1,720,972 research outputs found
Hubungan Motivasi Diri Dengan Kepatuhan Minum Obat Anti Tuberculosis (OAT) Pada Pasien TB Paru Di Puskesmas Andalas Padang Tahun 2016
Get PDFTuberkulosis merupakan salah satu masalah kesehatan masyarakat yang belum bisa diatasi terutama di negara berkembang seperti Indonesia. Besarnya angka ketidakpatuhan berobat akan mengakibatkan tingginya angka kegagalan pengobatan. Waktu pengobatan yang lama menyebabkan pasien sering terancam putus berobat selama masa penyembuhan, untuk itu diperlukan kepatuhan dalam menjalani pengobatan. Motivasi merupakan salah satu faktor yang dapat mempengaruhi kepatuhan pasien TB dalam mengkonsumsi obat anti tuberculosis. Penelitian ini bertujuan untuk mengetahui hubungan motivasi diri dengan kepatuhan minum obat anti tuberculosis pada pasien TB paru di puskesmas Andalas Padang. Jenis penelitian ini adalah kuantitatif dengan desain cross sectional yang dilakukan pada 41 orang pasien TB Paru dengan teknik total sampling. Analisis yang digunakan adalah uji chi-square. Hasil penelitian menujukkan bahwa sebagian besar (73,2%) pasien TB Paru memiliki motivasi tinggi dan lebih dari separuh (68,3%) pasien TB Paru patuh minum obat anti tuberculosis. Hasil analisis bivariat menunjukkan bahwa ada hubungan yang bermakna antara motivasi diri (p value = 0,000) dengan kepatuhan minum obat anti tuberculosis. Bagi pihak Puskesmas untuk lebih meningkatkan pengawasan serta memberikan perhatian lebih khususnya pasien TB Paru lansia yang mempunyai motivasi tinggi untuk sembuh tapi terkendala dengan tidak adanya pengawasan keluarga dengan cara melakukan kunjungan rumah dan memberikan tanggung jawab kepada petugas kesehatan sebagai PMO (Pengawas Minum Obat) untuk mengawasi dan mengingatkan untuk minum obat. Dan untuk pasien TB yang mempunyai motivasi rendah agar selalu diberikan dukungan dan pengertian akan pentingnya kepatuhan dalam menjalani pengobatan agar pasien TB paru dapat termotivasi dalam menjalani pengobatan sehingga tercapainya kesembuhan penyakit TB paru secara optimal.
Kata Kunci : kepatuhan minum OAT, motivasi, tuberculosis
Daftar Pustaka : 69 (2000-2014
Persepsi Konsumen Terhadap Bauran Pemasaran Cafe Warna Jurusan Teknologi Industri Fakultas Teknik Universitas Negeri Malang
No full textABSTRAKRahmayuni. 2010 Persepsi Konsumen Terhadap Bauran Pemasaran Cafe Warna Jurusan Teknologi Industri Fakultas Teknik Universitas Negeri Malang. Skripsi, Jurusan Teknologi Industri, Fakultas Teknik, Universitas Negeri Malang. Pembimbing: (1) Dra. Teti Setiawati, M. Pd. (2) Dra. Wiwik Wahyuni, M. Pd.Kata kunci: Persepsi Konsumen, Bauran pemasaran Cafe Warna Penelitian ini adalah penelitian deskriptif dengan pendekatan kuantitatif. Tujuan penelitian mengetahui persepsi konsumen terhadap produk, harga, tempat, dan pelayanan pada Cafe Warna. Populasinya adalah konsumen Cafe Warna Jurusan Teknologi Industri Fakultas Teknik Universitas Negeri Malang, dalam waktu 1 bulan sekitar 1000 orang. Jumlah sampel sebanyak 91 orang dengan teknik pengambilan sampel adalah Purposive Sampling. Instrumen yang digunakan adalah angket, dokumentasi dan wawancara. Analisis data menggunakan statistik deskriptif dengan pendekatan kuantitatif. Hasil penelitian menunjukkan bahwa (1) Persepsi konsumen terhadap produk makanan dan minuman yang ditawarkan Cafe Warna adalah 68,13% baik (sebagian besar), (2) Persepsi konsumen terhadap harga makanan dan minuman yang ditawarkan Cafe Warna adalah 43,96% baik (sebagaian kecil), (3) Persepsi konsumen terhadap tempat yang ada di Cafe Warna adalah 71,43% baik (sebagaian besar), (4) Persepsi konsumen terhadap pelayanan yang dilakukan Cafe Warna adalah59,34% baik (sebagaian besar).Masukan bagi pihak Cafe Warna adalah Sebaiknya menu Cafe Warna dibuat lebih variatif supaya persepsi konsumen menjadi lebih baik. Cafe Warna seharusnya menyediakan toilet untuk mempermudah konsumen yang memerlukan. Ventilasi yang ada di Cafe Warna sangat kurang dan sebaiknya ditambah, karena asap dari dapur masuk keruang makansehingga sangat mengganggu konsumen yang sedang menikmati makanan dan minuman. Pihak Cafe Warna juga perlu menjaga dan meningkatkan pelayanan kepada konsumen, agar tetap cepat dalam pelayanan walaupun dalam keadaan ramai dan supaya persepsi konsumen menjadi lebih baik, dari hasil yang didapat bahwa rata-rata persepsi konsumen adalah baik, dan untuk mendapatkan persepsi konsumen menjadi sangat baik maka pelayanan yang diberikan harus lebih cepat dan menggunakan standar waktu pengolahan agar konsumen tidak terlalu lama menunggu
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Addition of Carrot Flour to the Making of Mackerel Nuggets
