ABSTRAKDaun Bandotan (Ageratum conyzoides L) mempunyai aktivitas untuk menghambat pertumbuhan bakteri Streptococus mutans yang menyebabkan terjadinya karies pada gigi. Tujuan penelitian ini untuk menetapkan standar mutu dan keamanan dari simplisia dan ekstrak Daun Bandotan. Penelitian ini bersifat non eksperimental, yang meliputi pengambilan sampel, determinasi, pembuatan simplisia, pembuatan ekstrak menggunakan pelarut etanol dengan metode maserasi. Uji karakteristik meliputi organoleptik, mikroskopik, skrining fitkomia menggunakan profil Kromatografi Lapis Tipis (KLT), penetapan kadar zat terlarut dalam air, kadar zat terlarut dalam etanol, kadar abu total, kadar tidak larut asam dan susut pengeringan. Karaktersitik organoleptik simplisia daun bandotan berwarna hijau tua, rasa pahit dan sepat bau aromatik khas bandotan. Ekstraknya berwarna hijau kehitaman bau aromatik khas bandotan rasa sangat pahit. Skrining fitokimia ekstrak daun bandotan mengandung senyawa alkaloid, steroid dan flavonoid. Uji mikroskopik simplisia daun bandotan terdapat rambut penutup, epidermis atas dan bawah, dinding bergelombang dengan stomata tipe anomistik, mesofil meliputi jaringan palisade. Persentase larut air simplisia dan ekstrak adalah 2% dan 2,4%. Persentase larut etanol adalah 12,9% dan 9,5%. Persentase kadar abu total 25,5% dan 51%. Persentase kadar abu larut air adalah 10% dan 7,35%. Persentase kadar abu tidak larut asam adalah 9,7% dan 2,5%. Persentase susut pengeringan adalah 11% dan 75%. ABSTRACTBandotan leaves (Ageratum conyzoides L) has an activity to inhibit the growth of Streptococus mutans bacteria cause dental caries. This Research was designed to establish quality and safety standards for simplicia and Bandotan leaves extracts. This research is non-experimental, which includes sampling, determination, making simplicia, and extraction. Characterization tests including organoleptic, macroscopic, microscopic, phytochemicals screening using TLC, determination of soluble water content, soluble ethanol content, total ash content, water soluble in ash content, acid insoluble in ash content and decrease drying. Organoleptic characteristics of simplicia test showed dark green, has bitter taste

One of the oral and dental diseases that is often experienced by most people is dental caries. Clove leaves (Syzygium Aromaticum Merr. Et Perry L) have compounds that can prevent the activity of the bacterium Streptococcus mutans which is the cause of dental caries. This research is non experimental which focuses on the characterization of clove leaves. Characterization of simplisia and sample extracts include organoleptic observation, microscopy, phytochemical screening using Thin Layer Chromatography (TLC), determination of soluble substances in certain solvents (ethanol and water), total ash content, water soluble ash content, insoluble ash content in acid, then drying shrinkage test. The results of the organoleptic test for simplisia and extract of clove leaf showed that they have a dark brown color, specific aromatic odor, spicy and bitter taste. Clove leaf extract has a brownish black color, aromatic odor and has a bitter and pungent taste. Microscopic test of simplisia of clove leaves showed that there was a mesophyll includes palisade tissue, with calcium oxalate crystal, anomistic type stomata, identification fragments are fragments of the lower epidermis with stomata. The results of the percentage of soluble substances of simplisia and ethanol extract of clove leaf were 50% and 40%, the percentage of soluble substances of simplisia and ethanol extract of clove leaf were 1.73% and 4.33%. The percentage of total ash content of simplisia and ethanol extract of clove leaf 11.4% and 22%, the percentage of water soluble ash content of simplisia and extract was 16.9%, 17.5%. Percentage of insoluble ash content of simplisia acid and extract 9.5% and 10.5%. Shrinkage of simplisia and extracts were 7.6% and 11.46%.

One of the most important issues in Indonesia where the majority of the population is Muslim is halal, especially in terms of food, one of which is meat and its preparations. Beef Sausage is a good source of protein and is liked by almost everyone, but due to the high price difference of halal meat in the market, to keep the price low, some manufacturers cheat by trying to adulterate beef with dog meat. The aim of this study was to explore whether dog meat can be detected and measured in beef sausage formulations using FTIR and PLS spectroscopy by analyzing fat derived from dog meat. Lipid in the beef sausage was obtained by extraction using the Soxhlet method, the solvent used was petroleum benzene. FTIR spectroscopy was then used to investigate the lipid components in the 4000–650 cm-1 spectrum using TQ analysis. Qualitative chemometric analysis was performed using discriminant analysis (DA), while quantitative chemometric analysis was performed using the partial least squares (PLS) technique and principal component regression (PCR) method. The results showed that wave numbers 1800–850 cm−1 were chosen to distinguish between beef sausage and sausage adulterated with dog meat using linear chemometric discriminant analysis (LDA). With 100% accuracy, LDA was successfully used to categorize lipid elements isolated by Soxhlet extraction, lipids from beef sausages, lipids from dog sausages, and mixtures of dog and beef sausages. For the detection and measurement of dog meat in beef sausage formulations, FTIR spectra and chemometrics can produce accurate findings.

Dayak Onion has been used for generations by the Dayak community as a medicinal plant which is a medicine for various types of diseases such as breast cancer, high blood-lowering drugs (hypertension), diabetes (diabetes mellitus), cholesterol-lowering, boils, bowel cancer, preventing stroke. The aim of community service is to provide continuous training in making instant powder of Dayak onions with the specified standards so as to produce quality and worthy instant powder. The method of implementation includes licensing and introductions with the PKK of Air Putih village, the provisioning of Dayak onion planting and post-harvest technology, material on the technique of sorting the instant formula of dayak onions, making instant onions, the material and practice of packaging instant preparations. licensing and sales of Dayak onions, which are packed with counseling materials and brochures. For the manufacture of Onion Dayak Instant preparations in the UMKT Natural Materials Chemistry laboratory. Instant Onion Dayak preparations have the right formula so that it is suitable for use in household scale production processes. The ingredients are Dayak onions, granulated sugar, palm sugar, cinnamon and orange leaves. Cinnamon and orange leaves are used as a scent on preparations. Evaluation and monitoring also need to be done from the Kelurahan and facilitators from Muhammadiyah University of East Kalimantan to see the empowerment of PKK Air Putih Village mothers in economic independence related to the production of instant dayak onions. The next plan is to collaborate with the Samarinda City Industrial Office related to production and packaging guidance and licensing