Publication Search

The use of local raw materials in Nile tilapia feed formulation needs to be developed to reduce dependence on increasingly expensive conventional feed ingredients. This study aimed to analyze the effect of different formulations of chicken feather meal and moringa leaf meal with turmeric addition as a phytobiotic on the chemical composition of Nile tilapia (Oreochromis niloticus) feed. The study used a completely randomized design with three treatments and three replications. P1 consisted of 55% chicken feather meal, 25% moringa leaf meal, 5% turmeric, 10% corn flour, and 5% starch; P2 consisted of 40% chicken feather meal, 40% moringa leaf meal, 5% turmeric, 10% corn flour, and 5% starch; and P3 consisted of 25% chicken feather meal, 55% moringa leaf meal, 5% turmeric, 10% corn flour, and 5% starch. The parameters analyzed were crude protein, moisture, ash, crude lipid, crude fiber, and carbohydrate. Data were analyzed using analysis of variance followed by the least significant difference test when significant differences occurred. The results showed that P3 produced the highest protein content (22.60%), ash content (6.65%), crude fiber (6.55%), and carbohydrate (8.45%), whereas P2 produced the highest lipid content (6.54%). Based on chemical analysis, P3 was the most prominent formulation for most proximate parameters. However, this formulation cannot be directly concluded as the best feed for fish growth because digestibility, palatability, feed conversion ratio, growth, survival, and health responses were not evaluated. Further biological testing is therefore required to confirm its feasibility for Nile tilapia culture.

High feed costs remain a major constraint in Nile tilapia (Oreochromis niloticus) aquaculture, requiring alternative feed formulations based on local ingredients with adequate nutritional quality. This study aimed to evaluate the proximate composition of fish feed formulated from snail meal, Azolla meal, and turmeric as a phytobiotic supplement. The study used an experimental method with a Completely Randomized Design consisting of three treatments and three replications. The feed formulations were P1, consisting of 55% snail meal, 25% Azolla meal, 5% turmeric, 10% corn flour, and 5% tapioca flour; P2, consisting of 39% snail meal, 39% Azolla meal, 7% turmeric, 10% corn flour, and 5% tapioca flour; and P3, consisting of 25% snail meal, 51% Azolla meal, 9% turmeric, 10% corn flour, and 5% tapioca flour. The analyzed parameters included protein, moisture, fat, ash, crude fiber, and carbohydrate contents. Data were analyzed using analysis of variance followed by the Least Significant Difference test. The results showed that feed formulation significantly affected all proximate parameters. P3 produced the highest protein content of 43.87%, fat content of 3.68%, crude fiber of 3.11%, and carbohydrate content of 7.28%, while also producing the lowest ash content of 28.46%. Moisture content ranged from 1.11% to 1.30%, indicating good feed storage stability. These findings demonstrate that the integration of snail meal, Azolla, and turmeric can improve the nutritional quality of alternative Nile tilapia feed and support locally based sustainable aquaculture feed development.

The provision of herbal-based complementary feeding (MP-ASI) has several positive impacts, including improving mothers’ understanding and skills in preparing complementary foods from local food ingredients in accordance with local customs and socio-cultural practices, thereby enabling mothers to independently continue providing local complementary feeding. This study aimed to determine the effect of training on the preparation of herbal-based complementary feeding for mothers of children under three years old on their knowledge and skills in preparing complementary feeding. This study employed a quasi-experimental research design and was conducted at Kanda Public Health Center. The population consisted of all mothers with children under three years old in the working area of Kanda Public Health Center, totaling 245 mothers. The sample size in this study was 35 respondents. The results of the analysis showed that there was a significant difference in mothers’ knowledge before and after the training on complementary feeding preparation, with a significance value of 0.000.

This study aims to examine the gastronomy of the traditional culinary dish Ayam Napinadar as part of Batak cultural identity, covering aspects of history, ingredients, processing techniques, cultural values, and preservation challenges. The background of this research is based on the importance of maintaining the sustainability of traditional cuisine amid modernization and changes in consumption patterns. The method used is a qualitative approach through in-depth interviews with three informants, namely an MSME (Micro, Small, and Medium Eterprises) practitioner, a traditional leader, and a consumer. The results show that Ayam Napinadar has a unique characteristic in the use of andaliman and blood (gota) as its distinctive flavor. Traditionally, the cooking process involves grilling over firewood to produce a characteristic smoky aroma, although it has now shifted to more practical methods without altering the original recipe. From a cultural perspective, Ayam Napinadar holds symbolic meaning as an expression of prayers, blessings, and joy in various Batak traditional ceremonies. However, there are challenges in its preservation, such as the declining participation of younger generations in traditional activities and the increasing influence of modern foods. In conclusion, Ayam Napinadar functions not only as food but also as a medium for preserving cultural values and ethnic identity. This study provides benefits as a basis for developing gastronomic tourism and strategies for preserving traditional cuisine through education, collaboration, and the use of modern promotional media.

