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Hubungan Karies Dengan Status Gizi Di Sdn 2 Batu Putih Poleang Selatan asmawati, asmawati
JURNAL KESEHATAN DAN KESEHATAN GIGI Vol. 3 No. 1 (2018): Jurnal Kesehatan Dan Jurnal Kesehatan Gigi
Publisher : KESEHATAN GIGI POLITEKNIK BINA HUSADA KENDARI

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Abstract

Karies merupakan suatu penyakit jaringan keras gigi, yaitu email, dentin dan sementum. Kesehatan gigi dan mulut Tujuan penelitian ini untuk mengetahui apakah ada hubungan karies gigi dengan status gizi pada anak SDN 2. Sampel dalam penelitian murid kelas 1 dan 2 yang berjumlah 40 orang, menggunakan teknik sampel total sampling. Berdasarkan hasil penelitian, dari 40 responden yang menderita karies sebanyak 37 anak dengan persentasi 92,5%, sedangkan yang tidak menderita karies sebanyak 3 anak dengan persentasi 7,5%, sedangkan yang memiliki kategori status gizi sangat kurus sebanyak 37 anak dengan persentasi 92,5%, selanjutnya yang memiliki kategori status gizi kurus sebanyak 1 anak dengan persentasi 2,5%, dan yang memiliki status gizi normal 2 anak dengan persentasi 5,0%. Uji data menggunakan chi square didapatkan p-Value = 0,877 > α = 0,05 sehingga dapat dikatakan tidak ada hubungan karies dengan status gizi.
Perbandingan Indeks PHP (Patient Hygiene Performance) Sebelum Dan Sesudah Penyuluhan Kesehatan Gigi Dan Mulut Tentang Cara Menyikat Gigi Pada Murid Kelas V SDN 8 Poasia Kota Kendari 2017 asmawati, asmawati
JURNAL KESEHATAN DAN KESEHATAN GIGI Vol. 2 No. 2 (2019): Jurnal Kesehatan Dan Kesehatan Gigi
Publisher : KESEHATAN GIGI POLITEKNIK BINA HUSADA KENDARI

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Abstract

PHP (Patient Hygiene Performance) oleh Podshadley dan Haley merupakan indeks pertama yang dikembangkan untuk tujuan semata-mata menilai kebersihan individu dalam membersihkan debris makanan setelah instruksi menyikat gigi. Penyuluhan kesehatan ialah suatu proses belajar yang ditujukan kepada individu atau kelompok untuk mengembangkan pengertian tentang nilai kesehatan dengan maksud menimbulkan respon berupa perilaku hidup sehari-hari dengan nilai kesehatan. Rumusan masalah dari penelitian ini adalah Apakah ada perbedaan indeks PHP (patient hygiene performance) sebelum dan sesudah penyuluhan kesehatan gigi dan mulut tentang cara menyikat gigi pada murid kelas V SDN 8 Poasia Kota Kendari. Tujuan dilakukannya penelitian ini yaitu untuk mengetahui adanya perbandingan indeks PHP (patient hygiene performance) sebelum dan sesudah penyuluhan kesehatan gigi dan mulut tentang cara menyikat gigi pada murid kelas V SDN 8 Poasia Kota Kendari.Jenis penelitian yang digunakan adalah quasy eksperimental design dengan pretest-posttest design, penelitian ini dilakukan pada tanggal 8-12 Juni Tahun 2017 dengan teknik pengambilan sampel yaitu simple random sampling. Populasi dalam penelitian ini 69 murid dan sampel yang dipakai yaitu 59 murid. Pengolahan Data dilakukan dengan menggunakan program Microsoft Excel dan program SPSS. Hasil penelitian sebelum dilakukan penyuluhan diperoleh secara umum indeks PHP sampel pada kategori sedang yaitu sebanyak 35murid (59,3%), sedangkan setelah dilakukan penyuluhan diperoleh secara umum indeks PHP sampel pada kategori baik yaitu 56 murid (94,9%). Hasil uji statistik diperoleh nilai ρ-value = 0,00<0,05 , yang berarti terdapat perbedaan indeks PHP sebelum dan sesudah penyuluhan kesehatan gigi dan mulut tentang cara menyikat gigi pada murid kelas V SDN 8 Poasia Kota Kendari.
EFEKTIFITAS BERKUMUR REBUSAN DAUN JAMBU MERAH (PSIDIUM GUAJAVA) SEBAGAI PEREDAH STOMATITIS asmawati, asmawati
JURNAL KESEHATAN DAN KESEHATAN GIGI Vol. 3 No. 2 (2022): Jurnal Kesehatan dan Kesehatan Gigi
Publisher : KESEHATAN GIGI POLITEKNIK BINA HUSADA KENDARI

