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Rantau village is a village that is not yet food secure in the Bengkayang district. Corn is one of the main village products but still uses conventional cultivation methods and has not implemented farming management, so its utilisation is not optimal. The crop yields in the form of shelled corn are sold to Singkawang at a price of IDR 4000 per kg. Lack of knowledge and skills, including corn diversification technology, is the reason why this village is not yet developed. The impact is that the use of corn to increase household food consumption patterns has not been carried out. One of the partners of this service program is the dissemination of technology to the community, one of which is PKK. The purpose of this service is to increase the knowledge and skills of PKK members so that they are able to improve food consumption patterns and initiate new income for families. The solution is to transfer processed diversification technology that is applied to food products, namely healthy noodles from corn and vegetables. Implementation methods include socialisation, technology dissemination, evaluation and monitoring. The target of this service is for at least 50% of PKK members to increase their knowledge of healthy noodles, apply noodle menus for social events, at least 3 PKK members and application for family food security, and at least 1 PKK member initiates commercialisation around the village.

This study aims to obtain the number of consumption portions (g) of sweet potato and potato variations of bingke which have a low glycemic load (GL) value. GL is the glycemic load of a food after being consumed at a certain amount. The GL value is determined from the glycemic index (GI) value and the carbohydrate content per serving. The glycemic index is food categorization (low, medium, high) based on its speed in increasing glucose levels in the blood. Diabetes mellitus sufferers are advised to pay attention to food consumption based on food categories, especially those with low GI values. However, the amount consumed will also affect the increase in glucose levels in the blood, this is reflected in the GL value. This study was conducted using 10 healthy respondents aged 22 years, normal body mass index (BMI), normal fasting blood sugar, and not smoking. The results obtained by the variety of tuber bingke cakes (sweet potatoes and potatoes) have a high GI value category with a low GL consumption portion of 120 g (2 pieces). As a complement to the data, a survey was also carried out on 100 random respondents which showed that the type of bingke cake the variety of sweet potato was preferred and the number of consumption of one meal of bingke cake was two pieces.This amount can be recommended to be the amount of one consumption (one meal portion).

Desa Rasau Jaya III merupakan bagian wilayah Kecamatan Rasau Jaya Kabupaten Kubu Raya yang melimpah akan hasil buah-buahan. Pisang merupakan buah yang memiliki tingkat produksi tertinggi di Kecamatan tersebut. Tingginya produksi pisang belum diimbangi dengan pemanfaatannya sebagai bahan pangan dan ditambah lagi pisang memiliki umur simpan yang singkat. Oleh sebab itu kegiatan Pengabdian Kepada Masyarat di Desa Rasau Jaya III dengan ibu-ibu anggota Pemberdayaan Kesejahteraan Keluarga (PKK) ini memiliki tujuan mewujudkan ketahanan pangan melalui pemanfaatan pisang sebagai pangan lokal menjadi bahan baku pembuatan es krim. Hasil pelaksanaan program menunjukkan bahwa tingkat kesukaan, tingkat kesulitan pengolahan, dan tingkat kemungkinan pengulangan dalam membuat es krim pisang menurut peserta secara berurutan adalah tingkat penerimaan rasa yang baik ( 27% sangat suka dan 73% suka); tingkat kesulitan rendah yang tinggi (20% sangat mudah, 70% mudah, dan 10% agak mudah); dan seluruh peserta menyatakan akan mengulang praktik pengolahan es krim pisang tersebut. Dengan demikian, pengolahan pisang sebagai bahan baku es krim diharapkan dapat meningkatkan upaya perwujudan ketahanan pangan dan meningkatkan konsumsi buah di tingkat keluarga.

