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This community service program aims to utilize Balinese orange peel waste into marketable jelly candy in Battu Winangun Village, Lubuk Raja District, Ogan Komering Ulu Regency. The implementation method included socialization, 2-day practical training, and production mentoring involving 30 participants from women's farmer groups, PKK mothers, and youth youth organizations. The results of the activity showed an increase in participants' knowledge from 15% to 92% about the economic potential of Balinese orange peel waste, with 85% of participants successfully producing good-quality jelly candy that met the criteria of chewy texture, balanced sweet-sour taste, and attractive bright color. This program successfully processed orange peel waste rich in natural pectin (18-25%) into a functional low-calorie product with a shelf life of 2-4 weeks. The program's impacts included the formation of independent business groups, a 25-30% reduction in organic waste, and increased public awareness of a sustainable circular economy. The final evaluation showed a 90% level of participant satisfaction, with 87% of participants interested in continuing independent production. In conclusion, this program effectively increases the added value of local agricultural products, empowers the community's economy, and creates social transformation toward a self-sufficient and environmentally conscious village.

This study aimed to evaluate the effect of bee pollen addition on the chemical composition of cow’s milk–based jelly candy. Bee pollen is a natural product rich in proteins, minerals, and bioactive compounds, which may enhance the nutritional value of food products. The research was conducted at the Dairy Technology Laboratory, Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, from June to August 2025. The research method used was a laboratory experiment using Complete Randomized Design (CRD) ANOVA with 4 treatments and 4 replications. If different results were obtaindes between treatments, Duncan’s Multiple Range Test (DMRT) was continued. Four treatments were applied: T0 (control, without bee pollen), T1 (6%), T2 (12%), and T3 (19%). The results demonstrated that bee pollen supplementation had a highly significant effect (P<0.01) on the protein content (Kjeldahl method), moisture content (Gravimetri method), ash content (Dry Ashing method), and carbohydrate content (By Different method), but showed no significant effect (P>0.05) on fat content (Soxhlet method). Protein content increased from 16.83% to 19.30%, moisture content increased from 29.56% to 34.30%, while ash content exhibited a fluctuating trend. Conversely, carbohydrate content decreased from 52.90% to 45.19%. Overall, the addition of bee pollen improved the nutritional quality and functional potential of milk-based jelly candy, particularly as a natural source of protein and minerals.

This study investigates about the effect of using different types of honey (coffee honey, randu honey and multiflora honey) on the quality of cow's milk jelly candy. Specifically, the resrarch examines the reducing sugar (%), water activity (Aw) and organoleptic (aroma, taste and color). The research method used a laboratory experiment with Completely Randomized Design (CRD) with four treatments and four replications. The treatments included P0 = using sugar 25%, P1 = using coffee honey 25%, P2 = using randu honey 25% and P3 = using multiflora honey 25%. Data analysis was carried out by Analysis of Variance (ANOVA). If different results were obtained between treatments. Duncan’s Multiple Range Test (DMRT) was continued. The results of the study showed that the use of different types of honey (coffee honey, randu honey and multiflora honey) gave a very significant effect (P <0.01) on the organoleptic taste and color, and reducing sugar (%) but did not give any effect on the organoleptic aroma and water activity (Aw).Rreducing sugar is 17.44-3.49%; water activity (Aw) is 0.87-0.84; organoleptic aroma 3.42-3.83, taste 4.25-3.6, color 4.50-3.33.

Green grass jelly (Cyclea barbata) leaves are one of the herbal plants found in Indonesia and have various potential health benefits. This plant is known to contain bioactive compounds such as flavonoids, tannins, and alkaloids that act as antioxidants, anti-inflammatories, and help regulate blood sugar levels in the body. The utilization of green grass jelly leaves is not only as a refreshing traditional drink ingredient, but also as a source of natural medicine that is environmentally friendly and easily accessible to the community.This activity aims to increase awareness and knowledge of students and teachers about the benefits of green grass jelly leaves, as well as teach simple but effective processing techniques to produce value-added processed products.The research method used descriptive qualitative method.The results of this activity showed an increase in participants' understanding and skills in processing green grass jelly leaves into products that are suitable for consumption, as well as fostering interest in utilizing herbal plants as part of a healthy lifestyle.

