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Mercury is a highly toxic and bioaccumulative heavy metal. Despite its prohibition, mercury is still frequently found as a contaminant in cosmetic products, particularly in whitening products. This article aims to review and present various findings from previous studies on mercury levels in cosmetic preparations marketed in Indonesia, analyzed using the Atomic Absorption Spectrophotometry (AAS). The method employed is a literature review of scientific articles published between 2015 and 2025, selected based on their focus on mercury analysis in cosmetics use of the AAS method. The review results show that the majority of whitening creams and lotions contain mercury levels exceeding the safety limits set by the Indonesian National Agency of Drug and Food Control (BPOM RI), with some samples showing extremely high concentrations reaching thousands of ppm. In contrast, other preparations such as powders, hair dyes, and deodorants generally have low or undetectable mercury levels. These findings indicate a lack of understanding regarding mercury and its dangers, especially regarding compliance with regulations on cosmetic products, especially those sold online. The conclusion of this review emphasizes the need for enhanced regulatory enforcement, stricter supervision, and increased public education to protect consumers from the health risks posed by mercury-containing cosmetics.

Successful packaging design is not only a determinant of a product's success in the market, especially in the beauty industry such as hand cream. The role of aesthetically pleasing and functional packaging design is crucial in influencing consumer purchasing decisions. Therefore, a marketing strategy focused on packaging design becomes key to enhancing product appeal and sales. The strategic use of mockups in the design phase allows designers to test and evaluate concepts digitally without the need for physical prototypes. The advantage of mockups lies in their ability to provide a realistic preview, expediting the design and development process. The aspects of packaging design are critical in creating a visually compelling and convincing experience for consumers. This research, employing a descriptive approach and qualitative methods, aims to explore the appropriate approach in designing hand cream packaging. The hope is that this research serves as a significant initial step in the development of hand cream packaging design, ensuring the product not only meets aesthetic standards but also competes effectively in a competitive market.

Micro, Small, and Medium Enterprises (MSMEs) have a significant role in the economy, including MSMEs in the culinary sector such as Putri Ice Cream Business. Decision making related to optimal resource allocation is crucial to increase the efficiency and profitability of MSMEs. This study aims to apply the linear programming method with the primal simplex algorithm to minimize production costs in the case study of Putri Ice Cream MSME. The objective function is to minimize the total production cost, as well as the limitations related to the availability of main raw materials and machine production capacity. Data on main raw materials and machine production capacity were obtained from the Putri Ice Cream MSME which was the case study. The results of the study show that the application of the primal simplex method produces an optimal solution that provides recommendations for product combinations for each type of Putri Ice Cream with minimal production costs. Sensitivity analysis was also conducted to test the stability of the optimal solution to changes in capital. This study provides a practical contribution to Putri Ice Cream MSME in optimizing their resource allocation and increasing cost efficiency through a quantitative approach.    

Wall Decorations from Ice Cream Sticks (HIDING) are a craft innovation in the decorative wall art industry. As we know, wall decorations are widely used to enhance aesthetics, beautify, and create a pleasant atmosphere in homes. They are commonly displayed in bedrooms, living rooms, dining areas (kitchens), and are also often found in workspaces, meeting rooms, art galleries, and cafés. The innovation of creating wall decorations from ice cream sticks aims to develop creative works from recycled materials, turning them into products that are equally attractive compared to those made from wood, plastic, or metal. These products offer aesthetic, artistic, and creative value that can attract public interest.The methods used in this program include lectures, discussions, and hands-on training. The results of the activity include: (1) The HIDING training was well received by the participants; (2) The high interest and motivation of the participants supported effective knowledge and skills transfer from facilitators to trainees, ensuring full absorption of the materials; and (3) The HIDING products have the potential to be developed into entrepreneurial products.

Approximately 35.4% of the Asian population suffers from Tinea corporis, a superficial dermatophyte fungal infection that attacks hairless skin such as the face, arms, and legs. This dermatophyte causes symptoms in the form of circular lesions with active red and scaly edges and a calmer center. This case involved a 12-year-old girl who came to the Dermatology and Venereology Polyclinic of Fauziah Bireun Hospital with complaints of reddish spots on her body that had lasted for eight months. The lesions were accompanied by itching, especially when sweating or in hot conditions, but improved after bathing. The clinical diagnosis showed Tinea corporis. The therapy given was 2% ketoconazole cream applied twice a day and systemic treatment with 200 mg itraconazole and 10 mg cetirizine. This management aims to overcome fungal infections, reduce symptoms, and prevent recurrence. Patient education regarding personal hygiene and prevention of skin moisture is an important part of therapy.

