This research was aimed to create aromatic candle, infused with cinnamon (Cinnamomum burmanii) bark essential oil, which is a potential repellant for house fly (Musca domestica).  The distillation of akar wangi samples was carried out at the Spice and Aromatic Research Unit by vapor distillation method for 9-12 hours. The aromatic candles were based on a mixture of solid paraffin and stearin in a 2:8 proportion, respectively, enriched with fragrant root bark essential oils with 5 formulas, namely F1 (placebo), F2 (fixative), F3 (1% essential oil), F4 (2% essential oil), and F5 (3% essential oil).  The repellency test was carried out by inserting 20 house flies in a of 50x50x50 cm container that contains a lighted aromatic candle according to the doses mentioned above, and shrimp scalps located 15 cm from the candle that functions as a bait. The calculated parameters were the hourly number of flies that were allured to the bait for 6 hours, which were related to the candle’s repellency and the house fly’s preference of candle. The repulsion ability result were 89.724%, 75.28%, 68.06%, 49.17%, 9.72% for F5, F4, F3, F2, and F1, respectively. The result also showed that the F4 sample was the most preferred sample.

Microbial community in salt ponds have an important role in salt quality production. One of important microorganisms is halophilic bacteria and archaea which has been reported to positively correlated with salt quality. This manuscript reported a preliminary study on application of the halophylic bacteria consortia on to traditional salt pond in Pati. An amount of 0.5% (v/v) of the halophilic bacterial consortia was applied in 20 Baume (Be) salt pond sizing 20 m3. After the saltwater reached 25 Be, the halophilic-treated saltwater was moved to the crystallization pond. Salt has been harvested by scrubbing cristal salt manually after 3-5 days, the time used by salt farmers in Pati. Yield, NaCl content, salt impurities, crystal whiteness, and compactness were parameters studied in this trial. Salt produced from pond interfered with halophilic bacteria consortia had higher NaCl content by 2%, lower content of impurities (Mg and Ca) and higher whiteness degree. SEM analysis showed that crystal salt produced from halophilic pond showed more compact, cubical form compared to the crystal salt from untreated pond which was more fragile. However, the yield of salt produced was not different between treated and untreated pond.

Penelitian bertujuan untuk mengevaluasi pengaruh pemberian tepung limbah udang fermentasi terhadap kualitas kimiawi telur puyuh. Materi yang digunakan adalah puyuh petelur umur 6 minggu sejumlah 250 ekor, bobot badan 140,95±9,58. Metode yang digunakan dalam penelitian ini yaitu metode eksperimental. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan 5 perlakuan dan 5 kali ulangan. Setiap unit percobaan terdiri dari 10 ekor puyuh. Perlakuan yang digunakan adalah tepung limbah udang fermentasi dengan level 0,00%, 5,00%, 7,50% dan 10,00%, serta tepung limbah udang tidak fermentasi sebanyak 7,50%. Analisis data menggunakan analisis ragam dan uji Duncan pada taraf 5,00%. Hasil penelitian menunjukkan bahwa pemberian tepung limbah fermentasi tidak berpengaruh nyata terhadap kadar protein (P>0,05), sedangkan untuk lemak, koleterol, HDL dan LDL telur berpengaruh nyata (P<0,05). Kesimpulan dari penelitian ini adalah pemberian tepung limbah udang fermentasi 7,50% mampu menurunkan kadar kolesterol (24,00%) dan LDL (22,31%) , serta meningkatkan HDL (29,00%).