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Tape ketan putih merupakan produk pangan fermentasi tradisional yang dibuat melalui proses fermentasi beras ketan menggunakan ragi tape. Penelitian ini bertujuan untuk menganalisis pengaruh jenis kemasan daun dan konsentrasi ekstrak bunga telang (Clitoria ternatea L.) terhadap karakteristik fisikokimia dan organoleptik tape ketan putih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu jenis kemasan daun (K) (daun pisang, daun jati dan daun jambu air) dan konsentrasi ekstrak bunga telang (B) (0,5%; 1%; dan 1,5%) dengan tiga kali pengulangan. Parameter yang dianalisis meliputi kadar gula, pH, serta uji organoleptik warna, aroma, rasa dan tekstur. Data analisis menggunakan ANOVA pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa perlakuan jenis kemasan dan konsentrasi ekstrak bunga telang berpengaruh terhadap karakteristik tape ketan putih. Perlakuan terbaik diperoleh pada kemasan daun pisang dengan penambahan ekstrak bunga telang 0,5% yang menghasilkan pH dan kadar gula yang sesuai dan tingkat penerimaan panelis tertinggi.

This study aims to determine the production process and the level of consumer acceptance of Bandung nagasari cake utilizing stevia as a natural sweetener and butterfly pea flower extract (Clitoria ternatea) as a natural coloring agent. The research employed a quantitative approach with an experimental method through organoleptic testing involving 20 panelists. Data collection techniques consisted of literature review, questionnaires, and organoleptic evaluation covering taste, texture, aroma, and appearance. The obtained data were analyzed using descriptive quantitative analysis with percentage calculations. The findings indicated that the Bandung nagasari formulation containing stevia and butterfly pea flower extract was more preferred than the formulation using granulated sugar. Approximately 90% of panelists preferred the taste attribute due to its healthier perception, while 80% of panelists favored the texture, aroma, and appearance attributes because of the softer texture and the attractive natural coloration produced by the butterfly pea flower extract. Furthermore, the product demonstrated a shelf life of 12 hours at room temperature and up to 3 days under refrigerated storage conditions. The study concludes that the incorporation of stevia and butterfly pea flower extract may serve as an innovative development of traditional Bandung nagasari cake without eliminating its traditional characteristics and shows favorable consumer acceptance.

The Impactfull Community Service Program (KKN) of Universitas Mayjen Sungkono in Pohjejer Village was conducted to optimize the utilization of butterfly pea flower (Clitoria ternatea) as a local resource that has not been fully utilized. The main problem faced by the community, particularly housewives, is the limited knowledge and skills related to the benefits, processing techniques, and business opportunities of butterfly pea flowers. This program aimed to enhance community knowledge and skills in processing butterfly pea flowers into herbal beverage products with economic value and the potential to be developed as home-based enterprises. The implementation methods included a community organizing approach, participatory socialization, interactive discussions, and direct demonstrations of herbal beverage production using butterfly pea flowers. The results indicated an improvement in participants’ understanding of the health benefits of butterfly pea flowers, appropriate processing methods, and their potential development as MSME products. In addition, the program increased participants’ interest and motivation to independently produce herbal beverages as an additional source of household income. Overall, this KKN program had a positive impact on encouraging the utilization of local resources to improve household economic conditions and empower rural communities.

This community service program was carried out to enhance the technological literacy of residents in Telang Sari Village through the introduction of an automated street lighting system based on sensor technology. The system presented to the community utilizes an Arduino microcontroller integrated with an LDR sensor to detect light intensity and an ultrasonic sensor to identify the presence of nearby objects. With this configuration, the street lights operate automatically: they turn on when the environment becomes dark and an object is detected, and turn off when the surroundings are bright or no activity is detected in the sensing area. The program activities included device installation, technical explanation, and a live demonstration to ensure that residents comprehended its functions and benefits. Additionally, the use of solar panels was introduced as an alternative power source to support sustainable operation without relying on grid electricity. The results of the program showed a positive response from the community, as the system was considered effective in improving nighttime safety, reducing energy consumption, and requiring minimal maintenance. Overall, this activity successfully increased public understanding of automation technology and renewable energy applications suitable for rural community development.

