Flies (Musca domestica, Calliphora vomitoria, Sarcophadigae) and Cokroaches (Periplaneta americana) Control Based on Botanical Insecticides in Outdoor Food Processing Areas

Abstract

Abstract
 Background
 Pathogenic agents can be spread by flies and cockroaches. Food processing areas are favored by insects, Control is carried out to prevent contamination of food. The use of synthetic insecticides causes environmental damage, resistance, and contamination of food that is processed and served. Natural ingredients containing active ingredients can be used as insect repellents that are safer because they can be decomposed by nature.
 Research Objective
 This study aims to determine the ability to use the concentration formula and duration of exposure to clove flower extract and bay leaf extract against the repelling capability of flies and cockroaches in outdoor restaurants.
 Method
 This research is field experiment research, which studies the effect of concentration formulations and exposure time of clove flower extract and bay leaf extract in repelling flies and cockroaches in food processing facilities. Experiments were carried out with 3 levels of formulation: Clove flower extract and bay leaf extract, namely 20%: 25%, 20%: 30%, 25%: 30% with 3 levels of exposure time, namely 30 minutes, 45 minutes and 60 minutes. Outdoor restaurant as a place to observe the density of flies and the density of cockroaches, the temperature and humidity of the dining room/food serving room. Data analysis using two-way ANOVA analysis and Tukey's test.
 Results:
 The results of this study indicate that the formula of clove flower extract and bay leaf extract has an effect on the density of flies and cockroaches in outdoor restaurants. The mixed formula of 25% -30% extract with 60 minutes of exposure can repel flies by 100% in the outdoor dining area.
 
 Conclusion
 The mixed formula of Clove flower extract and bay leaf extract can be used to control the density of flies and cockroaches in outdoor food processing areas.