bluuebunny/crossref_metadata_2025_split huggingface dataset:
Boosting algorithms for projecting streamflow in the Lower Godavari Basin for different climate change scenarios
Authors: Mishra Bhavesh Rahul , Vogeti Rishith Kumar , Jauhari Rahul , Raju K. Srinivasa , Kumar D. Nagesh 
Published: January 2024

Abstract

The present study investigates the ability of five boosting algorithms, namely Adaptive Boosting (AdaBoost), Categorical Boosting (CatBoost), Light Gradient Boosting (LGBoost), Natural Gradient Boosting (NGBoost), and eXtreme Gradient Boosting (XGBoost) for simulating streamflow in the Lower Godavari Basin, India. Monthly rainfall, temperatures, and streamflow from 1982 to 2020 were used for training and testing. Kling Gupta Efficiency (KGE) was deployed to assess the ability of the boosting algorithms. It was observed that all the boosting algorithms had shown good simulating ability, having KGE values of AdaBoost (0.87, 0.85), CatBoost (0.90, 0.78), LGBoost (0.95, 0.93), NGBoost (0.95, 0.95), and XGBoost (0.91, 0.90), respectively, in training and testing. Thus, all the algorithms were used for projecting streamflow in a climate change perspective for the short-term projections (2025–2050) and long-term projections (2051–2075) for four Shared Socioeconomic Pathways (SSPs). The highest streamflow for all four SSPs in the case of NGBoost is more than the historical scenario (9382 m3/s), whereas vice-versa for the remaining four. The effect of ensembling the outputs of five algorithms is also studied and compared with that of individual algorithms.
Analisa Oksigen Terlarut (Do) Terhadap Jumlah Tangga Bangunan Terjun Bertingkat Tiga Menggunakan Uji Model Fisik
Authors: Aurellia Rahma Sakti  , Emma Yuliani  , Very Dermawan  
Published: January 2024

Bangunan terjunan tegak merupakan bangunan yang memiliki perbedaan elevasi dasar saluran yang mendadak dari elevasi atas ke lebih rendah, hal ini dapat memberikan peredaman energi serta meningkatkan kadar DO pada aliran. Penelitian ini menggunakan terjunan bertingkat anak tangga 3 dengan dimensi 3,3 menggunakan 6 (enam) variasi debit. Untuk sudut kemiringan terjunan ditetapkan sebesar 45o. metode penelitian ini menggunakan prosedural eksperimental dengan bahan kimia Na2SO3 pada aliran terjunan. Tujuan dari penelitian ini untuk memberikan kajian tentang kondisi perubahan dan efisiensi kadar oksigen terlarut (DO) untuk semua kondisi model fisik yang dilakukan. Alternatif perencanaan yang dilakukan untuk menciptakan kondisi hidrolika aliran yang baik dan kondisi peredaman aliran yang maksimal di hilir pelimpah dengan melakukan perubahan pada anak tangga. Hasil penelitian menunjukkan bahwa jumlah anak tangga memiliki pengaruh terhadap kadar oksigen terlarut (DO), dimana semakin banyaknya anak tangga terjunan maka semakin meningkat kadar oksigen terlarut (DO).
Designing a Web-Based Navigation Tool to Support Access to Youth Mental Health Services: Qualitative Study
Authors: Calear Alison L , Batterham Philip J , McCallum Sonia M , Banfield Michelle , Moore Elizabeth , Johnson Natalie , Morse Alyssa R 
Published: January 2024

Background
Many young people with mental health problems do not readily seek help or receive treatment and support. One way to address low help-seeking behavior is to improve access to information on mental health services and how to navigate the mental health system via a web-based tool. Seeking input from the end users (young people and parents or caregivers) on key features of the tool is imperative to ensure that it is relevant, engaging, and likely to meet their needs and expectations.

Objective
This study aims to investigate young person and parent or caregiver views on the design, content, functioning, and user experience of a web-based mental health navigation tool to support connection to mental health services for children and young people aged up to 25 years.

Methods
A total of 4 online focus groups were conducted: 2 with young people aged 16 years and older (total n=15) and 2 with parents or caregivers (total n=13). Focus groups were structured around a series of guiding questions to explore participants’ views on content, features, user experience, and design of a mental health navigation website. Focus groups were audio recorded with detailed notes taken. In addition, 53 young people aged 16-25 years and 97 parents or caregivers completed an online survey, comprising closed- and open-ended questions; open-ended responses were included with the focus group data in the qualitative analysis. All qualitative data were analyzed using thematic analysis.

