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The Community Service (PKM) activity with the theme "Improving Self-Potential to Become an Inspiring Young Leader" is one of the implementations of the Tridharma of Higher Education program implemented by STIE Ekadharma Indonesia. The main objective of this activity is to provide a real contribution to the community, especially students, in efforts to develop self-potential and leadership from an early age. This activity targets grade XII IPS 4 students at SMA Negeri 1 Cabangbungin with a total of 33 participants. In this activity, participants are given a deep understanding of the importance of recognizing and developing their potential, including abilities, talents, interests, creativity, and superior character that can be the foundation for becoming an inspiring and competitive young leader. The material presented in the seminar is designed to equip participants with applicable strategies and insights, such as how to recognize their strengths, build self-confidence, and improve communication and leadership skills. The material delivery process is carried out interactively to encourage active student participation and create a fun and meaningful learning atmosphere. This activity also reflects the spirit of collaboration between higher education institutions and schools in preparing young people who are ready to face future challenges. Evaluation results indicate that this activity was highly effective, demonstrated by the high level of participant enthusiasm, a strong understanding of the material presented, and a positive response to the speakers. This activity is expected to inspire and motivate young people to continue developing themselves and making positive contributions, both within the school environment, on campus, and in the wider community.

Mathematics is a universal science that underlies the development of modern science and technology, and has an important role in the development of human thinking. Mathematics is a subject that is based on logical, rational, critical, and systematic thinking patterns. Religion and rationality are two perspectives that have a strong influence. Humans view religious values ​​and rational values ​​as different entities, causing a dichotomy paradigm, especially in the realm of education. In the perspective of the epistemology of science in Islam, Islam and science are complementary and interdependent entities. The mathematical approach used here does not mean that Islamic values ​​are low, but only to increase the belief of Muslims that all knowledge is valuable and can lead to true goodness and increase faith and closeness to Allah SWT.To examine how Islamic values ​​are applied in mathematics learning, To identify and develop effective strategies or methods in integrating Islamic values ​​in mathematics learning materials, To measure the extent of the application of Islamic values ​​in mathematics learning.This study uses a qualitative approach, while the type of research used by the researcher is descriptive research.Mathematics as a logical and systematic science, has a meeting point with Islamic teachings that emphasize truth, justice, and balance. For example, the concept of monotheism can be associated with the order of the universe expressed through mathematical formulas, fostering a sense of gratitude and obedience. The implementation of Islamic values ​​that are rahmatan lil 'alamin (blessing for all nature) in mathematics learning, especially to form honest and fair characters in students.

Lip balm is a cosmetic product designed to protect and maintain the moisture of the lips, especially from environmental factors that can cause dry, cracked, or irritated lips, such as low temperatures and wind. Dry lips can interfere with comfort and appearance, making protection with lip balm essential. This study aims to formulate and evaluate a lip balm preparation made from a combination of natural and chemical ingredients, such as cera flava, oleum cacao, nipagin, glycerin, lanolin, and the addition of powder dye. These ingredients were chosen because of their ability to maintain lip moisture, provide protection against external factors, and ensure long-term safety for use. The lip balm manufacturing process begins with heating the primary ingredients, cera flava and oleum cacao, which are melted first. After the primary ingredients have melted, additional ingredients such as nipagin, glycerin, lanolin, and powder dye are added gradually. The mixture is stirred carefully to ensure that all ingredients are evenly blended. Once all the ingredients are well-mixed, the liquid mixture is poured into molds and allowed to cool and harden. This process is crucial for achieving the desired lip balm texture, which should not be too hard or too soft and should facilitate easy application to the lips. Based on the analysis results, the formulated lip balm demonstrates good physical stability, without significant changes in color, odor, or texture during testing. The lip balm also provides ease of use, with a smooth texture that is easy to apply to the lips. The results of this study show that the combination of ingredients used can produce an effective lip balm product that maintains lip moisture and provides optimal protection against harsh environmental conditions, such as low temperatures.

