Latar Belakang: Produktivitas merupakan suatu upaya atau kemampuan yang diberikan oleh suatu individu dalam menghasilkan barang atau jasa. Pekerjaan konstruksi bangunan merupakan jenis pekerjaan yang secara kualitas memerlukan kondisi fisik dan stamina yang prima untuk lebih produktif dalam bekerja. Banyak faktor yang mempengaruhi produktivitas kerja salah satu diantaranya ialah melalui aspek gizi dan kesehatan seperti status gizi, anemia, dan kondisi ketahanan pangan. Beberapa faktor tersebut akan secara langsung maupun tidak langsung berpengaruh terhadap perbedaan kondisi produktivitas dalam pekerja bangunan. Tujuan: Menganalisis hubungan antara status gizi, risiko anemia, dan ketahanan pangan dengan produktivitas kerja pada pekerja bangunan di wilayah Perumahan Graha Natura, Surabaya.Metode: Penelitian cross sectional ini melibatkan 65 orang pekerja yang terpilih secara acak dengan teknik simple random sampling. Proses pengambilan data dilakukan melalui wawancara untuk variabel ketahanan pangan, pengukuran antropometri untuk variabel status gizi dan pemeriksaan tanda dan gejala klinis untuk variabel risiko anemia. Selain itu penilaian variabel produktivitas dilakukan dengan metode wawancara terkait hasil kerja berupa input maupun output. Analisis data yang digunakan yaitu dengan uji statistik chi-square. Penelitian ini fokus kepada variabel bebas yakni status gizi, risiko anemia, dan ketahanan pangan serta variabel tetap yaitu produktivitas kerja.Hasil: Hasil penelitian menunjukkan adanya hubungan antara risiko anemia pekerja (p < 0,001) (r=0,656) dengan produktivitas kerja, sedangkan status gizi dan ketahanan pangan tidak memiliki hubungan dengan produktivitas kerja {status gizi (p = 0,826), status ketahanan pangan (p = 0,282)}.Kesimpulan: Penelitian ini menyimpulkan bahwa risiko anemia pada pekerja berhubungan dengan produktivitas dalam bekerja. Peningkatan asupan tinggi kalori dan seimbang perlu untuk diterapkan oleh pekerja untuk meningkatkan stamina dalam menjaga produktivitas kerja.
Organic waste is a problem the cocoa industry has to handle. The industry produces a lot of cocoa bean husk, also called criollo cocoa husk. Cocoa bean husk is an underutilized cocoa waste that contains bioactive components in the form of phenols and flavonoids. Processed cocoa bean husk can be brewed as a functional beverage. The research objective was to test cocoa husk tea for sensory properties, bioactive components, and impact on blood cholesterol. This study used a randomized experimental design with six repetitions. Sensory data were processed using the Friedman and Wilcoxon signed-rank tests (α = 0.05) to determine the difference in sensory properties between each formulation of cocoa husk tea. The sensory evaluation involved 30 untrained panelists who gave the highest score to the formulation with 62.5% cocoa bean husk, 25% lemongrass, and 12.5% aromatic ginger, which could also reduce 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals (IC50 = 264.8675). The animal test showed that the cocoa husk formulation produced no significant difference (p > 0.05) in pre- and post-treatment, but was able to keep cholesterol within normal limits. Cocoa bean husk showed health benefits by its antioxidant properties and ability to control blood cholesterol.
Background. Garlic (Allium sativum Liin) is a root vegetable crop that is widely grown in different countries in the world. Garlic has chemical contents that are useful to health, like phytochemicals that are anti-diabetics, including flavonoids and saponins. Flavonoids and saponins have the function of deferring the absorption of carbohydrates so that glucose levels within the blood diminish. Objective. This research aims to compare the effect of fermented garlic (FG) and non-fermented garlic (NFG) on insulin levels. Materials and Methods. This study is an experimental laboratory in a completely randomized design. The study was completed in the Biochemistry Laboratory of Universitas Airlangga. The sample population in this study was 25 white male Wistar rats. The dosage of FG and NFG used in this study is 75mg/kg BW. Data analysis used the Tukey HSD test with a 95% confidence level. The average comparison test for each group was carried out using the significant (P<0.05) manova test. Results. The results of this research indicate that the FG and NFG extract at a dose of 75 mg/kg BW can effectively decrease blood glucose levels, reduce malondialdehyde, and do not increase insulin levels. Conclusions. All in all, garlic has antioxidant and antidiabetic properties and can decrease blood glucose levels in Wistar rats.
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