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Brushing teeth among elementary school students continues to be a concern for everyone, especially in maintaining their dental health. To generate the level of the students’ knowledge, it can be seen from a video-based learning method. The survey in SD Negeri 71 Banda Aceh showed that most students have a misunderstanding of how to do proper brushing of teeth. The other way to monitor mouth health is to have never watched educational media in the form of videos. This study aims to determine the video-based learning method on tooth brushing knowledge among fourth and fifth-grade students of SD Negeri 71 Banda Aceh. This study is a quantitative study using a correlational approach with quasi quasi-experimental design of Pre-Test and Post-Test. This study consisted of one group that examined the knowledge using the instrument of video therapy. The sample was 45 students that never chosen by using a total sampling technique of all population. Data analysis using univariate and bivariate analyses with a normality test and the Wilcoxon Signed Rank Test. The findings indicate that knowledge with Cronbach's Alpha (0.758) > r table (0,361) and video-based learning. The result of the bivariate analysis obtained the average statistical value for the pretest as 157. The calculation for the post-test value is 170 with a p-value = 0,000 (≤ 0.05). Therefore, this study proves that there is an effect of the video-based learning method on tooth brushing knowledge of fourth and fifth-grade students in SD Negeri 71 Banda Aceh. It is expected that students can apply the information provided on brushing their teeth in daily life.  

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.

Gastritis usually occurs in people with irregular eating patterns and consuming foods that stimulate stomach acid production. Inflammation of the gastric mucosa or lining can be caused by various factors. The purpose of this study was to determine the effect of soursop leaf decoction on reducing gastritis pain. This research used a quasi-experimental design with a one-group pretest-posttest approach. The sample size was 15 people, using accidental sampling. This study was conducted from June 12 to 18, 2025. Data were obtained through observation sheets using the Numeric Rating Scale (NRS). Normality was tested using the Shapiro-Wilk test, and data analysis used the paired t-test. The results showed that before the soursop leaf decoction, the average pain score for respondents was 0.074, while after the decoction, the pain score decreased to 0.151, a decrease of 0.007 with a P-value of 0.001 (<0.05). Conclusion: The soursop leaf decoction is effective in reducing gastritis pain. Respondents are encouraged to regularly consume the soursop leaf decoction when experiencing pain, and it can serve as a reference for future research using different variables.