cover
Contact Name
Dewi Ratnasari
Contact Email
dewiratnasari@stikesholistic.ac.id
Phone
+6285759196278
Journal Mail Official
jhhs.journal@gmail.com
Editorial Address
Jalan Veteran No. 272, Ciseureuh - Purwakarta (41118). Telp : (0264) 8227553 – 8301143 West Java - Indonesia.
Location
Kab. purwakarta,
Jawa barat
INDONESIA
Journal of Holistic and Health Science
ISSN : 25489070     EISSN : 25489089     DOI : https://doi.org/10.51873/
Core Subject : Health,
Journal of Holistic and Health Sciences (JHHS) menerima naskah hasil penelitian di bidang gizi dan farmasi, khususnya di bidang gizi dan farmasi holistik. Scope JHHS yaitu: 1. Produksi Farmasi meliputi pemuatan sediaan farmasi, Skrinning fitokimia, Uji khasiat sediaan obat, 2. Pelayanan Farmasi meliputi studi mengenai pelayanan resep, swamedikasi, peracikan dan Komunikasi, informasi & edukasi farmasi, 3. Manajemen farmasi meliputi studi pengadaan dan penyimpanan sediaan farmasi, distribusi farmasi, inventaris tumbuhan berkhasiat obat dan kajian mengenai farmasi komunitas (kebijakan), 4. Produk obat tradisional inovatif meliputi pembuatan berupa produk makanan fungsional, produk jamu, produk kosmetik berbahan alam, 5. Gizi klinik & holistik, yaitu menitikberatkan pada masalah gizi individu akibat kekurangan dan atau kelebihan zat gizi tertentu dalam upaya kuratif penyakit infeksi maupun degeneratif, 6. Gizi masyarakat yaitu menitikberatkan pada masalah gizi di masyarakat atau kelompok dalam upaya preventif dan promotif menyangkut pada masalah kesehatan ekonomi, sosial budaya, pendidikan, kependudukan dan sebagainya, 7. Manajemen sistem penyelenggaraan makanan (MSPM) meliputi kajian metode pengolahan makanan, hygiene dan sanitasi, serta food waste, 8. Pengembangan produk pangan fungsional, pangan lokal yang memberikan manfaat bagi kesehatan.
Articles 65 Documents
PEMBUATAN DAN UJI STABILITAS FISIK GEL SIMPLISIA DAUN KETEPENG CINA (Cassia alata L.) DENGAN BASIS GEL LIDAH BUAYA (Aloe vera L.) Nurhayati, Siti; Ratnasari, Dewi; Handayani, Reti Puji
Jurnal Ilmu Holistik dan Kesehatan Vol 3 No 2 (2019): Jurnal Ilmu Holistik dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v3i2.49

Abstract

Latar Belakang: Panu merupakan penyakit kulit yang dapat diobati dengan bahan alam, salah satunya dengan daun ketepeng cina yang biasa digunakan oleh masyarakat Desa Blanakan. Sayangnya, belum ada sediaan alami yang praktis dan awet dalam penyimpanannya. Tujuan: Penelitian ini bertujuan untuk mengetahui cara pembuatan sediaan gel dari daun ketepeng cina dengan basis gel daun lidah buaya dan untuk mengetahui formulasi yang stabil berdasarkan uji stabilitas fisik pada suhu kamar (15-30oC) dan suhu dingin (± 4oC). Metode: Desain penelitian ini menggunakan penelitian tindakan dengan instrumen penelitian berupa studi pustaka dan lembar pengamatan. Sediaan dibuat dari serbuk simplisia daun ketepeng cina dan gel lidah buaya dengan komposisi F I (0,5 gram, 5 gram), F II (0,5 gram, 10 gram), dan F III (0,5 gram, 15 gram). Hasil: Formula terbaik sesaat setelah proses pembuatan dilihat berdasarkan uji organoleptik adalah F I. Berdasarkan uji stabilitas fisik, sediaan yang stabil secara pH dan organoleptik adalah FI yang disimpan pada suhu dingin (± 4oC) dengan perubahan pH dari 6-4, perubahan bau khas simplisia daun ketepeng menjadi khas lidah buaya, warna hijau coklat pekat, tekstur licin, bentuk semi solid, dan dapat bertahan selama 8 hari. Adapun sediaan yang memenuhi kriteria daya sebar adalah FII yang disimpan pada suhu kamar (15-30oC). Kesimpulan: Berdasarkan uji pH dan organleptik, formula yang cukup stabil adalah F I dengan 0,5 gram serbuk simplisia dan 5 gram gel lidah buaya sedangkan sediaan yang memenuhi kriteria daya sebar adalah FII yang disimpan pada suhu kamar (15-30oC).
DAYA TERIMA DAN KADAR ZAT BESI NUGGET HATI AYAM DENGAN KOMBINASI TEMPE SEBAGAI PANGAN OLAHAN SUMBER ZAT BESI Fauziah, Asti; Fajri, Roifah; Hermanto, Restu Amalia
Jurnal Ilmu Holistik dan Kesehatan Vol 3 No 2 (2019): Jurnal Ilmu Holistik dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v3i2.48

