Garuda - Garba Rujukan Digital

Penilaian Pasien Rawat Inap Terhadap Pelayanan Makanan Instalasi Gizi RS. USU Pratiwi, Caca; Solin, Savadilla; Zega, Mercy Kharistin
Pontianak Nutrition Journal (PNJ) Vol 5, No 1 (2022): Maret 2022
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v5i1.920

Penilaian pasien terhadap pelayanan makanan instalasi gizi rumah sakit merupakan suatu hal yang perlu dievaluasi karena memiliki peranan terhadap kecepatan penyembuhan pasien rawat inap. Tujuan penelitian ini untuk mengetahui gambaran kepuasan pasien rawat inap terhadap makanan yang disajikan di RS USU. Rancangan penelitian yang digunakan adalah Â deskriptif analitik dengan pendekatan cross sectional menggunakan metode survei. Responden dalam penelitian ini berjumlah sebanyak 20 pasien yang merupakan seluruh pasien rawat inap kelas VIP, kelas 1, kelas 2, dan kelas 3. Penilaian dari aspek rasa makanan menurut responden baik sebesar sebesar 85% dan sangat baik sebesar 10%, aspek penampilan 65% baik dan 20% sangat baik, aspek aroma70% baik dan 20% sangat baik, aspek variasi menu 75% baik dan 20% sangat baik, aspek kombinasi wana 70% baik dan 20% sangat baik, aspek tekstur 70% baik dan 30% sangat baik, aspek besar porsi yang disajikan 70% baik dan 20% sangat baik. Pada aspek pelayanan makanan oleh pramusaji, Â sebagian besar responden memberikan penilaian yang memuaskan. Pelayanan makanan secara keseluruhan di rumah sakit RS. USU sudah sangat memuaskan sebesar 55%, memuaskan sebesar 35%, dan cukup memuaskan sebesar 10%.

ANALISIS PROKSIMAT HIDANGAN DARI IKAN MASAKAN MANDAILING Emilia, M.Si, Dr. Esi; Haryana, Nila Reswari; Pratiwi, Caca; Putri Lubis, Izmi Arisa; Permatasari, Tyas; Nurhayati, Ai
Jurnal Dunia Gizi Vol 7, No 2 (2024): Edisi Desember
Publisher : LPPM Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v7i2.6323

Masakan Mandailing merupakan salah satu kuliner yang terkenal di Sumatera Utara dengan hidangan lauk pauknya sangat beragam, terutama hidangan dari ikan seperti gulai ikan sale. Namun informasi mengenai komposisi zat gizi kuliner Mandailing belum banyak di pelajari sampai saat ini. Tujuan : menganalisis proksimat hidangan ikan dari kuliner khas Mandailing. Metode : Penelitian yang digunakan dalam penelitian ini adalah penelitian kuantitatif. Penelitian ini dilaksanakan di Laboratorium Program Studi Gizi, Laboratorium Program Studi Tata Boga dan Laboratorium Kimia Universitas Negeri Medan. Sebanyak enam olahan dari ikan yang popular dan biasa dikonsumsi oleh Masyarakat Mandailing dipilih dalam penelitian ini untuk dianalisis. menggunakan analisis proksimat. Jenis analisis meliputi Kadar Air, Kadar Mineral dengan metode Pengabuan Kering (tanur), Kadar Protein dengan metode kjeldahl, dan Kadar Lemak dengan Metode Soxhlet, Kadar Karbohidrat dengan metode by different. Kadar air dalam hidangan ikan khas Mandailing ini ditentukan dengan metode pengeringan oven, kadar abu ditentukan dengan metode pengabuan kering menggunakan Tanur, kadar protein dilakukan dengan metode mikro Kjeldahl, kadar lemak dilakukan dengan Metode Soxhlet, dan penentuan kadar karbohidrat dengan metode selisih atau by difference. Analisis data menggunakan analisis univariat untuk menggambarkan kandungan zat gizi yang diperoleh dari analisis proksimat. Hasil : Hasil analisis proksimat pada 6 hidangan ikan masakan khas Mandailing didapatkan bahwa lauk dengan kadar air terbesar adalah Ikan Asam Padeh (79,79,00% dari 100 gram). Lauk dengan kadar lemak dan protein tertinggi adalah sambal ikan salai (61,25% dari 100 gram dan 10,74% dari 100 gram). Kandungan mineral tertinggi pada rendang belut (5,28% dari 100 gram). Kandungan karbohidrat tertinggi adalah taco udang kacang panjang (6,33% dari 100 gram).