This community service program was carried out to enhance the technological literacy of residents in Telang Sari Village through the introduction of an automated street lighting system based on sensor technology. The system presented to the community utilizes an Arduino microcontroller integrated with an LDR sensor to detect light intensity and an ultrasonic sensor to identify the presence of nearby objects. With this configuration, the street lights operate automatically: they turn on when the environment becomes dark and an object is detected, and turn off when the surroundings are bright or no activity is detected in the sensing area. The program activities included device installation, technical explanation, and a live demonstration to ensure that residents comprehended its functions and benefits. Additionally, the use of solar panels was introduced as an alternative power source to support sustainable operation without relying on grid electricity. The results of the program showed a positive response from the community, as the system was considered effective in improving nighttime safety, reducing energy consumption, and requiring minimal maintenance. Overall, this activity successfully increased public understanding of automation technology and renewable energy applications suitable for rural community development.

This community service activity aims to improve digital literacy among children and adolescents in Telang Sari Village through basic computer training and networking introduction. The main problem faced by the community is the low level of technological literacy caused by limited facilities and lack of access to structured computer education. This program was implemented during the Thematic Community Service Program (KKNT) by applying participatory and practical training methods. The activities included introduction to computer hardware and software, basic typing skills, document creation, internet literacy, and simple LAN configuration practices for junior high school students. The results show a significant improvement in participants’ understanding and confidence in using computers and basic networking concepts. Children and adolescents who previously had minimal exposure to technology were able to operate computers, create simple documents, and understand responsible internet usage. The program also contributed to increasing students’ motivation to learn technology and preparing them to face digital challenges. Overall, this activity demonstrates that basic computer training with hands-on practice can effectively enhance digital literacy in rural communities.

This study aims to describe the implementation and outcomes of training on making herbal elixir beverages from nine spice butterfly pea ingredients for exercise mothers as an effort to improve knowledge and skills in processing healthy drinks. The activity was motivated by the limited use of herbal beverages after exercise and the low level of public understanding regarding the benefits of butterfly pea flowers and traditional spices as natural stamina enhancers. The study applied a descriptive qualitative approach through observation and documentation conducted from November 22 to December 5, 2025. A total of 25 exercise mothers participated in the training, which consisted of demonstrations and direct practice in preparing elixirs using dried butterfly pea flowers combined with ginger, turmeric, galangal, lemongrass, cinnamon, cloves, betel leaves, and brown sugar. The results show that participants were able to follow all training stages properly and demonstrated increased understanding of herbal benefits, ingredient functions, dosage accuracy, and processing procedures. Achievement indicators reveal that 92 percent of participants were able to independently prepare the elixir according to the demonstrated steps, 84 percent were able to explain the function of each ingredient correctly, and all groups successfully produced elixir products with color, aroma, and taste that met the expected standards. Participants also responded positively and expressed interest in reapplying the recipes at home and developing flavor variations for personal consumption or small scale business opportunities effectively.

Hand hygiene is an essential step in preventing the transmission of infectious diseases, making the availability of safe and environmentally friendly hand soap an important necessity in daily sanitation practices. This community service activity aims to enhance students’ environmental literacy, technical skills, and ecological awareness through training on producing natural hand soap based on butterfly pea flower (Clitoria ternatea) extract, with the final product named Clitoria Nature. The program was implemented using the Participatory Action Research (PAR) method, which consists of four stages planning, action, observation, and reflection—through strategies including socialization, demonstration, and hands-on practice. The subjects of this activity were 32 students of Grade VIII Room 1 at MTsN 1 Palangka Raya City. The results showed an increase in students’ understanding of the benefits of natural ingredients, their ability to formulate liquid soap, and the development of behavior that favors the use of natural hygiene products. Theoretically, the anthocyanin and flavonoid content of butterfly pea flowers supports the antibacterial potential of the formulated soap. This program not only produced an environmentally friendly hand soap but also contributed to the formation of healthier and more sustainable sanitation behaviors.

