JURNAL KESMAS DAN GIZI (JKG)最新文献

{"title":"CHARACTERIZATION OF OIL PALM SAP (ELAEIS GUINEENSIS JACQ. RESULTS OF ZERO WASTE BASED WASTE TREATMENT)","authors":"Fadlilah Widyaningsih, R. Irwanto, Delita Br Panjaitan","doi":"10.35451/jkg.v5i2.1403","DOIUrl":"https://doi.org/10.35451/jkg.v5i2.1403","url":null,"abstract":"Oil palm (Elaeis guineensis Jacq.) is a productive plant where every part can be utilized. Not only the flesh and kernels of the palm fruit can be extracted into oil, but the by-products produced during the production process and their waste can also be processed into something useful. One of the zero waste-based palm oil waste processing that is being developed at this time is the use of non-productive oil palm tree trunks during the replanting period, namely by taking the sap. This research is a quasi-experimental study with a factorial experiment design which aims to analyze the quality of palm sap resulting from zero waste-based waste treatment at several variations of tapping time and duration. In this study, there were 2 factors in cross classification, namely factor A (time) and factor B (tapping time). Factor A consists of 2 levels, namely A1: Morning, A2: Afternoon and factor B consists of 3 levels, namely B1: 4 hours, B2: 8 hours, B3: 12 hours. Treatment is a combination of both. To find out the differences in each treatment group, a bivariate test was performed with one way annova test with a 95% confidence level and continued with Duncan's test. The results showed that the combination of tapping time and length of time was significantly different for pH, moisture content, total acid, total solids and alcohol content of palm sap but not significantly different for ash content of palm sap.","PeriodicalId":408483,"journal":{"name":"JURNAL KESMAS DAN GIZI (JKG)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128227787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANALYSIS OF MANAGEMENT KNOWLEDGE IN HANDLING 2019 CORONA DISEASE PANDEMIC AT SUKARAME HEALTH CENTER, DISTRICT OF NORTH LABUHAN BATU IN 2022","authors":"Tengku Mestika Mayang, Marice Simarmata","doi":"10.35451/jkg.v5i2.1515","DOIUrl":"https://doi.org/10.35451/jkg.v5i2.1515","url":null,"abstract":"Background: WHO stated that Europe has become the center of the Coronavirus pandemic. Because more cases and deaths from Covid-19 have occurred in Europe. The number of patients infected with Coronavirus disease has reached 2.24 million people in the world. The United States is the country with the largest number of Covid-19 contributors in the world, with around 700 thousand people. The Coronavirus disease 2019 pandemic has existed in 185 countries and killed 153,822 people. At present, the total number of sufferers of Coronavirus disease in the world is 382 million people, of which the United States 75.4 million, India 41.6 million, Brazil 25.6 million, France 19.1 million, the United Kingdom 17.4 million (WHO, 2022 ). Objective: To analyze management knowledge in handling the 2019 coronavirus pandemic at the Sukarame Public Health Center in Labuhan Batu Utara Regency in 2022. Methods: This study used a qualitative approach. This research is comprehensive, dynamic, and does not generalize. Results: This research was directed at how the Sukarame Health Center in Labuhan Batu Utara handled the spread of Covid 19. The impact of Covid 19 greatly disrupted the health, economic, social, and cultural sectors. Therefore, the role of the Puskesmas must have a good strategy for suppressing the spread of Covid-19 which is very important.","PeriodicalId":408483,"journal":{"name":"JURNAL KESMAS DAN GIZI (JKG)","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124502911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"BIRTH LENGTH AND FATHER'S EDUCATION RELATED TO STUNTING EVENTS IN TOLLS AGED 7-59 MONTHS","authors":"Yanuarti Petrika, Dahliansyah Dahliansyah, Ikawati Sulistyaningsih","doi":"10.35451/jkg.v5i2.1374","DOIUrl":"https://doi.org/10.35451/jkg.v5i2.1374","url":null,"abstract":"Chronic malnutrition experienced from childhood is the cause of stunting which is determined based on indicators of nutritional status of height according to age (TB/U). One of the factors causing stunting is the length of the child's birth body, and the father's level of education. This study sought to ascertain the association between father education and birth length and the prevalence of stunting in toddlers between the ages of 24-59 months. In the form of a cross sectional, this study used an analytical observational design. This study was conducted at five health centers in North Pontianak, namely Siantan Hilir Health Center, Siantan Hulu Health Center, Middle Siantan, Khatulistiwa Health Center and Telaga Biru Health Center with a sample of 384 toddlers aged 7-59 months who were selected by purposive sampling. Data on height measurement and determination of nutritional status were measured using a