Publication Search

Geographic tongue or benign migratory glossitis is a benign disorder of the oral mucosa that is relatively common in dental practice. This condition is characterized by erythematous areas caused by the loss of filiform papillae surrounded by irregular white borders. To understand the clinical characteristics of geographic tongue and the contributing factors involved in the development of the lesion in order to establish an appropriate diagnosis and provide adequate patient education. A 25-year-old female patient presented with complaints of patches on the tongue for approximately two months. The patient had been following an OMAD (One Meal A Day) diet for one year and reported an allergy to white rice. The patient also had a history of psoriasis. Nutritional deficiencies such as vitamin B complex, vitamin B12, folic acid, iron, and zinc may affect the integrity of the oral mucosa and disrupt the regeneration of the lingual epithelium. These conditions may lead to atrophy of the filiform papillae, resulting in the characteristic erythematous appearance of geographic tongue. In addition, immunological and inflammatory factors associated with psoriasis are also suspected to contribute to lesion development. Geographic tongue is a benign inflammatory condition with a multifactorial etiology, including nutritional deficiencies and immunological factors such as psoriasis. Evaluation of systemic conditions and nutritional status is important to support accurate diagnosis and proper patient management.

Background: Acne vulgaris is one of the most common skin problems and is closely associated with the activity of Propionibacterium acnes. Long-term use of antibiotics may lead to bacterial resistance; therefore, alternative antibacterial agents derived from natural products are needed. White rice (Oryza sativa L.) is known to contain bioactive compounds such as flavonoids, alkaloids, terpenoids, tannins, and saponins, which potentially exhibit antibacterial activity. Objective: This study aimed to evaluate the antibacterial activity of ethanol extract of white rice against the growth of Propionibacterium acnes. Methods: This research was conducted as a laboratory experimental study using a post-test only control group design. The ethanol extract of white rice was prepared by maceration using 70% ethanol. Antibacterial activity was evaluated using the disc diffusion method with extract concentrations of 100%, 50%, 25%, 12.5%, and 6.25%. Clindamycin was used as a positive control, while sterile distilled water served as a negative control. The parameter observed was the diameter of the inhibition zone. Result: The results of phytochemical screening showed that the ethanol extract of white rice (Oryza sativa L.) contains flavonoids, alkaloids, and terpenoids. Antibacterial activity test showed that the ethanol extract of white rice at concentrations of 100%, 50%, and 25% was able to inhibit the growth of Propionibacterium acnes by forming an inhibition zone, while at concentrations of 12.5% and 6.25% no inhibition zone was formed. The highest inhibition zone diameter was found at a concentration of 100%. The ethanol extract of white rice at concentrations of 100% (7.65 mm), 50% (6.77 mm), and 25% (6.15 mm) was able to inhibit the growth of Propionibacterium acnes, and was classified as having moderate inhibition. In contrast, at concentrations of 12.5% and 6.25%, the ethanol extract of white rice did not show any inhibitory activity detected in vitro using the disc diffusion method. The results of statistical analysis showed a p value <0.001, which means there was a significant difference in the diameter of the inhibition zone between the treatment groups. Conclusion: In conclusion, the ethanol extract of white rice exhibits antibacterial activity against Propionibacterium acnes in a concentration-dependent manner; however, its inhibitory effect remains lower than that of clindamycin.

