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Cracker drying process is considered inefficient because it still depends on weather factors and manual supervision, which can affect the quality of the production results. To overcome this, a smart shrimpcrackerdryingdevicebasedonan Arduino Uno microcontroller with an automatic closing mechanism and an automatic container has been designed and built. This system is equipped with a rain sensor and an LDR sensor to detect weather conditions around the device, as well as a DHT11 sensor to monitor humidity in the cracker storage container. In addition, an ultrasonic sensor is used to automatically regulate the movement of crackers into the storage container after the drying process is complete. A DC motor controlled by a BTS7960 driver functions to move the cover roof and the cracker transfer mechanism, while a limit switch is used to limit the motor movement.Based on the test results, this device can work automatically Shrimp crackers are one of the typical food products widely produced by the people of Bunga Karang Village, Tanjung Lago District, Banyuasin Regency. The traditional shrimp following changes in environmental conditions, thereby increasing the efficiency of the drying process and maintaining the quality of shrimp crackers produced by the residents of Bunga Karang Village.

This study aims to describe the implementation of ecobrick activities as an environmentally friendly initiative and as a strategy to enhance fine motor development in early childhood aged 4-6 years in Jatirejo Village, Pasuruan Regency. This research employed a descriptive qualitative approach using observation, interviews, documentation, and hands-on ecobrick practice. The findings indicate that the ecobrick process-which includes collecting plastic waste, washing, drying, cutting, inserting plastic pieces into bottles, and compressing the contents-effectively improves children’s fine motor skills, particularly in hand-eye coordination, finger strength, accuracy, and cutting ability. Children demonstrated positive responses, including high enthusiasm, curiosity, and increased awareness of environmental preservation. The activity also strengthened children’s social development through cooperation, communication, and shared responsibility. Overall, ecobrick activities function not only as an innovative waste-management solution but also as an educational medium that holistically supports child development and instills environmental awareness from an early age.

This community service activity aims to optimize the utilization of woodcraft waste and broken tiles in Tamansari Village through training in briquette charcoal production and effective marketing strategies. The wood waste, which has not been optimally utilized and has become an environmental issue, is expected to be processed into high-economic-value products. The conversion of waste into briquette charcoal is expected to reduce pollution while opening up new environmentally-friendly business opportunities. The implementation method includes socialization on the potential and benefits of briquette charcoal, technical training covering material preparation, carbonization process, mixing, molding, and drying, as well as assistance with marketing strategies both offline and digitally. Participants include local residents, small business owners, and craftsmen. The expected outcomes are an increase in the community's skills in processing waste into marketable products, the growth of new businesses based on alternative energy, and increased awareness of environmentally-friendly waste management. This program is expected to make Tamansari Village a model for creative, independent, and environmentally-conscious villages with strong competitiveness in the local economy.

This community service activity aims to enhance the creativity of UIN Palangka Raya students by producing functional herbal tea bags using cat's whiskers (Orthosiphon aristatus) and lemongrass (Cymbopogon citratus). The activity was implemented using a Participatory Action Research (PAR) approach, emphasizing active student participation in all stages of the production process. Participants, third-semester students of the Biology Education Study Program, were introduced to the health benefits of both herbs and were encouraged to practice drying ingredients, weighing formulations, and packaging the products. The results of the activity indicated that students gained a comprehensive understanding of the bioactive compounds in cat's whiskers and lemongrass, proper processing techniques to maintain ingredient quality, and the ideal formulation for making herbal tea bags. Students were also able to produce safe, hygienic, and functional tea bags. This activity has proven effective in enhancing students' knowledge, skills, creativity, and ability to develop innovative products based on local natural ingredients.

This study aims to improve the effectiveness of facility arrangement at Pabrik Oncom Bu Nana by analyzing interactions among production activities and designing spatial layouts based on their priority levels. The current layout presents several critical issues, particularly because the equipment sanitation area is combined with the toilet, creating a significant risk of contamination and reducing hygiene during production. In addition, irregular material flow and excessive worker movement lead to inefficient work processes and may affect the quality of the final product. To address these issues, this study employs the Activity Relationship Chart (ARC) to evaluate the functional closeness among production areas, as well as the Total Closeness Rating (TCR) to determine facility placement priorities based on the intensity of inter-stage relationships. The results of the ARC analysis indicate that the fermentation room has the strongest link to the main stages of oncom production, requiring its placement to be closer to the preparation and molding areas. Findings from the TCR further emphasize that fermentation should become the primary focus in the layout redesign. Based on both methods, a more organized layout design is proposed by relocating the fermentation room to the beginning of the production flow, separating the toilet and sanitation room into two distinct areas, and restructuring the storage, molding, and drying spaces. This redesigned layout is expected to enhance cleanliness, improve material flow, and strengthen the operational effectiveness of Pabrik Oncom Bu Nana.

