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Politeknik Kesehatan Kemenkes Bandung Jl.Pajajaran No 56 Bandung, Jawa Barat, Indonesia
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Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Published by Politeknik Kesehatan Kemenkes Bandung
ISSN : -     EISSN : 29631386     DOI : https://doi.org/10.34011/jibpm.v1i2
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Public Health
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat: Artikel ilmiah penelitian (original) dan pemberdayaan masyarakat tentang keilmuan kesehatan, laporan kasus di Indonesia atau negara lain untuk memberikan pemahaman megnenai aspek kesehatan, seperti: Kesehatan Lingkungan, Farmasi, Kebidanan, Keperawatan, Promosi Kesehatan, Kesehatan Gigi, Teknologi Laboratorium Medis (TLM), dan Gizi. Ruang lingkup artikel ilmiah yang diterbitkan dalam jurnal ini adalah terkait inovasi bahan (produk) lokal. Jurnal ini diterbitkan pada bulan Juni dan Desember (2 kali setiap tahunnya)
Arjuna Subject : Kedokteran - Kesehatan Masyarakat, Kesehatan Lingkungan dan Pekerjaan
Articles 43 Documents
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TINGKAT KEPATUHAN DIET DENGAN DERAJAT HIPERTENSI PADA LANSIA Ade Reffi Sapitri; Lia Meilianingsih; Supriadi Supriadi; Achmad Husni
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 4 No. 2 (2025): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v4i2.3388

Abstract

This research was motivated by the results of Riskesdas data which stated that the prevalence of hypertension in West Java had increased (39.6%) and the city of Bandung was in fourth position (696,372 people). Garuda Health Center is one of the top five (19,111 cases) with the highest prevalence of hypertension in the city of Bandung. This study aims to determine the level of dietary adherence, determine the degree of hypertension, and the relationship between the level of dietary compliance and the degree of hypertension in elderly hypertensives. The research design uses analytics with a cross-sectional approach. The number of samples from a population of 10.82% of Indonesian elderly was found to be 37 elderly people. The instruments used were a compliance-level questionnaire and a sphygmomanometer to measure blood pressure. Univariate analysis used the frequency distribution, and bivariate analysis used the chi-square test. The results showed that more than half (62.2%) of the respondents were non-compliant, more than half (67.6%) of the respondents were classified as having grade 2 hypertension, and there was a relationship between the level of dietary compliance and the degree of hypertension in the elderly with hypertension with a P value (0.000) < α (0.05). Researchers recommend that prolanis program holders hold demonstrations during prolongs activities about what foods can be consumed. The elderly can comply with the hypertension diet by maintaining their diet, reducing salt consumption, and consuming lots of fruits and vegetables. Future researchers can conduct research on other factors that influence the degree of hypertension.
PENGGUNAAN BIRTH BALL EFEKTIF DALAM MENGURANGI NYERI PERSALINAN KALA I Elga Nurmaisya; Sri Mulyati
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 5 No. 1 (2026): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v5i1.3391

Abstract

Labor pain is a physiological condition experienced in childbirth, labor pain can affect the physical and psychological conditions of childbirth. Handling pain in labor can be  pharmacologically using pharmacological or non-pharmacological in the form of the use of birth balls. Non-pharmacological pain reduction techniques have the best effect for a short time, are inexpensive, and have no side effects. The role of midwives reduces the severity of pain and anxiety in women during childbirth and creates a positive birth experience, this can be realized by using non-pharmacological methods. Evidence Based Case Report aims to determine the effectiveness of birth balls on first stage labor pain. The method used is a Evidence Based Case Report. using pubmed and science direct, and 2 RCT articles have been critically reviewed. The results of the search showed that the birth ball method was effective in reducing pain in the first stage of labor, with a decrease in the pain scale from the range of 75-100 mm to 45-74 mm after the intervention for 30 minutes.
SIFAT ORGANOLEPTIK SNACK BAR TEPUNG SUKUN KACANG MERAH PENDERITA DIABETES MELITUS TIPE II Wina Nabila Turohim; Fred Agung Suprihartono; Gurid Mulyo; Ramanda Alfika; Hervina Sahrul Nasution; Enung Nurhotimah
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 5 No. 1 (2026): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v5i1.4905

Abstract

Background: Diabetes mellitus type II is a chronic metabolic disease that requires dietary management, including low glycemic index and high-fiber snacks to help control blood glucose levels. Objective: This study aimed to determine the organoleptic properties of a snack bar made from breadfruit flour and red bean flour with dried apple topping as a snack for type II diabetes mellitus patients. Methods: This experimental study used three formulations: F1 (20%:80%), F2 (40%:60%), and F3 (10%:90%) breadfruit to red bean flour ratios. Hedonic testing was conducted by 30 semi-trained panelists using a 1-7 scale. Nutritional content was calculated using the Indonesian Food Composition Table (TKPI) 2019 and USDA data, and the estimated glycemic index was calculated using the overall glycemic index formula. Results: Formula F3 (10%:90%) had the highest overall acceptance (mean score 5.67) and was most preferred for taste, aroma, and texture. Nutritional content per serving of F3 was 165 kcal energy, 8.2 g protein, 5.3 g fat, 22.3 g carbohydrate, and 5.9 g fiber. The estimated glycemic index of all three formulas was low (<55). Conclusion: The snack bar with 10% breadfruit and 90% red bean flour was the most acceptable, had low glycemic index and high fiber, and was suitable as a snack for type II diabetes mellitus patients.

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