microtois device, while data on father's education and birth length were taken by conducting direct interviews with the respondent's mother using a questionnaire. Data on height and nutritional status of TB/U were analyzed descriptively, while to see the relationship between variables, chi-square analysis was used. Toddlers who have a history of short birth weight have more stunting nutritional status by 25.6%. Stunting and the history of the child's birth length were significantly correlated (p=0.019). Short-born infants are 2.29 times more likely to experience stunting as toddlers. The incidence of stunting is correlated (p = 0.033) with the educational level of fathers of children under five. Toddlers whose fathers have less education have 39.8% more normal nutritional status.","PeriodicalId":408483,"journal":{"name":"JURNAL KESMAS DAN GIZI (JKG)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128244100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"RELATIONSHIP OF SANITATION AND BEHAVIOR OF FOOD HANDLERS WITH ESCHERICHIA COLI CONTAMINATION IN SNACK FOOD IN THE PRINGGONDANI FIELD WONOGIRI","authors":"Nine Elissa Maharani, Dewi Puspito Sari, ,. A. P. Permatasari","doi":"10.35451/jkg.v5i1.1235","DOIUrl":"https://doi.org/10.35451/jkg.v5i1.1235","url":null,"abstract":"Sanitasi dan perilaku penjamah makanan merupakan salah hal yang berperan dalam pentingnya mengolah makanan yang aman dan sehat. Prosedur menjaga kerbersihan makanan merupakan perilaku bersih untuk mencegah kontaminasi pada makanan yang ditangani mulai dari tahap persiapan, pembersihan, pengolahan, pengangkatan dan penyajian. Bakteri Escherichia coli merupakan indikator utama kontaminasi pada makanan yang dapat berdampak pada gangguan kesehatan jika makanan tersebut dikonsumsi oleh manusia. Tujuan dari penelitian ini adalah untuk mengetahui hubungan sanitasi dan perilaku penjamah makanan dengan kontaminasi Escherichia coli pada makanan jajanan di Wilayah Lapangan Pringgondani Wonogiri. Jenis penelitian ini adalah Observasional Analitik dengan pendekatan Cross sectional. Populasinya seluruh pedagang makanan jajanan dilapangan Pringgondani Wonogiri sebanyak 25. Sampel dalam penelitian ini adalah pedagang dan sampel makanan jajanannya sebanyak 25. Teknik sampling menggunakan total sampling sehingga jumlah sampel sama dengan jumlah populasi. Instrumen yang digunakan adalah kuesioner dan lembar checklist. Analisis data dengan Uji Chi-square dengan nilai α =0,05. Hasil penelitian menunjukkan bahwa 67% pedagang tidak memenuhi syarat sanitasi makanan dan sebanyak 76% pedagang makanan jajanan tidak memenuhi syarat perilaku penjamah makanan. Hasil analisis bivariat menunjukkan p value= 0,007 dan koefisien kontingensi 0,477,sehingga ada hubungan antara sanitasi makanan dengan Kontaminasi bakteri Escherichia coli dengan tingkat keeratannya cukup kuat. Hasil uji Chi-square p value 0,003 dan koefisien kontingensi 0,505. Hal ini menunjukkan bahwa ada hubungan antara perilaku penjamah makanan dengan kontaminasi Bakteri Escherichia coli dengan tingkat keeratan hubungan cukup kuat. Disarankan para pedagang untuk menutup makanannya, menggunakan celemek, menggunakan penutup kepala, menggunakan sarung tangan dan masker, serta mencuci tangan terlebih dahulu sebelum melayani pembeli. Dinas Kesehatan harus rutin melakukan inspeksi sanitasi makanan.","PeriodicalId":408483,"journal":{"name":"JURNAL KESMAS DAN GIZI (JKG)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131143150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"THE RELATIONSHIP OF QUALITY OF SERVICE WITH INTEREST IN REVISIT IN OUTPUT PATIENTS OF INTERNAL DISEASE POLY AT LUBUK PAKAM GRANDMED HOSPITAL","authors":"Ardianto Syahputra, Liharnita Saragih, Desika Wali Pardede","doi":"10.35451/jkg.v4i2.1074","DOIUrl":"https://doi.org/10.35451/jkg.v4i2.1074","url":null,"abstract":"Good service quality will give satisfaction to the patient, which in the end the patient will reuse and recommend the health service to the people around him. So that good and quality service will increase the number of visits which in turn will increase the amount of hospital income. \u0000  \u0000This type of research is a quantitative research that is an analytic survey with a cross sectional design which aims to determine the relationship between service quality and interest in repeat visits of outpatients in the Internal Medicine Polyclinic at Grandmed Lubuk Pakam Hospital which was observed at the same time. The population in this study were all outpatients of the Internal Medicine Polyclinic at Grandmed Lubuk Pakam, totaling 80 people based on an initial survey in 2022 at Grandmed Lubuk Pakam Hospital. The sample in this study were 44 outpatients at Grandmed Lubuk Pakam who were taken using purposive sampling technique. \u0000  \u0000The results of this study indicate that there is no relationship between the quality of health services in the tangible dimensions of