The consumption of meat should consider the concept of functional food. The meat had a highquality protein and contain of bioactive peptide compounds. Amino acid was component of bioactive peptides compound. It joined by covalent bonds known as amide or peptide bonds. A lot of research was currently focused on the bioactive peptide compounds isolated from myofibril and sarcoplasmic proteins with the synthesis, extraction, and identification methods. This study used a systematic review to get the structure of amino acids that the source of bioactive components and the principle of synthesis, extraction and identification of bioactive peptide in the meat. This paper highlights were finding on the structure of amino acid in the meat. The proportion of amino acids was also different in each animal body location. The result identified that more than 170 peptides were released from the main structure of the myofibril (actin, myosin) and sarcoplasmic muscle proteins, and the synthesis, extraction and bioactive peptide identification in the meat as well as their potential use as functional food.

The characteristic of local quality goat meat in every country had been researched including in Indonesia. This research aimed to determine the properties of physical and chemical of Kacang goat meat as the character of goat meat and it could be a reference for comparison of the various quality goat meat in the world. Materials and methods: The study was conducted in Lamongan Regency, East Java, Indonesia on 40 male and female Kacang goat meat samples and at the loin and round section. The sampling was done by purposive random sampling methods. The research method was a laboratory exploratory. The observed variables were pH, Water Holding Capacity (WHC), cooking loss, shear force, Proximate and functional group characteristics with FTIR. The results: The range of physicochemical properties of Kacang goat meat covers: pH = 6.02 ± 0.09 to 6.13 ± 0.13, WHC = 35.22 ± 0.83 - 35.41 ± 0.88 %, Cooking Loss = 33.24 ± 0.85 - 35.40 ± 1.51 %, shear force = 5.50 ± 0.07 - 5.59 ± 0.1 kg/cm2. The proximate value of Kacang goat meat were: Water content = 77.20 ± 0.19 - 77.35 ± 0.54 %, Protein = 18.60 ± 0.35 - 20.08 ± 0.19 %, Fat = 4.50 ± 0.41 - 4.69 ± 0.20 %, Energy = 749.71 ± 9.43 Kcal/kg - 762.18 ± 12.18 Kcal/kg, Ash = 1.81 ± 0.16 - 1.90 ± 0.04 %. FTIR spectroscopy of Kacang goat meat showed wavelengths at peak absorption ranging from 700.16 to 2,956.87 cm–1. Conclusion: There was a variated of physicochemical and characteristics of the functional group Kacang goat meat in Indonesia, especially based on sex and section of meat. GRAPHICAL ABSTRACT

Penelitian ini menjelaskan secara faktual tentang pembelajaran menggunakan media online selama kuliah jarak jauh selama epidemi Covid 19. Beberapa siswa digunakan sebagai sumber informasi dengan menggunakan metode kualitatif dan teori behaviorisme serta kognitif. Pembelajaran Online Jarak Jauh dapat memanfaatkan sosial media pembelajaran online virtual melalui video conference, telekonferensi, secara berkelompok di media sosial. Media sosial adalah strategi untuk menghilangkan kebosanan atau stres dari belajar di rumah. Inimerupakan kondisi baru bagi dosen dan mahasiswa, maka peran dosen sangat dibutuhkan dalam mengelola atau mengelola pembelajaranmulai dari perencanaan, pengorganisasian, penggerakan dan evaluasi dalam rangka meningkatkan efektivitas belajar mengajar selama pandemi COVID-19.

This study aims to identify the morphometric characteristics of male Boerka goats and female Boerka goats at different age levels as a basic step of selection in breeding and improving the genetic quality of goats. A total of 25 samples of Boerka goats, namely 10 male Boerka goats and 15 female Boerka goats were used to identify qualitative and qualitative traits at the age levels of 0-6 months, >6-12 months, and >12 months. The morphometric parameters observed consisted of qualitative characteristics, namely the diversity of coat colors, the diversity of horn shapes, the diversity of the color of the legs and the diversity of the front lines. While quantitative traits consist of body weight, height, body length, and chest circumference. The results of qualitative research found that Boerka goats had a dominant diversity of brown white fur color, short and small horns, black and white leg color, and a convex head shape. The average values ​​of body weight, height, body length, and chest circumference of male Boerka goats and female Boerka goats at various age levels were not significantly different except for chest circumference with age group > 12 months

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