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Tape ketan putih merupakan produk pangan fermentasi tradisional yang dibuat melalui proses fermentasi beras ketan menggunakan ragi tape. Penelitian ini bertujuan untuk menganalisis pengaruh jenis kemasan daun dan konsentrasi ekstrak bunga telang (Clitoria ternatea L.) terhadap karakteristik fisikokimia dan organoleptik tape ketan putih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu jenis kemasan daun (K) (daun pisang, daun jati dan daun jambu air) dan konsentrasi ekstrak bunga telang (B) (0,5%; 1%; dan 1,5%) dengan tiga kali pengulangan. Parameter yang dianalisis meliputi kadar gula, pH, serta uji organoleptik warna, aroma, rasa dan tekstur. Data analisis menggunakan ANOVA pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa perlakuan jenis kemasan dan konsentrasi ekstrak bunga telang berpengaruh terhadap karakteristik tape ketan putih. Perlakuan terbaik diperoleh pada kemasan daun pisang dengan penambahan ekstrak bunga telang 0,5% yang menghasilkan pH dan kadar gula yang sesuai dan tingkat penerimaan panelis tertinggi.

This study aims to determine the production process and the level of consumer acceptance of Bandung nagasari cake utilizing stevia as a natural sweetener and butterfly pea flower extract (Clitoria ternatea) as a natural coloring agent. The research employed a quantitative approach with an experimental method through organoleptic testing involving 20 panelists. Data collection techniques consisted of literature review, questionnaires, and organoleptic evaluation covering taste, texture, aroma, and appearance. The obtained data were analyzed using descriptive quantitative analysis with percentage calculations. The findings indicated that the Bandung nagasari formulation containing stevia and butterfly pea flower extract was more preferred than the formulation using granulated sugar. Approximately 90% of panelists preferred the taste attribute due to its healthier perception, while 80% of panelists favored the texture, aroma, and appearance attributes because of the softer texture and the attractive natural coloration produced by the butterfly pea flower extract. Furthermore, the product demonstrated a shelf life of 12 hours at room temperature and up to 3 days under refrigerated storage conditions. The study concludes that the incorporation of stevia and butterfly pea flower extract may serve as an innovative development of traditional Bandung nagasari cake without eliminating its traditional characteristics and shows favorable consumer acceptance.

The Impactfull Community Service Program (KKN) of Universitas Mayjen Sungkono in Pohjejer Village was conducted to optimize the utilization of butterfly pea flower (Clitoria ternatea) as a local resource that has not been fully utilized. The main problem faced by the community, particularly housewives, is the limited knowledge and skills related to the benefits, processing techniques, and business opportunities of butterfly pea flowers. This program aimed to enhance community knowledge and skills in processing butterfly pea flowers into herbal beverage products with economic value and the potential to be developed as home-based enterprises. The implementation methods included a community organizing approach, participatory socialization, interactive discussions, and direct demonstrations of herbal beverage production using butterfly pea flowers. The results indicated an improvement in participants’ understanding of the health benefits of butterfly pea flowers, appropriate processing methods, and their potential development as MSME products. In addition, the program increased participants’ interest and motivation to independently produce herbal beverages as an additional source of household income. Overall, this KKN program had a positive impact on encouraging the utilization of local resources to improve household economic conditions and empower rural communities.

Hand hygiene is an essential step in preventing the transmission of infectious diseases, making the availability of safe and environmentally friendly hand soap an important necessity in daily sanitation practices. This community service activity aims to enhance students’ environmental literacy, technical skills, and ecological awareness through training on producing natural hand soap based on butterfly pea flower (Clitoria ternatea) extract, with the final product named Clitoria Nature. The program was implemented using the Participatory Action Research (PAR) method, which consists of four stages planning, action, observation, and reflection—through strategies including socialization, demonstration, and hands-on practice. The subjects of this activity were 32 students of Grade VIII Room 1 at MTsN 1 Palangka Raya City. The results showed an increase in students’ understanding of the benefits of natural ingredients, their ability to formulate liquid soap, and the development of behavior that favors the use of natural hygiene products. Theoretically, the anthocyanin and flavonoid content of butterfly pea flowers supports the antibacterial potential of the formulated soap. This program not only produced an environmentally friendly hand soap but also contributed to the formation of healthier and more sustainable sanitation behaviors.