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Abstract

Kesehatan gigi dan mulut dapat mempengaruhi kesehatan tubuh secara keseluruhan. Salah satu upaya untuk mengurangi rasa tidak nyaman karena gangguan kesehatan gigi pada penyakit stomatitis dengan memanfaatkan daun jambu merah( psidium guajava). Kanduang tannin, minyak atsiri(eugenol), minyak lemak, damar,zat samak,triterpenoid,dan asam apfel pada jambu merah dapat mengurangi peradangan. Tujuan penelitian ini untuk mengetahui efektifitas berkumur rebusan daun jambu merah dalam meredahkan peradangan stomatitis, dengan metode quasi eksperiment di Masyarakat Desa Waitii Kecamatan Tomia Kabupaten Wakatobi. Sampel penelitian yang mengalami peradangan stomatitis, di instruksikan untuk berkumur air rebusan daun jambu merah sebanyak 2 kali dalam sehari. Hasil penelitian diketahui setelah dilakukan pengamatan pada hari ketiga diketahui sebanyak 89% sampel mengalami kesembuhan dan 11% terjadi kesembuhan stomatitis setelah hari ke 5.
Kajian penambahan serbuk pegagan (Centella asiatica) terhadap mutu cookies tepung mocaf (modified cassava flour) Mukminin, Amirul; Asmawati, Asmawati; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 2, No 1 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i1.6711

Abstract

Cookies are a type of biscuit made from wheat flour with a soft dough, high fat content, relatively crunchy, and dense texture. To increase the nutritional value and functional properties of cookies, it is necessary to add other ingredients such as pegagan plant. The pegagan plant contains chemical components that are good for human health such as calcium, ascorbic acid, and bioactive compounds such as triterpenoids and asiaticoside which have antioxidant activity. The purpose of this study was to determine the effect of the addition of pegagan powder on the quality of mocaf flour cookies and determine the percentage of addition of pegagan powder that was appropriate and preferred by the panelists. The method used in this study was an experimental method arranged in a completely randomized design with the addition of pegagan powder in the manufacture of cookies consisting of five treatments: P0 (100% mocaf flour/control), P1 (2.5% pegagan powder), P2 (5% pegagan powder), P3 (7.5% pegagan powder) and P4 (10% pegagan powder). The results of the measurement of chemical properties and organoleptic tests were analyzed using a further test of Honest Significant Difference at 5% level. Based on the results of the study, it was found that the addition of pegagan powder had a significant effect on all tested chemical properties (moisture content, ash content, vitamin C, and antioxidant activity) and also on taste, aroma, and color scores, but had no significant effect on cookies texture scores. In which, the higher the concentration of pegagan powder added, the water content, ash content, vitamin C content, and antioxidant activity increased, while the scores for aroma, taste and color tended to decrease. The best treatment favored by panelists was P3, with preferred taste, slightly favorable aroma, green appearance color, and slightly soft texture. The values of water content, ash content, vitamin C content, and P3 antioxidant activity were 8.36%; 3.08%; 0.38%; and 94.45%, respectively.
Pembuatan bakteri fotosintesis untuk aplikasi pada pertanaman kacang panjang Baba, Basri; Asmawati, Asmawati; Nurhalisyah, Nuhalisyah; Darwis, Rendi; Padidi, Nober
JatiRenov: Jurnal Aplikasi Teknologi Rekayasa dan Inovasi Vol 1 No 1 (2022): Edisi Mei
Publisher : Unit Penelitian dan Pengabdian Masyarakat Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/jatirenov.v1i1.392