Moringa (Moringa Oleifera) is a plant that is easily found in the surrounding environment and grows in Java, Sunda, Bali, Lampung, Madura, Sulawesi and Flores. In Flores, especially in Sikka Regency, moringa is a plant that is being cultivated. Moringa leaves also contain phytochemicals such as tannins, steroids, triterpenoids, flavonoids, saponins and alkaloids. These compounds have the ability as antibiotics, anti-inflammatory, detoxification and antibacterial drugs. One product that can be developed from moringa leaves is moringa tea. Moringa leaves can be used as a basic ingredient in making tea. In making tea, a drying process is carried out which aims to reduce the water content in the raw materials. This study aims to determine the nutritional content of moringa tea from several places in Sikka Regency so that it can help in the use of moringa as tea. This study was conducted in 3 locations for sampling moringa leaves, namely Talibura District, Alok Timur District and Paga District. The study used descriptive methods and laboratory tests on moringa tea. The results of the study were then compared with the quality parameters of tea according to the Indonesian National Standard (SNI) for tea. The output of the study is a national publication so that the community, especially in Sikka Regency, can use moringa leaves as a drink. The test was carried out at the Food Quality and Safety Laboratory, Faculty of Agricultural Technology, Brawijaya University, Malang. The results of the study showed differences in the nutritional content of moringa tea from the three locations. The highest protein content was in Paga District with a value of 25.86%, the highest fat content was in Talibura District with a value of 4.43%, water content was in Alok Timur District with a value of 8.42%, ash content in Paga District with a value of 8.20% and carbohydrate content in Alok Timur District with a value of 57.08%.

Organic waste management at Yogyakarta International Airport (YIA) is still not optimal, even though organic waste production averages 1,264 kg per month. This community service activity aims to develop technological innovations through the utilization of eggshell waste and Black Soldier Fly (BSF) maggots into economically valuable pellet feed products. The activity was carried out from October 8 to 15, 2025, involving three workers from the Temporary Processing Site (TPS) of PT Angkasa Pura Indonesia YIA. The implementation methods included an initial survey, education, demonstration of pellet production, and evaluation of participants' skills and product quality. The production process involved drying, grinding the ingredients, mixing the ingredients, molding, and drying the pellets. The results showed that the workers were able to independently carry out the production process and produce pellets with good physical quality. Cost analysis showed that the cost of production was IDR 47,989/kg, with a potential profit margin of 30% and an estimated return on investment within ±7 months. This innovation has proven effective in reducing waste volume, increasing the added value of organic waste, and supporting the principles of zero waste and circular economy in the airport area. This program has the potential to be further developed as a model for sustainable organic waste management.

Lidah mertua is an ornamental plant that has a variety of colors, shapes and sizes. The Lidah mertua plant produces fine fibers on its leaves. The author uses Lidah mertua fiber to make hair extensions. The aim of this research is to determine the process of making hair extensions from plant material from Lidah mertua fiber (Sansevieria Trifasciata), the suitability of the product, and the level of public preference for hair extension products from Lidah mertua fiber (Sansevieria Trifasciata). Data collection uses Observation, Documentation, Experimentation, Literature, Questionnaire and Interview methods. Data Analysis in the form of Quantitative and Public Testing. Making hair extensions from Lidah mertua (Sansevieria Trifasciata) fibers begins with selecting Lidah mertua, shaving to produce fiber, washing and drying, coloring stage, and applying hair serum. The results of the feasibility test from 3 validators were declared feasible in experiment I, namely hair extensions from Lidah mertua (Sansevieria Trifasciata) fibers using clothing dye. he liking level of 60 respondents was stated to be appropriate and liked by the public. Hair extension products using Lidah mertua (Sansevieria Trifasciata) fibers require further trials so that they can be used in the long term and create more varied hair extension colors.

