UJI EFEKTIVITAS EKSTRAK DAUN PANDAN WANGI (Pandanus amaryllifolius Roxb) SEBAGAI REPELLENT NABATI DALAM MENGURANGI JUMLAH LALAT SELAMA PROSES PENJEMURAN IKAN ASIN

2018 ◽  
Vol 3 (2) ◽  
pp. 47
Author(s):  
Dewi Utari
Keyword(s):  
Skin Diseases ◽  
Field Research ◽  
House Fly ◽  
Fish Processing ◽  
Average Percentage ◽  
Salted Fish ◽  
Randomized Design ◽  
Quasi Experimental ◽  
Pandanus Amaryllifolius ◽  
Quasi Experiment

The implementation of food sanitation aims to eliminate the risk of contamination by microorganisms at different stages in the production and processing of food. House fly (Musca domestical) can act as a vector of tyfus disease, other stomach ailments such as dysentery and diarrhea, cholera, and skin diseases. Salt fish processing business is the largest part of traditional fish processing business especially in Senamabah Village, Muara Bengkal Sub-district, East Kutai Regency. Problems that arise from the traditional processing of salted fish with sun drying, have the weakness of one of the fly flies that can damage salted fish products especially during the rainy season. This research is a quasi-experimental research (Quasi Experiment Design). Field research is difficult to carry out randomization. For field research, usually using a quasi-experiment, this study used a Completely Randomized Design (RAL), consisting of 3 treatments with 1 control and 3 repetitions on each treatment. This research is about the effectivity test of pandan wangi leaf extract (Pandanus amaryllifolius Roxb) as Refellent Vegetable in Reducing Number of Flies during the drying process of Salted Fish, concentration 5% after 30, 60 and 90 minutes observation with the average percentage of moisture by 25% decline 55%, concentration 10% after 30, 60 and 90 minutes observation with the average percentage of up to 13% with 77% repulsion and 15% concentration after 30, 60 and 90 minutes observation with percentage of average 6% with 90% resistance.

scholarly journals Bisnis ikan asin dan dampaknya terhadap kesejahteraan masyarakat Sungai Pauh Langsa Barat

2022 ◽  
Vol 6 (2) ◽  
pp. 160-172
Author(s):  
Asyura ◽  
Mastura ◽  
Junaidi
Keyword(s):  
Data Collection ◽  
Qualitative Methods ◽  
Field Research ◽  
Secondary Data ◽  
Fish Processing ◽  
Data Collection Methods ◽  
Salted Fish ◽  
Collection Methods ◽  
Descriptive Qualitative

The salted fish business is one of the businesses located in Gampong Sungai Pauh, West Langsa District, Langsa City. This study aims to determine the income and welfare of salted fish processing workers in Gampong Sungai Pauh, West Langsa District. This research is a field research with descriptive qualitative methods. The sample consisted of 15 people. Sources of data used are primary and secondary data obtained by data collection methods through observation, interviews, and documentation.With the salted fish processing, salted fish processing workers' income has increased slightly, so that the life of salted fish processing workers is helped economically, such as being able to eat three times a day, buying clothes even once a year. Salted fish processing workers can be categorized as not prosperous, but economically, salted fish processing workers are greatly helped, if before working in salted fish processing, salted fish processing workers can only eat once a day but after working in salted fish processing, salted fish processing workers can eat. three times a day, buy at least one set of clothes, repair the damaged walls of the house.

PEMANFAATAN KARBON AKTIF UNTUK MENGURANGI CEMARAN FORMALIN PADA IKAN ASIN JAMBAL ROTI

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Erma Ayu Nurcahyani ◽  
Merkuria Karyantina ◽  
Nanik Suhartatik
Keyword(s):  
Active Carbon ◽  
Food Preservation ◽  
Hazardous Substances ◽  
Salted Fish ◽  
Hazardous Chemical ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Safe Food ◽  
Chemical Material

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT                 Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

scholarly journals Comprehending Narrative Text: The Effectiveness of Cooperative Integrated Reading and Composition (CIRC)

