Garuda - Garba Rujukan Digital

EDUKASI PENGGUNAAN MASKER DAN MANAJEMEN PENGOLAHAN LIMBAH MASKER SEBAGAI UPAYA PENCEGAHAN PENULARAN COVID-19 (EDUCATION ON THE USE OF MASK AND ITS WASTE TREATMENT FOR THE PREVENTION OF COVID-19 TRANSMISSION) Budiastuti, Anggun; Sari, Desri Maulina; Sunarsih, Elvi; Windusari, Yuanita
Jurnal Berdaya Mandiri Vol 3, No 2 (2021): Jurnal Berdaya Mandiri (JBM: EDISI KERJASAMA STIE EKUITAS BANDUNG)
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jbm.v3i2.1787

COVID-19 adalah penyakit menular yang disebabkan oleh Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2). Seiring dengan peningkatan jumlah kasus COVID-19, kesadaran masyarakat untuk menggunakan masker juga semakin tinggi. PeningkatanÂ pemakaian masker tentunya harus diikuti dengan pemahaman penggunaan masker dan manajemen pembuangan limbah masker bekas pakai yang tepat untuk memastikan efektivitas maksimal dalam menghindari penularan COVID-19. Peningkatan pemahaman masyarakat dilakukan dengan penyuluhan, pembagian masker dan leaflet penanganan limbah masker. Hasil pengabdian masyarakat menunjukkan nilai rerata scoring pre-test pengetahuan responden adalah 79,95 dan hasil post-test dengan nilai rerata 88,41. Berdasarkan analisis paired t-test didapatkan nilai p-value < 0.05, ini menunjukkan bahwa terjadi peningkatan pengetahuan masyarakat setelah dilakukan penyuluhan. Kegiatan pengabdian kepada masyarakat berjalan dengan lancar dan mendapat respon positif dari masyarakat setempat. Melalui peningkatan pengetahuan ini diharapkan akan dapat meningkatkan kesadaran masyarakat akan pentingnya penggunaan masker dan penge sebagai upaya pencegahan penyebaran COVID-19.Â ABSTRACTÂ COVID-19 is an infectious disease caused by Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2). Along with the increase in the number of COVID-19 cases, the use of masks by the community is also increased. However, It must be followed by the correct use of masks and proper understanding of the waste management to ensure maximum effectiveness of COVID-19 prevention.This community service was carried out through counseling, distribution of masks and leaflets. The results showed that the average score of the pre-test of respondents' knowledge was 79.95 and the post-test results was 88.41. Based on the paired t-test analysis, the p-value <0.05, this indicated that there was an increase in knowledge after counseling. Community service activities went smoothly and received a positive response from the local community. By increasing knowledge, it was hoped that it would increase public awareness of using masks to prevent the spread of COVID-19.

Deteksi dan Analisis Faktor Risiko Hipertensi pada Karyawan di Lingkungan Universitas Sriwijaya Feranita Utama; Desri Maulina Sari; Windi Indah Fajar Ningsih
Jurnal Kesehatan Andalas Vol 10, No 1 (2021): Online March 2021
Publisher : Fakultas Kedokteran, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jka.v10i1.1643

Office workers are one group with a high proportion of hypertension compared to other types of work. Objectives: To determined the proportion of pre-hypertension, hypertension and risk factors for hypertension among employees in Sriwijaya University. Methods: This study used a cross-sectional design at Sriwijaya University, and samples were taken from 4 faculties totaling 152 respondents. Sampling using cluster random sampling technique. Data were collected from September to October 2020. The analysis was carried out in univariate, bivariate and multivariate analysis with logistic regression tests. Results: There were 13.2% of employees had hypertension, 40.8% had pre-hypertension, and the risk factor for hypertension among employees was age (p-value = 0.01; OR = 4.76; CI 1.50 <OR <15, 10) after controlling for the variables of the length of work, marriage status and cholesterol levels. Conclusion: There are more than 50% of employees are in a condition of pre-hypertension and hypertension, with age as the main risk; for this reason, employees who are 45 years old are expected to carry out routine health checks with the facilitation of the university and be able to implement the Dietary Approach to Stop hypertension in employees with pre-hypertension / hypertension.Keywords: DASH, hypertension, pre-hypertension, the risk factor

