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Inflammation is the body's response when it experiences injury, infection, antigen or cell damage, so it is a sign of something that is harmful to the body or disease. Galangal rhizomes (Kaempferia galanga L.) and Srikaya leaves (Annona squamosa L.) are plants that contain flavonoid compounds which have anti-inflammatory potential by inhibiting the enzymes cyclooxygenase and lipooxygenase. The aim of this research was to determine the effectiveness of a combination cream preparation of galangal rhizome extract and srikaya leaf extract as an anti-inflammatory. The various combinations used are a combination of 15 grams of kecur rhizome extract and 10 grams of srikaya leaf extract, 12.5 grams of srikaya rhizome extract and 12.5 grams of srikaya leaf extract, 10 grams of srikaya rhizome extract and 15 grams of srikaya leaf extract. The anti-inflammatory test uses 1% carrageenin induction of 0.1 ml, then the swelling that occurs is measured using a plastinometer. Based on the results obtained, a good anti-inflammatory power value was a combination of 15 grams of kencur rhizome extract with 10 grams of srikaya leaf extract with a value of 21.6216%. The results of the One Way Annova analysis obtained a p-value >0.05, which means there is no significant difference. So it can be concluded that various combinations of galangal rhizome extract and srikaya leaves are effective in mice induced by carrageenin. A post hoc Tuckey test was carried out on the AUC value, obtaining a p-value >0.05, so it can be concluded that there was no significant difference in the positive controls for formulas 1, 2 and 3.

This research aims to determine the physical and chemical, and antioxidant qualities of the combination of goat milk and black soy milk. This method used x+y+z formulation by combining goat milk and black soy milk which were the main ingredients in making ice cream. Ice cream was measured for physical quality (melting point and overrun); chemical (total solids and fat content, free fatty acids); and antioxidant qualities. The results showed that giving black soy milk can lower the melting point of ice cream due to the resulting low overrun. This was also supported by an increase in total solid ice cream. The highest ice cream fat content was in the 75:25 combination, namely 4.87%. The longer the storage of ice cream, the higher the increase in free fatty acids and the lower the antioxidant activity of ice cream. The conclusion of this study was the best quality to make ice cream from the combination of goat milk ice cream and black soy milk 75:25.

Dessert boxes are one of the dessert (cake) snack products that are currently in great demand among consumers. Sweet foods arranged in transparent boxes usually consist of several layers. such as sponge cake, sweet cream, a pinch of cocoa powder, dry cakes as decoration. The aim of this business is to gain experience by learning entrepreneurship while making a profit, giving motivation to the young generation of Indonesia to always have ideas to produce a product that has value. benefits for himself and the community, enlivening the culinary variety. add to the creation of a special food menu, the raw materials used are easy to get. And the aim is to find out the current financial condition of the business or business and to see the impact of the business on the community economy together.

The skin is the widest organ that makes up the human body which is the outermost and covers the entire surface of the body. The outermost location causes the skin to receive stimulation for the first time such as touch stimulation, pain, or bad influences from outside. This causes the skin to stretch due to disease. One of the most common skin diseases suffered by people is acne. Acne occurs generally triggered by the bacterium Propionibacterium acnes (gram positive bacteria). Effective acne treatment can use antibiotics, but inappropriate use of antibiotics can lead to resistance. Therefore it is necessary to have alternative therapies from plants that have the potential as antibacterial. One of the natural ingredients from plants that have antibacterial properties is mangosteen (Garcinia mangostana Linn.)This research was conducted using a descriptive experimental method with the aim of knowing the presence of antibacterial activity in cream preparations of ethanol extract of mangosteen rind (Garcinia mangostana Linn.) against Propionibacterium acnes bacteria as seen from the inhibition of bacteria with varying concentrations of 10%, 15% and 25% by using paper disc diffusion method and solid liquid dilution method. The positive control used clindamycin cream and the negative control used 1% DMSO. Analysis of the diameter of the inhibition data was carried out using the One Way ANOVA test. The preparation formulation that has the largest diameter in the diffusion test is F3 with a concentration of 25% with an average inhibition of 6.36 in the medium category.  The MIC and KBM values in the dilution method were at a concentration of 12.5%. The results of a normally distributed One Way ANOVA are measured with a value (P> 0.05). Mangosteen peel extract (Garcinia mangostana Linn.) has antibacterial activity against Propionibacterium acnes bacteria.    

