Kesehatan Banjarbaru, Politeknik
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Pengaruh Proporsi Daging Ayam (Gallus gallus) dan Jantung Pisang (Musa paradisiaca) Terhadap Kadar Protein, Kadar Serat, Kadar Air dan Daya Terima pada Abon Salman, Yuliana; Syainah, Ermina; Helmina, Helmina; Husada Borneo, STIKES; Kesehatan Banjarbaru, Politeknik; STIKES Husada Borneo, Alumni
Jurnal Kesehatan Indonesia Vol 6 No 1 (2015): November
Publisher : HB PRESS

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Abstract

Chicken and the heart banana is a resource with the possibility of producing a new food products that rich in proteins contained from chicken meat and crude fiber contained in the heart of the banana favorable economic value and high, because the consumption of plant fibers directly even less attractive company. This study aims to analyze the influence of the proportion of the chicken (Gallus gallus) and banana (Musa paradisiaca) on the content of protein, crude fiber, the water and acceptability of shredded. This study was experimental with randomized design. This study used four treatments and three times replication for analyze content of protein, fiber, and 2 times replication for the water content. Test methods for acceptability were hedonic organoleptic method (hedonic test). Method for analyze protein contents was Kjedahl, while crude fiber and the water content was the gravimetric method, statistical tests for acceptability using Friedman test. Data content of protein, crude fiber, and water content is one way ANOVA. Search results obtained any influence between the proportion of chicken and bananas in the protein shredded (p = 0.049) in the treatment p0 (43.05%) and p3 (30.45%), crude fiber content (p = 0.007) in the treatment p0 (6.66%), p3 and (13.72%) and water levels p = 0.000 for treatment p0 (5.82%) and p3 (30.85%). There is influence of color acceptability p = 0.001 in p0 treatment: 3,08 and 72% p3, there is no effect on the treatment p0 p1 p2 and p3 aroma (p = 0.188) , texture (p = 0.501), and taste (p = 0.138) shredded. Referring to the ISO standard on quality required of proteins are already qualified, while the crude fiber and the water do not meet the quality requirements.
Hubungan Antara Tingkat Konsumsi Energi, Protein dan Daya Beli Makanan dengan Status Gizi pada Remaja di SMP Negeri 2 Banjarbaru Efendi, Rusman; Anwar, Rosihan; Riawu, Sanna; Husada Borneo, STIKES; Kesehatan Banjarbaru, Politeknik
Jurnal Kesehatan Indonesia Vol 4 No 3 (2014): Juli
Publisher : HB PRESS

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Abstract

Adequacy of energy is influenced by several factors: age, gender, body size, physiological status, activity, thermic effect, and climate adaptation. For protein adequacy is influenced by factors age, sex, body size, physiological status, protein quality, energy consumption and adaptation. This study aimed to finding out the relationship of food consumerism and food nutrition status of teens school girl in junior school 2 Banjarbaru Year 2013. This research was an analytical cross sectional population. In this study population were male and female students of class VII and VIII. The sample in this study as many as 85 people. Analyzes performed tested these descriptive and statistical chi-square test. Results obtained no significant relationship between the level of food consumption and purchasing power with energy (p = 0,195). no significant relationship consumerism with protein (p = 0,437) of adolescent boys and girls in Junior High School Banjarbaru State 2. The expectation is to add the knowledge of the true nutritional status and apply it in everyday life, so as to have a good nutritional status.
Hubungan Tingkat Pengetahuan dan Konsumsi Natrium Terhadap Tekanan Darah Penderita Hipertensi di Wilayah Kerja Puskesmas Cempaka Tahun 2015 Libri, Oklivia; Abdurrachim, Rijanti; Mariana, Dina; Husada Borneo, STIKES; Kesehatan Banjarbaru, Politeknik; STIKES Husada Borneo, Alumni
Jurnal Kesehatan Indonesia Vol 6 No 1 (2015): November
Publisher : HB PRESS

Show Abstract | Original Source | Check in Google Scholar | Full PDF (101.912 KB)

Abstract

Hypertension is a medical condition in which a person experiences an increase in blood pressure above normal. The common thing that occurs in patients with hypertension that is the lack of knowledge about hypertension and sodium consumption. The purpose of this study was to determine the relationship of the level of knowledge and consumption of sodium on blood pressure of hypertensive patients. The study design used is cross sectional, the study population was all patients with hypertension in the Cempaka Health Center. The sample was 75 respondents, while sampling was done by a purposive sampling method. Respondent’s data of sodium intake and level of knowledge obtained from an interview with a questionnaire method for knowledge and food recall for sodium intake data. Blood pressure data obtained from the measurement results using a sphygmomanometer. Based on the results of statistical tests (chi-square test) found that there was no correlation between the level of knowledge with blood pressure (p=0,151) and there is a correlation between the level of sodium intake with blood pressure (p=0,000). From the results of this study concluded that although there was no significant correlation between knowledge and blood pressure, a better knowledge of the disease can help prevent and making treatment more effective. Keeping sodium intake will have a considerable influence in lowering blood pressure.