Liang tea Pontianak is a traditional beverage product made using recipes passed down from generation to generation. Liang tea Pontianak is usually made in the form of fresh drinks however, the liang tea Pontianak drink in the form of a fresh drink does not have a long shelf life. One way to overcome this liang tea Pontianak can be processed into dry liang tea Pontianak. The purpose of this study was to obtain the drying temperature of the liang tea Pontianak formulation which resulted in the sensory and chemical quality characteristics of liang tea Pontianak which was rich in the best antioxidants in dry form. This study used a randomized block design (RAK) with one factor, namely the variation of the drying temperature of liang tea Pontianak burrows which consisted of 3 levels treatment with 9 reolications (50 ± 5, 60 ± 5, 70 ± 5)°C. The data obtained were analyzed using 5%, with further testing using the BNJ Test with a level of 5%. The best treatment was using the effectiveness index test. The results showed that the drying temperature liang tea Pontianak burrows was carried out with the best temperature of 60 ± 5°C. The best sensory test results liang tea Pontianak were color 3,97 (like), aroma 3,53 (like) and taste 3,83 (like) . The best chemical test resulted in liang tea Pontianak in the form of antioxidant activity of 44,64% and total flavonoids 50,18 mg QE/g.Keywords - antioxidant activity, liang-tea Pontianak, drying temperature, Rancangan Acak Kelompok

The study aims to find out the effect of ginger mass ratio on the physicochemical and sensory characteristics of liang tea. The ingredients of liang tea was consisting of the leaves of D.chinensis, T.spathacea, O.vulgare, P.amaryllifolius, stem bark of secang woods (Caesalpinia sappan), midrib skin of lidah buaya (Aloevera chinensis) and rhizome of ginger with certain mass ratio. The treatment was in the form of mass ratio of liang tea and ginger rhizome powder (20:0; 20:1; 20:2; 20:3; 20:4; 20:5; 20:6; 20:7). Parameters to observed are physical characters include color, pH and chemical characters include qualitative phytochemical testing, vitamin C content, total phenol content, total flavonoid content and antioxidant activity with DPPH inhibitory activity and followed by sensory characteristic. The results showed that the formulation of the mass ratio of liang tea:ginger 20:0 possess the highest value on total phenolic content, flavonoid content and antioxidant activity (43.62 ± 5.64 mg GAE/g, 39.69 ± 1.32 mg QE/g and 56.02 ± 1.74 % respectively). The color value of tea which possess the highest phytochemical content and antioxidant activity are *L value (28.6±0), *a (4.1±0), *b (3.7±0), *c (5.5±0) and *h (42.35±0.14). Sensory characteristic showed that liang tea and ginger with mass ratio 20:0 was the best result, with colour value (3.93±0.91), flavor (3.57±0.94), taste (3.60±0.97), sweetness (3.77±0.97) and fondness overall (3.80±0.85) Based of the results of Index effectivity showed that liang tea and ginger with mass ratio 20:0 showed the best formulation as rich-antioxidant liang tea.

Tea is a popular beverage consumed in Pontianak City, Indonesia. The ingredients of tea were consist of the leaves of D.chinensis, R.discolor, O.aristatus, P.amaryllifolius, heartwood of C.sappan and peels of A.vera with certain ratio. The study aims to find out the effect of storage time on phytochemical content and antioxidant activity of liang tea with different pH. The liang tea was prepared by hot brewing of the tea ingredients for 6 minutes and let it cooled down. The pH of tea adjusted to 4, 5, 6 and 6,5 by adding citric acid buffer and stored in plastic container and leave it at room temperature. The observed parameters were pH, vitamin C content, Total Soluble Solid (TSS), total phenolic content, total flavonoid content and antioxidant activity by DPPH scavenging method. Each of mentioned parameters of tea were observed for 17 days, with 2 days interval measurement. The treatment was replicated five times. The results in averaged time showed that liang tea with pH 4 possess highest total phenolic content and TSS (13.04 ± 1.21 mgGAE/g dw and 2.40 ± 0.3oBrix respectively) and pH 5 liang tea possess highest vitamin C, total flavonoid content and antioxidant activity (5.49 ± 0.94 mg/100ml; 20.02 ± 2.12 mgQE/g dw and 40.38 ± 4.37 % respectively. Base on the result showed the optimum pH of liang tea during storage was ranged 4 to 5, which pH 4 liang tea possess highest total phenolic content and total dissolved solid and pH 5 liang tea possess highest vitamin C, total flavonoid content and antioxidant activity.

