Escherichia coli is a gram-negative rod bacteria, not encapsulated and is a normal flora in the digestive tract of animals and humans that easily pollutes water. Escherichia coli can turn into an opportunist pathogen if it lives outside the intestine, for example in urinary tract infections, wound infections and mastitis. Drinks contaminated with microorganisms can cause health problems in the form of disturbances in the digestive tract with symptoms of nausea, heartburn, vomiting and diarrhea. The purpose of this study was to determine the presence of Escherichia coli bacterial contamination in snacks sold around the Kapten Muslimstreet. This descriptive study used 4 samples of iced drinks, namely young coconut ice, sugar cane ice, mixed ice and dawet ice. The sample testing technique uses the Most Probable Number (MPN) method. The media used in this study were lactose Broth, Brilliant Green Lactose Bile Broth, Eosin Methylene Blue Agar. This research was conducted at the Pharmacy Microbiology Laboratory, Sari Mutiara University, Indonesia. After the research, the results showed that 1 of 4 samples of snacks found on Jalan Captain Muslim was detected with Escherichia coli bacteria ranging from 2,800 cells/100 ml so that it was included in the poor criteria, in the category These snacks are not suitable for consumption and do not meet the criteria set out in the Indonesian Ministry of Health No.492/Menkes/Per/IV/2010 (Colifrom and Escherichia coli 0/100 ml).

Hair dye preparations are cosmetics used in hair makeup to color hair, either to restore the original hair color or change the original hair color to a new color. Kepok banana heart contains dyes and produces anthocyanins which are used as a safe food coloring. The purpose of this study was to determine that the leaf extract of the Kepok banana heart can be formulated as a hair dye and to determine the concentration of the banana flower extract that produces the best color. Kepok banana flower petals were extracted by maceration method using 96% ethanol, then concentrated to obtain Kepok banana flower petals extract. Hair dye preparations were made with a formula consisting of Kepok banana flower petals extract with various concentrations, namely: 2.5%, 5%, 7.5% and 10%. Staining is done by soaking for 1-4 hours. Observation of color stability was carried out by means of a stability test against 15 washings and exposure to the sun for 5 hours on colored hair, and a biological test (irritation). This study showed that the formula made with the extract of the petals of the Kepok banana heart can give a black color. The best staining was obtained from formula C, namely the extract of the petals of the banana heart of the Kepok banana with a concentration of 7.5% which produced a dark black color. The stability test for 15 washes and the stability test against the sunlight for 5 hours showed that there was no discoloration and no irritation to the skin. It can be concluded that Kepok banana flower petal extract can be used as hair dye.

Penyalahgunaan narkoba merupakan masalah yang kompleks dan memiliki dimensi yang luas, baik dari sudut medik, psikiatrik, kesehatan jiwa, maupun psikososial. Penyalahgunaan Narkoba menimbulkan dampak antara lain, merusak hubungan kekeluargaan, menurunkan kemampuan belajar, ketidakmampuan untuk membedakan mana yang baik dan buruk, perubahan perilaku menjadi anti sosial, merosotnya produktivitas kerja, gangguan kesehatan, mempertinggi kecelakaan lalu lintas, kriminalitas dan tindak kekerasan lainnya, baik kuantitatif maupun kualitatif. Tujuan pengabdian masyarakat ini untuk memberikan informasi dan edukasi Bahaya Narkoba dan Zat Aditif Pada Kader Posyandu Remaja. Hasil kegiatan pelaksanaan program pengabdian masyarakat dalam bentuk memberikan edukasi dan sosialisasi Bahaya Narkoba dan Zat Aditif Pada Kader Posyandu Remaja. Kesimpulan kegiatan ini membawa dampak dan pengaruh yang baik terhadap pengetahuan masyarakat untuk menyadari bahaya narkoba dan zat aktif yang hanya tidak merugikan diri sendiri tetapi dapat merugikan keluarga dan orang lain. Sosialisasi terlaksana sesuai pelaksanaan dan rencana, mendapat   sambutan yang baik dari Lembaga Pembinaan Khusus Kelas 1 Medan.

Caffeine in coffee has clinically beneficial pharmacological effects, such as stimulating the central nervous system, relieving fatigue, drowsiness and also increasing concentration. However, excessive use of caffeine can cause heart palpitations and stomach upset. According to SNI 01-7152-2006, the maximum limit of caffeine in food and beverages is 150 mg/day and 50 mg/serving. The purpose of this study was to determine the level of caffeine in instant coffee circulating in supermarkets in Medan City by Ultraviolet Spectrophotometry. Determination of caffeine content was carried out by the UV Spectrophotometry method after extraction using chloroform in an alkaline environment. The caffeine concentration can be calculated from the calibration curve regression equation. The results showed that the three instant coffee samples were determined to have different levels of caffeine, namely instant coffee sample code A 5.2585 mg/gram, code sample B 4.2348 mg/gram, and code C 133564. mg/gram. When viewed from the requirements, the caffeine content in the instant coffee samples coded A and B has exceeded the portion limit of 131.4625 mg and 84,768 mg, respectively, but is still within the limits set by SNI 01-7152-2006 if consumed in one pack. per day, henceforth the code C sample does not exceed the caffeine content limit of serving, which is 26.7128 mg of caffeine.

Accordingto SNI, Ultra High Temperature (UHT) milki sobtained by sterilizing milk at a minimum of 135oC for two seconds with or without the addition of permitted fooding redients and food additives and packaged a septically. Sweetened Condensed Milk (SCM) is obtained from fresh milk whose water content is reduced by heating at least 100oC and added with sucrose sugar or a mixture of sucrose and dextrose sugar and then partially evaporates the water until it be comes thick. This study aims to determine the protein content of UHT and SCM milk has met the requirements set bythe Indonesian National Standard (SNI). The samples tested were 2 brandsof UHT milkand 2 brands of SCM. Determination of protein content was carried out by the Kjeldahl method in accordance with the Indonesian National Standard (SNI) procedure and work equipment for the Kjeldahl method. The test resultss how that the protein contentof UHT A milkis 2.86% and UHT B milkis 3.34%, this has metthe protein content requirements of SNI 01–2971–1998, which is at least 2.7%. The results of the teston SCM A that were tested contained a protein contentof 6.74% and SCM B of 6.54%, these results reached the minimum limit of protein contentstated in SNI 01-2971-1998, which is at least 6.5%.