Results Of Organoleptic Test Research Articles

THE INFLUENCE OF DIFFERENCES IN SURIMI RAW MATERIALS ON THE SENSORY CHARACTERISTICS OF FISH DUMPLINGS

Surimi is Japanese, meaning crushed meat. To encourage fish consumption, products made from processed surimi are made more varied and interesting, such as fish dumplings. This research aimed to determine the differences in the sensory characteristics of surimi from different raw materials (swangi fish, kurisi fish, and kuniran fish). Apart from that, we also want to know the organoleptic and hedonic test results of fish dumplings made from different surimi raw materials. The surimi testing method includes an appearance test, folding test, and bite test on three different types of surimi (SU1 = kurisi fish, SU2 = swangi fish, SU3 = kuniran fish). Organoleptic and hedonic test methods for fish dumplings include appearance, smell, taste, and texture. The research results showed that there was a significant difference in the physical test of surimi (fold and bite test), while in the appearance test, there was no real difference. The surimi organoleptic test showed that there was no difference in smell and taste, while there were different results in appearance and texture parameters. The results of the hedonic test showed that panelists preferred sample SU1 on appearance and smell parameters, SU2 was preferred on taste parameters, and SU3 was superior on texture parameters.

Quality Control of Skipjack Fish on Purse Seine Vessels at PPS Kutaraja

The research aims to analyze the handling system for skipjack tuna since the fish are caught until sold at the Kutaraja Ocean Fisheries Port (PPS) fish auction site (TPI). The researcher used descriptive methods, organoleptic tests, scoring analysis, and np control charts as study methods. The research results show that the handling of skipjack tuna at the Kutaraja PPS has yet to be optimal, which has an impact on reducing the quality of the fish. The handling process that did not comply with the established procedures occurred from when the fish was put on the boat until it landed at PPS Kutaraja. The results of organoleptic tests, scoring analysis, and np control charts indicated a decrease in fish quality during the handling process. All ships based at PPS Kutaraja are not equipped with freezer cooling machines. The cooling process only relies on a very limited amount of ice blocks to maintain the quality of the fish during the fishing operation. Very limited use of ice cubes will trigger a decline in fish quality. Increasing hatch room temperatures also cause a significant decrease in organoleptic values and faster rigor mortis times for fish.

Performance and community acceptance of paddy management with balanced input cultivation technology in Kebonagung Village Madiun East Java Indonesia

By integrating balanced rice growing technology components, getting rice organoleptic tests from the rice produced, and learning about the community acceptability of the applied technology components, this study seeks to ascertain the growth response and NSV production of specific and site-specific rice. The study was carried out in rice paddies. five different types of technology bundles in a randomized group trial design. Each treatment unit and replication in the five iterations of the experiment used 0.3 ha. Acceptance in the community using a survey approach with fifty participants. The results indicated that the Inpari 42 and Inpari 45 seedlings developed the tallest plants between 77 and 81 days after planting. Inpari 32 had the most tillers, which was the same as Inpari 42 and Pamelen. Pamelen yielded the most productive tillers and the least amount of non-productive tillers. The largest plant height was measured 98–102 days following the Inpari 42 seedlings, while the highest number of tillers were found in Pamelen, Inpari 32, and Inpari 42. Inpari 42 has the widest flag leaf area. The most abundant grain component produced by Inpari 42 is the number of grains per panicle and the full grain per panicle. The highest production is produced by Inpari 32. The panelists' favored rice varieties were Inpari 32, Inpari 42, and Inpari 45 based on the rice's organoleptic test results (color, aroma, taste, and texture). Inpari 32, Inpari 45, and Inpari Nutrizinc rice had greater brightness. Inpari 45 is yellowish, and Pamelen is quite red. Pamelen and Inpari Nutrizinc are the same. The high adoption rate of 8766 % and the rapid diffusion of applied technology to nearby villages and other regions indicate that the community has a very positive attitude toward technology.

