Pengembangan produk komoditas menjadi produk olahan merupakan hal yang sangat penting untuk dilakukan. Karena dengan mengolah produk komoditas menjadi produk olahan dapat menambah nilai jual dari produk tersebut. Selain itu, pengolahan produk komoditas menjadi produk olahan juga dapat membantu untuk mengatasi hasil panen berlebih sehingga bisa menghindari terbuangnya hasil komoditas tersebut. Desa Tambaksari merupakan salah satu desa wisata yang menghasilkan kopi, pisang, keladi dan singkong. Kendala yang di alami saat ini adalah kurangnya pengetahuan untuk mengolah produk komoditas, serta strategi yang harus dilakukan untuk memasarkan produk. Pendampingan yang diberikan bertujuan untuk membantu menjawab permasalahan dari masyarakat di Desa Tambaksari. Pada saat pendampingan yang diberikan pengetahuan dan pelatihan mengenai pengolahan produk, strategi memasarkan produk menggunakan media online khususnya Facebook & Tokopedia, pengetahuan mengenai jenis jenis packaging, serta bagaimana jenis packaging yang sesuai dengan persyaratan untuk perizinan PIRT (Pangan Industri Rumah Tangga). Pendampingan ini menggunakan metode FGD (focused group discussions) untuk mengetahui permasalahan masyarakat Desa Tambaksari, dilanjutkan dengan menggunakan metode kuantitatif untuk menganalisa informasi yang telah terkumpul. Hasil pendampingan mendapatkan respon yang sangat baik.

This study aims to develop learning methods in online culinary practice classes using MOOC (Massive Open Online Class). This research is descriptive exploratory with qualitative methods to find out stakeholders' weaknesses, strengths, and expectations for an effective MOOC design in online culinary practice classes. Stakeholders consist of students, permanent lecturers, part-time lecturers, and experts spread across all regencies/cities in East Java and other regions in Indonesia. The study results concluded that the MOOC design was able to meet the expectations of stakeholders, namely that practicum classes could be delivered effectively even though the duration was less than the classes before the new normal era. An effective MOOC means that all components must be planned holistically for both lecturers and students, but lecturers are also obliged to complete the teaching components before learning begins. Starting with determining the theme as a focus, then designing teaching methods supported by giving assignments, assessments, and feedback. This component must have a conducive learning atmosphere, which requires full cooperation and trust between lecturers and students. The overall MOOC plan should be visualized and communicated regularly from the first week of learning. Keywords:   Online, Blended Learning, Project-Based Learning, Practical, Culinary

This research is to find out the process to make an ice cream using durian's albedo flour. Start from to make durian albedo flour, to check content of durian's albedo flour ice cream (pectin, protein, fat, and carbohydrate), to find out respondents' opinion about display, color, smell, texture, and flavor of durian's albedo ice cream, and also interests of respondents about ice cream using durian's albedo flour. Populations of this research are spread at Wonorejo Permai Residence, Universitas Ciputra, and Bukit Darmo Boulevard. Researchers are choosing 30 random respondents as sample. There are few steps to collect the data. First, experiment method which had done three times for both of durian's albedo flour and ice cream using durian's albedo flour. Second, observation method, the researcher compared the result from experiments which had been done in the experiment method. Third, laboratory test, to find out the content of pectin, protein, fat, and carbohydrate from the ice cream using albedo durian flour. Fourth, organoleptic test to find out the shape, texture, flavor, and smell of ice cream using albedo durian flour. To do an organoleptic test, an ice cream will tested at laboratory, then distribute to the 30 random respondents and they will give their opinion in the questionnaires. Fifth is the descriptive statistics, where the researcher will process the questionnaire's results. Based on the research that has been done, it concluded that durian's albedo from the skin waste could be used as the ingredients for processed food. Moreover, based on organoleptic test with 30 respondents, shown that 96.7% of respondents interest with durian's albedo ice cream.