Preferred Formula Research Articles

Effectiveness of Citronella Extract (Cymbopogon nardus) Mouthwash From Microwave-Assisted Extraction Method Against Streptococcus mutans

Cymbopogon nardus, or citronella has a distinctive aroma is known as a source of essential oils. Extract of citronella can be use as mouthwash to reduce bad breath and protect teeth from bacteria that cause dental caries. C. nardus contains antibacterial compounds such as flavonoid, essential oils, polyphenols, and saponin which are also act as antioxidant compounds. This research was carried out to formulate mouthwash using citronella extract and determine the antibacterial activity of the citronella mouthwash against S. mutans bacteria using disc diffusion method. The microwave extraction method (MAE) was used to obtain extract using 70 % and 96 % ethanol as a solvents. The mouthwash were made in 3 formulas i.e. formula 1, formula 2, and formula 3 each contain 25 % w/v, 30 % w/v, and 35 % w/v) respectively. The quality of mouthwash includes organoleptic, pH, viscosity and hedonic was evaluated and antibacterial activity was determined by measuring the value of minimum inhibitory concentration (MIC) and diameter of inhibition zone. The MIC value of citronella extract was achieved at concentration 20 %. All mouthwash formula met the requirements for a good mouthwash. Formula 1 was the most preferred formula by the panelists based on the hedonic test. Formula 3 had the strongest antibacterial activity with diameter inhibitory of 17.6 ± 0.52 mm. It was concluded that citronella mothwash has the potential to be developed into an antibacterial mouthwash.

FORMULASI DAN UJI AKTIVITAS ANTIOKSIDAN TEH CELUP BUNGA TELANG (Clitoria ternatea. L) DAN TEH PUTIH (Camellia sinensis)

if there is an increase in free radicals in an uncontrolled amount, more antioxidants are needed to minimize and neutralize the effects of free radicals. These antioxidants can come from consumed food ingredients such as tea bags with a combination of butterfly pea flowers (Clitoria ternatea. L) and white tea (Camellia sinensis) because they have the potential to provide protection from free radicals that can damage body cells. The aim of the study was to determine the levels of antioxidants that would be obtained from combining plants that have high antioxidant activity into a preparation in the form of tea bags. The method used is in vitro using UV-Vis spectrophotometry. Testing of antioxidant activity using the DPPH (1,1-Diphenyl- 2-Picrilhydrazyl) method and data analysis using the Kruskal Walls non-parametric test. In this study the results showed that butterfly pea flowers contain alkaloid compounds, flavonoids, saponins, quinones, and tannins, as well as white tea which contains alkaloids, flavonoids, saponins, quinones, and tannins. The antioxidant activity of butterfly pea flower produced an IC50 value of 262.778 ppm, white tea produced an IC50 value of 14.091 ppm, and formulations of butterfly pea flower and white tea bags that had potential as antioxidants were F1 with an IC50 value of 16.510 ppm. Preparations of teabags of butterfly pea and white tea with a concentration ratio of 50% : 50% are effective as antioxidants and are the preferred formula based on hedonic tests which include color, smell and aroma of teabag preparations.

Acceptance Testing of Sate Lilit PAHU (Patin Fish and Tofu) Modification According to Infant and Child Feeding Principles as an Alternative to Prevent Stunting

Stunting for children under the age of 5 years is caused by long-term protein deficiency and it is a public health problem in Indonesia. Patin fish is rich in protein, selenium and taurine, which help stimulate the growth and development of children. The aim of study was to assess the acceptability of thigh skewers (made with Patin fish and tofu) as a potential alternative to prevent stunting in infants and children, based on the principles of proper nutrition. Experimental study was conducted on a control group and three treatment groups. Organoleptic test was conducted among 25 panelists by using indicators of color, taste, aroma and texture. The average distribution of formulas for SLT 0 (3.73), SLT 1 (3.91), SLT 2 (3.57), SLT 3 (2.85). The most preferred formula was SLT 1. The SLT 1 consisted of 70 grams of Patin fish and 30 grams of tofu. The protein content of one serving of Sate wrapped around the thigh (Patin fish and tofu) is adequate to meet the protein requirements of toddlers. It providing 7.55 g of protein per snack, with a protein energy ratio of 24.61% and energy density of 3.62.

