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This study aims to examine the organoleptic storage life of kecicang chili sauce using vacuum storage. The research design is experimental, involving 3 trained panelists, all of whom are lecturers from the Culinary Arts Vocational Education Study Program. The data collection method used in this study was observation through organoleptic testing using a 5-point Likert scale, namely 5) Very Good, 4) Good, 3) Fairly Good, 2) Not Very Good, 1) Very Poor. Data analysis used quantitative descriptive methods. The results of this study indicate that: 1) Processing affects the quality of kecicang chili sauce, using a technique that involves grinding the ingredients using a chopper, cooking at a temperature of ±70°C, and then vacuum packing. The organoleptic test results showed that vacuum storage was able to maintain the sensory properties of the sambal, as assessed from the aspects of colour, distinctive kecicang aroma, kecicang texture, solid dough texture, and distinctive kecicang taste, which were rated “fairly good” based on colour, aroma, texture, and taste. Vacuum-sealed sambal maintained its best quality until day 3rd, with no signs of leaking. The most significant changes occurred in the flavor and aroma, rendering it unfit for consumption. The sambal packaging, which showed no signs of leaking, maintained its sensory quality until day 5.

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.

This study aims to describe the level of consumer liking or acceptance of a product, it absolutely requires a test called the organoleptic test and hedonic test This research was conducted in quantitative analysis In the implementation of this study, the experiment conducted was an experiment consisting of 4 treatments, Each treatment was carried out as many as 3 replicates so that 12 experimental units were obtained The treatments used were po (control) = regular sauce 100% Traditional chilli sauce packaging, p1 = 50% papaya sauce and 50% carrot sauce 500 grams of papaya + 500 grams of carrots, p2 papaya sauce (pure) 100% 1 kg papaya, p3 = carrot sauce (pure) 100% 1 kg organoleptic research results The highest colour was p1 4.3, aroma p3 3.9, taste p1 3.95, and texture p14. 25. As for hedonics, the highest was for colour p1 4.75, aroma p3 4.55, taste p1 4.25 and texture p3 4.5. Organoleptic tests involving colour, aroma, taste and texture showed values for colour in sample 1 with an average value of 4.3, aroma in sample 3 with an average value of 3.9, taste in sample 1 with an average value of 3.95 while texture in sample 1 with an average value of 4.25. The results of the hedonic test assessed consumer preference for sauces in samples 1 and 3 for sample I with an average value of 4.75 and a taste of 4.25 in the like category. While in sample 3 consumer assessment of aroma average value 4.55 and texture 4.5 category.

Flying fish (Hirundichthys oxycephlus) roe filaments, which are often considered as by-products, have high protein content and various essential nutrients, thus potentially increasing the nutritional value of food products. With innovation and in-depth research, this waste can be transformed into products with economic value while supporting the implementation of sustainability principles in the fisheries industry, in this case sauce as a flavoring that has become an important part of the food industry. This study aims to determine the quality of the texture and taste of chili sauce fortified with fly fish (Hirundichthys oxycephlus) roe filament extract and to determine the protein content and water content of chili sauce enriched with fly fish (Hirundichthys oxycephlus) roe filament extract. The methodology used in this study was Complete Random Design (CRD) with variations in filament powder concentration (0%, 0.5%, 1%, and 1.5%) on the sensory characteristics of chili sauce, which include aroma, color, taste, and texture. The results of organoleptic tests showed that the addition of fly fish (Hirundichthys oxycephlus) egg filament extract had a significant positive impact on all sensory parameters tested. The average aroma score increased from 2.88 in the non-enriched treatment to 3.90 at the highest filament powder concentration (1.5%). In addition, the taste score also showed the most striking increase, from 2.80 to 4.33. Analysis of the water content of the chili sauce product was recorded at 79.93% according to (SNI 01-2976-2006), while the protein content reached 10.53%, indicating the potential of this product as an additional source of protein in daily consumption patterns.

