The Impact of the Frequency of 7,12- Dimethylbenz [á] Anthracene (Dmba) Administration on the Formation of Dysplasia and Squamous Cell Carcinoma on the Skin of Albino Mice

Introduction: Dosage and frequency of 7,12-dimethylbenz[á] anthracene (DMBA) com- pound exposure suspected to affect the rapid growth of squamous cell carcinoma (SCC) in albino mice. Objective: find out the impact of DMBA exposure to dysplasia and SCC formation on albino mice. Methods: Twenty-five albino mice were divided into five groups, namely: Group 1 is the control (acetone), group 2 is 5 albino mice given four times DMBA100 µg exposure for eight weeks, group 3 is 5 albino mice were given eight times DMBA100 µg exposure for eight weeks, group 4 is 5 albino mice were given twelve times DMBA100 µg exposure for eight weeks, and group 5 is 5 albino mice were given sixteen times DMBA 100 µg exposure for eight weeks. Histopathological examination were conducted to assess histopathological feature including inflammation, dysplasia, and SCC. Results: There is a significant effect of the frequency of DMBA exposure to the clinical figure and against histopathological feature of the skin albino mice.Conclusions: Dosage and fre- quency of DMBA exposure affect the occurence of dysplasia and SCC, which are in- creasingly being DMBA exposure will accelerate the growth of SCC. The frequency of the most widely pose a SCC in DMBA 100 µg sixteen times exposure group, twice a week for eight weeks

THE IMPACT OF THE FREQUENCY OF 7,12- DIMETHYLBENZ [Á] ANTHRACENE (DMBA) ADMINISTRATION ON THE FORMATION OF DYSPLASIA AND SQUAMOUS CELL CARCINOMA ON THE SKIN OF ALBINO MICE

ABSTRACT Introduction: Dosage and frequency of 7,12-dimethylbenz[á] anthracene (DMBA)  com- pound exposure suspected to affect the rapid growth of squamous cell carcinoma (SCC) in albino mice. Objective: find out the impact of DMBA exposure to dysplasia and SCC formation on albino mice. Methods: Twenty-five albino mice were divided into five groups, namely: Group 1 is the control (acetone), group 2 is 5 albino mice given four times DMBA100 µg exposure for eight weeks, group 3 is 5 albino mice were given eight times DMBA100 µg exposure for eight weeks, group 4 is 5 albino mice were given twelve times DMBA100 µg exposure for eight weeks, and group 5 is 5 albino mice were given sixteen times DMBA 100 µg exposure for eight weeks. Histopathological examination were conducted to assess histopathological feature including inflammation, dysplasia, and SCC. Results: There is a significant effect of the frequency of DMBA exposure to the clinical figure and against histopathological feature of the skin albino mice.Conclusions:  Dosage and fre- quency of DMBA exposure affect the occurence of dysplasia and SCC, which are in- creasingly being DMBA exposure will accelerate the growth of SCC. The frequency of the most widely pose a SCC in DMBA 100 µg sixteen times exposure group, twice a week for eight weeks. Keywords: DMBA, dysplasia, squamous cell carcinom

PENYULUHAN DAN PELATIHAN PEMBUATAN BAKSO DAGING IKAN KEPADA IBU RUMAH TANGGA KOTA TANJUNGBALAI

Ikan Tenggiri atau nama latinya (Scomberomorini) ialah ikan laut yang berada di kelautan di Indonesia dan banyak di temukan di lautan Pulau Sulawesi dengan iklim tropis sangat cocok pada habitat ikan tenggiri. Ikan  Tenggiri salah satu sederetan ikan tongkol dan ikan tuna yang mempunyai kandungan gizi asam lemak omega-3 yang dapat mencegah penyakit kanker. Ikan ini memiliki karakteristik daging warna putih dan tebal dan duri dalam tubuh ikan tidak lengket/menyatu dengan daging, berdaging putih, tebal. Banyak olahan ikan tenggiri seperti empek–empek, bakso dan kerupuk ikan yang di sukai masyarakat Kota Tanjungbalai yang termasuk kota pesisir pantai dimana berdekatan dengan lautan memiliki potensi besar dalam produksi bidang perikanan. Untuk tahun 2019 jumlah tangkapan ikan pada Kota Tanjungbalai sebesar 39 734,60 ton. Hal ini bisa dijadikan acuan untuk bisa dijadikan pemanfaatan sumber bahan untuk pendapatan keluarga. Untuk itu diperlukan pelatihan pembuatan bakso bagi kaum ibu-ibu untuk menambah ketrampilan dengan tujuan dapat menunjang penghasilan rumah tangga. Metode yang dilakukan pada pengabdian masyarakat ini metode waterfall yaitu penyuluhan, pelatihan dan hasil. Dari hasil pelatihan ini didapatkan bahwa kaum ibu-ibu sangat antusias dalam kegiatan tersebut dan diharapkan peserta mempunyai sikap enterpreuner

