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All Journal JURNAL SIPISSANGNGI: Jurnal Pengabdian Kepada Masyarakat Jurnal Kesehatan Cendikia Jenius
Tri Prasetyorini
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Health Professions Medicine & Pharmacology Nursing Public Health Veterinary Other

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Secondary Data Analysis: Comparison of ESBL- and Carbapenemase-Producing Bacterial Resistance from Pneumonia Patient Sputum Samples Husjain Djajaningrat; Atiek Kusumah; Angki Purwanti; Diah Lestari; Tri Prasetyorini
Jurnal Kesehatan Cendikia Jenius Vol. 3 No. 1 (2025): Desember
Publisher : CV. CENDIKIA JENIUS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70920/jenius.v3i1.341

Abstract

Antibiotic resistance mediated by Extended-Spectrum Beta-Lactamase (ESBL) and Carbapenemase-producing bacteria represents a serious challenge in the management of pneumonia. This study aimed to compare the resistance patterns of ESBL- and Carbapenemase-producing bacteria isolated from sputum samples of pneumonia patients in specialized and non-specialized care units at Bekasi Hospital. A comparative descriptive study with a cross-sectional approach was conducted using secondary data from sputum culture and antibiotic susceptibility testing collected between 2015 and 2024. A total of 116 bacterial isolates were included through total sampling, consisting of 58 isolates from specialized units and 58 from non-specialized units. Data were analyzed using univariate analysis and bivariate analysis with the Chi-square test. The results showed that ESBL-producing Klebsiella pneumoniae was the most predominant isolate (39.7%) and was evenly distributed between both care settings. The highest resistance was observed against beta-lactam and cephalosporin antibiotics, while Meropenem and Amikacin remained highly effective against ESBL-producing bacteria. No significant difference was found in the distribution of ESBL and Carbapenemase-producing bacteria between specialized and non-specialized units (p = 0.707). In conclusion, the widespread presence of resistant bacteria across all care units highlights the need to strengthen resistance surveillance, implement comprehensive antibiotic stewardship programs, and enforce strict infection prevention and control measures throughout hospital settings.
PEMBERDAYAAN MASYARAKAT KELURAHAN CIPAYUNG DALAM MINIMALISASI PAPARAN FORMALIN DARI MAKANAN Angki Purwanti; Tri Prasetyorini
JURNAL SIPISSANGNGI: Jurnal Pengabdian Kepada Masyarakat Vol 5, No 2 (2025): Sipissangngi Volume 5, Nomor 2, Juni 2025
Publisher : Lembaga Penelitan dan Pengabdian Masyarakat, Universitas Al Asyariah Mandar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35329/jp.v5i2.6096

Abstract

Di pasar tradisional wilayah kelurahan Cipayung Jakarta Timur banyak beredar bahan pangan yang diawetkan menggunakan pengawet iligal formalin yang bersifat toksik. Tujuan pengabdian  adalah untuk meningkatkan  pengetahuan peserta pengabdian terkait bahaya konsumsi makanan yang berpengawet formalin. Peningkata penetahuan  dilakukan melalui penyuluhan dengan interaksi langsung didukung menggunakan media promosi leaflet. Pengabdian dilakukan oleh dosen dan mahasiswa Politeknik Kesehatan Kemenkes RI Jakarta 3. Pngabdian diikuti 50 orang  terdiri dari Ibu-Ibu kader PKK serta pengurus RW 02-03 kelurahan Cipayung Jakarta Timur. Hasil pretest dengan nilai kurang, sedang dan baik sebanyak 30 orang (60%), 10 orang (20%) dan 10 orang (20%). Hasil post test yang memperoleh nilai kurang, sedang dan baik sebanyak 5 orang (10%), 5 orang (10%) dan 40 orang (80%). Peningkatan pengetahuan yang berkategori menjadi baik  dari 10 orang (20%) menjadi 40 orang (80%). Ada peningkatan sebesar 60%. Kegiatan pengabdian berupa penyuluhan telah berhasil meningkatkan pengetahuan peserta pengabdian tentang bahaya konsumsi makanan yang mengandung pengawet formalin. Disarankan transfer pengetahuan kepada kepada warga di wilayah RW 02 dan 03 kelurahan Cipayung tentang bahaya konsumsi makanan berformalin. Diharapkan masyarakat akan lebih bijak dalam memilih bahan pangan terutama yang diperoleh dari pasar tradisional.
Co-Authors Angki Purwanti Atiek Kusumah Diah Lestari Husjain Djajaningrat