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PENERAPAN MODEL PELAYANAN KEPERAWATAN BERBASIS SPIRITUAL DITINJAU DARI ASPEK PROSES ASUHAN KEPERAWATAN SPRITUAL DI RUMAH SAKIT ISLAM FAISAL MAKASSAR Saharuddin, saharuddin; Safrullah Amir; Rosmina Rosmina
Hospital Majapahit (JURNAL ILMIAH KESEHATAN POLITEKNIK KESEHATAN MAJAPAHIT MOJOKERTO) Vol 10 No 1 (2018): Hospital Majapahit
Publisher : LPPM Sekolah Tinggi Ilmu Kesehatan Majapahit Mojokerto

The spiritual aspect must be considered in the care process because it directly affects the patient's healing quality. This study was developed to study the application of spiritual nursing care model in hospital. This research uses qualitative method through analytical descriptive approach. A total of 9 informants recruited by purposive sampling in this study consisting of head nurse, nurse, and muslim clergy. In-depth interview results in verbatim form tested for reliability and validity using triangulation technique. The results indicate that the process of spiritual nursing care at Faisal Islamic Hospital has adopted 5 stages which include spiritual assessment, spiritual diagnosis, spiritual planning, spiritual implementation, and spiritual evaluation. Nevertheless, the application of the spiritual service model in the hospital has not been optimal.

Analisis Zat Gizi Makro PMT Ibu Menyusui Es Krim Berbasis Susu Kedelai Sri Rahmayanti; Citrakesumasari; Safrullah Amir; Nurahedar Jafar; Nurzakiah
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 11 No. 2 (2022): Jurnal Gizi Masyarakat Indonesia
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v11i2.21764

Pendahuluan: Salah satu penyebab rendahnya ASI eksklusif adalah asupan ibu menyusui yang kurang. Inovasi PMT es krim untuk ibu menyusui telah dianalisis kandungannya berdasarkan aplikasi Nutrisurvey, namun belum dilakukan analisis berdasarkan uji laboratorium. Tujuan: Penelitian ini bertujuan untuk mengetahui kandungan zat gizi makro pada PMT es krim susu kedelai pada ibu menyusui. Bahan dan Metode: Penelitian ini menggunakan desain deskriptif berdasarkan uji laboratorium. Populasi dan sampel yang digunakan adalah es krim susu kedelai dengan formula 1 yang merupakan formula terbaik yang telah dilakukan uji hedonik dan uji organoleptik. Lokasi penelitian dilakukan di Laboratorium Kimia Biofisik (Fakultas Kesehatan Masyarakat) dan Laboratorium Kimia Pakan (Fakultas Peternakan), Universitas Hasanuddin pada tanggal 21 April – 20 Mei 2022. Penentuan kadar karbohidrat menggunakan metode luff schoorl, kadar protein dengan metode kjeldahl, dan kadar lemak dengan metode ekstraksi soxhlet. Pengolahan dan analisis data menggunakan Microsoft Excel, kemudian disajikan dalam bentuk tabel dan narasi. Hasil: Berdasarkan hasil uji laboratorium dalam 350 gram PMT es krim susu kedelai mengandung karbohidrat 63,39 gram, protein 5,6 gram dan lemak 2,1 gram. Pemenuhan kebutuhan zat gizi makro ibu menyusui 6 bulan pertama pada usia 19-49 tahun yaitu karbohidrat sebesar 15,65%-16,46%, protein 7,05%, dan lemak 3,13%-3,38%. Sedangkan pemenuhan kebutuhan ibu menyusui 6 bulan terakhir usia 19-49 tahun yaitu karbohidrat sebesar 15,27%-16,04%, protein 7,52%, dan lemak 3,13%-3,38%. Kesimpulan: Terdapat penurunan kandungan zat gizi makro berdasarkan analisis Nutrisurvey dengan analisis laboratorium. Perlu dilakukan pengembangan resep PMT es krim lebih lanjut agar memenuhi kebutuhan ibu menyusui. Kata kunci : Ibu Menyusui, Es Krim Susu Kedelai, Zat Gizi Makro