This community service activity aims to increase the ability and creativity of the people of Situnggaling Village, Brand District, Karo Regency, in utilizing the potential of the surrounding nature in the form of telang flowers (Clitoria ternatea L.) through training in making simple syrup products. This training was attended by 34 participants consisting of housewives and village teenagers. The implementation method includes socialization of the benefits of telang flowers, syrup making demonstrations, as well as technical assistance in packaging and marketing strategies. Participants were also given an understanding of hygiene standards, the right dosage of ingredients, natural dyeing techniques, and product storage procedures to have a longer shelf life. In addition to the production aspect, this activity also discussed the economic potential of telang flower syrup products as a commodity for MSMEs, including the calculation of production costs and marketing opportunities through social media. The results showed a significant increase in participants' knowledge about the economic value and health benefits of telang flowers, as well as their ability to produce syrup independently. This activity is expected to be the first step in empowering the local potential-based economy and encouraging the formation of new sustainable home businesses in Situnggaling Village.

Chicken and processed products like dimsum are susceptible to rapid spoilage due to their high water and nutrient content. This makes it difficult for consumers to directly assess a packaged product's freshness. To address this, a novel smart packaging solution using a biodegradable film infused with anthocyanin extract from butterfly pea flowers (Clitoria ternatea) as a visual freshness indicator was developed. The primary objective of this research was to evaluate the effect of three different anthocyanin concentrations (3%, 5%, and 7%) on the film's physical properties and its ability to change color in response to spoilage over a three-day storage period. The research results showed that the film with a 7% anthocyanin concentration had the best physical properties, with a thickness of 0.092 mm, a tensile strength of 8.66 MPa, 14.99% elongation, 62.59% water resistance, and 100% biodegradation. The anthocyanins successfully changed color in response to the freshness level of both chicken meat and dimsum throughout the storage period.

Bunga telang (Clitoria ternatea L.) also known as blue pea, is a distinctive flower with single petals, that come in purple, blue, pink, and whote color. This flower is widely used as a natural colorant due to its high anthocyanin content, lemon juice was added to butterfly pea flower to determine antioxidant activity based on the number of hydroxyl groups capable of donating hydrogen atoms to free radical compounds. The color change observed is influenced by the acidity level (pH) of the beverage. Lemon contains a high amount of citric acid, which can flower the pH of the butterfly peaextract solution.  The colot change from blue to purple, redpr even pink indicates reaction anthocyanins to pH changes. Antioxidant activity was teste using the DPPH ( 2,2-diphenyl-picrylhydrazil) method, which measueres the samples ability to scavenge free radical. The lower the IC 150 value obtained, the stronger the antioxidant capacity of the substance. The results showed that the water content in butterfly pea tea was 15,5% and total ash content in butterfly and total ash content was 8%. The IC 50 value obtained was 53,65 which is classified as very strong in antioxidant activity and shows great potential as a natural antioxidant source

Dengue Hemorrhagic Fever (DHF) is an infectious disease caused by the dengue virus (DENV), which is transmitted through the bite of Aedes aegypti mosquitoes. These mosquitoes act as the primary vectors carrying the dengue virus. The spread of DHF primarily occurs in tropical and subtropical regions. Mosquito control can be carried out using various methods, one of which is chemical control. However, the long-term use of chemical insecticides may lead to mosquito resistance, highlighting the need for safer alternatives to synthetic insecticides. One such alternative is the use of plant-based extracts. The butterfly pea plant (Clitoria ternatea) has shown potential as a natural larvicide due to its content of flavonoids, tannins, and anthocyanins, which function as antioxidants and are toxic to mosquito larvae. This study aims to determine the potential of Clitoria ternatea flower extract as a natural larvicide against Aedes aegypti larvae. The results of the effectiveness test showed that Clitoria ternatea flower extract has significant larvicidal potential against Aedes aegypti larvae. Observed larval mortality at 24 hours was 22 larvae at 10% concentration, 23 larvae at 50%, and 25 larvae (100%) at 100% concentration. The LC₅₀ value obtained from the test was 36.78%, indicating the extract's potency as a natural larvicide.