This research discusses the development of dessert products, namely Entremet which aims to increase dessert variety. The method used in this study uses the Research and Development method by conducting a series of experiments and development using a hedonic scoring scale test involving 25 panelists. Based on the results of the research carried out, it can be known that the results of the overall calculation in the appearance score can be 76% very liked, 24% liked, scented 60% very liked, 40% liked; The color was 88% very liked, 12% liked, the texture was 68% very liked, 32% liked, and the taste was 84% very liked 16% liked, so Entremet Malang Apple Caramel was very liked and acceptable to the panelists. The raw recipe for this product consists of biscuits, peanuts, butter, eggs, wheat flour, sugar, cornstarch, apples, cream cheese. Business analysis shows a profit of 5,000,000 from sales of 259 Pcs/Month. This Research Recommends That The Development Of This Product Continue.

The cacao plant (Theobroma cacao L.) has long been used in traditional medicine and has been proven to contain phytochemical compounds such as polyphenols, flavonoids, alkaloids, and tannins, which exhibit pharmacological activities, including antioxidant, anti-inflammatory, and antibacterial properties. This study aims to review the potential development of antibacterial formulations based on cacao extract through a literature review. The method used is a qualitative descriptive analysis of national and international journals published in the last 10 years. The review results indicate that extracts from cacao seeds, fruit peels, and leaves are effective in inhibiting the growth of various pathogenic bacteria, both Gram-positive and Gram-negative. Various formulations such as gels, creams, lotions, soaps, toothpaste, and mouthwash have been developed with promising results. The utilization of the cacao plant as an antibacterial agent in pharmaceutical formulations holds great potential as a natural alternative in the healthcare field while also adding value to cocoa industry by-products.

The aim of this study is to show the yield, quality, and the fatty acids composition of VCO produced from coconut growing in several location having different altitudes in West Timor. In addition, it also determined the correlation between the yield, quality, and the composition at one side and the altitude at other side.   The coconut samples were taken from six locations at different altitudes. Virgin coconut oil is fermented using baker's yeast (Saccharomyces cerevisiae). The oil yield was calculated based on the oil volume ratio to the coconut cream volume, and the composition of fatty acid was then determined by a gas chromatography-mass spectrophotometer (GC-MS). The results showed that the quality of VCO obtained in this study is very good based on Indonesian National Standard (SNI) No. 7381:2008. The higher the growing location of coconut, the oil yield decreases slightly, the peroxide number increases slightly, the water content and free fatty acids are decrease. The correlation between the altitude of the coconut growing location and the fatty acid composition: lauric acid (strong and positive); palmitic and oleic acids (strong and negative); linoleic acid (very strong and negative); capric, myristic, and stearic acids (very weak and negative).

Mothers in Bingkat Village have daily activities as housewives and participate with their husbands as farmers and raise livestock, as well as social activities of village organizations and religion, not to the point of increasing family economy. Making warming cream from natural ingredients, such as nutmeg, lemongrass, and torch ginger or other plants around the house is very easy, simple tools, low cost, and has economic value. The target of the activity is to provide assistance in making body warming cream and relieving aches and pains. Based on this, it is deemed necessary to provide assistance in making body warming cream and aches and pains. Assistance is not only in making, but also in good product packaging and counseling on marketing direction of products made by the people of Bingkat Village. This natural cream product has a selling value, so it is hoped that it can increase family income and welfare.

This study aims to apply integral calculus methods to calculate the volume and arc length of an ice cream cone design shaped like a flower petal. The cone design is modeled using a quadratic function derived from three reference points on the petal curve. Using the solid of revolution method around the y-axis, the calculated petal volume is 150.8 cm³, and the arc length is 7.14 cm. The results demonstrate that calculus-based modeling supports efficient material usage while enhancing aesthetic and functional aspects of packaging. This research highlights the connection between mathematical concepts and practical product design in the food industry

The purpose of this study is to ascertain the optimal concentration and the impact of adding durian seed flour to the ice cream's physical, chemical, and sensory characteristics. This investigation was carried out experimentally with three replications and six treatments using a totally randomized methodology. UD1 (control), UD2 (with 0.2% durian seed flour added), UD3 (with 0.4% durian seed flour added), UD4 (with 0.6% durian seed flour added), UD5 (with 0.8% durian seed flour added), and UD6 (with 1.0% durian seed flour added) was the treatments that were employed. Descriptive and hedonic sensory evaluations of softness, total solids, protein content, and melting speed were all significantly impacted (P<0.05) by variations in durian seed flour in terms of lowering overrun.  The selected treatment in this study was treatment UD3 (addition of 0.4% durian seed flour) with overrun of 31.85%, melting speed of 20.29 minutes, total solids of 42.95%, protein of 5.82%, and fat of 7.85% with characteristic light purple color, not smelled of durian seed flour, not taste of durian seed flour, very soft texture, and overall the panelists liked it.

