Side Dishes Research Articles

PENGOLAHAN NUGGET IKAN PATIN (PANGASIUS HYPOPTHALMUS) SEBAGAI MAKANAN UNTUK PENCEGAHAN STUNTING PADA BALITA DI POSYANDU MUTIARA KASIH KELURAHAN 16 ULU PALEMBANG

Stunting is a national priority health problem. Stunting prevention involves the active role of the community, households and parents with children. The national stunting prevalence in Indonesia in 2023 is 21.6%, the target the government wants to achieve in 202 is 14%. Patin fish is one of Indonesia's mainstay commodities. The nutritional value of fresh catfish contains 12.6 -  15.6% protein, 1.09 - 5.8% fat, 0.74 - 3.5% ash  and 80 - 3.5%  water.  85  %. Furthermore, in the form of fish protein concentrate, the nutritional value contains 75.31% protein, 2.79% fat, 2.14% ash and 6.39% water. This program was implemented in January 2023 at Posyandu Mutiara Kasih and the target of the activities was mothers with children under five in the 16 Ulu sub-district. In implementing this program, several stages were carried out, such as preparation and coordination with the posyandu, local health center, conducting counseling and demonstrations about processing catfish nuggets as food to prevent stunting in toddlers. The hope is that after conducting outreach and demonstrations, mothers in the 16 Ulu sub-district will be able to know about stunting and the processing of catfish nuggets as food to prevent stunting in toddlers. As a result of the activity, it is hoped that mothers in 16 Ulu sub-district will be able to process catfish nuggets made from catfish independently and apply them as a side dish for toddlers in everyday life. Keywords: Stunting, Catfish, Toddlers   Stunting is a national priority health problem. Stunting prevention involves the active role of the community, households and parents with children. The national stunting prevalence in Indonesia in 2023 is 21.6%, the target the government wants to achieve in 202 is 14%. Patin fish is one of Indonesia's mainstay commodities. The nutritional value of fresh catfish contains 12.6 -  15.6% protein, 1.09 - 5.8% fat, 0.74 - 3.5% ash  and 80 - 3.5%  water.  85  %. Furthermore, in the form of fish protein concentrate, the nutritional value contains 75.31% protein, 2.79% fat, 2.14% ash and 6.39% water. This program was implemented in January 2023 at Posyandu Mutiara Kasih and the target of the activities was mothers with children under five in the 16 Ulu sub-district. In implementing this program, several stages were carried out, such as preparation and coordination with the posyandu, local health center, conducting counseling and demonstrations about processing catfish nuggets as food to prevent stunting in toddlers. The hope is that after conducting outreach and demonstrations, mothers in the 16 Ulu sub-district will be able to know about stunting and the processing of catfish nuggets as food to prevent stunting in toddlers. As a result of the activity, it is hoped that mothers in 16 Ulu sub-district will be able to process catfish nuggets made from catfish independently and apply them as a side dish for toddlers in everyday life.  

Glycemic Response And Satiety in Healthy Korean Adults Following Consumption of Equal Volumes of Pressure and Non-Pressure Rice

This study examined the effect of the same volume of pressure-cooked or non-pressure-cooked rice on the glycemic response and satiety of 28 healthy Korean adults aged 20–57 years in a randomized cross-over design. On separate mornings, all participants were served with rice that was cooked either with pressure or without pressure and side dishes in a random order. The pressure-cooked rice contained approximately 14% more energy than the non-pressure-cooked rice. The capillary blood glucose response and satiety score were measured every 15 or 30 minutes for 2 hours (3 hours for satiety) before and after consuming the meal. The glucose response was not significantly different between the meals. The feelings of hunger and fullness and prospective food consumption after eating the meals were not significantly different after adjusting for age, BMI, meal order and fasting value on the given trial day. This study suggests that consuming of equal volume of pressure or non-pressure-cooked rice may make a small difference in energy intake without affecting satiety.

