Kegiatan ini bertujuan untuk memberikan pengetahuan, pelatihan dan pendampingan kepada masyarakat Gampong Keuneu Eu, Kecamatan Peukan Bada, Kabupaten Aceh Besar, Provinsi Aceh dalam mengolah limbah hasil pertanian dan peternakan menjadi pupuk kompos. Pelaksaan pengabdian kepada masyarakat ini dilakukan dengan penyuluhan tentang pupuk kompos, setelah itu dilakukan praktek pembuatan pupuk kompos. Hasil yang diperoleh yaitu berupa pupuk kompos yang dapat dimanfaatkan oleh masyarakat untuk pertanian sebagai pengganti penggunaan pupuk kimia, selain itu hasil lain dari program pengabdian ini berupa kemampuan yang diperoleh oleh masyarakat dalam mengelolah limbah hasil pertanian dan peternakan menjadi pupuk kompos, sehingga mengurangi penggunaan pupuk kimia dan mengurangi pencemaran lingkungan oleh  limbah pertanian dan peternakan.

Coconut fronds are agricultural wastes that are abundant in Aceh Province. Coconut midrib which is processed into ash has great potential to be used as a natural preservative. Preservation of tuna using coconut frond ash is a breakthrough from the natural resources of Aceh's local wisdom. The purpose of this study was to determine the protein content, fat content and calcium content of mackerel fish preserved with coconut frond ash. The experimental design used was a completely randomized design with 2 variables and 3 replications. The research variables used were the amount of coconut frond ash and the drying time of tuna. The amount of midrib ash used was 3, 6 and 9 grams and the drying time was 10, 15 and 20 hours in sunlight. The results showed that the amount of ash and drying time had a significant effect on water content and protein content. While the treatment and drying time had no significant effect on the fat content.

Making cereals using wheat flour is a problem because the raw materials obtained are more expensive. In addition, wheat flour will have an adverse effect on some people who are sensitive to gluten. One of the best alternatives to wheat flour in the manufacture of cereals to produce low-gluten cereal products is tapioca flour. The purpose of this study is to determine the effect of adding soybean flour, beetroot paste and its interaction on physical and organoleptic characteristics of cereals. The results showed that the best treatment was found in the addition of 60% soybean flour and 85% beetroot paste (K3B3) which produced good quality serela with chemical properties, namely water content of 4.67%, yield 63.00%, water absorption 13, 10%, crispiness in milk 106 seconds, organoleptic test for taste 3.94 (like), aroma 4.10 (like), texture 2.67 (ordinary) and color 3.83 (like).

Telur asin adalah produk olahan telur yang peminatnya cukup banyak. Sebagian besar telur asin dibuat dari telur bebek. Selain telur bebek, telur ayam juga dapat dibuat menjadi telur asin. Dalam pembuatan telur asin diperlukan media pengasinan. Salah satu media pengasinan telur dapat digunakan yaitu abu. Abu sebagai media pengasinan diduga memiliki karakteristik fisik maupun komponen kimia yang berbeda yang dapat berkontribusi terhadap organoleptic telur ayam ras asin. Oleh sebab itu penelitian ini bertujuan untuk mempelajari perbedaan media pengasinan terhadap karakteristik telur ayam ras asin secara organoleptic. Penelitian ini dilaksanakan dengan menggunakan model Rancangan Acak Lengkap (RAL) non faktorial yang terdiri dari 4 taraf Media Pengasinan (M) yaitu; M1 = abu pelepah kelapa,  M2 = abu sekam, M3 = abu jerami, dan M4 = abu sabut kelapa dengan 5 ulangan. Analisa organoleptic berupa uji hedonik meliputi warna, rasa aroma, dan tekstur. Hasil uji hedonik untuk semua media pengasinan menunjukkan nilai warna 3,98 (suka) – 4,22 (suka) dengan nilai rata-rata 3.07 (suka), aroma 3,84 (suka) – 4,17 (suka) dengan nilai rata-rata 3,00 (suka), rasa 3,89 (suka) – 4,22 (suka) dengan nilai rata-rata 3,06 (suka) dan tekstur 3,88 (suka) – 4,22 (suka) dengan nilai rata-rata 3,04 (suka).

Biscuits are usually made with flour, the biscuit's water content is not less than 5%. Usually the biscuit formulation is made by adding additional ingredients such as fat, sugar or salt as well as developing ingredients. Then also additional ingredients such as chocolate, fruits and spices that have an influence on taste. Katuk leaves contain 7% protein and up to 19% crude fiber. This leaf also contains vitamin K, pro-vitamin A (beta-carotene), B and C. Because the fiber content in katuk leaves is still high, katuk leaves can still be used as a new food source, reprocessed into biscuits. The purpose of this study was to determine the effect of katuk leaf flour substitution and roasting time on the quality of biscuits. The research used factorial completely randomized design (RAL) with the addition factor of katuk leaf flour 2,3 and 4% and roasting time was 20.25 and 30 minutes. The best treatment in this study was biscuits with the addition of katuk leaf flour 4% and roasting time for 30 minutes with a water content of 11.66%, ash content of 1.18%, fiber content of 0.60%, organoleptic value of 4.38 (very likes) taste organoleptic value 4.20 (very like), and texture organoleptic value 4.35 (very like). Keywords :