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Pregnancy can cause the body to be very susceptible to low hemoglobin levels, which during pregnancy require sufficient iron for the body. If the body loses iron, anemia will occur, because the body requires the intake of foods that contain iron. Anemia itself where the value of the hemoglobin level is less than the normal value or below the normal value. So if a pregnant woman has a hemoglobin level below the normal value, she will be prone to anemia. The risk of anemia during pregnancy can occur in the fetus because it can affect the growth and development of the fetus and baby, as well as babies born prematurely or with reduced body weight. Dates are a fruit which contains many benefits for the body, one of which is to prevent anemia. The content of the date palm itself contains nutrients for the body such as protein, vitamin A, vitamin C, thiamine, ribovalfin, nicotinic acid, and iron. To determine hemoglobin levels in pregnant women before and after giving dates. The research method used this time was preexperimental with a one-group pre-test post-test research design. While the examination using the cyanmethemoglobin method. The results of the study of hb levels before being given dates with an average result of 11.94 and after being given dates the average result was 12.65 which showed an increase in hb levels. Data analysis using the Paired Sample Test statistical test obtained the results of sig (2 tailed) of 0.207 or > 0.05. From the results of the statistical analysis of the Paired Sample Test, it can be said that Ho is accepted, which means that there is no significant effect on the administration of dates on hemoglobin levels before and after.  

Desa Tambu merupakan salah satu desa yang ada di Kecamatan Sausu Kabupaten Parigi Moutong. Sasaran kegiatan PKM ini adalah masyarakat yang memiliki ternak sapi. Pelaksanaan kegiatan program PKM ini dilaksanakan oleh tim pelaksana yang terdiri dari mahasiswa dan dosen Universitas Sintuwu Maroso Poso. Metode dalam kegiatan PKM meliputi observasi, pelayanan kesehatan ternak dan evaluasi. Hasil evaluasi kegiatan PKM menunjukan bahwa pengetahuan peserta PKM mengalami peningkatan. Secara rinci diuraikan bahwa 90% sangat mengetahui pelaksanaan kegiatan PKM, 82% sangat mengetahui tentang pemeliharaan kesehatan ternak sapi yang baik, dan 75% sangat mengetahui manfaat pemberian vitamin B kompleks pada ternak sapi.  

Egg roll merupakan makanan ringan dengan rasa paduan manis, gurih, renyah, berbentuk gulungan panjang berlubang, beraroma khas yang berasal sesuai dengan perpaduan bahan yang digunakan. Produk ini diolah dengan metode pemanggangan. Kacang kedelai digunakan sebagai bahan baku karena cukup ekonomis, memiliki nilai gizi tinggi seperti, protein, vitamin, mineral, dan serat. Ubi jalar mengandung zat gizi yang berpengaruh positif pada kesehatan dan sumber karbohidrat, sehingga berpotensi untuk dimanfaatkan sebagai bahan olahan diversifikasi pangan. Tujuan penelitian ini adalah menentukan formulasi egg roll yang tepat, antara perbandingan tepung ubi jalar dan kacang kedelai sehingga dihasilkan produk yang tinggi protein dan memiliki nilai kesukaan tinggi; menentukan kandungan gizi serta sifat organoleptic egg roll ubi jalar yang meliputi wama cerah, flavor tampak dan tekstur renyah. Hasil penelitian menunjukan bahwa formulasi egg roll ubi ungu-kuning dan putih dengan substitusi kacang kedelai terbaik adalah perlakuan tepung ubi jalar 60% dengan kacang kedelai 40%, dengan karakteristik produk meliputi nilai kadar air 5,01%, kadar abu 2,62%, kadar protein 11,63%, kadar lemak 14,47%, dengan warna produk cerah dan bertekstur renyah.

Yoghurt merupakan produk hasil fermentasi yang diolah dari susu dengan menggunakan bakteri Lactobacillus bulgaricus dan Streptococcus thermopillus. Tempe merupakan bahan makanan yang kaya akan kandungan gizi. Kandungan yang terdapat pada tempe seperti protein, kandungan serat pangan, kalsium, vitamin B, dan zat besi. Penelitian ini bertujuan menentukan pola pertumbuhan bakteri pembentuk asam yoghurt tempe dengan penambahan kopi, dan melihat perubahan kimiawi pada fermentasi yoghurt tempe dengan penambahan kopi. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor. Faktor pertama jenis kopi (arabika, robusta dan liberika), sedangkan faktor yang kedua lama fermentasi (8, 10, dan 12 jam). Penelitian ini dimulai dari pembuatan susu tempe, pembuatan ekstrak kopi, dan pembuatan yoghurt tempe ditambah ekstrak kopi. Yoghurt yang dihasilkan kemudian dianalisis meliputi: total bakteri pembentuk asam. Analisis kimia kadar protein, kadar gula total, dan pengukuran pH menggunakan pH meter. Hasil penelitian uji pertumbuhan mikrobia kisaran 7,47-8,66 log CFU/ml. Pada pengujian kadar protein hasilnya berkisar antara 6,33-8,60 %, untuk pengujian kadar gula total berkisar antara 10,66- 11,89 % dan pengujian pH berkisar 4,35-5,20. Dengan begitu dapat disimpulkan bahwa penambahan ekstrak kopi terhadap yoghurt tempe mempengaruhi pertumbuhan BAL, kadar protein, kadar gula total dan pH.