I'll have what She's having (but not what They're having): The moderating role of group membership in the effect of social norms on food choice in an online environment

The modern food-rich environment has contributed to the rise of unhealthy diets linked to noncommunicable diseases. Previous in-person research has found that the effect of social norms on food intake is greater when set by a perceived in-group member relative to an out-group member. Given recent increased social media use, we investigated whether this effect of group membership extends to food choices and to normative information presented remotely online. Participants (N = 179 female university students, 18–32 years) viewed a Facebook page pertaining to either their university (in-group) or a rival university (out-group). They were presented with either a healthy or an unhealthy norm via a post in which a student discussed their order at a café on the relevant campus. Food choice was assessed through an online menu where participants were asked to order one main, side, and dessert dish. As predicted, participants who viewed the healthy norm ordered a higher percentage of healthy items (especially in the desserts category) relative to those who viewed the unhealthy norm. However, this effect was significant only for those in the in-group condition; there was no such pattern for participants in the out-group condition. These findings provide insight into the role of group membership in the effect of social norms, and have practical implications regarding the design of identity-based social media health campaigns to promote healthier eating behaviours.

Analysis for the Presence of Borax in IRTs and MSMEs Producing Karak in Bulu

Home Industry products and Micro, Small and Medium Enterprises (MSMEs) in the form of traditional foods are widely developed in Sukoharjo Regency. Traditional food karak crackers are one of the products favored by the people of Central Java, especially Sukoharjo Regency. Karak crackers are a food that is much loved by the community because it tastes savory, cheap and can be used for side dishes and snacks. The main ingredient in making karak crackers is poor quality rice or rice groats with added salt and bleng. Bleng is alleged to contain borax, which is harmful when it enters the human digestive system. This study aims to determine the presence of borax contained in karak crackers produced by IRTs and MSMEs in Bulu Subdistrict and to select alternative ingredients to replace bleng (borax). This research was conducted with 2 methods, namely survey and evaluation, in the survey method to determine the sample using stratified purposive sampling with 3 levels. After the karak cracker samples were collected, the presence of borax was tested using turmeric extract. The results obtained stated that all samples from IRTs and MSMEs contained borax.

Association between the experience of exertional heat illness (EHI) and living conditions of collegiate student athletes.

Exertional heatstroke (EHS), a severe form of exertional heat illness (EHI), is the third leading cause of death in athletes; thus, early detection and prevention of EHI can help prevent EHS, which is a life-threatening condition. This study aimed to clarify the association between the cognizance of experiencing EHI and living conditions and specific EHI symptoms among collegiate athletes. This study was conducted in October 2022 by administering a questionnaire to 237 male collegiate athletes. Of the 215 (90.7%) respondents, 197 (91.6%) provided valid responses; among them, 88 (44.7%) responded they had experienced EHI, while 109 (55.3%) had not. A history of medical examinations due to EHI, having experienced headaches during summer activities, and having read the EHI manual were factors indicating cognizance of EHI. The number of times meals containing a staple food, main dish, and side dish were eaten in a day was a factor in preventing EHI. Early detection of EHI is important for its prevention, and it is important that athletes themselves have knowledge of symptoms and can correctly self-diagnose EHI. Emphasizing the potential of a well-balanced dietary intake has the potential to prevent EHI is crucial.

Factors associated with the leftover rate of side dishes in Japanese school lunches.