The increasing demand for housing in tropical regions requires building materials that are fast to apply, environmentally friendly, and resilient to extreme climate conditions as well as disaster risks. Conventional interlocking bricks are often chosen for their ease of construction, yet they still face challenges such as moisture and early cracking. This study proposes the innovation of the Hybrid Living Green Brick, a combination of lightweight bricks made from rice husk ash and fly ash waste (FRCB) with a biological layer of cyanobacteria. FRCB improves compressive strength by approximately 30% with the addition of 5% rice husk ash, achieving 65 kg/cm², thereby meeting Class 50 requirements (≥50 kg/cm²) according to SNI-15-2094-2000. The incorporation of 3% cyanobacteria provides an additional though not significant strength improvement, while still within the Class 50 category. It also reduces brick weight by 4.3%, with further optimization potential through cyanobacteria integration, and lowers carbon emissions from the firing process. Cyanobacteria induce the formation of CaCO₃ layers that seal pores, reduce water absorption by an average of 10%, and provide self-healing properties for microcracks. Preliminary observations indicate that FRCB offers stable mechanical performance, while biological activity was observed on the 7th day with the formation of pale-white mineral layers continuing until the 28th day. This hybrid innovation shows potential to support sustainable and disaster-resilient tropical construction by combining the mechanical strength of waste-based materials with the biological durability of cyanobacteria against extreme climates. Despite challenges related to moisture control and production standardization, the Hybrid Living Green Brick concept opens new pathways for developing environmentally friendly construction materials that are more adaptive to disaster-prone tropical conditions.

Mochi is a cake made from glutinous rice flour with other ingredients and then steamed. White sweet potato flour is used as a substitute because it contains high levels of fiber, with the addition of elephant ginger extract, which is expected to be able to neutralize the unpleasant taste and scent of white sweet potato flour. The aim of this study was to determine the right formulation in order to obtain white sweet potato flour substitution mochi and a high concentration of elephant ginger extract. This study used a completely randomized design (CRD), which consisted of two factors, namely the concentration of glutinous rice flour and white sweet potato flour (90:10, 80:20, and 70:30) and the percentage of elephant ginger extract (to 100 ml of water) (1.5%, 3%, and 4.5%). The best results of the chemical analysis were white sweet potato flour 30 g and ginger extract 4.5%, with a moisture content of 23.66%, an ash content of 0.25%, a total sugar content of 7.64%, and fiber of 2.60%. Based on the results of the physical analysis, the colour L*47.62 (bright brown), a* -4.68 (slightly green), b* 12.20 (yellowish) and a hardness value of 8.90 N, gumminess of 6.27 N, chewiness of 1.73 N, cohesiveness of 0.71 N, and adhesiveness of 1.17 N. Mochi with white sweet potato flour substitution and concentration of elephant ginger extract can be a nutritions food and a source of fiber.

Bekasam is a traditional Indonesian fermented product made from tilapia (Oreochromis niloticus) through a spontaneous fermentation process with the addition of rice and salt. This fermentation process encourages the growth of various microorganisms, especially bacteria, which play a role in the formation of flavor, aroma, and natural preservation of the product. This study aims to observe the microbiological characteristics of bekasam tilapia through colony observation on agar media and microscopic staining using crystal violet and safranin. Macroscopic observations showed the presence of microbial colonies that were round, cloudy white, with a smooth surface and even edges. These colony characteristics indicate good microbial growth on agar media. Microscopically, the bacteria observed in bekasam samples had an irregular distribution, forming aggregates that absorbed intense purple and pink colors. Crystal violet staining gave a purple color to gram-positive bacteria, while safranin gave a pink color to gram-negative bacteria. These findings indicate that bekasam contains an active microbial community that plays a role in the fermentation process. This microbial community can be observed visually through simple staining that provides an overview of the types of bacteria involved in the fermentation process. Microbiological analysis such as this is crucial for understanding the fermentation dynamics of traditional food products like bekasam. Thus, this study provides deeper insight into the microorganisms involved in bekasam production, as well as the importance of monitoring microbiological quality in the manufacturing process of traditional fermented products. Furthermore, the diversity of microbes involved in bekasam fermentation can affect product quality and consistency. Therefore, monitoring the dominant bacterial species during the fermentation process is crucial for maintaining bekasam quality, including its taste, texture, and safety for consumers.

