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This study aims to determine the effect of type and concentration of additives in production of local microorganisms (MOL) on overall qualities (physical, chemical, sensory, and microbiological). The method used in this study was a factorial completely randomized design (CRD) consisting of two factors. The first factor was the type of additive (J) which consisted of 4 levels, namely rice (J1), soil (J2), leaf bokashi (J3), and leaf compost (J4). The second factor was the concentration of additives (K) which consisted of 2 levels, namely 7.5% (K1) and 10% (K2). The product was analysed total cell counts (TCC), pH, temperature, and organoleptic tests (hedonic test) on color and organoleptic (descriptive test) on aroma. The best MOL was J4K2 (combination between leaf compost and 10%). The J4K2 MOL had the following characteristics: TCC of 9.6x107 CFU / ml, pH value of 3.7, color hedonic test of 4.3 (preferred by panelists) and aroma descriptive test of 4.3 (tape aroma / medium acid).

Nowadays, consumers tend to search for additional source of protein and energy for their dietary consumption, for instance from legumes and nuts. This trend is getting more common since the increase case of lactose intolerance. This study aims to study the effect of the formulation of materials consisting of a mixture of two or three types of nuts and the CMC (Carboxy Methyl Cellulose) on the quality characteristics of plant milk and consumer preferences towards the produced plant milk. The method used in this study was a factorial completely randomized design (FCRD). This study were used combination of two or three types of beans, namely soybeans (KK), peanuts (KT), green beans (KH). The first factor was formulation of raw materials (K1 = 50% KK: 50% KT: 0% KH, K2 = 50 % KK: 0% KT: 50% KH, K3 = 0% KK: 50% KT: 50% KH, and K4 = 33.3% KK: 33.3% KT: 33.3% KH). In addition, CMC was used as a stabilizer by treating different concentrations of CMC (C1 = 0.20% and C2 = 0.40%). Anova continued with DMRT0.05 determined that plant milk with the best treatment is K1C2 with the formulation of 50% peanut: 50% soybean and the addition of 0.4% CMC. The KIC2 treatment had values: protein content 3.87%, fat content 14.74%, pH 6.62, total dissolved solids 11.47oBrix. For consumer acceptance with RATA (Rate All That Apply) method, researchers found out that K1C2 has milky white color (89% of respondents), peanut aroma flavour (78% respondents), sweet (48%) and savory (37%) taste, thick and homogenous texture (44% respondents) with overall hedonic liking 3.11 or neutral. Protein content, fat content, and pH of vegetable milk meet the quality requirements of soy milk based on SNI No. 01-3830-1995.

Present study was carried to determine the sand fly species composition, breeding sites ecology, seasonal abundance, and spatial distribution in district Malakand, Khyber Pakhtunkhwa, Pakistan. In addition, risk factors associated with cutaneous leishmaniasis (CL) were also evaluated. Survey of indoor and outdoor habitats was carried out using sticky traps in 31 villages of Dargai and Batkhela tehsils of Malakand. Soil from habitats of adult and immature sand flies was analysed. Questionnaire-based household survey was also performed in these villages to assess risk factors associated with CL. Soil samples from selected CL positive households were analysed for its contents. Additionally, clinicoepidemiological data from local health centres was examined for the year 2019. Total of 3,140 sand flies belonging to 18 species were collected. Phlebotomus sergenti was the most abundant species (38.16%). Its abundance had a strong positive correlation with mean monthly relative humidity and negative correlation with average temperature. Phlebotomus sergenti and Phlebotomus papatasi were abundant at an elevation ranging from 320 to 1,120 m above sea level and in agricultural lands near human settlements. Flight height preference apparatus collected maximum sand flies at 30 cm (1ft) above the ground and all species associated negatively with height. Soil analysis from habitats of adult and immature flies showed that highest mean number of adults and immatures were recorded from silt loam which carried highest concentrations of K2 O, Mg, Ca, and Zn. Number of immature sand flies correlated moderately (r = .7, p 35 years), knowledge of leishmaniasis, living in a middle and upper class, preachers visit to villages, and assumption that Afghan refugees are more prone to CL were significant. CL patient's archived data from health centres showed that majority of patients had lesions on face and hands. Patient's influx was highest in February and March.

