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This study aims to describe the implementation and outcomes of training on making herbal elixir beverages from nine spice butterfly pea ingredients for exercise mothers as an effort to improve knowledge and skills in processing healthy drinks. The activity was motivated by the limited use of herbal beverages after exercise and the low level of public understanding regarding the benefits of butterfly pea flowers and traditional spices as natural stamina enhancers. The study applied a descriptive qualitative approach through observation and documentation conducted from November 22 to December 5, 2025. A total of 25 exercise mothers participated in the training, which consisted of demonstrations and direct practice in preparing elixirs using dried butterfly pea flowers combined with ginger, turmeric, galangal, lemongrass, cinnamon, cloves, betel leaves, and brown sugar. The results show that participants were able to follow all training stages properly and demonstrated increased understanding of herbal benefits, ingredient functions, dosage accuracy, and processing procedures. Achievement indicators reveal that 92 percent of participants were able to independently prepare the elixir according to the demonstrated steps, 84 percent were able to explain the function of each ingredient correctly, and all groups successfully produced elixir products with color, aroma, and taste that met the expected standards. Participants also responded positively and expressed interest in reapplying the recipes at home and developing flavor variations for personal consumption or small scale business opportunities effectively.

. Indonesia possesses remarkable biodiversity, including numerous medicinal plant species traditionally employed as natural therapeutic agents. Among these, Cinnamomum iners is widely utilized and is known to contain diverse bioactive compounds with reported antimicrobial, anti-inflammatory, and free radical–scavenging activities. This research focuses onevaluate the antioxidant activity of ethanol, ethyl acetate, and n-hexane extracts of wild cinnamon leaves (Cinnamomum iners) using the ABTS and DPPH methods. Extraction was carried out using the maceration method. The antioxidant effectiveness was measured by analyzing the IC₅₀ values through free radical scavenging activity using the ABTS and DPPH methods with a UV-Vis spectrophotometer. The antioxidant activity of Cinnamomum iners leaves assessed using the ABTS method revealed that the ethanol extract exhibited very strong activity with an IC50 value of 7.56 ppm, followed by the ethyl acetate extract with moderate activity (IC50 103.59 ppm), and the n-hexane extract with weak activity (IC50 188.64 ppm). In contrast, the DPPH assay showed that the ethanol extract demonstrated moderate antioxidant activity with an IC50 value of 168.03 ppm, the ethyl acetate extract exhibited weak activity (IC50 400.5 ppm), and the n-hexane extract displayed no antioxidant activity (IC50 2373.2 ppm).

Indonesia is the world's leading producer of spices, but it still faces challenges in manual visual quality assessment, which is inconsistent. This study aims to develop a spice quality classification system using a Deep Learning approach based on Convolutional Neural Networks (CNN). Data was collected through digital images of five types of spices (cloves, cardamom, cinnamon, pepper, and nutmeg) classified into two categories: good and bad. The dataset was then processed and used to Train the CNN model using Tensorflow. The model architecture consists of several convolution, pooling, and dense layers, and is integrated into a web-based prototype application using Streamlit. Evaluation results show that the model achieves high Accuracy of 98.86% (Training), 98.45% (Validation), and 98.45% (Testing). The prototype application can provide automatic Predictions of spice quality through a simple and responsive interface. The results of this study indicate that CNN is effective in identifying the visual quality of spices and can serve as an objective, efficient technological solution that supports the enhancement of Indonesia's spice export competitiveness.

This study aims to optimize the cake production profit at Cake by Cece using the Branch and Bound algorithm. The data used include raw material requirements per batch, daily raw material availability, and selling prices for three types of cakes: Cookies, Brownies, and Cinnamon Roll. The optimization model is formulated as an Integer Linear Programming problem with the objective of maximizing total daily profit. The model is solved using the simplex method followed by the Branch and Bound algorithm to obtain valid integer solutions. The results indicate that the optimal production combination is 2 batches of Cookies, 2 batches of Brownies, and 3 batches of Cinnamon Roll, yielding a maximum profit of IDR 233,000 per day. This solution satisfies all raw material constraints and is feasible for daily operational implementation. This study provides quantitative recommendations to support production decision-making in culinary sector MSMEs.

Cinnamon bark (Cinnamomum burmannii) is known to contain antibacterial active compounds such as cinnamaldehyde and eugenol. However, as a natural material collected from open environments, it can become a habitat for various microorganisms, including bacteria. This study aimed to isolate and observe bacterial growth found on cinnamon bark originating from Kerinci. Samples were collected from a local market and processed using serial dilution, then cultured on Nutrient Agar (NA) and incubated for 24–48 hours at room temperature. The results revealed the growth of bacterial colonies with diverse morphological characteristics, such as round shape, smooth edges, and cream to cloudy white colors. Gram staining indicated the presence of both Gram-positive and Gram-negative bacteria. Preliminary biochemical tests showed both catalase-positive and catalase-negative isolates. These findings suggest that despite the antibacterial properties of cinnamon bark, certain microorganisms are capable of surviving. The detected bacteria are likely to be either endophytic or environmental contaminants that have adapted. These results provide an initial insight into the local microbial diversity and open opportunities for further exploration of bacteria with biotechnological potential, while also supporting post-harvest quality control of spice products.

Diabetes mellitus is a metabolic disorder characterized by high blood sugar levels continuously. Insulin resistance is the main cause of type 2 diabetes mellitus, so it is very important to control it to maintain blood sugar levels. Traditional ingredients have long been used to treat diabetes. One of the traditional ingredients used is cinnamon which has been proven to have a potential effect on the management of type 2 diabetes mellitus. The content of cinnamon that has an antidiabetic effect is cinnamaldehyde which provides a distinctive taste and aroma. The method used is by analyzing journals that meet the inclusion and exclusion criteria. Articles were searched for in the search media PubMed, Science Direct, and Google Scholar. The results of analyzing the articles found were a decrease in blood glucose levels, HbA1c, HOMA-IR, and an increase in insulin levels between the blood glucose of the control group of experimental animals and the blood glucose of the group that received cinnamaldehyde intervention. The conclusion of this study is that cinnamaldehyde intervention can reduce blood glucose levels, HbA1C, HOMA-IR and increase insulin levels in the blood.

The smoking habit among teenagers has become a serious health issue, with prevalence continually increasing. Smoking at a young age is associated with various health risks, including cancer, heart disease, and chronic obstructive pulmonary disease. One of the main contributing factors is peer influence and social environment. To reduce smoking habits, innovative approaches are needed, one of which is using innovative candies as an alternative to cigarettes. This study aims to analyze the potential of innovative candies in reducing smoking habits among teenagers. The method used is qualitative research with a literature review, collecting relevant scientific journal articles. The results indicate that candies such as Xylitol chewing gum, milk candy, cinnamon extract, and Vernonia cinerea extract can effectively reduce the frequency of smoking by providing a similar sensation without the negative effects of nicotine. Additionally, these candy products also have added benefits, such as improving oral and respiratory health. In conclusion, innovative candies can be a creative and effective solution to reduce smoking habits among teenagers, but further research is needed to assess their sustainability and long-term effects.