Guava Research Articles

Sensory Profiling of Jelly Drink Made from a Combination of Bay Leaf Water Extract and Guava Juice Using a Quantitative Descriptive Analysis

Background: The profiling of a drink made from bay leaves combined guava juice has not been previously reported despite the positive health aspects of both plants. Objectives: To analyze the sensory characteristics of jelly drink bay leaf water extract with guava juice combination using the Quantitative Analysis Descriptive (QDA) sensory evaluation method. Methods: The QDA carried out of three stages, namely the panelist preparation stage, Forum Group Discussion (FGD), and quantitative descriptive test. QDA was carried out on four jelly drink product formulas, namely F0 (standard), F1 (75:25), F2 (50:50), F3 (25:75) from the ratio of bay leaf extract:guava juice. Results: Sensory attributes consist of 17 attributes, namely appearance (particle aggregation size, viscosity, homogeneity), aroma (bay leaf, guava, sweet), texture (gritty, ease of spreading), taste (guava, sweet, sour, bay leaf), mouthfeel (gritty, jelly-like consistency, viscosity), aftertaste (astringent and bitter). The results of the one-way ANOVA analysis showed significant differences between the formula and the control product (p<0.05). Formula 1 and 3 not accepted by consumers because there are weaknesses, such as the inhomogeneous appearance and the strong aroma of bay leaf obtained the highest value in formula 1. In contrast, formula 3 has the highest value in astringent and bitter aftertaste, gritty texture and mouthfeel. Conclusions: The selected treatment is formula two of jelly drink with a ratio of bay leaf water extract: guava juice = 50:50. A description like this will assist food technology in developing new products.

Effect of Red Guava (Psidium guajava L.) Juice Concentration on Product Quality and Antioxidant Activity of Red Guava Synbiotic Yoghurt

Red guava juice has very strong antioxidant activity and has the potential to be processed into synbiotic functional beverage products that have health benefits. This study examined the effect of red guava juice concentration on product quality and antioxidant activity of red guava synbiotic yoghurt. Product quality tested included microbiological quality (total LAB) and chemical quality (pH value and Total Tritable Acid (TTA )value). The concentrations of red guava juice used were 0%, 10%, 20%, 30%, and 40%. Fermentation was carried out for 6 hours at 37⁰C by Lactic Acid Bacteria (LAB) from powdered mixed culture. Then organoleptic testing using the hedonic test, total LAB testing using the Total Plate Count (TPC) method, pH value testing using a pH meter, TTA value testing using the acid-base titration method, and antioxidant activity testing using the DPPH (2,2-diphenyl-1-picrylhydrazil) method. Test data were analyzed using SPSS software to determine the effect of red guava juice concentration on test results. The concentration of red guava juice in red guava synbiotic yoghurt affects the pH value, TTA value, and IC50 value as the result of antioxidant activity testing. Red guava juice concentration did not affect total LAB testing. Organoleptic assessment of red guava symbiotic yoghurt is in the range of like to like very much. The best formulation was red guava synbiotic yoghurt with 30% red guava juice concentration, which had strong antioxidant activity with an IC50 value of 59.637 ppm, pH value of 3.94, TTA value of 1.98%, and total LAB as much as 1.81x10⁸ colonies/g, so it has met the quality requirements of yoghurt according to Indonesian National Standard SNI 2981: 2009.

Effect of selective preservatives on shelf-life of guava juice extracted using pectinase enzyme

