622 10 6491 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/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/a0907644817a825a25d49fe9d1fa8b1a.pdf fc67d620401f08b581b21856ff5fdeac 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 Effect of Temperature and Reheating Times on Emulsion Stability of Kuah Laksan as Traditional Food From Palembang Indonesia Description An account of the resource Laksan is one of the traditional foods from Palembang. Laksan similar to pempek but eaten with coconut milk. Laksan usually consumed in hot conditions, so there is a recurring warming. Coconut milk as the main ingredient in kuah laksan, an ingredient that is susceptible to physical and chemical changes when heated. The physical changes that occur are changes in the emulsion stability. The purpose of this study to determine the effect of heating on the emulsion stability of kuah laksan after experiencing repeated heating. The results showed that the most stable emulsion in kuah laksan contained on heating at a temperature of 80 0C is indicated by the smallest slope are -0.066. Anova statistical results test showed significant effect of temperature and heating times on the emulsion stability of kuah laksan (P <0,05) as well as Duncan's post hoc test. Conclusion: Emulsion stability of kuah laksan will decrease after reheating, Emulsion stability of kuah laksan after reheating of the most stable at a temperature of 80 0C with the slope value of -0.066, the temperature and heating times significantly affected the emulsion stability of kuah laksan (P <0.05). Creator An entity primarily responsible for making the resource Yuli Hartati, Rindit Pambayun, Kiki Yuliati, Gatot Priyanto Publisher An entity responsible for making the resource available International Journal of Science Technology and Engineering volume : 3, Issue : 7 : 127-129 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 Language A language of the resource English 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/38c1767127f15b811251ad36ad8951a2.pdf 17490786a62d8609b2e9791002ef7b6f 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 Cork Fish Bone Residue of Enrichment Wet Noodle: Chemical and Sensory Characteristic Description An account of the resource Abstract - Fish bones are a form of waste generated from the fish processing industry. Fish bones still contain nutrients the body needs, especially calcium. One of the fish bones that has the potential to be used in food processing is snakehead fish bones. Red dragon fruit is a fruit that contains high fiber and to determine the effect of adding cork bone meal and dragon fruit on the characteristics and acceptability of fresh noodles. The research design used a non-factorial Completely Randomized Design (CRD) with 4 formulas and 3 replications. Data analysis used Friedman test. The results showed that P1 was the most preferred formula for the panelists. Fresh noodles with the addition of snakehead fish bone meal and dragon fruit with different proportions in each treatment had a significant effect on the abilityto taste, color and aroma of fresh noodles. Creator An entity primarily responsible for making the resource Yuli Hartati, Widya Arum, Fathiyah Rusvizah, Khasanah Putri Publisher An entity responsible for making the resource available Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020) 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 english Type The nature or genre of the resource Prosiding https://repository.poltekkespalembang.ac.id/files/original/af93170ba4795dc7f8d2d26e2c298285.pdf cdf5d7091fac4a3e2d9a0f406df8554f 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 KTI D-III KEPERAWATAN BATURAJA Publisher An entity responsible for making the resource available Politeknik Kesehatan Palembang Prodi D-3 Keperawatan Baturaja 