Identifikasi Profil Sensori Ideal Minuman Fermentasi Kulit Buah Nanas (Ananas comosus L.): Ideal Sensory Profile Identification of Fermented Drinks Based on Pineapple Peel (Ananas comosus L.) Pratiwi, Caca; Saufani, Iza Ayu; Nurfaziah, Latifah Rahman
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.344-352

Background: The inedible parts of pineapple account for 40% of its weight, including the peel, which can be utilized through fermentation into a beverage known as tepache. This probiotic drink holds significant potential for industrial development in Indonesia. However, there is limited information regarding the sensory profiles and consumer preferences specific to the Indonesian market. Objectives: This study aimed to analyze the ideal sensory profile of fermented beverages made from pineapple peel. Methods: This experimental study consisted of three stages: product formulation, sensory evaluation using the ideal profile method, and sensory evaluation using Quantitative Descriptive Analysis (QDA). A completely randomized design (CRD) with a single-factor approach was used, involving three treatments: sample A (500 g pineapple peel and 500 g palm sugar), sample B (500 g pineapple peel and 600 g palm sugar), and sample C (500 g pineapple peel and 700 g palm sugar). Each treatment was replicated twice. Data on sensory profiles were processed using Microsoft Excel. Results: The sensory profile of product code A most closely resembled the ideal profile, particularly with the peely attribute. The attributes requiring a decrease in intensity for product code A were rich, citric, bitter, astringent, and acidic. Conversely, the attributes needing an increase were light, sparkle, sweet, and fresh Conclusions: Consumer perceptions indicate that the product with sensory characteristics closest to the ideal profile is product code A.

Hubungan Night Time Eating dan Asupan Lemak Dengan Kejadian Gizi Lebih Pada Mahasiswa di Kota Medan: The Association Between Night Time Eating, Fat Intake, and The Incidence of Overweight Among University Students in Medan City Sandy, Yatty; Rukmana, Erni; Damanik, Kanaya Yori; Pratiwi, Caca
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.141-150

Background: University students are the age group of late adolescents who are still undergoing growth and development. Growth and development must be supported by balanced nutritional intake and healthy eating habits. Currently, an emerging trend is that numerous campus activities and academic demands often lead students to develop nighttime eating habits, typically involving high-fat foods, outside of regular mealtimes. Objectives: To determine the relationship between nighttime eating, fat intake, and the incidence of overweight among college students. Methods: The research design was cross-sectional, with purposive sampling technique. A total of 106 students, aged 19-23 years, participated in this study. The instruments used included the Night Eating Diagnostic Questionnaire (NEDQ) to assess night eating habits, a 24-hour food recall questionnaire to estimate fat intake, weight scales and microtoice to calculate Body Mass Index and determine nutritional status. Data analysis was conducted using chi-square and logistic regression. Results: There was a relationship between night time eating and the incidence of overnutrition (p-value = 0.040). There was also a significant relationship between fat intake and the incidence of overweight (p-value = 0.005) among college students. The results further indicate that adolescents with nighttime eating are 3.785 times more likely to being overweight. Additionally, adolescents with high fat intake are 3,814 times more likely to be overnourished. Conclusions: Eating habits and nutritional intake are crucial to create healthy and productive adolescents.

