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Arif Faisal
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Jl. Kabupaten, Kranggahan I, Trihanggo, Kec. Gamping, Kabupaten Sleman, Daerah Istimewa Yogyakarta 55291
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Academic Hospital Journal
Published by Universitas Gadjah Mada
ISSN : 26156245     EISSN : 26156253     DOI : https://doi.org/10.22146/ahj.v5i1.81830
Core Subject : Health,
Dentistry Health Professions Medicine & Pharmacology Nursing Public Health
The Academic Hospital Journal (AHJ) is an open accessed online journal and comprehensive peer-reviewed that considers articles on a variety range of health issues, clinical and non clinical researches, hospital management, and health technology. AHJ accept original articles and case reports. AHJ will be published two times annually.
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol 3, No 01 (2021)" : 5 Documents clear
FORMULASI NUTRISI ENTERAL BERBASIS TEPUNG EDAMAME UNTUK ALTERNATIF DIET CAIR PASIEN STROKE Leiyla Elvizahro; Aprillia Dewi Arum Nur Purwandari; Riska Yunida Prastiwi; Syari Ernawati Putri; Vivi Meiliza Majid
Academic Hospital Journal Vol 3, No 01 (2021)
Publisher : Rumah Sakit Akademik Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ahj.v3i01.57699

Abstract

Background: At UGM Academic Hospital, the liquid diet that has been given to stroke patients is a high-energy, high-protein and low-sodium enteral commercial formula. Commercial enteral formula has a relatively expensive price so we need a ready-made enteral product at a more affordable price. Hospitals can utilize potential ingredients to produce ready-to-use enteral formulas, one of which is edamame bean flour. Objective: Producing edamame flour-based enteral nutrition products that can be organoleptically acceptable, meet nutritional requirements, and meet the physical requirements of enteral nutrition for stroke patients. Design: Laboratory experimental research with a Completely Randomized Design with four research stage: 1) Making and testing the nutritional value of edamame flour, 2) Formulation of edamame flour-based enteral nutrition, 3) Testing of organoleptic quality, physical properties, and nutritional value and calculating the cost of enteral nutrition edamame flour based, 4) Determination of the selected formula. Results: Edamame flour produced in this study had the highest percentage of nutrient content in the form of protein (31.5%) and antioxidant activity of 69.75%. Based on the calculation of nutritional value, determined 3 formulas, namely formula A (comparison of edamame flour: 1: 4 skim milk), formula B (2: 3), and formula C (1: 2). From the results of testing the nutritional value, physical properties, cost, and level of preference, formula A is determined as the chosen formula. Formula A has a protein content of 21.88%; energy content of 332.54 Kcal / 100 g; viscosity 8.6 cP; osmolality 436 mOsmol / Kg water; and most preferred panelists in terms of taste. Conclusions: Edamame flour formula can be used as an alternative liquid diet for stroke patients with energy and protein content such as commercial stroke formulas.
EFEKTIFITAS MEDIA INFORMASI ELEKTRONIK SEBAGAI PROMOSI KESEHATAN PEMBERIAN ASI EKSKLUSIF Budi Susilawati
Academic Hospital Journal Vol 3, No 01 (2021)
Publisher : Rumah Sakit Akademik Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ahj.v3i01.57850

Abstract

Latar Belakang: Diseluruh dunia Neonatus yang menerima asi eksklusif setelah tiga atau empat bulan hanya sekitar 35%. Pemerintah Indonesia menetapkan target nasional ASI eksklusif sebanyak 80%. Sayangnya Indonesia gagal mencapai target tersebut karena hanya 30,2% yang dicapai. Tujuan Penelitian: Untuk mengetahui Efektifitas Media Informasi Elektronik Sebagai Promosi Kesehatan Pemberian ASI Eksklusif.. Sumber Data: Sumber data didapatkan dari PubMed dan Science Direct. Kriteria Inklusi: Ibu menyusui, ibu hamil, tenaga kesehatan, Full text, Artikel tahun 20011-2019, jurnal Internasional dan nasional. Studi appraisal dan metode sintesis: Studi apprasial menggunaan JOANNA BRIGGS 8 Question to help you make sense of a Quantitative Research, dan metode sintesis menggunakan modifikasi PEOS. Hasil: Organisasi Kesehatan Dunia merekomendasikan agar bayi disusui secara eksklusif pada enam bulan pertama kehidupan dan praktik ini dilanjutkan hingga usia dua tahun dengan makanan pendamping. Pemberian ASI eksklusif selama enam bulan adalah metode optimal pemberian makanan bayi. Promosi kesehatan merupakan salah satu metode yang digunakan untuk menurunkan masalah kesehatan, beberapa metode yang digunakan adalah penggunaan media leaflet, media film, media audio-visual, Web dan telepon seluler, konten berbasis video dan program Women, Infants, and Children (WIC) yang menyediakan breastfeeding peer counsellors (BPC). Pemilihan metode-metode tersebut diharapkan dapat meningkatkan pengetahuan, sikap, dan perilaku masyarakat terutama ibu untuk memberikan ASI secara eksklusif. Kesimpulan dan Implikasi Hasil: Media elektronik seperti film, media audio visual, website, telepon seluler efekfif digunakan sebagai media promosi kesehatan menyusui.
Unit Cost Calculation for Low Calorie Diet Packages to Support the Nutrition Installation Entrepreneurship of UGM Academic Hospital Pratiwi Dinia Sari
Academic Hospital Journal Vol 3, No 01 (2021)
Publisher : Rumah Sakit Akademik Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ahj.v3i01.58700

