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All Journal Nurse Media Journal of Nursing Jurnal Sains dan Teknologi Pangan Jurnal Keperawatan Soedirman (The Soedirman Journal of Nursing) Acta Odontologica Indonesia
Dewi, Dian Puspita
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Agriculture, Biological Sciences & Forestry Dentistry Health Professions Nursing Public Health

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PREDIKSI UMUR SIMPAN TEPUNG WIKAU MAOMBO MENGGUNAKAN PENDEKATAN KADAR AIR KRITIS Wahyuni, Sri; Azis, Thamrin; Dewi, Dian Puspita; Juwita, Citra; holilah, holilah
Jurnal Sains dan Teknologi Pangan Vol 5, No 3 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (914.629 KB) | DOI: 10.33772/jstp.v5i3.13112

Abstract

ABSTRACTWikau maombo, traditional food in Buton, Southeast Sulawesi, is a cassava product processed by seawater immersion and fermentation. The shelf life of Wikau maombo flour as dry food products was predicted using ASLT (accelerated shelf-life testing) method through the critical moisture content approach based on the sorption isotherm curve of the equilibrium moisture value at each RH of saturated solution/salt. This study aimed to predict the shelf life of Wikau maombo flour packaged using polypropylene plastic with different thickness, ie. 0.06 mm (WM1) and 0.08 mm (WM2). The results show that the initial moisture content of Wikau maombo flour was 10.27%. Critical moisture contents of WM1 and WM2 samples at Relative Humidity (RH) of 75% were 11.11% and 11.28%, respectively. Isotherm sorption curve of WM1 and WM2 sample were Sigmoid (S) which selected sorption isotherm curve (Caurie model) as the appropriate sorption isotherms equation. The smallest value of mean relative deviation (MRD) in WM1 and WM2 samples were 1.49 and 2.48, respectively. The respective shelf life of WM1 and WM2 products were 318.43 days (10 months 18 days) and 434.22 days (1 year 2 months).Keywords: critical moisture content; shelf life; wikau maombo.ABSTRAKWikau maombo merupakan makanan tradisional di Buton, Sulawesi Tenggara. Wikau maombo merupakan produk olahan ubi kayu melalui proses perendaman dalam air laut dan fermentasi. Umur simpan tepung Wikau mambo sebagai produk pangan kering diprediksi dengan metode ASLT (Accelerated Shelf-Life Testing) melalui pendekatan kadar air kritis berdasarkan kurva isotherm sorpsi dari nilai kadar air kesetimbangan pada masing-masing RH penyimpanan larutan/garam jenuh. Untuk medapatkan kemulusan kurva yang tinggi, dibuat model-model persamaan sorpsi isotermis yang mana dipilih lima model persamaan matematis yaitu model Hasley, Chen-Clayton, Henderson, Caurie, dan Oswin. Persamaan tersebut dapat menjelaskan fenomena sorpsi isotermis secara teoritis pada jangkauan nilai aktivitas air (aw) yang luas. Tujuan penelitian ini untuk memprediksi umur simpan produk tepung Wikau maombo yang dikemas menggunakan plastik polipropilena dengan ketebalan yang berbeda, yaitu 0.06 mm (WM1) dan 0.08 mm (WM2). Hasil penelitian menunjukkan bahwa kadar air awal tepung wikau maombo sebesar 10.27%. kadar air kritis sampel WM1 dan WM2 pada RH 75% berturut-turut yaitu 11.11% dan 11.28%. Kurva isotherm sorpsi sampel WM1 dan WM2 berbentuk Sigmoid (S) dengan persamaan terpilih model Caurie sebagai persamaan isotherm sorpsi yang tepat dengan nilai Mean Relative Deviation (MRD) terkecil pada sampel WM1 dan WM2 berturut-turut yaitu 1.49 dan 2.48. Umur simpan produk WM1 dan WM2 berturut-turut sebesar 318,43 hari (10 bulan 18 hari) dan 434,22 hari (1 tahun 2 bulan).
Assessment of Interprofessional Education (IPE) in Community Settings: A Systematic Review Asmara, Fatikhu Yatuni; Kristina, Tri Nur; Afifah, Diana Nur; Dewi, Dian Puspita
Nurse Media Journal of Nursing Vol 11, No 3 (2021): (December 2021)
Publisher : Department of Nursing, Faculty of Medicine, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/nmjn.v11i3.34155

