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Durian is a tropical fruit belonging to the climacteric group, meaning it experiences a surge in respiration after harvest and quickly deteriorates. Due to its perishable nature, processing is necessary to extend its shelf life and maintain its nutritional value and flavor. One traditional method of processing that has long been known in Indonesia, particularly in Kalimantan and Sumatra, is the fermentation of durian flesh into tempoyak. Tempoyak is a natural fermentation product made from ripe durian flesh that has undergone a further ripening process and has a distinctive sour taste and strong aroma. The tempoyak fermentation process involves the activity of microorganisms, particularly lactic acid bacteria (LAB) such as Lactobacillus plantarum and Lactobacillus curvatus, which play a crucial role in producing flavor, a semi-solid texture, and functional health benefits. Human food needs depend not only on the quantity of food but also on the quality of its nutritional content, such as carbohydrates, protein, fat, vitamins, and minerals. In this context, fermented foods such as tempoyak provide added value in the form of probiotics that have the potential to improve digestive health. Lactic acid bacteria, which dominate the natural fermentation process, play a crucial role in the formation of flavor compounds and beneficial biological activities. This study aimed to isolate and identify the types of LAB present in traditional tempoyak from Jambi. Isolation was conducted to obtain pure strains of bacteria with potential probiotics, while identification aimed to determine the dominant bacterial species in the tempoyak fermentation process. The results of this study are expected to contribute to the development of functional food products based on local fermentation.

Tempoyak is a traditional fermented product made from durian and widely consumed in Sumatra. Tempoyak fermentation involves lactic acid bacteria (LAB), which are known to have potential as probiotics and as producers of antioxidant compounds. The tempoyak fermentation process plays an important role in increasing nutritional value and health benefits, primarily due to its ability to produce bioactive compounds such as lactic acid and antioxidants that are beneficial for the human body. This study aims to isolate lactic acid bacteria from local fermented tempoyak from Sumatra and evaluate their potential antioxidant activity. Isolation was carried out using the spread method on MRS agar media, which is specifically designed to support the growth of lactic acid bacteria. Next, the obtained isolates were analyzed based on colony morphology, Gram staining, and catalase test for initial identification of the types of bacteria present in tempoyak. After isolation, selected isolates were tested for antioxidant activity using the DPPH test, which is one method to measure the ability of a compound to neutralize free radicals. Vitamin C was used as a positive control in this test. The results showed that several LAB isolates from tempoyak had varying antioxidant activity, with some isolates showing significant potential. The detected antioxidant activity indicates that LAB isolates from tempoyak have the potential to be applied as probiotics with health benefits and as functional food ingredients that can help prevent cell damage caused by free radicals. This study provides evidence that tempoyak, besides being a traditional food, also has the potential to be further developed in the functional food and probiotic industries. These findings add insight into the potential of traditional fermented products, such as tempoyak, which provide not only culinary benefits but also health benefits.

Preeclampsia is a severe pregnancy complication characterized by hypertension and signs of organ damage, with a multifactorial etiology involving maternal, genetic, and environmental interactions. This study aims to analyze determinants contributing to the occurrence of preeclampsia through a comprehensive literature review. The research method involved an in-depth analysis of 15 scientific journals, consisting of 8 national publications from Google Scholar and 7 international publications from PubMed, selected based on relevance, credibility, and publication date. Data from these sources were synthesized to identify common risk factors, biological mechanisms, and preventive measures. The findings indicate that the primary risk factors for preeclampsia include a history of chronic hypertension, obesity, gestational diabetes, nulliparity (first pregnancy), and a family history of preeclampsia. Nutritional deficiencies, particularly low calcium and vitamin D intake, are also significantly associated with increased risk. Furthermore, immunological factors such as abnormal maternal immune tolerance, as well as placental dysfunction leading to poor perfusion, play a crucial role in the pathogenesis of preeclampsia. The interplay between these factors suggests that preeclampsia is not caused by a single mechanism, but rather by a complex network of physiological, metabolic, and genetic influences. This complexity underscores the importance of early risk factor identification and intervention strategies during antenatal care. Preventive efforts may include nutritional supplementation, weight management, blood pressure monitoring, and targeted medical interventions for high-risk individuals. In conclusion, preeclampsia remains a significant contributor to maternal and perinatal morbidity and mortality worldwide. Understanding its determinants enables healthcare providers to implement timely preventive measures and reduce its negative impacts on both mother and fetus. Further research is warranted to elucidate the precise mechanisms underlying these determinants, potentially paving the way for more effective prevention and treatment strategies.