rehabilitation (0.386 > 0.05), responsiveness (0.59 > 0.05), assurance (0.68 > 0.05), empathy (0.058 > 0.05), and tangibles (0.023 < 0.05). With interest in repeat patient visits. \u0000 The conclusion of this study is that there is no relationship with the quality of health services with the interest of repeat visits to outpatients in the Internal Medicine Polyclinic at Grandmed Lubuk Pakam.","PeriodicalId":408483,"journal":{"name":"JURNAL KESMAS DAN GIZI (JKG)","volume":"149 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127263744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"THE RELATION BETWEEN SERVICE QUALITY AND SATISFACTION OF CLASS 1 INPATIENTS AT GRANDMED LUBUK PAKAM HOSPITAL","authors":"L. Ginting, Adelia Kristy Br Ginting","doi":"10.35451/jkg.v4i2.1093","DOIUrl":"https://doi.org/10.35451/jkg.v4i2.1093","url":null,"abstract":"Service quality is a measure of how well the level of service provided is able to meet customer (patient) expectations. Service quality consists of real, reliability, responsiveness, assurance, empathy. Patient satisfaction is a measure of the success of health service performance, this can be seen from the suitability of expectations and reality received by patients in service. This study aims to determine the relation between service quality and satisfaction of class 1 inpatients at Grandmed Lubuk Pakam Hospital. This study uses an analytical survey with a cross sectional approach. The sample in this study was inpatient class 1 at the Grandmed Hospital Lubuk Pakam as many as 32 respondents with the accidental sampling method using the chi square test with a 95% confidence level = (0.05). The results showed that there was a significant relationship between service quality and satisfaction of class 1 inpatients where tangible p (0.038) <α (0.05), reliability p (0.003) <α (0.05), responsiveness p (0.026) <α (0.05), assurance p (0.002) <α (0.05) and empathy p (0.005) <α (0.05). It is expected for health workers to improve the quality of services provided, especially in class I inpatient rooms, clean the room, apply smiles, greetings, speed, can provide excellent service and punctuality in the examination schedule for patients so as to create a relationship between patients and nurses. For hospital management, it is necessary to develop an information management system to facilitate service and quick evaluation of hospital needs.","PeriodicalId":408483,"journal":{"name":"JURNAL KESMAS DAN GIZI (JKG)","volume":"128 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132226150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANALYSIS OF INPATIENT NUTRITION SERVICES MANAGEMENT AT LUBUK PAKAM GRANDMED HOSPITAL","authors":"Andreais Boffil Cholilullah, I. Saputri, Raini Panjaitan, Asrida .","doi":"10.35451/jkg.v4i2.1046","DOIUrl":"https://doi.org/10.35451/jkg.v4i2.1046","url":null,"abstract":"Management of nutrition services in hospitals includes planning, organizing, implementing, monitoring, and evaluating. Management of nutrition services is very much needed by a hospital because without management the achievement of goals will be more difficult. This study aims to analyze the management of inpatient nutrition services at Grandmed Lubuk Pakam Hospital. This type of research is a mix method research with a concurrent embedded design. Data was collected through interviews, observation, and document review with reference to hospital nutrition guidelines (PGRS). From the results of the research that the planning, direction and control management process has been going well, the organizing management process is good enough, it's just that the existing nutritional needs are not in accordance with the Management standards and Hospital Nutrition Guidelines. This is supported by quantitative research that aims to describe the quality of inpatient nutrition services. From the results of the study, it can be seen that from 67 respondents, 37 (55.2%) respondents stated that they were sufficient for the quality of inpatient nutrition services.","PeriodicalId":408483,"journal":{"name":"JURNAL KESMAS DAN GIZI (JKG)","volume":"128 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114675553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"STUDY OF WORKLOAD, JOB SATISFACTION AND EMPLOYEE PERFORMANCE IN MEDICAL RECORD INSTALLATION OF LUBUK PAKAM HOSPITAL","authors":"Fadlilah Widyaningsih, Lusi Sundari","doi":"10.35451/jkg.v4i2.1091","DOIUrl":"https://doi.org/10.35451/jkg.v4i2.1091","url":null,"abstract":"The success of a hospital in carrying out its role in individual health services and public health is determined by professional and quality human resources who have good performance. One of the human resources that plays an important role in achieving this role is the medical record employee who documents the actions given while in the hospital. This study is a qualitative research that aims to explore the relationship between workload