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This study aims to analyze production levels and identify leading vegetable commodities in Rejang Lebong Regency during the period of 2023–2024. The data used is secondary data sourced from the Rejang Lebong Regency Agriculture Office and empirical calculations based on Location Quotient (LQ) analysis. The results show that the total vegetable production in Rejang Lebong Regency in 2023 reached 3,451,596 quintals and decreased to 3,198,925 quintals in 2024. The commodities with the highest average production were cabbage (647,021 quintals), eggplant (646,994.5 quintals), and carrots (339,041.5 quintals), while the lowest production was found in kale and long beans. LQ analysis shows that there are eight leading commodities (LQ > 1), namely spring onions, green beans, cauliflower, potatoes, cabbage, mustard greens, carrots, and large chilies, most of which are highly competitive highland crops. The results of this study confirm that Rejang Lebong Regency has strong potential as a horticultural center in Bengkulu Province. Therefore, a commodity-based agricultural development strategy is needed that is oriented towards increasing productivity, added value, and the region's competitiveness in a sustainable manner.

Dysmenorrhea, or menstrual pain, is a common gynecological problem among adolescent girls and often interferes with their daily activities, school performance, and overall quality of life. Conventional pharmacological treatments such as nonsteroidal anti-inflammatory drugs (NSAIDs) are widely used but may cause side effects with long-term consumption. Therefore, safe and natural alternatives are needed to manage menstrual pain effectively. Carrot juice, which is rich in beta-carotene, vitamin E, and other antioxidants, has been reported to possess anti-inflammatory and analgesic properties that could potentially reduce the severity of dysmenorrhea. This study aimed to determine the effect of carrot juice on reducing menstrual pain in female students at SMAN 1 Trimurjo. A pre-experimental study with a one-group pretest–posttest design was conducted involving 27 students who experienced dysmenorrhea. Pain intensity was assessed before and after the intervention using the Numeric Rating Scale (NRS). Data were analyzed using the Wilcoxon signed-rank test. The results showed that before the intervention, the majority of respondents (85.2%) reported moderate pain, while after consuming carrot juice, 92.6% reported mild pain and 7.4% reported no pain. Statistical analysis revealed a significant difference in pain levels before and after the intervention (p = 0.000, p < 0.05). These findings indicate that carrot juice is effective in reducing dysmenorrhea intensity among adolescent girls. As a safe, affordable, and easy-to-implement non-pharmacological therapy, carrot juice has the potential to be recommended as a complementary approach to menstrual pain management, especially for adolescents who seek natural remedies. Further research with larger samples and control groups is recommended to strengthen the evidence and explore the long-term benefits of carrot juice in menstrual health.

In helping to support the appearance and confidence of the skin needs to be treated especially for dry skin. Having a dry facial skin causes discomfort because the cosmetics used will be difficult to stick to the skin. In addition, weather factors, the use of unsuitable cosmetics, exposed to excessive sun exposure, and unhealthy lifestyles can cause the skin to become dry. The purpose of this study was to determine the process of making gel masks from carrot extracts and seen from laboratory tests, organoleptic tests and hedonic tests. This study uses quantitative methods with an experimental approach. Data collection techniques through observation, documentation and observation sheets that can be seen from the results of laboratory tests, organoleptic tests (texture, color, aroma, adhesion) and hedonic tests (panelists). The results of the study obtained from the results of laboratory tests by looking at the pH level of each formulation are in a safe range of 4-5. In the organoleptic test, panelists declared F1 as a preparation of less thick, orange, and lack of scented in carrot. In the F2 formulation, panelists declare as a texture preparation that is thick, orange, and scented typical of carrots. In the F3 formulation, the panelists declare that the preparation is less thick, less orange, and a typical carrot scented. In the F4 formulation, panelists declare as a very thick, non -orange preparation. And very scented typical of carrots. In the adhesion of the panelist states from all formulations that F4 is very attached. In the hedonic test, the preparation that many panelists like, namely the F4 preparation, is very thick, not orange and very scented typical of carrots. Thus the gel mask of carrot extract can be used as material for making gel masks seen from laboratory tests, organoleptic tests, and hedonic tests.

