Dengue fever in Indonesia is still classified as a serious disease because it has increased yearly from 2011 to 2013. This study aims to determine the difference in the effectiveness of various types of water in the queue as a trap for eggs of Aedes aegypti mosquitoes in Bukittinggi. This type of research is experimental. The test used is the Anova test because the data is not normal using the Mann-Whitney test. The research sample used a sampling technique. This study uses primary data which can be seen from the number of trapped Aedes Aegypti mosquito eggs. The results showed that between the straw bales using well water and mineral water, the p-value was (0.421)> ? (0.05), meaning that there was no difference between the straw-soaked line with well water and water mineral. Meanwhile, after a statistical test was carried out between the straw bales using mineral water and rainwater, the p-value was (0.008)> ? (0.05), (Ho was rejected, Ha was accepted), meaning that there was a difference between the straw-soaked anthers and mineral water and rainwater. Based on the results of various types of attractants on the number of Aedes aegypti mosquito eggs trapped in the applied science laboratory of the University of Fort De Kock, Bukittinggi, the straw-soaked extract with rainwater is more effective because it produces more eggs than the extract soaked in straw with well water and extract soaked in straw with mineral water.

Penelitian ini berfokus untuk membahas tentang makanan khas yang berasal dari pulau Bangka Belitung. Penelitian ini bertujuan untuk mencari tahu bagaimana sejarah serta proses pembuatan makanan khas Bangka belitung yang berupa lempah kuning. Lempah kuning merupakan makanan khas yang sangat populer di kalangan masyarakat Bangka Belitung. Penelitian ini menggunakan metode jenis penelitian deskriptif kualitatif dengan teknik pengumpulan data yang berupa observasi serta melakukan wawancara kepada narasumber. Hasil penelitian menunjukkan sejarah lempah kuning serta bahan dan cara yang digunakan dalam membuat lempah kuning. Lempah kuning ini sendiri merupakan hidangan khas Bangka Belitung, ciri khas makanan ini bewarna kuning dengan bahan dasar ikan dari hasil laut dan warna kuning tersebut dihasilkan dari campuran salah satu bahan masakan yaitu kunyit. Dengan segala bentuk ekspresi lingkungan yang dituangkan oleh masyarakat sekitar pulau Bangka Belitung sehingga menghasilkan masakan lempah kuning yang menjadi makanan tradisional.