LOCAL FOOD INTRODUCTIONS INTO FISH PROCESSED PRODUCT AS A WAY TO ENHANCE COMPETITIVE VALUE. Bilayuk Village is one of 18.25% underdeveloped village with IDM (Village Development Index) score below 0.491. Based on Forum Group Discussion results with village officials, one of the main reasons is the village’s human resources lack of knowledge. The lack of human resources knowledge leads to unutilised village’s local food. The abundant and unutilised local foods are tubers and san-sankng leaves. The tuber has potential as filling agent to reduce the amount of fish use in fish processed product, and san-sankq leaves can be used as flavour enhancer substitute (MSG). Therefore, in this community service activity, we provide training and assistance to fish cultivators in Bilayuk village to process the harvest into hekeng which enriched with tubers filling and used san-sankq leaves for seasoning. The purpose of the activity is to increase local competitive value of Bilayuk village with increasing knowledge in fish processing by processed it into hekeng made from local food. The results showed that there is increasing knowledge since audience never made hekeng and processing food without flavour enhancer before, 77% target audience understand how to make hekeng, 22% target audience really like the result, and the rest of the audience just like the result. All audience are practising how to make hekeng for their family consumption. The audience are expected to have interest to make hekeng to increase their family income.

Mayones merupakan produk pangan yang dapat menggunakan jeruk sambal sebagai bahan pengasam alami. Mayones adalah emulsi semi solid yang diperoleh dari campuran minyak nabati, kuning telur, asam (cuka dan sari jeruk), bumbu-bumbu, asam sitrat atau asam malat yang fungsinya untuk mempertahankan warna dan aroma. Penelitian ini bertujuan untuk mendapatkan konsentrasi jeruk sambal sebagai bahan pengasam alami yang menghasilkan mayones terbaik berdasarkan sifat fisikokimia dan sensori. Rancangan yang digunakan adalah rancangan acak kelompok (RAK) dengan satu faktor perlakuan yaitu konsentrasi jeruk sambal sebagai bahan pengasam yang terdiri dari 6 taraf (10, 20, 30, 40, 50 dan 60 %). Analisa data yang digunakan yaitu ANOVA (Analysis of Variance) dengan taraf 5%. Apabila berpengaruh nyata, maka dilanjutkan dengan uji Beda Nyata Jujur (BNJ) dengan taraf 5 %. Hasil uji sensori dianalisis dengan uji Friedman. Penentuan perlakuan terbaik pada hasil penelitian mayones dilakukan dengan uji indeks efektifitas. Konsentrasi sari jeruk sambal dalam pembuatan mayones direkomendasikan sebesar 20 % dengan karakteristik pH (4,34), total padatan terlarut (1,05 ⁰Brix), kadar air (8,30 %), kadar protein (1,96 %), kadar lemak (86,04 %) dan kadar vitamin C (2,91 mg/100 g) serta dengan karakteristik sensori warna (3,63), aroma (3,23), rasa (2,90), kekentalan (2,80) dan kesukaan keseluruhan (3,07).

Gulai tempoyak merupakan makanan khas nusantara, tempoyak dalam masakan gulai berfungsi sebagai bumbu penyedap alami yang memberikan citarasa yang khas. Pengeringan bumbu instan bubuk gulai tempoyak diperlukan bahan pengisi. Salah satu bahan pengisi yang dapat digunakan adalah maltodekstrin. Tujuan dari penelitian ini adalah untuk mendapatkan konsentrasi maltodekstrin pada bumbu instan gulai tempoyak yang menghasilkan karakteristik fisikokimia dan sensori terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) satu faktor yaitu perbandingan maltodekstrin (g) dengan ekstrak bumbu gulai tempoyak (ml) yang terdiri dari 4 taraf perlakuan dengan 6 kali ulangan (1:20, 2:20, 3:20, 4:20). Data yang diperoleh dianalisis menggunakan ANOVA 5%, dengan uji lanjut menggunakan uji BNJ dengan taraf 5%. Perlakuan terbaik menggunakan uji indeks efektivitas. Hasil penelitian menunjukkan bahwa perlakuan terbaik diperoleh pada penambahan maltodekstrin 120 g. Karakteristik fisikokimia bumbu terbaik menghasilkan kadar air (5,14%), kelarutan (94,25%), total padatan terlarut (12,85°Brix) dan rendemen (17,01%). Hasil uji sensoris terbaik yaitu warna (3,76), rasa (3,90), dan aroma (3,46).

