The production of halal gelatin from buffalo hide waste which is animal be slaughtered according to Islamic law and using pineapple rind as an extraction agent was an alternative to produce halal gelatin. The availability of buffalo hide in Riau Province was stable and its hide had high protein content. This research was conducted to produced and determine the characteristics of halal gelatin from buffalo hide using solution of pineapple skin in terms of their physical and chemical properties. The Completely Randomized Design (CRD) was experimental design used with consist of 3 treatments and 4 replications. The treatment was ratio hide :  pineapple rind solution, namely 3:1, 3:2 , 3:3 w/v. The parameters observed were yield, viscosity, color, pH, ash content and moisture content. The results showed that immersion of buffalo hide in the solution of pineapple rind at different ratio gave highly significant increased the viscosity and ash content of gelatin but not significant effect to yield percentage , color, pH and moisture of gelatin. The yield percentage ranging from 5.99-7.33%, pH 4.83-4.85, viscosity was 1.95-2.20 cP, color 0.54-0.71 absorbance unit, ash 0.25-, 032% and moisture 9.97-9.99%. It can be concluded that the best treatment was ratio 3:2 and 3 : 3 according to had viscosity, pH, color, ash and moisture in line with the standard of gelatin by Gelatin Manufacture Institute of America (GMIA).

Risk factors of leprosy in district of LamonganPurposeThis study aimed to know the risk factors of leprosy incidence in Lamongan district including economic status or family income, BCG vaccination, residential density, floor conditions, source of water, contact history, bathing habit using soap and using footwear. MethodsThe research was a case-control study. The subjects were the people who had clinical or laboratory symptoms, leprosy diagnosed and recorded in the health center register. The samples were 170 people, consisting of 85 cases and 85 controls. The data were analysed using chi-square and logistic regression tests, and the amount of the risk was calculated using odds ratio. ResultsThe risk-factors associated with the incidence of leprosy in Lamongan were the economic status or family income (OR=4.3 and p=0.001), BCG vaccination (OR=4.3 and p=0.050), residential density (OR=3.2 and p=0.001), floor conditions (OR=2.8 and p=0.051), source of water (OR=2.1 and p=0.033), contact history (OR=7.8 and p=0.001), bathing habit using soap (OR=3.1 and p=0.022) and using footwear (OR=3.1 and p=0.004). The dominant risk factor was BCG vaccination (OR = 8.1 and p=0.025). ConclusionThere were correlations between leprosy incidence and the economic status or family income, BCG vaccination, residential density, floor conditions, source of water, contact history, bathing habit using soap and using footwear. The dominant risk factor was BCG vaccination.

This study aimed to analyze the competitiveness of palm oil farming (competitive and comparative advantage)

Pelatihan pembuatan kemasan produk kerajinan hasil prakarya smp hasanuddin gowa ini untuk memberikan wawasan desain dan bentuk kemasan baru yang membuat produk menjadi lebih bernilai dan aman serta sistem pemasaran.metode yang diterapkan dalam kegiatan ini adalah metode presentasi dan pelatihan mengenai pengenalan bentuk dan desain packaging serta model pemasaran melalui aplikasi atau media sosial.metode demonstrasi mengenai proses packing dan metode praktik yaitu pembuatan desain produk kemasan secara langsung oleh peserta pelatihan disesuaikan dengan ukuran dan bentuk kerajinan gelang yang dibuat.metode evaluasi dengan mengamati hasil yang diciptakan atau telah dibuat.dari hasil yang dicapai terlihat ketrampilan dan kemampuan yang cukup signifikan untuk membuat produk packaging, sehingga dapat disimpulkan bahwa kegiatan ini berhasil meningkatkan kemampuan peserta.evaluasi hasil dilihat dari penilaian karya mandiri yang menggambarkan keberhasilan materi yang telah disajikan.selain itu juga dicermati kinerja dan partisipasi para peserta. Diharapkan agar program pelatihan ini terus diadakan karena sangat dirasakan manfaatnya untuk meningkatkan kualitas produk kerajinan