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Strategy to Increase Quality of Health Education in Boarding School Malang as Solution to Prevent Scabies Setyaningrum, Yahmi Ira; Suarsini, Endang; Hastuti, Utami Sri; Amin, M.
Proceeding of International Conference on Teacher Training and Education Vol 1, No 1 (2016): Proceeding of International Conference on Teacher Training and Education
Publisher : Sebelas Maret University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (73.742 KB)

Abstract

Scabies is itch human skin disease caused by the mite Sarcoptes scabiei var. Hominis. The prevalence ofscabies in boarding school was relative high. That condition must be solves, because is frequentlyassociated with considerable morbidity, difficulties in concentration can lead to poor performance inschool. Therefore, health education is necessary to increase knowledge student, introduce scabies, andmotivated student behavior healthy that prevent spread and control of scabies in boarding school. The aimof this research: 1) describe prevalence scabies in boarding school Malang Raya,2) describe the student knowledge about scabies, 3) describe health education was done in boardingschool. The type of study is survey epidemiologic scabies. Total population is 4233 students with asample of the study were 410 students. The sampling technique on this research was random samplingmethod. The data were collected using interviews, observation and instrument test. The result of thisresearch: 1) the prevalence scabies in boarding school Malang Raya was 37.32%,2) the student knowledge were low, with average 57.73±16.84. The score minimal is 0, and the scoremaximal is 100. 3) Health education in boarding school not variation, and monotone. There was rulesrelated personal hygiene in boarding school. Counseling to promote knowledge students was done bylecture method, answer and question method. Quality of health education must be increased by somestrategy. There was variation method, using media which interest attention student.
Peningkatan Pengetahuan, Kepuasan dan Penurunan Sisa Makanan Pasien Hipertensi Akibat Konseling Gizi Fatmawati, Dewi Ima; Nirbaya, Arindra; Setyaningrum, Yahmi Ira
Pontianak Nutrition Journal (PNJ) Vol 3, No 2 (2020): September 2020
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (215.713 KB) | DOI: 10.30602/pnj.v3i2.699

Abstract

Hipertensi sering diderita oleh orang Indonesia. Prevalensi hipertensi harus diatas, karena menimbulkan komplikasi yang membahayakan jiwa. Alternatif solusi melalui konseling gizi. Penelitian ini bertujuan untuk menganalisis pengaruh konseling gizi terhadap pengetahuan, kepuasan dan sisa makanan pasien hipertensi di RSU Mitra Delima Bululawang Malang. Desain penelitian one group pre-post-test yang mengukur tingkat pengetahuan, tingkat kepuasan dan sisa makanan pasien  sebelum konseling gizi dan setelah konseling gizi. Sampel berjumlah 16 pasien yang diukur tingkat pengetahuan dan kepuasan dengan menggunakan kuesioner. Sisa makanan diukur dengan metode comstock, Analisis bivariat yang digunakan untuk variabel tingkat pengetahuan dan kepuasan yaitu uji paired t-test, sedangkan sisa makanan adalah uji Willcoxon signed rank test. Konseling gizi mampu meningkatkan pengetahuan sebesar 37,5%, dengan nilai pre tes 48,7% dan post tes 86,2%. Tingkat kepuasan aroma, bumbu, tekstur dan kematangan juga meningkat setelah konseling gizi. Sisa makanan lauk hewani, lauk nabati, sayuran meningkat setelah konseling gizi. Persentase sisa makanan sayuran rata – rata sebelum konseling gizi sebesar 53,8% dan setelah konseling gizi sebesar 19,3%. Berdasarkan hasil penelitian dapat disimpulkan bahwa konseling gizi mampu meningkatkan pengetahuan, kepuasan, dan menurunkan makanan sisa di piring pasien RSU Mitra Delima.
Pelatihan Pengurangan Risiko Bencana (Prb) STIKes WCH Bekerja Sama dengan SMA/SMK Malang Yahmi Ira Setyaningrum; Guritan Indra Sukma
Indonesian Journal of Community Services Vol 2, No 1 (2020): May 2020
Publisher : Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/ijocs.2.1.92-100