FORMULASI DAN ANALISIS KANDUNGAN MIKRONUTRIEN SERTA AKTIVITAS ANTIOKSIDAN SELAI LEMBARAN ALBEDO SEMANGKA DAN KULIT BUAH NAGA SEBAGAI ALTERNATIF PENCEGAHAN HIPERTENSI : FORMULATION AND ANALYSIS OF MICRONUTRIENT AND ANTIOXIDANT ACTIVITY OF WATERMELON ALBEDO AND DRAGON FRUIT PEEL- BASED SHEET JAM AS AN ALTERNATIVE TO PREVENTING HYPERTENSION Risnah B; Nurhaedar Jafar; Marini Amaliah Mansur; Burhanuddin Bahar; Safrullah Amir
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 11 No. 2 (2022): Jurnal Gizi Masyarakat Indonesia
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v11i2.22061

Pendahuluan: Menurut hasil Riskesdas tahun 2018, prevalensi hipertensi di Indonesia mencapai 34,1%. Albedo semangka dan kulit buah naga merupakan buah yang banyak mengandung tinggi kalium dan vitamin C namun rendah natrium. Tujuan: Penelitian ini bertujuan untuk mengetahui kandungan mikronutrien dan aktivitas antioksidan selai lembaran berbasis albedo semangka dan kulit buah naga. Bahan dan Metode: Desain penelitian ini adalah eksperimental laboratorium. Pada formula terpilih, dilakukan analisis mikronutrien berupa natrium, kalium dan vitamin C serta aktivitas antioksidan. Analisis natrium dan kalium dilakukan dengan metode AAS (Atomic Absorbtion Spektrofotometer), analisis vitamin C menggunakan metode Titrasi Iodometri, sedangkan analisis aktivitas aktioksidan dilakukan dengan metode DPPH. Hasil: Kandungan zat gizi pada formula terpilih selai lembaran berbasis albedo semangka dan kulit buah naga per 45 gram atau satu porsi, yaitu sebesar 10,81 mg natrium, 122,99 mg kalium, 14,19 mg vitamin C. Nilai Inhibition Concentration (IC50) sebesar 341,53 ppm (aktivitas antioksidan sangat lemah). 1 lembar/porsi selai lembaran albedo semangka dan kulit buah naga dapat memenuhi 0,77% kebutuhan natrium, 2,61% kebutuhan kalium dan 18,92% kebutuhan vitamin C berdasarkan AKG pada wanita dewasa akhir berusia 50-64 tahun. Kesimpulan: Selai lembaran albedo semangka mengandung natrium lebih rendah, kalium lebih tinggi dan vitamin C lebih tinggi dibandingkan dengan selai pada umumnya. Dibutuhkan pengembangan lebih lanjut agar masyarakat, dapat menjadikan selai lembaran albedo semangka dan kulit buah naga sebagai alternatif selai yang rendah natrium, tinggi kalium serta tinggi vitamin C. Kata kunci: Albedo Semangka, Kulit Buah Naga, Selai Lembaran, Hipertensi, Zat Gizi, Aktivitas Antioksidan

INTAKE OF MACRO NUTRITION, FIBER, AND SODIUM WORKERS PT MASMINDO DWI AREA: ASUPAN ZAT GIZI MAKRO, SERAT DAN NATRIUM PEKERJA PT MASMINDO DWI AREA Gina Mujahida Opu Mangeka; Marini Amalia Mansur; Nurzakiah; Safrullah Amir; Nurhaedar Jafar
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 12 No. 1 (2023): Vol.12, No.1, 2023: Jurnal Gizi Masyarakat Indonesia
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v12i1.25245

