Youth’s Drink Consumption Habits for the Body Immunity

Covid-19 pandemic that is happening in Indonesia and throughout the world has caused changes in people’s eating habits. Food and beverages which can increase immunity become the main focus for the community during this pandemic. This study aimed to analyze the drinking habits on the immunity of SMA Muhammadiyah 25 Pamulang students. This study used a cross-sectional design. There were 78 subjects at the age of 16-17 years old who are 12th grade of SMA Muhammadiyah 25 Pamulang. Drinking habits were collected into 11 beverages types and divided into three categories (1: tea, coffee, and boba drinks; 2: fresh milk, powdered milk, sweetened condensed milk, ice cream containing milk, and yogurt; 3: date juice, honey, and traditional herbal medicine). Data were analyzed descriptively by applying the univariate test method. The results show that 66,67% of subjects consumed boba drinks more often. 32,05% of subjects always consumed coffee, and the last 39,74% of subjects rarely consumed tea. Furthermore, there are 62,82% of subjects more often consume ice cream, 25,64% of subjects constantly consume powdered milk, and 47,44% of subjects rarely consume fresh milk. Hereafter, there are 64,10% of subjects who always consume date juice. subjects often consume honey (47,44%) as well as traditional herbal medicine (46,15%). Subjects drink various beverages such as tea, milk, and their processed products, date juice, honey, and traditional herbal medicine to increase their immunity due to nutrient and antioxidant contents, to protect themselves from virus infection, including Covid-19.

PEMBERIAN JUS KURMA DAN TEH DENGAN PERCEPATAN PERSALINAN KALA I PRIMIGRAVIDA

Background: The first stage of labor can be achieved optimally by trying to get contractions. One of the non-pharmacological treatments used to activate the performance of the oxytocin hormone that stimulates uterine contractions can be carried out by supplying additional food intake. This nutrient consumption is typically in the form of a liquid diet containing glucose or carbohydrates. Date juice and tea (teh kotak) are supposed to contain plenty of carbohydrate to provide liquid nutrition in the form of an energy supplier, and can strengthen the contracted uterine muscles to contract.Purpose: This research was conducted to determine the impact of dates and tea on the smooth progress of the first stage of labor at Kajang Health Center.Methods: This study consisted of the first latent pregnant women at the Kajang HC with the Post-Test-Only design, and a purposive sampling technique found 40 samples. The samples were split into two groups, pregnant women who received 88.8ml of date juice, and who received 600ml of tea during the first stage of labor. Results: The smoothness of labor was then assessed. This study showed that 75% of pregnant women who got date juice experienced smooth labor and 25% had non-smooth labor. Different to whom were given tea, 20% experienced in smoothness of labor and 80% has been un-smoothly.Conclusion Based on the results of research giving date juice and tea to each group of mothers who gave birth during the first stage of active phase at the Kajang Health Center, Bulukumba, it can be concluded that there is a relationship between the provision of date juice and the acceleration of labor during the 1st stage of active phase.Suggestions We would like to acknowledge the support of the Directorate of Research and Community Service, Directorate General of Research and Development, Ministry of Research, Technology and Higher Education of the Republic of Indonesia, which support through the Research Grant Program for 2020. We appreciate to Megaresky University and Kajang Health Centre, Bulukumba South Sulawesi for providing services, assistance and cooperation in this study. Keyword: Date Juice, Tea, Smoothness of Labor ABSTRAK Latar Belakang: Persalinan kala I dapat dicapai secara optimal dengan berusaha mendapatkan kontraksi. Salah satu pengobatan nonfarmakologi yang digunakan untuk mengaktifkan kinerja hormon oksitosin yang merangsang kontraksi rahim dapat dilakukan dengan pemberian asupan makanan tambahan. Konsumsi zat gizi ini biasanya berupa makanan cair yang mengandung glukosa atau karbohidrat. Jus kurma dan teh seharusnya mengandung banyak karbohidrat untuk memberikan nutrisi cair berupa pemasok energi, dan dapat memperkuat otot rahim yang berkontraksi untuk berkontraksi.Tujuan: Penelitian ini dilakukan untuk mengetahui pengaruh kurma dan teh terhadap kelancaran persalinan kala I di Puskesmas Kajang.Metode: Penelitian ini terdiri dari ibu hamil laten pertama di Puskesmas Kajang dengan desain Post-Test-Only, dan teknik purposive sampling didapatkan 40 sampel. Sampel dibagi menjadi dua kelompok, ibu hamil yang menerima 88,8 ml jus kurma, dan yang menerima 600 ml teh selama kala satu persalinan.Hasil: Kelancaran persalinan kemudian dinilai. Penelitian ini menunjukkan bahwa 75% ibu hamil yang mendapat sari kurma mengalami persalinan lancar dan 25% mengalami persalinan tidak lancar. Berbeda dengan yang diberi teh, 20% mengalami kelancaran persalinan dan 80% mengalami tidak lancar.Kesimpulan Berdasarkan hasil penelitian pemberian sari kurma dan teh pada masing-masing kelompok ibu bersalin kala I fase aktif di Puskesmas Kajang Bulukumba dapat disimpulkan bahwa ada hubungan antara pemberian sari kurma dan percepatan persalinan selama kala 1 fase aktif.Saran Kami mengucapkan terima kasih yang sebesar-besarnya atas dukungan Direktorat Riset dan Pengabdian kepada Masyarakat, Direktorat Jenderal Penelitian dan Pengembangan, Kementerian Riset, Teknologi, dan Pendidikan Tinggi Republik Indonesia yang telah mendukung melalui Program Hibah Penelitian Tahun 2020. kepada Universitas Megaresky dan Puskesmas Kajang Bulukumba Sulawesi Selatan yang telah memberikan pelayanan, bantuan dan kerjasamanya dalam penelitian ini. Kata kunci : Jus Kurma, Teh, Kelancaran Persalinan

