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Along with the growing public awareness of personal and environmental health, lipa sabbe products with natural colors are increasingly popular. Natural dyes are advantageous because they do not need to be imported, are safe for human health during the manufacturing process, do not pollute the environment, and are safe. Although synthetic dyes are easier to use, they are harmful to health, produce hazardous waste, pollute the environment, and are made from imported materials. This study aims to determine the types of plants that can be used as natural dyes for lipa sabbe. Qualitative methods with literature studies sourced from journals, books, or other related scientific articles are used in this research. The results showed that natural dyes in lipa sabbe became one of the Science Learning Resources with natural dyes including extracts from cocoa shell waste, coconut fiber waste, oil palm shell waste, rambutan peel waste, mangosteen peel waste, guava leaf waste, mango leaf waste and avocado leaf waste is plantation waste that can be used as a natural lipa sabbe dye. The pigments in this material produce yellow, reddish brown, gray, and black colors.   Keywords: , ,.

It is hoped that the gluten free roll cake with dori fish substitute with gotu kola leaf jam can be a snack variant that can be accepted by consumers, as well as provide sponge cake technique knowledge in making roll cake. The aims of this study were: 1) To find out the composition of the ingredients of the gluten free roll cake product, substitution of dori fish with gotu kola leaf jam. 2) Knowing the public's acceptance of gluten free roll cake substitution of dori fish with gotu kola leaf jam. The methods used in this study are library methods, experiments, hedonic tests, laboratory tests and documentation. The experimental stages in this study consisted of 2 stages, namely preliminary research and main research. The results of the study showed that the gluten-free roll cake product with the addition of 25% dory fish was the most preferred product by the panelists. The hedonic test was carried out by 35 untrained panelists who filled out a complete questionnaire. The nutritional content of gluten free roll cake with dori fish substitute with gotu kola leaf jam per 100 g is 44.68% carbohydrates, 22.08% fat, 17.22% protein, and 23.61% fiber. The technique used in making gluten free roll cake substituting dori fish with gotu kola leaf jam is the sponge cake technique. Suggestions that can be given are: 1) It is necessary to calculate the Nutrition Label Reference (ALG) for gluten free roll cake substituted for dori fish with gotu kola leaf jam 2) It is necessary to carry out a cost analysis to find out the basic cost of production and the selling price of the gluten free roll cake substituted for dori fish with gotu kola leaf jam, 3) In subsequent studies dori fish was replaced or substituted with other ingredients.

Increasing consumer demand, including in the fashion sector, is directly proportional to the waste generated. Unconsciously, the fashion industry is one of the contributors to global pollution. One of the contributions is with a sustainable fashion. Awareness of environmental sustainability encourages environmentally friendly clothing styles become more popular. Designers are competing to make design collections with sustainable materials, It is the ecoprint fabric motif. Ecoprint means the technique of making motifs on cloth by tracing the leaves and then boiling them. Almost 100% of ecoprint fabrics are made using natural materials that are biodegradable. Creating fabrics with ecoprint motifs requires fabric materials derived from natural fibers, both plant and animal fiber. The dyes used come from nature, including from stems, leaves, flowers, fruit skins which when boiled are able to produce the same colors as chemical substances. The motif from leaves that produce natural colors, arranged in such a way is created kind of motif formation. Experimental methods of various in arranging leaves and flowers will produce unique different styles of motifs. Ecoprint as an alternative to sustainable Indonesian ‘Wastra’ expected will become more popular because of the uniqueness of the motifs, sustainable and the high selling price.

Implementing a box culvert system on bridges is an economical choice due to the reduced material use. This system has a joint that blends between the slab and the abutment walls and pillars. With a stiffer joint, the moment that occurs is smaller than a simple beam system. Box culvert foundations are commonly shallow foundations. Consequently, it is vulnerable to settlement, particularly the abutments that receive soil loads from the bridge embankment. Therefore, making the displacement in the abutments greater than in the pillars. The existing box culvert structure at the study site in Semarang, Indonesia has a span of 2 x 15 meters. Reinforcement has been previously carried out using Carbon Fiber Reinforced Polymer (CFRP) to treat cracks. Though, as time passed, the treated cracks reopened and new cracks developed. Structural cracks occur at a negative moment, so that the reinforcement yielded. A reinforcement using CFRP does not increase stiffness—thus, a reinforcement with adding external reinforcement system is used. This reinforcement is done by adding 400 x 200 WF profile—connected mechanically by attaching anchors to the slab. Reinforcement with a WF profile is safer due to its mechanical system, which makes it easier to implement and monitor.  

