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This research produces cake using arabica and robusta coffee. Hopefully, this processed cake will be accepted by coffee enthusiasts and the coffee shop industry so that coffee is not only known as a drink but can be processed into a sweet dessert. The aims of this study were 1) to determine the public's acceptance of cakes using arabica and robusta coffee; 2) to find out the ingredients formula in cake making that uses the best Arabica coffee and robusta coffee. The methods used in this study include experimental methods and hedonic tests. Data analysis used is descriptive analysis. The results showed that the products of arabica coffee cake and robusta coffee cake that were most liked and well received were products with a formula of 20% coffee addition. The formula for the best cake using arabica coffee and robusta coffee consists of 48 g of flour, 12 g of ground coffee, 13 g of powdered milk, 60 g of granulated sugar, 50 g of margarine, 30 g of butter, ¼ tsp of baking powder, and 2 chicken eggs. It can be concluded, the selected product can be an alternative to be processed into sweet desserts.

Puff pastry is a crunchy textured food that has a fragile network of layers made from wheat flour. To anticipate the use of wheat flour, flour from local food ingredients such as pomfret flour and Pisona alba leaf flour can be used. Purpose of the research: 1) Knowing  the level of public preference for puff pastry with composite substitution of pomfret flour and Pisonia alba leaf flour; 2) Knowing the composition of the best formula used in the manufacture of puff pastry composite substitution of pomfret flour and Pisonia alba leaf flour. The methods used in this research are the method of literature, experimentation, documentation, questionnaire, sensory testing, hedonic testing and data analysis. Pomfret flour and Pisonia alba  leaf used as much as 5%, 10%, 15% of the weight of the flour. The results showed that puff pastry with pomfret flour and Pisonia alba leaf flour were the most preferred and accepted by the panelists as products with the composite substitution of pomfret flour and Pisonia alba leaf flour as much as 5%.

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.

Streptococcus mutans naturally occurs in the human oral cavity, is a microorganism that plays an important role in the initiation of dental caries. One of the efforts to prevent dental caries is the use of natural ingredients that contain antibacterial substances that can interfere with the growth or kill bacteria. Nutmeg is a natural ingredient that has antibacterial properties. Bioactive compounds in nutmeg seeds have antibacterial properties. This research aimed to determine the formulation and concentration of nutmeg seed extract which has antibacterial activity against Streptococcus mutans. The type of research used is a laboratory experiment with a post test only group design. The treatment group used purified extract of nutmeg seeds with concentrations of 25%, 20%, 15%, 10%, 7.5%, 5.0%, 2.5%, 1.25%, the positive control group used mouthwash I, T and L. The test was carried out three repetitions at each concentration, then the inhibition zone was measured using the well diffusion method. Antibacterial activity testing was carried out using the well method, the data were analyzed using the Shapiro-Wilk test, the Levene test, the one way annova test and the PST hock test. Obtained the average inhibition of nutmeg seeds against Streptococcus mutans at a concentration of 25% (18.33 mm). 20% concentration (17.16 mm), 15% concentration (16.16 mm), 10% concentration (14.66 mm), 7.5% concentration (13.33 mm), 5% concentration (6.66 mm ), the concentration of 2.5% (2.6 mm) and the smallest concentration of 1.25% had no inhibition (0 mm), while in the control group I (4 mm), T (3 mm) and L (2 mm). The higher the concentration of purified extract of nutmeg seeds, the higher the antibacterial activity against Streptococcus mutans. further research on the concentration of nutmeg seed extract preparations was carried out in vivo tests on experimental animals in order to obtain purified extract preparations of nutmeg seeds that are safe and can be an alternative choice in maintaining oral health.

Teenagers with inadequate knowledge about cosmetics are more likely to use harmful or unlawful goods. Students at SMA Kalam Kudus II Jakarta have never received instruction on the selection and application of beauty products. This counseling session is anticipated to raise the SMA Kalam Kudus II Jakarta students' awareness of the importance of utilizing adolescent-appropriate and safe skin care products and how to select them. This counseling procedure is conducted offline for counseling participants at Kalam Kudus II Jakarta High School. The given counseling material addresses a variety of adolescent skin conditions, as well as the many types of skincare ingredients and how to choose the appropriate one based on the adolescent's skin. Compared to the Pre-test, which was administered prior to the presenter's explanation of the topic, there was an increase in knowledge on the Post-test. Therefore, it can be inferred that participants gained knowledge from this activity's material and conversations, particularly in regards to the skincare material offered.

