Malang, including Batu City, is a tempe-producing region with a characteristic tempe which is a dense texture. The characteristics of the typical tempe have encouraged many small industries and households that produce tempe chips. Batu City which is a tourist city with tempe chips as the main gift, makes the demand for tempe chips very high so that the market for this product is always there. This condition encourages 2 SMEs to produce tempe chips, namely "Fauzi" Tempe Chips (Mitra 1) and "Ibu Anah" UKM Tempe Chips (Mitra 2). The production process that is still done manually and using household-scale equipment by UKM Fauzi Tempe Chips and UKM Ibu Tempe causes less than optimal production results. The Problem of Mitra 1 (SME Tempe Chips "Fauzi") is the tempe chopper used is still tempe manual chopper. Problems with Mitra 2 (UKM "Tempa Chips" Ibu Anah ") are still using wooden handicrafts, the packaging process still uses hand sealers which have started to break, and the process of stripping and breaking soybeans in raw tempeh is still using a simple self-assembling machine. Management and sanitation issues are also a problem in both SMEs. The program implementation methods at both partners include increasing efficiency and capacity of Mitra 2 soybean stripping and solving, enhancing the capacity of cranes in Mitra 1, increasing packaging efficiency in partner 2, improving financial and marketing management in both partners, and assisting in the implementation of food production methods good in both partners. The team will also assist both partners with improved sanitation and assistance in the preparation and implementation of SSOP in both partners.

Nata de coco is made from coconut water which is processed by fermentation using Acetobacterxylinum. The nutrients in this product are mostly cellulose fibers better known as bacterial cellulose. High fiber in it makes this product suitable for health when consumed. This study aims to determine the best treatment that gives the results of quality nata de coco. The experimental design used in this study was Factorial Completely Randomized Design with two treatment factors, namely the first factor comparison between dragon fruit skin extract and coconut water, consisting of five levels of treatment P1 = 5% dragon fruit skin extract: 95% coconut water, P2 = 15% dragon fruit skin extract: 85% coconut water, P3 = 25% dragon fruit skin extract: 75% coconut water, P4 = 35% dragon fruit skin extract: 65% coconut water, P5 = 45% dragon fruit skin extract: 55 % coconut water. The second factor is the boiling temperature, consisting of three levels of treatment S1 = 30ºC, S2 = 40ºC, S3 = 50ºC. Repeat for each treatment combination twice. Observation parameters included thickness of nata, weight of nata, anthocyanin level and fiber content. The results showed that the addition of dragon fruit skin extract had not been able to increase the thickness of the nata, nata weight and nata fiber levels but could increase the level of anthocyanin nata. The highest proportion of thickness, weight and highest levels of nata de coco fiber was obtained in the treatment of 5% dragon fruit skin extract and 95% coconut water. The best proportion with the highest anthocyanin level is in the treatment of 45% dragon fruit skin extract and 55% coconut water. The best boiling temperature is at 300C. Boiling temperature does not affect the thickness of the weight and the fiber content of nata de coco. Boiling temperature significantly affects the anthocyanin level of nata de coco.

Tempe is a food product that is very popular in Indonesia which is processed with a fermentation process in a certain time using Rhizopus oligosporus mushrooms. The waste of durian seeds (Durio zibethinus) into an alternative substrate in the manufacture of tempe is an innovation material in making tempeh. Here we have conducted research on durian seed tempeh, with the variables studied: yeast levels and fermentation duration. Based on the results of chemical analysis and organoleptic tests obtained by durian seed tempeh by consumers, namely the F3R3 treatment (danger of 2% yeast content and 72 hours of fermentation time: 100 g of durian seeds).

Due to its high nutrition, leri has a big potency to become bacterial growth media and nata. The study aims to find out the influence of coconut sugar concentration and the starter Acetobacter xylinum on the physical and chemical quality of nata de leri product. The research employs an experimental study using two factor, Factor 1 proportion that consist of four variable treatment, and each treatment was repeated three times. Proportion of washing rice (leri) 0%: water coconut 100% proportion of whasing 25% : water coconut 75% proportion washing rice 50% : water coconut 50% proportion washing rice 100% : water coconut 0%. The data analysis uses ANOVA. If it has a significant difference with a confidence interval 5% and 1%, if found influence on one of variable then continued with test of real small difference (BNT) 5%. Observations were performed with the best proportion of rice water and coconut water from physical properties with the result of nata de leri thickness test analysis at treatment (75% coconut water and 25% rice wash water) with 9.05mm thickness value. The best proportion of rice and coconut rice water from organoleptic properties with effectiveness index test was found in treatment (75% coconut water and 25% washing rice), 2,25 (somewhat like), aroma with value 2.50 (likes) , color with a value of 2.40 (like). The best proportion of rice and coconut rice water from physical and organoleptic properties with effectiveness index test was found in treatment (75% coconut water and 25% rice wash water), 2,25 (somewhat like), aroma with value 2.50 ( likes), color with a value of 2.40 (like).

Sumbercenteng Village is a village located in Kotaanyar Sub-district of Probolinggo Regency of East Java Province. The inhabitants are mostly farmers. Moringa is one of plants that are easily found in community homes. It owns a lot of nutrition inside, unfortunately the community do not optimize the use of Moringa itself. The goal to be achieved in community service activities is to increase the income of the community groups of PKK mothers through the processing of various processed moringa into bakpia, nugget, and noodles. The method is done by using lecture and demonstration method along with training materials, and delivered directly by performing a presentation related to the process of making bakpia, nugget, and noodles ranging from raw materials, how to use the tools of production, the process of mixing the materials, cooking until packaging. The results of the whole 100% of partners can make a variety of processed moringa and can do the packaging well.