The study investigated the feasibility of enzymatic extraction for guava juice and evaluated the effects of various preservatives on its shelf life. The crushed guava puree was undergone different pectinase enzyme concentrations over three incubation periods. The findings revealed that pectinase concentrations of 0.1 % and 0.2 %, when incubated for 1 and 2 h, were the most effective. Juice yields ranged from 65.24 % to 78.64 %, with Total Soluble Solids (TSS) varying from 9.12°Brix to 11.56°Brix. The physicochemical properties of the guava juice resulted 84.2 % moisture, 2.16 % protein, 0.77 % fat, 3.27 % fiber, 0.65 % acidity, 2.25 % reducing sugars, 8.27 % non-reducing sugars, 79.53 % antioxidant activity, 173.2 mg/100g of ascorbic acid, 10.52 TSS, 109.7 mg/100g of phenolic content, and a pH of 3.2. Eight juice samples were prepared as per formulation with sodium benzoate and potassium metabisulfite (KMS) at concentrations of 150 ppm, 200 ppm, and 250 ppm, in addition to one refrigerated sample and one control. The stability of these guava juice samples was monitored every 15 days over a 90-day period. Results showed that acidity, TSS, pH, reducing sugars, and non-reducing sugars changed over time. Samples with preservatives exhibited slower changes compared to the control. Phenolic compounds diminished more quickly at ambient temperature than in refrigerated or preservative-treated samples. Initially, phenolic content and antioxidant capacity were 44 mg GAE/100g and 44 %, respectively, but declined to 10–15 mg and 15–17 % by the end of the storage period. Color changes were more noticeable in samples stored at room temperature, whereas preservatives effectively reduced color degradation caused by enzymatic browning. Moreover, ascorbic acid retention was better in samples with preservatives and those stored under refrigeration. The ascorbic acid degradation rate was highest at room temperature (0.023 day^-1) and lowest with 250 ppm KMS (0.016 day^-1). Microbiological tests indicated that the juice remained safe for 40 days at room temperature, 90 days under refrigeration, and approximately 85 days with preservatives.

PEMBERIAN JAMBU BIJI MERAH TERHADAP PENINGKATAN KADAR HEMOGLOBIN PADA IBU HAMIL

Anemia in pregnancy is a condition with hemoglobin (Hb) levels < 11gr% in the first and third trimesters while the hemoglobin level in the second trimester is < 10.5gr%. Untreated anemia in pregnant women will result in suboptimal growth and development of the fetus in the womb and has the potential to cause complications in pregnancy and childbirth, even causing maternal death. Prevention and treatment of iron deficiency anemia can be done by consuming blood supplement (Fe) tablets per day and adding vitamin C. Red guava is a fruit rich in vitamin C. The vitamin C contained in guava increases the absorption of iron by the body, so that the body can absorb iron optimally. The aim of this care is to provide care to anemic pregnant women by giving them red guava juice to increase hemoglobin levels. This research method is a type of descriptive research with a case study approach. The sample was 1 pregnant woman G1P0A0 UK 36 weeks with mild anemia. The care provided is by administering 1 x 250 ml of red guava juice per day for 7 days from 15 – 21 March 2024. Care is carried out in 2 visits. From 7 days of care, the result was an increase in the mother's hemoglobin level of 1.8 gr/dl, where previously the mother's first Hb was 10.7 gr/dl to 12.5 gr/dl. It was concluded that giving red guava juice can increase hemoglobin levels in anemic pregnant women.

The THE EFFECT OF RED GUAVA JUICE ON HEMOGLOBIN LEVELS IN PREGNANT WOMEN DURING THE SECOND TRIMESTER AT PANCASILA PRIMARY CLINIC ,BATURETNO WONOGIRI

Background : The prevalance of anemia in Indonesia reaches 48.9%, attributed to various factors such as iron malabssorption. Therefore, additional vitamin C is required to improve the absorption of FE tablet consumption.Research Objective: The study aimed to examine the effect of red guava juice on improving hemoglobin levels during the second trimester of pregnant women at Pancasila Primary Clinic Wonogiri. Research Method : The research employed an experimental method with a pretest-posttest design with the control group. The sampling technique used total sampling involving 44 responden, divided into experimental groups (22 respondents) and control group (22 respondents).Research Results: The sstatistical analysis using the paired sample t -test revealed a Pvalue of 0,004 < 0.005 in the control group and 0.000 < 0.005 in the experimental group. In addition , the independepnt t-test demonstrated a P value of 0.002 < 0.005, indicatinga significant effect of red guava juice on improving hemoglobin levels. Conclusion: Based on the study development, red guava juice evoled as valuable therapeutic option for increasing hemoglobin levels during pregnancy, wether used independenly or in combination with iron ( FE ) tablets.