Kersen and carrots are local fruits and vegetables that often found in Indonesia. Kersen contain antioxidant activity, and carrots contain vitamin A, that beneficial for body. The purpose of this study to determine effect of kersen puree substitution and addition of carrots on the acceptability of jelly candy. This study used a pure experimental method with a 3x2 factorial design, namely 3 levels of kersen puree (40%, 50%, and 60%) and 2 levels of carrots (25% and 50%). The panelists is school-age children at MI Tarbiyatush Shibyan, totaling 45 students. The hedonic test data were analyzed using two-way anova with Duncan's further test to determine the real difference. Interaction of kersen puree substitution and carrot addition affected the color, but not affect the aroma, taste, and elasticity of jelly candy. Jelly candy with F3G2 formula with 60% kersen puree substitution and 50% carrot addition was most preferred. In 100 grams of F3G2 formula, jelly candy contains 318 kcal energy, 62.10% glucose, 3.05% fiber, 88.60 mg beta-carotene, and 78.60% antioxidant activity. Based on these results, jelly candy with kersen puree substitution and carrot addition is beneficial for school-age children because contains high antioxidants and vitamin A.

This study aims to identify the effect of “jellyfish” learning media on numeracy skills for grade II students at SDN 06 Ciputat on multiplication material. Based on initial observation early observations, students had difficulty mastering the concept of multiplication due to monotonous learning procedures and the lack of use of interactive media. The research was conducted through 4 meetings with a simple experimental approach including a pre-test, implementation of the “jellyfish” media, and a post-test to evaluate the learning outcomes. post-test to evaluate the learning outcomes. The results showed that the “jellyfish” media was able to increase students' understanding of multiplication multiplication material, as well as increasing their active involvement in the learning process. learning. The classroom atmosphere became more exciting and interactive, so that students were more focused and motivated. students are more focused and motivated. The teacher also gave a positive reaction to the use of this media, because it can facilitate the delivery of material that is often considered difficult by students. students think is difficult. This study concludes that the “jellyfish” media is jellyfish” media is efficient as a learning tool to improve the numeracy. numeracy skills of grade II students, especially in multiplication material. It is hoped that the same media can be implemented in other materials to support more creative and controversial math learning. support more creative and contextual math learning.

Snake Fruit or Salak is a commodity that is quite in demand by the community. Currently, the products that can be enjoyed are fruit and juice. Meanwhile, the potential for processing other products is still lacking to be explored to provide benefits for producers. Therefore, our team held a workshop that focused on the production of snake fruit products. This workshop aims to equip local residents with the knowledge and skills to utilize snake fruit, a resource that is widely available but potentially underutilized in the community.This workshop consists of a tutorial on processing snake fruit into various products. We provide participants with hands-on experience and guidance on making items such as jam, jelly, or even dried snake fruit snacks. Two weeks after the workshop, a follow-up evaluation was conducted to assess the effectiveness of the training and explore potential challenges faced by participants in applying their new skills. The contribution of this project is the empowerment of the Bobo Village community through knowledge sharing and promoting the use of local resources in the form of Snake Fruit Dates and Sweetened Snake Fruit

Snake Fruit or Salak is a commodity that is quite in demand by the community. Currently, the products that can be enjoyed are fruit and juice. Meanwhile, the potential for processing other products is still lacking to be explored to provide benefits for producers. Therefore, our team held a workshop that focused on the production of snake fruit products. This workshop aims to equip local residents with the knowledge and skills to utilize snake fruit, a resource that is widely available but potentially underutilized in the community. This workshop consists of a tutorial on processing snake fruit into various products. We provide participants with hands-on experience and guidance on making items such as jam, jelly, or even dried snake fruit snacks. Two weeks after the workshop, a follow-up evaluation was conducted to assess the effectiveness of the training and explore potential challenges faced by participants in applying their new skills. The contribution of this project is the empowerment of the Bobo Village community through knowledge sharing and promoting the use of local resources in the form of Snake Fruit Dates and Sweetened Snake Fruit

