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Showing 3 results for Rizal
Volume 0, Issue 0 (ARTICLES IN PRESS 2024)
Abstract
Powdery mildew (PM) of chilli is one of the major diseases affecting the yield and quality of chilli. Pathogen perpetuates in the infected crop debris and produce airborne conidia for rapid secondary spread. Prophylactic application of fungicides is admissible to keep the disease under threshold. Therefore, an experiment was designed to determine bio-efficacy and phytotoxicity of different doses of a new molecule combination (i.e KK-21: Sulphur 84% + Azoxystrobin 6% SC) along with optimization of its number of sprayings. This molecule was also compared with the most popularly used fungicides against PM of chilli. Additionally, influence of weather variables on the initiation and progression of the disease were also studied and prediction model developed by stepwise regression equation for timely forecasting and managing the disease. Study revealed, depending upon the prevailing weather the disease first appears between 44 to 64 days after transplanting then progress gradually at a rate varied from 0.0012 to 0.0139. Among the fungicides applied, three spraying of KK-21 @ 2500 ml/ha at 15 DI just after initiation of the disease was most effective with lowest disease severity index (5.00) and highest yield 150.24 q ha-1 and no phytotoxic effect was recorded even at higher dose. Result also showed, maximum temperature and relative humidity had significantly positive and negative correlation with the disease severity and the prediction equation demonstrated that these two factors could explain 78.2 - 87.6% of the variation in disease severity.
Volume 13, Issue 1 (Winter 2025)
Abstract
Aims: Tuberculosis is still a significant global health challenge, particularly in developing countries. This study aimed to evaluate the impact of the TB SEHAT application on medication adherence among pulmonary tuberculosis patients in Jambi City.
Materials & Methods: This quasi-experimental study employed a one-group pre-test-post-test design with a control group, comprising two groups; an intervention group that received TB SEHAT app-based education and a medication reminder program, and a control group that received standard care from medication supervisors. Each group included 37 participants, selected through simple random sampling. Data collection was done from May 13 to August 30, 2024, within the service area of the Putri Ayu Health Center. Data analysis was performed by SPSS 23.
Findings: Following the use of the TB SEHAT application, the mean adherence to anti-tuberculosis drugs was 127.30±5.22 on the TB Medication Adherence Scale. In contrast, the mean adherence in the group receiving standard treatment supervision was 121.41±6.43. An analysis of covariance indicated a significant difference in adherence between the TB SEHAT application and standard treatment groups (p=0.001).
Conclusion: The TB SEHAT application effectively improves adherence to anti-tuberculosis drugs in patients with pulmonary tuberculosis.
Volume 21, Issue 150 (August 2024)
Abstract
Porang (Amorphophallus oncophyllus, AO) is a local food source that may be developed to address food security concerns. Diversification in processing should be done to increase its consumption. Amorphophallus oncophyllus macerated with Strobilanthes crispus (AOSC) was added to jelly candy, which was created as a low-calorie food product with useful antihyperglycemic qualities. This study aimed to evaluate the sensory and physical properties of jelly candy, including color and texture. Jelly candy varied in the concentration of AOSC, namely: 0.2, 0.5, 0.7, and 0.9%. The content of macronutrients was analyzed to prove the calorie value of jelly. The sensory evaluation was carried out using a hedonic scale, while color and texture profiles were each analyzed using a chromameter and texture analyzer. Adding AOSC considerably decreased the calorie content of jelly by up to 35%, from 147 Kcal/100 g to between 94.74 and 104.18 Kcal/100 g. In comparison to the control, the addition of AOSC had the same degree of preference in practically every attribute and did not affect total preferences. Additionally, it raised the yellow-blue component (b* value) and the lightness (L* value), but decreased the red-green component (a* value). While the cohesiveness, gumminess, and fracture values of the jelly candy decreased and the hardness values increased, the addition of AOSC did not affect the springiness value. The results of this research will be crucial in the development of new food products, particularly those that are low in calories and appealing to customers due to their improved physical qualities.
