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All Journal Disease Prevention and Public Health Journal Jurnal Teknologi Hasil Pertanian
Safitri, Dyah Retno
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Agriculture, Biological Sciences & Forestry Medicine & Pharmacology Public Health

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Mapping and Clustering COVID-19 Cases in Kudus District Safitri, Dyah Retno; Rejeki, Dwi Sarwani Sri; Nurlaela, Sri; Jayanti, Rosita Dwi
Disease Prevention and Public Health Journal Vol. 19 No. 1 (2025): Disease Prevention and Public Health Journal
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/dpphj.v19i1.11392

Abstract

Background: Kudus District contributed the high case fatality rate (10%) of Coronavirus Disease at the end of 2020 in Central Java Province, one of the provinces which was the center of Coronavirus Disease transmission in Indonesia. Spatial analysis is useful for identifying areas of grouping or clusters of cases that indicate high risk areas so that prevention measures can be developed specifically in those areas. This study aimed to map and identify clusters of Coronavirus Disease cases in Kudus District. Method: An observational method with a case study design was conducted involving all confirmed cases of Coronavirus Disease from January to April 2021 in Kota Subdistrict, totaling 257 cases. Spatial analysis included overlay and buffering processed using ArcGIS, and clustering processed using SaTScan. Results: The study results showed that cases tended to be spread evenly across all villages, with the highest number of cases (8.2%) observed in Mlati Norowito Village. Spatial analysis revealed that the majority of cases were concentrated in villages with a population density of 8,001-12,000 people/km2 (51.7%) and villages with a number of social assistance recipients of 801-1,200 (36.6%), residing less than 250 meters from health care facilities (50.5%) and less than 250 meters from public facilities (59.14%), and four secondary clusters of Coronavirus Disease cases were identified. Conclusion: A higher cases of Coronavirus Disease were identified in villages with a high population density, a large number of social assistance recipients, close proximity to health care and public facilities, and four secondary clusters were identified.
PENGARUH MIKROORGANISME, BAHAN BAKU, DAN WAKTU INKUBASI PADA KARAKTER NATA: REVIEW Putri, Sherly Novia Yuana; Syaharani, Wahyu Fajri; Utami, Cindy Virgiani Budi; Safitri, Dyah Retno; Arum, Zahra Nur; Prihastari, Zulfa Shafira; Sari, Anjar Ruspita
Jurnal Teknologi Hasil Pertanian Vol 14, No 1 (2021): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (792.591 KB) | DOI: 10.20961/jthp.v14i1.47654

Abstract

Nata is an organic food product that has a high fiber content. Nata is a fermented produce by Acetobacter xylinum. There is very limited review article that discussed the making process of nata using different starter, raw material, and the length of incubation time in once. So that, this review discusses the comparison of various parameters that affect the fermentation process of nata. This review aims to discuss the effect of using several types of microorganisms, different raw materials, and different fermentation time on nata production. Factors that influence the success of nata fermentation process include fermentation time, the addition of ingredients (sugar, vinegar, and urea), the use of hollow caps, avoiding products from shocks, and the use of sterile equipment. The bacteria that can be used for making nata include Acetobacter xylinum and Acetobacter sp. Several raw materials can be used to make nata, such as coconut water, seaweed, banana peels, tofu water, cassava, and jackfruit straw. The best raw material to make nata from color parameters is seaweed, aroma parameter is jackfruit straw, and taste parameter is cassava. Based on chemical and physical tests, the best raw material for moisture content parameters is seaweed, fiber content parameter is cassava, thickness parameter is banana peel, and yield parameter is coconut water followed by cassava. The length of fermentation affects the thickness and weight of nata, chewier texture of nata, and the darker color of nata. The best thickness of nata produced on the 14th day of fermentation was 1.7 cm. The best overall weight of nata on produced the 10th day of fermentation was 600 g/L. The texture of nata was the chewiest in the fermentation time of 14 days with the value was 72.33 g/5mm. The lowest degree of nata whiteness produced on the 14th day of fermentation with the value was 72.307%.
Co-Authors Arum, Zahra Nur Dwi Sarwani Sri Rejeki Jayanti, Rosita Dwi Prihastari, Zulfa Shafira Putri, Sherly Novia Yuana Sari, Anjar Ruspita Sri Nurlaela Syaharani, Wahyu Fajri Utami, Cindy Virgiani Budi