White glutinous rice fermentation (tape ketan putih) is a traditional food product containing various microorganisms, including Gram-positive bacteria that may act as contaminants and reduce product quality. Ginger (Zingiber officinale) contains active compounds such as gingerol and shogaol, known for their antibacterial properties. This study aimed to evaluate the antibacterial activity of ginger extract against microorganisms isolated from white fermented glutinous rice. Methods: Ginger extract was obtained by maceration using ethanol as a solvent and tested by disk diffusion method on Nutrient Agar against isolated microorganisms. Results: An inhibition zone was observed around the ginger extract disk, indicating moderate antibacterial activity against Gram-positive bacteria. Conclusion: Ginger (Zingiber officinale) extract shows potential as a natural antibacterial agent against Gram-positive bacteria in tape ketan putih and may be developed as a natural preservative for fermented products.

A traditional cake from Betawi known as kembang goyang is created by shaking it in hot oil until the dough releases from the mold and gets its name from the way it looks budding flowers. In this study, rice flour substitute with mocaf flour and several types of milk were also used. This studied aims to manufacture kembang goyang that are rich in protein, and the optimal of crunchiness, this study attempts to establish the ideal ratio of rice flour to mocaf flour and different types of milk. This study was carried out utilizing a factorial Completely Randomized Design (CRD) consisting of two factors, namely the ratio of rice flour to mocaf flour (30%: 70%, 40%: 60%, 50%: 50%) and variations in the type of milk (goat's milk, cow's milk and soy milk). Kembang goyang substitutions50% rice flour: 50% mocaf flour with the soy milk variation had moisture content of 0,83%, ash 0,78%, fat 41,36%, protein 6,06%, carbohydrate 51,99%, broken white 1,72%, slightly milk 2,84%, milk smell 3,12%, crispy 3,77. Kembang goyang is a substitute rice flour with mocaf flour and a variation of milk that are rich in protein so it has the potential to be  a healthy and nutritious food.

Bedda Lotong is a traditional scrub from the Bugis tribe of South Sulawesi, Indonesia. The name ‘Bedda Lotong’ literally means ‘black powder’ in Bugis language, referring to the distinctive black colour of this scrub which comes from its main ingredient, white glutinous rice that is roasted until burnt. The purpose of this study was to determine the number of colonies of moulds (thread moulds) and yeasts (one-celled fungi) in Bedda Lotong with the addition of Eucheuma cottoni seaweed. In addition, this study also aimed to determine the level of panellists' liking through organoleptic tests. The research design used was a factorial Completely Randomised Design (CRD) with 3 levels of treatment with 3 replications. The treatment of adding Eucheuma cottoni seaweed as a microbial growth inhibitor. Data processing was done with analysis of variance (ANOVA) test and continued with Duncan test using SPSS V.23 software. Based on the results of the study, it was obtained that the effect of the addition of Eucheuma cottoni seaweed did not significantly affect the ALT/TPC test (>0.05) (0.087) and had a significant effect (<0.05) (0.003) on the Bedda Lotong pH test and in the treatment of A1 (5%) and B1 (10%) seaweed concentrations gave organoleptic test scores from panellists, namely a score of 4 (like).

Providing education to the public by using bay leaves as a preparation will increase public awareness of the plants that grow in Indonesia, which are rich in health benefits, thereby increasing public enthusiasm. Bay leaves combined with white rice powder are often used as a moisturizer so they are made into a body scrub preparation that can increase moisture into the skin for better. The aim of this service is that the community is expected to provide education about bay leaves and white rice powder in Klambir V Village, Medan, Indonesia. This community service method was carried out using leaflets, modules, power points and presentations to the community. The result of this service was an increase in public knowledge of tamarind fruit as an antioxidant by 85%..