Eksplorasi dan Pengenalan Makanan Khas Jawa dan Sumatra pada Generasi Milenial Melalui Pembelajaran Praktikum Mata Kuliah Dasar Kuliner Indah Yuliana; Windi Indah Fajar Ningsih; Desri Maulina Sari
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 4, No 2 (2022)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v4i2.5272

Kegiatan Pengabdian kepada Masyarakat (PkM) ini selain merupakan salah satu kegiatan dalam mewujudkan Tri Dharma Perguruan Tinggi juga guna mendukung pelestarian budaya yang ada di Indonesia khususnya terkait masakan kuliner nusantara. Hal ini akan mendorong rasa kecintaan kaum milenial pada kekayaan cita rasa makanan nusantara. Kegiatan ini dilaksanakan pada bulan Mei sampai Oktober tahun 2021. Metode pelaksanaan kegiatan pengabdian masyarakat ini dilakukan melalui dua tahap, yaitu pembelajaran praktikum melalui platform digital dan demonstrasi menu di Kampung Bingen, Kelurahan 13 Ulu, Kota Palembang. Secara umum, kegiatan pengabdian kepada masyarakat ini dinilai dapat meningkatkan kemampuan dan keterampilan mahasiswa dalam melakukan modifikasi dan estimasi nilai gizi dari menu yang dipraktikkan dalam mata kuliah dasar kuliner. Selain itu, keberhasilan juga dinilai dari antusias dan uji hedonik yang menyatakan sasaran menyukai menu yang dipraktikkan. Melalui kegiatan pengabdian masyarakat ini diharapkan dapat menjadi salah satu inspirasi masyarakat Kampung Bingen dalam pengembangan usaha dan wisata kuliner di Kota Palembang. Selain itu, masyarakat juga dapat memahami nilai gizi dari menu yang dikonsumsi, sehingga dapat dijadikan pembelajaran dalam menjaga kesehatan tubuh. This community service activity is not only one of the activities in realizing the Tri Dharma of Higher Education. It also supports the preservation of culture in Indonesia, especially Indonesian culinary cuisine. This will encourage millennials to love the rich taste of Indonesian food. This activity was carried out from May to October 2021. Implementing this community service is carried out in two stages, namely practical learning through digital platforms and menu demonstrations in Kampung Bingen, 13 Ulu Village, Palembang City. In general, this community service activity is considered to improve students' abilities and skills in modifying and estimating the nutritional value of menus practised in basic culinary courses. In addition, success is also assessed from enthusiasm and hedonic tests, which state that the target likes the practised menu. Through this community service activity, it is hoped that it can be one of the inspirations for the people of Kampung Bingen in developing business and culinary tourism in Palembang City. In addition, the public can also understand the nutritional value of the menu they consume so that it can be used as a lesson in maintaining a healthy body.

Analisis Risiko Kesehatan Lingkungan Pajanan Karbon Monoksida (CO) Pada Pedagang Sate di Palembang Dini arista putri; Amrina Rosyada; Widya Lionita; Desri Maulina sari; Fison Hepiman; Dian Islamiati
Jurnal Kesehatan Komunitas Vol 8 No 1 (2022): Jurnal Kesehatan Komunitas
Publisher : STIKes Hang Tuah Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25311/keskom.Vol8.Iss1.1084

Level of pollutants in the air that humans breathe every day will impact health for now or future. The occupational risk of satay traders who are exposed to carbon monoxide from grilling food using charcoal is often not realized. The aims of this study are to measure carbon monoxide levels exposed to satay traders in Palembang and examine the magnitude of the risk in several future time periods. This study is used a quantitative design with environmental health’s risk analysis approach. Assessment of carbon monoxide is used Carbon Monoxide Meter. Respondents were selected through the purposive sampling technique by as many as 58 persons. They were selected by criteria: used charcoal as fuel and were the street vendor. Carbon monoxide exposure was in the range of 12.3 – 163 mg/m3. The intake value is influenced by the concentration of the risk agent, rate of intake, as well as duration, frequency, and time of exposure. The results showed real-time intake value was 20,62 while the lifetime intake was 78,60. Realtime RQ calculated CO exposure will be risky if exposed within a period of 30 years. However, it was found that almost 40 percent of respondents had risk based on real-time RQ values with each duration. Analysis of CO exposure’s risk on satay traders is predicted to occur at the 10th year of exposure, which is influenced by the increasing exposure time. For reducing the level of CO exposure, satay traders are advised to use personal protective equipment such as masks and may consider using smokeless food grills/electric grills.