Jelly candy is a transparent and clear physical appearance, produced from a combination of fruit juices, gelling agents, or flavoring ingredients. Objectives; To determine the acceptability and chemical quality (calcium, potassium, vitamin C, and water content) of jelly candy made from dragon fruit and moringa leaves. Method; The research used a Completely Randomized Design (CRD) experiment with 5 treatments and 2 repetitions, resulting in 10 experimental designs. Acceptability testing was carried out by 30 moderately trained panelists. Data analysis used Kruskal Wallis and continued with the Bonferroni test. Results; results showed that the optimal formulation was 90 grams of dragon fruit and 10 grams of moringa flour, which was rated positively. The hedonic quality test revealed a purple color, a chewy texture, a flavor predominantly of dragon fruit with a slight taste of moringa leaves. The formulation contained 601 mg of calcium, 112 mg of potassium, 26.77% water, and 10.20 mg of vitamin C per 100 grams. Conclusion; The candy formulation with 90 grams of dragon fruit and 10 grams of moringa flour received a favorable rating, demonstrating a purple color, chewy texture, predominant dragon fruit flavor with a hint of moringa, and appropriate nutritional content.

Diabetes mellitus is a chronic disease of insulin metabolism which is characterized by glucose levels exceeding normal values.  Diabetic ulcers are one of the causes of the risk of infection if not treated properly and correctly.  Factors that cause diabetic ulcers are poor blood circulation, age, gender, lack of physical activity, and an increase in diabetes mellitus. This application aims to determine the effect of foot exercises on the risk level of diabetic ulcers in people with diabetes mellitus. Descriptive by conducting an application to 2 respondents 3 times in 1 week with an interval of 2 days.  Respondents measured the highest systolic blood pressure between the right and left brachials and the right and left ankles which was then divided to obtain the Ankle Brachial Index (ABI) value before and after carrying out diabetic foot exercises. After implementing it 3 times, the result was that the ABI value for both respondents increased, namely by the difference between Mrs.  Sa 0.25 mmHg and Mrs.  Si 0.30 mmHg. It was found that there was an increase in the Ankle Brachial Index (ABI) value before and after carrying out diabetic foot exercises in both respondents.

Stunting is still a nutritional problem in Indonesia that has not been resolved. Stunting is a physical growth disorder characterized by a decrease in growth rate and is the impact of nutritional imbalance. This research aims to describe several factors that trigger the high number of stunting cases among toddlers that occur in Sido Sari Village, Seluma Regency. The method used in the research is qualitative descriptive research where research data is obtained from the results of in-depth interviews and field observations as well as documentation of all research stakeholders.  The results of this research show that there are several factors that trigger the high number of stunting cases among toddlers in Sido Sari Village, including lack of education of parents of toddlers, economic limitations and lack of training and skills of village health cadres.

The purpose of this study is to increase students' interest in the implementation of dance extracurricular activities at MTsN 7 Pesisir Selatan. This type of research is qualitative research with a descriptive analysis approach. The research instrument is the researcher himself and is assisted by supporting instruments such as stationery and cameras. Data collection techniques are carried out by means of literature studies, observations, interviews, and documentation. The steps to analyze data are data collection, data reduction, data presentation and conclusion drawn. Dance extracurricular activities are carried out in stages, starting with gathering students who are interested in participating in dance extracurricular activities, making schedules, and providing materials. Dance extracurricular activities began with the recruitment of new members, students who were interested in participating in dance extracurricular activities totaling 20 people. After carrying out extracurricular activities in dance with umbrella dance learning, students' interest began to increase, this can be seen from the enthusiasm of students who attended every meeting. Then from the learning carried out by 8 students who were able to perform dance movements with a good level of memorization, 10 students who lacked memorization and 2 students who had difficulty practicing the dance movements given by the coach during dance extracurricular activities with limited facilities and inadequate infrastructure.  