This review article evaluates the physical characteristics and stability of Oil in Water (O/W) and Water in Oil (W/O) creams through a comparative literature study published between 2021 and 2026. The evaluation focuses on important parameters, including viscosity, spreadability, adhesion, pH, and accelerated stability testing. The findings reveal that O/W creams generally have lower viscosity and greater spreadability, making them more suitable for daily cosmetic and therapeutic applications due to their lighter texture and better aesthetic acceptance. In contrast, W/O creams demonstrate higher physical stability, stronger adhesion, and superior occlusive properties, which are beneficial for protecting sensitive active ingredients and maintaining skin hydration over longer periods. The differences in performance are strongly influenced by the optimization of emulsifier Hydrophilic-Lipophilic Balance (HLB) values and the ratio between oil and water phases. Both cream types show good biocompatibility with skin pH ranging from 4.5 to 6.5, indicating their safety and effectiveness for topical pharmaceutical and cosmetic formulations.

Indonesia, as a tropical country, is exposed to high levels of ultraviolet (UV) radiation, increasing the risk of skin damage. Sunscreen is widely used as a protective measure indicated by the Sun Protection Factor (SPF) value. This study aimed to evaluate the effect of active ingredient variations on SPF values and other influencing factors. A literature review with a descriptive-comparative approach was conducted using research articles published between 2021 and 2026 from Google Scholar, PubMed, ScienceDirect, and Elsevier. A total of seven eligible articles were analyzed. The results showed that the type of active ingredients, concentration, combination of ingredients, and dosage form significantly influence SPF values. Natural ingredients generally produce low to moderate SPF values, while combinations of active ingredients result in significantly higher SPF due to synergistic effects. Increasing the concentration of active ingredients also leads to higher SPF values. Additionally, dosage forms such as creams, serums, sunscreen powder and foundations affect sunscreen effectiveness through their film-forming ability on the skin. In conclusion, the combination of active ingredients and higher concentrations provides more optimal protection against UV radiation.

Granola bar is an instant snack product in the form of a bar that has high nutritional value and generally commercial products use imported ingredients such as oats and almonds, but can be developed using local food ingredients such as Job's Tears seeds and walnuts that have high nutritional content such as carbohydrates, protein, fiber, fat, and antioxidants. This study aims to obtain the ratio of Job's Tears seeds and walnuts to produce granola bars with the best physicochemical and organoleptic characteristics. The method used is a Randomized Block Design (RBD) with one treatment factor in the form of the ratio of Job's Tears seeds and walnuts (100:0, 80:20, 70:30, 60:40, and 50:50) with five replications to obtain 25 experimental units. Data were analyzed using Analysis of Variance (ANOVA) and Honestly Significant Difference (HSD) test. The results showed that the ratio of Job's Tears seeds and walnuts significantly affected the levels of fat, protein, carbohydrate, total calories, as well as organoleptic attributes including taste, aroma, texture, and overall preference. This research contributes to efforts Granola bar is an instant snack product in the form of a bar that has high nutritional value and generally commercial products use imported ingredients such as oats and almonds, but can be developed using local food ingredients such as Job's Tears seeds and walnuts that have high nutritional content such as carbohydrates, protein, fiber, fat, and antioxidants. This study aims to obtain the ratio of Job's Tears seeds and walnuts to produce granola bars with the best physicochemical and organoleptic characteristics. The method used is a Randomized Block Design (RBD) with one treatment factor in the form of the ratio of Job's Tears seeds and walnuts (100:0, 80:20, 70:30, 60:40, and 50:50) with five replications to obtain 25 experimental units. Data were analyzed using Analysis of Variance (ANOVA) and Honestly Significant Difference (HSD) test. The results showed that the ratio of Job's Tears seeds and walnuts significantly affected the levels of fat, protein, carbohydrate, total calories, as well as organoleptic attributes including taste, aroma, texture, and overall preference. This research contributes to efforts to diversify local Indonesian food as raw materials for highly nutritious functional food products diversify local Indonesian food as raw materials for highly nutritious functional food products.

