This study aims to reveal the proficiency level of English language skills among first-year students in the Early Childhood Education department at Universitas Negeri Medan. The skills assessed in this study include grammar, reading comprehension, writing proficiency, listening comprehension, and oral communication. This study employed a quantitative research methodology, focusing on first-year students who are enrolled in English language courses. Throughout the research process, the researchers refrained from administering any interventions to the samples. The acquired data from the samples undergoes analysis using descriptive statistics. The analysis indicates that 70% of the students demonstrated proficiency at the A2 level, which corresponds to basic English usage according to the Common European Framework of Reference (CEFR). This level corresponds to the English language proficiency of elementary kids. Based on this study, it is necessary to enhance the English language curriculum utilized in the Department of Early Childhood Education to align with the students' English language competence level.

Background: Ice cream innovation can be done by replacing one or part of it with other ingredients with the aim of diversifying food ingredients, such as fruit and vegetables which are also functional for the body. This is in line with people's interest in products that have more functions than food ingredients. Objective: to determine the organoleptic test of adding purple sweet potato to ice cream. Method: This research was designed using a Completely Randomized Design (CRD).  The data obtained were analyzed using ANOVA consisting of 3 treatments and 30 untrained panelists as replications. This research uses a hedonic quality test. If there are differences between treatments, a DMRT test is carried out. Conclusion: The treatment of adding purple sweet potato to ice cream from the aspect of aroma and influence with a P value (Value) 0.00<0.05. The treatment of adding purple sweet potato to ice cream from the taste aspect has an influence with a P value (Value) of 0.03 <0.05. The treatment of adding purple sweet potato to ice cream from a texture aspect has an influence with a P value (Value) of 0.04 <0.05. Suggestion: Use of purple sweet potato in ice cream should not exceed 450 g and at least 300 g in ice cream, in order to improve the aroma, color, taste and texture of the ice cream.

Empowering Early Childhood Communities through the Friendly Child House Program in Aenganyar Village, Giligenting Island, Sumenep. This program aims to provide special attention to early childhood and empower them through education, healthcare, social support, and parental empowerment. The program has a positive impact on improving the quality of life for children, developing skills, and promoting social values. Furthermore, it also builds strong relationships between children and the adults involved. The importance of empowering early childhood communities not only affects the present but also the future of children and society as a whole. Children are considered valuable assets to society and the nation, and ensuring they receive proper attention and support is a collective responsibility. The success of this program serves as an example for similar initiatives elsewhere and inspires further efforts in empowering early childhood.