Handicraft is an artistic activity that focuses on hand skills and functions to process raw materials that are often found in the environment into objects that are not only of use value but also of aesthetic value. In the Community Service (PKM) activity of STIE Mahaputra Riau, lecturers and students involved in this activity came directly to the Annisa Pekanbaru Orphanage to provide training on making handicrafts with simple ingredients to produce handicraft products that have a high selling value in the market, conduct discussions , questions and answers and counseling about effective marketing strategies to market the handicraft products produced as well as providing motivation about the concepts and benefits of entrepreneurship for school-age children at the Annisa Orphanage Pekanbaru. This PKM activity aims to generate and foster an interest in entrepreneurship for school-age children at the Annisa Orphanage, Pekanbaru, Riau, so that they are motivated to realize their own business or business independently and succeed with their own business by engaging in the handicraft business.

A healthy and well-maintained environment is a shared responsibility. However, problems often occur in the environment because many people do not care. Especially in the upstream part of the river which is always used as a place for laying the results of river backfill every year. Another problem is the narrow area due to the dense population of the area. Narrow land occurs everywhere, not familiar with urban areas or semi-urban villages. In carrying out community service activities, the service team uses the following activity methods: 1. Observation 2. Project planning 3. Evaluation and sharing. In connection with the problem of narrow land, the actions of the branch management and the community around Aisiyah Sukodono Kindergarten affected the success of reforestation carried out by the KKN team. All forms of involvement, efforts, and roles starting from design, implementation and maintenance are real actions in making the surrounding environment more productive. In establishing self-reliance, it is necessary to cooperate with the branch management and the local village government to develop a productive yard culture on limited land. It is hoped that this reforestation can be done by planting plants and plants that support the basic ingredients of the surrounding community.

Soursop fruit contains vitamin C and polyphenolic compounds that have the potential as a source of antioxidants. It is hoped that by consuming a lot of soursop fruit it will provide an increase in memory and to maintain cell damage due to free radicals. Making soursop candy preparations will allow use which is relatively easy to use and gives a good taste so that not only adults consume it but also for children. Service activities are divided into several stages starting from surveys and observations, followed by training in the form of tutorials then mentoring from the service team and ending with activity evaluation. Making soursop candy preparations is easy, simple and uses simple tools. We often encounter soursop fruit in the yard and for additional materials for making soursop preparations, it is easy to find on the market and the price is cheap. The principle of making it is all the ingredients are boiled until it becomes a semi-solid dough. Then wait until it cools down. Once cool, cut according to taste and wrapped in an attractive wrapper. Service activities carried out in RT 1/RW 1, Laweyan District, Surakarta went well while still implementing health protocols. In addition to providing training on making soursop candy preparations for PKK cadres in Kerten Laweyan Surakarta, training was also held related to opportunities to be developed as community independent businesses. The conclusion of the activity and evaluation of the preparation of soursop candy is considered to have the potential to be developed so that it can be used as an independent business product that is marketed commercially.

The rise of disease outbreaks caused by microorganisms such as SARS, bird flu, HIV and COVID-19 has made people use products that contain antiseptics such as soap and hand sanitizer. However, if used continuously it will dissolve the layer of fat and sebum on the skin so that the skin becomes sensitive, dry, and irritated. The development of antiseptic products can be done with natural ingredients such as green betel leaf extract (Piper betle L). It is known that green betel leaf (Piper betle L) has long been used in traditional medicine and can be a natural antiseptic ingredient for making hand sanitizer. This study aims to determine the formulation of hand sanitizer from betel leaf extract (Piper betle L) accompanied by a physical stability test. The materials used in this study were methyl paraben, triethanolamine (TEA), glycerin, aquadest, 95% ethanol, lime juice, green betel leaf extract obtained from the reflux extraction process. The research was conducted by varying the betel leaf extract 55%, 60%, 65%, 70%, 75%. Tests were carried out by covering organoleptic observations (shape, color, odor), pH, homogeneity, dispersion.

Kekurangan gizi merupakan permasalahan serius, sekitar 30% penduduk dunia termasuk Indonesia, terutama anak-anak, berisiko menderita kekurangan gizi Zn. Kekurangan gizi Zn juga menjadi salah satu faktor kekerdilan (stunting) yang prevalensinya cukup besar dan merata di Indonesia. Demikian pula masalah anemia karena kekurangan asupan zat gizi mikro terutama zat besi. Beras adalah makanan pokok sebagian besar penduduk di Indonesia. Sebagai pangan utama, beras diketahui memiliki nilai gizi mikro yang tidak memadai sehingga berpotensi menimbulkan kekurangan gizi bagi konsumen. Biofortifikasi merupakan salah satu inovasi dalam meningkatkan mutu gizi beras. Keuntungan biofortifikasi antara lain : (1) dapat dikembangkan pada bahan makanan pokok, (2) lebih murah dan menguntungkan dari aspek budidaya karena benih yang sudah melalui proses fortifikasi akan terikut pada generasi selanjutnya, (3) bermanfaat bagi masyarakat konsumen rawan gizi. Kandungan mineral penting seperti Fe (besi) dan Zn (seng) pada beras dapat ditingkatkan melalui biofortifikasi menjadi beras kaya Fe atau Zn. Beras kaya gizi mineral hasil biofortifikasi dapat dimanfaatkan dan dikembangkan Pemerintah guna menanggulangi masalah gizi pada masyarakat, terutama dari golongan ekonomi lemah.