Test of Acceptance and Protein Levels in Soybean Flour Formulation Muffins as Snacks for Young Women with Chronic Energy Deficiency

Chronic energy deficiency in young people is caused by a lack of nutritional intake, such as energy and protein. Consequently, the nutrients required for daily needs are insufficient. This study aims to determine the acceptability test results and protein content in soy flour muffins as a snack for young women with chronic energy deficiency. An experimental study was conducted with 25 participants to assess the acceptability of three muffin formulas, varying in wheat flour to soy flour ratios: 150:0, 90:60, and 80:70. Following processing and acceptability testing, the control and preferred formula were analyzed for protein content in soy flour muffins. The results indicate that the preferred formula among the panelists (DP18) was formula 3, with a wheat flour to soy flour ratio of 80:70, containing a protein content of 10.70%. This formula exhibited an energy density of 4.23 kcal/g and a Protein Energy ratio of 12.31%. Muffins supplemented with 60 g/serving of soy bean can fulfill 10% of daily calorie and protein requirements. Future researchers are encouraged to conduct community-based projects to assess the utility of these muffins in increasing body weight and average arm circumference.

Acceptance and Content of Iron of Nahukol (Broccoli Tofu Nugget) as an Alternative Food to Prevent Anemia

Anemia is a condition of low red blood cell mass or hemoglobin. Another way of prevention and control is to consume food sources of iron such as tofu. The general objective of this study was to determine the characteristics of "NAHUKOL" on the results of the acceptability test and iron levels of alternative snacks to prevent anemia. The research design used was experimental research with a total sample of 3 samples, the iron test sample used the most preferred sample and the control group. Data collection techniques used acceptability test and iron content test. the study was conducted from October to March 2023. The analytical technique used in the acceptability test was the Kruskal Wallis test and in the iron, test using the atomic absorption spectrophotometer method. The results of the research on the acceptability test obtained the most preferred formula was formulation 2. The iron content test obtained results in formulation 2 of 4.43 mg/100 g and the control group of 4.2 mg/100 g. NAHUKOL products (Tofu and Broccoli Nuggets) can be used as an alternative food to prevent anemia.

Characteristics of Hyloceregurt: Fermented Milk from Stems and Peel of Dragon Fruits

Background: Fruitghurt, the result of fruit or fruit by-product fermentation, is a functional food. Functional foods are foods that are rich in benefits. A formulation of hyloceregurt has been derived from the stem and peel of the dragon fruit (Hylocereus polyrhizus), with potential as an immunomodulatory agent. Objectives: This study is aimed at determining the quality of hyloceregurt. Material and Methods: Hyloceregurt formula variations are made from fermented stem powder, fruit peel powder, or dragon fruit peel juice. The test include physical characteristics, chemical analysis, microbiology analysis, and hedonic test. Results: Hyloceregurt formula from the stems of the plant and the peel of the dragon fruit has almost the same physical characteristics that include a distinctive smell, an acidic taste with a pH ranging from 3-5, and a thick liquid consistency. The color of the hyloceregurt follows the waste of the dragon fruit used (pink and green). The chemical characteristics of hyloceregurt have met the SNI standard, including fat content with a range of 3.1-3.6% and protein content with a range of 4.95–6.74% b/b. The microbiological characteristics of hyloceregurt indicate that the value of the total plate figure is in the range of 1.1-3.3 x 109 CFU/mL. Panelists on the hedonic test preferred three formulas: 1% hyloceregurt from the peel powder or fresh peel fruit juice, and dragon fruit plant stems based on smell, taste, color, and consistency. Conclusions: All formulas in 1% fruit or by-fruit were the most preferred formulas, and based on the best physical characteristic tests and chemical content analysis, met the requirements of SNI 2981 of 2009. However, microbiologically, they still did not meet the requirements of SNI 2981 of 2009, so further tests still need to be carried out.

