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Mackerel (Rastrelliger kanagurta L) is widely available and contains nutrients. This fish has potential forprevention malnutrition problems in Indonesia, especially in South Sulawesi Province, but their utilization isnot optimal. The aims of this study was to determine nutrient content and acceptability biscuits subtitutes fromflour of mackerel fish. The design of this study was experimental by making biscuits through substitution withmackerel fish flour and divided into four concentration formulas, F0 = 0%, F1 = 5%, F2 = 10%, F3 = 15%.Each biscuit was subjected to a acceptability test using the organoleptic test method using hedonic scale.Analysis of protein content using the Kjehdal method, fat content using the shoxlet method, carbohydratescontent using the Luff Chroll method and minerals content using with AAS. The results of this study thatsubstitution of mackerel flour reduced the acceptance of biscuits, although the decrease was not significantin terms of color (p = 0.061) and texture (p = 0.356). A significant decrease in the acceptability score wasseen in the aroma aspect (p = 0.000) and the taste aspect (p = 0.000). F1 biscuits are the best formula, havinga carbohydrate content of 62.49%, 18.35% fat, 10.72% protein, 10.83 mg/L zinc and 230.95 mg/L iron. Thesubstitution of mackerel flour does not affect for acceptability of the color and texture aspects, but affectsfor aroma and taste, especially if the concentration of the addition is too high. Protein, iron, and zinc levelsincreased in the biscuits formula that was substituted for mackerel fish meal.

Low fish consumption in some parts of Indonesia is caused by the high price of several types of fish. Its include types of fish that have a low social value in the community so it is less desirable although their value of nutrients is very good. Anchovy is actually the best source of calcium and protein. Calcium in white anchovy (Stolephorus sp) is very stable resistant and not easily soluble in water. White anchovies (Stolephorus sp) are excellent as a source of calcium and protein in children who are in their infancy, expectant mothers, nursing mothers and adult women to prevent osteoporosis. When the production volume of white anchovy (Stolephorus sp) is increased, making fish flour is a preservation method, It will make the benefits of anchovy can be maximised. White anchovy flour quality can be measured by proximate characteristics and nutritional quality. Proximate parameters in this study are determination of water content, ash content, peroxide numbers, acid numbers, and saponification numbers. Nutritional quality analysis such as carbohydrates, protein, fat, calcium, iron, fiber, zinc, DHA, EPA and trans fat. The characteristics of the proximate are good and meet the quality standards of a food product from fresh anchovy (Stolephorus sp) such as fiber content, ash content, number of peroxide and trans fatty acids. The best nutritional quality of fresh anchovy (Stolephorus sp) are the content of protein, calcium, iron ,zinc, DHA and EPA.

Background : Malnutrition problem is still the top priority in Indonesia and one of focuses in the Medium Term Development Plan (RPJMN) for 2020-2024. Riskesdas 2018, show the percentage of nutritional status of stunting under five age in Indonesia 2018 was 25.7%, in West Sulawesi Province was the second highest contributor for stunting children in Indonesia with prevalence 41.8%. One of the preventive efforts that can be done is through the development of food products. In this study, the development of white bread with the substitution of Channa Striata fish flour was expected to enrich the nutritional content of bread, especially protein. In this study, using Channa Striata fish because it has a higher protein content than other foodstuffs known as sources of protein such as eggs, chicken and beef. Apart from protein, Channa Striata fish also has a high albumin content which can be used in wound healing. This aims of this study to determine the protein content of white bread with the substitution of Channa Striata fish meal by 5% and 10% Methods : This type of research is an experimental study to determine the protein content in white bread with the substitution of Channa Striata fish meal by 5% and 10%. The analytical method used to assess protein content is the kjeidhal method, which is a simple method for determining total nitrogen in amino acids, proteins, and nitrogen-containing compounds. The test was carried out at Health Laboratory South Sulawesi. Results : The results showed that the protein content of white bread with a substitution of 5% was 9.03 grams, and a substitution of 10% was 10.38 grams. Conclusion : The conclusion of this study was even more substitution of Channa Striata fish flour used, will increase protein content in the white bread.

The incidence of dengue fever in Indonesia is higher that needs precautions and control. Apllicationlarvicides synthetic in the long term could be expected to cause resistance. It required an effort of larvicides alternative, one of them is with natural larvicides derived from plants to toxic insects but harmless to humans and the environment. The objective of this study is to determine effectiveness of roots, stems, leaves and flowerstembelekan (Lantana camaralinn) solutionto against Aedesaegypti larvae mortality in Mamuju. We did experimental studies to test the effectiveness of roots, stems, leaves and flowers of plants tembelekan (Lantana Camara Linn)solution which will be drops inAedesaegypti larvae. This research was conducted at Mamuju Health Polytechnic Laboratory in April-October 2016. Object of this study is Aedesaegypti larvae to be tested with roots, stems, leaves and flowers of tembelekan (Lantana Camara Linn)solution mixed with water. The results showed that tembelekan plant parts effective to make larvae death are tembelekan roots on 20%-50% concentration, tembelekan stems on 40%-50% concentration, and tembelekan leaves on 10&-50% concentration. While tembelekan flowers ineffective to make larvae death.