This study aims to develop sweet potatoes (Ipomoea batatas) as an alternative raw material for producing Gnocchi pasta by processing them into flour and formulating pasta based on local food ingredients. This innovation is intended to increase the added value of sweet potatoes and support food diversification in the community. The research employed a Research and Development (R&D) approach through stages of identifying potentials, collecting data, designing products, validating designs, revising designs, testing products, developing the final product, and conducting limited production. The study was carried out over three months at the Culinary Arts Laboratory of Universitas Negeri Manado. The results show that the sweet potato flour produced through peeling, slicing, heat processing, drying, milling, and sieving generated high-quality flour with a natural purple color and fine texture suitable for Gnocchi production. The formulated Gnocchi made from sweet potato flour exhibited color, aroma, taste, and texture characteristics that were well-received by panelists. Nutritional analysis conducted by the Industrial Research and Standardization Center of Manado revealed that sweet potato Gnocchi contains 55 g of moisture, 28 g of carbohydrates, 6 g of sugar, 3 g of dietary fiber, 2.5 g of protein, 1.2 g of total fat, and 200–300 mg of natural anthocyanins per 100 g. These components indicate that the product has the potential to be developed as a functional food. This study concludes that sweet potatoes have great potential to be developed as raw material for modern pasta products such as Gnocchi due to their favorable physical and chemical properties. In addition, the utilization of local ingredients supports national food diversification efforts, the development of creative culinary industries, and business opportunities for ready-to-cook and ready-to-eat food products.

Ngarip Village, Ulubelu District, is one of the coffee-producing areas in Tanggamus Regency. Some residents process the harvested coffee into various micro, small and medium enterprises (MSME) products. This activity produces a byproduct in the form of coffee grounds. Coffee grounds have characteristics that allow them to be processed into products with utility and economic value. This community service activity aims to provide knowledge and skills to the Ngarip Village community on how to process coffee grounds into aromatherapy candles that are attractive, useful, and have the potential to be developed as a creative economy product. The implementation method includes literature studies, field observations, preparation of tools and materials, and socialization and training that includes material presentations, discussions, demonstrations, hands-on practice, and documentation. This training provides knowledge on the concept of 3R-based waste management and techniques for making aromatherapy candles using coffee grounds as an additional ingredient. The implementation results showed that participants were able to understand the process of making aromatherapy candles, from drying coffee grounds, melting wax, mixing ingredients, to the molding stage. Participants also gained knowledge about the benefits of aromatherapy candles for health, the environment, and their economic potential. This training can improve the community's ability to process waste into useful products, while also opening up sustainable home business opportunities. Overall, this activity has a positive impact on increasing public insight, creativity, and awareness regarding organic waste management, as well as encouraging innovations that support local economic independence.

This community service program aims to strengthen local economic resilience through digital marketing assistance and packaging design innovation at Pokdarwis Bahari, Pulorejo Village, Mojokerto City. The intervention was designed in stages, including socialization, needs identification (FGD), training, practice/implementation, continuous mentoring, and evaluation. The program focused on strengthening production management (application of modern dryers and vacuum sealers), building digital marketing skills (creating and managing TikTok, Instagram, Facebook accounts, and online shops on Shopee and Tokopedia under the Pokdarwis Bahari brand), and redesigning packaging for kelor-based products (noodles, cakes, kelor sticks) to enhance product differentiation. The results showed significant improvements in members’ capacities: drying time reduced drastically from 2 days to 2 hours, the establishment of active digital accounts and official online stores, and the development of new packaging that is more informative and brand-identified. The direct impact was reflected in increased production efficiency, improved product image, and wider market reach—demonstrating a tangible contribution to local economic resilience and the sustainability of Pokdarwis businesses. Program recommendations include scaling up production technology, advanced training in digital marketing, and strengthening distribution networks to ensure long-term benefits.

