4 research outputs found
Innovation in making wet noodles chia seed flour on chemical, physical, and organoleptic quality for the prevention of obesity
No full textExcessive fat accumulation due to a prolonged imbalance of energy intake and energy expenditure. Obesity can be controlled with foods high in fiber. The addition of chia seed flour is a food preparation that increases dietary fiber and reduces the risk of obesity. The aim is to determine the effect of adding chia seed flour on physical, chemical, and organoleptic characteristics. This research is a completely randomized design research design. Research location of STIKes Panti Rapih Yogyakarta Culinary Nutrition Laboratory and research time April-August 2022. Data collection technique through tensile strength analysis using the Universal Testing Machine, water content gravimetric method, Soxhlet method fat content test, Kjehdahl method protein test, carbohydrate method by. difference, and testing total dietary fiber content using the AOAC method, determining energy value by calculating the composition of carbohydrates, fats, and proteins, and organoleptic testing using the Hedonic Test. Data were analyzed using ANOVA, Kruskall Wallis, Mann Whitney, Friedman, and Wilcoxon. Statistical results of tensile strength (p=0.546), water content (p=0,066), ash (p=0,101), fat (p=0,297), protein (p=0,244), carbohydrates (p=0,052), energy (p= 0,268), aroma (p=0,181), texture (p=0,358) and taste (p=0,355), dietary fiber (p=0,019), organoleptic appearance (p=0,002) and overall liking (p=0,038). In conclusion, there is an effect of adding chia seed flour on food fiber content, appearance, and overall
Hubungan Kebiasaan Mengonsumsi Air Rebusan Daun Salam (Syzygium polyanthum) terhadap Tekanan Darah Penderita Hipertensi Di Desa Sriwulan Kabupaten Demak
No full textHipertensi merupakan penyebab kematian ketiga setelah stroke dan tuberkulosis. Salah satu pengendalian hipertensi yaitu rutin mengonsumsi obat. Namun, banyak penderita hipertensi tidak rutin mengonsumsi obat antihipertensi dan memilih mengonsumsi obat tradisional karena murah dan minim efek samping. Air rebusan daun salam (Syzygium polyanthum) dipercaya sebagai obat tradisional penurun hipertensi karena mengandung senyawa flavonoid yang berperan sebagai ACE inhibitor alami. Tujuan penelitian yaitu mengetahui hubungan kebiasaan mengonsumsi air rebusan daun salam terhadap tekanan darah penderita hipertensi. Metode penelitian ini menggunakan deskriptif-korelasi dengan desain cross-sectional. Jumlah responden sebanyak 52 orang yang merupakan total sampling. Instrumen penelitian berupa kuisioner kebiasaan mengonsumsi air rebusan daun salam dan lembar pencatatan tekanan darah. Hasil penelitian menunjukkan 69,2% responden berusia 40-60 tahun, 75,0% responden perempuan, 50,0% responden SMA, 71,2% responden tidak bekerja, 80,0% responden menderita hipertensi <1-5 tahun, 50,0% responden mengonsumsi obat antihipertensi, 46,1% responden sering mengonsumsi air rebusan daun salam, 50,0% responden menderita hipertensi grade I. Hasil uji statistik menunjukkan ada hubungan signifikan kebiasaan mengonsumsi air rebusan daun salam dengan tekanan darah penderita hipertensi (p-value=0,041; α=<0,05; r=0,738)
PENGARUH KEMUDAHAN PENGGUNAAN DAN MANFAAT PENGGUNAAN TERHADAP NIAT DOKTER MENGGUNAKAN REKAM MEDIK ELEKTRONIK DI RAWAT JALAN DAN INSTALASI GAWAT DARURAT RUMAH SAKIT PANTI RAPIH YOGYAKARTA
No full textBackground: Process Implementation Electronic Medical Records (EMR) in a
Panti Rapih hospital face many obstacles. This study aimed to determine the effect
of perceived usefulness and perceived ease of use EMR to behavioral intention to
use EMR to physician with technology acceptance model (TAM).
Method: The research was a combination of quantitative and qualitative with
sequential explanatory research design. Subject study and practice of physicians
who use an EMR in outpatient and emergency installation Panti Rapih hospital
which amounts to 112 people. Quantitative research tools such as questionnaires.
Analysis using simple linear regression and multiple linear regression.
Qualitative research with in-depth interview.
Result: Perceived ease of use has no significant positive effect on perceived
usefulness EMR indicated by standardized regression coefficients (β) of 0.129 and
p value of 0.205 . Perceived ease of use EMR has a significant positive effect on
behavioral intention to use EMR indicated by standardized regression coefficients
(β) of 0.393 and p value of 0.000. EMR perceived usefulness has a significant
positive influence on behavioral intentions to use EMR indicated by standardized
regression coefficients (β) of 0.650 and p value of 0.000. Perceived usefulness
EMR jointly have a significant positive influence on behavioral intentions to use
EMR indicated by F value of 52.111 and p value of 0.000
Conclusion: Perceived ease of use and perceived usefulness have an influence on
behavioral intention to use an EMR by physicians in Panti Rapih hospital
individually and jointly
Hubungan Pola Konsumsi Makanan Cepat Saji dan Frekuensi Pemesanan Makanan Online dengan Obesitas Sentral pada Siswa SMA di Yogyakarta
No full textLatar Belakang: Remaja berisiko mengalami masalah kesehatan, salah satunya obesitas sentral. Faktor yang dapat mempengaruhi obesitas sentral adalah konsumsi makanan cepat saji. Akses makanan cepat saji mudah melalui online food delivery selama masa pandemi COVID-19.
Tujuan: Untuk menganalisis hubungan antara frekuensi konsumsi makanan cepat saji dan frekuensi pemesanan makanan online dengan obesitas sentral pada siswa SMA di Kota Yogyakarta.
Metode: Besar sampel penelitian sejumlah 219 orang dari 8 Sekolah Menegah Atas. Teknik sampling menggunakan multistage sampling. Pengumpulan data karaktersitik sampel, frekuensi makanan cepat saji dan pemesanan makanan online menggunakan Google Form, lingkar perut diukur secara langsung menggunakan metline. Analisis data menggunakan uji Chi Square dan Fisher Exact.
Hasil: Sebagian besar sampel adalah perempuan (60,3%), berusia 0,05) dan ada hubungan antara asupan energi makanan cepat saji dengan obesitas sentral (p<0,05). Analisis multivariat menunjukkan ada hubungan antara asupan energi makanan cepat saji dengan obesitas sentral (p<0,05).
Kesimpulan: Tidak ada hubungan antara frekuensi konsumsi makanan cepat saji dan pemesanan makanan online dengan obesitas sentral pada remaja SMA di Kota Yogyakarta
