Heny Kusumayanti, Widi Astuti, RTD. Wisnu Broto, in this paper explain that fish is one of the food-stuff which liked many and consumed by societies besides as commodity of export. In general fish quickly experience of the process of obsolence if compared to other food-stuff is so that required by  technology processing of fish to length then energy keep him, one of them is processing of fish become shredded fish. Region sub-district of Mangunharjo have big potency in fishery area, by halves societies work as farmer of fishpond. With existence of training to society about expected by society have adequate knowledge so that can exploit the area potency of to improve his life level. Activity method which used in this devotion is method deliver a lecture, method’s practice of concerning way making of shredded fish, and question and answer method. The result show that very enthusiastic society to making process  of shredded fish. Require to be done  by creativity and innovation in course of processing of shredded fish so that yielded product can certifiable and better. Keyword : Fish, Processing of fish, Shredded fish.

The various natural resources of Tlogowungu Village has becomes the income for the citizens. Of the natural resources, gingers are known to be beneficial to health. Gingers are rich in antioxidant content as health benefits, so that Tlogowungu residents utilize ginger into various preparations such as instant ginger, instant bandrek, ginger enting-enting, ginger candy and ginger syrup. On this study, microbiological quality analysis has done by total plate count method to know whether the product has been in accordance with the standard or not. Total Plate Count (TPC) is a method of estimating the total number of microorganisms (mold, yeast, bacteria) in a material. The research begins with dilution phase of the sample until it reaches 10-5 dilution. Microbial total analysis was done by taking each 1 ml of dilution sample and inserted into 15-20 ml petri dish. The sample in the petri dish is lifted to freeze. The final stage is incubation by inserting a petri dish in an upside position into the incubator. Incubation is carried out at 36°C for 24-48 hours. Last done calculation and recording colony growth. Based on total microbial analysis, Bandrek Instant and Jahe Instant have the total value of microbe in accordance with the standard set by Standar Nasional Indonesia (SNI). While on the product of ginger enting-enting, ginger candy and ginger syrup have the total microbial value is not in accordance with the standards set by Standar Nasional Indonesia(SNI).

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Nowadays, the presence of Covid-19 in Indonesia is so terrible. But in truth, this virus can be prevented by maintaining personal hygiene. One of the simplest ways to maintain personal hygiene is to wash your hands and use hand sanitizers as a practical measure if there is no time to wash hands or limited water in certain places. Moringa leaves contain natural antiseptic ingredients, such as polyphenols. Antiseptic material can be processed into natural hand sanitizers. The results of various tests such as organoleptic, viscosity, scattering, and antibacterial test, shown that the percolation extraction method could produce an extract of hand sanitizers. It can be processed into hand sanitizers which comply with hand sanitizer quality standards. Moringa leaf extract hand sanitizer has many antibacterial components, namely saponins, triterpenoids, and tannins. The best result shows 24 minutes of the percolator, with heating temperature 40 °C and stirring time 45 minutes. The results obtained a viscosity of 2120 Cps, 4,79 cm of scattering test, and the average diameter of inhibition zones of 23,33 mm and fulfill the required standard.

The establishment of subcritical fluid application for zingiberene extraction was studied by employing water as a green solvent. The zingiberene content was observed by using Liquid Chromatography-Mass Spectrofotometry and regarding to the independent variable of temperature, extraction time, ginger-solvent ratio and aging time. By applying subcritical water, the critical value of zingiberene content obtained was 0.036%.  This value was approached by the surface modeling of alpha for rotatability design which performed at 125  C, 20 min of extraction time, 0.08 of ginger to solvent ratio and 9 min of aging time of extraction parameters. The surface modeling was validated by plotting the observed and predicted value of zingiberene content and evidenced by the value of R-square at 0.76.