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All Journal Jurnal Plastik Rekonstruksi Jurnal Ilmiah Pariwisata dan Bisnis
Halim, Jessica
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Honey Accelerates Wound Healing in Pressure Ulcer: A Review Halim, Jessica; Dwimartutie, Noto
Jurnal Plastik Rekonstruksi Vol. 7 No. 1 (2020): Jurnal Plastik Rekonstruksi
Publisher : Lingkar Studi Bedah Plastik Foundation

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (704.732 KB) | DOI: 10.14228/jpr.v7i1.291

Abstract

Introduction: Pressure ulcer (PU) is a result of prolonged pressure and shear over a bony prominence resulting in tissue injury of varying depth. To date, there is no standardized wound dressings for PU. Due to its availability and affordability, honey is suitable as PU wound dressing considering its anti-oxidant, anti-inflammatory, and antibacterial properties. This review article will provide evidence of the superiority of honey dressing.Methods: Literature source was searched through online databases with relevant keywords and then appraised for their validity, importance, and applicability. Total of three articles were appraised.Results: All articles agreed that application of honey on PU wounds reduced wound size and alleviate pain. Honey-impregnated gauze dressing promoted faster pain relief throughout treatment and less discomfort during each dressing change. Healing rate was proven 4 times faster with honey compared to other topical ointments. However, the antibacterial effect of honey was not significantly confirmed in the study. Nonetheless, topical application of honey successfully accelerates wound healing in PU.Conclusion: Honey is a promising alternative for topical dressings in patients with PU.
Antioxidants Reduce Tissue Necrosis in The Zone of Stasis: Review of Burn Wound Conversion Wardhana, Aditya; Halim, Jessica
Jurnal Plastik Rekonstruksi Vol. 7 No. 1 (2020): Jurnal Plastik Rekonstruksi
Publisher : Lingkar Studi Bedah Plastik Foundation

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (512.337 KB) | DOI: 10.14228/jpr.v7i1.292

Abstract

Summary: Severe burns are devastating condition identified by loss of hemodynamic stability and intravascular volume. Adequate fluid replacement, nutritional support, and immediate wound grafting can reduce the risk of infection and mortality. Oxidative stress was shown to have significant role in the burn wound conversion, which happens when the zone of stasis can’t be salvaged and progresses to necrosis. Decreasing the level of oxidative stress early may be fundamental in reducing burn injury progression into deeper tissue. Several animal studies have demonstrated the advance of antioxidant supplementation for burns outcomes. Approach to this salvageable burn tissue is a breakthrough for new directions in burn management. Antioxidant supplementations was proven to prevent burn conversion on the ischemic zone. Administering antioxidant post-burn is linked with less progression of burn depth and inflammatory cytokine release, which alleviates burn-related morbidity and mortality and improves patient’s quality of life. To date, no clinical trials have been done to reproduce similar outcomes of this ROS-scavenging therapy as successfully observed in murine models. Antioxidant supplementation is a promising treatment avenue to halt burn wound conversion following severe burns. Keywords: Burn wound, wound conversion, burn management, antioxidant
Nasal Aesthetic Evaluation Following Pre-Surgical Naso-Alveolar Molding Application: A Single-Blinded Cohort Retrospective Study in Indonesia Bangun, Kristaninta; Sukasah, Chaula Luthfia; Kamayana, Jenisa Amanda Sandiarini; Basuki, Adi; Halim, Jessica; Nahdiyat, Nur Eulis Pujiastuti; Harsanto, Agatha Novell; Pramudita, Arvin
Jurnal Plastik Rekonstruksi Vol. 8 No. 1 (2021): Jurnal Plastik Rekonstruksi
Publisher : Lingkar Studi Bedah Plastik Foundation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14228/jprjournal.v8i1.320

Abstract

Introduction: As a major facial aesthetic unit, the nose is one of the significant features in cleft lip and palate repair. The use of a naso-alveolar molding (NAM) device was known to help narrow the cleft gap and improve nasal aesthetics. This study aims to evaluate post-operative nasal morphology in unilateral cleft lip and palate patients who had used presurgical NAM, particularly in an established craniofacial centre in one of developing countries. Methods: A cohort retrospective study was conducted at Cleft Craniofacial Centre, Cipto Mangunkusumo Hospital Indonesia, comparing the nasal symmetry in unilateral cleft lip patients with and without prior application of NAM (NAM and control group), twelve months following primary cheiloplasty. Differences between the cleft and normal side were assessed using standard basilar view photographs based on five points nasal measurements. Results: A total of twelve patients were enrolled, six with a history of NAM application and six without (control). Overall nasal measurements confirmed a lower mean of differences in the NAM group compared to the control, showing statistically significant results in nostril height, nasal dome height, and columellar height (p <0.05). Conclusion: This study provides an insight that cleft lip patients with a history of NAM application had superior nasal symmetry compared to patients without presurgical NAM application 1-year post-cheiloplasty. Presurgical NAM application is recommended for patients with unilateral cleft lip and palate.
Repair of Enophthalmus in Neglected Tetrapod Zygoma Fracture with Diced Cartilage Graft and Fascia Lata Sling Graft: A Case Report Bangun, Kristaninta; Halim, Jessica; Handayani, Siti
Jurnal Plastik Rekonstruksi Vol. 9 No. 1 (2022): Jurnal Plastik Rekonstruksi
Publisher : Lingkar Studi Bedah Plastik Foundation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14228/jprjournal.v9i1.332

