Rancang Bangun Alat Penyimpanan ASI Dilengkapi Indikator Kadaluarsa Berbasis Arduino Uno

Breast milk storage is a tool used to store breast milk by cooling it using a certain temperature. Its function is to maintain the durability of breast milk so that the content in breast milk remains stable. Breast milk heater is a device that is used to warm breast milk by heating it to the temperature of the human body in general. Its function is to warm breast milk when it is cooled. Breast milk storage has a storage time of 24 hours with a temperature of 15°C, while the heating process uses a temperature of 37°C according to the temperature of the human body in general. In this research, the module uses the LM35 sensor as a hot room temperature sensor and a cold room temperature sensor. The temperature measurement detected by the LM35 is measured using a thermometer. The temperature data was taken 6 times. Based on the results of the analysis of measurements on breast milk storage at a temperature of 15°C, it has a standard deviation of 0.148, an error of 1.33% and an uncertainty of 0.013. And the results of the measurement analysis on heating breast milk with a temperature of 37°C have a standard deviation of 0.034, an error of -0.27% and an uncertainty of 0.06.

Education on How to Express and Correct Breast Milk Storage Techniques for Working Mothers

Exclusive breastfeeding for infants up to the age of 6 months reaches 42% while the WHO target wes at least 50%. To increase the coverage of breastfeeding, new mothers who have passed leave and have to return to work can carry out the management of Dairy Mother's Milk (ASIP) (Riskesdas, 2013). According to Kristiyansari (2009) working mothers can still breastfeed, before going to work breastfeed their babies first, then at work mothers pump breast milk and store the milk then when they get home the milk is given to the baby or stored in the refrigerator. After giving the counseling, conducting questions and answers and discussions, many asked about how to pump breast milk and how to store breast milk, especially for working mothers. Furthermore, the evaluation wes given questions to the mother and can answer even though it is not perfect in providing answers, here it appears that there is an understanding that has been received by the mother after counseling. By being given this counseling, it is hoped that from now on, mothers will learn and not be ashamed to add information to health workers about how to express and the correct technique for storing breast milk for working mothers. So that by the time the mother is working, the mother is ready and able to pump breast milk and the mother can store breast milk properly

Metabolomic Markers of Storage Temperature and Time in Pasteurized Milk

The current date labeling system for pasteurized milk is based on the predicted growth of spoilage microorganisms, but inherent inaccuracies and the inability to account for environmental factors (e.g., temperature fluctuations) contribute to household and retail food waste. Improved shelf-life estimation can be achieved by monitoring milk quality in real-time. In this study, we identify and quantify metabolites changing over storage temperature and time, the main factors affecting milk stability. Pasteurized 2% fat milk was stored at 4, 10, 15, and 20 °C. Metabolite change was analyzed using untargeted and targeted nuclear magnetic resonance (NMR) metabolomics approaches. Several metabolites correlated significantly to storage time and temperature. Citric acid decreased linearly over time at a temperature-dependent rate. Ethanol, formic acid, acetic acid, lactic acid, and succinic acid increased non-linearly after an initial period of minimal increase. Butyric acid exhibited strong inverse temperature dependencies. This study provides the first analysis of the effect of time and temperature on the concentration of key metabolites during milk storage. Candidate molecules for shelf-life monitoring have been identified, and the results improve our understanding of molecular changes during milk storage. These results will inform the development of real-time shelf-life indicators for milk, helping to reduce milk waste.

Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis

Parmigiano Reggiano is a Protected Designation of Origin (PDO) cheese whose official production protocol provides that milk cannot be stored at less than 18 °C at the farm. The possibility of refrigerating milk at the farm is highly debated, since it should allow for the limiting of bacterial growth, thus improving the quality of the cheese. The present research aimed to study the influence of storing the milk at 9 °C on the chemical composition and proteolysis during the ripening of Parmigiano Reggiano cheese. The experimentation considered six cheese-making trials, in which both evening and morning milks were subdivided into two parts that were maintained at 9 and 20 °C. After Parmigiano Reggiano cheese-making, one of the twin wheels obtained was analyzed after 21 months of ripening. From each cheese, two different samples were taken, one from the inner zone, and the other from the outer zone. The results of the chemical analyses evidenced that milk storage at 9 °C significantly (p ≤ 0.05) influenced fat, crude protein, soluble nitrogen and peptone nitrogen contents. Nevertheless, the differences observed with respect to the cheese obtained with milk stored under standard condition were very small and should be considered within the “normal variations” of Parmigiano Reggiano chemical characteristics.

A dynamic mammary gland model describing colostrum immunoglobulin transfer and milk production in lactating sows

The physiology of the sow mammary gland is qualitatively well described and understood. However, the quantitative effect of various biological mechanisms contributing to the synthesis of colostrum and milk is lacking and more complicated to obtain. The objective of this study was to integrate physiological and empirical knowledge of the production of colostrum and milk in a dynamic model of a single sow mammary gland to understand and quantify parameters controlling mammary gland output. In 1983, Heather Neal and John Thornley published a model of the mammary gland in cattle, which was used as a starting point for the development of this model. The original cattle model was reparameterized, modified, and extended to describe the production of milk by the sow mammary gland during lactation and the prepartum production of colostrum as the combined output of immunoglobulins (Ig) and milk. Initially, the model was reparameterized to simulate milk synthesis potential of a single gland by considering biological characteristics and empirical estimations of sows and piglets. Secondly, the model was modified to simulate more accurately the responses to changes in milk removal rates. This was done by linking the ejectable milk storage capacity to the number of secretory cells rather than being constant throughout lactation. Finally, the model was extended to include the prepartum synthesis of milk and the kinetics of Ig into and out of the mammary gland. A progressive capacity of secretory cells to synthesize milk was used to differentiate the time between the onset of milk synthesis and Ig transfer. Changes in maximum milk removal rate, duration of milk ejection, and nursing interval exerted a great impact on the modeled milk output. Changes by ±60% in one of these parameters were capable of increasing milk output by 28% to 39% during the first 4 wk in lactation compared with the reference parameterization. This suggests that the ability of the piglet to remove milk from the gland exerts a key control on milk synthesis during lactation. Modeling colostrum as the combined output of Ig and milk allowed to represent the rapid decline in Ig concentration observed during the first hours after farrowing. In conclusion, biological and empirical knowledge was integrated into a model of the sow mammary gland and constitutes a simple approach to explore in which conditions and to what extent individual parameters influence Ig kinetics and milk production.