Personal hygiene will have an impact on the food produced by a food handler. To carry out its functions, Islamic boarding schools have a food management system which is carried out by food handlers. This study aims to see the personal hygiene of food handlers at the Pondok Pesantren, Biringkanaya District, Makassar City. The research method used is descriptive research. The sampling method used was total sampling with a total of 30 samples. The results of the study prove that of the 30 respondents, 100% in good category for the application of personal hygiene. The work period of less than or 5 years was 17 respondents (56.7%) and respondents with a working period of more than 5 years were 13 respondents (43.3%). Of the 30 respondents (100%) only 1 respondent (33%) had work experience as food handlers in another place, namely, for 15 years at other Islamic boarding schools, 29 respondents (96.7%) had no work experience as food handlers. The application of personal hygiene to food handlers is fairly good, all respondents have good personal hygiene, but the application of washing hands before and after work and after leaving the bathroom is not in accordance with good and correct handwashing procedures according to WHO or the Indonesian Ministry of Health, this is evidenced by the unavailability of handwashing facilities. Provision of education, media-related information personal hygiene should be performed periodically to increase awareness of food handlers, as well as providing training, SOP, APD, P3K box, and checks periodically

Backgrounds: Brownies are popular food and favored by many people at different ages, including school-age children. In this study, the raw materials used in the brownies are tempe and carrot (Daucus carota L), both materials have a high content of nutrients including iron and vitamin A.Objectives: The study aims to determine the nutrients contents (carbohydrates, protein, fat, vitamin A and fe) and the organoleptic testing of the products of tempe brownies of carrot (Daucus carota L.) subtitution.Methods: The study is a true-experimental research using a completed randomized design (CRD). The results revealed that 4 treatments with different concentrations by adding carrot (Daucus carota L.) are 1:0  (100g tempe), 3:1 (75g tempe, 25g carrot), 1:1 (50g tempe, 50g carrot) and 1:3 (25g tempe, 75g carrot) with three rehashes.Results: The results of Carbohydrates research of 13.78%, protein 11.52%, fat 24.29%, vitamin A 5,17ug/g, iron 36,89ug/g. The organoleptic testing that most preferred and good quality is 1:1 treatment. The Friedman testing of P<0.05 is on scent, taste and the overall quality.Conclusions: The 1:1 ratio is the best product recommendation based on the nutrients and organoleptic testing of four samples.                                        Keywords: Brownies, Tempe, Carrot (Daucus Carota L.), Nutrient

Forest fires are adverse events both economically and mentally. Triggers of fires are complex variables so that the spread of fire to date has not been predicted. Modeling is one solution to study the process of spreading fire. The Cellular automota was used to simulate the spread of fire in forest fires. Simulations carried out with simulations carried out by varying the value of burnability. burnProbability is a value that shows the probability of a tree burning. The value of burnability used is 10%, 20%, 30%, 40%, 50%, 60%, 70% and 80%. From each burnProbability value, the percentage of forest that is burned is calculated. The simulation was carried out for 17 iterations for each burnProbability value. The results of the average is the greater the value of burnProbability, the greater the percentage of burned forest. When the burnProbability value of 80% of the burned forest is almost entirely, it is 97.23183%.

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