Rice cracker is a local crispy snack made of cooked rice as the main component and traditionally bleng as an additive that function as a thickening agent. However, bleng contains borax, an element which is harmful for human health. This research was important to substitute the role of bleng as a thickening agent. The objective of this research were to evaluate the effect of chitosan addition on physical, chemical, and organoleptic characteristics of fried rice cracker. Based on thephysical analysis ofunfolding rice cracker was 28,970-45,487% and oil adsorption  was24,406-40,925%. Based on the chemical analysis of the content of waterrice cracker 1,275-1,986%; ash content of 0,311-1,775%; fat 31,511-33,508%; proteins 4,185-6,250%; carbohydrates 58,546-59,744%. Organoleptic test to color and taste of the fried rice cracker gave the significant results on all treatments.   Kerupuk gendar merupakan produk makanan ringan yang terbuat dari bahan dasar beras dengan bahan tambahan bleng yang berfungsi sebagai agen pengenyal. Namun, bleng mengandung boraks, unsur yang berbahaya bagi kesehatan manusia. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan kitosan sebagai pengganti bleng pada karakteristik fisik, kimia, dan organoleptik kerupuk gendar. Berdasarkan analisis fisik kerupuk gendar goreng diketahui daya kembang sebesar 28,970-45,487% dan daya serap minyak sebesar 24,406-40,925%. Berdasarkan analisis kimia kerupuk gendar goreng diketahui kadar air 1,275- 1,986%; kadar abu 0,311-1,775%; lemak 31,511-33,508%; protein 4,185-6,250%; dan karbohidrat 58,546-59,744%. Hasil analisis sensori kerupuk gendar goreng berpengaruh nyata terhadap warna dan rasa.

Previous research has identified the food safety aspects of the fresh fruit juices sold in Surakarta. The results showed that the level of microbiological contamination in fresh fruit juice was very high and it was not safe for consumption. This study aims to test the ability of mint leaves (Menta piperita) as a natural antimicrobial source to suppress the growth of pathogens in avocado juice. Mint leaves contain natural antimicrobial compounds in the form of menthol, menthone, menthophuran, and methyl acetate. The study used a factorial completely randomized design with 2 factors, namely the length of incubation time and the addition of mint leaves stored in standard room temperature and refrigerant. The incubation times were 0, 2, 4, and 6 hours. The results showed that mint leaves were able to suppress the number of Staphylococci, reaching the lowest number, namely 2.19 ± 0.00 log CFU / ml. Total Salmonella-Shigella was not detected by adding mint leaves and incubation for 6 hours at cold temperature. The total coliform count gave the final result with the lowest log colony count value in avocado juice and cold incubation temperature of 3.58 ± 0.43. The use of mint leaves as a natural antimicrobial in food is not yet effective, so it needs to be studied more about the use of its essential oil or needs to be explored for further effective methods.

Fresh fruit juice was processed food was a part of healthy diet. Daily fresh juice consumption could improve health and prevent the occurrence of degenerative disease. Fresh juice were produce without any heat treatment which could allow natural microflora to growth. The aims of the research was to determine the microbiological contaminant of avocado street juice sold in Surakarta. Twenty five of samples were taken from 5 district. Samples were analyze for total viable aerobic count (TVAC), total coliform, total salmonella count, and total staphylococci. The results showed that microbiological contaminant of street avocado juice was extremely high. TVAC of avocado juice was 6.

Red guava juice is one of the fruit juice favorites in Surakarta. Consuming red guava juice is believed to improve the body’s immunity. Fruit juice consumption is part of a healthy life habit. With a change in life habits now increased, a great number of fruit juice sellers along the streets of Surakarta City. This research aimed to investigate potential microbiological contaminations in the red guava juice products sold in Surakarta City. This research involved red guava juice sampling and analysis for total plate count (TPC), total coliform count, total Staphylococcus count, and total Salmonella-Shigella count. The results showed that the levels of contamination in the red guava juice samples were relatively high. The following results were obtained from the red guava juice samples: TPC between 3.29 ± 4.65 and 8.88 ± 0.22 log CFU/ml; total coliform count between 1.54 ± 2.18 and 4.57 ± 0.21 log CFU/ml; total Staphylococcus count between 3.82 ± 0.47 and 7.18 ± 0.21 log CFU/ml; and total Salmonella-Shigella count between 1.41 ± 1.99 and 4.76 ± 0.08 log CFU/ml. By and large it can be said that the red guava juice products sold in Surakarta City had yet to meet the standard for consumption and that it is important for the government to take an immediate measure to address this issue.

Desa Tawangsari merupakan sebuah desa yang terletak di Kecamatan Teras, Kabupaten Boyolali, Provinsi Jawa Tengah yang memiliki potensi wisata alam, pertanian, perkebunan, dan unit usaha kecil menengah. Desa Tawangsari mempunyai kelompok Usaha Peningkatan Pendapatan Keluarga Sejahtera (UPPKS) yang bernama “Melati” yang melatih ibu-ibu rumah tangga membuat karak atau kerupuk beras dan kelompok “Lembu Andhini” mengolah susu sapi dari peternakan desa menjadi dodol dan yougurt. Selain itu, pemerintah Desa Tawangsari juga mendorong penyandang disabilitas dengan membentuk Kelompok “Srikandi Patra” untuk menggali potensi membatik.Pemanfaatan Teknologi Informasi (TI) khususnya e-commerce dalam memperluas pangsa pasar. Sebagai rintisan, pelatihan ini melibatkan pelaku UMKM di Desa Tawangsari yang sudah mempunyai usaha sehingga dapat meningkatkan pemasaran dan penjualan dari produk dan jasa yang dihasilkan. Kegiatan abdimas di Desa Tawangsari dilakukan dengan memberikan beberapa macam pelatihan kepada mitra, praktik pembuatan media sosial, pendampingan setelah mitra mendapatkan pelatihan dan peningkatan pengetahuan, kemudian monitoring dan evaluasi. Pelatihan yang diberikan yaitu cara menggunakan aplikasi media sosial seperti Instagram, facebook, dan beberapa e-commerce. Kemudian tim abdimas juga memberikan pelatihan marketing dan pelatihan dasar fotografi agar mendapatkan hasil foto yang menarik. Kebermanfaatan program abdimas terlihat dari  peningkatan  pengetahuan, keterampilan memanfaatkan teknologi informasi yang   berpotensi   meningkatkan kehidupan ekonomi warga dan mengembangkan potensi warga Desa Tawangssari agar dikenal lebih luas.