Anemia is a common health problem among adolescent girls, especially in developing countries like Indonesia. This condition is generally caused by insufficient iron intake, an unbalanced diet, and increased iron requirements during growth. Anemia not only impacts physical health but also affects concentration, productivity, and quality of life. Therefore, interventions based on nutrition education and the utilization of local food sources are crucial in sustainable anemia prevention efforts. One potential complementary therapy alternative is the consumption of herbal drinks based on moringa leaves (Moringa oleifera). Moringa leaves are known to be rich in iron, vitamin A, and antioxidants that play a role in red blood cell formation. This community service activity aims to increase the knowledge and skills of adolescent girls in utilizing moringa leaves as a natural source of iron. The target group is grade 10 and 11 female students at SMA Sejahtera Palembang, which was held in June 2025. The activity methods included a nutrition lecture on anemia and the importance of iron, an interactive discussion on the benefits of moringa leaves, and hands-on practice in making herbal moringa drinks (such as moringa leaf tea and moringa juice). The material was delivered using a communicative and participatory approach to actively engage participants. The results of the activity showed an increase in participants' understanding of the causes of anemia, the benefits of moringa leaves, and their willingness to consume herbal drinks as a preventative measure. Most participants also expressed interest in trying to make their own moringa herbal drink at home. This activity is expected to become part of school-based promotional and preventive efforts to address anemia in adolescent girls.

Infused water is a functional beverage made by soaking slices of fruits, vegetables, and herbs in mineral water to produce a natural flavor and enhance nutritional content. In recent years, infused water has become part of a healthy lifestyle trend due to its claimed benefits, including detoxification, improved hydration, and immune system enhancement. This article aims to review the latest scientific literature on the potential benefits of infused water on immune function, particularly in the context of regular consumption of natural ingredients such as lemon, ginger, strawberries, and herbs that are rich in vitamin C, antioxidants, and flavonoids. The review was conducted by searching scientific databases such as PubMed, Google Scholar, and ScienceDirect, using inclusion criteria that covered publications from 2020 to 2024. The findings indicate that infused water containing vitamin C, gingerol, and polyphenolic compounds can help improve immune function by reducing oxidative stress, suppressing inflammatory responses, and stimulating immune cell activity such as lymphocytes and macrophages. Furthermore, optimal hydration from infused water supports various physiological processes of the immune system. In conclusion, infused water holds potential as a simple, natural, and cost-effective strategy to support immune health. However, further research is needed to evaluate its efficacy, optimal formulations, and dosage for maximum benefit.

Noodles are commonly made from wheat flour, which is high in carbohydrates but low in fiber, vitamins, and minerals. To enhance their nutritional value, this study used broccoli leaf flour, a vegetable source rich in nutrients and antioxidants. The aim was to evaluate the organoleptic and chemical qualities of dried noodles with added broccoli leaf flour. The study used a completely randomized design with three treatments and two replications. Organoleptic tests (color, aroma, texture, and taste) were conducted by 60 panelists. Chemical analysis measured carbohydrate, protein, fat, calcium, fiber, and moisture content. The results showed that noodles with 10 grams of broccoli leaf flour (treatment B) were most preferred by panelists. This treatment also had improved nutritional content, especially in fiber and calcium, while maintaining acceptable product quality. In conclusion, broccoli leaf flour is a promising ingredient to improve the nutritional value of dried noodles and develop functional food that is well-accepted by consumers.

Microorganisms are microscopic organisms that cannot be observed directly without the aid of optical instruments. They play an important role in various biological and environmental processes, both beneficial and detrimental. Most microorganisms are unicellular, but some are multicellular. Some microorganisms are also known to have benefits in the fields of food and health. Bamboo shoots or young bamboo are one type of vegetable that is widely consumed by the community, especially in Central Java. Bamboo shoots have a low nutritional content such as water, protein, carbohydrates, minerals, and fat, making them a healthy low-calorie food. In addition, bamboo shoots also contain bioactive compounds such as vitamins, essential amino acids, and antioxidants that are beneficial for body health.Fermentation of bamboo shoots is one method to increase their nutritional value and probiotic content.