Abstract

Bakteri fotosintesis (Synechococcus sp) ini adalah merupakan salah satu jenis bakteri fotosintesis dari kelompok bakteri cyanobacteria, memiliki kemampuan untuk melakukan penetrasi dalam jaringan daun tanaman dan melakukan fotosintesis sekaligus mampu menambat nitrogen bebas di atmosfer. Bakteri fotosintesis ini dapat diaplikasikan pada semua jenis tanaman dan diperoleh dengan proses pembuatan dari bahan mudah dan murah didapatkan. Karang taruna, kelompok tani dan masyarakat umum di Desa Manggalung, Kecamatan Mandalle, Kabupaten Pangkep, sebagai mitra pengabdian pada masyarakat, semua memiliki lahan usaha tani diantaranya padi, jagung, kacang tanah, kacang panjang, dan kakao. Usaha yang selama ini dilakukan untuk meningkatkan produksinya adalah penggunaan pupuk anorganik tanpa diimbangi dengan penggunaan bahan organik. Hal ini perlu dilakukan pembelajaran (teori dan praktek) pada kelompok masyarakat tersebut untuk menambah pengetahuan dan keterampilan dalam pemanfaatan bahan organik yang murah dan ramah lingkungan. Salah satunya penggunaan bakteri fotosintesis. Tujuan kegiatan pengabdian pada masyarakat ini adalah menambah pengetahuan dan keterampilan petani pembuatan bakteri fotosintesis untuk dimanfaatkan pada tanaman yang dibudidayakan khususnya pada tanaman kacang panjang. Hasil pengabdian pada masyarakat di Desa Manggalung adalah bahwa kelompok mitra yang mengikuti kegiatan penyuluhan dan demplot meningkat pengetahuan dan keterampilannya dalam pembuatan dan aplikasi bakteri fotosintesis pada tanaman. Hal ini dibuktikan dengan minat dan keseriusan serta antusias peserta dalam memberikan respon berupa banyak pertanyaan selama berlangsung penyuluhan dan demplot (praktek pembuatan dan praktik aplikasi) bakteri fotosintesis.
The The Influence of The Electronic Word of Mouth (E-Wom) Dimension in Instagram on Purchasing Decisions At Kedai Ice Kepal in Mataram Asmawati, Asmawati; Ridho, M. Zainul; Amrullah, Amrullah
JMET: Journal of Management Entrepreneurship and Tourism Vol. 2 No. 1 (2024): January 2024 Journal of Management Entrepreneurship and Tourism (JMET)
Publisher : Sumber Belajar Sejahtera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61277/jmet.v2i1.67

Abstract

This study aimed at assessing the impact of Electronic Word of Mouth aspects on purchasing decisions at Kedai Ice Kepal. The study utilized purposive sampling in collecting data. The sample size for this study consisted of 100 participants who were active users of Instagram platform and had previously followed the @Ice_Kepal_Mataram Instagram account and made a purchase at the Kedai Ice Kepal. According to the finding, at a significance level of 5%, the intensity dimensions have a favorable impact on purchase decisions. However, this impact is not statistically significant, as indicated by a significant value of 0.933, which is bigger than the threshold of 0.05. The content dimension has a favorable effect on purchase decisions, although this effect is not statistically significant. This is supported by the significance value of 0.103, which is bigger than the threshold of 0.05. The positive valence dimension exerts a positive and statistically significant impact on purchasing decisions, as indicated by a significant value of 0.000, which is below the threshold of 0.05. The negative valence dimension has a favorable effect on purchase decisions, although this effect is not statistically significant. This is supported by a significant value of 0.813, which is bigger than the threshold of 0.05. The test findings for the coefficient of determination (R2) indicate a value of 0.435, which corresponds to 43.5%. The independent variable has a 43.5% impact on the dependent variable, whereas the remaining portion is influenced by other variables that were not considered in this study.
KAJIAN FORTIFIKASI DAGING DAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP MUTU MIKROBIOLOGI DAN ORGANOLEPTIK TAPAI KETAN PUTIH Sari, Desy Ambar; Asmawati, Asmawati; Saputrayadi, Adi; Marianah, Marianah
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22816

