Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

0.817

P-Index

This Author published in this journals

All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Jurnal Kesehatan Masyarakat Indonesia Prosiding Seminar Nasional Unimus

Erma Handarsari

Unknown Affiliation

Author-ID : 2899957

Agriculture, Biological Sciences & Forestry Humanities Education Engineering Health Professions Nursing Public Health

Published : 33 Documents Claim Missing Document

Claim Missing Document

Articles

Title

1 2

Perilaku Higiene Pengolah Makanan Berdasarkan Pengetahuan Tentang Higiene Mengolah Makanan Dalam Penyelenggaraan Makanan Di Pusat Pendidikan Dan Latihan Olahraga Pelajar Jawa Tengah Suci Fatmawati; Ali Rosidi; Erma Handarsari
Jurnal Gizi Vol 2, No 2 (2013): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Implementation of food hygiene and healthy food into basic principles of foodservices. Workers especially food processors play an important role in the smooth running of the production process because workers are planners, implementers and managers in an organization of food services. There are four (4) factors that allow the transmission of disease through the food hygienic behavior, a source of infectious diseases, the media (food, drinks) and recipient-recipient. The purpose of this study was to determine hygiene behavior based on knowledge about food hygiene in the operation of food processing food in Sports Training and Education Center Student Central Java. This type of research is descriptive approach used is cross sectional (cross-sectional), where the cause and effect variables were measured at the same time. The samples were all food processors in Sports Training and Education Center Student Central Java, amounting to 6 people. The results showed that 50% of respondents had a good knowledge and behavior of respondents with categories are as many as 3 people (50%). Food processing knowledge is good enough, but seen from the behavior of food processors still less attention to hygiene of food processing. This shows that there is no relation between hygiene knowledge of food processing food processing hygiene behavior.Key word : knowledge and hygiene behavior of food processor

Dukungan Ibu Kandung, Mertua dan Suami dengan Praktek Asi Eksklusif (0-6 Bulan) di Kampung Sereh Wilayah Puskesmas Sentani Papua Aleda Florince oyay; Agus Sartono; Erma Handarsari
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Health profil data of Jayapura Regency, Papua in 2014 is showed the scope of mother’s milk-feeding only 40,28%. It is increasing than in 2012 that only 28,78%. It is showed that exclusive mother’s milk-feeding program in Jayapura City is not success. Purpose of this study is for knowing relationship between the biological mother support, parent-in-law, and husband with exclusive mother’s milk-feeding practice (0-6 months) in Kampung Sereh Wilaya Puskesmas Sentani Papua. This study is analytic applying retrospective approach with case control study design, samples of this study are 69 that determined by random, which is divided into 2 groups, those are, case group (exclusive mother’s milk- feeding) and control group (not exclusive mother’s milk-feeding). Method of collecting data is applying direct interview using questionnaire sheet. Statistical analysis used Chi-Square. There are significant relationship between support of biological mother support (p=0,006), mother-in-law (p = 0,000), and husband (p = 0,007), on practice of exclusive mother’s milk-feeding. Support of biological mother, mother-in-law, and husband has a good support on practice of exclusive mother’s milk-feeding. Keywords : Biological Mother, parent-in-law, husband, Exclusive Mother’s Milk-feeding.