This community service activity aims to increase the ability and creativity of the people of Situnggaling Village, Brand District, Karo Regency, in utilizing the potential of the surrounding nature in the form of telang flowers (Clitoria ternatea L.) through training in making simple syrup products. This training was attended by 34 participants consisting of housewives and village teenagers. The implementation method includes socialization of the benefits of telang flowers, syrup making demonstrations, as well as technical assistance in packaging and marketing strategies. Participants were also given an understanding of hygiene standards, the right dosage of ingredients, natural dyeing techniques, and product storage procedures to have a longer shelf life. In addition to the production aspect, this activity also discussed the economic potential of telang flower syrup products as a commodity for MSMEs, including the calculation of production costs and marketing opportunities through social media. The results showed a significant increase in participants' knowledge about the economic value and health benefits of telang flowers, as well as their ability to produce syrup independently. This activity is expected to be the first step in empowering the local potential-based economy and encouraging the formation of new sustainable home businesses in Situnggaling Village.

Chicken and processed products like dimsum are susceptible to rapid spoilage due to their high water and nutrient content. This makes it difficult for consumers to directly assess a packaged product's freshness. To address this, a novel smart packaging solution using a biodegradable film infused with anthocyanin extract from butterfly pea flowers (Clitoria ternatea) as a visual freshness indicator was developed. The primary objective of this research was to evaluate the effect of three different anthocyanin concentrations (3%, 5%, and 7%) on the film's physical properties and its ability to change color in response to spoilage over a three-day storage period. The research results showed that the film with a 7% anthocyanin concentration had the best physical properties, with a thickness of 0.092 mm, a tensile strength of 8.66 MPa, 14.99% elongation, 62.59% water resistance, and 100% biodegradation. The anthocyanins successfully changed color in response to the freshness level of both chicken meat and dimsum throughout the storage period.

Butterfly pea (Clitoria ternatea L.) is a type of ornamental plant characterized by flowers in shades of purple, blue, pink, and white. Besides being an ornamental plant, butterfly pea is also commonly used in traditional medicine. Several previous studies have confirmed its health benefits. Therefore, it is necessary to conduct phytochemical screening for flavonoids, saponins, and alkaloids using the Wilstater method, foam test, Dragendorff’s reagent, and Wagner's test. This study demonstrates the presence of flavonoid, saponin, and alkaloid compounds in butterfly pea flowers, indicated by positive results in various tests conducted.

Bunga telang (Clitoria ternatea L.) also known as blue pea, is a distinctive flower with single petals, that come in purple, blue, pink, and whote color. This flower is widely used as a natural colorant due to its high anthocyanin content, lemon juice was added to butterfly pea flower to determine antioxidant activity based on the number of hydroxyl groups capable of donating hydrogen atoms to free radical compounds. The color change observed is influenced by the acidity level (pH) of the beverage. Lemon contains a high amount of citric acid, which can flower the pH of the butterfly peaextract solution.  The colot change from blue to purple, redpr even pink indicates reaction anthocyanins to pH changes. Antioxidant activity was teste using the DPPH ( 2,2-diphenyl-picrylhydrazil) method, which measueres the samples ability to scavenge free radical. The lower the IC 150 value obtained, the stronger the antioxidant capacity of the substance. The results showed that the water content in butterfly pea tea was 15,5% and total ash content in butterfly and total ash content was 8%. The IC 50 value obtained was 53,65 which is classified as very strong in antioxidant activity and shows great potential as a natural antioxidant source

