Studies on the phytochemical and acute toxicity of pedada fruit flour (PFF) were carried out. In acute toxicity test, oral administration of the extract to Swiss albino mice at four levels dose, i.e. 0, 10.50; 15.75 and 21.00 g/kg body weight. Phytochemical analysis of the ethanol extract of PFF showed the presence of saponins, sapogenins, terpenoids, flavonoids, tannins, polyphenols. Phytochemicals such as alkaloids were not detected. The results of acute toxicity (LD50) showed that the ethanol extract of PFF in mice was found more than 21.00 g/kg body weight. It could be concluded that the PFF belongs to relatively less dangerous category 'non-toxic' and 'safe' for food products.

Biscuit formulation was produced from the partial substitution of wheat flour using mangrove fruit flour (MFF) with the addition of an emulsifier. In this study, Pedada (Sonneratia caseolaris) and Lindur (Bruguiera ghymnorhiza) were used as two varieties of MFF. Lecithin and sodium stearoyl lactylate (SSL) was used to enhance the physical properties of the biscuits. An experiment was conducted by replacing wheat flour with MFF at different levels (0%, 20%, and 30%). Margarine, sugars, eggs, glucose syrups, and emulsifiers were added after mixing wheat flour with MFF, baking powder, and milk powder uniformly. Dough sheets were formed and baked on a greased tray at 1500C for 10 to 15 min. The biscuits produced were analyzed for spread ratio, breaking strength, and color (L*, a*, and b*), ranging from 4.13–5.07; 54.07–89.77 N; and 34.70–50.90 L*, 15.17–18.80 a*, and 12.00–28.07 b*, respectively. The analysis of chemical composition showed that the carbohydrate ranged from 90.99–93.60%, protein 4.26–7.12%, fat 0.22–0.59%, ash 0.93–1.75%, and moisture 0.88–1.36%, and the energy value spanned over 391.10–395.33 cal/100 g. Sensory evaluation rating, substitution of 20% with MFF, and SSL addition had the highest acceptability compared to other formulations.

No abstract

<strong>Training on Utilization of Soybean Husk into Biscuits to Improve Skills of Tempeh Craftsmen Parerejo Village, Pasuruan.</strong> Soybean husk from tempeh processing waste has the potential to be developed because the protein content (17.98%), crude fiber (24.84%), and energy (2898 kcal/kg) were quite high but have not been utilized optimally. This activity aimed to provide knowledge on processing soybean husks into flour and their application for making biscuits. The activity was carried out in Belimbing Hamlet, Parerejo Village, Purwodadi District, Pasuruan Regency. The community service method is participatory counseling, where tempeh craftsmen are directly involved in socialization and counseling. Stages of activities include coordination with community leaders and the head of the tempeh association as partners; socialization of the implementation of activities; counseling about the benefits of soybean husk and its application to food products; training on making soybean husk flour followed by making biscuits from the resulting flour. The results of the activity showed that before the activity, 11% of tempeh craftsmen knew that soybean skin could be used as a biscuit product, and 89% did not know it. After the activity, 95% of the tempeh craftsmen know how to process soybean husk into flour and its application in making biscuits.

Pemanfaatan buah mangrove sebagai bahan dasar minuman belum dilakukan secara optimal, untuk itu, perlu dikembangkan lebih lanjut menjadi produk minuman yang mempunyai kandungan nutrisi yang tinggi. Implementasi dari penelitian tersebut yaitu pada kegiatan pengabdian masyarakat pada kelompok Bank Sampah Bintang Mangrove (BSBM). Ketrampilan yang diberikan yaitu pembuatan minuman beku berupa es puter dan es krim dengan bahan dasar buah mangrove. Metode yang digunakan dalam memfasilitasi peningkatan ketrampilan kelompok BSBM dengan memberikan pelatihan berupa metode ceramah, praktik dan pendampingan. Metode ceramah dengan memberikan teori dasar dalam pengolahan buah mangrove menjadi es puter dan es krim, sehingga mempunyai nilai tambah baik dari segi rasa maupun nutrisi dari minuman tersebut. Metode praktik yaitu memberikan pelatihan yang ditekankan pada kemampuan kelompok BSBM dalam membuat minuman yang mempunyai rasa dan kandungan nutrisi tinggi, memiliki fungsi terhadap kesehatan. Pelatihan ini lebih mengedepankan partisipasi aktif kelompok BSBM serta memberikan pendampingan untuk keberlanjutan kegiatan usaha dan pemasaran. Luaran dari kegiatan ini adalah dihasilkan produk minuman yang mempunyai kandungan nutrisi dan produk inovatif, sehingga dapat membantu menambah pendapatan kelompok BSBM.  Kata kunci: Es Puter, Es Krim, Buah Mangrove, Gunung Anyar, Pengabdian Masyarakat ABSTRACT Utilizarion of mangrove fruit as a main ingredient for drinks has not been carried out optimally, therefore, it is necessary to develop into beverage products within higly nutrition value. Implementation of research result by community service to Bank Sampah Bintang Mangrove (BSBM) group (BSBM). The given skills are production of frozen drinks into es puter and ice cream with mangrove fruit as the main ingredient. The method used in facilitating the improvement of the skills from BSBM group were conducted by training of lecture method, practice and mentoring. The lecture method provided a basic theory of processing mangrove fruit into es puter and ice cream, so that it has added value in terms of both taste and nutrition from the drink. The practical method was to provide training that emphasizes the ability of the BSBM group in making drinks that have high taste and nutritional value, which have a function for health. This training emphasizes the active participation of the BSBM group and provides assistance for the sustainability of business and marketing activities. The output of this activity is to produce beverage products that have nutritional value and innovative product, in order to increase their income from BSBM group. Keywords: Es Puter, Ice Cream, Mangrove Fruit, Gunung Anyar, Community Service