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All Journal Eksakta : Berkala Ilmiah Bidang MIPA
Devi Purnama Sari
Department of Radiology Engineering, Sekolah Tinggi Ilmu Kesehatan (STIKES) Awal Bros Pekanbaru, Indonesia
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Energy Engineering Environmental Science Materials Science & Nanotechnology Mathematics Mechanical Engineering

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Multivariate Analysis on The Determinants of Work Fatigue Factors for Nurses Inpatient Care at RSUD Arifin Achmad Hospital Pekanbaru Devi Purnama Sari; Tjipto Suwandi; Endang Purnawati Rahayu
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 21 No. 1 (2020): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (842.917 KB) | DOI: 10.24036/eksakta/vol21-iss1/219

Abstract

This research aims to analyze the relationship of age, sex, years of work, nutritional status and work shifts to work fatigue. This research is a quantitative observational analytic study with an analytic cross-sectional study design and a sample size of 60 people. Primary data were collected by direct observation, interviews with the KAUPK2 questionnaire and measurement of Lassidaya L77. The results of bivariate analysis showed a relationship between age and nurse work fatigue (p = 0.026). There was no gender relationship (p = 0.552), years of service (p = 0.104), nutritional status (p = 0.288) and work shift (p = 0.132) with work fatigue. Arifin Achmad Hospital (p = 0.009) POR 12,199 (95%: 1,847 - 80,575). Counfonding work shifts with tenure. There is no relationship between sex and nutritional status with the incidence of work fatigue. Nutritional status (p = 0.571), POR 1.458 (95%: 0.395 - 5.379). Nutritional status (p = 0.866) 1.062 POR (95%: 0.527 - 2.140). The age variable was not included in the multivariate analysis because it was homogeneous. From the results of the analysis it was concluded that the working period ≥ 10 years affects work fatigue compared to ten years <10 years.
Physicochemical Properties of Herbal Tea Bags from Belimbing Wuluh Leaves (Averrhoa bilimbi) and Gotu Kola Leaves (Centella asiatica) with the Addition of Cinnamon Powder (Cinnamomun burmanii) Diana Sylvi; Daimon Syukri; Fachrur Rozi; Devi Purnama Sari
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 23 No. 02 (2022): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (672.913 KB) | DOI: 10.24036/eksakta/vol23-iss02/320

Abstract

This study aims to study the characteristics of herbal teabags from belimbing wuluh leaves and gotu kola leaves with the addition of cinnamon powder. This study used a completely randomized design with 5 treatments, namely differences in the addition of cinnamon powder 0%, 1%, 2%, 3% and 4% with 3 replications. The data obtained were analyzed statistically using ANOVA (Analysis Of Variance) and if they were significantly different, then continued with the DNMRT (Duncan's News Multiple Range Test) test at 5% level. The results showed that the level of addition of cinnamon powder had a significant effect on antioxidant activity, total water soluble ingredients, total polyphenols, color, taste, and flavor. Differences in the substitution level of cinnamon powder had no significant effect on water content and pH. The best treatment in this study was treatment E with the addition of 4% cinnamon powder, the organoleptic results obtained were the average value of color preference 3.95 (like), taste 3.65 (like), and flavor 4 (like). The results of chemical analysis on tea products are water content 7.88%, total polyphenols 109.32 mg GAE/g, IC50 value 96.71, total water soluble ingredients 19.66% and in steeped tea pH value is 6.13, and activity antioxidant 36.93%.
Co-Authors Daimon Syukri Diana Sylvi Fachrur Rozi Rahayu, Endang Purnawati Tjipto Suwandi