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Bell's Palsy is a sudden onset of peripheral facial nerve paralysis that is generally unilateral. This condition is characterized by facial muscle weakness, asymmetry, difficulty closing the eyes, and facial expression disorders. Associated risk factors include exposure to cold temperatures and the habit of chewing ice cubes, which can trigger vasospasm of the blood vessels and inflammation of the facial nerve.  Physiotherapy management is important to accelerate recovery, prevent complications such as synkinesis and contractures, and improve the patient's quality of life. This study aims to describe the implementation of physiotherapy in cases of Bell's Palsy at PKU Muhammadiyah Selogiri Hospital and evaluate the effectiveness of physiotherapy intervention on the recovery of facial function in patients. A case report was conducted on a 41-year-old female patient diagnosed with right-sided Bell's Palsy. The examination included anamnesis, static and dynamic inspection, palpation, basic movement examination, sensory examination, and assessment using the House-Brackmann Facial Grading System (HBGS). Physiotherapy interventions were given three times a week, including Infra Red (IR), Transcutaneous Electrical Nerve Stimulation (TENS), light massage, facial exercises (raising eyebrows, closing eyes, blowing, smiling), and education on preventing exposure to cold. Evaluation was performed using Manual Muscle Testing (MMT) and Ugo Fisch. The implementation of physiotherapy with a combination of IR, TENS, massage, and facial exercises is effective in gradually improving the facial function of patients with Bell's Palsy. Physiotherapy also plays a role in educating patients about the prevention of recurrence related to environmental risk factors and lifestyle.

CKD patients undergoing hemodialysis need to manage fluid restrictions, fluid restrictions trigger thirst and cause hypervolemia which can worsen the patient's condition. The intervention of sucking ice cubes or slimmer ice can help reduce thirst and help patients manage fluids. The aim of this scientific work is to provide slimber ice therapy intervention to reduce thirst in Chronic Kidney Failure patients undergoing hemodialysis. This case study uses a descriptive method with a nursing process approach carried out on 3 respondents aged 19-56 years using a One Group Pretest Posttest research design and measured using the Visual Analog Scale (VAS) instrument before and after being given slimber ice therapy and analyzed by calculating the average value. The results showed that the age of the respondents was 19-56 years, gender was female for 1 respondent, male for 2 respondents. After being given slimber ice therapy to 3 respondents twice, when the patient underwent hemodialysis therapy twice a week, the average score for thirst was reduced from a VAS score of 5.1 (moderate thirst) to a score of 1.2 (light thirst) after being given the therapy. It is hoped that the results of this case study can be applied to reduce thirst and help limit fluids in CKD patients undergoing hemodialysis at Charitas Hospital Palembang.

The distribution of ice cubes and ice blocks is a crucial aspect of business operations, particularly in tropical climates like Indonesia. Efficient distribution is directly linked to profitability. PT Prima Maesa Putra, a producer and distributor of these products, is focused on optimizing distribution costs. Transportation methods provide a valuable tool for minimizing delivery expenses from factories to their destinations. This can be achieved by, for instance, analyzing using the North-West Corner (NWC) method and Vogel's Approximation Method (VAM) to establish initial solutions. These solutions are then evaluated using the Modified Distribution Method (MODI), yielding a total Rp 14.130.000,

Beverage business competition in the modern era is growing rapidly due to marketing developments and the many beverage and food brands that have become popular in the community. This makes business competition must develop its business to be more attractive. Indonesians not only drink mineral water, but also tea. The popularity of tea, encourages many beverage manufacturers to try to produce new products. Vina's iced tea makes iced tea with a combination of sweetened condensed milk, one of the popular types of tea. This study aims to analyze the effect of tea flavor intensity and ice cube texture on iced tea marketing strategies in Tambak Rejo Village, Waru, Sidoarjo. In the beverage industry, flavor and texture are important factors that influence brand image and product attractiveness in the market. This study uses qualitative and quantitative methods, to find out how consumers respond to the quality of the tea flavor they offer and the freshness of the ice cubes, and how these two factors affect the region. We are investigating how this can help increase sales of iced tea. This study shows that improving the unique taste of tea and the use of ice cubes with optimal texture can improve consumer experience, strengthen brand image, and influence purchasing decisions. Therefore, a strategy to improve product quality by considering aspects of taste and texture is the main key to increasing the competitiveness and sales of ice the village of tambak rejo. This article uses the Praticipatory learning and action (PLA) method or active field learning method is a participatory research method in which consumers and business actors are directly involved in the process of community service activities. In the context of iced tea sales strategies, the PLA method is used to understand how the intensity of tea flavor and texture of ice cubes affect consumer satisfaction and increase sales. 

