Journal of Holistic and Health Sciences <p><strong>Journal of Holistic and Health Sciences</strong> (p-ISSN: <a href=";1483073896&amp;1&amp;&amp;" target="_blank" rel="noopener">2548-9070</a> dan e-ISSN: <a href=";1483596458&amp;1&amp;&amp;" target="_blank" rel="noopener">2548-9089</a>) DOI: <a href="" target="_blank" rel="noopener">10.51873/jhhs</a> terbit sejak tahun 2017 dan terbit dua kali dalam setahun yaitu pada periode Januari - Juni dan Juli - Desember.</p> <p><strong>Alamat Redaksi</strong><em>:<br /><a title="STIKes HOLISTIK" href="" target="_blank" rel="noopener"><img src="" /></a></em><br />Jalan Veteran No. 272, Ciseureuh - Purwakarta (41118). Telp : (0264) 8227553 – 8301143<br />West Java - Indonesia.<br />Hotline : +62822 9987 4000, +62877 7870 4000<br />Phone : 0856 4180 0529 (Naintina Lisnawati)<br /><span style="color: #000000;">E-mail : /<br />Website :</span></p> Sekolah Tinggi Ilmu Kesehatan Holistik en-US Journal of Holistic and Health Sciences 2548-9070 TATA LAKSANA GIZI HOLISTIK PADA PASIEN PENYAKIT GINJAL KRONIK DENGAN HIPERTENSI RAWAT INAP DI RSU HOLISTIC PURWAKARTA <p><strong><em>Background</em></strong><em>: </em><em>The prevalence of Chronic Kidney Disease (CKD) are getting increase</em><em>. T</em><em>he etiology of CKD varies greatly</em><em> with one of the most common cause is hypertension (HT). Nutritional management plays an important role in healing process of patients</em><em>. The success of nutrition management is determined by the effectiveness of nutritional interventions through diet therapy, education, and counseling that are effective and suitable for patients in the hospital.</em></p> <p><strong><em>Objective</em></strong><em>: This research aims to determine the management of a holistic diet in patients with CKD and HT in the inpatient room of Holistic Hospital Purwakarta.</em></p> <p><strong><em>Method</em></strong><em>: This research is a descriptive study with a case study method. Case subjects were CKD patients with HT and had a history of SLE. Case monitoring was carried out for five days, data collected included primary data, secondary data and data from interviews</em></p> <p><strong><em>Results</em></strong><em>: </em><em>Diet therapy for CKD patients started from small portions with lowest protein (less than 0.6 g/kgbw/day). The menu consists of natural and organic food ingredients. Food processing uses minimal food process, such as boiled, steamed, and baked, according to the patient's condition. The result showed that the average of food intake with small portion contains</em><em> 100% nutrition,</em><em> 161,71</em><em>% energy, 261,83</em><em>% protein, 17,3</em><em>0% fat, and 173,62% carbohydrate. The results of laboratory tests of urea is 162 mg/dL, creatinine 6.8 mg/dL, and uric acid 11.9 mg/dL. Patient’s body mass index (BMI) is classified as normal, which is 22.53</em><em> kg/m2. The patient's edema condition is reduced, the average fluid intake and discharge are respectively 337 cc/day and 1,146 cc/day. Systolic blood pressure decreases, while diastolic blood pressure increases up to 150/100 mmHg.</em></p> <p><strong><em>Conclusion</em></strong><em>: Holistic nutrition management through nutritional therapy interventions and holistic diet quality of CKD patients with HT and have a history of SLE.</em></p> Ahmad Yani Nela Nursoleha Laila Fariha Zein Copyright (c) 2020 Journal of Holistic and Health Sciences 2021-02-05 2021-02-05 4 2 58 66 10.51873/jhhs.v4i2.83 PERSEPSI MASYARAKAT TERHADAP PENGOBATAN TRADISIONAL BERDASARKAN PERBEDAAN JENIS KELAMIN <p><strong><em>Background:</em></strong><em> People in Indonesia, especially people who reside in Purwakarta Regency have been to generation, have used traditional ingredients as an alternative treatment, and lately increasingly rampant products made from herbs on the market. These traditional medicine users include various circles ranging from children to adults. The rise of the use of traditional medicines in the community, is not in line with available data on who is the highest consumer and how it seems to their health.</em></p> <p><strong><em>Aims</em></strong><em>: Explore public perceptions related to traditional medicine based on sex differences.</em></p> <p><strong><em>Method:</em></strong><em> The method used in this study is an explanatory associative. The research subjects were the people of Purwakarta Regency, West Java Province, which amounted to 137 people. Sampling is done using the conditional sampling method. Research instruments change observation sheets.