Browsing by Author "Mukhlis, Hendra"

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    ANGKA COLIFORM DAN COLIFECAL DEPOT AIR MINUM ISI ULANG
    (2019-11-16) Mukhlis, Hendra; Rini, Alya Misdhal
    Water is the most important substance in life after air. The ideal drinking water should be clear, colorless, tasteless, and odorless. Water can be polluted from the environment as polluted by either animal or human feces. Drinking water should not contain pathogenic germs and all creatures that endanger human health. This researcher aims to test to find out what is the content of Coliform and Colifecal in refill drinking water in Payung Sekaki District, Pekanbaru City. The benefit of this research is to provide information about the impact of drinking water that does not qualify as drinking water. The study was conducted using the MPN (Most Probable Number) method using LB (Lactosa Broth) and BGLB (Brilliant Green Lactosa Broth) media. The results showed that negative refill drinking water containing Coliform and Colifecal was in accordance with PERMENKES No. 492 / MENKES / IV / 2010, ie the bacteriological drinking water requirement was 0 per 100 ml. Coliform and Colifecal in water describe the state of the water. If the number is large, it indicates that the water is polluted by bacteria and is not suitable for use.
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    Pemanfaatan Limbah Kulit Buah Naga (Hylocereus polyrhizus) Sebagai Pewarna Kue “Katen”
    (wahyu sari yeni, 2019-01-10) Mukhlis, Hendra; Febriyanti, Rahma; Dara, Widia
    Dragon fruit has been cultivated and liked by the public. Along with a lot of production, of course there is also a lot of waste produced from the fruit skin. The aim of the study was to know the utilization of dragon fruit leaf extract (Hylocereus polyrhizus) as the dye of “katen” cake to organoleptic quality and its vitamin C content. This experiment with three treatments one of them control (without the addition of color from dragon fruit skin). The analysis performed is organoleptic quality and analysis of vitamin C content of ” katen” cake. The results showed that the most preferred “katen” cakes were made with the addition of 100 ml dragon fruit skin extract. Levels of vitamin C obtained on the skin of dragon fruit was 23.1%. The more the addition of dragon fruit skin extract the higher levels of vitamin C cake. Level Vitamin C katen cake without the addition of dragon fruit skin extract (control) was 18.21%. Katen cake with the addition of 50 ml dragon fruit extract was 26.11% and katen cake with the addition of 100 ml dragon fruit skin extract was 29.01%. Dragon fruit skin can be used as a natural food coloring and also increases the vitamin C content of “katen” cakes.