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Schizophrenia is a severe mental disorder often accompanied by various psychopathological manifestations, one of which is auditory hallucinations that limit social functioning and reduce the quality of life of affected individuals. Dhikr therapy, as a psychoreligious approach, is believed to provide inner peace and reduce the intensity of hallucinatory symptoms. This study aims to evaluate the effectiveness of dhikr therapy among schizophrenia patients with auditory hallucinations who were treated at Aceh Mental Hospital. The research employed a quasi-experimental design with a pretest–posttest model and purposive sampling technique, involving 15 patients experiencing auditory hallucinations. The intervention was conducted for three consecutive days, with each session lasting 10–20 minutes and consisting of a sequence of dhikr recitations including istighfar, tasbih, tahmid, and takbir. The severity of hallucinations was measured using the Auditory Hallucination Rating Scale (AHRS). Data analysis was performed using the Wilcoxon test. The results showed a significant decrease in auditory hallucination scores with a p-value of 0.001. These findings indicate that dhikr therapy is effective in helping patients manage hallucinatory symptoms and may serve as a non-pharmacological therapeutic alternative in psychiatric nursing care for schizophrenia patients

Moringa leaves (Moringa oleifera) are known to contain flavonoids that function as natural antioxidants, playing an important role in preventing the oxidation of body cells and maintaining health. However, the results of observations and interviews show that the people of Baet Village still do not understand the health benefits of moringa leaves and how they are processed into food with nutritional value. This community service activity aims to increase public understanding of the health benefits of moringa leaves and skills in processing them into food, vegetables, and various cakes. Partners in this activity are the Kaju Health Center and the people of Baet Village, with a total of 15 participants. The methods used include counseling on the nutritional content and benefits of moringa leaves, as well as the direct practice of processing moringa leaves into food products such as sponge cakes and puddings. The results of the activities showed success which was marked by the enthusiasm and active participation of the community in the evaluation sessions and processing demonstrations. The community is able to answer evaluative questions well and show skills in processing moringa leaves independently. In addition to increasing knowledge, the community also shows a commitment to implementing the results of counseling in daily life, including in efforts to reduce high blood pressure through the consumption of processed moringa leaves. This activity ran smoothly and had a positive impact on improving nutrition literacy and public health. It is hoped that this activity can be a model of sustainable community empowerment based on local potential.