Formulation of Shampoo from Rice Bran Extract (Oryza sativa) and Essential Oil Pomelo Peel (Citrus maxima)

Rice bran (Oryza sativa) is a by-product of rice processing that contains bioactive terpenoid compounds such as oryzanol. This compound has many pharmacological effects such as antioxidant, anti-fungal, anti-bacterial, etc. On the other hand, the essential oil of pomelo peel (Citrus maxima) has a refreshing aroma and also contains a variety of phytochemicals that are efficacious as antioxidants. This study aims to identify optimal formulations of shampoo with a combination of acetone extract from rice bran and essential oil of pomelo peel. Rice bran was extracted using acetone solvent, while essential oil from pomelo peel was obtained by distillation. Phytochemical screening of acetone extract showed the presence of terpenoids, flavonoids, alkaloids, tannins, and saponins. The extracts and essential oil were formulated into shampoo into 4 groups (FI, FII, FIII, FIV), which respectively contained 0%, 10%, 15%, and 20% extract. The results showed the evaluation of the best physical shampoo in Formula III because volunteers preferred Formula III and its better foam stability. Based on these results, it can be concluded that the acetone extract of rice bran and the essential oil of pomelo peel could be formulated into good shampoo.

Karakteristik Fisikokimia dan Organoleptik Biskuit Tepung Ubi Jalar Ungu dan Tepung Koro Pedang Putih

Biscuits were made of purple sweet potato flour and jack bean flour as an effort to add nutritional value to the biscuits. This study aimed to determine the effect of different substitution ratios of purple sweet potato flour and jack bean flour on the chemical, physical, and organoleptic characteristics and their benefits as alternative foods for the daily nutritional needs of stunting toddlers. In this study, we used an experimental method with a ration of purple sweet potato flour and jack bean flour. It consisted of four levels treatment P1 (58%:42%); P2 (67%:33%); P3 (75%:25%); and control (100%:0%). The biscuit acceptability test for the four biscuit formulas was carried out using the hedonic test. The selected formula was determined based on the preferences of 70 untrained panelists. Based on the results of the study, it was found that P3 biscuits with the ratio of purple sweet potato flour: jack bean flour (75%: 25%) was the most preferred formula and had a moisture content of 3.41%, ash 2.24%, fat 25.39%, protein 3.94%, carbohydrates 68.42%, total energy 518.03 kcal/100 g; and a hardness value of 12.85 N. The overall acceptance test for P3 biscuits obtained a value of 4.51 (rather like). As a snack, biscuits with the selected formula can meet 9% of protein needs, 26% of fat needs, and 15% of daily carbohydrate needs for toddlers aged 1-3 years and provide energy of 238 kcal/100 g by consuming 14 pieces of biscuits or the equivalent of 46 g of biscuits.

Development of Cascara Tisane with The Addition of Dried Pineapple (Ananas sativus) and Rosella Flower (Hibiscus sabdariffa)

Coffee cherry skin, a form of coffee production waste that accounts for up to 60% of the total yield, contains natural antioxidants that have the potential to become functional foods. Cascara Tisane is a brewed beverage derived from dried coffee cherry skin. Adding other ingredients to this product can help increase consumer acceptance in Indonesia. In this study, the additional ingredients used were dried pineapple and rosella flowers. To determine the effect of adding these ingredients, it is necessary to identify the drying temperature and chemical and organoleptic characteristics to produce Cascara Tisane products according to the Indonesian National Standard (SNI). The research consisted of two stages, namely (1) the identification of the drying temperature of coffee cherry skin and (2) the formulation of the addition of dried pineapple and rosella. The drying temperatures used were 45 oC, 50 oC, 55 oC, and 60 oC. The sample formulation consists of four levels, namely code 126 (75% coffee cherry skin, 15% dried pineapple, 10% rosella): 216 (65% coffee cherry skin, 20% dried pineapple, 15% rosella); and 616 (55% coffee cherry skin, 25% dried pineapple, 20% rosella). Chemical characteristics analysis was conducted on moisture and ash contents, as well as antioxidant activity. Furthermore, a hedonic test was used to evaluate cascara tisane products' organoleptic characteristics (aroma, taste, color, and aftertaste) with a 5-point hedonic scale. The results showed the optimum drying temperature of coffee cherry skin at 45 oC, with the most preferred formula being formula 616.