Abstract

Background: The prevalence of anemia in Indonesia is still high, in girl adolescents 26.50%, childbearing women 26.9%, pregnant women 40.1% and infants 47%. Anemia can caused by inadequate dietary iron intake from foods. One of the effort that can be done is to improve food and nutrition by increasing consumption of foods containing iron. Chicken liver nugget with combination tempeh can consumed as processed food that increase iron intake as an effort to prevent anemia. Objective: This research aims to studying the acceptability and iron content of chicken liver nuggets with combination tempeh. Methods: The experimental design using Completely Randomized Design (CRD) with three repetitions of treatment, two repititions of analysis and five treatment levels with ratio between chicken liver and tempeh 10%: 90% (F1), 30%: 70% (F2), 50%: 50% (F3), 30%: 70% (F4) and 90% : 10% (F5). Data analysis was tested using Kruskal Wallis followed by Mann Whitney and One Way Anova. Iron levels were analyzed using a Atomic Absorption Spectrophotometry (AAS). Acceptance test of the product was done using a hedonic test. Results: There are differences in the acceptability of nuggets from various ratios of chicken liver and tempeh in color parameter (p = 0,000), odor (p = 0.017), texture (p = 0.049) and taste (p = 0,000). However, there are no differences in iron content from various ratios of chicken liver and tempeh (p = 0.877). Conclusion: There are differences in the acceptability of nuggets from various ratios of chicken liver and tempeh and there is no differences in iron nugget levels from various ratios of chicken liver and tempeh. Based on the results of the acceptability, the most preferred formulas were obtained including F3, F2 and F4.
PENGARUH RASIO TEPUNG BERAS MERAH (Oryza Nivara L) DAN KACANG HIJAU (Phaseolus Radiatus L) PADA PRODUK SNACK BAR TERHADAP KANDUNGAN PROTEIN DAN DAYA TERIMA OLEH ANAK USIA SEKOLAH Rahayu, Anita; Haryanto, Irwan; Ulfah, Ardhika
Jurnal Ilmu Holistik dan Kesehatan Vol 3 No 2 (2019): Jurnal Ilmu Holistik dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v3i2.47

Abstract

Background: School-age children are vulnerable to nutrient deficiencies. The proportion of school-age children with an energy deficit of 83.9%, 64.4% of energy classified as heavy (<70% AKE) and protein deficit of 17.8% are classified as severe (<70% of PPA). lack of energy and protein in children will increase the increase in learning, increased body immunity, and growth is not optimal. One effort that can be done to meet the energy and protein needs of school-age children is by providing healthy snacks that can meet the protein needs of school-age children, one of which is a snack bar, red rice, rice flour, and green beans. Objective: To analyze the acceptability and protein content of snack bars, red rice flour and green beans Method: An experimental study using a completely randomized design with one factor, namely the ratio of the ratio of red rice flour and green beans and 3 repetitions. The research consisted of making dried green beans, making snack bars, analyzing protein content using the kejdahl method, accepting tests with a preference scale test, determining the chosen formula and protein contribution to RDA in school-age children. There were 60 panelists from Karangmukti Elementary School students. Statistical analysis using Crucial Wallist Test and One Way ANOVA. Results: There was no effect of the ratio of brown rice flour and green beans to the aroma (p = 0,473), taste (p = 0.725) and texture (p = 0.335) snack bar, but there was an influence on the color of the snack bar (p = 0.004). There is an effect of the ratio of brown rice flour and green beans to the protein content of snack bars (p = 0.00). Conclusion: the difference in the ratio of red rice flour and green beans does not affect the acceptability of aroma, taste, texture and there is an effect there is a difference in the ratio of red rice flour and green beans to the protein content of snack bars. But there is an influence on the color parameters.
DAYA TERIMA DAN KANDUNGAN PROTEIN NUGGET KOMBINASI KACANG MERAH (Phaseolus Vulgaris. L) DAN HATI AYAM SEBAGAI PANGAN ALTERNATIF SUMBER PROTEIN UNTUK PENCEGAHAN STUNTING Nandini, Astri Puspa; Fajri, Roifah; Yani, Ahmad
Jurnal Ilmu Holistik dan Kesehatan Vol 3 No 2 (2019): Jurnal Ilmu Holistik dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v3i2.46

