers who watch the YouTube advertisement “Sambal ABC: Cap Cip Top – Icap Icip Ngetop”. This survey involved 109 respondents who were all aware of the Sambal ABC YouTube advertisement, had consumed Sambal ABC products, and were also aware of the Sambal ABC advertising campaign. A total of 109 respondents were interviewed; however, only 100 met the specified criteria. Survey data was collected through an online survey using SmartPLS 3.0. The results showed that respondents trusted the Sambal ABC brand more due to the use of influencers in its advertisements. This was determined based on the content of the advertisements and who spoke first. Ibu Tejo's power was such that respondents felt close to her and believed she was close to them because they shared similarities with her in several aspects of influencer credibility, including interests. Respondents also found Ibu Tejo interesting because she was funny, engaging, interesting, and entertaining, and she was able to explain Sambal ABC very well.

By using Digital Marketing, business actors are expected to be able to increase sales well gradually. Ayam Geprek Sambal Ijo Dua Putri, which has been established since 2018 and owned by Mrs. Onik, is an MSME that has grown and developed its business. Strategically located on Jl. HS. Ronggo Waluyo, Puseur Jaya, Telukjambe Timur, Karawang, this stall offers geprek chicken with delicious green chili sauce and affordable prices. In facing the digital era, Mrs. Onik, as the owner of Ayam Geprek Sambal Ijo Dua Putri, has wisely recognized the potential of online marketing as the key to the success of her business. With a daily turnover of 4 million rupiah through offline channels, as well as their success in collaborating with Shopee Food and Grab Food, the next step taken is to expand their presence in the digital realm. Marketing through social media platforms, especially Instagram, and the use of banners as a strategy to attract consumers, are considered strategic steps that will allow them to reach more potential customers. The selection of Ayam Geprek Sambal Ijo Dua Putri as the focus of the research is very appropriate because of its strategic location, right on the side of the road, making it the main choice for many people passing by.  

Indonesian people widely consume tomato sauce as a condiment or food seasoning. The natural thickening agent commonly used in tomato sauce is starch, generally based on tapioca or cornstarch. The use of breadfruit starch as a thickener is rarely studied and needs to be researched scientifically. This research aimed to evaluate the role of breadfruit starch as a thickener in tomato sauce. This research began with extracting breadfruit starch through wet milling and continued with making tomato sauce based on breadfruit starch. The concentration of breadfruit starch was varied in 3 levels, namely 0.5%, 1%, and 1.5%. Commercial tomato sauce was also evaluated and used as a comparison. Viscosity, color, and organoleptic analyses were conducted on tomato sauce products. The results showed that tomato sauce based on 1.5% breadfruit starch had a higher viscosity (3220.5 cP) than the addition of 0.5% (572 cP) and 1% (1093.5 cP) starch, but it was still much lower than the viscosity of commercial tomato sauce (6922.5 cP). In terms of color, breadfruit starch-based tomato sauce is not much different from commercial tomato sauce in terms of brightness (L: 32-35), redness (a: 9-11), and yellowness (b: 10-15). After organoleptic analysis, the panelists rated the breadfruit starch-based tomato sauce as mediocre (average score 3), compared to the commercial tomato sauce, which the panelists preferred (score 4). These findings indicate that breadfruit starch has potential as a thickener for tomato sauce because it can resemble the quality of tomato sauce in terms of color. However, the concentration of added breadfruit starch still needs to be increased to increase the thickness of the tomato sauce and its acceptance by consumers.

The Srikandi group is a group of women who have concerns about the Prevention of Trafficking in Persons (TPPO). Therefore, the Kita Institute packages TPPO as a strengthening of the women's economy, namely by empowering the women of the Srikandi Group through training in making various chili sauces. This study aims to describe the implementation process, success, supporting factors and inhibiting factors. This study uses a qualitative approach with research subjects including Kita Institute managers, Srikandi Group Managers, and Srikandi Group Members. The data validity technique uses source triangulation with data analysis technique using data collection, reduction, presentation, and conclusion drawn. The results of the research that have been carried out show that 1) The process of implementing women's empowerment in the Srikandi Group consists of three stages. The first stage is awareness through socialization and motivation. Then, the ability transformation stage is to increase knowledge and skills in making various chili sauces. The last stage is capacity improvement, where the women of the Srikandi group have been able to produce various chili sauces independently. 2) Women's empowerment of the Srikandi group succeeded in producing a variety of quality chili sauce with a durability of two months and increasing income 3) Supporting factors for empowerment are the availability of human resources, natural resources, infrastructure, high motivation of participants, female participation, and work partners. Meanwhile, the factors that inhibit empowerment are difficulties in adjusting the time and lack of confidence of Srikandi group women to start their own business.  

