Utility of natural ingredients as traditional medicines is growing with increasing in exploration of the types of natural ingredients that can be used as traditional medicines to prevent and treat a disease. However, the use of inappropriate levels can cause a risk of health problems. One of the ingredients used to treat diabetes is young areca nut which is known by the people of Aceh as Pineung Nyen. Pineung Nyen, which is consumed by the community, is not only in the raw form but also has experienced a process of smoking or disalee. Excessive consumption of Pineung Nyen can cause symptoms of poisoning. For this reason, an analysis is needed to determine the safe limits of concentration that can be consumed without causing side effects. Toxicity tests can be carried out in vivo by using the Brine Shrimp Lethality Test (BSLT) method which uses Artemia salina Leach shrimp larvae as test animals. From the phytochemical test results, it was found that Pineung Nyen Teusalee methanol extract contained flavonoids, tannins and saponins. In addition, the methanol extract of Pineung Nyen Teusalee is toxic with an LC50 value of 347.86 mg / L.
Tofu is one of the favorite foods of Indonesian people. Tofu processing has been carried out in several home industries in West Aceh Subdistrict. This community engagement program focused on the tofu home industry starting from a survey and mapping of the business condition followed by training and supervision activity. This training was given to tofu home industry owners and their workers. This training and supervision aimed to improve partners' knowledge and understanding about the importance of applying personal hygiene to the workers. Increased knowledge will in turn raise the awareness and motivation of the workers to apply personal hygiene procedures in tofu processing.
Smoked young areca nut seed or pineung nyen teusalee is a material commonly used by the Acehnese as medicine, especially diabetes medicine. This study aims to determine the phytochemical content and toxicity level of pineung nyen teusalee extracted using ethanol and aquadest. The concentration of pineung nyen teusalee extract solution used as the toxicity test concentration was 0 mg / L, 50 mg / L, 100 mg / L, 500 mg / L, and 1000 mg / L. Qualitative methods were used in testing phytochemical compounds while the toxicity level of LC50 using probit analysis using SPSS version 16.0 software. From the results of phytochemical analysis tests (flavonoids, tannins, and saponins) positive results were obtained for ethanol extract and aquadest extract for all phytochemical test parameters. Probit analysis showed that the concentration of ethanol extract of pineung nyen teusalee had a toxic effect on 50% of the population of Artemia salina Leach larvae with LC50 values of 115.71 mg/L. While the concentration of aquadest extract of pineung nyen teusalee gave an LC50 value of 338.40 mg/L.
LatarBelakang: Minimnya pemanfaatan daging buah pala menyebabkan daging buah pala sering terbuang sebagai limbah. Padahal jika dimanfaatkan secara optimal melalui diversifikasi produk olahan, buah pala dapat menghasilkan produk yang bernilai ekonomi sehingga berpeluang meningkatkan pendapatan petani pala. Tujuan: Penelitian ini bertujuan untuk mengembangkan produk olahan pala yaitu sukade dan sari pala serta mengetahui penerimaan produk tersebut berdasarkan uji organoleptik. Metode: Penelitian dilaksanakan dengan pengujian hedonik pada sukade pala, dan sari pala menggunakan pembanding sukade pepaya dan sari nenas. Variabel pengamatan meliputi tingkat kesukaan panelis/organoleptik (warna, aroma, dan rasa). Data yang terkumpul dianalisis secara statistik dan dilanjutkan menggunakan uji beda BNT dalam tingkat 5%. Hasil: Hasil penelitian terkait tingkat kesukaan panelis terhadap sukade pala menggunakan pembanding sukade pepaya menunjuk skor penilaian warna (5,2-5,4) kategori agak suka, rasa (5,1-5,5) kategori agak suka, aroma (5,4-5,7) kategori agak suka hingga suka, dan tekstur (4,3-4,8) termasuk kategori netral hingga agak suka. Hasil pengujian organoleptik pada sari pala dengan pembanding sari nenas diperoleh skor penilaian warna (4,7-4,9) kategori agak suka, rasa (5,7-5,9) kategori suka, dan aroma (5,6-5,8) kategori suka. Secara organoleptik dapat diketahui bahwa perbandingan antara sukade pala dengan sukade pepaya serta sari pala dengan sari nenas tidak berbeda nyata sehingga dapat dijadikan sebagai produk alternatif pala. Kesimpulan: Secara organoleptik dapat diketahui bahwa perbandingan antara sukade pala dengan sukade pepaya serta sari pala dengan sari nenas tidak berbeda nyata sehingga dapat dijadikan sebagai produk alternatif pala.
Ikan lele (Clarias gariepinus) merupakan komoditas budi daya ikan air tawar yang memiliki rasa enak, harga relatif murah, kandungan gizi tinggi pertumbuhan cepat, mudah berkembang biak, toleransi terhadap mutu air yang kurang baik. Tujuan dari penelitian ini adalah untuk mengetahui kadar air ikan lele asap dan uji sensoris ikan lele asap. Metode dalam penelitian ini berupa eksperimen. Pada awal produksi ikan lele dibersihkan dan dicuci. Setelah itu ikan lele diasapi selama kurang lebih 7,8, dan 11 jam. 3 sampel akan diambil dalam waktu yang berbeda. Parameter yang diamati pada sampel adalah kadar air dan analisis sensoris. Sebanyak 35 panelis telah mengevaluasi 3 sampel untuk warna, rasa, aroma, dan tekstur. Hasil penelitian menunjukkan bahwa dari ketiga sampel produksi lele asap yang diuji. Diketahui. Berdasarkan uji organoleptik, indikator warna, rasa, aroma dan tekstur ikan lele asap yang paling disukai terdapat pada sampel ikan asap 11 jam. Dan berdasarkan uji kadar air kadar air terendah terdapat pada sampel pengasapan 11 jam. Berdasarkan hasil penelitian yang telah dilakukan, maka penulis menyimpulkan hasil uji secara keseluruhan (overall) baik dari indikator warna, rasa, aroma dan tekstur ikan lele asap yang paling disukai panelis terdapat pada sampel pengasapan 11 jam.
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