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Home security system is a term to describe a system of protection for residents in the environment and its surroundings from the interference of crime. A house has been equipped with high technology and can be connected to the security equipment in the house. Home security is made in order to create security, comfort and safety for residents of the house and can maintain the security of the environment without monitoring. Home security can be operated via a microcontroller and a mobile device. Home security in Indonesia is currently classified as very important, this is because the crime rate is increasing every year. The development of home security has been carried out using various existing technologies, such as the nodemcu microcontroller, which is a hardware platform intended to create prototypes of interactive electronic equipment based on flexible and easy-to-use hardware and software. This research was conducted to produce a simple home security system by utilizing nodemcu technology and a combination of sensors and an ESP32 cam as a medium to be able to run sensors and home security cameras. This research was conducted by conducting a literature study, exploring the technologies used, as well as the concept of mobile-based software development. The next step is to define requirements, analysis, design, and implementation (programming and testing the system that has been built).

Pain is a sensory and emotional experience unpleasant result of tissue damage that is actual or potential. Pain is very disturbing and difficult for many person than any disease. Music is an effective distraction technique. It has the best influence in a short time. Music reduces the physiological pain, stress and anxiety by distracting someone’s attention from the pain. Measures infusion can cause pain in school-age children. One of the ways to minimize it is the distraction of music. The research objective was to determine the effect of music distraction when infusion to pain in school-age children. The population of this study 111 person the research is a client of school-age children with a sampel of 20 respondens. Research using quasi experiment study with post test only nonequivalent control group design. The results using univariate : frequency distribution and bivariate analysis : independent t test. Distraction of music was given five minutes before to infusion for up to five minutes after the infusion. The scale of the pain felt in the control group who did not provide a distraction to music when infusion is done on 10 respondens is 60% of respondents experiencing severe pain . While the scale of perceived distraction intervention group were given music when infusion conducted in 10 respondents 20% of respondents experiencing severe pain.  Evident from the results of these observation it is known that there is a significant influence on the effect of music on the infusion distraction to pain in school-age children (6-12 years) in IGD RSUD Majalaya with a significant extent (p=0,0, α=0,05). The results of this study are expected to be used as reading material and references distraction students that muaic can reduce pain.

The quality of coconut sap (nira) is a significant aspect of the manufacturing of palm sugar. Coconut nira deteriorates fast, and handling nira in the field is challenging due to the long duration of the tapping process, and coconut trees are high, making it tough to reach. The use of natural preservatives to nira help in the preservation of its quality prior to processing. The objectives of this study are to 1) develop a natural coconut nira preservatives formula from mangosteen yellow latex and 2) evaluate the dose of preservatives necessary to maximize nira's shelf life. The study employed a randomized complete analysis with four preservative concentrations of 0%, 1%, 1.5%, and 2%. and four different storage durations: zero hours, six hours, twelve hours, and twenty-four hours.  Chemical analysis of pH, total acid, total sugar, and reduced sugar was performed, as well as sensory evaluation. The study concluded that yellow mangosteen latex can help in the preservation of coconut nira. Preservative concentrations of 1.5% and 2% are still acceptable in 12 hours of storage. While a concentration of 1% is allowed for storage of up to 6 hours. If no preservatives are applied, nira should be processed shortly after harvesting. Nira's quality is deplorable after 24 hours of storage.

In the design of this tool, we designed a tool that is able to open and close the door automatically. To replace opening and closing manually using a PIR sensor (passive infrared). When someone is in the radius of the sensor, the door will open or close. We also use the Atmega 8535 micro, the reason we use the Atmega 8535 micro is because the Atmega 8535 micro already has an ADC (analogue digital converter) or analog to digital converter. Which serves as an input wave leveler to the microwave.