Buah-buahan sangat digemari dan memiliki segudang vitamin, namun tidak sedikit buah yang memiliki umur simpan yang singkat atau udah rusak, salah satu upaya mempertahankan kualitas buah dapat dilakukan dengan pengolahan menjadi produk fruit leather Penelitian ini bertujuan mendapatkan formulasi terong asam-nangka yang menghasilkan karakteristik fisikokimia dan sensoris terbaik dan untuk mendapatkan subtitusi sukrosa dengan sorbitol yang menghasilkan karakteristik sensoris fruit leather nangka yang disukai. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan 1 (satu) faktor terdiri dari 2 tahap, tahap 1 yaitu formulasi terong asam-nangka (F) (100:0, 75:25, 50:50, 25:75, 0:100; 4 kali ulangan). Formulasi terpilih tahap 1 dilanjutkan ke tahap 2 yaitu subtitusi sukrosa dengan sorbitol (S) (30:0, 27,5:2,5, 25:5, 22,5:7,5). Data dianalisis dengan anova pada taraf 5%. Jika formulasi berpengaruh nyata dilanjutkan uji beda nyata jujur (BNJ) pada taraf 5%. Penentuan formulasi terbaik dengan uji indeks efektifitas. Formulasi terpilih tahap 1 yaitu (0g terong asam:100g nangka). Hasil sensoris tahap 2 fruit leather terhadap rasa, aroma warna dan tekstur yang paling disukai yaitu pada formulasi (27,5g sukrosa:2,5g sorbitol). Karakteristik fisikokimia fruit leather kadar air 12,57%, kadar abu 2,56%, total asam tertitrasi 14,40% dan kadar sukrosa 51,66%, dengan hasil sensoris rasa 4,13 (suka-sangat suka), aroma 3,87 (suka), warna 4,17 (suka-sangat suka) dan tekstur 4,10 (suka-sangat suka). Karakteristik sensoris subtitusi sukrosa dengan sorbitol yang paling disukai menghasilkan nilai sensoris rasa 4,10 (suka-sangat suka), aroma 4,00 (suka), warna 4,00 (suka) dan terkstur 4,13 (suka-sangat suka).

