ABSTRAK:The legality of a product is the most important thing to measure the quality indicator of a product. Through Science and Technology for Entrepreneurship Program, SMEs disabled participants are given socialization about the importance of product legality e.g. Household Food Industry (PIRT), brand, logo and halal. The purpose of this activity is to improve the quality of SME products through product legality training. The method used is quantitatif method with experiment approach. For training method used PALS (Participatory Action Learning Center) methods. The PALS method approach emphasizes on the transformation of existing activities cultivated in the changes towards the improvement of the conditions of SMEs. Stages of the PALS method approach are the awareness stage, the process of capturing product quality and accompaniment. The result is that there is an increasing number of business actors who take care of PIRT, logos and brands. It can be seen from the significance value of paired t-test results, this is at pretest condition (before taking product legality training) and posttest when tenant has attended product legality training. With a significance value of 0.000 smaller than the critical value of 0.005, then Ho (initial hypothesis) is processed, so that there are significant differences of tenant who have followed the product legality training to improve the ability of tenant in preparing documents of PIRT, brand and logo for his business.

The purpose of the study was to determine the sensory properties of crackers by the addition of green mustard flour or green mustard paste. This research was experimental research single factor used Randomized Block Design. This treatment was the ratio of addition of green mustard flour or green mustard paste namely K0 (without the addition of green mustard flour or green mustard paste), K1 (1% green mustard flour), K2 (2% green mustard flour), K3 (3% green mustard flour), K4 (4% green mustard flour), K5 (5% green mustard flour), K6 (10% green mustard paste), K7 (15% green mustard paste), K8 (20% green mustard paste), K9 (25% green mustard paste) and K10 (30% green mustard paste). The data were analyzed using the Friedman test. The results showed that the addition of green mustard flour or green mustard paste has a significant effect on the hedonic test of color, aroma, taste, and texture of mustard crackers.

This study aims to determine the effect of drying temperatures on sensori properties of mustard greens flour. The study was conducted from February to April 2020. Hedonic test used non-parametric statistical to determine sensori properties of mustard greens flour.The sample used was mustard greens (Brassica juncea) from Waru, Sidoarjo. Various temperature used oven  drying at 40oC, 50oC,60oC and 70oC. The results showed that the drying temperatures has not difference on hedonic test of color, aroma, and texture of mustard flour.