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All Journal Hemera Zoa Procedia of Social Sciences and Humanities
E Fitriana
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Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Social Sciences

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SA-7 Os Humerus Amputation in Cat with Osteomyelitis E Fitriana; D Ardiansyah; D U Rahmiati; . Gunanti
Hemera Zoa Proceedings of the 20th FAVA & the 15th KIVNAS PDHI 2018
Publisher : Hemera Zoa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (521.537 KB)

Abstract

Osteomyelitis is bone inflammation caused by infectious agent such as bacteria, fungi, or viruses [1]. Infectious agent attacks part of the bone such as cortical bone, periosteum, and myeloid cavity. Osteomyelitis cases may happen through two causes: hematogenous infection or infection right to the bone after trauma [2]. Staphylococcus sp., Streptococcus sp., and Escerichia coli are bacteria most often cause bone infection [3]. Around 50% of osteomyelitis cases are caused by the bacteria Staphylococcus [1]. Treatment for osteomyelitis cases depends on the severity of the case. If it is still mild, veterinarians may only give antibiotic to curb infection. However, on more severe osteomyelitis cases (usually on chronic osteomyelitis), other than antibiotic treatment, debridement or amputation surgery may be performed [4].                Amputation is a surgical procedure performed to separate a part or entire body part or extremities [5]. This procedure is a last option when problems on one part of the body cannot be treated by any other procedure. Several example cases that put amputation as a treatment option are bad blood circulation which cause no blood to sustain the tissues and thus causing tissue death; severe injury (from accidents); tumor/cancer; congenital or acquired defects that cannot be treated; and serious infection that cannot be treated by any other treatment [6].
The Effect of Thickers on the Quality of “Indofishme” Instant Noodles as Nutrition Rich Instant Noodles Based on Fish (Scomberomorus Commerson and Seaweed (E.Cottonii): Pengaruh Zat Pengental Terhadap Kualitas Mie Instant “Indofishme” Sebagai Inovasi Mie Instant Kaya Nutrisi Berbasis Ikan Tenggiri (Scomberomorus Commerson) dan Rumput Laut (E.Cottonii) Nelas, Miftahul Huda; Sumartini; R Nabila; N Hutapea; E Fitriana; N Saputra
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.157

Abstract

Instant noodles are the most popular substitute for rice in the world, the consumption rate of instant noodles has increased from year to year, in addition, many new innovations have been made by instant noodle manufacturers to increase the selling value of the product. Instant noodle innovations that are widely produced include instant noodles without preservatives, artificial flavorings, and innovations in terms of variants and presentation methods. Indofishme is an instant noodle that has a PIRT permit and is produced with the fortification of fish, seaweed, shrimp waste and seaweed as an effort to reduce gluten content in the use of wheat flour. In this study, the author wants to improve the quality of instant noodles by using CMC. CMC treatments were K0(0%), K1(0.5%), K2 (1%), and K3 (1.5%) with 3 formulations (F1, F2, and F3). The research method is an experimental design using a completely randomized design (CRD) with parameters tested for water absorption, proximate levels, and calorific value. The results of testing water content (8.28-9.94%), fat content (1.57-2.58%), protein content (7.46-14.76%), ash content (1.52-1, 88%), carbohydrate content (75.88-83.75%), water absorption (237.77-364.22%) and calorific value (147.78-278.46 ccal). The results showed that the use of CMC (Carboxyl methylcellulose) can improve the quality of instant noodles (Indofishme). In addition, Indofishme as a new innovative instant noodle based on processed seafood can be used as an alternative to healthy instant noodles because it is richer in nutrients compared to commercial instant noodles.
The Effect of Thickers on the Quality of “Indofishme” Instant Noodles as Nutrition Rich Instant Noodles Based on Fish (Scomberomorus Commerson and Seaweed (E.Cottonii): Pengaruh Zat Pengental Terhadap Kualitas Mie Instant “Indofishme” Sebagai Inovasi Mie Instant Kaya Nutrisi Berbasis Ikan Tenggiri (Scomberomorus Commerson) dan Rumput Laut (E.Cottonii) Nelas, Miftahul Huda; Sumartini; R Nabila; N Hutapea; E Fitriana; N Saputra
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.157

Abstract

Instant noodles are the most popular substitute for rice in the world, the consumption rate of instant noodles has increased from year to year, in addition, many new innovations have been made by instant noodle manufacturers to increase the selling value of the product. Instant noodle innovations that are widely produced include instant noodles without preservatives, artificial flavorings, and innovations in terms of variants and presentation methods. Indofishme is an instant noodle that has a PIRT permit and is produced with the fortification of fish, seaweed, shrimp waste and seaweed as an effort to reduce gluten content in the use of wheat flour. In this study, the author wants to improve the quality of instant noodles by using CMC. CMC treatments were K0(0%), K1(0.5%), K2 (1%), and K3 (1.5%) with 3 formulations (F1, F2, and F3). The research method is an experimental design using a completely randomized design (CRD) with parameters tested for water absorption, proximate levels, and calorific value. The results of testing water content (8.28-9.94%), fat content (1.57-2.58%), protein content (7.46-14.76%), ash content (1.52-1, 88%), carbohydrate content (75.88-83.75%), water absorption (237.77-364.22%) and calorific value (147.78-278.46 ccal). The results showed that the use of CMC (Carboxyl methylcellulose) can improve the quality of instant noodles (Indofishme). In addition, Indofishme as a new innovative instant noodle based on processed seafood can be used as an alternative to healthy instant noodles because it is richer in nutrients compared to commercial instant noodles.
Co-Authors D Ardiansyah D U Rahmiati Gunanti . N Hutapea N Saputra Nelas, Miftahul Huda R Nabila Sumartini Sumartini