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All Journal Pelita Perkebunan (Coffee and Cocoa Research Journal) Damianus Journal of Medicine Jendela Nursing Journal (JNJ) UNEJ e-Proceeding Jurnal Studi Keperawatan
Teguh Wahyudi
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Agriculture, Biological Sciences & Forestry Education Health Professions Medicine & Pharmacology Nursing Public Health

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KARAKTERISTIK KLINIS PASIEN KEJANG DEMAM YANG DIRAWAT DI RUMAH SAKIT BAPTIS BATU Yurika Elizabeth Susanti; Teguh Wahyudi
Bahasa Indonesia Vol 19 No 2 (2020): Damianus : Journal of Medicine
Publisher : Atma Jaya Catholic University of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/djm.v19i2.1265

Abstract

Introduction: Febrile seizure is the most common type of seizure in children, mostly occurred in children aged 6 months to 5 years. The aim of the study was to describe the demographic and clinical characteristics of febrile seizures in children in the Baptist Hospital Batu. Methods: This was a cross-sectional research, including febrile seizure children (n=41) who were admitted into the Baptist Hospital Batu on January 2017 to October 2018. The data was collected from the medical records and described and presented in frequency tables. Results: Febrile seizure was common in boys (61%), aged 1 to 2 years old (46.3%). Generalized seizure (97.6%) was the most febrile seizures. The duration of seizure was <15 minutes (95.1%) with the majority patients with febrile seizure experience one seizure episode (73.2%). Simple febrile seizure (70.7%) was more common than complex febrile seizures. The body temperature was ≥38⁰ C (68.3%), however, the leukocyte counts was normal (63.4%). Conclusion: Febrile children younger than 2 years old, especially boys need to be well monitored as these children may develop into febrile seizure.
EFEKTIFITAS POSISI TIDUR KAKI LEBIH TINGGI 15° TERHADAP PENURUNAN OEDEMA EXTREMITAS BAWAH PADA PASIEN GAGAL JANTUNG DI RUMAH SAKIT DR. R. SOEPRAPTO CEPU JAWA TENGAH Cipto Cipto; Yuni Astuti; Teguh Wahyudi
JENDELA NURSING JOURNAL Vol 2, No 1 (2013): April 2013
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jnj.v2i1.227

Abstract

Latar belakang - Pada kondisi gagal jantung, pasien sering mengalami udem ekstremitas bawah dikarenakan terdapat hambatan aliran balik darah ke ventrikel kanan. Tindakan utama yang dilakukan untuk mengatasi kondisi ini, biasanya hanya dilakukan dengan cara memberi obat diuretik. Beberapasumber menyebutkan bahwa pengurangan udem ekstremitas bawah dapat dilakukan dengan cara memberikan posisi supinasi dengan kaki lebih tinggi dari badan.Tujuan – Penelitian ini bertujuan untuk mengetahui efektifitas posisi tidur kaki lebih tinggi 15o dalam menurunkan udema ekstermitas bawah pada pasien gagal jantung. Metoda - Desain penelitian ini adalah Quasy experiment dengan metode One–Group Pre-Post Test. Design, dimana rancangan jenis ini hanya menggunakan satu kelompok subyek. Populasi penelitianadalah semua pasien yang menderita gagal jantung stadium 1, 2, 3 yang dirawat di RS dr. R. Soeprapto Cepu. Responden penelitian dipilih dengan teknik purposive sampling yaitu sebanyak 20 orang. Semua data yang sudah terkumpul diolah dengan program bantu SPSS versi 15.Hasil - Hasil penelitian menunjukkan bahwa pemberian posisi kaki lebih tinggi 15º selama ½ jam tidak efektif dalam menurunkan udem ekstremitas bawah. Simpulan - Pemberian posisi kaki lebih tinggi 15º baru efektif untuk menurunkan udem ekstremitas bawah apabila diberikan dalam waktu satu jam atau lebih. Untuk itu disarankan agar posisi kaki lebih tinggi 15º dapat dijadikan salah satu SOP tindakan mandiri perawat untuk menurunkan udem ekstremitas bawah pada pasien gagal jantung.
THE EFFECT OF THE ADDITION OF YEAST ISOLATES ON THE COLOUR DIFFERENTIATION IN COCOA BEANS DURING THE FERMENTATION Shanti Akhiriani; Susijahadi Susijahadi; Djumarti Djumarti; Teguh Wahyudi
UNEJ e-Proceeding International Conference on Agribusiness Marketing (ICAM) 2012, Faculty of Agriculture, University o
Publisher : UPT Penerbitan Universitas Jember

