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All Journal CoMPHI Journal : Community Medicine and Public Health of Indonesia Journal Jurnal Sains, Teknologi dan Kesehatan
Sukrianur, Ahmad
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Computer Science & IT Engineering Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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The Relation of Students Knowledge About Potential Chemical Hazards with Work Accidents in the Chemistry Laboratory of the Department of Nutrition, Health Polytechnic, Ministry of Health, Palangka Raya SY, Yetti Wira Citerawati; Hidayatulloh, Agus; Sukrianur, Ahmad
CoMPHI Journal: Community Medicine and Public Health of Indonesia Journal Vol. 3 No. 3 (2023): Februari
Publisher : Perhimpunan Dokter Kedokteran Komunitas dan Kesehatan Masyarakat Indonesia (PDK3MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/comphijournal.v3i3.126

Abstract

A chemistry laboratory is a place that has the potential to pose a danger to students during practicum. One factor that influences the incidence of work accidents in educational laboratories is student knowledge, especially about potential chemical hazards. This study aims to determine the relationship between students’ knowledge about potential chemical hazards With Accident events Work In The Chemistry Laboratory Of The Department Of Nutrition, Health Polytechnic, Ministry Of Health, Palangka Raya. This research is a type of quantitative research, the analytic observation method with a cross-sectional design. Sampling using a total sampling technique. The instrument for measuring knowledge and the incidence of work accidents is in the form of a questionnaire and has been tested for validity and reliability. The data obtained were analyzed by chi-square test with a significance level of 95%.  The sample in this study was 73 respondents 17-24 years old with a gender distribution of 9 (12%) males and 64 (88%) females. The range of knowledge scores is a minimum of 25 and a maximum of 90, the median is 70 and the mean is 67.4. The level of knowledge is 40 (54.8%) good and 33 (45.2%) less. Based on the results of the study, as many as 26 respondents (35,6%) had experienced work accidents and as many as 47 respondents  (64.4%) had never had work accidents. The chi-square statistical test results showed no relationship between student knowledge of potential chemical hazards and accident events in chemistry laboratories. The conclusion of this research is that there was not a relationship between student knowledge of potential chemical hazards with accident events Work in chemistry laboratories of the Nutrition Department of the Health Polytechnic of the Ministry of Health, Palangka Raya. Further research should be carried out regarding other variables that influence the incidence of work accidents in chemical laboratories.
PENGEMBANGAN TEPUNG IKAN PATIN DAN BAYAM SEBAGAI BAHAN SUBTITUSI BISKUIT UNTUK FINGER FOOD PADA BALITA Pitriyah, Nurul; Mashar, Harlyanti Muthma'innah; Wardani, Rizky Kusuma; Dali, Dali; Sukrianur, Ahmad
EMPIRIS : Jurnal Sains, Teknologi dan Kesehatan Vol. 2 No. 2 (2025): EMPIRIS : Jurnal Sains, Teknologi dan Kesehatan, Juni 2025
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/empiris.v2i2.1276

Abstract

Low or poor nutritional status in the growth of infants and children, namely at the age of under five years, can result in impaired physical growth and intelligence. Rapid brain development can only be achieved if the child has good nutritional status. Children given complementary foods after 6 months are generally smarter and have stronger immune systems, reducing the risk of food allergies. The research design was a completely randomized design using three variations of the formula comparison of catfish flour: spinach flour: wheat flour, P1 (15 g: 45 g: 240 g), P2 (30 g: 30 g: 240 g), and P3 (45 g: 15 g: 240 g). Then organoleptic and acceptability tests were carried out. The results showed that the characteristics of catfish flour have a brownish white color, a fishy aroma of catfish, a slightly rough texture, and a slightly lumpy texture. Spinach flour is bright green, has a powerful spinach aroma, a smooth texture, and does not lump. Biscuit products have characteristics of green color, savory taste, crunchy texture, and aroma not typical of catfish. The acceptance test results showed that 30 panelists liked the flavor and smell of formula P2, while the texture and color were like formula P3.
Co-Authors Dali, Dali Harlyanti Muthma'innah Mashar Hidayatulloh, Agus Pitriyah, Nurul SY, Yetti Wira Citerawati Wardani, Rizky Kusuma