This study investigated the leftover rate of side dishes in school lunches provided by communal kitchens in Japan's Chugoku region, with a focus on vegetable dishes supplied in containers and three types of menu items served daily to 20 elementary and junior high schools in communal kitchen A for 116 days. First, the leftovers in the containers that were returned to the communal kitchen were weighed and combined. The study then compared outside temperature, distance from communal kitchen A, school type, number of students per class, assignment of nutrition teachers, and time elapsed after cooking. Finally, we examined the relationship between these factors and the leftover rate using multiple regression analysis. The median leftover rate was 20.1% (0-96.9) for 250 side dishes with a high leftover rate; however, this was widely distributed. The number of students per class, assignment of nutrition teachers, and time elapsed after cooking were strongly related to the leftover rate; the adjusted coefficient of determination, R2, was 0.236. The regression results indicated that regarding the side dish leftover rate, the standardized coefficient, β, was 0.414, 0.215, 0.107, 0.093, and 0.094 for the number of students per class, assignment of nutrition teacher, the time elapsed after the end of cooking, distance from communal kitchen A, and presence of seaweed, respectively (p<0.001). Dietary education by homeroom and nutrition teachers and reducing the time elapsed after cooking impacts students' awareness and preferences, which may decrease the leftover rate.

Applying the concept of Thai nutrient profiling as a model for the Thai school lunch planner

This study aimed to develop the Thai school lunch planning program using nutrient profiling (NP). The intention was to create a user-friendly tool that aids teachers in preparing nutritionally balanced school lunch menus. The Thai school lunch planner was developed by gathering 53 popular lunch menus from a school lunch outsourcing company in Bangkok. Menus were grouped into ten categories based on food characteristics and cooking methods. Then, menus were graded according to their energy and 13 nutrients using NP criteria as ‘grade A’ (score &gt;16), ‘grade B’ (scores 12-16), and ‘grade C’ (score &lt;12), and menu category codes were created. Lunch sets were matched across the menu category codes and based on the two formats of school lunch standards. Finally, lunch sets were graded based on energy and 13 nutrient contents using NP criteria, with cut-off macronutrients set at 30% of Thai DRI 2020. Regarding the two formats of school lunch standards, this study found 63 uniquely matched patterns, with the possibility of forming 5,160 lunch sets. Lunch pattern format 1 had 57 patterns and 5,085 menu sets, of which 2,706 menu sets met 30% of the Thai DRI macronutrient requirement. The lunch pattern format 2 could create up to 75 sets from six patterns. Thirty-seven menu sets (49.3%) met the 30% Thai DRI macronutrient requirement. NP could be a valuable alternative for planning school lunch sets to guarantee high-quality and nutritious meals. This technique can be combined with the existing school food menu guidelines. Teachers, with or without basic nutrition knowledge, can find this strategy relatively user-friendly. Even though this technique is suitable for primary schools that serve two side dishes, schools serving one side dish can apply it by increasing the portion of the side dish.

Are Caregivers' Feeding Competence and Autonomy Associated with Healthier Restaurant Food Purchases for Their Child at Fast Food or Counter Service Restaurants? A Cross-Sectional Study in a Diverse Sample of U.S. Caregivers.

This study examined the cross-sectional relationship between caregivers' perceived competence and autonomy (as defined by the Self-Determination Theory) and their fast food or counter service restaurant food purchases (side dishes, beverage, and dessert) for their child. A U.S. national convenience sample of caregivers with at least one 3-12-year-old child completed an online survey with questions adapted from the Intrinsic Motivation Inventory that measured perceived competence and autonomy for feeding fruits and vegetables and limiting sugar-sweetened beverages (SSBs) and desserts. The survey included four questions asking about their fast food or counter service restaurant food purchases (side dish, beverage, and dessert). We applied logistic and multinomial logistic regression models to examine the associations between competence or autonomy and restaurant orders. Competence and autonomy were associated with ordering fruits and vegetables as side dishes (OR [95% CI], 1.14 [1.06, 1.24] and 1.09 [1.03, 1.14], respectively). However, higher competence was also associated with ordering desserts at restaurants and higher autonomy was associated with lower odds of ordering water. These findings will inform interventions and programs that aim to support caregivers' psychological needs, like competence and autonomy, to promote supportive environments and healthier restaurant purchases for their children.