Potential of Analog Meatballs Made from Tempeh and Seaweed as An Alternative Food for Hypertension Patients

This study aims to determine the effect of the formulation of the use of tempeh and seaweed on the organoleptic properties of meatball analogues. The formulation used in this study was based on the ratio of differences in the use of tempeh and seaweed. The design used in this study was a complete randomized design (RAL). The factors used in this study were 5 formulations with a ratio of tempeh and seaweed, namely F1 (100: 0), F2 (90: 10), F3 (80: 20), F4 (75: 25), and F5 (70: 30). The parameters measured in this design are hedonic tests (favorability levels) which include taste, aroma, color, texture, and over all attributes. Based on the results of hedonic test analysis on 5 formulas using the ANOVA test, it shows that the difference in the ratio of tempeh and seaweed in the formulation of making analog meatballs has a significant effect on the sensory attributes of taste, aroma, texture, and overall (p<0.05) and has no real effect on color attributes (p>0.05). The F3 formulation with tempeh and seaweed ratio (80:20) in the manufacture of analog meatballs gives different values and is the formula that has the most preferred acceptance rate based on the attributes of taste (4.24), aroma (4.23), and texture (3.97), and overall (4.36). Meatball analogue with the most preferred formula of the results of this study can be used as an alternative food for consumption by people with hypertension

Formulasi dan Evaluasi Stabilitas Fisik Sediaan Lip Balm Minyak Bekatul (Rice Bran Oil)

Utilization of rice bran into oil through the extraction process. The content of rice bran can be used as a moisturizer in cosmetic preparation, especially lip balm. Lip balm is a cosmetic preparation with main components such as waxes, fats, and oils from natural or synthesized extracts to prevent lip dryness by increasing humidity and protecting it from adverse environmental effects. This research aims to determine the physical stability of lip balm preparations containing bran oil and the effect of bran oil concentration on the hedonic test results of lip balm preparations containing bran oil. This experimental research method focuses on the manufacture of lip balm preparations, the evaluation of lip balm preparations including organoleptic examination, homogeneity, melting point test, pH test, and spread-ability test during 28 days of storage. The results showed that all formulas of rice bran oil lip balm preparations met the requirements and the hedonic testing of rice bran oil lip balm preparations revealed that F1 (5% rice bran oil) was the panelist’s most preferred formula in terms of aroma, F2 (7.5% rice bran oil) was the most preferred formula in terms of texture, while F3 (10% rice bran oil) was the most preferred formula by panelists in terms of color.
 

Organoleptic test Smoothies Ambon Banana fruit (Musa Acuminata) and Cantaloupe (Cucumis Melo var. cantaloupe)

Bananas and cantaloupe are two fruits that can be found in Indonesia and are very easy to get at affordable prices and can even be grown alone. These two fruits are a good combination if processed in new ways, one of which is in the form of processed smoothies. This study aims to determine consumer assessment of the organoleptic quality of beverages smoothies Ambon bananas and cantaloupe. The method used in this study was to perform an organoleptic test on the panelists using the Hedonic Test by giving 3 drink samples smoothies Ambon bananas and cantaloupe with variations in the amount of different fruit extracts to untrained panelists. The criteria tested included color, aroma, taste, texture and overall assessment so that the best formulation was produced from several treatments. The scoring scores used were 1=Very Disliked, 2=Disliked, 3=Liked, and 4=Very Liked. The Results, F1 was the panelist’s most preferred formula in terms of color, F2 was the panelist’s most preferred formula in terms of aroma, F1 and F3 were the panelists’ most preferred formula in terms of taste, F3 was the panelist’s most preferred formula in terms of texture, F3 was the best formula the most preferred overall by the panelists. Overall, in terms of texture and taste, the panelists preferred the treatment of smoothies Ambon bananas and cantaloupe 100 ml with a ratio of 1:1:1 or F3 between Ambon bananas, cantaloupe and low-fat milk. The taste of the resulting drink is neither bitter nor astringent. In terms of color, panelists preferred F1 while for aroma, panelists preferred F2 because the aroma of bananas was stronger.