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.

Hemoglobin and hematocrit examinations serve as important early indicators of hematological status, reflecting the blood’s capacity to transport oxygen. A decrease in these two parameters leads to anemia, which is often undetected due to minimal early symptoms and low awareness to undergo examinations. This activity was carried out using the Plan-Do-Check-Act (PDCA) approach, by examining hemoglobin and hematocrit levels in adult participants. Capillary blood samples were analyzed using a portable device at the examination location. Education was delivered through leaflets regarding the importance of iron, vitamin B12, and folate intake to support erythrocyte formation. The examination was attended by 104 participants, the majority of whom were women. The average hemoglobin was recorded as approaching the lower limit of normal values, while hematocrit levels showed wide variations. More than half of the participants were classified as having anemia. This high proportion of anemia highlights the urgent need for targeted nutritional education. Hemoglobin and hematocrit screening proves effective as an early detection tool for hematological disorders. Education that is linked to laboratory findings should be prioritized to promote improved dietary patterns, particularly the consumption of iron-rich foods, vitamin B12, and folate, in order to prevent erythropoietic dysfunction and long-term health complications.

Premenstrual Syndrome (PMS) is a collection of physical and emotional symptoms occurring prior to menstruation that can disrupt daily activities. Dietary patterns and nutritional status are known to influence PMS symptoms. This study aims to analyze the relationship between dietary intake (energy, carbohydrates, protein, fat, magnesium, and vitamin B6) and nutritional status (based on Body Mass Index/BMI) with the incidence of PMS among female students from both health and non-health study programs at Universitas Airlangga. This research employed an analytical observational study with a cross-sectional design. A total of 103 female students from the 4th semester of the Nutrition and Islamic Economics study programs were selected through proportional random sampling. Data were collected using questionnaires on respondent characteristics, a Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ), anthropometric measurements, and the Shortened Premenstrual Assessment Form (SPAF). Data analysis was performed descriptively and inferentially using Spearman's rank correlation test. The results showed a significant relationship between energy intake (p = 0.002) and fat intake (p = 0.001) with PMS. No significant relationship was found for carbohydrate, protein, magnesium, and vitamin B6 intake (p > 0.05). Additionally, nutritional status based on BMI was significantly associated with PMS (p = 0.001), indicating that both underweight and overweight students were more likely to experience PMS. These findings highlight that imbalanced energy and fat intake, as well as abnormal nutritional status, may be contributing factors to PMS. Therefore, increasing awareness of proper nutrition and reproductive health is essential to reduce PMS symptoms among female students.

Cervical cancer is a significant public health problem globally, including in Indonesia. This disease ranks fourth as the most common cancer in women in the world, with an estimated 604,000 new cases and 342,000 deaths in 2020. Analyzing the current condition of cervical cancer in Indonesia including prevalence, risk factors, impacts, prevention efforts, and treatment based on data to provide a comprehensive picture of the situation of cervical cancer in Indonesia. Cervical cancer is defined as a malignant tumor in the cervix that attacks the epithelial layer and has the potential to spread. Human Papilloma Virus (HPV) infection is the main cause of cervical cancer. In addition, several supporting risk factors include risky sexual behavior, long-term use of oral contraceptives, smoking habits, nutritional deficiencies (especially vitamins C, E, and folic acid), and poor personal hygiene. The Indonesian government has attempted to identify the disease early through the Visual Inspection of Acetic Acid (IVA) method used for early detection of cervical cancer in women aged 30 to 50 years. However, community participation in this program still needs to be improved sustainably. Treatment for cervical cancer can include surgery (eg cryosurgery, LEEP, hysterectomy), radiation, and chemotherapy. Cervical cancer remains a major health challenge in Indonesia. Improved education programs, participation in early detection of IVA, and strengthening of the health system as a whole are needed to effectively reduce morbidity and mortality caused by this disease.