Karakteristik Organoleptik Selai Kacang Merah (Phaseolus vulgaris L) dengan Variasi Penambahan Gula Pasir

Indonesia has many types of nuts with various colors, varieties, and shapes, which have great potential to add variety and nutrition to different patisserie products. One of them is red beans (Phaseolus Vulgaris L), which is a type of legume that has the highest carbohydrate content, protein content equivalent to green beans, much lower fat content than soybeans and peanuts and is also often used as an ingredient in making jam. This research aims to determine the appropriate sugar concentration on the organoleptic characteristics of red bean butter. The research was designed using a single factor. A completely randomized design with additional sugar concentration treatment consisting of 3 treatment levels of 30, 40, and 50%. The research results show that the addition of 50% sugar concentration is the best concentration based on the results of organoleptic tests, which include hedonic tests, like color (2.64), like taste (3.04), like texture (3.24), like aroma (3.24), Overall like is close to very like (3.64). Hedonic quality test for chocolate color (3.08), red bean aroma (3.36), soft texture (3.28), and red bean taste (3.24).

Acceptance Test and Iron Content Test Churros Formulation of RALE Flour (Red Beans and Soybeans) as an Alternative Snack to Prevent Anemia for Teenage Girls

Conditions in which the amount of hemoglobin in the blood is below normal limits is called anemia. Iron deficiency is one of the causes of anemia which is still common in pregnant women and adolescents. The aim of this study was to determine the acceptability and levels of iron in churros formulated by RALE (red bean and soybean flour) as a snack to prevent anemia for girls. The research method is an experiment on 3 formulations of adding many flours: red bean: soybean with the formulations CP 1 (85:5:10), CP 2 (75:10:15), and CK 3 (100:0:0), using organoleptic tests in the form of likes and dislikes for color, taste, aroma, texture which were presented to 25 panelists. Test for iron content using ICP-OES method for the best organoleptic formulation and test results (CK 3). The results showed the CP 1 formulation were the most preferred with an average score of 4.32 which was included in the like category. The conclusion of this study showed organoleptic properties, the formulation favored by the panelists was the CP 1 formulation with a ratio of flour: red bean flour: soybean flour of 85:5:10, having an iron content of 3.86 mg/100 grams churros.

Identification Test of Medicinal Chemicals (BKO) in Uric Acid Herbal Preparations Circulating in Bantaeng District Using the Densitometric KLT Method

Medicinal Chemicals (BKO) in herbal medicine will be bad for health. Some of the BKOs commonly added to uric acid herbs such as piroxicam, piroxicam is a drug used for the treatment of gout. But the reality is that in the market there are still many that contain BKO. Added medicinal chemicals can have harmful side effects for consumers. In this study, the identification of piroxicam in uric acid herbal medicine has been carried out. Identification was carried out by preliminary tests in the form of organoleptic / macroscopic and microscopic tests. Qualitative test in the form of thin layer chromatography (KLT), and quantitative test in the form of densitometry. The organoleptic test results showed that the samples had powder and capsule dosage forms with dark ash, white, yellow and pale yellow colors. It has a bitter taste and aromatic odor. Microscopic test results showed plant fragments from each ingredient contained in the composition of slimming herbs. In the KLT test with the mobile phase acetone: chlorophom: n-hexan (7: 2: 1) obtained the Rf value of piroxicam comparator which is 0.8. Analysis of the five samples showed the same Rf value as the piroxicam comparator. Densitometry test on the samples showed that samples 1, 2 and 4 were positive for piroxicam.