PENGEMBANGAN WISATA KULINER DI KOTA SEMARANG

ABSTRACT&#x0D;  &#x0D; In addition to the tourism industry's explosive growth, Semarang City hosts a large number of visitors who come to savor the local cuisine.  The purpose of this study is to discover culinary tourism destinations in Semarang City and to ascertain the typical cuisine of the city, which attracts tourists. This study also examines the traits of visitors to Semarang City in relation to the development of the culinary arts. This study uses a survey approach and is descriptive quantitative research. employing incidental sampling, a non-probability sampling approach, on a sample of one hundred respondents. Several culinary districts are included in the research location. The findings indicated that the numerous gastronomic attractions in Semarang draw visitors. Among the delectable dishes are Nasi Kucing, Mie Kopyok, Tahu Gimbal, and Soto Semarang. Lunpia, Wingko Babat, and Bandeng Presto are examples of side dishes. Gilo-Gilo, Blanggem, Tahu Petis, and Gandos are examples of snacks. The five locations that make up Semarang City's culinary are Taman KB, jl. MT. Haryono, jl. Pandanaran, intersection five, and Sri Ratu Mall. The majority of visitors are between the ages of 31 and 35, have completed high school, and work as public servants. Most of the guests are from outside the city and are female. They travel with relatives and gather knowledge from friends and family.&#x0D;  &#x0D; Keywords: Semarang City, tourism development, culinary tourism.

The word order in multicomponent culinary synonyms of the Russian and Chinese languages and its influence on the perception of information about the dish

In the modern world, against the background of globalization, the tendency to carefully preserve regional and national customs is manifested in the growing interest in the culinary traditions of different peoples. Restaurants of national cuisines of different nations are becoming popular in the world; against this background, modeling of optimal ways of gastronomic nomination, which is in demand by business, is relevant. An important component of the formation of ideas about the dish is the order of presentation of information, which is reflected in the order of words. Following stereotypes developed within the framework of other languages and cultures can influence the recipient's perception of information. The object of the study is the influence of ways of presenting information about the composition and qualitative characteristics of a dish on the client's consciousness. The subject is the differences in the order in which information about the dish is presented on the menu in Russian and Chinese. Russian culinary names obtained by the method of continuous sampling from restaurant menus (1319 units), data from a questionnaire aimed at clarifying the preferences of native speakers of the Russian language when choosing a dish (142 questionnaires) are the material of the study. The analysis of the usual word order in elementary phrases that make up culinary names is based on quantitative and descriptive methods. The analysis revealed the most significant differences between the accepted order of information presentation in Russian and Chinese culinary names. The place of lexemes indicating the type of dish, culinary tradition, main ingredients, side dishes and sauces in Russian and Chinese culinary names often does not coincide. Russian, as a language with a free word order, presents a greater variety of types of information structures, while the word order is limited not only by grammatical rules, but also by various traditions of gastronomic nomination adopted in Russian and Chinese cultures. Cultural stereotypes are reflected in the order in which information is provided about cooking methods, dishes and the quality characteristics of the dish. Even in cases where calculating does not lead to errors in the Russian menu, following other people's traditions can cause misunderstanding and laughter, which must be taken into account when nominating a dish.

Endophytic fungi: isolated from Cosmos caudatus Kunth and Cosmos sulphureus Cav.: a histologic observation, identification, and secondary metabolites chemical analysis

Cosmos caudatus and Cosmos sulphureus are sorts of plant commonly use for side dish vegetables. Some plant live in mutualism symbiotic interaction with some endophytic fungi that protect the host plant. This research is done to: 1) determine the endophytic fungi colonization in the Cosmos plant tissues by histologic observation, 2) isolation and identify the endophytic fungi species from Cosmos leaf, branch bark and flower petal tissues, 3) analyze alkaloid, flavonoid, tannin, saponin, and phenolic contents produced by the each endophytic fungi species. The endophytic fungi culture on PDA medium were cut into 5×1 cm in size and inoculated in PDB medium, then shake in the rate of 120 rpm for 7×24 hours. Afterwards the liquid centrifugated. The secondary metabolites contents were analyzed by using spectrophotometric method. This research result showed that: 1) the endophytic fungi position was found on the leaf palisade cell wall, epidermal cell wall, sponsa cell wall, neighbour cell wall; on the branch bark parenchyme cell wall; on the flower petal epidermis cell wall; 2) eleven endophytic fungi have been identified; 3) some variation in the secondary metabolites contents produced by each endophytic fungi.

