No abstract

Profession has a code of ethics in the form of a behavior regulation tool for the caretaker of the profession. This regulation guarantees that services will be carried out professionally. School counselors face an exciting challenge of serving the millennial generation. This generation is a technology reliant, image driven, multitasking, open to change, confident, team oriented, rich of information, impatient and adaptable. Guidance and counseling services need to adapt the virtual concept, in this case digital services through social media for maximum service and reference.

Education is a significant aspect in the development of a nation. Currently, Indonesia is entering the industrial revolution 4.0 which brings a great impact in various fields, including the field of education as the learning process must continuously evolve by embracing the applications of digital media. However, the learning process in formal education at the moment in Indonesia, especially in vocational high school, tends to use conventional-type media and methods. As a result, students are less enthusiastic and experience difficulties in understanding the lessons and absorbing the materials in the class. For this reason, this study develops a learning media innovation that addresses current student needs by developing an Android application innovation. The method used was the research and development (R&D) method, while the objective of the study was to examine the development process and feasibility of the Android application learning media for Indonesian Basic Spices. The research findings suggest that (1) the development process of the application uses the 4D research method (define, design, develop, and disseminate) and results in a 26.25 MB application using the Adobe Animate software.

This community service aims to solve the problems faced by the Mina Bahari 45 group related to the quality and production capacity to support product marketing. The activities done were to carry out the appropriate technology transfer activities and the strengthening of marketing that is strengthening the quality and capacity of processed products based on sea fisheries, strengthening production management; renovation and re-lay out the product display. The results of community service related to strengthening production management are the selection and handling of raw materials, processing and packaging. Operationalization of automatic cracker frying Machine and industrial scale steamer as well as renovation and re-lay out display place to support off-line marketing in Depok Beach. The use of appropriate technology can increase production capacity at least by 15% and improve the quality of products produced that include texture, shape and color and the availability of a product display space that is safe for products, attractive and adequate.

Abstract-This research was performed to develop glutenfree cookies using modified cassava flour-based composite flour. Cookies popular in Indonesia, such as choco-chips, nastar, and kastengel cookies, were produced from various blends of modified cassava flour (MCF), rice flour (RF), maize flour (MF), isolated soy protein (ISP), xanthan gum (XG) and/or guar gum (GG). Cookies were subjected to sensory evaluation to analyze color, flavor, texture, taste and overall acceptability. Sensory evaluation was performed by trained panelist. The blend of MCF 80% and RF 20% resulted in the most acceptable sensory characteristic (texture, taste, and overall acceptability) among all of the gluten-free choco-chips cookies. Nastar cookies made from MCF 85%, MZ 10%, ISP 5% and XG 2% flour based was the most acceptable in sensory characteristic (color, texture, taste), whereas nastar cookies made from MCF 85%, RF 10%, ISP 5% and XG 2% flour based was acceptable (color, texture, taste) and economical. Nastar cookies produced from the blend of MCF 75%, RF 20%, ISP 5% and XG 2% flour based showed the most sensory acceptability in overall acceptance. Kastengel cookies produced from the blend of MCF 85%, MZ 10%, ISP 5% and XG 2% resulted in higher sensory characteristic (color, flavor, taste and overall acceptability) than other gluten-free kastengel cookies.