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Marwanti
Universitas Negeri Yogyakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PENATALAKSANAAN 5 PILAR PENGENDALIAN DM TERHADAP KUALITAS HIDUP PASIEN DM TIPE 2 Suciana, Fitri; Daryani, Daryani; Marwanti, Marwanti; Arifianto, Danang
Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal Vol 9 No 4 (2019): Oktober
Publisher : LPPM STIKES KENDAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (100.476 KB)

Abstract

Penderita Diabetes Melitus mengalami peningkatan selama kurun waktu 5 tahun terakhir yaitu tahun 2013-2018 sebesar 1,6%. Penyakit Diabetes melitus apabila tidak tertangani secara benar, maka dapat mengakibatkan berbagai macam komplikasi, baik kronis maupun akut. Penatalaksanaan 5 pilar pengendalian DM tipe 2 ini dapat diterapkan pada penderita DM dalam upaya mencegah komplikasi dan meningkatkan kualitas hidup. Penatalaksanaan 5 pilar pengendalian DM meliputi diet, pengobatan farmakologi, latihan fisik, edukasi dan monitor kadar gula darah. Metode penelitian  yang digunakan dengan menggunakan pendekatan cross sectional. Teknik pengambilan data dengan menggunakan kuesioner. Hasil penelitiannya didapatkan data p-value 0,003 (: 0,05), sehingga Ha diterima dan Ho ditolak, artinya bahwa terdapat hubungan yang signifikan antara penatalaksanaan 5 pilar pengendalian DM tipe 2 dengan kualitas hidup pasien DM.   Kata kunci: 5 pilar penatalaksanaan diabetes melitus, kualitas hidup, pasien diabetes melitus   THE DESCRIBE DENTAL AND ORAL HEALTH TOWARD BRUSHING TEETH PRACTICE AMONG SCHOOL AGE CHILDREN   ABSTRACT Diabetes Mellitus have increased during at the last 5 years about 1,6%. Diabetes Mellitus have  not handled propoerly, it can lead to various kinds of complications, both chronic and acute. 5 pillars of diabetes mellitus  management can be applied to DM sufferers in an effort to prevent complications and improve quality of life. 5 pillars of diabetes mellitus management includes nutrition, phrmacological treatment, physical exercise, education, and monitorig of blood sugar levels. The research method used by using a cross secitonal approach. Data collection techniques usiang a questionaire. The research results obtained p value data of 0,003 (P value <0,003). it?s menaing that there is a significant relationship between 5 pillars management of diabetes mellitus with quality of life of Diabetes Melitus.   Keywords: 5 pillars of management type 2 diabetes mellitus, quality of life, patients with diabetes mellitus
Health Belief of Hypertension Patients in Adherance Consume Drug in the Working Areas of Puskesmas Kalikotes : a Phenomenology Study Nurhidayati, Istianna; Marwanti, Marwanti; Yuliati, Atik
Jurnal Keperawatan Respati Yogyakarta Vol 7 No 3 (2020): SEPTEMBER 2020
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35842/jkry.v7i3.568

Abstract

Hypertension is called the silent killer, a disease that causes cardiovascular organ damage and undetected for years. Recurrence of hypertension  experiencee by sufferers with almost the same symptoms. Recurrence will not occur frequently if the patient adheres to the treatment regimen, especially obediently taking medication. A person can adhere to taking medication based on the health trust he/she has. The study aims to gain in-depth understanding of health belief of patients with hypertension in adherence to taking medication. This research used the qualitative design with phenomenologycal approach. The research sample consisted of seven participants using purposive sampling. The criteria of participan were hypertension patients who participate in the chronic disease management program,  have controlled blood pressure for the last three months, declared obedient using a modified questionnaire measuring adherence to taking anti-hypertensive drugs, already suffering from ≥ 2 years and goods verbal comunication in indonesian languge. The data of the research ware collected through structured in-depth interviews, observations and focus group discussion (FGD). The data were analyzed by using the Colaizzi (1978). The results obtained eighteen themes, Thare are the definition of hypertension., signs of increased blood pressure, causes of increased blood pressure, how to regulate blood pressure, compliance with taking medication, obedient motivation to take medication, complications, measures to reduce risk, hypertension severity, more stable body, effects side, time, transportation, signs of the body increasing compliance, increased self-efficacy, quality service, expectations of officers, expectations of service. Conclusion The health belief of hypertension sufferers are good as a basis for making decisions or taking medication in this medication adherence.
MENANAMKAN KEBIASAAN MENGKONSUMSI MAKANm TRADISIONAL SEBAGAI ASET BUDAYA DAN WISATA BOGA Marwanti Marwanti
Jurnal Cakrawala Pendidikan CAKRAWALA PENDIDIKAN, EDISI 2,1997,TH.XVI
Publisher : LPMPP Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.753 KB) | DOI: 10.21831/cp.v2i2.9267

