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Probiotics from West Sumatra curd have the potential to improve the production performance of local West Sumatra ducks, where Probiotics are live bacteria given as food sulpementation. Giving probiotics can have a beneficial effect on health where probiotics produce inhibitor compounds so that they can maximize the absorption of food in the intestines of livestock. The purpose of this study was to observe the production performance of ducks given probiotics. The design used was a randomized complete factorial method. The first factor (A) Dosage of probiotics (LAB) is with treatment A1: 1 ml (12.7 x 108 CFU/g); A2: 2 ml (25.4 x 108 CFU/g); A3: 3 ml (38.1 x 108 CFU/g). The second factor (B) is the frequency of probiotic administration, namely B1: 0 times; B2: 1 time; B3: 2 times; B4: 3 times; B5: 4 times; B6: 5 times; B7: 6 times, consisting of 4 replicates with a total of 346 ducks. The observed variables were food consumption, body weight gain, ration conversion, carcass percentage. The results of this study were the average food consumption at a dose of 3 ml with 5 times administration (995.79g). The highest average body weight gain (369.74 grams) dose of 1 ml and 5 times administration. The highest carcass percentage with a dose of 3 ml and a frequency of 5 times (72.63%).

Stick is a tasty, healthy, and high-protein snack. Goat milk less optimised due to the assumption that goat's milk smells like a goat, so most people don't like to consume it. Tofu is used as a addition for sticks, because tofu is a food that contains the best non-animal protein. The research was purposed to increase  consumption of goat milk and white tofu by processing it into milk sticks. In addition, it can also produce milk sticks that are rich in protein and liked by panellists. The experimental design used was a Completely Randomized Disign (CRD) with the first factor being the ratio of curd goat milk and tofu (60%:40%, 50%:50%, 40%:60%) and the second factor being the ratio of wheat flour and tapioca starch (40%:60%, 50%:50%, 60%:40%). The results showed that the substitution of goat milk curd and tofu and the ratio of wheat flour to tapioca starch had a significant effect on characteristics of the milk stick. The best product from several stick formulations in terms of chemical, physical and organoleptic properties is the stick formulation with 60% etawa goat milk curd: 40% white tofu and 60% wheat flour: 40% tapioca starch has a high protein value of 11.51% with a moisture content of 2.27%, ash content of 1.94%, fat content of 32.51%, carbohydrate content by different 51.78%, while etawa goat milk curd sticks with white tofu substitution which has overall level of preffered value of panellists is found in the ratio 3.39 (preferred). Stik  from curd protein of etawa goat milk with white tofu be a potensial source of  protein.

This study discusses the development of a food product called Cassava Tart with Lemon Curd and Butterfly Pea Pannacotta, aimed at reducing the use of imported wheat flour by utilizing mocaf (Modified Cassava Flour) as a local ingredient. The pannacotta, prepared with butterfly pea powder, adds color variation and appeal. Collaboration with the cafe U.berkopi was conducted to test product preference, involving 25 panelists in a hedonic test. The results showed that 100% of the panelists were very fond of the appearance and color, 80% were very fond of the aroma, 84% were very fond of the texture, and 92% were very fond of the taste. The standard recipe for this product consists of various ingredients, including mocaf flour, margarine, lemon juice, whipping cream, and sugar. Business analysis indicated a potential profit of Rp. 2,000,000 per month from the sale of 486 pieces. This study recommends that culinary innovation continue to be developed by utilizing local raw materials.

Cheese is a food fermented by lactic acid bacteria and fungi. Cheese has many important nutrients and is high in energy. The type of milk used (species, lactation stage, full fat, low fat, or skim), the manufacturing process, and, to a lesser extent, the air-insoluble nutritional quality of the milk (coagulated casein, In cheese curds, colloidal minerals, fat, and fat-soluble vitamins remain, while the air-soluble components of milk are whey protein, lactose, vitamins, and air-soluble minerals. But the loss of air-soluble B vitamins can be compensated by microbial synthesis during cooking to a certain extent .The biological proteins of cheese are very beneficial.The protein content of cheese ranges from 4 to 40%, depending on the variety, and is usually higher than the fat.Therefore, before consumption, cheese proteins break down in large quantities, and this has an impact on the proteolytic function of the intestine. The coagulation process takes fifteen to thirty minutes. The milk will coagulate into curd and then be reheated at a temperature of 38 degrees Celsius.

Chinese Betel Plant (Paperomia pellucida) is an herbal plant that has benefits for treating diseases such as acne, ulcers, antidiabetic, antioxidant, anti-inflammatory, antimicrobial, and antibacterial. The content of bioactive compounds from Chinese betel include alkaloids, flavonoids, steroids, saponins, tannins, triterpenoids, and carbohydrates. The aim The purpose of this study was to determine the effect of steeping Chinese betel and  on reducing blood glucose levels in male mice. This method used is an experimental method at the Pharmacology Laboratory D3 Pharmacy FMIPA Bengkulu University. The test animals used were three groups, namely the positive control treatment group that received glibenclamide, the negative control treatment group received aquadest, and the 2% Chinese betel steeping treatment group. The results showed that Chinese betel curd was reduced from 125 mg/dl to 93 mg/dl and there was no hypoglycemic decrease in blood glucose due to glibenclamide. From the results of the study it can be concluded that the administration of Chinese betel and glibenclamide steeping is effective in lowering blood glucose levels in male mice.

Many of the indonesians like to eat chips as everyday snacks, one of them is menjes chips. Menjes chips are beans made from bean curd. One of the SMEs that produces the menjes chips, namely Menjes Kyu that owned by Mrs. Chalimah. In the drying process, the cips are still done conventionally, namely by simply airing them out. This can affect the quality and flavor of chips because of the amount of oil it contains. The purpose of this activity was to add to the knowledge and skill involved in the use of oil stonework (spinner), which was useful in raising the quality and value of chips. The methods used are location surveys and the filling of questionnaires, toolmaking, and socializing of automatic oil slicers. The presence of an automatic oil slicer helps to enhance the quality, flavor, and storage power of processed chips.