Anemia is a common nutritional problem that occurs in vulnerable groups such as pregnant women and teenage girls. One of its main causes is iron deficiency, which can be exacerbated by low vitamin C intake. Red guava (Psidium guajava L.) is a local fruit that is rich in vitamin C and has the potential to improve iron absorption, thus supporting an increase in hemoglobin levels. This study aims to review the effectiveness of red guava in increasing hemoglobin as an effort to prevent anemia. This study uses a literature review design on five experimental research articles published in the last 10 years. The study results show that the consumption of red guava, whether consumed alone or in combination, can significantly increase hemoglobin levels in pregnant women and adolescent girls with anemia. The vitamin C content in red guava plays a role in enhancing the bioavailability of iron needed for hemoglobin formation. Thus, red guava has the potential to be used as part of a locally based food nutrition intervention that is effective, affordable, and applicable in the effort to prevent anemia.

Venous Thromboembolism (VTE) is a common complication in cancer patients. The treatment of VTE in cancer patients involves anticoagulant therapy using Vitamin K Antagonists (VKAs), including warfarin. VTE can be managed with warfarin administration, typically preceded by bridging therapy with heparin. The objective of this literature review is to examine and analyze studies related to the impact of warfarin use on cancer risk. The review was conducted on articles published in English over the past 10 years (2013–2024) using electronic databases such as Google Scholar and PubMed. The findings suggest that warfarin may be associated with improved overall survival in cancer patients and may have protective effects against certain types of cancer. Warfarin may exhibit antineoplastic properties through mechanisms both dependent on and independent of coagulation pathways, the latter mediated by the inhibition of the GAS6-AXL signaling pathway.  

This research uses a quantitative method and focuses on a cattle breeder named Nur Amin, aged 53, who has been raising sacrificial cattle since 2022 in Medan Krio Village, Sunggal Subdistrict. The purpose of this study is to analyze the breeder’s profile and the strategies implemented in developing the sacrificial cattle business. The farm consists of 12 cows—10 males and 2 females—mainly of Simmental and Brahman breeds. The study found that feed fermentation and regular vitamin administration play significant roles in improving cattle growth and health. In addition, regular stable hygiene and the application of artificial insemination are key factors in livestock management. Although no major obstacles have been encountered, limited promotion and market access remain challenges for business expansion. The research also emphasizes the importance of treating cattle farming as a primary business, not just a side activity. The inclusion of Islamic principles and religious texts reinforces that this business aligns with Islamic values, especially in providing halal and high-quality sacrificial animals for religious rites.

Stunting was growth failure in children caused by chronic malnutrition or infectious disease, resulting in impaired physical and cognitive growth. This community service suggests using Moringa oleifera leaves to prevent stunting by making pudding. Moringa leaves are famous for their high nutritional value, containing vitamins A, C, and E and minerals such as calcium, iron, and protein. This community service program aims to increase the skills and knowledge of the community, especially pregnant women, in making Moringa leaf pudding and the importance of improving nutrition in pregnant women. The method used was descriptive, lecture, discussion and direct practice in making Moringa leaf pudding with village midwives, pregnant women at the posyandu in Loram Wetan Kudus village. The results of this community service activity can be seen from the increase in participants' knowledge and ability to make Moringa leaf pudding correctly according to the instructions that have been given previously. This community service activity concludes that participants can make Moringa leaf pudding independently and increase pregnant women's knowledge about the benefits of Moringa leaves, which are rich in nutrients and can be used to improve nutritional status to reduce the incidence of stunting.

This community service program aimed to enhance nutritional awareness and increase milkfish consumption through the innovation of a traditional dish, pepes ikan bandeng, in RT 31, Sebengkok Subdistrict, Tarakan City. Although milkfish is rich in nutrients such as protein, omega-3 fatty acids, vitamins, and minerals, its consumption remains low due to the presence of numerous fine bones. The program adopted a hands-on approach involving community members in every step of the process, including ingredient preparation, cooking, and product distribution. The results demonstrated that pepes ikan bandeng, traditionally seasoned and wrapped in banana leaves, not only offers a unique and appetizing flavor but also retains its nutritional value. This activity successfully educated the community on the benefits of consuming nutritious local fish while preserving traditional culinary heritage as a means of community empowerment.