The objectives of this community service (PKM) are (1) Increasing the entrepreneurial capacity building of UPPKA Kelut Makmur (Klagen-Wilayut Makmur) cadres in Wilayut Village, (2) UPPKA Kelut Makmur cadres have the provision of soft skills and hard skills to carry out businesses with competitive advantages, (3) Ice Cream Products "Food Healty" can be developed for business. The target is 15 UPPKA Kelut Makmur cadres who are members who manage village businesses. The problems faced are: a. Do not have capacity building as a provision for the ability to do business; b. Limited facilities and infrastructure; d. Lack of product creativity; e. Lack of product creativity. Lack of product creativity; e. Competence of managers who are still conventional; f. Do not have an integrated business model. Not having an integrated business model. The solution to the problem is an entrepreneurship training programme, through the concept of creative business through electronic media based on socio-technopreneurship. The ice cream business will be developed to be distributed to toddler and elderly posyandu and general customers. The programmes carried out are: conducting a business development programme workshop. The results of PkM are improving soft skills and hard skills of UPPKA Kelut Makmur members as novice business people.

Marketing strategy is an effective strategy to increase company brand awareness. As social media develops quite rapidly, many companies use social media to market and introduce their products. To be able to attract an audience on social media, one of which is Tiktok, you need content that is interesting and follows developments in trends. PT Otak Kanan is a company that operates in the creative industry sector and has subsidiaries, one of which is Kisana, which is a hair removal cream product brand. This brand has problems with branding that is not optimal because this brand is still relatively new. Therefore, this research aims to observe, find out, provide solutions, and be involved directly using the method of implementing active participant observation in creating content marketing using soft selling and hard selling on Tiktok to increase brand awareness. Social media also plays a key role in marketing for brand awareness. The results show that creating interesting creative content by implementing softselling and hardselling on social media platforms such as Tiktok can increase company brand awareness.

The purpose of this research is to find out how rewards and punishment influence employee performance at PT. Miami Creameries. The sample used was 61 employees using saturated sampling technique. This research data collection used observation methods, interviews, distributing questionnaires and literature review. The data obtained was then analyzed using the multiple linear regression formula and hypothesis testing with the help of the SPSS (Statistical Package For Social Science) program. The regression equation formed is Y = 5,406 X1 + 0.305 + 0.808 X2. Simultaneous hypothesis testing: Reward and Punishment together influence employee performance. The magnitude of the influence of reward and punishment on employee performance with an Adjusted R square value of 69.7%. while the rest is influenced by other variables not included in this study.

Black cumin oil (Nigella Sativa Linn) is rich in antioxidants. One of the substances contained in black cumin oil (Nigella Sativa Linn) which acts as an antioxidant is thermoquinone. Cream is a widely chosen preparation because it is one of the pharmaceutical preparations that is used topically for the treatment of various skin diseases. The purpose of this study was to determine whether Cumin (Nigella Sativa Linn) Oil (Nigella Sativa Linn) can be formulated as a cream dosage form. to find out the optimum concentration of black cumin oil cream formulation (Nigella Sativa Linn) with cream base variations (Stearic acid and TEA).This research is a longitudinal-experimental study. The tools used in this study were glassware, watch glass, evaporating cup, parchment paper, universal pH indicator, digital scale, mortar, stamper, waterbath, refrigerator, stirring rod, tweezers, spirit lamp, loop needle. The materials used in this study were Black Cumin (Nigella Sativa Linn) oil, TEA, White wax, Stearic Acid, White Vaseline, Methyl paraben, PEG, Aquadest. For organoleptic testing of cream, it can be seen from the observation of color, smell, and texture. The evaluation was carried out including organoleptic tests for homogeneity, absorption, and pH tests. Based on the research results, it can be concluded that black cumin oil can be formulated into cream preparations with varying concentrations of stearic acid and triethanolamine, although there are several tests that do not meet the requirements for cream preparation tests. The combination of stearic acid and triethanolamine with different concentrations can affect the physical quality which includes pH, spreadability and mechanical stability but has no effect on the organoleptic, cream type and homogeneity.