MOL is a local microorganism or natural decomposer that is used as a starter culture in production of organic fertilizers which is known as bokashi . The advantage of using MOL is that it can be made from cheap materials or by utilizing agricultural waste so that it can increase the added value of waste as well as reduce the environmental pollution. The use of MOL as a biodecomposer in production of bokashi can accelerate the fermentation process. This study aimed to produce MOL where the characteristic is similar with commercial Effective Microorganism (EM4). This study used a factorial randomized block design (RBD) with 2 factors. First factor was the types of banana (J) consisted of three levels, namely awak banana ( Musa paradisiacal var. Awak; J1), barangan banana ( Musa acuminate Colla; J2), and kepok banana ( Musa acuminata balbisiana Colla; J3). Second factor was the storage times consisted of three levels, namely 0 weeks after fermentation (L1), 2 weeks after fermentation (L2), and 4 weeks after fermentation (L3). The analysis carried out after fermentation included total cell counts (TCC), pH value, temperature, and organoleptic test in the form of hedonic test for color and description test for aroma. The best sample was determined based on the highest TCC, the lowest pH value and aroma using a ranking test. The best treatment was obtained from J1L2 treatment ( awak banana and 2 weeks after fermentation) with 1.8 × 10 9 CFU/ml of TCC, 3.17 of pH and medium tapai aroma.

Organical material such as animal dung, husk ash, bran , and sawdust is often used in bocation production . In this study, the paper waste of printing company at Syiah Kuala University was enriched in the raw material of bocation production. This study was a imed to determine the proportion of paper waste that can be added and the duration of fermentation process in order to produce a good bocation. The method used was a factorial Completely Randomized Design (CRD) which consisting of 2 factors. The first factor was the proportion of paper waste (K) with 4 level s : K1 = 15%, K2 = 25%, K3 = 35%, and K4 = 45%. The second factor was the fermentation duration (L) with 3 levels: L1 = 0 day, L2 = 10 days, and L3 = 15 days. Each treatment was repeated twice so that there were 24 experimental units. The analysis included: water content, total microorganisms, temperature, pH, C element, N element, C/N ratio, organoleptic (texture, aroma, color) and plant growth test. The result showed that additional paper waste with a proportion of up to 35% generally has a positive effect on the quality of the location in terms of water content, pH, nitrogen, texture, aroma, color, and plant growth. The longer the fermentation took place (up to 15 days) the better was the quality of the bocation produced, especially regarding C element, N element, C/N ratio, texture, aroma, color and plant growth. There were 3 interactions with the best plant height namely K 3 L 3 (112.5cm), K 3 L 2 (104 cm) and K 2 L 3 (104 cm). The K 3 L 3 bocation (35% paper waste proportion, 15 days fermentation) was better than the other two interactions in term of highest water content, N, and color value, and the lowest C/N ratio.