Introduction: Mining work is one of the jobs where people are involved in physical hardship and therefore maintaining a good nutritional status is very important. As a result of food intake with unbalanced nutrition, it will result in workers experiencing nutritional problems, such as malnutrition or obesity. Aim: This study aims to describe the intake of macronutrients (energy, carbohydrates, protein, and fat), fiber, and sodium in workers at the Awak Mas Site PT Masmindo Dwi Area. Materials and Methods: This type of research was a quantitative study with a descriptive design with a total sample of 100. The sampling technique in this study was proportional stratified random sampling by taking samples of various categories of workers' physical activity with balanced proportions. Data collection was obtained using a 2x24 hour food recall questionnaire to obtain energy, carbohydrate, protein, fat, fiber, and sodium intake data. Data processing uses the Software Package for Social Science (SPSS) program. Data analysis is presented in a frequency distribution table accompanied by narration. Results: The results showed that, based on their energy intake, 35% had less energy intake, 58% enough and 7% more. Based on protein intake, 15% had less protein intake, 42% enough, and 43% more. Based on fat intake, 32% had less fat intake, 33% enough, and 35% more. Based on carbohydrate intake, 62% had insufficient carbohydrate intake, 37% sufficient, and 1% more. Based on fiber intake, 99% had less fiber intake and 1% had normal fiber intake. Based on sodium intake, 14% had normal sodium intake and 86% had more sodium intake. Conclusion: Workers at Awak Mas Site PT Masmindo Dwi Area have unbalanced food intake, including insufficient intake of carbohydrates and fiber, as well as excess intake of protein, fat and sodium. Thus, it is suggested that workers pay more attention to their food intake by reducing excessive consumption of fat, protein and sodium and increasing their daily intake of carbohydrates and fiber.

THE SHELF LIFE OF HERBAL TEA FROM BELIMBING WULUH (AVERRHOA BILIMBI L.) IS A FUNCTIONAL FOOD FOR TREATING HYPERTENSION : UMUR SIMPAN TEH HERBAL DAUN BELIMBING WULUH (Averrhoa Bilimbi L.) PANGAN FUNGSIONAL PENANGGULANGAN HIPERTENSI Magfirah Magfirah Ramadani; Abdul Salam; Nurzakiah; Nurhaedar Jafar; Safrullah Amir
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 12 No. 1 (2023): Vol.12, No.1, 2023: Jurnal Gizi Masyarakat Indonesia
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v12i1.26726

Introduction: Hypertension is also called a "silent killer" because people with hypertension often do not show symptoms. Hypertension is one of the most common cardiovascular diseases and the most widely borne by the public. Starfruit leaves have content to lower blood pressure that is methanol extract containing flavanoids as antioxidants. Aim: This study aims to determine how long the shelf life of starfruit leaf tea products (Averrhoa Bilimbi L.) to patients with hypertension by using the Accelerated Shelf Life Test (ASLT) Arrhenius model. Materials and Methods: This study is a descriptive study with laboratory analysis. Starfruit leaf tea stored for 14 days at a temperature of 25oC, 35oC and 45oC by measuring the parameters of water content. The Data is then calculated based on the Arrhenius equation. Processing and analysis of data using Microsoft excel and presented in the form of tables and narratives. Results: Water content in starfruit leaf tea products decreased during storage 0 to 14 days. Reaction kinetics of degradation follows zero-order reactions. Tea stored at 25oC has a longer shelf life of 112 days than storage at 35oC and 45oC. The temperature of 35oC has a shelf life of 60 days. The products are stored at a temperature of 45oC has a shelf life of 39 Day. Conclusion: The higher the storage temperature, the shorter the shelf life of the bilimbi leaf tea product.

DAYA TERIMA BAKSO BELUT SAWAH DAN KACANG KEDELAI: SUMBER FE DAN KALSIUM Mannan, Muthia Muthmainnah; Salam, Abdul; Marini Amalia Mansur; Zainal; Safrullah Amir
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 12 No. 2 (2023): Jurnal Gizi Masyarakat Indoneisa
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v12i2.26941

