541 10 6491 https://repository.poltekkespalembang.ac.id/files/original/a18e624ef78073377f5184560259dd39.pdf 1c35763b973032d46a0f430eda143291 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Jurnal Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Influence of Socialization of Food Hygiene and Sanitation for Food Handlers on the Level of Germs in the Food Served in Nutrition Institute of Dr. Ernaldi Bahar Hospital Palembang 2012 Description An account of the resource Abstract: The service of food that is not sanitary and hygiene may cause health problems in patients who are being treated, because the patients are very susceptible to diseases caused by germs on food. The main objective of this study was to find out the influence of socialization of food hygiene and sanitation for food handlers on the level of germs in the food served in Nutrition Institute of Dr. Ernaldi Bahar Hospital Palembang 2012. The method of this study was quasi-experimental. The population of the study is all food handlers in Dr. Ernaldi Bahar Hospital Palembang. Twelve of them were taken as the sample of the study. The data of the level of the germs were obtained by studying the result of laboratory test done within three days in a row before the socialization, and three days after the socialization. The data of food hygiene and sanitation were gained by administering the pre test before the socialization and the posttest after the socialization. The results show that the hygiene of the samples before the socialization is 16.7%, after the socialization is 50%, the experimental group before the socialization is 33.3%, the average level of germs in the sample group is 1588.33 or 1.6x103/gram of food and in the experimental group is 4538.33 or 4.5x103 of food. After the socialization was conducted in sample groups, the average level of germs in the sample group is 1188.33 or 1.2x103/gram of food whereas the average level of germs in the experimental group is 3766.67 or 3.8x103/gram of food. There is no significant influence on the decrease of level of germs in food served. In the sample group, the score is p>0.05 (0.452), while in the experimental group p>0.05 (0.730). This study concluded that there is an increase of the knowledge of hygiene and sanitation for the food handlers, but the influence on the decrease of level of germs has been found yet. Creator An entity primarily responsible for making the resource Rohanta Siregar, Yuli Hartati Publisher An entity responsible for making the resource available International Journal of Scientific Engineering and Research (IJSER) Volume 5 Issue 11 Date A point or period of time associated with an event in the lifecycle of the resource 2017 Format The file format, physical medium, or dimensions of the resource Pdf https://repository.poltekkespalembang.ac.id/files/original/83f2b885dc28f7217a64275a0d789d21.pdf b0a3650086c290ea3c412057b1634ee4 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Bukti Korespodensi Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Korespondensi The Effect Of Health Education On Peer Group's Approach To Adolescent Readiness To Face Menarche Creator An entity primarily responsible for making the resource Prahardian Putri, Yolanda Alfurqonia Indani Putri, Pitri Noviadi, Yunike, Ira Kusumawaty Source A related resource from which the described resource is derived SINOMICS Journal Format The file format, physical medium, or dimensions of the resource pdf Language A language of the resource English Type The nature or genre of the resource Korespondensi https://repository.poltekkespalembang.ac.id/files/original/84077d637a1042c33fe9f494e0641182.pdf a19e3b0a9834df5ce5ee7b883ed95b39 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Jurnal Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Faktor Risiko Terjadinya Obesitas Pada Remaja SMA Description An account of the resource Jumlah remaja dengan status gizi obesitas di Indonesia mengalami peningkatan dari tahun ke tahun. Faktor penyebab terjadinya obesitas pada remaja bersifat multifaktorial. Asupan zat gizi makro berlebih, peningkatan konsumsi fast food, kurangnya aktivitas fisik, faktor genetik, faktor psikologis, jumlah