Community service aims to make (a) the creation of a clean enclosure environment; clean water supply, availability of cattle breeding facilities, availability of standard and hygienic milking equipment, the achievement of milk that meets quality standards, availability of milk heating equipment, and the availability of cooling equipment for milk storage; (b) the creation of marketing networks of milk products, increased ability to use the Internet network for expansion of marketing, increased ability to manage finance through cash book entry and cash out, increasing ability of partner to operate computer-based financial application programs, obtain permission trade mark and entrepreneurship spirit for keeper of dairy cattle. After conducting discussion with Partners 1 and Partner 2, we provided the necessary trainings to help overcome the weaknesses of Partnerss. Partner's weaknesses were limited marketing of milk to cooperatives, cattle raising, simple pasteurization milk processing, business management/marketing, and bookkeeping and profit report creation. There were several steps that were taken, which included: cleaning training, milking training, pasteurized milk making training, business management training, bookkeeping training and production cost calculation, profit and loss calculation, and marketing management training. The results were providing facilities for activities and new markets that can increase revenues.

Objective: To determine the best temperature and time of fermentation for making soybean (Glycine max (L.) Merril) tempeh seeds with high content of isoflavones. Methods: Five varieties of soybean seeds, Devon-1, Dena-1, Dega-1, Anjasmoro, and Argomulyo, were determined for their isoflavones content using an Ultraviolet (UV) spectrophotometer. A variety containing the highest isoflavones was washed, boiled, peeled, then mixed with tempeh starter (Rhizopus oligosporus culture) at 1 g/kg. The mixture was then poured into plastic bags and flattened with two centimeters of thickness. Fermentation in three conditions: (a) ambient temperature (27-32 °C) without air circulation, (b) 27±0.5 °C, and (c) 30±0.5 °C both with air circulation. The inner temperature, ripening time, and rotting time was recorded. The total isoflavones content was measured every 6 h. Results: The variety of Devon-1 has the highest content of isoflavones (0.112% w/w). Fermentation in condition (a) caused the tempeh too hot(42 °C) and rotted at the 42nd h. Condition (b) produced the best tempeh, ripening at the inner peak temperature (32.5 °C) at the 32nd h; and rotted after the 100th h. Condition (c) produced good tempeh; the ripening occurred at the 31st h at 33 °C and rotted after the 113th h. Tempeh that was produced with condition (b) at the 72nd h has the highest content of isoflavones (0.089% w/w). Conclusion: Fermentation at 27±0.5 °C with air circulation for 72 h produced tempeh with the highest isoflavones content (0.089% w/w), but decrease about 20% compared to its content in seeds (0.112% w/w).

Tempeh is an Indonesian food made of soybean (Glycine max (L.) Merr.) by fermentation using Rhizopus spp mold. Soybean has a high content of protein, fatty acids, vitamins, and isoflavone glycosides. Isoflavone glycosides are poorly absorbed in the human intestine. Fermentation hydrolyzes isoflavone glycosides into isoflavone aglycones which are easily absorbed. Soybean has three main isoflavones, they are genistein, daidzein, and glycitein. They are good antioxidants and have estrogen-like activity. This research studies the antioxidant activity of tempeh ethanolic extract by determining the concentration of superoxide dismutase (SOD) and glutathione peroxidase (GPx) in the brain tissue of male Swiss mice. All test substances were diluted in 0.5% CMC-Na solution and administered orally once daily for 12 days. The 0.5 mL of 15% ethanol solution (16.67 mL/kg BW) was administered 1 hour before the other substances. Tempeh ethanolic extract (500 mg/kg BW) as the main treatment. Donepezil-HCl (1 mg/kg BW) and genistein (2.55 mg/kg BW) were used as the positive control groups. The mouse brain SOD and GPx concentration were determined on the 13th day. Results showed a significant depletion of SOD and GPx concentration by ethanol administration. Compared to the control group, mice with tempeh ethanolic extract showed no significant change in the GPx concentration but a little decrease in SOD. The SOD in the group of tempeh ethanolic extract was significantly higher than in the group of donepezil-HCl and genistein. Briefly concluded that tempeh ethanolic extract has better antioxidant activity than donepezil-HCl and genistein.