Dumplings are many people's favorite food made from  flour with filling inside. Research conducted on chicken dumplings used bones as dumpling filling. Bones were not very well known in the culinary, with this research it is hoped that it will increase the selling value of  bones as well as increase the variety of dumpling menus. This research aims to determine the level of panelists' preferences based on five quality attributes, for appearance, color, texture, flavour and taste. Apart from that, it is also to find out recipe standards, business analysis, and the shelf life of dumplings. The method used was research and development with five expert panelists from lecturers and 20  panelists from students and consumers of Kedai Rest Area 12. The results of the organoleptic test assessment on average, stated that they liked it very much: appearance 72%, color 84%, texture 92%, flavour 88%, and taste 92%. The standard recipe was: 1kg chicken breast, 500g  bones, 150g eggs, 10g garlic, 25g sago flour, 15g salt, 5g sugar, 5g pepper, 10g mushroom stock, 10g oyster sauce, 10g sesame oil , 5g soy sauce, 50pcs wonton skin, and 10g flavoring. Fried bone chicken dumplings can be stored at room temperature (20-25°C) for one day, but before frying stored in the freezer at (-17)°C can last for more than one week. Calculation results the basic price/pax (50pcs) is IDR 71,000, while the selling price is IDR. 120,000. BEP will be achieved after selling 45 pax, margin targets of IDR. 5,000,000 then must sell 149 pax/month. Suggestions for future researchers are to create various sauces to complement fried dumplings.

Rhodamine B is one of the synthetic dyes commonly used as a dye for paper, textiles or ink. This study aims to analyze the presence of Rhodamine B food coloring in chili sauce in front of the Halu Oleo University campus in 2025. The method used in this study is descriptive qualitative with laboratory testing using the test kit method. The population in this study was 10 types of chili sauce, which were taken from each restaurant or used in snacks in front of the Halu Oleo University Campus, Kendari City. The sample was determined using the total sampling method with a total sample of 10 samples. The results of this study indicate that 10 samples of chili sauce used in restaurants and snack vendors circulating in front of the Halu Oleo University campus were declared not to contain Rhodamine-B.    

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.  

According to Dermawan D & Rahyuningsih, T (2010), gastritis is not a single disease, but several conditions that refer to stomach inflammation. Usually this inflammation is the result of a bacterial infection which can cause stomach ulcers, namely Helicobacter Pylory and is the only bacteria that lives in the stomach. Unhealthy lifestyles such as consuming foods that can stimulate an increase in stomach acid, such as pickles, vinegar, chili sauce, as well as smoking and drinking alcohol, can increase the number of gastritis sufferers. Gastritis is one of the most common digestive tract health problems.  The aim is to find out risk factors regarding the influence of irregular eating patterns.  Method The type of research used is descriptive analytical observational. The approach method used is a cross sectional approach, which is research to study the dynamics of the correlation between risk factors and effects, by approaching, observing or collecting data at one time (point time approach). (Notoatmodjo, 2010). Research findings found that the majority of female respondents showed poor eating patterns. Implications: Knowledge of gastritis risk factors is very important to form a healthy eating pattern, which has an impact on stomach health.

Micro, Small, and Medium Enterprises (MSMEs) show greater flexibility in adapting to market changes compared to large companies. They have the resilience to survive in challenging economic conditions, such as the global economic crisis or pandemic. One of the MSMEs in Indonesia, Dimsum Haochi Bites, shows strong potential in the local culinary market due to its distinctive taste and high-quality raw materials. However, its growth has been hampered by a lack of developed brand identity and limited digital marketing efforts. This community service activity aims to overcome these challenges by assisting Haochi Bites in creating a strong brand identity and expanding its digital marketing presence. The program begins with a SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis to identify internal and external factors that affect business performance. Furthermore, customized business support is provided, which results in the development of a new business logo and an improved digital marketing strategy through social media. In addition, the team facilitated product innovation by introducing new topping and sauce variants. The results of this community service activity increase the competitiveness of Haochi Bites and increase its market potential in the culinary sector in Tangerang.

Micro, Small, and Medium Enterprises (MSMEs) show greater flexibility in adapting to market changes compared to large companies. They have the resilience to survive in challenging economic conditions, such as the global economic crisis or pandemic. One of the MSMEs in Indonesia, Dimsum Haochi Bites, shows strong potential in the local culinary market due to its distinctive taste and high-quality raw materials. However, its growth has been hampered by a lack of developed brand identity and limited digital marketing efforts. This community service activity aims to overcome these challenges by assisting Haochi Bites in creating a strong brand identity and expanding its digital marketing presence. The program begins with a SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis to identify internal and external factors that affect business performance. Furthermore, customized business support is provided, which results in the development of a new business logo and an improved digital marketing strategy through social media. In addition, the team facilitated product innovation by introducing new topping and sauce variants. The results of this community service activity increase the competitiveness of Haochi Bites and increase its market potential in the culinary sector in Tangerang.