Abstract

Makanan rradiiional sebagai makanan khas daerah metupakan salah satupeninggalan kacya xni dan tehologi dari nenek moyPng yang pcrlu untuk dikmal,dilstarikan dan dikembangkan agar supaya budaya yang tidak ternilai harganya tidakhilang lenyap brcru masuknya budaya asing. Globalisa,si menimbulbn dampak yangcukup bar dahm bidang mi dan budaya makan. Oleh karcna ilu pemerincahbersama-sama masyankat mempunyai tangeung jawab yang besar dalam upayamenangkal masuknyn budaya sing dmgan plan mdeslarikan dan bcrusaha agarmakanan tndiiional dirukai.Makanan tidak hanya betfungsi untuk mmpertahanbn kesehatari, akan terapi 'memililii fungsi loaial-budaya yang dapat dijual dan dipmmaikan untuk keperluandevisz. ncgara. Aneka ngam makanan yang dihasilhn swtu banp dapal dipakai~cbagasi alrh satu ukuran tingginya kebudayaan suatu banp.Berbagai usaha yang dapt ditempuh di antannya adalah melaluipenyebarluasan inlormasi tentang makanan tndirional Indonesia yang menukupkandungan gizi dan manfaat bagi tubuh, cam pcngolahan, cars pcuyajiannya. Agar daptxgep diupai usaha ham dilahnakan ~cnrtaer padu an?? bcrbagai depanemen,mclalui masyankat yang baling kacil yaitu kelwrga, melalui pcnd+ilran formal maupunnonformal, melalui pameran dan lomba, wna melalui tempt-tcmpat penjualan jasaboga dan wbagainya.
MENGKONSUMSI MAKANAN YANG AMAN Marwanti Marwanti
Jurnal Cakrawala Pendidikan CAKRAWALA PENDIDIKAN, EDISI 1,1993,TH.XIII
Publisher : LPMPP Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1079.861 KB) | DOI: 10.21831/cp.v1i1.8916

Abstract

Setiap manusia membutuhkan makanan untuk kelangsunganhidupnya. Makanan tersebut diperlukan baik untukpertumbuhan fisik, menambah energi maupun meningkatkandaya tahan tubuh. Oleh karena itu, agar makanan dapat berfungsidengan baik, maka diperlukan berbagai syarat agarmemenuhi kriteria seperti yang diharapkan. Selain makananharus mengandung zat gizi Oemak, protein, karbohidrat,mineral dan "vi tamin), makanan harus baik dan yang tidakkalah penting untuk diperhatikan adalah bahwa makananharus aman untuk dikonsumsi. Setelah ketiga 'unsur tersebutterpenuhi, maka baru dapat disebut dengan makanan "sehat".Keamanan pangan sekarang sudah perlu mendapatkanperhatian karena dengan semakin majunya ilmu pengetahuandan teknologi juga mempunyai dampak negatif terhadapmakanan. Misalnya, penanganan limbah industri, polusi' udara,penggunaan antihama, dan pemberian hormon pada pcternakanyang tidak terkontrol. Di samping itu, dewasa ini dirasaadanya kecenderungan penggunaan bahan kimia dalamproduksi makanan yang semakin luas schingga risiko kontarninasioleh bahan-bahan kimia terutama yang bukan diperuntukkanmakanan juga dirasa semakin luas. Oleh karena itu,agar makanan yang kita konsumsi dalam keadaan aman, makaperlu diperhatikan cara-cara pemilihan dan penangananmakanan secara baik.
PENINGKATAN KEMAMPUAN PROFESIONAL LULUSAN SMK KELOMPOK PARIWISATA MELALUI UNIT PRODUKSI BOGA Marwanti Marwanti
Jurnal Kependidikan Vol. 29, No.1 (1999)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (10100.307 KB) | DOI: 10.21831/jk.v29i1.7270