uang saku, pengaruh iklan, status sosial ekonomi, tidak sarapan pagi, usia, dan jenis kelamin merupakan faktor-faktor yang menyebabkan perubahan pola makan dan gaya hidup sehingga menyebabkan ketidakseimbangan energi dan berakibat pada risiko obesitas. Tujuan penelitian ini untuk mengetahui faktor-faktor risiko yang mempengaruhi terjadinya obesitas pada remaja. Penelitian ini bersifat observasional analitik dengan desain cross sectional. Sampel penelitian sebanyak 118 siswa kelas X dan XI, yang dihitung dengan teknik proporsional stratified random sampling. Hasil uji statistik menunjukkan faktor yang secara signifikan berhubungan dan menjadi faktor risiko terjadinya obesitas pada remaja adalah asupan energi (p-value = 0.000; OR = 2.97); protein (p-value = 0.005; OR = 3.49; lemak (p-value = 0.000; OR = 6.57); karbohidrat (pvalue = 0.050; OR = 2.00); konsumsi fast food (p-value = 0.000; OR = 4.41); aktivitas fisik (p-value = 0.007; OR = 3.08); uang saku (p-value = 0.032; OR = 2.38); dan keturunan (p-value = 0.001; OR = 3.98). Remaja dengan asupan zat gizi makro berlebih, konsumsi fast food yang sering, aktivitas fisik rendah, uang saku tinggi dan memiliki riwayat orang tua yang gemuk, memiliki risiko lebih terhadap terjadinya obesitas. Creator An entity primarily responsible for making the resource Imelda Telisa, Yuli Hartati, Arif Dwi Setyo Haripamilu Publisher An entity responsible for making the resource available Faletehan Health Journal, 7 (3) (2020) 124-131 Date A point or period of time associated with an event in the lifecycle of the resource 2020 Format The file format, physical medium, or dimensions of the resource Pdf https://repository.poltekkespalembang.ac.id/files/original/d7973fcccacd88e7b2cb0c68fe58f34a.pdf bf26ffb1d15765d353ea174f5a510e65 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Jurnal Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource PENGARUH PEMBERIAN SMOOTHIES PISANG DAN MELON TERHADAP TEKANAN DARAH PADA LANSIA PENDERITA HIPERTENSI DI PUSKESMAS SUKARAMI KOTA PALEMBANG Description An account of the resource Latar Belakang : Hipertensi menjadi salah satu penyebab utama kematian di dunia World Health Organiation 2019 mengestimasikan prevalensi hipertensi di dunia sebesar 22% dan wilayah Asia Tenggara berada di urutan ketiga dengan prevalensi sebesar 25% dari total penduduk, Hasil Riset Kesehatan Dasar (Riskesdas) tahun 2018 menunjukkan bahwa, prevalensi hipertensi di Indonesia sebesar 34,11% dan prevalensi hipertensi di Sumatera Selatan adalah 30,44. Tujuan Penelitian : adalah untuk mengetahui pengaruh pemberian smoothies pisang dan melon terhadap tekanan darah pada lansia penderita hipertensi di puskesmas sukarami kota Palembang. Metode : Jenis penelitian bersifat eksperimen semu (Quasi Eksperiment). Dengan rancangan penelitian Pretest–Perlakuan–Postest with control grup. Jumlah sampel dalam penelitian ini sebanyak 60 orang dengan 30 sebagai kelompok perlakuan dan 30 orang kelompok pembanding. Hasil : Hasil penelitian ini menunjukkan berdasarkan usia sebagian besar pasien penderita hipertensi di puskesmas sukarami Palembang berusia 55-64 tahun. Berdasarkan jenis kelamin sebagaian besar adalah perempuan. Asupan Energi, Protein, Lemak, Karbohidrat dalam kategori baik sedangkan untuk asupan kalium dan vitamin C dalam kategori kurang, asupan natrium sebagian besar diet rendah garam 3. Hasil uji statistik menunjukkan (p<0.05) bahwa ada pengaruh pemberian smoothies pisang dan melon terhadap tekanan darah pada lansia penderita hipertensi di puskesmas sukarami Palembang. Simpulan : Konsumsi smoothies pisang dan melon secara rutin berpengaruh terhadap penurunan tekanan darah pasien Hipertensi. Creator An entity primarily responsible for making the resource Sintia Ayu Lestari, Afriyana Siregar, Imelda Telisa, Yuli Hartati Publisher An entity responsible for making the resource available Jurnal Gizi dan Kesehatan (JGK) Date A point or period of time associated with an event in the lifecycle of the resource 2021 Format The file format, physical medium, or dimensions of the resource Pdf https://repository.poltekkespalembang.ac.id/files/original/5a92846ffbbc0b1ab081d562616ef4b9.pdf 95aa85143ad8ed41e750ec41da349086 