The objectives of this study were:  1) to determine the acceptance of color, aroma, texture, and taste of turmeric-tamarind jelly candy with the addition of psyllium husk; and 2) to identify the composition of the selected turmeric-tamarind jelly candy product. The research employed experimental methods, hedonic tests, and ranking tests. Three variants of psyllium husk were used: Product 1 with 1 g, Product 2 with 3 g, and Product 3 with 5 g of psyllium husk added.  Data obtained from sensory evaluations were descriptively analyzed using Microsoft Excel 2019. Results indicated that the turmeric-tamarind jelly candy with the addition of 1 g of psyllium husk was the most preferred and well-received product.   The composition of the selected jelly candy included 150 ml of turmeric-tamarind extract, 60 g of sugar, 60 g of glucose, 21 g of gelatin, and 1 g of psyllium husk.    

Implementing Community Service (PKM) activities is very important because it will provide an introduction and knowledge about entrepreneurship. Empowerment and development of local potential through digitalization has become the main focus in Medokan Semampir RW 03. This research aims to explain the method of activities carried out in solving problems related to the development of MSMEs in the region. Through this activity method, it is hoped that empowerment and development of local potential can be achieved by improving the problems faced by MSME actors. Steps such as consultation with local authorities, direct approaches to MSME players, as well as providing education and assistance in the form of banners and stickers are expected to help improve marketing and branding of their products. Apart from that, by creating new business ideas such as making grass jelly iced milk, it is hoped that it can encourage innovation and creativity in local businesses. In the process, follow-up and monitoring of MSME actors as well as evaluation of work program results are carried out to ensure the success of implementing solutions and evaluating their effectiveness. It is hoped that the results of this research will provide benefits in improving the economy and strengthening local potential in Medokan Semampir RW 03. By utilizing digitalization and community empowerment holistically, it is hoped that it can create a conducive environment for the development of MSMEs and improve the quality of life of local communities.

Implementing Community Service (PKM) activities is very important because it will provide an introduction and knowledge about entrepreneurship. Empowerment and development of local potential through digitalization has become the main focus in Medokan Semampir RW 03. This research aims to explain the method of activities carried out in solving problems related to the development of MSMEs in the region. Through this activity method, it is hoped that empowerment and development of local potential can be achieved by improving the problems faced by MSME actors. Steps such as consultation with local authorities, direct approaches to MSME players, as well as providing education and assistance in the form of banners and stickers are expected to help improve marketing and branding of their products. Apart from that, by creating new business ideas such as making grass jelly iced milk, it is hoped that it can encourage innovation and creativity in local businesses. In the process, follow-up and monitoring of MSME actors as well as evaluation of work program results are carried out to ensure the success of implementing solutions and evaluating their effectiveness. It is hoped that the results of this research will provide benefits in improving the economy and strengthening local potential in Medokan Semampir RW 03. By utilizing digitalization and community empowerment holistically, it is hoped that it can create a conducive environment for the development of MSMEs and improve the quality of life of local communities.

This community service was carried out in Sumbersari Hamlet, Mojojajar Village, Kemlagi District, Mojokerto Regency, with the aim of increasing the community's knowledge and skills in cultivating grass jelly plants to boost their economy. Community service activities last for 3 months and use counseling and mentoring methods. Counseling is carried out by providing material about the cultivation of grass jelly plants, including planting, maintenance and harvesting techniques to converting them into economically valuable products such as grass jelly ice and organic fertilizer from grass jelly waste. Mentoring is carried out by helping the community apply the material that has been presented in the counseling. The results of community service show a significant increase in community knowledge and skills in cultivating grass jelly plants after participating in counseling and mentoring. This is proven by the increasing number of participants who succeeded in harvesting grass jelly and their harvests. This increase also has a positive impact on the economy of the people of Sumbersari Hamlet, as can be seen from the increase in their average monthly income. The success of this community service shows that grass jelly cultivation can be a promising business alternative to improve the economy of rural communities. This community service program can be replicated in other areas with similar conditions.