Pola Konsumsi Bahan Makanan Sumber Natrium pada Pasien Hipertensi Rawat Jalan di Rumah Sakit Tugurejo Semarang Nur Yunaida Fauziah; Sufiati Bintanah; Erma Handarsari
Jurnal Gizi Vol 2, No 1 (2013): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Hypertension is a risk factor for cardiovascular disease that often occurs without symptoms. In general, people do not know that he was suffering from hypertension. New symptoms arise after a complication occurs in organs such as kidneys, eyes, brain, heart. Because it does not cause symptoms, hypertension is also known as the silent killer or killers in disguise (Hans Pwolf,1994). High blood pressure is also influenced by behavioral factors ie poor diet such as sodium consuming more resources, especially the excessive salt causes the sodium in the liquid increases. Increasing the volume of fluid causes increased blood volume rises, so the impact on the incidence of hypertension. (Smith, 1988). The results of the household health survey in 1995 showed the prevalence of hypertensive disease in Indonesia is quite high at 83 per 1000 member households ranged from 1.8 to 28.6%. (Hull Alllison, 2001)The prevalence of hypertension in Tugurejo Hospital in January-December 2010 wasranked one of the top 10 diseases, with a number of 6504 patients.This study aims to find out about the consumption patterns of food sources of sodium in hypertensive patients in a hospital outpatient tugurejo Semarang. The samples obtained are 40 samples which are all eligible: Age of patients ranged 33-80 years, berdominisili in Semarang and the patient can take berkomunikasi.Jenis data collected is of primary and secondary data. Primary data include sodium consumption data by semi-quantitative food frequency and eating habits. Secondary data includes the data base name, age, sex, blood pressure taken from medical records. The results of the study were mostly (62.5%) samples were aged 45-60 years, most of the sexes (67.5%) samples were women 27 people, mostly the kind of work (45.0%) samples were housewives 18 people . Most of the samples with Na intake (2000-4000 mg) as many as32 people, and hypertension category were as many as 27 people. Most (65.0%) samples in systolic blood pressure (category average) as many as 26 people, majority (77.5%) samples in diastolic blood pressure (category average) as many as 31 people. Most of the samples stilluse MSG flavor enhancer, salt, and tofu, the frequency of consumption of sodium sources most 1-3 times per day.Keyword : hypertension, natrium intake, cardiovascular diseases

Konsumsi Fast Food dan Kuantitas Tidur Sebagai Faktor Risiko Obesitas Siswa SMA Institut Indonesia Semarang Angga Wijaya Nugraha; Agus Sartono; Erma Handarsari
Jurnal Gizi Vol 8, No 1 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Obesity is a condition when there is excess body fat accumulation, so that a person's BMI is > 25 kg/????2 and is a risk factor for various diseases. In 2016 the rate of obesity in adolescents in Central Java was 11.19% and in Semarang City was 11.09%, potentially to become a public health problem. The frequency of fast food consumption and sleep duration can affect the occurrence of obesity. The purpose of this study was to determine the frequency of fast food consumption and quantity of sleep as a risk factor for the incidence of obesity in high school students at Institut Indonesia Semarang. The type of this research is case control. Samples numbered 60 samples consisting of 30 cases and 30 controls. Sampling using random sampling technique. Frequency of fast food consumption with food frequency questionnaire and quantity of sleep with sleep timing questionnaire. Obesity is determined by BMI. Risk factor analysis with chi-square test and odds ratio value. The results showed the incidence of obesity 34 students (6.5%). Students who often consume fast food 28 students (46.7%). Students who have short sleep duration are 28 students (46,7%). There is a relationship between the frequency of fast food consumption with the incidence of obesity, with the value of OR 2.259. There is a relationship between the quantity of sleep with the incidence of obesity with the value of OR 3,0. Often consuming fast food and short sleep quantity are risk factors for obesity, each with a large risk of 2,259 and 3 times.Keywords: Obesity, Fast Food Consumption , Sleep Quantity

Hubungan Asupan Energi dan Protein dengan Status Gizi pada Penderita Gagal Ginjal Kronik yang Menjalani Hemodialisa Rawat Jalan di RSUD Tugurejo Semarang Nihaya Ika Fahmia; Tatik Mulyati; Erma Handarsari
Jurnal Gizi Vol 1, No 1 (2012): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Chronic renal failure is the final stage renal disease is a progressive disorder of renal function and irreversible. Where is the ability of the body fails to maintain metabolism and fluid and electrolyte balance, causing uremia. Dialysis can be done in several ways, and in general use thehemodialysis. Nutritional status in patients with chronic renal failure with hemodialysis for 18-56% of energy and protein deficiency. chronic renal failure undergoing hemodialysis should receive energy and protein intake sufficient as needed to achieve and maintain optimal nutritional status. The purpose of this study was to determine the relationship of energy and protein intake and nutritional status of patients with chronic renal failure hemodialysis.This research is an explanation or explanatory research. The method used is a cross sectional survey approach. Number of samples 33 people consisting of outpatients Tugurejo Public Hospital Semarang. The study starts from proposal writing through the writing of the month from January to July 2012. Univariate analysis performed to present the frequency distribution. Test normality of the data is done by Kolmogorov-Smirnov test. Bivariate analysis to examine the relationship between dependent and independent variables with the Spearman Rank-Correlation.The results showed that the samples of chronic renal failure hemodialysis largely male sex is 20 samples (60.6%) by age group, while most are aged 46-60 years ie 16 samples (48.5%). For the highest level of education is elementary that 15 samples (45.5%), private sector employment is highest at 13 samples (39.4%), the majority of normal nutritional status ie 17 samples (51.5%), the majority of normal energy intake is 17 samples (51.5%) and the majority of normal protein intake is 17 samples (51.5%). Statistical analysis showed an association between energy intake and nutritional status with a p-value 0.000 and r = 0.772 and the relationship of protein intake and nutritional status premises p-value 0.000 and r = 0.633Keywords : Intake energy, protein and nutritional status

