Taeniasis merupakan penyakit yang disebabkan infeksi cacing pita spesies T. solium, T. saginata dan T. asiatica. Papua merupakan daerah endemis T. solium. Tujuan dilakukan penelitian untuk mengetahui proporsi serta faktor yang mempengaruhi taeniasis di Provinsi Papua. Desain penelitian potong lintang. Penelitian ini dilakukan bulan Maret- Desember 2016. Jumlah sampel serum 7.874 dimana dilakukan pengambilan sampel darah ujung jari dan juga dilakukan wawancara pada masyarakat. Data dianalisis secara deskriptif dan Chi Square. Teknik pemeriksaan sampel menggunakan capture sandwich immunoassay magnetic micropartikel untuk pemeriksaan antibody taeniasis (rES33) pada sampel serum. Berdasarkan hasil penelitian maka dapat disimpulkan prevalensi taeniasis di Papua 4,6 % dengan variabel yang berkaitan terhadap kejadian taeniasis antara lain: kebiasaan menggunakan alas kaki (p = 0,035), mencuci sayuran menggunakan air sungai (p = 0,001) dan sakit kepala (p = 0,0001).
Culled chicken meat have a tough texture, so they are less liked by consumers. The quality improvement of meat is needed to overcome the problem, one of which uses inexpensive spices, namely Gelugur acid (Garcinia atroviridis). This study aimed to determine the gelugur acid marination, which was effective to improve the physical quality of culled chicken meat. This study used a completely randomized design with 4 treatments and 3 replications. The treatments consisted of P0: without marination using gelugur acid, marinating in 50 g of gelugur acid + 1000 mL distilled water (P1); 750 mL distilled water (P2) and 500 mL distilled water (P3). It was concluded that the level of marinating using gelugur acid to the physical quality of culled chicken meat had a very significant effect (P < 0.01) on the physical quality of chicken meat, namely the pH value, cooking loss and tenderness. However, there was no significant effect (P > 0.05) on drip loss and colour of meat. Acid compounds contained in Gelugur acid are thought to cause protein denaturation so that they affect the physical quality of meat. Marination at concentration (P1) was an effective level to improve the physical quality of culled chicken meat.
Traditional seasoning in livestock products is one of the efforts to provide safe and sustainable food. Cikala acid (Etlingera elatior) is usually used as traditional spices and herbs with a fresh aroma. The purpose of this study was to determine the effectiveness of cikala acid marinade (Etlingera elatior) on the physical quality of kampong chicken meat during shelf life of 24 to 48 hours. This study used a completely randomized design with a factorial pattern with 4 treatments and 4 replications. The materials used were kampong chicken breast and 0%, 2%, 4%, and 6% cikala acid (Etlingera elatior). The results showed that 4% cikala acid can maintain the pH value, reduce cooking loss, and increase tenderness. In addition, cikala acid marinade was also effective in maintaining water content, freshness, and colour during shelf life. The conclusion is that Kampong chicken meat marinated with 4% cikala acid extract can improve physical quality during shelf life of 48 hours. This also proves that the use of cikala acid (Etlingera elatior) is an alternative in improving the quality of kampong chicken meat as a safe and sustainable food.
Pudak is a typical Gresik food that has been developed by many MSMEs. Increasing business competition, requires Sari Kelapa as a Pudak producer to understand the characteristics and behavior of consumers. This study aims to explain the characteristics of Pudak consumers, analyze the influence of consumer behavior on purchasing decisions and determine the most dominant factor influencing food purchase decisions in Sari Kelapa stores. The analysis used are descriptive analysis, validity and reliability tests, classic assumptions, and multiple linear regression. The results showed that the characteristics of Pudak consumers in Sari Kelapa shops were mostly men, private workers, earning around Rp. 500,000-1,000,000, high school educated, aged 25-34 years and the majority are from Gresik. Simultaneously, cultural, personal, psychological and social factors have a dominant influence on consumer purchasing decisions.
Lamb meat is one of the animal protein sources that contains high protein so it is easily damaged. One easy and cheap method to extend the storage time is by using spices, known as kluwak seeds (Pangium edule). This study aimed to determine the effect of fermented kluwak biomass in the storage time of water holding capacity, cooking loss, drip loss, and texture of lamb meat. This study used a factorial complete design with 3 replications. The results showed that the immersion level of fermented kluwak and storage time had a significant effect on water holding capacity, meat texture and drip loss (P<0.05) but had no effect on cooking meat loss (P>0.05). It is concluded that the use of fermented kluwak from 3% to 9% of meat weight can maintain the physical quality of lamb meat for 36 hours.
Agarwood is a resin product produced by particular trees and has a certain high comercial value. In Central Bangka Regency, agarwood is the main commodity of forest. The research was aimed to determine the dynamic population of rhizobacteria and its potential as a biological control agent to control Fusarium disease in the nursery of agarwood (Aquailaria malaccensis Lamrk). The research was carried out by using exploration and identification methods. Sixty nine bacterial isolates were obtained from 20 samples. The samples taken were from Pangkalan Baru and Koba districts. After selection process, 49 bacterial isolates were tested for the capacity of inhibition. Results showed that 37.50 % of the bacterial isolates indicated a strong inhibition capacity, meanwhile 58.33% indicated a moderate and only 4.70% possessed a weak inhibition. Pseudomonas fluorescens, P. aeroginosa, P. malthophilia and Klebsiella pnemoniae were identified from the selected isolates. These bacteria were potentially able to protect plants against Fusarium disease and to promote plant growth. This research needed to be continued at the field level in order to know the real effects on plant.
Pangium edule or by other names, kluwak, kluwek, picung, or kepayang are traditional spices used for cooking. Pangium edule (kluwak) contains antimicrobial compounds, flavonoids, antioxidants, and tannins that function as anti-bacteria so that it inhibits bacterial pathogens that cause a decrease in the quality of meat. This study aims to determine the effect of Pangium edule extract at different storage times on the quality of lamb meat. The method used in this study was a Factorial Complete Randomized Design with three replications. The material used was Pangium edule (kluwak) and lamb meat soaked at the level of Pangium edule extract 0%, 3%, 6% 9%, then stored for 12, 24, and 36 hours at room temperature 27˚C to 30˚C. Parameters in this study are pH, cooking loss, and water holding capacity. The results of this study showed that the level of Pangium edule extract and storage time had a significant effect on pH, Cooking loss and water holding capacity (P<0.05. In conclusion, the extraction of Pangium edule level 3% to 9% effectively maintains the quality of meat during storage for up to 36 hours.
The objective of this present research is to develop an Indonesian Syntax textbook. At the exploratory stage, a descriptive-qualitative approach was adopted. The data were collected using a documentary study, observations, and questionnaires and analyzed through a contextual model. The model was experimentally tested. At this stage, some main findings are obtained: (1) the learning activities of Syntax were lecturers-centered and theoretical; (2) the lecturers and students needed an Indonesian Syntax textbook with the contextual. The prototype was then tried out limitedly and extensively. The results of the try out showed that the learning model was appropriate for improving the students' ability in learning syntax. The prototype of the learning model that had been applied was made as a learning model, then it was tested through experiments. Based on the statistical analysis using a standard deviation, the t count of the posttest results namely was 2.339, and since the t count was 2,0086, meaning that the t count is higher than that of t table with significance of 0.030 < 0.05, It is concluded that the Indonesian Syntax textbook adopting a learning model with the contextual approach is more effective than that with a conventional model.
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