Biofortification, metabolomic profiling and quantitative analysis of vitamin B12 enrichment in guava juice via lactic acid fermentation using Levilactobacillus brevis strain KU15152.

Chemical fortification and dose supplementation of vitamin B12 are widely implemented to combat deficiency symptoms. However, in situ, fortification of vitamin B12 in food matrixes can be a promising alternative to chemical fortification. The present study aimed to produce vitamin B12-rich, probiotic guava juice fermented with Levilactobacillus brevis strain KU15152. Pasteurized fresh guava juice was inoculated with 7.2 log CFU mL-1 L. brevis strain KU15152 and incubated for 72 h at 37 °C anaerobically. The antioxidants, total phenolic compounds, vitamin B12 production, sugars, organic acids, pH and viable count were analyzed at 24, 48 and 72 h of incubation. The fermented juice was stored at 4 °C, and the changes in its functional properties were analyzed at 7-day intervals up to 28 days of storage. During fermentation, the bacteria cell count was increased from 7.01 ± 0.06 to 9.76 ± 0.42 log CFU mL-1 after 72 h of fermentation and was decreased to 6.94 ± 0.34 CFU mL-1 during storage at 4 °C after 28 days. The pH, total soluble solids, crude fiber, citric acid and total sugars decreased, while titratable acidity, total protein, antioxidants, phenolic compounds and lactic acid contents increased during fermentation. The fermented guava juice exhibited higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)) radical scavenging activities (85.97% and 75.97%, respectively) at 48 h of fermentation. The concentration of active vitamin B12 in the sample reached 109.5 μg L-1 at 72 h of fermentation. However, this concentration gradually decreased to 70.2 μg L-1 during the storage period. During storage for 28 days at 4 °C, both the fermented and control guava juices exhibited a decline in antioxidant and phenolic compound concentrations. Furthermore, the addition of 20% honey and guava flavor enhanced the organoleptic properties and acceptability of fermented guava juice. The value-added fermented guava juice could be a novel functional food product to combat vitamin B12 deficiency. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The physical characteristics of jelly drink bay leaf water extract with guava juice combination

Abstract Developing a jelly drink with bay leaf water extract with guava juice combined with konjac glucomannan can improve the physical characteristics of the jelly drink. This study compared the physical properties of the guava juice and bay leaf water extract jelly drink in terms of color, total soluble solids, and viscosity. One-way ANOVA analysis was used to design the study as a completely randomized design (CRD), and the Duncan Multiple Range Test (DMRT) was then conducted. The treatment comprises of two repetitions divided into three groups, each with a ratio of 25:75 (P1), 50:50 (P2), and 75:25 (P3) for the combination of guava juice and bay leaf water extract. The results showed that the physical characteristics (color (a*, b*, C*, and h*), viscosity, and total soluble solids) were significantly different (p<0.05). Based on the results of this study, the proportion of bay leaf water extract and guava juice significantly influenced the physical characteristics of the jelly drink. Therefore, the jelly drink bay leaf water extract guava juice combination has a good potential for incorporation into functional drinks.

Karakteristik Kimia Dan Akseptabilitas Set Yogurt Jambu Biji Merah (Psidium guajava L) Dengan Variasi Waktu Inkubasi

Red guava has high levels of vitamin C among other fruits such as papaya and Siamese oranges which can be used as a source of vitamin C requirements and has a distinctive color. This research aims to determine the length of incubation time and the comparison of the concentration of red guava juice with cow's milk on the chemical characteristics and acceptability of the yogurt set, comparing it with SNI Yogurt and determining the best chemical characteristics and acceptability. The experimental design used was a descriptive method by calculating the average value and standard deviation with treatment A1 = (50% cow's milk: 50% red guava juice), A2 = (60% cow's milk: 40% red guava juice), and A3 = (40% Cow's milk: 60% Red guava juice) for incubation time treatment B1 = (4.5 hours), B2 = (5.5 hours), B3 = (6.5 hours), and B4 = (7.5 hours). The results showed that the length of incubation time and the ratio of concentrations of red guava juice to cow's milk had an effect on chemical characteristics and acceptability. The lactic acid content produced is in accordance with the 2009 SNI yogurt range, namely 0.5-2.0% and acceptability of sour/distinctive taste, normal/distinctive aroma and thick liquid texture. Treatment A3 (40% cow's milk: 60% red guava juice) B2 (incubation time 5.5 hours) produced chemical characteristics (lactic acid content 0.88% and vitamin C content 152.84 mg/100g) and the best acceptability with a color hedonic value of 4 .24 (neutral), taste 3.92 (neutral), aroma 3.40 (neutral), texture 3.64 (neutral) and total acceptance 3.28 (somewhat like).

