Hubungan Host Dan Lingkungan Dengan Manifestasi Klinis Hepatitis A

Hepatitis A is a common systemic infection transmitted by fecal-oral. This study conducted based on increased hepatitis A incidence among students in a private university in Bandung (October-November 2011). The aimed of this study was to identified the relationship between host and environtment factor with clinical manifestation of hepatitis A in X University's student in Bandung. This study was conducted in May-June 2011. The population of this study was 114 student who experienced hepatitis. A quantitative survey used as a method in this study. The data was analyzed by non parametric chi-square test. Result of this study showed there was a significant relationship between host and clinical manifestation of hepatitis A (p<0.05). Student should have a high body endurance to enhance immunity particulary in a distress condition and mainten health environment to prevent hepatitis A transmission

Detection of Pork Contamination in Fresh and Cooked Beef Using Genetic Marker Mitochondrial-dna Cytochrome B by Duplex-pcr

By mixing with pork, beef adulteration is frequently found in the traditional market that very disturbing Moeslem community in Indonesia. This study was conducted to detect pork contamination in fresh and cooked beef using genetic marker mitochondrial DNA cytochrome b (mt-DNA Cyt b) by duplex-PCR. A total of twelve samples was used in this study consisting six fresh meat samples and six cooked meat samples, respectively. Those beef and pork were bought from animal slaughterhouse and a supermarket in Surakarta. Cooked samples were prepared by boiling the meats in hot water at 100oC for 30 minutes. We designed pork contamination in beef in the level of 0, 1, 5, 10, 25%, respectively. The DNA genome was extracted and polymerase chain reaction (PCR) was performed using species specific primer to isolate mt-DNA Cyt b gene from the samples. The results showed that the DNA genome was successfully extracted from pork, beef, and contaminated meat samples. In addition, visualization of duplex-PCR on 1.5% agarose gel was able to detect pork contamination in both fresh and cooked beef up to very small proportion (1%). The existence of pork in beef was indicated with the presence of specific 398 bp DNA band. It can be concluded, duplex-PCR of mt-DNA Cyt b gene was very sensitive in detection of pork contamination in fresh and cooked beef

Evaluasi Kualitas Organoleptik Mayonnaise Berbahan Dasar Kuning Telur yang Mendapatkan Suplementasi Tepung Purslane (Portulaca oleracea)

The aim of this research was to evaluate sensory quality of mayonnaise made with egg yolks produced from laying hens fed diets supplemented with purslane meal. The experimental design was a one way classification with five mayonnaise treatments. The treatments included mayonnaise with egg yolks supplemented with 0% (P0), 2% (P1), 4% (P2), 6% (P3), and 8% (P4) purslane meal. This study used 30 semi-trained panelists to evaluate sensory quality of mayonnaise using a 9-point hedonic scale. Data was analysed using the analysis of variance and if there was any significant difference among treatments, then the analysis was continued using Tukey’s test. The results showed that the use of egg yolks from laying hens fed diets supplemented with purslane meal up to a level of 8% did not significantly change color, texture, creamy, aroma, taste, taste and overall acceptance of mayonnaise. The average score of perception of sensory attributes was between 5 (neither like nor dislike) and 6 (slightly like). It can be concluded that mayonnaise made with egg yolks produced from brown laying hens fed diets supplemented with purslane meal up to a level of 8% did not negatively affect the sensory quality of mayonnaise

Iron Behaving Badly: Inappropriate Iron Chelation as a Major Contributor to the Aetiology of Vascular and Other Progressive Inflammatory and Degenerative Diseases

The production of peroxide and superoxide is an inevitable consequence of aerobic metabolism, and while these particular "reactive oxygen species" (ROSs) can exhibit a number of biological effects, they are not of themselves excessively reactive and thus they are not especially damaging at physiological concentrations. However, their reactions with poorly liganded iron species can lead to the catalytic production of the very reactive and dangerous hydroxyl radical, which is exceptionally damaging, and a major cause of chronic inflammation. We review the considerable and wide-ranging evidence for the involvement of this combination of (su)peroxide and poorly liganded iron in a large number of physiological and indeed pathological processes and inflammatory disorders, especially those involving the progressive degradation of cellular and organismal performance. These diseases share a great many similarities and thus might be considered to have a common cause (i.e. iron-catalysed free radical and especially hydroxyl radical generation). The studies reviewed include those focused on a series of cardiovascular, metabolic and neurological diseases, where iron can be found at the sites of plaques and lesions, as well as studies showing the significance of iron to aging and longevity. The effective chelation of iron by natural or synthetic ligands is thus of major physiological (and potentially therapeutic) importance. As systems properties, we need to recognise that physiological observables have multiple molecular causes, and studying them in isolation leads to inconsistent patterns of apparent causality when it is the simultaneous combination of multiple factors that is responsible. This explains, for instance, the decidedly mixed effects of antioxidants that have been observed, etc...Comment: 159 pages, including 9 Figs and 2184 reference