Bahan pangan pada umumnya sangat sensitif dan mudah mengalami penurunan kualitas karena faktor lingkungan, kimia, biokimia, mikrobiologi, oksigen, air, cahaya, dan temperatur. Penelitian tentang pelapisan produk pangan dengan edible coating/film telah banyak dilakukan dan terbukti dapat memperpanjang masa simpan dan memperbaiki kualitas produk. Materi polimer untuk edible coating/film yang paling aman, potensial, dan sudah banyak diteliti adalah bahan organik terbarukan. Smart edible packaging merupakan inovasi kemasan pangan yang menggabungkan fungsi proteksi produk dengan kemampuan mendeteksi perubahan mutu secara visual. Penggunaan bahan dasar alami seperti konjac, kitosan, alginat, dan pati memungkinkan pembentukan film yang stabil, fleksibel, dan aman dikonsumsi. Penambahan bahan aktif berupa antosianin dari bunga rosella dan bunga telang, serta biofiller dari tepung cangkang telur, mampu meningkatkan ketahanan mekanik film serta memberikan indikator perubahan mutu melalui perubahan warna. Smart edible packaging ini berpotensi untuk memperpanjang masa simpan produk, meningkatkan keamanan pangan, serta menjadi solusi pengemasan yang lebih ramah lingkungan. Optimalisasi formulasi dan pengujian lebih lanjut diperlukan untuk memperluas penerapannya dalam berbagai produk pangan. 

This study aims to analyze the perspectives of mathematics students in general chemistry classes. on the use of butterfly pea flowers (Clitoria ternatea) and vinegar as basic ingredients for making environmentally friendly natural ink. This innovation is expected to be an alternative to the use of chemical inks and to encourage environmental awareness among students. This study uses a descriptive analysis method with data collection through questionnaires distributed to students. The results of the analysis show that most students gave a positive response to the use of butterfly pea flowers and vinegar as natural ink, especially in terms of loss, material safety, and potential application in the campus environment. These findings indicate an opportunity to develop environmentally friendly products based on local wisdom in the world of education.

Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterflypea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a bluecolor. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using themaceration extraction method which is commonly used to determine the best anthocyanin concentration. Thisstudy used a completely randomized factorial design (CRD), namely drying time, (fresh, 1, 2 days) andmaceration temperature (50, 60, 70oC), so that 9 combinations were obtained and each treatment was repeatedtwice. The results of this study indicate that the longer the drying time and the higher the macerationtemperature, the higher the levels of anthocyanin, total phenol, and the darker the color. The researchconducted showed that the best treatment combination was the drying time of 2 days with a macerationtemperature of 70°C to produce butterfly pea flower extract which had antioxidant activity of 54.66%, totalphenol 4.16 KTF (mgGAE/g), anthocyanin 123.48 mg/g, pH 6.03. Color sensory test analysis was 4.5 andwater content of butterfly pea flower was 10.79%. The optimal drying time and maceration temperature willproduce high total phenol and anthocyanin levels. Butterfly pea flowers have high levels of anthocyanins, sothey have the potential to be studied further. 

This study aimed to evaluate the effect of varying honey concentrations on the antioxidant activity, chemical properties, and organoleptic quality of a probiotic kombucha beverage prepared from Clitoria ternatea L. The research was motivated by increasing exposure to free radicals due to environmental pollution and the demand for alternative natural antioxidants. Kombucha was produced with honey concentrations of 10%, 20%, and 30% (w/v), and analyses were performed using the DPPH assay for antioxidant activity, measurements of pH, total acidity, and total phenolic content for chemical properties, as well as sensory evaluations by trained panelists. The results showed that kombucha with 10% honey exhibited the lowest IC₅₀ value, indicating the highest antioxidant activity, while higher concentrations increased the total phenolic content without significantly enhancing the effective antioxidant potential. These findings suggest that excessive honey addition does not necessarily improve the functional benefits of the product, indicating the need for further formulation optimization to develop a high-quality, marketable probiotic beverage.