Urbanisasi yang berkembang pesat telah menjadi isu utama dalam peningkatan konsumsi energi di wilayah perkotaan. Sebagian besar rumah-rumah di zona permukimam pada zaman kini juga dikonstruksi melekat satu sama lain, menyebabkan ventilasi udara alami bekerja tidak optimal dan mengharuskan para penghuni untuk menggunakan alat pengontrol termal untuk mencapai kenyamanan termal mereka. Dengan menggunakan metode eksperimen kuantitatif melalui simulasi digital, penelitian ini bertujuan untuk menyelidiki apabila bentukan rumah panggung seperti Rumah Limas Potong mampu mencapai kenyamanan termal untuk penggunaannya di masa depan. Hasil simulasi menunjukkan bahwa rumah panggung mustahil untuk meraih kenyamanan termal dengan iklim tropis terkini. Perlu dilakukan lagi eksperimen waktu-nyata pada rumah-rumah panggung dengan atau tanpa sistem pendinginan pasif untuk hasil dan akurasi yang lebih baik dalam meraih permukiman yang hemat energi.

The lips are one of the most sensitive parts of the body and are highly vulnerable to damage from ultraviolet (UV) radiation from sunlight. Unlike other parts of the skin, the lips lack oil glands, making them more prone to dryness, chapping, and inflammation when not properly protected. One common method to maintain lip moisture and health is the use of lip balm. Natural lip balms made from ingredients such as beeswax and coconut oil are widely used due to their excellent emollient properties, which help moisturize and provide a protective layer on the surface of the lips. However, using natural lip balm alone may not be sufficient to offer complete protection, particularly against the harmful effects of UV rays. Therefore, innovation is needed by incorporating Sun Protection Factor (SPF) into natural lip balm formulations to enhance protection from sun exposure. This study aims to evaluate the effect of adding SPF to lip balm formulations based on beeswax and coconut oil, focusing on UV protection effectiveness, product stability, and moisturizing ability. The method involved formulating two types of lip balm—one with SPF and one without. UV protection effectiveness was tested using in vitro spectrophotometry, while moisturizing ability was assessed by measuring skin moisture content on the lips. In addition, physical characteristics such as texture, color, and stability under various storage conditions were analyzed. The results showed that the lip balm with added SPF provided significantly higher UV protection compared to the formulation without SPF. Furthermore, the addition of SPF did not reduce the moisturizing performance of beeswax and coconut oil and did not interfere with the overall product stability. In conclusion, integrating SPF into natural lip balm formulations is an effective innovation to enhance the protective function of lip care products without compromising their moisturizing benefits or user comfort. This combination provides a holistic solution for maintaining lip health while preventing UV-induced damage.

Background: Anemia during pregnancy remains a major public health concern in Indonesia, contributing to increased maternal and fetal morbidity. Iron supplementation often faces challenges in compliance and side effects, prompting the need for natural alternatives. Natural honey has been shown to help increase hemoglobin levels due to its iron, folate, and antioxidant content. Objective: This community service aimed to educate pregnant women on the benefits and utilization of natural honey as a complementary strategy to prevent anemia. Method: The activity was conducted at PMB CH Mala in Palembang City using health education sessions, demonstrations, and distribution of printed educational materials. Participants' knowledge and hemoglobin levels were assessed pre- and post-intervention using a questionnaire and digital hemoglobinometer. The intervention lasted for 2 weeks, with honey consumption recommended at 2 tablespoons daily. Results: There was a notable improvement in participants' knowledge about anemia and the role of honey. Preliminary observations also showed a slight increase in hemoglobin levels among pregnant women who regularly consumed honey during the intervention period. Conclusion: Educational intervention on the use of natural honey proved effective in improving knowledge and potentially supporting anemia prevention among pregnant women. Further studies are recommended to evaluate long-term outcomes and larger-scale implementation.