Abstract

Abstract This purpose of this action research is to improve the professiona ability of the graduates of the Tourism Group of Vocational Secondary Schools. Actions are conducted through the activity in the culinary production unit of a vocational ssecondary school. The research was carried out in one cycle consisted of reconnaissance, planning, and combination of observation and reflection. The subjects of this research are 32 students who are majoring in Culinary at the Vocational Secondary School (SMK)No 6 of Yogyakarta. The treatment is of the form of orders for menu of the same level of difficulties given to each student. Variables observed are working capability, working skill, responsibility, working speed, working tidiness, and personal appearance. Data were collected by observation and analyzed by descriptive method. The result shows that the actions improve most of the students’ abilities. It indicates that culinary course in the form of assignment requiring individual responsibility of each studentis more effective than that in the form of group assignment. It can be concluded that culinary practices by individual student increase the student’s ability more intensively than group practices. Keywords: action research, culinary production unit.
IMPLEMENTASI PENDIDIKAN KEAKSARAAN TERINTEGRASI DENGAN LIFE SKILLS BERBASIS POTENSI PANGAN LOKAL Marwanti Marwanti; Prapti Karomah; Muniya Alteza
Jurnal Kependidikan Vol. 41, No.1 (2011)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (660.659 KB) | DOI: 10.21831/jk.v41i1.1923

Abstract

Penelitian ini bertujuan untuk meningkatkan kemampuan warga belajar dalam membaca dan mengolah bahan pangan loka di Kabupaten Gunung Kidul melalui implementasi model pendidikan keaksaraan terintegrasi dengan life skills berbasis potensi pangan lokal. Penelitian dilakukan di Pusat Kegiatan Belajar Masyarakat Bina Sejahtera dengan pendekatan penelitian tindakan. Dari aspek pendidikan keaksaraan, hasil penelitian menunjukkan adanya peningkatan signifikan kemampuan membaca warga belajar. Indikator kinerja pada siklus terakhir memperlihatkan kebenaran membaca warga belajar 100% berada dalam kategori baik dan kecepatan membaca warga belajar 98,125% berada dalam kategori baik. Di samping itu, indikator kinerja untuk program life skills menunjukkan peningkatan dari siklus ke siklus. Dalam siklus terakhir semua resep yang dipraktekkan memiliki rasa di kategori baik, 87,5% memiliki warna dan bentuk dalam kategori baik dan 75% memiliki tata penyajian dalam kategori baik.
PENGEMBANGAN MODEL PEMBELAJARAN KURSUS KEWIRAUSAHAAN MELALUI KERJA SAMA DUNIA USAHA DAN DUNIA INDUSTRI Yuriani Yuriani; Marwanti Marwanti; Kokom Komariah; Prihastuti Ekawatiningsih; Endra Santosa
Jurnal Kependidikan Vol. 42, No.1 (2012)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jk.v42i1.2231

Abstract

Tujuan penelitian ini untuk mendapatkan masukkan dari industri tentang komponen-komponen yang harus ada dalam model pembelajaran kursus kewirausahaan bidang boga; mengetahui validitas model dan perangkat pembelajaran kursus kewirausahaan; serta mengetahui efektifitas model pembelajaran melalui kerjasama dunia usaha dunia industri. Penelitian ini menggunakan desain Research and Development. Pengembangan model pembelajaran terdiri atas pra-pengembangan dan kegiatan pengembangan. Hasil penelitian menemukan bahwa komponen-komponen yang harus ada dalam model pembelajaran kursus kewirausahaan bidang boga yaitu: pengetahuan, keterampilan kerja dan sikap kerja. Hasil validasi model pembelajaran kursus kewirausahaan dinyatakan baik dan dinyatakan sangat efektif diterapkan serta dapat mengurangi pengangguran
MODEL PEMBERDAYAAN EKONOMI KELUARGA MISKIN TERINTEGRASI DENGAN WIRAUSAHA PRODUK IKAN - Marwanti; Siti Hamidah; - Yuriani
Jurnal Penelitian Humaniora Vol 19, No 2: Oktober 2014
Publisher : LPPM UNY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (706.45 KB) | DOI: 10.21831/hum.v19i2.8042