Hair dye is a cosmetic used in hair cosmetology that serves to restore the original color of the hair, cover gray hair, or create other colors. The purpose of this study is to develop hair dye based on henna powder and coffee powder as a natural coloring. The methods used in this study are observation methods, literature, experiment, documentation, questionnaires, and R&D. The results of research for hair dye product that have been added henna powder and coffee powder with the right dose indicate that, the composition of these two ingredients can be used as an ingredient in the manufacture of hair dye for gray hair. The color produced from henna powder and coffee powder is black, with a cream texture and rather coarse particles. The distinctive aroma of coffee is produced from coffee powder which is one of the natural ingredients in coloring and aroma. The author's suggestion for this study is the need for a lab test to determine the expiry time on hair dye products made from henna powder and coffee powder, and a way to improve the texture of the product to be smoother again so that it is easier to apply it to the hair.

Lip Balm is one of the cosmetic products to moisturize the lips. The ingredients used in this lip balm are beeswax (beeswax), original olive oil, Moringa leaf powder and pandan leaf powder which are useful for dealing with dry lips because they contain vitamin C which has benefits for the lips. This lip balm has excellent receptivity and adds to the variety of lip balms by making use of natural ingredients. The purpose of this experiment is to find out and explain the process of making Lip Balm, to find out the benefits of Lip Balm, and to explain the advantages and disadvantages of Moringa Leaf and Pandan Leaf Lip Balm. The experiment of making Moringa Leaf and Pandan Leaf Lip Balm was carried out using the methods of observation, interviews, experiments, documentation, literature, and analysis. The composition of the lip balm is Moringa leaf powder 1gr, pandan leaf powder 1gr, beeswax 10gr, olive oil 6ml and this lip balm has a soft, dense and non-greasy texture. every day so that the lips are not dry and chapped. Based on sensory tests and public tests, this lip balm from Moringa leaves and pandan leaves is suitable for use because of its excellent benefits for moisturizing lips

Teak is a plant that produces attractive red and brown colors besides that it has many useful ingredients, so it is used as a natural dye. Researchers use teak leaves as a coloring agent in bodypainting. The purpose of this research is to create the use of teal leaves as a brown coloring agent in bodypaiting paint. The method used is the observation method, the library method, tehe experimental method, the documentation method, and the questionnaire method. Based on the feasibility test of the bodypainting product, it was found that the average score on the resulting color assessment inicator was 8,6 including the fairly decent category. On the texture assessment indicator, which is 8 and is included in the fairly decent category. On the aroma assessment indicator that is 7,3. And included in the category less feasible. Meanwhile, based on the results of the public test, it was found that te average score on the resulting color sharpness assessment indicator was 4, which was included in the proper category. In the humidity assessent indicator 4,2 is included in the very feasible category. In the indicator of coloring resistance assessment, with an average of 3 it is included in the category of quite decent enough. In the assessment inicator og the ease of removing bodypainting, which wa found with a score of 4,8 it was included in the very feasible category. The conclusion of this study is that the dye in teak leaves can be used as a natural dye in the manufacture of bodypainting. The best suggestion in this research is to add the aroma of bodypainting with essential oil in oerder to produce a fragrant aroma and for the packaging it must have a high appeal to the public. Further research is needed to determine the expiration date and color resistance of beetroot dyes.

Bakpao which is processed with local food ingredients such as arrowroot tubers can increase the economic value and people's consumption power of local food ingredients. Arrowroot tubers can be used as a source of carbohydrates to replace rice and wheat flour. The objectives of this study are (1) to determine the acceptance of the community towards the most preferred rice balls with arrowroot flour substitution. (2) to determine the composition of the ingredients used in the manufacture of rice balls with the most preferred substitution of arrowroot flour. (3) to determine the process of making buns with the most preferred substitution of arrowroot flour. The methods and data analysis used in this research are library, experimental, documentation, sensory test and descriptive data analysis methods. The percentage of arrowroot flour substitution in the manufacture of arrowroot flour substitution buns was 20%, 30%, and 40% of the weight of wheat flour. The overall assessment using the highest ranking of the three samples with the criteria of shape, taste, color, texture, and aroma is the bakpao sample with the substitution of arrowroot flour by 20%.

