Empowerment of Santri’s Healthy Lifestyle in Salafi and Modern Islamic Boarding School through Knowledge of Probiotic Food and Beverages

This empowerment is related explicitly to empowering the healthy lifestyle of students in Salafi and modern Islamic boarding schools through knowledge about probiotic food and drinks. This empowerment was carried out for one month, from January 2023 to February 2023. The location of this empowerment was Islamic boarding schools, both Salafi and modern, in Pemalang Regency and Tegal Regency. Data collection techniques in this study will be carried out using questionnaires and test instruments in the form of questions related to the problem. Data processing was carried out quantitatively through statistical tests and qualitatively. For quantitative data processing, statistical tests were used: The test applied was hypothesis testing through the chi-square distribution and hypothesis testing using the Kologorov-Smirnov method. This community empowerment includes several steps or activity procedures carried out as follows: Entrance, Diagnosis, Action Planning, Intervention (Action taking), Evaluation (Assessment), Reflection, and Exit. The results of empowering students in both Salafi and modern Islamic boarding schools can make them adopt a healthy lifestyle through probiotic food and drink accompanied by a holistic understanding of probiotics. Henceforth, these students can pass on this empowerment to other students through the application of peer tutors

Food: More than the sum of its parts

The food we eat and enjoy is not just a collection of macro and micro nutrients, it has structure and texture that affect our response to it. This short review of recent research touches on many of the issues linking different types of food structure to the digestion and absorption of macronutrients. The behavior of both protein and lipid in the gastric compartment can be key to what gets emptied when and thus the kinetics of nutrient absorption, which can in turn influence risk factors for disease. Because of this there is increasing emphasis on understanding the role of gastric processing in digestion kinetics. The use of MRI has significantly improved our understanding of gastric behavior and offers new possibilities for controlling digestion kinetics. In addition, the role of fiber in the upper GI tract is also starting to be better understood. This will also lead to further opportunities to improve the health of the Western diet

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Tingkat Keberhasilan Provinsi di Indonesia dalam Kinerja Penanganan Korban Covid 19 Didasarkan Pada Uji Logistic Regression

Regarding efforts to prevent the spread of the Covid-19 Virus, local governments can take tactical steps and quick action as a matter of anticipation. This study intends to provide a description of the level of success of provinces in Indonesia in handling covid 19 victims based on logistic regression tests. Logistic regression is used to analyze where the assumption of multivariate normal distribution cannot be fulfilled because the independent variable is a mixture of continuous (metric) and categorical (non-metric) variables. In this case, it can be analyzed with logistic regression because there is no need to assume data normality on the independent variables. The conclusion of this study is that based on the logistic regression equation it can be seen that the log of odds for the province to be successful is positively related to provincial performance (KP) and negatively related to provincial size (SIZE). The relationship between the odds and the independent variable can be explained as follows: if KP is considered constant, then the provincial odds will be successfully decreased by a factor of 0.634 (e-0.456) for each unit of increase in SIZE. So KP is considered constant, so the odds for a province to be successful are 0.634 times lower for a densely populated province than for a less populous province. While other variables are considered constant, the odds for the province will be successfully increased by a factor of 5.428 (e1.692) for each unit change in KP. Judging from the classification matrix with a cutoff of 50%, the overall classification rate was 56.25

Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting

Sweet chestnut (Castanea sativa Mill.) belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability. Roasting reduces the anti-nutritional factors in chestnut. This study was conducted to compare the effects of pan and microwave roasting on physicochemical, functional, rheological and antioxidant properties of sweet chestnut. Antioxidant activity was determined using DPPH inhibition activity, reducing power, and total phenolic content. Structural analysis was carried out using FT-IR analysis. Protein, fat, and ash contents displayed insignificant (P > 0.05) variations. “L” value decreased from 90.66 to 81.43, whereas, “a” and “b” values increased from 0.02 to 0.90 and 11.99 to 20.5, respectively, upon roasting. Significant (P < 0.05) increase in water absorption capacity (1.32–3.39 g/g), oil absorption capacity (1.22–1.63 g/g), and antioxidant properties was observed following roasting. Flour obtained from roasted chestnuts exhibited a significant decrease in light transmittance, foaming, and pasting properties. Higher gelatinization temperatures and lower enthalpies were reported in microwave and pan roasted chestnut flours. Roasting also reduced the viscoelastic behavior of native sweet chestnut and changed the transmittance of identical functional groups as revealed by FT-IR analysis

A review of the recent advances in starch as active and nanocomposite packaging films

Technological advances have led to increased constraints regarding food packaging due to environmental issues, consumer health concerns, and economic restrictions associated therewith. Hence, food scientists and technologists are now more focused on developing biopolymer packages. Starch satisfies all the principle aspects, making it a promising raw material for edible coatings/films. Starch as a package material has grabbed much attention both at academic as well as industrial levels. Besides this, the role of various plasticizers, polys, sugars, and wetting agents are discussed and their importance in packaging industries. Herein, the role of starch as packaging material and nanofillers/composites is discussed in detail. The review summons a comprehensive and current overview of the widely available information and recent advances in starch film packaging