Abstract

White glutinous tapai is a fermented food product in which yeast is added in manufacturing. Red dragon fruit can be added to increase the nutritional value, taste and product diversification of processed white sticky rice tapai. Besides being rich in nutritional value, red dragon fruit also contains antioxidant compounds, natural food fiber and natural colouring compounds that display a purplish-red colour. This study aims to determine the effect of fortification of red dragon fruit meat and skin on fiber content and organoleptic quality of white sticky rice. This study was experimental, using a completely randomized design (CRD), with the fortification of red dragon fruit meat and skin in the production of white sticky rice tapai. The type of treatment: T1 = white glutinous rice without red dragon fruit (control), T2 = white glutinous rice + red dragon fruit pulp, T3 = white glutinous rice + (flesh and skin) of red dragon fruit, and T4 = white glutinous rice + red dragon fruit skin). Observational data were analyzed by analysis of variance (ANOVA) at a 5% significance level and follow-up test with HSD at the same significant level. The results of the analysis of the quantity of microorganisms in white sticky rice tapai yeast with fortification treatment of red dragon fruit flesh and skin showed that the sticky rice tapai contained 2.9x104 microbes in T1, 6.0x104 in T2, 7.1x104 in T3 and 4.0x104 in T4 and research results organoleptic properties of the colour, aroma, taste and texture score parameters. The best treatment preferred by the panellists was the T2 treatment (fortification of red dragon fruit pulp) with a fiber content of 4.13%, a pH value of 5.13, an aroma value score of 3.39 (slightly tapai flavour), a taste of 4.11 (liked it), texture 3.29 (slightly soft) with a purplish red appearance 3.86. The use of a mixture of dragon fruit, dragon fruit skin is able to produce the most suitable organoleptic assessment for white sticky rice compared to the use of dragon fruit skin from the results of organoleptic panelists and statistical tests. The use of dragon fruit in producing aroma, taste, and homogeneity are more preferred, while other parameters of color tend not to be affected. Total microbes, log 4.85, were the highest produced by fortification using dragon fruit skin. The use of dragon fruit flesh, which causes the sour taste is not strong and good color other treatments to be more acceptable to panelists.
Kajian Mutu Kimia Dan Organoleptik Roti Tawar Dengan Penambahan Tepung Tempe Asmawati, Asmawati
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22815

Abstract

One of the ways to improve the nutritional value of fresh bread is to fortify the flour, including the use of legume flours such as soya beans, mung beans and also tempe flour. Tempe flour is a nutrient-rich flour that can be used as a blend with wheat flour to make bread. The aim of this research is to evaluate the chemical and organoleptic quality of fresh bread with the addition of tempe flour. This research uses an experimental method by carrying out experiments in the laboratory. The design used was a completely randomised design (CRD) with a single experiment, namely the addition of tempe flour in the preparation of fresh bread, consisting of 8 treatments, and each treatment was repeated three times, so that 24 experimental units were obtained. The observational data were analysed using analysis of variance (ANOVA) at 5% real level and further tested using HSD (High Significant Difference) test at 5% real level. The results showed that the percentage of tempe flour added had a significant effect on all the parameters observed. The higher the addition of tempe flour in the production of this bread, the higher the water content, protein content and fat content, while the starch content and ash content are lower. The addition of tempeh flour in the production of fresh bread up to 6% is still preferred by the panelists in terms of taste, aroma and colour with a good texture. 
Belanja Pemerintah, FDI, Pertumbuhan Ekonomi, Pertumbuhan Industri, dan Kemiskinan di Indonesia Najmi, Isthafan; Hasrina, Cut Delsie; Asmawati, Asmawati; Ansari, Rizal
Jurnal Ekonomi dan Pembangunan Indonesia Vol. 24, No. 2
Publisher : UI Scholars Hub

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Abstract

In this new era of globalisation, all countries including Indonesia are targeting poverty alleviation to help people achieve welfare. Furthermore, this study empirically examines the impact of government spending, FDI, economic growth, and industrial growth on poverty. This research uses the Autoregressive Distributed Lag (ARDL) method. The data used is time series data from 1972 to 2021 obtained from the World Development Indicator website. The findings of the ARDL estimation show that government spending and industrial growth increase household income, both in the long-run and the short-run. In contrast, economic growth is negatively associated with poverty in both the short and long run. Meanwhile, FDI has no significant effect in the short term, but a significant negative effect in the long term, which has worsened poverty in Indonesia.
PENINGKATAN PENGETAHUAN KEPALA RUANGAN MELALUI EDUKASI PENERAPAN GAYA KEPEMIMPINAN EFEKTIF SEBAGAI UPAYA MENINGKATKAN KINERJA PERAWAT DI RUMAH SAKIT UMUM AISYIYAH PADANG Asmawati, Asmawati; Oktizulvia, Conny
Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Vol 5 No 1 (2024): Jurnal Pengabdian Pendidikan Masyarakat (JPPM) Vol 5 No 1 (2024)
Publisher : LPPM UNIVERSITAS MUHAMMADIYAH MUARA BUNGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52060/jppm.v5i1.1851

