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The exploration for a new cost-effective carbon source with shorter fermentation process for high yield BC production is still needed. In this study, bacterial cellulose (BC) was synthesized by Acetobacter xylinum using overripe guava juice as a carbon source. The results showed that A. xylinum was able to grow on the overripe guava juice with different concentration and produced BC after two days incubation. In the later on, the BC is called as nata de guava. The overripe guava juice which containing reducing sugar content 23 g /L (substrate 100%) at pH 4 produced the thickest BC (1.267 cm). This study showed due to the high reducing sugar and protein contents in the overripe guava, without the addition of carbon and nitrogen from external sources, BC could be formed. Considering the huge disposal overripe guava fruit waste in Java, the present study provides an alternative methodology to synthesize BC. Besides, most importantly, this study provides a new insight to manage organic waste specifically from overripe guava fruit rather than the waste being thrown away and becoming organic waste generation. Keywords: bacterial cellulose, Acetobacter xylinum, overripe guava, organic waste

BACKGROUND: Post-partum physiological bleeding can cause post-partum mothers to experience anemia; often, post-partum mothers are limited by nutrient and fluid intake to keep the body strong and have ideal body weight. AIM: The aim of the study is to knowing the difference between beet juice and Guava juice on erythrocyte and hematocrit (HTC) levels in post-partum mothers at Darul Imarah Health Center, Darul Imarah District, Aceh Besar District. METHODS: This was a quasi-experimental study with a pre-post test design using a randomized controlled trial. The population of post-partum mothers in the Darul Imarah Health Center, Darul Imarah District, Aceh Besar District. The sample selection is purposive sampling with inclusion and exclusion criteria; the sample is 45 people. RESULTS: The results showed differences in erythrocyte and HTC levels between before and after giving guava and iron (Fe) juices with a p-value of 0.00

The present study evaluated the influence of non-thermal technologies (ultrasound and ozone) on the content of the bioactive compounds, in vitro antioxidant capacity, and deteriorative enzymes (peroxidase and polyphenoloxidase) in fruit juices. Multivariate statistical analysis revealed that guava juice was more susceptible to ozone and ultrasound processing due to the increase of phenolics, vitamin C, and antioxidant capacity (ABTS). The ozone processing was deleterious in orange juice, reducing the content of bioactive compounds. Ultrasound processing enhanced the bioactive compounds in tangerine and guava juice. Higher amounts of phenolics in orange juice presented good correlation to the ozone processing, which was followed by more elevated amounts of vitamin C in guava, orange, and mostly tangerine. The softer ultrasound processing contributed to raise the vitamin C content (mainly in guava and orange). The results highlighted that the food matrix influences the non-thermal processing due to their different compositions.

Background: The present work encompasses production of wine from over ripe guava using Saccharomyces cerevisiae. Materials and Methods: The juices of guava were analyzed for pH, total Sugar, color, odour, test and reducing sugar. Guava is easy to culture. Guava & possess high nutritive value and its products like juices, beverages, nectars, spices etc. are largely appreciated by the consumers. Guava juice requires ‘capitalization’ so as to prepare a perfect wine out of it. Thus, the samples was fermented at 30 ?C by using Saccharomyces cerevisiae. Result and Conclusion: It was shown that guava juices having pH 4 yield higher alcohol as compare to samples having different pH. It was also seen that there was very less production of alcohol percentage. So, it improves the activity of wine. Keywords: Guava, Wine, Saccharomyces cerevisiae, Fermentation.

Giving iron tablets (Fe) is one of the efforts to prevent anemia. Guava is a fruit that rich in vitamin C that can increase the absorption of Fe in the body. The purpose of this study is to analyze the influence of giving Fe tablets along with guava juice on the increasing of Hb levels in pregnant women in South Tangerang Region Health Center. This study used quasi experimental two group pre-post design. The sample consisted of 30 third trimester pregnant women with anemia which were divided into two treatment and control groups. The sampling technique used purposive sampling. Data analysis using Independent T-test, correlation and linear regression analysis. The results showed there was a significant difference between the increase in Hb levels resulting from the giving of Fe tablets along with guava juice compared with only the giving of Fe tablets with a p-value of 0.000. Multivariate analysis between treatment and control groups obtained p-value = 0.00, with the coefficient of determination (R square) = 0.748. The conclusion is giving Fe tablets along with guava juice has influence on the increasing of Hb levels in pregnant women, so it is recommended for anemic pregnant women to take Fe tablets along with guava juice Keywords: haemoglobin; anemia, Fe tablets; guava juice