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Bukti Korespodensi Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Korespondensi The Effectiveness of The Drill Drawing Method on The Development of Fine Motorists in Preschool Children Creator An entity primarily responsible for making the resource Eprila, Aisyah, Ira Kusumawaty, Kadir, Yunike Publisher An entity responsible for making the resource available SINOMICS Journal Date A point or period of time associated with an event in the lifecycle of the resource 30 April 2022 Format The file format, physical medium, or dimensions of the resource pdf Language A language of the resource English Type The nature or genre of the resource Korespondensi https://repository.poltekkespalembang.ac.id/files/original/1d9c1d26d566379dcdd95cea43899ce8.pdf d4257fdb5e6612a971e8208ffd3f1591 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Prosiding Language A language of the resource INDONESIA Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Effect of Substitution of Mungabean Flour and Tapioca on the Acceptability of Pie Shells as a Source of Fiber and Potassium Description An account of the resource Pie is a type of pastry product consisting of pie shells and toppings. Pies are usually consumed as snacks among children, adolescents and adults. Creations in the processing of pie shells is rarely, most of food products, especially snacks have a low fiber and potassium content, but are high in sodium and saturated fat. Therefore, one of the creations of processing pie shells can be done by substituting the basic ingredients of making pie shells that utilize local food ingredients. The choice of mung beans in this substitution is due to the high fiber and potassium content of mung beans which can be used to reduce blood pressure in someone with hypertension.This study research determine of the best formulation, determine of the acceptability, determine of the content of macro nutrients based on proximate analysis, determine of the fiber levels, potassium levels and sodium levels in the pie shells substitution of mung beans and tapioca flour.This study research is an experimental research with non factorial complete randomized design, an experiment that is used homogeneously or there are no other factors that affect the response outside the factors studied. The results showed that there were four pie shells formulations, the best pie shelss formulations based on the acceptability test were found in F2 (75 grams of tapioca flour with 125 grams of mung bean flour). The content of macro nutrients from the best pie shells formulation are energy of 457.17 Kcal, protein 10.7%, fat 18.73%, and carbohydrates 61.45%. While the level of food fiber 13.18%, sodium levels 106.47 mg and potassium levels 568.02 mg per 100 grams of pie shells.Need to increase carbohydrate content of pie shells (in the filling) by choosing the right food ingredients and pay attention to the sodium content of these foods. Further research needs to be done on the acceptability of pie shells with the addition of filling. And regarding the effect of giving pie shells substitution of mung bean flour and tapioca as a source of fiber and potassium to decrease blood pressure in hypertensive patients. Creator An entity primarily responsible for making the resource Yuli Hartati, Risma Royanda Publisher An entity responsible for making the resource available Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020) Volume: 521 pages : 270-277 Date A point or period of time associated with an event in the lifecycle of the resource 2020 Format The file format, physical medium, or dimensions of the resource Pdf Language A language of the resource English https://repository.poltekkespalembang.ac.id/files/original/b1015246a7e16e1a974b9156f48093bb.pdf 9a7cf1a52523ad0de8bc90186c69d91d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Jurnal Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource GAMBARAN ASUPAN ZAT GIZI, KONSUMSI SAYUR DAN BUAH DENGAN STATUS HAEMOGLOBIN SISWA SMP Description An account of the resource Latar Belakang : Anemia pada remaja menjadi salah satu masalah gizi di Indonesia. Penyebab utama