</em></p> <p><strong><em>Results:</em></strong><em> The results showed that of the 137 respondents had the knowledge and the interests of traditional medicine (enough: 58.3%), believing traditional medicine had the potential to be developed as a health effort (strong: 61.5%), believing in health treatment efforts can heal (Enough: 52.6%), believe that traditional medical practice facilities have not been standardized (enough: 54.3%).</em></p> <p><strong><em>Conclusion:</em></strong><em> The group of women's respondents compared to men's groups has a lower perception of the potential development of traditional medicine, having a lower level of trust in the healing ability of traditional medicine, has a higher level of trust that traditional treatment has not been standardized, but relatively has the same perception Knowledge and Interest for traditional medicine.</em></p> Agus Djamaluddin Risa Kota Putra Dewi Ratnasari Copyright (c) 2020 Journal of Holistic and Health Sciences 2021-02-05 2021-02-05 4 2 67 77 10.51873/jhhs.v4i2.82 PENGARUH EDUKASI FARMASIS TERHADAP KEPATUHAN DAN KONTROL GLIKEMIK PASIEN DM TIPE 2 PENGGUNA INSULIN DI POLIKLINIK PENYAKIT DALAM RSUD BAYU ASIH KABUPATEN PURWAKARTA TAHUN 2013 <p><strong><em>Background</em></strong><em>: Diabetes mellitus (DM) is a heterogeneous group of disorders characterized by an increase in blood glucose levels or hiperglikemia that occurs due to abnormal insulin secretion, insulin action or both. Drug therapy is safe and effective would happen if patients were given enough information about medicine and its usage.</em></p> <p><strong><em>Objectives</em></strong><em> This study aims to determine the role of pharmacists in educating patients about diabetes melitus and its relation with factors that influencing glycemic control in type 2 diabetes patients, in Internal Disease Clinic at Bayu Asih Purwakarta Hospital. </em></p> <p><strong><em>Methods: </em></strong><em>The study is an experimental study conducted using Nonrandomized Concurrent Control Trial prospectively. Patients were devided into three groups with 20 patients in each group, who were given education by pharmacist with different frequency, first group given education twice, second group given education 3 times, and third group given education 4 times. Patient’s knowledge on medication were measured by the Medication Knowledge Assessment (MKA), whereas adherence to medication were measured using Modified Morisky Scale (MMS). Data collected were analyzed descriptively and also quantitatively by independent t test and paired t test. <strong> </strong></em></p> <p><strong><em>Result. </em></strong><em>The results showed that the patients in the group 2 times education, group 3 times education and group 4 times education, all of them experienced an increase in the level of knowledge and compliance. In addition, patients in the three groups also experienced a decrease in their fasting blood sugar (GDP) and two-hour blood sugar levels (GD2JPP), however, the difference in the frequency of education did not affect the level of knowledge, compliance and also blood sugar levels of patients. The study concluded that pharmacist education can improve knowledge and medication adherence. There was no correlation between patient adherence and glycemic control, but there was a positive correlation between frequency of education and blood glucose levels 2 hours post prandial. There are no correlation between adherence and glycemic control, but is a positive correlation between frequency of education and 2 hour post prandial blood glucose level. </em></p> <p><strong><em>Conclusion. </em></strong><em>It can be cocluded also that frequency of education can influence on adherence and glycemic control.</em></p> Suharti Suharti Swasono R. Tamat Sesilia A. Keban Copyright (c) 2020 Journal of Holistic and Health Sciences 2021-02-05 2021-02-05 4 2 78 96 10.51873/jhhs.v4i2.86 PEMBUATAN BAKSO HERBAL DARI JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN KAYU MANIS (Cinnamomum burmannii) UNTUK MENURUNKAN KADAR KOLESTEROL <p><strong><em>Background</em></strong><em>: Cholesterol is fat contained in the bloodstream or body cells needed for the formation of cell walls and as a raw material for several hormones. If your cholesterol is above 240 mg / dl, you have a high risk of developing diseases such as heart attack or stroke. The best prevention for lowering cholesterol is to maintain a good diet. </em></p> <p><strong><em>Objective</em></strong><em>: This study aims to make stable herbal meatballs from white oyster mushroom (Pleurotus ostreatus) and cinnamon (Cinnamomum burmannii) which is empirically useful for lowering cholesterol levels. </em></p> <p><strong><em>Method</em></strong><em>: The research method used is action research using research instruments in the form of observation sheets and questionnaires. Herbal meatball preparations are made with the main ingredients of white oyster mushroom (Pleurotus ostreatus) and cinnamon (Cinnamomum burmannii) with the composition of F1 (200 grams; 0 grams), F2 (200 grams; 2.5 grams) and F2 (200 grams; 5 grams).