Kearifan lokal sasi ikan lompa masyarakat desa haruku dalam menjaga kelestarian ekosistem laut: studi literatur

The local wisdom of the Maluku traditional community, especially in the practice of sasi, shows a strong understanding of the importance of nature conservation and sustainable use of natural resources. In the management of natural resources, sasi law, which is recognized both written and unwritten, is an important basis. Sasi, which is considered sacred and combines religious and traditional values, plays an important role in preserving the environment. This practice is becoming more and more crucial in the face of growing environmental harm from irresponsible behavior on the part of some people. Using secondary data found, evaluated, and integrated from previous research on the local wisdom of Sasi Ikan Lompa, this research uses literature, documents, books, and various scientific journals. The research results show that lompa fish sasi in Haruku Village, which is supported by established regulations, shows the awareness of indigenous peoples about environmental conservation. The lompa fish sasi is closed when the fish reaches the age of seven months, when the fish is in the nener phase. Coastal communities also harvest lompa fish as bait and food. Lompa fish is used as a main side dish and bait, and the people of Haruku Village also sell it to earn money. Lompa fish that is not sold can be consumed immediately or preserved for use in the next few months. The indigenous people of Haruku Village really hope to maintain and preserve local wisdom about sasi ikan lompa. This is important to maintain marine ecosystems, maintain the abundance of lompa fish, and help the community.

The Origin of The Legendary Specialty Food Nasi Uduk: A Review of SWOT Analysis

Tourism is an activity that involves the travel and visit of a person or group of people to a place or area outside of their place of residence for recreational, leisure, business, or educational purposes. The term tourism encompasses various activities such as travel, lodging, food, and other recreational activities undertaken by tourists during the period of their visit. Culinary tourism is a travel activity or part of it that is carried out voluntarily and temporarily to enjoy typical food or drinks. One of the culinary in Jakarta, namely Nasi Uduk is white rice cooked with coconut milk sauce so that the rice is slightly "filled and has taste", served with fried onions, given additional side dishes and peanut sauce. This analysis uses descriptive qualitative analysis and is supplemented by SWOT analysis.

Red beetroot modification and application on the ASIFA menu

This study aims to modify the ASIFA menu by adding red beetroot to several basic foods, animal-based side dishes, plant-based side dishes, vegetables and snacks. Acceptance was assessed by ASIFA students' preference for the food served. The menu at ASIFA needs to be modified because of waste, especially vegetables waste is &gt;20%. ASIFA students (56.3%) have a low consumption level (70 - &lt;100%), and only 50% of the consumption level comes from the ASIFA menu, the rest comes from outside food. Red beetroot is a root vegetable rich in bioactive compounds, known as the NO diet because it is rich in nitrates so it is useful in increasing the VO2 Max of athletes. A total of thirty volunteers (15-30 years old) were randomly selected to participate in the study in 2021. Volunteers were given a modified menu and then judged which one they liked the most (color, scent, taste texture). The menus have been standardized in the laboratory to get the exact composition of red beetroot in each menu. Beetroot spaghetti is preferred for basic foods, beetroot rolled beef is preferred for animal-based side dishes, beetroot tofu perkedel are preferred for plant-based side dishes, beetroot sweet corn stir fry are preferred for vegetable menus, beetroot lumpur cake and beetroot sponge cake are preferred for snacks menu. The menu that has been modified with the addition of red beetroot is preferred, hence it can be used as an alternative menu variation for ASIFA students.