Diabetes Mellitus is a metabolic disorder caused by the pancreas failing to produce insulin hormone adequately. Based on the cause, diabetes mellitus is classified into three types, including type 1 DM, type 2 Diabetes Mellitus, and gestational diabetes mellitus. Hyperglycemia can also occur due to food consumed that is not balanced with physical activity carried out so that fat accumulates in the body and causes blood to be unable to enter the body's cells, ultimately increasing blood sugar levels. Signs and symptoms that often appear in Diabetes Mellitus patients are polydipsia (excessive thirst), polyuria (frequent urination due to excessive urine production), polyphagia (quickly feeling hungry even though you eat a lot and want to eat continuously) and weight loss without a clear cause. Symptoms of diabetes mellitus can be controlled by increasing physical activity, following a healthy diet, and getting enough rest. Several studies have proven that bay leaves have the potential as an antidiabetic. This study aims to determine the content of secondary metabolic compounds and the antidiabetic activity of bay leaf extract using α-amylase enzyme inhibition in vitro. This research method uses laboratory experiments. This study uses α-amylase enzyme inhibition to determine the antidiabetic activity contained in bay leaf extract. The method used is DNSA. The results of this study obtained a yield of bay leaf extract of 30%, water content of simplicia of 6.24%, drying loss of simplicia of 5.3%, ash content test of 5.6%, water content test of extract of 6.34%, drying loss test of extract of 7.03%. Bay leaf extract positively contains secondary metabolite compounds, namely saponins, tannins, flavonoids, and alkaloids. The results of IC50 in bay leaf extract of 66.705 ppm are classified as strong antidiabetic. The results of acarbose of 56.818 ppm are classified as strong antidiabetic.

Eleutherine bulbosa (Mill.) and Allium cepa L. (including garlic and onion peel) are medicinal plants that have long been traditionally used to treat cancer, diabetes, hypertension, infectious diseases, and inflammation. Recent scientific studies emphasize the importance of extract standardization to ensure consistent quality, safety, and efficacy. Standardization includes specific parameters—such as organoleptic identification, water- and ethanol-soluble extract values, phytochemical profiles, and determination of marker compounds—and nonspecific parameters such as moisture content, loss on drying, total ash, and acid-insoluble ash. Ethanol extract of E. bulbosa showed moisture and drying loss values below 10%, total flavonoid content of around 1.2%, and positive phytochemical tests for alkaloids, flavonoids, saponins, and quinones. Onion peel extract contains a high flavonoid content (7.84 mg QE/g) with moderate antioxidant capacity (DPPH IC₅₀ 152.65 µg/mL), while fermented garlic (black garlic) contains more than 12% polyphenols and more than 2% flavonoids, as well as a high level of S-allyl-L-cysteine (SAC) as a stable bioactive compound. The pharmacological activities of these standardized extracts include strong antioxidant effects, α-glucosidase inhibition for antidiabetic activity, induction of apoptosis and anti-angiogenesis as anticancer potential, membrane disruption and enzyme inhibition for antimicrobial activity, as well as COX/LOX modulation for anti-inflammatory effects. These activities are directly correlated with the secondary metabolite composition of each material. With their phytochemical richness and diverse biological activities, E. bulbosa and A. cepa have great potential as raw materials for standardized herbal products. Further in vivo studies and clinical trials are needed to validate their therapeutic efficacy and to support the development of evidence-based phytopharmaceuticals.

This community service program was designed to strengthen the competitive value of coffee bean processing through a combination of practical field training and structured mentoring for rural communities. The activity took place on June 29, 2025, in Motung Village, Ajibata District, Toba Regency, and involved 20 local participants representing farming households. The implementation model emphasized a participatory and hands-on approach, where participants were directly engaged in coffee bean processing techniques under the guidance of academic experts and field mentors. This initiative was a collaborative effort between Universitas Murni Teguh PSDKU Pematangsiantar, Politeknik Bisnis Indonesia, and the Farmer and Fishermen Association (KTNA) Pematangsiantar. The program’s primary objectives were to enhance local community skills in post-harvest coffee processing, to raise product quality standards, and to generate added value that would enable rural producers to compete in wider markets. Through structured mentoring, participants received continuous assistance that ensured they could apply the acquired knowledge and skills independently after the training activities concluded. The results demonstrated significant improvements in participants’ understanding and technical capacity, particularly in the areas of sorting, drying, roasting, and packaging coffee beans. These competencies allowed the local community to produce higher-quality coffee products that meet market expectations and enhance competitiveness. Furthermore, the program strengthened the link between academic knowledge, practical field skills, and local wisdom, which together form the foundation for sustainable rural empowerment. By improving coffee bean processing capacity, the initiative is expected to increase household income, foster an entrepreneurial spirit, and support the long-term development of Toba’s rural economy. In this way, the program not only equips the community with technical expertise but also contributes to broader goals of economic sustainability and social resilience in the region.