Frekuensi Konsumsi Junk Food Berhubungan dengan Kegemukan Siswa di SMA Negeri 1 Kejuruan Muda: The Frequency of Junk Food Consumption is Associated with Overweight among Students at SMA Negeri 1 Kejuruan Muda Amelia, Intan Sefira; Rosmiati, Risti; Mutiara, Erli; Haryana, Nila Reswari; Pratiwi, Caca
Jurnal Ilmu Gizi dan Dietetik Vol 4 No 1 (2025)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2025.4.1.65-73

The increasing prevalence of overweight and obesity among adolescents is a global public health concern. This study aims to analyze the relationship between the frequency of junk food consumption and overweight among students at SMA Negeri 1 Kejuruan Muda, controlling for sociodemographic confounding variables. A cross-sectional design was applied, involving 64 students selected through random sampling. Data collection included sociodemographic characteristics, frequency of junk food consumption using the Food Frequency Questionnaire (FFQ), and overweight status measured by Body Mass Index-for-age (BMI/U) using WHO AnthroPlus software. Statistical analysis was conducted using SPSS version 29, with descriptive data presented as mean and standard error for numerical data and frequency and proportion for categorical data. Logistic regression with an etiological framework was used to analyze the association between junk food consumption and overweight. The results revealed a significant association between the frequency of junk food consumption and overweight (p=0.037). Students who consumed junk food more frequently were 3.817 times more likely to be overweight than those with lower consumption frequencies, even after controlling for sociodemographic variables. These findings indicate that frequent junk food consumption is an independent risk factor for overweight among adolescents. It is recommended to implement school-based nutrition education programs to reduce junk food consumption and promote healthier eating habits.

ONLINE FOOD CONSUMPTION DAN ASUPAN KALSIUM TERHADAP STATUS GIZI REMAJA DI KOTA MEDAN Sandy, Yatty; Permatasari, Tyas; Pratiwi, Caca; Damanik, Kanaya
Jurnal Gizi dan Pangan Soedirman Vol 7 No 1 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Background: Adolescents are one of the age groups that are very important to pay attention to their health status, because at this age there is rapid growth and development both in terms of physical, mental and intellectual. Poor eating habits and lack of fulfillment of nutritional intake are one of the factors causing adolescent nutritional problems. Nutritional problems in adolescents have serious implications for health conditions, adolescents will be more at risk of developing degenerative diseases such as heart, diabetes, and hypertension. Objective: The purpose of this study was to see the relationship between online food consumption and calcium intake on the nutritional status of adolescents in the city of Medan. Method: The design of this study was cross sectional. The population is all teenagers in the city of Medan. The sample consisted of 139 people who were middle, high school and college teenagers. Results: The results showed a significant relationship between online food consumption and calcium intake with adolescent nutritional status (p<0.05). Conclusion: Adolescents with online food consumption habits are 2,487 times more likely to experience more nutrition. Likewise with calcium intake, adolescents who lack calcium intake will be at risk of experiencing more nutrition as much as 3,039 times. Keyword : Adolescent, calcium intake, nutritional status, online food.

TINGKAT STRES DAN KUALITAS TIDUR BERHUBUNGAN DENGAN STATUS GIZI PADA MAHASISWA GIZI Haryana, Nila Reswari; Harefa, Yashinta Niat; Juliarti, Juliarti; Rosmiati, Risti; Pratiwi, Caca
JOURNAL HEALTH AND NUTRITIONS Vol 11, No 2 (2025): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v11i2.1426

