Toxalbumin is a toxic glyprotein contained in candlenut seeds. This toxic compound can be removed by heat treatment before the candlenut is used in processed food products. The aim of this study was to determine the effect of wet heating at high temperatures on the toxicity of candlenut toxalbumin by examining protein profiles, amino acid and carbohytrate contens in the candlenut extract. The material used in this study was unbroken candlenut seeds. This research apply Randomize complete design. The wet hight temperature treatment of candlenut seeds in this study was carried out in autoclave followed by drying in an oven. The wet heat tretment was performed at several conditions, namely without heating as control (P0), drying in oven at 70oC for 7 hours (P1), wet heating in autoclave at 121oC for 5 minutes (P2), 10 minutes (P3), 15 minutes (P4), and 20 minutes (P5). The P2, P3, P4 and P5 treatments were respectively followed by oven drying at 70oC for 7 hours. The results showed that treatment P5 reduced toxicity of candlenut toxalbumin as has been shown in other research through hemaglutination assay which indicated the abcence of aglutination of blood cells. The protein profile of candlenut extract revealed four protein bands with molecular weight of about 18-60 kDa. The reduction of toxicity has also been indicated by the lowest intensity of the bright blue color band on the P5 treatment compared the intensities of the other bands from the other treatments. Reduction of toxicity of the toxalbumin of candlenut seeds after 20 minutes of wet heating (P5) was caused by changes in the polarity of the amino acid glycoprotein. The reduction of non polar amino acids in toxalbumin (glycoprotein) occurred during wet heating, in particular, valine and proline. The increase of glucose and fructose contents was due to the breakdown of glycosidic bonds in glycoprotein molecules.

Tujuan penelitian ini adalah untuk mengetahui analisis penerapan dan tingkat penerimaan mahasiswa PTP terhadap Kelase, serta korelasi dan linieritas variabel dalam metode Technology Accepted Model (TAM). Hasil menunjukkan tingkat persepsi penerimaan mahasiswa PTP sangat tinggi, yaitu antara 72.25-94.24%. Tingkat penerimaan mahasiswa PTP dipengaruhi oleh variabel persepsi kemudahan penggunaan dan persepsi kebermanfaatan. Variabel Technology Acceptance Model (TAM) memiliki korelasi yang signifikan. Pengaruh variabel persepsi kemudahan penggunaan dan persepsi kebermanfaatan terhadap penerimaan, yaitu 60%. Model persamaan regresi yang dihasilkan memperlihatkan variabel persepsi kemudahan penggunaan (x1) dan persepsi kebermanfaatan (x2) bernilai positif. Hubungan linieritas dari ketiga variabel tersebut menunjukkan bahwa semakin baik persepsi kemudahan penggunaan dan semakin tinggi persepsi kebermanfaatan aplikasi Kelase, maka penerimaan mahasiswa di Program Studi PTP akan semakin meningkat.

The purpose of this PKM is to provide a solution of the problems facing counterparts cultivator of milkfish and Tilapia is Sipakamase Group in Gentung Village, Labbakkang Sub District, Pangkep District. The main problems faced by fish farmers in the district are the high use of inorganic fertilizer, the more of low quantity of produce, often the attack disease and decreacing quality of ponds. The target to be achieved is to give new technology innovation on the use of vermi-compost on the cultivation of milkfish and Tilapia by applying in minapadi system. This application is expected to used as a solution of the problems facing fish farmers. The method done begins with conducting observations on ponds, plan and design of minapadi system, application of vermicompost in the pond. The result of PKM are the rise of their knowledge and skill in organic farming system that capable to reduce the cost of the production and increase pond productivity.

This study aims to determine changes in population Lactobacillus fabifermentans (L. fabifermentans) and biochemical changes during controlled corn flour fermentation. The research is divided into two stages. The first stage was the making of starter by adding 48 hours culture on 50 g corn flour which was added 100 ml distilled water (1: 2), then incubation for 48 hours. The second stage is the application of a starter. The 48-hour starter was applied to cornstarch suspension (1: 2) by controlled method (starter concentrations of 1%, 3%, and 5%) and fermented using the microaerophilic technique at 24 hours and 48 hours intervals. The observed variables were a microbial count of Lactic Acid Bacteria (LAB), pH value and total acid on fermentation liquid, and rheological properties of modified corn flour. The results showed that the best rheological properties of corn flour fermentation resulted from the treatment of starter concentration of 1% with 24 hours fermentation time of 78000 Cps. The rheological properties of the resulting corn flour belong in referred the non-pseudoplastic Newtonian category. Where, during the fermentation process the starter concentration treatment of 1% with 24 hours fermentation time contained the amount of LAB (14.65 Log colony ml−1), pH value (5.08), and total acid (0.35%).