Fruit leather  merupakan pengolahan buah yang dikeringkan, memiliki tekstur yang elastis memiliki rasa yang beragam, dan rendah lemak serta memiliki kandungan nutrisi yang berasal dari buah seperti vitamin, serat, kalsium, magnesium, karbohidrat dan lain-lain. Penelitian ini bertujuan untuk mengetahui formulasi yang optimal serta untuk mengetahui kandungan kimia dan fisiko kimia dari produk fruit leather. Penelitian ini menggunakan ekstrak bit dan juga dekstrin, yang bertujuan untuk memberikan pewarnaan serta menjaga kandungan vitamin C yang ada dalam bahan utama. Faktor penelitian yang digunakan yaitu konsentrasi ekstrak bit (10%; 15%; dan 20%)  dan  konsentrasi dekstrin  (1%, 1,5%, 2%). Rasio penambahan ekstrak bit  10% dan penambahan dekstrin 2% dalam pembuatan fruit leather merupakan perlakuan terbaik karena memiliki nilai fungsional yang diharapkan yaitu Kadar air 20,00%. Kadar abu 1,69%, kadar vitamin C 243,25 mg/100g, kadar gula total 62,18%, kuat tarik 0,12 Mpa, serta uji sensoris aftertaste 3,00 (terasa); rasa asam 3,10 (terasa jambu); kenampakan mengkilap 3,02 (terlihat mengkilap); tekstur 2,91 (cukup elastis); warna 2,53 (cukup merah gelap); dan kesukaan overall 3,69 (suka).

Mochi merupakan salah satu kue yang berasal dari Jepang dan terbuat dari tepung ketan dicampur dengan bahan lain, kemudian dikukus hingga matang. Mochi yang sudah matang dibentuk bulat dan ditaburi dengan tepung sagu yang sudah disangrai. Kacang hijau digunakan sebagai substitusi, karena merupakan sumber bahan pangan berprotein nabati tinggi dan terdapat sumber mineral yang bermanfaat untuk tulang. Bit dapat memberikan warna alami yang diperoleh dari pigmen betalain dan pigmen tersebut dapat memberikan kontribusi terhadap tingginya aktivitas antioksidan. Tujuan penelitian ini adalah menentukan formulasi yang tepat untuk menghasilkan kue mochi bit dengan tepung kacang hijau dan tepung ketan yang mempunyai kadar protein dan aktivitas antioksidan tinggi dan menentukan karakteristik sensori untuk formulasi produk mochi bit dengan tepung kacang hijau dan ketan yang paling disukai. Hasil penelitian ini menunjukkan bahwa mochi bit dengan tepung kacang hijau dan tepung ketan terbaik berdasarkan nilai aktivitas antioksidan dan kadar protein yang tinggi yaitu pada perlakuan tepung kacang hijau 30% : ekstrak bit 20% dengan nilai kadar air sebesar 46,721%, kadar abu 0,531%, kadar gula 0,056%, kadar protein 4,532%, aktivitas antioksidan 11,645 %, warna 3,700 (coklat tua), flavor bit 2,567 (agak terasa), flavor tepung kacang hijau 3,153 (langu), tekstur lembut 2,653 (agak lembut), tekstur kekenyalan 2,693 (agak kenyal), tekstur kelengketan 2,347 (agak lengket) dan kesukaan keseluruhan 2,533 (agak suka). Kata kunci: Bit, tepung kacang hijau, mochiÂ

Stick is a snacksthat haveslong, flat, savory andscrunchy taste madesfrom flour, eggs, butter, water and othersadditional seasonings. Food by-product from tofu has the potential to be used as an ingredientsfor stick makingsbecause of high protein and fiber content. In addition, local rawsmaterials such as mocaf floursand green spinach are rich in fiber content that can fulfill fiber needs of the body. This research is experimentswith purpose was to determine the physical, chemical, sensory characteristics and determine the formulation of sticks that produce high levels of fiber andsprotein. The experimental design is a completely randomized design (CRD) with the first factorscomparing tofu waste flour and mocaf flour (50: 150, 100: 100 and 150: 50) with the additionsof spinach (10%, 20% and 30%). The results showed that the stick formulation with the additionsof the best green spinach based on chemical and organoleptic values were 150 grams of tofuswaste flour, 50 grams of mocaf flour with the addition of 60 grams spinach that have a moisture content 3.742%, an ash content 2.353%, a protein 8.317 %, crude fiber 1.997%, fat 12.115% andscarbohydrate 73.473%. Based on the physical andsorganoleptic values, the tofu dregs flour was 50 grams, 150 grams of mocaf flour with the addition of 20 grams of spinach, the color yield was 2.467%, the flavor of tofu by product 2.200%, the flavor of mocaf was 2.467%, the flavor of spinach was 2.200%, the texture was crispy 3.800% and the total preference was 3.200%.s