Pizza rolls are snacks in the form of small rolls that usually contain typical pizza ingredients, such as tomato sauce, cheese, meat such as pepperoni or sausage, and various other toppings. The outer crust of pizza rolls is usually made from thin dough such as bread or pastry, then fried or baked until crispy. Pizza rolls are a small snack that combines the classic taste of pizza with a practical form that is easy to eat at any time. Its popularity makes it a favorite choice for casual events, parties or just an afternoon snack. Seeing the increasing food trend, the author took the initiative to make pizza rolls with topping variants in order to provide education to people who want to become entrepreneurs in the culinary field, especially snacks. Pizza rolls are known as a practical and delicious snack, but their health benefits depend on the ingredients used and how they are made. Some of the potential benefits of pizza rolls, especially if made with quality ingredients and consumed in moderation, are a source of fast energy, rich in protein, a source of calcium, contain vitamins and minerals, a healthy alternative with modifications, and improve mood. The methods used in this activity include lectures, questions and answers or discussions, and training. The results obtained were (1) The participants responded well to the training in making pizza rolls with topping variants; (2) Strong motivation and interest from training participants so that it supports the transfer of information and skills from service providers to participants, and each participant can fully absorb the training material offered; and (3) The training product for making pizza rolls with topping variants can be consumed daily and can be used as an entrepreneurial product.

Catfish is a fish that is familiar to the community and has high nutritional value. FPST catfish biofloc pond is a practice area for entrepreneurship learning for students with the harvest directly marketed to catfish collectors. Dpore Meme Micro Business is one of the MSMEs in Situbondo that is engaged in the business of processing fish products into shredded fish and chili sauce. The problem faced by Dpore meme MSMEs currently is the need for diversification of superior products so that it can attract more consumers in the future. With the unprocessed catfish harvest to increase its added value, FPST collaborates with Dpore Meme MSMEs to process it into a product that will later become a new product from Dpore Meme MSMEs. The service method is carried out through counseling and accompanied by the practice of making catfish nuggets, packaging and branding. The results obtained from this service increase the knowledge and skills of processing catfish into catfish nuggets. It is hoped that this service can increase the knowledge and skills of Dpore meme MSMEs in processing catfish as well as becoming a new product for product diversification in its MSME.

The research conducted on Katsu Semur Jengkol aims to add a new menu variation for burgers at Kedai Bikin Nagih. Generally, Jengkol is only prepared as Balado Jengkol, Rendang Jengkol, and Semur Jengkol. This study aims to assess the preference level of the panelists based on five attributes: appearance, color, texture, aroma, and taste, as well as recipe standards and business analysis. The method used in this research is research and development, involving a series of experiments and developments using hedonic scale scoring tests with 25 panelists.  The summary results of the main taste preference test regarding the appearance, color, texture, aroma, and taste of Katsu Semur Jengkol show that 76.6% of the panelists liked it very much, while 22.4% liked it. Based on the research conducted, the standard recipe includes 300g of jengkol, 100g of chicken, 1 egg, 20g of flour, 20g of breadcrumbs, 5g of flavoring, 2g of salt, 30g of onion, 5g of green onion, 2g of pepper, 1ml of jengkol essence, 14g of red onion, 7g of garlic, 5g of candlenut, 8g of red chili, 0.2mg of nutmeg, 5g of flavoring, 6g of sugar, 15g of sweet soy sauce, 2g of salt, 100ml of water, 100g of flour, and 150g of breadcrumbs.  The business analysis calculations indicate a cost price of Rp.1,176, a selling price of Rp.4,000, and a food cost of 30.59%. The break-even point is reached with sales of 600 pieces, and a profit of Rp.5,000,000 per month can be achieved with sales of 2,600 pieces. It is recommended that future researchers focus on innovation, especially in the culinary field, by utilizing other raw materials available in our surroundings.

Kazuki Resto is an Eastern-themed café and restaurant located at Jl. Raya A.H Nasution No. 39A, Bandung, open from 11:00 AM to 11:00 PM. To diversify the menu, the author introduces choipan, a Chinese snack made from genjer leaves (Limnocharis flava) and minced shrimp. The term "choipan," derived from Hakka, means "vegetable cake," utilizing genjer leaves that are rich in nutrients such as vitamin C, potassium, calcium, and phosphorus. This study aims to evaluate the panelists' preferences for genjer and shrimp-filled choipan with chili sauce, as well as analyze the standard recipe and nutritional value of the product. The method used is research and development, with data collection through organoleptic tests involving 25 panelists, including experts from various backgrounds. The results indicate a favorable preference level, with presentation scores of: appearance 84%, color 84%, aroma 72%, texture 88%, and taste 84%. The standard recipe for choipan includes 60 grams of rice flour, 30 grams of tapioca flour, 150 ml of water, 55 ml of oil, and other ingredients. Nutritional analysis shows an energy value of 40.9 calories, protein 1.31 g, fat 2.03 g, and vitamin C 13.86 mg. The author recommends using fresh, high-quality genjer leaves to avoid bitterness. 