The Effect Of Advertising, Sales Promotion, And Brand Image On Repurchasing Intention (Study On Shopee Users)

 The background of this research comes from the current trend of online shopping as nowadays online shopping is often used by consumers. One of the top brands in e-commerce is Shopee, although Shopee have many visitors, but it does not reflect the high repurchase intention that can be seen from the value of the Shopee transaction. Therefore, it is important for companies to know the factors that influence the repurchase intention from Shopee. The purpose of this study is to find out the factors that affect repurchase intention in consumers using Shopee applications through advertisements, sales promotions, and brand image. This type of research is quantitative research. The data presented in this study were obtained through a questionnaire given to 110 respondents. Statistical analysis using SPSS 16 is used in the model and hypothesis testing. The results of this study indicate that advertising, sales promotion, and brand image have a positive effect on repurchase intention in Shopee

STUDI MARINASI UDANG KECAP ASIN : UJI HEDONIK

Tanjungbalai terletak di pesisir pantai timur Sumatera Utara yang memiliki kelimpahan berbagai jenis udang. Umumnya udang dimasak dengan pengolahan suhu tinggi, marinasi udang kecap asin merupakan salah satu diversifikasi udang.Udang mentah dimarinasi dengan direndam dalam kecap asin dilakukan dalam penelitian ini. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan panelis terhadap produk marinasi udang kecap asin. Metode ekspresimen digunakan dalam penelitian dengan 3 (tiga) perlakuan dan 3 (tiga) pengulangan. Perlakuan jenis udang yang berbeda yaitu: A1, Udang Swallow (Metapenaeus affinis); A2, Udang Vannamei (Penaeus vannamei); dan A3, Udang Galah (Macrobranchium resenbergii). Parameter penelitian adalah uji hedonic. Data hasil penelitian dianalisis dengan menggunakan SNI No. 2346: 2015 uji hedonic dan ANOVA. Hasil penelitian diperoleh marinasi udang kecap asin diterima oleh panelis pada perlakuan A21, dengan perolehan skor 4.96 pada level suka. Pada parameter setelah rasa (after taste) menunjukkan hanya perlakuan A31 berbeda nyata (p>0.05) pada perbedaan jenis udang pada marinasi udang kecap asin

Hedonic Attributes of Mussels Sauce as Seasoning : Kajian Uji Kesukaan Saus Kerang sebagai Seasoning

ABSTRACT North Sumatera east coastal, had abundance the type of mussels. The mussels processed limitless as daily dish. Diversification is required the mussels process to become mussels sauce. The aim of the research is to know the panellists acceptance of the mussels sauce. The experimental methods are used in this research with 3 treatments and 3 repetition. The different of mussels were A1, Anadara granosa; A2, Perna viridis; and A3, Anadara cunearca. Hedonic formulation, the research parameter. SNI 01.2346-2006 the hedonic formulation and ANOVA, was performed to analyse the data. The result showed that the mussels sauce product that can be accepted by panellists A21 treatment, which score 4,79 at like level specification. In after taste parameter, A2 had significant effect (p > 0,05). Keywords: mussels, mussels sauce, hedonic, after taste, seasoning. ABSTRAK Pesisir pantai timur Sumatera Utara, memiliki kelimpahan berbagai jenis kerang-kerangan. Olahan kerang terbatas sebagai lauk untuk dikonsumsi sehari – hari. Perlu dilakukan diversifikasi olahan kerang menjadi saus kerang. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan panelis terhadap saus kerang. Metode eksperimen yang digunakan dengan 3 perlakuan dan 3 pengulangan. Jenis kerang yang berbeda yaitu A1, Kerang darah (Anadara granosa); A2, Kerang hijau (Perna viridis); dan A3, Kerang bulu (Anadara cunearca).  Parameter pengamatan yaitu uji hedonik. Analisis data menggunakan SNI 01.2346-2006 formulasi hedonik dan Analysis of Varians (ANOVA). Hasil penelitian diperoleh produk yang dapat diterima oleh panelis pada uji kesukaan adalah pada perlakuan A21, dengan nilai 4,79 spesifikasi suka. Pada uji setelah rasa, A2 memberikan pengaruh nyata (p > 0,05). Kata Kunci: Kerang, saus kerang, tingkat kesukaan, setelah rasa, seasoning