During Ramadan fasting, people are likely to consume water and beverages lower than recommended intake due to the limited time. However, it is necessary to achieve the recommended daily water intake to maintain the hydration status, as well as productivity during fasting. Unfortunately, there is a lack of data on drinking patterns during Ramadan. This study aims to investigate water and beverage intake and drinking patterns to help achieve water requirements during Ramadan among Indonesian adults. This is a cross-sectional study conducted during the Ramadan period from April to May 2021 (Ramadan 1442 Hijri). We used a self-administered questionnaire on drinking habits during Ramadan and utilized a 7-day fluid record (Liq.In 7) to assess water and beverage intake among participants who were managed through online procedure. There were 380 participants from five universities across Indonesia who completed the questionnaire accordingly and then analyzed it. The result shows that total water and beverage intake during Ramadan among participants was below the recommendation [1,670 (1,326–2,034) ml/day]. Among the type of beverages, water is the highest level of consumption [1,262 (983–1,666) ml/day] then followed by sugar-sweetened beverages [200 (91–350) ml/day]. We found a significant difference in water and beverages consumption between time of iftar [474 (375–590) ml/day], nighttime [574 (414–810) ml/day], and suhoor [560 (423–711) ml/day]. From this study, we found that during Ramadan the most common drinking pattern is 2-4-2, but a drinking pattern of 4-2-2 glasses (sequence of four glasses at iftar, two glasses at nighttime, two glasses at suhoor) had a significantly higher chance to adhere with the recommendation of fluid intake compared to other patterns. Therefore, based on this research on water and beverage intake, it is necessary and important to make improvements among Indonesian adults during Ramadan, and the drinking pattern of 4-2-2 glasses may help to achieve the recommended daily water consumption.

Wood apple or Limonia acidissima contains fruit acid, vitamins, and minerals. The dry fiber of the fruit contains 15% citric acid, potassium, calcium, and iron salt. The seed and pulp contain fats and protein. The fats consist of palmitic acid, oleic acid, linoleic acid, and linolenic acid, despite palmitoleic and stearic acid traces. β-sitosterol, β-Amirin, lupeol, and stigmasterol are from the unsaponifiable matter of seed oil. It was descriptive research that employed a laboratory experiment approach to determine the composition of total carbohydrate, total protein, total fats, water, ash content, and the crude fiber of wood apple. The research found that every 100 gram of wood apple contains 72.326% water, 2.144% ash content, 0.00985% crude fats, 4.300% protein, 15.115% fiber, and 5.868% carbohydrate. Keywords: wood apple, nutrition content, composition AbstrakApel kayu atau Limonia acidissima mengandung asam buah, vitamin, dan mineral. Serat kering dari buah ini mengandung 15% asam sitrat, kalium, kalsium, dan garam besi. Biji dan daging buahnya mengandung lemak dan protein. Lemaknya terdiri dari asam palmitat, asam oleat, asam linoleat, dan asam linolenat, dengan sedikit kandungan asam palmitoleat dan stearat. β-sitosterol, β-Amirin, lupeol, dan stigmasterol berasal dari bahan yang tidak dapat disaponifikasi dari minyak biji. Penelitian ini adalah penelitian deskriptif dengan pendekatan eksperimen laboratorium untuk mengetahui komposisi karbohidrat total, protein total, lemak total, air, kadar abu, dan serat kasar kayu apel. Hasil penelitian menemukan bahwa setiap 100 gram kayu apel mengandung air 72,326%, kadar abu 2,144%, lemak kasar 0,00985%, protein 4,300%, serat 15,115%, dan karbohidrat 5,868%. Kata kunci:  apel kayu, kandungan gizi, komposisi

<p><em>Food waste is one of the important indicators to find out the success of food service in a food organization in a hospital. The purpose of this study was to determine the differences in food waste on a treatment: serve with and without garnishes on diet serving in Rajawali room to patients 5A and 5B Dr. Kariadi Semarang hospital. This type of descriptive analytic study illustrates the differences in the weight of the food waste (staple food, animal and vegetable side dish) serve with and without garnishes. This study involved 36 respondents which were divided into 2 groups. The first group of 18 respondents received food served with garnishes, while the second group of 18 received with no garnishes. The garnishes given in the form of lettuce and tomatoes (rounded cut on animal side dishes). The food waste was weighed using a digital scale with an accuracy of 0.01 grams and the data was then analyzed using Mann-Whitney. The results showed the food waste in animal side dishes with garnishes was 9.9%. While the serving with no garnishes was 26.4%. It implies that the use of garnishes is able to reduce the food waste on animal side dishes by 16.5%. Based on the data analysis, it was obtained the p-value = 0.000, which indicating a significant difference on the average weight of the food waste which served with and without garnishes.</em></p>