The Effect of FE, Guava Juice, and Cantaloupe on Hemoglobin Levels in Pregnant Women

Anemia, characterized by below-normal hemoglobin levels, is a common problem among pregnant women and can have serious consequences if left untreated. Fe (iron) plays a role in increasing hemoglobin synthesis in the body. Giving guava and cantaloupe juice containing vitamin C is expected to increase Fe absorption so that it can increase hemoglobin levels in pregnant women. The type of research used was a quasi-experiment with a pre- and post-test control group research design. The research sample was divided into two groups, namely the experimental group with the treatment of giving Fe tablets accompanied by guava juice and cantaloupe and the control group, which was only given Fe tablets. The number of samples was 18 pregnant women in the second and third trimesters in each group. The study was conducted for 1 month at Mrs. “N” PMB in Mojoagung, Jombang. There is a relationship between the administration of Fe tablets accompanied by red guava juice and cantaloupe in pregnant women, where pregnant women who consume Fe tablets and red guava juice and cantaloupe experience higher hemoglobin levels than the control group who only consume Fe tablets. Consumption of Fe tablets accompanied by guava and cantaloupe juice can increase hemoglobin levels in pregnant women. For further research, lab tests can be conducted to measure vitamin C levels in several juice formulas.

The effect of red guava juice provision on hemoglobin levels in anemic pregnant women

During pregnancy, women must maintain nutritional intake to avoid anemia. Anemia occurs due to lack of iron, folic acid, and vitamin B12. To increase hemoglobin levels in the body, non-pharmacological therapy can be done by consuming red guava juice. This study aimed to determine the difference in hemoglobin levels before and after giving red guava to pregnant women with anemia. This study uses a pre-experimental method with a one group pretest posttest design. The population in this study was all pregnant women in second trimester with the incidence of anemia at Dina Maternity Home Medan. The sample in this study was 10 pregnant women with mild anemia taken by purposive sampling technique. Analysis of univariate and bivariate data was done by using paired sample T-test. The results showed that the hemoglobin level before administration of red guava juice had a mean value of 10.01 g/dl, while the hemoglobin level after administration of red guava juice had a mean value of 11.68 g/dl, with a mean difference of -1.670 and p-value 0.000. The conclusion of this study showed that there was a difference in the effect of giving red guava juice on hemoglobin levels in anemic pregnant women.

Impact of juice processing of Costa Rican guava (Psidum friedrichsthalianum) on the physicochemical properties, total phenols and antioxidant capacity

Psidium plants are commonly consumed in processed forms, leading to a need to evaluate the impact of processing on bioactive compounds. The purpose of this study is to assess the effect of Costa Rican guava juice processing on physicochemical and antioxidant characteristics. Five samples corresponding to distinct phases in the juice processing were evaluated. Total polyphenols were measured using the Folin-Ciocalteu method, while antioxidant activity was assessed using various methodologies, including chemical methods (DPPH and ORAC) and cell assays with kidney cell cultures, liver homogenates, and erythrocytes. Results revealed variations in the impact of the juice processing stages on total polyphenols and for each antioxidant assay, evidencing that different polyphenols counteract in each technique. Significant decreases (ranging from 27 % to 58 %, p < 0.05) were primarily observed during the pressing stage, while thermal treatments resulted in non-significant reductions. This study demonstrated a decline in antioxidant activity during the processing of Costa Rican guava juice underscoring the need for continued efforts to optimize processing conditions and enhance the retention of health-promoting properties in the juice.