2018 ◽  
Vol 5 (2) ◽  
pp. 139-148
Author(s):  
Miftah Fariduddin ◽  
Firman Parlindungan
Keyword(s):  
Reading Comprehension ◽  
Narrative Text ◽  
Analysis Of Covariance ◽  
Test Design ◽  
Randomized Design ◽  
Significant Difference ◽  
Post Test ◽  
Quasi Experimental

The aim of this study was to investigate whether there was significant difference on the students’ reading comprehension of narrative text between those who were taught through Cooperative Integrated Reading and Composition (CIRC) method and those who were not. Forty-nine students were selected as the sample and quasi-experimental, non-randomized pre-test and post-test design were employed. The analysis of covariance showed that the students who were taught by using CIRC method statistically outperformed those who were not on their reading comprehension of narrative text, (F (1, 48) = 13.56, p < .05). This result implies that CIRC is an effective method to teach reading comprehension, particularly on narrative text. Since this study only focused on narrative text, future researchers might be interested to seek the effect of CIRC on other text genres. Similar study though may be conducted with a randomized design of larger population.

scholarly journals Effect of salted fish waste and cow manure on NPK availability and uptake of lowland rice on peat soil in Pelalawan Riau

2020 ◽  
Vol 5 (1) ◽  
pp. 11
Author(s):  
Dian Syafitri Ompusunggu ◽  
Benito Heru Purwanto ◽  
Cahyo Wulandari ◽  
Sri Nuryani Hidayah Utami
Keyword(s):  
Soil Ph ◽  
Peat Soil ◽  
Lowland Rice ◽  
Cow Manure ◽  
Fish Waste ◽  
Salted Fish ◽  
Randomized Design ◽  
Npk Uptake ◽  
Completely Randomized Design

The low yield of rice in thick peat can be overcome by provisioning complete nutrients. Various efforts have been made to increase the productivity of Indonesian peatlands, one of which is by adding salted fish waste and cow manure. This research was carried out on a plastic house scale from October 2017 to January 15, 2018, in Pelalawan District, Pelalawan Regency, Riau. This research was arranged in a Completely Randomized Design (CRD), consisting of eight treatments, namely L0 = Control, L1 = 1.5 ton.ha-1 of fish waste, L2 = 2.25 ton.ha-1 of fish waste, L3 = 7 tons/ha of cow manure, L4 = 15 ton.ha-1 of cow manure, L5 = 1.5 ton.ha-1 of fish waste + 7 ton.ha-1 of cow manure, L6 = 1.5 ton.ha-1 of fish waste + 15 ton.ha-1 of cow manure, L7 = 2. 25 ton.ha-1 of fish waste + 7 ton.ha-1 of cow manure, and L8 = 2.25 ton.ha-1 of fish waste + 15 ton.ha-1 of cow manure. The results showed that the application of cow manure and salted fish waste could increase soil pH, total NPK, and NPK uptake. The application of 2.25 tons/ha of fish waste and 15 tons/ha of cow manure resulted the best results in soil pH, total NPK, and NPK uptake, therefore it is recommended for the cultivation of lowland rice on peat soil.

scholarly journals PEMERIKSAAN KANDUNGAN ZAT KIMIA FORMALIN PADA IKAN ASIN YANG DIJUAL DI PASAR PARIAMAN TAHUN 2018

2020 ◽  
Vol 5 (1) ◽  
pp. 100
Author(s):  
Yesi Maifita ◽  
Tuti Handayani
Keyword(s):  
Developing Countries ◽  
Qualitative Analysis ◽  
Analysis Approach ◽  
Salted Fish ◽  
The World ◽  
Quasi Experimental

