Jurnal Poltekkes Kemenkes Aceh
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Efektivitas Penggunaan Perekat Lalat Dan Umpan Lalat Dalam Pengendalian Lalat Rumah
Full text linkUpaya pembangunan kesehatan adalah pengendalian vektor terutama lalat rumah sebagai penyebab menularnya penyakit sehingga perlu diupaya pengendalian. Salah satu tindakan pengendalian lalat rumah dapat dengan menggunakan kertas perekat dan umpan lalat karena bahan tersebut mudah ditemukan dan mudah pemakaiannya. Metode penelitian adalah pra eksperimen berdesain The Static Group Comporation. Pengumpulan data dengan cara observasi dan pengukuran parameter. Analisis data yang digunakan adalah uji T-test. Hasil penelitian yang dilakukan dalam 3 kali replikasi adalah 168 ekor yang mati pada umpan lalat dan 64 ekor yang tertangkap pada perekat lalat, Hasil statistik mempunyai nilai p= 0,000, maka terdapat perbedaan yang bermakna dalam penggunaan perekat lalat dan umpan lalat dalam pengendalian Musca domestica. Kesimpulan penelitian terdapat perbedaan dalam penggunaan perekat lalat dan umpan lalat dalam pengendalian Musca domestica, dimana umpan lalat ternyata lebih efektif
Hubungan Pola Makan Pagi dengan Status Gizi pada Mahasiswi Poltekkes Kemenkes Aceh
Full text linkEating patterns can be assessed directly on the quality and quantity of the dishes. If the composition of the dishes meets the body's needs, both quantity, and quality, then the body will have health conditions as well as possible and a good nutritional state can be achieved. This research is descriptive analytic design cross-sectional. Data on the diet of the morning that includes frequency of eating breakfast, the number of breakfast and types of breakfast collected using food frequency for 7 days through the distribution of questionnaires, the Body Mass Index was collected by weighing student using digital scales and measuring the height of student use microtia. Univariate and Bivariate data analysis using chi-square statistical test. The results of 53 respondents have on the students who have the nutritional status in the category of energy deficiency (20%) have a morning meal pattern in both categories compared to the category less (12.5%), while the student-nourished in the category of obesity largely (20,0%) are also present in the diet in the morning in both categories compared with the category of less little (6,25%). In the conclusion, there is no relationship between diet and nutritional status breakfast Aceh polytechnic student Ministry of Health. Suggested that the student can maintain a normal nutritional status and achieve normal nutritional status. Keywords: Breakfast Eating patterns, nutritional status, studen
Pengaruh Perilaku Konsumsi Makanan Instan Yang Mengadung Natrium Terhadap Tekanan Darah Pada Penderita Hipertensi
Full text linkPenyebab utama tingginya kasus meninggal akibat tekanan darah tinggi adalah mengkonsumsi makanan mengandung banyak natrium sehingga tubuh kita menampung darah yang berlebihan yang di butuhkan dan retensi cairan. Masyarakat Indonesia, sangat konsumtif dan selalu menginginkan praktis, tetapi tidak pernah mau peduli kesehatan badannya. Penelitian bersifat diskriptif analitik dengan menggunakan desain case control, pengambilan sampel secara random sampling yaitu sebanyak 35 kasus dan 35 orang kontrol. Data yang diambil meliputi data karakteristik sampel, konsumsi makanan instan serta tekanan darah pada sampel dengan pengukur tekanan darah yang dilakukan oleh bantuan enumerator. Uji statistic dengan menggunakan chi-square test. Hasil penelitian diketahui perilaku makan yang dikategorikan sering (tidak baik) pada kelompok kasus yaitu sebanyak 31 orang (64,6%) dan pada kelompok kontrol sebanyak 17 orang (35,4%). Responden pada kelompok kasus mayoritas bertekanan darah kategori tinggi sebanyak 25 orang (71,4%) dan sebagiannya bertekanan darah normal sebanyak 10 orang (28,6%). Disimpulkan ada pengaruh perilaku konsumsi makanan instan yang mengandung natrium terhadap tekanan darah pada penderita hipertensi. Diharapkan kepada penderita hipertensi agar mengurangi kebiasaan konsumsi makanan instant
Kebiasaan Konsumsi Fast Food terhadap Obesitas pada Anak Sekolah Dasar Banda Aceh
Full text linkObesity in children due to excessive eating and high energy. The frequency of fast-food consumption in children and adolescents on average 1-2 times a week, with the kind of fast food is often consumed was fried chicken, french fries, and soft drink. The study aims to determine the relationship between habitual consumption of fast food and obesity in children. This research is descriptive analytic design with a case-control study, with a total sample of 64 children in primary schools 67 Banda Aceh. The research was conducted in primary schools 67 in Banda Aceh. Collecting data using questionnaires and measurements of height and weight, and the nutritional status of primary school students was taken by anthropometric indices BFA, then these data were analyzed using chi-square test. The results of the study the majority of fast food consumption amounted to 62,5% in obese children is frequent, and normal children rarely consume 68,7%. The statistical results obtained p-value (0,024). It can be concluded that there is an influence of fast food consumption habits on the incidence of obesity in primary school students. Suggestions for the school is expected to work closely with health professionals to provide nutrition counseling, particularly on the consumption of fast food to the students
Pengaruh Penambahan Bubuk Coklat terhadap Sifat Fisik, Kimia, dan Organoleptik Minuman Instan Bekatul
Full text linkThe instant beverage product ingredients bran is a powder made from rice bran with the addition of sugar, saffron and cocoa powder. The addition of the cocoa powder bran instant drinks can enhance the flavor of drinks, so the demand by the public and boost the selling price of rice bran. This study is experimental by using bran as the manufacture of beverages physical, chemical and organoleptic. The experimental design used was completely randomized design (CRD) with 4 treatments with 3 repetitions. Based on the physical properties of rice bran instant drink water content showed that the more the addition of cocoa powder the higher the water content, pH is highest in treatment T3 (BC 250, BK 250), while the ash content is highest in the control treatment. Based on the organoleptic test of the instant beverage bran with the addition of 350, 300, 250 grams of cocoa powder to the acceptability of flavor, color, aroma and texture result of variance (ANOVA) significantly affect the taste, aroma, color, texture in instant drinks bran. The impact of the addition of cocoa powder in instant drinks bran to the taste, aroma, levels of protein, fiber, starch, pH, moisture content and ash content with a variety of treatments (T0, T1, T2, and T3). Keywords: Rice bran, cocoa powder, physical and chemical propertie
Hygiene dan Sanitasi Pengolahan Roti pada Pabrik Roti Paten Bakery
No full textFood is one of the principal ingredients in the framework of the growth and life of the nation and has an important role in national development. Control of factors premises, equipment, people and food enabling poor health disorders or food poisoning. The research method is descriptive with samples of food processing power as many as seven (7) people. The data collection conducted interviews using a questionnaire and checklist. Data analysis was performed manually and presented into a frequency distribution table. The results were obtained personal hygiene qualified only by 43,0%, processing methods eligible is still low (29,0%). Sanitation equipment is generally eligible (86,0%), and sanitary processing sites still little qualified (29,0%). Additionally, hygienic way of packaging is good is qualified by 86%. The conclusion shows that there are many circumstances in patent bakery bread factory production is still less qualified. Suggested to the factory owner in order to provide training to employees to further hone their knowledge in order to create quality bread eligible. Keywords: Hygiene, sanitation, and processing of brea