Analysis of Vitamin C Content and Preferences for Modisco Pudding with the Addition of Crystal Guava Juice (Psidium guajava L Cultivar Kristal)

Background: Indonesia has made progress in achieving the target of reducing malnutrition cases, but 10.2% are still malnourished, according to data from The Global Nutrition Report 2020. Intake of micronutrients, one of which is vitamin C, affects the incidence of malnutrition cases. Vitamin C has the function of maintaining health through the immune system. One supplementary feeding program that can overcome cases of malnutrition is Modified Dietetic Skimmed Milk and Coconut Oil (Modisco). Modisco's reception is not very good, especially for toddlers, because it is in the form of liquid. Modisco pudding, with the addition of crystal guava juice, aims to improve the taste and increase the nutritional value of Vitamin C. Objective: The objective of the study is to analyze the content of Vitamin C in the preference test of Modisco pudding with the addition of crystal guava juice at 0%, 15%, 30%, and 45% concentration. Methods: This study used a quasi experimental design involving 4 treatments and 3 replications. The research subjects were 25 panelists of elementary school students. Results: The results showed the levels of Vitamin C in various proportions to be significantly different (p ≤ 0,05). The results of the preference test showed significant differences in the color, aroma, taste, and texture of the modisco pudding with the addition of crystal guava juice (p ≤ 0,05). Conclusion: The results showed that with more addition of crystal guava juice, the level of vitamin C increased, but the level of preference decreased. The most preferred Modisco pudding was X1 (addition of 15%) with a vitamin C content of 14,4 mg.

Identification Of Iron Content In Red Guava Juice As A Treatment Of Anemia In Pregnant Women

Latar belakang: Anemia merupakan kondisi ibu hamil dengan kadar hemoglobin (Hb) dalam darah kurang dari 11 g/dl. Presentase anemia pada ibu hamil di NTB tahun 2022 diestimasikan sebesar 1,481 di Kabupaten Lombok Barat, 1,248 di Kabupaten Lombok Timur, 1,129 di Kota Mataram, 1,034 Tingginya angka anemia disebabkan oleh rendahnya pengetahuan dan kesadaran akan bahaya anemia. Pencegahan dan pengendalian anemia gizi besi melalui pendekatan nonfarmakologis dengan memperbaiki pola makan dan mengonsumsi makanan kaya zat besi dan zat gizi seperti jambu biji merah yang diolah menjadi jus jambu yang mengandung Fe yang membantu meningkatkan penyerapan zat besi dalam tubuh dan membantu meningkatkan kadar Hb.Tujuan:Tujuan penelitian ini untuk mengidentifikasi kandungan zat besi pada jus jambu biji merah sebagai penanganan anemia ibu hamil.Metode: Pembuatan dan identifikasi zat besi pada jus jambu dilakukan dengan 2 tahapan. Pembuatan pertama, daun pembuatan jus jambu biji dengan di blender dan di saring. Tahap kedua Identifikasi zat besi dengan pembuatan larutan induk Fe dengan di encerkan larutan satandar Fe 1000mg/L sebanyak 10 ml kedalam labu ukur dengan menggunakan metode KSCN 2M.Hasil: Berdasarkan hasil penelitian, dalam 100 ml jus jambu merah mengandung Fe yang di tandai dengan terbentuknya larutan warna merah dengan kadar fe 0,25%. Sehingga jus jambu merah bisa dikonsumsi ibu hamil anemia sebagai salah satu penangaan anemia.Kesimpulan: Dalam 100 grm Jus jambu merah yang dibuat dengan cara diblender terdapat kandungan zat besi yang berperan dalam meningkatkan kadar Hb ibu hamil anemia. Oleh karena itu, disarankan bagi ibu hamil untuk tetap mengkonsumsi jus jambu merah untuk meningkatkan kadar hemoglobin ibu hamil yang mengalami anemia. Kata Kunci: Anemia, ibu hamil, Jambu biji merah. ABSTRACT Background: Anemia is a condition of pregnant women with hemoglobin (Hb) levels in the blood less than 11 g / dl. The percentage of anemia in pregnant women in NTB in 2022 is estimated at 1,481 in West Lombok Regency, 1,248 in East Lombok Regency, 1,129 in Mataram City, 1,034 The high rate of anemia is caused by low knowledge and awareness of the dangers of anemia. Prevention and control of iron nutrition anemia through a nonpharmacological approach by improving diet and eating food.Objective: The purpose of this study was to identify the iron content in red guava juice as a treatment of anemia for pregnant women.Method: The manufacture and identification of iron in guava juice is carried out in 2 stages. The first manufacture, leaves make guava juice with in a blender and filtered. The second stage is identification of iron by making Fe mother solution by diluting 1000mg/L Fe satandar solution as much as 10 ml into a measuring flask using the KSCN 2M method.Results: Based on the results of the study, in 100 ml of red guava juice contains Fe which is characterized by the formation of a red color solution with a fe content of 0.25%. So that red guava juice can be consumed by anemic pregnant women as one of the treatments for anemiaConclusion: In 100 grams of red guava juice made by blending there is iron content which plays a role in increasing Hb levels of anemic pregnant women. Therefore, it is recommended for pregnant women to keep consuming red guava juice to increase hemoglobin levels of pregnant women who have anemia. Keywords: Anemia, pregnant women, Red guava.

