Background: Cervical cancer caused by human papilloma virus (HPV), is the second most common cancer for women. This cancer is distributed worldwide, with ~80% of cases are found in the developing countries. In Indonesia, data of HPV genotypes are still limited and do not represent all regions of the country. Thus, here we report genotyping of HPV samples collected from the Dr. Soetomo Hospital Surabaya Indonesia patients, in 2013. Materials and Method: A cross sectional study was performed using 68 paraffin blocks of low-grade squamous intraepithelial lesion (LSIL), high-grade squamous intraepithelial lesion (HSIL), and squamous cell carcinoma (SCC) cervix.

Kepok bananas are a fruit with a very fast ripening process when stored at room temperature.In this study, kepok bananas were packed with active packaging made from palm kernel shell activated charcoal, which was activated by 20% phosphoric acid in sachets to slow down the ripening process. This study was aimed to analyse the tendency of changes in the physical and chemical properties of kepok banana with active packaging made from palm kernel shell activated charcoal stored at room temperature and to determine the best active packaging that can extend the shelf life of kepok bananas. The old and ready-to-harvest kepok bananas were weighed as much as 350 g and packed with LDPE in the middle as primary packaging and foam net as secondary packaging. The kepok bananas packaging was added with 5 or 10 g of activated charcoal in the sachets packed with LDPE or tea bags. Kepok bananas with active packages were stored at 28 ± 2 o C for 16 days and observed every two days in the form of weight loss, edible parts, moisture content, total dissolved solids, reducing sugar content, and total dissolved acid. The data were analyzed by regression order 2, order 3 or order 4 adjusted to the R 2 value close to 1. The results showed that during storage the weight loss of kepok banana increased quadratically. The edible part changes followed the order 4 pattern, while the moisture content, total dissolved solids, reducing sugar content, and total dissolved acid followed the order 3 pattern. The best active packaging to extend the shelf life of kepok bananas was kepok bananas with 10 g of active charcoal in LDPE packaging.

Background The Coronavirus and the COVID-19 pandemic in 2020 have significantly impacted hospital care, including surgery practice. Hospitals must balance patient care, staff safety, resource availability, and medical ethics. Differences in community infection trends, national policies, availability of resources and technology, plus local circumstances may make uniform management impossible globally. This paper described the practical workflow of emergency COVID-19 surgery in a tertiary referral national hospital in Indonesia. Method This study focused on the process of preparation for COVID-19 surgery from March 2020-March 2021. We also described the available facilities in terms of equipment and human resources. Results Steps of COVID-19 surgery preparations were described, such as the setup of general and infectious triage in the emergency department, development of preoperative screening protocol for COVID-19, designation of a specialized COVID-19 operating room and surgical staff, changes in preoperative surgery and anesthesia workflow, development of checklists and postoperative monitoring on staff health. Conclusions Changes in the workflow are essential during the pandemic for safe surgery. These changes require a multidisciplinary approach, communication, and a continued willingness to adapt. We recommend local adaptation of our general workflow for emergency surgery during an epidemic or pandemic.

Nagara bean/ catjang (Vigna unguiculata spp. Cylindrica) is a subspecies of cowpea which is widely cultivated in freshwater swamplands of Daha Utara and Daha Selatan sub-districts, Hulu Sungai Selatan Regency. Nagara bean is a plant native to South Kalimantan, but its utilization is still very low compared to other cowpeas. The aims of this study were to analyze the chemical and physical characteristics of Nagara bean in processed food compared to those of soybeans; and to analyze the development potential of Nagara bean in processed food. The methods were the production of catjang flour from skinless Nagara beans; the production of catjang flour by roasting Nagara beans; the substitution of Nagara beans with coagulated and fermented soybeans. The results showed that the flour from skinless Nagara beans contained protein (24.16%) and carbohydrate (61.62%), while the flour from roasted Nagara beans contained protein (18.42%) and carbohydrate (69.33%). When compared to soybeans, papan and arabian beans, the two types of Nagara bean, could be coagulated with a higher water content and lower protein content. When Nagara beans were fermented, the water and protein contents of fermented beans were higher than those of soybeans. It can be concluded that Nagara beans could be used in processed foods chemically. Nagara beans however absorbed water easily, so they smelled sour and unpleasant and the texture became soft.

Nagara bean (Vigna Unguiculata ssp. Cylindrica)is local food ingredients that has the potential to be developed for food diversification because it predominantly contains carbohydrates (50-60%) and protein (20-25%). Previous research showed that fermentation of nagara bean with Lactobacillus plantarum at room temperature can improve the characteristic of nagara bean flour.The research was aimed to optimize the temperature and fermentation duration of nagara bean byL. plantarum for modification of nagara bean flour using the Response Surface Methodology (RSM) method. Fermentation using L. plantarum bacteria as much as 1% (v /v) on nagara bean grits using a ratio of nagara bean and soaking water = 1: 4.The research factor used was periods and soaking temperature with each center point 48 hours and 37 °C respectively. The result of research showed that the optimumtemperature and fermentation durationswere 39.14 0 C and 49.71 hours with the result in water absorption index (IPA) of 2.03, swelling power of 5.13 g/g and protein content of 25.60% while factor (treatment) temperature and fermentation duration did not give significant effect to density,