Some food industries still use synthetic dyes. Synthetic dyes, if consumed, can harm your health. Turmeric can be used as a natural food coloring. This natural coloring is applied to sweet jelly. This natural coloring agent must be used in fresh juice. To extend the use time of the natural dyes turmeric-bay leaves, ginger-bay leaves, this research was carried out in a variety of storage conditions without using preservatives. The aim of the research was to determine the results of the content of secondary metabolite compounds in turmeric-laurel extract, curcuma-laurel extract, turmeric extract and curcuma extract, in making solid preparations using preservatives, namely citric acid, maltodextin and sucrose. This research uses experimental methods with Sari method is done on a mixture of turmeric-bay leaves and ginger-bay leaves using a water solvent using the distillation method. Determination of variations in storage conditions was carried out for 7 days and the effect of storage temperature. Color stability and intensity measurements were carried out using visible spectrophotometry and characterization methods. The results of this research were obtained. The absorbance intensity test on turmeric-bay leaves was carried out at a wavelength of 425.14 nm with a result of 0.442 (day 1), ginger-bay leaves had an absorbance of 0.490 ( day 1). In the color stability test, there was a change in color from day 3 at drying cupboard temperature, at refrigerator temperature and at room temperature, the color remained stable.

Insomnia is a sleep disorder that often occurs in teenagers. Insomnia can be treated using sedative hypnotic drugs but this can cause dangerous effects. Therefore, alternative natural ingredients are needed, such as Putri Malu and Secang, which are formulated in the form of jelly drinks as nutrasetikals. This research used 20 female mice as test animals which were divided randomly into 5 grups. The method used was the Traction Test and the data collected was the length of time the mice turned and the time the mice fell. In the positive control grup, Diazepam, distilled water and agar, the average time for mice to fall was 62.5 seconds and the time to turn around was 62.9 seconds. In the negative control grup, Jelly Drink combination of Putri Malu and Secang 0.68 g/kgBW, showed that the time for mice to fall was 106.6 seconds and the time to turn around was 128.5 seconds. In conclusion, the Jelly drink combination of Putri Malu and Secang has a sedative effect and has the potential to prevent insomnia as seen by the need for mice in the Jelly drink grup who had less time to fall and turn around.

Oil plants (Cocos nucifera L.) is a versatile plant or plants that have a steeper economic value of all parts of the coconut tree can be the benefits for human needs. False coconut oil is a processed product made from young coconut meat coconut pudding manufacture in modern done through the stages are quite complicated and costly, so that only done by large industries. affect factors on fermentation needs to be optimized to result in qualified young coconut pudding the purpose of this study was to determine influence concentration of sugar and agar-agar to quality coconut pudding in addition to knowing the most permanent treatment that can produce the highest quality coconut pudding the hypothesis of this study. Presumably the influence concentration of sugar and agar-agar to the quality of pudding coconut. And affect the level of consumer preferences. The method used is an experimental research by using a completely randomized design (RAL), which consists of two factors, namely: Concentrations of sugar and gelatin with 300 gram 400 gram 500 gram while the factors gelatin with composition 7 g, 14 g, 21 g. While the variable that is used to measure the level of preference is the color flavor aroma and texture. Variables were measured in this study is using composition test by testing the level of preference are: color, taste, aroma, and texture. Using a scoring scale test method (numbering) commonly in use No. 1-5 and panelists in use totaled 15 0rang representing consumers the results of composition test of the level of preference of color, flavor, aroma, and texture of pudding meat fruit coconut based assessment best treatment that is adjusted from public view representing 15 people panelists then be in concluded that treatment in consider best is in treatment ( GPI Aa2).

The objection of this activity is for UMKM (Small Business Entity) in Kelurahan Lamaru. We are doing asistency for SME “Kelapa Jelly” owned by Bu Heni in Jalan Sosial Dalam RT 19. The Problem which should be solving were she didn’t have any financial report and lack of marketing strategy in social media at digital era.