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Application Of Pr ainisavira4@gmail.comoviding Green Bean Extract For The Production And Expenditure Of Breastmilk Of Postpartum Mother In Restu Bunda Independent Midwifery Clinic At Sempor, Kebumen Eni Indrayani; Adinda Putri Saridewi; Nurul Istikomah
Prosiding University Research Colloquium Proceeding of The 14th University Research Colloquium 2021: Bidang MIPA dan SOSHUM
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (186.992 KB)

Abstract

Breastmilk is milk coming out of a mother after giving birth. It is not just as food,but also as liquid consisting of living cells, such as white blood cells, antibodies, hormones,growth factors, enzymes, and substances that can kill bacteria and viruses. The low coverage ofexclusive breastfeeding for infants under the age of six months is caused by the production ofbreastmilk which is hampered in the first days after delivery. Consuming green bean extractcan help accelerate the production an expenditure of breastmilk. This is because it containsvarious nutritional compositions, including protein, iron and vitamin B1. To improve exclusivebreastfeeding, an innovation is needed to help produce more breastmilk. Therefore, the writeris interested in applying giving green bean extract to postpartum mother for increasing theproduction and the acceleration of breastmilk. Objective: To find out the production andexpenditure of breastmilk of a postpartum mother after consuming green bean extract. Method:This paper is an analytical descriptive with a case study. Data was obtained from observationand literary study. The participants were 23 postpartum mothers who met the inclusivecriteria. The instruments used were observation sheet and the Procedure OperationalStandard. Result: After consuming green bean extract, there was a better increase inproduction and expenditure of breastmilk. Conclusion: Green bean extract can help increasethe production and expenditure of breastmilk of postpartum mothers.
Penerapan Lean Manufacturing Guna Mengurangi Waste dengan Metode Value Stream Mapping dan Waste Assessment Model Pada Home Industry Konveksi Warsito Rieska Ernawati; Nuzulia Khoiriyah; Nova Miranda; Nurul Istikomah; Bunga Zahrotun Na’imah; Fathur Eko Prasetyo Aditya
Tekinfo: Jurnal Ilmiah Teknik Industri dan Informasi Vol 12 No 2 (2024)
Publisher : Program Studi Teknik Industri Universitas Setia Budi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31001/tekinfo.v12i2.2410

Abstract

One of the home industry conventions warsito in the Pati area produces clothing products like pyjamas. This home industry is run by individuals or families on a small scale. Convex home industries often face the challenge of managing efficient production processes and meeting consumer expectations. Faced with such challenges, they often face problems of waste in the production process, such as excessive inventory, waiting times, unnecessary movements, and inefficient processes. Therefore, to eliminate such waste, the concept of lean manufacturing is needed. This research discusses waste reduction using the Value Stream Mapping (VSM) and Waste Assessment Model (WAM) methods. With this method, non-value added identification is produced through the process flow and the relationship of waste to each other. There are 2 largest wastes, namely waste defect and waste motion, which then require improvement proposals by analyzing the causes/root causes of the waste using a fishbone diagram. From this method, waste defect with a percentage of 20.452% and waste motion with a percentage of 16.16%. The improvement proposal for dealing with waste defects is to apply the 5s principle, group materials by type and color, schedule machine maintenance. At waste motion it is recommended to set the work position, use aids such as jig, quality control of materials, set a sewing machine calibration schedule.