Abstract. Nutritional problems and low levels of healthy food literacy remain significant challenges in rural communities. The utilization of functional foods derived from locally available ingredients represents a strategic approach to improving community health quality. This community engagement program aimed to enhance the knowledge and skills of residents—particularly housewives and adolescents—through education and hands-on training in the production of banana–sappan wood yogurt as a nutrient-dense functional food alternative. The program was conducted on January 10, 2026, in Pabuaran Village, Serang Regency, using an educational and participatory approach. Activities included the delivery of educational materials on functional foods and the health benefits of probiotics, as well as a practical demonstration of yogurt preparation. Program evaluation was carried out through observation of participant engagement and interactive discussions. The results indicated that participants were able to successfully follow all stages of yogurt production and demonstrated high enthusiasm for the use of local ingredients as healthy food alternatives. The resulting product exhibited acceptable sensory characteristics and an appealing appearance. This activity contributed to improved nutritional literacy and food processing skills and demonstrated potential to support household-level food self-reliance.  

The increasing use of facial cosmetics among adolescents and young adults is not always accompanied by adequate cosmetic literacy, potentially leading to skin health problems. Many consumers choose products based on trends without understanding their skin type, ingredients, and safety aspects, which can lead to skin barrier damage, irritation, and long-term dermatological disorders. This study aims to analyze the influence of cosmetic choices on facial skin health through a literature review. The method used was a qualitative literature study with a purposive sampling technique of scientific articles published between 2015 and 2025 that were relevant to the behavior of adolescents and young adults and the impact of cosmetic ingredients on the skin. Data were analyzed using content analysis to identify the relationship between knowledge, attitudes, and cosmetic choices. The results show that cosmetic knowledge tends to be high, but is not always followed by appropriate selection behavior, with varying correlation strengths. These findings confirm that cosmetic literacy contributes to the tendency to choose more appropriate products, but is not the sole determining factor. Therefore, education is needed that emphasizes cognitive aspects while fostering critical attitudes in choosing cosmetics safely and responsibly.

Seren Village has abundant organic waste potential, particularly banana peel waste generated from banana-processing MSME activities and wood ash resulting from household firewood combustion. To date, this waste has not been optimally utilized and is often discarded, thereby posing potential environmental problems. This study aims to process banana peel waste and wood ash into an innovative, environmentally friendly shoe polish made from natural materials, while also enhancing the economic value and welfare of the community. The research employed a descriptive qualitative method with a case study approach. Data were collected through observation, interviews, and documentation involving the women’s Family Welfare Empowerment Group (PKK) of Seren Village as the target participants. The shoe polish production process includes drying and grinding banana peels, mixing them with a wood ash solution that functions as a natural coloring agent, adding supporting materials, and heating the mixture until a ready-to-use shoe polish is obtained. The results indicate that the shoe polish produced from banana peels and wood ash has a solid texture, is slightly coarse, non-glossy, and has a relatively fast drying time of approximately one minute. In addition, the product shows good resistance to water splashes and does not damage the surface of shoes. The use of natural ingredients makes this shoe polish safer for health. The utilization of this waste has the potential to support MSME development, reduce environmental pollution, and sustainably improve the welfare of the Seren Village community.

Food Additives (BTP) in current consumer products increase the risk of non-communicable diseases such as diabetes, kidney failure, and cancer, particularly in children. Housewives play a central role in managing family consumption to minimize these risks. This community service activity aims to enhance the knowledge and awareness of 'Aisyiyah women in Buluspesantren, Kebumen Regency, regarding food safety and BTP regulations. The implementation method included preparing materials based on BPOM regulations, interactive education, product discussions, and simulations on reading nutrition labels. The results showed high enthusiasm from participants who are now more critical in distinguishing between natural and synthetic additives. Participants reported a significant improvement in their ability to identify food ingredients and additives in everyday products. The final evaluation recorded a 22.2-point increase in participant understanding. By establishing the habit of reading food labels, it is expected that the risk of non-communicable diseases within the family environment can be reduced, thus improving public health literacy and dietary choices within the community.

This study is based on the need to develop a more effective concentrate ration for lactating dairy cows, as existing formulations in the field are greatly influenced by the availability of ingredients and varying quality. Therefore, this study focuses on optimizing concentrate in dairy cow feed rations to meet SNI standards, which include crude protein (CP), Total Digestible Nutrients (TDN), Calcium (Ca), and Phosphorus (P), with more efficient results in terms of price and nutrition. This study uses the Whale Optimization Algorithm (WOA) metaheuristic approach, which balances the exploration and exploitation processes in finding the best solution to optimization problems. This algorithm has fewer parameters than other metaheuristics such as GA, PSO, and DE. WOA runs naturally in continuous space without the need for genetic operators such as crossover and mutation. The dataset used contains types of dairy cow feed ingredients along with nutritional requirements and prices so that researchers can process the data into efficient feed concentrate that is suitable for lactating dairy cows.