VARIASI KOMPOSISI EKSTRAK BUNGA TELANG PADA PEMBUATAN SABUN MANDI SEBAGAI PEWARNA ALAMI

A chemical product in the form of soap, namely by mixing triglycerides with potassium hydroxide (KOH) using a method called the saponification method. In this study, the product added variations in the composition of olive oil and butterfly pea extract. variations in the composition of olive oil with three variations, namely 15 ml, 30 ml, and 45 ml. The butterfly pea flower extract was then used in three different concentrations: 2 ml, 4 ml, and 6 ml. This composition variation is divided into nine samples with the addition of olive oil and butterfly pea flower extract, respectively. The resulting product has been tested in four categories: pH test, free fatty acid test, ethanol insoluble substance test, and active ingredient test. The experimental results that met SNI 2588-2017 were sample 1, with a variation of the composition of 15 ml of olive oil and 2 ml of butterfly pea flower extract. with a pH test result of 5, an insoluble test result in ethanol of 0.16%, a free fatty acid test result of 0.2256%, an active ingredient test result of 24%, and an organoleptic test result in three categories, namely color, odor, and shape, is level 4 (preferred).

UJI ORGANOLEPTIK dan DAYA HAMBAT EKSTRAK ALGA COKLAT (Sargassum Polycystum) TERHADAP JAMUR Candida albicans

Background: Candida albicans, a fungal normal flora that causes Denture stomatitis. Sargassum polycystum is a brown algae species (Phaeophyceae) which grows almost along the coasts of Indonesia islands, known to have antifungal and antibacterial activities. Purpose: To determine the inhibition of brown algae extract (Sargassum polycystum)’s on the growth of Candida albicans and determine whether Sargassum polycystum extract works as denture cleanser material through organoleptic test. Methods: The sample was Candida albicans equal to 0,5 McFarland (108 CFU/ml). The experiment groups comprises negative control group (K-) with 1% DMSO, positive control group (K+) with 0,2% chlorhexidine gluconate, and treatment groups 1-4 (P1;P2;P3;P4) consecutively with 2,5%; 5%; 10%; 20% Sargassum polycystum ethanol extract macerated for 15 minutes in 5 (Ø 6mm) paper discs. SDA medium was incubated for 24 hours and the visible transparent zone was calculated. Organoleptic test was conducted by asking 10 panelists about the observation on color, smell, and homogeneity level of brown algae extract (Sargassum polycystum) with the concentrations of 2,5%; 5%; 10%; and 20%. The experiment result was analyzed with the Kruskal-Wallis test and the Mann-Whitney test. Results: Experiment material’s inhibitory effect was undetectable as Sargassum polycystum ethanol extract against 1% DMSO solvent’s solubility was not homogeneous. The organoleptic test result showed that color, smell, and homogeneity level of brown algae extract (Sargassum polycystum) was not compliant with antiseptic standards. Conclusion: No inhibitory effect in brown algae extract (Sargassum polycystum) as the organoleptic test proved the antiseptic standards were not fulfilled.

Validity, reliability, and factor analysis of organoleptic tests of Dangke Deppamil as an alternative treatment of nutrition problems in pregnant women in Indonesia.

Dangke is a traditional food product sourced from high-quality cow's milk from Enrekang Regency, South Sulawesi, Indonesia. The nutrients contained in Dangke are a source of calories needed by the body and can help meet the nutritional needs of pregnant women. The present study was conducted to validate the organoleptic instrument of Deppamil Dangke through validity, reliability, and factor analysis; the organoleptic test of Deppamil Dangke was carried out. This type of research is a mix method with an explanatory sequential design approach. Qualitative analysis was done using Atlas Ti software. The results of the instrument validation showed a reliable level of instrument validity with Kaiser-Meyer-Olkin results (0.747), and the Cronbach's coefficient alpha values of each of the two types of Deppamil Dangke were 0.84 and 0.91. Exploratory factor analysis identified two main factors using the varimax rotation and excluded items with a factor loading below 0.3, which included taste (2 items), color (2 items), aroma (2 items), and texture (2 items), which explains 52.7% of the general variance of the Deppamil Dangke organoleptic test. The confirmatory factor analysis results showed that the factor structure of the Deppamil Dangke organoleptic instrument matched the data (CFI = 0.948, TLI = 0.936, RMSEA = 0.069, and WRMSR = 0.891). The factor loading of the model ranged from 0.691 to 0.825 and was statistically significant. The organoleptic test results of the Deppamil Dangke on 30 panelists of pregnant women showed that pregnant women really liked the taste as much as 63.3%, texture as much as 53.3%, and color as much as 50%, and those who really liked the aroma were as much as 46.7%. Recommendation: Deppamil Dangke is liked by pregnant women and is very suitable to be used as an additional food product for pregnant women. It is necessary to make changes and innovations from the Dangke Deppamil product in terms of both texture and appearance and especially in the variety of flavors so that pregnant women can choose flavors according to their wishes and needs.