Diets high in linoleic acid reduce omega-3 long chain polyunsaturated fatty acids in chicken tissues

We have previously demonstrated that the level of omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFA) could be increased several fold by increasing the level of alpha-linolenic acid (ALA) in broiler feed. The lowest LA to ALA ratio of experimental diets resulted in the highest n-3 LCPUFA, EPA, DPA and DHA in both breast and thigh tissues. Because the n-6 PUFA, linoleic acid (LA), competes for the enzymes used to produce n-3 LCPUFA, the effect of dietary LA on n-3 LCPUFA accumulation in chicken meat was unclear. The objective of this study was to examine the effect of varying LA levels in diets on the conversion of ALA into EPA, DPA and DHA into chicken tissues. The level of ALA in the diets was held constant at 2.1% energy (% en) while the level of LA varied from 2.9 to 4.4% en. The ratio of LA to ALA of the experimental diets thus ranged from 1.4:1 to 2.1:1. The results indicated that the total n-3 LCPUFA levels in the breast meat of birds fed with the lowest LA content was 16% higher than the n-3 LCPUFA in the breast of birds fed with the highest LA content. In general, the decrease in n-3 LCPUFA due to inhibition by LA was less than the stimulatory effect of an equivalent level of ALA on n-3 LCPUFA accumulation. This study indicated that the strongest influence on n-3 LCPUFA accumulation in chicken tissues was the level of ALA in the diet. The experimental diets did not appear to affect the growth performance of chickens. We conclude that there was only a modest effect of dietary LA on omega-3 LCPUFA accumulations in chicken meat, but diets that are lower in LA will allow greater conversion of ALA into n-3 LCPUFA.L. R. Kartikasari, R. J. Hughes, M. S. Geier, M. Makrides and R. A. Gibso

The Relationship Between Therapeutic Communication and Level of Anxiety Among Hospitalized Preschool Children

Hospitalization is admission to hospital, either planned or due to unexpected health emergency. In Indonesia, the percentage of preschoolers being hospitalized in 2014 was 15.26%. Hospitalization causes anxiety reactions in children. Therapeutic communication is one solution that nurses can do to reduce anxiety and stress to hospitalized children. The therapeutic communication focused on healing patients, and it was a professional communication conducted by nurses. This research aims to determine the relationship between therapeutic communication and level of anxiety caused by hospitalization in children aged 3-6 years. Cross-sectional studies were applied to the 30 respondents obtained from quota sampling. The data was collected using questionnaires. The valid criteria results using Pearson product moment formula was defined if the value of r count ranged from 0.407-0.718, and the reliability test used Cronbach's alpha of value 0.927. The results showed that the therapeutic communication of nurses was fair (60%) and the category of patients' anxiety was severe (53.3%). Chi-square test was used at a significance level of 0.05. A p-value of 0.016 was obtained, indicating significant relationship between the therapeutic communication of nurses and the level of anxiety among hospitalized children. Conclusion: More therapeutic communication was needed, especially in communicating medical information before medical treatment. To improve therapeutic communication skills, nurses should be encouraged to participate in therapeutic communication training

Omega-3 content and sensory evaluation of scrambled eggs from two strains of laying hens fed diets enriched with alpha-linolenic acid

The objective of the study was to assess the accumulation of omega-3 (n-3) fats and the sensory quality of scrambled eggs from two strains of laying hens (brown and white) given omega-3 enriched diets. The design of this research was a completely randomized block design, with a 3 × 2 factorial. A total of 24 Hy-Line brown and 24 Hy-Line white were fed three experimental diets. The alphalinolenic acid (18:3n3, ALA) levels of the dietary treatments were either low (0.3%), moderate (3.0%), or high (6.0%) with the linoleic acid (18:2n6, LA) level kept constant at approximately 4%en. The results showed that dietary supplementation of ALA enhanced n-3 fats and had no impact (P>0.05) on sensory properties including oily odour, butter aroma, sulphur aroma, taste, flavour, or off-flavour of scrambled eggs. Diets high in ALA resulted in Scrambled eggs with less intense egg aroma compared to those given diets with low or moderate ALA. Eggs of brown hens had a significantly stronger egg aroma, butter flavour, and sulphur flavour (P<0.05) compared to white eggs. In conclusion, the dietary inclusion of 3.0% ALA was discovered to be optimum with respect to the accumulation of n-3 fats and the sensory properties of the eggs