Hemoglobin and hematocrit levels are fundamental hematological screening parameters that are relevant for identifying potential erythropoiesis disorders. An imbalance in these two parameters often reflects undiagnosed anemia, especially in adults and the elderly. The activity was carried out at the Cengkareng Baptist Foundation using the Plan–Do–Check–Act (PDCA) approach. The examination was carried out using the capillary method based on Point-of-Care Testing (POCT). Nutrition education was provided using leaflets containing information about the importance of micronutrients for blood formation. A total of 62 participants took part in this activity, with an age range of 23–76 years. Most participants were female (74.2%). Hemoglobin values ​​ranged from 7.4 to 17.3 g/dL, with a median of 11.9 g/dL. A total of 64.5% of participants had anemia. Hematocrit values ​​ranged from 22.0 to 51.0%, with a median of 35.0%. The high prevalence of anemia identified through this screening underscores the importance of preventive efforts through targeted nutritional education. Emphasis should be placed on the adequate intake of iron, vitamin B12, and folate to promote behavior change and reduce anemia risk in the community.

Instant noodles, categorized as part of ready-to-eat cuisine, represent a form of food that is conveniently packaged, easily served, practical, and prepared in a straightforward manner. Despite their convenience, instant noodles fall short of being considered a comprehensive food option due to their inability to fulfill the body's well-rounded nutritional requirements. A typical serving of instant noodles primarily consists of elevated levels of carbohydrates and protein, yet lacks sufficient energy, fiber, vitamins, and minerals. The consumption of instant noodles is driven by the time constraints faced by a majority of consumers, preventing them from indulging in a complete meal and preparing it from scratch. Regularly consuming instant noodles may pose health risks and hazards, given their inclusion of preservatives and low nutritional content. This study employs quantitative research methods, adhering to scientific principles by being concrete, empirical, objective, measurable, rational, and systematic. Quantitative approaches prioritize the analysis of numerical data, subsequently processed through suitable statistical methods. In conclusion, the statistical analysis conducted reveals that both preference (X1) and suitability (X2) jointly exert a significant impact on packaging quality (Y) within the scope of this research. However, it is crucial to note that 51.1% of the variation in Y remains unexplained by these two independent variables, suggesting that other factors may also contribute to determining the quality of packaging.  

Kekurangan Energi Kronis (KEK) pada ibu hamil ditandai dengan lingkar lengan atas (LILA) kurang dari 23,5 cm dan berisiko menyebabkan komplikasi kehamilan. Penelitian ini bertujuan mengetahui efektivitas bubur kacang hijau dalam meningkatkan LILA pada ibu hamil dengan KEK. Metode yang digunakan adalah studi kasus kualitatif pada satu subjek, Ny. L, usia 33 tahun, dengan usia kehamilan 18+6 minggu. Intervensi dilakukan dengan pemberian bubur kacang hijau sebanyak 200 ml dua kali sehari selama 10 hari. Hasil menunjukkan peningkatan LILA dari 22 cm menjadi 23 cm. Bubur kacang hijau yang kaya protein, asam folat, vitamin, dan mineral terbukti efektif meningkatkan status gizi ibu hamil. Intervensi ini dapat dijadikan terapi komplementer dalam penanganan KEK.    

Red roses (Rosa damascena Mill.) are known to contain active compounds such as flavonoids, tannins, and vitamin C, which have potential antioxidant and anti-inflammatory properties. However, the utilization of rose flower waste after extraction remains limited. This study aims to formulate and evaluate gel preparations based on red rose extract and post-extraction rose flower waste as an innovation in natural-based topical formulations. This research is an experimental laboratory study using a post-test only design. Three concentration variations were formulated for both the extract (F1, F2, F3) and rose flower waste (F4, F5, F6) using HPMC as the gel base. Physical evaluations included organoleptic testing, homogeneity, pH, adhesion, spreadability, and viscosity. Data were analyzed descriptively and statistically using the Kruskal–Wallis test to determine the effect of concentration variation on physical parameters. All formulations showed good organoleptic and homogeneity results. The pH values were within the safe range for skin (4.75–5.92). Adhesion times met the criteria of >1 second, with a tendency to increase alongside higher concentrations of active ingredients. Spreadability fell within the acceptable range (3–5 cm), decreasing as viscosity increased. The viscosity values ranged from 20,150 to 20,182 cps. There was a significant effect of concentration variation on pH (p < 0.05), adhesion in extract-based gels (p = 0.021), and spreadability in waste-based gels (p = 0.024). In conclusion, gel preparations made from red rose extract and its waste can be successfully formulated with good physical stability and meet standard criteria for topical formulations. Rose flower waste has potential as an alternative active ingredient in the development of natural-based gel products.