Judul: Kepedulian, Pengetahuan Dasar, dan Praktik Pencegahan Tentang Leptospirosis pada Pelajar Sekolah Jenis Kebangsaan (Cina) Shin Cheng (Harcoft), Selangor, Malaysia
Abstrak: Leptospira is a genus of spirochaete bacteria that causes a widespread zoonotic disease called leptospirosis. Leptospirosis is still endemic in Malaysia and the number of cases in Selangor is still considerably high. This study aimed to measure the awareness, basic knowledge and preventive practices on leptospirosis among students in Sekolah Jenis Kebangsaan (Cina) Shin Cheng (Harcoft), Selangor, Malaysia. A cross-sectional study design was done and data from 105 students were collected. The study was conducted with face-to-face interview using paper questionnaire and the results were then keyed into Google form. The data were then analyzed with Chi-square test of independence and Fisher’s exact test to see the relationship between the sociodemographic of students with the knowledge and practice level of students towards leptospirosis. The study showed that around one third (31,4%) of the students have never heard or was less aware of the disease leptospirosis. As for knowledge and practice level towards leptospirosis, 36,2% of students had good knowledge and majority of the students (90,5%) had satisfactory score for practice level. The gender of students had no significant relationship (p>0,05) with the knowledge and practice level. However, the school level of students had an association (p<0,05) with the knowledge and practice level towards leptospirosis. From this study, it was found that the awareness and knowledge level among student on leptospirosis could not be considered as good. Therefore, further enforcement of public health education and awareness program in school should be carried out.
Keyword: awareness, knowledge, leptospirosis, practice, students

Judul: Pengetahuan, Sikap, dan Perilaku Mahasiswa Fakultas Ekologi Manusia Institut Pertanian Bogor terhadap Rabies.
Abstrak: Rabies is one of the zoonoses that is still a problem around the world, especially in Indonesia. It is an acute infectious disease of the central nervous system caused by the genus Lyssavirus and is transmitted through animal bites, mainly dogs. This research was aimed to determine the level of knowledge, attitude, and practice; determine the relationship among characteristic, knowledge, attitude, and practice of students of the Faculty of Human Ecology, Institut Pertanian Bogor (FEMA IPB) on rabies; and identify factors which influence the respondents practice of rabies. This research was designed by cross-sectional study. The sample size was determined using level of confidence of 95%, expected prevalence of 50%, and accepted error of 5%, so the sample size was obtained as 250 samples. The data were taken by interview of respondents using structured questionnaire. The results showed that the general level of knowledge of students of FEMA IPB on rabies was in the category of moderate to good, but half of the attitudes of the respondents were in the poor category. The majority of respondents had practice towards rabies in good category. This research obtained significant relationship between age and practice (p=0.003; r=-0.629) and between knowledge and practice (p=0.000; r=0.499). Factors which influenced the respondents practice of rabies were age and knowledge.
Keyword: attitude, knowledge, practice, rabies

Judul: Karakterisasi Tepung Sukun (Artocarpus Altilis) Hasil Pengering Drum Dan Aplikasinya Untuk Substitusi Tepung Terigu Pada Pembuatan Biskuit
Abstrak: Sukun (Artoewpus allitis) atau breadji-ui/ termasuk dalal11 genus Artocarpus, famili Moraceae, ordo Urticales dan subklas Dicotyledone. Buah sukun berbentuk hal11pir bulat atau bulat panjang. Buah yang matang diameternya dapat mencapai 15.24 - 25.40 em dan beratnya ± 4.5 kg. Kulit buah yang masih muda berwarna hijau dan daging buahnya berwarna putih. Setelah l11asak, warna kulitnya hijau agak kuning dan daging buahnya berwarna putih kekuningan. Buah sukun adalah salah satu bahan pangan berkarbohirat cukup tinggi. Menurut Sunarto (1987), sukun yang masak memiliki kadar karbohidrat 28.2 %. Penelitian ini bertujuan untuk l11el11peroleh cara pel11buatan buah sukun l11enjadi tepung sukun, l11el11peroleh prototipe dan data karakteristik fungsional bahan baku dalal11 bentuk tepung yang siap untuk diforl11ulasikan menjadi produk biskuit, memperoleh produk biskuit hasil substitusi tepung sukun dan terigu.
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