The oil from Tengkawang fruit (Shorea stenoptera) has been processed by indigenous people in West Kalimantan as cooking oil and margarine. This research examined the degumming process, neutralization and bleaching of Tengkawang oil to reduce the high acid and peroxide numbers resulted from traditional processes. The oil produced at each stage of the refining process were tested for their physicochemical properties by calculating the acid, iodine and peroxide numbers. Respectively, the values of acid number (mg NaOH/100 g sample), iodine number (g I2/100 g sample), and peroxide number (mg equivalent O2/kg sample) for initial Tengkawang fat were 10.14; 32.49 and 10.98; for Tengkawang fat after degumming were 10.25; 28.81 and 10.88); for Tengkawang fat after neutralization were 6.09; 30.52 and 5.57; and for Tengkawang fat after bleaching were 6.14; 31.39 and 5.55. The acid number of Tengkawang oil after neutralization process with variation of volume 5, 7.5 and 10 % were 7.83; 6.14 and 3.12 mg NaOH/100 g sample, respectively. The refining process increased the quality of physicochemical properties of Tengkawang oil to fall into industrial grade.

This study aims to describe nursing care in patients with diabetes mellitus in the acute phase, using the Roy application theory model. This type of research is a case study. The results showed that after nursing interventions were carried out in the form of diet education and adherence to therapy management, blood sugar control improved, client and family understanding increased, treatment days did not extend. In conclusion, the right way that nurses can prevent the recurrence of diabetes patients is to educate as early as possible on how to regulate nutrition through eating patterns with proper diet control and education on correct therapy management compliance. Keywords: Diabetes Mellitus, Diet, Education, Insulin