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This study aims to determine adolescents’ acceptance of mackerel turbin quiche, identify the best formulation of the product, and analyze its nutritional content. This study used an experimental method. The results showed that the mackerel turbin quiche product that was well accepted by adolescents was F1, which used 250g of mackerel, 125g of tofu, and 375g of red beans. The best formulation of mackerel turbin quiche used ingredients divided into three (3) parts: crust, filling, and custard. The quiche crust consisted of 500g wheat flour, 300g margarine, 135g powdered sugar, 15g powdered milk, and 2 egg yolks. The filling consisted of 250g mackerel, 375g red beans, 125g tofu, and 100g onion. The custard consisted of 1000 ml UHT milk, 10 egg yolks, 6g salt, 3g ground pepper, and 3g ground nutmeg. Each 45g serving of mackerel turbin quiche contained 194.34 Kcal of energy, 21.60g carbohydrates, 10.09g fat, and 5.69g protein. It can be concluded that mackerel turbin quiche can be used as a healthy snack alternative for adolescents.

Soybean is an important food commodity in Indonesia because it is the main raw material for tofu and tempeh, two major protein sources widely consumed by the population. However, domestic soybean production remains far below national demand resulting in heavy dependence on imports. In contrast maize is increasingly preferred by farmers due to its higher productivity and a more stable economic value. Therefore, maize–soybean intercropping has emerged as a promising strategy to improve land-use efficiency while increasing soybean production without reducing maize cultivation. This study systematically mapped and synthesized maize–soybean intercropping research in Indonesia and conducted a meta-analysis of Land Equivalent Ratio LER values reported across studies. Literature searches using Scopus, Web of Science, and Google Scholar identified 179 eligible publications published between 1978 and 2023. Most studies focused on agronomic factors such as variety selection spacing arrangement and fertilizer management. Meta-analysis showed average LER values of 1.47 ± 0.046 for maize–soybean intercropping and 1.36 ± 0.081 for maize–mung bean intercropping indicating advantages over monoculture systems. However, inconsistencies in methodology and reporting standards limited study comparability and sustainability assessments. Future research should integrate ecological, social, and long-term economic indicators alongside standardized reporting frameworks to strengthen evidence-based intercropping recommendations nationally for sustainable agriculture.

Meeting the nutritional needs of pregnant women requires innovative strategies through the provision of healthy snacks with balanced nutritional value. Donuts are popular snack foods; however, they are generally made from wheat flour and have limited nutritional content. This study aimed to analyze the nutritional content and acceptability of donuts enriched with red bean flour and Banggai yam flour as a healthy snack for pregnant women. This experimental study employed a Completely Randomized Design (CRD) consisting of three formulations: F1 (35% red bean flour : 15% Banggai yam flour), F2 (40% : 10%), and F3 (45% : 5%), with two replications. Nutritional analysis included protein using the Kjeldahl method, fat using the Soxhlet method, and carbohydrate using UV-Vis spectrophotometry. Acceptability was evaluated using a hedonic test. Data were analyzed using ANOVA and the Kruskal–Wallis test. The results showed significant differences in protein, fat, and carbohydrate contents among formulations (p<0.05). The highest protein content was found in F3, the highest fat content in F2, and the highest carbohydrate content in F1. Acceptability did not differ significantly among formulations (p>0.05); however, F1 obtained the highest preference score. Donuts enriched with red bean flour and Banggai yam flour have the potential to be developed as a healthy local food–based snack for pregnant women.

The acceptance sampling test of coffee cherries is an important quality control stage in Arabica coffee processing, yet operational evidence at the estate level remains limited. This study aimed to analyze the implementation of acceptance sampling for coffee cherries and to identify the proportions of normal and defective cherries as a basis for improving harvest quality. The research was conducted at an Arabica coffee estate in Situbondo by observing monthly harvest samples from April to August 2024 to classify cherry color (red, partially ripe, green, and black) and fruit density after soaking (partially empty, empty, single bean, and double bean). The results showed that the cherry composition consisted of 93.63% red, 3.54% partially ripe, 0.09% green, and 2.84% black cherries. The density test results indicated 4.30% partially empty cherries, 0.79% empty cherries, 10.27% single-bean cherries, 84.58% double-bean cherries, and 4.00% coffee berry borer-infested cherries. These findings indicate that acceptance sampling is useful for identifying harvest lots that do not meet quality standards and can serve as a basis for improving red cherry picking practices, harvest timing, and field supervision.