PEMANFAATAN TEPUNG TULANG IKAN GABUS (Channa striata) DALAM PEMBUATAN SEMPOL DAGING IKAN GABUS SEBAGAI SUMBER KALSIUM Diah Ayu Cahyaningtyas; Indah Yuliana; Rostika Flora; Desri Maulina Sari; Fatmalina Febry
Media Gizi Mikro Indonesia Vol 13 No 2 (2022): Media Gizi Mikro Indonesia Edisi Juni 2022
Publisher : Balai Penelitian dan Pengembangan Kesehatan Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/mgmi.v13i2.5705

Latar belakang. Sumber kalsium dapat diperoleh dari ikan, terutama tulangnya. Pemanfaatan tepung tulang ikan gabus dalam pembuatan sempol merupakan salah satu alternatif pangan sumber kalsium. Tujuan. Penelitian ini bertujuan untuk menganalisis parameter sensorik dari formulasi sempol dan menganalisis kandungan kalsium pada formulasi sempol daging ikan gabus dengan substitusi tepung tulang ikan gabus yang terpilih dan sempol kontrol. Metode. Penelitian ini bersifat eksperimen dengan menggunakan metode rancangan acak lengkap (RAL). Terdapat 4 perlakuan penambahan tepung tulang ikan gabus pada bahan pembuatan sempol, yaitu 0%, 25%, 37,5% dan 50%. Hasil. Hasil uji organoleptik oleh panelis semi terlatih sebanyak 30 orang menunjukkan bahwa perlakuan F1, yaitu sempol dengan penambahan tepung tulang ikan gabus sebanyak 25 persen merupakan perlakuan sempol terbaik. Analisis data organoleptik menggunakan uji Kruskall Wallis dan uji lanjut Mann Whitney sedangkan untuk uji data laboratorium menggunakan uji one way ANOVA. Hasil penelitian ini menunjukkan bahwa penambahan tepung tulang ikan gabus pada pembuatan sempol dapat memberikan pengaruh nyata terhadap parameter organoleptik, yaitu tekstur, tetapi warna, rasa, dan aroma tidak berpengaruh nyata. Sempol kontrol (F0) memiliki kandungan kadar air 55,08 persen, kadar abu 1,78 persen, protein 13,11 persen, lemak 1,82 persen, karbohidrat 28,2 persen, energi 181,64 kkal, dan kalsium 149,03 mg/g. Sedangkan, sempol terpilih (F1) memiliki kandungan kadar air 50,73 persen, kadar abu 5,17 persen, protein 13,89 persen, lemak 2,78 persen, karbohidrat 27,43 persen, energi 190,3 kkal, dan kalsium 1207,21 mg/g. Kesimpulan. Kandungan gizi sempol terpilih (F1) mengalami peningkatan terutama pada kalsium dan apabila anak-anak mengonsumsi 3 sempol F1 untuk cemilan makan, akan mencukupi 5 persen dari AKG anak-anak.

HUBUNGAN KECEMASAN DENGAN KUALITAS TIDUR SELAMA PANDEMI COVID-19 PADA MAHASISWA UNIVERISTAS SRIWIJAYA Desri Maulina Sari; Anggun Budiastuti
Journal of Innovation Research and Knowledge Vol. 1 No. 10: Maret 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (195.694 KB)

