The study aims to develop processed lamb products in emulsion-type sausages with variations in fat content. Treatments were arranged in a Completely Randomized Design (CRD), and each treatment had four replicates. The emulsion-type sausage was manufactured from Batur lamb meat mixed with lamb fat at varying proportions (0, 5, 10, 15, 20, and 25 percent). The ingredients added were salt 2 percent, dextrose 0.5 percent, garlic powder 0.5 percent, pepper powder 0.5 percent, paprika powder 0.3 percent, and chili powder 0.5 percent (w/w). Meat, fat, and other ingredients were mixed, emulsified, and then stuffed into collagen casings. The sausages were cooked for 45 minutes. The variable measured included pH, cooking losses, and tenderness of the sausages. Results showed that fat level in sausage mixes produced sausages with significant pH variation. The cooking losses and tenderness of the sausages were barely changed. This study concludes that adding 10 percent of lamb fat into sausage mixes produces emulsion-type sausages of the most optimum quality.

Food is not only seen as products for nutritional needs but also as products with functional properties that are beneficial for health. Corn has the potential benefit of local food to be developed as an alternative staple food. In addition to having good nutritional value and functional properties, the availability of corn in certain areas is ubiquitous. This study aimed to observe variables consisting of a different method of steaming on the characteristics of nutritional value and functional properties of Instant Fried Corn Rice. Data were analysed in triplicates using a completely randomized design and post analysed using Duncan’s multiple range test. The results showed that the steaming time of 30 mins for 1, 2, and 3 times has a shorter cooking time, greater rehydration ratio, and water absorption and tends to be lower in volume expansion compared to 15 mins, 20 mins, and 25 mins of steaming time. The treatment with 1-cycle of steaming had a dietary fibre content of 13.80% db, significantly higher than the 2-cycle and 3-cycle steaming process. The 2-cycle treatment had a carotene content of 61.79 µg/g, higher than 1-cycle and 3- cycle.

This study aims to determine the extent of student perceptions about the role of social media in the 2019 Presidential Election and student perceptions of the influence of social media on student behavior in determining their political choices and knowing student perceptions of student participation in the 2019 Presidential Election. The method used in this study is a qualitative method by describing the data obtained until it can genuinely answer the research objectives. In qualitative research, data collection is carried out in natural settings, primary data sources, and data collection techniques using triangular. Data analysis in this study was carried out through three activities that co-occurred namely data reduction, data presentation, and conclusion or verification The results showed that the students' perceptions that converged that the role of social media was significant, effective and efficient were used as a means of socializing the 2019 presidential election so that students participated positively in determining their political choices. This shows that the encouragement of students to participate and decide on their political decisions in the 2019 Presidential Election is getting stronger due to the insights gained from social media content about the socialization of the 2019 Presidential Election.