Results
A total of 2 topic areas and 7 themes were developed. The first topic area covered the types of information needs of young people and parents. Identified themes concerned the scope of the navigation website, as well as the provision of up-to-date and practical information on how to navigate the whole help-seeking process. The second topic area covered website features that would be beneficial and included the consideration of the website design; search engines; supported navigation; and forums, reviews, and user accounts.

Conclusions
This study provides important insights into the navigation needs of young people and parents or caregivers in seeking mental health services. Key findings identified through this research have directly informed the development of MindMap, a web-based youth navigation tool providing a searchable database of local services, including a clear description, their location, and potential wait times. The website can be navigated independently or with support.
A Mobile Applet for Assessing Medication Adherence and Managing Adverse Drug Reactions Among Patients With Cancer: Usability and Utility Study
Authors: Ni Chenxu , Wang Yi-fu , Zhang Yun-ting , Yuan Min , Xu Qing , Shen Fu-ming , Li Dong-Jie , Huang Fang 
Published: January 2024

Background
Medication adherence and the management of adverse drug reactions (ADRs) are crucial to the efficacy of antitumor drugs. A WeChat applet, also known as a “Mini Program,” is similar to the app but has marked advantages. The development and use of a WeChat applet makes follow-up convenient for patients with cancer.

Objective
This study aimed to assess the usability and utility of a newly developed WeChat applet, “DolphinCare,” among patients with cancer in Shanghai.

Methods
A qualitative methodology was used to obtain an in-depth understanding of the experiences of patients with cancer when using DolphinCare from the usability and utility aspects. The development phase consisted of 2 parts: alpha and beta testing. Alpha testing combined the theory of the Fogg Behavior Model and the usability model. Alpha testing also involved testing the design of DolphinCare using a conceptual framework, which included factors that could affect medication adherence and ADRs. Beta testing was conducted using in-depth interviews. In-depth interviews allowed us to assist the patients in using DolphinCare and understand whether they liked or disliked DolphinCare and found it useful.

Results
We included participants who had an eHealth Literacy Scale (eHEALS) score of ≥50%, and a total of 20 participants were interviewed consecutively. The key positive motivators described by interviewers were to be reminded to take their medications and to alleviate their ADRs. The majority of the patients were able to activate and use DolphinCare by themselves. Most patients indicated that their trigger to follow-up DolphinCare was the recommendation of their known and trusted health care professionals. All participants found that labels containing the generic names of their medication and the medication reminders were useful, including timed pop-up push notifications and text alerts. The applet presented the corresponding information collection forms of ADRs to the patient to fill out. The web-based consultation system enables patients to consult pharmacists or physicians in time when they have doubts about medications or have ADRs. The applet had usabilities and utilities that could improve medication adherence and the management of ADRs among patients with cancer.

Conclusions
This study provides preliminary evidence regarding the usability and utility of this type of WeChat applet among patients with cancer, which is expected to be promoted for managing follow-up among other patients with other chronic disease.
PARASITISMO EN Rhinella spinulosa (WIEGMANN, 1834) (ANURA: BUFONIDAE) POR Aplectana hylambatis (BAYLIS, 1927) (NEMATODA: COSMOCERCIDAE) EN ARGENTINA
Authors: Castillo Gabriel Natalio , González- Rivas Cynthia Jesica , Acosta Juan Carlos 
Published: January 2024

En Argentina se mencionan nueve especies de nemátodos del género Aplectana parasitando a reptiles y anfibios Anuros. Presentamos el primer registro de Aplectana hylambatis parasitando al anfibio Rhinella spinulosa en la Quebrada Vallecito, departamento de Calingasta, provincia de San Juan, Argentina. En machos, la disposición de papilas caudales, presencia de gubernáculo, espículas articuladas, papila no apareada en la región anterior a la cloaca y hembras prodelficas con poro excretor prebulbar con el borde de la vulva festoneado y en posición pos-ecuatorial permitieron identificarlo como Aplectana hylambatis. El siguiente trabajo contribuye al conocimiento del parasitismo en anfibios, mencionando el primer registro para Argentina en el parasitismo de R. spinulosa. Se presentan datos morfométricos y una lista del conocimiento de nemátodos parásitos en Anfibios para la provincia de San Juan, Argentina.
Kualitas Mie Dengan Bahan Campuran Ubi Jalar Kuning
Authors: Sulastra I Komang , Tunjungsari Komang Ratih 
Published: January 2024

