ACTIVITY SCREENING AND STRUCTURE MODIFICATION OF ARTOCARPIN AGAINST ACE2 AND MAIN PROTEASE THROUGH IN SILICO METHOD

Objective: SARS-CoV-2 is a type of coronavirus that causes COVID-19 disease. Currently, the right and effective drug for the treatment of COVID-19 has not been found. Artocarpin in the breadfruit plant (Artocarpus altilis), which was tested, has been shown to have antiviral activity. However, artocarpin has a hydroxyl group that can undergo oxidation within a certain time, thereby reducing the stability of the compound and non-specific antiviral activity. Methods: In this study, the structural modification of artocarpin was carried out to obtain compounds with anticoronavirus activity with good physicochemical properties. This research was conducted in silico, including molecular docking simulation, bioavailability prediction, and preADMET. Results: The top 20 modified compounds were selected from each target's top 3 compounds, which had better bond energies compared to the positive control. These 3 compounds have the potential to inhibit ACE2 and Mpro receptors and 1 compound are better at inhibiting both. Conclusion: From the results of the research conducted, we conclude that the 3 best compounds can be potential candidates that can be developed as COVID-19 therapy

Performance Analysis of Pharmacist and Influencing Factors in the Era of National Healt Insurance at Puskesmas

Puskesmas is one of the first-rate health facilities that organizes National Health Insurance. Pharmacists, who are responsible for pharmacy at Puskesmas, must follow Pharmacy Service Standard at Health Center as stated in Minister of Health Regulation (MHR) no. 74 of 2016 to ensure patient safety, but in the implementation of pharmaceutical services in Puskesmas, it is not done according to the standard of performance in which pharmacists need to be done. The purpose of this study was to assess the suitability of performance with MHR No. 74 of 2016 and factors affecting performance. This research is an analytical descriptive research. Data were retrospectively retrieved through document search and completed with qualitative data through observation sheets. The study was conducted at Puskesmas Kota Yogyakarta, Brebes Regency, and Banjarmasin City. The variables studied were performance conformity with MHR No. 74 of 2016 and the factors that affect the performance of pharmacists in Puskesmas are the characteristics of pharmacists (age, gender, education level, duration of practice and income). The data were analyzed descriptively for the appraisal of pharmacist performance, and the factors influencing the pharmacist's performance were analyzed statistically with independent sample t-test and One Way ANOVA. The number of respondents in this study was 18 pharmacists. The result showed that the pharmacist performance at health center as a whole was 82,97% (high) with achievement of pharmacist performance on drug management aspect and clinical pharmacy in high category that is 76,94% for drug management, and 89% for clinical pharmacy. From the results of this study, it is showed that the influences are the age factor, education, duration of practice, and income on the performance of pharmacists

Use of MOCAF flour as raw material for healthy and hygienic lakar crackers in N&N MSMEs

In the vicinity of NN Micro, Small, and Medium Enterprises (MSME) in Jatiroke Village, Sumedang, West Java, cassava plantations abound, yet their harvest is often undervalued and sold at low prices. To enhance economic value, cassava from Jatiroke Village is now being processed into Modified Cassava Flour (MOCAF) for use as a primary ingredient in lakar cracker production at NN MSME. Previously, wheat and tapioca flours were sourced from the market for cracker production. The objective of this Community Partnership Empowerment (CPE) initiative is to replace wheat flour with locally processed MOCAF, diversifying food ingredient sources using available resources. MOCAF is not only gluten-free but is also deemed safe for consumption, especially for those with autoimmune diseases, memory loss, and autism. The CPE program includes training on MOCAF flour production and hands-on experience in making lakar crackers with MOCAF as a core ingredient. This comprehensive effort aims to promote NN MSME's growth by incorporating innovative technology for the production of healthy and hygienic crackers, thereby benefiting public health, particularly individuals with autoimmune conditions. This strategic shift not only holds economic promise but also contributes to the well-being of the community

Analisis Kinerja Apoteker Dalam Pelayanan Farmasi Klinik di Puskesmas Kota Banjarmasin

Kinerja seorang apoteker perlu dievaluasi untuk meningkatkan kualitas pelayanan kefarmasian baik dalam pelayanan farmasi klinik maupun pengelolaan obat. Penelitian ini bertujuan untuk memberikan gambaran kinerja apoteker di Puskesmas Kota Banjarmasin dalam melakukan pelayanan farmasi klinik. Penelitian analisis kinerja apoteker dalam melakukan pelayanan farmasi klinis di Puskesmas Kota Banjarmasin ini merupakan penelitian deskriptif. Pengambilan data dilakukan secara retrospektif melalui penelusuran dokumen dan dilengkapi dengan observasi langsung dengan menggunakan daftar tilik sebagai data kualitatif serta dilengkapi dengan wawancara untuk memperdalam temuan di lapangan. Kinerja apoteker dan faktor yang mempengaruhi kinerja apoteker dianalisis secara deskritif. Jumlah responden dalam penelitian ini adalah 5 apoteker yang berpraktek di lima Puskesmas kota Banjarmasin yang mewakili setiap kecamatan di Kota Banjarmasin. Hasil penelitian ini menunjukkan kinerja apoteker dalam pelayanan farmasi klinik di Puskesmas pada era Jaminan Kesehatan Nasional berada pada kategori sangat tinggi pada aspek penggunaan obat generik dan penggunaan injeksi pada myalgia. Kategori kinerja yang tinggi ditunjukkan pada aspek pengkajian resep, rata-rata item obat dalam resep dan penggunaan antibiotik pada diare non spesifik. Kategori kinerja sedang ditunjukkan melalui aspek konseling pasien dan penggunaan antibiotic pada ISPA non pneumoni

