ANALISIS DETERMINAN TERLAMBATNYA DETEKSI DINI PENDERITA KUSTA DI KECAMATAN JENGGAWAH JEMBER 2008 (Determinan Analysis Late Early Detections Of Leprosy's Patient At Jenggawah) Jember 2008)

ABSTRACT Leprosy is infectious disease which causes disability that can be prevented by early detection and also regularity treatment and care. Proportion of disability grade 2 at Jenggawah subdistric is 38,3% at 2008. The purpose of this research is to analyze influence factor to late of early detection. This was an analytic observational research in case-control approach with the comparison by 1:2. Case sample was taken from the 14 newly patients of leprosy with disability of grade 2. Control sample was taken from the 28 newly patients of leprosy with disability of grade 0 and 1. Dependent variable was late of early detection. Independent variables were health services factors while role of Puskesmas, circumstance geography of Puskesmas, and distant of Puskesmas, health worker factor, patient factors while education and knowledge of leprosy, and stigma of leprosy at community. The sample was taken by using a simple random sampling technique with lottery. The statistical analysis used a simple logistic regression with =0,05. The research showed that the risk factors of the late of early detection were role of Puskesmas (CI 95%= 2,109-39,847 and OR=9,167), health worker factor (CI 95%=1,117-18,132 and OR=4,500), knowledge of leprosy (CI 95%=2,003-58,224 and OR=10,800), and stigma of leprosy at community (CI 95%=1,599-27,243 and OR=6,600). Circumstance geography of Puskesmas, distant of Puskesmas, and education were not the influence factors. According to the results of this research, known that require to increase health workerâs performance by providing health workerâs motivation, incentive, and improvement the ability with countinously training and increase counselling about leprosy according to the socio cultural of the community with entangle religion figure and use Madura language. Keyword : leprosy, disability of leprosy, late early detectio

KAJIAN PEMBUATAN SEASONING ALAMI CAIR BERBAHAN DASAR JAMUR MERANG (Volvariella volvaceae) DENGAN VARIASI JUMLAH PENAMBAHAN GLUKOSA

Cita rasa pada makanan umumnya dihasilkan oleh suatu bumbu masak atau seasoning. Seasoning yang paling terkenal adalah MSG. Namun penggunaan dalam dosis tinggi dapat menyebabkan kerusakan sel syaraf dan diduga bersifat karsinogenik. Oleh karena itu diperlukan seasoning dari bahan alami. Salah satunya yaitu menggunakan jamur merang segar. Jamur merang memiliki kandungan protein sebesar 16.9g/100g bk dan mengandung asam glutamat sebesar 4.0428g/100g bk sehingga mempunyai potensi untuk dibuat sebagai seasoning. Pada penelitian ini dilakukan pengamatan yang meliputi Intensitas reaksi Maillard (Metode Spektrometri), warna (Metode Color reader) dan Sifat Organoleptik (Uji Kesukaan). Hasil penelitian menunjukkan bahwa jumlah penambahan glukosa berpengaruh terhadap nilai kesukaan warna, aroma dan rasa seasoning jamur merang dan tidak berpengaruh terhadap intensitas reaksi Maillard dan warna seasoning jamur merang. Jumlah penambahan glukosa sebesar 10% (G10) menghasilkan seasoning jamur merang dengan warna, aroma dan rasa yang paling disukai. Seasoning yang dihasilkan mempunyai intensitas reaksi Maillard 0.69, nilai warna 20.45, nilai kesukaan warna 4.20 (suka-sangat suka), nilai kesukaan aroma 3.92 (agak suka-suka), dan nilai kesukaan rasa 4.4 (suka-sangat suka)