and job satisfaction with employee performance. The research was conducted at Grandmed Lubuk Pakam Hospital. The sample was taken by purposive sampling, while the data was collected by conducting interviews, Focus Group Discussion (FGD), observation and document review. The validity of the data in this study was carried out through method triangulation and source triangulation. The results showed that workload and job satisfaction were related to employee performance. Most employees are included in the heavy workload category (60%) while the lowest employee performance is in the quantity aspect of work (70%). Therefore, performance improvement can be done by providing a workload that is in accordance with the abilities and abilities of employees.","PeriodicalId":408483,"journal":{"name":"JURNAL KESMAS DAN GIZI (JKG)","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121224720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"FACTORS AFFECTING PATIENT SATISFACTION HOSPITALIZATION OF FOOD SERVICE AT GRANDMED LUBUK PAKAM HOSPITAL","authors":"Delita Br Panjaitan, A. Rifai, Lilis Kurniawati","doi":"10.35451/jkg.v4i2.1059","DOIUrl":"https://doi.org/10.35451/jkg.v4i2.1059","url":null,"abstract":"Health services in hospitals consist of various parts, one of which is nutrition services. The hospital nutrition service program aims to improve the quality of hospital services by providing efficient and integrated nutrition services with other health services. Nutrition services in hospitals are part of supporting health services, namely part of medical therapy. This type of research is a quantitative research with an analytical survey with a cross sectional design which aims to determine the factors that influence inpatient satisfaction with food serving at Grandmed Lubuk Pakam Hospital. The population in this study were all inpatients at Grandmed Lubuk Pakam Hospital, which 256 patients were found based on an initial survey conducted in March 2022. The sample in this study were inpatients in the 3D room collected by 30 patients who were taken using the accidental sampling technique. Data collection uses primary data and secondary data. Primary data using a prepared questionnaire while secondary data obtained from the Medical Record section in the form of data on the number of inpatients at Grandmed Lubuk Pakam Hospital. After the data was processed using the chi square test at the 95% confidence level (α = 5%). The basis for decision making with the provision that if the value of p < then H0 is rejected which can be concluded that there is a relationship between the independent and dependent variables. Based on the results of the study, it is known that the factors that influence the level of satisfaction with the presentation of inpatients at Grandmed Lubuk Pakam Hospital, with an average result of 73.9%, (patients are satisfied","PeriodicalId":408483,"journal":{"name":"JURNAL KESMAS DAN GIZI (JKG)","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129742168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"FACTORS RELATED TO SUBJECTIVE COMPLAINTS DUE TO HEAT EXPOSURE WORKERS FOR BRICK-MAKING IN SIDOURIP VILLAGE","authors":"Rosita Ginting, Pirgahayu .","doi":"10.35451/jkg.v4i2.1062","DOIUrl":"https://doi.org/10.35451/jkg.v4i2.1062","url":null,"abstract":"Humans have a limited ability to maintain body temperature in the surrounding environment. Activities at high or even extreme temperatures can have an impact, both in terms of economy and occupational safety and health. Workers can experience fatigue due to the work climate with high temperatures. The purpose of this study is to explain the factors associated with subjective complaints due to heat exposure to workers in the brick-making kitchen in Sidourip Village. This research is a quantitative research with an analytical survey approach using a cross sectional design. This research was conducted in Sidourip Village, Pagar Merbau District, Deli Serdang Regency. All brick-making workers in the kitchen were used as the population in this study. The sample in the study was 30 brick-making workers in the kitchen who were drawn by the total sampling technique. Data were collected using primary and secondary data. Data were collected using primary data and secondary data and then analyzed using the chi square test with a 95% confidence level (alpha = 5%). The results showed that there was a significant relationship between age, tenure, length of work and exposure to heat with subjective complaints and length of rest had no relationship with subjective complaints of brick-making kitchen workers in Siduorip Village. It is suggested to the refinery owner to take preventive action to reduce subjective complaints felt during work.","PeriodicalId":408483,"journal":{"name":"JURNAL KESMAS DAN GIZI (JKG)","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129655118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}