Study of Physicochemical Properties of Beeswax Addition to Chocolate Candy Products

The development of the cocoa agro-industry in West Sumatra cannot be separated from the variety of products produced including chocolate candy which is the most popular processed cocoa product but this product has the disadvantage of melting easily at room temperature. Beeswax is one of the materials that can be a hardness base that can be applied to food. The use of beeswax in chocolate candy is expected to provide a solution for the cocoa agro-industry. This study aims to determine the effect of different percentages of beeswax on the characteristics of chocolate candy. The design used in this study is a completely randomized design (CRD) with 5 treatments with 3 replications. Observational data were analyzed with variance analysis (ANOVA) if significantly different, DNMRT (Duncan's New Multiple Range Test) was conducted at a real level of 5%. The treatments used were 0%, 5%, 10%, 15%, 20% addition of beeswax percentage to chocolate candy. The results showed that the addition of beeswax percentage had a significant effect on fat, hardness, and organoleptic properties but did not significantly affect the water content of chocolate candy. The physical and chemical values are hardness 209.92 N/cm2, moisture content 1.01%, fat content 44.11%. Meanwhile, the organoleptic test results showed that treatment E was the most desirable product.

PEMBERDAYAAN MASYARAKAT DESA RANOEYA MELALUI PELATIHAN PEMBUATAN CEMILAN CHURROS DAUN SALAM (SYZYGIUM POLYANTHUM WIGHT) BAGI PENDERITA DIABETES DI KECAMATAN WAWOTOBI KABUPATEN KONAWE

Salam leaf is one of the herbal plants that contains several compounds that effectively reduce blood glucose levels, namely saponins, tannins, phenolics and flavonoids. Empirically, the leaves of salamka are used by the Ranoeya Village community as an additional ingredient to add flavor to dishes. Community service activities of LPPM Politeknik Bina Husada and Halu Oleo University as a community empowerment in the context of utilizing bay leaves as snacks for diabetics in Wawotobi District. The potential development of churros snacks as an alternative food has the opportunity to be a very good snack for health that can be consumed by all ages. The method of the activity was carried out by training the making of churros to the Ranoeya village community of 25 people. The activity started from harvesting, wet sorting, dry sorting, drying, cutting and pulverizing bay leaves. Bay leaves were prepared with various concentrations, namely FI (1 g), FII (3 g), and FIII (5 g) and organoleptic evaluation was carried out including color, odor, taste and shape of the preparation. The results showed that Ranoeya villagers were very enthusiastic in participating in this activity. Organoleptic test results showed churros in formula FI were yellow, FII were greenish yellow and FIII were brownish green. The aroma test showed FI, FII and FIII had a distinctive aroma of milk vanilla flavor. The results of the taste test on F1 churros taste in general. F2 has a slightly concentrated bay leaf flavor, F3 has a concentrated bay leaf flavor. The taste test on F1 has the taste of churros in general, F2 is slightly concentrated, and F3 is concentrated. Hardness test on F1, F2 and F3 have good texture. The favorability test showed churros in F1 (90%), B (7%), C (3%). The results showed that Salam leaves can be formulated in the form of churros snacks and can be utilized as a healthy snack for diabetics in Ranoeya Village, Wawotobi District, Konawe Regency

Testing the Level Organoleptics for Moringa (Moringa oleifera) Biscuits with the Addition of Tuna (Thunnus Sp) Bone Flour as an Additional Food for Children Toddlers

