METODE PELVIC ROCKING MENGGUNAKAN BIRTH BALL DAPAT MENURUNKAN LAMA PERSALINAN

Bagi ibu primipara proses persalinan dapat menyebabkan ketakutan dan rasa sakit, sehingga risiko persalinan yang terlalu lama meningkat. Dengan menggunakan bola persalinan, ibu dapat bergerak dengan lebih nyaman dan mengalami rasa sakit yang lebih sedikit, sehingga persalinan lebih singkat. Kebaruan penelitian ini karena menganalisis pengaruh metode bola kelahiran terhadap lama Kala I Fase Aktif dan Kala II pada ibu yang baru melahirkan. Tujuan dari penelitian ini adalah untuk menganalisis bagaimana metode bola kelahiran mempengaruhi lama Kala I Fase Aktif dan Kala II pada ibu yang baru melahirkan. Penggunaan bola kelahiran karena sesuai dengan teori gravitasi yang memungkinkan janin turun lebih cepat. Metode penelitian ini menggunakan desain Quasy Eksperiment dengan desain Post-test hanya dengan Grup Kontrol. Subjek dalam penelitian ini adalah ibu yang melahirkan bayi secara normal yang memenuhi kriteria inklusi dan eksklusi. Setiap kelompok memiliki empat puluh sampel penelitian. Uji Mann-Whintey digunakan untuk menganalisis data. Hasil penelitian menunjukkan bahwa metode bola kelahiran memiliki dampak yang signifikan terhadap lama fase aktif kala I dan kala II pada ibu bersalin di Wilayah Praktik Mandiri Bidan (PMB) Ujanmas. Kelompok kontrol memiliki lama kala I yang lebih lama daripada kelompok perlakuan (7,49±0,95; 4,71±0,73). Kelompok perlakuan memiliki lama kala II yang lebih lama daripada kelompok kontrol (51,49±5,35; 33,54±6,40). Kesimpulan penelitian yaitu terdapat pengaruh yang signifikan penggunaan metode bola kelahiran terhadap lama fase aktif kala I dan kala II pada ibu bersalin di Wilayah Praktik Mandiri Bidan (PMB) Ujanmas

PENGARUH WORKPLACE STRECHING EXERCISE (WSE) TERHADAP PENURUNAN KELUHAN MUSKULOSKELETAL DISORDER (MSDs) PADA BIDAN DALAM PERTOLONGAN PERSALINAN

Musculoskeletal disorders (MSDs) merupakan masalah kesehatan dan dapat berdampak berbahaya pada produktivitas kerja dan kualitas hidup para bidan dalam menolong persalinan. Hal ini dapat disebabkan posisi kerja yang janggal, manual handling dan berdiri dalam waktu lama.   Salah satu upaya yang dapat dilakukan adalah Workplace Streching Exercise (WSE) dengan melakukan peregangan dapat menguragi masalah MSDs. Penelitian ini bertujuan untuk mengetahui pengaruh WSE terhadap penurunan keluhan MSDs pada bidan. Temuan kebaruan penelitian ini penggunaan WSE untuk menurunkan keluah MSDs pada bidan. Desain yang digunakan adalah pre experiment pretest-posttest without control. Subjek penelitian ini adalah Bidan yang melakukan praktik sebagai bidan desa atau Praktik Mandiri Bidan (PMB) di wilayah Kerja Kecamatan Muara Enim yang mengalami keluhan MSDs. Subjek sebanyak 60 orang. Responden melakukan WSE dengan menggunakan checklist WSE. Pengukuran MsDs menggunakan Nordic Body Map Questionare (NBM). Analisis data menggunakan uji Wilcoxon. Hasil penelitian diperoleh rata-rata skor Nordic body map adalah 33,27 (7,20) yang menunjukan keluhan MsDs sebelum penelitian. Rata-rata skor Nordic body map adalah 2,87 (1,84) yang menunjukan keluhan MsDs setelah penelitian. didapatkan penurunan keluhan MSDs sebanyak -30,40 (7,02) setelah dilakukan intervensi WSE, hasil uji statistic menunjukkan bahwa P-value 0,000 yang berarti bahwa ada pengaruh WSE terhadap penurunan keluhan MSDs pada bidan dalam pertolongan persalinan. Disimpulkan WSE dapat berpengaruh dalam menurunkan keluhan MSDs pada bidan dalam pertolongan persalinan. WSE dapat menjadi solusi dalam mengatasi masalah MsDs pada bidan saat menolong persalinan

Nilai Kebersamaan dalam Keluarga

This study aims to explore parents' perceptions of the importance of togetherness in the family and to examine the types of physical activities carried out by the family, including frequency, nature, and constraints. Methods Semi-structured telephone interviews were conducted with 35 parents of children aged 10 to 12 who attended schools in low, middle, and high socioeconomic status environments. Interviews were transcribed using verbatim, anonymized, and analyzed. The results showed that most parents valued family involvement in physical activity as necessary. The benefits of joint activities can increase parent-child interaction and communication, take advantage of the time together, improve mental health and physical fitness, and control weight. However, it was found that families rarely did physical activities together as a family unit, and any activities done together were usually sedentary. Schedule complexity hinders the implementation of activities with the family, in addition to busy lifestyles, differences in ages and interests of children and adults, lousy weather, and lack of access to facilities, transportation, and activity costs. In conclusion, family-based interventions must be prioritized for implementation in accommodating complex family demands and needs by taking into account the affordability and capabilities of the family. Keywords: Physical Activity, Family Interaction, Togetherness Values, Mental Health