berkaitan dengan asupan zat gizi terutama energi dan protein, dan juga konsumsi sayur dan buah. Tujuan : Penelitian ini bertujuan untuk mengetahui asupan energi, protein dan konsumsi sayur dan buah pada remaja dan status anemia pada remaja. Metode : Penelitian ini menggunakan rancangan crosssectional, pengambilan sampel dilakukan dengan simple random sampling. Lokasi penelitian di SMP Muhamadiyah 4 Palembang. Hasil : Hasil penelitian menunjukkan bahwa responden yang status Hemoglobin (Hb) normal, yaitu sebesar 61,5%, Pengetahuan gizi yang kurang sebesar 53,8%. Asupan energi yang kurang sebesar 57,7%. Asupan protein hewani yang baik sebesar 69,2% dan asupan protein nabati kategori kurang sebesar 78,8%. Asupan lemak yang baik sebesar 53,8%. Asupan karbohidrat yang kurang sebesar 55,8%. Konsumsi sayur kurang dari kebutuhan sebesar 71,2%. Konsumsi buah kurang dari kebutuhan sebesar 63,5%. responden yang status Hb normal memiliki pengetahuan gizi baik sebesar 83,3%, asupan energi baik sebesar 63,3%, asupan protein hewani baik sebesar 72,2%, asupan protein nabati baik sebesar 90,9%, asupan lemak kurang sebesar 79,2%, asupan karbohidrat baik sebesar 78,0%, konsumsi sayur baik sebesar 73,3%, asupan buah baik sebesar 73%. Responden dengan asupan energi dan protein kurang cenderung mengalami anemia. Kesimpulan : Remaja dengan konsumsi sayur dan buah kurang cenderung mempunyai status anemia. Creator An entity primarily responsible for making the resource Yuli Hartati, Imelda Telisa, Eddy Susanto, Afriyana Siregar Publisher An entity responsible for making the resource available Jurnal Gizi dan Kesehatan (JGK) Volume 1 No.1 Date A point or period of time associated with an event in the lifecycle of the resource 2021 Format The file format, physical medium, or dimensions of the resource Pdf Language A language of the resource Indonesia https://repository.poltekkespalembang.ac.id/files/original/b51100793cd2f7db94a5f4f847075c90.pdf 37b71a335253cd66260f50701f43ccb0 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Jurnal Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Complimentary Feeding Substitutions of Pumpkin and Snakehead Fish Flour Description An account of the resource Background. Malnutrition, notably underweight in infants, is a severe nutritional problem that must be addressed. To solve the problem of being skinny in toddlers by utilizing local food, complementary feeding with high protein and vitamin A levels must be offered. Pumpkin is abundant in beta-carotene, while snakehead fish is one of the animal protein sources with a high protein level. Baby porridge using snakehead fish meal and pumpkin flour as a substitute is predicted to be a complementary feeding that provides high protein and vitamin A. The goal of this study was to determine the acceptability of complementary feeding porridge and the effect of the substitution of pumpkin flour and snakehead fish on the level of nutrients and beta-carotene. Research Methods. This was a randomized controlled trial with two components and three degrees of substitution treatment of pumpkin flour and snakehead fish meal in the ratios of 100g:50g, 75g:75g, and 100g:50g. Proximate and beta-carotene analyses are used to determine nutritional level. The Friedman test was used to do a statistical analysis of the preference/hedonic test. Research Result. There are differences between complementary feeding made from pumpkin flour and snakehead fish and instant complementary feeding in terms of carbohydrate, protein, fat, energy, water level, ash level, and beta-carotene levels. The color and flavor of the complementary feeding are affected by the percentages of snakehead fish meal and pumpkin flour. Conclusion. Formula 1, with a ratio of 100g:50g, is the most popular formula for pumpkin flour and snakehead fish meal. Creator An entity primarily responsible for making the resource Imelda Telisa, Ajeng Santika Putri, Terati, Yuli Hartati, Arif Dwi Setyo Haripamilu Publisher An entity responsible for making the resource available Jurnal Gizi Prima Volume 7 No 2 tahun 2022 pages 107-113 Date A point or period of time associated with an event in the lifecycle of the resource 2022 Format