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Soesanto Soesanto
Health Analysts Department, Polytechnic Health Ministry of Semarang
Health Professions

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Feasibility Study of Diploma III Analyst of Health in Department of Nutrition Politeknik Kesehatan Depkes Semarang Surati Surati; Soesanto Soesanto; Sri Hetty Susetyorini
Jurnal LINK Vol 9, No 1 (2013): Januari 2013
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4154.238 KB) | DOI: 10.31983/link.v9i1.171

Abstract

In order to develop Politeknik Depkes Semarang and participate in development efforts particularly in terms of health tretment to maximizing all potentials of existing in Politeknik therefore need to add new major in Politeknik which preceded the implementation of appropriateness studyof Diploma III health analyst.Feasibility study conducted in campus III Department of Nutrition by analyzing the necessary of Department of Analyst in terms of availability of facilities and infrastructure and SDM in the Department of Nutrition and carry out comparative study to Department of Health Analyst in Central Java.Feasibility study of Diploma III Analyst of Health in Department of Nutrition Politeknik Kesehatan Semarang which has general purpose to develop Department of Health Analyst in Poltekkes Depkes Semarang and participate in development efforts in terms of health tretment. And the main purpose is developing Poltekkes Depkes Semarang by adding Development of Health Analyst and maximizing all potentials that has been possessed by Poltekkes Depkes Semarang.SDM ( lecturer ) in Department of Nutrition from first semester until second semester are 66% as lecturer in Department of Health Analyst and only 34% as lecturer from the other institution. Lecturer consists of : 23 permanent lecturers, 6 temporary lecturers, 6 administrations, 11 labor contracts, 4 security (2 PNS and 2 labor contracts) and facilities and infrastructure of education in Department of Health Analyst Poltekkes Depkes Semarang involves: land area and status: 24.629 m owned by Department of Health.Utilization of class room in Department of Nutrition everyday maximum 6 hours so it is still able to used for Department of Health Analyst for class room. Utilization of laboratory room in Department of Nutrition everyday maximum 4 hours  so it is still able to used for Department of Health Analyst for laboratory practice. It takes additional clinical laboratory, hematologi, all equipments and additional class room, secretarial room for administration and management staff of Department of Health Analyst. Diploma III Department of Health Analyst is worthy established in Department of Nutrition.
Heavy Metal Residues Of Copper (Cu) and Timbal (Pb) In The Oyster By Boiling and Frying Process Surati Surati; Teguh Budiharjo; Soesanto Soesanto
Jurnal Riset Kesehatan Vol 3, No 2 (2014): Mei 2014
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (371.007 KB) | DOI: 10.31983/jrk.v3i2.221

Abstract

Waste come from residential, farming, mining and industry are deliberately thrown away into the river. Polluted watershed will stream down to the sea, so that will degrade the quality of water, and affect the quality of natural resources and health problems. Sea polluted by heavy metals such as aluminum, copper, cadmium, timbal, zinc, cobal will impair the ecosystems of sea. Analyze the content of heavy metals residues of timbal (Pb) and copper (Cu) found in the oyster by boiling and frying process. Type of experimental research that uses a completely randomized design. Samples of raw oysters, fried and boiled, each sample was repeated seven times. The content of heavy metals residues of timbal (Pb) in raw oyster, fried oyster, boiled oyster: 0,2686; 0,1687 ;0,1591 mg/kg and heavy metals residues of copper (Cu): 0,0513; 0,0265; 0,0167 mg/kg. There is significant difference in the content of heavy metals residues of timbal (Pb) in raw oyster, fried oyster, boiled oyster: p=0,000). While in the fried oyster and boiled oyster, p=0,009. There is significant difference in the content of heavy metals residues of copper (Cu) in raw oyster, fried oyster, boiled oyster: p=0,000). While in the fried oyster and boiled oyster, p=0,001. Raw oyster, fried and boiled oyster contain heavy metals residues of timbal (Pb) and copper (Cu).
Co-Authors Sri Hetty Susetyorini Surati Surati Teguh Budiharjo