Kontaminasi Residu Pestisida Pada Cabai Merah, Selada, Dan Bawang Merah (Studi Kasus Di Bandungan Dan Brebes Jawa Tengah Serta Cianjur Jawa Barat)

. Miskiyah and S. J. Munarso. 2009. Pesticide Residue on Red Pepper, Lettuce, and Shallots “CaseStudy on Bandungan and Brebes (Central Java) and Cianjur (West Java)”. Vegetable is one of horticulturecommodities that susceptible to diseases and pests, hence pesticides application can not be avoided, which causepesticide contamination in the produce. Quality and food safety aspect are the main problem on the production andmarketing of vegetables, this is in connection with increasing consumer concern on quality and health. Minimaltechnology application in the production and post harvest handling, as well as unappropriate application of fertilizerand pesticides, resulted in low quality assurance and high pesticide recidue. The research was conducted at Laboratoryof Indonesian Center for Agriculture Postharvest Research and Development.The aim of the study was to find outthe level of pesticide residue on vegetable. There were 17 pesticides residue tested on 3 kind of vegetables, i.e. redchili, lettuce, and shallots from farmer, trader, and supermarket at Central Java (Bandungan for sample of red Chiliand lettuce, and Brebes for shallots) and West Java (Cianjur for red Chili, lettuce, and shallots). Pesticide residue wasanalyzed by using gas chromatography (GC). The data were interpreted, descripted, and compared to the standard.Pesticides residues from organochlorine group were more dominant, followed by organophosphate, and carbamatesgroup for all vegetables tested from farmer, trader, and supermarket. The results also showed that pesticide residuesfrom all vegetables tested were lower than maximum residue limit (MRL), hence it was relatively safe for consumption.Since the characteristic of pesticide and its degradation level were varied, pesticide residue handling was neededfor safety assurance

PENGARUH KEMASAN TERHADAP KUALITAS DADIH SUSU SAPI

Dadih is a traditional dairy product obtained from a fermentation of buffalo milk and usually packed using bamboo. The usage of bamboo for dadih packaging has limitation in transportation and storage life. This study aimed to examine the effect of packaging material to dadih quality produced from cow milk during storage. Experimental design used at this study was Completely Randomized Design with Factorial pattern (7 x 7). The first factor is packaging material that are bamboo; cup plastic pp; flexypack packaging; clay; flexypack packaging (with evacuation from bamboo); clay (with evacuation from bamboo); cup plastic pp (with evacuation from bamboo). The second factor is storage time (0, 4, 8, 12, 16, 20, and 24 days). Result showed that best packaging to cow milk dadih is flexypack and cup plastic pp. Cow milk dadih that was packed in flexypack and cup plastic pp had storage life up to 24 days at cold temperature (refrigerator). From the perspective of economic, cup plastic pp packaging showed most efficientpackaging. Characteristic of cow milk dadih packaged in cup plastic pp were total of titratable acid 1,60%; pH 3,88; viscocity 351,43 cPs; total solid 14,75%; water content 85,25%; ash content 0,90%; protein content 2,43%; fat content3,68%; total of lactic acid bacteria (LAB) at 8 x 1011 CFUs/g. Total LAB at dadih packaged in other kinds of packaging were >108 CFUs/ml. Organoleptic test showed that cup plastic pp packaging had excellence in tidiness attribute andconsumption amenity. Meanwhile, curd of dadih packaged in bamboo and flexypack had excellent at color and aroma. Clay packaging had excellence in mouthfell and texture. In general, the first priority of dadih choosen by panelist was cow milk dadih packed in clay packaging, bamboo treatment to flexypack packaging, and bamboo treatment to cup plastic pp.(Keyword: Dadih, Packaging, Quality

