Judul: Pengetahuan Tentang Alergi Pangan Terkait Susu dan Telur pada Mahasiswa Seni Kuliner dan Masyarakat Umum di Berjaya University Kuala Lumpur, Malaysia.
Abstrak: Food allergens are mainly proteins in foods or derivatives of them that cause abnormal immune responses. The prevalence of food allergies around the world is believed to be increasing. The most common allergens for young children are milk and egg. The purpose of this study is to evaluate the knowledge of food allergy due to eggs and milk among culinary art students and the general public in Berjaya University Kuala Lumpur, Malaysia. The study design of this research was cross- sectional observational study. This study was conducted using a Google Form questionnaire. Answers of questionnaires from two groups of respondents were collected and analyzed with Microsoft Excel using Z-test and Chi-square test. The study showed that only few students (11,54%) and general public (13,46%) had high knowledge of food allergy due to milk and eggs. Almost half of students had a moderate level (46,15%) and low level (42,50%) of knowledge, as well as almost half of the general public has a moderate level (42,30%) and low level (44,23%) of knowledge. In this study, it was found that the characteristics of respondents have no association with the level of knowledge of food allergen in milk and egg. Also, there was no significant difference between the students and the general public (p>0,05). Therefore, it is recommended for this college to conduct a food safety course so that the culinary art students can produce allergen-free menus in the future., Alergi pangan terutama protein dan turunannya dalam pangan dapat menyebabkan respon kekebalan yang tidak normal. Prevalensi alergi pangan di dunia diyakini terus meningkat. Alergen yang paling banyak ditemukan pada anak- anak adalah susu dan telur. Tujuan penelitian ini adalah mengevaluasi pengetahuan tentang alergi pangan terkait susu dan telur pada mahasiswa pada Program Studi Seni Kuliner dan masyarakat umum di Berjaya University Kuala Lumpur, Malaysia. Studi dirancang dengan studi observasi cross-sectional dengan menggunakan kuesioner. Analisis data terhadap dua kelompok dilakukan dengan menggunakan uji Z dengan Microsoft Excel. Studi menunjukkan bahwa hanya sedikit mahasiswa (11,54%) dan masyarakat umum (13,46%) yang memiliki tingkat pengetahuan yang tinggi tentang alergi pangan terkait susu dan telur. Ditemukan juga studi ini bahwa karakteristik responden tidak berhubungan dengan tingkat pengetahuan tentang alergi pangan terkait susu dan telur. Hampir sebagian besar mahasiswa memiliki tingkat pengetahuan sedang (46,15%) dan rendah (42,30%), begitu pula hamper sebagian besar masyarakat umum memiliki tingkat pengetahuan sedang (42,30%) dan rendah (44,23%). Tidak ada perbedaan nyata tingkat pengetahuan antara mahasiswa dan masyarakat umum (p>0,05). Berdasarkan studi ini maka perlu dilakukan edukasi tentang alergi pangan terhadap mahasiswa dalam rangka menghasilkan pangan yang bebas alergen dalam menu di masa mendatang.
Keyword: Food allergy, Knowledge, Egg, Students, Milk, General public

Judul: Pengetahuan Tentang Alergi Pangan Terkait Susu dan Telur pada Mahasiswa Seni Kuliner dan Masyarakat Umum di Berjaya University Kuala Lumpur, Malaysia.
Abstrak: Food allergens are mainly proteins in foods or derivatives of them that cause abnormal immune responses. The prevalence of food allergies around the world is believed to be increasing. The most common allergens for young children are milk and egg. The purpose of this study is to evaluate the knowledge of food allergy due to eggs and milk among culinary art students and the general public in Berjaya University Kuala Lumpur, Malaysia. The study design of this research was cross- sectional observational study. This study was conducted using a Google Form questionnaire. Answers of questionnaires from two groups of respondents were collected and analyzed with Microsoft Excel using Z-test and Chi-square test. The study showed that only few students (11,54%) and general public (13,46%) had high knowledge of food allergy due to milk and eggs. Almost half of students had a moderate level (46,15%) and low level (42,50%) of knowledge, as well as almost half of the general public has a moderate level (42,30%) and low level (44,23%) of knowledge. In this study, it was found that the characteristics of respondents have no association with the level of knowledge of food allergen in milk and egg. Also, there was no significant difference between the students and the general public (p>0,05). Therefore, it is recommended for this college to conduct a food safety course so that the culinary art students can produce allergen-free menus in the future., Alergi pangan terutama protein dan turunannya dalam pangan dapat menyebabkan respon kekebalan yang tidak normal. Prevalensi alergi pangan di dunia diyakini terus meningkat. Alergen yang paling banyak ditemukan pada anak- anak adalah susu dan telur. Tujuan penelitian ini adalah mengevaluasi pengetahuan tentang alergi pangan terkait susu dan telur pada mahasiswa pada Program Studi Seni Kuliner dan masyarakat umum di Berjaya University Kuala Lumpur, Malaysia. Studi dirancang dengan studi observasi cross-sectional dengan menggunakan kuesioner. Analisis data terhadap dua kelompok dilakukan dengan menggunakan uji Z dengan Microsoft Excel. Studi menunjukkan bahwa hanya sedikit mahasiswa (11,54%) dan masyarakat umum (13,46%) yang memiliki tingkat pengetahuan yang tinggi tentang alergi pangan terkait susu dan telur. Ditemukan juga studi ini bahwa karakteristik responden tidak berhubungan dengan tingkat pengetahuan tentang alergi pangan terkait susu dan telur. Hampir sebagian besar mahasiswa memiliki tingkat pengetahuan sedang (46,15%) dan rendah (42,30%), begitu pula hamper sebagian besar masyarakat umum memiliki tingkat pengetahuan sedang (42,30%) dan rendah (44,23%). Tidak ada perbedaan nyata tingkat pengetahuan antara mahasiswa dan masyarakat umum (p>0,05). Berdasarkan studi ini maka perlu dilakukan edukasi tentang alergi pangan terhadap mahasiswa dalam rangka menghasilkan pangan yang bebas alergen dalam menu di masa mendatang.
Keyword: food allergy, knowledge, milk, egg, students, general public

Judul: : Persamaan Tunggal sebagai Representasi Kurva Komposit
Abstrak: A mathematical method is introduced to represent a composite curve based on an extension of analytic geometry. The representation is given either with a single equation or with two equations, in the case of parametric representation. This method permits the representation of composite curves in similar manner to the conventional representation of non-composite curves. Some mathematical tools, including Heaviside unit step function and periodizer function, are used in the establishment of a single equation. In this paper, regular equations of regular and irregular polygon, as well as composite curves of two dimensions, are implemented using a computer algebraic system, Mathematica.
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