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Based on the 2023 Indonesian Health Survey, the prevalence of overweight among adults reached 23.4% nationally and 24.5% in East Java Province. This condition highlights the need for food innovation, particularly high-fiber snacks suitable for overweight adults. This study aimed to develop cereal based on okara (soy pulp) flour and mung bean flour as an alternative high-fiber food product. Organoleptic testing was conducted on 30 semi-trained panelists evaluating color, aroma, texture, and taste using hedonic and hedonic quality tests. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test, while nutrient content analysis was analyzed using One Way ANOVA followed by Duncan’s post hoc test. The results showed that in the hedonic test, color, texture, and taste parameters were significantly different (p<0.05), while aroma was not significantly different (p>0.05). In the hedonic quality test, color and taste showed significant differences (p<0.05), whereas aroma and texture did not (p>0.05). Overall, formulation 922 was the most preferred by panelists. The nutritional content of the cereal ranged from 407–410 kcal for energy, 76.44–77.53% carbohydrates, 8.91–9.66% protein, 6.80–7.30% fat, 5.20–5.51% moisture, 1.26–1.41% ash, and 9.72–10.90% total dietary fiber. The developed cereal is classified as a high-fiber food and has potential as a healthy snack for overweight adults.

Health issues among the elderly are often related to declining bodily functions, digestive disorders, and specific nutritional needs for easily digestible foods. The 60-and-older age group is at high risk for gastrointestinal disorders due to low fiber intake. Therefore, alternative foods are needed that are soft in texture, neutral in taste, safe, and nutritious. One potential solution is the development of food products based on tempeh gembus with the addition of banana hearts, which are rich in fiber, soft in texture, and readily available. This study employed an experimental method using a Completely Randomized Design (CRD) to test three formulation variations (F1, F2, F3). The nutritional content of formulation F1 includes energy 111.575 kcal, carbohydrates 20.185 g, protein 6.91 g, fat 0.355 g, and fiber 6.67 g. Formula F2 contains 88.225 kcal of energy, 14.095 g of carbohydrates, 7.72 g of protein, 0.205 g of fat, 7.3 g of fiber, and 0.0015% flavonoids. Formula F3 has 107.015 kcal of energy, 7.995 g of protein, 0.295 g of fat, 6.88 g of fiber, and 0.0021% flavonoids. In conclusion, the best tempeh with added banana hearts is Formula F2, with its nutritional content, fiber, flavonoids, and BAL >10⁸ CFU/g, which has the potential to serve as a functional food and probiotic source to help improve digestive health in the elderly. Further testing is recommended directly on elderly groups, along with product shelf-life testing.

  Red dragon fruit contains bioactive compounds such as vitamin C, flavonoids, and polyphenols that have antioxidant potential and possess natural pigments that can be used as cosmetic colorants. This study aims to formulate and evaluate a blush-on powder preparation from dragon fruit pulp extract as an alternative natural colorant. The evaluation includes organoleptic testing, homogeneity, pH, irritation, spreadability, fineness, moisture content, and antioxidant activity. The results showed that the formulation met most of the requirements, exhibiting a pink color, a smooth texture, no odor, homogeneity, a pH of 6 suitable for the skin, no irritation, even spreadability within 4 applications, a fineness degree of 97.6%, and a moisture content of 6.91%. Antioxidant activity showed an IC₅₀ value of 0.3036 ppm (very strong), although the relative inhibition percentage was low (18.35%). Thus, dragon fruit extract has the potential as a natural ingredient in blush-on powder that provides both color and antioxidant benefits.

Calcium deficiency among Indonesian adolescents remains a nutritional concern that necessitates the development of food products utilizing alternative calcium sources. Eggshell powder has potential as a calcium fortification ingredient due to its high calcium content and abundance as food waste. This study aimed to analyze the effect of eggshell powder substitution on the organoleptic characteristics and acceptability of oatmeal cookies among adolescents aged 10–15 years. This experimental study used a Completely Randomized Design with four substitution levels: 0% (F0), 5% (F1), 6% (F2), and 7% (F3). Organoleptic quality testing was conducted by three trained panelists, while hedonic testing was performed by 30 adolescent panelists on selected formulas (F0, F2, F3), analyzed using the Friedman test (α = 0.05). Organoleptic quality results showed that F2 and F3 had characteristics closest to the control, while F1 showed higher negative attribute intensity in taste and texture parameters. Hedonic test results showed no significant differences between formulas across all parameters (p > 0.05), with mean scores ranging from 3.87 to 4.63 out of a scale of 5 (very much liked). Formula F3 is recommended as the best formula as it demonstrated acceptability comparable to the control while containing the highest calcium substitution level.

