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This study aims to optimize agricultural and livestock yields in Pujon District, Malang, the largest dairy production center, facing the dilemma of commodity price fluctuations and limited product diversification. The method implemented was the Participatory Local Social Development (PLSD) approach, focusing on holistic intervention (research, design, implementation, and evaluation). The research subject was the owner of Geofarm, Feri Fahrian Maulana. The program aimed to transform the dairy and vegetable processed product, Milk Stick (STISU), from a home industry scale into a competitive business unit. Program results demonstrate significant strengthening of the pre-digitalization foundation, including successful product R&D, HPP/BEP formulation, acceleration of legal compliance (NIB and Halal Certification), and the establishment of digital assets and informative packaging. Strategically, the evaluation prompted the consolidation of the STISU brand as a sub-brand under the master brand "Geofarm", proving the effectiveness of PLSD in building young entrepreneurial capacity for community-based food security and market readiness in the digital era.

Stick is a tasty, healthy, and high-protein snack. Goat milk less optimised due to the assumption that goat's milk smells like a goat, so most people don't like to consume it. Tofu is used as a addition for sticks, because tofu is a food that contains the best non-animal protein. The research was purposed to increase  consumption of goat milk and white tofu by processing it into milk sticks. In addition, it can also produce milk sticks that are rich in protein and liked by panellists. The experimental design used was a Completely Randomized Disign (CRD) with the first factor being the ratio of curd goat milk and tofu (60%:40%, 50%:50%, 40%:60%) and the second factor being the ratio of wheat flour and tapioca starch (40%:60%, 50%:50%, 60%:40%). The results showed that the substitution of goat milk curd and tofu and the ratio of wheat flour to tapioca starch had a significant effect on characteristics of the milk stick. The best product from several stick formulations in terms of chemical, physical and organoleptic properties is the stick formulation with 60% etawa goat milk curd: 40% white tofu and 60% wheat flour: 40% tapioca starch has a high protein value of 11.51% with a moisture content of 2.27%, ash content of 1.94%, fat content of 32.51%, carbohydrate content by different 51.78%, while etawa goat milk curd sticks with white tofu substitution which has overall level of preffered value of panellists is found in the ratio 3.39 (preferred). Stik  from curd protein of etawa goat milk with white tofu be a potensial source of  protein.

Madumongso in this research is a processed product made from purple sweet potato tape, black sticky rice tape, and white sticky rice tape which is processed by mixing supporting ingredients such as sugar, coconut milk and pandan using low heat. Round shape wrapped in plastic and crepe paper. Optimal organoleptic characteristics can increase consumer acceptance and the combination of these ingredients can increase the nutritional content of the product. The aim of this product is 1) to determine the organoleptic properties which include shape, color, taste, texture, 2) to determine the nutritional content of madumongso purple sweet potato tape with the difference in proportions of black sticky rice tape and white sticky rice tape. This type of research is experimental. The data collection technique used was observation through 5 training panelists and 25 semi-practice panelists who were assisted with assessment observation sheets 1-5. The independent variables in this research are purple sweet potato tape, black sticky rice tape and white sticky rice tape, the dependent variables in this research are shape, color, taste and texture, and the control variables in this research are the type of equipment, raw materials and manufacturing techniques. Data analysis in this study used one-way ANOVA. The results of this research show 1) there is no influence on color and texture, 2) there is an influence on shape, taste and level of liking for the purple sweet potato madumongso tape product.

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.