Abstract

AbstrakGempa merupakan bencana alam yang sering terjadi di Malang Raya. Gempa menimbulkan berbagai dampak negatif yang merugikan baik material maupun non material. Gempa tidak dapat dihindari, tetapi dapat diminimalkan risiko kerugian melalui suatu pelatihan pengurangan risiko bencana (PRB). Tujuan penelitian ini adalah meningkatkan pengetahuan dan kesiapsiagaan remaja dalam menghadapi bencana gempa bumi melalui pelatihan PRB. Metode penelitian dengan quasi eksperimen rancangan the group pretest-posttest. Hasil implikasi pelatihan PRB terhadap siswa SMA/SMK menunjukkan adanya peningkatan pengetahuan mengenai definisi gempa, potensi gempa, usaha PRB sebesar 55 poin. Pengetahuan siswa sebelum pelatihan rata-ratanya 42, setelah mengikuti pelatihan meningkat menjadi 97. Kesadaran remaja terhadap  PRB juga meningkat sebesar 64%. Kesadaran siswa sebelum pelatihan sebesar 18%, setelah pelatihan kesadaran menjadi 63%. Kesiapsiagaan remaja ketika terjadi bencana juga akan meningkat dari 18% menjadi 89%. Berdasarkan hasil penelitian dapat disimpulkan bahwa pelatihan PRB mampu meningkatkan pengetahuan, kesadaran dan kesiapsiagaan remaja SMK/SMK di Malang dalam menghadapi bencana gempa bumi. Kata kunci: gempa; bencana; pelatihan; pengurangan; risiko.  Abstract Earthquake is a disaster that frequently occurs in Malang. The earthquake has caused  undesireble impacts not only material but also non material loss. Earthquakes cannot be avoided, but the risks of loss can be minimized through  disaster risk reduction training ( PRB).  The training target is enhancing knowledge and preparedness of teenages in facing disaster through PRB training. The method  carried out is by quasi experimentdesign using pre-test and post-test. The implication result of PRB training to  high school and vocational highschool  students shows there is enhnced  knowledge on disaster definition, disaster potentials recognition, and  disaster risk reduction effort as much as  55 point. Students knowledge before training  is 49 for the average.after the training it becomes 97. The students’ awareness on disaster risk reduction improves 64 % .The students’ awareness before is 18 % and  it becomes  63% after the training. The teenagers’ preparedness when a disaster occurs improves  18 % to become 89%. Based on the research it can be concluded that disaster risk reduction training PRB could enhance knowledge, awareness and preparedness of high school and vocational high school students in facing disaster especially earthquake. Keywords: earthquake; disaster; training; reduction; risk
PENYULUHAN KONSUMSI PANGAN LOKAL UNTUK PENDERITA DIABETES MELITUS DI DESA DILEM, KEPANJEN, MALANG Yahmi Ira Setyaningrum; Choirun Nissa
Kumawula: Jurnal Pengabdian Kepada Masyarakat Vol 3, No 3 (2020): Kumawula: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/kumawula.v3i3.28025

Abstract

Penyakit diabetes adalah salah satu penyakit tidak menular (PTM) yang sering diderita oleh masyarakat Indonesia. Salah satu penyebab diabetes melitus (DM) adalah gaya hidup dan pola konsumsi yang kurang baik. Berdasarkan hal tersebut diperlukan suatu upaya penyuluhan konsumsi pangan lokal untuk penderita diabetes di desa Dilem, Kepanjen, Malang. Tujuan penyuluhan adalah untuk meningkatkan pengetahuan masyarakat desa Dilem mengenai diabetes melitus dan upaya pencegahan melalui konsumsi pangan lokal. Metode penyuluhan dengan ceramah, menggunakan media leaflet. Hasil program penyuluhan ini mampu meningkatkan pengetahuan masyarakat desa Dilem mengenai pentingnya menjaga pola makan, pola konsumsi pangan lokal agar terhindar dari komplikasi penyakit diabetes melitus sebesar 50%. Kesimpulan yang dapat diambil perlu penelitian lebih lanjut untuk mengetahui sikap dan perilaku masyarakat yang telah meningkat pengetahuannya akan diabetes melitus.
Kadar Lemak dan Air Pada Cookies dengan Substitusi Tepung Ubi Ungu dan Kacang Tanah Nadia Karomatul Izza; Nanik Hamidah; Yahmi Ira Setyaningrum
Jurnal Gizi Vol 8, No 2 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (657.37 KB) | DOI: 10.26714/jg.8.2.2019.106-114

