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All Journal Liaison Journal of Engineering Interdisciplinary Journal of Advanced Research and Innovation
Djiuardi, Evelyn
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Journal : Liaison Journal of Engineering

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Effects of Hyperbaric Oxygen Therapy on Hypertensive Patients chandra, roderick; djiuardi, evelyn; fatoni, patmah
Liaison Journal of Engineering Vol. 4 No. 1 (2024): Vol 4
Publisher : Liaison Journal of Engineering

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Abstract

The scope of this research is to determine the affect of hyperbaric oxygen therapy to patients of Asyifa hyperbaric clinic that suffers from hypertension. There are 20 participants participate thisresearch with the range of their age between 31-76 years old, along with various kind of sleep duration in between 5,5 – 10 hours of sleep. Some of the patients took medicine for hypertension or any other disease that related to the other disease. Participants of Asyifa Hyperbaric Clinic that participate this research have done at least 5 times of conducting hyperbaric oxygen therapy. This research will involve of using statistical packages for social science program (SPSS) The results of paired t test shows that the N value are the correlation on blood tension systole shows 0.951, while the correlation on blood tension diastole shows 0.916. If the correlation value is closeto 1,000 then it shows that there is a correlation effect of hyperbaric oxygen therapy on hypertension. This shows that HBOT does affecting patients that has hypertension and it helps lowering down high blood pressure. Keywords: Hypertension, Hyperbaric Oxygen Therapy, Liaison Journal of Engineering; International University Liaison Indonesia
Sensory Analysis of Puff Snacks: Impact of Tempeh Powder Addition on Product Quality nastiti, julia; djiuardi, evelyn; listyorini, niken taufiqurrahmi; nurfitriana, siti; kusumawati, lucia
Liaison Journal of Engineering Vol. 4 No. 1 (2024): Vol 4
Publisher : Liaison Journal of Engineering

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tempeh is a fermented food by the fungus Rhizopus Oligosporus and is made from soybean seeds which are rich in protein and dietary fiber. Tempeh has become a food choice that is rich in nutrients and has broad health potential. In this study, tempeh was incorporated into puff snacks using an extrusion machine as a substitute for wheat flour, aiming to determine the optimal formula. Different percentages of tempeh flour (5%, 10%, 15%, 20%, and 25%) were used. Organoleptic testing was conducted to assess the preferred formula. The findings of the organoleptic evaluation of the use of tempeh flour with a substitution rate of up to 10% were well received in terms of sensory attributes. Keywords: Tempeh; organoleptic; puff snacks; extrusion; protein
Co-Authors chandra, roderick Chandra, Roderick Osman fatoni, patmah listyorini, niken taufiqurrahmi LUCIA KUSUMAWATI Milenia Gusti, Ainun Ni’mah nastiti, julia nurfitriana, siti