Abstract

Background: Nowadays, people have the awareness to maintain weight and to eat healthy diet. However, people prioritize practicality in preparing food due to the limited ability to prepare healthy food. Nutrition Installation in Universitas Gadjah Mada Academic Hospital has the potential to become a profit center by developing an entrepreneurship sector, specifically by providing a healthy catering services. To organize a good healthy catering services, preparations need to be done, including those related to human resources, equipment, operating systems, and to-be-applied tariffs. Objective: The purpose of this study was to determine the unit cost of the low-calorie diet package, the product of the entrepreneurship sector of Nutrition Installation. Design: Descriptive research with quantitive approach. This research was held at the Nutrition Installation in UGM Academic Hospital from June to November 2019, with the research steps conducted: 1) Identifying the details of the low-calorie diet package, 2) Identifying the direct cost consisting of direct non-overhead cost and direct overhead cost, 3) Identifying the indirect cost, 4) Calculating the unit cost.  Results: The unit cost for a low-calorie diet package is IDR 70.553 per portion consisting of lunch, snack, assessment, and nutritional consultations per package.  Conclusions: The unit cost obtained from this study can be used as the basis to determine the tariff for the hospital’s Nutrition Installation’s healthy catering services.
Insight of PrEP and Testing STI Puzzle Nurwestu Rusetiyanti
Academic Hospital Journal Vol 3, No 01 (2021)
Publisher : Rumah Sakit Akademik Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ahj.v3i01.58770

Abstract

Pre Exposure Prophylaxis (PrEP) is the use of Anti Retroviral (ARV) drugs by HIV-uninfected people to block the acquisition of HIV before exposure to HIV. There are concerns that PrEP introduction and scale up may pose risks, such as sexual behavior change in specific populations, and have an impact on the budget in already constrained health systems. Therefore, public health measures for the prevention of HIV and other STIs need to be enhanced, such as the prioritization of PrEP, coupled with more effective STI screening and treatment. Integration of STI and PrEP programmes can be viewed bi-directionally (not only integrating STI services into PrEP services but also considering STI clients as people also at risk for HIV and therefore potentially eligible for PrEP). This approach fosters synergies and efficiencies from a public health perspective. However, there are many challenges to programmatic integration, including siloed funding streams and programmes, the availability and costs of expanded etiological STI testing, and gaps in capacity and training for STI management. Keywords : PrEP, STI, services
ANALISIS TEKSTUR DAN VISKOSITAS BAHAN PENGENTAL LOKAL SEBAGAI PENGGANTI FOOD THICKENER KOMERSIAL UNTUK PASIEN GANGGUAN MENELAN Guritno Adistyawan; Pratiwi Dinia Sari; Leiyla Elvizahro; Aprillia Dewi Arum Nur P
Academic Hospital Journal Vol 3, No 01 (2021)
Publisher : Rumah Sakit Akademik Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ahj.v3i01.58774

Abstract

ABSTRACT  Background: Management of cases of difficulty swallowing in Indonesia has so far only used standardized forms of hospital food consisting of ordinary foods, soft foods, chopped foods, filtered foods and liquid foods. In developed countries, the use of commercial food thickener is commonly used for cases of swallowing disorders. Commercial food thickener products are difficult to obtain in Indonesia and the price is quite expensive so that substitute products that are derived from local and cheap food are needed.It is necessary to develop an alternative formulation of food thickener made from local which is easily obtained and cheaper in price as an alternative solution to the problem of eating difficulties. Some ingredients that have properties as a food thickener are glucomannan porang and xanthan gum. Porang glucomannan has a high fiber content while xanthan gum has high viscosity in low concentration. Objective: The purpose of this study was to determine the texture and viscosity of local thickener food in accordance with the consistency of commercial food thickener as a gold standard. Design: eksperimental laboratorium research which is held at the Nutrition Department in UGM Academic Hospital on June until November 2019, with the research steps are: 1) Make a standard gold solution of 6 grams of commercial food thickener 2) Measuring the texture and viscosity of a standard gold solution used as a comparison with other products 3) Conducting subjective and objective tests of local ingredients, namely glucomannan porang and xanthan gum. Results: From the research conducted in the laboratory by using the RVA method, all 4 flour (cornstarch, sago flour, arrowroot flour, tapioca flour and porang glucomannan flour) showed a viscosity close to the thickness of commercial food thickener. The advantage of glukomanan flour is that after the maximum viscosity value is reached, the viscosity does not change with an increase in temperature or when the temperature decreases. Conclusions: Porang glucomannan has a texture similar to commercial food thickener (gold standard), the viscosity of porang glucomannan tends to be stable with changes in temperature and when the temperature decreases so that it can be used as an alternative food thickener for dysphagia patients. 

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