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Abstract

The concern of cocoa beans process is the fermentation process. In this process, there is a the formation of potential flavor, bitter taste reduction and improved physical appearance, including the colour of cocoa beans and cocoa beans pieces consistency. During the fermentation process of cocoa beans, the microbes which take a role are acidforming yeasts and bacteria. Generally, the fermentation of cocoa beans only takes advantage of microbial activity derived from spontaneous inoculation, including contamination of the environment, the worker, cocoa fruit, and the tools used in the process of it. The problem is when the pure yeast isolate added to the fermentation, not be known influence on the final product of fermentation, especially for the colour quality of cocoa beans. The purpose of this research was to determine the effect of the addition of yeast isolates and the time of fermentation of color differentiation in cocoa beans during fermentation. The result of this study is expected to improve the fermentation process in order to improve the quality of cocoa beans, especially the colour of them. The analysis method used in this research includes the descriptive methods and the Random Group Design with factorial arrangement consisting of two factors, the pretreatment factors before the fermentation process (A) with two steps, ie, A0 = no addition of yeast isolates (control) and A1 = with the addition of yeast isolates. The second factor is the length of fermentation (B) with 7 steps, namely fermentation day-0 until the 6th day of fermentation (B0-B6). The conclusion from the result of this research indicates that the addition of yeast isolates and long fermentation gives a real different effect of Fermentation Index and the value of L, a and b Colour Reader. The interaction of the addition of yeast isolates and long fermentation give a real effect on Fermentation Index and the value of L, a and b Colour Reader. With the addition of yeast isolates and the length of time of fermentation, the brown color that appears in the fermented cocoa beans is better. The Fermentation Index of the treatment with the addition of yeast isolates on day-5 is 1.84 with a value b Colour Reader reached 17.5.
Nursing Care of Hypertension in the Elderly with a Focus on Study of Activity Intolerance in Dr. R. Soetijono Blora Hospital Warijan Warijan; Teguh Wahyudi; Yuni Astuti; Risma Dwi Rahayu
Jurnal Studi Keperawatan Vol 2, No 1 (2021): March 2021
Publisher : Program Studi Keperawatan Blora, Politeknik Kesehatan Kementerian Kesehatan Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.454 KB) | DOI: 10.31983/j-sikep.v2i1.6805

Abstract

With the increasing life expectancy of the Indonesian population, it can be estimated that the incidence of degenerative diseases is increasing. Based on basic health research, hypertension is the most degenerative disease in the elderly with a prevalence of 57.6% at ages 65-74 years and 63.8% aged75 years. Hypertension causes the elderly to experience fatigue or weakness.The purpose of this study is to describe the nursing care of hypertension in the elderly with a focus on activity intolerance studies. This research design uses a descriptive research approach. The subjects used were 2 patients who had inclusion criteria; individuals with hypertension aged 60-90 years and willing to be the subject of case studies, exclusion criteria; individuals are not willing to be the subject of research and have special handling diseases. Data collection was carried out by interview, observation, physical examination and nursing documentation.The results were obtained through nursing care in both patients, where both patients had hypertension with a diagnosis of activity intolerance with different levels of activity independence. So given the nursing action physical activity therapy according to patient tolerance. Conclusions from the results of the study are that it is important to choose and provide the stages of activity needs, education and pay attention to the safety of the elderly.Suggestions submitted, the hospital should prevent accidents in elderly patients. For nurses, education should improve the fulfillment of the activity needs of patients and families.
Risiko Preeklamsi Pada Ibu Hamil dengan Penyakit Penyerta Siswoko Siswoko; Cipto Cipto; Teguh Wahyudi
Jurnal Studi Keperawatan Vol 3, No 1 (2022): MARCH 2022
Publisher : Program Studi Keperawatan Blora, Politeknik Kesehatan Kementerian Kesehatan Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (558.375 KB) | DOI: 10.31983/j-sikep.v3i1.8371

