bluuebunny/crossref_metadata_2025_split huggingface dataset:
Scaling Up Kangaroo Mother Care Through a Facility Delivery Model in Rural Districts of Pakistan: Protocol for a Mixed Methods Study
Authors: Muhammad Shah , Soomro Asif , Ahmed Khan Samia , Najmi Hina , Memon Zahid , Ariff Shabina , Soofi Sajid , Bhutta Zufiqar Ahmed 
Published: September 2024

Background
The neonatal mortality rate in Pakistan is the third highest in Asia, with 8.6 million preterm babies. These newborns require warmth, nutrition, and infection protection, typically provided by incubators. However, the high maintenance and repair costs of incubators pose a barrier to accessibility for many premature and low birth weight neonates in low- and middle-income countries. This study aims to implement a context-specific kangaroo mother care (KMC) model in Sanghar within secondary health care facilities and catchment communities.

Objective
This study aims to achieve at least 80% KMC coverage for premature and low birth weight neonates.

Methods
This research uses a mixed methods design grounded in implementation science principles, with the goal of developing adaptive strategies tailored to district and facility managers, as well as health care workers, leveraging previous evidence on the benefits of KMC. The research is conducted in the district of Sanghar, Sindh with an emphasis on promoting KMC for infants weighing between 1200 and 2500 g in three facilities. It includes preimplementation data collection, training of health care providers and lady health workers, and intervention involving mother-baby skin-to-skin contact, breastfeeding initiation, and postdischarge follow-ups. Ethical considerations and data management are prioritized, to improve KMC coverage and neonatal health outcomes.

Results
This research will be implemented over a period of 18 months. The primary objective of this research is to achieve an 80% improvement in KMC coverage, with the secondary objective to promote optimal breastfeeding practices among postpartum mothers. Key indicators include the proportion of eligible infants enrolled in KMC, the percentage of mother-baby pairs receiving skin-to-skin care postdischarge, and the duration of KMC during the neonatal period. Additionally, the study will assess exclusive breastfeeding rates, neonatal weight gain, and neonatal deaths within the cohort. The data management team will evaluate the effectiveness of the model in achieving the targeted KMC coverage.

Conclusions
The integration of KMC into the health care system will provide valuable insights for policy makers regarding effective implementation and scaling strategies. The study’s findings will highlight facilitators and barriers to KMC adoption, benefiting regions across Pakistan and globally. Additionally, these findings will offer valuable insights for the development of future newborn care programs.

International Registered Report Identifier (IRRID)
DERR1-10.2196/56142
Health Care Resource Use and Total Mortality After Hospital Admission for Severe COVID-19 Infections During the Initial Pandemic Wave in France: Descriptive Study
Authors: Dziadzko Mikhail , Belhassen Manon , Van Ganse Eric , Heritier Fabrice , Berard Marjorie , Marant-Micallef Claire , Aubrun Frederic 
Published: September 2024

Background
Little is known about post–hospital health care resource use (HRU) of patients admitted for severe COVID-19, specifically for the care of patients with postacute COVID-19 syndrome (PACS).

Objective
A list of HRU domains and items potentially related to PACS was defined, and potential PACS-related HRU (PPRH) was compared between the pre– and post–COVID-19 periods, to identify new outpatient care likely related to PACS.

Methods
A retrospective cohort study was conducted with the French National Health System claims data (SNDS). All patients hospitalized for COVID-19 between February 1, 2020, and June 30, 2020 were described and investigated for 6 months, using discharge date as index date. Patients who died during index stay or within 30 days after discharge were excluded. PPRH was assessed over the 5 months from day 31 after index date to end of follow-up, that is, for the post–COVID-19 period. For each patient, a pre–COVID-19 period was defined that covered the same calendar time in 2019, and pre–COVID-19 PPRH was assessed. Post- or pre- ratios (PP ratios) of the percentage of users were computed with their 95% CIs, and PP ratios>1.2 were considered as “major HRU change.”

Results
The final study population included 68,822 patients (median age 64.8 years, 47% women, median follow-up duration 179.3 days). Altogether, 23% of the patients admitted due to severe COVID-19 died during the hospital stay or within the 6 months following discharge. A total of 8 HRU domains were selected to study PPRH: medical visits, technical procedures, dispensed medications, biological analyses, oxygen therapy, rehabilitation, rehospitalizations, and nurse visits. PPRs showed novel outpatient care in all domains and in most items, without specificity, with the highest ratios observed for the care of thoracic conditions.