Abstract

Background: An assessment of methods and tools in interprofessional education (IPE) needs to be conducted to guarantee that the set learning objectives (LOs) or competencies are achieved, especially in community settings. This assessment is essential since in community settings, facilitators and students are not in the same frame, while direct observation is preferable in IPE. The implementation of methods and tools for assessment varies. Mostly, the assessment does not cover all competencies of IPE. Further identification of the way the assessment is conducted as well as the IPE competencies assessed is pivotal.Purpose: This study aimed to review the implementation of IPE in community settings, especially the assessment conducted on the methods and tools used along with the assessors involved and the competencies achieved.Methods: A systematic review was employed as a method in this study. Relevant articles from Science Direct, MEDLINE, CINAHL, and Scopus were screened based on the inclusion criteria: publication between 2010–2020, research and review articles, full-text articles, conducted in community settings, and involved assessment in acquiring the competencies. This review included 12 out of 1,273 screened articles. The articles were analyzed qualitatively by identifying the keywords, categories, and themes.Results: The results showed the assessment conducted and the competencies achieved in IPE. The assessment included methods and tools as well as the assessors involved. Most existing studies used students’ perceptions or reflections as the methods and involved less assessors such as supervisors or family members. Meanwhile, the assessment tools focused on certain competencies, such as roles and responsibilities, ethics and values, teamwork, and communication. However, no study assessed all competencies.Conclusion: The analysis resulted in two large topics, i.e., the assessment, which includes the assessment methods and tools as well as assessors involved, and the competencies achieved. It is recommended to conduct further studies to develop objective assessment methods, comprehensive assessment tools, and generic competencies or learning outcomes.
A Model of Interprofessional Education in the Community with Family Health Approach: Perspectives from Indonesia Asmara, Fatikhu Yatuni; Kristina, Tri Nur; Afifah, Diana Nur; Bakrie, Saekhol; Dewi, Dian Puspita; Widyandana, Doni; Mawardi, Fitriana; Pamungkasari, Eti Poncorini; Lestari, Endang
Jurnal Keperawatan Soedirman Vol 20 No 1 (2025): Jurnal Keperawatan Soedirman (JKS)
Publisher : Fakultas Ilmu-ilmu Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jks.2025.20.1.10479

Abstract

There is no standardized model of interprofessional education (IPE) that is performed in community settings. This study aimed to develop and acquire suggestions for a model of IPE implementation in such environments. This study employed educational design research (EDR) with a qualitative research approach. Step 1 (Analysis and Exploration) was carried out through focus group discussions (FGDs) with students and instructors to explore their experiences with the IPE program, which then proceeds to Step 2 (Design and Construction) by developing a draft model. Eventually, Step 3 (Evaluation and Reflection) was carried out by conducting in-depth interviews with experts to obtain suggestions for the draft model. This study revealed three key themes from FGDs: 1) preparedness of students and families, 2) Coordination, and 3) Students’ assessments. Based on in-depth interviews, the experts provided suggestions categorized into four themes: 1) Characteristics of Participants, 2) Detailed preparation and implementation, 3) Student assessment, and 4) Former thematic definition of health problems. The IPE model in a community setting was perceived as a positive learning experience, and several recommendations were added to increase its effectiveness. Further research is recommended to facilitate broader implementation of the model widely
The Difference between Salivary Viscosity and Salivary Flow Rate on Nicotine Electric Smokers and Non-Smokers Difaputra, Syavergio Avia; Kusuma, Ira Anggar; Dewi, Dian Puspita; Retnoningrum, Dwi
Acta Odontologica Indonesia Vol 1, No 2 (2025): December Edition
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/actodont.27232

Abstract

Background: Electric cigarette which contained nicotine affected bad impact to oral cavity, since the nicotine contained on e-liquid electric cigarette could reduce function of salivary gland. This condition decreases the salivary flow rate and increase salivary viscosity. could impact to less activity of self-cleansing and antimicrobial of saliva. Objectives: To prove the difference of salivary viscosity and salivary flow rate on nicotine electric smokers and non-smokers. Methods: This research was an analytic descriptive research which exerted cross sectional research design. As many as 60 people were selected to be the research subjects who were then divided into 30 electric smokers and 30 non-smokers. The saliva on each subject was collected in a beaker cup stimulated for 8 minutes, and continued to the viscosity measurement to be valued both visually and subjectively. The data was analyzed through Mann-Whitney test to identify the difference between viscosity and salivary flow rate on nicotine electric smokers and non-smokers. Results: The result of Mann-Whitney test showed a significant difference between salivary flow rate (p<0,05) and salivary viscosity of nicotine electric smokers and non-smokers (p<0,05). Conclusion: This research indicated the difference of viscosity and salivary flow rate between electric smokers and non-smokers. The electric smokers have thicker viscosity and lower flow rate compared to the non-smokers.
Co-Authors Bakrie, Saekhol Diana Nur Afifah, Diana Nur Difaputra, Syavergio Avia Endang Lestari Eti Poncorini Pamungkasari Fatikhu Yatuni Asmara Holilah Holilah, Holilah Juwita, Citra Kusuma, Ira Anggar Mawardi, Fitriana Retnoningrum, Dwi Sri Wahyuni THAMRIN AZIS Tri Nur Kristina Widyandana Widyandana