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Perbandingan Efektivitas Obat Kumur Kimia Dengan Obat Kumur Herbal Kombucha Bunga Telang Untuk Kesehatan Gigi dan Mulut Ardana, Mellysa Putri; Nurbaeti, Nabila; Hanifah, Putri Dwi
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 6 (2024): Madani, Vol 2, No. 6 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.11649992

Abstract

Mouthwash is an aqueous concentration of antibacterial solution that is used for fighting oral microbes, fighting oral infections, cleansing, for eliminate fresh mouth odor and antiseptic. Mouthwash plays an important role in oral hygiene of an individual, mouthwash helps to alleviate the symptoms of gingivitis, inflamed gums and can also be relied upon to destroy bacterial pathogens. The purpose of this study was to determine the effectiveness of the use of chemical mouthwash and herbal mouthwash. chemical mouthwash and bay flower kombucha herbal mouthwash for oral health. and oral health. This research is a quantitative research with the method of comparative or comparison method. This checking process is carried out by gargling using clean water, then the water from the mouthwash is stored in a container to observe the bacteria contained in it. The use of chemical mouthwash and herbal kombucha bay flower will be effective depending on a person's dental or oral problems. Chemical mouthwash is more effective for people who experience bad breath problems because it can refresh the mouth. Meanwhile, bay flower kombucha herbal mouthwash is effective for overcoming toothache or infection problems that occur in a person. That occurs in a person. Mouthwash preparations made from solution gives an optimal effect in inhibiting the growth of Staphylococcus aureus bacteria. Growth of Staphylococcus aureus bacteria.
Perbandingan Mutu Sensoris Saus Tomat Menggunakan Metode Uji Segitiga Azhar, Farrisha Nurul; Yumna, Arkis; Ardana, Mellysa Putri
Jurnal Agroindustri Pangan Vol 4 No 3 (2025): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v4i3.1064

Abstract

Saus tomat merupakan produk olahan berbasis tomat yang digunakan sebagai penyedap dan pelengkap makanan, dengan mutu ditentukan oleh warna, aroma, dan rasa. Penelitian ini membandingkan mutu sensoris dua merek saus tomat menggunakan uji segitiga pada 15 panelis di Laboratorium Evaluasi Sensori Universitas Pendidikan Indonesia dengan desain distribusi binomial. Tiga sampel dikodekan acak dan diuji untuk parameter warna, aroma, dan rasa. Hasil menunjukkan warna dan rasa berbeda signifikan pada taraf kepercayaan 5%, 1%, dan 0,10%, sedangkan aroma berbeda nyata pada taraf 5%. Warna paling mudah dikenali karena pengaruh pigmen likopen dan proses pemanasan, aroma dipengaruhi senyawa volatil dan rempah tambahan, sedangkan rasa bergantung pada formulasi bahan. Uji ini memberikan gambaran objektif kemampuan panelis mendeteksi perbedaan, sekaligus menjadi acuan produsen dalam pengendalian mutu dan pengembangan produk yang kompetitif.