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Awareness of breastfeeding on the wane and are often overlooked by mothers. People are stillworried if given to the baby is not flling so breastfeeding supplemented with formula or water andeven breastfeeding food supplement before 6 months. The purpose of this study was to determinethe exclusive breastfeeding of infants aged 6-12 months and the characteristics and knowledgeof mothers about exclusive breastfeeding in Sukasarana Village, Karang Tengah Subdistrict,Cianjur, West Java. Method used Cross Sectional design. The number of respondents were 235people. Data analysis was done univariat and bivariate using chi square test with alpha <0,05.Mothers who exclusively breastfed (62,2%) more than mothers who did not give exclusivebreastfeeding. Mothers aged < 20 and >35 who gave milk (31,03%), less than the mother who
aged 20-35 who gave exclusive breastfeeding to her baby (68,97%). Mothers with high schooleducation and PT who gave breastfeeding (7,59%) less than the mothers who did not educateno school, elementary and junior high school that exclusively breastfed to the baby (92,41%).The percentage of exclusive breastfeeding in mothers who do not work (94,48%)was greatercompared to working mothers (5,52%). Mothers who did not give exclusive breastfeeding tomothers with low knowledge (53,33%) greater than women who are high knowledge (46,67%).Maternal age, maternal education, mother’s job and mother’s knowledge were statisticallyunrelated to exclusive breastfeeding (p> 0.05). However, it is seen that mothers who exclusivelybreastfeed more to high-knowledge mothers. Increased knowledge of exclusive breastfeeding andits benefts is essential to be given to mothers and future mothers. So they have been intent fromthe beginning to give exclusive breastfeeding to their babies.

Seaweed is a biological resource that many found in Indonesia. The use of seaweed in Indonesiaas a source of food is still limited. While seaweed has a bioactive compound that is very benefcialfor health. Seaweed processing among seaweed farmers is still very limited. So far, seaweedfarmers process seaweed into dry form only, not yet made into semi-fnished products. Thepurpose of this research was to learn how to extract seaweed that can be applied at the level ofseaweed farmers to produce ATC (alkali treatment carrageenan) which contains fber, calcium,and natural iodine. The extracting solution used was KOH with concentrations of 6%, 7%, and8%. The yield of ATC (alkali treatment carrageenan) obtained from seaweed extraction processwith 8% KOH yields the highest yield (32,5%), ash 12,03%, carbohydrate 24,93%, and calcium927,15 mg / l. The extraction of seaweed with KOH 6% yields the highest crude fber (23,62%)and iodine 8,36%.

Decreasing in protein consumption and low consumption of fber was one of the nutritionalproblems in the community, especially in young adults. One of solutions to solve its problem,namely by making food products with a source of protein and fber derived food ingredients suchas flour. The purpose of this study was to examine the use of tempeh flour as a substitutematerial in the production of cookies as a food product with a source of protein and fber. Theamount was, i.e. 70%, 80% and 90% of tempeh flour that had substituted to wheat flour.Organoleptic test with semi-trained panelists had done to elect the best cookies formula. This studyused complete randomized experimental design (CRD) with one factor and two replications. Theresults of this study is higher substitution of tempeh flour to wheat flour would produce lowerquality of color, texture, flavor and aroma of cookies and lower panelist preference level of color,texture, flavor and aroma of cookies. Based on the hedonic product quality assessment,the elected cookies with 70% substitution of tempeh flour has brown color, slightly crunchytexture, slightly sweet taste and dominant of tempeh aroma. The elected cookies product in100 grams contains 506,8 kcal of energy, 37,2 grams of carbohydrtares, 23,35 grams of protein,29,4 grams of fat and 9,98 grams of dietary fiber.

Lia Nur Uyun
Fakultas Ilmu-Ilmu Kesehatan Universitas Muhammadiyah Prof. Dr. Hamka
Leni Sri Rahayu

Coronary heart disease (CHD) is the number one cause of death from non-communicable diseases(NCD), both in Indonesia and in the world. CHD has several risk factors, including food intakewhich is not good. This study was to analyze the food intake on the incidence of CHD in menand women aged 25-44 years in Bogor. This study was a prospective cohort study using a cohortstudy data NCD of Agency for Health Research and Development Ministry of Health of theRepublic of Indonesia. Sampling with purposive sampling technique. Analysis of the data in thisstudy is the univariate analysis. Number of respondents were 1587 subjects. The study foundthe incidence of CHD of 1,20%, the incidence of CHD in men of 1,14% and more affected byCHD are women (1,22%). Most of CHD patients aged 40-44 years old. Protein intake of men15,4% and fat intake of women 31,1%.

Kegiatan evaluasi kinerja dosen merupakan rutinitas suatu perguruan tinggi dalam meningkatkan kualitas internal secara berkelanjutan. Fakultas Ilmu Sosial dan IlmuPolitik (FISIP) Universitas Muhammadiyah Prof.DR.HAMKA (UHAMKA) secara rutinsetiap semester melakukan evaluasi kinerja dosen. Namun hasil yang didapat olehpimpinan Fakultas dalam mengambil keputusan dan umpan balik (feedback) untuk dosenyang bersangkutan sangat lambat sekali, karena belum adanya suatu sistem keputusanyang efektif dan optimal dalam menentukan hasil dari evaluasi kinerja dosen di FISIPUHAMKA. Penelitian ini bertujuan melakukan pengembangan prototipe sistem pendukungkeputusanpenilaiankinerjaberdasarkankompetensi dosensebagaivariable
penilaiankinerjadengan menggunakan pendekatan LogikaFuzzy dan SoftwareMatlab.Hasilpenelitian berupaprototipesistempendukung keputusanyangakan memberikandukunganinformasidi FISIPUHAMKAguna mempermudah prosespengambilan keputusan, khususnya dalam hal mengevaluasi kinerja dosen pada setiap semester.

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Author : Abstrak: Download disini !  

Author : Abstrak: Download disini !  

Author : Abstrak: Download disini !  

Author : Abstrak: Download disini !