Mackerel Shrimp Sausages High in Protein, Iron, Zinc and Calcium for Stunted Toddlers

Stunting in children is associated with motor problems and death, stunted brain development, motor, mental growth, and reduced physical capacity, productivity and economy. Nutrition-based interventions can reduce the incidence of stunting. Local food-based foods that children like can be an alternative to increase the intake of protein and micronutrients needed in children's growth. This study aimed to determine the most preferred formula of rebon flour substitution in mackerel sausage. The research design was experimental with a completely randomized design method. The product consists of F0, F1, F2, F3, F4, and F5. Formulation F0 was a control sausage formulation made from mackerel: rebon flour with a ratio of 100%:0%. F1 was the formula for mackerel rebon sausage with the composition of mackerel: rebon flour (95%:5%), F2 (90%:10%), F3 (85%:15%), F4 (80%:20%) and F5 (75%:25%). The ANOVA test showed that the panelists' preference for each formulation differed significantly (p=0,000). The greater the percentage of rebon flour subsites used in mackerel sausage, the less favorable the aroma, color, taste, and texture. Friedman's test showed that mackerel sausage substituted with 5% dry rebon flour was the most preferred sausage formulation. 100 g of boiled sausage contained 147 kcal of energy, 11,72 g of protein, 20,67 g of carbohydrates, 18 mg of Fe, 3,69 mg of Zn and 217,73 mg of calcium. The energy content of sausages can be increased by serving sausages after frying.

Formulasi Losion Ekstrak Kopi Robusta (Coffea canephora) sebagai Penangkal Radikal Bebas

Hand body lotion is a cosmetic used to moisturize skin in order to reduce dehydration. The coffee extract contains bioactive compounds that can provide high antioxidant activation. The purpose of this research is to study the effect of concentration on coffee extract and the addition of olive oil on organoleptic, hedonic, pH, and dispersive properties and to determine the value of the Sun Protection Factor (SPF) in the lotion. The research method involved extracting coffee grounds, heating the oil and water phases to 65°C, and mixing the two phases till it becomes an emulsion. Then add the oil and water to the mixture. The lotion that’s already in the container is ready for testing. This research used 8 formulas with coffee extract concentrations of 2% and 4%, and variations of olive oil from 0, 1, 2, and 3%. Organoleptic and hedonic tests were tried out on 25 respondents for 2 weeks. The pH test was carried out using a universal indicator. The spreadability test was carried out using a petri dish and the SPF test using a UV-visible spectrophotometer. The results showed that 25 respondents preferred formula 4 over the rest, which was white in color, thick in texture, soft scent and the aftertaste was moisturizing. All formulas have good spreading ability and all in the pH range of 5 – 8. The SPF test results were obtained for each formulation in the range of 6.78 – 12.95 and the highest SPF value was owned by F8 of 12.95.

Antioxidant and Anti-Propionibacterium acnes Activities of Citronella Oil and Clove Oil, and their Formulation Into Emulgel

Propionibacterium acnes is a common acne-causing bacteria in adolescents and adults. The combination of citronella oil and clove oil has the potential to inhibit the growth of Propionibacterium acnes. Both essential oils are also known to have antioxidant effects. The combination of the two essential oils is expected to have better activity. The purpose of this research was to determine the activity of the Fractional Inhibitory Concentration (FIC) index against Propionibacterium acnes, antioxidant activity, and formulation in emulgel. Antibacterial assay of combination citronella oil and clove oil using the FIC index. Antioxidant assay by DPPH (2,2-diphenyl-1-picrihydrazil) method. The emulgels formulation uses Viscolam AT 100P as the base of the emulgels. The results showed that the combination of citronella and clove oil an antibacterial activity with an FIC index is 2 (indifferent), antioxidant citronella oil had an IC50 of a moderate category (185.04 µg/mL) and clove oil in a very strong category (23.48 µg/mL) so that it could be formulated in an emulgel with good characteristics. The most preferred formula in terms of color, scent, consistency, and texture is a formula with a concentration of 5% viscolam AT 100P.

