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INDONESIA
Jurnal Kesehatan
Published by Politeknik Negeri Jember
ISSN : 25795783     EISSN : 23545852     DOI : -
Core Subject : Health, Science,
Computer Science & IT Health Professions Public Health
Jurnal Kesehatan merupakan media interdisipliner sebagai media komunikasi penyebarluasan informasi hasil penelitian dan ulasan di bidang kesehatan. Ruang lingkupnya meliputi bidang Gizi, Rekam medis dan Informasi Kesehatan, Epidemiologi, Promosi Kesehatan, Kesehatan Ibu dan Anak, dan Manajemen Pelayanan Kesehatan.
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Articles 5 Documents
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Search results for , issue "Vol 13 No 2 (2025): Agustus" : 5 Documents clear
Sari Tempe Kurma Sebagai Minuman Fungsional Bagi Penderita Diabetes Melitus Tunjung, Andrea Putri Sekar; Permatasari, Oktavina
Jurnal Kesehatan Vol 13 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-kes.v13i2.558

Abstract

Diabetes mellitus patients are advised to regulate their eating patterns by manage their portions, types and frequency of meals. Recommended food ingredients include foods that are low in simple carbohydrates, high in fiber, and low in fat. Tempeh is a source of vegetable protein that contains fiber, is low in fat, and contains the amino acid arginine which has the benefit of stabilizing blood glucose. Dates are a food that has high fiber content and various types of antioxidants which have a hypoglycemic effect. This study aims to identify the antioxidant activity and total sugar content of date tempeh milk products that are safe for people with diabetes mellitus. This research design determined two types of treatment formulations using tempeh: dates, i.e. 2:3 and 2:4 for testing nutritional analysis of total sugar content and antioxidant activity with 3 times repetitions. Total sugar content was tested using the titration method and antioxidant activity using the DPPH method. The research results showed that the higher the date palm content, the higher the antioxidant activity and the higher the total sugar content in date tempeh milk. It can be concluded that the tempeh date milk formula that is safe for diabetes mellitus patients is formula 1 (tempeh: dates = 2:3). The serving size for tempeh date milk that is safe for consumption is 50 ml. Serving size of tempeh date milk already contributes 25% of the energy from the recommendation of daily sugar consumption by the Indonesian Ministry of Health.  Keywords: Antioxidants, Diabetes Mellitus, Total Sugar, Dates, Tempeh
Technology Acceptance Model (TAM) Dalam Evaluasi Pelaksanaan Rekam Medis Elektronik di Rumah Sakit wulandari, fitria; Maureta, Rizkyana Putri; Agung, wardoyo
Jurnal Kesehatan Vol 13 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-kes.v13i2.588

Abstract

Hospital X in Semarang City has transitioned from paper-based medical records to electronic medical records (EMRs) in its outpatient unit. However, the implementation has faced obstacles, particularly frequent system response failures (freezing), especially in the billing system, which has disrupted service delivery. This study aimed to analyze and assess the readiness of outpatient unit staff at Hospital X in implementing EMRs. The study used a quantitative descriptive approach, collecting data through questionnaires that assessed perceived usefulness, perceived ease of use, staff readiness, and attitudes toward EMRs. The population included 23 outpatient unit staff members actively using the EMR system, comprising 4 registration officers, 10 polyclinic nurses, and 9 pharmacists. Total sampling was employed, and responses were measured using a Likert scale to determine the level of agreement with various statements. The results showed that 19 officers were categorized as "ready," 3 as "very ready," and 1 as "neutral." Most of those in the "ready" and "very ready" categories were female, held diplomas, and had 1–5 years of work experience. The officer in the "neutral" category was a female aged 44–52, also with a diploma, but with over 10 years of work experience. Based on the four dimensions of the Technology Acceptance Model (TAM), the highest score was in the Perceived Usefulness dimension (81.96%), followed by Behavioral Intention to Use (81.74%), Attitude Toward Using (75.87%), and Perceived Ease of Use (72.55%). It is recommended that staff with only a high school education receive additional training. The officer in the "neutral" category should be re-evaluated to identify challenges in using EMRs, and experienced staff with over 10 years of service may be motivated through rewards to encourage greater enthusiasm in adapting to the EMR system. Keywords: Electronic Medical Records, TAM, Hospital.
Analisis Manajemen Pelaksanaan Standar Pelayanan Minimal (SPM) Orang Terduga TBC di Puskesmas Pringkuku Kabupaten Pacitan Muradah Retyani, Amira; Paramita, Farah; Supriyadi; Herya Ulfah, Nurnaningsih
Jurnal Kesehatan Vol 13 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-kes.v13i2.602