One of the 2030 SDG targets, namely SDG target 2, the Indonesian government has attempted to provide interventions to reduce stunting rates, both specific interventions and sensitive interventions. One of the government's efforts is to provide functional food in the form of high-calorie biscuits to stunted toddlers. Several obstacles often occur, one of which is distribution where the PMT biscuits are produced outside Papua and it takes time for distribution until when they arrive in the community the biscuits have expired and cannot be consumed. Organoleptic test results for color preference levels, panelists liked Moringa Biscuits with the addition of 20% tuna bone meal; for the level of preference for aroma, panelists liked Moringa Biscuits with the addition of 10% tuna bone meal; for taste preference level, panelists liked Moringa Biscuits with the addition of 30% tuna fish bone meal; For the level of preference for texture, panelists liked Moringa Biscuits with the addition of 20% tuna bone meal.

USE OF KECOMBRANG FLOWER EXTRACT (ETLINGERA ELATIOR) AS AN ALTERNATIVE FOR DETERGEN SURFACTANT TO MAXIMIZE THE POTENTIAL OF LOCAL PLANTS OF NORTH SUMATRA

Detergent is a chemical compound used to wash clothes. Unfortunately, detergents contain the dangerous substance LAS (Linear Alkylbenzene Sulfonate). Detergent waste containing LAS can pollute rivers, thereby hampering Sustainable Development Goal number 6, namely clean water and sanitation, even though many Indonesians still use river water as a source of clean water. Therefore, an environmentally friendly substitute for LAS is needed, such as the saponin contained in the kecombrang plant, which is a local plant from North Sumatra. Saponin is a nonionic surfactant and has the potential to be used as a cleaning agent. From the formulation of the problem, the objectives of this research are: 1) to find out liquid detergent formulations that are environmentally friendly and in accordance with SNI 06-4075-1996 by minimizing the use of LAS and replacing it with kecombrang flower extract from North Sumatra; 2) prove the potential for the saponin content in kecombrang flowers from North Sumatra to be an ingredient in making liquid detergent that can replace LAS. The research uses quantitative analysis chemical methods, namely carrying out formulations in making detergent products. There are four detergent formulations with varying ratios of kecombrang flower extract and LAS of 1:1 (formula 1), 2:1 (formula 2), 3:0 (formula 3), and 0:3 (control formula). Research stages: 1) extraction of kecombrang flowers; 2) making detergent; 3) testing saponins in combrang extract; 4) detergent quality testing. The research results show that formula 1 is recommended as the best formula because it has a pH value of 11.7; specific gravity 0.99 g/ml; as well as organoleptic test results (homogeneous shape, color and distinctive odor) which are in accordance with SNI (Indonesian National Standardization). Combrang extract has also been proven to contain saponin which forms foam, thereby increasing the detergency power of detergent.

USE OF KECOMBRANG FLOWER EXTRACT (ETLINGERA ELATIOR) AS AN ALTERNATIVE FOR DETERGEN SURFACTANT TO MAXIMIZE THE POTENTIAL OF LOCAL PLANTS OF NORTH SUMATRA

Detergent is a chemical compound used to wash clothes. Unfortunately, detergents contain the dangerous substance LAS (Linear Alkylbenzene Sulfonate). Detergent waste containing LAS can pollute rivers, thereby hampering Sustainable Development Goal number 6, namely clean water and sanitation, even though many Indonesians still use river water as a source of clean water. Therefore, an environmentally friendly substitute for LAS is needed, such as the saponin contained in the kecombrang plant, which is a local plant from North Sumatra. Saponin is a nonionic surfactant and has the potential to be used as a cleaning agent. From the formulation of the problem, the objectives of this research are: 1) to find out liquid detergent formulations that are environmentally friendly and in accordance with SNI 06-4075-1996 by minimizing the use of LAS and replacing it with kecombrang flower extract from North Sumatra; 2) prove the potential for the saponin content in kecombrang flowers from North Sumatra to be an ingredient in making liquid detergent that can replace LAS. The research uses quantitative analysis chemical methods, namely carrying out formulations in making detergent products. There are four detergent formulations with varying ratios of kecombrang flower extract and LAS of 1:1 (formula 1), 2:1 (formula 2), 3:0 (formula 3), and 0:3 (control formula). Research stages: 1) extraction of kecombrang flowers; 2) making detergent; 3) testing saponins in combrang extract; 4) detergent quality testing. The research results show that formula 1 is recommended as the best formula because it has a pH value of 11.7; specific gravity 0.99 g/ml; as well as organoleptic test results (homogeneous shape, color and distinctive odor) which are in accordance with SNI (Indonesian National Standardization). Combrang extract has also been proven to contain saponin which forms foam, thereby increasing the detergency power of detergent.

