Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal NURSING UPDATE JURNAL ILMIAH ILMU KEPERAWATAN Jurnal Rekayasa Energi
Gilar Wisnu Hardi
Politeknik Negeri Indramayu
Control & Systems Engineering Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Nutritional Profile of Fish Powder Made from Tuna By-Products: Establishment and Evaluation Gilar Wisnu Hardi; Sari Artauli Lumban Toruan; Berlian Kusuma Dewi; Niken Wulan Hasthi Murti; Suci Nurjanah
NURSING UPDATE : Jurnal Ilmiah Ilmu Keperawatan P-ISSN : 2085-5931 e-ISSN : 2623-2871 Vol 14 No 1 (2023): MARET
Publisher : NHM PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36089/nu.v14i1.1116

Abstract

Indonesia is a major exporter of tuna, both fresh and frozen, as well as processed tuna. The bones are not appropriately utilised because they are generally discarded during tuna production and only the meat is consumed. Another method to utilize it is by turning it into flour, which may then be transformed into a variety of processed goods. The objective of this research is to create tuna fish powder from fish skeletons and head bones, assess the viability of using tuna fish bone waste by analyzing its nutritional value and level of microbial contamination, and then offer a substitute for enhancing community nutrition. The nutritional analysis component of the study's findings revealed that the ash content of tuna flour was 57.63%, the protein content was 26.13, the water content was 5.20%, and the carbohydrate content was 6.89%. The results of all microbiological tests for the total number of bacteria are safe. In order to meet their daily nutritional needs, it is advised that the community and associated companies create tuna fish powder, which is ideal as a food additive.
KAJIAN MANAJEMEN ENERGI RUANG OPERASI Icha Fatwasauri; Gilar Wisnu Hardi; Rendi; Salamet Nur Himawan
JURNAL REKAYASA ENERGI Vol. 1 No. 1 (2022): Jurnal Rekayasa Energi
Publisher : Politeknik Negeri Indramayu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.883 KB) | DOI: 10.31884/jre.v1i1.6

Abstract

Ruang operasi merupakan tempat untuk melakukan pembedahan organ tubuh pasien yang harus bebas dari paparan. Sehingga penting untuk menjaga kestabilan suhu dan kelembaban serta system HVAC. Merancang system HVAC yang sesuai standar ruang operasi tentunya akan memakan banyak biaya. Hal inilah yang membuat rumah sakit harus merancang sistem tata udara di ruang operasi yang hemat energy tetapi tetap sesuai standar. Artikel ini akan menjabarkan berbagai penelitian terkait system hemat energy di ruang operasi dan system HVAC di ruang operasi. Selain itu, artikel ini juga akan menjabarkan standar yang digunakan dunia serta Indonesia dalam mendesain ruang operasi. Hasil tinjauan menunjukkan agar rumah sakit dapat dengan optimal melakukan manajemen energi yang baik dengan tetap menerapkan system HVAC yang benar.
Co-Authors Berlian Kusuma Dewi Fauzan Ishlakhuddin Icha Fatwasauri Murti, Niken Wulan Hasthi Rendi Salamet Nur Himawan Sari Artauli Lumban Toruan Suci Nurjanah Yaqutina Marjani Santosa