This research is motivated by the lack of creativity in samosa processing, the author uses dragon fruit peel filling with the aim of utilizing commonly wasted materials, and introducing to the public that dragon fruit peel can also be processed not only the meat that can be eaten, which of course is no less high nutrition with dragon fruit meat. The method used in this research is research and development, by conducting a series of experiments and development using a secoring scale hedonic test involving 25 panelists. The results of the study determine the standard recipe, namely dragon fruit skin 200 g, chicken 100 g, onion 50 g, paprika 50 g, salt 3 g, flavoring 2 g, curry powder 5 g. The results of the main test calculation of the organoleptic test of Samosa filled with dragon fruit skin and dragon fruit sauce have an average value of 88.8%. . The results of the calculation of business analysis of samosa filled with dragon fruit peel and dragon fruit sauce are Cost of goods per portion of Rp 9,760, Total variable cost of Rp 10,340 Selling price per portion of Rp 25,000, Fixed cost of Rp 1,625,000, BEP 111 units / month, Target Operating income of Rp 4,000,000 will be achieved if sales reach 111 servings / month or with sales of 13 servings / day. Suggestions in this study, namely, in the drying process it is recommended until the water content in the dragon fruit skin comes out a lot so that when cooking it is not watery.

Onion rings are made from onion slices coated in breadcrumbs and fried, typically served with tartar sauce. Chicken onion rings are a variation that combines onion rings with a chicken batter that envelops the onions. The chicken batter is made from ground chicken breast fillet mixed with tapioca flour as a binder and various spices to impart a distinctive flavor. This research aims to determine the panelists' level of preference for the organoleptic test, which includes appearance, aroma, color, texture, and taste, as well as standard recipes and business analysis. The research method employed is research and development. The study results reveal the standard recipe for making Chicken Onion Rings with Tartar Sauce, consisting of the following ingredients: 250g chicken breast fillet, 50g tapioca flour, 2 onions, 50g all-purpose flour, 250g breadcrumbs, 2 eggs, 500ml cooking oil, 5g salt, 10g chicken powder, 15g MSG, 3g ground pepper, 100g mayonnaise, 20g gherkin, and 50ml water. The evaluation criteria indicate that for appearance, 92% (very much liked) and 8% (liked); for color, 96% (very much liked) and 4% (liked); for aroma, 84% (very much liked) and 16% (liked); for texture, 88% (very much liked) and 12% (liked); and for taste, 92% (very much liked) and 8% (liked). Based on the business analysis of the Chicken Onion Rings with Tartar Sauce, the following conclusions can be drawn: food cost is Rp8,778, and selling price is Rp22,000. The product will break even after selling 151 portions. To achieve a target margin of Rp3,000,000 per month, the author must sell 378 portions per month. The author takes a profit of 40% from sales.

This research discusses the development of the Hakau Shrimp Dimsum product with Rendang Seasoning, which aims to add variety to Dimsum 220 which usually uses chili sauce plus rendang seasoning. The method used in this research is research and development, by carrying out a series of experiments and developments using a hedonic scoring scale test involving twenty-five panelists. Based on the results of the research that has been carried out, it can be seen that the overall calculation results for the level of liking obtained an appearance value of 60% very like and 40% like. 40% really like the color and 60% like it. 80% really like the texture and 20% like it. 68% really like the aroma and 32% like it. 100% really like it.  The standard recipe for this product consists of tang mien flour, shang fhen flour, shrimp, chicken skin, tapioca flour, margarine and rendang seasoning. Business analysis shows a profit of IDR 3,000,000 from sales of 2,898 pcs/month. This research recommends that innovation in dimsum products can continue to be developed following market developments.

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 economic growth of the people of Sendangkulon Village, Kendal Regency, is greatly influenced by the harvest of shallots, which is the main commodity in the area. However, changes in the price of raw shallots often become a challenge for farmers. To overcome this problem, the Sendangkulon Village government collaborated with the Central Java Province Training and Cooperative Center and PT Sinergi Brebes Inovatif to initiate training on shallot processing. This training aims to increase the selling value of red onions by teaching people how to process them into value-added products, such as fried onions, onion crackers and chili sauce. Apart from that, this training also covers digital marketing techniques to help people market their processed products more effectively. This program is expected to increase the economic empowerment of the Sendangkulon Village community and reduce poverty levels. However, challenges remain, especially in mastering digital marketing which requires further socialization.