MS, a 15-year-old boy, ethnic Acehnese, address Paya Bakong with number RM 024395, was taken by his parents to the skin and genital polyclinic at Cut Meutia Hospital on Monday, 10 October 2022. Autoanamnesis was carried out with the elderly, the patient found that the main complaint was reddish spots, scaly, well defined with active lesion edges and central healing, accompanied by itching in the abdominal area, since 2 months ago. A reddish spot appears with white scales the size of a coin on the stomach, the spot gradually grows wider and grows to the size of a palm. Then the spots also appeared on the hands, left leg and left groin. The red spots feel very itchy, especially when sweating and hot air and get better after bathing. According to the patient, itching is not affected by the food consumed every day. The patient only noticed a reddish spot 2 months ago, which prompted him to see a doctor. The patient lives in a dormitory because he attends a boarding school. History of bathing and changing clothes 2 times a day, towels are used alone and the clothes that the patient often uses are shirts and frequent outdoor activities. The patient said that he often sweats profusely, but does not immediately change his clothes. Dermatological status in the lateral abdominal region dextra et sinistra et manus sinistra et inferior extremitas sinistra et cruris sinistra shows hyperpigmented erythematous macule-patches, firm boundaries, multiple, irregular with active edges and central healing, nummular-plaque size, partly covered with medium scale with a white layer. Based on history, physical examination, dermatology, the working diagnosis in this patient is tinea corporis et cruris. Treatment was given oral drug itraconazole 2x100 mg and miconazole cream 15gr 2x1 applied in a thin layer. As well as being given an explanation of the disease, its causes, treatment options, prevention and education for body hygiene, not using clothes towels with other family members.

Business strategy is an important part that must be owned by every business actor. This study tries to determine the ideal strategy through SWOT analysis. The object of this research is Cafe 165 which is a business unit of Putra Indonesia University YPTK Padang. The research method used is descriptive method with data collection techniques through interviews and questionnaires to the parties or stakeholders. SWOT Analysis techniques include IFE, EFE, CPM, TOWS, IE, SPACE, Grand Strategy and QSPM. The findings of the IFE Matrix and the matrix show that Bozz Juice Ice Cream has strong organizational characteristics internally with strategies that can take advantage of strengths that minimize weaknesses and are able to take advantage of opportunities from threats encountered. The results of the analysis of the TOWS Matrix, SPACE, IE, Grand Strategy as the final result of this study recommend that the right business strategy for Bozz Juice Ice Cream is implementing a market development strategy followed by product development through continuous innovation.

Acne vulgaris (AV) is a disease that occurs on the skin, especially in areas containing pilosebaceous, and is multifactorial. Acne vulgaris (AV) is a complex condition because it has several factors such as hormonal influences and an increase in follicle keratinization and is usually caused by microbes such as the bacterium Propionibacterium acnes (P. acnes) which is a gram-positive anaerobic commensa bacteria found on the skin. can be related to hormones and the immune system and excessive sebum production and can occur the release of inflammatory mediators. The clinical picture of acne can be seen that there are comedones, micro-comedones, open and closed comedones, sandpaper commodes, macro-comedones, missed comedones to relieve inflammation can be given a concoction of the Sukma Tangerang Clinic which is Anti-Acne Vulgaris (AV).

Alpen Food Industry, the most renowned ice cream manufacturer in Indonesia, boasts a widespread presence with 80,000 outlets across the nation. However, beneath the surface of PT. Alpen Food Industry's success, having once been honored with the Excellent Brand Award, allegations of labor law violations have emerged, leading to protests by its employees. In an effort to fight for their rights, the workers staged a two-week strike. The strike was initiated to advocate for their entitlements. Additionally, PT. Alpen Food Industry is accused of unilaterally implementing Termination of Employment (PHK) procedures. Nonetheless, the company refutes these allegations, asserting that they conducted the PHK in accordance with existing protocols and guidelines. They claim to have sent two separate Call Letters to the workers, which went unanswered, and argue that this inaction is tantamount to resignation based on the prevailing guidelines. This research employed a qualitative approach, gathering data through literature review methods involving various sources such as journals, news articles, and websites. The author then drew conclusions based on the obtained data. The research findings suggest that the dispute arose primarily from a lack of communication between the workers and the employer.  