Abstract

Background : Stunting become one of the nutritional problems in Indonesia. The prevalence of stunting in Indonesia reach to 30.8% based on the measurement results of H/A, the results consist of short and short 17.1% and very short 12.8%. Prevention can be done during preconception period with attention to protein intake, a protein source can obtained from red beans and chicken livers. Objective : To understand the acceptance difference nuggets of various ratios of red beans and chicken liver as an alternative food source of protein for the prevention of stunting and determine differences in protein content nuggets from various ratios of red beans and chicken liver as an alternative food source of protein for the prevention of stunting. Method : This study used a completely randomized design (CRD) with five treatments and three repetitions, the ratio of red beans and chicken livers ie, 90%: 10%, 70%: 30%, 50%: 50%, 30%:70%, 10%:90%. The acceptance of nuggets tested with hedonic test and the result were statistically analyzed using Mann Whitney and Kruskal Wallis. Protein content test conducted by the Kjeldahl method and the results were statistically analyzed using One Way anova and Duncan. Result : There are differences in aroma and color acceptance nuggets of various ratio of red beans and chicken livers. There are no significally difference in receptivity taste and texture nuggets of various ratios of red beans and chicken livers. There are differences in the protein content nuggets from various ratios of red bean and chicken liver. Conclusion : Results showed treatment nugget acceptance of 90%: 10%, 70%: 30%, 50%: 50% is the most preferred nuggets panelist. The highest protein level contained in the nugget with 50%:50% ratio of red beans and chicken liver the with 50 %:50% ratio of red beans and chicken liver
FAKTOR – FAKTOR YANG BERHUBUNGAN DENGAN KEPUASAN PASIEN RAWAT INAP TERHADAP PELAKSANAAN KONSELING GIZI DI RUMAH SAKIT HOLISTIC PURWAKARTA Astuti, Ipah Sri; Yani, Ahmad; Lisnawati, Naintina
Jurnal Ilmu Holistik dan Kesehatan Vol 1 No 1 (2017): Jurnal Ilmu Holistik dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v1i1.41

Abstract

Background: So far nutrient service in Purwakarta Holistic Hospital never did evaluation about nutrient counseling service seen from medical patient satisfaction aspect. This evaluation process is very important because it is connected with aspects that to be the main priority in nutrient counseling service including counselor attitude, matter, media, method, time, and place of the counseling. Objective : To find out the factors which connected with hospitalization patients satisfaction toward nutrient counseling implementation in Purwakarta Holistic Purwakarta. Method : This research used obsevational with approach that used cross sectional. Number of research samples are about 32 people. Data which obtained are about nutrient counseling element, among counselor attitude, matter, media, method, time, and the place of the counseling. Data are obtained by questionnaires. Data analysis is Fisher Exact Test. Result : This research obtained that respondent assessment toward counselor attitude is 68,8% satisfied, counseling matter is 87,5% satisfied, media is 50% satisfied, counseling method is 46,9% satisfied, time of counceling is 96,9% satisfied,and place of counseling is 100% satisfied. Factors that related patient satisfaction toward nutrient counseling is counselor attitude (p=0,062), counseling matter (p=0,031), counseling media (p=0,469), counseling method (p =0,406),time of counseling (p=0,031), place of counseling (p=1,000). Conclusion: Factors that related patient satisfaction toward nutrient counseling are materials of counseling and time of counseling.
GAMBARAN AKTIVITAS FISIK DAN KEBUGARAN JASMANI MAHASISWI DI KABUPATEN PURWAKARTA Akbar, Ali; Haryanto, Irwan; Herutomo, Tomi; Lisnawati, Naintina
Jurnal Ilmu Holistik dan Kesehatan Vol 3 No 1 (2019): Jurnal Ilmu Holistik dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v3i1.40

