Optimalisasi Objek Wisata Museum Tuanku Imam Bonjol dan Air Panas Rimbo Panti dalam Peningkatan Pendapatan Asli Daerah di Kabupaten Pasaman

The Optimization of Tuanku Imam Bonjol Museum and Rimbo Panti Hot Spring as Tourism Objects in Increasing Regional Income of Pasaman District. The purpose of this research was keen to investigate the way of optimizing Tuanku Imam Bonjol Museum and Rimbo Panti Hot Spring as tourism objects and the government strategies in optimizing the tourism objects in Pasaman District. The primary and secondary data data were collected through several techniques namely observation, interview, and library research. From the result of the study, it could be inferred that the primary touring destinations in Pasaman District were not fully optimized and the most of the employees found are positioned beyond their competencies.Key Words: Optimization, Tourism Objects, Management, Regional Income (PAD

Addition of Carrot Flour to the Making of Mackerel Nuggets

The purpose of this study was to obtain the best formulation for the use of carrot flour in the making of mackerel fish nuggets based on the quality standard of SNI 7758-2013. The research method used a completely randomized design with four treatments and four replications. The treatments in the study consisted of KW1 (ratio of mackerel fish and carrot flour 80:20), KW2 (ratio of mackerel fish and carrot flour 70:30), KW3 (ratio of mackerel fish and carrot flour 60:40), and KW4 (ratio of mackerel fish and carrot flour 50:50). The data obtained were analyzed statistically using analysis of variance and continued with the Duncan’s New Multiple Range Test (α = 0.05). The results showed that the ratio of mackerel fish and carrot flour significantly affected moisture, ash, fat, protein crude fiber contents, and descriptive sensory assessments such as outer and inner color, scent, taste, texture, and overall hedonic assessment. The best treatment was KW1 (ratio of mackerel fish and carrot flour 80:20), which fulfilled the quality requirements of fish nuggets in terms of 55.43% moisture content, 2.17% ash, 5.11% fat, 18.13% protein, and 2.57% crude fiber content, with a description of greyish brown color, flavored with mackerel fish, a taste of mackerel fish, and a chewy texture

Children of Prisoners: Their Situation and Role in Long-Term Crime Prevention

Studies suggest that maintaining family ties can help reduce the likelihood of reoffending, and that while parental imprisonment can increase a child’s likelihood to offend, positive responses to the situation can aid the children’s well-being, attitude and attainment. Drawing on findings from the recently completed EU-funded COPING Project on the mental health of children of prisoners, this chapter explores the factors that aid a child’s ability to cope with parental imprisonment and the actions that different stakeholders can take to support them. It identifies some of the mental health impacts at different stages of parental imprisonment, the roles played by non-imprisoned parents/carers and by schools, and suggests options for further clarifying the factors that help and hinder children of prisoners in the short and long term