Air circulation and natural lighting are among the key aspects influencing the comfort of room usage, particularly in dormitory buildings inhabited by university students. This study aims to explore thermal comfort more deeply, focusing on air circulation and natural lighting within student dormitory rooms in the Riau Islands. A qualitative method was employed, collecting up-to-date data on the selected building. Building simulations using Computational Fluid Dynamics (CFD) and DIALux were conducted to analyze the speed of air circulation and the quality of natural lighting within the rooms. The results reveal that prior to evaluation, the dormitory rooms faced thermal issues related to poor air circulation and insufficient natural lighting. Wind speed was recorded at less than 2 m/s, and the incoming and outgoing airflow collided due to the presence of only one ventilation access. The evaluation using cross-ventilation through room openings showed a positive impact on indoor air circulation, increasing wind speeds to 2–4 m/s. The cross-ventilation concept also enhanced the discharge and exchange of indoor air, preventing air stagnation. In terms of natural lighting, the simulation showed that lighting intensity in several rooms was below the minimum standard of 250 lux, particularly in areas far from the window openings. After modifications to the window layout and the addition of secondary light-transmitting elements, the lighting level significantly improved to meet the recommended standard. These findings highlight the importance of incorporating both passive ventilation and natural lighting strategies in student dormitory designs. Improving these environmental aspects not only enhances thermal comfort but also supports the health, productivity, and well-being of the residents. This study contributes to the growing body of research on sustainable dormitory design and can be used as a reference for future architectural planning and policy improvements.

Shrimp petis is a traditional Indonesian fermented product that is susceptible to contamination by pathogenic bacteria such as Staphylococcus aureus, Escherichia coli, and Pseudomonas spp. Preservation is generally carried out with chemical antibiotics, but their use can cause side effects and microbial resistance. This study aims to examine the effectiveness of ginger extract (Zingiber officinale) as a natural antibiotic against bacteria in shrimp petis. Ginger extract is known to contain active compounds such as gingerol and shogaol which have antibacterial activity. Through literature studies and disc diffusion method analysis, it was found that ginger extract was able to produce an inhibition zone of 12–22 mm against test bacteria. These results indicate that ginger extract is effective in inhibiting the growth of pathogenic bacteria and has the potential to be used as a natural preservative. In addition, a combination of biological, chemical, and natural preservation approaches is recommended to maintain the quality and safety of shrimp petis. The use of ginger extract is in line with the trend of healthy and environmentally friendly food.

Frozen food merupakan salah satu jenis produk pangan yang digemari masyarakat modern karena daya simpan yang lama dan kemudahan dalam penyajian. Namun, proses pembekuan konvensional dengan suhu tinggi dapat menurunkan kandungan nutrisi dan kualitas sensorik produk. Oleh karena itu, teknologi non-termal seperti High Pressure Processing (HPP) menjadi solusi inovatif untuk mempertahankan kualitas nutrisi dan sensorik makanan beku tanpa perlu pemanasan tinggi. Artikel ini bertujuan mengkaji potensi penerapan teknologi HPP pada Frozen food untuk meningkatkan kualitas dan keamanan produk. Metode kajian dilakukan melalui telaah pustaka dari berbagai penelitian terkini yang membahas prinsip kerja, efektivitas, serta dampak HPP terhadap karakteristik fisik, kimia, dan mikrobiologis bahan pangan. Hasil kajian menunjukkan bahwa HPP mampu menonaktifkan mikroorganisme patogen dan pembusuk pada tekanan 200–600 MPa tanpa merusak komponen sensitif seperti vitamin, protein, dan pigmen alami. Namun, dampak HPP sangat bergantung pada karakteristik bahan pangan, seperti kadar air, jenis protein, dan kandungan lemak. Beberapa bahan seperti daging menunjukkan perubahan warna dan tekstur akibat denaturasi protein, sementara bahan rendah lemak lebih rentan terhadap oksidasi pigmen. Simpulan dari kajian ini adalah bahwa HPP merupakan teknologi non-termal yang efektif dan fleksibel untuk aplikasi pada frozen food , dengan catatan perlunya penyesuaian parameter proses sesuai karakteristik produk untuk mengoptimalkan hasil akhir.