Abstract

Cookies are crispy textured cakes. The main ingredient used to make cookies is wheat flour. Substitution of flour with purple sweet potato is done because purple sweet potato has content such as wheat flour. Purple yam flour contains amylose of 24.79% and amylopectin of 49.78%.This research was conducted to analyze on fat level and water content in cookies. The study design was a Randomized Block Design. The treatment level was divided into 4 groups with the proportion of purple sweet potato flour:  F0 (0%: 0%), F1 (55%: 20%), F2 (45%: 30%), and F3(35%: 40 %). Fat content analysis used was the soxhlet method. There was a significant effect (ρ = 0,000) on the amount of fat content in cookies. The highest fat content found in F3 was 38.85%.Water content analysis used was the Thermogravimetric method. Statistical analysis of water content using friedmen with a reliability level of 95%. There was a significant effect (ρ = 0,000) on the amount of water content in cookies. The lowest water content was in F3 of 38.85%. The higher the addition of peanut flour, the lower the water content of cookies. Keywords: Cookies, Purple Sweet Potatoes, Ground Peanuts, Fat Levels, Water Content
Peningkatan Pengetahuan Remaja Putri Melalui Edukasi Gizi Menggunakan Media Whatsapp Group Dwi Aulia Wardhani; Choirun Nissa; Yahmi Ira Setyaningrum
Jurnal Gizi Vol 10, No 1 (2021): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.10.1.2021.31-37

Abstract

Chronic Energy Deficiency (KEK) in adolescent girls is one nutritional problem with a high prevalence in Indonesia at 2018 namely 14.5%. One of the causes is wrong eating behavior, based on knowledge and attitude nutrition who lack. The alternative to increase knowledge and attitudes isthrough nutrition education. This research was conducted to analyze the effect of nutrition education on KEK using media whatsapp group to increasing knowledge and attitudes of adolescent girls at SMPN 21 PPU. The research design uses quasi-experimental with group pretest-posttest design. The sample in this study was determined based on convenience sampling technique so that 40 respondents were obtained. Wilcoxon test results indicate that there is an influence of nutrition education on increasing knowledge of adolescent girls  (p = 0,000). Wilcoxon test results indicate that there is no effect of nutrition education on improving attitudes of adolescent girls  (p = 0.936). The conclusion of this study is that there is an effect of nutrition education on KEK using media whatsapp group toincreasing the knowledge of adolescent girls at SMPN 21 PPU Kaltim, but there is no effect of nutrition education on KEK using media whatsapp group to improving attitudes of adolescent girls at SMPN 21 PPU Kaltim. Based on this, further research is needed to improve attitudes and behavior of foodconsumption in order to avoid KEK.Keywords: KEK, Whatsapp Group, Knowledge, Attitude, Adolescent Girls
Pemanfaatan kedelai dan apel malang untuk pembuatan snack bar: kajian kadar lemak dan kadar karbohidrat Nanik Hamidah; Baiq Retno Yolanda Haryuning; Yahmi Ira Setyaningrum
AcTion: Aceh Nutrition Journal Vol 4, No 2 (2019): AcTion Vol 4 No 2 Tahun 2019
Publisher : Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (224.55 KB) | DOI: 10.30867/action.v4i2.178

