Salted eggs are one of the popular products and are liked by the people of Indonesia. Processing salted quail eggs is an effort for preservation, in addition to improving the taste of quail eggs This study aims to determine the organoleptic quality of quail eggs salted with fine boiled salt with a concentration of 20% (w/w) and 30% (w/w). The incubation time for the salting process is 4 days. organoleptic test with 60 untrained panellists. Yolk colour quality produces a slightly yellow colour (p>0.05). The aroma of salted quail eggs is slightly fishy (p>0.05). Taste quality has a difference (p<0.05) where the 20% salt concentration treatment produces a bit less salty, while the 30% salt concentration treatment produces a slightly salty taste. The tasting test did not have a difference between treatments (P>0.05) which produced unsubstantiated eggs, and the panellists' organoleptic test on average resulted in a preference for the 30% salt concentration treatment.

Potato is one of the tubers that can be used as an alternative source of non-fat solids in the manufacture of ice cream, which can act as an emulsifier that functions to slow down the melting power of ice cream. As for the coloring material, dragon fruit peel extract is used because it has a purplish red pigment and is rich in anthocyanin content as a natural dye. This study aims to determine the level of melting of potato ice cream and the organoleptic properties of ice cream with the addition of potatoes and dragon fruit peel extract as natural dyes. The method used in this study was a completely randomized design (CRD) with two factors, namely factor 1 combination of full cream milk: potato (25:75; 50:50; 75:25) and factor 2 the addition of dragon fruit peel extract (10 ml, 20 ml). ml, 30 ml) with 3 replications. The best treatment results were K₃E₃, namely the composition of 75gr full cream milk and 25 gr potatoes, 30 ml dragon fruit peel extract, which resulted in the highest score on aroma (3.84), color (3.86), texture (4.30), and liking (3.96).

Food processing skills are the ability of the average housewives in Griya Satria Housing. However, knowledge about the value of the Nutritional Adequacy Rate (AKG) is still low. The term of satiety on the breakfast menu is still an everyday habit. This condition influenced by the limited types and variations of breakfast menus in the environment around Perum Griya Satria. The layangan putus program aimed to increase the knowledge and appearance of environmentally friendly entrepreneurship; increase knowledge and skills in family and business financial management by utilizing applications; increase knowledge and skills in the processing of healthy breakfast foods. These activities carried out at Perum Griya Satria Brebes, Central Java. A total of 50 people were involved as participants. The form of this activity was counseling and training which was divided into two stages. The counseling method was delivered in the form of lectures and discussions while the training was carried out with food processing practices in the food laboratory. The pretest results showed an average score of 63.84 and there was an increase in the post-test score to 85.25. This showed an increase in the score of 21.41 points. Assistance and training in healthy food processing is very important for nutritional adequacy, especially in breakfast intake.   ABSTRAK Keahlian pengolahan pangan merupakan kemampuan rata-rata ibu rumah tangga di Perumahan Griya Satria. Namun pengetahuan tentang nilai Angka Kecukupan Gizi (AKG) masih sangat rendah. Istilah yang penting kenyang pada menu sarapannya masih menjadi kebiasaan setiap hari, kondisi tersebut juga dipengaruhi oleh terbatasnya jenis dan variasi menu sarapan di lingkungan sekitar Perum Griya Satria. Program layangan putus bertujuan meningkatkan pengetahuan dan keterampilan kewirausahaan ramah lingkungan; meningkatkan pengetahuan dan keterampilan manajemen keuangan keluarga dan usaha dengan memanfaatkan aplikasi; meningkatkan pengetahuan dan keterampilan dalam pengolahan panganan sarapan yang sehat. Kegiatan abdimas dilaksanakan di Perum Griya Satria Brebes, Jawa Tengah. Sebanyak 35 orang terlibat sebagai peserta. Bentuk kegiatan ini adalah penyuluhan dan pelatihan yang terbagi dalam dua tahap. Metode penyuluhan disampaikan dalam bentuk ceramah dan diskusi sedangkan pelatihan dilakukan dengan praktik pengolahan pangan di laboratorium pangan. Hasil pre-test menunjukkan rerata skor sebanyak 63,84 dan terjadi peningkatan skor post-test menjadi 85,25. Hal tersebut menunjukkan peningkatan skor sebanyak 21,41 poin. Pendampingan dan pelatihan pengolahan panganan sehat sangat penting bagi ketercukupan gizi terutama pada asupan sarapan.

Air Minum Dalam Kemasan (AMDK) menurut Standar Nasional Indonesia 01-3553-2015 adalah air baku yang telah diproses,dikemas,dan aman diminum mencangkup air mineral dan air demineral. Air minum dalam kemasan harus memenuhi syarat-syarat standar kualitas air. Syarat tersebut berupa standar fisik, kimia, dan mikrobiologi. Pengawasan mutu penting dilakukan dari penerimaan bahan baku air  sampai produk akhir yang siap di pasarkan. Pengawasan pada bahan baku air meliputi penampungan, water treatment, ozonisasi, pengisian dan packing. Faktor utama yang mempengaruhi dalam proses pembuatan air minum dalam kemasan yang dapat menurunkan kualitas adalah tingkat kontaminasi yang sering terjadi seperti kontaminasi udara ruang produksi,dan kontaminasi air.  Tujuan penulisan laporan praktikum tentang pengawasan mutu adalah untuk mengetahui cara mempertahankan kualitas air minum dalam kemasan agar sesuai dengan SNI 01-3553-2015. Hasil obeservasi menunjukkan uji laboratorium dan uji fisik bahan penolong yang telah dilakukan CV. Sumber Tirta Berkah Abadi, memenuhi SNI 3553 : 2015.

Sweet potato is a potential carbohydrate producer (as an energy source) and can be used as an alternative food source. One of the varieties of sweet potato, namely yellow sweet potato which contains beta carotene, functions as an antioxidant and helps overcome cancer-causing chemicals that can damage eye tissue. The use of sweet potatoes is still limited, to increase the utility and added value requires innovation, namely by adding to the making of sauce. In the sauce production process at CV. Sumber Sari uses yellow sweet potatoes. Sauce as a thick liquid made from tomato or chili paste which can give a special aroma and taste to a food. The addition of other ingredients such as sugar, salt and food additives. The research objective was to study yellow sweet potato as an additional ingredient in making sauces. This research is expected to provide alternative uses for sweet potatoes, increase the effectiveness and added value of sweet potatoes. Processing of sauces with the addition of sweet potatoes to increase utility and added value was carried out by CV. Sumber Sari. The production process begins with cleaning of raw materials and packaging, material preparation, mixing, processing and packaging. CV Sumber Sari sauce is distributed to agents throughout Central Java