PENGARUH KEMASAN TERHADAP KUALITAS DADIH SUSU SAPI

Dadih is a traditional dairy product obtained from a fermentation of buffalo milk and usually packed using bamboo. The usage of bamboo for dadih packaging has limitation in transportation and storage life. This study aimed to examine the effect of packaging material to dadih quality produced from cow milk during storage. Experimental design used at this study was Completely Randomized Design with Factorial pattern (7 x 7). The first factor is packaging material that are bamboo; cup plastic pp; flexypack packaging; clay; flexypack packaging (with evacuation from bamboo); clay (with evacuation from bamboo); cup plastic pp (with evacuation from bamboo). The second factor is storage time (0, 4, 8, 12, 16, 20, and 24 days). Result showed that best packaging to cow milk dadih is flexypack and cup plastic pp. Cow milk dadih that was packed in flexypack and cup plastic pp had storage life up to 24 days at cold temperature (refrigerator). From the perspective of economic, cup plastic pp packaging showed most efficient packaging. Characteristic of cow milk dadih packaged in cup plastic pp were total of titratable acid 1,60%; pH 3,88; viscocity 351,43 cPs; total solid 14,75%; water content 85,25%; ash content 0,90%; protein content 2,43%; fat content 3,68%; total of lactic acid bacteria (LAB) at 8 x 1011 CFUs/g. Total LAB at dadih packaged in other kinds of packaging were >108 CFUs/ml. Organoleptic test showed that cup plastic pp packaging had excellence in tidiness attribute and consumption amenity. Meanwhile, curd of dadih packaged in bamboo and flexypack had excellent at color and aroma. Clay packaging had excellence in mouthfell and texture. In general, the first priority of dadih choosen by panelist was cow milk dadih packed in clay packaging, bamboo treatment to flexypack packaging, and bamboo treatment to cup plastic pp. (Keyword: Dadih, Packaging, Quality

Kontaminasi Mikotoksin pada Buah Segar dan Produk Olahannya serta Penanggulangannya

Indonesia merupakan negara tropis yang memungkinkan aneka tanaman buah tumbuh dan berproduksi. Penerapan teknologi produksi dan penanganan pascapanen yang kurang memadai akan mengakibatkan inkonsistensi mutu buah yang dihasilkan. Kontaminasi mikotoksin merupakan salah satu masalah pascapanen produk pertanian di Indonesia. Penelitian mengenai kontaminasi mikotoksin pada komoditas buah di Indonesia belum banyak diungkapkan, namun penelitian sejenis sudah banyak dipublikasikan di luar negeri, terutama kontaminasi mikotoksin pada aneka buah subtropis. Beberapa jenis mikotoksin yang umumnya mencemari aneka buah subtropis dan produk olahannya adalah patulin, aflatoksin, okratoksin, dan alternariol. Genus kapang yang teridentifikasi pada buah dan berpotensi menghasilkan mikotoksin antara lain adalah Fusarium sp., Aspergillus sp., Penicillium sp., dan Alternaria sp. Penanganan pascapanen buah merupakan salah satu titik kritis terjadinya infeksi kapang penghasil mikotoksin. Penanganan buah seperti pemanenan yang tepat, penanganan pascapanen yang baik, pembuangan kotoran, dan pencucian dapat menurunkan tingkat kontaminan pada buah segar. Pada buah olahan seperti sari buah, untuk menurunkan kontaminan dapat dilakukan dengan penghilangan bagian buah yang berkapang, perlakuan enzim, dan penjernihan

Optimasi Pati-Alginat sebagai Bahan Pengkapsul Bakteri Probiotik terhadap Karakteristik Beads

Enkapsulasi merupakan proses pembungkusan (coating) suatu bahan inti dengan menggunakan bahan pengkapsul tertentu. Pemanfaatan maltodekstrin, pati sagu, dan maizena sebagai bahan pengkapsul probiotik belum banyak dikembangkan sehingga dapat dijadikan kandidat bahan pengkapsul baru. Tujuan penelitian ini adalah untuk menentukan perbandingan konsentrasi pati-alginat terbaik yang dapat digunakan untuk enkapsulasi probiotik. Rancangan percobaan yang digunakan adalah rancangan faktorial menggunakan 2 faktor, yaitu jenis bahan pengkapsul dan perbandingan konsentrasi bahan pengkapsul. Faktor jenis bahan pengkasul terdiri dari 3 taraf yaitu maltodekstrin-alginat, pati sagu-alginat, dan maizena-alginat, sedangkan faktor konsentrasi bahan pengkapsul terdiri dari 3 taraf yaitu 1:1; 1:2; dan 1:3 (b/b). Hasil penelitian menunjukkan bahwa perbandingan pati-alginat secara bervariasi menghasilkan karakteristik beads dari segi rendemen, diameter beads, dan bentuk beads yang spesifik. Kesimpulannya, bahan pengkapsul probiotik yang terbaik yaitu perbandingan pati:alginat sebesar 1:3.Optimation Starch-alginate for Probiotic Bacteria Encapsulant Based on Beads Characteristic Abstract Encapsulation was known as process of coating a core material using specific materials. The use of maltodextrin, sago starch, and corn starch as a probiotic material for encapsulation has not been widely developed as new material. The aim of the study was to determine the best ratio of starch-alginate concentrations. The experimental design used was factorial design using 2 factors, namely the type of material and the ratio of the concentration. The type of material for encapsulation consisted of: maltodextrin-alginate, sago-alginate starch, and corn starch-alginate, while the concentration was 1:1, 1:2, and 1:3 (w/w). The results showed that the varioys types of materials and concentration provided specific beads characteristic, i.e. yield, beads diameter, and beads shape. As conclusion, the optimum ratio of starch-alginate as probiotic encapsulating could be determined at a ratio of 1:3.