This study aims to describe the level of consumer liking or acceptance of a product, it absolutely requires a test called the organoleptic test and hedonic test This research was conducted in quantitative analysis In the implementation of this study, the experiment conducted was an experiment consisting of 4 treatments, Each treatment was carried out as many as 3 replicates so that 12 experimental units were obtained The treatments used were po (control) = regular sauce 100% Traditional chilli sauce packaging, p1 = 50% papaya sauce and 50% carrot sauce 500 grams of papaya + 500 grams of carrots, p2 papaya sauce (pure) 100% 1 kg papaya, p3 = carrot sauce (pure) 100% 1 kg organoleptic research results The highest colour was p1 4.3, aroma p3 3.9, taste p1 3.95, and texture p14. 25. As for hedonics, the highest was for colour p1 4.75, aroma p3 4.55, taste p1 4.25 and texture p3 4.5. Organoleptic tests involving colour, aroma, taste and texture showed values for colour in sample 1 with an average value of 4.3, aroma in sample 3 with an average value of 3.9, taste in sample 1 with an average value of 3.95 while texture in sample 1 with an average value of 4.25. The results of the hedonic test assessed consumer preference for sauces in samples 1 and 3 for sample I with an average value of 4.75 and a taste of 4.25 in the like category. While in sample 3 consumer assessment of aroma average value 4.55 and texture 4.5 category.

Skin damage can adversely affect a person's health and physical appearance. One of the factors causing is exposure to free radicals that can trigger various skin problems such as premature aging, hyperpigmentation, to skin cancer. The combination of astaxanthin and carrot extract (Daucus carota L.) can be a natural approach that is promising for skin care because it contains antioxidant carotenoids. Astaxanthin and carrot extract are formulated in the form of emulgel preparations to optimize their effectiveness when used on the surface of the skin. The success of an emulgel preparation is not only determined by its active ingredient, but also by the physical characteristics of the preparation. This study aims to determine the optimum formulation of the combination of carbopol 940, triethanolamine, and aquadest in making emulgel preparations with active substances Astaxanthin and carrot extract in order to obtain physical properties that meet the standards. Optimization is carried out using the D-Optimal Mixture Design method through the Design Expert® software version 13.0.0. The evaluated parameters include pH, viscosity, scattering power, and adhesion. This study produced an optimum formulation of emulgel with a composition of 940 1.5% carbopol as much as 40.697 grams, TEA as much as 0.5 grams, and aquadest amounted to 15,188 grams. This formula shows a pH of 5,783 ± 0.0249, viscosity 24,856.7 ± 2,829.61 cps, 5,113 ± 0.4216 cm spread power, as well as the adhesion of 1,873 ± 0.1641 seconds. Based on the analysis using the D-optimal method, Tea is known as the most influential component of the physical characteristics of the Astaxanthin combination emulgel and carrot extract.

Sunlight is the main source of energy for life, but ultraviolet radiation can have negative impacts on the skin, such as sunburn, pigmentation, wrinkles, premature aging, and the risk of skin damage due to excessive exposure. One way to protect the skin from these effects is to use sunscreen. Carrots contain antioxidant compounds that can bind free radicals and prevent cell damage due to oxidation, so they have the potential to be used as a natural ingredient in making sunscreen. This research aims to formulate and test the physical properties of carrot extract lotion as a sunscreen and determine the extract concentration that has the optimal Sun Protection Factor (SPF) value. The method used is experimental by making lotion formulations, testing their physical properties, and measuring the SPF value of each formulation. The research results showed that the KN, F1, F2, and F3 lotion formulations had a semi-solid form which met the formulation requirements. However, KN's SPF value is only 1.23 which does not meet sunscreen standards. Meanwhile, F1 has SPF 8.3 (extra effect category), F2 with SPF 15.06 and F3 with SPF 24.1 (ultra category). F3 shows the best results because with SPF 24.1, this formulation is close to SPF 25 which can protect the skin for up to 4 hours with twice daily use. The higher the concentration of carrot extract, the better its effectiveness in lotion formulation as a sunscreen.