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 PEMBERIANKOMPRESHANGAT PADA ANAK USIA TODDLER YANG MENGALAMI HIPERTERMI DENGAN KEJANG DEMAM DI RSTK.IVDR.NOESMIR BATURAJA TAHUN2022 Subject The topic of the resource Kejang Demam,Pemberian Kompres Hangat,Hipertermi Description An account of the resource Pengaruh kompres hangat dapat menurunkan peningkatan suhutubuh pada pasien anak yang mengalami hipertermi. Dampak jika hipertermi tidakdiatasi akanmenimbulkankejangdemam,infeksi danmenimbulkanpenyakitlainya. Tujuan Penelitian:Untuk mendapatkan gambaran sebelum dan sesudah diberikannya kompres hangat yang dapat menurunkan peningkatan suhu tubuh pada anakyangmengalamihipertermidengankejangdemam. MetodePenelitian:Metodepadapenelitianiniadalahstudikasusdeskriftifdenganmelibatkan2pasienusiatoddleryangmengalamihipertermidengankejangdemam. Hasil :Peneliti melakukan evaluasi terhadaphasil atau perubahan yang terjadipada pasien 1dan 2. Hasil yang didapatkan pada pasien 1 suhu tubuh awal 37,7°Cturun 0,5°C menjadi 37,3°C dan pada pasien 2 suhu tubuh awal 38°C turun 0,5°Cmenjadi37,5°C. Kesimpulan:Pemberian kompreshangatdapatditerapkan untuk menurun kan suhu tubuh pada anak usia toddler yang mengalami hipertermi dengan kejang demam. Creator An entity primarily responsible for making the resource Yuli Sahara Publisher An entity responsible for making the resource available Poltekkes Kemenkes Palembang 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 Type The nature or genre of the resource KTI https://repository.poltekkespalembang.ac.id/files/original/3e8ed2099c39c1fd63bab23e548f4dde.pdf e912f07e5ea9474778d18bacc74e537e 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 KTI D-III Analis Kesehatan 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 KEJADIAN KETOMBE PADA MAHASISWI BERHIJAB JURUSAN ANALIS KESEHATAN POLTEKKES KEMENKES PALEMBANG TAHUN 2020 Subject The topic of the resource ketombe, hijab, mahasiswi Description An account of the resource ABSTRAK Latar Belakang: Ketombe adalah gangguan kulit kepala yang umum terjadi disebabkan oleh jamur Pityrosporum ovale. Hal ini menyebabkan pengelupasan stratum korneum epidermis dari kulit kepala, sehingga menghasilkan sisik tipis berbentuk serpihan atau bulat seperti debu. Jamur penyebab ketombe. berkembang dengan sangat banyak pada kondisi lingkungan yang hangat dan lembab, oleh sebab itu kejadian ketombe banyak ditemui pada kulit kepala yang tertutup. Tujuan penelitian: Mengetahui Gambaran Kejadian Ketombe pada Mahasiswi Berhijab Jurusan Analis Kesehatan Palembang. Metode Penelitian: penelitian deskriptif dengan pendekatan cross-sectional. Sampel diambil secara random sampling. Hasil penelitian: dari 43 mahasiswi berhijab menunjukkan bahwa, 22 (51.2%) responden berketombe dan 21 (48.8%) responden tidak berketombe. Berdasarkan Lama Mengenakan Hijab/hari dari 15 responden yang menggenakan hijab ≥12jam, sebanyak 12 (80%) berketombe dan dari 28 responden yang mengenakan hijab < 12 jam sehari, sebanyak 10 (35.7%) berketombe. Berdasarkan Kebiasaan Menggunakan Dalaman Hijab, dari 33 responden yang memakai dalaman hijab, sebanyak 18 (54.5%) berketombe dan dari 10 responden yang tidak memakai dalaman hijab, sebanyak 4 (40%) berketombe. Berdasarkan Bahan Hijab yang sering Digunakan dari 10 responden yang memakai hijab berbahan polyester, sebanyak 7 (70%) berketombe dan dari 33 mahasiswi yang hijab berbahan katun, sebanyak 15 (45.5%) berketombe. Berdasarkan Kondisi Rambut saat Menggunakan Hijab dari 22 responden yang memakai hijab saat rambut dalam kondisi kering, sebanyak 4 (18.2%) berketombe dan dari 21 responden yang memakai hijab saat rambut dalam kondisi lembab, sebanyak 18 (85.7%) berketombe.Kesimpulan: sebagian besar mahasiswi berhijab mengalami kejadian ketombe.Saran: Pengguna hijab disarankan lebih rajin mencuci