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All Journal Journal of Nursing Management Innovations Journal of Innovation in Applied Natural Science Journal of Natural Products and Drug Development
Mohammad Qais Rezvani
Kurukshetra University
Aerospace Engineering Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Nursing Physics

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Replacing Fat with Soy Milk and Lecithin: Impact on the Quality of Steamed Sponge Cake Larasita Aulia Putri; Lukman Hidayat; Ulfah Anis; Md Zahidul Islam; Mohammad Qais Rezvani; Kugbere Emumejaye
Journal of Innovation in Applied Natural Science Vol. 1 No. 1 (2025): Journal of Innovation in Applied Natural Science
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/jinas.v1i1.55

Abstract

Background of study: Steamed sponge cake is a type of cake that uses eggs as the primary raw material for foam formation, emulsification, and coagulation. Soybean flour, a plant-based protein source, has the potential to replace the functional roles of eggs in steamed sponge preparation. The addition of an emulsifier is also required to maintain the final product quality.Aims and scope of paper: This study aimed to analyze the effects of soy milk substitution, lecithin addition, and their interaction on the physical, chemical, and organoleptic characteristics of steamed sponge cake.Methods: The experiment was conducted using a factorial Completely Randomized Design with two factors: the egg-to-soy milk ratio (100:0, 75:25, and 50:50) and the level of soy lecithin addition (2% and 4%). Data were analyzed using two-way ANOVA at a 5% significance level, followed by Duncan’s Multiple Range Test (DMRT) to determine significant differences among treatments.Result: Soy milk significantly affected moisture content, volume, hardness, cohesiveness, springiness, chewiness, gumminess, resilience, protein content, and fat content. Lecithin addition significantly affected moisture content, volume, specific volume, hardness, springiness, chewiness, gumminess, resilience, and protein content. The interaction between soy milk substitution and lecithin addition significantly influenced specific volume, hardness, springiness, gumminess, and resilience.Conclusion: Soy milk substitution and lecithin addition, individually and in combination, significantly influenced multiple physical and chemical properties of steamed sponge cake. These findings demonstrate the potential for partial replacement of eggs with soy milk, combined with soy lecithin, to produce high-quality steamed sponge cake with possible cost benefits.
Quality Of Health Services With Outpatient Satisfaction Level Riszeki Fitria; Sri Sudarsih; Mohammad Qais Rezvani; Noor Fatima
Journal of Nursing Management Innovations Vol. 1 No. 1 (2025): Journal of Nursing Management Innovations
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/jnmi.v1i1.5

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Background of study: The increasing need for quality health center services, the service function needs to be improved to be more effective and efficient and provide satisfaction to patients and the community. Aims and scope of paper: This study aimed to determine the relationship between the quality of health services and the level of satisfaction of outpatients Methods: The design of this study used correlation analysis with a cross-sectional approach. The population in this study were all patients who had received health services totaling 142 people. The sampling technique of this study was consecutive sampling with a sample size of 44 people. The research instrument used a questionnaire. Data analysis used Spearman Rho. Result: The results of the study showed that almost all respondents considered the quality of service sufficient, namely 37 people (84.1%) and more than 50% of respondents were satisfied, namely 25 people (56.8%). The results of the Spearman Rho test showed a p value = 0.001 < α = 0.05 with a coefficient correlation value of 0.499, which means that there is a relationship between service quality and patient satisfaction. Conclusion: Semakin baik kualitas pelayanan, maka akan semakin puas pasien. Kualitas pelayanan yang baik memberikan dampak yang positif bagi kesembuhan pasien sesuai dengan hakekat pelayanan dasar dari pelayanan kesehatan adalah memenuhi kebutuhan dan pasien.
Effect of Acarbose on Blood Sugar Levels in Male White Rats (Rattus norvegicus) With Pathologies of Liver Dysfunction and Renal Dysfunction Sry Nur Admidha; aisa dinda mitra; Mohammad Qais Rezvani
Journal of Natural Products and Drug Development Vol. 1 No. 1 (2025): Journal of Natural Products and Drug Development
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/jnpdd.v1i1.50

Abstract

Background of study: Diabetes is caused by metabolic disorders that result in high blood glucose levels due to insulin deficiency and insulin resistance. This disease can trigger serious psychological, social, and physical problems and increase the risk of kidney and liver disease. Insulin resistance exacerbates liver damage through hyperinsulinemia and oxidative stress, which also affects kidney function. Research on acarbose suggests its potential to reduce diabetes complications, including liver and kidney dysfunction.Aims and scope of paper: This study aims to determine the effect of acarbose on blood glucose levels in diabetic rats with induced liver and kidney dysfunction using an in vivo experimental model.Methods: This study is an in vivo experiment using a male white rat (Rattus norvegicus) as a subject. The study began with acclimatization of mice, followed by induction with aloxan, CCl4, and gentamicin, and observation for 7 days. After that, the mice were given acarbose suspension according to the test group, and blood samples were analyzed.Result: The results showed that acarbose was effective in lowering blood sugar levels in diabetic and liver-dysfunction mice, but had no effect in kidney-dysfunction mice because there was no kidney damage.Conclusion: acarbose significantly lowered blood sugar levels in mice with diabetes and liver dysfunction, but not in those with kidney dysfunction.
Co-Authors Aisa Dinda Mitra Kugbere Emumejaye Larasita Aulia Putri Lukman Hidayat Md Zahidul Islam Noor Fatima Riszeki Fitria Sri Sudarsih Sry Nur Admidha Ulfah Anis