Taeniasis merupakan penyakit yang disebabkan infeksi cacing pita spesies T. solium, T. saginata dan T. asiatica. Papua merupakan daerah endemis T. solium. Tujuan dilakukan penelitian untuk mengetahui proporsi serta faktor yang mempengaruhi taeniasis di Provinsi Papua. Desain penelitian potong lintang. Penelitian ini dilakukan bulan Maret- Desember 2016. Jumlah sampel serum 7.874 dimana dilakukan pengambilan sampel darah ujung jari dan juga dilakukan wawancara pada masyarakat. Data dianalisis secara deskriptif dan Chi Square. Teknik pemeriksaan sampel menggunakan capture sandwich immunoassay magnetic micropartikel untuk pemeriksaan antibody taeniasis (rES33) pada sampel serum. Berdasarkan hasil penelitian maka dapat disimpulkan prevalensi taeniasis di Papua 4,6 % dengan variabel yang berkaitan terhadap kejadian taeniasis antara lain: kebiasaan menggunakan alas kaki (p = 0,035), mencuci sayuran menggunakan air sungai (p = 0,001) dan sakit kepala (p = 0,0001).

Black Soldier Fly (BSF) maggot is an eco-friendly alternative for animal feedstuff and its growth and development is impacted by a substrate nutrient. Therefore, this study aims to determine the production and nutrient composition of BSF (Hermetia illucens) maggots using different fermented growth media from agriculture by-products. The study adopted a completely randomized design (CRD) consisting of 5 treatments with 4 replications. The treatments include P0 = 100% Fermented Rice Bran, P1 = 50% each of Fermented Coconut by-product and Rice Bran, P2 = 50% each of Fermented Tofu by-product and Rice Bran, P3 = 50% each of Fermented Palm Kernel Meal and Rice Bran, P4 = 25% each of Fermented Rice Bran, Coconut by-product, Fermented Tofu by-product, and Palm Kernel Meal. The results showed a significant difference in BSF maggot production in each treatment because of the media nutrient content. Therefore, the quantity is influenced by the quality and amount of the maggot growing media. Also, the protein content and the production in the P4 treatment have the highest values of 19.26% and 831.50g, respectively.

Culled chicken meat have a tough texture, so they are less liked by consumers. The quality improvement of meat is needed to overcome the problem, one of which uses inexpensive spices, namely Gelugur acid (Garcinia atroviridis). This study aimed to determine the gelugur acid marination, which was effective to improve the physical quality of culled chicken meat. This study used a completely randomized design with 4 treatments and 3 replications. The treatments consisted of P0: without marination using gelugur acid, marinating in 50 g of gelugur acid + 1000 mL distilled water (P1); 750 mL distilled water (P2) and 500 mL distilled water (P3). It was concluded that the level of marinating using gelugur acid to the physical quality of culled chicken meat had a very significant effect (P < 0.01) on the physical quality of chicken meat, namely the pH value, cooking loss and tenderness. However, there was no significant effect (P > 0.05) on drip loss and colour of meat. Acid compounds contained in Gelugur acid are thought to cause protein denaturation so that they affect the physical quality of meat. Marination at concentration (P1) was an effective level to improve the physical quality of culled chicken meat.

Traditional seasoning in livestock products is one of the efforts to provide safe and sustainable food. Cikala acid (Etlingera elatior) is usually used as traditional spices and herbs with a fresh aroma. The purpose of this study was to determine the effectiveness of cikala acid marinade (Etlingera elatior) on the physical quality of kampong chicken meat during shelf life of 24 to 48 hours. This study used a completely randomized design with a factorial pattern with 4 treatments and 4 replications. The materials used were kampong chicken breast and 0%, 2%, 4%, and 6% cikala acid (Etlingera elatior). The results showed that 4% cikala acid can maintain the pH value, reduce cooking loss, and increase tenderness. In addition, cikala acid marinade was also effective in maintaining water content, freshness, and colour during shelf life. The conclusion is that Kampong chicken meat marinated with 4% cikala acid extract can improve physical quality during shelf life of 48 hours. This also proves that the use of cikala acid (Etlingera elatior) is an alternative in improving the quality of kampong chicken meat as a safe and sustainable food.

This article studied the content of Indonesian Language Syntactic learning instrument based on the need analysis directed to the Indonesian Language and Literature Education Department (Pendidikan Bahasa dan Sastra Indonesia -PBSI) students coming fromthe various universities in Surakarta, Indonesia. It aims to: (1) describe and explain the content of Syntactic learning instrument used for the students (2) describe and explain the appropriate model of Syntactic learning instrument used by lecturers and students. It reveals that some Syntactic learning instruments distributed in the form of textbooks recently only contain theoretical reviews which only acquaints the cognitive needs but push aside both psycho motoric and affective needs. Based on the need analysis of lecturers and students, the learning instruments regarded show the gap of communication of the Linguistic function and are not in compliance to the curriculum. Therefore, the revision of learning instruments based on the need analysis, curriculum development and the students' characteristics must be endeavored. The study was completed through observation, interview, document analysis and survey conducted to analyze the quality of the learning instruments used. Besides, it will give a foundational benefit to elevate the prototype of a new learning instrument. The survey shows that there has not been the appropriate learning instrument synchronous, either with to the curriculum designed or the students' characteristics. The process conducted finally resulted the draft of learning instrument which is in compliance to the needs of lecturers and students. It will be developed using contextual approach, including: constructivism, inquiry, peer learning, demonstration, reflection and authentic assessment.