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All Journal JURNAL PENELITIAN KESMASY Jurnal Pengabdian Masyarakat Putri Hijau
Yunita Syahputi Damanik
Institut Kesehatan Deli Husada
Humanities Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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DETERMINAN PEMANFAATAN PELAYANAN PUSKESMAS OLEH MASYARAKAT DI WILAYAH KERJA PUSKESMAS NAMORAMBE, KABUPATEN DELI SERDANG Yunita Syahputi Damanik; Viktor Edyward Marbun; Rian Fedriko Ginting
Jurnal Penelitian Kesmasy Vol 1 No 1 (2018): Jurnal Penelitian Kesmasy
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Deli Husada Delitua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36656/jpksy.v1i1.790

Abstract

Many factors cause the public health status in Indonesia is still low, including the community has not utilized health service facilities optimally, including the Namorambe Health Center is one of the health centers in Deli Serdang Namorambe Regency with the lowest number of visits and fluctuates every year from 2016-2018. . The type of research used is a survey with an explanatory research type to explain the influence of predisposing factors (knowledge, attitudes, and health beliefs), enabling factors (distance), and reinforcing factors (attitudes of health workers) towards the utilization of Community Health Centers in the working area of ​​the Namorambe Health Center, Namorambe District, Deli Serdang Regency in 2020. The population is all heads of families who live in the working area of ​​the Namorambe Health Center as many as 4,069 families. A sample of 93 families was taken using simple random sampling technique. Data were collected using a questionnaire and analyzed using a logistic regression test. The results showed that as many as 13 respondents (14.0%) used the Puskesmas and 80 respondents (86.0%) did not use the Namorambe Health Center. Based on the bivariate test in this study, it showed that the variables of knowledge (p = 0.001), attitude (p = 0.030) and health beliefs (p = 0.041) Namorambe Health Center, Deli Serdang Regency 2020. Suggestions are expected for employees and health workers at the puskesmas to improve and maintain good services to increase public perceptions of the available health service system.
PENYULUHAN TENTANG PEMANFAATAN OBAT TRADISIONAL (JAHE MERAH, KAYU MANIS DAN GULA MERAH) TERHADAP PENINGKATAN IMMUNITAS DALAM MENGHADAPI COVID-19 PADA SISWA KELAS XII SEKOLAH KEJURUAN YAYASAN PERGURUAN INDONESIA MEMBANGUN (YAPIM) Sri Sudewi Sitio; Bunga Rimta Barus; Bahtera Bin David Purba; Yunita Syahputi Damanik; Dian Fachrummisa
Jurnal Pengabdian Masyarakat Putri Hijau Vol 1 No 3 (2021): Jurnal Pengabdian Masyarakat Putri Hijau
Publisher : INSTITUT KESEHATAN DELI HUSADA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (590.249 KB) | DOI: 10.36656/jpmph.v1i3.705

Abstract

Senior high school students are young adults who are very active and have broad interactions between each other and their families so that this age group has the potential to become carriers in the transmission of Covid-19. For this reason, this age group needs to build its immune system through various efforts to live healthy behaviors including consuming ingredients / foods that can increase the body's immunity, there are many natural resources in the form of spices that can be used as basic ingredients for making drinks that are useful for increasing body immunity in the body. during the Covid-19 pandemic. The existence of spice plants (red ginger, cinnamon, and brown sugar) which are commonly planted by residents around Deli Tua. Red Ginger contains curcuminoid compounds which function as immunostimulators in boosting the immune system. In addition, spices such as cinnamon and brown sugar contain antioxidants that are high enough to ward off free radicals in our bodies. Community service activities were carried out at the Vocational School of the Indonesian Build Education Foundation (YAPIM) by providing education and lectures to class XII students regarding processing red ginger, cinnamon and brown sugar. The purpose of this service is to provide information about the processing of red ginger, cinnamon and brown sugar into traditional drinks that can increase the body's immunity in the face of the Covid-19 pandemic. The service was carried out by providing an explanation of the stages of the manufacturing process, then continued with direct practice. The results of this community service are in the form of traditional drinks made from red ginger, cinnamon and brown sugar which are expected to increase the immunity of students and the community, then increase knowledge and skills in processing red ginger, cinnamon and brown sugar, especially for extension participants.
Co-Authors Bahtera Bin David Purba Bunga Rimta Barus Dian Fachrummisa Rian Fedriko Ginting Sri Sudewi Sitio Viktor Edyward Marbun