Conclusions
Patients hospitalized for severe COVID-19 during the initial pandemic wave had high morbi-mortality. The analysis of HRU domains and items most likely to be related to PACS showed that new care was commonly initiated after discharge but with no specificity, potentially suggesting that any impact of PACS was part of the overall high HRU of this population after hospital discharge. These purely descriptive results need to be completed with methods for controlling for confusion bias through subgroup analyses.

Trial Registration
ClinicalTrials.gov NCT05073328; https://clinicaltrials.gov/ct2/show/NCT05073328
Use of Serious Games in Interventions of Executive Functions in Neurodiverse Children: Systematic Review
Authors: Rodríguez Timaná Luis Carlos , Castillo García Javier Ferney , Bastos Filho Teodiano , Ocampo González Alvaro Alexander , Hincapié Monsalve Nazly Rocio , Valencia Jimenez Nicolas Jacobo 
Published: September 2024

Background
Serious games (SG) have emerged as promising tools for cognitive training and therapeutic interventions, especially for enhancing executive functions. These games have demonstrated the potential to support individuals with diverse health conditions, including neurodevelopmental and cognitive disorders, through engaging and interactive experiences. However, a comprehensive understanding of the effectiveness of SG in enhancing executive functions is needed.

Objective
This systematic review aims to assess the impact of serious games on executive functions (EF), focusing on attention, working memory, cognitive flexibility, and inhibitory control. In addition, it explores the integration of SG into educational and therapeutic settings for individuals with cognitive and neurodevelopmental conditions. Only open access articles published from 2019 to the search date were included to capture the most recent advancements in the field.

Methods
A comprehensive search was conducted on June 20, 2024, across Scopus, Web of Science, and PubMed databases. Due to limited direct results linking SG and neurodiversity, separate searches were performed to analyze the relationship between SG and EF, as well as SG and neurodiverse populations. Two independent reviewers assessed the quality and risk of bias of the included studies using the Risk of Bias 2 tool for randomized studies and the Risk of Bias in Non-Randomized Studies of Interventions tool for nonrandomized studies.

Results
The review identified 16 studies that met the inclusion criteria. Of these, 15 addressed the use of SG for improving EF in neurodiverse populations, such as children with attention-deficit/hyperactivity disorder, autism spectrum disorder, and down syndrome. These studies demonstrated significant improvements in various EF domains, including attention, working memory, and cognitive flexibility. However, there was notable heterogeneity in sample sizes, participant ages, and game types. Three studies specifically focused on individuals with down syndrome, showing promising results in improving cognitive functions.

Conclusions
SG hold considerable potential as therapeutic tools for enhancing EF across neurodiverse populations. They have shown positive effects in improving cognitive skills and promoting inclusion in both educational and therapeutic settings. However, further research is required to optimize game design, assess long-term outcomes, and address the variability in study quality. The exclusive inclusion of open access studies may have limited the scope of the review, and future research should incorporate a broader range of studies to provide a more comprehensive understanding of SG’s impact on neurodiversity.

Trial Registration
PROSPERO CRD42024563231; https://tinyurl.com/ycxdymyb
Maternal death causes before and during COVID-19 pandemic: a descriptive study in Banjarnegara Indonesia
Authors: Purwatiningsih Yuni , Sunaryo  , Lestyoningrum Sinta Dewi 
Published: September 2024

Purpose: Maternal mortality in Indonesia in 2017 was 3rd highest in Southeast Asia. The Banjarnegara District in 2018 was ranked with the third highest maternal mortality rate in Central Java Province. In previous years, the most common cause of maternal death in the district was bleeding, but in 2021 the biggest cause was COVID-19. This study aims to examine cases of maternal mortality by analyzing maternal characteristics, causes, and health service coverage from 2019 to 2021.
Methods: The design of this study is a descriptive epidemiological study of maternal death cases in Banjarnegara in 2019-2021 using secondary data from the district health office. In-depth interviews with health workers in the public health center and the district health office.
Results: Maternal death cases in 2019-2021 were 81 cases. COVID-19 will be the leading cause of maternal death during the COVID-19 pandemic in 2021, accounting for 60%.
Conclusion: Preeclampsia was the leading cause of maternal death before the COVID-19 pandemic, while COVID-19 infection emerged as the primary cause in 2021. Strategic measures are needed to increase access to well-coordinated health services to reduce maternal deaths related to COVID-19 and the other effects of the pandemic.
Analisis Standar Operasional Prosedur Terhadap Pelayanan Breakfast
Authors: Saputra I Made Ananta Dwi , Muliadiasa I Ketut 
Published: September 2024

