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All Journal Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Jurnal Riset Gizi Jurnal Riset Gizi
Wulandari, Riana
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MOTIVASI KEWIRAUSAHAAN ANAK PANTI ASUHAN HIDAYATUL MUSLIM DESA UJUNGBATU KABUPATEN ROKAN HULU Wulandari, Riana; Ayub, Daeng Ayub; Jas, Jaspar
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 7, No 1 (2020): EDISI 1 JANUARI-JUNI 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract

Abstract: This study aims to study the Motivation of Entrepreneurship in the Hidayatul Muslim Orphanage in Ujungbatu Village. The formulation of the problem in this study is the problem of Entrepreneurship Motivation of Hidayatul Muslim Orphanage in Ujungbatu Village. This study consists of 4 indicators, according to the opinion of Peter F Ducker and Suryana. The population in this study amounted to 46 people. The sample of this study uses the Simple Random Sampling technique, which is taking a sample from a population that is done randomly without regard to strata that exist in that population (Sugiyono, 2011: 57). The data collection technique in this study was a questionnaire technique, which captured 40 acknowledgments. Data obtained from respondents obtained 20 people for the trial sample and 40 people for the study sample. After the questionnaire was tested, there were 4 invalid statements, and the researchers sent invalid statements. Based on the average results of the average value for the entrepreneurship motivation variable of the Children of Hidaaytul Muslim Orphanage in Ujungbatu Village, it is classified as high with Mean 4.15 and SD 0.30. As an interpretation obtained for each indicator of entrepreneurship Motivation, the children of the Hidayatul Muslim Orphanage in Ujungbatu Village are all classified as high. So, seen the most dominant of these 4 indicators is Spirit.Key Words: Motivation, Entrepreneurship, Orphanage
PENGARUH MODIFIKASI PEMBERIAN GARAM TERHADAP TINGKAT KECUKUPAN ENERGI, PROTEIN, LEMAK, KARBOHIDRAT, TEKANAN DARAH SISTOLE DAN DIASTOLE PADA PASIEN HIPERTENSI DI RSUD dr R GOETENG TAROENADIBRATA PURBALINGGA Wulandari, Riana; Prihatin, Setyo; Rahmawati, Ana Yuliah
JURNAL RISET GIZI Vol 5, No 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4379

Abstract

Background: Average food waste in hypertensive patients who underwent inpatient in RSUD dr R Goeteng is 50%, it shows that intake of hypertensive patient is still less. The above problems can be solved one of them by modification of salt so that.Objective: To know the difference of energy sufficiency level, protein, fat, carbohydrate, blood pressure of sistole and diastole before and after given modification of salt in hypertension patient in RSUD dr. R Goeteng Taroenadibrata Purbalingga.Methods: Experimental research with posttest only control group design. The subjects of this study were hypertensive patients, amounting to 30 patients divided into 2 groups: 15 control groups and 15 treatment groups. Method of data retrieval is by looking at the remaining food of patients to calculate the level of adequacy of energy, protein, fat, carbohydrate. Modification of salt given for 3 days.Results:. There were differences in salt modification to the level of energy sufficiency (P = 0.042), protein adequacy (p = 0.02), fat sufficiency rate (p = 0.018), carbohydrate adequacy (p = 0.033), systole blood pressure p = 0.037), blood pressureConclusion: Salt modification is a factor that affects the sufficiency level of energy, protein, fat, carbohydrate, sistole blood pressure, and diastolic blood pressure in hypertensive patients in RSUD dr R Goeteng Taroenadibrata Purbalingga.
PENGARUH MODIFIKASI PEMBERIAN GARAM TERHADAP TINGKAT KECUKUPAN ENERGI, PROTEIN, LEMAK, KARBOHIDRAT, TEKANAN DARAH SISTOLE DAN DIASTOLE PADA PASIEN HIPERTENSI DI RSUD dr R GOETENG TAROENADIBRATA PURBALINGGA Wulandari, Riana; Prihatin, Setyo; Rahmawati, Ana Yuliah
JURNAL RISET GIZI Vol 5, No 1 (2017): Mei (2017)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v5i1.4379

Abstract

Background: Average food waste in hypertensive patients who underwent inpatient in RSUD dr R Goeteng is 50%, it shows that intake of hypertensive patient is still less. The above problems can be solved one of them by modification of salt so that.Objective: To know the difference of energy sufficiency level, protein, fat, carbohydrate, blood pressure of sistole and diastole before and after given modification of salt in hypertension patient in RSUD dr. R Goeteng Taroenadibrata Purbalingga.Methods: Experimental research with posttest only control group design. The subjects of this study were hypertensive patients, amounting to 30 patients divided into 2 groups: 15 control groups and 15 treatment groups. Method of data retrieval is by looking at the remaining food of patients to calculate the level of adequacy of energy, protein, fat, carbohydrate. Modification of salt given for 3 days.Results:. There were differences in salt modification to the level of energy sufficiency (P = 0.042), protein adequacy (p = 0.02), fat sufficiency rate (p = 0.018), carbohydrate adequacy (p = 0.033), systole blood pressure p = 0.037), blood pressureConclusion: Salt modification is a factor that affects the sufficiency level of energy, protein, fat, carbohydrate, sistole blood pressure, and diastolic blood pressure in hypertensive patients in RSUD dr R Goeteng Taroenadibrata Purbalingga.
Co-Authors Ana Yuliah Rahmawati, Ana Yuliah Daeng Ayub Jaspar Jas, Jaspar Setyo Prihatin, Setyo