The aim of this study was to assess the magnitude of childhood vaccination disruption and to determine the predictors of delaying childhood vaccinations during the coronavirus disease 2019 (COVID-19) pandemic among Indonesian parents. We conducted a nationwide, online, cross-sectional study. A set of questionnaires assessed the disruption of childhood vaccinations and possible explanatory variables, including demographic characteristics, current underlying disease, exposure to and confidence in COVID-19 information, perceived risk, attitude and practice on vaccination, and COVID-19 prevention practice. A multivariable linear regression was used to characterize the relationship between explanatory variables and delayed childhood vaccination. We included 1137 respondents for analysis, of which 52.6% were males and 58.4% participants aged between 31 and 50-years old. Disruption of childhood vaccination service in local health facilities was reported in 42.2% (480/1137) of respondents and 13.3% (193/1137) of respondents explained that their children could not be vaccinated because a healthcare facility temporary stopped the vaccination service. Of all respondents, 312 (27.4%) delayed vaccinating their children for a compulsory vaccination shot. Factors associated with higher odds of delaying compulsory vaccinations for children were employment and chronic disease status, flu vaccination status in the past year, and prior COVID-19 infection. In conclusion, there was a significant disruption of childhood vaccination practices in Indonesia during the COVID-19 pandemic. This is not only due to healthcare closures but also due to parents’ practice - delaying the compulsory childhood vaccination for their children. We urge the government to strengthen strategies to ensure childhood vaccination services are available to all children in the country during a pandemic.
K ejang demam merupakan kelainan neurologis yang paling sering dijumpai pada anak-anak, terutama pada golongan umur 3 bulan sampai 5 tahun.1, 2 Di Amerika Serikat, insiden kejang demam berkisar antara 2%-5% pada anak umur kurang dari 5 tahun. Di Asia, angka kejadian kejang demam dilaporkan lebih tinggi dan sekitar 80%-90% dari seluruh kejang demam adalah kejang demam sederhana. Di Jepang, angka kejadian kejang demam 9%-10%.3, 4 Berdasarkan penelitian Yuana dkk, 5 di RSUP dr. Kariadi, diperoleh 36 anak berusia <5 tahun mengalami kejang demam, laki-laki 52,8% dan perempuan 47,2%.Perubahan temperatur tubuh berpengaruh terhadap nilai ambang kejang dan eksitabilitas neural.
Tepung tulang ikan bandeng memiliki kandungan kalsium dan fosfor yang tinggi dan dapat menjadi sumber alternatif untuk pemenuhan kalsium dan fosfor dalam tubuh. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen terhadap donat dengan penambahan tepung tulang ikan bandeng dan pengaruh suhu pemanggangan donat, serta menjadi sumber alternatif pemenuhan kalsium dan fosfor dalam tubuh. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri atas 2 (dua) faktor. Faktor pertama adalah penambahan tepung tulang ikan bandeng dalam adonan kue donat (T) dengan 3 taraf yaitu T1 = 5%, T2 = 7,5%, dan T3 = 10% dari berat tepung terigu. Faktor kedua adalah suhu pemanggangan (S) yang terdiri dari 2 taraf yaitu S1 = 170oC, dan S2 = 180oC. Setiap perlakuan diulang 3 (tiga) kali sehingga diperoleh 18 satuan percobaan. Rendemen tepung tulang ikan bandeng yang diperoleh dari proses penepungan yaitu 57,1% dengan nilai kadar kalsium sebesar 5,24% dan fosfor 2,36%. Hasil penelitian menunjukkan bahwa donat panggang dengan penambahan tepung tulang ikan bandeng sebanyak 5% dan suhu pemanggangan 170oC lebih disukai dari semua perlakuan. Nilai terhadap kadar air yaitu sebesar 17,37%, kadar protein 40,43%, kadar abu 8,39%, kadar lemak 0,03%, kadar kalsium 0,31%, dan kadar fosfor 0,22%. Nilai rata-rata organoleptik terhadap warna yaitu 3,80 (suka), rasa 3,11 (netral), aroma 2,63 (netral), dan tekstur 3,29 (netral).
Background: Hospital is a health care institution that provides public services for patients. It needs computerized information technology, for example, a hospital information management system.Aims: This study was aimed at analyzing the implementation of hospital management information system using the human organization fit model at the Outpatient Department of Sabang General Hospital.Methods: This study was conducted from March-June 2020 using a cross sectional design. The study’s population was the hospital managers, administration staff and health workers at the hospital. The study’s sample size was 106 respondents selected using a purposive sampling. This study used a quantitative design in which the data analysis was done using a spearman correlation test with P-value of =<0.05. The independent variables were the quality of system, quality of information, and quality of care. While the dependent variables included system user, user satisfaction and organization. The data were collected through questionnaire distributed to the respondents.Results: The quality of system did not have a relationship with the system user (P=0.585), user satisfaction (P=0.541), and organization (P=0.256). The quality of information had a relationship with the system user(P=0.004) and user satisfaction (P=0.000), but it did not have a relationship with organization (P=0.132). The quality of care had a relationship with the system user(P=0.000), user satisfaction (P=0.000) and organization (P=0.000).Conclusion: The Sabang General Hospital, Aceh, needs to improve the hospital management information system with the HOT-fit model, especially the quality of system. They can conduct training for users and provide applicable and attractive manuals.Keywords: hospital, information management system, quality of care, quality of information, quality of system.
Buku ini ditulis khususnya untuk mahasiswa yang mengambil mata kuliah Perpindahan Kalor dan Massa pada Semester 3 di Jurusan Teknologi Hasil Pertanian Program Studi Teknologi Hasil Pertanian, dan bagi setiap orang yang memerlukan pengetahuan tentang topik yang berhubungan dengan kalor dan massa bahan dalam suatu proses pengolahan. Buku ini disusun dengan tujuan menjadi bahan rujukan utama bagi mahasiswa program studi Teknologi Hasil Pertanian yang disusun dari beberapa pustaka yang relevan dengan mata kuliah ini. Susunan penulisan buku ini berdasarkan acuan RPKPS dari mata kuliah Kimia Organik (THP 112) dengan bobot 2 (2-0) sks. Pada Bab I dituliskan pengantar proses pengolahan dalam hubungannya dengan perubahan massa dan kalor agar mahasiswa dapat mengetahui konsep dasar proses pengolahan. Selanjutnya Bab 2 menjelaskan secara khusus tentang konsep konservasi massa pada bahan yang masuk dan keluar proses pengolahan. Sebelum menjelaskan tentang fenomena perpindahan massa maka pada Bab 3 dijelaskan terlebih dahulu konsep dari aliran fluida (konsep viskositas, reologi, jenis aliran fluida) selama proses pengolahan. Pada Bab 4 dijelaskan secara rinci macam-macam pola perpindahan massa bahan selama proses. Pada Bab selanjutnya, pembahasan buku ini dikhususkan pada penjelasan dengan topik energi khususnya kalor (panas). Pada Bab 5 dijelaskan terlebih dahulu mengenai dasar-dasar termodinamika yaitu mengenai gas ideal, pengelompokan energi, dan hukum termodinamika. Pada dua bab selanjutnya dijelaskan tentang neraca kalor (Bab 6) dan diakhiri dengan penjelasan tentang macam-macam pola perpindahan kalor.
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