Dull skin is a skin condition that is full of dead skin cells. The cause of dull skin is due to lack of water supply, pollution and sunlight and lack of facial care. Facial care can be done using a face mask. Facial masks are treatments intended to treat facial skin. Rice water is obtained from washing rice. Cherry water contains vitamins that are beneficial for skin health. Greentea has antioxidants that are good for skin health. The abundant content of EGCG antioxidants in greentea has the ability to rejuvenate damaged skin cells. The aim of this research is to create a mask based on leri and greentea water which functions to treat dull skin. The research method used is descriptive qualitative. Data collection methods used are literature, interviews, experiments and documentation. The experiment was carried out at the Laboratory of the Make-Up Study Program of the Kartini Academy of Social Welfare, Jalan Sultan Agung, No. 77, Gajahmungkur Village, Gajah Mungkur District, Semarang City. The experiment was carried out 3 times with the composition of (1) 15 grams of water powder and 10 grams of greantea, (2) 15 grams of water powder and 15 grams of grentea, (3) 10 grams of water powder and 15 grams of grenteea. From the results of these three experiments, this experiment produced a mask with a green color, coarse texture and a fresh scent of greentea.

Abstract. Gout often attacks people over the age of 30, this is because at that age the declining esterogenous levels can cause uric acid levels in the blood to increase. High uric acid levels can be overcome with a variety of treatments including nonpharmacological treatment in the form of giving pineapple juice. Prevention that can be done to keep uric acid levels normal is by limiting purine foods, choosing low-purine foods, avoiding taking drugs, and taking vitamin C supplements including consuming pineapple juice. The purpose of this study was to determine uric acid levels before and after giving pineapple juice and to determine the difference in results before and after giving pineapple juice on uric acid levels in menopausal women. The research method was pre experiment and the method of examining uric acid levels using the POCT method. The population in the study were 25 menopausal women aged 45-55 years in RW 3 Kaliwadas Village, Cirebon Regency. The sample in the study was 22 menopausal women, with the sampling technique using purposive sampling. Data from the examination of uric acid levels before and after the administration of pineapple juice obtained the results of 21 samples that experienced a decrease (95.45%) and 1 sample that experienced an increase (4.45%) with an average uric acid level before 5.6 mg/dL with the highest level of 8.4 mg/dL and the lowest level of 4.7 mg/dL and the average after 5.3 mg/dL with the highest level of 8.4 mg/dL and the lowest level of 3.7 mg/dL. The research data were analyzed using a normality test and paired sample T-test obtained Sig. (2-tailed) 0.000 <0.005. based on this study it can be concluded that there is an influence on uric acid levels before and after being given pineapple juice.

Water, one of the most important elements of the body and one of the macro substances, has the similar role as carbohydrates, fats and proteins for us humans. Humans cannot survive in few days without drinking. Toxins in human body can be cleansed by consuming water regularly. Infused water alternately becomes the another option to encourage people to drink much water. Furthermore, infused water can help out many people who do not have time or do not like eating fruits. However, many people do not drink water because of their personal reason although infused water might become the second opinion after pure water, and can increase an appetite because of the fruit color. Based on the reason above, the research purposes were appointed to examine the effect of the added date palm and soaking time towards the levels of anti-oxidant in apple-cinnamon infused water. The study was conducted using a Completely Randomized Design (CRD) factorial with 2 factors. In the first factor, the research media was added with dates (0, 10, and 20 grams), and the second factor, the media was measured from its soaking time (4, 8, and 12 hours). The research was initiated by creating of apple-cinnamon infused water with the aadditional various dates. Then, conducting various analyses like chemical analysis, total sugar content analysis, vitamin C, DPPH and FRAP antioxidant activity, total phenol, total solids, and pH. The optimum result was emerged when the additional 10 gram of dates and 4 hours of immersion time were combined. The characteristics of infused water are total sugar 24.37%, vitamin C 11.39 mg / 100 ml, 34.82% RSA DPPH, FRAP value 5.15%, total phenol 18.51 mg gallic acid / 100 ml, total solids 4.75oBrix, and the degree of acidity (pH) 5.65.