This review article evaluates the physical characteristics and stability of Oil in Water (O/W) and Water in Oil (W/O) creams through a comparative literature study published between 2021 and 2026. The evaluation focuses on important parameters, including viscosity, spreadability, adhesion, pH, and accelerated stability testing. The findings reveal that O/W creams generally have lower viscosity and greater spreadability, making them more suitable for daily cosmetic and therapeutic applications due to their lighter texture and better aesthetic acceptance. In contrast, W/O creams demonstrate higher physical stability, stronger adhesion, and superior occlusive properties, which are beneficial for protecting sensitive active ingredients and maintaining skin hydration over longer periods. The differences in performance are strongly influenced by the optimization of emulsifier Hydrophilic-Lipophilic Balance (HLB) values and the ratio between oil and water phases. Both cream types show good biocompatibility with skin pH ranging from 4.5 to 6.5, indicating their safety and effectiveness for topical pharmaceutical and cosmetic formulations.

Seren Village has abundant organic waste potential, particularly banana peel waste generated from banana-processing MSME activities and wood ash resulting from household firewood combustion. To date, this waste has not been optimally utilized and is often discarded, thereby posing potential environmental problems. This study aims to process banana peel waste and wood ash into an innovative, environmentally friendly shoe polish made from natural materials, while also enhancing the economic value and welfare of the community. The research employed a descriptive qualitative method with a case study approach. Data were collected through observation, interviews, and documentation involving the women’s Family Welfare Empowerment Group (PKK) of Seren Village as the target participants. The shoe polish production process includes drying and grinding banana peels, mixing them with a wood ash solution that functions as a natural coloring agent, adding supporting materials, and heating the mixture until a ready-to-use shoe polish is obtained. The results indicate that the shoe polish produced from banana peels and wood ash has a solid texture, is slightly coarse, non-glossy, and has a relatively fast drying time of approximately one minute. In addition, the product shows good resistance to water splashes and does not damage the surface of shoes. The use of natural ingredients makes this shoe polish safer for health. The utilization of this waste has the potential to support MSME development, reduce environmental pollution, and sustainably improve the welfare of the Seren Village community.

Background: The prevalence of Chronic Energy Deficiency (CED) among pregnant women in West Papua remains very high, reaching 40.7%. The provision of manufactured supplementary food (PMT) in the form of biscuits often faces challenges due to low compliance caused by monotonous taste and nausea-triggering flavors. Sweet potato (Petatas) is a potential local food source with an energy content of 123 kcal/100g that could serve as an alternative PMT. Objective: To analyze the acceptability (taste, color, aroma, and texture) of sweet potato-based PMT products among pregnant women with CED. Methods: A quantitative study with a cross-sectional design was conducted from September to October 2025 at the Ransiki Health Center. The sample consisted of 22 pregnant women with CED. The research instrument used a 5-point hedonic scale questionnaire. Results: Respondent characteristics were dominated by the ideal age range of 20-35 years (81.8%) and low family income (63.6%). The acceptability test results showed high overall acceptance with an average score of 4.23 (Highly Liked). The color attribute obtained the highest score (4.27), followed by taste (4.18), texture (4.18), and aroma (4.14). Conclusion: Sweet potato-based PMT products have excellent acceptability and significant potential to be integrated into local nutritional intervention programs for pregnant women with CED.

Banana blossoms are often considered waste and rarely utilized by the community, even though this material is easily obtained, has nutritional value, and has the potential to be processed into economically valuable food products. This community service activity was carried out in Melati II Village, Pasar 6, Pala Hamlet, Perbaungan District, with the aim of providing assistance to the community in processing banana blossoms into chips as an alternative snack. The implementation method included a brief counseling on the potential and benefits of banana blossoms, training in processing techniques, hands-on practice in making chips, and a simple evaluation of the quality of the resulting product. The results of the activity showed that the community was able to process banana blossoms into chips with a crispy texture, acceptable taste, and an attractive appearance. In addition to improving community skills and creativity, this activity also helped reduce organic waste and opened up sustainable household-scale business opportunities for the local community.