A partnership pattern in the broiler farming business, in term of enhancing capital capacity, can help smallholder breeders in maintaining business continuity in the midst of competition with livestock companies. Through this partnership all livestock production inputs are financed by the core party and are expected to increase the performance index (PI) of the breeders’ business. The purpose of this study was to understand the pattern and performance of partnerships in the broiler chicken farming and to determine the classification of PI achieved by the broiler farming bussinesses in Kubu Raya Regency, West Kalimantan Province. The study was carried out from December 2018 to January 2019. Data collection used a structured survey method and data was analyzed descriptively. Results of this study showed that the integrated partnership breeders were classified as good based on its PI score 347, the independent partnership breeders was classified as average with PI score 316, and in non-independent independent farmers was classified as very good with PI score 368. Based on this study, it is recommended that the implementation of the partnership pattern by the core company and plasma in broiler farming businessess needs a guidance and supervision from the government in order to increase the equality, mutually strengthtening and beneficial for both parties involved. AbstrakPola kemitraan dalam usaha peternakan ayam broiler, dari sisi penguatan kapasitas permodalan, dapat membantu peternak rakyat dalam menjaga keberlangsungan usaha ditengah persaingan dengan perusahaan–perusahaan peternakan. Melalui kemitraan ini seluruh sarana produksi ternak (sapronak) dibiayai oleh pihak inti, serta diharapkan dapat meningkatkan indeks performa (IP) dari usaha peternakan rakyat. Tujuan penelitian ini adalah untuk mengetahui pola dan kinerja kemitraan pada usaha peternakan ayam broiler di Kabupaten Kubu Raya Provinsi Kalimantan Barat, serta untuk mengetahui klasifikasi IP yang dicapai dari implementasi berbagai pola kemitraan yang ada. Penelitian ini dilaksanakan pada Bulan Desember 2018 sampai Januari 2019. Pengumpulan data menggunakan metode survey terstruktur dan data dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa peternak kemitraan terintegrasi masuk dalam klasifikasi baik dengan rata-rata nilai IP 347, peternak kemitraan mandiri masuk klasifikasi cukup dengan IP 316, dan peternak mandiri non kemitraan masuk dalam klasifikasi sangat baik dengan IP 368. Dari hasil penelitian ini disarankan penerapan pola kemitraan oleh perusahaan inti dan plasma pada usaha peternakan ayam broiler memerlukan pembinaan dan pengawasan dari pihak pemerintah untuk meningkatkan kesetaraan, saling memperkuat dan menguntungkan bagi kedua belah pihak yang bermitra.

Tempe biji karet merupakan salah satu bahan pangan sumber protein yang dapat digunakan sebagai bahan pembuatan kondimen. Sampai saat ini jenis tempe yang digunakan untuk ekstrak bahan kondimen terbaik belum diketahui. Tujuan penelitian iniuntuk mendapatkan jenis ekstrak tempe yang menghasilkan karakteristik fisikokimia dan sensori kondimen terbaik. Rancangan penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan satu (1) faktor perlakuan yaitu jenis ekstrak tempe (T) yang terdiri dari 3 taraf yaitu tempe segar (t1), tempe semangit (t2), tempe segar+ semangit (t3). Setiap perlakuan diulang sebanyak lima kali. Analisis data fisikokimia menggunakan ANOVA (α=5%) dan uji lanjut T berpasangan (α=5%), sedangkan analisa sensori menggunakan uji Friedman (α=5%) dan uji lanjut T berpasangan (α=5%). Berdasarkan analisa data menunjukkan bahwa jenis ekstrak tempe berpengaruh pada karakteristik fisikokimia dan sensori kondimen yang dihasilkan. Hasil terbaik kondimen adalah menggunakan bahan baku tempe biji karet semangit dengan karakteristik fisikokimia yaitu kadar air (7,67%), kadar abu (6,31%), kadar protein (41,36%), rendemen (5,82%) dan karakteristik sensori yaitu warna 4,91 (netral), aroma 4,20 (netral), rasa 4,77 (netral) dan kesukaan keseluruhan 5,00 (agak suka).

This assistance activity for hypertension facilitator in Kabupaten Kubu Raya through DASH Diet (Dietary Approaches to Stop Hypertension) dissemination is Community Partnership Program (PKM) with it purpose are to increase knowledge and skill of food preparation and food making with DASH Diet approach. The background of this activity is the high number of hypertension patients in Kabupaten Kubu Raya. In DASH Diet approach, consumption of fruit and vegetable or high potassium intake is highly suggested. Partner in this Partnership activity are Community Health Centre (Puskesmas) of Sungai Raya Dalam and PKK (Family Welfare Community) of Kabupaten Kubu Raya. Participant are cadre anddelegation from Integrated Service Community (Posyandu) in Kubu Raya. Method used are socialization, training and assistance, and evaluation. DASH Diet is made enriched food with fruit and vegetables, which are cookies with pineapple and low gluten composite noodleenriched with carrot. Participants experienced a very useful assistance supported by comprehension score 62% for understand, and 32% very understand. Applied processed food has preferable score 74% for fruit cookies, and 63% score for low gluten noodle. Participant are expected to distribute the knowledge and applied it at least in family level. Healthy food application in the future will be developed, not only for it health benefit but also preferable taste.