Komunikasi sosial di lembaga kepolisian merupakan hal penting untuk mengembangkan community-oriented policing (COP). Komunikasi sosial ini dapat menjadi jembatan komunikasi antara kepolisian dengan masyarakat untuk tujuan integrasi atau adaptasi sosial. Untuk tujuan inilah maka dilakukan pengabdian masyarakat di Pusdik Binmas Lemdiklat Polri dalam bentuk pembuatan video instruksional fungsi Binmas di masyarakat. Diharapkan dengan adanya video instruksional ini, dapat memberikan gambaran kepada kepolisian tentang sinergitas antara kepolisian dan masyarakat. Metode yang digunakan dalam pengabdian ini dilakukan melalui kegiatan pra produksi, produksi dan pasca produksi. Hasil dari pengabdian masyarakat yakni terdapat delapan video instruksional untuk digunakan di Pusdik Binmas Lemdiklat Polri.

Jelly candy is a soft-textured processed food, clear appearance, transparent, elastic with certain elasticity with the addition of a thickening agent such as pectin and others. Pectin is a good gelling agent and stabilizer in jelly candies with low pH conditions. Dragon fruit skin is  one  of  the  fruit  peels  which  has  a  high  pectin  content  of  10.79%.  Dragon  fruit  peel (Hylocereus polyrhizus) extraction as an alternative in obtaining commercial pectin. The addition of sugar serves as a preservative, inhibits the growth of microorganisms, decreases the activity of food water. The purpose of this study was to determine the addition of dragon fruit peel pectin and sugar to the quality of jelly candy. The study used factorial designs arranged in a completely randomized design (CRD) consisting of 2 factors: factor I pectin concentration consisting of 3 levels (1.0%, 1.5%, 2.0%) and factor II sugar concentration consisting of 3 levels namely (40%, 50%, 60%). The method was analyzed by Homogeneity test in IBM SPSS version 24 and further tests (Tukey test). The selected treatment on the addition of 2.0% dragon fruit peel pectin and 60% sugar influences the quality of jelly candy which has a moisture content of 42.812%, reducing sugar 4.900%, vitamin C 0.220%, color (L = 55,500%, a * = 15,333 %, b * = 1.800%), texture 0.025% N / mm2. Organoleptic results for panelists' preferences were jelly candy color 4,433%, jelly candy texture 4.555% and jelly candy taste 4.522%. Reducing sugar and jelly candy texture meet SNI 2008 standards.