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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 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 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.

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.