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All Journal Student Scientific Creativity Journal Jurnal Ilmu Kesehatan dan Gizi Jurnal Pengabdian Masyarakat Indonesia Sejahtera Jurnal Medika Nusantara Jurnal Pengabdian Bidang Kesehatan
Harleli Harleli
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Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences

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Faktor Yang Berhubungan Dengan Risiko Kecelakaan Kerja Pada Bagian Pengolahan Makanan Di Instalasi Gizi RSUD Bahteramas Provinsi Sulawesi Tenggara Tahun 2023 Nurul Khairunnisa; Harleli Harleli; Indah Ade Prianti
Jurnal Medika Nusantara Vol. 2 No. 1 (2024): Februari : Jurnal Medika Nusantara
Publisher : Stikes Kesdam IV/Diponegoro Semarang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59680/medika.v2i1.938

Abstract

Work accidents are adverse occurrences that can interrupt operational operations and arise from hazardous behaviors and conditions. According to the ILO data from 2018, over 2.78 million workers perish annually as a result of work-related accidents. Among these fatalities, around 2,000 (or 13.7%) are caused by work accidents, while the remaining 4 million (or 86.3%) are attributed to occupational diseases. One of these is located in the nutrition installation division of Bahteramas Regional Hospital, in the Southeast Sulawesi Province. The objective of this study is to ascertain the factors responsible for work-related accidents among food processing workers at the Nutrition Installation of Bahteramas Regional Hospital in Southeast Sulawesi Province. This study is a descriptive survey that aims to identify the elements contributing to risky actions and unsafe situations leading to work accidents in the food processing area of the Nutrition Installation at Bahteramas Regional Hospital, Southeast Sulawesi Province. The research sample comprised 37 individuals, selected from the population of workers in the food processing department at the Nutrition Installation at RSUD dr. Soedarso, Kalimantan Province, Bahteramas, Southeast Sulawesi Province. The majority of respondents demonstrated a satisfactory level of knowledge. Out of the total respondents, 12 individuals (66.7%) reported no work accidents. Among those who experienced work accidents, 66.7% exhibited poor work behavior. The compliant category showed a high usage of Personal Protective Equipment (PPE). Out of the total respondents, 12 individuals (33.3%) did not have any work accidents, while 24 individuals (66.7%) did encounter work accidents. The primary aim of this study is to identify the characteristics that contribute to the likelihood of work-related accidents among food processing employees at the nutrition facility in Bahteramas Regional Hospital, located in the Southeast Sulawesi Province.  
Workshop Pembuatan Infused Water Sebagai Alternatif Minuman Sehat pada Mahasiswa Fakultas Kesehatan Masyarakat Universitas Halu Oleo Windy Rachmayanti Apandi; Nur Satya Maliany; Cantika Alisyah; Ayu Silpina; Dera Kalvio Nita; Devi Savitri Effendy; Febriana Muchtar; Ramadhan Tosepu; Hariati Lestari; Hartati Bahar; Harleli Harleli
Jurnal Pengabdian Masyarakat Indonesia Sejahtera Vol. 3 No. 4 (2024): Desember: Jurnal Pengabdian Masyarakat Indonesia Sejahtera
Publisher : STAI YPIQ BAUBAU, SULAWESI TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59059/jpmis.v3i4.1804

Abstract

Excessive caffeine consumption among university students can lead to negative health effects such as sleep disturbances, anxiety, and dependency. To address this issue, a workshop was conducted to introduce infused water as a healthier alternative to caffeinated beverages among students at the Faculty of Public Health, Halu Oleo University. The program aimed to increase awareness about the benefits of infused water in supporting hydration and energy levels naturally, without caffeine's side effects. The workshop utilized three methods: lectures, practical training, and informational leaflets. Lectures provided insights into the adverse effects of excessive caffeine intake and highlighted infused water's benefits, including improved hydration and detoxification. Practical training allowed participants to create infused water using natural ingredients such as lemon and cucumber, fostering hands-on engagement and encouraging immediate application of the knowledge gained. Leaflets were distributed to reinforce the material and served as a take-home guide for participants to share with others. Evaluation of the program showed a significant improvement in students' knowledge about the health risks of caffeine and their interest in adopting infused water as an alternative. Positive feedback indicated that the materials were informative and practical for daily use. Despite challenges such as limited time for practical demonstrations, the workshop successfully achieved its objectives of promoting healthier beverage choices and equipping students with practical skills to support long-term behavior change. This program demonstrates the potential of integrating educational and interactive methods to encourage healthier lifestyle habits, positioning students as agents of change within their communities.
Edukasi untuk Meningkatkan Pengetahuan Mahasiswa Tentang Diabetes Mellitus Tipe-2 Devi Savitri Effendy; Sri Kaltsum Fadilat. AR; Nilam Husnul Khatima; Ninda Garnawati; Amalia Darma Munandar; Yonathan Mendila; Harleli Harleli; Febriana Muchtar; Hariati Lestari; Hartati Bahar; Suhadi Suhadi
Jurnal Pengabdian Bidang Kesehatan Vol. 2 No. 4 (2024): Jurnal Pengabdian Bidang Kesehatan
Publisher : PPNI UNIMMAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57214/jpbidkes.v2i4.139

