Kebanyakan para pedagang bumbu pecel mengeluhkan saat proses penggorengan yang membutuhkan waktu yang lama hingga benar-benar matang merata, sehingga menyita banyak waktu saat proses pembuatannya. Hal ini mempengaruhi kualitas maupun kuantitas hasil proses produksi. Dibutuhkan efektivitas waktu saat pembuatan bumbu pecel sehingga akan meningkatkan produktivitas usaha bumbu pecel. Salah satu mitra usaha yaitu bumbu pecel “Bu Firda” yang membutuhkan perbaikan kualitas maupun kuantitas produk untuk menambah pendapatan keluarga. Perbaikan kualitas dan kuantitas bumbu pecel dengan membuat alat sangrai kacang secara otomatis untuk memaksimalkan hasil produk. Pada Program Kemitraan Masyarakat ini akan memberikan kegiatan antara lain memberikan pelatihan, penyuluhan dan pendampingan analisis kelayakan usaha menggunakan metode Break Event Point, penyusunan laporan keuangan, teknik kendali mutu produk, mendesain kemasan supaya lebih menarik serta pelatihan operasional alat sangrai sekaligus cara perawatannya. Selain itu, mitra juga diberikan pelatihan pemasaran e-commerce melalui media internet agar penjualan semakin luas sehingga menambah penghasilan bagi keluarga. Hasil dari kegiatan ini antara lain penghasilan meningkat menjadi 58%, kapasitas bertambah 50%, efektivitas waktu meningkat hingga 56%, luas pemasaran meningkat 50% dan beban pekerjaan lebih ringan dan cepat. Kata kunci : alat sangrai, bumbu pecel, produktivitas, analisis BEP. ABSTRACT Most pecel seasoners complain about the frying process which takes a long time until it is completely cooked evenly, so it takes up a lot of time during the manufacturing process. This affects the quality and quantity of the production process. It takes the effectiveness of time when making pecel spices so that it will increase the productivity of pecel spices. One of the business partners is the "Bu Firda" pecel seasoning which requires product quality and quantity improvements to increase family income. Improving the quality and quantity of pecel seasoning by automatically making peanut roaster to maximize product yield. The Community Partnership Program will provide activities including providing training, counseling and mentoring business feasibility analysis using the Break Event Point method, preparing financial reports, product quality control techniques, designing packaging to make it more attractive and training in roasting equipment as well as how to maintain it. In addition, partners are also given e-commerce marketing training through internet media so that sales will be broader so as to increase income for families. The results of this activity included income increased to 58%, capacity increased by 50%, time effectiveness increased by 56%, marketing area increased by 50% and work load was lighter and faster.

The increasing needs of people who are not balanced with fuel supplies at the national and world level are bringing about the impact of the energy crisis. The reliance only on renewable energy makes people have to look for alternative energy sources. Bioethanol is a type of fuel that can replace fuel. The bioethanol process is fermented from biomass material with the help of microorganisms. This study aims to know the performance of yeast composition in the fermentation process against ethanol quality. The ingredients used are molasses with a sugar content of 54% as much as 8 L. Molasses is mixed with NPK, Urea, and the yeast Saccharomyces Cerevisiae. Khamir's composition varies by 8, 12, 16, 20, 24, 28, and 32 grams. To test ethanol levels on each variable by measuring the difference in water density and ethanol using a pycnometer. This study's result is the highest ethanol quality obtained at a sugar concentration of 12 grams (0.2%), at 5.6%. The lowest ethanol quality is obtained at a sugar concentration of 32 grams (0.4%) i.e., 3.29%, while in yeast composition 8, 16, 20, 24, 28 grams of ethanol quality continued to decrease consecutively to 3.6%, 5.4%, 5.3%, 5.2%, and 5.1%.