ANALISIS COST OF ILLNESS PENYAKIT HIPERTENSI DI RUMAH SAKIT UMUM DAERAH PRAYA, NTB

The high prevalence of hypertension and the long-term of antihypertensive treatments required are the main reasons for the need of economic analysis on the costs of hypertensive treatment. This study aims to quantify direct medical cost of hypertension. This study uses retrospective cost of illness analysis in descriptive observational design with heath care perspective. Data were collected from the hospital’s management information system, patient's prescriptions and patient's medical records. Fifty-eight patient’s data were analyzed. Direct medical cost of the patient without comorbidities in stage 1 hypertension was Rp 535,660 ± 100,681, stage 2 hypertension was Rp 381,940 ± 126,423 and hypertensive crises was Rp 456,241 ± 197,959. Direct medical cost of the patients with comorbidities in stage 1 hypertension was Rp 398,750 ± 240,542, stage 2 hypertension was Rp 486,227 ± 241,136 and hypertensive crises was Rp 425,816 ± 140,898. Direct medical costs for patients with compelling indications in stage 1 hypertension was Rp 512,810 ± 152,661, stage 2 hypertension was Rp 444,183 ± 109,162 and hypertensive crises was Rp 410,364 ± 80,388. Cost for drugs was represented as the largest component of direct medical cost (37.49%) followes by cost for ward (26.54%), medical treatment fee (15.88%), medical support fee (9.05%), doctor visit fee (8.12%) and service fee (2.91%). The hypertension's stage, comorbidities and compelling indications are not affecting the cost of therapy. The rational use of drugs will decrease the cost of hypertension treatment

PELATIHAN ONLINE PEMBUATAN MAKANAN FERMENTASI WADI

Salah satu penerapan proses fermentasi terjadi pada produk perikanan. Wadi merupakan hasil fermentasi ikan yang banyak sekali diminati oleh masyarakat Kalimantan Selatan. Wadi merupakan salah satu proses fermentasi ikan atau daging secara tradisional yang berbentuk ikan utuh semi basah, berwarna agak hitam (mendekati warna ikan segar), bertekstur liat dengan aroma ikan khas fermentasi serta mempunyai cita rasa yang asin. Wadi memiliki waktu simpan yang lama sekitar 6 sampai 12 bulan. Kurangnya keterampilan dalam pengolahan wadi mengakibatkan wadi tidak bisa tahan lama sehingga wadi menjadi cepat busuk. Selain itu, belum ada wadi kemasan yang beredar dipasaran sehingga untuk masyarakat luar Kalimantan Selatan sulit untuk mendapatkan produk wadi ini. Pelatihan ini menggunakan metode ceramah, diskusi, tanya jawab serta demonstrasi atau praktek secara daring/online. Pelatihan ini menghasilkan pengetahuan dan pemahaman yang baik bagi peserta pelatihan. Hal ini dapat dilihat dari antusias peserta pelatihan dalam sesi diskusi dan tanya jawab untuk mencari informasi yang lengkap mengenai teknik fermentasi serta pelatihan dalam pembuatan wadi.Kata kunci : Fermentasi, Wadi, Pelatihan Onlin

Pelatihan Online Pembuatan Makanan Fermentasi Wadi

ABSTRAKSalah satu penerapan proses fermentasi terjadi pada produk perikanan. Wadi merupakan hasil fermentasi ikan yang banyak sekali diminati oleh masyarakat Kalimantan Selatan. Wadi merupakan salah satu proses fermentasi ikan atau daging secara tradisional yang berbentuk ikan utuh semi basah, berwarna agak hitam (mendekati warna ikan segar), bertekstur liat dengan aroma ikan khas fermentasi serta mempunyai cita rasa yang asin. Wadi memiliki waktu simpan yang lama sekitar 6 sampai 12 bulan. Kurangnya keterampilan dalam pengolahan wadi mengakibatkan wadi tidak bisa tahan lama sehingga wadi menjadi cepat busuk. Selain itu, belum ada wadi kemasan yang beredar dipasaran sehingga untuk masyarakat luar Kalimantan Selatan sulit untuk mendapatkan produk wadi ini. Pelatihan ini menggunakan metode ceramah, diskusi, tanya jawab serta demonstrasi atau praktek secara daring/online. Pelatihan ini menghasilkan pengetahuan dan pemahaman yang baik bagi peserta pelatihan. Hal ini dapat dilihat dari antusias peserta pelatihan dalam sesi diskusi dan tanya jawab untuk mencari informasi yang lengkap mengenai teknik fermentasi serta pelatihan dalam pembuatan wadi. Kata kunci: Fermentasi, Wadi, Pelatihan Online ABSTRACTOne of the processes of applying the fermentation process occurs in fishery products. Wadi is a fermented fish product that is in great demand by the people of South Kalimantan. Wadi is one of the traditional fish or meat fermentation processes in the form of semi-wet whole fish, slightly black (close to the color of fresh fish), clay texture with a distinctive fermented fish aroma, and has a salty taste. Wadi has a long shelf life of about 6 to 12 months. Lack of skills in wadi processing resulted in wadi not being able to last long so that the wadi rotted quickly. In addition, there is no packaged wadi on the market so it is difficult for people outside South Kalimantan to get this wadi product. This training uses lecture, discussion, question and answer methods as well as online demonstrations or practice. This training resulted in good knowledge and understanding for the participants of the wadi making training. This can be seen from the enthusiasm of the training participants in the discussion and question and answer sessions to seek complete information about fermentation techniques and training in wadi making. Keywords: Fermentation, Wadi, Online Trainin