Abstract

Introduction: Zygoma fractures with orbital involvement, are the most common midfacial traumas, which cause severe aesthetic and functional sequelae. Late reduction of orbital floor fracture may result in entrapment of orbital soft tissue, predisposing the occurrence of enophthalmos. This article aimed to report enopthalmus correction in neglected tetrapod zygoma fracture case with autologous diced cartilage graft and fascia lata graft.Case Presentation: A 42-year-old female was injured in a traffic accident 8 years ago. Facial fracture was not repaired surgically, resulting in facial asymmetry and diplopia. Physical examination revealed right-sided zygoma deformity, 5mm dystopia, depressed malar eminence, gaze restriction and enophthalmus on the right eye. 3D CT scan confirmed a malunited neglected tetrapod zygoma fracture.Result: Corrective osteotomy was performed to reconstruct the tetrapod zygoma fracture using combination of bicoronal, infracilliary, and maxillary vestibular approach. 4-point fixation and stepladder modification was used. 1.6 cc of cartilage-derived diced bone graft was inserted on the posterior orbital floor to repair enophthalmos. Six months follow-up revealed improved dystopia and malar prominence. Additional surgery was done to repair scleral show and smoothen and augment lower lid volume using 4.5x0.6 cm fascia lata graft hammocked from the medial canthus to lateral orbital bone.Discussion & Conclusion: Long neglected zygoma fracture possessed a difficulty in reconstructing malunited zygoma articulation. Good aesthetic and functional outcome are achievable following use of diced cartilage and fascia lata graft for enophthalmus correction in neglected zygoma-orbital fracture, suggesting the role of fascia lata sling graft for treatment of scleral show and lower lid volume replacement.
Lima Protocol for Cleft Palate Repair in Cleft and Craniofacial Centre Cipto Mangunkusumo Hospital Indonesia: A Preliminary Study Bangun, Kristaninta; Halim, Jessica; Tania, Vika
Jurnal Plastik Rekonstruksi Vol. 9 No. 1 (2022): Jurnal Plastik Rekonstruksi
Publisher : Lingkar Studi Bedah Plastik Foundation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14228/jprjournal.v9i1.337

Abstract

Background : The techniques of cleft palate repair has faced significant evolutions. More importantly, no surgical protocol has been significantly associated with lower incidence of post-operative complications such as fistula formation, velopharyngeal insufficiency, or speech hypernasality. As cleft width is a strong predictor of outcomes, The Lima Protocol was introduced to select suitable surgical technique based on the degree of severity measured by palatal index. This article aimed to evaluate the efficacy of the newly established Lima Protocol in lowering post-operative complications in primary cleft palate repair surgery in Cleft and Craniofacial Center, Cipto Mangunkusumo Hospital, Jakarta, Indonesia.Case Presentation : This study is a case series featuring 6 patients with cleft palate treated with primary palatoplasty. Surgical techniques were selected based on the degree of severity measured by Palatal Index. The average age of performing primary palatoplasty was 14 months. 50% of the cases was classified as Veau 2 and the rest was Veau 3. Half of the patients fell into severe category based on Palatal Index and the other half was in moderate group. None of the patients developed fistula formation 3 months post-palatoplasty.Discussion & Conclusion: We confirmed that the 1-flap technique provided adequate closure comparable with the 2-flap technique without risking mucoperiosteal flap necrosis and fistula formation. Using the strengths of different surgical techniques individualized for each case based on the palatal index and grade of severity is indisputably a practical strategy. Trials with longer follow-ups are required to widely implement The Lima Protocol.
Sanrio Cutlery Set sebagai Produk Inovatif yang Mendukung Kesehatan dan Keberlanjutan Lingkungan Halim, Jessica; Ni Wayan Rena; I Wayan Putra Aditya; Widhiarini, Ni Made Ayu Natih
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 5 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Mei 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i5.977