Penelitian yang dilakukan di The Lounge Restaurant, The Mulia Bali ini bertujuan untuk mengetahui bagaimana pelaksanaan SOP di The Lounge Restaurant, dan upaya yang harus dilakukan untuk mengatasi masalah yang ada sehingga kedepannya penelitian ini dapat menjadi bahan penunjang operasional agar mewujudkan operasional yang baik. Penelitian ini berjenis teknik analisis deskriptif kualitatif dan teknik pengumpulan data berupa observasi, wawancara dan dokumentasi. Adapun sampel yang digunakan sebanyak 16 orang yang merupakan pramusaji di The Lounge Restaurant. Melalui penelitian ini didapatkan hasil bahwa pelaksanaan SOP sudah dilakukan sesuai dengan prosedur tetapi masih ada beberapa pelayanan yang belum sesuai prosedur antara lain: Hostess / Waiter menyambut tamu dalam waktu 30 detik dan Meminta guest comment untuk mengetahui experience tamu saat breakfast. Hal tersebut tidak dijalankan dengan semestinya dikarenakan kondisi breakfast di The Lounge Restaurant yang ramai dan terbatasnya jumlah pramusaji.

The research carried out at The Lounge Restaurant, The Mulia Bali aims to find out how SOPs are implemented at The Lounge Restaurant, and the efforts that must be made to overcome existing problems so that in the future this research can become operational support material to realize good operations. This research uses qualitative descriptive analysis techniques and data collection techniques in the form of observation, interviews and documentation. The sample used was 16 people who were waiters at The Lounge Restaurant. Through this research, the results showed that the implementation of the SOP had been carried out in accordance with procedures, but there were still several services that did not comply with procedures, including: Hostess / Waiters welcomed guests within 30 seconds and asked for guest comments to find out the guest's experience at breakfast. This was not carried out properly due to the crowded breakfast conditions at The Lounge Restaurant and the limited number of waiters.
Analisis Pelaksanaan SOP Bellboy pada Front Office
Authors: Hanadila Kadek , Sudarmawan I Wayan Eka 
Published: September 2024

SOP merupakan sebuah acuan yang dimiliki oleh suatu perusahan yang dapat membantu Perusahaan dalam melakukan pengendalian terhadap kegiatan operasional perusahaan. Untuk memberikan pelayanan terbaik kepada wisatawan yang menginap maka diberikanlah salah satunya pelayanan Bellboy service. Bellboy service berperan dala menyambut kedatangan tamu di main entrance dan juga mengantar tamu menuju lobby untuk melakukan proses Check In. pelayanan Bellboy sangat diperhatikan untuk teciptanya pelayanan yang memuaskan. Penelitian ini mengenai Analisis Pelaksanaan SOP Bellboy Pada Front Office di The Royal Pitamaha. Tujuan penelitian ini adalah untuk mengetahui apa saja hambatahambatan yang dihadapi Bellboy dan bagaimana upaya Bellboy dalam menjalankan SOP saat menangani tamu. Penelitian ini menggunakan data primerdan data sekunder melalui obsevasi dan wawancara. Data dikumpulkan dengan menggunakan observasi tentang SOP yang diterapkan di The Royal Pitamaha berdasarkan hasil observasi yang dilakukan tidak terdapat SOP Bellboy yang tidak dilakukan sesuai dengan Standard Operational Procedure karena semua Bellboy telah melakukan SOP dengan baik dan benar, hanya saja trdapat beberapa hambatan dalam operasional yaitu akses menuju villa dan penggunaan bahasa mandarin maupun muncul dari karakter tamu tersebut.