Coronavirus Disease (Covid-19) yang melanda dunia telah memberikan banyak dampak dalam kehidupan manusia. Salah satunya adalah timbulnya kecemasan. Kecemasan ini bukanlah sesuatu yang tidak beralasan. Hal ini dikarenakan angka kasus positif dan angka kematian terus meningkat. Sementara obat untuk covid-19 ini belum ditemukan. Kecemasan yang dirasakan masyarakat bukan hanya pada kelompok usia tua, namun juga usia muda seperti mahasiswa. Kecemasan yang berliebihan akan berdampak pada kualitas tidur yang buruk. Tujuan: Penelitian ini bertujuan ingin melihat hubuangan antara kualitas tidur dengan kecemasan yang melanda mahasiswa akibat pandemi covid-19. Metode: Penelitian dilakukan dengan pendekatan desain cross-sectional dan bersifat observasional. Sebanyak 442 mahasiswa terlibat dalam penelitian ini dan diambil dengan teknik snowballing sampling. Mahasiswa diminta mengisi kuesioner online melalui Google form. Hasil: Hasil penelitian menunjukkan bahwa sebanyak 13.1% responden memiliki kualitas tidur yang sangat buruk dan 21.7% mengalami kecemasan tingkat berat. Berdasarkan hasil analisis bivariat diketahui bahwa terdapat hubungan yang signifikan antara kecemasan mahasiswa dengan kualitas tidur selama pandemi Covid-19 (p<0.001), dimana mereka yang mengalami kecemasan berisiko 3.10 kali (95% CI 2.09-4.62) untuk memiliki kualitas tidur yang buruk. Kesimpulan: Responden perlu mengurangi kecemasannya dengan cara menambah wawasan tentang Covid-19 melalui seminar ataupun informasi resmi dari laman satgas Covid-19, agar bisa mengelola stres dan kecemasan akibat Covid-19

EDUKASI PENGGUNAAN MASKER DAN MANAJEMEN PENGOLAHAN LIMBAH MASKER SEBAGAI UPAYA PENCEGAHAN PENULARAN COVID-19 (EDUCATION ON THE USE OF MASK AND ITS WASTE TREATMENT FOR THE PREVENTION OF COVID-19 TRANSMISSION) Anggun Budiastuti; Desri Maulina Sari; Elvi Sunarsih; Yuanita Windusari
Jurnal Berdaya Mandiri Vol. 3 No. 2 (2021): Jurnal Berdaya Mandiri (JBM: EDISI KERJASAMA STIE EKUITAS BANDUNG)
Publisher : Universitas PGRI Yogyakarta

COVID-19 adalah penyakit menular yang disebabkan oleh Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2). Seiring dengan peningkatan jumlah kasus COVID-19, kesadaran masyarakat untuk menggunakan masker juga semakin tinggi. PeningkatanÂ pemakaian masker tentunya harus diikuti dengan pemahaman penggunaan masker dan manajemen pembuangan limbah masker bekas pakai yang tepat untuk memastikan efektivitas maksimal dalam menghindari penularan COVID-19. Peningkatan pemahaman masyarakat dilakukan dengan penyuluhan, pembagian masker dan leaflet penanganan limbah masker. Hasil pengabdian masyarakat menunjukkan nilai rerata scoring pre-test pengetahuan responden adalah 79,95 dan hasil post-test dengan nilai rerata 88,41. Berdasarkan analisis paired t-test didapatkan nilai p-value < 0.05, ini menunjukkan bahwa terjadi peningkatan pengetahuan masyarakat setelah dilakukan penyuluhan. Kegiatan pengabdian kepada masyarakat berjalan dengan lancar dan mendapat respon positif dari masyarakat setempat. Melalui peningkatan pengetahuan ini diharapkan akan dapat meningkatkan kesadaran masyarakat akan pentingnya penggunaan masker dan penge sebagai upaya pencegahan penyebaran COVID-19.Â ABSTRACTÂ COVID-19 is an infectious disease caused by Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2). Along with the increase in the number of COVID-19 cases, the use of masks by the community is also increased. However, It must be followed by the correct use of masks and proper understanding of the waste management to ensure maximum effectiveness of COVID-19 prevention.This community service was carried out through counseling, distribution of masks and leaflets. The results showed that the average score of the pre-test of respondents' knowledge was 79.95 and the post-test results was 88.41. Based on the paired t-test analysis, the p-value <0.05, this indicated that there was an increase in knowledge after counseling. Community service activities went smoothly and received a positive response from the local community. By increasing knowledge, it was hoped that it would increase public awareness of using masks to prevent the spread of COVID-19.

