The aspects of nutritional adequacy in food security have been realized by the public and industry, especially for export needs. The use of synthetic pesticides creates residues that affect the quality of agricultural products so natural pesticides are needed. Pulai plant extract (Alstonia scholaris) contains flavonoids and alkaloids that are toxic to insect pests. This study was to determine the effect of pulai extract on Spodoptera litura mortality. This study is used a completely randomized design (CRD) method with 10%, 20%, 30%, 40%, 50% of pulai extract concentration and 1 control with 5 replicates, each replication consisting of 10 larvae. Pulai leaf extraction through maceration method and S. litura used was insar II larvae, then the toxicity test was carried out by dipping cabbage into the extract solution, then observing the mortality rate of the test insects and analyzed using probit LC50 analysis. The result is the value of LC50 for 24 hours is 43.25% and 48 hours is 13.26%. Observation showed that the higher the concentration of the pulai extract, the higher the mortality rate of S. litura. So it was concluded that the extract of the pulai plant is toxic to S. litura.

Study on the use of Instagram has bloomed in EFL teaching learning process. Instagram is one of the favorite SNSs among students. This research aims to discover the effect using Instgram combined with Word Map strategy as learning tool in developing students’ vocabulary by involving 64 Islamic junior high school students. They were asked to do vocabulary level test to measure their mastery in vocabulary. In supporting the data, a questionnaire was also distributed to the treatment group. A quasi-experimental design was employed during the study. A two-way ANOVA was used to analyze the data. The findings revealed that applying Word Map strategy with Instagram significantly improved students’ vocabulary from 11% for the control group to 18.98% for the treatment group. Hence, developing Word Map strategy with mobile application integration to improve students’ writing skill within EFL curriculum is worth investigating.

Sidrap Regency in South Sulawesi Province has special food, namely Palekko’, which has duck as raw material. The number of palekko’ stalls in Sidrap will raise concerns about the waste generated because there is no treatment at all. This waste will increasingly pollute the environment, if not managed properly. Therefore, the processing is carried out, namely the manufacture of duck bone meal. This duck bone meal was analyzed by chemical analysis to compare it with the SNI for the bone meal and other bone meal that had been tested. This research was conducted to know the potential use of duck bone meal to be maximized through chemical analysis. The chemical analysis carried out was the test of moisture, protein, fat, crude fiber, ash content, calcium, and phosphorus (P2O5). The results of the chemical analysis obtained were moisture, protein, fat, crude fiber, ash, calcium, and phosphorus content (P2O5) respectively, namely 2.01%, 33.33%, 12.38%, 2.78%, 41.66%, 2.53% and 6.24%. Then it compared with SNI a duck bone meal and others. The results obtained bone powder duck has the potential to be applied optimally produce products made from the bone meal of duck with doing some treatment to improve their quality.

Komsumsi daging itik di restoran-restoran  umum serta dalam industri catering dan warung yang cukup besar ternyata menimbulkan masalah pada limbah tulang yang sampai saat ini pemanfaatannya masih minim. Khususnya di kabupaten Sidrap, Provinsi Sulawesi Selatan, di mana limbah tulang itik berasal dari warung palekko’sebagai makanan khas di kabupaten sidrap yang sangat di minati masyarakat sekitar. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh suhu dan waktu terhadap mutu organoleptik tepung tulang itik yang dihasilkan dari beberapa perlakuan. Pengolahan data yang dilakukan yakni Analisa deskriptif dan analisa regresi linier menggunakan aplikasi Statistical Product and Service Solutions (SPSS) dengan selang kepercayaan 5% untuk mengetahui pengaruh suhu dan waktu terhadap mutu tepung tulang itik. Suhu dan waktu pengeringan hanya berpengaruh nyata terhadap parameter warna tepung tulang itik yang dihasilkan dengan selang kepercayaan 5%, sedangkan untuk parameter tekstur dan aroma tidak berpengaruh nyata. Dilihat pula dari persentase rendemen yang dihasilkan cukup baik hingga tepung tulang itik ini dapat dikembangkan atau dilakukan metode lainnya untuk menambah kualitas yang akan dihasilkan.

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