Comparative study NFC and RFC on nutritional and sensory profile of guava juices

Guava juice, with its distinctive flavour and being rich in vitamin C, lycopene, β- carotene and flavonoids, is known for its health-promoting properties, such as its antioxidant capacity and cancer-preventive effects. As retention of nutrient composition is an important criterion in juice processing, especially loss of nutrients post vacuum concentration and reconstitution, a comparative study was conducted on Not From Concentrate (NFC) and Reconstituted From Concentrate (RFC) juice of Bangalore pink guava. Significant loss of antioxidant activity (p ≤ 0.05), vitamin C (18.8 %) and β-carotene (13. 0%) (p ≤ 0.01) was observed in guava RFC as compared to guava NFC, which might be caused by heating of juice under vacuum concentration. The iron bioavailability of guava NFC was significantly (p ≤ 0.01) higher by 38 % in Caco-2 cell studies. The sensory profile of NFC showed a fresher taste, more freshness, a naturally sweet taste and astringency compared to RFC. Minor deviations were observed in physicochemical parameters. Thus, guava NFC ensures better retention of vitamin C, antioxidant activity, β-carotene, iron bioavailability as well as better in sensorial properties compared to RFC.

Enhancing Maternal Health: IT Solutions for Monitoring Anemia in Pregnancy

Background: Anemia is a condition in which a deficiencyof red blood cells (erythrocytes) in the blood cycle or mass of hemoglobin is so unable to fulfill its function as a carrier of oxygen in the entire tissue. Handling to increase hemoglobin levels by using pharmacological and non-pharmacological management, one of the non-pharmacological management is by giving vitamin C so that the process of absorption and formation of hemoglobin is faster such as consuming red guava juice every day 2 x 1 together with Fe. the study was to determine the effect of giving Fe tablets and red guava juice on increasing hemoglobin levels in third trimester pregnant women. This pre-post experimental research design uses a design pretest-posttest whit control group design. The sampel in this study 36 respondents consisting of 18 experimental respondents and 18 control respondents with purposive sampling technique. The research instrument used the measuremets tool HB Family Dr. Test Strip and observation for 2 weeks. Data were analyzed using paired t-test to determine changes before and after and independent T-Test to determine the difference between the experimental group and the control group. The results of the pre-post study in the experimental group were p values of 0,000(p &lt;0.05) and in the control group were 0.01(p &lt;0,05). The results of the pre-post study in the experimental and control group p value 0,000. There is an effect of giving red guava juice and Fe tablets to increase hemoglobin levels of pregnant women in the third trimester who have mild anemia. Therefore, it is hoped that PMB (Praktek Mandiri Midwives) can pay attention to the handling of anemia in pregnant women in Kedaung, Pamulang, Tangerang. South with outreach programs and supplementation such as giving red guava juice.

