cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Roushandy Asri Fardani
Contact Email
lppmpmfh@gmail.com
Phone
+6281907456950
Journal Mail Official
danylastchild07@gmail.com
Editorial Address
https://jurnal.poltekmfh.ac.id/index.php/JPKIK/editorialTeam
Location
Kota mataram,
Nusa tenggara barat
INDONESIA
Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram
Published by Politeknik Medica Farma Husada Mataram
ISSN : 24078603     EISSN : 25411128     DOI : https://doi.org/10.33651/jpkik.v8i2.422
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Nursing Public Health
Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram (JPKIK) adalah jurnal ilmiah yang diterbitkan oleh Politeknik Medica Farma Husada Mataram sejak tahun 2015 dengan pISSN 2407-8603 dan tahun 2016 memiliki eISSN 2541-1128. JPKIK menerima karya tulis ilmiah berupa laporan penelitian (original research paper) dengan fokus pada perkembangan permasalahan kesehatan masyarakat di Indonesia, termasuk perkembangan dan permasalahan pokok di bidang epidemiologi; Promosi kesehatan; Kesehatan Lingkungan, Kesehatan dan Keselamatan Kerja, Administrasi dan Kebijakan Kesehatan, Kesehatan Reproduksi, Manajemen Rumah Sakit, Ilmu Gizi, Sistem Informasi Kesehatan di Indonesia. Meski fokus di wilayah Indonesia, JPKIK tidak menutup kemungkinan naskah di luar wilayah yang memiliki isu korelatif dan/atau sebanding dalam lingkup geografis tersebut.
Arjuna Subject : Umum - Umum
Articles 5 Documents
 1 
Search results for , issue "Vol. 10 No. 1 (2024): April" : 5 Documents clear
SURVEY ON THE IMPLEMENTATION OF HEALTH EDUCATION BY NURSES IN THE INPATIENT ROOM OF TYPE B HOSPITAL Jannah, Latifah Nur; Kurniawan, Dicky Endrian; Ardiana, Anisah; Handoko, Yudho Tri
Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Vol. 10 No. 1 (2024): April
Publisher : Politeknik Medica Farma Husada Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33651/jpkik.v10i1.538

Abstract

A nurse is a professional who can provide care to individuals, families, groups, or communities, both in sickness and health. One of the important tasks of nurses is as educators. Health education is a form of education that aims to change the behavior of individuals, groups and communities so that they can improve their health independently. The purpose of this study was to analyze the implementation of the role of nurses as providers of health education to patients. This study used a descriptive survey design. The research sample used a total sampling technique of 18 respondents consisting of nurses who served in the inpatient room of a type B hospital. The measuring instrument used an instrument in the form of a Nurse's Education Patient Questionnaire (NEPQ). Data analysis using exploratory descriptive. The results obtained 67% of nurses in the good category on the values and knowledge of nurses, 50% in the good category on the environment for providing health education, 61% in the good category on the organization of health services, 61% in the good category on interdisciplinary and peer cooperation, 61% in the good category on activities providing health education. Supporting factors for nurses as educators include the existence of a PKRS team and clear documentation related to health education documentation. While the inhibiting factors include the lack of support from the room manager and the lack of availability of nurses' time. Nurses are expected to further improve the responsiveness dimension and hospital management to increase support or encouragement, especially holding socialization/workshops and encouraging health education providers by nurses to get training, routine scheduling, and supervision to optimize the provision of health education.
THE EFFECT OF ADDING DRIED MORINGA OLEIFERA L. ON PHYSICOCHEMICAL CHARACTERISTICS AND ORGANOLEPTICS PROPERTY CRACKERS Nisfi, Lailatun; Maghfiroh, Khoirin
Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Vol. 10 No. 1 (2024): April
Publisher : Politeknik Medica Farma Husada Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33651/jpkik.v10i1.552