Abstract

The results showed that the leadership style of the head of the room affected not only the executive nurses' performance but also the health service system as a whole. Based on the study's results, it is known that the leadership style used by the head of the room is a combination of democratic leadership followed by autocratic and participatory. The purpose of community service is to increase the head of the room's knowledge regarding applying an effective leadership style to improve the performance of implementing nurses in providing nursing services. The activity was carried out through lecture-based education talks with interactive communication by 12 nurse managers. This community service activity was carried out for one day by providing lectured-based talks starting from preparation, activity implementation, and activity evaluation. The benefit of this community service is an effort to improve and equip the knowledge of the head of the room with how to apply an effective leadership style to improve nurse performance and the quality of nursing service in the hospital. The results of the activity showed an increase in the knowledge of the head of the room regarding effective leadership styles.
Co-Authors - Khaeruman Aan Listiana Abdul Azis Abdul Rahman Abdullah, Tajuddin Abdurahman . Abidin, Urwatil Wusqa Abriani, Yohana Dewi ADHAR, ADHAR Adinda, Pramaesty Ady Saputra Afandi Afandi Afdalia, Afdalia Afdilla, Nia afnibar, afnibar Agus Triyono Agustiam, Endy Agustian, Endy Agustin, Rizki Dwi Agustina, Fatma Ahmad Muchlis Ahmad Muchlis Ahmad Muchlis, Ahmad Muchlis AHMADI Aitulloh, Kiki Ajahari Ajahari, Ajahari Akbar, Djalaludin M. Akhir, Muhammad Akhsan Akhsan Al Ikhlas, Al Ikhlas Alamsyah, Sukron Alferi, Yusri Alifia Magfira Alita, Debby Alkafi, Alkafi Almadiyah, Ainul Aluyah, Cik Amanatillah, Dara Amanda, Ulya Amirul Mukminin Amri, Novita Amrullah Amrullah Anang Wahyudi ANDI WIJAYA Anggraini, Puspita Ais Anisa Anisa anisa damayanti Annesta, Dinda Annisa, Rahma Ansari, Rizal Anwar, Ria Ananda Apriliani, Nur Andini Aprinda, Aprinda Aqmal, Amal Ardilla, Inna Arifin, Anwar Aris Munandar Arisanty, Arisanty Aritonang, Anthoni Batahan Ariyanti, Rara Fitri Aryani, Ida Aryanisila, Aryanisila Aryanto, Doni Asman, Muhammad Asphar, Fahmi Qodrul Asriati Asriati, Asriati Assad, Hafis El Aufa, Raisa Rasyada Aulia, Shinta Ayu, Ida Azlim, Azlim Baba, Basri Betty Yosephin Simanjuntak Buston, Erni Calvin, Venny Anggarda Carong, Suparjo Razasli Chadijah, St. Chandra, Freddy Choiriyah, choriyah Cindi, Uswatun Dahrizal Dahrizal Darmawan Darmawan Darwis, Rendi Daswi, Dwi Rachmawaty Degi Alrinda Agustina Denny Saputra Desih Welliam Dessy Tri Astuti Dewantara, Jagad Aditya Dewi Hasanah Dewi Maharani Rachmaningsih Dewi Meidelima, Dewi Dewi Ratnasari Dewi, Novi Yanti Sandra Dharma, Kelana Kusuma DIAN LESTARI Dini Wulansari Dita Marisa Djafri, Novinaty Dwi Hartono, Achmad Noor Dwi Putro Priadi Dwi Wulandari Earlyna Sinthia Dewi EDI SAPUTRA Efendi, Ali Akbar Efendi, Muhammad Haikal Efita, Wetri Ekafitrianda, J. M. Elsa, Erika Emawati emawati