Article Per Year (5 Year)
p-Index From 2019 - 2024
0.444
P-Index
This Author published in this journals
All Journal JIKP Jurnal Ilmiah Kesehatan PENCERAH Journal Borneo
Asma Asma
Politeknik Kaltara
Health Professions Medicine & Pharmacology Nursing Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Efektivitas Pengaturan Pola Makan Perempuan Obesitas Terhadap Penurunan Berat Badan Sriargianti Amir; Asma Asma
JIKP Jurnal Ilmiah Kesehatan PENCERAH Vol 10 No 2 (2021): JIKP
Publisher : LPPM STIKES Muhammadiyah Sidrap

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (365.758 KB) | DOI: 10.12345/jikp.v10i2.271

Abstract

Obesity merupakan ketidakseimbangan asupan makanan dan energi yang dikeluarkan sehingga menyebabkan akumulasi lemak berlebih. Tujuan penelitian mengidentifikasi efektivitas pengaturan pola makan perempuan obesitas terhadap penurunan berat badan. Metode penelitian Quasi Eksperimental dengan pretest and posttest with control group design jumlah sampel n=44, dengan menggunakan uji Paired T-Test. Hasil penelitian didapatkan terdapat perbedaan signifikan Berat Badan sebelum dan setelah pengaturan pola makan pada kelompok intervensi selama 10 hari dengan nilai vpalue 0,000 (p<0,05) sedangkan pada kelompok kontrol tidak terdapat perbedaan dengan nilai vpalue 0,169 (p>0,05). Kesimpulan bahwa pengaturan pola makan pada obesitas menggunakan model piring obesitas membantu dalam menurunkan Berat Badan
Analısıs kualıtatıf senyawa rhodamın B pada saus jajanan “tusuk-tusuk” dı taman Berkampung kota Tarakan menggunakan metode rapid test kit Faizal Mustamin; Irma Novrianti; Muhammad Aris; Asma Asma
Journal Borneo Vol. 2 No. 3 (2022): Volume 2 Issue 3 tahun 2022
Publisher : Politeknik Kaltara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (377.484 KB) | DOI: 10.57174/jborn.v2i3.59

Abstract

Food is a basic need for living things. Some foods are available in the form of snacks and usually contain additional ingredients such as coloring. Often manufacturers misuse the use of dyes for textiles such as rhodamine B and leather used to color food ingredients. This study aims to determine the content of rhodamine B in the "tusuk -tusuk" snack sauce circulating in the village garden. The sauce is obtained from each seller of "skewers" selling in the village garden. This study used 25 samples, then 25 grams were taken from each sample and dissolved in hot water, and then the samples were tested using the rapid test kit method. Based on the results of the study, it was found that the negative sauce samples contained rhodamine B. Based on these results, it can be concluded that the " tusuk -tusuk " snack sauce in the village gardens of Tarakan city does not contain rhodamine B.
Co-Authors Faizal Mustamin Irma Novrianti Muhammad Aris Sriargianti Amir