Mie merupakan makanan yang terbuat dari tepung terigu, telur, garam, dan air. Mie memiliki tekstur yang kenyal dan berbentuk seperti tali. Ubi jalar kuning adalah bahan makanan yang mengandung banyak manfaat. Menurut hasil penelitian, ubi jalar kuning mengandung karbohidrat, protein, lemak, kalsium, antioksidan seperti vitamin C, dan masih banyak lainnya. Mie yang dibuat dalam penelitian ini berbeda dari mie pada umumnya, yaitu dengan mencampurkannya dengan ubi jalar kuning. Tujuan penelitian ini untuk mengetahui kualitas rasa, aroma, tekstur, warna, dan daya tahan. Eksperimen ini dilakukan dengan metode penelitian dan pengumpulan data. Dari penelitian ini didapatkan hasil yang paling maksimal adalah mie dengan bahan campuran 50% ubi jalar kuning (P2) yang mendapatkan total skor tertinggi yaitu 291. Dan total biaya yang dikeluarkan dalam pembuatan mie sebesar Rp. 15.313,00.

Noodles are foods made from wheat flour, eggs, salt, and water. Noodles have a chewy texture and are shaped like ropes. Yellow sweet potato is a food ingredient that contains many benefits. According to research result, yellow sweet potatoes contain carbohydrates, protein, fat, calcium, antioxidants such as vitamin C, and many others. The noodles made in this studi were different from other noodles in general, namely by mixing them with yellow sweet potato. The purpose of this study was to determine the quality of taste, aroma, texture, colour, and durability. This experiment was conducted using research methods and data collection. From this study, the maximum result were noodles with a mixture of 50% yellow sweet potato (P2) which got the highest total score of 291. And the total cost incurred in making noodles was Rp. 15.313,00.
Kualitas Oatmeal Sebagai Pengganti Tepung dalam Pembuatan Churros
Authors: Putra I Kompyang Ery Mahardika , Tunjungsari Komang Ratih 
Published: January 2024

Penelitian eksperimen ini dirancang sebagai sebuah eksperimen inovasi produk pilihan untuk masyarakat yang menerapkan pola hidup sehat dan bagi masyarakat luas agar lebih mengenal churros. Penelitian ini bertujuan untuk mengetahui kualitas dari churros berbahan dasar tepung oatmeal dari segi rasa, tekstur, tampilan, dan warna, daya tahan atau masa kadaluarsa churros berbahan dasar tepung oatmeal di suhu ruangan. Metode yang digunakan dalam penelitian ini adalah observasi mengamati berapa lama daya tahan churros berbahan dasar tepung oatmeal, dan dokumentasi semua proses penelitian dari persiapan bahan serta proses pembuatannya dan penyebaran kuesioner uji organoleptik kepada 10 panelis terlatih yang terdiri dari staff kitchen St.Regis. Dan dari pendapat 10 responden mendapatkan hasil bahwa dari segi rasa, warna, tekstur dan tampilan P2 (Churros yang menggunakan tepung oatmeal) lebih unggul dan lebih disukai dibandingkan dengan P1 (Churros yang menggunakan tepung terigu) karena P2 memiliki rasa yang lebih unik, warna dan tampilan yang menarik serta memiliki tekstur yang pas.

This experimental research was designed as an experimental product innovation of choice for people who apply a healthy lifestyle and for the wider community to be more familiar with churros. This study aims to determine the quality of churros made from oatmeal flour in terms of taste, texture, appearance, and color, durability or expiration date of churros made from oatmeal flour at room temperature. The method used in this study was to observe how long the durability of churros made from oatmeal flour, and documentation of all research processes from the preparation of materials and the manufacturing process and the distribution of organoleptic test questionnaires to 10 trained panelists consisting of St. Regis kitchen staff. And from the opinion of 10 respondents got the results that in terms of taste, color, texture and appearance P2 (Churros using oatmeal flour) is superior and preferable to P1 (Churros using wheat flour) because P2 has a more unique taste, color and texture. attractive appearance and has the right texture.
Kualitas Cookies Kastengel dengan Substitusi Tepung Kacang Hijau
Authors: Nuryanti Ni Luh Gede , Lestari Denok 
Published: January 2024

Penelitian ini merupakan penelitian eksperimen yang bertujuan untuk mengetahui kualitas cookies kastengel dengan substitusi tepung kacang hijau. Penelitian ini menggunakan metode penelitian eksperimen dengan menggunakan 3 formulasi tepung kacang hijau yaitu P1 (10%), P2 (25%) dan P3 (50%). Teknik analisis data menggunakan analisis deskriptif kualitatif dan deskriptif kuantitatif. Teknik pengumpulan data yaitu observasi pengamatan dan kuisioner uji organoleptik. Penelis yang digunakan sebanyak 20 orang yang terdiri dari panelis ahli, mahasiswa dan masyarakat. Hasil penelitian menunjukkan bahwa formulasi cookies P2 (25% tepung kacang hijau, 75% tepung terigu) mendapatkan skor uji organoleptik tertinggi dengan 361 skor. Dari segi rasa mendapatkan kriteria sangat enak, warna terang, aroma sangat harum dan tekstur sangat renyah. Hasil uji daya tahan menunjukkan bahwa cookies kastengel dengan substitusi tepung kacang hijau dapat bertahan selama 7 hari kedepan di dalam wadah kedap udara pada suhu ruang. Hasil analisis biaya produksi sebesar Rp 54.337-, dengan harga satuan cookies sebesar Rp 2.000-, dengan berat 15 gram/pcs.

