Judul: Studi literatur: Kajian Manfaat Konsumsi Kefir terhadap Peningkatan Hormon Insulin pada Penderita Diabetes Mellitus
Abstrak: Diabetes merupakan masalah kesehatan global di dunia. Kerusakan jangka panjang, disfungsi, dan kegagalan organ yang berbeda, terutama mata, ginjal, saraf, jantung dan pembuluh darah yang berhubungan dengan hiperglikemia kronis pada pasien diabetes. Di antara berbagai pengobatan dan terapi yang telah ditemukan, kefir dianggap sebagai salah satu makanan fungsional yang menjanjikan untuk pengobatan diabetes. Kefir adalah susu fermentasi yang dihasilkan melalui fermentasi sekelompok probiotik dalam bentuk biji kefir (kefir grain). Penelitian studi literatur ini menggunakan metode dengan penelusuran jurnal nasional maupun internasional yang dipublikasikan antara tahun 2012-2022. Hasil dari penelitian studi literatur ini menunjukkan bahwa adanya kandungan pada kefir yang dipercaya dapat menjadi terapi diabetes yaitu eksopolisakarida bioaktif dan dua spesies probiotik Lactobacillus dan Bifidobacterium. Mekanisme yang terjadi dapat menurunkan gula darah dan level HbA1C pada pasien dan bakteri probiotik meningkatkan produksi GLP-1 yang meningkatkan sensitivitas insulin dan memodulasi sekresi insulin., Diabetes is a global health problem in the world. Long-term damage, dysfunction, and failure of different organs, especially eyes, kidneys, nerves, heart and blood vessels are associated with chronic hyperglycemia in diabetic patients. Among the various treatments and therapies that have been found, kefir is considered as one of the promising functional foods for the treatment of diabetes. Kefir is a fermented milk product produced through a fermentation by a group of probiotics in the form of kefir grains. This literature study research used a method by referring to the national and international journals published between 2012-2022. The results of this literature study show that kefir contains bioactive exopolysaccharides and two probiotic species of Lactobacillus and Bifidobacterium which are believed to be usable for diabetic treatment. The mechanism involves lowering blood sugar and HbA1C levels in patients and probiotic bacteria increase the production of GLP-1 which increases insulin sensitivity and modulates insulin secretion.
Keyword: benefits of kefir, diabetes, kefir

Judul: Literature Study: The Benefits of Kefir Consumption on  Blood Cholesterol Reduction
Abstrak: Kefir merupakan produk susu fermentasi yang terbuat dari campuran susu dengan biji kefir, biji kefir terdiri atas beberapa spesies bakteri dan ragi. Kefir adalah salah satu jenis minuman susu fermentasi yang memiliki manfaat untuk kesehatan manusia, karena di dalamnya terkandung bakteri probiotik. Salah satu manfaat mengonsumsi kefir yaitu dapat menurunkan kandungan kolesterol pada darah manusia. Kolesterol adalah metabolit yang mengandung lemak sterol, sterol ditemukan dalam membran dan disirkulasikan dalam darah. Penelitian studi literatur ini dilakukan dengan cara melakukan penelusuran jurnal nasional maupun internasional yang dipublikasikan antara tahun 2010-2021 dengan menggunakan narrative review. Hasil dari penelitian studi literatur ini menunjukkan bahwa terdapat beberapa mekanisme yang dapat menurunkan kadar kolesterol darah di dalam tubuh manusia setelah mengonsumsi kefir. Beberapa mekanismenya yaitu dekonjugasi garam empedu dan aktivitas hidrolase garam empedu (BSH), kemampuan asimilasi kolesterol oleh bakteri probiotik dan produksi short chain fatty acid (SCFA) oleh bakteri probiotik., Kefir is a fermented milk product made from a mixture of milk with kefir grains, kefir grains consist of several species of bacteria and yeast. Kefir is a type of fermented milk drink which has beneficial for human health, because it contains probiotic bacteria. One of the benefits of consuming kefir is that it can lower blood cholesterol in humans. Cholesterol is a metabolite containing sterol fats, sterols are found in cell membranes and circulated in the blood. This literature study research was conducted by conducting a search of national and international journals published in the period of 2010-2021 by using narrative review method. The results of this literature study showed that there are several mechanisms that can lower cholesterol levels in the human body after consuming kefir. Some of its mechanisms are the deconjugation of bile salts and the hydrolase activity of bile salts (BSH), the ability to assimilate cholesterol by probiotic bacteria and the production of short chain fatty acids (SCFA) by probiotic bacteria.
Keyword: cholesterol, fermented, kefir, milk

Judul: Thermal Characteristics and Dynamics of Tropical Cyclone over Western North Pacific Ocean: A Case Study of Typhoon Songda (Chedeng) 2011
Abstrak: The frequent occasion of Tropical Cyclone (TC) over Western North Pacific (WNP) Ocean lies from 10˚N to 26˚N and 121˚E to 170˚E. Sources of TC development come from warm ocean temperature where latent heat is released during condensation processes and subsequently concentrated in the boundary layer. Relative humidity at 850-700 hPa is responsible to produce the most intense storm. Meanwhile, weak vertical wind shear between 850-200 hPa is one of the dynamical factors that lead to the development of TC. Pressure level of 850-200 hPa is chosen to minimize the thermodynamic effect in the lower troposphere. Typhoon Songda (Chedeng in the Philippines) or TSC lasted from May 18th to 30th, 2011 and strengthened into powerful Super Typhoon stage between May 24th and 27th. Long curving track and the exhibition of all sequences of TC life cycle, TSC is then considered as an ideal case of TC. The objective of the study with case of TSC is to investigate the role of thermal characteristics and dynamics on TC intensity. The research is carried out by using Advanced Research of Weather Research and Forecasting model (WRF ARW model) version 3.3. Two domains are employed in the model. The first domain situate from 02˚N to 40˚N and 118˚E to 149˚E and cover spatial resolution () of 33.1 km. The second domain situate from 09˚N to 27˚N and 119˚E to 132˚E with of 11 km. Timestep of the model () is 120 seconds. The model is supported by the following physical parameterization, i.e., Yonsei University Scheme (YSU) in the boundary layer, Kain-Fritsch scheme (KF) in the cumulus, and WRF Single-Moment 3-class scheme in the microphysics. Initial meteorological condition prior to the formation of the cyclone is generated using WRF ARW standard-release model. Sensitivity of the model output is obtained from a selected single-parameter change scenarios, namely, 10 % to 20 % decrease and increase of wind shear initial data at 850-200 hPa, and by 10 % to 20 % decrease of relative humidity initial data at 850-700 hPa. The result showed that the negative correlations between wind shear and intensity are found in wind shear scenarios. Wind shears of 10 ms-1 which lead to strengthening of the wind intensity in the early period of Typhoon development are found in wind shear scenarios. The effect of wind shear changes on wind intensity is statistically significant in the 20 % wind shear scenarios. During mature stage, weak wind intensity occurred when wind shear increase as given in the WRF standard-release and the 20 % decreasing scenario. Different situation is found in the 20 % increasing scenario where wind shear tend to weak and lead to strong wind intensity at this stage. Meanwhile, the reduction of moisture supply at 850-700 hPa resulting from 20 % decreasing relative humidity play a major role in the weakening of wind intensity and reduces mechanical energy of the cycle process as much as 300 J kg-1.
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