Correlation Between Body Mass Index With The Incidence Of Preeclampsia

Introduction: Indonesia is on its way to achieve the Millennium Development Goals (MDG’s) of reducing the maternal mortality ratio by three-quarters between 1990 and 2015. Preeclampsia was the second cause of maternal mortality in Indonesia that was 7-10% from all maternal mortality that happened. Preeclampsia is a disease that occurs during pregnancy, which usually appear after 20 weeks and is characterized by an increase in blood pressure during pregnancy (systolic/diastolic ≥140/90 mmHg) with proteinuria and edema. Research shows an association between high Body Mass Index with an increase in the occurrence of preeclampsia. Aim: This research purpose is to determine the correlation between Body Mass Index with incidence of preeclampsia. Methods: This research used an observational analytic cross-sectional design. The sample used was 46 data from mother with preeclampsia and 46 from mother with normal pregnancy. The data used were secondary data from X hospital on January 2014 until December 2015, selected based on the inclusion and exclusion criteria. Data analysed using Spearman test. Result: Preeclampsia was significantly correlated to high body mass index (p=0,000, correlation coefficient is 0,632), where 58.7% of obese mothers, 28.26% of overweight mothers were diagnosed with preeclampsia, while only 8.7% of normal weight mothers, and 4.34% of underweight mothers had preeclampsia. Conclusion: The results showed that there was a significant correlation between Body Mass Index and preeclampsia , suggesting that mothers with high body mass index were at a higher risk of preeclampsi

Molecular theory of elastic constants of liquid crystals. III. Application to smectic phases with tilted orientational order

Using the density functional formalism we derive expression for the distortion free energy for systems with continuous broken symmetry and use it to derive expression for the elastic constants of smectic phases in which director is tilted with respect to the smectic layer normal. As in the previous papers of the series (Phys. Rev. A {\bf 45}, 974 (1992), E {\bf 49}, 501, (1994)) the expressions for the elastic constants are written in terms of order and structural parameters. The structural parameters involve the generalised spherical harmonic coefficients of the direct pair correlation function of an effective isotropic liquid. The density of this effective isotropic liquid depends on the nature and amount of ordering present in the system and is evaluated self- consistently. We estimate the value of elastic constants using reasonable guess for the order and structural- parameters.Comment: 31 pages; 1 Fig. in GIF format, To be appear in Phys. Rev.

The Effect Of Varied Concentration And Soaking TIME In Corncob (Zea Mays L) Liquid Smoke At On The Quality Of Smoked Catfish (Pangasius Pangasius)

This research had been conducted in April 2015 in purpose todetermine the effect of varied concentration of corncob liquid smoke and soakingtime on the quality of smoked catfish (Pangasius pangasius). The method used inthis study was experimental, designed as Completely Randomized Design (CRD)and composed factorially 3x2. The catfish was eviscerated and then soaked in asolution of corncob liquid smoke at different concentration 4% (K4), 6% (K6) and8% (K8) for 1 hour (L1) and 2 hours (L2). After soaked, the fish were then driedusing an oven at the temperature of 55o C for 12 hours. The quality parametersused were the characteristic of organoleptic, water content, total phenols, totalacids and pH values. The results showed that the differences of concentration andsoaking time in a solution of liquid smoke affected significantly on the quality ofsmoke catfish as show on the score of the appearance, total acids and pH values,but not significantly affected on the score of the texture, odor, taste, water contentand total phenols. The best quality of smoke flavored catfish is produced bysoaking the catfish in a solution of corncob liquid smoke at concentration 6-8%for 2 hours. The characteristics of smoke flavored catfish were showing cleansurface of the meat, neat, and attractive colors (golden yellow). The smoked fishhad the specific odor of smoked fish, delicious taste and distinctive flavor ofsmoked fish, less salty, and a compact and soft texture of the meat. The smokeflavored catfish contained the water 12,88-9,14%, total phenols 0,15-0,21 ppm,total acids 3,73-5,20 and pH value 5,38-5,98

The Quality Evaluation of Smoke Flavored Catfish (Cryptopterus Bicirchis) Compared to Traditionally Smoked Fish During Storage

The research aimed to compare the quality of smoke flavored to the traditionally smokedcatfish smoked catfish (Cryptopterus bicirchis). The research was using experimental methodand composed as a randomized block design. There were two smoking methods, those weretraditionally hot smoking and liquid smoking. The liquid smoke used for soaking the fish wasvaried to crude liquid smoke and redistilled liquid smoke. The quality of the smoked fishproducts were evaluated for the value of sensory, water content, value of pH, content of totalacid, content of total phenol, and TPC. The result showed that the quality of all smoke catfishproduct could be stored for 30 days at room temperature. At the first day before storage, thevalue of the appearance was 8,8, the value of the odor was 8,7, the value of the flavor was 8,8,and the value of the texture was 8,8. The chemical characteristic showed that the content ofmoisture was 14.38 %, the pH value was 6.7, content of the total acids was 3.75%, content of thetotal phenols was 0.97 ppm, and the TPC was 3.65 cfu/g. However, up to the end of the storage,the ptoduct of traditionally smoked catfish was indicating the highest quality, showed by thehighest sensory value of the product at the end of storage. The value of the appearance was 6,8(the surface appearance was intact, tidy, the color was getting dim), the value of the odor was 7,1(the specific smell of smoke started dwindling and bad odor compounds started to smell), thevalue of the flavor was 6,6 (the savory flavor and the specific flavor started dwindling, bad flavorcompounds started to taste), and the value of the texture was 6,8 (the texture started fragile andsomewhat moist)

