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This study aims to analyze corn consumption substitution as an alternative carbohydrate source and to measure the demand elasticity of corn in response to fluctuations in corn and rice prices at Ciawitali Market, Garut Regency. Primary data were collected through observations and interviews, along with secondary data from West Java Central Statistics Agency processed using simple linear regression and cross-elasticity analysis with SPSS. Results show that changes in corn prices explain 99.7% of variation in corn demand with a positive coefficient of 0.827, indicating a substitution effect with rice, which experienced a concurrent price increase. The cross-elasticity value of 1.64 confirms the elastic substitution relationship between corn and rice. These findings highlight the potential of corn as a substitute for rice in maintaining stable food consumption despite fluctuations in staple commodity prices.       

This study aimed to evaluate the effect of adding Eucheuma spinosum seaweed on the quality of goat milk dodol on moisture, protein, fat, and color (L*, a*, b*). Goat milk was chosen due to its high nutritional value and better digestibility than cow milk, although its consumption in Indonesia remains limited because of its strong odor, while dodol, a traditional Indonesian confection with a chewy texture, was used as a base product to promote milk utilization. The research material was dodol made from goat milk, glutinous rice flour, sugar, and salt, with the addition of Eucheuma spinosum seaweed at concentrations of 0% (T0), 10% (T1), 20% (T2), and 30% (T3). The method used was a laboratory experiment employing a Completely Randomized Design (CRD) with four treatments and five replications. The obtained data were then analyzed using analysis of variance (ANOVA). If significant differences were found, the Duncan Multiple Range Test (DMRT) was conducted. The results showed a protein content value of 5.33%-6.37%. Fat content value of 11.96%-13.19%. Ash content value ranged from 1.49%-3.96%. Texture value ranged from 16.22 N-26.44 N. pH value ranged from 6.76-6.94. Color parameter value L* ranged from 39.65-45.39; a* 5.16-8.33; b* 21.16-22.71. Organoleptic value of texture 2.50-3.48; color 2.08-3.79; aroma 3.69-3.83; taste 3.02-3.47.

Manual post-harvest paddy stirring requires significant time and labor and often results in uneven mixing, which can affect grain quality. To address this issue, this study designed and implemented a prototype of an Internet of Things (IoT)-based paddy stirring robot to simplify the process and improve efficiency. The system utilizes an ESP32 microcontroller as the main controller, DC motors as the stirring mechanism, and an IoT module for wireless connectivity to a mobile application. The research stages included hardware design, control system programming, IoT platform integration, and performance testing. Testing was conducted to evaluate response time, mixing uniformity, and power consumption. The results showed that the system could be operated remotely via a local Wi-Fi network with an average delay of less than 1 second, enabling real-time control. The prototype successfully stirred 0.3 kg of paddy with a mixing uniformity rate of 92% and an average power consumption of 12 watts. The application of IoT in the paddy stirring mechanism significantly improved time efficiency, reduced manual labor requirements, and maintained grain quality compared to traditional methods. These findings indicate the potential for further development into a large-scale automated paddy processing system with integrated humidity and temperature sensors for real-time quality monitoring, supporting the modernization of post-harvest processing through digital technology.

Black sticky rice tapai is a traditional Indonesian fermented food that has long been consumed by the public for its distinctive taste and high cultural value. However, with the increasing demand for functional foods and natural-based products that can support health, attention for black sticky rice tapai has shifted from being simply a traditional food to an object of scientific study in the nutraceutical field. Black sticky rice, the basic ingredient for tapai, contains important bioactive compounds such as anthocyanins, flavonoids, B-complex vitamins, and soluble fiber, which have been shown to play a role in lowering cholesterol levels, inhibiting LDL cholesterol oxidation, and increasing HDL cholesterol levels in the blood. The fermentation process further enhances the biological activity of these compounds, making black sticky rice tapai have a higher therapeutic value than ordinary black sticky rice. The purpose of this study was to examine the potential of black sticky rice tapai as a natural, tradition-based solution for lowering cholesterol levels, while also supporting the development of local foods into modern health products that are safe, effective, and affordable. The study was conducted using a descriptive literature review method of various scientific articles, textbooks, and relevant research results that discuss the nutritional content of black sticky rice, the benefits of fermentation, and the effect of active components on lipid metabolism. The study results show that regular consumption of black glutinous rice tapai has the potential to lower total and LDL cholesterol levels and increase HDL through a combination of antioxidant effects, cholesterol binding by fiber, and increased fat excretion. In addition, the potential of black glutinous rice tapai as a nutraceutical is also relevant in supporting the preservation of local-based culture and food independence.

Background: Stunting remains a serious public health issue in Indonesia, particularly in rural areas such as Ambasea Village, Laeya Sub-district, South Konawe Regency. Stunting, or chronic growth failure in children due to prolonged malnutrition, generally occurs during the first 1,000 days of life. In Ambasea Village, this problem is exacerbated by irregular eating patterns among toddlers, consumption of low-nutrient foods, and poor hygiene behaviors. Toddlers frequently consume unhealthy snacks, reject main meals such as rice and side dishes, and rarely wash their hands with soap before eating or after using the toilet. Furthermore, limited access to basic sanitation—such as the lack of proper latrines and adequate wastewater disposal systems (SPAL)—also contributes to the high risk of infections that disrupt nutrient absorption, increasing the likelihood of stunting in children. Objective: This study aims to describe the environmental health conditions contributing to the incidence of stunting among children aged 0–2 years in Ambasea Village. Methods: The research used an observational analytic method with a quantitative cross-sectional design. The study involved 54 toddlers identified as stunted. Data were collected through structured interviews with parents or caregivers and direct observation of the household and surrounding environmental conditions. Results: The results showed that 66.5% of households did not have access to proper latrines, and 70% lacked adequate wastewater disposal systems. However, 87% had access to clean water, and 85% of respondents demonstrated good handwashing behavior. Conclusion: The environmental health conditions in Ambasea Village reveal ongoing challenges related to latrine ownership and wastewater management. Although clean water access is relatively good and hygiene practices among residents are fairly positive, improving sanitation infrastructure remains crucial. Enhancing these conditions is expected to significantly reduce the risk of stunting among toddlers in the area. Collaborative efforts involving local government, health workers, and the community are essential to create a healthier environment for early childhood development.