<p><em>Mortality due to cancer increase every year, the world heal organization states that by 2030 there will be 11.4 million deaths from cancer and more than half are developing countries. formaldehyde is one of the causes of cancer. there are still many reported food that contain formaldehyde, one of which is salted fish. The purpose of this study was to detect the presence of formaldehyde in salted fish sold on at the Pariaman City Market in 2018. The method used was quasi-experimental using a qualitative analysis approach. The result showed that 10 percent of samples are positively contained formaldehyde.</em></p>

scholarly journals PEMBERIAN SUPLEMEN KOLAGEN TERHADAP ELASTISITAS DAN WARNA KULIT WANITA MENOPAUSE

2021 ◽  
Vol 7 (1) ◽  
pp. 65-72
Author(s):  
Lhedys Angela ◽  
Sri Dinengsih ◽  
Risza Choirunissa
Keyword(s):  
Skin Color ◽  
Statistical Test ◽  
P Value ◽  
Skin Elasticity ◽  
Paired Samples ◽  
Menopausal Women ◽  
Before And After ◽  
Quasi Experimental ◽  
Color Background ◽  
Quasi Experiment

ABSTRACT GIVING COLLAGENT SUPPLEMENTS ON ELASTICITYAND MENOPAUSE WOMEN'S SKIN COLOR Background: Physical changes that are generally more visible when a person reaches menopause are changes in skin elasticity and skin color. Reduced water and oil content in the skin will result in reduced skin elasticity resulting in fine lines and wrinkles on the skin and factors that cause skin discoloration are the use of drugs, use of unsafe cosmetics or absorption of ultraviolet (UV) rays. that comes from sunlight. This is caused by reduced collagen production by cells. Due to the reduced amount of collagen, there will also be a reduction in the amount of reduced glycosaminoglycans which then results in reduced skin turgor.Purpose: The purpose of this study was to determine the effect of collagen consumption on skin elasticity and skin color in menopausal women in Cikande, Serang District, Banten Province.Methods: This study used quantitative descriptive statistics with a Quasi-Experimental research design with a One-Group Pretest-Posttest Design approach, which is a quasi-experiment where a group is measured and observed before and after the treatment (treatement). The sample of this research was 20 menopausal women in July in Cikande Village, Serang Regency, Banten Province.Results: Based on the results of the Paired Samples statistical test before and after collagen consumption on skin elasticity, a P value of 0.0118 was obtained from the significance value α => 0.05, this indicates that there is no effect between collagen consumption on skin elasticity. Based on the results of the Paired Samples statistical test before and after collagen consumption on skin color, the P value was obtained of 0.603 from the significance value α => 0.05, this indicates that there is no effect between collagen consumption on skin color.Conclusion: There is no effect of collagen consumption on skin elasticity and skin color in menopausal women in Cikande Village, Serang Regency, Banten Province. Suggestion:It is hoped that further researchers can carry out further research on the effect of collagen consumption on skin elasticity and skin color and for future researchers to be able to continue this research, as well as become a reference in conducting further research and can be developed again, especially on variables that have not been studied. Keywords: Menopause, Collagen, Skin elasticity, Skin color ABSTRAKLatar Belakang:Perubahan fisik yang umumnya lebih terlihat nampak ketika seorang sampai pada masa menopause adalah perubahan terhadap elastisitas kulit dan warna kulit.Berkurangnya kadar air dan minyak didalam kulit akan mengakibatkan berkurangnya elastisitas kulit sehingga timbul garis-garis halus dan kerut-kerut pada kulit dan faktor yang menyebabkan terjadinya perubahan warna kulit adalah penggunaan obat-obatan, penggunaan kosmetik yang tidak aman atau penyerapan sinar ultraviolet (UV) yang berasal dari cahaya matahari. Hal ini disebabkan oleh berkurangnya produksi kolagen yang dilakukan oleh sel. Akibat berkurangnya jumlah kolagen maka akan berkurang pula jumlah pengurangan glycosaminoglycans yang kemudian berakibat pada berkurangnya turgor kulitTujuan: Tujuan penelitian ini untuk mengetahui pengaruh konsumsi kolagen terhadap elastisitas kulit dan warna kulit pada wanita menopause di Kelurahan Cikande Kabupaten Serang Provinsi Banten.Metode: Penelitian ini menggunakan kuantitatif stastistik deskriptif dengan desain penelitian Quasi-Eksperimen dengan pendekatan One-Group Pretest-Posttest Design yang merupakan quasi-experiment dimana sebuah kelompok diukur dan diobservasi sebelum dan setelah perlakuan (treatement).Sample penelitian ini adalah 20 wanita menopause pada bulan Juli di Kelurahan Cikande Kabupaten Serang Provinsi Banten.Hasil Penelitian:Berdasarkan hasil uji Paired Samples statistik sebelum dan sesudah konsumsi kolagen terhadap elastisitas kulit diperoleh nilai P value sebesar 0,0118 dari angka kemaknaan α = > 0,05 hal tersebut menunjukkan tidak ada pengaruh antara konsumsi kolagen terhadap elastisitas kulit. Berdasarkan hasil uji Paired Samples statistik sebelum dan sesudah konsumsi kolagen terhadap warna kulit diperoleh nilai P value sebesar 0,603 dari angka kemaknaan α = > 0,05 hal tersebut menunjukkan tidak ada pengaruh antara konsumsi kolagen terhadap warna kulit.Kesimpulan:Tidak ada pengaruh konsumsi kolagen terhadap elastisitas kulit dan warna kulit pada wanita menopause di di Kelurahan Cikande Kabupaten Serang Provinsi Banten.Saran:Diharapkan bagi peneliti selanjutnya dapat melakukan penelitian lebih lanjutmengenai pengaruh konsumsi kolagen terhadap elastisitas kulit dan warna kulit dan bagi peneliti selanjutnya agar dapat melanjutkan penelitian ini, serta menjadi sebuah acuan dalam melakukan penelitian selanjutnya dan dapat dikembangkan lagi terutama pada variabel-variabel yang belum diteliti. Kata Kunci:Menopause, Kolagen, Elastisitas kulit, Warna kulit.