Psychochemical and Sensory Characteristic of Jelawat Fish Meat (Leptobarbus Hoevenii) From Different Sizes

This research aims to evaluation and compared chemical proximate composition, amino acid and fatty acid, jelawat fish from different sizes small (400-500 gr), medium (700-800 g), and large (1000-1100 g). Jelawat fish used is 27 from cage in Kampung Jelawat, Kampar. Value of jelawat fish was evaluation, value of edible portion, processing waste, water holding capacity, sensory quality, proximate, amino acid and fatty acid. The research was showed that appearance, odor, edible portion, processing waste was not different between fish size. The highest flavors, texture is found in large sizes fish. The highest water holding capacity is found in medium size fish then large size fish and small size fish. Water content and ash content from large size fish was highest, then followed in a row by medium size fish and large size fish. The protein content of medium size fish is higher than small size fish and large size fish. The highest amino acid is found in large size fish followed by small size fish and medium size fish. The highest fatty acid is found in small size fish followed by medium size fish and large size fish

Application of Liquid Smoke for Smoke Flavored Fish (Cryptopterus Bicirchis) Processing

The research was aimed to determine the good kinds of firewood as smoke liquid material for producing smoke flavored catfish (Cryproterus bicirchis) mostly preferred by consumers. The method used was experimental and composed as completely randomized design (CRD). The treatments were the used of different liquid smoke to produce smoke flavored catfish. The liquid smoke was pyrolyzed from different kinds of firewood, namely: laban wood (Vitex pubescens), rubber wood (Hevea Brasiliensis), coconut shell (Cocos nucifera), and coconut fibers. The smoke flavored catfish produced were evaluated for the consumer preference assessed by hedonic test and the characteristic of physico- assessed for the content of moisture, total acid and total fenol, and the value of pH. The results showed that the best kind of firewood used for smoke material of liquid smoke was distilled laban wood because it had the highest score of aroma 7.7, existence 7.7, flavor 7.5, and texture 7.6 but not significantly different to those exposed on coconut shell. It was containing 0.8 ppm of total phenols, 0.4 % of total acid and pH value 6.2. Thus, the diminishing availability of laban wood in the nature could be replaced by the coconut shell as a biomass of agricultural waste

The Effect of Vacuum Packaging on Changes in Sensory, Chemical and Microbiology Quality of Smoked Catfish (Hemibagrus Nemurus) Stored in Cold Temperature (5±1°c)

This research was aimed to determine the effect of vacuum packaging on sensory,chemical and microbiological quality of smoked catfish stored in cold temperatures (5±1°C). One hundrend fish which was taken from fish culture pond in Sungai Paku was hotsmokedat 60-100° C. The smoked fish was vacuum-packed in polypropilen bag and storedat 5±1° C for 49 days. Changes in quality were evaluated for sensoris, TBA, TVB-N, APC,ANPC, LAB and Staphylococcus aureus. The quality of vacuum-packed smoked fish duringstorage was compared to non-vacuum packed smoked fish. Sensory quality of vacuumpackedsmoked fish was not significantly different from non-vacuum packed smoked fish.TBA and TVB-N values were higher for non-vacuum packed smoked fish than for vacuumpacked smoked fish. APC value was also higher in non-vacuum packed smoked fish thanvacuum packed smoked fish, however ANPC and BAL were higher for vacuum packedsmoked fish than non-vacuum packed smoked fish; except Staphylococcus aureus countwhich were not different between the two smoked fish. Based on score 5 as a limit ofacceptibility, the vacuum packed smoked fish and non-vacuum packed smoked fish have ashelf life of 49 and 42 days respectively

The Antibacterial Effectiveness Of Seaweed (Eucheuma Cottonii) Extract On Bacillus Cereus And Pseudomonas Aeruginosa

The aim of the research was to assess the antibacterial effectiveness of seaweed Eucheuma cottonii extract as inhibitor to the growth of Bacillus cereus and Pseudomonas aeruginosa and to determine the minimum inhibitory concentration of Eucheuma cottonii extract on Bacillus cereus and Pseudomonas aeruginosa. The method used was the experimental. The most effective concentration of the extract was 6% that could inhibit the growth of Bacillus cereus with a clear zone of 6 mm. Meanwhile, the extract concentration of 4% was the effective concentration to inhibit the growth of Pseudomonas aeruginosa with a clear zone of 5 mm