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"Program pembatasan cairan perlu dilakukan pada pasien gagal jantung yang mengalami hipervolemia. Pembatasan cairan berdampak positif terhadap kualitas hidup pasien, tetapi intervensi tersebut tidak menyenangkan dan menantang. Pasien melaporkan ketidaknyamanan akibat rasa haus yang tidak terkontrol dan xerostomia yang sangat mengganggu. Penelitian ini bertujuan untuk mengidentifikasi perbedaan pengaruh pemberian stroberi beku sebanyak 3 kali/hari dan 5 kali/hari terhadap rasa haus dan xerostomia pasien gagal jantung yang menjalani program pembatasan cairan. Penelitian ini merupakan Randomized Controlled Trial (RCT) dengan single-blind dan parallel group design yang terdiri dari 3 kelompok, yaitu kelompok frozen strawberry 0 (FS0), 3 kali/hari (FS3), dan 5 kali/hari (FS5). Responden berjumlah 22 pasien gagal jantung pada masing-masing kelompok. Hasil penelitian menunjukkan bahwa terdapat perbedaan intensitas haus, distress haus, dan xerostomia yang signifikan antara ketiga kelompok (p 0,00; α 0,05). Namun, analisis perbandingan antara kelompok frozen strawberry 3 kali/hari dengan 5 kali/hari dalam penelitian ini menunjukkan bahwa tidak terdapat perbedaan intensitas haus (p = 0,45), distress haus (p = 0,08), dan xerostomia (p = 0,69) yang signifikan diantara kedua kelompok tersebut (p > α). Pemberian stroberi beku 3 kali/hari memiliki pengaruh yang sama dengan pemberian stroberi beku 5 kali/hari. Penelitian ini merekomendasikan perawat untuk mengatasi haus dan xerostomia pada pasien gagal jantung yang menjalani pembatasan cairan dengan memberikan stroberi beku 3 kali/hari ataupun 5 kali/hari. Penelitian selanjutnya diharapkan dapat mencari alternatif buah yang memiliki kandungan serupa dengan stroberi, namun lebih murah dan lebih mudah didapatkan pasien.

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Fluid restriction programs need to be carried out in patients with heart failure who experience hypervolemia. Fluid restriction has a positive impact on patients' quality of life, but the intervention is unpleasant and challenging. Patients report discomfort due to uncontrolled thirst and xerostomia which is very disturbing. This study aimed to identify differences in the effect of giving frozen strawberries 3 times/day and 5 times/day on thirst and xerostomia in heart failure patients undergoing a fluid restriction program. This study was a Randomized Controlled Trial (RCT) with single-blind and parallel group design consisting of 3 groups, namely frozen strawberry group 0 (FS0), 3 times/day (FS3), and 5 times/day (FS5). Respondents were 22 heart failure patients in each group. The results showed that there were significant differences in thirst intensity, thirst distress, and xerostomia between the three groups (p 0.00; α 0.05). However, a comparative analysis between the frozen strawberry 3 times/day and 5 times/day groups in this study showed that there was no difference in thirst intensity (p = 0.45), thirst distress (p = 0.08), and xerostomia (p = 0.69) which was significant between the two groups (p > α). Giving frozen strawberries 3 times/day has the same effect as giving frozen strawberries 5 times/day. This study recommends that nurses treat thirst and xerostomia in heart failure patients undergoing fluid restriction by giving frozen strawberries 3 times/day or 5 times/day. Future research is expected to be able to find alternative fruit that has a similar content to strawberries, but is cheaper and easier to obtain for patients."

"ABSTRAKDiskolorasi gigi dapat diterapi dengan dental bleaching, namun dapat merusak enamel dan jaringan gingiva. Asam elagat dalam daun stroberi mampu menciptakan reaksi redoks sehingga dapat memutihkan gigi. Tujuan: Mengetahui pemutihan warna permukaan gigi pasca aplikasi dan sistem ruang warna yang paling sesuai menilai warna permukaan gigi. Metode: Ekstrak fenol daun stroberi diaplikasikan ke tiga gigi dengan konsentrasi 15 gigi kesatu, 30 gigi kedua dan 15 lalu 30 gigi ketiga. Analisis menggunakan software Adobe Photoshop. Hasil: Permukaan gigi menjadi lebih gelap. Kesimpulan: Ekstrak fenol daun stroberi tidak memutihkan enamel dan sistem ruang warna yang paling sesuai adalah RGB.

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ABSTRAKBackground Teeth discoloration can be treated with dental bleaching but it damages the enamel and gingival tissue. Ellagic acid in strawberry leaf ables to create redox reaction that can whiten teeth. Objective Determine whitening tooth surface after application and determine most appropriate color space system to assess tooth surface color. Methods Strawberry leaf phenolic extract was applied to three teeth with concentration of 15 , 30 and 15 to 30 . Analyze use Adobe Photoshop software. Results Surface color of teeth become darker. Conclusion Strawberry leaf phenolic extract doesn 39 t whiten the enamel and most appropriate color space system is RGB."

"AbstrakIn this paper I examine the interaction between the practice of cash cropping and villagers daily lives in alocal community, from a case study of Karen people in Northern Thailand. By focusing on the transition from subsistence rice farming to cash oriented strawberry cropping, I discuss how the demands specificto strawberry production intersect with changes in labor allocation and the agricultural calendar. Shanlaborers from Myanmar are employed seasonally, socioeconomic disparity among villagers is widening, andnew leadership and patron client relationships are emerging. By describing the historical process of thisinteraction, I will demonstrate (1) the logic whereby Karen, who have hitherto been known as subsistencerice farmers, have accepted cash cropping; and (2) how cash cropping redefines the forms of labor andvillagers socioeconomic relationships within and outside the village, including ethnic relationships.This paper avoids previous discussions that associate an ethnic group with the independent choice ofa specific type of subsistence activity deriving from their own cultural background or as a social strategy to flee from state control. Rather, I try to figure out how specific crops with evolving cropping managementand the local community have interacted within a historical and social cultural context to formulate laborforms and allocations as well as villagers socioeconomic relationships in their daily lives."