Vegetables are food commodities widely consumed by the public due to their high nutritional content. Chili (Capsicum annuum L.), green beans (Phaseolus vulgaris L.), and Chinese cabbage (Brassica pekinensia L.) are among the vegetables that can be processed into various delicious dishes or consumed fresh as raw vegetables. To obtain healthy and high-quality vegetable crops, pesticides are commonly used to control pests that may damage the plants. One of the widely used pesticides is chlorpyrifos, which can leave residues that may pose both acute and chronic health risks. Therefore, it is necessary to analyze the levels of chlorpyrifos pesticide residues in vegetables. The residue levels were determined using a UV-Vis spectrophotometer at a wavelength of 230 nm with dichloromethane as the solvent, while qualitative analysis was performed using HPLC by comparing the retention times of standard solutions and vegetable samples. In this study, washing treatments were applied to the vegetables using dichloromethane, distilled water, well water, and tap water (PDAM) to evaluate the effect of washing on pesticide residue levels. The concentrations of pesticide residues in unwashed vegetables were chili (2.6680 ± 0.0214 mg/kg), green beans (2.4658 ± 0.0193 mg/kg), and Chinese cabbage (2.7950 ± 0.0379 mg/kg). The washing process was carried out three times for each solvent. After three washings using dichloromethane and distilled water, pesticide residues were no longer detected, whereas washing with tap water (PDAM) and well water still left residues, although at levels much lower than the Maximum Residue Limit (MRL). The health risk assessment showed that the aHQ and cHQ values were < 1, indicating that consumption within the recommended limits of these samples does not pose health risks, either in the short term or long term. This study provides important information that repeated washing is necessary to effectively reduce pesticide residue levels in vegetables before consumption.  

Nutritional problems among children under five, particularly stunting, remain a significant public health challenge associated with inadequate nutrient intake and unfavorable eating behaviors such as picky eating, poor appetite, and feeding difficulties. These conditions may lead to imbalanced macronutrient and micronutrient intake, which adversely affects child growth and development. This Community Service Program (PkM) aimed to improve parental knowledge and skills in fulfilling child nutritional requirements through education and training on innovative food processing based on local ingredients, namely mandu formulated with anchovy (Stolephorus spp.) and yardlong bean (Vigna unguiculata subsp. sesquipedalis). The methods included educational sessions, hands-on training, mentoring, and evaluation using a structured questionnaire. The evaluation involved 18 participants, where 83.3% achieved an excellent category and 16.7% a good category.The practice-based educational approach combined with the utilization of locally available nutrient-dense ingredients was effective in enhancing community capacity and shows potential as a preventive strategy to reduce the risk of stunting at the household level.

This study investigated the logical function of clause complexes in two selected English nursery tales, Jack the Giant Killer and Jack and the Beanstalk, using Halliday’s Systemic Functional Linguistics (SFL) framework. The research focuses on the realization of clause interpendency through the taxis system (parataxis, hypotaxis, and taxis combination) and logico-semantic relations (elaboration, extension, enhancement, idea and locution). The method employed is qualitative content analysis based on Krippendorf involving processes such as unitizing, sampling, coding, reducing, interpreting, and narrating. From 1,048 clauses analyzed, 341 wereidentified as clause complexes. The findings show that enhancement is the most dominant logico-semantic relation (164 cases), followed by extension (123 cases), elaboration (100 cases), locution (57 cases), andidea (22 cases). The findings show that paratxis is the most dominant taxis in selected English nursery tales. While hypotaxis relations mostly realized in enhancement, while extension appeared dominantly in parataxis. These results reveal that although nursery tales are intended for children, they often employ complex grammatical structure, therefore, balancing narrative engagement and linguistic accessibility is crucial to support children’s language development and reading comprehension.

