The steamed cake is one of the popular foods. It has a good taste, a soft texture, a sweet taste, and varies in shape. The steamed cake in this study was made from red bean flour and white sweet potato flour. The purpose of the utilization of red bean flour and white sweet potato flour is to diversify food products. The purpose of this research was to formulate the red bean flour and white sweet potato flour imparting the best-steamed cake’s quality. A completely randomized design (CRD) with five treatments and three replications was applied. The treatment was the red bean flour and white sweet potato flour ratios, namely KUJ1 (80:20), KUJ2 (70:30), KUJ3 (60:40), KUJ4 (50:50), and KUJ5 (40:60). The data obtained were analyzed statistically using analysis of variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) at the 5% level. The results showed that the ratios of red bean flour and white sweet potato flour significantly affected chemical (moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content) parameters but did not significantly influence sensory test parameters (descriptive and hedonic). The best quality was developed by the KUJ1(80:20) formulation which constituted: moisture of 33.86%, ash content of 1.19%, the protein content of 9.74%, the fat content of 1.09%, the carbohydrate content of 54.13%, and crude fiber content of 12.34% with a description of brownish-white, between red beans and sweet potatoes aroma, the taste between red beans and sweet potatoes and soft tenderness, liked by the panelist.

Acalypha indica L. is a species of wild plant that has secondary metabolites are used as medicine, but the usage is not optimized yet. The objective of of this study was to determine secondary metabolites content, location and distribution of secondary metabolites, and also the capacity for antioxidant. Secondary metabolites content was determined included phenol, flavonoids, tannin of chloroform and methanol extracts from Acalypha indica L. root, using spectrophotometre. Histochemical test was done by making fresh sliced preparation which was reacted with reagent. Antioxidant activity was determined by using DPPH method. The result of this study showed that secondary metabolites content of chloroform extract, were phenol 9,89 ± 0,77 %GAE, flavonoids 5,87 ± 1,40 %QE, and tannin 3,33 ± 1,21 %GAE, while methanol extract were phenol 45,11 ± 4,86 %GAE, flavonoids 19,87 ± 0,61 %QE, and tannin 6,76 ± 0,31 %GAE. Histochemical test showed that phenol, flavonoids, tannin, and alkaloids were found in Acalypha indica L. root. Antioxidant activity showed the IC50 value was 161,81 ± 7,88 μg/mL for chloroform extract and 92,81 ± 4,33 μg/mL for methanol extract.

Diabetes Mellitus (DM) is a chronic metabolic disorder. DM can occur if the pancreas does not produce enough insulin or the insulin that is produced isn’t effectively used. Patients with diabetes mellitus have a high risk for chronic microvascular complications, including infection. This research aimed to determine the correlation between leukocytes and bacterial number from urine of patients with Type 2 Diabetes Mellitus at the X Hospital Blitar. This research used a cross sectional method, with 47 urine samples of Type 2 Diabetes Mellitus patients by purposive sampling, were tested with urine analyzer. The result showed that the number of high leukocytes was 13 (28%) respondents and normal leukocytes was 34 (72%) respondents. While the number of bacteria from respondents  was normal 21 (45%) and high number was 26 (55%). Based on the Spearman-rho correlation test on SPSS, it can be concluded that there was a significant relationship between leukocytes with bacterial number of urine from Type 2 Diabetes Mellitus patients, with sig = 0,000 (0,05) and the correlation coefficient = 0,515.