This research is an experimental study that aims to determine the quality of kastengel cookies with mung bean flour substitution. This study used an experimental research method using 3 formulations of mung bean flour, such as P1 (10%), P2 (25%) and P3 (50%). The data analysis technique used descriptive qualitative and quantitative descriptive analysis. The collection of data techniques are observation and organoleptic test questionnaires. The researchers used were 20 people consisting of expert panelists, students and the community. The results showed that the P2 cookies formulation (25% mung bean flour, 75% wheat flour) got the highest organoleptic test with 361 scores. In terms of taste the criteria very good, bright color, very fragrant smell and very crunchy texture. The power test results showed that kastengel cookies with mung bean flour substitution could last for the next 7 days in an airtight container at room temperature. The results of the analysis of production costs are Rp 54.337-, with a unit price of cookies Rp 2.000-, with a weight 15 grams/pcs.
Substitusi Tepung Beras pada Pembuatan Cookies Kacang
Authors: Imanuella Deatrik Tamaro , Yani Ni Wayan Mega Sari Apri 
Published: January 2024

Tujuan penggunaan tepung beras dalam pembuatan cookies kacang tanah adalah untuk mengetahui kualitas rasa, warna, aroma dan tekstur cookies kacang tanah menggunakan tepung beras. Pendekatan penelitian ini menggunakan teknik eksperimen. Penelitian eksperimental ini dilakukan dengan cara mengganti tepung beras sebagai bahan dasar cookies kacang dan pengujian oleh 20 panelis menggunakan uji sensoris dan observasi untuk mengetahui umur simpan cookies kacang tanah tersubstitusi tepung beras. Hasil dari penelitian ini adalah penggunaan tepung beras dalam pembuatan cookies kacang tanah menggunakan tiga perlakuan yaitu 50%, 75% dan 100%. Indeks rasa kedua cookies manis dan harum dengan 50% tepung beras dan 50% tepung terigu, dan cookies kacang tanah, 75% tepung beras, 25% tepung, dan 100% tepung beras sama-sama manis, dan aromanya cukup harum. Warna dan tekstur sangat renyah untuk kue 75% dan 100%, tetapi kurang renyah untuk tepung beras 50%. Hasil uji umur simpan menunjukkan bahwa cookies kacang tanah yang disubstitusi dengan tepung beras dapat mempertahankan warna, tekstur, rasa dan aroma yang sama selama 6 hari, namun terjadi perubahan tekstur dan rasa pada hari ke-7.

The purpose of using rice flour in making peanut cake is to determine the quality of taste, colour, aroma and texture of peanut cake using rice flour. This research approach uses experimental techniques. This experimental research was conducted by replacing rice flour as the basic ingredient of peanut cake and testing by 20 panellists using sensory and observation tests to determine the shelf life of peanut cake substituted with rice flour. The result of this research is the use of rice flour in making peanut cake using three treatments, namely 50%, 75% and 100%. The taste index of the two Cookies is sweet and fragrant with 50% rice flour and 50% wheat flour, and peanut Cookies, 75% rice flour, 25% flour, and 100% rice flour are both sweet, and the aroma is quite fragrant. The colour and texture are very crispy for 75% and 100% cakes, but less crunchy for 50% rice flour. The shelf-life test results showed that peanut cake substituted with rice flour could maintain the same colour, texture, taste and aroma for 6 days, but there was a change in texture and taste on the 7th day.
Keripik Berbahan Batang Pohon Pisang
Authors: Dijaya I Gusti Ngurah Ari , Ekasani Kadek Ayu 
Published: January 2024

