Food Additives  are ingredients that are usually not used, not the main ingredient of food, these ingredients are intentionally added to food. One food that is often added with food additive is jam. Jam is a food made simply from sour-tasting fruits such as strawberries, grapes, blueberries and pineapple. Jam making is strongly influenced by the type of fruit used, the temperature and the jam making process (Javanmard and Endan, 2010). The types of jam bread from various brands and unbranded ones can be found in traditional markets as well as in modern markets. Synthetic dyes are generally cheaper, easier to use, stable, better coloring power, and have a wider color range (Nollet, 2004). Some synthetic dyes are so harmful to health that their use is not permitted. One example, the red color given to food is Rhodamin B (Djalil et al., 2005). The type of research used is qualitative research conducted to determine the type of coloring substances contained in branded jam bread and unbranded jam bread using the paper chromatography method. Qualitative examination with paper chromatography method and this examination to see the type of coloring substances contained in the sample. Based on the results of the qualitative analysis, it is known that of the 4 samples, 2 branded jam samples and 2 unbranded jam samples use permitted coloring agents, namely Sample A1 does not contain synthetic dyes and Sample B does not contain synthetic dyes. After qualitative examination, it was found that there was no use of coloring agents that were not permitted in the branded jam samples. In the unbranded jam after qualitative examination was not found the use of coloring substances that are not permitted. Rhodamine B is a textile dye that can trigger diarrhea, allergies, cancer or kidney damage. After the research was conducted, it was found that from the branded and unbranded jam samples, no synthetic dyes were found. Based on the results of the examination on the types and synthetic dyes of branded jam and unbranded jam circulating in Keru Narmada Market, it can be concluded as follows: The results of the examination of branded and unbranded jam found no synthetic dyes.

Personal and environmental hygiene must be considered to prevent the transmission of COVID-19. One of them is by washing hands with soap. Liquid soap is a skin cleanser made from soap-based ingredients and added surfactants, preservatives, foam stabilizers, fragrances, and dyes. The basic ingredients for soap can be natural, one of which is essential oil. Celery contains essential oils (alinin and allicin), flavonoids, protein, vitamin A, vitamin C, vitamin B, iron, calcium, sulfur, and phosphorus. Essential oil from celery has activity as an antifungal and is active against many bacteria, including Staphylococcus aureus. This study aims to determine the celery extract liquid hand soap has antibacterial activity against Staphylococcus aureus bacteria and the effective concentration of celery leaf extract liquid hand soap on the antibacterial activity of Staphylococcus aureus. The research method was laboratory experimental by testing the antibacterial activity of liquid hand soap formulations of celery leaf extract. The results of the organoleptic test were green in color, in viscous liquid form, and had a distinctive celery aroma. The pH test obtained a pH of 9.4 in the 5% formulation (FI), pH 9.5 in the 10% formulation (FII), and pH 9.3 in the 15% formulation (FIII). Antibacterial activity test FI, FII, FIII, negative control, and positive control resulted in a diameter of 17.1 mm inhibition zone; 23.2 mm; 17.4 mm; 0 mm, and 22.9 mm. The results of the one-way ANOVA test obtained a p-value <0.05, which indicated that H1 was accepted, i.e., liquid hand soap with celery leaf extract had antibacterial activity against Staphylococcus aureus. The Tukey test showed that the diameter of the FII inhibition zone (10% concentration) was close to that of the positive control inhibition zone. The most effective concentration is 10% (FII), with a very strong inhibition category.

Inflammation is a complex biological response of vascular tissue to noxious stimuli such as pathogens, damaged body cells, or irritants. The drugs commonly used are non-steroidal anti-inflammatory drugs. However, long-term use of non-steroidal anti-inflammatory drugs can cause ulceration and bleeding in the lower GI tract. So that alternative treatments that can be used are medicinal plants, one of which is the wood of pulai. Pulai bark (Alstonia scholaris L.) contains secondary metabolites of alkaloids, flavonoids, polyphenols, terpenoids and steroids. Flavonoids are able to provide anti-inflammatory effects. The aim of this study was to determine the anti-pain activity of the ethanol extract of the bark of the bark of pulai (Alstonia scholaris L.) on the inflammation of mice (Mus musculus). Extraction was carried out by continuous maceration method (remaceration) using 96% ethanol as solvent. Anti-pain testing on inflammation of mice using the true experimental method, mice were divided into 5 groups, namely the negative control group was given aquadest, the positive control was given 0.39 g/30-g BW of diclofenac sodium, the test group was given ethanol extract of pulai bark as much as 0.5 mL/30 g BW with a dose of 400 mg/kgBW, 200 mg/kgBW and 100 mg/kgBW. After 1 min, 1% acetic acid was induced at a dose of 10 mL/30 gBW. Observation of healing time was carried out by observing the stretching of the mice that had been given treatment, which was marked by reduced stretching of the mice. The data were analyzed statistically using the One Way Anova test. The data obtained showed that the ethanol extract of pulai bark at a dose of 400 mg/kgBW, 200 mg/kgBW and 100 mg/kgBW had an anti-pain effect on inflammation in mice. The effective dose as an anti-pain in inflammatory mice is a dose of 200 mg/kgBW.

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The use of bulk cooking oil repeatedly with long storage time results in oil damage, such as increasing the peroxide value and acid number. So far, to overcome this problem, synthetic antioxidants are still used such as Butylated hydroxytoluene (BHT). When BHT added bulk cooking oil will be carcinogenic. Seeing this, it is necessary to look for alternative natural antioxidants. This study aims to seek out the effect of adding natural antioxidants, namely shallot powder to the peroxide value and acid number in bulk cooking oil with storage times of 0, 4, and 8 days. The peroxide number was determined by iodometric titration, while the acid number by acid-base titration. The data obtained were processed with statistics. The results of the statistical data of the Kruskal-Wallis test obtained a sig value of 0.000 less than 0.05, which means that there is an effect of adding shallot powder to the peroxide value and acid number. It shows that shallots are effective as natural antioxidants and can improve the quality of bulk cooking oil.