The Data in 2017 from World Health Organization (WHO) on national health status at the target of the Sustainable Development Goals (SDGs) stated globally around 830 women die every day due to complications during pregnancy and childbirth, with an MMR rate of 216 per 100,000 live births. As much as 99 percent of maternal deaths due to problems of pregnancy, and childbirth or childbirth happened in developing countries. Anemia was a condition in which red blood cells (erythrocytes) decrease in the blood circulation or the mass of hemoglobin so that it was unable to fulfill its function as a carrier of oxygen throughout the tissue. The purpose of this study was to determine the effect of the administration of red guava juice and dates palm to increase Hb levels in post partum mothers. This study used a pre-experimental research design with a one group pre-test post-test approach. With sampling was taken by purposive sampling. The Data analysis using univariate, bivariate analysis using paired t-test. The results showed that 15 postpartum mothers who experienced anemia had a p value of 0,000 ≤ 0.05 so it can be concluded that there was an effect of giving red guava juice and dates to post partum mothers who had anemia. It is expected for post partum mothers who are anemic to consume red guava juice and dates routinely in order to increase Hb levels in the body.

Objective: The purpose of this research is analyzing the influence’s of guava juice intake for LDL’s levels and cholestrol’s total at the age of 40 – 70 years old.Method: Kind of this research is True Experimental researchs with Pre and Post Test Control Group designs. Populations in this research are 20 housewifes with hypercholesterolmia and separated into two groups, the first group is guava juice’s intervention group, and the second is control group with mineral water’s intervention.Results: The result in this research shows that guava juice’s has intake for LDL’s levels and cholestrol’s total at the age of 40 – 70 years old. The test that used for the research is Paired T Test. Cholesterol total levels for guava juice’s intervention has decreased significantly as much as 13,4 mg/dl (with p0,05) and LDL’s levels has increased too as much as 13,0 mg/dl but it didn’t mean (with p>0,05).Conclusion:Total cholesterol levels in distributioning guava juice decrease significantly 13.4 mg / dl (p 0.05) and LDL levels increased 13.0 mg / dl but were not significant (p> 0.05).

This paper presents a computational fluid dynamics (CFD) approach to model the spray-drying of a formulation of guava juice. The computational model incorporates the characteristic drying rate curv...

The synthetic dyes Rhodamin B and Methanyl Yellow are still often added to snacks to make the colors of snacks more obvious and people are interested in consuming them. Its use in long-term food products can cause cancer. The purpose of this study was to analyze synthetic dyes in chips, red macaroni, steamed cakes, yellow macaroni, bread jam and guava juice around the Ketapang area of ​​Banda Aceh City. The research method used is the Spot Test Analysis conducted qualitatively at the LPPOM MPU Laboratory in Banda Aceh City. The test results on the three samples namely chips, red macaroni, and steamed cake did not produce a color change reaction that showed Rhodamine B. The test results on yellow macaroni, bread jam and guava juice showed that the three samples tested did not produce a color change reaction indicating the presence of Methanyl Yellow. The conclusion from this test is that snacks have not been identified as Rhodamin B and Methanyl yellow or are free from the contents of the two synthetic dyes.

Background : Women are two times have hypercholesterolemia 14.5% after menopause due to blood cholesterol levels increase because of the hormone estrogen is not formed. Drugs can be used to reduce cholesterol levels, but using drugs to reduce cholesterol levels have side effects. An alternative way that can be used in preventing a long-term increase in blood cholesterol levels and to reduce the dosage of drugs use is by using natural ingredients such as red guava fruit and tomatoes. Objective : This research aim to know the effectiveness of tomato juice and red guava juice on total cholesterol in overweight women. Method : This research was a clinical nutrition research. Type of research was true experiment research and study design was randomized pre-and post-test control group design. The tomato and red guava juice consist of 300 grams of tomatoes and red guavas, was given for 21 days to 22 respondents (11 treatments and 11 controls).In the treatment group there was lowering in total blood cholesterol and the control group with an increase in blood cholesterol levels. Result : Total Blood Cholesterol influenced by the lycopene intake and a decrease in total blood cholesterol levels in the treatment and control groups (p

