The processing of food products during the pandemic is growing rapidly, resulting in processed products that are increasingly diverse and widespread in the market. To empower rural communities by improving knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed in accordance with the needs of the community.  This community service activity was held in the Group of Women's Farmers “Dharma Santi”, Baru Village,  Marga Sub district, Tabanan Regency, Bali Province. Taro is an untapped commodity in  Baru  Village. Processing taro into various products such as bread, jam, and noodles have been produced and marketed by Women Farmers Group,  but marketing is still limited around the village.  Farmers Group does not have adequate entrepreneurship skill, production management, and marketing. The solution to address partner problems is to provide the right technology for processing bread, jam, and taro noodles, equipment assistance, knowledge of packaging and product labeling, marketing, and entrepreneurship. The implementation of community service activities has been running smoothly. The number of participants who participated in the activity was 10 people. Based on the results of the evaluation, this group mastered the technology of making bread, jam, and taro noodles up to 75%. Further help is needed to the group so that more quality bread products,  jams, and taro noodles produced have a longer shelf life as well as wider marketing.

Dragon fruit skin contains anthocyanin dyes which are quite high. Anthocyanins are dyes that give red color and can be used as natural dyes for food. This study aims to determine the ratio of the 10% citric acid solution with the time of maceration to obtain the highest anthocyanin levels and to determine the stability of the red dragon fruit peel extract. The research design used was a factorial completely randomized design (CRD) with two factors, namely the ratio of red dragon fruit peel pulp with 10% citric acid solvent consisting of three levels: 1: 3; 1: 6; 1: 9. The second factor is the length of maceration of the red dragon fruit skin which consists of three levels: 3 days; 3.5 days; 4 days. Analysis of red dragon fruit peel extract includes: yield, anthocyanin levels, pH value, color intensity, and stability test. The best treatment of red dragon fruit peel extraction was obtained in the sample ratio of 10% citric acid solution (1: 3) and the duration of maceration for 4 days with a yield of 22.92%; pH value of 1.84; anthocyanin levels of 52.27 mg / L; L * color intensity of 16.54; color intensity a * of 75.57; color intensity b * was 9.63 and the best anthocyanin dye stability test was obtained at a pH of 3 and a temperature of 7 ° C.

Lemuru fish (Sardinella lemuru) contains high nutritional value and is very important for humans as well as affordable source of protein. Lemuru fish are very perishable and seasonally produced, so it needs to be preserved. The people of Jembrana Regency, Bali, preserve it into spiced dried fish called Pedetan. The aim of this study was to determine the protein profile of unseasoned and seasoned lemuru fish which were dried in an oven, artificial dryer and sun drying. The research method used is the Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) method to determine the molecular weight (BM), to see the damage to the protein in the sample. The results of analysis of the protein profile of lemuru meat based on its molecular weight using SDS-PAGE showed that the molecular weight of the separated protein bands varied from 31 to 524 kDa. Based on the results of protein profile analysis, sun drying can cause protein denaturation which is characterized by a decrease in the number of protein bands. Drying with an artificial drying device can reduce damage, because the protein bands can still be maintained, and drying with an oven causes protein damage that is not as big as drying with the sun drying method. While the addition of seasoning for fresh lemuru does not cause protein damage, it can be seen from the number of protein bands that do not change.

Red dragon fruit (Hylocereus costaricensis) contains anthocyanin which is a polyphenol compound that is rich in pigments, determining the formation of red, purple and blue colors of various fruits and vegetables. Wine fermentation is the process of breaking down sugar into alcohol and CO2 gas due to enzymes produced by yeast cells. Factors that influence the fermentation process are the type of yeast, sugar content, nutrition, temperature, aeration, and pH. The fermentation time in making fruit wine is very important to know to produce wine with good characteristics. This study aims to determine the effect of sugar levels and the best fermentation time on the characteristics of red dragon fruit wine (Hylocereus costaricensis). This research was conducted at the Food Processing Laboratory of the Faculty of Agriculture, University of Warmadewa. Research with a Completely Randomized Design (CRD) consisting of 2 (two) factors and two replications, the first factor is sugar content, which consists of four levels: 10%, 15%, 20%, 25%. The second factor is the fermentation time, which consists of three levels: 10 days, 15 days, 20 days. Variables observed in dragon fruit wine include objective observations: levels of methanol and levels of ethanol. From the results of the study obtained 10.42% ethanol content, and the wine produced does not contain methanol.

Pedetan is one of the food products of the traditional Balinese fish Sardine which is processed by the community in the Jembrana Regency of Bali Province. This study aims to determine the antimicrobial activity of garlic and kaempferia galangal in inhibiting the growth of Aspergillus sp. which can contaminate the sardine fish Pedetan. The study was conducted by isolating Aspergillus sp. from Pedetan and testing the inhibitory power of garlic and Kaempferia galangal. The results showed that the extract of garlic and Kaempferia galangal can inhibit the growth of Aspergillus sp. From the results of SEM observations, it was found that garlic and galangal were able to damage the Mycelia Aspergillus sp. compared to control treatment. Garlic extract and kaempferia galangal can inhibit the growth of Aspergillus sp. because it contains bioactive compounds that are antimicrobial.