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The study aimed to examine the effect of fasting on weight loss and percentage of carcasses of Bali cattle. The study was designed in a randomized block design, where the pre-deduction is consisted of without fasting (P0), fasting 12 hours (P1), fasting time 18 hours (P2), and fasting time 24 hours (P3). Life weight grouping. The results showed that: 1) fasting time before cutting significantly affected the weight loss of Bali cattle. The longer the fasting time, the greater the weight loss of life, (2) the fasting time to 24 hours does not affect the percentage of carcass and percentage of carcass. It can be concluded that the longer the fasting time of Bali cattle, the greater the decrease in life weight, but no significant effect on the percentage of carcass and percentage of carcass.

This study aims to investigate the extent to which electrical stimulation affects the quality of native chicken meat. The study was designed using a complete randomized design with four treatments consisting of 20 Volts / 0 minutes (as controls), 20 Volts / 2 minutes, 20 Volts / 3 minutes and 20 Volts / 4 minutes. The parameters observed were shrinkage cooking shrinkage, meat pH, flavor, color, texture and tenderness. The results showed that physically stimulating electricity for two minutes significantly affected the lowest cooking shrinkage compared to the duration of stimulation compared to other stimulations. Electrical stimulation does not affect the pH of meat. The treatment of electrical stimulation significantly affected the organoleptic properties of chicken meat, where the flavor of the meat was favored by the panelists at three minutes of stimulation, as well as the aroma, texture and very apparent tenderness. Color parameters are not affected by electrical stimulation. It was concluded that the two to four minute electrical stimulation treatment with 20 Volt strength had a very significant effect (p <0.01) on cooking losses, tenderness and significantly affected (p <0.05) on taste, aroma and texture of native chicken meat.

The study aims to evaluate nuggets substituted with chicken intestine and breadfruit flour. The treatment consisted of 100% topica flour (P1), and substitution with breadfruit flour each of 15% (P2), 25% (P3), 35% (P4), 50% (P5), 65% (P6), 75% (P7), 85% (P8), 100% (P9). The study showed that the water content of P4 nugget to 100% (P9) was significantly lower than the control (P1). 100% ash content substitution nugget (P9) breadfruit flour was significantly higher than the control. The substitution of breadfruit flour does not affect protein and fat. It was concluded that the substitution of breadfruit flour with tapioca in the manufacture of the nugget was significantly different in water content and ash, but protein and fat content of the resulting nugget were relatively the same. The composition of 50% substitution nugget tapioca flour and breadfruit 50% (P5) contains 61.5% water, 1.65% ash, 17.55% protein, and 17.72% fat.

Background: Hypertension remains a big challenge for people in Indonesia, especially in adults. Therefore, an effort to reduce high blood pressure is needed. Nigella sativa or known as habbatussauda is one of herbs that is assumed to be able to reduce high blood pressure.Objective: This study aims to determine the effect of nigella sativa oil on blood pressure in hypertensive adults.Method: A quasi-experimental research design with pretest-posttest with control group design. A total of 60 respondents were selected using simple random sampling technique, which 30 were randomly assigned in an intervention and a control group. Nigella sativa oil was given every day for three months. Data were analyzed using descriptive statistics and ANOVA.Results: There was a significant effect of nigella sativa oil on changes in systolic and diastolic blood pressure (p0.001).Conclusion: Nigella sativa oil is significantly reducing blood pressure among adults with hypertension. Therefore, nigella sativa oil can be used as an alternative therapy for hypertension.