Efektifitas Konsumsi Telur Ayam Rebus Dan Tablet Fe Terhadap Kadar Hemoglobin Pada Ibu Hamil Anemia Di Klinik I Bekasi Tahun 2023

Pregnancy is a physiological and natural process. Based on WHO data in 2020, the global prevalence of anemia in pregnant women throughout the world is 41.8%, which is related to anemia in pregnancy caused by iron deficiency and acute bleeding. Efforts that can be made to overcome anemia are by giving beetroot, pomegranate, dragon fruit or guava juice or you can also consume boiled chicken eggs to increase hemoglobin levels. The nutritional content of chicken eggs is rich in high quality protein. The aim of this research is to determine the effectiveness of consuming boiled chicken eggs and fe tablets on hemoglobin levels in anemic pregnant women at Clinic I Bekasi in 2023. The research method used is the Quasi-experimental Pre-Post Test With Control Group Design method. Sampling was taken with a total sampling of 30 people. Data analysis used frequency distribution and independent t test. This study uses primary data from Hb examination values by researchers. The research results showed that the average increase in Hb in the intervention group was higher than in the control group. The calculated t value (6.768) &gt; t table (2.048). The results of the analysis used the Independent t test with a p-value of 0.000 &lt; 0.05, meaning that Ho was rejected and Ha was accepted, meaning that there was an effect of consuming boiled chicken eggs and Fe tablets on hemoglobin levels in anemic pregnant women at Clinic I Bekasi in 2023.It is hoped that this research will provide material for consideration of non-invasive therapy that can be offered to pregnant women in order to reduce the number of pregnancy complications, especially helping pregnant women have a healthy and happy pregnancy.

Effect of Novel Processing Techniques on the Carotenoid Release during the Production of Red Guava Juice.

Red guava, distinguished by its elevated lycopene content, emerges as a promising natural source of carotenoids. This study systematically evaluates the impact of diverse processing techniques on the efficient release of carotenoids. The primary objective is to facilitate the transfer of carotenoids into the juice fraction, yielding carotenoid-enriched juice seamlessly integrable into aqueous-based food matrices. The untreated guava puree exhibited a modest release of carotenoids, with only 66.26% of β-carotene and 57.08% of lycopene reaching the juice. Contrastly, both high-pressure homogenization (HPH) at 25 MPa and enzyme (EM) treatment significantly enhanced carotenoid release efficiency (p < 0.05), while high hydrostatic pressure (HHP) at 400 MPa and pulsed electric field (PEF) of 4 kV/cm did not (p > 0.05). Notably, HPH demonstrated the most substantial release effect, with β-carotene and lycopene reaching 90.78% and 73.85%, respectively. However, the stability of EM-treated samples was relatively poor, evident in a zeta-potential value of -6.51 mV observed in the juice. Correlation analysis highlighted the interactions between pectin and carotenoids likely a key factor influencing the stable dissolution or dispersion of carotenoids in the aqueous phase. The findings underscore HPH as a potent tool for obtaining carotenoid-enriched guava juice, positioning it as a desirable ingredient for clean-label foods.

PENYULUHAN KONSUMSI JUS JAMBU BIJI UNTUK MENINGKATKAN KADAR HEMOGLOBIN IBU HAMIL

Anemia in pregnant women is a problem that can threaten the condition of the mother and fetus in the mother's womb. Anemia in pregnancy is a very global problem. Judging by the magnitude of the problem, anemia is the second leading worldwide cause of disability and thus a serious public health problem. The purpose of this study was to determine the effect of consumption of guava juice on increasing hemoglobin levels in third trimester pregnant women at the Citra Marendal Maternity Clinic in 2023. This research method used the Pre and Post Test Control One Group Design design, namely to determine the effect of differences in giving guava juice (Psidium Guajava) L) before and after administration. The location of this research was at the Citra Marendal Maternity Clinic in Oktober-November 2023. It can be seen that the average increase in hemoglobin levels of pregnant women before guava juice. From the results, it can be concluded that there is an effect of consuming guava juice on increasing hemoglobin levels in third trimester pregnant women at the Citra Marendal Maternity Clinic.&#x0D; &#x0D;

Development of Deltamethrin-Laced Attractive Toxic Sugar Bait to Control Aedes aegypti (Linnaeus) Population.