Background: Secondary hyperuricemia can increase the risk of renal dysfunction in the form of fibrosis and glomerulosclerosis mediated by TGF-β signalling. Non-pharmacological therapy through high dietary antioxidant intakes can help in controlling and preventing renal dysfunction by suppressing TGF-β expression. This study aimed to analyse the effect of red guava juice (Psidium Guava Linn.) on TGF-β protein expression in mice (Mus Musculus) kidneys with secondary hyperuricemia model. Method: This was an experimental study with a post-test only design. Forty-eight mice (Mus Musculus) were choosen as samples, which were distributed into six different treatment groups. The mice were induced with potassium oxonate for 14 days and given red guava juice for 21 days. TGF-β protein expression in mice (Mus Musculus) kidneys was identified through immunohistochemistry using TGF-β antibodies. The preparation was observed in the Anatomical Pathology Laboratory, Faculty of Medicine, Universitas Sebelas Maret using the Olympus XC10 light microscope. Data were statistically analysed using the Kruskal Wallis test, followed by the Post-Hoc Mann Whitney test. Results: The results of this study showed that the administration of red guava juice had a significant effect on TGF-β expression (p = 0.001). There was a significant difference between the negative control treatment and treatment of red guava juice at a dosage of 5 ml/kg/day (p = 0.043).Conclusion: It can be concluded that the administration of red guava juice in mice (Mus Musculus) with secondary hyperuricemia model can suppress TGF-β expression, and therefore, can be used as non-pharmacological therapy.

In this study, four mixed juice beverages were evaluated using a fuzzy mathematical approach. The dimensions evaluated included color, aroma, taste and composition. Subjects scored each of these four dimensions. Using the obtained scores, a fuzzy mathematical comprehensive sensory evaluation model was developed. The results showed that the mixture of lemon and grapefruit juice scored the highest, followed by the mixture of pineapple and apple juice, and the mixture of strawberry and guava juice. The mixed juices of cherries and cranberries scored the lowest.

One of the fruits that can increase hemoglobin levels is guava fruit, the chemical content in guava is amino acids (tryptophan, lysine), calcium, phosphorus, iron, sulfur, vitamin A, vitamin B1, and Vitamin C. High vitamin C content in guava can be used by pregnant women for the formation of red blood cells. The purpose of this study is to find out the effect of consuming pink guava fruit juice on the increase in hemoglobin levels of pregnant women who are anemic in Bokin Health Center (BHC) in 2017. The research method used is Pre-Experimental Design with the design used by One Group Pretest-Posttest and conducted from May 23 to August 23, 2017. The population in this study was 60 pregnant women who had anemia. The sampling method used is purposive sampling with the number of samples is 20 pregnant women who are anemic. The results of this study showed that the average hemoglobin of the mother before the consumption of guava juice is 9.9200, while after the administration of guava juice obtained an average of 11.6650. From the test results paired t- test obtained a value of ρ= 0,000. The value of ρ is smaller than ɔ (ρ=0.000replication= 0.05), so Ho rejected Ha’s acceptance. In conclusion, there is an effect of consuming pink guava juice on the increase in hemoglobin levels of pregnant women in BHC 2019. So, it is recommended that pregnant women can consume guava juice in order to prevent themselves from the occurrence of anemia, and it is expected to health officials to counsel about the benefits of guava juice content. Keywords: Guava Juice; Hemoglobin; Pregnant Women; Anemia.

