Judul: Knowledge, Attitude, and Practice of Residents in Klang Valley, Malaysia towards seafood allerry
Abstrak: Food allergy is an abnormal immune response to specific proteins found in certain foods and can have reactions that are minor, major, or even fatal. This research aimed to assess the knowledge, attitude, and practice of the residents in Klang Valley, Malaysia towards seafood allergy. The minimum target respondents for this study were 121 respondents and the total number of respondents that answered the questionnaire was 127 respondents. The questionnaire was spread through an online google form. The characteristic data of the respondents was analysed descriptively, while the correlation between knowledge, attitude and practice was analysed using Spearman’s rank correlation. Results of this study showed most of the respondents scored moderate (51,2%) scoring on their knowledge about seafood allergy. Respondents had a good score for attitude (81,1%) and a moderate score (51,2%) for practice towards seafood allergy. The correlation was found weak between knowledge and attitude, while no correlation was found between knowledge and practice of respondents towards seafood allergy. Furthermore, attitude and practice had a sufficient correlation. Residents of Klang Valley, Malaysia generally has high education and knowledge that is good towards seafood allergy, however without performing an allergy test, choosing to consume medicine to continue eating seafood.
Keyword: attitude, knowledge, practice, seafood allergy

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: Bifurkasi Hopf pada siklus bisnis IS-LM tanpa dan dengan waktu tunda
Abstrak: One of business cycle models in dynamical economics is the IS-LM business cycle model with time delay, where the time delay lies in stock capital variables. It is a time delay between the existence of stock capital and the time to get ready to invest. In a model without time delay, changing the parameter of investment rate on income could affect the system stability. On the other hand, in a model with time delay, there exists critical time delay changing the system stability. This shows limit cycle, which can be concluded that Hopf bifurcation occurs
Keyword: Bogor Agricultural University (IPB), time delay, Hopf bifurcation, business cycle model