Mathematics learning is often perceived as difficult and monotonous by elementary school students, especially when dealing with abstract concepts such as integers. This community service activity aims to provide a more enjoyable and meaningful learning experience through an educational game themed Seblak Prasmanan Matematika for fifth-grade students of SD Negeri 170924. The method employed is participatory, in which students are directly involved in the learning process through interactive activities such as the “Pak Polisi” game, the introduction of integer concepts, and the main game that connects arithmetic operations with the activity of selecting seblak ingredients representing positive and negative values. The results of the activity indicate an increase in students’ enthusiasm and participation during the learning process, as well as an improvement in their understanding of addition and subtraction of integers. Through this game-based approach, mathematics is no longer viewed as a rigid subject, but as a learning activity closely related to everyday life. This activity also shows that game-based learning can increase students' motivation and creativity in understanding mathematical concepts.

The COVID-19 pandemic caused by SARS-CoV-2 has had a significant impact on public health behavior, including the increasing consumption of health supplements as an effort to strengthen immunity. This study aims to describe the level of knowledge of the people of Gedongan Village RT 01 RW 05 regarding the use of health supplements during the pandemic. Health supplements are defined as products that contain vitamins, minerals, amino acids, and herbal ingredients to support the immune system. The study used a descriptive approach with a survey method, involving 106 respondents who were selected purposively. Primary data was obtained through a structured questionnaire that had been validated, then analyzed descriptively. The results showed that the majority of respondents had a level of knowledge in the sufficient category (54%), followed by the poor category (25%) and the good category (21%). Respondents understood the benefits of supplements as a nutritional supplement, but knowledge related to rules of use, appropriate dosage, and potential side effects was limited. Demographic factors such as age, education, and type of work have an effect on knowledge levels, where respondents of productive age, secondary education, and work with cognitive demands show better understanding. The study concludes the need for continuous health education through health workers, especially pharmacists, with an approach according to demographic characteristics to encourage the use of supplements in a rational, safe, and appropriate manner.

Stunting is a phenomenon of growth impairment experienced by infants and young children under 5 years of age, particularly toddlers aged 0–59 months. Based on Global Prevalence Data, approximately 21.9% to 22% of toddlers worldwide experience stunting. Several factors that contribute to stunting include breastfeeding and complementary feeding (MP-ASI) practices. This study aims to explore the association between experiences of exclusive breastfeeding and complementary feeding (MP-ASI) and the incidence of stunting among children in the Kampa Community Health Center area. The method used in this study was a cross-sectional approach. The study was conducted during the period of January 8–13, 2024, at the Kampa Community Health Center, involving toddlers aged 6–59 months, with a population of 1,576 toddlers. The sample consisted of 68 mothers who had stunted toddlers, measured using a height-for-age (H/A) Z-score of less than -2 standard deviations (SD). The sampling technique applied was total sampling. Data collection was carried out using a microtoise and questionnaires. Data analysis was performed using the Chi-square method. The findings showed a significant relationship between a history of exclusive breastfeeding and the incidence of stunting with a P value of 0.00 < 0.05, as well as a significant relationship between exclusive complementary feeding (MP-ASI) and the incidence of stunting in toddlers with a P value of 0.04 < 0.05. It is recommended that health workers organize counseling classes on lactation and conduct demonstrations on how to prepare complementary foods (MP-ASI), focusing on the use of affordable local food ingredients that are rich in animal protein. In addition, continuous training for community health cadres needs to be carried out to improve early detection through accurate anthropometric measurements, so that toddlers at risk of stunting can be promptly managed.

Skin is the body's outermost organ, enveloping all parts of the human body. When the water content in the stratum corneum (SC) drops below 10%, the skin can become scaly, rough, and dry. Honey possesses humectant, emollient, and antioxidant properties, making it an effective moisturizer. The humectant properties of honey stem from its high sugar content, particularly glucose and fructose. These  sugars form hydrogen bonds with water, helping to retain moisture in the skin and thus providing a hydrating effect. Additionally, honey contains vitamin C, alpha hydroxy acids, and flavonoids, which contribute to the elasticity and firmness of the skin. Therefore, it is important to conduct a narrative review on the use of honey as a moisturizer in topical preparations, which can serve as a reference for future research. The literature search for this review was conducted using databases such as Google Scholar, Garuda Journal, MDPI, ResearchGate, and Publish or Perish, employing specific inclusion and exclusion criteria. The findings concluded that honey can be used as a moisturizer in various dosage forms, including body scrubs, anti-aging and moisturizing creams, serums, peel-off gel masks, lip moisturizers, and lip scrubs. The concentration of honey used in these formulations depends on the dosage form, its intended function in the formula (whether as an active substance, humectant, or emollient), and the comparison of honey concentration with other ingredients.

