Jurnal Kesehatan
http://hdl.handle.net/11617/1299
2024-02-25T05:18:11ZEfek Suplementasi Zat Gizi terhadap Peningkatan Perkembangan Anak Usia Dini yang Kurang Gizi
http://hdl.handle.net/11617/5253
Efek Suplementasi Zat Gizi terhadap Peningkatan Perkembangan Anak Usia Dini yang Kurang Gizi
Purwanto, Setiyo; Hidayati, Listyani
Poor nutrition is a form of malnutrition that occurs as a result of the lack of available nutrients
needed by the body tissue. Poor nutrition is a predisposing factor for the occurrence of resistance in
the motor development and the low IQ of the child, so the impact on low cognitive ability and performance
of children in school. The purpose of this study was to analyze the differences increase psychomotor
coarse, fine psychomotor, child language development among children received a single supplement
drink with a child who received a multi-micronutrient supplement. This research is a quasi experiment.
The subjects were toddlers aged 1-3 years who are malnourished. The results showed no difference
in the value of the development of fine motor, gross motor and language development of children
malnourished after getting a drink nutritional supplements between groups of single supplementation
with multi-micronutrient supplementation. p = 0.337 fine motor development, gross motor development
p = 0.176 and p = 316 language development.
2013-12-01T00:00:00ZKarakteristik Demografi pada Wanita Usia Subur dengan Gangguan Fungsi Tiroid
http://hdl.handle.net/11617/5252
Karakteristik Demografi pada Wanita Usia Subur dengan Gangguan Fungsi Tiroid
Mutalazimah, Mutalazimah; Mulyono, Budi; Murti, Bhisma; Azwar, Saifuddin
The demographic characteristics such as age, education, family income and occupation contribute
to health behaviors and risk of disease. This study aims to investigate the relationship between
the demographic characteristics of age, education, income, and employment with thyroid dysfunction in
women of childbearing age in endemic areas of iodine deficiency. This observational study was conducted
with a cross-sectional approach, in endemic areas of iodine deficiency in Prambanan subdistrict,
Sleman regency, Yogyakarta. The sample consisted of 115 randomly selected WUS. Impaired
of thyroid function was measured with a thyroid stimulating hormone (TSH) and free thyroxine (FT4).
Age, level of education, family income, and employment is measured through interviews. The relationship
between the independent and dependent variables were tested by Chi Square test. The majority of
the sample 61.7 % aged 19-35 years, 67.0 % primary education, 51.3 % without occupation, 89.6 % low
income, and subject with thyroid disorders 28.7 %. Chi Square test showed there were no correlation
between age, education, occupation and family income with thyroid dysfunction on women of childbearing
age (0,102; 0,247; 0.556 and 0.231). Demographic characteristics that were not associated with
thyroid dysfunction on women of childbearing age in endemic areas of iodine deficiency.
2013-12-01T00:00:00ZFaktor-Faktor yang Berhubungan dengan Stres Kerja di PT. Chanindo Pratama Piyungan Yogyakarta
http://hdl.handle.net/11617/5251
Faktor-Faktor yang Berhubungan dengan Stres Kerja di PT. Chanindo Pratama Piyungan Yogyakarta
Setiawan, Dwi Adi; Sofiana, Liena
Work stress is a pressure felling or felling depressed suffered by employees in their jobs.
Stress appeared by various factors: organizational factors, environmental factors and individual factors.
Chanindo Pratama is a company engaged in the manufacturing of golf gloves, located in Piyungan
Street, Yogyakarta. The aim of this research is to know associated factors with work stres on workers
Chanindo Pratama company. The was observational research with cross-sectional approach. The research
was conducted in December 2013 on the production workers Chanindo Pratama company with
the total 58 respondents. Data gathering technique was done by questioners. Research result was
analized by using fisher exact as alternative test. The research result indicated that: 1) There was a
relationship between social support with work stress in Chanindo pratama company P Value = 0.048. 2)
There was a relationship between workload with work stress in Chanindo pratama company P Value =
0.020. 3) There was a relationship between physical danger with work stress in Chanindo pratama
company P Value = 0.005. 4) There was a relationship between a monotonous work routine with work
stress in Chanindo pratama company P Value = 0.023. 5) There was no relationship between hours of
work with work stress in Chanindo pratama company P Value = 0.256. There were relationships between
social support, workload, physical danger, a monotonous work routine with work stress in Chanindo
company. There was no relationship between hours of work with work stress in Chanindo Pratama
Company.
2013-12-01T00:00:00ZSifat Kimia dan Sineresis Yoghurt yang Dibuat Dari Tepung Kedelai Full Fat dan Non Fat dengan Menggunakan Pati Sagu sebagai Penstabil
http://hdl.handle.net/11617/5250
Sifat Kimia dan Sineresis Yoghurt yang Dibuat Dari Tepung Kedelai Full Fat dan Non Fat dengan Menggunakan Pati Sagu sebagai Penstabil
Putri, Fadhila Asri Pratiwi; Rouf, Rusdin; Purwani, Eni
One of the problems in the manufacture of yoghurt made from full fat soy and non-fat is the
consistency. To improve the consistency, addition of sago starch therefore applied. The objective of
this study is to identify the chemical characteristic and syneresis of yogurt made from full fat soy flour
and non-fat with the addition of stabilizer sago starch at various concentrations. The study design used
was completely randomized factorial design with 3 treatments with the addition of 1% sago starch
stabilizer; 1.5% and 2% of the weight of soy flour. Analysis of statistical data processing used one way
ANOVA test and independent t-test . Based on the results of the study, no significant effect found of
yoghurt made from non-fat soy flour and full fat sago starch in addition to the pH of yogurt 2% (p<0.05),
with the highest pH of soy non-fat yogurt is the addition of sago starch 1,5% (4.25) and the lowest is the
addition of sago starch at 1% (4.20). No significant effect of non-fat yogurt and full fat with the addition
of sago starch at various concentrations of the stabilizer to the total acidity (p>0.05). No significant
effect of non-fat yogurt and full fat with the addition of sago starch at various concentrations of stabilizer
to syneresis (p>0.05).There is the influence of the addition of sago starch on pH of yogurt is made
from full fat soy flour and non-fat
2013-12-01T00:00:00Z