Abstract

Perkembangan industri peralatan makan dan dapur semakin pesat, namun penggunaan bahan plastik yang masih mendominasi pasar memberikan dampak negatif terhadap kesehatan dan lingkungan. Plastik dapat melepaskan zat berbahaya, terutama pada suhu tinggi, yang merusak kesehatan tubuh, serta memerlukan waktu lama untuk terurai di alam, menyebabkan akumulasi sampah yang mencemari lingkungan. Artikel ini mengkaji inovasi produk dari Nicole’s Natural, yaitu Sanrio Cutlery Set, yang terbuat dari kayu solid dengan tambahan karakter-karakter lucu dari Sanrio seperti Hello Kitty, Cinnamoroll, dan My Melody. Produk ini dirancang untuk menggantikan peralatan makan plastik yang berbahaya dengan produk yang lebih aman dan ramah lingkungan. Penelitian ini bertujuan untuk mengeksplorasi manfaat dari Sanrio Cutlery Set, baik dari segi kesehatan maupun dampaknya terhadap pengurangan sampah plastik. Produk ini menawarkan keunggulan ketahanan yang lebih lama, tidak mengandung bahan kimia berbahaya, dan dapat digunakan berulang kali tanpa menghasilkan sampah setelah penggunaan. Dengan pendekatan yang mengedepankan keberlanjutan, produk ini juga bertujuan untuk mengedukasi anak-anak dan remaja, agar lebih peduli terhadap isu lingkungan dan mulai beralih dari penggunaan peralatan makan plastik. Diharapkan, dengan semakin dikenalnya produk ini, masyarakat dapat lebih sadar untuk beralih ke produk-produk yang lebih ramah lingkungan dan mendukung gaya hidup sehat. The development of the eating and kitchenware industry is rapidly growing, yet the dominance of plastic in the market continues to have negative impacts on health and the environment. Plastic can release harmful substances, especially at high temperatures, which damage the body, and it takes a long time to decompose, leading to the accumulation of waste that pollutes the environment. This article examines the product innovation from Nicole’s Natural, the Sanrio Cutlery Set, made from solid wood and featuring popular Sanrio characters such as Hello Kitty, Cinnamoroll, and My Melody. This product is designed to replace harmful plastic eating utensils with a safer, more eco-friendly alternative. The research aims to explore the benefits of the Sanrio Cutlery Set, both in terms of health and its impact on reducing plastic waste. The product offers advantages such as longer durability, being free of harmful chemicals, and being reusable without generating waste after use. With a focus on sustainability, this product also aims to educate children and teenagers, to be more aware of environmental issues and shift from using plastic eating utensils. It is hoped that as this product gains recognition, society will become more conscious of switching to more eco-friendly products and supporting a healthy lifestyle.
Analisis Menu Pastry Suku Restaurant dengan Metode Menu Engineering dalam Upaya Meningkatkan Penjualan pada Conrad Bali Halim, Jessica; Wardana, Miko Andi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 4 (2024): Jurnal Ilmiah Pariwisata dan Bisnis April 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i4.765

Abstract

Analisis Menu Pastry Suku Restaurant dengan Metode Menu Engineering dalam Upaya Meningkatkan Penjualan pada Conrad Bali Halim, Jessica; Wardana, Miko Andi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 4 (2024): Jurnal Ilmiah Pariwisata dan Bisnis April 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i4.765

Abstract

Penelitian ini menganalisis menu pastry baru dengan menggunakan metode menu engineering dalam upaya untuk mengetahui menu mana yang perlu dipertahankan dan menu mana yang perlu untuk ditinjau kembali agar meningkatkan penjuaIan di Suku Restaurant Conrad Bali. Pada beberapa menu pastry baru yang terdapat di Suku Restaurant mengaIami penurunan dan peningkatan seIama periode Februari – Mei 2023. HaI ini terjadi karena beberapa faktor seperti faktor promosi, harga, jenis menu, kuaIitas makanan, dan kuaIitas peIayanan dari Suku Restaurant. Adapun faktor Iain yang diduga menjadi penyebab terjadinya kenaikan dan penurunan penjuaIan di Suku Restaurant adaIah menu pastry yang terdapat di restoran tesebut beIum di anaIisis dengan metode yang benar. PeneIitian ini menggunakan dua indikator daIam anaIisis menu yaitu, contribution margin dan menu mix yang akan menghasiIkan output daripada anaIisis menu itu sendiri serta tindak Ianjut apa yang harus diIakukan pada menu tersebut. Jenis peneIitian menggunakan data kuantitatif. Data primer didapatkan penuIis dari Iaporan penjuaIan Suku Restaurant seIama periode Februari – Mei 2023. HasiI peneIitian pada 5 menu pastry baru yang ada di Suku Restaurant dikIasifikasikan menjadi 4 kIasifikasi yang terdiri atas 2 menu masuk pada kategori star yaitu Assorted Jaje dan Es PaIu Butung, 1 menu masuk pada kategori pIowhorse yaitu Sanggara BeIanda, 1 menu masuk pada kategori puzzIe yaitu Sekoteng, dan 1 menu masuk pada kategori dog yaitu Putu Mayang. This study anaIyzes the new pastry menu using the menu engineering method in an effort to find out which menus need to be maintained and which menus need to be reviewed in order to increase saIes at Suku Restaurant Conrad Bali. SeveraI new pastry menus at Suku Restaurant decreased and increased during the period February - May 2023. This occurred due to severaI factors such as promotion, price, menu type, food quaIity, and service quaIity from Suku Restaurant. Another factor that is suspected to be the cause of the increase and decrease in saIes at Suku Restaurant is that the pastry menu in the restaurant has not been anaIyzed using the correct method. This study uses two indicators in menu anaIysis, nameIy, contribution margin and menu mix which wiII produce output rather than the anaIysis of the menu itseIf and what foIIow-up shouId be done on the menu. This type of research uses quantitative data. Primary data was obtained by the author from Suku Restaurant's saIes report during the period February - May 2023. The resuIts of the research on 5 new pastry menus at Suku Restaurant were cIassified into 4 cIassifications consisting of 2 menus incIuded in the star category, nameIy Assorted Jaje and Es PaIu Butung, 1 the menu is incIuded in the pIowhorse category, nameIy Sanggara BeIanda, 1 menu is incIuded in the puzzIe category, nameIy Sekoteng, and 1 menu is incIuded in the dog category, nameIy Putu Mayang.
Sanrio Cutlery Set Sebagai Produk Inovatif yang Mendukung Kesehatan dan Keberlanjutan Lingkungan Halim, Jessica
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 5 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Mei 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i5.1003

