Indonesia is a tropical country that has a variety of plants, one of which is the succulent plant (Polyscias Scutellaria). Mangkukan plant contains flavonoid compounds, alkaloids, saponins, polyphenols, fats. This study aimed to determine the antibacterial activity of the ethanol extract of the leaves of the Mangkokan (Polyscias Scutellaria) against Propionibacterium acnes bacteria. The tests were carried out through the stages of collecting materials, preparing simplicia, making an ethanolic extract of Mangkukan leaves, and testing the inhibitory power of basil leaves against Propionibacterium acnes bacteria. The manufacture of ethanolic extract of the leaves of the Mangkokan was carried out by the maceration method using 96% ethanol. Antibacterial activity testing was carried out using the agar diffusion method using disc paper. The results of the study based on the results of phytochemical screening showed that the simplicia and ethanol extract of the Mangkukan leaf contained alkaloids, flavonoids, glycosides, tannins, saponins, steroids/triterpenes. Meanwhile, the results of the antibacterial activity test of the ethanolic extract of the Mangkokan leaf have antibacterial properties against Propionibacterium acnes at extract concentrations of 30% (6.74 mm), .35% (6.84 mm), 40% (7.26 mm), 45% (7.32 mm), 50% (8.68 mm) with medium resistance zone. The positive control used 30 g chloramphenicol disc paper with an inhibition zone diameter of 21.89 and the negative control used 10% DMSO solution which had no inhibition zone. The ethanol extract of basil leaves has antibacterial activity against Propionibacterium acnes bacteria.

Cooking oil is one of the basic human needs as a food processing material. Cooking oil serves as a very important frying medium and its needs are increasing. The purpose of this study was to determine the effectiveness of bagasse which was activated with HCl in increasing the quality of used cooking oil.This study uses bagasse as an adsorbent. The oil used is packaged cooking oil which is used for three times frying. Activation of activated carbon using 0.1 N HCl was tested for quality.Test results obtained for free fatty acids (FFA) from new cooking oil is 0.1115%, used cooking oil before being given activated carbon is 1.0275%, and used cooking oil after being given activated carbon varies between 20, 30, 40 minutes. respectively 0.4032%, 0.2551%, 0.4508%. While the test results obtained for the peroxide number of new cooking oil is 2.0110 meq / kg, cooking oil used three times frying before being given activated carbon 7.0156 meq / kg, used cooking oil after being given activated carbon with contact variations of 20, 30, 40 minutes respectively 6,6685 meq / kg, 6,0088 meq / kg, 5,3366 meq / kg. From the results above the levels of free fatty acids and peroxide numbers have met the requirements of SNI: 2012. From the results obtained it can be concluded that bagasse charcoal can improve the quality of used cooking oil in accordance with SNI 7709; 2012.

Blood donation activity is the obligation of every community as a form of concern for others. Many people do not know about the health benefits of blood donation. There are even people who are reluctant to donate blood because they are worried about the side effects it causes. In fact, by donating blood, the blood cells in the body are replaced more quickly with new ones. The purpose of this activity was to carry out the HISFARMA Social Service and Persit KCK HUBDAM I/BBU Community Pharmacy Seminate Association PD IAI North Sumatra. This activity was carried out by conducting a site survey with the implementation team, meeting with Representatives of PERSIT KCK HUBDAM I/BBU, Medan, North Sumatra. This activity was opened by the presenter, after that singing the Indonesia Raya anthem, welcoming remarks, followed by blood donation activities, blood sugar checks, a careful echo talk show and ended with a group photo. Implementation of community service in the form of social services in educating the public on the importance of blood donation, blood sugar checks and careful echo talk shows. Health Checkup has many benefits. When donating blood, the blood cells in the body are replaced more quickly with new ones. If you donate blood once every three months, your body will stay healthy. Besides being useful for helping others, blood donation also makes our bodies healthier. So it can be concluded that this activity has a good impact and influence on people's knowledge in carrying out this activity.

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.

Soy milk has a combination of nutrients that are almost the same as cow's milk, but soy milk has low cholesterol, gluten, and lactose levels so that soy milk is safe for consumption by people with lactose intolerance, vegetarians, and is also safe for health. Determination of protein content that is most often done is the determination of crude protein which aims to determine the total amount of protein in food ingredients. The most commonly used protein assay method is the Kjeldahlmethod. This study aims to determine the protein content of soy milk packaged in boxes that are made by themselves and sold in traditional markets. The samples used in this study used packaged soy milk, traditional soy milk, and homemade soy milk. The results showed that the protein content of the three samples determined by the Kjeldahlmethod was 3.35±0.0816% traditional soy milk, 2.31±0.3562% box-packed soy milk, and 2.62±0.2495% whole milk. Homemade soybeans. The protein content in box-packed soy milk, homemade soy milk, and traditional soy milk haveeach met the requirements of SNI (1995). The results showed that the protein content of traditional soy milk was greater than that of packaged soy milk and homemade soy milk.