Kersen and carrots are local fruits and vegetables that often found in Indonesia. Kersen contain antioxidant activity, and carrots contain vitamin A, that beneficial for body. The purpose of this study to determine effect of kersen puree substitution and addition of carrots on the acceptability of jelly candy. This study used a pure experimental method with a 3x2 factorial design, namely 3 levels of kersen puree (40%, 50%, and 60%) and 2 levels of carrots (25% and 50%). The panelists is school-age children at MI Tarbiyatush Shibyan, totaling 45 students. The hedonic test data were analyzed using two-way anova with Duncan's further test to determine the real difference. Interaction of kersen puree substitution and carrot addition affected the color, but not affect the aroma, taste, and elasticity of jelly candy. Jelly candy with F3G2 formula with 60% kersen puree substitution and 50% carrot addition was most preferred. In 100 grams of F3G2 formula, jelly candy contains 318 kcal energy, 62.10% glucose, 3.05% fiber, 88.60 mg beta-carotene, and 78.60% antioxidant activity. Based on these results, jelly candy with kersen puree substitution and carrot addition is beneficial for school-age children because contains high antioxidants and vitamin A.

Vegetable ingredients are natural sources of active compounds that have the potential to be used as control agents for pathogenic microorganisms in various fields, including health and agriculture. This study aims to evaluate the synergistic effect between aloe vera (Aloe vera L.) and bandotan (Ageratum conyzoides L.) extracts on inhibiting the growth of pathogenic bacteria in different media. Aloe vera extract is obtained using the infundation method, while bandotan extract is obtained using the maceration technique. The concentrations tested were 30%, 45%, and 60% for each extract, as well as a combination of both. Testing was carried out on two main applications: as an antiseptic hand sanitizer by testing germ colonies using Plate Count Agar (PCA), and as a bacteria control Erwinia carotovora, the cause of carrot tuber rot, using the Path Ways Analysis test. The results showed that the combination of aloe vera and bandotan extracts had more significant inhibitory effectiveness than single extracts in both applications. A combination concentration of 60% gave the best results with a reduction in bacterial colonies of up to 90%. The mechanism of action of active compounds such as flavonoids, phenolics and saponins in this vegetable extract plays an important role in damaging bacterial cell membranes and inhibiting the metabolism of microorganisms. This research confirms the potential of using local plant materials as an environmentally friendly and economical solution for controlling pathogenic bacteria in the health and agricultural sectors.

Nugget is processed mashed meat. Several types of fish such as tuna, tilapia, and snapper have the potential to increase sales value and can be used as raw material for nuggets, because apart from having quite high proteins, they also have thick flesh. Carrot flour has high levels of fiber and also high levels of beta-carotene. The purpose of this study was to determine the characteristics of fish nuggets which were high in fiber and beta-carotene with variations in the addition of carrot flour, tapioca flour and to find out the highest level of preference for fish nuggets. research using a completely randomized design (CRD) 2 factors with a comparison of carrot flour and tapioca flour and variations of fish species. The best chemical test results were the comparison of carrot flour: tapioca flour (40%:20%) with tuna fish with beta-carotene content of 6.69 μg/g, crude fiber content of 36.54%. The highest preference sensory test result is the comparison of carrot flour with tapioca flour (40%: 20%) with the type of tilapia meat with a color test result of 3.14 (likes), taste test 3.18 (likes), aroma test 3.20 (likes), texture test 3.29 (likes), and overall preference test 3.82 (likes). ). Fish nuggets made from tapioca flour and carrot flour can be a food that has high levels of crude fiber and beta-carotene.

Sausage is one of frozen food product that’s popular among the society. Mackerel is classified as a fish that’s low fat and higher in protein, and also has characteristics like white meat, thick and didn’t had contain many thorns, so it’s suitable for used in the processed of fish sausage. Innovation of fish sausage can be carried out by fortification provitamin A from carrot paste, and produced gluten-free mackerel sausage product by using sago flour and tapioca starch as a binder. The purpose of this study was to identify  characteristics of mackerel sausage fortified of carrot paste which is high in protein and β-carotene. The experimental design used is a Completely Randomized Design (CRD) with the first factor being the ratio of mackerel and carrot paste 75% : 25%, 50% : 50%, 25% : 75%. The second factor was the ratio of sago flour and tapioca starch as filler of sausage 80% : 20%, 60% : 40%, and 40%: 60%. The analysis indicated that the formulation of mackerel sausage which is highs in protein and the most preferred by consumers is found in the ratio of 75% mackerel : 25% carrot paste and 80% sago flour : 20% tapioca starch with a protein content of 11,36% and an overall level of preference is 3,55 (neutal). The mackerel sausage formulation that’s highs in β-carotene is found in the ratio of 25% mackerel: 75% carrot paste and 60% sago flour: 40% tapioca starch by 876 µg/g. Fortified carrot paste in mackerel sausages could be a  potensial source of protein and β-carotene.

