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VIA is a simple test. The VIA test is a method for early detection of cervical cancer by applying 3-5% acetic acid or vinegar. It has a 96% accuracy rate; abnormal areas will turn white. If there is no color change, it can be assumed that there is no cervical infection. This VIA test is important for fertile couples, including preconception women with PUS. To determine the relationship between knowledge and family role with compliance with VIA testing in preconception women with PUS at the Ajangale Community Health Center (UPT). This study used an observational research method with a cross-sectional approach. The population in this study were all PUS women aged 20-35 years at the UPT Ajangale Community Health Center. Sampling was carried out using a total sampling technique, obtaining 30 respondents. Data collection was carried out using a questionnaire. The collected data were then processed and analyzed using the SPSS statistical program and analyzed using the chi-square test. The study showed a relationship between compliance with VIA testing and two variables studied: knowledge (p=0.000) and family role (0.000). Compliance with VIA testing in preconceptional women with PUS is influenced by both knowledge and family role. This study focused on preconception women with PUS at the Ajangale Community Health Center, aiming to understand the factors that influence their compliance with VIA testing. By analyzing the relationship between knowledge and family role with VIA compliance, the study highlights the importance of educating women about the benefits of early cervical cancer detection and the pivotal role families play in supporting health-seeking behaviors.

This practicum aims to understand the process of volcanic eruptions through a simple chemical reaction simulation between baking soda and vinegar. This reaction produces carbon dioxide gas that pushes the mixture out of the bottle, resembling magma eruption from a volcanic crater. The activity was carried out using simple materials such as used plastic bottles, aluminum foil, and common household items. The procedure involved shaping a volcano using aluminum foil around the bottle, then adding baking soda, dish soap, food coloring, and vinegar as the reaction trigger. Observations showed that after the vinegar was poured into the bottle, a foamy red/orange eruption occurred, mimicking lava spewing from a volcanic crater. This simulation demonstrates that the combination of an acid (vinegar) and a base (baking soda) produces carbon dioxide gas, which forces the mixture outward in a dramatic manner. This practicum not only helps students concretely understand scientific concepts but also enhances their observation, critical thinking, and scientific communication skills through simple experimental activities.

This study evaluated the antibacterial activity of a combination of microbial compounds from apple cider vinegar (ACV) and keji beling leaf extract against skin and wound pathogenic bacteria, namely Staphylococcus epidermidis (Gram-positive) and Pseudomonas aeruginosa (Gram-negative). ACV is produced through apple fermentation using Saccharomyces cerevisiae and Acetobacter aceti, rich in acetic acid, probiotics, and proteolytic enzymes. Keji beling leaf extract is obtained through ethanol maceration and contains flavonoids, tannins, alkaloids, saponins, terpenoids, and phytosterols—all of which have been shown to be antibacterial and antioxidant. The well diffusion method was used, with four treatments: negative control (DMSO), positive control (chloramphenicol 30µg), keji beling extract, and a combination of ACV + extract in various ratios. The results showed the largest inhibition zone in the 1:1 combination of ACV:extract, respectively 21.2±0.5mm (S. epidermidis) and 18.5±0.6mm (P. aeruginosa), much larger than the extract alone. This finding indicates significant synergism (p<0.05) between ACV and keji beling extract in stopping bacterial growth.

This study aimed to evaluate the effect of substituting vinegar with pomegranate juice (PJ) on the physicochemical characteristics, sensory quality, and antioxidant activity of mayonnaise. The mayonnaise was formulated into five treatments with varying concentrations of vinegar and PJ. The analyzed parameters included pH, color (L*, a*, b*), viscosity, emulsion stability, and sensory attributes (taste, aroma, color, texture, and preference), while antioxidant activity was assessed in the best formulation. The results showed that increasing the PJ substitution significantly improved viscosity and emulsion stability, decreased lightness (L*), and enhanced the red hue (a*). The P4 formulation (containing 2.75% PJ) demonstrated the best overall performance, with high viscosity, excellent emulsion stability, and also receiving high sensory scores. Antioxidant analysis revealed that P4 had higher antioxidant activity compared to the control (P0). Therefore, PJ has the potential to serve as a natural alternative to vinegar in mayonnaise production while enhancing the product's stability and functional value.

This study aims to analyze the perspectives of mathematics students in general chemistry classes. on the use of butterfly pea flowers (Clitoria ternatea) and vinegar as basic ingredients for making environmentally friendly natural ink. This innovation is expected to be an alternative to the use of chemical inks and to encourage environmental awareness among students. This study uses a descriptive analysis method with data collection through questionnaires distributed to students. The results of the analysis show that most students gave a positive response to the use of butterfly pea flowers and vinegar as natural ink, especially in terms of loss, material safety, and potential application in the campus environment. These findings indicate an opportunity to develop environmentally friendly products based on local wisdom in the world of education.