This study aims to identify the length of storage and consumer acceptance of complementary foods, namely chili sauce matah which has been given a percentage of mayonnaise as much as 10%, 20% and 30%. And this fusion food chili sauce is called mayo-matah. This research uses a quantitative approach with a survey method. This research was conducted at Kitcheroo Café. The samples of this study were 4 Culinary Education Expert Panelists and 30 Kitcheroo Cafe Customers using the data statistical analysis method, namely the Friedman test. The Friedmen test is used because the data in this study are categorical and it is more appropriate to use non-parametric statistical tests. seen all aspects (lemongrass aroma, citrus leaf aroma, creamy texture, acidity level and spiciness level) and aspects of the level of preference for consumer acceptance. The results of the validation test stated that there was an influence on the creamy texture aspect and the level of spiciness in the mayo-matah sauce which was given a percentage of mayonnaise as much as 10%, 20%, and 30%.    

Mother is a leader figure in a family who is in charge of managing family healthy food needs. The knowledge about hygienic food for the Family Welfare Coaching Mothers at Dasa Wisma Kalongan Kulon, Tasikmadu is still limited, because many of them come from poor families and have less educational background so that the basic knowledge of the family is not maximal (less attention). This community service activity aims to improve understanding of family welfare coaching mothers to know healthy and hygienic food, to improve understanding of family welfare coaching mothers about healthy and hygienic food characteristics and to improve awareness to society not to buy food at random. The method of counseling is done by lecturing method and explanation about healthy and hygienic food and contamination or contamination of bacteria in siomai sauce from peddlers with media poster and power point. The results of community service activities are family welfare coaching mothers understand about healthy and hygienic food and food contaminated or contaminated with bacteria, especially in siomai sauce. The conclusion of this community service activity is family welfare coaching mothers can know the benefits of healthy and hygienic food for body and family welfare coaching mothers are aware to be more careful in buying food outside so that family health, especially on school children is more secure and family welfare coaching mothers understood how to choose healthy and hygienic food for her family.Keywords: Family Welfare Coaching Mothers, health, hygienic, sauce of siomai

PT XNX is a leading company operating in the food and beverage industry in Indonesia. This company produces based on demand, so the level of employee performance productivity is very important. There are many factors that influence worker productivity, such as experience, knowledge, and age. This research was conducted in the production department for 5 (five) months. The primary data collection method is by making direct observations in the field and using the time and motion study method, a systematic study of work systems with the aim of developing better systems and methods, standardizing systems and standards for determining time standards and selecting operators with a Lean Manufacturing approach, namely waste. or waste to increase labor productivity in the Production department area. The results were obtained in the form of recommendations for improvement, namely by optimizing productivity by means of operator efficiency from initially 6 people to 5 people, where before improvements were made, labor productivity was 53.11% in dissolving soy sauce, after improvements were made, labor productivity was 74.84. %. This has an effect on cost savings of IDR 4,515,133 for 26 working days, each day amounting to IDR 173,548. Therefore, there are 3 shifts in one day, so the total daily income is IDR 520,644 or a cost savings of 16.63%.  

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.