Acceptance of Vegetable Addition Formulation (Carrot, Spinach, and Broccoli) in Chicken Nugget (NUSA)

Background: The consumption of vegetables in Indonesian society, especially for school-age children, is relatively low. The 2013 Basic Health Research results show that 96.4% of the population aged 10 years consume less vegetables in West Java. One study stated that as many as 70.2% of children at SDN 139 Sukarasa Bandung consume less fruit and vegetables. There is a shift in consumption style which makes ready-to-cook and ready-to-eat food an alternative choice for people to serve to children (Sugiarto, et al. 2018). One example of a ready-to-cook food menu is nugget. The formulation of adding vegetables to nuggets can be an alternative to increase the acceptance of vegetables in school-age children. Objectives: Knowing the acceptability of the formulation of adding vegetables (carrots, spinach, and broccoli) to chicken nuggets (NUSA) Methods: The preliminary study was conducted on 5 limited panelists and the follow-up study was conducted on 25 Darul Muchsin ALMA'HAD Foundation students aged 10-12 years. Results: Untrained panelists identified the most preferred formula, namely formula three (F3). Based on the Kruskal Wallis statistical test, there was no significant difference in the addition of various types of vegetables to the characteristics of color, aroma, texture, and taste of the nugget formula (F0, F1, F2, and F3). The results of the Mann Whitney difference test on each characteristic of color, aroma, texture, and taste have a significance value of > 0.05, which means there is no specific difference of each characteristic of color, aroma, texture, and taste between formulas (F0-F1, F0-F2, F0-F3, F1-F2, F1-F3, and F2-F3). Conclusions: The addition of vegetables to NUSA nuggets had good acceptability, especially formula 3 and there was no significant difference between the addition formulas (F1, F2, and F3) and the standard formula (F0).

Effervescent Tablets Formulation of Jicama (Pachyrhizus erosus) Extract with Various Concentrations of Binders and Sweeteners

Osteoporosis is a major public health problem. Exogenous estrogen or Hormone Replacement Therapy (HRT) is the potential therapy for osteoporosis. Still, the patient rarely chooses this treatment because of the risk of breast and endometrial cancer. Phytoestrogens or estrogen-like compounds, particularly isoflavones, are a potentially safe alternative to HRT. Jicama (Pachyrhizus erosus) is a plant that contains many phytoestrogens. This research aimed to determine the physicochemical characteristics of jicama extract in effervescent tablets with various concentrations of binder and sweetener. The manufacturing of jicama effervescent tablets used raw materials extracted from 96% p.a. ethanol by maceration. The extract is then formulated with various binder concentrations (PVP 40 and gelatin) and sweeteners (lactose and Mannitol) using the wet granulation method. Based on the test results on the physicochemical properties of tablets, all the formula meets the requirement of a good tablet, and the preferred formula is Formula 4 with 0.75% of PVP40 and 47,75% Mannitol. Ethanol extract of jicama can be formulated into effervescent tablets and has the potential to be developed as a treatment for osteoporosis.
 Keywords: Xicama Extract, Fitoestrogen, Estrogen-like therapy, Osteoporosis, Effervescent tablet

Alkaloid, Protein, Dietary Fiber Content, and Acceptability of Lacto Cookies Substituted with Banana Blossom (Musa Paradisiaca Linn.) and Fish Flour (Rasbora Argyrotaenia)

Introduction: The smooth creation of bosom milk (ASI) given to infants can emphatically affect the wholesome status of children. Breast milk production can be smooth if the hormones oxytocin and prolactin increase. Banana heart (Musa paradisiaca) contains Laktagogum, which can stimulate hormones, Oxytocin, and Prolactin, such as alkaloids, polyphenols, steroids, and flavonoids. In seluang fish (Rasbora Argyrotaenia), there are nine essential amino acids (histidine, arginine, threonine, valine, methionine, isoleucine, and leucine. Objectives: This study analyzed the acceptability of five cookie formulations and alkaloids, protein, and fiber content. Methods: This study used a completely randomized AA design (CRD) D with N5 treatments. The research subjects were 25 people for the acceptability test. Alkaloids were carried out using the UV-is spectrophotometric method, proteins using the Kjeldahl method, and fiber using the enzymatic gravimetric method. Results: Regarding color, taste, and aroma, formula 2 (40% banana heart, 10% seluang fish) was significantly more acceptable with a mean p<0.001 (3.06±0.97). Formula 2 (40% banana heart, 10% seluang fish) in 100 grams contains 110.03 g/100 g alkaloids, 25.79% protein, and 21.06% crude fiber. Conclusions: The most preferred formula is formula 2, with alkaloid content of 110.03 g/100 g, protein of 25.79%, and crude fiber 21.0.