This research studies consumer protection against the dangers of using mercury skincare for health, so that consumers, especially women, can be more careful in choosing and using skincare. Mercury is an ingredient that is often added to skincare ingredients that function to produce white facial skin quickly. Mercury can flow through the blood throughout the body which can cause death. However, many consumers among women are more easily tempted to use mercury-based skincare because they see instant results. Skincare made from mercury is strictly prohibited from use because of its content which can cause damage to organs and nerves of the body by a substance such as chemicals and cause abnormalities in the functioning of the health system. The purpose of this study is to analyse consumer protection against cases of skincare products containing mercury such as the case of lightening cream and night cream brand MH.    

Selo Village in Boyolali Regency is a center for dairy cattle farming and is also developing as a tourist village. However, most local residents still sell raw milk to middlemen without applying marketing strategies or product innovation. This community service activity aimed to provide education on the importance of dairy product marketing and to introduce innovative ideas based on local potential. The methods used included preliminary observation, open interviews, focus group discussions, interactive counseling, and evaluation through questionnaires and reflection. The activity involved 15 participants, including dairy farmers, homestay operators, café owners, and local youth. The results showed increased participant understanding of marketing strategies, tourism market opportunities, and the potential for milk processing. Most participants expressed interest in further training and began formulating product ideas such as yogurt, ice cream, and pasteurized milk. This program not only improved marketing literacy but also built motivation and collective awareness to develop independent businesses based on the village’s potential. Thus, the activity served as an initial step in promoting sustainable rural economic development.

The study entitled “Cream Formulation of Methanol Extract of Tapak Kuda (Ipomoea pes-caprae (L.) R. Br.) Leaves) As an anti-inflammatory in male white mice (Mus musculus)” using laboratory experimental methods with posttest control group design, data analysis using SPSS 25.0 with One Way ANOVA test and Duncan test. The percentage of extract yield obtained was 3.12%, phytochemical screening test showed the presence of secondary metabolite compounds alkaloids, terpenoids, flavonoids, saponins, tannins and steroids. Cream preparation of methanol extract of Tapak Kuda leaves at concentrations of 2.5%, 5% and 10% showed anti-inflammatory activity and the maximum dose to reduce edema diameter was 10% concentration with a percentage inhibition of 87.97%. Data analysis with One Way ANOVA test with a significance value ≤ 0.05 which indicates the presence of anti-inflammatory activity in Ipomoea pes-caprae tread leaf methanol extract cream.

This research is an experiment in making otak-otak cakalang and ear mushroom as a product innovation. This researcher aims to determine; 1) the results of sensory quality including color, aroma, density, taste, and liking; 2) the content of water content, protein, fat, ash and fiber. This research is an experimental research with a factor pattern of comparison of the amount of ear mushrooms and skipjack with 3 treatments, namely (1:5), (1:3), (1:2) with sensory quality assessment by 5 trained panelists and 35 semi trained. Data analysis using Single Anova (one way). The results showed: 1)  The proportion of ear mushroom and skipjack fish affects the aroma, taste, density but has no effect on the color of otak-otak cakalang. Otak-otak cakalang made from skipjack and ear mushrooms produce cream-colored products, savory fish aroma, and have a dense density. Products that are well received by panelists are 100:200 ratio which is the amount of 100 grams of ear mushrooms and 200 grams of tuna and, 2) The nutritional content of otak-otak cakalang shows that it has a content per 100 grams of water content of 28.96%, protein 13.87%, fat 4.51%, ash content 0.31% and fiber 2.35%.

Velva is frozen food product has low fat and made from crushed fruit or vegetables that has a similar texture like ice cream. Sweet potatoes used as a raw material it is an innovation of food processing to increase economic value. The addition of kecombrang extract creates a new taste and has a lot of nutritional content such us high antioxidant. The research of objective is to determine the characteristic of velva varietas of sweet potatoes and addition of kecombrang flower extract based on longest melting power and highest total dissolved solids. The research using completely randomized with 2 factorial. First factor is type of sweet potatoes ( white, orange, purple) and second factor is addition of kecombrang flower extract (5%, 10% and 15%). The results of chemical (moisture content, antioxidant activity) and physical parameters (overrun, melting time and total dissolved solids) based on longest melting power and highest total dissolved solids formulation is purple sweet potatoes and 15% kecombrang extract is water content 67,37%, antioxidant 74,24%, overrun 22,18%, melting time 18,54 minutes, total dissolved solids 25,7oBrix. Based on the most preferred organoleptic paramaters is purple sweet potatoes and 5% kecombrang extract is water content 69,09%, antioxidant 66,41%, overrun 23,79%, melting time 17,28 minutes, total dissolved solids 23,6oBrix