The decline in seed quality due to storage beyond the shelf life is a major problem in rice cultivation. One effort that can be made to improve seed viability is through invigoration techniques using natural ingredients, such as bean sprout extract (Phaseolus radiatus), which contains growth hormones. This study aims to analyze the effect of bean sprout extract on the viability of Ciherang rice seeds that have exceeded their shelf life and to determine the best treatment. The study was conducted from August to November 2024 at the Biology Laboratory of the UPTD Seed Center, Supervision and Certification of Agricultural Seeds of Gorontalo Province. The study used a two-factor Randomized Block Design (RBD) with bean sprout age (3, 5, and 7 days after sowing) and bean sprout extract concentration (20 g/L, 40 g/L, and 60 g/L) as factors, with four replications. The parameters observed included germination rate, maximum growth potential, and sprout length. The data were analyzed using ANOVA and DMRT post-hoc test at a 5% level. The results showed that bean sprout extract had a significant effect on all observed parameters. The treatment of 5-day-old bean sprouts with a concentration of 20 g/L gave the best results with a germination rate of 95.5%, maximum growth potential of 98.5%, and the highest sprout length. Sprout extract has the potential to be used as a natural alternative to improve the quality of rice seeds that have passed their storage period.

Advances in technology and research in the field of pharmacy have driven innovation in drug formulation and administration methods to improve the effectiveness and safety of therapy. One of the most widely developed dosage forms is suspension injections, which are sterile preparations containing particles of active ingredients that are insoluble in the carrier fluid. This study aims to review the effects of various administration routes, such as intra-articular, intramuscular, and subcutaneous, on the efficacy and safety of suspension injections. The method used is a literature study analyzing various scientific journals from databases published in the last ten years. The results of the review show that the route of administration has a significant effect on the therapeutic effect, where the intra-articular route provides a strong local effect with low systemic risk, the intramuscular route produces long-term effects and is relatively easy to perform, while the subcutaneous route provides stable drug release over a long period of time. Overall, the choice of injection route for suspension injections should be tailored to the characteristics of the drug, the patient's condition, and the therapeutic goals to achieve optimal, safe, and comfortable treatment outcomes for the patient.

This study aims to analyze the contribution of business innovation in increasing repeat orders in micro, small, and medium enterprises (MSMEs), with a case study on Nelzz Juice operating in MMTC, Medan City. The research employs a qualitative case study approach, combining in-depth interviews with the owner and staff, direct observation of business operations, and documentation analysis related to business strategies and sales data. The findings indicate that the innovations implemented by Nelzz Juice cover several aspects, namely product innovation, service innovation, and digital marketing strategy innovation. Product innovation is carried out through the selection of fresh and high-quality ingredients, the development of creative menu variations tailored to consumer preferences, and appealing product presentation. Service innovation is reflected in the improvement of service quality, faster order processing, and enhanced friendliness and interaction with customers. Meanwhile, digital marketing innovation has proven effective in expanding consumer reach, increasing engagement, and promoting customer loyalty. The study confirms that the consistent and sustainable application of innovation not only enhances customer satisfaction but also directly contributes to an increase in repeat order frequency. Therefore, business innovation can be considered a key strategy for MSMEs to face market competition, maintain business sustainability, and support sustainable economic growth.

This study aims to analyze the influence of Product Ingredients and Halal Certification on Consumer Purchase Intention toward udon products in Medan City. The research background is grounded in the increasing concern of Muslim consumers regarding the clarity of product composition and the legality of halal certification, particularly for foreign food products such as Japanese udon. The study employed a quantitative approach with a causal associative design, involving respondents who had purchased udon products. Primary data were collected through questionnaire distribution, and the analysis was conducted using multiple linear regression. The findings indicate that Product Ingredients have a positive and significant effect on Purchase Intention, with ingredient information emerging as the most dominant indicator because it provides certainty regarding product safety, quality, and halal compliance. Halal Certification was also found to significantly influence Purchase Intention, with the legality of the certifying institution being the most emphasized indicator, while detailed certification information received relatively lower attention. Simultaneously, both variables explained 68% of the variation in purchase intention, with referential intention being the highest indicator, demonstrating consumers’ tendency to recommend the product to others. These results highlight that transparency of ingredients and credible halal certification are crucial factors in shaping consumer purchase intention toward udon products. The study recommends that producers improve clarity of ingredient information, display official halal certification details, and offer product innovations to increase consumers’ exploratory intentions.