Nutrition problems remain a major public health concern, particularly among young adults. Common nutritional issues include undernutrition (wasting) and overnutrition (overweight and obesity), which can impact academic performance and overall health. Stress levels and sleep quality are known to influence nutritional status, yet limited studies have explored these factors among university students. This study aims to analyze the relationship between stress levels, sleep quality, and nutritional status among students of the Nutrition Study Program. A cross-sectional study was conducted in August 2024 involving students from the 2021 to 2023 grade students. A total of 72 respondents were selected using a proportional sampling technique. Data collection was carried out using a demographic questionnaire, the Perceived Stress Scale-10 (PSS-10) to assess stress levels, and the Pittsburgh Sleep Quality Index (PSQI) to measure sleep quality. Nutritional status was determined based on Body Mass Index (BMI) calculations. Data analysis was performed using descriptive statistics, chi-square tests, and logistic regression analysis. The chi-square test showed a significant association between stress levels and nutritional status (p = 0.000) and between sleep quality and nutritional status (p = 0.000). Logistic regression analysis further confirmed that stress levels (p = 0.000) and sleep quality (p = 0.004) were significant predictors of nutritional status. These findings highlight the importance of managing stress and improving sleep quality to maintain a healthy nutritional status among students. Future research should explore intervention strategies to mitigate the impact of stress and poor sleep quality on student in nutrition study program. Masalah gizi tetap menjadi perhatian utama dalam kesehatan masyarakat, terutama di kalangan dewasa muda. Permasalahan gizi yang umum terjadi meliputi gizi kurang (wasting) dan gizi lebih (kelebihan berat badan dan obesitas), yang dapat memengaruhi kinerja akademik dan kesehatan secara keseluruhan. Tingkat stres dan kualitas tidur diketahui berperan dalam status gizi, namun masih sedikit penelitian yang mengeksplorasi faktor-faktor ini di kalangan mahasiswa. Penelitian ini bertujuan untuk menganalisis hubungan antara tingkat stres, kualitas tidur, dan status gizi pada mahasiswa Program Studi Gizi. Penelitian ini menggunakan desain studi potong lintang (cross-sectional) dan dilaksanakan pada Agustus 2024 dengan melibatkan mahasiswa angkatan 2021 hingga 2023. Sebanyak 72 responden dipilih menggunakan teknik proportional sampling. Pengumpulan data dilakukan menggunakan kuesioner karakteristik demografi, Perceived Stress Scale-10 (PSS-10) untuk mengukur tingkat stres, dan Pittsburgh Sleep Quality Index (PSQI) untuk menilai kualitas tidur. Status gizi ditentukan berdasarkan perhitungan Indeks Massa Tubuh (IMT). Analisis data dilakukan menggunakan statistik deskriptif, uji chi-square, dan regresi logistik. Hasil uji chi-square menunjukkan ada hubungan yang signifikan antara tingkat stres dan status gizi (p = 0,000) serta antara kualitas tidur dan status gizi (p = 0,000). Analisis regresi logistik mengonfirmasi bahwa tingkat stres (p = 0,000) dan kualitas tidur (p = 0,004) merupakan prediktor signifikan terhadap status gizi. Temuan ini menyoroti pentingnya pengelolaan stres dan peningkatan kualitas tidur untuk menjaga status gizi yang sehat pada mahasiswa. Penelitian lebih lanjut diperlukan untuk mengeksplorasi strategi intervensi guna mengurangi dampak stres dan kualitas tidur yang buruk pada mahasiswa program studi gizi.

Pemanfaatan Pangan Lokal Dalam Program Breastfeeding Nutrition EmpowermentU ntuk Meningkatkan Keberhasilan ASI Eksklusif di Desa Tanjung Anom Purba, Edy Marjuang; Pratiwi, Caca; Nainggolan, Anna Waris; Purba, Saut; Ginting, Laurena; Pasaribu, Karl Fritzs
Jurnal Medika: Medika Vol. 4 No. 4 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/n0c8xc54

