BACKGROUND: In Indonesia, the health sector has experienced a very significant development. Fair and equitable health care is one way to fulfill the health rights of each individual. Therefore, puskesmas are required to provide good service quality through conformity to standards with customer needs. The creation of service quality will certainly create customer satisfaction for service users when using health assurance and non-assurance. AIM: This study was to know a comparison of patient satisfaction when using the insured and non-insured in Public Health Center (Puskesmas Kasihan 1) Bantul, Indonesia. METHODS: This study was a cross-sectional study, with 222 samples with 111 respondents using health assurance and 111 non-assurance. Samples were collected with a cluster sampling technique taken from nine service polyclinics in Puskesmas Kasihan 1 Bantul. Data were analyzed using independent sample t-test. RESULTS: The study found that the average patient satisfaction with health insurance was 34.76 more than the average patient satisfaction with non-health insurance was 29.10. Based on the results of the analysis, the mean ± sd of patient satisfaction with health insurance was 29.10 ± 3.04 compared to the satisfaction of non-health insurance patients, namely, 34.76 ± 3.61 with a Sig value of 0.000, which means that there is a significant difference between patient satisfaction using the insured and non-insured. CONCLUSIONS: Patients when using the health insured are more satisfied than patient’s non-insured.

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Indonesia as an archipelagic country is rich in ethnicity and culture. This condition causes Indonesia to have a lot of uniqueness, one of which is traditional food. Traditional foods are varied from traditional non-fermented foods to traditional fermented foods. Based on the essential ingredients, traditional fermented foods from Indonesia can be grouped into 2 types, plant-based, and animal-based fermented foods. Information about plant-based fermented foods has been widely discussed, one of which is tempeh. However, a comprehensive discussion of traditional animal-based fermented food products, especially meat and fish, is rarely found. Therefore, the discussion on this topic can be a new thing to provide information to the public about Indonesia's treasures from a culinary perspective. This review discusses several traditional fermented foods from Indonesia, such as shrimp paste (terasi), urutan, budik, bekasam, naniura, buntilan/bontot, and ikan peda. In most cases, these foods utilize lactic acid bacteria (LAB) for their manufacture. This article is expected to be able to complete information about traditional fermented food products from Indonesia, as well as to promote the treasures of culinary origins from Indonesia to the societies.

Desa Pranan yang terletak di Kecamatan Polokarto, Kabupaten Sukoharjo, Jawa Tengah ini sudah lama dikenal sebagai desa penghasil jambu biji. Salah satu jenis jambu yang dikenal di Desa Pranan adalah jambu wulung. Kandungan air pada jambu wulung air cukup banyak sehingga sangat digemari karena memberikan efek kesegaran saat dikonsumsi. Namun hal ini menimbulkan resiko bagi petani karena kadar airnya yang tinggi, jambu biji merupakan salah satu komoditas yang memiliki umur simpan yang pendek dan rawan rusak sehingga produknya tidak dapat lagi dikonsumsi oleh konsumen. Masalah lainnya, luasnya lahan yang dimiliki Desa Pranan menyebabkan melimpahnya jambu air saat musim panen tiba. Melimpahnya jambu air menyebabkan harga jambu biji turun pada puncak musim panen. Untuk mengatasi kedua permasalahan tersebut perlu dilakukan pengolahan lebih lanjut air jambu biji menjadi produk olahan seperti selai dan sirup. Pengolahan produk sudah dilakukan oleh PKK Desa Pranan seperti pengolahan selai dan ayrup namun belum optimal. Pengabdian ini bertujuan untuk mengembangkan masyarakat Kecamatan Sukoharjo tepatnya di Desa Pranan menjadi lebih mandiri dan berdaya dengan output munculnya diversifikasi produk olahan jambu biji seperti selai dan sirup untuk mendukung desa wisata Pranan.   Pranan Village, located in Polokarto District, Sukoharjo Regency, Central Java, has long been known as a guava producing village. One type of guava known in Pranan Village is the guava wulung. The water content in the water guava wulung is quite a lot so it is very popular because it gives a freshness effect when consumed. However, this poses a risk for farmers because of its high moisture content, guava is one of the commodities that has a short shelf life and is prone to damage so that the product can no longer be consumed by consumers. Another problem, the extent of land owned by Pranan Village causes an abundance of water guava when the harvest season arrives. The abundance of water guava causes the price of guava to fall at the peak of the harvest season. In order to overcome these two problems, it is necessary to carry out further processing of guava water into processed products, such as jam and syrup. Product processing has been carried out by the Pranan Village PKK, such as processing jam and ayrup but not yet optimal. This service aims to develop the people of Sukoharjo District, precisely in Pranan Village to become more independent and empowered with the output of the emergence of diversification of processed guava products, such as jam and syrup to support the Pranan tourist village

The ability of electrogenic bacteria to generate electricity has been widely reported. In some cases of bacteria, the electricity production comes from the bacterial fermentation process of SFI compounds by these bacteria. Later, the resulted electrons are transferred out from inside to extracellular recipient molecules. Among of these studies has shown the ability of gram-positive bacteria S. epidermidis ATCC 12228 in terms of SFI compounds utilization to increase bacterial electron production and its application in the medical field. Based on these studies, the discovery of new SFI compounds becomes interesting to be explored. In this study, a new SFI compound was screened from 24 different compounds. The screen was initiated by testing the ability of these compounds to increase the fermentation activity of S. epidermidis ATCC 12228 in a 96-well plate. Determination of SFI compound was carried out by checking the exclusivity of the compound to increase the fermentation activity of S. epidermidis ATCC 12228. The selected SFI compound was then tested for cytotoxicity against this bacterium and its ability to increase the electron production of S. epidermidis ATCC 12228 using a microbial fuel cell (MCF). This study was successfully demonstrated the non-toxic properties of p-coumaric acid, also the ability of this compound to increase the fermentation activity and electron production of S. epidermidis ATCC 12228. This research is expected to be the first step to find another novel SFI compounds that will be useful in certain fields in the future.