Abstract

Moringa oleifera L. leaf contain energy, fat, protein, carbohydrates, fiber, vitamin A, and vitamin C. Crackers are a processed food made from a hard dough. The addition of dried Moringa oleifera L. leaf is expected to enhance the nutritional value and turn crackers into a functional food with benefits. This study aims to determine the influence of adding dried Moringa oleifera L. leaf on the antioxidant content and organoleptic properties, including taste, color, aroma, and texture of the crackers. The research was conducted at the Food Processing and Biochemistry Laboratory of Yudharta University, Pasuruan, and then Nutrition Laboratory of Airlangga University Surabaya and  then Basic Laboratory of chemistry and biology of Hang tuah University Surabaya. from April to June 2023. The research method employed a Completely Randomized Design with six treatments (0%, 5%, 10%, 15%, 20%, and 30%) repeated three times, resulting in 18 experiments. Physicochemicals data analysis used Minitab software to conduct Analysis of Variance, and Tukey Method was applied for notation determination. Organoleptic testing employed the Friedman test, while the best treatment was determined using the modified De Garmo Effective Index test by Susrini (2003). The results indicate that the addition of dried Moringa oleifera L. leaf significantly affected (p<0.05) the antioxidant activity, taste, color, aroma, and texture of the crackers. The best treatment was P1 (195 grams of dried moringa oleifera: 5 grams of dried Moringa oleifera L. leaf ) with an antioxidant activity of 91.1% Breaking power of 3.67%, moisture content of 5.98%, ash content of 3.3%,and high organoleptic values for taste 3,64%, aroma 4,32%, color 4,32%, and texture 4,08%. The addition of moringa oleifera L. leaf to crackers can enhance the nutritional value of the crackers.
ANALISIS KANDUNGAN BORAKS PADA BORAKS YANG DIJUAL DI PASAR KOTA MATARAM DENGAN METODE KERTAS KUBIS UNGU DAN KERTAS KURKUMIN Wahab, Wahab; Fardani, Roushandy Asri; Atfal, Bustanul
Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Vol. 10 No. 1 (2024): April
Publisher : Politeknik Medica Farma Husada Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33651/jpkik.v10i1.690

Abstract

Bakso adalah jenis makanan yang berupa bola-bola yang terbuat dari daging dan tepung. Makanan ini biasanya disajikan dengan kuah dan mie. Bahan-bahan yang dibutuhkan dalam pembuatan bakso adalah daging, bahan perekat, bumbu dan es batu/ air es (singgih, 2009). Asam borat atau boraks (boric acid) merupakan zat pengawet berbahaya yang tidak izinkan digunakan sebagai campuran bahan makanan. Boraks dalam senyawa kimia dengan berbentuk kristal putih, tidak berbau dan stabil pada suhu dan tekanan normal. Makanan yang nengandung boraks dapat dengan mudah ditemukan di pasar-pasar tradisional. Tujuan penelitian adalah Untuk mengidentifikasi apakah terdapat kandungan boraks pada baksoyang dijual di pasar Kota Mataram. Penelitian ini menggunakan metode eksperimental murni. Data diperoleh dari hasil uji laboratorium dengan melihat perubahan warna dari kertas uji kubis ungu dan kertas kurkumin terhadap sampel bakso dipasar kota mataram.Hasil pengamatan menunjukkan bahwa semua sampel bakso yang digunakan negatif atau tidak mengandung boraks dari sampel beberapa pasar yaitu pasar X, Y, dan Z.
ANALISIS KUALITATIF ZAT PEWARNA RHODAMIN B DAN METHANYL YELLOW PADA KERUPUK SEBLAK DI KOTA MATARAM Kartina, Sri; Fardani, Roushandy Asri; Aini, Aini
Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Vol. 10 No. 1 (2024): April
Publisher : Politeknik Medica Farma Husada Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33651/jpkik.v10i1.691

