Milkfish (Chanos chanos forskal) bone is one of underutilized part of milkfish and considered as a waste from “satay bandeng” home industry in Banten. The aim of this research was to determine the effect of different extraction methods on the nutritional characteristics of milkfish bone powder. Milkfish bone powder was prepared using two different extraction methods (alkaline and acid). Milkfish filleting waste was boiled with water for 30 min, removed the remaining flesh from the frames, the frames were boiled with water for 2 hours, autoclaved, boiled in water (MBPW), sodium hydroxide solution 1 N (MBPAl) and hydrocloric acid solution 1 N (MBPAc) for 30 min at 80-90 °C, rinsed with water, dried at 50°C in oven drying for 24 hours, and ground. The observed parameters were % yield, moisture-, protein-, fat-, carbohydrate-, and ash- content. Milkfish bone powder was contained 27.88% protein, 7.85% lipid 51.42% ash, and carbohydrate 7.36%. The milkfish bone power extracted by acidic and alkaline method treatment (MBAc and MBAl, respectively) showed statistical significant difference in yield, protein-, fat-, carbohydrate-, and ash- content. The alkaline and acid- extraction methods showed higher ash content than water extraction method so these method could be used to extract the mineral content from milkfish bone.

Turmeric rhizomes are commonly used in the culinary, pharmaceutical, herbal medicine, and beverage industries. On the contrary, turmeric leaves are underutilized.  The aims of this study were to extract the essential oil from turmeric leaves, characterize the chemical composition of the oil, and determine its antifungal activities against aflatoxin-producing fungi. Steam distillation was used to extract the essential oil from turmeric leaves. The properties of the oil were identified using GC-MS. Antimicrobial activities against Aspergillus flavus and Aspergillus parasiticus were determined. Spores of the fungi were inoculated into potato dextrose agar plates supplemented with various quantities of turmeric leaves essential oil and incubated at 30°C for 7 days. The oil's primary constituents were α-phelandrene(46.70 %), followed by α-terpinolene (17.39 %), 1,8-cineole (8.78 %), benzene (4.24 %), and 2-β pinene (3.64 %). At low (<1%) concentrations, the oil delayed mycelia formation and at high concentrations it significantly inhibit fungal growth (at 1%) and completely inhibit colony formation (at 2%) Additionally, the result show that turmeric leaves oil can inhibited fungus growth at the lowest concentration (0.25 %) when compared to the control over a seven-day incubation period.

No abstract

Early detection of COVID-19 disease in the community is essential, one of the ways is by identifying the symptoms of anosmia (loss of sense of smell) and ageusia (loss of sense of taste). However, it is not yet known how the characteristics of these symptoms can be used as a protocol to prevent the spread of the SARS-CoV-2 virus. This study aims to obtain an overview of the prevalence and characteristics of anosmia and ageusia in adult patients with COVID-19 in the community setting. Descriptive research with a retrospective approach was used to collect outpatients’ data at Puskesmas Kecamatan Cempaka Putih from May – June 2021. A total of 105 participants from 400 patients were selected using a simple random sampling with inclusion criteria were patients who confirmed positive for COVID-19 based on the results of the PCR Swab and had symptoms of anosmia and ageusia. Demographic data and general symptoms of COVID-19 were obtained from the Epidemiological Investigation of Suspected COVID-19 form from the Ministry of Health recorded in medical records, Data on prevalence and characteristics of anosmia and age were obtained through a questionnaire consisting of 12 questions made in google form format and distributed via WhatsApp to the participant. Descriptive analysis showed that from a total of 105 patients in the community with anosmia and ageusia, 103 patients (98.1%) reported anosmia, 50 patients (47.6%) had ageusia, and 48 patients (45.7%) experienced both symptoms. Patients experienced anosmia before being diagnosed with COVID-19 (62, 60.2%) and ageusia after being diagnosed with COVID-19 (28, 56.0%). The median duration of anosmia in days (IQR) was 7 (2) and ageusia was 5 (4). Anosmia and ageusia are symptoms experienced by an adult patient with COVID-19 in the community setting. These two symptoms need to be recognised as typical symptoms of COVID-19, added to the early detection of COVID-19, and included in the self-isolation protocol. Further research on the impact of anosmia and age on health and long-term decline in sensory function after COVID-19 needs to be done.

Cara Pengolahan Pangan yang Baik (CPPB) diperlukan untuk menjamin mutu produk pangan serta menjaga keamanan pangan sehingga produk pangan tersebut aman dan layak dikonsumsi. Seiring berkembangnya daerah Desa Sindangsari dengan telah selesainya pembangunan kampus salah satu PTN di sekitar desa tersebut, perlu adanya keterampilan dan kemampuan pengolahan pangan yang baik di sana. Terlebih lagi semakin banyak peluang untuk membuka usaha berbasis pangan di sekitar kampus nantinya. Tujuan kegiatan pengabdian ini adalah meningkatkan kesadaran dan pengetahuan warga Desa Sindangsari agar tercipta lingkungan yang lebih sehat dari segi pengolahan pangan. Langkah kegiatan pengabdian ini terdiri dari persiapan pelaksanaan kegiatan dalam bentuk komunikasi dengan perangkat desa setempat, pemaparan materi dan diskusi oleh dosen yang berkecimpung dalam bidang keamanan pangan, serta evaluasi hasil. Hasil pelaksanaan menunjukkan bahwa pemahaman peserta terhadap CPPB menjadi meningkat serta seluruh peserta berkeinginan untuk membagikan pengetahuannya kepada keluarga dan lingkungan sekitarnya. Tindak lanjut ke depannya salah satunya adalah pelatihan CPPB-IRT dengan fokus pengolahan pangan dari komoditas tertentu sehingga dapat langsung dipraktikkan oleh warga setempat.

Consumer’s awareness of the importance of halal products has increased in Indonesia. However, there are still many producers in Indonesia, especially MSMEs in Banten province who have not applied for halal certification due to the lack of their knowledge about the urgency of halal certification, and the process for obtaining halal certificate which are considered difficult. This service activity involved selected MSMEs in Banten province and the academist at Department of Food Technology, Sultan Ageng Tirtayasa University, in order to provide a good understanding of the benefits of halal certification and assist them during registration process until they get halal certificate for their products. This carried out in 3 stages, there were lectures and discussion about the process of halal certification, preparation of halal manuals, and halal registration. The results of this activity were the issuance of halal certificates for 8 selected MSMEs in Banten province which are valid for the next 4 years.

No abstract

This article aims to explore further the shifting views of Balinese wanderers about customary marriage law. The approach used is a qualitative approach. The Balinese tradition which cannot be separated from Hinduism, is an ancestral custom that must be maintained by the Balinese people. One of them is to hold a traditional marriage to maintain the continuity of the patrilieal family system (kapurusa). The traditional marriage left a problem when the family did not have a son. To be more complicated, if the problem is experienced by the Balinese overseas people in a heterogeneous society and different cultural customs. As an actualization of the darma, the Balinese wanderers in DIY continue to obey the customary marriage law. Swadharma and swadikara only continued by kapurusa, reincarnation through kapurusa, is a reason to continue to obey adat marriage. Intermingling with the community in overseas areas and other factors has led to the dynamics of the views of the nomads and has become more open, such as accepting forms of marriage pada gelahang to accommodate change while maintaining the main principles of Balinese customary marriage law.