The Rice Bowl (Nasi Mangkok) culinary business in Indonesia has experienced rapid growth after the COVID-19 pandemic and has become a key part of the modern food industry, meeting consumer demand for convenience and taste. Since 2020, rice bowl sales have continued to rise annually, driven by shifting consumption habits toward food delivery services like GoFood and GrabFood. Despite this trend, academic studies on the rice bowl business remain limited. Classified as convenience food, rice bowl consumption has increased by over 10% from 2019 to the projected figures in 2025. Sales volume has risen from 1.5 billion portions in 2020 to over 3 billion in 2025, with an annual growth rate of 10–15% and estimated revenues between IDR 15–20 trillion per year. With rising demand, many rice bowl brands have entered the market. However, consumers often struggle to decide which brand to choose, as purchasing decisions are influenced by multiple factors. This study analyzes consumer behavior influencing rice bowl purchasing decisions, focusing on cultural, social, psychological, and personal factors, with a case study in Sidoarjo Regency, East Java. Using an explanatory research design, the study surveyed 161 consumers across four sales locations.The F-test results show that all four variables simultaneously have a significant positive effect on purchasing decisions (at the 99% confidence level). However, the t-test results reveal that the cultural factor (X1) negatively influences purchasing decisions, while social, psychological, and personal factors have a positive impact. Among these, the psychological factor (X3) is the most dominant, highlighting the importance of consumer motivation and perception in shaping buying behavior. Enhancing this factor can support the sustainable growth of rice bowl businesses in Sidoarjo.

Internal combustion engines generate thermal energy through the combustion of an air-fuel mixture. The incoming air must be filtered, as it contains impurities and particles. While air filters are commonly made from paper, they can also be developed using organic waste materials such as sugarcane bagasse and rice husk. This study aims to analyze the effect of biocomposite air filters on engine power, torque, and specific fuel consumption (SFC), by varying the material composition and the number of pleats, and comparing the results with those of a standard air filter. The method used is a quantitative experimental approach involving dyno testing on a 150 cc motorcycle engine. The tested material compositions include 50:50, 40:60, 30:70, 60:40, and 70:30 (sugarcane bagasse\:rice husk), with pleat counts of 28, 26, and 24. Results showed that the biocomposite filter with 28 pleats and a 30:70 composition delivered the best performance, producing 18.47 Hp and 16.66 Nm of torque—higher than the standard filter’s 17.98 Hp and 15.52 Nm. In terms of fuel efficiency, the 26-pleat filter with a 50:50 composition recorded the lowest SFC at 41.90 g/kWh, significantly better than the standard filter’s 53.03 g/kWh. Conversely, the 60:40 composition resulted in the highest SFC due to increased airflow resistance.

Food is a basic need that must be met by every individual. In Indonesia, rice is still the main staple food, but the shift in consumption to rice and wheat which are imported foodstuffs raises concerns about food security. Therefore, the development of local food alternatives such as MOCAF (Modified Cassava Flour) flour from cassava is important. In this practicum, MOCAF flour was made through a cassava fermentation process, followed by making onion cakes using the MOCAF flour. Organoleptic tests and XRF tests were carried out to evaluate the quality of MOCAF flour. The results of the practicum showed that the substitution of MOCAF flour in making onion cakes can produce low-gluten products that have the potential to be a sustainable food alternative.

In community service, elementary school children are invited to understand the process of the rice grain chain and how the rice reaches the dining table. This activity not only teaches elementary school children about the rice supply chain, but is also expected to foster a sense of gratitude and appreciation for the food they eat every day. This activity is carried out using interactive storytelling methods using props, discussions and using interactive games. Evaluation is also carried out informally through observations during discussions and games, and by giving short questions to children about their stages and their respective roles. This learning activity contains values ​​from the SDGs, namely ending hunger (SDGs 2) and sustainable consumption (SDGs 12). The purpose of this service is for elementary school children to know the journey of rice from the rice fields to the dining table by using pictures and telling stories for each group, in addition to elementary school children to work together and need each other..    

The purpose of this study was to determine the performance of sheep with the addition of fermented rice bran in the ration. This research was conducted in August-October 2023 at the sheep farm in Putra Buyut Village, Gunung Sugih District, Central Lampung Regency. In this study, 12 sheep were used with the age of 2 years and body weight of 20-23 kg. This study uses fermented rice bran as an addition to sheep rations, the addition in the ration with different percentages, namely P0 (forage feed without the addition of fermented rice bran), P1 (forage feed with the addition of 10% fermented rice bran), P2 (forage feed with the addition of 15% fermented rice bran), P3 (forage feed with the addition of 20% fermented rice bran). This study used a complete randomized design (CRD) with 4 treatments and 3 replicates. Parameters observed in this study were feed consumption, body weight gain and feed conversion. The results of this study showed that the provision of fermented rice bran in the ration had no significant effect (P>0.55) on feed consumption, body weight gain, and feed conversion.  The highest average weight gain was in P0 (150.67).