Abstract

Kerupuk merupakan jenis makanan kering yang terbuat dari bahan-bahan yang mengandung pati cukup tinggi. Beredar berbagai macam kerupuk berwarna yang dicurigai menggunakan zat pewarna yang dilarang untuk makanan yaitu Rhodamin B dan methnyl yellow.Rhodamin B merupakan zat warna sintetik yang umum digunakan sebagai pewarna tekstil. Konsumsi methanyl yellow dalam jangka Panjang juga dapat menyebabkan berbagai masalah gangguan Kesehatan. penelitian ini bertujuan untuk mengetahui ada tidaknya rhodamim B dan methanyl yellow yang terkadung dalam kerupuk yang dijadikan seblak dikota mataram. Metode penelitian kualitatif yang digunakan dalam penelitian ini metode kromatografi kertas. Populasi penelitian ini adalah kerupuk seblak yang dijual dikota mataram yaitu 15 kerupuk berwarna merah dan 15 kerupuk berwarna kuning. Hasil penelitian menunjukkan bahwa dari 30 sampel kerupuk yang dianalisa didapatkan hasil negatif. Rf sampel tidak sama dengan Rf standar rhodamine B dan methanyl yellow.
ANTIBACTERIAL ACTIVITY OF JAPANESE CAMBOJA (Adenium obesum) LEAF EXTRACT ON THE GROWTH OF THE BACTERI Sthaphylococcus aureus Lestari, Widya; Kurniawan, Edy; Ustyawati, Jumari; Mentari, Ika Nurfajri
Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Vol. 10 No. 1 (2024): April
Publisher : Politeknik Medica Farma Husada Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33651/jpkik.v10i1.692

Abstract

Staphylococcus aureus bacteria are microorganisms that can causing the most common infections such as skin infections. In the treatment of infections commonly use antibiotics, but there are often problems in use of antibiotics, leading to resistance. One way Preventing resistance is by looking for alternatives that are better cheap and efficient, one example is by using frangipani plants. (Adenium obesum). Japanese frangipani leaves themselves are believed to contain alkaloids, flavonoids and saponins that function as antibacterials. The purpose of this study was to determine the effect of giving Japanese frangipani leaf extract (Adenium obesum) on the growth of Staphylococcus aureus bacteria. This research method is a laboratory experiment by means of wells diffusion with concentrations of 50%, 25%, 15% and 10%. The results of this study indicate that there is no clear zone in each concentration. The conclusion is that Japanese frangipani leaves (Adenium obesum) are unable to inhibit the growth of Staphylococcus aureus bacteria.

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2024 2024


Reset
Filter By Issues
All Issue Vol. 10 No. 2 (2024): Oktober Vol. 10 No. 1 (2024): April Vol. 9 No. 2 (2023): Oktober Vol. 9 No. 1 (2023): April Vol. 8 No. 2 (2022): JURNAL PENELITIAN DAN KAJIAN ILMIAH KESEHATAN POLITEKNIK MEDICA FARMA HUSADA MA Vol. 8 No. 1 (2022): JURNAL PENELITIAN DAN KAJIAN ILMIAH KESEHATAN POLITEKNIK MEDICA FARMA HUSADA MA Vol. 7 No. 2 (2021): JURNAL PENELITIAN DAN KAJIAN ILMIAH KESEHATAN POLITEKNIK MEDICA FARMA HUSADA MA Vol. 7 No. 1 (2021): JURNAL PENELITIAN DAN KAJIAN ILMIAH KESEHATAN POLITEKNIK MEDICA FARMA HUSADA MA Vol. 6 No. 2 (2020): JURNAL PENELITIAN DAN KAJIAN ILMIAH KESEHATAN POLITEKNIK MEDICA FARMA HUSADA MA Vol. 6 No. 1 (2020): JURNAL PENELITIAN DAN KAJIAN ILMIAH KESEHATAN POLITEKNIK MEDICA FARMA HUSADA MA Vol. 5 No. 2 (2019): JURNAL PENELITIAN DAN KAJIAN ILMIAH KESEHATAN POLITEKNIK MEDICA FARMA HUSADA MA Vol. 5 No. 1 (2019): JURNAL PENELITIAN DAN KAJIAN ILMIAH KESEHATAN POLITEKNIK MEDICA FARMA HUSADA MA Vol. 4 No. 2 (2018): JURNAL PENELITIAN DAN KAJIAN ILMIAH KESEHATAN POLITEKNIK MEDICA FARMA HUSADA MA Vol. 1 No. 2 (2015): JURNAL PENELITIAN DAN KAJIAN ILMIAH KESEHATAN POLITEKNIK MEDICA FARMA HUSADA MA Vol. 1 No. 1 (2015): JURNAL PENELITIAN DAN KAJIAN ILMIAH KESEHATAN POLITEKNIK MEDICA FARMA HUSADA MA More Issue