This study examines the economic dynamics experienced by migrant women through the perspective of abstract painting as a medium for personal and social reflection. The study uses a qualitative method with an artistic research approach, which departs from the researcher's personal experience as a migrant woman facing increasingly complex economic realities. The rising cost of living, financial constraints, and intertwined academic demands create pressure not only on material aspects, but also on psychological, emotional, and mental conditions. This situation demands adaptation strategies, resilience, and the ability to survive in the face of uncertainty in migrant areas. The dynamics of these experiences are then translated into visual language through an abstract expressionist approach utilizing mixed media techniques. Dynamic line elements, contrasting colors, bubble textures, and layers of material are used as symbols of the tension, struggle, and economic instability experienced by the subjects. The research findings show that abstract painting functions not only as a means of personal expression, but also as a medium for social reflection that records and articulates the experiences of migrant women who are often marginalized. This research contributes to the enrichment of contemporary art discourse, particularly in presenting visual narratives that voice economic issues and women's life experiences in a critical and reflective manner.

Video steganography faces fundamental challenges in balancing embedding capacity, imperceptibility, and robustness, where conventional Least Significant Bit (LSB) methods often produce visual artifacts such as flickering. To address this, this research proposes an advanced method named Adaptive Multi-layer LSB, which dynamically adjusts the number of embedded bits in each pixel based on a multi-factor analysis of the video's spatial and temporal characteristics. This adaptation mechanism is evaluated through three primary criteria: brightness level, local texture complexity, and inter-frame motion stability. Quantitative evaluation using Peak Signal-to-Noise Ratio (PSNR), Structural Similarity Index (SSIM), and Frame Difference Stability Index (FDSI) metrics demonstrates that the proposed method achieves high visual quality, with an average PSNR of 42.15 dB and SSIM of 0.985. These results significantly outperform the non-adaptive approach, which only recorded a PSNR of 38.5 dB. More importantly, the FDSI value of this method (1.25) is much lower compared to the non-adaptive approach (3.40), demonstrating its superiority in maintaining temporal stability. Thus, this approach provides a significant contribution to enhancing security and quality in video steganography practices. Abstract: Video steganography faces fundamental challenges in balancing embedding capacity, imperceptibility, and robustness, where conventional Least Significant Bit (LSB) methods often produce visual artifacts such as flickering. To address this, this research proposes an advanced method named Adaptive Multi-layer LSB, which dynamically adjusts the number of embedded bits in each pixel based on a multi-factor analysis of the video's spatial and temporal characteristics. This adaptation mechanism is evaluated through three primary criteria: brightness level, local texture complexity, and inter-frame motion stability. Quantitative evaluation using Peak Signal-to-Noise Ratio (PSNR), Structural Similarity Index (SSIM), and Frame Difference Stability Index (FDSI) metrics demonstrates that the proposed method achieves high visual quality, with an average PSNR of 42.15 dB and SSIM of 0.985. These results significantly outperform the non-adaptive approach, which only recorded a PSNR of 38.5 dB. More importantly, the FDSI value of this method (1.25) is much lower compared to the non-adaptive approach (3.40), demonstrating its superiority in maintaining temporal stability. Thus, this approach provides a significant contribution to enhancing security and quality in video steganography practices.

This research aims to enhance the imperceptibility of secret messages in video steganography to prevent detection by third parties. Unlike cryptography, which focuses on securing the message content, this method seeks to conceal the very existence of the message by maintaining a visual quality nearly identical to the original video. The proposed approach utilizes an adaptive multi-bit scheme based on the Least Significant Bit (LSB) technique, which intelligently analyzes the local characteristics of each frame, including brightness, texture, and motion. This strategy allows for higher data insertion in areas with high visual tolerance while limiting bits in sensitive areas to prevent distortion. Evaluation results using PSNR and SSIM metrics indicate that while increasing message capacity (from 1-bit to 3-bit) reduces the PSNR from 51.80 dB to 39.44 dB, the method remains highly effective in preserving visual integrity. Overall, this technique proves to be more secure and superior to traditional LSB in balancing storage capacity with high-quality video output.