503 The Accuracy of the Revised Baux Score in Predicting Burn Mortality: A Systematic Review

Abstract Introduction Osler et al. revised the Baux score in 2010 to include inhalation injury, attempting to improve upon the original 1961 model given the significant advances in modern burn care. Other predictive models of burn mortality have similarly been developed using use an assortment of other variables, however there is no consensus on the preferred formula to use. This systematic review aims to investigate the accuracy of the revised Baux (rBaux) score in comparison to other models when determining mortality risk in patients with burn injuries. Methods A systematic review was performed by two independent reviewers using electronic databases (PubMed, EMBASE, Scopus) from March 1, 2010 to May 22, 2022. The majority of studies were classified as “high” quality and no studies were excluded due to risk of bias. Articles were included if they were published in English and assessed risk of mortality from burns using the rBaux model and an alternative model. The PRISMA statement was followed, and all the PROBAST quality appraisal checklist was used during data extraction. Results The search identified 79 non-duplicate citations, of which 33 underwent full-text review, and 21 met inclusion criteria. They assessed the predictive ability of the rBaux score in comparison to the original Baux score, Belgian Outcome for Burn Injury, Abbreviated Burn Severity Index, APACHE II, Sequential Organ Failure Assessment score, Boston Group/Ryan scores, the FLAMES model, the Prognostic Burn Index, and several other equations that have not been externally validated. The accuracy of mortality prediction (area under ROC curves) for the rBaux score ranged from 0.68 to 0.99 and 14 studies found a value greater than 0.90. These ROC values were found to be lowest in the two studies with subgroupings for age, demonstrating an ROC of 0.01 in children, and 0.68 and 0.92 in the elderly. Eleven studies described sensitivity, specificity, or both, with sensitivity ranging from 12% to 96%, and specificity ranging from 80% to 100%. Conclusions The rBaux score offers a relatively easy method to rapidly assess the mortality risk from burn injury in a broad range of patient populations based on age, percent total body surface area burned, and presence/absence of an inhalation injury. This tool remains valid despite the exclusion of patient comorbidities and other injury-related factors. However, this study also identified the rBaux’s ability to predict mortality risk was limited when applied to patients at the extremes of age, highlighting an important area for future research. At present, given its relative simplicity and generalizability, the rBaux score remains a useful clinical tool for predicting mortality. Applicability of Research to Practice The rBaux score remains a simple yet powerful predictor of mortality in burn patients, which can be applied at the bedside on initial presentation across diverse patient populations.

The Effect of Modified Banana Flour and Soy Flour Ratio on The Organoleptic Parameters of Snack Bar as Supplementary Food in Type 2 Diabetes Mellitus Patients

This study aims to determine the effect of modified banana flour and soybean flour formulations on the organoleptic properties of snack bars. The formulation used in this study was based on the ratio of differences in the use of modified kepok banana flour with soy flour. The design used in this study was a complete randomized design (RAL). The factors used in this study were 5 formulations with a ratio of modified kepok banana flour and soybean flour, namely F1 (100:0), F2 (70:30), F3 (50:50), F4 (30:70), and F5 (0:100). The response measured in this design is a hedonic test (favorability level), which includes taste, aroma, color, and texture attributes. The selected snack bar formula results from the hedonic test are then tested for water content, protein content, and fiber content. Based on the results of hedonic test analysis on 5 formulas using the ANOVA test, it showed significant results (p<0.05) for the hedonic test response of taste, aroma, and texture attributes and an insignificant response (p>0.05) to the hedonic test of color attributes. Formula F3 with a modified ratio of banana flour and soy flour (50:50) is the most preferred formula based on taste attributes (4.48), aroma (4.40), and texture (4.37). A snack bar with formula F3 has a moisture content of 4.58%, a protein content of 18.28%, and a fiber content of 13.42%. The high protein and fiber content in this snack bar makes it suitable as a supplementary food for consumption by people with type 2 diabetes mellitus.