The high mortality in crayfish shipping transportation activities is due to the high level of stress during transportation. The handling that needs to be considered is when harvesting and transporting the fry. Poor seed transportation can result in stress to high mortality. Transportation of live crayfish can be done in two ways, namely with a wet system using water and a dry system without using water media. Research to maintain mortality begins with packing procedures starting from placing ice cubes in plastic that has been wrapped in newspaper in each 500ml seteroafoam and then inserting 22 crayfish in each box and then allowed to stand with a predetermined deadline. The first treatment survival rate reached 97% of 66 mortalities of 2 tails, in the second treatment 94% of 66 mortalities of 4 tails, the third treatment 80%, of 66 mortalities of 9 tails. Based on the results of the study, the addition of ice cubes to the packing media for crayfish with living conditions resulted in an average survival rate of 90.3% with the shortest deadline of 30 hours and the longest of 40 hours, thus it can be said that the packing media with the addition of ice cubes has an impact on the survival rate of crayfish.

UMKM Kedai Bu Nur is a food and coffee shop business located in FOOD 18. However, UMKM Kedai Bu Nur has not implemented good inventory management in running its business. The number of orders for raw materials is only based on estimates and there is no inventory cost calculation. This research aims to find out how Kedai Bu Nur is managed in terms of managing ingredients for beverage sales products in the shop using the EOQ, ROP and maximum inventory methods. Data collection was carried out through documentation, interviews and observation. The results show that the EOQ of Gooday coffee is 85 pack, Luak coffee is 42 pack, pop ice is 28 pack, Indocaffe coffee is 21 pack, ice cubes are 212 balls, sugar is 7 kg, siller is 1 roll. Gooday coffee ROP 14 pack, luak coffee 12 pack, pop ice 12 pack, Indocaffe coffee 12 pack, ice cubes 132 balls, sugar 12 kg, siller 1 roll. Maximum supply of gooday coffee 95 pack, luak coffee 52 pack, pop ice 38 pack, Indocaffe coffee 31 pack, ice cubes 332 balls, sugar 17 kg, siller 2 rolls.

Chronic Kidney Disease (CKD) This is a gradual and irreversible kidney disorder that affects the body's capacity to regulate metabolism, fluids, and electrolytes, leading to the development of uremia. Hemodialysis (HD) patients with chronic renal failure are subject to fluid, dietary and pharmaceutical restrictions as well as activity and medication limits. Weight gain, edema, and high blood pressure will occur if fluid balance is not maintained or if there is excess fluid between dialysis sessions. But limiting fluids while receiving hemodialysis can have a number of negative consequences on the body, one of which is thirst and dry mouth (xerostomia), caused by decreased salivary gland production. This scientific study uses a descriptive methodology along with nursing care strategies to apply the "sipping ice cubes therapy" strategy to reduce thirst in CKD patients receiving hemodialysis. Evidence-based practice of nursing This procedure is carried out in the Nursing Room of RSUD Dr. dr. Aloei Saboe Gorontalo City on December 26 2022 and January 26 2023. According to researchers, the administration of the innovative therapy "Sipping Ice Cubes Therapy" can significantly reduce thirst levels in CKD (Chronic Kidney Disease) patients. It can be seen from the 6 respondents who were given the innovative therapy "sipping ice Cubes Therapy" all of which gave a positive response after evaluation, both direct evaluation after giving therapy or evaluation after 3 days of giving the implementation of "sipping ice Cubes Therapy"

Ice cubes are a food product that is often consumed by the community. Ice cubes are usually mixed in drinks to add freshness. Ice cubes are made from drinking water frozen at 0°C, although low temperatures can inhibit the growth of microorganism cells, ice cubes still have the possibility of containing contaminant microorganisms. Ice cubes that can cause diarrhea are ice cubes that contain pathogenic bacteria, one of which is Escherichia coli. Therefore it is necessary to check the quality of ice cubes microbiologically. This study aims to detect the presence of Escherichia coli in ice cubes sold by food stalls in the Liliba Village, Kupang. This type of research uses a descriptive method, where the population in this study is ice cubes which are sold in 10 different stalls in Liliba Kupang Village. The method used is Most Probable Number (MPN) with a variance of 5-1-1 followed by Gram staining and IMVIC test. From the results of the study, it can be found that ice cubes are sold in food stalls in Liliba Kupang Village, from 10 samples of ice cubes there is 1 sample that contains 10% Escherichia coli bacteria.