Journal Widya Mandala Catholic University Surabaya / Jurnal Universitas Katolik Widya Mandala Surabaya
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MANAGEMENT OF UROSEPSIS COINCIDENT WITH HYPERTHYROIDISM: A CASE REPORT
Get PDFUrosepsis is a life-threatening infection originating from the urinary tract and can trigger systemic inflammation. The presence of hyperthyroidism can worsen the prognosis due to increased metabolic rate and hemodynamic instability. This case reports a 54-year-old man who presented to the emergency department with generalized weakness since the previous day, accompanied by nausea without vomiting and intermittent fever that appeared one month after being discharged from the hospital. The patient was subsequently diagnosed with urosepsis with comorbid hyperthyroidism, indicating that the urinary tract infection had progressed to sepsis, further complicated by the pre-existing thyroid condition. Combination therapy with meropenem, levofloxacin, propylthiouracil, and propranolol with supportive therapy showed improvement in clinical condition and laboratory parameters, including a decrease in the leukocyte count and normalization of body temperature. Multidisciplinary management involving infection control and thyroid regulation was effective in stabilizing the patient's condition. This case report aims to describe the management of urosepsis in a patient with comorbid hyperthyroidism using the SOAP approach as a clinical summary
THE CORRELATION BETWEEN COGNITIVE FUNCTION AND THE RISK OFPOSTURAL BALANCE DISORDERS IN THE ELDERLY
Get PDFBackground: WHO reported that around 65.6 million of the elderly population worldwide experienced a decline in cognitive function in 2021. The majority of older adults with cognitive impairment also tend to experience balance disorders. Factors contributing to postural balance disorders include age, decreased muscle strength, decreased cognitive function, and central nervous system disease. The impacts include increased risk of falls, decreased mobility, social isolation, and decreased quality of life.
Objective: to determine the relationship between cognitive function and the risk of postural balance disorders in the elderly.
Method: quantitative research with observational analytic research design type and using cross-sectional research design method. Samples were taken using purposive sampling. Cognitive function was measured using the MoCA-Ina questionnaire which was divided into normal cognitive function and decreased cognitive function. Measurement of the risk of postural balance disorders with the TUGT tool which is divided into mild, moderate, and severe degrees of risk of postural balance disorders.
Results: There was a weak negative correlation (r=-0.184), but not significant (P = 0.415) between cognitive function and the risk of postural balance disorders.
Conclusion: There is no relationship between cognitive function and the risk of postural balance disorders in the elderly
CORRELATION BETWEEN ORTHOSTATIC HYPOTENSION AND COGNITIVE FUNCTION IN THE ELDERLY AT THE BHAKTI LUHUR NURSING HOME SIDOARJO REGENCY
Get PDFBackground: The elderly are a vulnerable group at risk of developing orthostatic hypotension. Orthostatic hypotension is defined as a drop in systolic blood pressure of ≥20 mmHg and/or diastolic blood pressure of ≥10 mmHg after a change in position from lying down to standing for 3 minutes. The impact of postural blood pressure dysregulation in orthostatic hypotension leads to hypoperfusion of the brain and other body organs. Cognitive decline is one of the consequences of orthostatic hypotension in the elderly. To prevent dementia in the elderly, it is important to identify and address risk factors for cognitive decline in the elderly.
Objective: To understand the correlation between orthostatic hypotension and cognitive function in the elderly at Bhakti Luhur Nursing home in Sidoarjo Regency.
Methods: The research study used was an observational analytical study with a cross-sectional design. The sampling method in the study employed purposive sampling technique. Postural blood pressure examination was taken from a lying position for 5 minutes to a standing position for 7 minutes using a blood pressure monitor. Cognitive function was assessed using the MMSE questionnaire.
Results: A total of 35 respondents were included in the sample. The types of orthostatic hypotension found in the respondents were non-OH (60,00%), COH (17,14%), and DOH (22,86%). Cognitive function in the respondents was classified as normal (60.00%), probable (34.29%), and definite cognitive impairment (5.71%). The results of the contingency coefficient test showed a p-value of 0.031 (p<0.05) with a contingency coefficient value of 0.408, indicating a moderate association.
Conclusion: There is a significant correlation between orthostatic hypotension and cognitive function in the elderly at the Bhakti Luhur Nursing home in Sidoarjo Regency
APLIKASI EDIBLE COATING UNTUK MEMPERPANJANG UMUR SIMPAN PRODUK BAKERY
Get PDFAbstrak Produk bakery, termasuk roti, kue, dan pastry, memiliki umur simpan yang relatif pendek dan rentan terhadap penurunan kualitas akibat staling dan pertumbuhan mikroba. Edible coating muncul sebagai solusi untuk memperpanjang umur simpan produk tersebut. Edible coating adalah lapisan tipis yang dapat dimakan, terbuat dari bahan alami seperti polisakarida, protein, dan lipid, yang berfungsi melindungi makanan dari oksigen, uap air, dan mikroorganisme. Tujuan makalah ini adalah untuk mengkaji penerapan edible coating pada produk bakery untuk memperpanjang umur simpannya. Berdasarkan referensi yang didapat bahan edible coating yang digunakan pada produk bakery dari kelompok polisakarida yaitu pati singkong dan kitosan, dari kelompok protein yaitu gelatin dan zein, serta dari kelompok lipid yaitu beeswax dan Candelilla wax. Edible coating pada produk bakery efektif dalam mencegah proses staling dan pertumbuhan mikroba sehingga memperpanjang umur simpan produk bakery.
