Gurame Soang Latin name Osphronomus Labirynthici gouramy including fish, that as the fish have gills and breathing apparatus in the form of additional gills (Labyrinth). One important factor in fish farming Soang Gurame is holding elections. Superior brood has characteristics identical, to distinguish it needs to experience since it is quite difficult. Some of the assessment factors in selecting a superior brood that could be considered in the cultivation of the fish farmers Gurame Soang as ideal weight, physical disability, movement of fish, the shape of the head, and the body color. All of these factors combined to get an assessment that could help the decision making process fish Gurame Soang superior sires. This study used two methods that have selected the calculation accuracy of the decision-making process. The method used is the Weighted Product and Simple Additive weighting. The results of the research that has been done, it can be concluded the total number of alternative Gurame Soang superior sires data as many as 10 fish, and obtained the results of testing the level of accuracy by using the results of data from a breeder Gurame Soang superior sires, Method of Weighted Product got an accuracy of 80% and methods Simple Additive weighting got an accuracy of 60%.

Pandemi Covid-19 telah mengakibatkan perubahan di berbagai bidang kehidupan masyarakat selama tiga tahun terakhir ini. Kesehatan, dunia usaha serta hubungan antar masyarakat merupakan beberapa contoh diantaranya. Setelah melewati masa kritis pandemi, diperlukan kerjasama seluruh lapisan masyarakat untuk mempercepat pemulihan dampak pandemi. Era new normal memerlukan kesadaran pentingnya perubahan kebiasaan hidup sehat. Siswa/i SMA merupakan anak usia remaja yang memiliki aktivitas tinggi, sehingga pemilihan makanan yang dikonsumsi umumnya tidak berdasarkan kesehatan atau fungsi dari makanan. Warna makanan yang menarik dan rasa yang sesuai dengan lidah lebih utama bagi mereka namun belum tentu baik untuk imunitas tubuh. Program Studi Teknologi Pangan UPH turut berperan dalam usaha mempercepat pemulihan dampak pandemi dalam bentuk kegiatan Pengabdian kepada Masyarakat. Bentuk kegiatan berupa penyuluhan mengenai pengenalan dan pentingnya konsumsi makanan bergizi serta pangan fungsional untuk meningkatkan imunitas dan mencegah penyakit degeneratif bagi siswa/i SMA Lentera Harapan Way Pengubuan, Lampung. Kegiatan penyuluhan dilakukan secara daring dengan aplikasi Zoom. Hasil kegiatan penyuluhan dapat dimengerti dan dipahami oleh siswa/i dan guru yang ditunjukkan dengan respon positif dan keaktifan peserta selama kegiatan berlangsung.

No abstract

Banana is a fruit that can be used as a source of energy and vitamin content. However, bananas have a fast rate of damage and are easy to change after being harvested. Producing banana wine by fermentation may help to lower crop loss. This research aims to make a banana wine with various types of bananas along with banana and water ratios. Banana wines made of yellow Kepok banana (Musa acuminata x Musa balbisiana) and Mas banana (Musa acuminata Colla) were produced using a variety ratio of bananas and water of 1:2, 1:3, and 1:4. Total soluble solids, pH value, total titratable acidity, alcohol content, clarity, lightness, and color were then analyzed along with the organoleptic test which consist of scoring and hedonic test. The best banana wine was made from yellow Kepok banana with a ratio of bananas and water of 1:3. It has a pH value of 3,29±0,05, a total soluble solid of 9,26±0,05 °Brix, a total titratable acidity of 0,80±0,04%, alcohol content of 10,03±0,00%, a clarity of 90,08±0,43%, has a bright color of 53,64±0,70, and yellow color with a °Hue value of 119,01±7,76. Based on the scoring test, the best wine has a higher scoring value on the taste of the wine and a higher aroma of alcohol. On the hedonic taste, the best wine has a preferred hedonic color value and there is no difference in preference for alcohol aroma and wine taste.