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This study aims to know: 1) the influence on adding the amounts of angkak and chitosan to the organoleptic properties based tenderness, color, flavor, taste, and preferences and 2) nutrients from shrimp corned best applied on angkak and chitosan. This research included a kind of experiment with a single factorial design. Data were collected by 11 skilled panelists from Department of Home Economics Studied Program at Universitas Negeri Surabaya lecturers. The instrument used was observation check list form. The data were analyzed by Friedman test and Multiple Comparison tests to know the effect between the treatments. The proximate test data were analyzed descriptively. The results showed that: 1) There is influence on adding the amount of chitosan and angkak based on tenderness, but not the color, flavor, taste and preferences on corned shrimp; 2) levels of shrimp corned nutrition (in percentage) contains protein for about 19.88, 10.51 fat, carbohydrate 5.10 and 61.58 water.

The aims of this community service viceeise are to 1) increase the awareness of traders regarding the application of hygiene sanitation and food safety and 2) improve the skills of traders in maintaining the sanitation of the kitchen environment so that a healthy culinary tourism center will be created. Education is provided with presentations, demonstrations, and questions and answers. This research is a descriptive observational study, with a sample of 24 food and beverage traders. The data collection technique used a written test and observation. The results showed that 1) the traders' initial knowledge about sanitation hygiene and food safety was very low, and the awareness of traders regarding the application of hygiene sanitation, and food safety as seen from the traders' understanding of hygiene sanitation and food safety had increased significantly based on the results of the pre and post-test, and 2) The personal hygiene attitude of food vendors is quite good, but there is one very lacking indicator, namely the cleanliness of the equipment. This implies that educational activities regarding hygiene sanitation for food business actors are needed to improve food quality through changes in knowledge and attitudes in a positive direction so that consumer health will be more secure.

The aims of this research are to; 1) find out the entrepreneurship-based learning model that is integrated with SEP; 2) expert validation of the research model; 3) profile of student creativity and innovation; and 4) the effect of the model development results. The method used in this research is descriptive qualitative. The sample used is culinary education students contracting entrepreneurship-based courses, with as many as 78 students taken by purposive sampling technique. The results of the study show 1) Design of creative entrepreneurship models, namely (a) identification of business potentials and opportunities through market research; (b) business feasibility studies on similar products; (c) creation of Canva's business model and business proposal; (d) product development and production quality; (e) expansion of marketing of digital-based products; (f) administration of business activities and network improvement and (g) evaluation; 2) validation results have a score of 92%; 3) student creativity score is 87.6% and student innovation is 72.5%; 4) the result of the development model has an effect on student creativity and innovation. This implies that the developed model can improve student life skills.

Raisin sweet bread is made from wheat flour, water, sugar, salt, margarine, and the sponge dough A which produce from the fermentation of liquid and dry raisin yeast. Raisin yeast is selected because it has 38% of treholase sugar which related to starch degradation so it indirectly retards the quality of bread stalling. The objectives of this study were to know the development ability of sweet bread and the nutritional value of the best sweet bread with the application of sponge dough A from liquid and dry (coated with 15% skim milk) raisin yeast. This study was an experiment on sweet bread products. The primary data was obtained from 1) the volume development measurement of dough at the initial intermediate proof, final proof, and after baked dough; 2) the proximate test data. Data were analysed descriptively and qualitatively. The results showed that: 1) the development volume of sweet bread dough increased for 37% with the application of sponge dough A processed with fermented liquid raisin yeast compared with other treatment; 2) the nutritional value of sweet bread from the application the sponge dough processed from the liquid yeast fermentation was in carbohydrate-protein, fat, ash and water (%) were respectively 61.30; 7.60; 3.90; 1,72 and 25.47.