Cakupan pemberian ASI eksklusif di Indonesia termasuk di Desa Tanjung Anom masih belum mencapai target nasional sebesar 80%. Salah satu penyebab utama adalah rendahnya produksi ASI akibat kurangnya konsumsi makanan bergizi yang mendukung laktasi, serta minimnya pengetahuan dan keterampilan dalam mengolah bahan pangan lokal yang tersedia. Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan ibu yang sedang dalam masa menyusui serta mengenalkan produk pangan lokal berupa biskuit daun katuk dan crackers daun torbangun melalui program Breastfeeding Nutrition Empowerment (BNE). Program dilaksanakan pada bulan Juni 2025 di Balai Desa Tanjung Anom, dengan melibatkan 35 ibu yang sedang dalam masa menyusui menyusui. Metode kegiatan mencakup edukasi gizi, demonstrasi pengolahan produk pangan lokal, diskusi interaktif, serta evaluasi melalui pretest, posttest, dan uji hedonik. Hasil kegiatan menunjukkan peningkatan signifikan dalam pengetahuan peserta (p-value = 0,001), dengan skor rata-rata meningkat dari 10,83 menjadi 14,80. Selain itu, hasil uji hedonik menunjukkan bahwa produk biskuit dan crackers diterima dengan baik oleh peserta, dengan skor tertinggi pada atribut tekstur (4,5 ± 0,5) untuk biskuit katuk dan atribut rasa (4,2 ± 0,6) untuk crackers torbangun. Produk berbasis daun katuk dan torbangun tidak hanya meningkatkan potensi laktasi secara nutrisi, tetapi juga diterima secara organoleptik oleh ibu menyusui. Program ini berpotensi untuk dapat dilakukan dalam skala lebih luas sebagai upaya dalam pemanfaatan pangan lokal untuk mendukung keberhasilan ASI eksklusif.

Hubungan Pengetahuan Gizi dan Riwayat Pemberian ASI dengan Kejadian Stunting pada anak Balita: Hubungan Pengetahuan Gizi dan Riwayat Pemberian Air Susu Ibu dengan Kejadian Stunting pada Anak Balita Emilia, Esi; Pratiwi, Caca; Akbar, Salsabila; Melayoga, Luqiyana
Amerta Nutrition Vol. 7 No. 2SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 3rd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2SP.2023.199-204

Background: Nutritional knowledge in mothers is crucial in caring for toddlers. Providing nutrition has an impact on the growth and development of children. Breast milk contains complete nutrients. Exclusive breastfeeding for the first 6 months, followed by breastfeeding and complementary feeding, can prevent stunting. Objectives: This research aims to determine the correlation between maternal nutritional knowledge and history of breastfeeding with the occurrence of stunting in infants aged 24-59 months. Methods: The study was conducted in the working area of Angkup Community Health Center, Silinara District, Central Aceh. The study design was cross-sectional. A total sampling technique was used to select 38 toddlers. Data were collected using a questionnaire. The obtained results were analyzed using chi-square and multiple linear regression tests. Results: The analysis results showed an Asimp. Sig 0.020 < 0.05, indicating a significant association between maternal nutritional knowledge and the occurrence of stunting in toddlers. The analysis of breastfeeding also indicated an Asimp. Sig value of 0.004 < 0.05 suggests a significant association between breastfeeding and the occurrence of stunting in toddlers. Regression analysis demonstrated the influence of maternal nutritional knowledge and breastfeeding on the stunting variable by 35% in infants in the working area of Angkup Community Health Center, Central Aceh, from January to March 2022. Conclusions: The occurrence of stunting in the village of Angkup is related to maternal nutritional knowledge and the history of breastfeeding.