Red beans (Phaseolus vulgaris L.) are a type of legumes (Leguminaceae) that have a high content of starch and fiber. The high fiber content causes red beans to prevent coronary heart disease. Red beans also have a low glycemic index so they can lower cholesterol levels in the blood and the risk of diabetes. Red beans also contain phenolic compounds that act as antioxidants in the body. Red beans are classified as food ingredients that can support the increase in nutritional value because they are classified as a relatively affordable source of vegetable protein. The purpose of this counseling is to provide knowledge and processed skills from local commodities, in this case red beans, to students majoring in Agribusiness of Agricultural Products at SMK Negeri 1 Bawen. This activity was attended by 68 students majoring in Agribusiness and Agricultural Products and 1 assistant teacher from SMK Negeri 1 Bawen, Semarang Regency. The method of this red bean processing extension activity is to increase the knowledge and skills of making processed local food products with several methods: a. The lecture method provides the theory and practice of making kidney bean cookies. b. Practice method of making red bean cut ice. c. The question and answer method, used to provide feedback to participants about the material that has been presented during the activity. d. Evaluation is given by providing pre test and post test. After the implementation, it showed that the target, namely students of SMK Negeri 1 Bawen, increased their knowledge and understood the importance of post-harvest handling and processing of red beans with the practice of making red bean cut ice. This is based on questions and answers, interviews and questionnaires shared before and after the activity. From the results of the questionnaire conducted before and after the activity, it showed that: After the implementation, there was a 50.17% increase in knowledge about kidney bean processing, Knowledge about making kidney beans into cut ice increased by 65.32% and Knowledge of other processed kidney beans such as kidney bean cookies showed that there was an increase of 67.15% after counseling. The conclusions that can be drawn from this counseling activity are (1) Processed red bean extension activities can increase the knowledge and understanding of the participants (2) The responses given by the counseling participants show a fairly satisfactory interest and there is a desire to apply the newly acquired knowledge to be socialized in the surrounding environment.

Diabetes Mellitus is a metabolic disorder marked by hyperglycemia resulting from the body's failure to synthesize insulin. Nutritional therapy is effective in controlling glucose levels by providing low glycemic index and high in antioxidant foods, including sweet potatoes and red beans. The primary objective of this study was to elucidate the influence of wheat flour replacement with composite flour consisting of sweet potato and red bean flour on anthocyanin content and the sensory preferences of muffins. A single-factor completely randomized approach was used in this experimental investigation. The treatment involved substituting wheat flour with a composite flour consisting of sweet potato and red bean flours, in the following ratios: 30:20:50 (F1), 30:35:35 (F2), 30:50:20 (F3), and 100:0:0 (F0, control). Anthocyanin content was analyzed using the differential pH method, while sensory preferences were evaluated by 30 semi-trained panelists using a hedonic scale test. The results showed that substituting wheat flour with composite flour high in sweet potato content increased anthocyanin levels. However, the substitution of wheat flour generally reduced the overall sensory preference for muffins. Despite this, formulations with a higher proportion of sweet potato flour improved the preference scores. In conclusion, the substitution of wheat flour with composite flour rich in sweet potato increased anthocyanin content and improved sensory preferences for color, aroma, and taste in muffins

Excessive fat consumption can lead to increased cholesterol levels in the body, which in turn can trigger various serious health problems, including heart disease, blood vessel blockage, and even stroke. Blood cholesterol consists of two main types: LDL (Low-Density Lipoprotein) cholesterol, often referred to as bad cholesterol, and HDL (High-Density Lipoprotein) cholesterol, which plays a role in transporting cholesterol from the blood vessels to the liver for excretion. Elevated LDL cholesterol levels can cause plaque buildup on blood vessel walls, which narrows blood flow and increases the risk of various cardiovascular diseases. One method considered effective for lowering LDL cholesterol levels in the blood is by consuming phytosterols, compounds found naturally in various types of plants. Phytosterols have a structure similar to cholesterol and can compete with cholesterol for absorption in the intestine. This results in a decrease in the amount of cholesterol entering the body, thereby reducing total cholesterol levels and especially LDL cholesterol in the blood. Research shows that giving food or supplements containing about 3 grams of phytosterols per day to human subjects can reduce LDL cholesterol levels by up to 15%. Furthermore, phytosterols directly isolated from plants, such as green beans, have also been shown to significantly lower LDL cholesterol levels. Studies in mice fed phytosterols isolated from green beans showed a reduction in blood LDL cholesterol levels of more than 30%. This demonstrates the potential of phytosterols as a natural ingredient that can be used to support cholesterol management in the body. Although phytosterols have significant potential in lowering cholesterol levels, it is important to remember that consuming supplements or foods containing phytosterols should be done under the supervision and recommendation of a medical professional, especially for individuals with certain medical conditions or who are taking medications.  