Abstract

Latar belakang : Salah satu penyebab utama kematian Ibu di Indonesia disamping perdarahan adalah preeklamsia atau eklamsia. Kejadian preeklamsi belum diketahui secara jelas factor penyebabnya, namun kondisi tersebut sering dijumpai pada ibu hamil dengan riwayat penyakit penyerta seperti diabetes mellitus dan hipertensi.Tujuan : Studi ini menganalisa tentang seberasa besar risiko ibu hamil dengan penyakit penyerta (diabeter mellitus dan atau hipertensi) mengalami preeklamsi.Metode : studi ini menggunakan penelitian analitik kasus kontrol yang merupakan salah satu bentuk rancangan penelitian analitik dengan pendekatan waktu retrospektif  dengan mengobservasi 600 data proses perjalanan penyakit hipertensi, diabetes mellitus dan kejadian preeklamsia pada ibu bersalin ke arah belakang tanpa melakukan intervensi.Hasil : Hasil penelitian menunjukkan dua variabel yang bermakna menjadi faktor pencetus terjadinya preeklamsia pada ibu bersalin yaitu riwayat hipertensi (OR = 2,149; CI= 95%) riwayat diabetus mellitus (OR = 6,682 ; CI = 95%).Kesimpulan : Ibu hami dengan penyakit penyerta hipertensi berisiko 2,149 kali mengalami preeklamsi dibandingan dengan ibu hamil tanpa hipertensi. Ibu hamil dengan diabetes mellitus berisiko 6,682 kali mengalami preeklamsi dibandingkan dengan ibu hamil tanpa penyakit penyerta diabetes mellitus. Keywords: preeklamsi, ibu hamil, hipertensi, diabetes melitus
Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans Ariza Budi Tunjung-Sari; Misnawi Jati; Noor Ariefandie Febrianto; Teguh Wahyudi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 3 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i3.371

Abstract

In an attempt to improve the quality of dried cocoa beans produced from small holder farming in Indonesia, experiment of cocoa beans and Lactobacillus fermentum (LF) was conducted. LF culture at concentration 5% w/w was added into dried cocoa beans and incubated for four days. Treated beans were sun dried and evaluated for slaty and purple appearance on the nibs, as well as defects and sensory quality. This study reports a significant decrease in the proportion of slaty and purple beans in the treated groups either in smaller (30 kg) or in the larger (150 kg) scales. The moulded bean number surged, but moulded beans was already present in the untreated group. The sensory profile was obtaining higher scores on the chocolate flavor, bitterness and astringency attributes. It is concluded that LF culture could be used for improving the physical and sensory qualities of cocoa beans from small holder farmers.
Small-scale Fermentation of Cocoa Beans and on-Process Monitoring Ariza Budi Tunjung-Sari; Hendy Firmanto; Teguh Wahyudi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 37 No 1 (2021)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v37i1.444

Abstract

Cocoa bean fermentation is a critical step in the formation of chocolate aroma precursors. Small-scale fermentation is needed to accommodate fermentation practice during low season and fruit scarcity. The study was conducted to address the minimum amount of wet cocoa beans required for a successful fermentation. In the trials, wet cocoa beans at different quantities, i.e. 1, 2.5, 5, 7.5, 10, 15, and 40 kg, were incubated in separate wooden boxes for 4 days (96 hours) and turned once after 48 hours. Temperature and pH of the pulp and beans were measured every 6 hours. Dry beans were visually inspected to determine the number of grayish and purple cotyledons indicating unfermented beans. In general, smaller scale fermentations, i.e. 1 to 15 kg, resulted in similar profiles with that of standard mini-box fermentation (40 kg) in terms of temperature, pulp pH and bean pH. The 40 kg fermentation resulted in the lowest percentage of purple beans with no grayish beans, meanwhile smaller scale fermentations showed higher number of unfermented beans. The logarithmic regression indicates that as much as 1.4 kg beans producing unfermented beans of less than 20% which meets the criteria of grade 3 based on the Indonesian National Standard for cocoa bean (SNI 2323:2008/Amd1:2010). Data analysis shows that temperature below 35°C for 42 hours was associated with higher percentage of grayish and purple beans. It is concluded that cocoa bean fermentation can be carried out at least at 5 kg scale, and temperature at 42 hours could be a parameter for process monitoring.
Co-Authors ariza budi tunjung-sari Cipto Cipto Djumarti Djumarti Hendy Firmanto Misnawi Jati Noor Ariefandie Febrianto Risma Dwi Rahayu Shanti Akhiriani Siswoko Siswoko Susijahadi Susijahadi Warijan Warijan YUNI ASTUTI Yurika Elizabeth Susanti