Red rice is one of the most popular staple foods in Southeast Asia. In Indonesia, it is an alternative staple food to white rice, known for its high nutritional value. In addition to containing carbohydrates, fats, proteins, fiber, and minerals, red rice is also rich in anthocyanins, which function as antioxidants. This study aims to analyze the added value and its distribution created from processing red rice into Moreha Wuna red rice powder in the home industry of KWT Bungi Jaya, located in Bungi Village, Kontunaga Subdistrict, Muna Regency. The research was conducted in November 2022. The study area was chosen based on the consideration that KWT Bungi Jaya is the only home industry producing Moreha Wuna red rice powder in Muna Regency. The respondent in this research was the owner of the home industry. The analysis employed the Hayami method for added value analysis. The results showed that the added value obtained from processing red rice into Moreha Wuna red rice powder in the KWT Bungi Jaya home industry was Rp63,212 per kilogram of raw material. Consequently, the monthly added value from this home industry was Rp758,544. The distribution of added value from the red rice processing included the owner's profit of Rp46,562 (73.66%) and labor compensation of Rp16,650 (26.33%).

Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve the quality of the base cake bar, especially fiber. Determining the formulation of the moringa cake bar base with various types of rice flour which has a high fiber content and is preferred by consumers is the aim of this study. This study used a two factor factorial Completely Randomized Design (CRD) with two replications. The factor used are the ratio of rice flour with Moringa leaf flour (95/5, 90/10, 85/15) and various types of rice flour (red, black, white). Chemical and organoleptic analysis of the best rice-moringa base cake bars was the B3K2 treatment (type of white rice with a ratio of rice flour: moringa 90/10) with 5.21% water content, 2.29% ash content, 17.29% fat content, 9.50% protein content, crude fiber 12.83% and 65.71% for carbohydrates. Organoleptic results with, Moringa flavor 2.19, sandy texture 3.15, density 2.49 and overall preference 3.31.

Red dragon fruit peel has high antioxidant content and abundant availability in Indonesia but is still rarely utilized. Brown rice has a higher fiber content than white rice. Brown rice and dragon fruit skin can be processed into keciput snacks. Keciput is a snack made from glutinous rice flour wrapped in sesame seeds that can be varied in shape, color and taste. The aim is to determine the effect of the acceptability of red dragon fruit peel keciput with the addition of brown rice flour as a healthy snack. Completely randomized design (CRD) experiment with 3 treatments on red dragon fruit peel and brown rice F1 (50%:50%), F2 (60%:40%) and F3 (70%:30%). Acceptability test on 30 untrained panelists and analyzed using Kruskal Wallis and Mann Whitney tests with a significance of p<0.05. Analysis of fiber content, protein, and antioxidant power was done twice on the selected formulations. There was an effect on the acceptability of red dragon fruit skin snails and brown rice flour (p<0.001). There was no effect of acceptability in the comparison of F2 and F3 on color, aroma, and taste (p=0.252; p=8.24; p=0.247). The highest mean value of acceptability was in F2 (selected). F2 contained 27.653% fiber, 17.346% protein, and 107.268 ppm antioxidant power.

Madumongso in this research is a processed product made from purple sweet potato tape, black sticky rice tape, and white sticky rice tape which is processed by mixing supporting ingredients such as sugar, coconut milk and pandan using low heat. Round shape wrapped in plastic and crepe paper. Optimal organoleptic characteristics can increase consumer acceptance and the combination of these ingredients can increase the nutritional content of the product. The aim of this product is 1) to determine the organoleptic properties which include shape, color, taste, texture, 2) to determine the nutritional content of madumongso purple sweet potato tape with the difference in proportions of black sticky rice tape and white sticky rice tape. This type of research is experimental. The data collection technique used was observation through 5 training panelists and 25 semi-practice panelists who were assisted with assessment observation sheets 1-5. The independent variables in this research are purple sweet potato tape, black sticky rice tape and white sticky rice tape, the dependent variables in this research are shape, color, taste and texture, and the control variables in this research are the type of equipment, raw materials and manufacturing techniques. Data analysis in this study used one-way ANOVA. The results of this research show 1) there is no influence on color and texture, 2) there is an influence on shape, taste and level of liking for the purple sweet potato madumongso tape product.