Hypertension is a non-communicable disease with an increasing prevalence and is a major risk factor for cardiovascular diseases. In Cikabuyutan Timur, Hegarsari Subdistrict, hypertension is a significant health problem, primarily caused by unhealthy dietary habits. As a community-based effort to control hypertension, the GEMILANG (Educational Movement and Utilization of Butterfly Pea Innovation) program was implemented through a community empowerment approach. This program includes hypertension education, training on processing butterfly pea flowers into herbal tea, and a Training of Trainer (ToT) for the Kelompok Wanita Tani (KWT) on butterfly pea cultivation techniques. The evaluation results from pre-test and post-test assessments indicated an increase in participants’ understanding of hypertension and the benefits of butterfly pea flowers, with the average pre-test score rising from 83.33 to 93.89 in the post-test. The Wilcoxon test showed a significant difference between pre-test and post-test results (p-value = 0.007). This program successfully enhanced community knowledge and skills in managing hypertension naturally. It is expected that this initiative will be sustainable through the active involvement of KWT and health cadres in promoting a healthy lifestyle based on herbal plants.

Tempeh flour and telang flowers are food ingredients that contain antioxidants and can protect body cells from damage. Kue cubit is a snack that is assimilated by the Dutch, the development of which is found to be less visible in terms of its benefits for health, so it is necessary to develop a kue cubit with tempeh flour substitution and the addition of telang flower extract where both ingredients contain antioxidants. This research are to: (1) to determine the effect of tempeh flour substitution and the addition of telang flower extract on acceptability including the parameters of color, aroma, texture, and taste of kue cubit (2) to determine the antioxidant activity in kue cubit substituted with tempeh flour and the addition of telang flower extract from the best formula. This study includes a true experiment using a two-factor factorial Complete Random Design (RAL) research design, they are the variation in the amount of tempeh flour and the variation in the number of telang flowers that will be extracted as much as 40 ml, consisting of 6 formulas. The data were tested using Kruskal wallis if there was an influence followed by using the man whitney test. The results of the analysis showed there were significant differences in each kue cubit formula with color parameters and there were no effect on aroma, texture, and taste parameters. The best formula is X3Y3 (10%: 20gram), with an IC50 antioxidant activity value of 378.355 μg/mL included in the weak category.

This research investigates the effect of adding active ingredients such as butterfly pea flower extract and eggshell powder on the physical and chemical properties of smart biodegradable film packaging. The butterfly pea flower extract was prepared by mixing dry butterfly pea flowers with water in ratios of 0 (without butterfly pea flowers, as a control), 1:250, and 1:125. The eggshell powder was added in concentrations of 0%, 0.15%, and 0.3% (w/v). The result shows that the addition of active agents affected the water vapor transmission rate (WVTR), tensile strength, and elongation of the film. The addition of eggshell powder did not have any significant effect on the total phenol content, anthocyanin content, and antioxidant activity. The smart biodegradable film packaging produced in this study showed total phenol values ranging from 237,8858-907,1768 mg GAE/100 g sample, total anthocyanin content 0.1045-2.3512 mg cy-3-glu eq/100 g sample, antioxidant activity 5,1198-54.8475%, WVTR 60,5826-91,3325 g/m2/24 hours, tensile strength 2,615-8,479 N/mm2/24 hours, and elongation 1,437-43,360%. The results of this study show that the smart biodegradable film packaging developed can be used as an indicator to monitor changes in the quality of steamed chicken meat during storage.