Masalah sampah memang tidak ada habisnya,bahkan permasalahan sampah ini di alami oleh seluruh dunia. Sampah dapat berdampak buruk, ketika jumlah timbunan sampah menjadi banyak,oleh karena itu pentingnya sebuah pola pikir bagaimana cara menanggulanginya agar sampah dapat menjadi sesuatu yang bermanfaat dan bernilai guna yaitu dengan cara mengolah kembali sampah dengan sistem 3R (Reuse, Reduce, Recycle). Adapun upaya untuk mengatasi masalah tersebut yaitu dengan menyadarkan kembali konsep berpikir manusia (siswa) dalam menanggulangi sampah,sehingga ketika adanya kesadaran dalam diri maka sampah-sampah yang ada akan dapat lebih mudah untuk ditanggulangi. Tujuan penelitian ini adalah untuk mengetahui sejauh mana kesadaran berpikir siswa dalam menanggulangi sampah serta upaya-upaya apa saja yang dapat dilakukan untuk mengurangi limbah-limbah tersebut. Penelitian ini dilakukan di SD Clarissa Batu Aji dengan menggunakan Metode tatap muka mulai dari tahap persiapan hingga tahap pelaksanaan.  Hasil Penelitian ini yaitu setiap siswa mampu menerima wawasan baru dalam memanfaatkan limbah,hingga akhirnya siswa dapat berkata “:kalau saya makan es cream nanti stik es cream nya saya simpan agar dapat di daur ulang kembali dan ternyata mendaur ulang sampah itu seru”’dan hal tersebut merupakan salah satu wujud keberhasilan bagi para penulis dimana kesadaran berpikir siswa sudah mulai meningkat dan semakin mau berpikir kreatif dalam memanfaatkan sampah/limbah.

Tape is a traditional fermented food whose benefits can be increased by adding probiotic cells such as Saccharomyces boulardii and Lactobacillus plantarum Dad-13. Tape tends to be easily damaged, so to maintain the viability of probiotics and as a food diversification, tape can be substituted for ice cream dough. The purpose of this research was to determine the effect of substitution and the proportion of substitution of glutinous rice and cassava tape in the manufacture of ice cream on the characteristics and preference level of probiotic ice cream. This research method was carried out using a completely randomized design with a factorial pattern with two factors, the first factor was the type of tape, and the second factor was the proportion of substitution. The type of tape used are white cassava tape, yellow cassava tape, white glutinous rice tape, and black glutinous rice tape with substitution proportions of 0%, 10%, 20%, 30%, and 40%. Analysis of probiotic sticky rice tape and cassava ice cream included water content, total solids, melting time, antioxidant activity, total lactic acid bacteria, total yeast, and preference level. The data obtained will be calculated using the Anova statistikal method. If there is a significant difference between treatments, it is carried out with Duncan's Multiple Range Test significant difference test at a confidence level of α= 5%. The results showed that glutinous rice and cassava tape types and their substitution proportions affected the water content, total solids, melting time, antioxidant activity, total lactic acid bacteria, total yeast, and preference level. Based on the preference level and antioxidant activity, the best ice cream was produced with the substitution of 20% white cassava tape or 20% yellow cassava tape, which had an antioxidant activity of 32.41% and 33.17% RSA and total lactic acid bacteria of 1.79 x 108 and 1.67 x 108 CFU/g, respectively.