Erfiani, Merry Erwin Erwin Evelina, Agnetia Fadlan, Achmad Fahrizal Fahrizal Faisal Faisal Farah, Rina Farhanuddin, Farhanuddin Farid Mulana fatimah Fatimah Finanjani, Syakila Fitriani, Helda Fitriyani, Helda Futri, Futri George Towar Ikbal Tawakkal Gito Supriadi, Gito Habena, A. Ridhuan Hambali, Amriani Hamsar, Adriana Hanafiyah, Hanafiyah Hanangga, Lalu Danal Handayani, Sri Handoko, Lilik Dwi Haperidah Nunilahwati, Haperidah Happy Fitria, Happy Harahap, Dharma Gyta Sari Hariyantini, Hariyantini Harry Andheska Hartati, Lesi Hasanah, Ella Nur Hasani, Burlian Hasna, Nabilah Sajidah Hasrina, Cut Delsi Hasrina, Cut Delsie HASYIM, ZOHRAH Hawayanti, Erni Helmi Haris Hendra Kasman, Hendra Hendra Stevani Herliani Herliani Hertati*, Lesi Heryanti, Endah Hesti Meilina Hidayat, Fathul Hidayat, Thaufiq Holipah, Holipah Husin Husin, Husin Husna, Fazilatul Husni Husni Husnul Hatimah, Husnul I Ketut Suada Iim Wasliman Iin Maulina Iin Siti Aminah, Iin Siti Iklimah, Assifah Putri Ilyas Ilyas Imam Ahmad Imran Imran Imtikan, Hanif Indah Permata Sari Inderiati, Sitti Indradewa, Rhian Indrayani, Ira Indriani Nisja Insyiroh, Salsabila Intan Intan Iping, Iping Irfan, Ahmad Irlan Fery, Irlan Iryani, Fitri Ishanan, Ishanan Isnaini, A'qotrunnada Khalisah Ita, Ita Jafar, Faisal Jafriati Jarina, Jarina Jasril Jasril Jawanti, Ardita Putri Melisa Jaya, Andi Resky Jayadi, Nasrah Jayawarsa, A.A. Ketut Jessica, Melia Jufri Jufri Jumakil Jumakil Jumisayati, Jumisayati Kalasari, Rastuti Kamaliah, Nor Kartini Kartini Khalisai, Nazwa Kheli Fitria Annuril Khodijah Khodijah Kosali, Ahmad Yani Laila Rahmawati Lana Safitri, Lana Safitri Lesi Hertati, Lesi Lili Syafitri, Lili Lilis Puspitawati Lorensia, Yola Friska Lubis, Dhea Annisa Lusia, Maria Lutfiah, Tasya Danela Luthfia, Hafizha M. Aries Taufiq Maeni, Maeni Mahendika, Deven Mahluddin Mahluddin Mahmud Mahmud Mahmudah Mahmudah Malisi, M. Ali Sibram Manat Rahim Mansyur, Muh. Fuad Mansyuri, M. Ikhwan Mardhatillah, Mardhatillah Mardiani Mardiani Mardiyaningsi, Riris Marianah, Marianah Marjuki Marjuki Marlina Marlina Marlina, Nana Martini Martini Maulida, Sarinah Mayanti, Andi Meifida Ilyas Mery Efiani Mety Toding Bua, Mety Toding Milatun Khanifah Misbah Misbah Misrawati, Yunanda Mita Domi Fella Henanggil Mohammad Edy Nurtamam, Mohammad Edy Mohammad Rizal Roikhan Monia, Angel Serra Muadi, Sholih Muanah, Muanah Mudarsep, Miftahul Jannah Muhamad Chairul Basrun Umanailo Muhammad Idrus Muhammad Ryman Napirah Muhammad Syafar Muhardis Muhardis Mujiburrahman Mujiburrahman Mulyadi , Mulyadi Mulyati Mulyati Murti, Restu Hikmah Ayu Musdiani Musdiani Musyrifah Musyrifah, Musyrifah Muttalib, Abdul Najmi, Isthafan Nangoy, Meis Nasrullah, Muhammad Pazri Nazamuddin Nazamuddin Neneng Hasanah Neni Marlina Neni, Neni Nensilianti Nensilianti Ningrum, Arum Sekar Ningsih, Sartika Nirwana, Nirwana Nisfuriah, Laili Normalina Arpi Normuslim Normuslim, Normuslim Nur Awalia Putri Zainal Nur Elly Nur Faizah Romadona Nur Haedar Nur Hamidah, Nur Nur Indah Sari Arbit Nuraisya, Nuraisya Nuramita, Nuramita Nurdin Rahman Nurfadila Nurfadila, Nurfadila