This Community Service Activity (PKM) aims to introduce the concept of acid-base reactions to the students of Madrasah Ibtidaiyah Ihya Ulumiddin in Banjarmasin through a simple experiment involving vinegar and baking soda. The selection of this material is based on the importance of early understanding of basic chemistry concepts to build critical and analytical thinking skills in children. In this activity, students are introduced to the phenomenon of acid-base reactions directly through a safe and simple experiment that can be conducted in the madrasah environment. The students are encouraged to observe the changes that occur when vinegar (acetic acid) is mixed with baking soda (sodium bicarbonate), which produces carbon dioxide gas. With this experimental-based learning approach, it is hoped that students will better understand and apply the concept of acid-base in daily life and foster their interest in natural sciences. This activity is expected not only to enrich students' scientific knowledge but also to provide an enjoyable and engaging learning experience beyond the theories taught in class.

According to Dermawan D & Rahyuningsih, T (2010), gastritis is not a single disease, but several conditions that refer to stomach inflammation. Usually this inflammation is the result of a bacterial infection which can cause stomach ulcers, namely Helicobacter Pylory and is the only bacteria that lives in the stomach. Unhealthy lifestyles such as consuming foods that can stimulate an increase in stomach acid, such as pickles, vinegar, chili sauce, as well as smoking and drinking alcohol, can increase the number of gastritis sufferers. Gastritis is one of the most common digestive tract health problems.  The aim is to find out risk factors regarding the influence of irregular eating patterns.  Method The type of research used is descriptive analytical observational. The approach method used is a cross sectional approach, which is research to study the dynamics of the correlation between risk factors and effects, by approaching, observing or collecting data at one time (point time approach). (Notoatmodjo, 2010). Research findings found that the majority of female respondents showed poor eating patterns. Implications: Knowledge of gastritis risk factors is very important to form a healthy eating pattern, which has an impact on stomach health.

This study aims to examine the understanding of students at Madrasah Ibtidaiyah Ihya Ulumiddin Banjarmasin regarding acid-base reactions through experiments using simple materials, namely vinegar and baking soda. The method used is qualitative research with a case study approach, where data is collected through observation, interviews, and documentation during the experiment. This research involves a number of fourth-grade students as research subjects. The results show that most students understand the basic concepts of acid-base reactions, such as color changes and gas bubble formation, although there are still some difficulties in explaining the relationship between reactants scientifically. This study provides an overview of the potential and challenges in teaching basic chemistry concepts at the Madrasah Ibtidaiyah level, and suggests a more interactive learning approach to enhance student understanding.

IVA test is one of the first steps to detect early cancer easily, cheaply, and can be done by midwives and provide immediate results, done visually using 3-5% vinegar acid. The low IVA test examination at the South Paringin Health Center from January to November 2022 of 82 WUS people or 1.89% % of the total WUS may be due to low information and negative WUS attitudes. This research method uses a descriptive method. With the population of all WUS in the working area of the South Paringin Health Center, precisely in Tarangan village in November 2022, using a saturated sample technique of 56 people. The results of the study found that 49 people (87.5%) had increased information in the good category and 56 people (100%) had a positive attitude.

There are still many salted fish producers or sellers who misuse formalin to preserve salted fish. Because of its easy availability and can extend shelf life, this chemical is often misused as a food preservative, and its carcinogenic nature the use of formalin in food can have a negative impact on health. Various efforts and previous studies have been carried out to deformalize and reduce formalin levels in food, one of which is through the use of table vinegar in reducing the formalin content of Salted Sepat Fish. The study aims to determine the effect of soaking in vinegar solution to reduce the formalin content in Salted Sepat Fish and determine the concentration of vinegar solution that is effective in reducing formalin levels in Salted Sepat Fish. The study was conducted as a true experimental research with Pre and Post Test Control Group research design. Samples of Salted Sepat Fish used in this study were obtained from several traditional markets in Pontianak City (Flamboyan Market, Tengah Market, Dahlia Market, Teratai Market and Kemuning Market). The results showed that there was a decrease the concentration of formalin after soaking with 25% dining vinegar solution at 6%, 8% and 10% concentration variations with a percentage decrease of 23.32%; 50.77% and 68.21% respectively. The solution of table vinegar with a concentration of 8% was the most effective in reducing formalin levels in Salted Sepat Fish.

The apple cider vinegar fermentation process requires careful monitoring and control of variables such as pH, alcohol content, and amount of acetic acid.  This research adopts Fuzzy Logic Control by utilizing the MQTT communication protocol, pH, alcohol and water pump sensors, as well as solenoid valves and DC motors as actuators.  This Internet of Things (IoT) based solution provides real-time monitoring information on the fermentation process.  The results showed that the test system succeeded in maintaining a stable pH of around 3.9-4.0 during the initial stages of fermentation, while industrial data showed greater variations.  Alcohol content increased consistently in the test system, in contrast to the spike on day 7 in industry data.  At the formulation stage, the pH dropped to 3.68 in the test system, while the industry maintained 3.70.  At medium and slow mixing stages, the test system showed a significant decrease in pH and a consistent increase in alcohol.  At the harvest stage, the pH was lower in the test system compared to industrial, with slightly higher alcohol content.  Test results show that the implementation of this system can reduce the fermentation process time by up to 2 days faster compared to conventional methods.  This conclusion shows that IoT-based systems are able to provide better control and monitoring than conventional systems, so they have great potential for wider adoption in the apple vinegar fermentation industry to increase production effectiveness.