This research was carried out using a qualitative method through a direct survey conducted in Tangga Batu Village. The main goal of this study is to utilize corn cob waste into an alternative fuel product in the form of briquettes that is more environmentally friendly. Corn cobs are one of the abundant agricultural wastes, but they are often not used optimally. Through simple innovations, this waste can be processed into alternative energy sources that have economic value while having added value for the surrounding community. The process of making briquettes begins with the preparation of equipment which includes a kiln, mold, drying container, mash tool, strainer, and scale. The main ingredient is corn cobs that are first dried in the sun for 3–4 days to reduce the moisture content by 10–20%. Additional materials used are tapioca flour as an adhesive, small amounts of diesel, and water. The next stage is to compose the corn cobs in the burning pit for 20–30 minutes until they become charcoal. The charcoal is then scraped using a simple tool and sifted to separate the fine and rough parts. The fine charcoal is mixed with a starch adhesive from tapioca flour, then molded using a simple mold and compacted through a pressing process to produce good quality briquettes. Next, the briquettes are dried in the sun for 2-3 days until they are completely dry and ready to be used as fuel instead of wood or kerosene. The results of the study show that corn cob waste has great potential to be used as an alternative fuel. In addition to being environmentally friendly, these products also contribute to reducing dependence on fossil fuels.

Black Soldier Fly (BSF) larvae, or maggots, are a type of insect currently widely cultivated, primarily for animal feed. This is because BSF larvae contain essential nutrients such as fat and protein in high amounts, thus improving the nutritional quality of livestock that consume them. Therefore, the processing and preservation of maggots is crucial to maintain their nutritional content and extend their shelf life. One method used in maggot processing is drying. Drying aims to reduce the water content in the larvae, thereby preventing the growth of microorganisms that cause spoilage. One widely applied technique is drying using a microwave oven. However, before the actual process is carried out, simulations are often required to determine the distribution of heat and humidity. Simulation is one of the most effective ways to predict the drying performance of biological materials. This study used a simulation using the Computational Fluid Dynamics (CFD) method operated by Comsol Multiphysics 6.2 software. The parameters used in the simulation were an initial maggot temperature of 80°C, a drying time of 15 minutes, and a heat source of 1300 W/m³. Based on the simulation results, the final water content of the maggots was below 10%. Furthermore, the final relative humidity of the maggots ranged from 10–35%, while the final temperature of the larvae increased to 93–97°C. These results indicate that microwave drying can effectively reduce moisture content while maintaining the nutritional quality of BSF larvae. These simulation results can be used as a basis for practical maggot drying processes, thus supporting the production of efficient and nutritious animal feed.  

Dried eel (kepanjang) is a traditional food product made through the drying process to extend shelf life and facilitate distribution. While drying can slow down product deterioration, it still carries the risk of microbial contamination, especially when stored at room temperature without additional preservation. This study aims to provide information regarding the microbiological safety of dried eel products during storage and to determine the effects of storage duration and environmental temperature on microbial growth in dried eel. The method used in this study involved direct observation of microbial colony growth through serial dilution and inoculation on Nutrient Agar (NA) media, which was then incubated at room temperature. The microbial colonies growing on the dried eel samples were observed and counted to assess the impact of storage duration and temperature on microbial contamination. The results showed that the longer the storage time and the higher the environmental temperature, the greater the number of microbial colonies that grew. This indicates that storage conditions, both in terms of duration and temperature, have a significant impact on the level of microbial contamination in dried eel. This research reveals the importance of strict monitoring of temperature and storage duration for dried eel products. The increase in microbial colonies as storage time and temperature rise indicates that the product becomes more susceptible to contamination and spoilage. Therefore, to maintain product quality and safety, proper storage systems need to be implemented, such as using additional preservatives or storing the product at low temperatures. By adopting these measures, the risk of microbial contamination can be minimized, which will extend the shelf life and maintain the quality of the dried eel product. This study provides valuable insights into the microbiological aspects of traditional food products, specifically dried eel, which can be applied to ensure their safety during storage.