Several kinds of emerging technology have begun to be applied to food processes as prospective alternatives to conventional methods. Among these, ultrasound has been used. Despite the vast literature on the subject, some important aspects, including the sensory and hedonic perception of consumers towards this technology have not been properly addressed. In this study, consumer attitudes toward expected acceptance, pricing and purchase intention of guava juice processed with ultrasound technology were analyzed by using the conjoint analysis. The holistic perception of guava juice using projective mapping was also evaluated. The results indicate that consumers have greater acceptance and purchase intention for products that inform them of the benefits of the ultrasound process, while purchase intention was mainly influenced by the lowest price. Moreover, the product information regarding the ultrasound technology -displayed on individual packages- was a predominant factor which also served as a criterion for grouping the stimuli. Overall, the information highlighting the use of ultrasound technology during the processing of guava juice did not have any negative effect on the consumers’ acceptance and purchase intention. These findings can be considered as a positive indicator towards the possible application of this technology to industrial juice processing. Several kinds of emerging technology have begun to be applied to food processes as prospective alternatives to conventional methods. Among these, ultrasound has been used. Despite the vast literature on the subject, some important aspects, including the sensory and hedonic perception of consumers towards this technology have not been properly addressed. In this study, consumer attitudes toward expected acceptance, pricing and purchase intention of guava juice processed with ultrasound technology were analyzed by using the conjoint analysis. The holistic perception of guava juice using projective mapping was also evaluated. The results indicate that consumers have greater acceptance and purchase intention for products that inform them of the benefits of the ultrasound process, while purchase intention was mainly influenced by the lowest price. Moreover, the product information regarding the ultrasound technology -displayed on individual packages- was a predominant factor which also served as a criterion for grouping the stimuli. Overall, the information highlighting the use of ultrasound technology during the processing of guava juice did not have any negative effect on the consumers’ acceptance and purchase intention. These findings can be considered as a positive indicator towards the possible application of this technology to industrial juice processing.

Guava is known for its rough (astringent) appearance and texture; feature attached to its nutritional benefits but rejected from consumers’ point of view. This study deals with the rough pr...

Thrombocytopenia is the most common hemostatic disorder acquired in dogs and can be a life-threatening. Guava fruit and leaves extract are believed to improve thrombocyte counts. The purpose of this study was to prove that administration of guava juice could improve thrombocyte count in mice that have thrombocytopenia after induced by chloramphenicol. We were used 24 mice as samples divided into 4 groups : KS group (given aquades for 12 days), KN group (induced by chloramphenicol for 7 days, then aquades on next 5 days), group P1 (induced by chloramphenicol for 7 days then guava juice 5 g/ml concentration on 5 next day); and group P2 (induced by chloramphenicol for 7 days then guava juice 10 g/ml concentration on the next 5 days). Thrombocyte count was measured three times, before treatment (day 0), after chloramphenicol induction (day 7), and after guava juice (day 12). Data of thrombocyte count was analyzed using one way Anova and Post Hoc LSD test. The results showed that the guava juice (Psidium guajava L.) concentration of 5 g/ml and 10 g/ml had significant effect (p

The present work evaluated the effect of high-power ultrasonication on the structure and properties of guava juice. The microstructure, concentration of lycopene, in vitro accessibility of lycopene and physical properties (pulp sedimentation, turbidity and colour) were evaluated. The results of this study demonstrate that the ultrasonication disrupts the guava cells, releasing their content and altering the juice properties. Although this processing decreases the total amount of lycopene in guava juice, the release of lycopene from the cells increased its in vitro accessibility. Furthermore, the size reduction of the dispersed pulp particles improved the physical stability of the juice, avoiding pulp sedimentation without significant colour changes during storage. In conclusion, it is suggested that ultrasonication is an interesting alternative to improve the physical and nutritional properties of fruit juices.

The current investigation carried out on blends of two species from cactus pear (CP) juices with guava juice to evaluate the changes in physicochemical properties, ascorbic acid, phytochemicals, antiradical activity as well as volatile compounds. The blends of purple CP showed a significant increase in pH, TSS and ratio of TSS/TA values compared to blends of green CP with guava juice. An opposite trend had occurred in determination of titratable acidity. Ascorbic acid concentration in blends ranged from 52.46 to 59.43 mg/100 mL in T1 and T3 respectively. The blends showed a remarkable increase in total phenolic content with the increase of cactus pear in blends in formula to reach the maximum level at T1 and T3. Against reducing power, the antiradical activity was generally higher than that of DPPH by factor about 1.3 at T1 and 1.4 at T6. The radical scavenging activities of studied blends were in the range of 8.37 – 13.46 μmol TE/100 mL in T6 and T1 respectively when the determination carried out using DPPH assay. The highest score of panellists recorded for the T3 [(3) purple pear: (1) guava juice). Therefore, this blending ratio subjected to GC-MS analysis. A total of thirty volatile compounds were identified; the major alcohols in T3 were 1-hexanol and linalool which represent 12.35% and 7.23% respectively.