This community service activity was conducted in Malang regency precisely in Tambakasri Village Tajinan district Malang regency in Siomay Business Group "Fanda." In Siomay, "Fanda" business experienced a decrease in production, and one of them was also due to the packaging process, which was less tight because it still uses a hand sealer not to last. To slice siomay, still use a regular scoop. In addition, the packaging is less attractive and under-sold in the market because it does not use e-commerce marketing techniques and has not been able to project profit-loss business. This activity aims to increase the income of siomay businesses for the welfare of families in times of pandemics. This activity is carried out with mentoring, training, and counseling in marketing techniques, preparation of simple financial statements, assembly of appropriate technology for vacuum sealers and spinners. This activity results in a 20% increase in revenue, 20% increased production capacity, adequate steering process time, and increased marketing area into the city.ABSTRAKKegiatan pengabdian masyarakat ini dilakukan di daerah Kabupaten Malang tepatnya di Kelurahan Tambakasri Kecamatan Tajinan Kabupaten Malang pada Kelompok Usaha Siomay “Fanda”. Pada usaha Siomay “Fanda” mengalami penurunan produksi dan salah satunya juga karena proses pengemasan yang kurang rapat karena masih menggunakan hand sealer sehingga tidak bisa tahan lama. Untuk meniriskan tahu goreng siomay masih menggunakan serok biasa. Selain itu juga kemasan yang kurang menarik dan kurang laku dipasaran karena tidak menggunakan teknik pemasaran e-commerce dan belum mampu memproyeksi untung rugi usaha.Tujuan dari kegiatan ini adalah untuk meningkatkan pendapatan usaha siomay demi kesejahteraan keluarga di masa pandemi. Kegiatan ini dilaksanakan dengan pendampingan, pelatihan dan penyuluhan dalam hal teknik pemasaran, penyusunan laporan keuangan sederhana, perakitan teknologi tepat guna vacuum sealer dan spinner. Hasil dari kegiatan ini adalah peningkatan pendapatan 20%, kapasitas produksi bertambah 20%, waktu proses penirisan semakin efektif dan wilayah pemasaran meningkat menjadi kota.

Mangliawan Village is a village in the red zone vulnerable to the spread of the Covid-19 virus. In Mangliawan village, there is the Global Tarbiyyatul Arifin Islamic boarding school, which is one of the non-formal Islamic education institutions for students. The Religion Ministry has urged one of them with a circular regarding the safety of Covid-19 to break the chain of Covid-19 transmission in the boarding school environment. The Global Tarbiyyatul Arifin Islamic boarding school needs to carry out health protocols, by washing hands with soap under running water. Also, it is necessary to use antiseptic fluids in outdoor conditions during a pandemic. Based on these problems, the community service team provided training on making hand soap and hand sanitizers to be more independent in overcoming the spread of Covid-19 in the pesantren environment. Besides training, they were also given counseling on how to avoid the spread of Covid-19 and how to maintain immunity to fend off the coronavirus. As a result of this activity, the pesantren and the surrounding community's residents understand more and protect themselves by making hand soap and hand sanitizer independently quickly.Keywords: Covid 19, Hand Soap, Hand Sanitizer, Immune, Islamic Boarding SchoolABSTRAKDesa Mangliawan adalah sebuah desa yang termasuk zona merah rentan tersebar virus Covid-19. Di desa Mangliawan terdapat pesantren Global Tarbiyyatul Arifin yaitu salah satu lembaga pendidikan Islam non formal bagi para santri. Kementrian Agama telah menghimbau salah satunya dengan surat edaran terkait amannya Covid-19, untuk memutuskan rantai penularan Covid-19 di lingkungan pondok pesantren. Sehingga pesantren Global Tarbiyyatul Arifin perlu menjalankan protokol kesehatan salah satunya dengan mencuci tangan dengan sabun di bawah air yang mengalir. Selain itu perlu juga untuk penggunaan cairan antiseptik pada kondisi di luar rumah di masa pandemi. Berdasarkan permasalahan tersebut, maka tim pengabdian masyarakat memberikan pelatihan cara membuat hand soap dan hand sanitizer supaya lebih mandiri dalam menanggulangi penyebaran Covid-19 di lingkungan pesantren. Selain diberikan pelatihan, mereka juga diberikan penyuluhan tentang cara menghindari penyebaran Covid-19 dan cara menjaga imun untuk menangkis virus corona. Hasil dari kegiatan ini, para penghuni pesantren dan masyarakat di sekitarnya semakin paham dan lebih bisa menjaga diri dengan membuat hand soap dan hand sanitizer secara mandiri dengan mudah.Keywords: Covid 19, Hand Soap, Hand Sanitizer, Imun, Pesantren

Organic silica from bagasse ash was successfully manufactured as a carbon dioxide gas adsorbent. Moreover, this is accomplished by functionalizing the silica surface's amine groups. Amines have high reactivity to CO2 gas. Using the in-situ method, silanol groups can interact with amine groups. This research employs an in-situ technique in which the hydrolysis and condensation reactions co-occur to form a gel. Infrared spectroscopy was used to assess the efficacy of the functionalization of silanol and amine groups. This work aimed to examine the success of the functionalization of the amine group on the silica surface using infrared spectroscopy to produce carbon dioxide gas as an adsorbent. Fourier-Transform Infrared (FTIR) spectroscopy indicated a shift in silica groups produced by amine functionalization.