The Class IIA Women's Correctional Institution (LPP) in Malang City is included in a productive prison which is not only used as a place for fostering prisoners (inmates), but also used as a facility to accommodate the production of quality prisoner products. The WBP participates in productive program activities held by the prison, such as managing the soy sauce industry, handicrafts, convection business, salon business, making ecoprint batik, production of souvenir snacks. All WBPs are involved in these productive activities as a form of effort by the prison in organizing work guidance programs and skills education. The results of the activity show that the production of Malang City Class IIA Women's Prison can be said to be quite good and has selling value. However, it is unfortunate that marketing is done conventionally so that it has not achieved maximum product sales results. Therefore, it is necessary to have an evaluation that can be solved through the service activities carried out. This digital marketing practice activity with website development training can be a solution provided through this service. The activity can run smoothly because all prison officers are enthusiastic and conducive in participating in the training held. The hope of this activity is that they will be able to apply the marketing function optimally so that it can increase sales volume

This research aims to find out and analyze the Brand Association of Bango Soy Sauce Products. This research method uses a quantitative approach with multiple linear regression analysis techniques processed using SPSS version 25. The data collection technique is by distributing questionnaires to 95 people as respondents through google forms. The results showed that the basis for purchasing decisions by consumers towards Kecap Bango products was determined by Delicious taste to be a cooking raw material, Quality cooking raw materials, Using quality soybeans, Comfortable in consumption, Easy to get in stores, More familiar than other soy sauce products and Superior to other products.

This research aims to find out and analyze the Brand Association of Bango Soy Sauce Products. This research method uses a quantitative approach with multiple linear regression analysis techniques processed using SPSS version 25. The data collection technique is by distributing questionnaires to 95 people as respondents through google forms. The results showed that the basis for purchasing decisions by consumers towards Kecap Bango products was determined by Delicious taste to be a cooking raw material, Quality cooking raw materials, Using quality soybeans, Comfortable in consumption, Easy to get in stores, More familiar than other soy sauce products and Superior to other products.

Shift work is a system for organizing human resource activities in a particular industry with the aim that the human resources in it can work according to a predetermined schedule. Main kitchen is the main kitchen section that handles a variety of sauces, stocks, and various main courses. This study aims to analyze the application of employee work shifts in the main kitchen of Best Western Papilio Hotel Surabaya. This research is a qualitative descriptive research. Data collection was done by field observation, interview with 1 sous chef, and giving questionnaires to 7 employees in the main kitchen. The data obtained were analyzed descriptively.The results showed: 1) The implementation of employee work shit in the main kitchen of Best Western Papilio Hotel Surabaya is in accordance with established company regulations and government regulations. The application in the main kitchen of Best Western Papilio Hotel Surabaya includes: working for 8 hours a day with a maximum break time of 1 hour; there is a difference in work limits between permanent and daily contract employees so that in making schedules it is always done in the middle of the month and the beginning of the month so that there is a regularity of schedules; there are 3 work shifts namely morning, afternoon and night with a pattern of 5 working days 1 day off in one week.

Old age is a final stage in the span of human life. Health problems that are often found in the elderly, one of which is psychological disorders, namely anxiety, depression, readiness. These psychological disorders usually cause the emergence of sleep disorders, namely insomnia. Insomnia has an impact on physical effects, namely fatigue and muscle pain. The combination of progressive relaxation techniques and keroncong music is a non-pharmacological therapy given to clients by tensing certain muscles and then relaxing chili sauce accompanied by keroncong music. The purpose of this study was to determine the effect of a combination of progressive relaxation therapy and keroncong music on insomnia in the elderly at the Setya Manunggal III Posyandu, Semarang Regency. This type of research is a quasi-experimental approach with a one group pre-post-test design without control approach. The population of the study was the active elderly who were registered at the Setya Manunggal III Posyandu Lansia as many as 33 elderly. The research sample was determined by purposive sampling by taking into account certain criteria, namely: 1) the elderly who were registered at the Setyamanunggal III Posyandu, 2) aged 60-74 years. 3) Does not experience limitations or paralysis of limbs 4) Likes keroncong music. The exclusion criteria set included: 1) Elderly people with dementia 2) Elderly people who received medication to help sleep/anti-depressants/sedatives 3) Elderly people with total hearing loss. Insomnia measuring instrument using the KSBPJ Questionnaire. The results showed that there was an effect of Combination of Progressive Relaxation Therapy and Keroncong Music on insomnia in the elderly with a t value of 16,142 > t table.