PENDUGAAN UMUR SIMPAN MINUMAN FERMENTASI KULIT BUAH NANAS (TEPACHE) DENGAN METODE ARRHENIUS Pratiwi, Caca; Haryana, Nila Reswari; Fransiari, Muhammad Edwin; Saufani, Iza Ayu
Serambi Journal of Agricultural Technology Vol 7, No 2 (2025): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v7i2.9962

Minuman fermentasi kulit buah nanas (tepache) merupakan salah satu produk pangan probiotik yang memiliki potensi besar untuk dikembangkan secara komersial. produk minuman tepache yang akan dikembangkan secara komersil wajib mengikuti persyaratan Peraturan BPOM Nomor 31 Tahun 2018 tentang Label Pangan Olahan yakni pencantuman batas kadaluwarsa pada label kemasan. Penelitian tentang tepache juga telah banyak dilakukan yang hanya berbasis pada formulasi dan karakteristik fisikokimia produk. Sementara, kajian mengenai pendugaan umur simpan (shelf- life) tepache belum mendapatkan perhatian, sehingga aspek krusial ini perlu diketahui sebagai upaya keberlanjutan dalam pengembangan produk secara komersil. Penelitian ini bertujuan untuk mengetahui masa simpan produk minuman tepache dengan berbagai kemasan dan suhu penyimpanan. Penelitian ini akan dilakukan dalam 3 tahapan. Tahap pertama yaitu pembuatan produk tepache menggunakan formulasi terbaik hasil dari penelitian sebelumnya pada tahun 2024. Tahap kedua yaitu melakukan pengemasan produk (botol kaca dan botol PET (Polyethylene Terephthalate)) dan disimpan pada suhu 5-8oC, 25-27oC, dan 45oC selama 0-14 hari. Selanjutnya, dilakukan pengujian mutu sensori dan fisikokimia pada setiap produk. Uji sensori meliputi warna, aroma, rasa, kekentalan, mouthfeel yang dilakukan pada 5 panelis terlatih. Pengujian organoleptik menggunakan metode hedonik menggunakan skala 1 sampai 5. Parameter mutu fisikokimia yang akan diamati adalah nilai pH dan viskositas. Tahap ketiga melakukan pendugaan umur simpan dengan menyimpan produk pada kemasan dan suhu berbeda. Pendugaan Umur Simpan dilakukan dengan metode ASLT (Accelerated Shelf Life Test) Model Arrhenius. Minuman tepache memiliki umur simpan 17,67 hari berdasarkan parameter warna, 17,67 hari berdasarkan parameter aroma, 12,43 hari berdasarkan parameter rasa, 15.95 hari berdasarkan parameter mouthfeel/kekentalan, dan 40,59 hari berdasarkan parameter pHKata kunci: Umur Simpan, Tepache, Kemasan, Arrhenius.@font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;}@font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-536859905 -1073732485 9 0 511 0;}p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin-top:0cm; margin-right:0cm; margin-bottom:10.0pt; margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri",sans-serif; mso-fareast-font-family:Calibri; mso-bidi-font-family:"Times New Roman"; mso-ansi-language:EN-GB;}p.E-JOURNALAbstractBody, li.E-JOURNALAbstractBody, div.E-JOURNALAbstractBody {mso-style-name:E-JOURNAL_AbstractBody; mso-style-unhide:no; mso-style-qformat:yes; margin:0cm; text-align:justify; text-indent:1.0cm; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Times New Roman",serif; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:IN;}p.StyleE-JournalKeywordsNotItalic, li.StyleE-JournalKeywordsNotItalic, div.StyleE-JournalKeywordsNotItalic {mso-style-name:"Style E-Journal_Keywords + Not Italic"; mso-style-unhide:no; margin-top:6.0pt; margin-right:0cm; margin-bottom:6.0pt; margin-left:0cm; text-align:justify; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Times New Roman",serif; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:IN;}.MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-size:10.0pt; mso-ansi-font-size:10.0pt; mso-bidi-font-size:10.0pt; font-family:"Calibri",sans-serif; mso-ascii-font-family:Calibri; mso-fareast-font-family:Calibri; mso-hansi-font-family:Calibri; mso-font-kerning:0pt; mso-ligatures:none; mso-ansi-language:IN; mso-fareast-language:IN;}div.WordSection1 {page:WordSection1;}

Title

Found 10 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 10 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 10 Documents
Search