Consumers’ preference level, especially on agricultural or food products, can be used as a benchmark measure or determine the market or shelf life of the product. This research aims to determine organoleptic quality through the level of people's preference for RGL citrus fruits coated with edible coating starch from cassava peel plus chitosan. Aplication of coating on the fruits and storage layout of this study was conducted following  a completely randomized design (CRD) with 2 different factors; cassava skin starch concentration; namely 3%, 5%, and 7%; and chitosan concentration; i.e. 0%, 0.5%, 1%, 1.5%. The observed variables are the panelists’ preference level with organoleptic test on color, flavor, texture and taste of RGL orange that has been treated and stored at room temperature for 20 days. Research result indicates that the color of the orange that the panelists favored is absent; the level of panelist most prefer is neutral, if the starch is 3% with chitosan 0% (preference score 3.92); and if the starch 7% with chitosan 0.5% (score 3.44). The preferred aroma of orange is absent; the level of panelist highest preference on aroma is neutral, if the starch is 5% with chitosan 1.5% (score 3.12); and if the starch  7% with chitosan 0.5% (score 3.04). The texture of the orange is preferred to be absent; the level of panelist higherst preference on texture is neutral, if the starch is 7% with chitosan 0.5% (score 3.60); and if the starch is 3% with chitosan 0.5% (score 3.56). The taste of citrus fruits is preferred if the starch is 7% with chitosan 0.5% (score 4.00); and if the starch is 3% with chitosan 0% (score 3.44).  Therefore, RGL citrus fruits can be stored at room temperature for up to 20 days, if it is coated with 7% cassava peel starch with 0.5% chitosan

Tujuan pengabdian kepada masyarakat ini adalah untuk memberi pengetahuan dan meningkatkan keterampilan masyarakat Kelurahan Kandang Rt 08 Rw 02 KecamatanKkampung Melayu kota Bengkulu dalam pengolahan abon daun kelor dan jamur sawit. Pelaksanaan kegiatan pengabdian kepada masyarakat dilaksanakan tanggal  01-07 November 2020 bertempat Jl. RE Martadina x (Gang Nur iman 3)  RT 08 RW 02 Kelurahan Kandang ,Kecamatan Kampung Melayu,  Kota Bengkulu. Kegiatan pengabdian kepada masyarakat dilaksanakan di Wilayah kel kandang .yang dihadiri oleh kelompok ibu-ibu rumah tangga. Rangkaian kegiatan dalam pengabdian masyarakat yaitu perkenalan, penyampaian materi dan praktik pengolahan abon daun kelor dan jamur sawit.

Desa Belitar Seberang merupakan salah satu desa yang didominasi oleh sektor pertanian serta pariwisata alam. Ketergantungan petani terhadap pupuk berbahan dasar kimia masih sangat tinggi. Hal ini akan menjadi ancaman bagi keberlanjutan pertanian di desa tersebut. Tim Pengabdian kepada Masyarakat dari UNIVED Bengkulu mencoba melakukan upaya sinergi dan merumuskan solusi berupa pembuatan Pupuk Organik Cair (POC), Padat dan eco-enzyme. Rumusan tersebut didukung pula oleh ketersediaan limbah organik (sayur dan buah) dari lahan pertanian dan limbah rumah tangga yang belum dimanfaatkan. Metode yang digunakan dalam pengabdian kali ini adalah demonstrasi, yakni praktik langsung bersama perwakilan petani, Bank Sampah Belirang, BUM Desa dan pemerintahan desa. POC dan eco enzyme dibuat dengan langkah mudah dan sederhana. Aplikasi daripada kedua produk tersebut lebih ditekankan pada lahan pertanian atau tanaman warga. Eco-enzyme juga direkomendasikan sebagai disinfectan dan hand sanitizer warga sekitar untuk meminimalisir tumbuh-kembangnya membran Corona Virus. Dosis yang digunakan untuk aplikasi dapat ditingkatkan sesuai kebutuhan. Produk disarankan tidak digunakan untuk balita dan didekatkan dengan barang elektronik beradiasi seperti; WiFi, Handphone, Kulkas, Mesin Cuci dan jauhkan dari api, sebagainya. Kata Kunci: Limbah Organik; Pupuk Organik Cair; Pupuk Organic Padat, Komposter; Eco-enzyme

Rimau Gerga Lebong (RGL) is a superior citrus fruit of Bengkulu Province, but this fruit is easy to rot, especially if stored at room temperature, so it needs technology that able to extend its shelf life to have its maximum benefit. This study aims to explain the effect of cassava peel starch concentration plus chitosan on the quality of RGL citrus fruits for 20 days of storage and determine the best concentration applied. This study used a Completely Randomized Design (CRD) with two different factors namely the concentration of cassava peel starch; 3%, 5%, and 7% and chitosan concentration; 0.0%, 0.5%, 1.0%, 1.5% with observed variables of weight loss, hardness, total dissolved solids, fruit juice levels, and vitamin C levels observed every 5 days for 20 days storage at room temperature. The research data were analyzed graphically and used ANOVA to explain the effect and significance of the treatment to determine the best one. The results showed that the use of 3-5% (w / v) cassava peel starch combined with the addition of 0.0-1.5% (w / v) chitosan to coat RGL citrus fruits stored for 20 days at room temperature was able to reduce the rate of shrinkage weight so that the value is only around 6.33-8.12%; able to maintain fruit hardness so that the value ranges from 1.3 to 1.7 kg; able to maintain total dissolved solids so that the value ranges from 10.8 to 12.6 o Brix; able to maintain juice levels so that the value ranges from 53.61 to 73.00%, and is able to suppress the rate of decrease in vitamin C so that the value ranges from 1.52 to 2.38 mg / 5ml. The recommended concentration of cassava starch to be applied is 5% (w / v) with chitosan added with a concentration of 1.5% (w / v).