Arabica coffee from the plantation on the foothill of Ijen-Raung mountains in Bondowoso is well known for its Java Arabica Coffee specialty. The exploration to strengthen the specialty identity is keep going on. This study aims to determine the changes in physical properties and flavor of that arabica coffee during roasting at various times and temperatures of roasting. The aspects of physical properties that were studied include weight to volume ratio, coffee bean dimension, and a color index of RGB (red green blue). The weight-to-volume ratio and color index of RGB decreased as the time and temperature roasting increased. The change in dimension of the coffee bean was caused by roasting also detected, but not dominant signifies the roasting level. This is due to the dimension change of coffee bean in each roasting profile having tiny differences and the dimension of the green bean had high variation. Based on this study, it is known that the roasting with a maximum temperature of 165°C and total time process of 9.5 minutes gives the highest total score of aroma, flavor, acidity, and aftertaste of that arabica coffee.

This review describes the sensory characteristics of some cocoa and chocolate products which will later determine the acceptance of consumer. Cocoa beans are widely used as raw materials in many industrial sectors such as in food industries, cosmetics, and pharmaceutical. It will be further processed into several cocoa and chocolate products which performed certain characteristics. Relating to consumer acceptance, consumer will determine the product quality based on human senses. The evaluation of product using human senses is quite challenging since it present a set of particular and advantageous tools. Sensory evaluation promotes the scientific utilization and analysis of these tools. The aim of sensory evaluation in cocoa and chocolate product evaluation is to provide the information of the accepted characteristics based on human senses, which finally will contribute to the best quality of product expected by consumers.

Bondowoso Arabica coffee is a type of coffee that grows on the slopes of Mount Ijen-Raung. It has a high commercial value and distinctive taste. Coffee processing applications from roasting, grinding, packaging and brewing to storage will affect the quality of coffee. Caffeine is one of the compounds in coffee that contributes to bitterness and has certain pharmacological effects. This study aimed to determine the caffeine content of Bondowoso Arabica coffee harvested on August 2021 which was obtained from Sukosari Lor village with various roast profiles and types of packaging. In this study, Arabica coffee was roasted with light roast, medium roast and dark roast profiles. Then each treatment was mashed to obtain ground coffee. Ground coffee was put in a standing pouch made of polyethylene terephthalate (PET) with a thickness of 75 microns; polypropylene (PP) with a thickness of 100 microns; and polypropylene (PP) with a thickness of 120 microns and then stored for three months. During the storage of first and third months, caffeine levels were measured. Based on the results of the study, the caffeine content was increase along with higher roasting temperature. During the storage process, the caffeine content in ground coffee packaged using PP decreased the most.

ABSTRAKBerkebun merupakan kegiatan yang dapat dilakukan oleh berbagai kalangan, mulai dari pemuda, orang tua bahkan anak-anak. Pengenalan kegiatan berkebun dapat dijadikan salah satu upaya mendidik karakter peduli lingkungan pada anak-anak usia dini. Kaktus dan sukulen tergolong dalam tanaman hias yang umum digunakan untuk melengkapi hiasan baik didalam maupun di luar ruangan. Sifatnya yang mudah untuk dibudidaya serta memilki nilai estetika menjadikan kaktus dan sukulen digemari untuk ditanam masyarakat. Program pengabdian ini dilakukan dengan cara memperkenalkan siswa PAUD Surenesia Jember Jawa Timur untuk menanam tanaman kaktus dan sukulen didalam pot. Kegiatan ini bertujuan untuk: 1) Memperkenalkan tanaman kaktus dan sukulen kepada anak-anak usia dini, 2) Memperkenalkan media tanam untuk budidaya kaktus dan sukulen dan 3) Memperkenalkan cara menanam kaktus dan sukulen menggunakan pot. Pelaksanaan kegiatan ini dilakukan melalui tiga tahap, yakni sosialisasi, praktek dan evaluasi. Sasaran kegiatan adalah 20 siswa PAUD Surenesia, Jember, Jawa Timur. Berdasarkan hasil evaluasi Pre-Test dan Post Test, terjadi peningkatan kemampuan peserta untuk menanam kaktus dan sukulen didalam pot. Adanya kegiatan ini diharapkan dapat menjadi stimulus untuk menanamkan karakter peduli dan cinta lingkungan pada anak-anak usia dini. Kata kunci: anak; kaktus; lingkungan; sukulen ABSTRACTGardening is an activity that can be carried out by various groups, ranging from youth, parents and even children. The introduction of gardening activities can be used as an effort to educate the character of caring for the environment in early childhood. Cactus and succulents are classified as ornamental plants that is easy to cultivate and has aesthetic value makes cacti and succulents popular for community planting. This service program is carried out by introducing students to plant cactus and succulent plants in pots. This activity aims to: 1) Introduce cactus and succulent plants to young children, 2) Introduce growing media for cactus and succulent cultivation and 3) Introduce how to plant cacti and succulents using pots. The implementation of this activity was carried out through three stages, namely socialization, practice and evaluation. The target of the activity was 20 students of PAUD Surenesia, East Java. Based on the results of the Pre-Test and Post Test evaluations, there was an increase in the participants' ability to plant cacti and succulents in pots. The existence of this activity is expected to be a stimulus to instill the character of caring and loving the environment in early childhood. Keywords: child; cactus; environment; succulent

