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All Journal JIMKesmas (Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat) Jurnal Biologi Tropis
Hasmiyani, Hasmiyani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Public Health

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PEMILIHAN METODE KONTRASEPSI JANGKA PANJANG (MKJP) PADA AKSEPTOR KB DI WILAYAH KERJA PUSKESMAS TAMALANREA KOTA MAKASSAR Azis, Rahmawati; Musfirah, Musfirah; Hasmiyani, Hasmiyani
(Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat) Vol 6, No 1 (2021): JIMKesmas (Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat)
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37887/jimkesmas.v6i1.16752

Abstract

AbstrakMasalah utama yang dihadapi di Negara Indonesia adalah dibidang kependudukan. Semakin tinggi pertumbuhan penduduk semakin besar usaha yang dilakukan untuk mempertahankan kesehatan dan kesejahteraan masyarakat. Metode kontrasepsi jangka panjang (MKJP) merupakan metode kontrasepsi yang sangat efektif untuk menurunkan angka kelahiran. Penelitian ini bertujuan untuk mengetahui hubungan antara umur, pendidikan, pengetahuan, dukungan suami dan norma budaya dengan penggunaan metode kontrasepsi jangka (MKJP) menggunakan metode pendekatan Cross Sectional Study di wilayah kerja Puskesmas Tamalanrea Kecamatan Tamalanrea Makassar Tahun 2020 dengan jumlah sampel 112 serta metode pengambilan menggunakan Purposive Sampling. Hubungan antara variabel diuji menggunakan uji Chi-Square dengan nilai signifikan (α = 0.05). Hasil penelitian ini diperoleh nilai untuk hubungan umur dengan MKJP (ρ=0,334), pendidikan dengan MKJP (ρ=0,000), pengetahuan dengan MKJP (ρ=0,000), dukungan suami dengan MKJP (ρ=0,001) dan norma budaya dengan MKJP (ρ=0,927). Disarankan kepada Puskesmas Tamalanrea Kecamatan Tamalanrea untuk mempertahankan dan meningkatkan keterampilan tenaga kesehatan terkait kontrasepsi, untuk akseptor KB diharapkan berperan aktif dalam setiap kegiatan yang berkaitan dengan konrasepsi terutama MKJP.Kata Kunci : MKJP, umur, pendidikan, pengetahuan, dukungan suami, norma budaya
Organoleptic Acceptance of Tempe Steak with Added Shrimp Shell Flour as a Food Innovation Fathanah, Nurul; Djalal, Muspirah; Hasmiyani, Hasmiyani; Tahir, Mulyati M.; Asfar, Muhammad; Hidayat, Serli Hatul; Farahdiba, Andi Nur; Hatimah, Husnul
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9864

Abstract

Shrimp shells are commonly used as animal feed, but they actually have a savory taste and crispy texture, making them a potential ingredient in food products for human consumption. Shrimp shells also have high nutritional value, comparable to shrimp meat itself. This study aims to evaluate the organoleptic acceptance levels (color, aroma, texture, and taste) of tempe steak formulated with the addition of shrimp shell flour at various concentrations. The variations in shrimp shell flour concentration used in the formulation were 0%, 5%, 10%, 15%, and 20% of the total tempe weight. Each treatment was made into tempe and subjected to hedonic organoleptic test. The results showed that differences in shrimp shell flour concentration influenced panelist acceptance. The most preferred color of tempe steak made with the addition of shrimp shell flour was found at a concentration of 15%, while the best aroma, taste, and texture parameters were found at a concentration of 10%. However, the acceptance in same parameters was lower than that of no addition of shrimp shell flour, making it necessary for further research to find concentration with higher acceptance.
Co-Authors Abd. Rasyid Syamsuri Azis, Rahmawati Djalal, Muspirah Farahdiba, Andi Nur Fathanah, Nurul Hidayat, Serli Hatul Husnul Hatimah, Husnul Muhammad Asfar Tahir, Mulyati M.