Nurfahna, Nurfahna Nurhalisyah, Nuhalisyah Nurhati, Tri Nurhayati Nurhayati Nurhidayanti, Nurhidayanti Nurkhalis Nurkhalis Nurlinda Nurlinda, Nurlinda Nurmalia, Nurmalia Nurul Husna Nurwani Nurwani, Nurwani Okke Rosmala Dewi Oktizulvia, Conny Olivia, Okta Otniel Safkaur Ovianda, Muhammad Rizqi Pacitra, Silda Padidi, Nober Pakadang, Sesilia Rante Palmasari, Berliana Pardosi, Sariman Patmahwati, Patmahwati Philep Rompas, Joni Pikal, Aliyas Pratama, Yogi Prayoga Ridha Faizal Puji Astuti Pujirahayu, Rahminingrum Purnama , Fadhil Ardiansyah Purnama Sari Purnama, Elanda Rienalda Purwanti, Yani Puspita Puspita Putranto, Heru Adi Putri, Ananda Maha Putri, Dina Soes Putri, Lutfia Qadar, Rahmat Rahamd, Rahamd Rahayu, Heppy Sri Rahman, Ade Rahmatullah, Farid Rahmawati, Astri Rahmi Eka Putri Ramadani, Reza Ramadhan, M Daffa Kurnia Ransaleleh, T.A. Rapinah, Nadia Rasak, Adriatman Ratnah, St. Raudah Raudah Rauhar, Syehlin Refandy, Ahmad Resky Ananda, Sri Ridho, M. Zainul rizal, Hairul Rizal, Setria Utama Rizqi Putra Kurniawan, Fa’iq Danendra Romdhiani, Ainin Meilia Rompas, Joni Rosmiah Rosmiah, Rosmiah Rujito Agus Suwignyo Rusadi, Rusadi Rusmidin, Rusmidin Ryan Moulana Sabaruddin Sabaruddin Safrida, Delima Sahariah Rowa, Siti Sahran, Sahran Salahuddin Salahuddin Salasa, Alfrida Monica Santosa, Tomi Apra Saputra, Aga Saputrayadi, Adi Saragih, Della Angely Br Sari MZ, Rika Puspita Sari, Desy Ambar Sari, Dika Permata Sari, Dwi Kurnia Sari, Maya Novita saribu, Ruth Kristiani Sattarudin, sattarudin Sefira, Yulistia Dwi Septiana, Dini Septiyanti, Septiyanti Setiadi, Arie Bilman Sherly, Ayu SIMAMORA, SERLI FEBRIANI Siti Aminah, Iin Siti Komariah Hildayanti, Siti Komariah Siti Mayang Sari Sitopu, Selli Dosriani Sivora, Sivora Sofyan, Suhikma Sohorah, Sitti Solissa, Everhard Markiano Sondang, sonadang SRI RAHAYU Sri Sunantri, Hifza Stevani Vauziah Alzahra Hamsa Suci Rahmadani Suhikma Sofyan Sukini, Sukini Sulatini, Rita Sulistyowati Sulistyowati Sumantri, Andar Sri Sumi, Sumi Sunarto Sunarto Supardi Supardi Suri Hastika Sari Suriah Suriah Sutiani, Komang Sutini Sutini, Sutini Sutrisno, Sutrisno Suwarni, Emi Suwati, Suwati Swestyani, Sondra Syafitri, Desy Syamsuri, Andi Sukri Syatrawati Syirril Ihromi, Syirril Tahalele, Olivia Tahratul Yovalwan Terttiaavini, Terttiaavini Thahir, Abdullah Titiek Fujita Yusandra Tri Widayatsih, Tri Usman Usman Utami, Reskiana Utami, Sapriya Utomo, Wasito Vanchapo, Antonius Rino Veruswati, Meita Vidyanto, Vidyanto Vivi Indriyani Wahab Wahab Wahyudi Rahmadani Wahyuli, Yofitri Heny Wahyuni, Nuriyah Wahyuni, Yeni Fitri Wantika, Dewi Wati Wati Welliam, Desih Widia Lestari Widodo, Hadi Widyastuti, Helmy Winata, Ardi Adi Wirawan, Anugrah Agung Wirdasari, Atika Wungow, R.S.H. Yanti, Dawi Yanti, Meyi Yeye Suhaety Yosi Zamzuardi Yuli Setiawati, Yuli Yuliana Yuliana Yulianti Yulianti Yulianto, Deny Yulianto, Dian Dwi Yusran Khery, Yusran Yuyun Suprapto Zahranisa, Anida Zainal, Nur Awalia Putri Zainap Hartati, Zainap Zainudin, Asnia Zairani, Fitri Yetty Zamli Zaraswati Dwyana Zohra Hasyim, Zohra Zubaidah R, Zubaidah Zulfurqon, Zulfurqon