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All Journal Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal Jurnal Ners ARTERI : Jurnal Ilmu Kesehatan Jurnal Rekam Medik & Manajemen Informasi Kesehatan (RAMMIK) PEKAT : Jurnal Pengabdian Kepada Masyarakat
Dessya Putri Ayu
Politeknik Negeri Jember
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Journal : ARTERI : Jurnal Ilmu Kesehatan

 1 
Persepsi Pasien Rawat Inap Terhadap Public, Personal dan Therapeutic Hospitality di Rumah Sakit Universitas Hasanuddin Tahun 2013 Dessya Putri Ayu
ARTERI : Jurnal Ilmu Kesehatan Vol 1 No 1 (2019): November
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (730.045 KB) | DOI: 10.37148/arteri.v1i1.10

Abstract

The background of this research was decreased by Indonesian citizens tend to choose medical tourism in neighboring countries such as Malaysia and Singapore, where hospitality is one of eksternal factor that causes it. Hospitality is a services provider to customer that which creates the impression by hosting and hospitableness. Hospitality in the health industries is divided into three such as public hospitality, personal hospitality, and therapeutic hospitality. The aims of this research is to describe the patient Inpatient unit perceptions with public hospitality, personal hospitality and therapeutic hospitality in Hasanuddin University Hospital. The method of this research is descriptive with devide class treatment using proportional stratified random sampling. Respondents of this research is 100 patients where patients undergoing treatment more than three days in Hasanuddin University Hospital.The result of this research showed that patient perception with public hospitality 56% good and 44% deficient, personal hospitality 66% good and 34% deficient, therapeutic hospitality 65% good and 35% deficient. Most respondents were undergoing treatment in Hasanuddin University Hospital has a good perception of the three hospitality although there are some complaints. Suggested for the hospital must improve the three hospitality in hospital, especially personal hospitality for patient.
Analisis Kandungan Senyawa Bioaktif, Nutrisi dan Aktivitas Antioksidan pada Minuman Ekstrak Beras Hitam Dina Fitriyah; Dessya Putri Ayu; Surya Dewi Puspita; Yohan Yuanta; Mohammad Ubaidillah
ARTERI : Jurnal Ilmu Kesehatan Vol 3 No 1 (2021): November
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/arteri.v3i1.204

Abstract

Black rice contains high bioactive compounds that have antioxidant activity so that it has the potential as a source of functional food that can help to overcome various health problems. Black rice extract has high potential to be developed into an antioxidant beverage. Research on the content of bioactive compounds, antioxidant activity, and nutrients in black rice extract beverages has not been widely studied in Indonesia. The objective of this study was to determine the content of bioactive compounds, activity, and nutrients of black rice extract. Four types of commercial black rice grains were extracted using methanol as comparison (without treatment) and using water with a temperature of 90°C for 15 and 25 minutes, with the ratio of water: rice powder (20, 25 and 30 ml/ g). The black rice extracts were tested for total phenolic compound, antioxidant activity, protein, and iron content. The highest total phenolic content, flavonoids, and antioxidant activity of black rice extract beverages were 4.54 mg GAE/g (water ratio: rice powder 20 ml/g, 15 minutes), 14.51 mg QE/g (water ratio: rice powder 20 ml/g, 15 minutes), and 73.44% (water ratio: rice powder 30 ml/g, 15 minutes). The total protein and iron content of extract black rice beverage was 0.3115- 0.3620% and 0.0100- 0.0123%, respectively. The presence of high content of bioactive compounds, protein, iron, and antioxidant activity in black rice extract with a processing time of 15 and 25 minutes at 90°C, and the ratio of water: rice powder (20, 25, 30 ml/g) indicates that the processing conditions can provide a reference in producing black rice extract beverages which are rich in bioactive compounds, antioxidants, and nutrients. The presence of iron in brown rice extract may help overcome iron deficiency.
Co-Authors Agatha Widiyawati Dina Fitriyah Dina Triana Effa Tuzzakiyah Miftahul Jannah Mohammad Ubaidillah Putri Rahayu Ratri Ria Chandra Kartika Surya Dewi Puspita Tria Ainun Janna Wahyu Dwi Nur Fitriana Yohan Yuanta