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Abstrak :
ABSTRACT
Pidada fruit (Sonneratia caseolaris) is a type of fruit from mangrove plants that are used as processed food ingredients into pidada dodol by the coastal community in Muaragembong. The purpose of this community service was to observe the hygiene and sanitation of pidada dodol processing by the people of Biyambong Neighborhood, Mekar Village, Muaragembong Sub-district, Bekasi Regency. Processing pidada dodol is still done traditionally, so it is very important for the community to be aware of the hygiene and sanitation in producing good quality dodol. The expected benefit of this community service activity was to help pidada dodol producers pay attention to the hygiene and safety aspects when making pidada dodol. The results of this community service indicated that the community served understood the importance of hygiene and sanitation during the processing of dodol pidada. Through counseling and the questionnaire on hygiene and sanitation aspects of dodol processing, it is expected that the dodol makers on the coastal of Muaragembong would be more aware of the hygiene and sanitation so that their products become safer and healthier.

Abstrak :
ABSTRACT
The quality of yoghurt produced in District of Cipari, Cigugur Kuningan Regency failed to meet the required standard despite the fact that socialization of yoghurt GMP program, facilitation and delivery of inkubator for yoghurt production had been implemented. Therefore, this study reported the performance of the incubators which had been produced and granted to two cooperatives in the District of Cipari, Kuningan, namely Laras Ati and Lembah Kamoning. The method used was to directly test the incubators for the production of yoghurt in a laboratory Institut Teknologi Indonesia and in Kuningan. Five litres of cow's milk that had been heated to a temperature of 90° C for 15 minutes and cooled down to a temperature of 40° C were directly inoculated with a 10% volume of fresh commercial yoghurt starter, culture consisting of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium. The measured parameters were incubator temperature stability, product's pH value, total acid and organoleptic of product. The results showed that the performance of the two incubators were in good condition. It was proved by stable temperature in the range of 44.1±0.6°C during evaluation within 7 hours of incubation. During fermentation, pH of the product has decreased and reached a pH value of 4.6 ± 0:02 within 7 hours of incubation, total acid reached 0.84±0.052%. The organoleptic product of yoghurt showed the percentage of product acceptance reached 85%, 83%, 86% and 82% in colour/appearance, texture, odour/flavour and taste respectively. The two delivered incubators met the required standard, thereby making the household-scale production process of yoghurt safe for public consumption. Yoghurt ready for sale and kept at the room temperature remains fresh and does not suffer damage because the packaging is not inflated as before.Yoghurt that is ready to be sold and even kept at room temperature remains fresh and does not suffer damage ie. the packaging is not inflated as before.

Abstrak :
ABSTRACT
Tempeh is a traditional Indonesian food that has many advantages as food and the process of making it is quite simple. However, the community knowledge about tempeh and the skills to produce healthy tempeh are still low. This community service aimed to increase the knowledge about tempeh and to improve the skills of its manufacturers in making healthy and good quality tempeh. The activities were carried out for mothers living in Villa Dago Tol complex, Ciputat, South Tangerang 15414, by using the methods of counseling, demonstration, and mentoring. Monitoring was conducted to measure the success rate of participants in producing healthy tempeh. The level of community knowledge about tempeh was evaluated through survey method. The results of counseling, demonstration, and mentoring succeeded in improving the participant skills as seen from the participants' success in following the healthy tempeh-making procedure. The results were also reinforced by the results of monitoring where all participants managed to create healthy tempeh. Survey results showed participants' increasing knowledge of healthy tempeh and motivation in producing healthy tempeh. Assessment of participants showed good results, especially in improving knowledge (73% stated strongly agree and the rest agree). The ability of the facilitators in delivering the material was also considered good by the participants (92% stated strongly agree and the rest agree). As a follow-up, the participants suggested that the training be extended to the other communities and the training also include a variety of topics such as the manufacturing of tofu, healthy food processing, sewing, and many others.

Abstrak :
ABSTRACT
The ability and freedom without opportunities would make people in the countryside remain poor. The aim of this community service was to provide facilitation and direction to make a community or a group become empowered, independent, and prosperous. This empowerment program used lecturing and training/workshop approach, as well as mentoring and mentoring by providing experience and direct assignments to groups of gadung crisps craftsmen, PKK and dasawisma. The results of this community service showed that the potential possessed by the Made Village community is quite large. Unfortunately some government policies were considered not right on target, and the lack of access and information made the skills of the community unable to develop optimally. The results of this program which took the form of a smart home program in the field of education, the branding of Srikandi Made in the field of women's empowerment and the environment, as well as the marketing management knowledge of chipmakers in the field of microeconomics, are considered to be able to become a model for the development of villages that can give a new nuance in developing the village potential and the most important economic, social and educational impact on the community in Made Village.

Abstrak :
ABSTRACT
Mengkudu has been known for a type of fruit that has many health benefits. The targeted partner of our community service was one of rujak mengkudu traditional seller, Ibu Ni Ketut Suji, that is located at Jalan Raya Dalung, Sempidi Village border, subdistrict of Kuta Utara, Badung, Bali, which is approximately 12.5 km from the location of sponsor. By that time, our partner was doing mouth to mouth marketing strategy, in a local scope; direct buyer are those who came to our partner's house, as well as selling the product in local traditional markets. Such a marketing strategy may be considered a less effective one. Therefore, the initial purpose of this community service was to provide training on the utilization of information technology, especially the utilization of the online marketplace as a marketing media to expand our partner's business. This community service was conducted by using a demo, best practices and technical guidance. The results of our community service showed that the participants were able to utilize information technology, especially the online marketplace, as a media marketing for their products. This can be measured from the ability of participants which included the ability to create their accounts, use the media interactively, and advertise their products in one of the media online marketplace.

Abstrak :
ABSTRACT
PONG's cassava chips are snack products that have a unique flavor and aroma compared to other similar products. The specialty of this product is due to its traditional processing and its use of the original spice from the village of Ponggang, Subang, west Java. The snacks are currently sold just around the village of Ponggang and traditional markets. The product packaging looks very simple. The community service team aims to increase the product sales volume by improving the packaging design, listing the P-IRT number obtained by registering to the Subang Regency Health Office, providing simple bookkeeping training, providing product processing training based on UU No. 18 of 2012 on Food, provides training on how to expand the marketing network. The method used is business assistance and the target partner is Ponggang Independent Women group. As a result our community service program, independent women group members can manage their own P-IRT permit, can do simple bookkeeping, can apply Law No. 18 of 2012 on Food in producing PONG's cassava chips. It is suggested that continuous assistance should be provided to the industry so that the vision and mission of independent women groups can be implemented successfully.