Background; In Lampung province, the incidence of dysmenorrhea is quite high, the results of the study found that 54.9% of women experience it. Dysmenorrhea is lower abdominal pain that sometimes extends to the waist, lower back and thighs, caused by high production of prostaglandins then stimulates the uterus to contract. The most common impact of dysmenorrhea is limited physical activity and poor concentration, so it must be addressed immediately so as not to further interfere with daily activities. One of the non-pharmacological treatments is by drinking carrot juice where carrots contain vitamin E and beta-carotene which can suppress prostaglandin production so that it can reduce the pain experienced. Objective; To determine the effect of carrot juice on reducing dysmenorrhea in adolescent girls at JHS Muhammadiyah 2 Wonosobo, Lampung. Method; This type of research is quantitative research with a pre-experimental design with a one group pretest and posttest design approach, the population is 28 respondents, the number of samples is 22 respondents with Simple Random Sampling technique. Data collection tools using observation sheets, data analysis with Wilcoxon test ? = 0.05. Results; The results of observations for 1 day with a frequency of 2x a day obtained a p-value of 0.000 where 0.000 <0.05 this means H0 is rejected and Ha is accepted. Conclusion; There is an effect of giving carrot juice on reducing dysmenorrhea in adolescent girls at JHS Muhammadiyah 2 Wonosobo, Lampung.

Sekip Kadipiro is a developing area with various income structure, especialy ini RT 06/RW 08. The people in this district, Just like the common society nowadays, get used to consume food added by sintetic addition spicies in which not good for the health particularly can damage important internal body organ. Beside that, the habit to consume over amount of nutrition can be trigers to various illness. These things are actually can be prevented by food management with balance nutritions which can be gained from various kind of vegetable. Hence, there is important to held training and workshop about the way to consume vegetable to maintain people health in this area. Training and workshop will give information about the benefits of each kind of vegetables, the way to get extract, and how to consume them properly. The information about 5 elements vegetable extract soup will help the people in this area to maintain their heatlh better. Those five elements are; beet , gobo, carrot, and shitake mushroom.Key words : Vegetable extract soup, beet , gobo, carrot, shitake mushroom, physical health.

This study aims to determine the effect of giving carrots (Daucus Carota L) with lactic acid bacteria (LAB) pediococcus pentosaceus in feed on broiler chicken carcass quality. The research used is a field experiment using a Completely Randomized Design (CRD) and if there is a significant difference in effect then it will be continued with the Duncan test. The treatments used in this research were 4 treatments with 3 repetitions so there were 24 experimental units. The results showed that the addition of carrots up to 3% with 1 ml of pediococcus pentosaceus lactic acid bacteria could not increase carcass percentage, breast meat deposition and abdominal fat percentage.

Siomay is a food originating from China which was brought to Indonesia which is then much loved by Indonesian people. Apart from mackerel, snapper fish can also be an alternative as a substitute for siomay raw materials. Vegetables that are usually used are carrots and leeks besides that Moringa leaves can also be an alternative to supporting ingredients. The aims of this study were (1) to determine the most preferred composition of snapper dumplings and moringa leaves. (2) To find out how to make snapper and moringa leaf dumplings. (3) To find out the public's acceptance of snapper and moringa leaf dumplings. The level of people's preference for snapper dumplings and Moringa leaves from the results of the questionnaire test showed that the panelists liked the aspects of taste, aroma, texture with the addition of 20%

Vitamin A deficiency is the leading cause of blindness worldwide, and can affect anyone, especially pregnant women and children in developing countries like Indonesia. One of the abundant sources of vitamin A is carrots. However, children often find it difficult to eat vegetables, especially carrots. For this reason, it is necessary to try a way to make children interested and to consume carrots. Students at Setia Budi University were moved to produce effervescent carrot products through the Entrepreneurial Student Group (KMW). KMW is trying to produce food for health, namely carrot effervescet brand Si Orange. KMW Si Orange has tried to produce carrot effervescent. The conclusion of this activity is that KMW Si Orange has succeeded in producing and marketing carrot effervescent products that are practical, delicious and efficacious which have the advantage of being made from carrots and containing provitamin A, in the form of effervescent powder to overcome the problem of vitamin A deficiency.

