Abstrak: Program Kemitraan Masyarakat (PKM) ini untuk meningkatkan kemampuan masyarakat dalam bercocok tanam untuk mengisi waktu dan membantu meningkatkan pendapatan keluarga.. Permasalahan utama yang dihadapi oleh mitra adalah kurangnya pengetahuan untuk bercocok tanam dengan lahan yang sempit dan kurangnya pengetahuan tentang persiapan bibit dan penanaman. Tujuan dari kegiatan ini adalah sebagai berikut: Meningkatkan ketahanan pangan masyarakat mitra dengan menerapkan budidaya hidroponik, meningkatkan kesejahteraan mitra dengan mengandalkan teknik budidaya hidroponik sebagai extra income keluarga selain dari bentuk ketahanan pangan secara keseluruhan. Metode yang digunakan adalah pendekatan edukatif dan participatory technology development berupa introduksi instalasi hidroponik kepada kelompok hidroponik Gampong Sungai Leueng Kecamatan Langsa Timur Kota Langsa melalui serangkaian tahapan kegiatan seperti koordinasi, sosialisasi, perakitan instalasi, uji coba penggunaan alat, penyemaian bibit sayuran, pendampingan serta monitoring dan evaluasi. Seluruh tahapan kegiatan yang tercatat melalui hasil lembar posttest menunjukkan 12 anggota kelompok (63,15%) sangat memahami prosedur penggunaan instalasi hidroponik, 15 anggota kelompok (78,9%) memahami dengan baik proses penyemaian bibit sayur. Hasil pendampingan memperlihatkan 10 anggota kelompok (52,6%) memahami prosedur pemindahan bibit ke instalasi hidroponik dan 15 anggota kelompok (78,9%) cukup memahami tentang proses pemberian pupuk dan perawatan tanaman sayur. Disimpulkan bahwa dengan menggunakan instalasi hidroponik mampu menghasilkan sayuran dengan kualitas yang lebih baik dan higienis.Abstract: Is Community Partnership Program (PKM) is to improve the community's ability to cultivate crops to fill time and help increase family income. The main problems faced by partners are lack of knowledge to cultivate crops with narrow land and lack of knowledge about seed preparation and planting. The objectives of this activity are as follows: Improving the food security of partner communities by implementing hydroponic cultivation, improving the welfare of partners by relying on hydroponic cultivation techniques as extra family income apart from overall food security. The method used is an educative approach and participatory technology development in the form of the introduction of hydroponic installations to the hydroponic group of Gampong Sungai Leueng, Langsa Timut District, Langsa City through a series of stages of activities such as coordination, socialization, installation assembly, testing the use of tools, seeding vegetable seeds, mentoring and monitoring and evaluation. All stages of activities recorded through the results of the posttest sheet showed that 12 group members (63,15%) very well understood the procedure for using hydroponic installations, 15 group members (78,9%) understood well the process of seeding vegetable seeds. The results of the mentoring showed that 10 group members (52,6%) understood the procedure for transferring seeds to a hydroponic installation and 15 group members (78,9%) quite understood the process of applying fertilizer and caring for vegetable crops. It was concluded that using a hydroponic installation was able to produce vegetables with better and hygienic quality.

This study aimed to develop a snack bar product made from composite flour of Onggok and tapioca as an alternative emergency food and protein source. Additionally, to analyze the chemistry of a snack bar product made from Onggok composite flour. The study was arranged in a Completely Randomized Design (CRD) with 6 treatments and was repeated 3 times, that was the ratio of onggok composite flour and wheat flour. The ratio of onggok composite flour and wheat flour composition consisted of six levels, they were F1 (50%:50%), F2 (60%:40%), F3 (70%:30%), F4 (80%:20%), F5 (90%:10%), F6 (100%:0%). Then the data was processed by using ANOVA (Analysis of Variance) and continued with the LSD test (Least Significant Difference) at a significant level of 5%. The results of the proximate analysis showed that the protein of the snack bar was 11.06%, the dietary fiber was 8.23%, the ash content was 1.24%, and the moisture content was 3.27%. Based on the organoleptic test, it showed that the preferred level of consumer satisfaction was F1 with a ratio of 50%:50%. Therefore, the Onggok composite flour snack bar is good to use as an alternative high protein emergency food that deserves to be developed.