rambut untuk mencegah ketombe. Creator An entity primarily responsible for making the resource Yuli Syahfitri Publisher An entity responsible for making the resource available Poltyekkes Kemenkes Palembang Contributor An entity responsible for making contributions to the resource Herry HermansySKM.M.Kes Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource Indonesia Type The nature or genre of the resource KTI https://repository.poltekkespalembang.ac.id/files/original/79ad657496e23e78bd2db8748c6f8c6a.pdf 91271c69f236c3e3b5d7a9e5c2d21af7 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 KTI D-III KEPERAWATAN BATURAJA Publisher An entity responsible for making the resource available Politeknik Kesehatan Palembang Prodi D-3 Keperawatan Baturaja 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 PENERAPAN TERAPI RELAKSASI OTOT PROGRESIF PADA PENDERITA HIPERTENSI DENGAN NYERI AKUT Subject The topic of the resource : penerapan terapi relaksasi otot progresif pada penderita hipertensi dengan nyeri akut Description An account of the resource Menurut World Health Health Organization (WHO) menujukan sekitar 1,13 miliar orang di dunia menyadang hipertensi artinya 1 dan 3 orang di dunia terdiagnosis hipertensi, jumlah penyadang hipertensi terus meningkat setiap tahunya,diperkirakan pada tahun 2021 akan ada 1,5 miliar orang yang terkena hipertensi, dan diperkirakan setiap tahun 10,44 juta orang meninggal akibat hipertensi dan komplikasi (kemenkes RI, 2019). Relaksasi otot progresif merupakan suatu cara dari teknik relaksasi yang mengkombinasi latihan nafas dalam dan serangkaian kontraksi dan relaksasi otot yang sangat mudah dan praktis dikarenakan gerakannya mudah dan dapat dilakukan kapanpun dan dimanapun. Teknik relaksasi otot progresif dilakukan dengan cara mengistirahtkan otot-otot, pikiran dan mental dan bertujuan untuk mengurangi kecemasan Widharto (2007) dalam Ulya & Faidah (2017). Tujuan: Diperoleh gambaran hasil penerapan terapi relaksasi otot progresif pada penderita hipertensi dengan nyeri akut Metode: peelitian ini adalah penelitian studi kasus dngan pendekatan proses keperawatan hasil:dari data subjek didapatkan informasi tentang penerapan terapi relaksasi otot progresif pada penderita hipertensi dengan nyeri akut Kesimpulan: Berdasarkan dari hasil diatas penerapan teknik relaksasi otot progresif dapat mengatasi nyeri. Creator An entity primarily responsible for making the resource YULIA Publisher An entity responsible for making the resource available Poltkkes Kemenkes Palembang Prodi Keperawatan Baturaja Date A point or period of time associated with an event in the lifecycle of the resource Tahun 2021 Format The file format, physical medium, or dimensions of the resource Pdf Language A language of the resource Bahasa Indonesia Type The nature or genre of the resource KTI https://repository.poltekkespalembang.ac.id/files/original/92a4d7a42d526a5942181ee5965884e9.pdf 91be520a895d7497630bcf528b427d6f 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 Pengetahuan Gizi, Pola Konsumsi, Asupan Protein, Zat Besi, Vitamin C dan Status Gizi Remaja Putri Anemia di SMA Negeri 19 Palembang Description An account of the resource Anemia merupakan suatu kondisi tubuh manusia dimana jumlah sel darah merah atau kadar hemoglobin lebih rendah dari normal (WHO, 2011). Prevalensi anemia remaja putri kelas di SMA Negeri 19 Palembang cukup besar yaitu 40,5% (Nurfiana, 2022). Menurut WHO dikatakan sebagai masalah jika prevalensi anemia gizi >20% (Kemenkes RI, 2018). Tujuan penelitian adalah untuk mengetahui gambaran pengetahuan gizi, pola konsumsi, asupan protein, zat besi, vitamin C dan status gizi remaja putri anemia di SMA Negeri 19 Palembang. Jenis penelitian ini adalah penelitian deskriptif dengan menggunakan rancangan penelitian Cross Sectional. Populasi penelitian