Introduction: Dysmenorrhea in early adult women can be overcome by consuming food sources of iron and calcium, such as eel and soybeans. Objectives: This study aims to determine the production process and the acceptability of meatballs based on eel and soybeans. Methods: This study used a descriptive observational design. The semi-trained panelists consisted of 11 lecturers and staff from the Hasanuddin University School of Public Health for the hedonic quality test and the consumer panelists consisted of 65 undergraduate students of Public Health Faculty of Public Health Hasanuddin University for the hedonic (preference) test who belonged to the early adult group. The research was divided into preliminary research stages (making meatball products) and main research (hedonic quality tests and hedonic tests) using questionnaire research instruments. Results: The composition of the ratio of paddy eel and soybeans is a ratio of 100:15 for formula 2 (F2) or 22%, 100:20 for formula 3 (F3) or 33%, 100:25 for formula 4 (F4) or 45% and control formula (F1) which only uses paddy eel as the main ingredient. The results of the hedonic quality test by semi-trained panelists who had the highest score overall were formula 2. The most preferred consumer panelist test results for each parameter were color parameter F4 (72%), aroma parameter F2 (69.2%), taste parameter FI (72.3%) and texture parameters F1 (68.9%). Overall the most preferred formula with the highest acceptance rate is F2 (66.23%). Conclusion: Based on the results of the organoleptic test as a whole the most preferred formula is F2, to improve the taste in the manufacturing process, soybeans are soaked first and then exfoliated on the skin to minimize the bitter and sepet taste.

ANALISIS PERILAKU MASYARAKAT DALAM PEMILIHAN DAN PENYIMPANAN GARAM BERYODIUM DI KELURAHAN BONTORANNU: STUDI KASUS DI KELURAHAN BONTORANNU KECAMATAN BANGKALA KABUPATEN JENEPONTO Praumaina, Mutiara; Safrullah Amir; Abdul Salam; Ulfa Najamuddin
Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Vol. 14 No. 2 (2025): Vol. 14 No. 2 (2025): Jurnal Gizi Masyarakat Indonesia
Publisher : Departement of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30597/jgmi.v14i2.44085

Pendahuluan: Asupan yodium yang cukup melalui konsumsi garam beryodium penting untuk mencegah Gangguan Akibat Kekurangan Yodium (GAKY), namun distribusi dan konsumsinya di Indonesia masih menjadi tantangan, termasuk di daerah penghasil garam seperti Kelurahan Bontorannu. Tujuan: Penelitian ini bertujuan untuk menganalisis perilaku masyarakat dalam pemilihan dan penyimpanan garam serta dampaknya terhadap ketersediaan dan mutu garam beryodium di rumah tangga. Bahan dan Metode: Penelitian ini menggunakan desain observasional analitik dengan pendekatan cross-sectional, melibatkan 100 rumah tangga yang dipilih secara simple random sampling dari total populasi 1.367 rumah tangga. Data dikumpulkan melalui wawancara menggunakan kuesioner terstruktur, observasi langsung praktik penyimpanan, dan yodina test terhadap garam rumah tangga. Teknik analisis data menggunakan uji Chi-Square dan Fisher’s Exact test. Hasil: Sebanyak 63% memiliki pengetahuan kurang, 71% bersikap negatif terhadap garam beryodium, 71% menganggap harganya mahal, dan 59% merasa sulit memperolehnya. Hanya 28% rumah tangga memiliki garam beryodium. Terdapat hubungan signifikan antara pengetahuan, sikap, harga, aksesibilitas, serta kebiasaan memeriksa label dengan ketersediaan garam beryodium (p < 0,05). Hanya 21% rumah tangga menyimpan garam secara ideal, dan terdapat hubungan signifikan antara praktik penyimpanan dengan mutu garam beryodium (p=0,000), dimana mutu garam yang baik seluruhnya berasal dari rumah tangga dengan penyimpanan ideal. Kesimpulan: Perilaku masyarakat dalam memilih dan menyimpan garam berpengaruh terhadap ketersediaan dan mutu garam beryodium. Perlu edukasi berkelanjutan serta peningkatan akses dan keterjangkauan garam beryodium bagi masyarakat. Kata kunci : Garam Beryodium, Penyimpanan Garam, Mutu Garam, Ketersediaan Garam

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