IOSR-JAVS   Volume-6 ~ Issue-2 ~ NOV-DEC-2013

ABSTRACT:This paper is focused on level of Knowledge and Practice of safety pesticide use among various farmworkers in agricultural field. Certain level of education and experience has contributed significant knowledge on safety use of pesticides which further has to make them to practice correct methods while applying pesticides. But no such practice has been identified which tells the need of special training to implement known safety measures rather than knowing further. Age and gender have not influenced their knowledge and practice on safety use of pesticides. Interestingly, farm workers who are working in closed farms had more knowledge than those of in open farms but both group of workers are practicing only half of the safety measures which are known to them. Hence, they extremely need a motivational programme rather than awareness programme.

Keywords: Pesticide, Knowledge, Practice, Self-reported health symptoms.

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ABSTRACT: Cassava (Dioscorea alata) also known as "ubi"/"uwi" by local people have been used as a food source in the region of Maluku Indonesia. The potential for the cassava proliferation include in Western Southeast Maluku of 5,879 tons, Southeast Maluku of 3,296 tons, Central Maluku of 3,366 tons, Buru of 2,614 tons, West Seram of 1,410 tons, East Seram and Aru Islands of 754 and 671 tons. In general, cassavas Dioscorea alata in Maluku are only sold in the form of a pile at a price of between Rp 5000-10000 per stack and then processed in a simple method such making boiled-cassava or compote with sweet coconut milk, etc. One potential development effort is processing the cassavas Dioscorea alata pasta to produce "dodol". In relation to the making "dodol", the purpose of this activity was to determine the effect of the proportion of cassava pasta Dioscorea alata and brown sugar concentration on the quality and consumer acceptance to the products of Dioscorea alata "dodol". This study was conducted in Kamarian village, Sub-district of Kairatu, West Seram, Post-Harvest Institute for Agricultural Technology Laboratory Maluku and Center of Industry Ambon within January to December 2012. The study was designed by using a complete randomized design (CRD) with 2 factorial replications by using 2 factors. Factor 1 is the concentration of sugar (5 %, 10 %, 15 %) and factor 2 is the proportion of cassava pasta and glutinous rice flour (80:20 %, 70:30 %, 60:40 %). The data were analyzed by using Analysis of Variance (ANOVA) and continued Honestly Significant Difference (HSD) test with the confidence level of 5 %, while the organoleptic test results were gathered by using the Hedonic Scale observation. Research results revealed that the best treatment of Dioscorea alata "dodol" was with the proportion of cassava pasta : glutinous rice flour of (80:20 %) with brown sugar 15% concentration has a water content of 24.29 %, carbohydrate content of 63.45 %, protein content of 4.38 %, fat content of 5.41 %, ash of 0.41 %, and rough fiber 1.51 %, while the best treatment based on organoleptic has color assessment 3.85 (rather favorable), the aroma of 3.56 (rather favorable), taste of 3.60 (rather favorable), and texture (rather favorable), elasticity of 3.80 (rather favorable) and overall acceptance of 3.53 (rather favorable).

Keywords: brown sugar concentration, cassava pasta, dioscorea "dodol", pasta proportion,

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ABSTRACT:Vegetables can be vehicles for transmitting E. coli O157 to humans; therefore this study was carried out in order to investigate the presence of this strain of Enterohemorrhagic E.coli in different kinds of vegetables as well as vegetable salads served inrestaurants and cafeteria of Duhok city. A total of 200 samples of vegetables namely cucumber, seleq, lettuce, green onion, parsley, tomato, cabbage, carrot, green paper and corgette were collected from retail stores and 55 samples of vegetable salads collected from restaurants and cafeteria.E .coli was isolated in 39 (19.5%) vegetable samples being highest (90%) in parsley and lowest (10%) in tomato but no E. coli O157 was detected in all vegetable samples. E. coli was isolated in 18 (32%) vegetable salads being highest (80%) in the salads of cafeteria and lowest (22.2%) in the salads of restaurants. E. coli O157 was not detected among all isolated E. coli. Conclusion: E. coli O157 is very rare in our area but further studies are required to cover more numbers of samples and to investigate non-O157 shiga-toxin producing E.coli.

Key words: E.coli O157, vegetables

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