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"[Daging sintetik dengan bahan baku gluten terigu, tepung kacang merah, jamur tiram putih, dan rumput laut dengan variasi komposisi massa jamur dan rumput laut telah selesai dilakukan. Daging sintetik terbaik memiliki komposisi 68% gluten; 13,5% tepung kacang merah; 4% ISP; 4,5% kuning telur; 2% jamur; dan 8% rumput laut. Hasil analisis proksimat dengan kadar protein tertinggi dimiliki oleh sampel A[2,8] sebesar 34,4%. Hasil uji TPA (Texture Profile Analysis) daging memiliki daya kohesiv sebesar 0,747g (gaya); kekerasan daging 5578g; dan elastisitas 92g. Sedangkan hasil pengujian organoleptik menunjukkan bahwa responden menilai kemiripan daging sintetik dengan daging hewani mengenai rasa sampel memperoleh nilai 61,8% menyerupai daging hewani; 80,6% untuk wujud; 68,2% untuk kekenyalan; dan aroma sebesar 62,8%. Peningkatkan kualitas daging dapat ditingkatkan dengan kombinasi bahan nabati lainnya., Synthethic Meat with main ingredients of gluten, red bean flour, white oyster mushroom, and seaweed with variation of mushrooom and seaweed composition has been done. The best composition of the meat has 68% of gluten; 13.5% red bean flour; 4% ISP; 4.5% yolk; 2% mushroom; and 8% seaweed.Best proximate analysis with the highest protein content is sampel A[2,8] with value of 34.4%. For Texture Profile Analysisis, cohessiveness of meat is 0.747g (force); hardness 5578g; and elastisity 92g. While the organoleptic test results the meat resemblance has taste 61.8% like meat; 80.6% for form; 68.2% plasticity; and 62.8% for aroma. Improvement of synthethic meat can be made by new variation of other natural ingredients.]"

"The book goal is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the tools available for their control. In addition, there will be a discussion of both the substances that may be generated as a consequence of processing, and the tools that are available for their control. Finally, the controls for the detection of foreign proteins (e.g., whey proteins) in the final products will be also compiled. "

"ABSTRAKKonsumsi daging diperkirakan meningkat dalam dekade mendatang secara global. Sebagian besar bahan baku untuk produk makanan di Indonesia berasal dari daging yang akan mendorong permintaan daging tinggi. Daging merupakan salah satu produk yang didinginkan (cold chain) sehingga lebih sensitif terhadap kontaminasi dengan bakteri dan non halal. Bagian downstream pada supply chain daging di Indonesia terdiri dari logistik, grosir, dan pengecer. Indonesia masih minim dalam penelitian penilaian kriteria untuk sertifikasi halal supply chain pada bagian downstream. Penelitian ini berfokus pada kriteria penilaian halal supply chain daging di bagian downstream Indonesia. Tahap pertama dalam penelitian yaitu penentuan risiko berdasarkan literatur dan kemudian validasi oleh ahli. Selanjutnya, penelitian ini menggunakan metode DEMATEL based ANP untuk mendapatkan rincian urutan risiko halal supply chain daging. Penentuan kriteria penilaian dari validasi oleh ahli didapatkan setelah mendapatkan urutan risiko. Temuan penelitian ini menunjukkan bahwa ada 48 risiko yang diidentifikasi, 28 risiko untuk kriteria penilaian dan 44 kriteria penilaian halal supply chain daging pada bagian downstream di Indonesia.

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ABSTRACTMeat consumption is expected to increase in the next decade globally. Most of the ingredients of food products in Indonesia are meat, especially beef, which will drive a high-level demand for meat. Meat is one of the cold products, known as a cold chain that is more sensitive to bacteria and non-halal contamination. The downstream sector of the meat supply chain in Indonesia consists of logistics, wholesalers, and retailers. Indonesia still has minimal of halal supply chain research in the assessment of criteria for halal supply chain certification in the downstream sector. This study focuses on halal supply chain certification in the Indonesian downstream sector. The first stage is the determination of risk based on the literature and then expert validation. Furthermore, this study uses the DEMATEL based ANP method to get the ranking of halal meat supply chain risk. Determination of assessment criteria based on expert is obtained after getting the ranking of halal meat supply chain risk. The findings of this study are 48 identified risks, 28 risks for assessment criteria, and 44 assessment criteria of the halal supply chain in Indonesia."