Abstract

Snack bars are light meals in a form of bar. This snack bar product needs development that can fulfill balanced nutrient, by utilizing the potential of local food namely soybeans and apples. This study was conducted to analyze the concentration effect of soy flour and the addition of apples to fat and carbohydrate levels in the snack bar. The study used a randomized block design with three treatments and nine replications. The treatments in this study were F1 (40 gr soy flour: 60 gr dried apples), F2 (50 gr soy flour: 50 gr dried apples) and F3 (60 gr soy flour: 40 gr dried apples). Fat level in this study was obtained by using the Weibull method, whereas for carbohydrate level using the By Difference method. Data obtained were statistically analyzed using two way ANOVA and DMRT at a 95% reliability level. The results showed that there was a significant effect (p <0,05) of soy flour concentration and the addition of apples to fat and carbohydrate levels in the snack bar. The higher the concentration of soy flour, the higher the fat level in the snack bar. The highest fat level was found in F3. The higher the addition of apples, the higher the carbohydrate level in the snack bar. The highest carbohydrate level was found  in F1.Snack bar merupakan makanan ringan berbentuk batangan. Produk snack bar ini perlu pengembangan yang dapat memenuhi gizi seimbang, dengan memanfaatkan potensi pangan lokal yaitu kacang kedelai dan apel. Penelitian ini dilakukan untuk menganalisis pengaruh konsentrasi tepung kedelai dan penambahan apel terhadap kadar lemak dan  kadar  karbohidrat pada snack bar. Penelitian menggunakan Rancangan Acak Kelompok dengan tiga perlakuan dan sembilan kali ulangan. Perlakuan pada penelitian ini yaitu F1 (tepung kedelai 40 gr : apel kering 60 gr), F2 (tepung kedelai 50 gr : apel kering 50 gr) dan F3 (tepung kedelai 60 gr : apel kering 40 gr). Kadar lemak pada penelitian ini diperoleh dengan menggunakan metode Weibull, sedangkan untuk kadar karbohidrat menggunakan metode By Difference. Data yang diperoleh dianalisis secara statistik menggunakan two way anova dan DMRT pada tingkat kepercayaan 95%. Hasil penelitian menunjukkan terdapat pengaruh signifikan (p < 0,05) konsentrasi tepung kedelai dan penambahan apel terhadap kadar lemak  dan kadar karbohidrat pada snack bar. Semakin tinggi konsentrasi tepung kedelai maka semakin tinggi kadar lemak pada snack bar. Kadar lemak tertinggi terdapat pada F3. Semakin tinggi penambahan apel maka semakin tinggi kadar karbohidrat pada snack bar. Kadar karbohidrat tertinggi terdapat pada F1.
PENINGKATAN PENGETAHUAN SISWA SMA/SMK MALANG MELALUI PENDIDIKAN BENCANA GEMPA BUMI DENGAN METODE SIMULASI Yahmi Ira Setyaningrum; Guritan Indra Sukma
Indonesian Journal for Health Sciences Vol 4, No 2 (2020): September
Publisher : Universitas Muhammadiyah Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (135.189 KB) | DOI: 10.24269/ijhs.v4i2.2414

Abstract

Gempa bumi merupakan bencana yang sering terjadi di Indonesia. Gempa bumi di Malang tergolong sering terjadi dengan urutan 133 tingkat Nasional Gempa dapat terjadi kapan saja, dimana saja, tidak dapat diprediksi datangnya. Dampak yang diakibatkan gempa bumi dapat diminimalkan melaui pendidikan bencana gempa bumi. Pendidikan gempa bumi telah dilakukan terhadap siswa SMA/SMK, harapannya pengetahuan siswa mengenai gempa bumi dan upaya pengurangan resiko mampu meningkat setelah mengikuti pendidikan gempa. Desain penelitian yaitu quasi eksperimen pre tes post tes. Data dianalisis dengan uji beda wilcoxon untuk mengetahui pengaruh pendidikan gempa bumi terhadap pengetahuan siswa SMA/SMK di Malang. Hasil penelitian menunjukkan metode simulasi efektif dalam meningkatkan pengetahuan siswa. Rata-rata pengetahuan siswa mengenai gempa bumi meningkat menjadi 76,72 setelah mendapatkan pendidikan bencana. Padahal sebelum mendapatkan pendidikan bencana gempa bumi skor pengetahuan siswa rata-rata hanya 35,78. Pengetahuan tentang bencana gempa bumi dan pengurangan resiko penting diketahui oleh siswa SMA/SMK dalam meminimalkan dampak bencana serta meningkatkan kesiapsiagaan upaya dan strategi dalam menghadapi bencana.
Promosi Kesehatan Upaya Pencegahan COVID 19 Bekerja Sama Dengan Relawan Mahasiswa dan Desa Dilem Yahmi Ira Setyaningrum; Alifia Candra Puriastuti
Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (479.028 KB) | DOI: 10.58466/literasi.v1i2.97

Abstract

The COVID 19 was spread in the word, also in Indonesian. The spread so fast became pandemic. STIKes WCH contribute to handle the pandemic disaster by promote and preventive action to minimized illness in Dilem village. The objective of the community service is minimized infect virus by health promote. Method education health with coordinated between LPPM STIKes WCH, voluntary COVID, head village Dilem. The activity was database people transmission from out city, disinfection spay, health promote to prevent COVID 19 by 3M activity. 3 M are using mask, wash hand, keep social distance. The result show community cooperative in this activity. The spray disinfection activity was doing without any problem. Health promote was increase knowledge community and active participate to provide facility to prevent contagious disease. The conclusion from the community service activity to decrease spreads infection by persuade people. The hope from next activity health promote add topic about nutrition to increase immune.