This study aims to determine the effectivity of tomato and guava juice combination with guava juice on blood glucose levels of patients with type II diabetes mellitus in the work area of Kuranji Padang Health Center in 2019. This quasi-experimental study used a pretest-posttest design with a control group. The population of this study was all patients with type II diabetes mellitus in the working area of Kuranji Health Center, Padang City. Sampling is done by purposive sampling. The number of samples was 24 people, divided into treatment groups and a control group. The data obtained were analyzed by two different dependent tests and an independent t-test. The results of statistical tests showed that there were significant differences between the average decrease in fasting blood glucose levels of respondents who were given tomato and guava combination juice with respondents who were given guava juice (p = 0,026). People with diabetes mellitus are expected to consume tomato and guava combination juice as a form of complementary therapy.

Made available in DSpace on 2021-07-14T10:33:33Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-12-02. Added 1 bitstream(s) on 2021-07-14T11:32:55Z : No. of bitstreams: 1 S1808-16572019000100242.pdf: 346490 bytes, checksum: cccf378ab784e6bbd234d3b733c67497 (MD5) A presença de mosca-das-frutas é o maior obstáculo à produção de goiabas, sendo o monitoramento populacional de fundamental importância para seu manejo. O objetivo deste trabalho foi avaliar a eficácia de iscas atrativas para mosca-das-frutas em goiabeiras, produzidas em um sistema orgânico. Foram instaladas armadilhas McPhail contendo 400 mL de solução, em quatro repetições e distribuição em blocos randomizados, em seis tratamentos: isca Mosca® (5%); isca Samaritá Tradicional® (5%); levedura Torula®; Bio Anastrepha® (5%); Ceratrap® e suco de goiaba (50%), com 3 avaliações semanais. Os dados da captura foram submetidos à análise de variância e às médias comparadas (Tukey 5%). Os valores de Mosca por Armadilha por Dia (MAD) foram calculados. A correlação entre moscas e as variáveis meteorológicas foi avaliada e o custo mensal das iscas foi calculado. Foram coletados 37.917 indivíduos do gênero Anastrepha e 122 moscas da espécie Ceratitis capitata, sendo a Anastrepha spp. o principal gênero de mosca-das-frutas da região. O produto Ceratrap mostrou-se superior, seguido pelas iscas Torula, Isca Mosca e Bio Anastrepha; a Isca Samaritá e o suco de goiaba apresentaram os menores resultados de captura. O padrão de captura de fêmeas foi semelhante ao total. Verificou-se uma queda na uniformidade de atração de todos os tratamentos, sendo o Ceratrap o que apresentou maior constância após sete dias. As correlações entre os fatores meteorológicos e a flutuação populacional foram positivas e significativas apenas para a precipitação. Os tratamentos mais onerosos (Ceratrap e Torula) também foram os mais eficientes e seletivos, sendo o produto Ceratrap o que demandou menor mão de obra. Fruit flies are the biggest obstacle in guava cultivation, with the monitoring of population a fundamental aspect for their management. The objective of this study was to assess the effectiveness of attractive lures for fruit flies in guava trees, produced in an organic system. McPhail traps were installed with 400 mL of solution, in four repetitions, and distributed in randomized blocks in six treatments: Isca Mosca® (5%); Isca Samaritá Tradicional® (5%); Torula® yeast; Bio Anastrepha® (5%); Ceratrap® and guava juice (50%), with 3 weekly reviews. Data on capture were subjected to analysis of variance, and averages were compared (Tukey 5%). The values of fly trap per day (FTD) were computed. The correlation between flies and meteorological variables were evaluated, as well as the monthly cost of lures. A total of 37,917 individuals from the genus Anastrepha and 122 species of flies Ceratitis capitata were collected, being Anastrepha spp. the main genus of fruit fly in the region. The Ceratrap product proved to be superior, followed by Torula, Isca Mosca, and Bio Anastrepha; Isca Samaritá and guava juice presented the lowest results. The standard trapping of females was like the total. The uniformity of attraction presented a drop in all treatments, and Ceratrap was more constant after seven days. The correlations between meteorological factors and population variation were positive and significant only for precipitation. The most expensive treatments (Ceratrap and Torula) were also the most efficient and selective, and the Ceratrap product required less manpower. Agência Paulista de Tecnologia dos Agronegócios Universidade Estadual Paulista “Júlio de Mesquita Filho”, Faculdade de Ciências Agrárias e Veterinárias Universidade Estadual Paulista “Júlio de Mesquita Filho”, Faculdade de Ciências Agrárias e Veterinárias

