Rice husk waste has been thrown away and burned without any use, it has the potential to cause environmental pollution. This rice husk can actually be used, for manufacture of briquettes, but the lack of knowledge and skills of the people about processing rice husk waste into briquettes. The process of making briquettes does not require high technology and low cost. The training in manufacturing of charcoal briquettes is very useful which aims to make people in the area able to utilize rice husk waste to become a product of sustainable technology, namely charcoal briquettes which can be used as an alternative fuel instead of BBM, and also minimize the occurrence of environmental pollution. These activities include (1) socializing the using of rice husk into charcoal briquettes; (2) training to manufacture of chimneys to burn rice husk; (3) processing of rice husk into charcoal; (4) manufacturing charcoal briquettes; (5) applying the use of briquettes as fuel. These socialization and training activities have been successfully carried out in accordance with the planned activities that have been prepared, and received good reception from the local villagers seen from their presence and involvement in activities, and succeeded in providing special skills for local residents, especially farmers who were directly involved in making briquettes.

This study investigates the improvement of the mechanical, thermal, and morphological properties of linear low-density polyethylene (LLDPE)/cyclic natural rubber (CNR) after the addition of organo-precipitated calcium carbonate (O-PCC). The impact on the properties of the LLDPE/CNR/LLDPE-g-OA/O-PCC composites was investigated by a series of empirical experiments. First, the polymer composite was blended in the molten state using an internal mixer with a heating temperature of 160 °C and a rotation speed of 100 rpm. The LLDPE was placed in a chamber of internal mixer until melted, followed by CNR, LLDPE-g-OA, and O-PCC. The polymer composites with an O-PCC concentration of 5% obtained the optimal mechanical properties compared to other variations, with a tensile strength of 17.17 MPa and Young's modulus of 252.68 MPa. The presence of O-PCC resulted in better thermal stability and a change in the melting point temperature of 124 °C. The FTIR spectra of the polymer composite showed the specific characteristics of O-PCC at 872.1 cm–1. The morphology of the polymer composite indicates that the O-PCC is evenly dispersed in the polymer composite.

No abstract

Sauce is a complementary food, this food is usually coupled with fried foods, soupy foods and can also be used as a seasoning. Sauce made from tomatoes (if tomato sauce) is blended until smooth and cooked while adding spices to make it taste savory. The sauce's delicacy depends on the freshness of the fruit used, the right spice composition and the correct manufacturing procedure. Sauce in the market often does not include the composition of ingredients and food additives (BTM) such as food preservatives used not to mention we do not know the freshness of fruit and BTM doses added and the manufacturing procedures that are not necessarily clean and do not attach permits granted from the government . Fruits that are not fresh (rotten), doses of food additives (preservatives) added can cause various diseases in the body. Through this community service activity, it is expected that students can make their own tomato sauce by using fresh tomatoes, spices with the right amount and not using preservatives that are harmful to health. By making your own tomato sauce, besides being guaranteed cleanliness and health for your body, you can also save on spending money and be able to become skills for students to become entrepreneurs by producing home-made tomato sauce. In this community service activity there were 2 sessions conducted, the first was counseling about the danger of preservatives in food. The second session, the practice of making tomato sauce using fresh tomatoes, the right dosage of seasoning without using preservatives

Kemajuan teknologi semakin berkembang. Inovasi produk terus dilakukan untuk mendapatkan produk yang efisien, simpel dan terjangkau. Keputusan untuk terus memperbarui keterampilan dengan meninggalkan cara-cara konvensional menuju modern adalah keputusan yang tepat agar usaha terus berjalan dan berkembang. Seperti halnya pengusaha batu bata merah konvensional dimana dari hari ke hari  angka permintaan pasar terus menurun ini diakibatkan oleh keputusan konsumen memilih batu bata ringan dari pada  batu bata merah. Kelebihan-kelebihan yang ditawarkan batu bata ringan ini menjadi alasan konsumen  untuk berpaling. Selain angka penjualan menurun, mahalnya tanah liat karena diperoleh dari luar wilayah desa dan  tingginya biaya produksi karena memakan waktu yang lama dalam  proses memproduksi batu bata merah  membuat pengusaha batu bata merah konvensional semakin menjerit. Keadaan ini mengharuskan pengusaha batu bata merah konvensional beralih memproduksi batu bata ringan. Namun, didalam peralihannya ke batu bata ringan pengusaha menemui  beberapa hambatan dan rintangan. Seperti  belum adanya keterampilan dalam pembuatan batu bata ringan, tidak diperkenalkannya teknologi serta wilayah pemasaran yang masih kecil. Dengan kegiatan pengabdian kepada masyarakat ini kami ingin mendampingi pengusaha batu bata merah konvensional untuk membantu mencari solusi segala masalah yang dihadapi dalam peralihan produknya.  Kegiatan ini dilaksanakan pada home industri Bapak Eka Prayogi dan Bapak Ahmad selama 3 Bulan dan akan  dievaluasi terhadap mutu produk bata ringan yang dihasilkan dan permintaan pasar terhadap batu bata ringan.