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Fakultas Ilmu Keperawatan Unpad

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PERBEDAAN TINGKAT ODOR YANG DIPERSEPSIKAN MAHASISWA FAKULTAS ILMU KEPERAWATAN UNIVERSITAS PADJADJARAN ANGKATAN 2007 SAAT MERAWAT TIGA JENIS LUKA KRONIS

Student e-Journal Vol 1, No 1 (2012): Wisuda Agustus 2012
Publisher : Student e-Journal

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Abstract

ABSTRAK Luka kronis adalah luka yang mengalami kegagalan dalam proses penyembuhan. Luka kronis seperti ulkus diabetes, ulkus tekanan, dan luka kanker dirasakan sangat tidak sedap dipandang dan bau/malodor. Bau atau odor yang ditimbulkan mengganggu konsentrasi dan meningkatkan tanda-tanda vital seperti respirasi rate, heart rate, meningkatkan produksi keringat dan membuat cemas dan gelisah bagi yang merawat. Tujuan dari penelitian ini adalah mengetahui perbedaan tingkat odor yang dipersepsikan mahasiswa fakultas ilmu keperawatan Universitas Padjadjaran angkatan 2007 saat merawat luka diabetes, luka dekubitus, dan luka kanker. Penelitian ini menggunakan metode penelitian deskriptif komparatif. Pengambilan sampel penelitian dilakukan secara purposive sampling dengan sampel sebanyak 10 orang masing-masing merawat 3 jenis luka. Instrumen yang digunakan dalam penelitian ini berupa skala odor dari rentang 0-6 yang akan dipersepsikan oleh mahasiswa. Data dianalisis menggunakan uji kruskall wallis. Hasil uji dibuktikan bahwa H1 diterima yaitu terdapat perbedaan odor pada ketiga luka kronis. Berdasarkan uji kruskal wallis diketahui pula nilai rata-rata ranking odor pada setiap luka kronis. Rata-rata ranking odor untuk luka diabetes paling tinggi yaitu 21. Penurunan  imunitas, abses, eksudat, jaringan nekrotik, bakteri yang lebih banyak diketahui menjadi penyebab luka diabetes mendapatkan skala odor paling tinggi. Oleh karena itu, informasi mengenai skala odor pada luka kronis perlu untuk diketahui sebelumnya oleh mahasiswa. Kata kunci : Odor, Bau, Luka kronis. ABSTRACT Chronic Wounds are wounds that fail to heal with ‘standard’ therapy.Some chronic wounds such as diabetic ulcers, pressure ulcers, and fungating wounds are felt unslightly and smelly/malodours. The odor decrease the concentration and improve the vital signs such as respiration rate, heart rate, sweat production and also make anxiety and restlessness for the people who take care of it. The purpose of this research was to determine the level of odor an perceived by 2007th Nursing Faculty Student of Padjadjaran University when treating diabetic ulcer, decubitus sores and fungating wounds. This research uses comparative descriptive research method. Sampling was purposive sampling study conducted with a sample of 10 respondents for each wounds type. The Instrument used in this study is an odor scale (range 0-6) that would be perceived by students. Data were analyzed using the formula of kruskal wallis metho. Test result proved that H1 is accepted that there are differences in all three chronics wound odor.Based on the kruskal wallis test is also known to the average rank of each odor on chronic wounds.Average rank of odor to the highest diabetic wounds compared with decubitus sores and cancer sores. Lowered immunity, abscesses, exudates, necrotic tissue, bacteria are cause diabetic wounds have the highest odor scale than any chronic wounds. Therefore, knowledge about odor scale that perceived by student are important. Keywords: Odor, malodours, Chronic wounds

POTENSI UBI JALAR (Ipomoea batatas L) UNTUK FORTIFIKASI PEMBUATAN SIRUP YANG BERCITARASA

Quagga : Jurnal Pendidikan dan Biologi Vol 7, No 2 (2015)
Publisher : Program Studi Pendidikan Biologi, FKIP Universitas Kuningan

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Abstract

This research is motivated by a number of sweet potato production in Kuningan abundant, but the utilization of sweet potato Brass less desirable for society. In addition there is also a problem of other issues behind this research that most commercially available syrup made from fruits. Thus the number of sweet potato production in Kuningan then made a new innovation in the manufacture of syrup by using materials of sweet potato. It aims to raise local knowledge Regency Brass and provide new information for the public in using sweet potatoes. This study aims to determine whether fortification of white flour sweet potato AC brass affect the manufacture of flavored syrup so preferred by consumers and to determine how the composition of white sweet potato flour brass AC most optimal to produce the flavored syrup is preferred by consumers. This research method using a completely randomized design (CRD). Techniques of data analysis in this research is by using test oragnoleptik (flavor, aroma, viscosity and color). Analysis of the data using statistical and testing using test nonparametri friedman. Objects in this study dalah syrup and subjects in this study were the panelists, the panelists as many as 30 people. Based on the results of data processing by using the friedman test the flavor, aroma, viscosity and color of the results obtained from the four formulations of sweet potato flour resulting in a different effect on the taste, aroma, viscosity and color. In terms of flavor formulations are preferred by the panelists at the F2 formulation with the composition of sweet potato flour 50 grams, for terms of scent formulation preferred by panelists yatu contained in the formulation F4 with as much as 100 grams of flour composition, in terms of viscosity formulations are preferred by panelists yatu contained in the formulation F4 with as much as 100 grams of flour composition, and for terms of color formulations are preferred by the panelists at the F1 formulsai composition of sweet potato flour as much as 25 grams. Hypothesis testing is done by using test friedman, of all treatments showed all of which produce data that count x2> x2 table from, and it states that H0 is rejected and Hi is accepted. So for the first conclusion is that there is an effect on sweet potato flour fortification AC white brass to manufacture flavored syrup so favored by consumers, and to the conclusion that the second is the use of air conditioning composition of sweet potato flour 50 grams white brass produce optimal syrup and bercitrasa so favored by consumers. Keywords: Potential sweet potato, fortification and syrup

ONE STOP LEARNING ENGLISH IN SIDOARJO ENGLISH COMMUNITY (SIDEC)

JURNAL PADI (pengabdian masyarakat dosen indonesia) Vol 2, No 1 (2019): Jurnal PADI Vol. 2 No. 1
Publisher : STKIP PGRI Sidoarjo

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Abstract

Pelaksanaan program pengabdian kepada masyarakat yang berjudul ‘One Stop Learning English in Sidoarjo English Community (SIDEC)’ ini bertujuanuntuksharing tentang pembelajaran Bahasa Inggris, lebih tepatnya pelatihansehari yang mengedepankan keterampilanberbahasa Inggriskhususnya keterampilan berbicaraanggota SIDEC yang terdiri dari berbagai profesi ini.Ada banyak permasalahan yang sering ditemui anggota club dalam berbicara Inggris pronunciation dan penggunaan fungsi vocabulary. Dalam pelaksanaannya, pelatihan One Stop Learning English ini memuat listening, reading, speaking, structure dan writing. Namun difokuskan pada speakingnya, dengan alokasi waktu 2,5 jam, dimulai pukul 16.30 sampai 21.00.