SOP is a reference that is owned by a company that can assist the Company in controlling the company's operational activities. To provide the best service to tourists who stay, one of the services provided is Bellboy service. Bellboy service plays a role in welcoming guests at the main entrance and also escorting guests to the lobby for the check-in process. Bellboy service is given great attention to create satisfactory service. This research concerns the analysis of the implementation of the Bellboy SOP at the Front Office at The Royal Pitamaha. The purpose of this study was to find out what obstacles Bellboy faced and how Bellboy's efforts in carrying out SOPs when handling guests. This research uses primary data and secondary data through observations and interviews. Data was collected using observations about the SOPs implemented at The Royal Pitamaha based on the results of observations made. towards the villa and the use of Mandarin as well as emerging from the character of the guest.
Pemanfaatan Tepung Ketan Hitam dalam Pembuatan Tteokbokki
Authors: Benita Maria Ivana , Rinayanthi Ni Made 
Published: September 2024

Penelitian ini bertujuan untuk mengetahui kualitas dari pembuatan tteokbokki yang memanfaatkan tepung ketan hitam yang ditinjau dari segi aroma,warna,rasa,tekstur dan daya tahannya. Kemudian, dianalisis untuk mengetahui biaya produksi dan daya minat konsumen terhadap tteokbokki yang berbahan dasar tepung ketan hitam. Dalam pembuatan tteokbokki ketan hitam ini, pendekatan penelitian yang digunakan adalah penelitian eksperimen yang dimana tteokbokki diletakan pada suhu ruangan. Dari hasil uji daya tteokbokki berbahan dasar tepung ketan hitam, hanya mampu bertahan selama 1 hari untuk warna yang menarik, aroma khas ketan hitam dan rasa yang pedas,manis, dan gurih. Untuk dari segi tekstur didapatkan tekstur yang kenyal yang bertahan selama 2 jam setelah dimasak, jika lebih dari 2 jam maka tekstur dari tteokbokki akan menjadi mengeras. Kemudian teokbokki yang berbahan dasar tepung ketan hitam ini diuji oleh 20 orang panelis untuk menguji organoleptik dan uji daya minat konsumen. Dari hasil uji organoleptic didapatkan rasa yang enak, tekstur yang kenyal, aroma yang khas tepung ketan hitam dan warna yang menarik. Dari hasil analisis biaya dari pembuatan tteokbokki berbahan dasar tepung ketan hitam membutuhkan biaya sebesar Rp. 29.720,-

This research aims to determine the quality of making tteokbokki using black glutinous rice flour in terms of aroma, color, taste, texture, and shelf life. Furthermore, it is analyzed to ascertain the production cost and consumer interest in tteokbokki made from black glutinous rice flour. In the production of this black glutinous rice tteokbokki, the research approach used is experimental research, where the tteokbokki is placed at room temperature. From the results of the durability test of tteokbokki made from black glutinous rice flour, it can only last for 1 day to maintain attractive color, the distinctive aroma of black glutinous rice, and the spicy, sweet, and savory taste. Regarding texture, it was found to be resilient for 2 hours after cooking; if more than 2 hours, the texture of the tteokbokki will become harder. Then, the black glutinous rice-based tteokbokki was tested by 20 panelists to evaluate organoleptic qualities and consumer interest. The organoleptic test results indicated a delicious taste, resilient texture, distinctive aroma of black glutinous rice flour, and appealing color. Based on the cost analysis of producing tteokbokki using black glutinous rice flour, it requires a cost of Rp. 29,720,-.
Pelatihan dan Pengembangan SDM dalam Meningkatkan Kualitas Pelayanan
Authors: Indarawan Ni Putu Helena Rosa , Dewi I Gusti Ayu Melistyari 
Published: September 2024

Penelitian yang dilakukan di The Cafe Restaurant, The Mulia Bali. Penelitian ini bertujuan untuk bagaimana pelatihan dan pengembangan SDM yang diterapkan di The Cafe Restaurant dapat memberikan pengaruh dalam meningkatkan kualitas pelayanan. Penelitian ini berjenis deskripsi kuantitatif dengan populasi berasal dari pelanggan dan karyawan pramusaji dari The Cafe Restaurant. Adapun sampel yang digunakan sebanyak 15 orang dan pengumpulan data dilakukan dengan menyebarkan kuesioner ke objek penelitian. Melalui penelitian ini didapatkan hasil bahwa kualitas pelayanan yang diterapkan di The Cafe Restaurant sudah berjalan dengan sangat baik dan hal ini merupakan hasil dari pelatihan dan pengembagan SDM yang telah dilaksanakan di The Cafe Restaurant.