Abstract

This study aims to: (1) ind economic and noneconomic issues that constrain poor families in the region Kretek Bantul, Yogyakarta; (2) ind a way to develop models of economic empowerment of poor families is integrated with entrepreneurial ish products so as to improve the entrepreneurial attitude and skills of families in Kretek Bantul; and (3) produce models of empowerment of poor families in the form of guide books and learning tools that are practical to implement. This study uses qualitative and quantitative approaches. Development of a model using the approach R D from Borg  Gall summarized into 3 construct a model: a preliminary study,development models, and testing models, which are arranged in two stages. The irst stage, in economic and noneconomic issues that constrain poor ishing families, inding ways of economic empowerment of poor families, and result in the model of economic empowerment of poor families in the form of guide books and learning tools. The second phase in the form of implementation models and socialization models in a broader scope
The Usage of Mobile Application to Teach Practical Skills among Catering Students Adibah Aishah Md Sahak; Melor Md Yunus; Abdul Wafi Abdul Rahman; Hairuddin Harun; Marwanti Marwanti; Nor Anis Intan Aqiah Tukiran
Jurnal Pendidikan Teknologi dan Kejuruan Vol 25, No 1 (2019): (May)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.418 KB) | DOI: 10.21831/jptk.v25i1.22920

Abstract

Latest educational media based on mobile application nowadays is an important tool for teaching and learning which can help to attract the students’ attention and the students will be more efficient since they can study by their own anywhere and anytime with  different situations surround them. This paper focuses on the usage of the mobile application in teaching practical skills among catering students. In line with the issues nowadays where the live demonstration is too backdated rather than use the mobile application to enhance the enjoyment of the cooking process in catering classroom. Teaching and learning with the mobile application was perceived to assist the learning process in cooking by following ways: increasing the comprehension of the cooking process and real-time to reassurance in the cooking process, enhancing the enjoyment of the cooking process and acquire new cooking skills. The findings show that the usage of mobile application is at moderate level. On the other hand, the positive implication towards students is at medium level. Overall, for this study, researchers found that the usage of mobile application among catering students was good and perceived positively towards students.
PENERAPAN PEMELAJARAN TERINTEGRASI MODEL TEMATIK UNTUK MEINGKATKAN PEMAHAMAN PANGAN TRADISIONAL DI SEKOLAH DASAR Marwanti Marwanti
Jurnal Cakrawala Pendidikan No 2 (2006): Cakrawala Pendidikan, Juni 2006, Th. XXV, No.2
Publisher : LPMPP Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/cp.v1i2.8520

Abstract

Improvements on traditional foods in the society of their origin have been made by processing them in certain ways, giving them particular treatments, and mixing them with specific flavour. Each of such foods has a typical taste and appearance, fits in with some regional condition, and already becomes the daily consumtion of acertain part of society but, as they frow side by side with various foods from other countries, their existence in the present era of flobalization has lately become almost laborius due to such factors as a fhanging lifestyle, economic growth, the intensive promotion of various foreign foods, and the availability of such foods from abroad in the native country of the aforesaid traditional foods.
Co-Authors - Yuriani Abdul Wafi Abdul Rahman Adibah Aishah Md Sahak Agus Murtana Agustiningrum, Ratna Anggita Rizki Kumala Anna Uswatun Qoyyimah Arifianto, Danang Badraningsih Lastariwati Cristina, Heppi Marta Danang Arifianto Daryani Daryani - Dhea Agustina Djuminah Dwi Amperawati, Endang Elsera, Chori Endang Sawitri Endra Santosa Esri Rusminingsih - Fatimah Nur Lintang Fitri Rahmawati Fitri Suciana Fitriana Noor Khayati Hairuddin Harun Hartoko, Sri Heppi Marta Cristina Istianna Nurhidayati Kokom Komariah Lilis Imamah Ichdayati M, Rudianto Mahanani, Thyara Melor Md Yunus Muhammad Zaki Muniya Alteza Nani Ratnaningsih Nasfati Iktarastiwi Noor Khayati, Fitriana Nor Anis Intan Aqiah Tukiran Nugraha, Achmad Tjachja Prapti Karomah Prihastuti Ekawatiningsih Puput Risti Kusumaningrum Rahmawati Rita Noviani, Rita Rizqie Auliana Romadhani Tri Purnomo Simaremare, Perawati Siswantoyo Siti Hamidah Suciana, Fitri Sugito Sugito Sumiman Udu Sunardi Sunardi Sunaryo Sunarto, Sunaryo Supardi Supardi Supardi Suyami Suyami Suyanta Suyanta Suyanto Suyanto Teguh Wicaksono Wahyuningsih, Dita Tri Wika Rinawati Wiwin Rohmawati Wulandari, Gesti Yuliati, Atik Yuriani Yuriani Yuriani Yuriani