Abstract

Background: Physical fitness has an important roles for college students, especially for support the learning achievement, work on assignments, learning practices and organizational activities. The impact of lack of physical fitness can decrease the level of concentration of students and it can reduce learning achievement. The purpose of this study was to determine the description of physical activity and physical fitness in female college students in Purwakarta Regency. Method: This study was an analytic observational study used a cross sectional design. Subjects in this study were 66 female college students with major of health in Purwakarta Regency. Physical activity was measured using 1x24 hour physical activity recall and physical fitness was measured by the Harvard Step Test method. Analysis of the data used descriptive analysis, including mean, frequency and percentage. Result: Most of subjects (72.7%) had a light level of physical activity, while 43.9% and 34.8% of subjects had less and very less physical fitness levels, respectively. Subjects with light physical activity tend to have less physical fitness. Conclusion: Female health college students in Purwakarta Regency tend to have less physical activity and less physical fitness.
PEMBUATAN SEDIAAN TEH CELUP DAUN SALAM (Syzygium polyanthum) DENGAN PENAMBAHAN RIMPANG JAHE MERAH (Zingiber officinale Rosc. Var. Rubrum) UNTUK KESEHATAN Septiwi, Rizki Eka; Ratnasari, Dewi; Handayani, Reti Puji
Jurnal Ilmu Holistik dan Kesehatan Vol 3 No 1 (2019): Jurnal Ilmu Holistik dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v3i1.38

Abstract

Objective: This study aims to make a preparation of tea bags of bay leaves (Syzygium polyanthum) with the rhizome of red ginger (Zingiber officinale Rosc. Var. Rubrum) to reduce uric acid levels easy and is practically consumed by the public. Methods: This research uses action research method to use research instrument in the form of interview sheet, observation sheet and questionnaire test preferences. Dosage is made by comparison between the composition of leaves : red ginger (to 2.5:1, 2,5:1,5 and 2,5:2). Results: The result showed shrinkage of drying of bay leaves as much as 3.2% and ginger red 5% this is in accordance with the requirements of the crude drug i.e. a water content of less than 10%. Viewed in organoleptic dosage tea bag leaves resistant and stable during 3 weeks of storage with the proportions of the formula the most preferred respondents is a formula 3 with the addition of red ginger as much as 2 grams is 96,67%. Conclusion: The Preparation of tea bag favored by the public, namely the formula of the third with the addition of red ginger 2 grams and the dosage is stable in storage for 3 weeks at room temperature.
PERSEPSI MASYARAKAT TERHADAP PENGOBATAN TRADISIONAL BERDASARKAN PENDIDIKAN DI KABUPATEN PURWAKARTA Puspariki, Jenta; Suharti, Suharti
Jurnal Ilmu Holistik dan Kesehatan Vol 3 No 1 (2019): Jurnal Ilmu Holistik dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v3i1.39