Utilization of Waste Paper Through Recycling and Entrepreneurial SpGarnish includes the art of competition in making decorations from food in the form of fruits and vegetables that have aesthetic value, but can be consumed. Competence in making garnish prioritizes expertise in carving or shaping materials into artistic items that are always evolving. Community service in the form of vegetable garnish training is aimed at increasing the competence of Wilayut Village housewife cadres to improve the economy and welfare for beginners. This training aims to find out (1) efforts to improve the competence of making garnishes, (2) increase the competence of attitudes, knowledge, and skills, (3) training improves the standard of living influences the level of education in the family. The garnish training does not just provide education but the practice of garnish training is prioritized. The garnish competition activities were carried out by involving training methods, in theory and hands-on practice. The results of the Wilayut Village housewife vegetable garnish competition have started from the process of carving tomato, cucumber, carrot vegetables to form a decorative presentation for food. The skill of garnish can be a source of developing a business for beginners.irit Development.

The purpose of this research was to study the manufacture of milkfish and carrot sausages by treating the proportion of tapioca flour: taro starch and the addition of egg white on physicochemical and organoleptic properties. The use of taro starch is because contains amylose and amylopectin which can bind air more strongly and can make the texture more springy. Carrots are used for coloring sausages because they contain carotenoid compounds. Egg whites are used to increase protein levels. This study used a completely randomized design with two factors, namely the proportion of tapioca flour to taro starch (75:25; 50:50; 25:75) and the addition of egg white (3, 6, 9%). The results showed that the proportion of tapioca flour: taro starch and the addition of egg white had a significant effect on moisture and ash content. However, it did not significantly affect the levels of fat, protein, starch, emulsion stability, and hardness. The best treatment was obtained from the combination of the dimensions of the proportion of tapioca flour: taro starch (25: 75) and the addition of 9% egg white which obtained a moisture content of 72.69%; ash 2.45%; fat 2.31%; protein 12.16%; starch 7.14%; emulsion stability 99.06%; hardness 2.59 kg.m/s2; and hedonic color 3.76 (neutral); fragrance 4.00 (like); taste 4.28 (like); and texture 4.48 (like).

This stSudy aimed to formulate transparent bath soap using coconut oil with the addition of carrot extract (Daucus carotaL) and evaluate the physical quality of the soap. This type of research was conducted in laboratory experiments with three variations of coconut oil concentrations namely 20%, 30%, and 40%. Carrots were obtained by blending and then filtered to get the extract. Bath soap was made by the saponification method of NaOH base and the addition of glycerin and coconut oil. The soap formulation was tested organoleptically, foam height, moisture content and pH. The test results proved that coconut oil with the addition of carrot extract can be formulated as a preparation of transparent bath soap with physical quality that meets the Indonesian National Standard (INS).

Carrots (Daucus carota L.) is one of the agricultural commodities in Indonesia which contains provitaminA. Beta‐Caroten is known to maintain eye health. This research aimed to determine the ratio of gelatinconcentration and optimal concentration of carrot juice to produce carrot jelly candy that has quality andpreferred by consumers. The research was canducted using a completely randomized design (CRD) factorialconsisting of 2 factors. The first factor was concentration of gelatin i.e 3%, 5%, 7%. 9% and the second factorwas the concentration ratio of carrot juice i.e 50%, 75%, 100%. The results showed that the best combinedtreatment was consist of 7% gelatin concentration and 75% of carrot juice. This treatment had 32,500% ofmoisture content, 1,970% of ash, 4.88% of reducting sugar, 5.12 of acidity, 103.115 mg/g of Beta‐Carotene, orangecalor (2,500); tasteless carrots (1,500); chewy (3,083) and preferred by consumers (2.667).Key words: Jelly Candy, Carrot, Calculate, Gelatin