The attractive toxic sugar bait (ATSB) is a promising strategy for controlling mosquitoes at the adult stage. The strategy is based on the use of a combination of fruit juice, sugar, and a toxin in order to attract and kill the adult mosquitoes. The selection of the components and optimization of their concentrations is significant for the formulation of an effective ATSB. The present study formulated nine ATSBs and evaluated their efficacy against two laboratory strains (AND-Aedes aegypti and AND-Aedes aegypti-DL10) and two wildcaught colonized strains of Aedes aegypti (GVD-Delhi and SHD-Delhi). Initially, nine attractive sugar baits (ASBs) were prepared using a mixture of 100% fermented guava juice (attractant) with 10% sucrose solution (w/v) in 1 : 1 ratio. ATSBs were formulated by mixing each ASB with different concentrations of deltamethrin in the ratio of 9 : 1 to obtain final deltamethrin concentration of 0.003125-0.8 mg/10 mL ATSB. Cage bioassays were conducted with 50 mosquitoes for 24 h in order to evaluate the efficacy of each ATSB against the four strains of Ae. aegypti. The data were statistically analyzed using PASW software 19.0 program and 2-way ANOVA. The ATSB formulations registered 8.33-97.44% mortality against AND-Aedes aegypti and 5.15-96.91% mortality against AND-Aedes aegypti-DL10 strains of Ae. aegypti, while GVD-Delhi strain registered 2.04-95.83% mortality and SHD-Delhi strain showed 5.10-97.96% mortality. The administration of 0.8 mg of deltamethrin within 10 mL of attractive toxic sugar bait (ATSB) has led to the maximum mortality rate in adult mosquitoes. The ATSBs formulated with guava juice-ASB and deltamethrin (9 : 1) showed toxin dose-dependent toxicity by all the four strains of Ae. aegypti. Most effective dosage was found as 0.8 mg deltamethrin/10 mL ATSB which imparted 96% to 98% mortality in adult mosquitoes. The investigations demonstrated the efficacy of deltamethrin-laced ATSB formulations against Ae. aegypti and highlighted the need for conduct of structured field trials and investigating the impact on disease vectors and nontarget organisms.

Effect of Psidium guajava Juice on The Seminiferous Tubules Diameter and Epithelium Thickness in Rattus norvegicus Exposed by Lead Acetate

Lead is one of humans and animals' most common and hazardous heavy metals. This study aimed to investigate the effect of white guava (Psidium guajava) fruit juice on the seminiferous tubule diameter and epithelium thickness in rats (Rattus norvegicus) exposed to lead acetate. The research design was a completely randomized design (CRD). A total of 25 male rats with an average weight of 200 grams were used for the study, divided into 5 treatment groups, each consisting of 5 rats. The treatments were as follows: the control group (C) was given distilled water orally; the T0 group was induced with lead acetate (50 mg/Kg BW) orally; the T1, T2, T3 groups were induced with lead acetate (50 mg/Kg BW) and then given 25%, 50%, and 100% concentration of white guava fruit juice, respectively. All the treatments were conducted for 14 days. The histopathology slides of the testis were made with HE staining, and the seminiferous tubule diameter and epithelium thickness were measured. The data were analyzed using One Way ANOVA and Duncan test (p&lt;0.05). The results showed that the control group (C) which was given distilled water only had a seminiferous tubule diameter and epithelium thickness of 336.24±23.32 µm and 66.46±4.39 µm, respectively. The T0 group which was induced with lead acetate only showed a reduction in the diameter and epithelium thickness of seminiferous tubules (243.38±49.35 µm and 44.08±14.45 µm). The members of the T1, T2 and T3 groups showed positive effects on the diameter (323.49±22.82 µm; 314.41±13.04 µm; 325.04±16.88 µm, respectively) and epithelium thickness (56.36±3.36 µm; 60.50±3.81 µm; 66.744±9.50 µm, respectively). There was no significant difference reported between each group. The administration of guava juice to rats induced with lead acetate can positively affect the diameter and epithelium thickness of seminiferous tubules.