Exposure to air pollution can increase the occurrence of oxidative stress. Research showed that guava can reduce oxidative stress in Sprague Dawley rats. This experiment investigated the effect of red guava juice on oxidative stress in toll collectors. The subjects were 20 toll collectors in the treatment group and 20 in the control group. The treatment group received 250 mL red guava juice for 21 days while the controls did not receive anything. Malondialdehyde (MDA) was measured with thiobarbituric acid (TBA) reaction, food consumption was measured by 3×24 hours’ recall. The data were analyzed by paired t-test, Wilcoxon test, independent t-test, Mann Whitney test, and general linear model. The results showed that the effect of red guava juice on the MDA level was significant in the treatment group (p

AIM This study aimed to evaluate the erosive potential of twenty beverages (8 carbonated drinks and 12 packaged fruit juices). MATERIALS AND METHODS Twenty-one sound permanent freshly extracted teeth were segmented into small enamel slices and stored in normal saline. The titratable acidity of each experimental drink was measured as the amount of 0.1 N sodium hydroxide (NaOH) required to raise pH to 5.5 and 7. The enamel specimens were incubated in freshly collected human saliva for 3 hours. One enamel slice was immersed in each beverage and percentage weight loss in the enamel slice was calculated after 6 and 24 hours intervals. RESULTS The titratable acidity values of the experimental drinks ranged from 0.2 to 5.6. The mean titratable acidity values of the packaged fruit juices were higher than carbonated drinks. A significant difference (p < 0.0 5) was found in the percentage weight loss of enamel specimens after 6 and 24 hours immersion in the carbonated drinks than packaged fruit juices. Apple juice followed by thumps up were found to be the most erosive drinks with the least effects of Miranda and Guava juice. CONCLUSION Most of the beverages tested in this study showed erosive potential. The carbonated drinks caused significant dental erosion. CLINICAL SIGNIFICANCE Individuals at risk for beverages-associated erosion, particularly those with high intakes or decreased salivary flow, should be provided preventive guidance regarding habits of beverages intake. Specific dietary recommendations for the prevention of dental erosion may now be developed based on the patient's history of beverage consumption.

Accelerated healing of perineal suture wounds during the puerperium is expected to prevent postpartum mothers from the danger of infection. Several methods can be done to accelerate the perineal wound healing process, one of which is by adding a high protein intake. This birth canal wound can become a container for bacteria to enter so that it can cause infection, trauma to the perineum can cause discomfort and pain during sexual intercourse, therefore handling this perineal wound is important. Good nutrition according to several studies can accelerate the wound healing process perineum. The purpose of this study was to determine effective nutrition in accelerating the healing of perineal wounds in postpartum mothers so that it can be used as an alternative method for patients who give birth. This study uses a systematic review method by examining journal articles published through the google scholar site of the reviewed journals. There are 6 methods of effective nutrition to accelerate perineal wound healing, are fish cork extract capsules, zinc supplements, eggs, red guava juice, catfish, pineapple juice, and honey.

Objective of this research was to investigate the effect of red guava juices (Psidium guajava L) on score Atherogenic Index of Plasma (AIP) on toll collectors. Experimental studies with randomized pre-post control group design. Subjects were selected by clustered random sampling. Subjects is Fourthy toll collectors in Semarang. The treatment group received 250 ml red guava juice for 21 days while the control group did not. Measurement of score AIP with log(Triglyceride (Test GPO) & High Density Lipoprotein (HDL) (CHOD-PAP)) before and after study, food intake was measured by 3 x 24 recall hours. Data analysis by paired t-test & independent t-test, Wilcoxon & Mann Whitney test general linear model. The effect of red guava juice to AIP scores was not significant before controlled by age, level of carbohydrate intake and initial conditions(p>0.05). Multivariate analysis showed that the effect of red guava juice to AIP score was significant after controlled by age, carbohydrate intake and initial conditions (p