As an effort to improve the quality and competitiveness of food products in the school environment, lecturers of the Agricultural Industrial Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu carried out community service activities at SMK Agribisnis Dangau Datuk Bengkulu on Saturday, May 23, 2026. The activity raised the theme “Assistance in Determining the Shelf Life of Bakery Products through Organoleptic and Physical Methods at SMK Dangau Datuk Bengkulu.”

This activity was led by Yusuf Irfan, S.T.P., M.T. as the chairman, together with team members Fitri Yuwita S., S.TP., M.P. and Prof. Dr. Ir. Yuwana, M.Sc. In its implementation, the lecturer team provided assistance to teachers and students regarding the importance of knowing the shelf life of bakery products as part of quality control and food safety assurance.

Assistance is carried out through the presentation of materials and simple practices regarding organoleptic and physical methods to assess the quality of bakery products during the storage period. Participants were introduced to how to observe changes in texture, aroma, taste, and appearance of products, as well as understand the factors that affect food durability. The activity took place interactively with the enthusiasm of participants who actively discussed and participated in the practice directly.

Through this activity, it is hoped that teachers and students of SMK Agribisnis Dangau Datuk Bengkulu will increasingly understand the importance of determining the shelf life of products as part of the development of a quality food business. This service activity is also a form of real contribution of the Agricultural Industrial Technology Study Program, University of Bengkulu in supporting the strengthening of science-based food processing skills and innovations in the community.