          Brownies merupakan salah satu jenis cake yang berbahan dasar tepung dan coklat. Penelitian ini menggunakan tepung mocaf dan tepung bekatul sebagai bahan dasar pembuatan brownies dengan tujuan menghasilkan karakteristik brownies yang tinggi serat, tinggi protein, serta bebas gluten.           Penelitian ini bertujuan menentukan formulasi yang tepat untuk menghasilkan brownies tepung mocaf dan tepung bekatul kandungan tinggi protein, serat dan bebas gluten. Penelitian ini dilakukan dengan metode Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor yaitu perbandingan tepung mocaf : tepung bekatul dan variasi lama pemanggangan. Faktor pertama perbandingan tepung mocaf dan tepung bekatul (70:30, 60:40, dan 50:50), sedangkan faktor kedua variasi lama pemanggangan (40, 50 dan 60 menit) sehingga menghasilkan 9 perlakuan.           Hasil penelitian  menunjukkan bahwa rasio konsentrasi tepung mocaf dan tepung bekatul 50 gram dan tepung bekatul 50 gram dengan variasi lama pemanggangan sebesar 40 menit merupakan formulasi brownies yang terbaik karena memiliki karakteristik kimia dan sensoris yang diharapkan yaitu kadar air 19,17%, kadar abu 1,97%, kadar lemak 21,33%, kadar serat pangan 15,15%, kadar protein 5,29%, kadar karbohidrat 52,24%, serta uji sensoris terhadap warna 3,34; rasa mocaf 2,91; rasa bekatul 2,81; tekstur lembut 3,33; aftertaste bekatul 3,17; dan kesukaan keseluruhan 3,47.

Tortilla chips ialah suatu produk olahan jagung dari hasil proses pemasakan dengan larutan alkali, penggilingan, pengeringan dan penggorengan. Penelitian ini menggunakan jagung, serbuk ketapang dan tepung daun kelor sebagai bahan dasar pembuatan tortilla. Serbuk ketapang memiliki kandungan protein dan serat dengan jumlah yang cukup banyak sehingga berpotensi digunakan sebagai bahan tortilla, sedangkan tepung daun kelor memiliki kandungan serat dan mineral. Penelitian ini bertujuan untuk menentukan formulasi tortilla serbuk ketapang dengan ditambahkan tepung daun kelor yang tinggi protein, serat dan antioksidan.  Penelitian ini dilakukan dengan  metode  Rancangan Acak Lengkap (RAL) yang terdiri dari  1 faktor yaitu perbandingan jagung, serbuk ketapang dengan dan tepung daun kelor. Dari faktor tersebut didapatkan 9 perlakuan P1 (jagung 72g, sebuk ketapang 18g, kelor 10g) sampai dengan P9 (jagung 48g, serbuk ketapang 32g, kelor 20g). Hasil penelitian ini menunjukkan bahwa perlakuan dengan kadar serat kasar tertinggi yaitu P8 (jagung 56g, serbuk ketapang 24g, kelor 20g) dengan nilai 3,67%, kadar protein tertinggi pada perlakuan P7(jagung 64g, ketapang 16g, kelor 20g) dengan nilai 10,35%, kadar mineral abu tertinngi pada P6 (jagung 51g, serbuk ketapang 34g, kelor 15g) dengan nilai 4,50%, dan kesukaan keseluruhan terdapat pada perlakuan P1 (jagung 72g, sebuk ketapang 18g, kelor 10g)dengan nilai 3,32 (suka).Â

Sistem kendali telah banyak diterapkan dan dimanfaatkan untuk membantu kinerja manusia seiring dengan perkembangan kebutuhannya. Segenap bidang yang tanpa terkecuali pada bidang kajian utama hal ini adalah bidang pertanian. Sasaran utama dlam kajian ini adalah para petani penggerk dan pembudidaya tanaman produktif jamur.                 Banyak pelaku dalam budidaya jamur tiram ini seolah-olah mulai usaha lalu berhenti, dimana beberapa kendala terjadi dan mengakibatkan penurunan aspek kualitas dan kuantitas hasil panen. Salah satu pengaruh utama dan terbesar adalah perubahan dan perbedaan iklim atau cuaca dari suatu musim ke musim berikutnya, dan dari tata letak geografissuatu daerah dengan daerah lainnya.                 Sementara itu dari bidang keilmuan spesifik yaitu ilmu komputer telah mengkaji tersendiri sebuah sistem dengan metode sistem pendukung keputusan, dan hal inilah yang akan menjadi bidang implementasi pada sebuah sistem bantu lapisan masyarakat pertanian, dengan melakukan penerapan SPK pada sistem kendali terpadu dan terprogram, terkait dengan permasalahan utama yaitu variabel suhu, kelembaban dan intensitas cahaya.                 Realisasi perangkat bantu yang menggunakan algoritma sistem pendukung keputusan terpadu tercipta dengan berhasil membuatnya dalam model alat kontrol menggunakan sensor Light Depending Resistor (LDR) dan sensor suhu beserta kelembaban. Hasil yang diperoleh berdasarkan fungsionalnya adalah nilai rata-rata suhu 25 - 31oCelcius, tingkat intensitas cahyaa pada 200 lumen dan kelembaban berkisar pada 25% - 81% RH. Sistem mampu berjalan dengan sempurna menggunakan kendali mikro Arduino dan telah terimplementasi pada beberapa lokasi mitra petani pembudidaya jamur tiram.