Kata kunci: Bakery, edible coating, umur simpan
Abstract Bakery products, including bread, cakes and pastries, have a relatively short shelf life and are susceptible to quality degradation due to staling and microbial growth. Edible coating emerged as a solution to extend the shelf life of these products. Edible coating is a thin, edible layer made from natural ingredients such as polysaccharides, proteins and lipids, which functions to protect food from oxygen, water vapor and microorganisms. The aim of this paper is to examine the application of edible coatings to bakery products to extend their shelf life. Based on the references obtained, the edible coating materials used in bakery products are from the polysaccharide group, namely cassava starch and chitosan, from the protein group, namely gelatin and zein, and from the lipid group, namely beeswax and Candelilla wax. Edible coating on bakery products is effective in preventing the staling process and microbial growth thereby extending the shelf life of bakery products.
Keywords: Bakery, edible coating, shelf lif
Pengaruh Pembiayaan PNM Mekaar terhadap Pendapatan dan Perkembangan Usaha Mikro, Kecil, dan Menengah (UMKM) pada Nasabah Unit Mekaar Bekasi Utara
Get PDFUMKM berperan penting dalam perekonomian melalui penciptaan lapangan kerja dan peningkatan kesejahteraan masyarakat. Namun, keterbatasan akses pembiayaan formal masih menjadi hambatan utama bagi pertumbuhan usaha. PNM Mekaar hadir sebagai solusi pembiayaan mikro yang berfokus pada pemberdayaan perempuan pelaku usaha mikro. Penelitian ini bertujuan menganalisis pengaruh pembiayaan PNM Mekaar terhadap pendapatan dan perkembangan usaha nasabah Mekaar Unit Bekasi Utara. Metode penelitian menggunakan pendekatan kuantitatif dengan pendekatan asosiatif kausal. Sampel dipilih secara purposive sampling dari nasabah aktif, dengan pengumpulan data melalui kuesioner, observasi, dan dokumentasi. Data dianalisis menggunakan regresi linier berganda setelah melalui pengujian fungsionalitas model, akurasi, presisi, dan validitas. Hasil penelitian menunjukkan bahwa pembiayaan PNM Mekaar berpengaruh positif terhadap peningkatan pendapatan dan perkembangan usaha UMKM. Semakin besar pembiayaan yang diterima, semakin besar pula dampaknya. Temuan ini menegaskan pentingnya pembiayaan dan pendampingan dalam mendorong inklusi keuangan, kemandirian finansial, serta keberlanjutan usaha UMKM melalui model pembiayaan berbasis kelompok
Analisis Profesionalisme, Etika, dan K3L terhadap Sustainability Pekerjaan Paving Block Berbasis Limbah FABA
No full textPembangunan infrastruktur berkelanjutan semakin berfokus pada daur ulang limbah industri, seperti Fly ash dan Bottom ash (FABA), menjadi bahan blok paving (paving block). Studi ini mengkaji kelayakan blok paving berbasis FABA melalui pendekatan metode campuran yang menggabungkan survei dan uji laboratorium. Survei menilai kesadaran pekerja konstruksi terhadap profesionalisme, etika, dan kepatuhan K3L, sementara uji laboratorium mengevaluasi kuat tekan dan penyerapan air. Survei menyelidiki kesadaran pekerja konstruksi terhadap profesionalisme, praktik etika, dan kepatuhan K3L, sementara pekerjaan laboratorium menentukan karakteristik mekanis blok paving berbasis FABA, seperti kuat tekan dan penyerapan air apung. Data dianalisis dengan statistik deskriptif bersama dengan regresi, ANOVA, dan uji korelasi. Ditemukan bahwa profesionalisme, etika, dan praktik K3L memengaruhi keberlanjutan proyek blok paving berbasis FABA. Analisis korelasi menunjukkan bahwa ada hubungan yang kuat antara Profesionalisme dan Keberlanjutan (r = 0,957) dan antara K3L dan etika (r = 0,998). Hasil regresi menunjukkan bahwa profesionalisme memiliki pengaruh positif langsung terhadap keberlanjutan (nilai R² 0,917 dengan nilai p 0,0426). Hasil uji laboratorium menunjukkan bahwa blok paving berbasis FABA memiliki kuat tekan sebesar 21,8 MPa pada umur 28 hari, yang termasuk dalam kelas mutu B dengan hasil penyerapan sebesar 6%
ANALISIS NILAI GIZI DAN KARAKTERISTIK FISIK TEPUNG TALAS (Colocasia esculenta L. Schott) TERMODIFIKASI SEBAGAI BAHAN PANGAN FUNGSIONAL ALTERNATIF
Get PDFDemand for wheat flour in Indonesia increases every year due to the diversity of processed products that use wheat flour. This dependence risks disrupting food security and can increase the risk of diabetes mellitus. As an alternative, taro has good nutritional content, such as low calories, low fat, high fiber, easily digestible starch, and gluten-free, suitable for diabetes sufferers. Modification through fermentation can increase soluble fiber, reduce oligosaccharides, and make its characteristics similar to wheat flour. This research aims to determine the nutritional value and characteristics of modified taro flour as an alternative functional food ingredient. This research uses an experimental test study method for making modified taro flour, proximate analysis, analysis of physical characteristics and functional properties with a completely randomized design (RAL) research design. The research results showed that the modification method with fermentation had a significant influence on the content of water, ash, fat, protein, carbohydrates, total food fiber, but there was no significant influence on the yield valu