Profil Tekanan Darah Berdasarkan Asupan Lemak, Serat dan IMT Pasien Hipertensi Dewi Harsuci Ramadhani; Sufiati Bintanah; Erma Handarsari
Jurnal Gizi Vol 6, No 2 (2017): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Hypertension is a condition when a person experiences an increase in blood pressure above normal or chronically in a long time. Objective the general objective of this study was to determine the relationship intake of fat, fiber and BMI with blood pressure in hypertensive patients hospitalized at the Roemani Muhammadiyah Semarang. The type of research conducted explanatory research with cross sectional approach. The number of samples of 25 respondents consisting of hypertensive patients with complications and without complications of hospitalized at the hospitasls Roemani Muhammadiyah Semarang. Analysis of the data normality using the Kolmogorov-Smirnov because the number of samples taken > 15 samples. Bivariate analyzes to examine the relationship between two variables using Spearman Rank test for abnormal distribution data. The result showed 72.0% of samples largely female based on the largest age groupranging from 51-60 years of age amounted to 36.0% of the sample, and the nutritional status of most is overweight / obese amounted to 68.0%. Based on systolic blood pressure and diastolic hypertension classified at the highest level is very mild, very mild systolic blood pressure by 40.0% of the sample and the diastolic blood pressure is very light for 60.0% of the sample. The intake of fat (> 30%) as many as 68.0% of the samples, not enough fiber intake (<20 g) as much as 68.0% of the sample. Statistical analysis between fat intake with systolic blood pressure (p value = 0.000 <0.05), fat intake with diastolic blood pressure (pvalue = 0.004 <0.05), fiber intake with systolic blood pressure (p value = 0.001 <0.05), fiber intake with diastolic blood pressure (p value = 0.008 <0.05), whereas BMI relationship with systolic blood pressure (p value = 0.000 <0.05), BMI with diastolic blood pressure ( p value = 0.002 <0.05). The conlusion is the study shows that there is a relationship between the intake of fat, fiber , and BMI with systolic and diastolic blood pressure. Keywords: Fat intake, fiber intake, BMI, Blood Pressure, Hypertension

Co-Authors Addina Rizky Fitriyanti Agus Sartono Agustin Syamsianah Akhmad Fathurohman Aleda Florince oyay Ali Rosidi Angga Wijaya Nugraha Devika Prety Wulandari Dewi Harsuci Ramadhani Dyah Heru Retnowati Eny Winaryati Fatmawati Indah Pratiwi Fitria Fatichatul Hidayah Fitria Nur Kholifah Hersanti Sulistyaningrum Joko Teguh Isworo Julfani Ghleralda Apvista Legowo Maila Try Haryati Mita Mahmudah Mita Wulandari Nihaya Ika Fahmia Noor Rochmah Nur Yunaida Fauziah Nura Ma’shumah Nurul Budi Lestari Purwanti Susantini Rahayu Astuti Rahayu Astuti1 Risya ocfianella Septia Dewi Arianti Suci Fatmawati Sufiati Bintanah Tatik Mulyati Triyono Triyono Yuliana Noor Setiawati Ulvie Yunan Kholifatuddin Syadi Yunan Kholifatuddin Sya’di

Title Search

Found 16 Documents Search Journal : Jurnal Gizi

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 16 Documents
Search
Journal : Jurnal Gizi