Research conducted at The Cafe Restaurant, The Mulia Bali. This study aims to determine how human resource training and development implemented at The Cafe Restaurant can have an impact on improving service quality. This research is a quantitative description with the population coming from customers and waiter employees from The Cafe Restaurant. The sample used was 15 people and data collection was carried out by distributing questionnaires to the research objects. Through this research, it was found that the quality of service implemented at The Cafe Restaurant has been running very well and this is the result of training and human resource development that has been implemented at The Cafe Restaurant.
Implementasi Standar Operational Procedure (SOP) Guest Service dalam Menangani Barang Bawaan Tamu Check In dan Check Out
Authors: Darmawan I Made Pande , Muliadiasa I Ketut 
Published: September 2024

Penelitian ini membahas mengenai implementasi srtandar operational procedure (sop) guest service dalam menangani barang bawaan tamu pada saat proses check in dan check out di hotel Alila Seminyak. Adapun tujuan dari penelitian yaitu agar penulis mengetahui mengenai implemntasi SOP guest service host yang ada di hotel alila seminyak, dalam penelitian ini menggunakan jenis penelitian data kualitatif yang dimana data yang disajikan berupa kata verbal bukan dalam bentuk angka, adapun sumber data yang digunakan yaitu data premier dan data sekunder, Teknik pengumpulan data dalam penelitian ini dengan cara melakukan observasi,wawancara,dan dokumentasi, Teknik analisis yang digunakan adalah deskritif kualitatif. Hasil dari kegiatan penelitian yang dilakukan penulis adalah implementasi sop guest service host dalam melakukan sebuah pelayanan termasuk dalam melayani barang bawaan tamu check in dan check out sudah dilakukan dengan baik sesuai dengan prosedur yang di sosialisaikan sebelumnya, akan tetapi dari semua pelayanan yang dilakukan tersebut masih ada beberapa sop yang tidak di terapkan dikarenakan padatnya tamu berkunjung.

This study discusses the implementation of standard operational procedures (sop) for guest services in handling guest luggage during the check-in and check-out process at the Alila Seminyak hotel. The purpose of the research is that the writer knows about the implementation of SOP guest service hosts at the Alila Seminyak hotel, in this study using a type of qualitative data research where the data is presented in the form of verbal words not in the form of numbers, while the data source used is premiere data. and secondary data, data collection techniques in this study by means of observation, interviews, and documentation. The analysis technique used is descriptive qualitative. The results of the research activities carried out by the author are the implementation of the sop guest service host in carrying out a service including serving the luggage of guests checking in and checking out which has been carried out properly in accordance with the procedures previously socialized, but from all the services carried out there are still some sop that is not applied due to the density of visiting guests.
Penerapan SOP Penyimpanan Bahan Makanan pada Kitchen Kanvaz Patisserie
Authors: Kristian Daniel , Koeswiryono Dika Pranadwipa 
Published: September 2024

Penelitian ini bertujuan untuk mengetahui bagaimana penyimpanan bahan makanan di kitchen Kanvaz Patisserie. Peneliti melakukan penelitian dengan menggunakan tekhnik pengumpulan data yaitu observasi, dan wawancara dengan menggunakan judul “Penerapan SOP Penyimpanan Bahan Makanan pada kitchen kanvaz patisserie”. Peneliti melakukan penelitian secara langsung (observasi) ke kitchen Kanvaz Patisserie selama mengikuti program training dan melakukan wawancara secara offline dengan DemiChef melalui tatap muka secara langsung. Dari hasil penelitian yang didapatkan, penulis melakukan perbandingan tentang temperatur, tempat penyimpanan bahan makanan serta sistem FIFO (First In Fisrt Out) dengan teori menurut Wiyasha (2006). Dari hasil perbandingan tersebut masih ada yang belum sesuai antara kenyataan dengan teori yaitu temperatur penyimpanan bahan beku, area gudang tempat penyimpanan, pencampuran bahan makanan, dan adanya bahan makanan yang sudah kadaluarsa.

This study aims to find out how the storage of food ingredients in the kitchen of Kanvaz Patisserie. Researchers conducted research using data collection techniques, namely observation, and interviews using the title "Application of SOP for Food Storage in Kitchen Kanvaz Patisserie". Researchers conducted direct research (observation) to the Kanvaz Patisserie kitchen during the training program and conducted offline interviews with DemiChef face-to-face. From the results of the research obtained, the author made a comparison of temperature, food storage and the FIFO (First In Fisrt Out) system with theory according to Wiyasha (2006). From the results of the comparison, there is still something that does not match reality with theory, namely the storage temperature of frozen materials, the warehouse area where it is stored, the mixing of foodstuffs, and the presence of expired foodstuffs.