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Kartika Nugraheni
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Suhu Makanan dan Sisa Makanan Pasien Dewasa Diet Lunak di Rawat Inap Penyakit Dalam Rumah Sakit Umum Daerah Kota Semarang Najibah Nuraini; Sufiati Bintanah; Kartika Nugraheni
Jurnal Gizi Vol 6, No 1 (2017): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.694 KB) | DOI: 10.26714/jg.6.1.2017.%p

Abstract

The food temperature is one of the factors affecting the leftovers of soft diet inpatients of the hospital. Research aims to understand how the relationship of food temperature with leftovers of soft diet of internist inpatients.  The kind of research is explanatory reserch using survey methods and with the crosssectional approach. The populationis  all of adult inpatients who obtain the  diet soft at public hospital of Semarang City. The sample chosen by the inclusion and exclusive criteria that we have seted. Data analysis using the pearsoncorrelationstatistic test. The result shows from the number of 33 samples,  there are  54,4 % of them are 41-60 years old, 57,6 % a women, 60,6 % who hospitalized three days or above, 39,4 % who seniorhigh school educated and 42,4 % of them who suffer febris medical. The food’s temperature was4,5 o  C – 60 o  C, in danger zone. Leftover food of porridge diet was 22,15% ±SD 7,35%, animal protein diet was 34,14% ± SD9,30%, nabati protein diet was 38,63% ±SD 14,53% and vegetables diet was  38,10% ±SD 12,20%. There is no correlation between the food’s temperature with leftovers of porridge diet (p = 0.277, no correlation between the food’s temperature with leftovers of animal protein diet (p = 0,116),no correlation between the food’s temperature with leftovers of nabati protein diet (p = 0,709).  There is a correlation between thefood’s temperature with leftovers of vegetablesdiet(p = 0,006). The conclusion, at the hospital of Semarang City, especialy the adult inpatient, the food’s temperature related to the food’s rest of vegetable diet, but no related to the food’s rest of porridge diet, animal protein diet  and nabati protein diet. Keywords :Food Themperature, Leftovers, Soft Food
Simulasi Pergerakan Tumpahan Minyak di Laut dengan Pengaruh Angin Nashrul Millah; Indira Anggriani; Kartika Nugraheni
SPECTA Journal of Technology Vol. 3 No. 3 (2019): SPECTA Journal of Technology
Publisher : LPPM ITK

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (921.256 KB) | DOI: 10.35718/specta.v3i2.67

Abstract

As a petroleum-producing country, Indonesia has a very important role in supplying national and international petroleum needs. The distribution of oil by sea raises the risk of spills and harms the marine environment, especially for marine life. Most oil spills in the marine environment can form a thin layer on the surface due to the movement of wind, waves, and currents. In this study, the oil spill movement model used the Shallow Water Equation (SWE) model and the equation for the movement of oil spills. The SWE model consists of the equation of mass and momentum derived from the law of conservation of mass which is derived into the equation of continuity and the law of conservation of momentum which is derived into the equation of conservation of momentum. In this model, ocean currents are affected by several disturbances in the form of wind gusts and friction with the bottom. The model is solved numerically through simulation using the finite volume method. Discretization is done by using a staggered grid approach, where the mass and momentum variables are discretized in different cells. From the simulation results, it appears that the movement of oil spills is influenced by wind direction and current. The simulation results also found that the speed of the movement of oil spills has increased in the early times, but then gradually.
Efektifitas Ekstrak Daun Talas (Colocasia escluenta L.Schoot) Dalam Meningkatkan Jumlah Eritrosit Pada Tikus Wistar Yang Diinduksi NaNO2 Afiva Meilani; Ria Purnawian Sulistiani; Yuliana Noor Setiawati Ulvie; Kartika Nugraheni
Prosiding Seminar Nasional Unimus Vol 6 (2023): Membangun Tatanan Sosial di Era Revolusi Industri 4.0 dalam Menunjang Pencapaian Susta
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Anemia merupakan penurunan kemampuan pengikatan oksigen dari setiap molekul hemoglobin (Hb) sehinggaterjadi penurunan nilai normal Hb yang ada di dalam eritrosit. Ekstrak daun talas memiliki kandungan fitokimiayang berpotensi meningkatkan kadar Hb dan jumlah eritrosit. Penelitian ini bertujuan untuk mengetahuipengaruh pemberian ekstrak daun talas terhadap eritrosit dan Hb pada tikus yang diinduksi NaNO2. Metodepenelitian eksperimen pre-post test dengan design randomized control group. Sebanyak tiga puluh ekor tikusjantan dibagi menjadi lima kelompok, yaitu kontrol positif, kontrol negatif, dan kelompok perlakuan yang diberiekstrak daun talas dengan dosis 100mg/kgBB, 200mg/kgBB dan 400mg/kgBB. Pemeriksaan jumlah eritrositdan kadar hemoglobin dengan alat automated hematology analyzer. Analisis statistik menggunakan ujiwilcoxon untuk menguji beda kelompok sebelum dan sesudah perlakuan ekstrak daun talas, uji one wayANOVA untuk menguji pengaruh perlakuan ekstrak daun talas dilanjutkan dengan uji post hoc Dunnet.Terdapat perubahan rerata jumlah eritrosit yang signifikan pada kelompok post-test perlakuan ekstrak dauntalas dengan uji one way ANOVA (p<0,05).  Kata Kunci : Anemia, Haemoglobin, eritrosit, ekstrak daun talas, NaNO2
Co-Authors Afiva Meilani Indira Anggriani Najibah Nuraini Nashrul Millah Ria Purnawian Sulistiani Sufiati Bintanah Yuliana Noor Setiawati Ulvie