Uji Sensori Kopi Arabika Pasaman Dengan Menggunakan Metode Seduhan Pour Over V60

Tomi Candra, 2024. "Sensory Quality of coffee using the Pour Over V60 Brewing Method". Final project. D4 Hospitality Management Study Program, Department of Tourism. Faculty of Tourism and Hospitality and Padang State University.
 This research purpose is to analyze the coffee quality using the pour over v60 brewing method in terms of Flavor, Aftertaste, Acidity and Body. As well as knowing the coffee sensory quality using the V60 pour over brewing method and providing information to the public and baristas about the coffee sensory quality using the V60 pour over brewing method. And what is the quality of Pasaman Arabica coffee using the V60 pour over method? This research type include in experiment by making comparisons. The comparison was carried out with 2 comparison aspects and 2 research subjects per comparison aspect, namely grind size and ratio between coffee and water. This research was conducted in the tourism department's barista laboratory on December 1-December 20 2023. The panelists in this research consisted of 3 panelists consisting of 1 tourism department lecturer and 2 expert baristas. Based on the experimental results and after being subjected to organoleptic tests, it was stated that the organoleptic test results after describing the sensory quality of coffee using the pour over v60 brewing method in terms of good flavour, very good aftertaste, quite good acidity and good body.

Uji Kualitatif dan Organoleptik Kandungan Formalin pada Hasil Laut yang Dikeringkan Berupa Ikan Teri, Cumi, dan Rebon dari Pasar Pagesangan

Food additives are often found in every processed food product. However, it is not uncommon for business actors to use prohibited food additives in the form of formaldehyde which is used as a preservative in plywood, foam and so on, but is used to preserve food in the form of dried seafood. Dried sea products in the form of anchovies, squid and rebon itself are one of the foodstuffs that are popular with the public and processed into delicious local food. This research aims to carry out qualitative and organoleptic tests for the formaldehyde content of dried marine products in the form of anchovies, squid and rebon obtained from several traders at Pagesangan Market, Mataram City, West Nusa Tenggara. Sampling was carried out using random sampling technique. The formalin qualitative test on salted fish samples was carried out by adding 1 ml of Fehling A and Fehling B. A positive test was indicated by the color of the blue solution changing to green and the presence of a brick red precipitate. Apart from that, it is also supported by the results of organoleptic tests which include color, aroma, shape or texture. The total number of samples tested was 15 samples obtained from several different traders, where 7 samples were positive for formalin. This can be seen from the physical characteristics of anchovies, squid and rebon with a bright white and fresh color, the odorless aroma of marine products preserved in salt, and the shape or texture is smoother, more intact and does not break easily compared to the sample. negative for formalin.

Utilization of Tamarind Seed Biocoagulant as Learning Material for Water Purification Practicum in Colloidal System

Discharging wastewater directly into the environment can harm nearby organisms. Efforts to increase environmental awareness, especially about sewage, can be started with educational activities. The study investigates the correlation between chemistry material and water purification using tamarind seed bio coagulant, assessing its feasibility for chemistry experiment design in schools. This research uses descriptive qualitative research. This study described data from observations of water purification using tamarind seedcoagulant, literature studies on chemistry practicum, and interviews with two chemistry teachers and two high school students.The results showed that the relationship between colloidal material and the experiment was to determine the types of products that contain colloidal systems in daily life and the properties of colloids. The results of the chemical parameter test revealed significant changes in the pH levels of river, laundry, and batik wastewater samples, with batik coloring waste showing the most significant changes. The organoleptic test results revealed significant changes in the color, odor, and sediment of batik dyeing wastewater. The protein in tamarind seeds can destabilize substances that cause turbidity. Based on literature studies and interviews, tamarind seed bio coagulant is feasible as a teaching material for chemistry practicum on colloidal system.