scholarly journals Responses of Tomatoes Grafting Using Variation of Rootstock against Virus Infection and Tomato Yields

2020 ◽  
Vol 24 (1) ◽  
pp. 98
Author(s):  
Tri Retno Widyastuti ◽  
Sri Sulandari ◽  
Sedyo Hartono ◽  
Triwidodo Arwiyanto
Keyword(s):  
Viral Infection ◽  
Viral Infections ◽  
Field Research ◽  
Viral Diseases ◽  
Specific Primer ◽  
Resistance Response ◽  
Tomato Production ◽  
Tomato Plants ◽  
Randomized Design ◽  
Tomato Chlorosis Virus

Grafting methods on tomato have been done to reduce the infection rate of various pathogens. Begomovirus and Crinivirus are important viruses in tomato plants. The research aimed to determine the resistance response of tomato plants to viral infection, and tomato production. Field research was conducted in Harjobinangun, Pakem, Sleman, Yogyakarta in the endemic area of the viral diseases transmitted by Bemisia tabaci. This experiment used a Completely Randomized Design non-factorial with “Servo” as scion and “Amelia”, “H-7996”, “Mawar” as rootstock. The disease development, presence of viral diseases, and tomato yields were observed. PCR detection using Krusty & Hommr primer successfully amplified Begomovirus DNA bands with an approximate size of 580 bp in tomato plant with interveinal chlorosis, curling, thick, rigid, and stunt symptoms. Chlorotic spots and yellowing symptoms successfully amplified using ToCV-CF/ToCV-CR specific primer for the amplification of Tomato chlorosis virus with DNA band approximately size of 360 bp, whereas using TICV-CF/TICV-CR specific primer could not amplify the virus cDNA. The leaves roll upward with purple interveinal symptoms that were not infected by both viruses. Both viral infections affected the quality of the fruit which indicated by a higher number of abnormal fruits. “Servo” grafted onto “Amelia” and non-grafted Servo were tolerant to viral infection, “Servo” grafted onto “H-7996” or to “Mawar variety were susceptible to viral infection, self-grafted Servo were very susceptible to viral infection. 

scholarly journals Biophysicochemical changes that occur in fish during different stages of traditional processing

2013 ◽  
Vol 13 (58) ◽  
pp. 7840-7852
Author(s):  
F Ajani ◽  
◽  
VO Adetunji ◽  
JO Oyedokun ◽  
◽  
...  
Keyword(s):  
Muscle Tissue ◽  
Stage Iv ◽  
Fish Muscle ◽  
Stage Iii ◽  
Plate Count ◽  
Fish Processing ◽  
Salted Fish ◽  
Fish Muscles ◽  
Processing Line ◽  
Aerobic Plate Count