Kajian Resistensi Sosial Pengguna Media Sosial X Dalam Tagar #Netizenselalubenar Melalui Analisis Jaringan Komunikasi
Get PDFThe anecdote that netizens are always right is often used to describe internet users who can comment anything on posts from other people’s accounts. This is sad because it means there are no restrictions on what netizens can and cannot comment on. This phenomenon raises pros and cons, resulting in resistance in netizens who disagree with the concept. This study aims to reveal how audiences respond to #Netizenselalubenar and the resistance that arises on social X. This research uses Computer- Mediated Communication theory and Social network theory. This research provides an overview of the important role of hashtags in exchanging information and forming public opinion. It shows how resistance arises as a response to opinion domination on social media. This research is expected to be a reference for further network analysis research. Moreover, it illustrates the power of netizens’ digital activities in influencing public opinion. The research method used is communication network analysis, which is included in quantitative research with a descriptive approach. Data was taken from tweets on social media X that had activity on #Netizenselalubenar. The main findings include a centralized communication network with several dominant accounts, especially the @0 account. Hashtags disseminate information and shape public opinion regarding the ‘netizens are always right’ phenomenon. Resistance from the audience emerged in response to the dominance of opinion on the hashtag and formed an online community to counter the dominance of the hashtag
Perbedaan Kombinasi Konsentrasi Bahan Pengikat Pati Garut (Maranta Arundinaceae. L) Dan Pati Talas (Colocasia Esculanta L. Scoot) Terhadap Karakteristik Fisik Sediaan Tablet Hisap Ekstrak Jahe Merah (Zingiber Officinale Var. Rubrum)
No full textRed ginger contains gingerol which is used as a throat lozenge. One of the dosage forms used in developing the use of red ginger is lozenges. Making lozenges requires additional ingredients in the form of a binder which can be obtained from starch. Arrowroot starch and taro starch contain amylose and amylopectin which have the ability to adhere. The combination of the use of arrowroot starch and taro starch binders has an impact on the characteristics of the lozenges produced. This research aims to determine the differences in the combination of using concentrations of binding agents, namely arrowroot starch and taro starch, on the physical characteristics of red ginger extract lozenges.This research is an experimental study with the independent variable being the combination of concentrations of arrowroot starch and taro starch (100:0); (50:50); (0:100). Testing of the physical characteristics of red ginger extract lozenges included organoleptic and tablet dimensions, weight uniformity, tablet hardness and friability and disintegration time. Analysis of normally distributed and homogeneous data using One-Way Anova at a confidence level of 95% followed by Post Hoc testing. The Kruskal-Wallis test is used for data that is not normally and homogeneously distributed followed by the Mann Whitney test.The test results showed that the combination of concentrations of arrowroot starch and taro starch binders had an effect on the physical characteristics, namely tablet hardness and brittleness and tablet disintegration time (p<0.05)
Pengaruh Suhu dan Waktu Penyeduhan Dalam Variasi Jenis Teh Terhadap Kadar Flavonoid Total Menggunakan Spektrofotometri UV-Vis
Get PDFTea derived from the tea plant (Camellia sinensis) is a plant that consists of many types and is spread in various countries. In tea leaves, the flavonoid content varies. This is caused by several factors: tea plant variety, leaf age, leaf picking method, planting location, temperature, and processing. Based on the habits of people in Indonesia who brew tea with hot water at a temperature of 700C or 1000C in this study, the flavonoid content in each type of tea was extracted using several variations in temperature and brewing time which aims to determine the maximum level of flavonoid content in tea variations. Determination of flavonoid levels in tea that has been extracted will be determined using uv-vis spectrophotometry. The results of this study show that the initial temperature and brewing time affect the total flavonoid content of various types of tea. Flavonoid levels in green tea, oolong tea, black tea, and pu-erh tea have the highest levels at a temperature of 1000C within 10 minutes with green tea levels at 9,80 mg/g, oolong tea 7,02 mg/g, black tea 4,22 mg/g and pu-erh tea 2,61 mg/g. While white tea has the highest level at 1000C in 5 minutes with the highest level of white tea at 3,76 mg/g