Briquettes are alternative energy that can be used as substitutes of petroleum and gas. Coal briquettes generally have a slowignition time. Therefore, this study modifies coal briquettes by adding a  blazingstimulant of palm frond fiber and potassium chlorate. The objectives to be achieved in this study  wereto find out the effect of pressure variations modificationsof coal briquettes to the ignition time. In this study, the briquetting process was done by varying pressure of 200 Psi, 300 Psi, 400 Psi, 500 psi and 600 Psi. Coal briquette powder particle size used in this study was 80-100 mesh while the particle size of oil palm frond fibers used were 40-50 mesh. The results showed that the fastest ignition time obtained at a pressure of 200 Psi with ignition time 132 seconds. In conclusion, the pressure variations  on coal briquettes modifications infunced ignition time.     

The availability of healthy and unhealthy snacks in schools affects the selection of children's snacks. One of the foods that can be processed into snacks/school food is sausage., so that it can be used as healthy food, meat sausage ingredients can be replaced with vegetable ingredients such as oyster mushrooms and tempeh. With the addition of kenikir as fiber and yellow yam flour as adhesive. This study has the objectives of (1) Knowing the level of public preference for sausage products from oyster mushrooms, tempeh, kenikir and yellow yam flour. (2) Knowing the sausage formula from oyster mushroom, tempeh, kenikir and yellow yam flour which is the most preferred by the community. (3) Knowing the process of making sausages from oyster mushrooms, tempeh, The method used in this study is the method of literature, experiments, documentation, and sensory testing. The percentage of using oyster mushrooms and tempeh in making sausages is 90%:10%, 80%:20%, and 70%:30%, of the mushroom weight. The results showed that the sausage product was the most preferred with a ratio of 90% oyster mushrooms and 10% tempeh. As a suggestion, further research is needed to determine the nutritional content of oyster mushroom sausage, tempeh, kenikir and yellow yam flour

Appendicitis (inflammation of the appendix) is a gastrointestinal disease and surgical disease that often occurs in society, especially among teenagers such as students. Adolescents usually have poor fiber intake patterns, such as not consuming enough vegetables and fruit, which results in functional obstruction of the appendix and increases germ growth. This is what can cause appendicitis. Facing a situation like this, efforts are needed to prevent the occurrence of appendicitis among teenagers. The aim of implementing this community service is to provide education to teenagers regarding efforts to prevent appendicitis. The method used in carrying out this community service is by providing counseling through lectures and providing leaflets containing counseling material at the Amanah Modern Islamic College-Tahfiz Qur'an Middle School with the address Jalan Captain Sumarsono No. 180, Helvetia Village, Medan Sunggal District, Deli Serdang Regency, North Sumatra. The targets for implementing the activities are students at Amanah Modern Islamic College-Tahfiz Qur'an Middle School. The results of this community service have had a positive impact on the parties involved, especially for students at the Amanah Modern Islamic College-Tahfiz Qur'an Middle School. Students can increase their knowledge regarding Efforts to Prevent Appendicitis in Adolescents. Apart from that, students can also improve their skills in preventing appendicitis in teenagers by trying to consume foods that contain fiber such as vegetables and fruit to avoid appendicitis.

Stick is a snacksthat haveslong, flat, savory andscrunchy taste madesfrom flour, eggs, butter, water and othersadditional seasonings. Food by-product from tofu has the potential to be used as an ingredientsfor stick makingsbecause of high protein and fiber content. In addition, local rawsmaterials such as mocaf floursand green spinach are rich in fiber content that can fulfill fiber needs of the body. This research is experimentswith purpose was to determine the physical, chemical, sensory characteristics and determine the formulation of sticks that produce high levels of fiber andsprotein. The experimental design is a completely randomized design (CRD) with the first factorscomparing tofu waste flour and mocaf flour (50: 150, 100: 100 and 150: 50) with the additionsof spinach (10%, 20% and 30%). The results showed that the stick formulation with the additionsof the best green spinach based on chemical and organoleptic values were 150 grams of tofuswaste flour, 50 grams of mocaf flour with the addition of 60 grams spinach that have a moisture content 3.742%, an ash content 2.353%, a protein 8.317 %, crude fiber 1.997%, fat 12.115% andscarbohydrate 73.473%. Based on the physical andsorganoleptic values, the tofu dregs flour was 50 grams, 150 grams of mocaf flour with the addition of 20 grams of spinach, the color yield was 2.467%, the flavor of tofu by product 2.200%, the flavor of mocaf was 2.467%, the flavor of spinach was 2.200%, the texture was crispy 3.800% and the total preference was 3.200%.s