Muffin is a wheat flour-based snack with gluten content and high glycemic index, so substitution is needed to reduce the impact of excess consumption on health. The ingredients used are purple sweet potato and red bean which have high content of energy, carbohydrates, protein and low GI. The study aimed to determine the effect of substituting wheat flour with sweet potato flour and red bean flour on the nutritional value of muffins. This was an experimental study with a single-factor completely randomized design (CRD) with one control group and three treatment groups with the proportion of wheat flour: purple sweet potato flour: red bean flour namely 100:0:0 (P0), 30:20:50 (P1), 30:35:35 (P2), dan 30:50:20 (P3). They were repeated 3 times.  The results showed that there was an effect of wheat flour substitution with sweet potato flour and red bean flour on the nutritional value of muffins (p<0.001). The highest average nutritional value of each treatment is water content P3 (34.45%), ash content P3 (3.06%), protein P1 (9.92%), fat P1 (9.39%), carbohydrate P3 (44.67%), and energy P1 (294.23 kcal). The nutritional value of 50g muffins is in accordance with the quality standards according to SNI and the standard requirements for children, but the fat content is above the standard if it is consumed as snacks for DM patients, therefore it needs to reformulate to fulfill the standard.

Snack bar is a food product made from a combination of ingredients that are bound together by a binding agent. One type of snack bar is a protein bar. A potential primary ingredient for making high-protein snack bars is tofu dregs. "The protein content in tofu dregs is relatively high about 26.6% and has not been optimally utilized and often becomes waste and pollutes the environment. The production of snack bars can incorporate various ingredients, one of which is red beans. Red beans are a source of plant-based protein, containing about 11% protein. This research aims to develop a snack bar with the best formulation of red bean paste and tofu dregs flour in terms of sensory and chemical characteristics. The research was conducted using a Randomized Block Design with one factor, that is the formulation with five ratio comparisons of tofu dregs flour to red bean paste: r1 (90:10), r2 (80:20), r3 (70:30), r4 (60:40), and r5 (50:50), each with five repetitions. The results revealed that the snack bar with a tofu dregs flour to red bean paste ratio of 60:40 was the best treatment, with physicochemical characteristics of 19.34% moisture content, 1.98% ash content, and 6.81% protein content as well as sensory characteristics including aroma 3.8 (liked), taste 4.17 (more liked), texture 3.9 (liked), and color 3.73 (liked).

Based on data from the United States Department of Agriculture (USDA), global coffee production reached 170 million bags per 60 kg of coffee during the 2022/2023 period. Indonesia is noted as one of the largest coffee-producing countries in the world in 2023. The plastic packaging waste from coffee shops is increasing, posing a potential threat to environmental sustainability, such as soil and water pollution. According to Bizhare Contributor in 2023, the Food and Beverage industry in Indonesia has already reduced plastic waste, but there are still plastic packaging, particularly for coffee beans, that cannot be replaced with environmentally friendly materials. From this, the problem of this research is "How is plastic pouch waste sorted in coffee shops and how is it processed to become selling goods?". This research aims to determine the sorting of coffee pouch plastic waste in coffee shops and the processing process to make it into selling goods. The data collected through interviews shows that from the various coffee shops that have mushroomed in Jakarta, there are also coffee shops that care about the environment by sorting plastic waste. This coffee shop, namely Brookland Coffee, participates in donating coffee pouch waste to Demibumi, the process of making coffee pouches Environmentally friendly by Demibumi starts with collecting coffee pouch waste, cutting off the top, and sewing the outside with patchwork, then attaching it with adhesive so it can be folded. The conclusions obtained by DemiBumi prove that concrete action can be taken to overcome this problem. The main conclusion from this issue is that even though it is a big challenge, efforts to manage plastic waste can be successful and have a positive impact on the environment as long as it is carried out carefully by the community, such as through education, awareness campaigns, and the development of innovative solutions to reduce the use of single-use plastics can be steps. significant step.  