Get PDFThe purpose of this study was to obtain the best formulation for the use of carrot flour in the making of mackerel fish nuggets based on the quality standard of SNI 7758-2013. The research method used a completely randomized design with four treatments and four replications. The treatments in the study consisted of KW1 (ratio of mackerel fish and carrot flour 80:20), KW2 (ratio of mackerel fish and carrot flour 70:30), KW3 (ratio of mackerel fish and carrot flour 60:40), and KW4 (ratio of mackerel fish and carrot flour 50:50). The data obtained were analyzed statistically using analysis of variance and continued with the Duncan’s New Multiple Range Test (α = 0.05). The results showed that the ratio of mackerel fish and carrot flour significantly affected moisture, ash, fat, protein crude fiber contents, and descriptive sensory assessments such as outer and inner color, scent, taste, texture, and overall hedonic assessment. The best treatment was KW1 (ratio of mackerel fish and carrot flour 80:20), which fulfilled the quality requirements of fish nuggets in terms of 55.43% moisture content, 2.17% ash, 5.11% fat, 18.13% protein, and 2.57% crude fiber content, with a description of greyish brown color, flavored with mackerel fish, a taste of mackerel fish, and a chewy texture
The Crackers of Modified Cassava Flour (MOCAF) and Cowpea Flour: Chemical and Sensory Properties
No full textCrackers are a type of snack that people of all ages like. They come in many different shapes and flavors and are sold in a lot of places. This research aimed to determine the best formulation of crackers using modified cassava flour (MOCAF) and cowpea flour based on their chemical and sensory properties. A completely randomized experimental design with five treatments and three replications was performed. The treatments were MKT0 (100 g MOCAF), MKT1 (90 g MOCAF:10 g cowpea flour), MKT2 (80 g MOCAF:20 g cowpea flour), MKT3 (70 g MOCAF:30 g cowpea flour), and MKT4 (60 g MOCAF:40 g cowpea flour). Chemical content (moisture, ash, protein, and fat), color analysis with a chromameter, and sensory assessment were observed. Based on the results obtained, 70 g MOCAF:30 g cowpea flour was the best treatment, which had 4.70% moisture, 1.76% ash, 8.34% protein, 17.79% fat, 77.59 L*, 6.46 a*, and 26.57 b* values in the color analysis. The crackers had a cream-brown color, a cowpea aroma, a cowpea taste, and a crunchy texture. The panelists also favored the overall hedonic assessment of the MKT3 crackers with a score of 1.60 (like)
Pemanfaatan Labu Kuning dan Rumput Laut dalam Pembuatan Dodol
Get PDFFruit dodol is a mixture of pumpkin paste, coconut milk, seaweed flour, brown sugar, and glutinous rice flour. Using pumpkin in the manufacture of Dodol, apart from having a high fibre content, can also provide a distinctive taste and aroma in food preparations. Adding seaweed improves the texture of the pumpkin Dodol, so it is chewier. The purpose of this study was to obtain the selected ratio between pumpkin paste and seaweed flour in making dodol according to the quality standard of fruit dodol based on SNI 4297:1996. The treatment in the study consisted of four treatments and four replications and used a Completely Randomized Design. The ratios in the pumpkin paste and seaweed flour, namely 100:0, 80:20, 60:40, and 40:60. The results showed that the LR2 (80% pumpkin paste : 20% seaweed flour) fruit dodol based on SNI NO. 01-4296-1996 met quality standards for fruit dodol with a moisture content of 16.46%, an ash content of 1.07%, a crude fiber content of 3.52%, and a total sugar content of 39.22%. The dodol on the LR2 descriptive sensory assessment of the dodol made by the panelists obtained a very brown color, had the aroma of pumpkin and seaweed, tasted of pumpkin and seaweed, had a chewy texture, and was overall liked by the panelists
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Pemanfaatan Jamur Grigit Dalam Pembuatan Bakso Ikan Lele Dumbo
Get PDFThe purpose of this research to obtain the best ratio of dumbo catfish and split gill mushrooms in making meatballs. This research used a completely randomized design with four treatments and four replications, which followed Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research was the ratio of dumbo catfish and split gill mushrooms, i.e. 90:10, 80:20, 70:30, and 60:40. The result showed that the ratio of dumbo catfish and split gill mushrooms had significantly affected moisture, ash, protein, fat, crude fiber, total plate number, as well as sensory characteristic of color, flavor, taste, and texture. Based on the result of this research the chosen treatment is 90:10 which have 64.65% moisture content, 1.21% ash content, 10.63% protein content, 0.92% fat content, 0.36% crude fiber content, 6,5 x 104 total plate number content and is preferred hedonically with a description of grayish white color, smelled of mushroom, mushroom and fish taste, and chewy texture
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
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