Susu didefinisikan sebagai salah satu bahan pangan bernutrisi tinggi yang baik berperan sebagai asupan penting untuk, pertumbuhan kesehatan dan kecerdasan. Walaupun susu memiliki nilai gizi yang sangat baik namun untuk sebagian orang konsumsi dapat menimbulkan masalah berupa terjadinya lactose intolerance yaitu ketidakmampuan tubuh untuk mencerna laktosa yang terdapat didalam susu. Hal ini dapat diatasi dengan mengubah laktosa menjadi glukosa dan galaktosa dengan cara fermentasi. Salah satu produk fermentasi berbasis susu adalah yoghurt. Penelitian ini bertujuan untuk mempelajari pengaruh lama fermentasi dan jenis susu yang digunakan dalam pembuatan yoghurt terhadap sensori yoghurt selama masa penyimpanan. Penelitian ini dilakukan menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 3 faktor, faktor pertama yaitu lama fermentasi (F) yang terdiri dari 2 taraf, yaitu: F1 = 10 jam, F2 = 16 jam. Faktor kedua yaitu jenis susu yang digunakan yang terdiri dari 2 taraf, yaitu: S1 = susu sapi dan S2 = susu kambing. Faktor ketiga yaitu lama penyimpanan yang terdiri dari 3 taraf, yaitu: P1 = 0 minggu, P2 = 2 minggu, P3 = 4 minggu . Analisis yang dilakukan adalah uji organoleptik secara hedonik meliputi atribut warna, aroma, rasa dan tekstur. Hasil uji organoleptik (hedonik) menunjukkan bahwa s ecara umum panelis lebih menyukai yoghurt perlakuan jenis susu sapi dengan fermentasi 10 jam d an lama penyimpanan 3 hari (minggu ke-0). Abstract: Milk is determined as one of the high nutrit ious kind of foods that are good for important consumption, health and intelligence growth. Because milk has a very good nutritional value for most people who can spend problems because of lactose intolerance which is the body's inability to digest lactose in milk. This problem can be overcome by converting lactose to glucose and galactose by fermentation. One of the milk-based fermented products is yogurt. This study aims to investiage the effect of fermentation time and the type of milk used in making yogurt on the sensory yogurt during the storage period. This study was conducted using a Randomized Block Design (RBD) consisting of 3 factors, the first factor was the duration of fermentation (F): F1 = 10 hours, F2 = 16 hours. the second factor was the type of milk used which consists of two levels, namely: S1 = cow's milk and S2 = goat's milk. The third factor is the storage time which we : P1 = 0 weeks, P2 = 2 weeks, P3 = 4 weeks. the analysis carried out were a hedonic test covering attributes of color, aroma, taste and texture. The organoleptic (hedonic) test result showed that in general all panelists preferred yogurt which was made by cow milk with 10 hours fermentation and 3 days of storage time (week 0). Abstract: Milk is determined as one of the high nutrit ious kind of foods that are good for important consumption, health and intelligence growth. Because milk has a very good nutritional value for most people who can spend problems because of lactose intolerance which is the body's inability to digest lactose in milk. This problem can be overcome by converting lactose to glucose and galactose by fermentation. One of the milk-based fermented products is yogurt. This study aims to investiage the effect of fermentation time and the type of milk used in making yogurt on the sensory yogurt during the storage period. This study was conducted using a Randomized Block Design (RBD) consisting of 3 factors, the first factor was the duration of fermentation (F): F1 = 10 hours, F2 = 16 hours. The second factor was the type of milk used which consists of two levels, namely: S1 = cow's milk and S2 = goat's milk. The third factor is the storage time which we : P1 = 0 weeks, P2 = 2 weeks, P3 = 4 weeks. The analysis carried out w ere a hedonic test covering attributes of color, aroma, taste and texture. The organoleptic (hedonic) test results showed that in general all panelists preferred yogurt which was made by cow milk with 10 hours fermentation and 3 days of storage time (week 0).

Dengue is an endemic disease in almost all provinces in Indonesia, including NTT pro-vince and Kupang City. DHF prevention and control efforts need to be accompanied by understanding of the epidemiological and entomological aspects. This study proves the presence of transovarial transmission and serotypes of Dengue virus in Ae. aegypti in areas with different endemics in Kupang City. The study was conducted in endemic, sporadic and Dengue-free villages. Samples from each location were 30 head squash Ae. aegypti females for examination of Dengue virus by IHC methods and 10 Ae. aegypti females for serotypes check of Dengue virus with RTPCR. Data presented in tables and images then analyzed descriptively. This study finds that transovarial infection rates 9.2% with serotype Dengue virus-1. As many 97.5% of respondents have heard about Dengue by most cadres resources (24.5%) and health workers (24%). Transovarial infection is found in endemic, sporadic and free areas so that the Dengue vector control needs to be done in the three regions with different endemicity.

The aim of our research was to investigate the influence of microwave and radio-frequency (RF) pretreatments of rapeseed on oil quality. Oil was extracted from the seeds through mechanical pressing. Few quality parameters of the gained oil as well as special enzymatic activities of the seeds were analyzed. Microwave application at temperatures ranging from 80 to 100°C (surface temperature of the seed) reduced the acid and peroxide values in oil, whilst the intensity of the oil colour increased. On the other hand, there was no effect noted on iodine value. Thiobarbituric acid value (TBA) and lipid acid composition of oil were not affected either. The peroxidase and methylumbelliferyl-palmitic-acid-esterhydrolase (MUPase) activities in the seeds decreased, which is very important in relation to the storability and the later processing of seeds or oils. The advantage of radio frequency (RF) compared to microwaves in this research was that no burning aroma was emitted by treating rapeseeds at 120°C so that the oil yield of the seeds by pressing could be further improved. Despite this high temperature, some parameters of oil quality (acid, peroxide, and TBA values) of treated seeds have not so much changed in general in comparison to untreated control. Like microwaves, RF-waves did not affect lipid acid composition of the oil.