Coffee is an important commodity in Indonesia with high economic value. In Ulu Belu District, coffee distribution through long channels causes high distribution costs, so supply chain management (SCM) is needed to improve efficiency. This study aims to measure the cost efficiency and effectiveness of coffee distribution using qualitative descriptive analysis method. The results showed that coffee marketing efficiency in Channel I amounted to 11.98%, and Channel II amounted to 11.92%, both classified as efficient. Delivery accuracy was also high, with Channel I reaching 98.89%, while Channel II was 85.83%. Channel II is more cost-effective despite Channel I being more effective in delivery. Cost-efficiency is important because coffee is a perishable product, and weather-related delays are rare. Channel I, which involves many members, increases distribution costs, so Channel II is recommended for optimal efficiency. It is suggested that improvements to transportation infrastructure, road access, and storage facilities at trader locations can increase distribution efficiency, maintain coffee quality, and reduce losses.

Mocaf (Modified Cassava Flour) is one type of flour processed local cassava food that is expected to replace wheat flour. Legume flour can be used as a source of protein while enriching the nutritional value of gluten-free cakes. This study aims to make a cake formulation with mocaf flour ingredients fortificated with high-protein legume flour. The study used a two-factor complete randomized design (RAL) with two repeats. Factors used are the comparison of mocaf flour and legume flour (40:60, 50:50, 60:40) as well as variations in the type of legume flour (green beans, kidney beans, soybeans). The best formulation produced by sponge cake with the highest protein content is in the treatment ratio of 40:60 mocaf flour and composite flour with green bean flour types, namely water content 22.65%, ash content 1.38%, fat content 10.65%, protein content 7.28%, carbohydrate content 56.72%, and fiber content 8.32%. Organoleptic tests included 2.46 (dark green), mocaf flavor 2.55 (not too pronounced), legumous flavor 3.29 (slightly flavored), soft texture 2.53 (not too soft), soft texture 2.93 (slightly tender), aftertaste 2.80 (slightly concentrated), off flavor 2.62 (not too deviated), preferred value 2.85 (slightly preferred) and physical development volume expanded by 16.55%.

Yangko cake is a semi-wet food made from glutinous rice flour with the addition of a sugar solution. In order to improve the characteristics of the yangko cake, an ingredient is added, namely kidney bean flour and cinnamon extract. Kidney beans are one type of legume that has a high protein source so it can add nutritional value to food products. Kidney bean has an unpleasant taste, therefore it needs to be balanced with the addition of cinnamon extract, which is expected to reduce the unpleasant flavor of the yangko cake which consumers preferred. The experimental design used is a CRD, with the first factor being the ratio of glutinous rice flour and kidney bean flour with a ratio of 90:10, 80:20, and 70:30. The addition of cinnamon extract in various amounts (2 ml, 4 ml, and 6 ml) was the second element. The inclusion of substitute glutinous rice flour and kidney bean flour, coupled with the variation of cinnamon extract produced yangko cake with 3,80% fiber content and 5,76% protein content.  Chemically, physically and organoleptically, the best product from several formulations of the yangko cake was with 70:30 of glutinous rice flour to kidney bean flour and 6 ml of cinnamon extract, with 47.98% water content, 0.66% as content, 31,36% total sugar content and with a hardness of 28.82 N, a gumminess of 4.92 N, a chewiness of 2.28 N then a cohesiveness of 0.64 Ns.  The organoleptic characteristic of the yangko cake was the most preferred by the panelists, with a value of 3,76 (preferred). The yangko cake substitusion of glutinous rice flour and kidney beans with the addition of cinnamon extract is a food ingredient  that has quite high protein and fiber.