Perkembangan camilan olahan banyak digemari oleh masyarakat dan berbagai bahan makanan pun diolah menjadi sebuah makanan ringan untuk penunda lapar, banyaknya permintaan akan makanan ringan yang praktis dan memiliki daya tahan yang cukup lama sekarang menarik perhatian masyarakat untuk membuat sebuah olahan baru yang tidak jauh dari minat masyarakat luas yaitu makanan ringan yang praktis di bawa kemana mana.Dalam penelitian ini peneliti ingin membahas sebuah makanan ringan berupan ‘’Keripik Berbahan Batang Pohon Pisang’’.Tujuan dilakukannya penelitian ini untuk mengetahui beberapa aspek yang diteliti dari segi rasa, warna, tekstur, biaya produksi dan daya tahan dari keripik.Untuk pengujian daya tahan dan penghitungan biaya produksi dilakukan langsung oleh peneliti. Penelitian ini menggunakan 30 orang responden untuk menguji dari segi rasa, warna, tekstur dan dilakukan dengan metode uji organoleptik, ditemukan skor total dari hasil kuesioner uji organoleptik sebanyak 343 skor, mulai dari segi rasa mendapatkan skor 116, warna 108, tekstur 119.Berdasarkan dari hasil uji daya tahan bahwa produk masih bisa dikonsumsi sebelum hari ke-6 dan untuk hasil dari penghitungan biaya untuk memproduksi satu unit keripik membutuhkan biaya sebesar Rp.1.700

The development of processed snacks is very popular with the public and various food ingredients are also processed into snacks for hunger delays, the large number of requests for snacks that are practical and have a long shelf life are now attracting people's attention to make a new preparation that is not far from the public's interest. In this study, the researcher wants to discuss a snack in the form of "Banana Tree Trunk Chips". The purpose of this research is to determine several aspects studied in terms of taste, color, texture, cost production and durability of chips. For durability testing and calculation of production costs are carried out directly by researchers. This study used 30 respondents to test in terms of taste, color, texture and carried out by the organoleptic test method, found the total score from the results of the organoleptic test questionnaire as many as 343 scores, starting from the taste aspect it got a score of 116, color 108, texture 119. the results of the durability test that the product can still be consumed before the 6th day and for the results of calculating the cost to produce one unit of chips requires a cost of Rp. 1,700.
Daina Grosa Latvijas emigrantu dzīve Lielbritānijā – mobilitātes iespējas un iesakņošanās pēc emigrācijas
Authors: Grosa Daina 
Published: January 2024

Mārtiņa Kaprāna grāmatas Latvieši tur. Latvijas emigrantu mobilitāte un iesakņošanās Lielbritānijā 21. gadsimteņa sākumā apskats.
Association Between Age at Diabetes Diagnosis and Subsequent Incidence of Cancer: A Longitudinal Population-Based Cohort
Authors: Li Yanyun , Tian Jingyan , Hou Tianzhichao , Gu Kai , Yan Qinghua , Sun Siming , Zhang Jiange , Sun Jiao , Liu Lili , Sheng Chang-Sheng , Pang Yi , Cheng Minna , Wu Chunxiao , Harris Katie , Shi Yan , Bloomgarden Zachary T. , Chalmers John , Fu Chen , Ning Guang 
Published: January 2024

OBJECTIVE
Diabetes presenting at a younger age has a more aggressive nature. We aimed to explore the association of age at type 2 diabetes mellitus (T2DM) diagnosis with subsequent cancer incidence in a large Chinese population.

RESEARCH DESIGN AND METHODS
The prospective population-based longitudinal cohort included 428,568 newly diagnosed T2DM patients from 2011 to 2018. Participants were divided into six groups according to their age at diagnosis: 20–54, 55–59, 60–64, 65–69, 70–74, and ≥75 years. The incidence of overall and 14 site-specific cancers was compared with the Shanghai general population including 100,649,346 person-years.

RESULTS
A total of 18,853 and 582,643 overall cancer cases were recorded in the T2DM cohort and the general population. The age-standardized rate of overall cancer in T2DM patients was 501 (95% CI: 491, 511) per 100,000 person-years, and the standardized incidence ratio (SIR) was 1.10 (1.09, 1.12). Younger age at T2DM diagnosis was associated with higher incidence of overall and site-specific cancers. SIRs for overall cancer with T2DM diagnosis at ages 20–54, 55–59, 60–64, 65–69, 70–74, and ≥75 years were 1.48 (1.41, 1.54), 1.30 (1.25, 1.35), 1.19 (1.15, 1.23), 1.16 (1.12, 1.20), 1.06 (1.02, 1.10), and 0.86 (0.84, 0.89), respectively. Similar trends were observed for site-specific cancers, including respiratory, colorectum, stomach, liver, pancreatic, bladder, central nervous system, kidney, and gallbladder cancer and lymphoma among both males and females.

CONCLUSIONS
Our findings highlight the necessity of stratifying management for T2DM according to age of diagnosis. As with a range of vascular outcomes, age-standardized cancer risks are greater in earlier compared with later onset T2DM.