Abstract

Diabetes mellitus (DM) is a metabolic disease whose prevalence is increasing due to changes in lifestyle, especially among the younger generation, including students. Unhealthy habits such as a high-calorie diet, lack of physical activity, and high levels of stress can increase the risk of developing DM. Currently, DM is the seventh leading cause of death worldwide, with type 2 diabetes mellitus (T2DM) being the largest cause of death. Based on the Southeast Sulawesi Health Profile, DM is ranked fifth out of the ten most common diseases in Southeast Sulawesi with a total of 13,946 sufferers. The increase in the number of people with type 2 diabetes mellitus is a serious global health threat. Therefore, it is important to prevent the prevalence of DM through preventive and promotive actions. One promotional activity that can be carried out is to educate, encourage change and increase knowledge about healthy lifestyles so that the occurrence of disease or bad health conditions in the future can be prevented.
Edukasi Bahaya Konsumsi Mie Instan di Kalangan Mahasiswa Universitas Halu Oleo Devi Safitri Effendy; Rahayanah Rahayanah; Ananda Ramadani; Ayu Anisa Putri A; Wa Atiqah; Waode Hety Dirahayu; Mirnawati Mirnawati; Nur Nita; Fifi Nirmala; Harleli Harleli; Febriana Muchtar; Hariati Lestari; Hartati Bahar
Student Scientific Creativity Journal Vol. 3 No. 1 (2025): Student Scientific Creativity Journal
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/sscj-amik.v3i1.4758

Abstract

Instant Noodle Consumption Education Among University Students is a program aimed at raising awareness of the dangers of excessive instant noodle consumption and the importance of a balanced diet. A situational analysis using a questionnaire based on the Health Belief Model (HBM) provided foundational information on students' perceptions of instant noodles, serving as the basis for developing educational media. Next, a combination of poster and educational video media was used to encourage students to limit their instant noodle consumption. Educational content was shared through the social media platform Instagram to reach a larger student audience, leveraging this platform's capacity for rapid and widespread information dissemination. The results showed an increase in students' awareness about balanced nutrition and the health impacts of instant noodles. Ongoing education is expected to help foster healthier eating habits among students.
Gambaran Pengetahuan Gizi, Pola Makan Mie Instan dengan Status Gizi Mahasiswa Papua Universitas Halu Oleo Agnes Risma Ronsumbre; Wa Ode Salma; Harleli Harleli
Jurnal Ilmu Kesehatan dan Gizi Vol. 3 No. 1 (2025): Jurnal Imu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v3i1.3538

Abstract

Nutritional knowledge is knowledge about food and nutrients, sources of nutrients in food, food that is safe to consume so that it does not cause disease and how to process food properly so that the nutrients in food are not lost and how to live healthily. One of the factors that influences eating patterns is the level of nutritional knowledge. A person's level of nutritional knowledge influences eating behavior in choosing food which determines whether it is easy for a person to understand the benefits of the nutritional content of the food consumed. The aim of this research is to determine the relationship between nutritional knowledge and instant noodle eating patterns among Papuan students at Halu Oleo University. This research uses quantitative research and the type of research is observational analytics with a cross sectional design. The results showed that the majority of respondents had a poor level of nutritional knowledge (75%), while only 25% of respondents had high nutritional knowledge. This shows that even though students are in a higher education environment, their knowledge about nutrition still needs to be improved. Most respondents (52%) consume instant noodles 2-3 times a week, with the main reasons being ease of preparation (65%) and affordable price (20%). This consumption is more dominant among students who live in boarding houses or dormitories compared to those who live with their families. It is hoped that this research will be useful for subjects to balance their eating patterns and have self-control because the majority of subjects have uncontrolled eating patterns due to living in boarding houses or dormitories so that their body health continues to be maintained. Apart from that, subjects can also pay more attention to nutritional balance in consuming food in order to achieve optimal nutritional status.
Co-Authors Agnes Risma Ronsumbre Amalia Darma Munandar Ayu Anisa Putri A Ayu Silpina Cantika Alisyah Dera Kalvio Nita Devi Safitri Effendy Devi Savitri Effendy Febriana Muchtar Fifi Nirmala Hariati Lestari Hartati bahar Indah Ade Prianti Krisna Rendi Awalludin Mirnawati Mirnawati Nilam Husnul Khatima Ninda Garnawati Nur Nita Nur Satya Maliany Nurul Khairunnisa Rahayanah Rahayanah ramadhan tosepu Sri Kaltsum Fadilat. AR Suhadi Suhadi Wa Atiqah Wa Ode Salma Waode Hety Dirahayu Windy Rachmayanti Apandi Yonathan Mendila