"Metode Taqman MGB real time PCR yang cepat merupakan kunci pengawasan pemalsuan daging yang efektif. Penelitian bertujuan mengevaluasi kuantitas, kualitas DNA produk olahan daging babi, serta kandungan DNA babi produk olahan daging sapi yang diduga mengandung babi menggunakan Taqman MGB real time PCR untuk memverifikasi label. Lima produk olahan daging babi, 30 produk olahan daging sapi: dendeng, abon, baso, dan daging asap sebagai sampel, serta daging babi segar sebagai kontrol positif diekstraksi, diukur konsentrasi, kemurnian DNA, dielektroforesis serta diamplifikasi dengan realtime PCR. Konsentrasi, kemurnian DNA, nilai Ct sampel diuji ANAVA satu arah dilanjutkan uji Tukey, kecuali nilai Ct produk olahan daging sapi. Integritas DNA genomnya dianalisis deskriptif. Hasil uji ANAVA menunjukkan ada pengaruh nyata (P˂0,05) konsentrasi, kemurnian DNA dan nilai Ct. Hasil uji Tukey produk olahan daging babi: ada beda nyata konsentrasi DNA sampel dan kontrol positif (P˂0,05), kecuali kornet (P˃0,05). Kemurnian DNA baso dan daging asap berbeda nyata (P˂0,05) dengan kontrol positif. Nilai Ct sampel dan kontrol positif berbeda nyata (P˂0,05), kecuali dendeng (P˃0,05). Hasil uji Tukey produk olahan daging sapi: konsentrasi DNA baso dan daging asap berbeda nyata (P<0,05) dengan kontrol positif, kemurnian DNA kornet berbeda nyata (P<0,05) dengan kontrol positif. Semua DNA genom sampel terfragmentasi ukuran terendahnya sekitar 250 bp dimiliki kornet dan abon. Produk olahan daging dapat meningkat kuantitas DNAnya dan menurun kualitas DNAnya tergantung pada suhu dan bahan tambahan yang diberikan. Tiga puluh produk olahan daging sapi tidak mengandung DNA babi menggunakan Taqman real time PCR yang sensitif dan cepat serta terverifikasi mematuhi peraturan label.

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The fast Taqman MGB qPCR method is key to effective meat adulteration surveillance. This research aimed to evaluate the quantity, quality of DNA from processed pork products and the content of pork DNA in processed beef products suspected of containing pork DNA using the Taqman MGB qPCR to verify labels. Five processed pork products, 30 processed beef products: corned, jerky, shredded, meatballs, and smoked meat were used as samples as well as and fresh pork as a positive control were extracted, DNA concentration and purity were measured, electrophoresed, and amplified with qPCR. The DNA concentration, purity, and Ct value were tested by one-way ANOVA followed by the Tukey test, except for the Ct value of processed beef products. The genomic DNA integrity was analyzed descriptively. The ANOVA showed a significant effect (P˂0.05) on the concentration and purity of DNA and Ct value. Tukey test results for processed pork products: there was a significant difference (P˂0.05) in the DNA concentration of the samples and positive controls, except for corned (P˃0.05). The DNA purity of pork meatballs and smoked pork was significantly different (P˂0.05) from the positive control. The Ct values of the samples and positive control were significantly different (P˂0.05), except for jerky (P˃0.05). The results of the Tukey test for processed beef products: the DNA concentration of beef meatballs and smoked beef was significantly different (P<0.05) with the positive control, and the DNA purity of corned beef was significantly different (P<0,05) with positive control. All genomic DNA samples were fragmented with the smallest size of about 250 bp experienced by corned and shredded. Processed meat products can increase the quantity of DNA and decrease the quality depending on temperature and additives. Thirty processed beef products did not contain pork DNA using the sensitive and fast Taqman qPCR and verified to comply with label regulations."