Choux craquelin is a variation of choux pastry characterized by a layer of dough on top, commonly referred to as craquelin, which becomes crunchy after baking. The primary ingredient used is wheat flour. The filling for choux typically consists of a cooled custard or cream, usually flavored with vanilla or fruit slices. In this instance, the author attempts to create a new flavor innovation for the choux au craquelin filling using kolak pisang. Kolak pisang is a sweet dish made with coconut milk and brown sugar, accompanied by the fragrant aroma of bananas, and is commonly enjoyed during certain occasions, such as Ramadan. The aim of this research is to determine the standard recipe, the level of preference for the product, and a business analysis. This study employs a research and development approach, and data collection was conducted through organoleptic testing with five expert panelists. The findings indicate that the appropriate standard recipe consists of the following: choux: 200g eggs, 120g water, 120g UHT milk, 100g margarine, 2g salt, and 150g wheat flour; craquelin: 100g butter, 100g wheat flour, and 90g granulated sugar; kolak pisang cream: 250g whipped cream, 7 pieces of jackfruit bananas, 200g palm sugar, 3 pandan leaves, 1g salt, 100g instant coconut milk, and 200g palm sugar. The business analysis revealed a food cost of Rp. 2,870 per piece, with a selling price of Rp. 8,000. The break-even point is reached by selling 442 pieces. To achieve a target profit of Rp. 3,000,000 per month, the author must sell 1,451 pieces per month. This research hopes to contribute to innovative developments in kolak pisang-based products. 

This study discusses the development of a food product called Cassava Tart with Lemon Curd and Butterfly Pea Pannacotta, aimed at reducing the use of imported wheat flour by utilizing mocaf (Modified Cassava Flour) as a local ingredient. The pannacotta, prepared with butterfly pea powder, adds color variation and appeal. Collaboration with the cafe U.berkopi was conducted to test product preference, involving 25 panelists in a hedonic test. The results showed that 100% of the panelists were very fond of the appearance and color, 80% were very fond of the aroma, 84% were very fond of the texture, and 92% were very fond of the taste. The standard recipe for this product consists of various ingredients, including mocaf flour, margarine, lemon juice, whipping cream, and sugar. Business analysis indicated a potential profit of Rp. 2,000,000 per month from the sale of 486 pieces. This study recommends that culinary innovation continue to be developed by utilizing local raw materials.

Consumer purchasing decisions are a process in consumer behavior where consumers have taken action to make a purchase after searching and understanding information. The increase in sales occurred at Mixue Ice Cream & Tea Nusukan, where this increase was one of the impacts of consumer decisions. This research purpose to analyze factors that influence purchasing decisions, including price, promotion and service quality at Mixue Ice Cream & Tea Nusukan. The population in this research are consumers who make purchases at Ice Cream & Tea Nusukan. The samples obtained were 100 people using Leedy technique calculations. The sampling technique used was accidental sampling with data collection techniques using questionnaires. Data analysis techniques in this research use validity tests, reliability tests, classical assumption tests, descriptive analysis, multiple linear regression analysis, t test, F test and coefficient of determination test. The results of the analysis stated that all questionnaire items as research instruments were valid and reliabel, as well as the classical assumption tests, including the multicollinearity test, autocorrelation test, heteroscedasticity test and normality test, all variabels were declared to have passed the classical assumption test. Multiple linear regression analysis obtained that all regression coefficients were positive with the equation Y= 3.809 + 0.134X1 + 0.365X2 + 0.230X3 + e which means that variabels X1 (price), X2 (promotion) and X3 (service quality) on Mixue Ice Cream & Tea Nusukan. Hypothesis testing shows that price has a significant effect on purchasing decisions at Mixue Ice Cream & Tea Nusukan. Promotions have a significant influence on purchasing decisions for Mixue Ice Cream & Tea Nusukan. Service quality has a significant influence on purchasing decisions at Mixue Ice Cream & Tea Nusukan. The F test states that the research model for the influence of the independent variabel on the dependent variabel is correct. The coefficient of determination test shows that price, promotion and service quality are able to explain purchasing decisions by 42.6%.

Carrots are one of the abundant agricultural products in Wonolelo Village, Magelang. This type of root vegetable contains various nutrients such as Vitamin A, β-carotene, and fiber, which are beneficial for eye health and boosting the immune system against infections. The consumption of fresh carrots is less favored by the community, especially children, so carrot-based processed products in the form of healthy beverages like carrot ice cream can be an attractive and healthy alternative for consumption. The purpose of this activity is to explore the processing of carrots to maximize harvests and optimize the selling value and functionality of carrots as a healthy and appealing product for children. This training uses practical methods, allowing participants to practice and directly process carrots into ice cream. The conclusion of this activity is that it provides insight into carrot processing innovations for the PKK mothers in Wonolelo Village, specifically on how to turn carrots into ice cream, thereby increasing the selling value of carrots, which impacts the welfare of the community, especially carrot farmers.