The file format, physical medium, or dimensions of the resource Pdf Language A language of the resource Indonesia https://repository.poltekkespalembang.ac.id/files/original/2e3ef2f5b550b8d63d224d6811f0bc92.pdf fb493c6968bc3d5ba395a2b490d90237 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Jurnal Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Karakteristik Pasien, Preferensi, Penampilan, Rasa dan Sisa Makanan Biasa di Rumah Sakit Kota Palembang Description An account of the resource Food waste is the amount of food that is not consumed. Several factors cause food waste, especially in hospitals. Calculation of the patient's food waste is done by weighing or weighing through the Comstock method. This study aims to determine the description of patient characteristics, preferences, appearance, and taste of food with ordinary food scraps in hospitalized patients. This type of research is descriptive with a cross-sectional design. A total of 46 samples were taken using the accidental sampling technique. The data collected included the patient's leftover lunch for three consecutive days for one patient using the Comstock method. The results showed that the leftovers at lunch had reached the good category because the respondents seemed to spend their food on a scale of 0 (100% exhausted). Respondents' food preferences showed that the food provided was more preferred, the appearance of the food respondents considered more attractive, the taste of the food respondents rated the taste more, for the variety of food menus the respondents rated the food served more varied every day. Creator An entity primarily responsible for making the resource Yuli Hartati, Imelda Telisa, Afriyana Siregar Publisher An entity responsible for making the resource available Jurnal Pustaka PADI Vol 1 No 2 (2022) pages : 11-16 Date A point or period of time associated with an event in the lifecycle of the resource 2022 Format The file format, physical medium, or dimensions of the resource Pdf Language A language of the resource Indonesia https://repository.poltekkespalembang.ac.id/files/original/b2bc6ca88c6a89bfe0a750eba88c905b.pdf 93646b3584a5a4a0e6ff64706feb183f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Jurnal Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource PENGARUH LAMA PENYIMPANAN TERHADAP NILAI KEASAMAN (pH) DADIH FORTIFIKASI VITAMIN D3 Description An account of the resource Research on 504 women aged 18-40 years found the average serum concentration of 25(OH)D was 48 nmol/L with the incidence of vitamin D deficiency as much as 63%. Vitamin D deficiency is associated with several metabolic diseases. This incident can be controlled with fortification of vitamin D which is usually given to dairy products and their processed products. Dadih is the result of spontaneously fermenting buffalo milk at a temperature of 28°-32°C for 24-48 hours in a bamboo tube. pH is an important factor that affects the survival of lactic acid bacteria found in fermented products. Decrease in pH along with an increase in total acid. The higher the total acid, the lower the pH of Dadih. This study aims to test the stability of the pH value of Dadih during storage at cold temperatures for 28 days. This study used an experimental study with five treatments repeated duplo. Measurement of the pH value of Dadih using the standard method used by PT. Saraswati Indo Genetech with No. Instructions SNI 01-2891-1992 point 16. Analysis showed that the pH value of Dadih fortified vitamin D3 in cold storage remained stable for 28 days. In conclusion, there was no damage to Dadih fortified vitamin D3, so it was safe for consumption. Future research is expected to measure the effectiveness of fortified vitamin D3 in Dadih Creator An entity primarily responsible for making the resource Ayu Meilina, Yunita Nazarena, Yuli Hartati Publisher An entity responsible for making the resource available Jurnal Sehat Mandiri Volume 17 No 1 Juni 2022 pages : 126-134 Date A point or period of time associated with an event in the lifecycle of the resource 2022 Format The file format, physical medium, or dimensions of the resource Pdf Language A language of the resource Indonesia