Background: Hallucinations are one of the mental disorders in which the client experiences sensory changes in perception, feels a false sensation in one's senses which is not really there. The family is the closest person to the patient's family role that can be carried out by family to family members who experience hallucinations is to help clients know hallucinations and train clients to control their hallucinations. Objective: The purpose of this study was to describe the role of families in treating patients with sensory perception disorders: hallucinations. Results: The results of the study were obtained in fulfilling the patient's self-care who had a good role, namely 7 (21.9%) family members, patient health care as many as 7 (21.9%) family members, prevention of potential patient accidents as many as 8 (25 , 0%) family members and were prevented from withdrawing from the environment as many as 11 (34.4%) family members who received patients with hallucinations. Conclusions: conclusions were obtained as many as 6 (18.8%) family members who play a good role in caring for patients with hallucinations. 26 (81.3%) family members did not play a good role in caring for family members with hallucinations.Keywords: Role of family; hallucinations

Cookies are a type of patisserie product that is in great demand by the public. Most types of cookies need wheat flour as the basic ingredient, so that causing increased imports of wheat flour. To get around the amount of use of wheat flour so can be used flour from local food ingredients such as yellow sweet potato flour. Purpose of the research: 1) Knowing the composition of the ingredients that used in the making of oatmeal cookies with yellow sweet potato flour substitution; 2) Knowing the process of making oatmeal cookies with yellow sweet potato flour substitution; 3) Knowing the level of people's preference towards oatmeal cookies with yellow sweet potato flour substitution. The methods used in this research are the method of literature, experimentation, documentation, questionnaire, sensory testing, hedonic testing and data analysis. Yellow sweet potato flour used was 15%, 30%, 45% of the weight of the flour. The results showed that oatmeal cookies with yellow sweet potato flour were the most preferred and accepted by the panelists as products with the substitution of yellow sweet potato flour as much as 30%.

Bread has many types, one of which is sweet bread, the main ingredient in processed sweet bread is wheat flour. The high use of wheat flour causes the number of wheat imports in Indonesia to be high. The decrease in wheat imports can be reduced by using local food ingredients such as corn flour, mocaf flour, and binahong leaf jam. This study aims to determine (1) the process of making gluten-free sweet bread from corn flour, mocaf flour, and binahong leaves. (2) Gluten-free sweet bread recipe from corn flour, mocaf flour, and binahong leaves (3) The level of public preference for gluten free sweet bread products from corn flour, mocaf flour, and binahong leaves. The method used in this study is the method of literature, experiments, documentation, and sensory testing. The percentage of using cornflour and mocaf flour in making glute- free sweet bread is 50%:50%, 70%:30%, and 80%:20%, of the weight of wheat flour. The results showed that gluten-free sweet bread products were the most preferred with a ratio of 70% cornflour and 30% mocaf flour.

Remote temperature monitoring is needed in hazardous area conditions or fast data retrieval is needed without being limited by distance. This condition can be overcome by monitoring and measuring the temperature from a remote location using internet technology that is currently developing, namely the Internet of things. There are many implementations of remote temperature monitoring systems, but the measurement results of these sensors sometimes have very significant differences even for measuring the temperature of the same object. This study aims to analyze the implementation of an effective and efficient remote temperature monitoring system. The temperature measurement process uses the LM35 and MLX 90614 sensors based on Internet of things technology using the Message Queue Telemetry Transport (MQTT) protocol. After obtaining the results of temperature measurements using different sensors, the measurement results are analyzed and compared with standard temperature measuring instruments to obtain an effective and efficient implementation. Based on the analysis, the results of temperature measurements using the MLX 90614 sensor are effective and efficient sensors.