"Penelitian ini bertujuan untuk menganalisis pengaruh perendaman larutan stroberi terhadap perubahan kekerasan permukaan resin komposit bulk-fill. Total sampel terdiri dari enam puluh spesimen resin komposit Tetric N-Ceram bulk-fill (ketebalan 3 mm dan diameter 6 mm; warna IVB). Spesimen dikelompokan menjadi dua, yaitu kelompok perendaman dalam akuades (kontrol) dan larutan stroberi. Spesimen direndam dalam akuades dan disimpan dalam inkubator bersuhu 37°C selama 24 jam sebagai baseline. Selanjutnya masing-masing kelompok direndam selama 1 hari, 3 hari dan 7 hari (n=10). Setelah perendaman, dilakukan pengukuran nilai kekerasan permukaan menggunakan Micro Vickers Hardness Tester dengan indenter Knoop. Data yang diperoleh dianalisis menggunakan uji One-Way ANOVA. Hasil menunjukan bahwa perendaman dalam akuades dan larutan stroberi selama 1 hari, 3 hari dan 7 hari dapat menurunkan kekerasan permukaan resin komposit bulk-fill secara signifikan (p<0,05). Dapat disimpulkan bahwa derajat keasaman dan durasi perendaman menurunkan kekerasan permukaan resin komposit bulk-fill.

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This study aimed to analize the effect of immersion in strawberry solution on surface hardness of bulk-fill composite resin. The total sample consist of sixty Tetric N-Ceram bulk-fill composite resin specimens (thickness 3 mm and diameter 6 mm; shade IVB). Samples were devided into two groups; distilled water as the control group and strawberry solution. Samples were immersed in distilled water and saved in an incubator at 37°C for 24 hours as a baseline. Then samples were alternately immersed for 1 day, 3 days and 7 days (n=10). After immersion, the changes in surface hardness of bulk-fill composite resin were measured using Micro Vickers Hardness Tester with Knoop Indentor. The data obtained were analyzed using One-Way ANOVA. The result showed that immersion in distilled water and strawberry solution for 1 day, 3 days and 7 days can significantly reduced the surface hardness of bulk-fill composit resin. It can be concluded that the acidity degree and immersion duration decrease the surface hardness of bulkfill composire resin."

"Buah merupakan salah satu unsur penting dari makanan sehari-hari tetapi penurunan kualitasnya sangat cepat karena memiliki aktivitas metabolik yang tinggi. Salah satu buah yang memiliki sifat mudah rusak (perishable) dan memiliki umur simpan yang sangat singkat yaitu buah stroberi. Pelapis yang dapat dimakan (edible coating) pada buah merupakan salah satu alternatif yang dapat digunakan untuk meningkatkan kualitas dan memperpanjang masa penyimpanan buah. Edible coating dapat diproduksi dari mikroalga dengan kandungan protein yang tinggi, seperti Chlorella vulgaris dan Spirulina platensis. Bahan lain yang dibutuhkan yaitu gliserol sebagai plasticizer untuk meningkatkan fleksibilitas dan elastisitas serta surfaktan yaitu carboxymethyl cellulose (CMC) sebagai pengental, stabilisator, dan pengemulsi. Buah yang dijadikan sampel untuk penelitian ini yaitu buah stroberi (Fragaria sp.). Penelitian ini bertujuan untuk menganalisis pengaruh jenis dan konsentrasi mikroalga pada edible coating yang sesuai serta suhu penyimpanan yang optimum untuk menjaga kualitas buah stroberi. Dalam penelitian ini, hal yang divariasikan adalah konsentrasi mikroalga Chlorella vulgaris, yaitu 0,5%, 0,75%, dan 1% (b/v); konsentrasi mikroalga Spirulina platensis, yaitu 0,5%, 0,75%, dan 1% (b/v); dan suhu, yaitu suhu kulkas (± 4-7oC) dan suhu ruang (± 25-27oC). Pengujian yang dilakukan yaitu kuantifikasi protein pada larutan edible coating serta sifat fisik (uji organoleptik; warna, bau & tekstur, dan susut bobot) dan sifat kimiawi (pH dan vitamin C) pada buah.

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ABSTRACTFruit is one of the important elements of daily food, but undergo rapid deterioration due to their high metabolic activity. One of fruit that has perishable properties and has a very short shelf life is strawberry. Edible coating on fruit is one of alternative that can be used to improve quality and prolong shelf life of fruit. Edible coating can be produced from microalgae with high protein content, such as Chlorella vulgaris and Spirulina platensis. Other materials needed are glycerol as a plasticizer to increase flexibility and elasticity as well as surfactant which is carboxymethyl cellulose (CMC) as a thickener, stabilizer, and emulsifier. Strawberry (Fragaria sp.) is being used as a sample in this study. This study aims to analyze the influence on the type and concentration of microalgae on the appropriate edible coating and the optimum storage temperature to maintain the quality of strawberries. In this study, what varied are the concentration of Chlorella vulgaris microalgae, which are 0,5%, 0,75%, and 1% (w/v); concentration of Spirulina platensis microalgae, which are 0,5%, 0,75%, and 1% (w/v); and temperature, which are fridge temperature (± 4-7oC) and room temperature (± 25-27oC). There are three tests carried out, which are protein quantification on edible coating solution, physical properties (organoleptic test; color, odor & texture, and weight loss) and chemical properties (pH and vitamin C) on fruit."