Pengendalian dan pencegahan hipertensi melalui pengenalan Dietary Approach to Stop Hypertention (DASH) dengan pemanfaatan buku saku dan media daring Feranita Utama; Windi Indah Fajar Ningsih; Desri Maulina Sari
Jurnal Pengabdian Masyarakat: Humanity and Medicine Vol 2 No 2 (2021): Jurnal Pengabdian Masyarakat: Humanity and Medicine
Publisher : Fakultas Kedokteran Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/Hummed. V2I2.54

Hypertension is a non-communicable disease (NCD) and becomes health problem often found among employees. Somebody who spent time in the office for approximately eight hours in five working days, did not do regular exercise due to no time to exercise and ate foods that were not in accordance with the guidelines for balanced nutrition so that it leads to the risk of hypertension. The problem-solving framework used in this activity was to provide education related to the management and precaution of hypertension through the introduction of a DASH diet with the used of pocket books and online Whatsapp group media for employees at Sriwijaya University. In general, education and introduction to the DASH diet were considered quite successful. As many as 30 participants involved but 24 fulled fill the pretest and only 20 finished post -test. This community service activity was expected that the community will be able to recognize and apply the concept of the DASH diet that can control and prevent hypertension.

Uji Efektifitas Variasi Umpan Buah Flytrap Ramah Lingkungan dalam Mengurangi Kepadatan Lalat di Pasar Alang- Alang Lebar Kota Palembang Tahun 2022 Rahma Mulya Zein; Desri Maulina Sari; Elvi Sunarsih; Dini Arista Putri
Jurnal EnviScience (Environment Science) Vol 6, No 2 (2022): Collective and transformative Environmental Health Research on Global Scale to P
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/6ijev.v6iss2.373

In the community environment, there are many insects that need to be controlled even though they cannot be completely controlled, one of which is flies. Poor sanitation conditionscan affect the presence of disease causing flies. Fly control can be done by physial-mechanical methods such as flytraps and baits to attract flies. The research method used is True Experiment with a post test only control group design design. In this study, 8 fly traps were used and were yellow in color. The baits used in this study were plantain, papaya and sweet fragrant mango. Placement of fly traps in this study at garbage dump (Tempat Pembuangan Sampah/TPS) and wet stall (Los Basah). The results showed that there was a significant difference in the number of flies with variations in bait trapped in the fly trap (p-value > 0.05). Banana bait was able to catch an average of 29 flies, papaya bait with an average of 18, and 12 mango baits. It can be concluded that banana fruit bait is the bait that catches the most flies compared to the other 2 baits and the bait that catches the least flies is flytrap without bait. Keyword : Flytrap, Flies, Fruit bait

UJI ORGANOLEPTIK DAN ANALISIS KANDUNGAN KIMIA PADA MI KERING DARI TEPUNG KULIT BUAH NAGA MERAH DAN TEPUNG KACANG MERAH Intan Anggraweni; Desri Maulina Sari; Herpandi Herpandi; Yuliarti Yuliarti
Journal of Food Technology and Agroindustry Vol 4 No 2 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i2.2036

Dried noodles are a food favored by the people of Indonesia. But in general, dry noodles contain low levels of fiber and protein. Fiber and protein levels in food are needed by the body. Sources of fiber and protein can be obtained from vegetable sources, namely red dragon fruit skin and red beans. Utilization of red dragon fruit skin flour and red bean flour in the manufacture of dry noodles can make the dried noodles a source of fiber and protein. This study aims to produce the best dry noodle formulation. This study is an experimental study using the Completely Randomized Design method (CRD). There are 4 additional treatment of red dragon fruit husks and red-bean flour on dry noodles, which are added to F0 (100% : 0% : 0%), F1 (70% : 15% : 15%), F2 (60% : 20% : 20%) dan F3 (50% : 25% : 25%). Analysis is made of organoleptic (hedonic) tests and laboratory tests (protein and fiber levels). The result of this research is that F1 is declared as the most preferred formulation because F1 has a brown color, no unpleasant aroma, slightly savory taste and chewy texture. Based on the nutrient content test, F1 has a protein content of 12.04% and a fiber content of 10.12%. So that the dry noodle formulation F1 was declared the selected formulation and had fulfilled the claim requirements as a food source of fiber and protein. Keywords: Dried noodles; Red Dragon Fruit Skin Flour; Red Bean Flour; Fiber; Protein

Title

Found 19 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 19 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 19 Documents
Search