Exploring Rice Consumption Habits and Determinants of Choice, Aiming for the Development and Promotion of Rice Products with a Low Glycaemic Index.

Current consumption drivers, particularly those related to health and wellbeing, have been influencing trends for the lower consumption of cereals, particularly rice, due to their typical high glycaemic index (GIs) and consequent impacts on obesity. To satisfy this consumer concern, more food innovations that promote healthy eating habits are required. Such innovations must be consumer-oriented to succeed, understanding the dynamics of consumer habits and responding to consumer expectations. This study explored these habits, from acquisition to consumption practices, and the expectations of the European market from the perspective of the major European consumer, Portugal, to obtain insights that support the development of low glycaemic index (GI) rice products. A mixed-methods approach was applied. For the first quantitative questionnaire, 256 Portuguese rice consumers aged 18-73 years were recruited. Twenty-four individuals were selected according to their gender and rice consumption profiles for in-depth interviews. The results confirmed that rice was the main side dish for the participants and was mainly consumed at home, cooked from raw milled rice. The drivers of consumption differ according to the provisioning process stage. In the acquisition stage, participants reported benefits from the rice's dynamic market by comparing products on price, brand, and rice types. In the preparation stage, participants reported the adequacy of the recipe and occasion, while in the consumption stage, participants enhanced their sensory preferences, depending on the rice dish. Although the GI concept was unknown to half of the participants, it was perceived as interesting and positive for healthy eating. Consumers showed concern about the taste and naturalness of the product, preferring it to be as close to a homemade dish as possible. The negative perceptions we verified were interpreted to be due to a lack of knowledge about the GI concept. Therefore, awareness actions and informative campaigns are recommended to promote low-GI rice products.

Important Aspects of Food Home-Business Sales Based on Customer Review in Shopee

Business opportunities are expanding on e-commerce platforms such as Lazada, Shopee, and e-Bay. However, the Shopee app has the highest user statistics in Malaysia, making it the most suitable platform for small traders like B40 (bottom 40% income) women in Malaysia. Many B40 women experience problems identifying suitable products for sale, as well as improving their product quality. A study of customer reviews to identify the most important attributes of online food products was conducted. A Shopee scraper tool was built to acquire a home-business product dataset. Fourteen attributes were analyzed, and the top five most influential attributes were identified for both positive and negative reviews. The results show that the attributes that have the highest overall impact on online home-business food sales are taste, price, appearance, and texture as well as package condition, delivery service, and free gifts. It is noted that daily snacks and side dishes to go with main meals are suitable for year-round sales, while seasonal cookies are usually in demand only during festive seasons.

Comparative Study of Mendol as an Indonesian Traditional Side Dish in Food Tourism

Efforts to stimulate economic growth, especially after the impact of the pandemic, are currently being undertaken worldwide. The tourism sector, a major economic driver, is transforming strategically. One promising strategy involves promoting traditional cuisine to enhance culinary tourism. Indonesian traditional dishes are an essential aspect of cultural heritage, and mendol is one of Indonesia’s original signature dishes, particularly in Malang, East Java. This research aims to understand the highly sought-after combination of mendol dishes along with traditional Indonesian cuisine through Twitter data analysis. The study employs the Apriori algorithm to analyze the Twitter data’s frequent item sets and association rules. The research findings reveal that mendol is a highly favored dish among Indonesian Twitter users, with Rawon, Nasi Jagung, and Pecel also receiving significant attention. The uniqueness of this research lies in the application of the Apriori theorem method to determine the most valuable culinary combinations within the framework of local culinary co-creation. This research provides insights that can be implemented to optimize culinary presentation, shape a distinctive image of local cuisine, and enhance the appeal of culinary tourism. Ultimately, this contribution is expected to positively impact economic growth.