This study aims to describe and analyze the survival and sustainability of the Dua Dua Dance in the community in Tanjung Eran Village. This type of research is qualitative research with a descriptive method. The main instrument of this research is the researcher and is assisted by supporting instruments such as stationery and cameras. Data were collected through literature studies, observations, interviews and documentation. The steps of analyzing data are data collection, data reduction, data modeling, and drawing conclusions. The results of the study show that the survival and sustainability of the Knife Dance in Tanjung Eran Village, Pino District is still ongoing to this day through the Elan Sakti College taught by Datuk Ardin. The survival of the Dua Dua Dance can be seen in terms of the form of movement, costumes and rituals that have not changed from the past to the present. The ritual is to prepare offerings containing (black chicken/beetle chicken and brown rice), then prepare a complete betel nut containing (lime, betel, areca nut), prepare a basket of rice filled (rice, lime, white thread, needles, glasses filled with salt chili) and a bowl of Situngkat Guru White Cloth 1 piece per person and 3 colors of yarn (yellow, black,  white). The offerings that were prepared were used before becoming a member and after mastering the Pisau Dua dance is still carried out without any change at all. In terms of performing the Pisau Dua dance at an event, there is a procedure carried out by the dancer, namely bathing using lime. It is this resilience that makes sustainability in people's lives so that the Pisau Dua dance can be used in traditional ceremonies such as marriage ceremonies.

This research explains the practice of fasting in the context of Islamic law, identifying the views of Islamic scholars and literature regarding fasting. The aim of this research is to provide comprehensive insight into the practice of fasting and its relevance in Islamic teachings. The research method used is a qualitative approach by analyzing related texts and literature, such as the Al-Qur'an, Hadith, views of ulama, and previous research. The research results show that mutih fasting is a tradition that is still maintained by some Javanese people, especially before weddings. Even though it has no direct basis in Islamic law, mutih fasting is carried out with the aim of gaining inner peace and physical and spiritual readiness before marriage. The procedure for white fasting involves consuming only white foods and drinks, such as white rice and water, as well as increasing worship such as prayer, dhikr and supplication. However, the analytical views of Islamic scholars and law show that fasting is not recommended in Islamic teachings and is not included in the worship exemplified by the Prophet Muhammad SAW. Although it is permissible if the intention is solely for Allah SWT, mutih fasting is more cultural than religious. The recommendation for Muslims is to carry out this tradition carefully and ensure that their intentions are truly for Allah SWT. In conclusion, fasting mutih before a wedding is a tradition that is more embedded in Javanese culture than Islamic religion. Although it is not prohibited, this practice should be carried out with clear intentions and does not conflict with Islamic teachings. Further research is needed to bring closer understanding between local culture and pure Islamic teachings.

The aim’s of this research was to determine the effect of mulch type on the growth and yield of eggplant plants. This research was carried out from February to May 2018. In Fatuquero village, Railaco sub-District, Ermera Municipality, it is located at an altitude of 800 m above sea level. The design used in this research was a single factor Randomized Block Design, namely Mulch (M) which was repeated 4 times, namely M0 = No Mulch (control), M1 = Rice Straw Mulch, M2 = Black Plastic Mulch and M3 = White Plastic Mulch silver.  In general, the effect of mulch type provides very significant differences in all growth parameters and yield parameters. The research results showed that the silver white plastic mulch (M3) gave the highest yield, namely 8.03 kg/plot and the lowest yield was obtained in the treatment without mulch (M0) with a value of 4.83 kg/plot.