A landslide that occurred on May 24, 2024, in Pekon Datarajan, Ulubelu District, Tanggamus, Lampung, caused significant disruption to provincial road access and resulted in material losses. This study aims to assess the post-failure slope stability through field geotechnical investigation and numerical analysis using the Limit Equilibrium Method (LEM), and to propose immediate countermeasures. The slope materials consist of MH (inorganic silt) and ML (elastic silt) with high moisture content and moderate to high swelling potential. The lithology is dominated by montmorillonite clay, which has hygroscopic characteristics, making it highly vulnerable to water infiltration that reduces shear strength and increases the risk of slope failure. Stability analysis indicates a post-failure factor of safety (FoS) of 1.36 (static loading) and 1.03 (dynamic loading), which decreases to 1.07 beneath raised groundwater conditions. Recommended immediate mitigation includes surface runoff control, the construction of impermeable drainage systems, the sealing of cracks using impermeable materials, and the installation of temporary slope reinforcements such as sheet piles. The implementation of these measures increased the FoS to 1.61 (static loading) and 1.16 (dynamic loading). This study provides a technical basis for the rapid and effective mitigation of landslides in areas with similar geological and hydrological conditions.

Tui na massage is one of the non-pharmacological therapies that can be done to overcome picky eaters in toddlers. Tui na massage therapy aims to improve digestion and blood circulation in the spleen. This counseling method is carried out directly with interactive lectures and discussions as well as tui na massage simulations. Discussions are carried out using the Q&A method related to the material. Tui na massage is carried out using techniques such as massaging (Petrissage or Nie), tapping (Tapotement or Da), gliding (Effleurage or Tui), friction, rotating, and vibrating certain points so that they will affect the body's energy. This therapy is carried out once a day for 6 consecutive days. The results of the activity showed that after this activity most mothers had good knowledge about picky eaters and tui na massage. This counseling activity has been achieved by increasing insight in mothers of toddlers.

The stability profile of suspension formulations is a critical factor in determining the shelf life, efficacy, and safety of pharmaceutical products. This review compares the stability of suspensions based on natural extracts and those formulated with synthetic chemicals. The objective is to explore the physicochemical behavior of both types, with attention to sedimentation rate, particle size distribution, viscosity, and pH variation over time. This literature-based analysis employs a comparative method using previously published experimental data on various suspension formulations. The findings indicate that while synthetic-based suspensions often demonstrate superior stability due to controlled formulation variables, natural extract-based suspensions can achieve acceptable stability through the use of proper suspending agents and preservation techniques. The implication of this comparison is to provide formulators with a balanced perspective when choosing between natural and synthetic ingredients for suspension development, especially in the context of clean-label and green pharmacy trends.

Sampah plastik menjadi ancaman serius karena memiliki sifat yang sukar terurai dan diperlukan waktu hingga ribuan tahun agar sampah plastik dapat terurai seutuhnya. Salah satu upaya yang dapat dilakukan adalah memanfaatkan bahan alami sebagai bioplastik seperti alginat yang diperoleh dari rumput laut. Indonesia sebagai negara kepulauan memiliki rumput laut yang berlimpah. Alginat dari rumput laut dapat dimanfaatkan sebagai bioplastik. Bioplastik berbahan alginat memiliki kemampuan terurai secara alami dan dapat menggantikan plastik yang sulit terurai serta berkontribusi terhadap pencemaran lingkungan. Alginat dapat membentuk gel melalui ikatan ionik dengan kation atau pengendapan asam. Tinjauan ini bertujuan untuk mengeksplorasi potensi alginat dari rumput laut coklat sebagai bahan utama bioplastik dan mengevaluasi keunggulan serta tantangannya, termasuk ketahanan terhadap air dan pengembangan struktur gel yang lebih kuat. Hasil tinjauan menunjukkan bahwa bioplastik berbahan alginat berpotensi untuk mendukung tren kemasan ramah lingkungan yang semakin berkembang, mengurangi ketergantungan pada plastik, serta memberikan solusi berkelanjutan terhadap masalah sampah plastik.

