Bakso adalah salah satu jenis makanan yang banyak disukai oleh masyarakat luas. Bakso dalam penelitian ini adalah bakso dari ikan tongkol dengan menggunakan daging merah dan daging putih dengan perbandingan tepung 50 %, 70 % dan 80 %. Penelitian ini bertujuan untuk mengetahui mutu bakso yang lebih disukai oleh responden antara bakso ikan tongkol yang menggunakan daging putih dan bakso ikan tongkol yang menggunakan daging merah dengan variasi perbandingan tepung yang sama antara bakso dengan menggunakan daging putih dan bakso dengan menggunakan daging merah. Bakso yang telah dihasilkan dianalisis secara kualitatif yaitu berdasarkan uji organoleptik meliputi uji rasa, aroma, warna dan tekstur. Hasil penelitian bahwa jenis daging pada ikan tongkol yaitu daging merah dan daging putih mempengaruhi rasa, warna dan tekstur pada bakso serta perbandingan tepung dengan daging  banyaknya daging ikan, dimana bakso dengan daging putih dan perbandingan tepung 70 % diperoleh data responden yaitu uji organoleptik rasa 80 %, aroma 90 %, warna 100 % dan tekstur 100 %. Kata Kunci : bakso ikan, daging putih ikan tongkol, daging merah ikan tongkol

Learning by practicum method is a way of delivering learning material by providing opportunities to the students to practicein order to make the students engage in planned and active learning experiences so that students' interest grows on chemistry subject. The population in this study were the students of XI class at YAPSI Senior High School in Medan. The sampling technique is done by using the Quota sampling technique. The instruments were the student's interests in questionnaire and student activeness observation sheet. The requirements test is in the form of normality test and homogeneity test with the value of Lcount = 0.663 initial interests data and Lcount = 0.172 final interests data which means the data is normally distributed. In the homogeneity test Fcount = 0.233 initial interests data and Fcount = 0.449 final interests data with homogeneous results. The data analysis technique was done by using the hypothesis t test and N-gain test. The results showed that the hand soap making practice with the addition of pineapple extract (Ananas comosus L.. Merr) had an influence on students' learning interest with N-gain of 7.6 in experimental class data and N-gain of 5.4 in control class data and from the t hypothesis test obtained Tcount> Ttable which Tcount = 6.90 and Ttable at level 0.05 is 2.01 so Ho is accepted, which means that there was an influence of the handsoap making practice with the addition of pineapple skin extract (Ananas comosus L.