Oil Filter Machine for Deep Frying with Smartphone Control and Monitoring using Client-Server Communication Protocol

The prevalence of fried snack consumption in our surroundings has become a widespread phenomenon. These fried snacks, commonly relished by many, are frequently served as side dishes with our main meals and are also a popular choice for satisfying quick hunger cravings. By utilizing the client-server communication method, this device can be assisted in its operation. The device employs ESP8266 as both the transmitter and receiver, while a smartphone serves as the control and monitoring tool. The primary purpose of this setup is to enhance the efficiency of oil-based food consumption, promoting healthier habits. The data collected from the device is split into two categories. Firstly, the communication data consists of the average RSSI (-52dBm) measured at a distance of 1 meter, with RSSI values increasing and becoming more susceptible as the distance grows. Secondly, the machine was tested for oil drainage in food, resulting in a weight decrease of 2.6% after 60 seconds of device usage, and the percentage of weight reduction increased with the given time.

Gastronomic potential of food at the maulid sasak tribe event in North Lombok Regency

Gastronomy is a habit of eating to elements of religious, cultural, social, historical and economic values for a certain community, especially the sasak tribal community in Lombok. This study aims to identify and analyze: (1) Food gastronomic particle and (2) Food gastronomic processing and presentation techniques at the sasak tribal customary maulid event in North Lombok district. This research is a qualitative research and includes field research. This research was carried out in a certain community environment, namely the sasak tribe, especially in the northern Lombok district. The sampling technique is in the form of purposive sampling with special purposes epen gawe, ran, tribal council, and professional chefs in the field of culinary gastronomy. The data collection techniques used are observation, interview and documentation. The data analysis technique used is triangulation by drawing conclusions from the three data collections. The results showed that: (1) The gastronomic efficiency of food served at the sasak tribal traditional maulid event in North Lombok regency is divided into 3 classifications of types of dishes, namely vegetables (side dish), side dishes (main course), and traditional snacks (dessert) and (2) Processing techniques used in processing maulid nabi dishes, namely the deep fry, grill, steam, sautee, boil and simmer. As for serving dishes using a container in the form of a tray (nare) with begibung eating procedures.

TOXICITY TEST OF WASTE OIL BEFORE AND AFTER TREATMENT USING PHYTOREMEDIATION ON BIOINDICATORS

Silugonggo River is a river that crosses Juwana District, Pati Regency, Central Java, which empties into the Java Sea. Industrial activities and workshops around the Silugonggo River cause river water to become polluted with used oil.. Even though many people around the river use the Silugonggo River for daily activities, one example is as a place to find fish for side dishes and traded.. The purpose of this study was to determine the concentration of lead in river water contaminated with used oil waste and the LC50 value of 0-96 hours against bioindicators, namely tilapia (Oreochromis niloticus), before and after being processed using phytoremediation. This research phase includes: 1) toxicity tests before treatment consisting of: preliminary tests with waste concentrations of 0, 10, 20, 30, 40, 50, 60, 70, 80, 90, and 100%, and actual tests with waste concentrations of 15, 16, 17, 18, 19, 20, 21, 22, 23, and 24%; 2) The process of treating waste oil with phytoemidiation using water hyacinth and kale plants is tested for plant weight variations. Plant weight variations are 200 grams, 300 grams, 400 grams, and 500 grams, and the process of processing waste oil is carried out continuously; 3) Post-treatment toxicity test consisting of: preliminary test with waste concentrations of 0, 10, 20, 30, 40, 50, 60, 70, 80, 90, and 100%, and actual tests with waste concentrations of 42, 43, 44, 45, 46, 47, 48, 49, 50, and 51%. The results showed that the effective weight in reducing lead in water hyacinth plants and kale plants was 500 grams with lead weight being &lt;0.0058 mg / L (under Quality Standards according to the Decree of the Government Regulation of the Republic of Indonesia Number 82 of 2001 concerning Water Quality Management and Water Pollution Control). The LC50 value of 96 hours of waste oil before processing is 19.66%. The LC50 value 96 hours after processing is 46.69%.