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All Journal Liaison Journal of Engineering Interdisciplinary Journal of Advanced Research and Innovation
LUCIA KUSUMAWATI
Department of Biotechnology, Faculty of Life Sciences, Surya University
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media

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Journal : Liaison Journal of Engineering

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Correlation Analysis Between Hyperbaric Oxygen Therapy and Quality of Sleep ivana, stacey; fatoni, patmah; kusumawati, lucia
Liaison Journal of Engineering Vol. 4 No. 1 (2024): Vol 4
Publisher : Liaison Journal of Engineering

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Abstract

A good sleep quality and quantity is essential to achieve a healthy body and mind. Hyperbaric oxygen therapy (HBOT) is a treatment involving a specialized chamber where pressure and pure oxygen will be supplied, which can influence inflammation, oxidative stress, cortisol, and melatonin, which may influence sleep quality. Therefore, the purpose of this study is to identify if there is a significant and positive correlation between hyperbaric oxygen therapy and sleep quality. In this study, participants’ sleep quality is assessed by Pittsburgh Sleep Quality Index before and after undergoing HBOT treatment. The participants are also divided into 5 groups based on the number of HBOT treatment that they have undergone. The result of this study is that there is a significant positive correlation between hyperbaric oxygen therapy and sleep quality (p-value<0.001), along with sleep quantity (p-value<0.001). And subjects can acquire the best sleep quality after more than 41 hyperbaric oxygen therapy at 3 ATA (p-value <0.07). Keywords: Hyperbaric Oxygen Therapy; Sleep Quality; Sleep Quantity; PSQI
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 Osman Djiuardi, Evelyn fatoni, patmah ivana, stacey listyorini, niken taufiqurrahmi Milenia Gusti, Ainun Ni’mah nastiti, julia nurfitriana, siti