Smoking in Nigeria is the most affordable and widely used traditional fish processing method aimed at preserving or reducing losses. However, smoked fish can be a source of microbial hazard. This study assessed the biophysicochemical changes of fish muscles along the processing line of Oreochromis niloticus in Eleyele lake. A Structured questionnaire was administered to the fish processors in order to identify the procedural processing line of their fish. Microbial assay was done for total aerobic bacteria, enterobacteriacea, and salmonella counts. Nine processing stages identified in fish processing include: Stage 1- unwashed fish muscle tissue; Stage II- washed fish muscle tissue (washed, scalded, eviscerated and washed again); Stage III- Salted fish at 28.9 0 C; Stage IV- Salted Fish in the smoking kiln after 30 minutes at 75 0 C (temperature of smoking flame); Stage V - Salt ed fish in the smoking kiln after 1hr at 76 0 C; Stage VI- Salted fish in the smoking kiln after 1hr 30min. 65 o C; Stage VII- Salted fish in the smoking kiln after 2hr at 40 0 C; Stage VIII -Salted fish in basket after 24hrs of storage; and Stage IX- Salted fish in basket after 48hrs of storage at 26-28 o C ambient temperature. A significant increase (P<0.05) was recorded in total aerobic plate count (TAPCs) from stage I (7.42CFU /g) to II (12.00CFU/g) when the tilapia fish was washed using the water from the lake, scalded and eviscerated. The reverse was the case with the enterobacteriaea counts (EC). At stage III, where salt was sprinkled on the fish, a significant decrease (P<0.05) was observed in the TAPCs from 12.00+0.00CFU/g to 9.17+3.22CFU/g. Also, a significant decrease (P<0.05) was observed in all the counts in the first 30 minutes of smoking (stage IV) when the temperature rose from 28.9 0 C to 75 0 C. Furthermore, a significant decrease (P<0.05) was recorded only in the TAPC while a significant increase (P<0.05) was observed in EC and Salmonella counts. A significant increase in TAPCs was observed during storage from 7.56 +0.10CFU/g (stage 7) to 12.0+0.00CFU/g (stage 8) while a significant increase (P<0.05) was observed in ECs from stage 8 to 9. Significant differences (P<0.05) were obtained for zinc, manganese, iron along the processing line, but Lead, Cadmium, Chromium, Nickel and Copper showed no significant differences. This study showed significant changes in the biological, physical and chemical changes of fish muscles along the processing line of Tilapia. The implications and public health concerns are hereby discussed.

scholarly journals Occupational Skin Disease Prevention: An Educational Intervention for Hairdresser Cosmetology Students

2017 ◽  
Vol 65 (11) ◽  
pp. 539-545 ◽  
Author(s):  
Kara Haughtigan ◽  
Eve Main ◽  
Tonya Bragg-Underwood ◽  
Cecilia Watkins
Keyword(s):  
Experimental Design ◽  
Educational Intervention ◽  
Skin Disease ◽  
Skin Diseases ◽  
Preventive Strategies ◽  
Behavioral Strategies ◽  
Occupational Skin Disease ◽  
Occupational Skin Diseases ◽  
Preventive Practices ◽  
Quasi Experimental

Cosmetologists frequently develop occupational skin disease related to workplace exposures. The purpose of this study was to evaluate an educational intervention to increase cosmetology students’ occupational skin disease knowledge and use of preventive practices. A quasi-experimental design was used to evaluate students’ knowledge, behaviors, intentions, expectancies, and expectations. A 20-minute verbal presentation and printed two-page educational handout were provided for participants. Statistically significant increases in knowledge, frequency of glove use, and frequency of moisturizer use were found, but the frequency of handwashing did not increase. In addition, the Behavioral Strategies subscale, the Intention subscale, and the Expectancies subscale showed statistically significant improvements. The results of this study suggest an educational intervention can increase cosmetology students’ knowledge of occupational skin diseases and their use of preventive strategies.

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