Steganography is a technique for hiding secret data within digital media such as images, audio, and video without causing noticeable visual changes. In video media, this technique offers advantages because each frame can be utilized dynamically, resulting in a larger data embedding capacity. However, conventional methods such as fixed-number Least Significant Bit (LSB) embedding still face limitations in balancing visual quality, embedding capacity, and resistance to compression or noise. To address these challenges, this study proposes an Adaptive Video Steganography Method based on Multi-Bit LSB that employs brightness, texture, and motion analysis for each frame to determine the number of embedding bits adaptively. The system adjusts the embedding capacity according to the local characteristics of the video: areas with high texture or rapid motion are assigned more bits, while static or low-texture areas use fewer bits to preserve visual quality. After the embedding process, the video quality is evaluated using PSNR (Peak Signal-to-Noise Ratio) and SSIM (Structural Similarity Index Measurement) to assess its similarity to the original video. Experimental results show a PSNR value of 45.86 dB and an SSIM value of 0.9441, Thus, the proposed adaptive method proves to be efficient, robust against disturbances, and capable of maintaining data security without compromising visual quality, making it highly suitable for implementation in multimedia-based information security systems.

Steganography is a method to hide confidential messages in digital media so that they are not detected by unauthorized parties. Unlike cryptography which protects the content of messages through encryption, steganography hides the message itself. One popular technique is the Least Significant Bit (LSB), which replaces the least important bit on the pixel with a secret message bit. However, conventional LSB methods such as 1-bit or 3-bit have limitations due to the compromise between insertion capacity and visual quality of the media. This study proposes an LSB-based video steganography method with an adaptive multi-bit embedding approach. This technique determines the number and position of bits that are dynamically inserted based on the local brightness and texture levels of each video frame, with Laplacian operators used to analyze both high and low textured areas. The process includes frame and audio extraction, frame-by-frame embedding, inserted video reconstruction, and decoding using video cover references. The evaluation was carried out quantitatively using the Peak Signal-to-Noise Ratio (PSNR) and Structural Similarity Index (SSIM) metrics, as well as qualitatively through visual comparison. The results showed that the adaptive multi-bit method was able to maintain visual quality with a PSNR of 45.23 dB and SSIM of 0.9424, and increased the insertion capacity by up to 2–3 times compared to the 1-bit adaptive method. Thus, this approach effectively balances imperceptibility and insertion capacity on dynamic video steganography systems.

Wheat has limited nutritional content, therefore fortification with other ingredients is required to complement these nutrients, one of which is fortification with pineapple peel flour and chicken bones in noodle products. Thus, this study was conducted to investigate the impact of adding chicken bone and pineapple peel flours on the characteristics of wheat flour noodles, with the goal of developing a product enriched in fiber and minerals, and exhibiting acceptable sensory qualities. The research design used a completely randomized design (CRD) with 2 experimental factors, namely pineapple peel flour concentration (0%,3%,5%) and chicken bone flour concentration (0%,5%,10%) with triplicate replication. Based on the optimal treatment by Zeleny method, sample N1T3 emerged as the most favorable formulation. This sample exhibited the following chemical profile: a moisture content of 8.77%, an ash content of 4.52%, a protein content of 14.45%, a fat content of 1.52%, and a fiber content of 0.4%. Furthermore, sensory evaluation of Sample C yielded scores of 3.11 for color, 3.11 for aroma, 3.00 for taste, 2.89 for texture, and 2.89 for overall acceptance.

Texture creation has been one of the important aspects in creating 3D environment. It could support an object that could be identified by the viewer. There has been software that providing the creation of a texture for a playable 3D game asset. The purpose of this research was to find the method of making a wall texture and to show the in-app parameters that could be applied. The objective of this research is to find any possible limitation toward using the software. As a step to make exploration thoroughly, a brick wall design has been made with initial modelling in ZBrush and Maya app. Followed by the usage of Substance 3D Painter as a variable to control the texture modification. There was more in-depth explanation in creating a defined surface texturing with in-app technical parameters.

Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and preferred by consumers. The research used a two-factor factorial completely randomized design (CRD), namely the ratio of wheat flour: red sorghum flour ((90:10), (80:20), (70:30)) and the addition of Eucheuma cottonii seaweed puree/100ml water (5%, 10%, 15%). The results showed that the best treatment was found in the treatment of the ratio of wheat flour: red sorghum flour (80: 20) and the percentage of Eucheuma cottonii puree 10% with fiber content of 4.14% and protein content of 9.73% and organoleptic tests with the results of color 3.53 (neutral), taste 4.23 (like), aroma 3.83 (neutral-like), texture 3.63 (neutral-like), overall liking 4.20 (like). Red sorghum flour ice cream cone and seaweed puree (Eucheuma cottonii) can provide an alternative in increasing food products that are high in protein and fiber.