Dengue Hemorrhagic Fever (DHF) is an infectious disease caused by the dengue virus (DENV), which is transmitted through the bite of Aedes aegypti mosquitoes. These mosquitoes act as the primary vectors carrying the dengue virus. The spread of DHF primarily occurs in tropical and subtropical regions. Mosquito control can be carried out using various methods, one of which is chemical control. However, the long-term use of chemical insecticides may lead to mosquito resistance, highlighting the need for safer alternatives to synthetic insecticides. One such alternative is the use of plant-based extracts. The butterfly pea plant (Clitoria ternatea) has shown potential as a natural larvicide due to its content of flavonoids, tannins, and anthocyanins, which function as antioxidants and are toxic to mosquito larvae. This study aims to determine the potential of Clitoria ternatea flower extract as a natural larvicide against Aedes aegypti larvae. The results of the effectiveness test showed that Clitoria ternatea flower extract has significant larvicidal potential against Aedes aegypti larvae. Observed larval mortality at 24 hours was 22 larvae at 10% concentration, 23 larvae at 50%, and 25 larvae (100%) at 100% concentration. The LC₅₀ value obtained from the test was 36.78%, indicating the extract's potency as a natural larvicide.

This study aims to analyze the digital marketing strategies implemented by clothing stores in the Telang area from a sharia economic perspective. In the digital era, business actors are required to adapt to technology, including in terms of promotion and marketing. The approach used in this study is descriptive qualitative, with data collection through observation, interviews, and documentation. The results of the study show that most business actors have utilized social media such as WhatsApp, Instagram, and Facebook Marketplace to market their products. The strategies implemented are mostly in line with the principles of sharia economics such as honesty (ṣidq), openness (tabligh), and amanah. However, some practices that are not in accordance with sharia are still found, such as the use of photos that do not match the original product (gharar) and excessive promotion (tadlis). The main inhibiting factors in the implementation of sharia digital strategies are limited digital literacy and infrastructure. Therefore, ongoing assistance and training in sharia-based digital marketing are needed to improve understanding and business practices in accordance with Islamic values.

Bahan pangan pada umumnya sangat sensitif dan mudah mengalami penurunan kualitas karena faktor lingkungan, kimia, biokimia, mikrobiologi, oksigen, air, cahaya, dan temperatur. Penelitian tentang pelapisan produk pangan dengan edible coating/film telah banyak dilakukan dan terbukti dapat memperpanjang masa simpan dan memperbaiki kualitas produk. Materi polimer untuk edible coating/film yang paling aman, potensial, dan sudah banyak diteliti adalah bahan organik terbarukan. Smart edible packaging merupakan inovasi kemasan pangan yang menggabungkan fungsi proteksi produk dengan kemampuan mendeteksi perubahan mutu secara visual. Penggunaan bahan dasar alami seperti konjac, kitosan, alginat, dan pati memungkinkan pembentukan film yang stabil, fleksibel, dan aman dikonsumsi. Penambahan bahan aktif berupa antosianin dari bunga rosella dan bunga telang, serta biofiller dari tepung cangkang telur, mampu meningkatkan ketahanan mekanik film serta memberikan indikator perubahan mutu melalui perubahan warna. Smart edible packaging ini berpotensi untuk memperpanjang masa simpan produk, meningkatkan keamanan pangan, serta menjadi solusi pengemasan yang lebih ramah lingkungan. Optimalisasi formulasi dan pengujian lebih lanjut diperlukan untuk memperluas penerapannya dalam berbagai produk pangan. 

This study aims to analyze the perspectives of mathematics students in general chemistry classes. on the use of butterfly pea flowers (Clitoria ternatea) and vinegar as basic ingredients for making environmentally friendly natural ink. This innovation is expected to be an alternative to the use of chemical inks and to encourage environmental awareness among students. This study uses a descriptive analysis method with data collection through questionnaires distributed to students. The results of the analysis show that most students gave a positive response to the use of butterfly pea flowers and vinegar as natural ink, especially in terms of loss, material safety, and potential application in the campus environment. These findings indicate an opportunity to develop environmentally friendly products based on local wisdom in the world of education.

Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterflypea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a bluecolor. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using themaceration extraction method which is commonly used to determine the best anthocyanin concentration. Thisstudy used a completely randomized factorial design (CRD), namely drying time, (fresh, 1, 2 days) andmaceration temperature (50, 60, 70oC), so that 9 combinations were obtained and each treatment was repeatedtwice. The results of this study indicate that the longer the drying time and the higher the macerationtemperature, the higher the levels of anthocyanin, total phenol, and the darker the color. The researchconducted showed that the best treatment combination was the drying time of 2 days with a macerationtemperature of 70°C to produce butterfly pea flower extract which had antioxidant activity of 54.66%, totalphenol 4.16 KTF (mgGAE/g), anthocyanin 123.48 mg/g, pH 6.03. Color sensory test analysis was 4.5 andwater content of butterfly pea flower was 10.79%. The optimal drying time and maceration temperature willproduce high total phenol and anthocyanin levels. Butterfly pea flowers have high levels of anthocyanins, sothey have the potential to be studied further. 

This study aimed to evaluate the effect of varying honey concentrations on the antioxidant activity, chemical properties, and organoleptic quality of a probiotic kombucha beverage prepared from Clitoria ternatea L. The research was motivated by increasing exposure to free radicals due to environmental pollution and the demand for alternative natural antioxidants. Kombucha was produced with honey concentrations of 10%, 20%, and 30% (w/v), and analyses were performed using the DPPH assay for antioxidant activity, measurements of pH, total acidity, and total phenolic content for chemical properties, as well as sensory evaluations by trained panelists. The results showed that kombucha with 10% honey exhibited the lowest IC₅₀ value, indicating the highest antioxidant activity, while higher concentrations increased the total phenolic content without significantly enhancing the effective antioxidant potential. These findings suggest that excessive honey addition does not necessarily improve the functional benefits of the product, indicating the need for further formulation optimization to develop a high-quality, marketable probiotic beverage.

Diabetes mellitus is a chronic metabolic disorder characterized by hyperglycemia due to insulin deficiency or insulin resistance. Currently available pharmacological treatments often cause unwanted side effects, so alternative therapies that are safer and more effective are needed. This study aims to analyze the effectiveness of telang flower extract in reducing blood glucose levels and preventing complications. The potential of Clitoria ternatea as an antidiabetic agent was explored through a systematic literature review, using scientific databases such as Google Scholar, ScienceDirect, and Mendeley with the keywords “Clitoria ternatea AND diabetes AND blood glucose.” Inclusion criteria applied included experimental studies conducted on diabetes-induced mice samples, interventions with telang flower extract administration, and publications within the last 5 years (2021-2025). From a total of 1,858 articles identified, by applying the PRISMA-ScR method, 8 articles were obtained that met the inclusion criteria. The analysis showed that telang flower extract was effective in reducing blood glucose levels. This antidiabetic effect is thought to be due to the presence of flavonoids and other bioactive compounds in telang flowers that act as α-amylase enzyme inhibitors, antioxidants, and anti-inflammatories. These findings indicate the potential of Clitoria ternatea as a promising therapeutic alternative in the management of diabetes mellitus.

Hypertension is a non-communicable disease with an increasing prevalence and is a major risk factor for cardiovascular diseases. In Cikabuyutan Timur, Hegarsari Subdistrict, hypertension is a significant health problem, primarily caused by unhealthy dietary habits. As a community-based effort to control hypertension, the GEMILANG (Educational Movement and Utilization of Butterfly Pea Innovation) program was implemented through a community empowerment approach. This program includes hypertension education, training on processing butterfly pea flowers into herbal tea, and a Training of Trainer (ToT) for the Kelompok Wanita Tani (KWT) on butterfly pea cultivation techniques. The evaluation results from pre-test and post-test assessments indicated an increase in participants’ understanding of hypertension and the benefits of butterfly pea flowers, with the average pre-test score rising from 83.33 to 93.89 in the post-test. The Wilcoxon test showed a significant difference between pre-test and post-test results (p-value = 0.007). This program successfully enhanced community knowledge and skills in managing hypertension naturally. It is expected that this initiative will be sustainable through the active involvement of KWT and health cadres in promoting a healthy lifestyle based on herbal plants.