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Journal : International Journal of Health, Engineering and Technology

Analysis Of Waiting Time For Patient Services Of Disease Polyclinic At Hkbp Balige General Hospital Fitri Yanti; Andi Josep; Viki Nora Wati Sijabat
International Journal of Health Engineering and Technology Vol. 1 No. 6 (2023): IJHET-MARCH 2023
Publisher : CV. AFDIFAL MAJU BERKAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (505.975 KB) | DOI: 10.55227/ijhet.v1i6.133

Abstract

Waiting time for prescription services is a minimum standard for pharmaceutical services, with fast waiting times it can improve the quality of pharmaceutical services. The waiting time for non-concoction or concoction prescription services is the time period from when the patient submits the prescription to receiving non-concoction or concoction drugs with a length of time ≤ 30 minutes for non-concoction drugs and ≤ 60 minutes. This study aims to determine the waiting time for prescription services at the Outpatient Internal Medicine Polyclinic at HKBP Balige General Hospital. The design used in this study was descriptive, the population was all outpatient prescriptions at the Internal Medicine Polyclinic. The research sample was 80 recipes taken by accidental sampling. The instrument used is the prescription service waiting time observation sheet. Based on data analysis, 16 recipes (20%) met the requirements and 64 recipes (80%) did not meet the requirements and were non-concoction recipes. The results of this study indicate that the waiting time for prescription services is not up to standard. It is hoped that the management of the HKBP General Hospital will add Pharmacy Technical Personnel to the Pharmacy Installation so that the waiting time for prescription services will be faster.
Description Of Increased Uric Acid Levels In Ujung Tanduk Village Communities Before And After Drinking Tuak Hepni; Fitri Yanti; Selya Pangaribuan
International Journal of Health Engineering and Technology Vol. 2 No. 4 (2023): IJHET NOVEMBER 2023
Publisher : CV. AFDIFAL MAJU BERKAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55227/ijhet.v2i4.173

Abstract

Tuak is a type of alcoholic drink made from palm sugar. Continuous excessive consumption of palm wine can increase uric acid levels in the body. Uric acid is part of purine metabolism, but if metabolism occurs abnormally there will be a process of accumulation of uric acid crystals in the joints which causes quite high levels of pain such as joint disorders (Gouty arthritis). The aim is to determine the description of uric acid levels before and after consuming palm wine in residents in Ujung Tanduk Village, Laguboti District. The research that will be used is a quantitative type of research with a descriptive research design, with a purposive sampling technique. The results showed that 8 research samples, 2 people (25%) of the sample consuming 4 glasses of palm wine experienced a decrease in uric acid levels with an average of 0.25 mg/dl, 4 people (50%) of the sample consuming 6 glasses of palm wine experienced an increase in uric acid levels with an average of 0.4 mg/dl, and 2 people (25%) of the sample who consumed 8 glasses of palm wine experienced an increase in uric acid levels with an average of 1.25 mg/dl. Consuming too much palm wine can increase uric acid, therefore reducing the frequency of consuming palm wine can reduce uric acid levels.