Bahan pangan pada umumnya sangat sensitif dan mudah mengalami penurunan kualitas karena faktor lingkungan, kimia, biokimia, mikrobiologi, oksigen, air, cahaya, dan temperatur. Penelitian tentang pelapisan produk pangan dengan edible coating/film telah banyak dilakukan dan terbukti dapat memperpanjang masa simpan dan memperbaiki kualitas produk. Materi polimer untuk edible coating/film yang paling aman, potensial, dan sudah banyak diteliti adalah bahan organik terbarukan. Smart edible packaging merupakan inovasi kemasan pangan yang menggabungkan fungsi proteksi produk dengan kemampuan mendeteksi perubahan mutu secara visual. Penggunaan bahan dasar alami seperti konjac, kitosan, alginat, dan pati memungkinkan pembentukan film yang stabil, fleksibel, dan aman dikonsumsi. Penambahan bahan aktif berupa antosianin dari bunga rosella dan bunga telang, serta biofiller dari tepung cangkang telur, mampu meningkatkan ketahanan mekanik film serta memberikan indikator perubahan mutu melalui perubahan warna. Smart edible packaging ini berpotensi untuk memperpanjang masa simpan produk, meningkatkan keamanan pangan, serta menjadi solusi pengemasan yang lebih ramah lingkungan. Optimalisasi formulasi dan pengujian lebih lanjut diperlukan untuk memperluas penerapannya dalam berbagai produk pangan. 

This study focuses on the production of herbal tea made from avocado leaves (Persea americana Mill.) and explores its potential as a health-promoting beverage. Avocado leaves are known to contain various bioactive compounds, including flavonoids, tannins, and saponins, which have antioxidant, antidiabetic, and antihypertensive properties. The production process involves selecting healthy leaves, washing, drying using a low-temperature oven (50–60°C), and grinding the dried leaves into powder. The final tea product was tested organoleptically to assess its taste, aroma, and color, and phytochemically to confirm the presence of bioactive compounds. The organoleptic test results showed that the tea has an acceptable flavor and aroma, while phytochemical tests confirmed the presence of beneficial compounds. Consumption of avocado leaf tea demonstrates potential as a functional beverage that may contribute to lowering blood pressure and blood sugar levels, as well as providing a calming effect. The findings of this study are expected to serve as a reference for the development of value-added herbal products derived from local raw materials. Such products could support efforts to improve public health and encourage the diversification of functional beverages within the community, providing both health and economic benefits for local populations.

Abstract. Language acquisition and learning are two fundamental processes in the development of individual language skills, where language acquisition occurs naturally from an early age through interaction with the environment, while language learning takes place in a structured manner through formal teaching methods. This article aims to analyze the principles of language learning, age differences in language learning, and supporting factors that influence the effectiveness of language acquisition. This study uses a descriptive qualitative method with a literature study approach, and data is obtained from academic journals, research articles, and relevant literature. The results of the study indicate that children are superior in language learning compared to adults, especially in terms of speed and flexibility in absorbing new languages. By understanding the dynamics of language acquisition and learning, teaching methods can be adjusted to increase the effectiveness of language acquisition. Abstrak. Pemerolehan dan pembelajaran bahasa merupakan dua proses fundamental dalam perkembangan kemampuan berbahasa individu, di mana pemerolehan bahasa terjadi secara alami sejak usia dini melalui interaksi dengan lingkungan, sedangkan pembelajaran bahasa berlangsung secara terstruktur melalui metode pengajaran formal. Artikel ini bertujuan untuk menganalisis prinsip-prinsip pembelajaran bahasa, perbedaan usia dalam pembelajaran bahasa, serta faktor pendukung yang mempengaruhi efektivitas penguasaan bahasa. Penelitian ini menggunakan metode kualitatif deskriptif dengan pendekatan studi pustaka (library research), dan data diperoleh dari jurnal akademik, artikel penelitian, dan literatur yang relevan. Hasil kajian menunjukkan bahwa anak-anak lebih unggul dalam pembelajaran bahasa dibandingkan orang dewasa, terutama dalam aspek kecepatan dan fleksibilitas dalam menyerap bahasa baru. Dengan memahami dinamika pemerolehan dan pembelajaran bahasa, metode pengajaran dapat disesuaikan untuk meningkatkan efektivitas penguasaan bahasa.

