Abstract. The accumulation of rice husks (RH), oil palm empty fruit bunch (OPEFB), and plastic waste (PW) can reduce the fertility of the soil. The objective of this study was to compare the quality of the low density particle boards using that waste. Experimental design was used by testing the quality of particle boards with a substitution of 50 % by weight of the total mixes for each waste (RH and OPEFB) and 50% of PW with 3 replications. The results revealed that the quality of the low density particle boards based on water content, density, and modulus of rupture (MOR) tests meet the requirements of SNI 03-2105-2006, whereas the modulus of elasticity (MOE), thickness swelling, water absorption, and the tension perpendicular to surface tests do not comply to the requirements. This preliminary study revealed that the quality of particle boards using OPEFB was better than the particle boards using RH for building materials such as ceilings.

Indonesia has many kinds of tuber, especially in the Kalimantan. The kinds of tuber are Dayakwild yam(DioscoreahispidaDennst), purple yam (Dioscoreaalata var. purpurea) and air potato (Dioscoreabulbivera L). However, all these tubers are underutilized. Three types of Dioscoreaspp contain cynamic acid (HCN). It is dangerous to consume it directly. Thisresearchaimed to know the influence of drying temperatur as it impacts onthe physical and chemical characteristics of Dayakwild yam, purple yam and air potato flours. The method used to produce the flour was by introducing heat drying. The experimental design in this research study used was the complete randomized design with about three replications. The drying temperatures in this research were 50, 60, and 70 o C respectively. The data wereanalysed descriptivelly. The results showed that thehigher temperature thelower colour value,water content, and protein content. The lowest water content and protein content were the pupleyam flour (4.84%) and air potato flour (3.96%) of 70 o C drying temperature. The air potato flour hadthe highest mineral and fat content with the valuesof 4.63% and 7.38% respectively. The carbohydrate had higher percentage than other components. The carbohydrate contents of Dayak wild yam flour with different drying temperatures were 78.15% (50 o C), 82.02% (60 o C), and 82.72% (70 o C) respectively. The carbohydrate contents of purple yam flour with different drying temperatures were 77.39% (50 o C), 79.46% (60 o C), and 81.36% (70 o C) respectively. The carbohydrate content of air potato flour with different drying temperatures were 69.81% (50 o C), 73.92% (60 o C), and 74.34% (70 o C) respectively. The research also showed that the heating with a temperature of 60 o C can affect the physical and chemical properties on three flours. The fermentation oftubers can remove the flour's HCN so it can be consumed and as a multi-function ingredient for food.

Peran serta perguruan tinggi dalam rangka peningkatan kualitas hidup masyarakat diwujudkan dalam kegiatan Pengabdian Pada Masyarakat. Kegiatan pengabdian dilakukan untuk mendapatkan pendampingan teknik perbanyakan bibit stek stroberi di Sekolah Luar Biasa C-D Untung Tuah Samarinda Seberang. Permasalahan yang ada di  lingkungan sekolah adalah minimnya pengetahuan guru dalam bidang pertanian sementara lahan yang dimiliki sangat luas dan belum dimanfaatkan. Oleh karena itu, peran Politani terutama Program Studi Budidaya Tanaman Perkebunan sangat dibutuhkan untuk membantu dalam pendampingan dalam pemanfaatan lahan menjadi lahan produktif. Anak-anak berkebutuhan khusus perlu bantuan dan pendampingan sebagai program ektrakulikuler pada bidang keahlian pertanian, sehingga nantinya saat lulus dari sekolah anak-anak dapat mengembangkan dan mempraktekkan sendiri ilmu yang didapatkan, baik di rumah maupun di lingkungan masyarakat untuk dapat hidup mandiri. Kegiatan pengabdian ini bukan hanya sebagai seremonial saja, tetapi pendampingan permanen sampai guru dan anak-anak benar-benar bisa dan menguasai dalam perbanyakan bibit stroberi dan cara penjualan di masyarakat. Tanaman stroberi adalah tanaman yang mudah tumbuh dan mudah dikembanganbiakkan di daerah yang bersuhu dingin dan bertopografi dataran tinggi. Perbanyakan strowberi dengan cara vegetatif menggunakan stek anakan sulur yang sehat dan tahan hama penyakit. Dengan adanya pengabdian ini maka diharapkan masyarakat, guru dan siswa dapat mengembangkan stek bibit stroberi dengan mandiri. Selain itu penggunanan bibit dan media tanaman yang tepat serta penggunaan teknologi media online dapat meningkatkan penjualan bibit dan buah stroberi yang diproduksi.

Testing for salmonella sp. using Salmonella Shigella Agar (SSA) selective media with the Total Plate Count (TPC) method. The lowest ALT results for meatballs stored in the freezer at 0oC were 2.4 x10-5 colonies/ml and the total coliform shelf life was 30 days, which was less than 2400 APM/g, the sample met the standards set by BPOM in 2019, namely a maximum of 10-5 colonies/ml. While the results of the analysis of salmonella sp. the refrigerator and freezer methods with a shelf life of 30 days showed negative results, but the 4oC chiller storage and the other two methods showed positive results for the salmonella sp tested. Therefore, while making Pagoda mustard meatballs, milkfish substitutes can only be kept in a 4°C refrigerator for a maximum of 30 days (1 month).

Tubers of Dioscorea spp. contain many compounds that have physiological activity that can act as antioxidants and are proven to have various health uses. Antioxidant compounds have a very important role in the health of the human body. Various scientific evidence show that antioxidant compounds reduce the risk of various chronic diseases such as cancer and coronary heart disease.The study aimed to determine the phytochemical content and antioxidant activity of fermented Dayak wild yam (Dioscorea hispida Dennts), Purple Yam (Dioscorea alata var. Purpurea) and Air Potato (Dioscorea bulbifera) tubers flour was carried out. Phytochemical testing was carried out by the Harborne method (1987) and antioxidant activity using DPPH (1,1-diphenyl-2-picrylhydrazyl) method. The data obtained were analyzed descriptively from the average value of 3 replications for each parameter. Phytochemical analysis results showed the presence of alkaloids, tannins, triterpenoids and carbohydrates. While the results of the antioxidant activity testing showed that the IC50 value of fermented Dayak wild yam flour (WYF) was 227.43 ppm, air potato tuber flour (APF) was 15.77 ppm and purple yam tuber flour (PYF) was 7.70 ppm. Thus it can be concluded that all three tubers belonging to Dioscorea spp. all of them contain antioxidants with the order of the strength of antioxidant activity sequentially from the strongest to the weakest are PYF, APF and WYF.