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Bananas are a tropical fruit that is popular because of its sweet taste and high nutrient content. However, bananas have a major drawback, which is a short shelf life. After reaching perfect ripeness, the banana will undergo a change in mushy texture, the skin will appear black spots, and there will be a growth of yeast that causes the appearance of the banana to be damaged and unfit for consumption. However, ripe bananas that look visually bad still contain high glucose, which can be used in fermentation or advanced processing. One of the solutions to avoid losses due to ripe banana spoilage is to process it into banana sale. Banana sale is a processed product produced from ripe bananas that go through a drying process to reduce the moisture content to a safe level, so that it can extend its shelf life. This drying process can be done by two methods, namely drying in the sun and smoking. The purpose of both methods is to reduce the water content of bananas, so that they are not easily damaged by microorganisms. Using this technique, bananas that are prone to spoilage can be transformed into more durable products, have a distinctive taste, and have a high selling value. The quality of banana sales is influenced by various factors, such as its color, taste, aroma, texture, and shelf life. By processing bananas for sale, their economic value can increase significantly. Farmers can not only reduce losses due to bananas that do not sell well in the fresh market, but also earn additional income from value-added processed products. Banana sale products have great potential to be developed as one of the processed food products that have economic value and are beneficial to the community (Masuku, M. A., 2023; Lestari, S., et al., 2024).

Noni (Morinda citrifolia L. (Rubiaceae) is a medicinal plant that contains bioactive compounds with antioxidant and antibacterial properties. More than 160 phytochemical components have been identified in noni plants, most of which are polyphenol and antioxidant compounds. The purpose of this study was to determine a mathematical model of thin-layer drying in maximizing the development that can identify the characteristics of noni fruit. This study used an experimental method with slicing thickness treatments, namely: 3 mm, 5 mm and 7 mm, the drying tool used was a cabinet dryer, different temperature treatments ranging from 45 oC, 55 oC and 65 oC, with different drying times, namely: 3 mm thickness for 14 hours, 5 mm thickness for 16 hours and 7 mm thickness for 17 hours. The observation data were analyzed using a mathematical approach to complete the calculation of the mathematical model, the moisture ratio value was applied to various mathematical models, namely: the Midili et al, Page, Henderson pabis, logarithmic, Newton and modified Page models. Determination of constant values ​​using Microsoft Excel Solver Tools with input each drying model or equation used and curve fitting is carried out using non-linear regression analysis. The thin-layer drying model is obtained by finding the constant values ​​k, a and n of each model so that the best model for thin-layer drying of noni fruit is the page model for all temperatures with an R2 value at a temperature of 45 oC of 0.995 (RMSE 0.003), the R2 value at a temperature of 55 oC is 0.993, (RMSE 0.001) and at a temperature of 65 oC the R2 value is 0.992 (RMSE 0.000).

This study aims to determine the process of making oil palm empty fruit bunch briquettes through variations in tapioca flour as an alternative material, through the stages of research which include briquette making, namely drying, carbonization and printing. Briquette characterization includes proximate tests, namely water content, ash content, calorific value and densit. From the results of the proximate test at a ratio of 91:9, it shows that the quality of oil palm empty  fruit bunch biochar briquettes with a moisture content of 7.07%, ash content of 8.769%, calorific value of 5850.2 cal/g and density of 0.55 g/cm3. The utilization of oil palm empty fruit bunches not only reduces waste, but also provides a solution for sustainable energy needs.

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.

: The research results dissemination program is one of the technology transfer activities to the community, which is in line with one of the visions of the University of Lampung, namely planning, implementing, controlling and evaluating research and community service to improve the quality of education and community welfare. Drying pineapple fruit is a technique for processing fruit into fruit chips using a frying process that is carried out using low pressure, almost the same as a vacuum. The output targets of this research results dissemination program are (1) improving skills in processing agricultural fruit, (2) increasing the productivity of agricultural products (3) building effective partnerships and collaboration between universities and community groups, (4) developing collaborative empowerment pattern through assistance in the transfer of skills, capital and wider marketing access. The methods used in empowerment are based on business feasibility, product availability, product economic value, availability of managing human resources, technology, financial aspects and social impacts.

The main objective of this research is to find out the role of women in the people's coffee management system in North Sumatra. The approach in this research is qualitative. The population of this study comes from 5 city districts in North Sumatra including karo, dairi, humbang hasundutan, simalungun, north tapanuli and mandailing natal districts. The sampling technique uses incidental sampling, namely any female farmer who is found in the field and meets the criteria of the researcher, the sampling number used is 60 farmers. This research data analysis technique uses descriptive analysis. The results of data analysis show that in the management of smallholder coffee plantations in North Sumatra, women take a considerable share. Where 8 out of 10 jobs in coffee management are done by women, while 2 more things are done by men. The roles played by women in coffee management are Land Preparation, Seed Planting, Plant Maintenance, Fruit Picking, Fruit Processing, Seed Drying, Seed Cleaning, Storage, and Distribution, while Pest and Disease Control and seed Grinding are carried out by men.