A Research has been conducted on the production of roselle flower fruit leather using stevia as a natural sweetener substitute for sucrose and pectin as a stabilizing agent. This study involved variations in the amount of stevia sweetener (0.2 ml and 0.3 ml) and pectin concentrations (1% and 2% of the ingredient weight). Sensory evaluation of the fruit leather product included parameters such as color, aroma, taste, texture, and overall preference. The sensory test results showed that sample 620 was the best product, with a composition of 0.3 ml stevia sweetener and 2% pectin concentration. This product was characterized by a deep red color, a fresh sour aroma distinctive of roselle, a pliable texture that could be rolled, and a balanced sweet-sour taste that was preferred by the panelists. Nutritional content analysis of the best product, based on laboratory testing, revealed the following per 100g of fruit leather: 105.80 mg of antioxidants, 19.88 mg of vitamin C, 26.55% total sugar, 1.02% ash content, and 21.05% moisture content. Additionally, the selling price of the roselle flower fruit leather product was determined to be IDR 45,000 per 100-gram package.

A Foodcourt Baseball facility held by the surabaya state university (unesa) held in the middle of the ketintang campus. This study aims to determine 1) the location of the building, 2) analysis of sanitation facilities and 3) kitchen sanitation analysis and Baseball Foodcourt dining room. The study was a descriptive qualitative study aimed at illustrating the sanitation conditions at the foodcourt Baseball of surabaya state university, at the ketintang campus in September 2023. The population in this study is the entire stan in the Foodcourt Baseball is by 30 stan. Data recording This research uses the observation method accompanied by documentation and the collecting instrument of the data is the observation sheet. The results of the study show that location of buildings, sanitation facilities, kitchens and foodcourt baseball dining room had not fully qualified according to the decision of the Indonesian ministry of health no. 1098/ menkes/sk/vii /2003. With the study, the surabaya state university business administration, traders' and baseball court sanitation companies are expected to improve the application of sanitation and renew inadequate sanitation facilities.

Siomay is one of the types of dim sum that is widely found in the Indonesian food industry, with siomay skin as one of the main components to be an attraction on the outside of siomay. In general, siomay skin consists of wheat flour, water, salt, and tapioca.  In this study, there is an innovation in siomay skin, namely by adding  clover puree in the manufacture of siomay skin. The purpose of this study is to determine the organoleptic quality of siomay skin with the addition of clover leaf puree, nutritional content in siomay skin, and selling price per siomay seed. This type of research is an experiment with the addition of clover leaf puree of 20 g, 30 g, and 40 g, respectively. The collection of organoleptic test data was carried out by observation methods by 30 trained and semi-trained panelists. Organoleptic test data analysis using a single anova test. The results of the addition of clover leaf puree in the manufacture of siomay skin have a real effect on the color and texture of siomay skin, the best results on siomay skin with the addition of clover leaf puree in the amount of 30 grams, the nutritional content of siomay skin with the addition of clover leaf puree is protein 11.05%, antioxidants 98.65 mg, water 33.80%, crude fiber 4.08% and the selling price of one siomay seed is known to be Rp. 3,500.

This study used a pre-experimental design to study the effectiveness of a demonstration method in training female students at Nurul Amin Jember Islamic Boarding School. The research involved 128 female students and 30 female students, using observation, tests, and questionnaires. This research is a form of training by applying the compaction method to making filled donuts to find out: 1) instructor activities in applying the freezing method; 2) trainee activities in applying the freezing method; 3) cognitive and psychomotor learning outcomes in applying the freezing method; and 4) trainee responses in applying the freezing method. The research results show that instructor activities were in the very good category. The training participants' activities received a percentage score of 98% in the introduction, 92% in the core activities, and 100% in the closing. The participants' activities were included in the very good training category. In the pre-test, 5 training participants got a score of >70 with a percentage of 7%, and for the pre-test, there were 30 training participants who got >70 with a percentage of 100%. The scores obtained from pre-test to post-test increased by 83%. For psychomotor results, the highest score was 98 and the lowest was 93, with a very good category score. The training participants' response to the exposure method obtained a percentage score of 100% in the very good category. So it can be concluded that the application of the compression method can improve learning outcomes and have a good impact if used for training

This study aims to determine whether there is a relationship between the intensity of watching cooking content on TikTok and the motivation to learn cooking for young women in Tulungrejo village. This research is a descriptive research with a quantitative approach. The data collection technique used was a questionnaire distributed to 110 young women in Tulungrejo Village as a sample. Data analysis used the product moment correlation, which previously carried out the prerequisite test using the normality test and linearity test. The results showed 1) the intensity of watching cooking content on Tulungrejo village girls' TikTok with a high intensity of 33%, medium 67% and low 0%. 2) The motivation to learn cooking for young women in Tulungrejo village with high motivation is 76%, medium is 24%, and low is 0%. 3) Based on the results of hypothesis testing with the product moment correlation formula, an r-count value of 0.600 is obtained with an r-table price at a significance level of 5%, namely 0.187 so that 0.600> 0.187. It can be concluded that Ha is accepted and Ho is rejected, so there is a positive relationship between the intensity of watching cooking content on TikTok and the motivation to learn cooking for young women in Tulungrejo village.