Chicken eggs are one of the food products that are easily contaminated by microorganisms either directly or indirectly. Contamination generally comes from straw where eggs are laid, soil, air and poultry droppings. Eggs stored at room temperature for more than 10-14 days will undergo chemical and microbiological changes which result in a decrease in quality. One of the things that is needed to address this is to preserve egg products so that the products can be stored for a longer time. The main parameters of egg quality can be observed based on the index of egg yolk and egg white, HU value, and pH value. active ingredients contained in the ingredients, conditions and duration of storage, and methods of preservation. Preservation methods can be done by utilizing natural ingredients that contain active compounds. Active compounds that play a role can be tannins, polyphenols, flavonoids which act as natural antimicrobial substances. Generally, these active compounds will inhibit the entry of microorganisms through the pores of the eggs by forming complex compounds so that the metabolism of microorganisms will be disrupted.

Consumer’s awareness of the importance of halal products has increased in Indonesia. However, there are still many producers in Indonesia, especially MSMEs in Banten province who have not applied for halal certification due to the lack of their knowledge about the urgency of halal certification, and the process for obtaining halal certificate which are considered difficult. This service activity involved selected MSMEs in Banten province and the academist at Department of Food Technology, Sultan Ageng Tirtayasa University, in order to provide a good understanding of the benefits of halal certification and assist them during registration process until they get halal certificate for their products. This carried out in 3 stages, there were lectures and discussion about the process of halal certification, preparation of halal manuals, and halal registration. The results of this activity were the issuance of halal certificates for 8 selected MSMEs in Banten province which are valid for the next 4 years.