Abstract This study aims to investigate the implementation of the Project to Strengthen the Profile of Pancasila Students and Rahmatan lil Alamin Students (P5PPRA) within the Merdeka Curriculum for Grade 4 students at MI Ziyadatul Iman, Jambi City. The focus is on how the program is carried out and the factors that influence its success. A descriptive qualitative method was used, with data collected through interviews, observations, and documentation. Data analysis involved data reduction, presentation, and conclusion drawing. The findings show that the implementation of P5PPRA consists of three key stages. First, the planning stage involves forming a facilitator team, assessing the school’s readiness, choosing project themes and dimensions, and preparing modules and schedules. Second, the implementation phase includes five steps: introduction, contextualization, action, reflection, and follow-up. Third, evaluation is conducted by teachers through performance assessments, evaluation of student products, and assessment of attitudes and skills, using both written tools and observation. Supporting factors include cooperation from school stakeholders, sufficient facilities, and available funding. Meanwhile, obstacles include a lack of teacher training on the Merdeka Curriculum and limited understanding of P5PPRA. By identifying these factors, schools can strengthen support and find solutions to challenges, helping ensure the program runs effectively.

Di Kota Pasuruan Ikan medai dan udang yang belum dimanfaatkan secara optimal, terutama dalam menghasilkan produk pangan bernilai tambah. Penelitian ini bertujuan untuk mengeksplorasi potensi ikan medai dan udang sebagai bahan baku penyedap rasa alami. Metode yang digunakan meliputi pembuatan bubuk penyedap rasa berbahan ikan medai dan udang kemudian dilakukan analisis sensori untuk mengetahui penerimaan penyedap rasa berbahan ikan medai dan udang. Atribut sesnsori yang diuji meliputi rasa, aroma, warna, dan overall. Analisis data pada uji hedonik dianalisis menggunakan software statistik SPSS Statistic 22. Hasil penelitian menunjukkan untuk atribut rasa yang paling disukai panelis ialah berturut-turut dari sampel yang berbahan dasar udang, kombinasi ikan-udang, dan penyedap rasa berbahan dasar ikan medai dengan nilai 3.25;3.02 dan 2.78, warna bubuk penyedap rasa yang paling disukai panelis ialah berturut-turut dari sampel yang berbahan dasar udang, kombinasi ikan-udang, dan penyedap rasa berbahan dasar ikan  medai dengan nilai 3.25; 2.93; dan 2.80. Sedangkan untuk atribut aroma, yang paling disukai panelis ialah penyedap rasa berbahan ikan medai dan udang, selanjutnya penyedap rasa berbahan udang dan nilai terendah ialah penyedap rasa berbahan ikan medai dengan nilai berturut-turut 3.12;2.83; dan 2.62. Penerimaan secara keseluruhan adalah pada penyedap rasa berbahan udang, kombinasi ikan medai dan udang dan yang terakhir ikan medai dengan nilai berturut-turut 3.38, 3.13 dan 2.90.

Aloe vera, kukuinut oil, coconut oil, and eco enzyme have many benefits for hair health. The combination of these ingredients and other natural ingredients in the Eco Enzyme Aloe Vera Pecan Shampoo recipe is expected to produce a shampoo that does not harm scalp health and has many benefits for hair health. The implementation of community service activities on Monday, May 19, 2025. The results of testimonials from colleagues who use Eco Enzyme Aloe Vera Pecan shampoo include: hair becomes soft, itchy dandruff disappears, scalp is not hot, hair is not dry, and hair is easy to comb. Community service activities related to derivative products that use eco enzyme materials need to be developed and trained for the wider community, because of their many benefits, especially for public health

Mangrove ecosystems play a vital role in maintaining coastal environmental balance, providing habitats for various species, and supporting local livelihoods. In Gorontalo Province, the utilization of mangrove ecosystems faces significant challenges between conservation and sustainable exploitation. This study aims to review scientific literature discussing the use, degradation, and conservation efforts of mangroves in the region. The research method employed is a literature review analyzing 10 primary sources, including journals and books published within the last decade. The findings indicate that mangrove degradation in Gorontalo is caused by land conversion, overexploitation of resources, and weak local governance and regulations. On the other hand, there are promising initiatives such as ecotourism development and community-based management approaches that show potential for ensuring ecosystem sustainability. This study concludes that mangrove management strategies in Gorontalo must strengthen community participation, cross-sector integration, and adaptive policy approaches based on local conditions. Recommendations include improving institutional capacity and developing holistic policies that balance ecological and economic aspects.