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: 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: Characteristic of Overshooting Top (OT) Based on  Himawari  8  Satellite  as  a  Convective  Cloud  Feature  that  Generates  Extreme Weather in the Java Island Region
Abstrak: Overshooting Top (OT) is a feature at the top of a convective cloud that is associated with extreme weather. Research on OT in tropical Indonesia is still very limited. The existence of geostationary satellites with wide area coverage and fast frequency observations is useful for observing the fast dynamics of the OT life cycle. Therefore, this study intends to analyze the relationship between OT and extreme weather, updraft and thermodynamic conditions of OT when extreme weather occurs, the best objective method for detecting OT in the day time and night time, and the spatiotemporal distribution of OT in the tropical region of Java Island during the 2018-2021 period. Based on visual analysis using visible channel and Himawari 8 sandwich products, 87% of extreme weather events in Java were accompanied by the appearance of OT. It indicates that the presence of the OT pattern is a convection cloud pattern or feature that is closely related to extreme weather events for the Java Island region. The existence of a time lag between the appearance of OT and extreme weather events on Java Island indicates that the OT of convection cloud can be used as a precursor or nowcasting for the appearance of extreme weather. Most of the convective cloud OT features during extreme weather events on Java Island have altitude that were only able to exceed the altitude of the equilibrium level and few were able to exceed the tropopause level of 9 km – 16 km. The difference in atmospheric conditions during extreme weather events on Java Island, which is in the tropics and subtropics, is a strong and unstable convective energy condition characterized by a larger CAPE, as well as unstable KI, LI, SI and TTI values. It is offset by kinematic factors in the form of a weak vertical wind shear (bulk wind shear 0-6 km) and a higher freezing point height. The difference between extreme weather events in the Java Island region and other tropical regions compared to subtropical regions is the strong updraft speed of convection clouds. The IRW Texture COMB algorithm based on the IRW-Texture Gradient modification and the COMB algorithm shows a significant increase in quality for detecting OT and non-OT pixels in Java. Rainy days with rainfall > 50 mm/day are very common in areas with an altitude of > 500 m. On the other hand, the level of convection activity which is indicated by the presence of OT and lightning is significantly reduced in this area. OT of convective clouds appear more frequently during the DJF season and less frequently during the JJA season. OT often appears during the day time and rarely at night time. Most OTs appear in the central part, away from the south and north coasts of Java Island during the day, while OTs that appear near the south and north coasts of Java Island can appear in the morning or afternoon.
Keyword: convective clouds, extreme weather, Overshooting Tops, Himawari 8 Satellite