Pengaruh Sari Kurma (Phoenix Dactylifera) Terhadap Peningkatan Kadar Hemoglobin Pada Remaja Putri

Wanita mempunyai risiko terkena anemia paling tinggi terutama pada remaja putri, hal ini disebabkan karena aktivitas perkuliahan yang padat sehingga banyak membutuhkan energi, namun kebanyakan mahasiswa kebutuhan nutrisinya tidak tercukupi karena seringnya mengkonsumsi makanan siap saji (mie instant dan sebagainya). Selain itu, tidak adanya kesadaran untuk mengkonsumsi tablet tambah darah pada saat menstruasi. Penelitian mengenai suplemen zat besi untuk memenuhi kebutuhan zat besi telah banyak dilakukan, namun herbal belum mendapat perhatian dan hal ini perlu dikembangkan salah satunya adalah sari kurma. Penelitian ini bertujuan untuk mengidentifikasi pengaruh sari kurma (phoenix dactylifera) terhadap peningkatan kadar hemoglobin pada remaja putri. Jenis penelitian menggunakan Quasi Eksperimen dengan rancangan Non Equivalent Control Grup. Teknik sampling secara purposive sampling dan diperoleh 38 responden. Analisa penelitian menggunakan analisa univariat dan bivariat (uji Chi Square). Hasil penelitian menunjukkan sari kurma secara signifikan berpengaruh terhadap peningkatan kadar hemoglobin dengan nilai asympt sig (0,023) < nilai probabilitas (0,05). Kesimpulan penelitian, terdapat peningkatan kadar hemoglobin pada remaja putri yang mengkonsumsi sari kurma dibandingkan yang tidak mengkonsumsi sari kurma. Kata kunci : sari kurma; hemoglobin; remaja putri; anemia The Effect of Date Seed (Phoenix Dactylifera) Towards the Increase of Hemoglobin Levels in Female Adolescents Women have the highest risk in getting anemia, especially in adolescents girls, this is due to dense lecture activities that required a lot of energy, but most of the students' nutritional needs are not fulfilled because they often consumed junk food (instant noodles and so on). In addition, there is no awareness to consume iron supplement during menstruation. A number of researches on iron supplements to fulfill iron needs have been done, but the herbs have not received attention and need to be developed, one of the herbs is date juice. This study was aimed to identify the effect of date palm extract (phoenix dactylifera) on increasing hemoglobin levels for female adolescents. This study used Quasi Experiment with Non Equivalent Control Group design. The sampling technique was purposive sampling and obtained 38 respondents. The data analysis used univariate and bivariate analysis (Chi Square test). The results showed that date palm juice had a significant effect on increasing hemoglobin levels with asympt sig value (0.023) < probability value (0.05). The conclusion is that there is an increase in hemoglobin levels in adolescent girls who consume date palm juice compared to those who do not consume date juice. Key words: date palm extract; hemoglobin; female adolescent; anemia

High production of L-glutamic acid from date juice extracts by Corynebacterium glutamicum using fed-batch cultures: pulsed and continuous feeding modes

In the present work, L-glutamic acid production by Corynebacterium glutamicum fermentation on date juice extracts applying two fed-batch feeding modes, pulsed and continuous, were investigated. According to the obtained results, the continuous feeding fed-batch mode was found to be the most efficient process. Moreover the continuous feeding rate mode with a feeding medium containing date juice sugars enriched with ammonium sulfate was found even more favorable as it enhances the L-glutamic acid production by approximately 2.35 fold more than the batch culture and by about 1.17 fold more than the pulsed feeding. In this respect, comparing the traditional batch culture to the continuously fed culture with a medium containing date juice sugars with ammonium sulfate showed increases of 135.47% in L-glutamic acid production, 104% in productivity, 39.09% in biomass, and 47.69% in the yield respectively allowing us to reach a final L-glutamic acid concentration of about 138 g/L, the highest ever published.

Penambahan Sari Kurma sebagai Substrat Antibakteri pada Minuman Whey Fermentasi

Whey from cheese is still underutilized in Indonesia which has the potential to cause environmentalpollution. One alternative to whey processing is to make a fermented whey drink with the additionof date palm juice as a mixture. Dates juice is expected to provide additional nutrition for lactic acidbacteria (LAB) in the fermentation process. The purpose of this study was to determine the antibacterialproperties of whey fermented beverage products with the addition of date juice. The study was conductedusing a randomized block design (RBD) with six groups of sampling treatment with P0; 0% as a control(whey: date juice 100: 0 v / v), P2; 10% (90: 10 v / v), P2; 15% (85: 15 v / v) and P3; 20% (80: 20 v / v).The results of this study indicate that the fermented whey drink with the addition of date juice fermentedwith the bacteria Lactobacillus fermentum B111K (L. fermentum) for 24 hours has been shown to have ahigher antibacterial ability at the level of 20% compared to controls who were not given additional datejuice.