Abstract

Perkembangan industri peralatan makan dan dapur semakin pesat, namun penggunaan bahan plastik yang masih mendominasi pasar memberikan dampak negatif terhadap kesehatan dan lingkungan. Plastik dapat melepaskan zat berbahaya, terutama pada suhu tinggi, yang merusak kesehatan tubuh, serta memerlukan waktu lama untuk terurai di alam, menyebabkan akumulasi sampah yang mencemari lingkungan. Artikel ini mengkaji inovasi produk dari Nicole’s Natural, yaitu Sanrio Cutlery Set, yang terbuat dari kayu solid dengan tambahan karakter-karakter lucu dari Sanrio seperti Hello Kitty, Cinnamoroll, dan My Melody. Produk ini dirancang untuk menggantikan peralatan makan plastik yang berbahaya dengan produk yang lebih aman dan ramah lingkungan. Penelitian ini bertujuan untuk mengeksplorasi manfaat dari Sanrio Cutlery Set, baik dari segi kesehatan maupun dampaknya terhadap pengurangan sampah plastik. Produk ini menawarkan keunggulan ketahanan yang lebih lama, tidak mengandung bahan kimia berbahaya, dan dapat digunakan berulang kali tanpa menghasilkan sampah setelah penggunaan. Dengan pendekatan yang mengedepankan keberlanjutan, produk ini juga bertujuan untuk mengedukasi anak-anak dan remaja, agar lebih peduli terhadap isu lingkungan dan mulai beralih dari penggunaan peralatan makan plastik. Diharapkan, dengan semakin dikenalnya produk ini, masyarakat dapat lebih sadar untuk beralih ke produk-produk yang lebih ramah lingkungan dan mendukung gaya hidup sehat.The development of the eating and kitchenware industry is rapidly growing, yet the dominance of plastic in the market continues to have negative impacts on health and the environment. Plastic can release harmful substances, especially at high temperatures, which damage the body, and it takes a long time to decompose, leading to the accumulation of waste that pollutes the environment. This article examines the product innovation from Nicole’s Natural, the Sanrio Cutlery Set, made from solid wood and featuring popular Sanrio characters such as Hello Kitty, Cinnamoroll, and My Melody. This product is designed to replace harmful plastic eating utensils with a safer, more eco-friendly alternative. The research aims to explore the benefits of the Sanrio Cutlery Set, both in terms of health and its impact on reducing plastic waste. The product offers advantages such as longer durability, being free of harmful chemicals, and being reusable without generating waste after use. With a focus on sustainability, this product also aims to educate children and teenagers, to be more aware of environmental issues and shift from using plastic eating utensils. It is hoped that as this product gains recognition, society will become more conscious of switching to more eco-friendly products and supporting a healthy lifestyle.
Co-Authors Aditya Wardhana Agatha Novell Harsanto, Agatha Novell Arvin Pramudita, Arvin Bangun, Kristaninta Basuki, Adi I Wayan Putra Aditya Kamayana, Jenisa Amanda Sandiarini Nahdiyat, Nur Eulis Pujiastuti Ni Made Ayu Natih Widhiarini Ni Wayan Rena Noto Dwimartutie Siti Handayani Sukasah, Chaula Luthfia Tania, Vika Wardana, Miko Andi