"[Daging sintetik merupakan salah satu alternatif pilihan makanan yang dapatmenggantikan daging hewani dengan tingkat protein yang tidak kalah tinggi.Kandungan protein yang tinggi dapat diperoleh dari berbagai bahan organikseperti gluten dari tepung terigu, jamur tiram putih (Pleurotus ostreatus), dantepung kacang merah. Pembuatan daging sintetik dilakukan dengan variasi bahanbaku, yaitu tepung jamur dan jamur yang dicincang; serta variasi konsentrasi.Penentuan jenis daging sintetik terbaik dilakukan dengan analisis proksimat, asamamino, dan organoleptik. Daging sintetik terbaik diperoleh dari kombinasi 70%gluten, 15% tepung kacang merah, dan 15% tepung jamur tiram putih dengankadar protein sebesar 29,7%; kadar air 48,05%; kadar abu 1,680%; kadar lemak2,480%; dan kadar karbohidrat 18,05%. Terdapat 15 jenis asam amino yangterkandung dalam daging sintetik, diantaranya adalah aspartat, glutamat, serin,glisin, histidin, arginin, threonin, alanin, prolin, valin, tirosin, isoleusin, leusin,phenylalanin, lisin. Sedangkan hasil pengujian organoleptik menunjukkan bahwaresponden menilai kemiripan daging sintetik dengan daging hewani mengenairasa sebesar 67,5%; kekenyalan 66,0%; aroma 73,5%; dan wujud 90,5%., Synthetic meat is one of the alternative food choices that can replace animal meatwith the same amount of protein content. High protein content can be obtainedfrom a variety of organic materials such as gluten from wheat flour, white oystermushroom (Pleurotus ostreatus), and red bean flour. In this research,manufacturing process of synthetic meat is divided into two types, the first typeuse mushroom flour and the second type use chopped mushroom as its rawmaterial. Every type of synthetic meat manufactured in different variety ofconcentration. The best synthetic meat is determined by using proximate analysis,amino acid analysis, and organoleptic analysis. The best synthetic meat derivedfrom a combination of 70% gluten, 15% red bean flour and 15% of white oystermushroom flour with a protein content of 29.7%; moisture content of 48.05%; ashcontent of 1.680%; fat content of 2.480%; and carbohydrate content of 18.05%.There are 15 types of amino acids contained in the synthetic meat, such asaspartate, glutamate, serine, glycine, histidine, arginine, threonine, alanine,proline, valine, tyrosine, isoleucine, leucine, phenylalanin, lysine. While theorganoleptic test results showed that the respondents assess similarity syntheticmeat with animal flesh about the taste of 67.5%; elasticity of 66.0%; scent of73.5%; and form of 90.5%. ash content]"

"Fully revised and updated, this fourth edition of Oxfords Textbook of Global Health equips students, advocates, and health professionals with building blocks for a critical understanding of global health. It explores societal determinants of health and health inequities within and between countries and an array of actions seeking to address these issues in spheres of health and development aid, solidarity cooperation, global and domestic policymaking, and civil society mobilization. Health conditions and activities are analyzed in terms of interactions among global, regional, national, local, and community forces, resources, and interventions using a critical political economy of health lens that challenges mainstream biomedical and behavioral perspectives. The text covers the: historical dynamics of the field; political economy of health and development; current global health structures, actors, agencies, and activities; role of health data and the science and politics of measuring health inequities; worldwide patterns of death and disease as shaped by marginalization, deprivation, modernization, and work; impact on health of neoliberal globalization relating to trade, investment, and financial liberalization, illicit financial flows, austerity, and hazardous and precarious work; political ecology of environmental degradation and climate change; humanitarian challenges around addressing ecological disasters, militarism and war, complex emergencies, and refugee crises; principles of health care systems; and politics of health financing. The book encourages avid global health students, practitioners, and activists to consider social justice approaches as both viable and imperative, drawing from various solidarity paradigms and struggles ranging from community-level to national and transnational movements to building healthy societies and practicing global health ethically and equitably."

