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All Journal Pendidikan Matematika Jurnal Zarah English Language and Literature International Conference (ELLiC) Proceedings JURNAL PENDIDIKAN TAMBUSAI Jurnal MediaTIK Jurnal Menara Ekonomi : Penelitian dan Kajian Ilmiah Bidang Ekonomi Sainstek : Jurnal Sains dan Teknologi

Nurhamidah Nurhamidah

University of Bengkulu

Author-ID : 334704

Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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HUBUNGAN PENAMPILAN, RASA DAN KERAMAHAN PENYAJIAN TERHADAP SISA MAKANAN PADA PASIEN RAWAT INAP RSUD AROSUKA SOLOK Nurhamidah, Nurhamidah; Yensasnidar, Yensasnidar; Manora, Elsa
Sainstek : Jurnal Sains dan Teknologi Vol 11, No 2 (2019)
Publisher : IAIN Batusangkar

Nutrition services in the hospital are services provided and adapted to the circumstances patient based on clinical states, nutritional and the body?s metabolism status. The success of a food establishment is o often associated with the remaining food consumed by the patient. This study aims to determine the relationship of the quality, hospitality and the accuracy of serving food to the rest of soft foods in hospitalized patients at the Hospital Arosuka Solok. The desain study is a cross sectional. Samples were taken by using accidental sampling, with a total samples of 50 people (Adults around 17 and above of age). The result of univariate shows that patient leave the soft foods served. Statistical test results show the appearance of food, taste, hospitality presenter officials relationship the remaining soft food patients. While the result of statistical of the timeliness of presentation does not significant relationship (p=0.05). It is hopped installation of officers Arosuka Hospital nutrition increase the quality in the taste of food by providing training and comparative study so that the food processing personnel can produce high quality food. The nutritionist of the hospital should monitor food taste before serving it and can tace care of serving method which includes food serving color, shape and place so that, the food appearance will be attractive.

PENGARUH PEMBERIAN JUS BELIMBING (Averrhoa Carambola) DAN BUAH NAGA (Hylocereus Undatus) TERHADAP TEKANAN DARAH PADA PASIEN HIPERTENSI DI RUANG INTERNE RSUD PADANG PANJANG TAHUN 2017 Nurhamidah, Nurhamidah; Malfita, Mira
Sainstek : Jurnal Sains dan Teknologi Vol 9, No 2 (2017)
Publisher : IAIN Batusangkar

Hypertension is a condition in which a person experiences an increase in blood pressure above normal resulting in increased morbidity and mortality / mortality. Star fruit and dragon fruit can also be used to overcome hypertension. Fruit starfruit and dragon fruit has a lot of antioxidant substances such as vitamin C, Flavonoid and niacin and magnesium that can flex or relax the arterial blood vessels. In addition, star fruit and dragon fruit also have diuretic calcium contents atua peluruh urine so increase the intake of minerals that play a role in lowering high blood pressure. The purpose of this research is to know the effect of juice of star fruit (Averrhoa Carambola) and dragon fruit (hylocereus undatus) to blood pressure in hypertension patient in Internal Room of RSUD Padang Panjang Year 2017.The study was conducted for 6 days with 1 day feeding. The research design used Quasi-Ekperiment using One group pre-post test design on 15 respondents with hypertension. The statistical test obtained p value of systolic blood pressure = 0.000 and p value of diastolic blood pressure = 0.001 then ha accepted, meaning there is influence of star fruit juice and dragon fruit to blood pressure patient room internal hospital RSUD Padang Panjang.Based on the results of this study, researchers suggested that starfruit and dragon juice can be used as an independent intervention, especially for people with hypertension.

MAKANAN TAMBAHAN UNTUK BALITA DARI VARIASI KACANG KEDELAI (GLYCINEMAX (L) MERRIL) DAN KACANG MERAH (VIGNA ANGULARIS) Selistio, Dian; Nurhamidah, Nurhamidah; Ilham, Dezi
Sainstek : Jurnal Sains dan Teknologi Vol 12, No 1 (2020)
Publisher : IAIN Batusangkar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31958/js.v12i1.2062

Malnutrition is a health problem that is a problem that must be resolved and needs special treatment. Handling malnutrition cases one which is by providing additional food in the form soy oat snack bars and kidney beans. The purpose of this study was to determine the effect of developing soybean and red bean oat snack bar. This research is an experimental research that is research with the substitution of soybeans and kidney beans then the effect is seen on the organoleptic quality with the SPSS test anova and seen its nutrient content in the laboratory of Unand. Research Results: 1) The highest organoleptic test is treatment A. 2) The oat snack bar produced the highest carbohydrate content in treatment A as much as 58.48%, protein content 5.8%, and calories 38.98 kcal, the highest fat content in treatment B is 22.75%, the highest water content in treatment C is 32.9%. 3) The best formulation on oat soybean and red bean oat snack bars with several binding ingredients for color, taste, aroma, and texture as well as nutrients is treatment A (30 g soybeans: 50 g kidney beans). Development of Snack Bar Oat soybeans and kidney beans at Treatment A is an Oat Snack Bar has a high nutrient content and good color, taste, aroma, and texture.

Co-Authors Al Imran, Al Imran Amida, Nadia Atus Amadi Putra Dezi Ilham, Dezi Malfita, Mira Manora, Elsa Mustamin Mustamin Nurhafizah Nurhafizah, Nurhafizah Rina Elvia, Rina Selistio, Dian Sofia Retnowati Usmiar, Usmiar Yanti, Della Novri Yulyanti Harisman

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