Rice in the world consists of several types, including white rice, brown rice, black rice, and brown rice. Rice is also grouped into two groups, namely glutinous rice containing high amylopectin (low amylose) and non-glutinous rice, namely rice with low amylopectin content (high amylose). Amylose content determines the quality of taste, fluffiness and other physical properties. Rice that has a high amylose content has the properties of soft/hard rice, while rice that has a low amylose content has the character of a fluffier rice. This research was conducted with the aim to determine the amylose content found in black rice, especially local West Java. The research was conducted in October 2018 at the BB-PADI Sukamandi Subang laboratory. The tools used are beakers, measuring flasks, funnels, analytical scales, spray bottles, measuring pipettes, and a spectrophotometer. The materials used were Bandung black rice, Subang black rice, Bogor black rice, and Indramayu black rice, amylose standard solution, methylene blue indicator, 0.02 N HCl, distilled water, 95% ethanol solution, NaOH solution, iodine solution, and others. Determination of amylose content using the spectrophotometric method (AOAC, 1999), was carried out in two stages, namely: the Standard Curve Preparation Stage and the Sample Determination Stage. From the research results, the following data were obtained: the amylose content of black rice from Subang was 12.72%w/b, the amylose content of black rice from Bandung was 17.21%w/b, the amylose content of black rice from Bogor was 13.67%w /w and the amylose content of black rice from Indramayu was 21.18% w/w. Based on the results of the study, it can be concluded that black rice from three regions in West Java, namely Bandung, Subang and Bogor, is included in the low amylose content category (10-20%) and black rice from Indramayu is included in the medium amylose content group (20-25%). The lowest amylose content was owned by black rice from Subang with a value of 12.72% and the highest amylose content was owned by black rice from Indramayu with a value of 21.18% w/w.

Tape is a traditional fermented food whose benefits can be increased by adding probiotic cells such as Saccharomyces boulardii and Lactobacillus plantarum Dad-13. Tape tends to be easily damaged, so to maintain the viability of probiotics and as a food diversification, tape can be substituted for ice cream dough. The purpose of this research was to determine the effect of substitution and the proportion of substitution of glutinous rice and cassava tape in the manufacture of ice cream on the characteristics and preference level of probiotic ice cream. This research method was carried out using a completely randomized design with a factorial pattern with two factors, the first factor was the type of tape, and the second factor was the proportion of substitution. The type of tape used are white cassava tape, yellow cassava tape, white glutinous rice tape, and black glutinous rice tape with substitution proportions of 0%, 10%, 20%, 30%, and 40%. Analysis of probiotic sticky rice tape and cassava ice cream included water content, total solids, melting time, antioxidant activity, total lactic acid bacteria, total yeast, and preference level. The data obtained will be calculated using the Anova statistikal method. If there is a significant difference between treatments, it is carried out with Duncan's Multiple Range Test significant difference test at a confidence level of α= 5%. The results showed that glutinous rice and cassava tape types and their substitution proportions affected the water content, total solids, melting time, antioxidant activity, total lactic acid bacteria, total yeast, and preference level. Based on the preference level and antioxidant activity, the best ice cream was produced with the substitution of 20% white cassava tape or 20% yellow cassava tape, which had an antioxidant activity of 32.41% and 33.17% RSA and total lactic acid bacteria of 1.79 x 108 and 1.67 x 108 CFU/g, respectively.

Skincare are very important for facial care. There are various skin problems one of which is premature aging and dull skin. The perpose of the writer is to know and explain the process making mangosteen skin serum and white rice as anti-aging and brightening, to find out and explain the benefits of mangosteen skin and white rice as anti-aging and brightening and to explain the public acceptance of the mangosteen skin serum and the white rice as anti-aging and brightening. the methoud used is observation, documentation, experiment, interview, questionares and literature. The third experiment produced the composition are 2ml glyserin, 1,5ml mangosteen extract, 1,5ml white rice extract, 5ml aquades, 0,5ml phenoxythanol, 1gr allantoin and 0,5g hydroxtethyl cellulose. Gives off the color beige, nice smell, thick texture and a moist application. After 14 times use, the face will feel moist, bright and fine line and wrikles on the faces are camouflaged. Based on public trials, the average output of 30 panels is the third product with an average of 3,43. The second product has an average of 3,26 and the first product hasan average of 2,93. Thus, it can be concluded that products could be the innovation of problems of premature aging and dull skin