This research was carried out by comparing the DS18B20 sensor and the MLX 90614 sensor to detect the accuracy of detecting human body temperature which is used to detect Covid 19 symptoms. In this experiment, 10 trials were carried out with different human segments detected using the sensor. In the experiment, it was found that the MLX90614 sensor is more suitable to be used for development with an IoT-based system because it does not need to come into contact with the skin of the human body. The MLX90614 sensor will detect the temperature and change it to one Celsius unit then send it to the firebase database which will then be picked up by the android application which is held by the security officer so that the temperature can be known remotely. When the temperature is more than 38.5 Celsius it will turn on the buzzer sound which can be heard from a distance which indicates the temperature is above 38.5 Celsius and on android will also display a danger sign

Jamur tiram (Pleurotus ostreatus) merupakan komoditas pangan yang sangat diminati masyarakat selain kandungan nutrisinya yang tinggi jamur tiram juga dapat diolah menjadi berbagai ragam makanan, Jamur tiram tumbuh baik pada temperatur 16 - 30°C dan kelembaban relatif 80 – 95%, Intensitas cahaya yang optimum bagi jamur tiram yaitu intensitas cahaya rendah, atau bahkan tanpa adanya cahaya. Akan tetapi, pada saat fase tubuh buah dewasa jamur tiram tidak dapat tumbuh pada kondisi cahaya gelap, melainkan dapat tumbuh dengan optimal pada lingkungan yang agak terang. Menyikapi masalah diatas maka dari itu penulis ingin mencoba melakukan percobaan penelitian dengan menerapkan pencahayaan dalam ruangan (box) dengan tiga jenis warna lampu yaitu merah (Red), hijau (green) dan biru (blue). dan perlu adanya suatu alat yang dapat melakukan monitoring, serta pendataaan pertumbuhan tanaman jamur tiram yang kemudian akan diambil datasetnya. Alat monitoring dan pendataan secara realtime dengan menggunakan multi sensor berbasis arduino untuk pendataan pertumbuhan jamur tiram ini dibuat sistem aplikasi android sebagai media untuk pemantauanya, data yang ditampilkan di aplikasi monitoring adalah hasil pembacaan dari beberapa sensor yang dipakai antara lain dari sensor load cell, sensor ultrasonik, serta sensor LDR dan sensor DHT11, Sistem monitoring dan pendataan multi sensor ini juga memiliki fitur untuk melakukan penyimpanan data, hasil data disimpan di penyimpanan internal smartphone, sehingga dari data tersebut dapat digunakan sebagai bahan untuk mengambil keputusan dari obyek yang sedang dimonitoring tersebut.

Monitoring realizes efforts to improve the quality of health services. To obtain information on patient condition data during treatment. The monitoring process is done manually. So that it has an impact on the service and condition of the patient during treatment. The design of monitoring the patient's body temperature and heart during treatment with IoT can be controlled through the NodeMCU sensor ESP8266, MLX9014, MAX30100 sensor and Arduino IDE software program. Furthermore, it can detect the patient's temperature and the patient's heart rate during treatment. And processed by the NodeMCU ESP8266, the data from the two sensors is displayed on the SSD1306 OLED LCD and also to the smartphone of the medical officer on duty via Blynk. In order for the tool to work properly and optimally, it is necessary to adjust the pin placement so that it can work optimally. The problem of internet connection interference causes delays, resulting in a mismatch between the measurement of the test equipment and the standard tool. Data values are taken with an accuracy of 70%-93% for the MAX30100 sensor, for the temperature sensor it is close to optimal with a value that is read on a standard tool with an accuracy of 97%-99%.