The Calong traditional musical instrument from West Sulawesi is a cultural heritage of the Mandar people, possessing strong artistic and symbolic value. However, documentation of the instrument's construction and ornamentation remains limited. This study aims to identify the Calong's construction, analyze the variety of ornaments used, and uncover the aesthetic meaning and symbolism inherent in the instrument. The research method used was descriptive qualitative, with data collection techniques including direct observation, documentation, interviews with craftsmen and artists, and a visit to the West Sulawesi Pavilion at the TMII (Indonesian Museum of Traditional Art) as a comparative source for cultural representation. The results indicate that the Calong's construction utilizes specific bamboo selection and splitting techniques, which influence its resonance quality. The ornamentation reflects symbols of the relationship between humans and nature, ancestors, and the Mandar people's philosophy of life. Aesthetically, the combination of form, texture, and motifs creates a distinctive visual character while strengthening its musical identity. The study's conclusions confirm that the Calong is not only a musical instrument but also a cultural artifact with aesthetic and symbolic value that is important to preserve through education, cultural awareness, and ongoing documentation.

The purpose of this study is to analyse the comparison of sensory characteristics between original putu ayu cake and a variant with a 25% substitution of kale leaf flour. The substitution of kale leaf flour is expected to serve as a natural alternative for coloring while also improving the cake's nutritional value. This research utilized a quantitative experimental approach, involving organoleptic testing with 62 panelists from the Brangsong Baru Housing. The panelists evaluated four sensory aspects: aroma, color, taste, and texture. The results from the organoleptic tests showed that substituting kale leaf flour positively influenced the aroma of the putu ayu cake without compromising its texture. However, the color and taste still require improvements to enhance the overall consumer acceptance of the cake. These findings highlight the potential of kale leaf flour as a functional ingredient in traditional cakes, offering a healthier alternative while maintaining the sensory qualities that consumers expect.

Fantasy eyelashes are eyelashes that are used to add an accent of beauty to fantasy eye makeup. Currently, fantasy eyelashes are rarely sold on the market, and most of them are relatively expensive with simple designs. The scarcity of fantasy eyelashes at relatively high prices has led the author to innovate by utilizing mother-in-law's tongue leaf fibers as the basic material for making fantasy eyelashes. The research aims to simplify the search for fantasy eyelashes needed by the public at an affordable price while using natural materials that minimize the risk of irritation, thereby presenting an entrepreneurial opportunity. The natural material used is the mother-in-law's tongue plant. This plant is an environmentally friendly ornamental plant that is easily found in the author's surroundings, highly beneficial for health as it filters toxins and air pollution, and has high economic value. This research employs observation, literature review, experimentation, documentation, and questionnaires. The author uses descriptive qualitative analysis, presenting research results in narrative form using words and sentences. The author offers a price of Rp. 35,000 per pair, which is competitive with market prices for fantasy eyelashes. Product validation was conducted through sensory testing with three expert validators, covering aspects such as texture, shape, neatness, and a rating of 15 in the “very suitable” category. The level of preference was assessed through a preference test with 60 respondents, covering statements 1 to 8, with results ranging from 241 to 300 indicating “very liked.” This study concludes that fantasy eyelashes made from mother-in-law's tongue leaves can compete and are favored by makeup artists and practitioners.

This study is an experimental research with a descriptive qualitative approach aimed at developing innovative hair styling in the form of fantasy buns made from rice straw waste as an environmentally friendly creative expression. The research was conducted through direct experimentation in creating fantasy hair buns using rice straw, followed by product feasibility and aesthetic assessments. The feasibility test was carried out by expert validators using the expert judgement method, while a public test was conducted to measure the level of interest and acceptance of the community through questionnaires distributed via Google Form. The results indicate that rice straw is suitable as an alternative material for creating fantasy hair buns due to its strong texture, easy shaping properties, and the ability to produce unique and artistic visual effects. These findings are expected to contribute to the utilization of agricultural waste into creative and valuable products in the field of hair styling.