Introduction: Many aphid species exhibit a life cycle in which parthenogenetic viviparous generations are followed by a single sexual generation and such species are called holocyclic. However, many aphid species have lost the sexual phase of their life cycle and are termed as anholocyclic. These tiny insect pests multiply rapidly through a series of parthenogenetic generations and in the sexual phase of their life cycle, genetic recombination’s occur. Mating behavior in aphids has been studied only in a few species. In aphids, it has been reported that oviparous females attract winged males through releasing pheromones produced by their hind tibiae (Dawson et al., 1990; Hardie et al., 1996; and Pickett et al., 1992). Materials and methods: Mating behavior of Cavariella aegopodii was studied under laboratory as well as field conditions. To observe pre-copulation, copulation and post copulation behavior of males and oviparae, continuous observations were made.  Four different sets of experiment were conducted to study the mating behavior of Cavariella aegopodii. These sets were, one male and one ovipara sexual, one male and three oviparae sexual, three males and one ovipara sexual and one male, one virgin ovipara sexual and other ovipara sexual from set 3. The photographs of different morphs and their stages were taken with the help of digital still camera SONY cyber-shot DSC-W35 7.2 mega pixels. Results: Mating behavior was studied in Cavariella aegopodii under laboratory conditions as well as in nature. To observe pre-copulation, copulation and post-copulation behavior of males and oviparae, continuous observation were made with the help of magnifying lens both in the field and under laboratory conditions.

Beef is a source of animal protein that is in demand by the public because it has quite complete nutritional content and is good for the body. The sufficient nutritional content makes meat a good medium for bacterial growth, so preservation efforts are needed to increase the shelf life of meat, one of which is through the marination process with kluwek. Kluwek is a traditional spice that has antibacterial properties and can be used as a natural preservative that can suppress bacteria in meat. This research aims to determine the effect of using different kluwek percentages in beef marination on the number of bacteria, shelf life, water holding capacity and cooking loss. This research was conducted using an experimental method using a Completely Randomized Design (CRD) consisting of 3 treatments (T1 = 10%, T2 = 15%, T3 = 20%) with 6 repetitions. Data were processed using the ANOVA test of variance and Duncan's advanced test. The results showed that the use of kluwek in marinating beef with different concentrations showed no significant difference in the number of bacteria, water holding capacity and cooking loss. However, it has a significant effect on the shelf life of meat. The use of kluwek with a concentration of 10% on beef with a marinating time of 120 minutes showed the best results with a bacterial count of 8.10 x 10⁵CFU/g, water holding capacity of 23.64%, cooking loss of 35.71%, and shelf life of 1026.29 minutes (17 hours).

Yogurt is a milk product made through the fermentation of Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus bacteria. Black cumin oil contains compounds that can inhibit allergic reactions in asthma, act as an anti-tumor agent, have antibacterial properties, and reduce inflammation. This research was conducted experimentally using a Completely Randomized Design (CRD) with 5 concentration treatments (P1= 1%, P2= 2%, P3= 3%, P4= 4%, and P5=5%), each repeated 4 times. Data on pH, viscosity, and water holding capacity were analyzed using analysis of variance (ANOVA) and Duncan's post hoc test.The addition of black cumin oil in the yogurt-making process with concentrations of 1%, 2%, 3%, 4%, and 5% significantly affected the pH and water holding capacity but did not significantly affect the viscosity of the yogurt. Higher concentrations of added black cumin oil during the yogurt-making process tend to cause a decrease in the pH, viscosity, and water holding capacity of the yogurt.

Dairy Wastewater Solid (DWS) contains various kinds of indigenous microorganisms that act as decomposers. The process of decomposing organic material in DWS by indigenous microorganisms can convert DWS into organic fertilizer through the composting process. Rice straw is added as a carbon source to achieve the ideal C/N ratio for the growth of decomposing microorganisms. Good growth of decomposing microorganisms can increase the availability of nutrients in DWS as a source of plant nutrition. The composting process assisted by worm microorganisms is called vermicomposting, which can speed up the composting process. Eiseniafetida worms were used in vermicomposting for 14 days after the initial decomposition phase had passed. A C/N ratio of 25-30 produces a total bacterial population ranging from 0.39 x 1012 to 27.93 x 1012 cfu/gram. Earthworm stocking density affects earthworm biomass but does not affect vermicompost production. Earthworm stocking density affects the population of functional vermicompost bacteria. An earthworm stocking density of 80 grams is the best stocking density with a vermicompost bacterial population of 8.2×107 CFU/gram for N-fixing bacteria and 8.4×107 CFU/gram for P-solubilizing bacteria.

Tamarind fruit (Tamarindus indica L.) has a blackish brown colour and emits a sour smell. The organic acids in tamarind can affect the physical properties of meat. The objective of this study was to determine the effect of marination duration for meat from the spent layer using tamarind paste on pH, tenderness, water holding capacity and cooking loss. The research was carried out experimentally using a completely randomized design with 4 treatments and 5 replications. Tamarind paste was made using distilled water and the flesh of tamarind at ratio of 2:1, pasteurized at 80C for 10 minutes and cooled down. Fresh meat was marinated using tamarind paste at a proportion of 20% of meat weight. The duration of marination using tamarind paste was divided into initial time (0 minute), 15 minutes, 30 minutes and 45 minutes. Data were analysed using one-way analysis of variance and continued by Duncan’s multiple range test. The results showed that the duration of marination had a significant effect (P<0.05) on the pH and tenderness of the meat without affecting water-holding capacity and cooking loss. It was concluded that the optimal marinating time using tamarind paste for tenderizing spent layer breast meat is 45 minutes.