Hair dye is a cosmetic used in hair cosmetology that serves to restore the original color of the hair, cover gray hair, or create other colors. The purpose of this study is to develop hair dye based on henna powder and coffee powder as a natural coloring. The methods used in this study are observation methods, literature, experiment, documentation, questionnaires, and R&D. The results of research for hair dye product that have been added henna powder and coffee powder with the right dose indicate that, the composition of these two ingredients can be used as an ingredient in the manufacture of hair dye for gray hair. The color produced from henna powder and coffee powder is black, with a cream texture and rather coarse particles. The distinctive aroma of coffee is produced from coffee powder which is one of the natural ingredients in coloring and aroma. The author's suggestion for this study is the need for a lab test to determine the expiry time on hair dye products made from henna powder and coffee powder, and a way to improve the texture of the product to be smoother again so that it is easier to apply it to the hair.

This research was conducted at Lind's Ice Cream and Resto Papandayan Semarang which aims to analyze and explain the influence of location and service quality on guest satisfaction, as well as to determine which variables have the most dominant influence on guest satisfaction. The method used in this research is a survey with quantitative analysis,. The number of samples in this study were 86 respondents who visited Lind's Ice Cream and Resto Papandayan Semarang. Based on the results of SPSS calculations, the hypothesis at the tested level is significant and has a positive effect on the regression equation,And it is proven that the service quality  variable  has  the  most  dominant  effect   on  guest   satisfaction  with  a regression coefficient of 0.794. The conclusion of this study  is that The quality of service that has the most positive effect on guest  satisfaction at Lind's Ice Cream and Resto Papandayan Semarang.

The use of young jackfruit which has low prices and abundant production is only as a basic ingredient for making traditional foods. Considering the benefits and nutritional content of young jackfruit, it is necessary to innovate the manufacture of young jackfruit cream soup with fusion techniques. The research objectives are 1) to know the process of making young jackfruit cream soup using fusion technique; 2) knowing the formula and thickening agent for young jackfruit cream soup; 3) find out the community's acceptance of young jackfruit soup cream. The experiment was carried out three times by making cream soup with 3 different thickeners, namely wheat flour with a roux system, pumpkin and potatoes. The experiment was carried out to obtain the best formula. The experimental results show how to make young jackfruit with fusion food processing techniques, starting with material selection, weighing ingredients, boiling young jackfruit, making spices, sauteing spices, boiling all ingredients, sorting bones, thickening with, wheat flour/ pumpkin/potatoes and blending. soup, filter soup. The right formula for young jackfruit cream soup is young jackfruit 120 g, pumpkin thickener 40 g(531)/roux flour 20 gr (351)/ potato 40 gr (253), 50 ml liquid milk, 2 g salt, 10 g onion, 4 g granulated sugar, 5 g margarine, 500 cc water and 140 g claws. The three experimental products were tested hedonic by 10 semi-trained people and code 531 was preferred because it has the characteristics of creamy soup with a creamy texture, savory taste, light brown color, and has the aroma of young jackfruit mixed with milk.

Rosella (Hibiscus sabdariffal L.) contains anthocyanins which can be used as natural dyes and at the same time as an antioxidant that functions as an antidote to free radicals. The aim of this research was to formulate and test the physical characteristics of the blush on cream preparation from the essence of Rosella (Hibiscus sabdariffa L.) as a natural dye. This type of research is an experiment in the laboratory. The extract of Rosella calis flower is crushed and the filtrate is taken by extracting it. The extract is made into blush on cream preparations with a concentration of 20%, 40% and 60%. The organoleptic test results of blush on cream on the control were soft textured, white, smelled like cream, soft-textured F1, ivory white, Rosella flower-like smell, soft-textured F2, light cream colored, Roselle flower-like smell, and F3 small granular texture pink color, distinctive smell of Rosella flower, homogeneity test on homogeneous control, homogeneous F1, homogeneous F2, and not homogeneous F3, control pH test values: 6, F1: 6, F2: 6, F3: 4, control spreadability test: 6 , 3 cm, F1: 5.7 cm, F2: 5 cm, F3: 4.5 cm, control adhesion test: 4.42 seconds, F1: 4.21 seconds, F2: 4.19 seconds, F3: 4.12 seconds and emulsion type test on control: M / A, F1: M / A, F2 M / A, F3: M / A. The formulation and physical characteristics test of blush cream from the extract of Rosella flower petals (Hibiscus sabdariffa L.) cannot be formulated as a blush cream preparation and does not have good characteristics, one of which is the exposure to light and heating during the formulation.