Organoleptic Testing and Histopathological Examination of Gills of Thunnus Sp. And Sardinella lemuru as Raw Materials for Gill Chips

Utilization of tuna (Thunnus sp.) and lemuru (Sardinella lemuru) in the fishing industry has not been developed optimally and still produces by-products. Fish gills are one of the by-products of fisheries that contain protein, fat, water, ash, and carbohydrates, reaching 15.532%, 1.942%, 69.880%, 10.490%, and 2.156%, respectively. In_Sang Epic is food that utilizes fish gills as its raw material. For consumer safety, the product should undergo an organoleptic test under the SNI 2729:2013 score sheet method. The histopathological examination process which included fixation, tissue processing and embedding, sectioning, staining, mounting, and observation with a microscope. The results of organoleptic test indicated that the gills of tuna and lemuru had average values of 8.3 and 7.8, respectively, which is fulfilling the standards of fresh fish according to SNI 2729:2013. Meanwhile, the result of histopathological from gills of tuna samples were suspected of having necrosis, as characterized by hypertrophy of megakaryolysis, and that those of lemuru were suspected of having autolysis, as characterized by rupture. However, the gills of both kinds of fish were still suitable for use as raw materials of In_Sang Epic because the samples were ineligible to undergo histopathological testing.

Comparison Study of Water Quality and Organoleptic Analysis of Catfish (Clarias sp.) From Conventional Pond and Aquaponic Systems

Catfish is one of the most popular in Indonesia because it is easy to maintain. Catfish can be cultured in ponds or together with plants, known as an aquaponic system. This study aimed to compare water quality and the quality of catfish cultured using conventional systems in concrete ponds and an aquaponic systems in plastic fiber ponds. This study has the results of water quality testing showing a difference in the ammonia value of 3 ppm in concrete pond using conventional system and 0.5 ppm in plastic fiber ponds using an aquaponic system. Meanwhile, the results of organoleptic test show that catfish cultured using an aquaponic system provide higher value comparison to the conventional system. Catfish cultured with an aquaponic system is better than conventional systems in ponds.

FORMULASI OBAT KUMUR EKSTRAK DAUN BINAHONG DAN KAYU MANIS TERHADAP BAKTERI Streptococcus mutans

Dental caries is a disease in the oral cavity, this disease can be prevented by using mouthwash. Plants that have antibacterial activities include binahong leaves and cinnamon . This study aims was to determine the quality and antibacterial activity of mouthwash that containing against Streptococcus mutans. Mouthwash preparations was carried out by various concentrations of binahong leaves and cinnamon extract. Preparation F0 is without extract, F1 (6%:3%), F2 (7%:3%), F3 (8%:3%). The organoleptic test results of the mouthwash was clear brown in color and had a distinctive aroma of binahong leaves and cinnamon. The pH test results were F0 6.529±0.16; F1 5.256±0.004; F2 5.333±0.002; and F3 5.373±0.003. The density measurements results were F0 1.0766±0.04852; F1 1.0309±0.00056; F2 1.0317±0.00032; and F3 1.0364±0.00325. The viscosity measurement results were F0 3.170±0.02; F1 3.203±0.02; F2 3.323±0.01; and F3 3.380±0.02. The antibacterial activity test result were F0 0.00 mm; F1 6.39±0.03 mm; F2 7.29±0.06 mm; F3 8.89±0.07 mm; negative control (distilled water) 0.00 mm; and positive control (chlorhexidine 0.2%) 21.35±0.10 mm. The preparation fulfilled the physical quality parameter requirements of mouthwash and has antibacterial activity against Streptococcus mutans.