Intip adalah kerak yang biasanya menempel di dasar panci atau periuk. Intip sebagai makanan tradisional yang sudah ada sejak jaman dahulu menjadikan intip populer di beberapa daerah yang ada di Indonesia. Kondisi daerah Indonesia yang beragam, menyebabkan perlunya penanganan penyimpan produk intip yang dipengaruhui suhu dan lama penyimpanan.Tujuan penelitian ini adalah untuk mengetahui tingkat penerimaan (kesukaan) konsumen terhadap produk intip goreng yang disimpan dengan suhu dan lama penyimpanan yang berbeda. Penelitian ini dilakukan dengan cara produk intip disimpan pada suhu 25ºC, 35ºC dan 45ºC selanjutnya dilakukan pengujian sensoris (kesukaan) atribut tekstur,warna,aroma dan kesukaan keseluruhan pada hari ke-0, 3, 6, 9, 12, 15 dan 18 untuk menentukan tingkat penerimaan konsumen. Hasil penelitian ini adalah intip yang disimpan pada rentang waktu 3 hingga 6 hari pada suhu 35ºC merupakan intip yang disukai konsumen. Tingkat kesukaan konsumen terhadap produk intip rata-rata menurun pada hari ke-9 hingga hari ke-18. Kesukaan keseluruhan intip selama penyimpanan adalah intip yang disimpan pada suhu 35ºC selama 6 hari, dengan skor atribut kerenyahan (3,96), warna (3,14), aroma (2,86) dan kesukaan keseluruhan (3,61). Penyimpanan pada suhu 25ºC selama 18 hari merupakan kondisi penyimpanan yang tidak disukai konsumen dengan skor atribut kerenyahan (1,81), warna (1,50), aroma (2,00) dan kesukaan keseluruhan (1,35)

Kembang goyang merupakan makanan tradisional Indonesia yang terbuat dari adonan kental yang dicetak menggunakan alat berbentuk bunga (kembang). Penyimpanan dalam jangka waktu yang lama akan mempengaruhi mutu sensoris. Pengujian dilakukan dengan cara kembang goyang yang dikemas dengan plastik polyetilen (PE), dilakukan penyimpanan selama 18 hari dengan suhu 25, 35, dan 45. Uji kesukaan (hedonik) dilakukan pada hari ke-0, 3, 6, 9, 12, 15, dan 18 yang dilakukan oleh 19 panelis. Parameter yang digunakan untuk pengujian berupa kerenyahan, warna, aroma dan keseluruhan, sedangkan analisis data dilakukan dengan uji anova. Berdasarkan hasil pengujian kadar air didapatkan nilai 1,57%, kadar abu 1,27%, kadar lemak 10,41%, kadar protein 5,70%, dan kadar karbohidrat 81,07%. Tingkat kesukaan kerenyahan terendah yaitu 1,87 (sangat tidak suka) pada penyimpanan hari ke-18 dengan suhu 25. Tingkat kesukaan warna terendah yaitu 1,46 (sangat tidak suka) pada penyimpanan hari ke-18 dengan suhu 45 Tingkat kesukaan aroma terendah yaitu 2,00 (tidak suka) pada hari ke-15 dengan suhu 25. Tingkat kesukaan keseluruhan terendah yaitu 1,51 (sangat tidak suka) pada hari ke-18 suhu 25. Kembang goyang sebaiknya disimpan pada suhu antara 35-45 dengan lama penyimpanan 6 hari.

The elderly group during the pandemic is the group most at risk of experiencing severity/morbidity and mortality due to Covid-19 disease. This is because elderly patients (geriatric) generally have various comorbidities, such as cardiovascular disease, chronic respiratory disease, diabetes mellitus and hypertension. The elderly as a vulnerable group, of course, really need the right information related to Covid-19 with the right media. Media that can be used to provide information on Covid-19 to the elderly are posters and power points. This provision can be done by nurses. This research will be conducted on 50 elderly people at Kelurahan Bendungan Semarang. The study was conducted by measuring the level of knowledge with a knowledge level questionnaire about the problem of covid-19, before and after treatment. The design of this study was a quasi-experimental pre-test post-test with control group. The research sample was determined by total sampling with certain criteria, namely: 1) elderly aged 60 years and over, 2) can read, write, communicate well, 3) do not experience sensory, cognitive, and movement disorders, 4) participate in all activities with 100% attendance. The division of the group was 25 people for the intervention group and 25 people for the control group. The provision of posters and PPT media was held 4 times in 4 weeks. This is done in combination because the combination of the two media can increase the level of better knowledge, especially for the elderly who have experienced a decline in function. There is an increase in the level of knowledge from low level 4 people (16%), medium level 15 people (60%), high level 6 people (24%) to low level 1 person (4%), medium level 9 people (36%), high level 15 people (60%).