ABSTRAKPandemi COVID-19 telah menghambat jalannya kegiatan dan memaksa semua orang bekerja dari rumah. Analisis situasi menunjukkan bahwa masih banyaknya masyarakat yang belum sadar prosedur kesehatan COVID-19. Sedangkan potensi yang ada di Desa Grenden adalah banyaknya masyarakat yang menanam tanaman herbal di pekarangan rumahnya. Program pengabdian kepada masyarakat dilaksanakan mulai 11 Agustus 2021 sampai 9 September 2021 dengan menerapkan protokol kesehatan. Tema pengabdian kepada masyarakat berfokus melaksanakan program kerja program inovasi teknologi dan informasi dalam penanganan COVID-19 dengan sasaran  ibu-ibu masyarakat Desa Grenden. Terdapat program pendidikan kesehatan untuk kegiatan Pengabdian Kepada Masyarakat, seperti edukasi penggunaan handsanitizer alami sebagai tindakan pencegahan penularan COVID-19, manfaat bahan herbal bagi imunitas tubuh selama masa pandemi COVID-19, cara membuat handsanitizer herbal dari daun sirih, cara membuat jamu instan dari kunyit dan cara membuat permen herbal dari jahe. Evaluasi awal dan akhir dilakukan dengan Tanya jawab mengenai pengetahuan mengenai bahan herbal, manfaat bahan herbal dan cara pengolahannya. Hasil kegiatan menunjukkan bahwa terdapat peningkatan pengetahuan masyarakat mengenai kandungan dan manfaat bahan herbal disekitar rumah. menjadi serta cara pengolahannya yang tidak maksimal diharapkan tingkat pengetahuan dan kreativitas masyarakat dalam memanfaatkan bahan herbal disekitar rumah untuk dijadikan sebagai produk daya guna yang bermanfaat selama masa pandemi COVID-19. Kata kunci: covid-19; herbal; grenden ABSTRACTThe COVID-19 pandemic has hampered activities and forced everyone to work from home. Situation analysis shows that there are still many people who are not aware of the COVID-19 health procedures. While the potential that exists in Grenden Village is the number of people who grow herbal plants in their yards. The community service program will be implemented from 11 August 2021 to 9 September 2021 by implementing health protocols. The theme of community service focuses on implementing the work program of the technology and information innovation program in handling COVID-19, targeting the women of the Grenden Village community. There are health education programs for Community Service activities, such as education on the use of natural hand sanitizers as a precaution against COVID-19 transmission, the benefits of herbal ingredients for body immunity during the COVID-19 pandemic, how to make herbal hand sanitizer from betel leaf, how to make instant herbal medicine from turmeric. and how to make herbal candy from ginger. The initial and final evaluation was carried out by asking questions about knowledge about herbal ingredients, the benefits of herbal ingredients and how to process them. The results of the activity showed that there was an increase in public knowledge about the content and benefits of herbal ingredients around the house. As well as processing methods that are not optimal, it is hoped that the level of knowledge and creativity of the community in utilizing herbal ingredients around the house to be used as useful products during the COVID-19 pandemic. Keywords: covid-19; herbal; grenden