Background: Choosing a place of birth is not an easy thing for a mother, because a safe and comfortable place has a positive impact in launching the birth process.Objective: This study analyzes the factors of choosing a delivery service in Ulee Kareng health center area Banda Aceh City.Methods: This research is an analytic type of research using a cross-sectional design. Population The population in this study were all mothers giving birth with normal delivery in the working area of the Ulee Kareng Health Center in 2016 as many as 389 people. Data were collected by interview using a questionnaire. Interviews were conducted directly on the respondents. Data analysis using Chi-square test.Result: The results have shown that the factors related to the choice of place of delivery service are education level (p= 0.007), occupation (p= 0.014), income level (p= 0.000), history of childbirth (p= 0.019), and family support factors. (p= 0.004) and support from health workers (p= 0.007).Conclusion: The choice of place of delivery is influenced by the level of education, occupation, income, birth history, as well as family support and health workers. While the most dominant factor is the level of family income.
/08116821580 ABSTRAK Kadar lemak dan protein Saccharomyces pada media air ijuk, media ubi dan media nasi dapat digunakan untuk peningkatan gizi makanan masyarakat. Penelitian ini bertujuan untuk menambah gizi protein dan lemak pada makanan serta mencari sumber lain produksi protein dan lemak untuk sumber makanan selain dari daging, telur, ikan dll. Hasil uji Anova kadar lemak yang terkandung pada Saccharomyces yang diinkubasi selama 1x24 jam diperoleh nilai P Value yaitu 0,000 dan media yang diinkubasi selama 2x24 jam diperoleh nilai P Value yaitu 0,006. Hal ini menunjukkan adanya perbedaan yang signifikan kadar lemak yang terkandung pada Saccharomyces yang tumbuh antara media air ijuk, media ubi dan media nasi. Hasil uji Anova kadar protein yang terkandung pada Saccharomyces yang diinkubasi selama 1x24 jam diperoleh nilai P Value yaitu 0,043 dan media yang diinkubasi selama 2x24 jam diperoleh nilai P Value yaitu 0,000. Hal ini juga menunjukkan adanya perbedaan yang signifikan kadar lemak yang terkandung pada Saccharomyces yang tumbuh antara media air ijuk, media ubi dan media nasi. Saccharomyces dapat digunakan sebagai sumber protein dan lemak selain dari daging, ikan dan telur. Pembuatan bibit Saccharomyces yang baik yaitu pada media ubi yang diinkubasi selama 1x24 jam. Kata kunci : Saccharomyces, media air ijuk, media ubi, media nasi, sumber gizi.
Background: well water provide water that comes from a layer of soil that is relatively close to the ground surface, therefore it is easily exposed to contamination through seepage. In general, seepage comes from human excreta, latrines or latrines and animals, as well as from well waste itself, either because the floor or the sewerage are not impermeable to water. The condition of construction and the way the well water is drawn can also be a source of contamination, for example wells with open construction and drawing water with a bucket. One of the fecal contamination bacteria found in well water is Escherichia coli. Alum (Aluminum sulfate) is one of anti-microbial.Objective: To determine the effect of alum with concentrations of 5%, 10% and 15% on the amount of Escherichia coli in well waterMethod: explanatory research (explanatory research) which is to explain the relationship between variables through comparison and hypothesis testing, using a quasi experimental design method with the experimental design used in this study is Completely Randomized Design with 3 repetitions.Results: The results of the ANOVA test on the content of E. coli with various concentrations obtained a P value of 0.000 an alpha value of 0.05, indicating that there was a significant difference in the observed concentrations.Conclusion: Alum with concentrations of 5%, 10% and 15% affected the number of Escherichia coli in well water. The higher the concentration of alum, the better in inhibiting the growth of E.coli bacteria in well water.Conclusion: Alum with concentrations of 5%, 10% and 15% affected the number of Escherichia coli in well water. The higher the concentration of alum, the better in inhibiting the growth of E.coli bacteria in well water.
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