Abstract

Tuberculosis (TB) is one of the top 20 causes of death worldwide. In Indonesia, TB cases increased in 2022 and 2023 compared to 2021. Pacitan Regency, which ranks eighth lowest in TB case detection achievement in East Java, also experienced an increase in the number of cases in 2023. This increase can be addressed through the implementation of minimum health services for individuals suspected of having TB at all Community Health Centers, with a target achievement of 100%. However, not all Community Health Centers have provided optimal services. This includes Pringkuku Community Health Center in Pacitan Regency, which recorded a minimum service coverage of less than 50%. This study aims to analyze management implementation of the minimum service standards for suspected TB cases at Pringkuku Community Health Center, covering input and process aspects in 2023 and 2024, the output in 2024, along with the challenges encountered. The methods used included observation, in-depth interviews, and document review, utilizing interview guides and observation. The study was a qualitative research with a case study design, involving 8 key informants and 3 supporting informants. The data analysis produced ten main themes, indicating that health services in 2024 have not yet reached the 100% target. Major input-related barriers included the absence of a midwife in one village. In the process aspect, issues such as dual roles of program officers and negative community stigma were found. Therefore, support personnel and enhanced public education are needed to help achieve the 100% target. Keywords: community health center, management, minimum service standards, tuberculosis
Pembuatan Snack Bar Sumber Zat Besi Berbasis Kacang – Kacangan Sebagai Pemberian Makanan Tambahan Balita Stunting Safitri, Maharani Dewi; ., Rindiani
Jurnal Kesehatan Vol 13 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-kes.v13i2.606

Abstract

Stunting remains a significant public health concern in Indonesia, with a prevalence of 21.6% reported in 2022, largely attributed to prolonged inadequate intake of energy and essential nutrients. To address this issue, the Indonesian government has implemented Supplementary Feeding Programs (Pemberian Makanan Tambahan, PMT) as outlined in Ministry of Health Regulation No. 39 of 2016. Legumes, which are naturally rich in iron and protein, offer considerable potential for development into nutrient-dense supplementary foods. This study aimed to formulate and evaluate a legume-based snack bar designed as an iron-rich supplementary food for stunted toddlers. A Completely Randomized Design (CRD) was employed, testing six formulations with varying proportions of peanut flour, soybean flour, and red bean flour (P1–P6) and four replications each. The results demonstrated that the iron content across formulations ranged from 4.0 to 5.6 mg per 100 grams, with no significant differences observed. Among all variations, the P6 formulation (60% peanut flour, 20% soybean flour, 20% red bean flour) was the most preferred based on sensory evaluation, exhibiting a slightly dark brown color, savory taste, mild nutty aroma, and soft texture. Nutritional analysis of the optimal formulation revealed that a 30-gram serving delivered 120 kcal of energy, 6 grams of fat, 2 grams of protein, 14 grams of carbohydrates, and 1.56 mg of iron, aligning with the Indonesian Food and Drug Authority (BPOM RI) standards for iron-rich foods. Furthermore, the snack bar achieved an acceptance rate of 67% among toddlers aged 1–3 years, indicating its potential application in stunting prevention strategies. Keywords: legumes, iron, snack bar, stunting, supplementary feeding
10.25047 Formulasi Soft Cookies Berbasis Tepung Kacang Hijau dan Tepung Kacang Tanah Sebagai Makanan Selingan Sumber Protein pada Wanita Usia Subur: - Harumi, Rahmatika; Fitriyah, Dina; Oktafa, Huda; Warsito, Heri
Jurnal Kesehatan Vol 13 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-kes.v13i2.607

Abstract

Protein is a crucial nutrient necessary for the body to perform various vital functions support growth, repair tissues, and maintain reproductive health, especially for women of reproductive age. Adequate protein intake helps prevent chronic energy deficiency (CED) and stunting. This study aimed to develop soft cookies produced with mung bean flour and peanut flour as a protein-rich snack. The research applied a Completely Randomized Design (CRD) with five formulations of mung bean flour and peanut flour ratios: (90%:10%), (80%:20%), (70%:30%), (60%:40%), and (50%:50%). The analysis covered protein content, organoleptic properties (color, taste, aroma, texture), nutritional composition, and the best formulation. The best result was obtained from formulation P5, which contained 6,28% moisture, 1.49% ash, 14,77 g protein, 23,28 g fat, 54,19 g carbohydrates, and 486 kcal per ,00 grams. This formulation was preferred by panelists due to its brown color, sweet taste, neutral mung bean aroma, and soft texture. A 60 g serving provides 294 kcal, 9 g protein, 13.96 g fat, and 33 g carbohydrates. These soft cookies have the potential to be a nutritious, affordable, plant-based protein snack that supports the prevention of CED and stunting.  Keywords: Soft cookies, snack, mung bean flour, peanut flour, CED

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