Abstract

Background: The use of chemical drugs for long periods can lead to new disease for many body organs damaged by chemical drugs. Aware of the danger, people are starting to reduce the use of chemical drugs and turn to traditional medicines. Although the use of traditional medicine has a lot of data but user education is still a bit of traditional medicine. Background information studied education because education can influence the perception held one perception to traditional medicine. Objective: To explore community perceptions of traditional medicine based education. Method: The study is a qualitative explanatory associative. His research interests Purwakarta Regency society as much as 137 people. Selection and sampling using conditional sampling method, which is analyzed by the scale Ridwan (2009). Retrieving data using questionnaires. Results: The group never attended (TPK) perception and interest strongly agree and agree to traditional medicine by 78.7%, 62.7% and at S1 S2 / S3 66%. TPK groups agree and strongly agree traditional medicine has the potential to be developed with a percentage of 81.9%, 70.3% S1 and S2 / S3 76.7%. TPK groups agree and strongly agree folk medicine cure enough to give evidence to the percentage of 67.4%, 51.8% S1 and S2 / S3 50%. TPK groups agree and strongly agree traditional treatment facilities are still modest at 80.4%, S1 agreed amounted to 50.6% and S2 / S3 are agreed by 50%.. Conclusion: For the perception and interest towards traditional medicine and traditional medicine shows potential for the development of a large percentage of the group TPK, then S2 / S3 then S1. Traditional treatment sufficient to provide evidence of healing and traditional medicine practices facilities showed a large percentage in the group of TPK, the next and last S1 S2 / S3.
PEMBUATAN GEL EKSTRAK DAUN PETAI CINA (Leucaena glauca, Benth) DENGAN BASIS GEL LIDAH (Aloe Vera L.) BUAYA SEBAGAI OBAT LUKA TERBUKA Kurnia, Elvira Dita; Ratnasari, Dewi; Helmiawati, Yusi
Jurnal Ilmu Holistik dan Kesehatan Vol 3 No 1 (2019): Jurnal Ilmu Holistik dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v3i1.37

Abstract

Background: Chinese Petai (Leucaena glauca, Benth) is a plant commonly used by the Cikampek community as a traditional wound medicine. Its use is traditionally chosen because it has no side effects to irritate the skin. However, it is impractical and cannot be stored for a long time, so there is a need for innovative, practical and durable preparations for storage. Objective: This study aims to determine how to make gel preparations from leaf extractsChinese petai leaf (Leucaena glauca, Benth) with base of Aloe Vera gel (Aloe Vera L.), and to know the stability of storage at room temperature. Method: This research method uses action research with research instruments in the form of literature studies and observation sheets. Two samples were prepared with the same composition, namely Chinese petai leaf extract (Leucaena glauca, Benth) 15 g and Aloe Vera L. 50 g. Results: The average percentage of yield shrinkage of Chinese petai leaf simplicia (Leucaena glauca, Benth) was 2,46%, Chinese petai leaf extract (Leucaena glauca, Benth) positively contained saponin based on the pH stability test decreased in storage, the gel dispersion obtained obtained met the criteria of 5 cm, homogeneous preparations, and last for 18 days.
HUBUNGAN ANTARA ASUPAN KAFEIN, KUALITAS TIDUR DAN STATUS GIZI DENGAN TEKANAN DARAH Khoerunisa, Sarah; Hermanto, Restu Amalia; Aminarista, Aminarista
Jurnal Ilmu Holistik dan Kesehatan Vol 3 No 1 (2019): Jurnal Ilmu Holistik dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v3i1.36

Abstract

Background: approximately 9.4% of men and 8.9% of women in developing countries aged 20-24 years experience high blood pressure. In Indonesia the incidence of high blood pressure in the age group over 18 years is 25.8%. Blood pressure in students can be influenced by caffeine intake, sleep quality and nutritional status. Objective: This study aims to determine the relationship between caffeine intake, sleep quality and nutritional status with blood pressure. Method: This research was conducted at STT Wastukancana students using cross sectional research design and 82 subjects were selected by simple random sampling. Caffeine intake was measured using a semi-quantitative food frequency Questionnaire (SQ-FFQ), sleep quality was measured using the Pittsburgh Sleep Quality Index (PSQI) questionnaire, nutritional status was measured using Body Mass Index (BMI), blood pressure was measured using a digital sphygnomanometer. The relationship of each independent variable with systolic blood pressure was tested using Pearson product momment, whereas the relationship between the independent variable and diastolic blood pressure was tested using the Spearman rank. Multivariate test used multiple linear regression test. Results: Most subjects had high systolic blood pressure (61%) and high diastolic blood pressure (74.4%). Caffeine intake, sleep quality and nutritional status each have a relationship with systolic blood pressure and diastolic blood pressure. Factors associated with increased systolic blood pressure were caffeine intake (B = 0.12; p = 0.004), sleep quality (B = 1.36; p = 0.001) and nutritional status (B = 1.25; p = 0.001). Poor sleep quality of the subjects in this study can be caused by disturbances both before falling asleep or during sleep. Conclusion: High blood pressure is influenced by caffeine intake, sleep quality and nutritional status.