53 Ulvie et al., The leucocytes, neutrophils and superoxydes dismutase (SOD) level after consuming guava juice (Psidium guajava L) during aerobic exercise for beginners J Med Sci Volume 46, No. 2, June 2014: 53 -60 ABSTRACTPhysical exercise is important in preventing and adjunctive therapy certain diseases. However, over physical exercise for beginners may cause oxidative stress and muscle injury leads to generate chemoattractants whic enables to attract neutrophil and monocyte towards the injury and stimulates leucocytes activation. The use of antioxidant-rich fruits to mitigate exercise induced oxidative stress has been applied. This study was conducted to evaluate the effect of guava juice (Psidium guajava L) consumption during aerobic exercise on leucocytes, neutrophils and superoxydes dismutase (SOD) level of beginners. Sixteen students of National Land College (Sekolah Tinggi Pertanahan Nasional/STPN), Yogyakarta who met the inclusion and exclusion criteria were involved in this study. Subjects were divided into two groups i.e. a group given mineral water as control and another group given 240 mL guava juice 0.67 g/mL daily for 27 days as treatment group. Both groups then underwent aerobic exercise for 30 minutes every day for 27 days. Blood samples were taken before and after exercise on day 1, 7 and 14 for leucocyte and nutrophil count as well as SOD analysis. The leucocyte count and SOD level before and after exercise in both Guava juice and Mineral water groups were not significantly different (p>0.05). However, the percentage of neutrophil on day 1 and 7 were significantly higher than that in Mineral water group (p<0.05). Moreover, during the exercise, the percentage of neutrophils in Guava juice group significantly increased (p<0.05), whereas in Mineral water group was not significantly different (p>0.05). It can be concluded that consuming guava juice during exercise for the beginners does not influence leucocyte count and SOD levels. However, it can increase percentage of neutrophil. ABSTRAKLatihan fisik penting dalam mencegah dan terapi pendamping untuk penyakit tertentu. Namun demikian, latihan fisik berlebihan bagi pemula kemungkinan bisa menyebabkan stres oksidatif dan luka otot yang dapat menghasilkan chemoattractants untuk menarik neutrofil, dan monosit ke daerah luka dan juga mengaktivasi leukosit. Penggunaan buah yang kaya antioksidan untuk mengurangi stres oksidatif akibat latihan fisik telah banyak dilakukan. Penelitian ini dilakukan untuk mengkaji pengaruh pemberian jus jambu merah pada latihan aerobik pemula terhadap leukosit, neutrofil dan kadar superoxydes dismutase (SOD) darah. Enam belas mahasiswa dari Sekolah Tinggi Pertanahan (STPN), Yogyakarta yang memenuhi kriteria inklusi dan eksklusi dilibatkan dalam penelitian. Subjek dibagi menjadi dua kelompok yaitu kelompok kontrol yang diberi air mineral dan kelompok perlakuan yang diberi jus jambu merah 0,67 g/mL sebanyak 240 mL setiap hari selama 27 hari. Kedua kelompok selanjutnya melakukan aerobik selama 30 menit setiap dua hari s...

Pemberian ASI di Indonesia belum dilaksanakan sepenuhnya sehingga perlu dilakukan upaya untuk meningkatkan perilaku menyusui pada ibu yang memiliki bayi khususnya pemberian ASI eksklusif. Salah satu hal yang menghambat pemberian ASI eksklusif seringkali dialami oleh ibu pekerja, di antaranya adalah pengetahuan dan kondisi yang kurang memadai bagi para ibu yang bekerja. Ibu pekerja harus memerah asi selama jam kerja bila ingin memberikan asi secara eksklusif. Penyimpanan ASIP harus memperhatikan level suhu dan durasi waktu penyimpanan agar tetap aman dikonsumsi bayi. Tujuan penelitian ini adalah mengetahui perbedaan keasaman ASIP berdasarkan lama penyimpanan. Populasi dalam penelitian ini adalah ibu pekerja yang memberikan ASI lewat ASI Perah. Sampel dalam penelitian ini adalah ASI dari Ibu Pekerja. Metode penelitian ini adalah metode kuantitatif secara deskriptif. Manfaat dari hasil penelitian ini yaitu diharapkan para ibu tidak ragu memberikan ASI eksklusif pada bayinya, para ibu pekerja bisa menyimpan ASIP nya di cooler bag atau lemari pendingin sehingga ibu pekerja masih tetap bisa memberikan ASI eksklusif selama 6 bulan dan dilanjutkan hingga bayi berusia 2 tahun.