adalah seluruh remaja putri kelas XI. Teknik pengambilan sampel menggunakan Systematic Random Sampling, dimana dilakukan skrining terlebih dahulu untuk menentukan sampel sesuai kriteria. Besar sampel dalam penelitian ini berjumlah 75 responden. Hasil penelitian dengan analisis univariat menunjukkan bahwa prevalensi kejadian anemia pada remaja putri kelas XI di SMA Negeri 19 Palembang mengalami penurunan sebesar 2,7% dari tahun 2022 sebesar 40,5% menjadi 37,8% di tahun 2023, responden dengan pengetahuan gizi kurang (49,3%), pengetahuan gizi cukup (37,3%), pengetahuan gizi baik (13,3%), pola konsumsi baik (4%), pola konsumsi kurang (96%), asupan protein baik (53,3%), asupan protein kurang (46,7%), asupan zat besi baik (5,3%), asupan zat besi kurang (94,7), asupan vitamin C baik (18,7%), asupan vitamin C kurang (81,3%), status gizi kurang (5,3%), status gizi baik (92%), status gizi lebih (2,7%). Daftar Pustaka : 60 (2009-2023). Kata Kunci : Anemia, Remaja Putri, Pengetahuan Gizi, Pola Konsumsi, Asupan Protein, Zat Besi, Vitamin C, Status Gizi. Creator An entity primarily responsible for making the resource Yulia Publisher An entity responsible for making the resource available Poltekkes Palembang Date A point or period of time associated with an event in the lifecycle of the resource 2023 Contributor An entity responsible for making contributions to the resource Yulianto, SKM, M.Kes Sriwiyanti, S.Pd, MM Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource Bahasa Indonesia, Bahasa Inggris Type The nature or genre of the resource KTI https://repository.poltekkespalembang.ac.id/files/original/2471391de792a338199fadcb5b15d7f2.pdf 5c907a8e69d387e2faab990985323c95 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 KTI D-III Analis Kesehatan 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 PERBANDINGAN HASIL PEMERIKSAAN GLUKOSA DARAH SEWAKTU PADA SERUM YANG SEGERA DIPERIKSA DAN YANG DITUNDA SELAMA 2 JAM MENGGUNAKAN TABUNG VAKUM GEL SEPARATOR TAHUN 2018 Subject The topic of the resource glukosa darah, serum, tabung vakum gel separator, Hematologi Description An account of the resource Spesimen yang banyak digunakan untuk pemeriksaan glukosa darah saat ini adalah serum. Hal ini dikarenakan kadar glukosa pada serum lebih stabil. Jika serum tidak segera dipisahkan dari sel-sel darah maka kadar glukosa dalam serum dapat berkurang 10 mg/dl per jam dikarenakan adanya glikolisis. Untuk mencegah glikolisis maka sebaiknya darah ditampung dalam tabung vakum gel separator dan darah harus segera disentrifus. Tujuan penelitian ini adalah untuk mengetahui perbedaan hasil pemeriksaan glukosa darah sewaktu pada serum yang segera diperiksa dan yang ditunda selama 2 jam menggunakan tabung vakum gel separator. Jenis penelitian adalah analitik. Sampel yaitu serum yang diambil dari 35 pasien yang memeriksakan diri ke Balai Besar Laboratorium Kesehatan Palembang. Teknik sampling yang digunakan adalah accidental sampling. Kadar glukosa diperiksa dengan alat Biosystem A-15. Dari uji t dependent didapat hasil p = 0,003 artinya p < α (0,05) yang berarti ada perbedaan hasil pemeriksaan glukosa darah sewaktu pada serum yang segera diperiksa dan yang ditunda selama 2 jam menggunakan tabung vakum gel separator. Kadar glukosa pada serum yang disimpan pada tabung vakum gel separator sebaiknya segera diperiksa karena penundaan pemeriksaan dapat menyebabkan penurunan kadar glukosa darah. Creator An entity primarily responsible for making the resource YULIA AGUSTIN Publisher An entity responsible for making the resource available POLTEKKES KMENKES PALEMBANG Contributor An entity responsible for making contributions to the resource NURHAYATI SPD ,KE MENKES PALEMBANG Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource iINDONESIA Type The nature or genre of the resource KTI MAHASISWA