"Masih rendahnya akses layanan kesehatan reproduksi di penjara wanita melatarbelakangi penelitian dengan desain studi potong lintang ini. Tujuan mengetahui faktor-faktor yang berhubungan dengan perilaku higiene menstruasi warga binaan pemasyarakatan (WBP) di Rumah Tahanan Klas IIA Jakarta Timur tahun 2013. Data primer diambil bulan Desember 2013 menggunakan kuesioner (self-administered) sampel 70 orang. Hasil 51,4% WBP berperilaku higiene menstruasi baik. Ada hubungan antara perilaku higiene menstruasi dengan faktor penguat yaitu peran petugas (p value=0,039, OR=3,271) dan dukungan teman (p value=0,043, OR=5,231). Tidak ada hubungan antara perilaku higiene menstruasi dengan faktor predisposisi (pendidikan, pengetahuan, dan sikap) dan faktor pemungkin (ketersediaan sarana higiene dan keterpaparan informasi). Disarankan petugas memberikan penyuluhan higiene menstruasi dan membentuk kelompok diskusi kesehatan reproduksi pada WBP.

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In women prison, access of reproductive health services is low. This cross-sectional study aimed to determine factors associated to menstrual hygiene behavior of prisoners at Rumah Tahanan Klas IIA Jakarta Timur in 2013. Data was collected in December 2013 by using questionnaire (self-administered) from 70 prisoners. Good menstrual hygiene behavior was 51.4 %. In short, there was association between menstrual hygiene behavior with reinforcing factors such as role of officers (p-value=0.039, OR=3.271) and support of friends (p-value= 0.043, OR=5.231). Study found there is no significant association between menstrual hygiene behavior with predisposing factors (education, knowledge, and attitudes) and enabling factors (availability of hygiene and exposure information). It is recommended that officers provide education about menstrual hygiene and form a discussion group on reproductive health for prisoners."

"ABSTRAKHAIs (Health-care Associated Infection) adalah infeksi yang terjadi atau yang didapat di rumah sakit atau fasilitas pelayanan kesehatan setelah 48 jam atau lebih, dan bukan merupakan dampak dari tanda dan gejala infeksi sebelumnya. Meskipun dapat dicegah dengan menjaga kebersihan tangan, HAIs masih banyak terjadi di di negara miskin dan negara berkembang. Tujuan penelitian ini adalah untuk mengetahui gambaran praktik menjaga kebersihan tangan pada tenaga kesehatan di RSUD Jati Padang dengan menggunakan data sekunder dari penelitian Tim PPI RSUD Jati Padang Pada Tahun 2020. Penelitian deskriptif ini menggunakan metode analisis univariat dengan jumlah sampel 71 tenaga kesehatan. Hasil penelitian ini menunjukkan bahwa mayoritas responden (92%) sudah memiliki pengetahuan yang baik tentang menjaga kebersihan tangan. Namun, dari sisi praktik menjaga kebersihan tangan, masih ada sekitar 31% responden yang masih kurang baik dalam praktik menjaga kebersihan tangan.

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ABSTRACT

HAIs (health care-associated infections) are infections that people get from hospitals or health care facilities that occur after 48-hours of treatment. Hand hygiene practice is a simple and effective way to prevent HAIs, however, their prevalences remain high in poor and developing countries. This study aimed to describe hand hygiene practices among health workers in RSUD Jati Padang, a public hospital in South Jakarta, Indonesia. This descriptive study used secondary data from the hospital research team in 2020. A univariate analysis method was conducted with a sample of 71 health workers. The results of this study indicated that the majority of respondents (92%) already have good knowledge about hand hygiene practices. However, in terms of maintaining hand hygiene practices, there were still around 31% of respondents who were not maintaining hand hygiene practices regularly."