ISPA merupakan penyakit infeksi yang masih menjadi masalah di Indonesia karena kasusnya masih cukup tinggi. Meski pada orang dewasa tidak menimbulkan kesakitan yang parah, namun pada orang tertentu ISPA juga berpotensi meninmbulkan masalah kesehatan yang lebih besar. Berdasarkan permasalahan diatas, pengabdi tertarik mencari alternative solusi untuk mengurangi masalah kesehatan pernafasan pada manusia khususnya warga Desa Sumilir. Pemanfaatan rempah-rempah alami dapat digunakan sebagai solusi pengobatan ISPA pada manusia, seperti jahe, kencur dan bunga telang yang mudah didapatkan. Metode pelaksanaan pengabdian diberikan melalui metode sosialisasi informatif dan praktek langsung. Peserta yang mengikuti kegiatan aktif dalam sosialisasi dibuktikan dari pertanyaan yang diajukan dan warga antusias dalam mengikuti demo pembuatan minuman. Kegiatan ini melibatkan 17 warga Desa Sumilir, yang sebagian besar diikuti oleh Ibu-Ibu. Kegiatan ini sangat bermanfaat dalam pemahaman peningkatan informasi kesehatan pernafasan dan sebagai langkah awal dalam mengurangi gejala ISPA.

The decline in physical and mental abilities is an inevitable sign of the aging phase. Maintaining health in old age involves not only physical activity and a balanced diet but also utilizing natural ingredients that can support overall body health. One such natural ingredient with significant potential to support health in old age is butterfly pea flower (Clitoria ternatea), known for its numerous health benefits, including stress reduction and cognitive function support. To raise awareness of the importance of preparing for healthy aging, the KKN MIT-18 Posko 57 Sojomerto Village team organized a seminar and workshop titled "Towards Healthy Aging and Knowing the Benefits of Butterfly Pea Flower." This event involved PKK cadres from Sojomerto Village and aimed to educate the community about the benefits of butterfly pea tea. The results of this activity showed an increased understanding among the community regarding the importance of maintaining physical and mental health in old age, as well as their enthusiasm for utilizing butterfly pea flower as a natural solution to support their health.

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.

Usaha Mikro, Kecil, dan Menengah (UMKM) merupakan suatu usaha yang dapat menghasilkan keuntungan sehingga dapat menunjang perekonomian. Dengan adanya era modern sekarang ini, banyak pengusaha yang memanfaatkan digital marketing dalam membuat branding pada usaha yang dijalankan untuk menarik minat konsumen. Hal tersebut membuat kelompok Bina Desa UPN “Veteran” Jawa Timur membantu UMKM pada Kelurahan Gunung Anyar. Metode pengabdian ini menggunakan pendekatan kualitatif melalui wawancara langsung sebagai teknik pengumpulan data. Wawancara dan analisis desain visual digunakan untuk merinci, dengan difokuskan pada UMKM minuman herbal di Kelurahan Gunung Anyar, Surabaya, yakni “Jamu Sinom” dan “Sari Bunga Telang". Kegiatan dilaksanakan oleh kelompok mahasiswa Bina Desa UPN “Veteran” Jawa Timur pada tanggal 20 Oktober 2023.Persiapan dilakukan dengan wawancara kepada pemilik UMKM Sinom dan Sari Bunga Telang, untuk dapat mengetahui dengan detail nilai inti dari UMKM mereka sehingga nantinya desain logo, banner, dan label dapat sesuai esensi dari UMKM tersebut. Dari hasil wawancara yang telah dilakukan menggambarkan rendahnya pemahaman pelaku usaha tersebut terkait penggunaan identitas visual sebagai sarana melakukan branding untuk strategi pemasarannya. Sesuai dengan program kerja yang telah dilaksanakan ini berupaya dan berusaha untuk terus melakukan pendampingan kepada UMKM yang bertujuan untuk memberikan pemahaman serta meningkatkan pengalaman dalam mendesain identitas visual.

Butterfly pea flower (Clitoria ternatea L.) is a plant that contains anthocyanins and bioflavonoids. This plant is able to increase antioxidant levels, as an anti-diabetic, thinning phlegm and reducing sugar, insulin levels and various other properties. Some villagers have butterfly pea plants in their yards, but don't know that these plants can be used as a health drink. This community service activity aims to educate the public about the properties/benefits of telang flowers which can be used as a health drink. Apart from that, it can be a commercial product that can be marketed widely so that it can become a source of income for the Sumber Jaya village community.