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Bawang putih dengan pemanasan menghasilkan bawang hitam (black garlic) sehingga memiliki rasa yang gurih, berwarna hitam, sedikit manis, bertekstur lembut, dan kenyal . Sebagai bentuk pengamalan Tri Darma Perguruan Tinggi, Politeknik Kesehatan Kementerian Kesehatan Jakarta II Program Studi Diploma III Analisis Farmasi dan Makanan melaksanakan kegiatan pengabdian masyarakat. Tujuan untuk membina mahasiswa aktif Prodi D3 Anafarma Poltekkes Kemenkes Jakarta II tentang cara pembuatan dan pemasaran bawang hitam (Black garlic). Manfaat yang dapat diperoleh binaan dari kegiatan ini antara lain dapat membuat bawang hitam (black garlic) dan memasarkannya baik secara online maupun offline. Metode yang digunakan merupakan pelatihan dan pendampingan yang terdiri dari: pelatihan pembuatan bawang hitam dengan menggunakan alat yang sederhana, pelatihan pembuatan label kemasan, pendampingan pembuatan nama produk, dan pelatihan pemasaran produk. Hasil dari kegiatan ini dapat menghasilkan calon wirausahawan baru yaitu mahasiswa aktif telah melakukan pemasaran secara offline sebanyak lima paket dan secara online sebanyak sepuluh paket, Kegiatan terebut dapat diambil kesimpulan yaitu menciptakan satu tim mahasiswa aktif Prodi D-III Analisis Farmasi dan Makanan menjadi wirausaha baru.

Bawang hitam (black garlic) merupakan hasil pemanasan dari bawang putih sehingga dihasilkan warna hitam, rasanya sedikit manis, bertekstur lemut, gurih, dan terasa kenyal. Sebagai bentuk pengamalan Tri Darma Perguruan Tinggi, Politeknik Kesehatan Kementerian Kesehatan Jakarta II Program Studi Diploma III Analisis Farmasi dan Makanan melaksanakan kegiatan pengabdian masyarakat. Tujuan untuk membina calon alumni Prodi D3 Anafarma Poltekkes Kemenkes Jakarta II tentang cara pembuatan dan pemasaran bawang hitam (Black garlic). Manfaat yang dapat diperoleh binaan dari kegiatan ini antara lain dapat membuat bawang hitam (black garlic) dan memasarkannya baik secara online maupun offline. Metode yang digunakan merupakan pelatihan dan pendampingan yang terdiri dari: pelatihan pembuatan bawang hitam dengan menggunakan alat yang sederhana, pelatihan pembuatan label kemasan, pendampingan pembuatan nama produk, dan pelatihan pemasaran produk. Hasil dari kegiatan ini dapat menghasilkan calon wirausahawan baru yaitu alumni telah melakukan pemasaran secara offline sebanyak 9 paket dan secara online sebanyak 3 paket, Kesimpulan yang dapat diambil dari kegiatan ini adalah menciptakan satu tim alumni Prodi D-III Analisis Farmasi dan Makanan menjadi wirausaha baru.

The celebration of the Eucharist is an expression of gratitude for God’s saving work that was accomplished through Jesus Christ. Through the events of the passion, death, and resurrection of Christ became the culmination and goal of from the Eucharist. That is the why Eucharist is the source and pinnacle of the life of the Church. Because in the celebration of the Eucharist there is a mutually reinforcing relationship between the faithfull. In the celebration of the Eucharist people are required to be able to interpret the celebration of the Eucharist as a means to develop their faith towards maturity. However there is a fact that no a few people are less able to interpret the Eucharist as a saving sacrifice of the so that people continue to be passive because of the lack of enthusiansm and encouragement from those closest to them. The aims of the research are (1) to describe the menaing of the Eucharist (2) to describe the development of faith (3) to describe the impact of the celebration of the Eucharist on the development of the faith of the people in the St. Gregory.

Terbinafine hydrochloride is a synthetic allylamine drug with a broad spectrum of antifungal properties. The purpose of this study was to identify terbinafine hydrochloride in whitening cosmetic products using High Performance Liquid Chromatography (HPLC). The first stage starts with dissolving cosmetic samples (A, B, C) and blanks, diluted with 25 ml of methanol. Then the solution was vortexed for 2 and centrifuged for 10 minutes at 4000 rpm. The supernatant layer formed was filtered through a 0.45 m membrane filter. Then the filtrate obtained was tested by the HPLC method. Based on the results of the system suitability test of the sample and blank, the concentration was 16𝜇𝑔/ml, the average retention time was 8.934 minutes and the average area was 2163340. The standard deviation of the relative retention time was 0.3098% and the area was 0.0721%. The follow-up factor and theoretical plate obtained automatically from the HPLC tool obtained an average follow-up factor value of 0.9515 and an average theoretical plate value of 217.7531. The results of the HPLC system suitability test and the terbinafine hydrochloride blank were identical, but the retention time was different, obtained from each different sample. All cosmetic samples contained Terbinafine hydrochloride as they did not meet the requirements. Regulation of the Minister of Health of the Republic of Indonesia Number 3 of 2021.

Power savings in wireless networks affect application quality Voice over Internet Protocol (VoIP). Power saving technique is used to measure the power used when the cellular terminal is used for VoIP. This study will explain about the effect of different techniques used to reduce power consumption at the wireless network layer on voice Quality of Service (QoS). This research will describe the jitter and delay of voice packets. The current standards for power saving techniques, at each network layer will be described, and the level of their effectiveness analyzed. In this study using WLAN to fully analyze the effect of power-saving techniques on the jitter and lag of voice packets sent. The test results are presented for description and analysis.