Burger patty analog is a processed imitation meat based on plant ingredients. This experiment used white oyster mushroom puree and red bean puree with various types of binder. This study was aimed at determining the chemical and organoleptic characteristics of burger patty analog that are high in protein and fiber, as well as determining the analog burger patty formulation that is most preferred by panelists. The research used a factorial Completely Randomized Design (CRD) with two factors, namely the ratio of white oyster mushroom puree and red bean puree (70: 30, 60; 40, 50: 50) and variations in the type of binder (sago flour, tapioca flour, cornstarch). The results showed that the formulation of 50% white oyster mushroom puree and 50% red bean puree with cornstarch had a high protein content of 6.68%. Formulation of 70% white oyster mushroom puree and 30% red bean puree with sago flour has the highest crude fiber content of 7.64%. The burger patty analog formulation which the most liked by panelists was at 60% of white oyster mushroom puree and 40% red bean puree formulation using tapioca flour, resulting in an overall favorability score of 3.62 (neutral). This study resulted in low protein. Patty burger analog had low fat content, in added as an alternative for people who cannot consume meat.

This thesis aims to: (1) To determine the marketing strategy of the tofu production business in increasing sales results according to an Islamic economic perspective at the Pinta Tofu Factory in Neighborhood VII, Sibuhuan Market, Barumun District. (2) To find out the advantages and disadvantages of marketing strategies used by Pinta Tofu Factory in Neighborhood VII, Sibuhuan Market, Barumun District.  This research is a type of field research (field research), where this research uses qualitative research methods. The subjects in this study were the owners and employees of the Pinta tofu factory. Data collection techniques in this study were through observation, interviews and documentation. Data analysis techniques used in this research are data reduction, data presentation and conclusion drawing. The results showed that: (1) The marketing strategy applied by Pinta Tofu Factory is a market segmentation strategy, market positioning, differentiation and targeting. Then in the application of market segmentation, it suggests three segments such as psychographic segmentation, geographic segmentation and demographic segmentation. This is done so that it has a good impact on the business run by Mrs. Uba Roisa Lubis. (2) The advantages of choosing a location that makes the selling power of the Pinta Tofu Factory, having a strategic production site and directly marketing the products owned directly to traditional markets are also an attraction because it is easier for people to buy the products offered. While the shortcomings of the Pinta Tofu Factory are in capital problems in developing the business, the scarcity of production raw materials, namely soy beans, is also an obstacle in meeting public demand and the many competitors that appear in the target market by offering the same product.

The growth of new innovations makes snacks rich in iron and protein in the form of cookies using red bean flour substitution and the addition of moringa flour. This study aims to determine the effect of red bean flour substitution, the addition of moringa flour, and the interaction of the two factors on the acceptability of cookies (color, aroma, taste, and crispness), as well as the protein and iron content contained in the best cookie formula. The study was conducted in Surabaya on adolescent girls. This type of research is experimental with a two-factor randomized complete block design (RAL). The study used descriptive analysis of nutritional content (protein and iron) obtained from the laboratory. Acceptability will be tested parametric statistics using Two-ways Anova statistics. The results showed that red bean flour affects the color and crispness of cookies (<0.05); Moringa leaf flour affects the color, aroma and crispness (<0.05); the interaction between the two only affects the crispness (<0.05); and protein and iron in accordance with SNI dan Nutritional Adequancy Rates.  

This research aims to analyze strategies for economic empowerment and environmental preservation through the use of organic waste by a pastor in a church environment. This case study focuses on Ibu Ismawati, a widowed priestess with two children, one of whom is studying at college and the other is in high school. Mrs. Ismawati uses her pig manure to produce compost, which is used in small-scale farming on the land behind her house. This agriculture includes corn, chilies, beans, and rice. This research uses a qualitative approach with observation and in-depth interviews to collect data. The research results show that the conversion of organic waste into compost not only helps meet the daily needs of Mrs. Ismawati's family but also supports environmental preservation through waste reduction and increased soil fertility. Additionally, this activity provides a concrete example of how church communities can implement sustainable agricultural practices to improve the economic welfare of their members.