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All Journal Jurnal 'Aisyiyah Medika Babul Ilmi Jurnal Ilmiah Multi Science Kesehatan The Academic: English Language Learning Journal Journal of Fisheries & Marine
NOPIANTI, NOPIANTI
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PENERAPAN PURSED LIP BREATHING PADA PASIEN ASMA DENGAN POLA NAPAS TIDAK EFEKTIF Nopianti, Nopianti; Delina, Susanti; Arisandy, Widya; Khoirin, Khoirin
Jurnal 'Aisyiyah Medika Vol 10, No 2: Agustus 2025 Jurnal 'Aisyiyah Medika
Publisher : stikes 'aisyiyah palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36729/jam.v10i2.1418

Abstract

Latar Belakang: Asma masalah kesehatan banyak ditemukan di masyarakat dan memiliki angka kesakitan dan kematian yang tinggi. Faktor penyebab asma dikarenakan alergi terhadap udara dingin, panas, asap, debu, bulu, atau karena gangguan psikis, alergi ini biasanya bersifat menurun atau faktor gen. Tujuan: Mengetahui pengaruh penerapan pursed lip breathing untuk mengatasi pola nafas tidak efektif pada pasien asma. Metode: Jenis penelitian deskriptik analitik studi kasus mengekplorasi penerapan pursed lip breathing menurunkan sesak napas pasien asma. Penelitian Pasien pertama 05 Juni 2024, Pasien kedua 07 Juni 2024, dilakukan di Instalasi Gawat Darurat Rumah Sakit Muhammadiyah palembang Tahun 2024. Analisa data observasi, dokumentasi, diinterprestasikan dan dibandingkan teori ada. Pengolahan data wawancara, observasi, pemeriksaan fisik, impelementasi tindakan keperawatan, kepustakaan serta studi dokumentasi. Etika penelitian ini menjaga kerahasian objek yang diteliti setiap informasi yang didapat. Hasil: Setelah dilakukan penelitian 1x pertemuan intervensi terjadi penurunan sesak napas setelah dilakukan terapi Pursed Lip Breathing. Pada pasien I sesak napas berkurang dari 28x/ menit menjadi 22x/ menit. Sedangkan pada pasien II sesak napas 26x/ menit menjadi 22x/ menit. Saran: Diharapkan penerapan pursed lip breathing dapat digunakan dalam metode menurunkan sesak napas pada pasien Asma di Rumah Sakit oleh tenaga kesehatan khususnya perawat di ruang Instalasi Gawat Darurat sebagai therapy non farmakologi. Kata Kunci: Pursed Lip Breathing, Pola Nafas Tidak Efektif, Asma
Quality and Shelf Life Assessment of Modified Pekasam Ale-ale (Meretrix meretrix) Nofiani, Risa; Nopianti, Nopianti; Ardiningsih, Puji
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 1 (2025): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.vi.55777

Abstract

Graphical Abstract   Highlight Research Pekasam ale-ale is spontaneously fermented ale-ale (Meretrix meretrix) flesh with fine salt and incubated for 3-7 days. Modified pekasam ale-ale prepared by adding 155 g of garlic powder into the original pekasam ale-ale showed the best acceptability and had a different quality than the original pekasam ale-ale. The best maturity time and the predicted shelf life for modified pekasam ale-ale fell on days 40 and 60, respectively. Garlic powder has successfully improved the taste and aroma of modified pekasam ale-ale.     Abstract Pekasam ale-ale is spontaneously fermented ale-ale (Meretrix meretrix) flesh with fine salt and carbohydrates, such as sugar, rice porridge or angkak (red fermented rice) followed by incubation for 3-7 days. This product has a slightly fishy odour based on the communities’ opinion at Ketapang and its unknown shelf life. The original recipe added granulated sugar and garlic powder might be able to remove the fishy odour. The effects of the addition of both ingredients are still unknown for the quality, consumer acceptability and shelf life. The objective of the study was to evaluate the quality and shelf life of pekasam ale-ale added granulated sugar and garlic powder based on sensory, physicochemical and microbiological profiles. Three recipes for this study were A (1 kg of fresh ale-ale flesh, 400 g of fine salt), B (recipe A, 200 g of granulated sugar, 55 g of garlic powder), and C (recipe A, 200 g of granulated sugar, 125 g of garlic powder) then tested physicochemical, microbiological and sensory properties. The water content, pH, and free fatty acids of A, B, and C differ significantly except for the ash content. All recipes were safe for consumption based on their physicochemical and microbiological properties. The best taste and aroma were awarded to C and B, respectively. The best acceptance score was awarded for C, with days 40 and 60 for the best maturity and shelf life, respectively. In conclusion, garlic powder successfully enhances the taste and aroma and reduces the fishy aroma of pekasam ale-ale.
Co-Authors -, Rampeng Apriyanti, Pita Bainani, Bainani Delina, Susanti Febriyanti, Arly Khoirin, Khoiirn Khoirin, Khoirin Kurniawaty Kurniawaty Muliati Muliati, Muliati Nonta, Cindy Puji Ardiningsih Risa Nofiani Septi Viantri Kurdaningsih Suherwin, Suherwin Sunarmi Sunarmi Widya Arisandy