Limited sanitation facilities among street vendors, particularly those selling meatballs, chicken noodles, and porridge, often pose a problem that impacts food safety. One common practice is repeatedly washing bowls and spoons with just a bucket of water, followed by drying the utensils with a cloth. This contaminated water can transmit pathogenic microorganisms that cause foodborne illnesses, increasing the risk of health problems for consumers. This problem requires a practical solution that street vendors can implement, taking into account limited space, mobility, and operational costs. This community service activity used a pre-experimental design method with a simple technological engineering approach to improve the sanitation of tableware. The innovation developed was a portable bowl washer made from used mineral water gallons, modified to be mobile, efficient, and water-efficient. The manufacturing process included design, assembly, testing, and evaluation with street vendors. Success was measured by observing the level of cleanliness of the tableware before and after use, as well as assessing the level of satisfaction and ease of use by the vendors. The results showed that the implementation of this portable sanitation device increased the effectiveness of tableware washing, reduced the repeated use of dirty water, and minimized the risk of cross-contamination. Partnering vendors stated that the device is practical, lightweight, and doesn't disrupt their sales activities. They hope this innovation will be replicated by other vendors and that local governments will consider implementing it as a standard for mobile food sanitation. This effort will not only improve the hygiene of eating utensils but also contribute to preventing foodborne illnesses in the community.

Traditional salted fish is a widely consumed food product in Indonesia due to its high shelf life and distinctive flavor. However, the production process, which is generally carried out conventionally and openly, has the potential to cause contamination by pathogenic microbes, which can endanger consumer health. This study aims to identify and analyze the presence of pathogenic microorganisms in traditional salted fish products through a microbiological approach. Salted fish samples were taken from various traditional markets and analyzed using microbial culture methods, biochemical identification, and molecular confirmation for pathogenic bacteria such as Salmonella spp., Vibrio spp., Escherichia coli, and Staphylococcus aureus. The results showed that most contained pathogenic bacteria exceeding the threshold set by SNI and BPOM, indicating weak sanitation and hygiene control in the processing process. These findings emphasize the importance of implementing hygiene standards and quality control in the home industry of salted fish processing. Furthermore, environmental factors such as sea air quality, drying methods, the use of unclean containers, and minimal knowledge of business actors regarding hygiene practices are the main causes of contamination. In some locations, salted fish is dried directly on the ground or on unsterilized surfaces, increasing the risk of exposure to dust, insects, and microorganisms. The study also found that labeling and date information were not available on most products, making it difficult for consumers to assess their safety. As a preventative measure, educating producers and providing training on Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) is crucial. Collaboration between the Health Office, the Food and Drug Monitoring Agency (BPOM), and local governments is also recommended to conduct regular inspections and provide food safety certification facilities for small businesses.

This study aims to extract and purify secondary metabolite compounds from Coffea arabica leaves using various separation techniques, such as maceration, column chromatography, thin layer chromatography (KLT), and preparatory KLT, and followed by flavonoid content analysis using UV-Vis spectrophotometry. The process begins with drying the arabica coffee leaves, then extraction is carried out using 96% ethanol for three days. After that, the solvent is evaporated with a rotary evaporator at 60°C to obtain a viscous extract. The extracts were further separated using column chromatography with a mixed solvent of n-hexane: ethyl acetate (3:1), resulting in 12 fractions that showed color differences, which was an indication of the diversity of the compounds in the extract. Advanced identification was carried out with KLT using methanol solvents: chloroform (9:1) at UV wavelengths of 254 nm and 366 nm, indicating the presence of compounds with medium to high polarity. Furthermore, the isolated compounds were further separated using the preparative KLT (KLTP) method. To determine the flavonoid content, UV-Vis spectrophotometry was performed at a wavelength of 431 nm, using quercetin as standard. The results of the analysis showed that Arabica coffee leaf extract had a yield of 7.35% and a total flavonoid content of 19.0605 mgQE/g. These findings show that arabica coffee leaves are a source of flavonoid compounds that have the potential for the development of herbal or phytopharmaceutical products. The flavonoid content found may provide health benefits, particularly in increasing antioxidant activity, which can be used in the treatment of oxidative stress-related diseases. The results of this study also open up opportunities for the development of plant-based products, especially Arabica coffee, in the pharmaceutical and cosmetic industries as an efficacious natural active ingredient.