<p><strong>The MBKM program is a program to prepare graduates who are ready to work with areas of expertise and the needs of the world of work. The purpose of this study was to determine the perception of students, especially students of the Food Technology Study Program, Al-Azhar University, Indonesia, on the relationship between the MBKM program and the competencies of graduates that must be possessed in the future, or post-lecture period. The data source is obtained from an online survey conducted by the Ministry of Education, Culture, Research, and Technology Directorate General of Higher Education by involving 25 students of the Food Technology Study Program. The perceptions of those students towards the realm of graduate competence after participating in the MBKM program are: (1) the MBKM program is considered very useful, (2) The improvement of soft skills for graduates shows that there is a fairly good improvement, (3) MBKM activities are quite important in preparation for the post-campus period, (4) MBKM activities are by the needs of graduates, (5) Interested and intend to choose internships or work practices as learning activities outside the study program of interest.</strong></p><p><strong><em>Keywords</em> - </strong><em>Food Technology, Graduates, Learning outcomes, MBKM Program, Perception</em></p>

<p><strong>Mung bean (<em>Phaseolus radiatus L</em>.)</strong><strong> </strong><strong>sheet jam is defined as a jam product that is modified into  sheet form. The characteristics of sheet jam are in the form of a compact sheet, plastic, and not sticky when removed from the packaging. Iota carrageenan is used in the manufacture of sheet jam as a texturizer to form a dense sheet texture. This study aimed to determine mung bean sheet jam's chemical and sensory characteristics</strong><strong>.</strong><strong> This study was </strong><strong>experimental </strong><strong>with a completely randomized design (CRD) with</strong><strong> only</strong><strong> one factor, </strong><strong>i.e. </strong><strong>iota carrageenan concentration (0.75%, 1.0%, and 1.25%). </strong><strong>The results showed that t</strong><strong>he formula with the addition of iota carrageenan concentration of 1.25% (F3) was the most preferred by the panelists based on color, aroma, texture, taste, and overall parameters</strong><strong>. </strong><strong>The nutritional content of the mung bean sheet jam product produced from the selected formula was carbohydrate </strong><strong>(</strong><strong>64.97%</strong><strong>)</strong><strong>, protein </strong><strong>(</strong><strong>9.44%</strong><strong>)</strong><strong>, and fat </strong><strong>(</strong><strong>20.80%</strong><strong>)</strong><strong>. The dietary fiber content of the mung bean sheet jam content product was 19.71%. </strong><strong>B</strong><strong>ased on the Recommended Dietary Allowances (RDA) </strong><strong>per serving (100grams) of m</strong><strong>ung bean sheet </strong><strong>provides </strong><strong>the energy needs of 485 kcal, 16% protein, 31% fat, and </strong><strong>20% </strong><strong>carbohydrates </strong><strong>f</strong><strong>or the general group</strong><strong>.</strong><strong></strong></p><p><strong><em>Keywords</em></strong><em> </em>-<strong><em> </em></strong><em>C</em><em>arrageenan</em><em>, Jam, </em><em>Mung bean, </em><em>S</em><em>heet</em></p>