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

Indonesia has a variety of plants that have potential as medicinal ingredients. One of the plants that can be used as medicine for various diseases is the parijoto plant. Parijoto is a plant that belongs to the Melastomataceae family. Parijoto plants contain flavonoid compounds, saponins, tannins and terpenoids. The content of compounds contained in the parijoto plant has various pharmacological activities. This study aims to determine the pharmacological activity of the parijoto plant (Medinilla speciosa). The method used in this study is to use the literacy review method. Reference search is done by searching Google search, Google Scholar, PubMed according to the topic. Based on a review of several literatures, it is shown that the parijoto plant (Medinilla speciosa) has pharmacological activity as antibacterial, antibiofilm, antidiabetic, antifungal, antioxidant, anticholesterol, and cytotoxic.  

The implementation of community service aims to increase the knowledge and skills of participants in processing rhizomes into a fresh and healthy drink, rhizome types are believed to have benefits and efficacy to help improve health. Improving the knowledge and skills of participants can be done by providing training through demonstrations and mentoring by giving participants the opportunity to try making fresh and healthy drinks made from rhizomes. The implementation of this community service activity was attended by PKK members in Sidorejo Village, Jabung District, Malang Regency with a total of 31 participants. This activity takes place for 2 days, starting from 04 to 05 September 2021 at the DEWISRI Tourist Location (Desa Wisata Sidorejo Indah). The first day of community service activities; participants were given a pre-test before the presentation of the material, the results of the pre-test showed that most of the participants' knowledge of making fresh and healthy drinks made from rhizomes was still lacking. Then after the pre-test presentation of the material and demonstration from the video. second day activities; participants were given a post-test and participants were given the opportunity to practice making fresh and healthy drinks made from rhizomes, in practice the participants were evaluated by the presenters with a check list sheet. Based on the results of the post-test and practice, it was shown that the knowledge, skills and abilities of the participants had increased. After the community service activities take place, it is hoped that participants can process rhizome ingredients into a fresh and healthy drink to increase family immunity, besides that participants can also produce these drinks and sell them.

This study aims to determine the types of plants used as cosmetic ingredients by the people of Tonang Village, SengahTemila District, Landak Regency. The results of research on cosmetic plants are presented in the form of learning media in the form of a pocket book. The type of this research is qualitative and quantitative with descriptive method using triangulation data collection technique. The number of informants used were 76 informants with characteristics based on gender, age, education and occupation. Data analysis used descriptive analysis using media validation sheets. The results of cosmetic plants obtained were 21 species with 18 families with the most habitus being trees.The most locations found cosmetic plants in the yard of the house, the part that is widely used is leaves, the method of use is mostly by sticking it. Cosmetic plants are believed to have a beautiful effect on themselves such as smoothing and whitening facial skin, removing acne and thickening hair.The validation of pocket book media in Tonang Village was validated with 3 aspects and 12 criteria, so that the contents of pocket book media were declared feasible with an average total CVI validation of 0.99.

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

Fragrant pandanus is a type of monocot plant from the pandanaceae family. Fragrant pandan leaves have various ingredients and can be used as antibacterial ingredients and are safe to use, which have been known empirically by the Indonesian people. There are many benefits to the fragrant pandan leaf plant (Pandanus amaryllifolius Roxb), namely as an analgesic (toothache medicine) and antibacterial. The purpose of this study was to determine the chemical content, formulation and stability test in mouthwash preparations. In this study, the maceration method is used which is used to filter simplicia containing chemical components that are easily soluble in liquid. The results of this study indicate that in the phytochemical screening test there are chemical compounds which include flavonoids, alkaloids, saponins, and tannins, which are thought to have contributed to bacterial activity. Research has also been carried out on the formulation and stability test of mouthwash preparations from the ethanol extract of pandan fragrant  leaves  (Pandanus  amaryllifolius roxb)  where  the  results  show  that  the  formulation  can  be  used  as mouthwash of fragrant pandan leaves (Pandanus amaryllifolius roxb) with different concentrations in formulation I. as much as 15.5%, in formulation II as much as 16.5%, and in formulation III 17.5%. And the physical quality test of the mouthwash includes an organoleptic test which has a distinctive smell of fragrant pandan leaves and menthol and the pH test has a stable pH of 5. The results obtained basically produce mouthwash with good physical quality.