Nutmeg (Myristica fragrans) is a spice plant that produces essential oils of economic value. Especially the myristicin compounds contained in nutmeg oil have potential as antioxidants and also anti-aging. The content of nutmeg which shows antifungal activity is flavonoids, saponins and alkaloids. Flavonoids as antifungal compounds work by interfering with the permeability of fungal cell membranes and changing organic components and nutrient transport which ultimately results in toxic effects on fungi. This study aims to determine the chemical content and whether the nutmeg extract can be formulated in cream preparations as well as the results of the physical properties test on the preparation of the nutmeg (Myristica fragrans) ethanol extract of cream. The type of research used in this study was experimental research in the laboratory. Nutmeg (Myristica Fragrans), phytochemical screening test on nutmeg extract, cream preparation formulation, cream physical properties test (organoleptic test, pH test, homogeneity test, cream type test). Nutmeg extraction was carried out using the maceration method using 70% ethanol. The results of phytochemical screening of the ethanol extract of nutmeg (Myristica fragrans) indicated the presence of alkaloids, flavonoids, and saponins. The preparation of cream of ethanol extract of nutmeg (Myristica fragrans) using a Vaseline album base ratio of F1 (10%), F2 (15%) and F3 (20%) had stable physical properties.

Es krim adalah produk pangan beku yang dibuat dengan kombinasi proses pembekuan dan agitasi dengan bahan-bahan yang terdiri dari susu, pemanis, pengemulsi, penstabil dan flavor. Penambahan buah bit dan berbagai jenis gula dapat meningkatkan nilai gizi es krim. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan yang tertinggi pada produk dan mengetahui karakteristik kimia, fisika, dan sensori es krim buah bit. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan menggunakan dua faktor. Faktor pertama adalah bubur buah bit (20%, 30%, dan 40%) dan faktor kedua yaitu jenis gula (gula pasir, gula stevia, dan madu). Hasil penelitian menunjukkan bahwa  perlakuan es krim yang terbaik diperoleh berdasarkan aktivitas antioksidan tertinggi es krim yaitu pada perlakuan bubur buah bit 40% dan jenis gula berupa madu. Pada perlakuan tersebut memiliki karakteristik: aktivitas antioksidan 32,474% kadar protein 2,139%; kadar lemak 0,145%; kadar gula total 7,064%; overrun 14,172%; kecepatan meleleh 36,660 menit; warna  2,958 (ungu); rasa manis 2,500 (sedikit manis); tekstur lembut 3,216 (lembut); flavor buah bit 3,342 (semakin nyata); dan kesukaan keseluruhan 2,705 (sedikit suka). Kata kunci: Es krim, buah bit, jenis gula ABSTRACTIce cream is a product of frozen food that made with a combination of the process of freezing and agitation with ingredients consisting of milk, sweetener, emulsion, stabilizer, and flavor. The addition of beet fruit and the kind of sugar can improve the nutrition value of ice cream. The purpose of this research were to determine the highest antioxidant activity in a product and to determine the characteristic of physicochemical and sensoric characteristic of beet ice cream. This research used the method of Completely Randomized  Design (CRD) with two factors. The first factor was porridge of beet fruit (20%, 30%, and 40%) and the second factor was the type of sugar (cane, stevia, and honey). The result of this research indicates that the best treatment of ice cream based on the highest antioxidant activity was on the treatment of porridge beet fruit 40% and the type of sugar is honey. These treatment has a characteristic antioxidant activity 32,474%; protein 2,139%; fat 0,145%; the total of sugar 7,064%; overrun 14,172%; the velocity of melting 36,660 minutes; color 2,958 (purple); sweet taste 2,500 (a little sweet); soft texture 3,216 (soft), flavour of beet fruit 3,342 (more real); and the total of predilection 2,705(a little like).Keywords: Ice cream, beet fruit, type of sugar