</em></p> <p><strong><em>Results</em></strong><em>: The results of the three-week organoleptic test of meatball preparations with cold storage did not show any changes in color, aroma, texture, taste and did not cause any signs of mold growth. Meanwhile, the room temperature storage only lasts for 2 days. </em></p> <p><strong><em>Conclusion</em></strong><em>: The conclusion from this research is that the preferred herbal meatball preparation is the first formula and the preparation is stable in storage for 3 weeks at cold temperatures.</em></p> Daffa Farhan Alfarros Dewi Ratnasari Agus Djamaluddin Copyright (c) 2020 Journal of Holistic and Health Sciences 2021-02-05 2021-02-05 4 2 97 105 10.51873/jhhs.v4i2.62 PEMBUATAN DAN UJI ORGANOLEPTIK SEDIAAN LULUR TRADISIONAL KAYA ANTIOKSIDAN DARI DAUN KELOR (Moringa oleifera) DAN TEPUNG BERAS KETAN HITAM (Oryza sativa var glutinosa) DENGAN PENAMBAHAN KULIT JERUK NIPIS (Citrus aurantifolia) <p><strong><em>Background:</em></strong><em> Traditional scrubs are cosmetic preparations originating from fresh natural ingredients or dried materials. As the "back to nature" understanding is an increase in the demand for natural ingredients of cosmetics containing high antioxidants, one of which is the kelor leaf with tannin content with the addition of black sticky rice flour and lime skin as an additional material on traditional scrubs.</em></p> <p><strong><em>Research Objectives:</em></strong><em> Make traditional scrub preparations from Moringa leaves and black sticky rice flour with the addition of lime leather, and make a stable preparation through organoleptic testing and knowing the favorite test.</em></p> <p><strong><em>Method:</em></strong><em> Using action research design (Action Research) to identify and find solutions from a problem studied. The research flow starts from planning, action, observation and reflection (repairs). The independent variables of this study are melor leaves and black sticky rice flour with as many as the edge of lime (1.3g: 2g: 6g); (1.3g: 2g: 7g) and (1.3g: 2g: 8g) with different storage temperature observations. </em></p> <p><em>The dependent variable is the physical properties of traditional scrubs seen from the color, aroma and texture and the favorite of panelists. Data collection uses the observation method for organoleptic tests carried out by 20 panelists.</em></p> <p><strong><em>Results:</em></strong><em> The results of the study showed organoleptic traditional stable dosage for 3 weeks of storage. And the results of the three formulations of the formulation, obtained by the most preferred F3 in storage at cold temperatures with a composition of the 1.3g Moringa leaf composition, 2G black sticky rice flour &amp; Lime Limit 8G with lime scented criteria, brownish green, the scrub is easily removed when rubbed , re-textured and can lift dirt on the surface of the skin).</em></p> <p><strong><em>Conclusion:</em></strong><em> The results of organoleptic testing and the preference test carried out in the three formulations can be said to be stable.</em></p> Tella Lestari Agus Djamaluddin Reti Puji Handayani Copyright (c) 2020 Journal of Holistic and Health Sciences 2021-02-05 2021-02-05 4 2 106 113 10.51873/jhhs.v4i2.78 FORMULASI SEDIAAN GEL ANTISEPTIK DAUN SIRIH HIJAU (Piper betle linn) DENGAN BASIS BIJI RAMI (Linum usitatissimum) DAN PENAMBAHAN SARI JERUK NIPIS (Citrus x aurantiifolia) SEBAGAI AROMA <p><strong><em>Background</em></strong><em>: Green betel has an excess of antiseptic power which is more dominant than other betel, because its strong antiseptic power is often used empirically to treat various diseases. The growing public desire to use natural ingredients or “back to nature” has been responded by many topical products with active plant ingredients for health care, cosmetics and disease prevention. Piper batle Linn or green betel is one of the plants known to have antiseptic properties. The traditional use of green betel is usually by boiling betel leaves then boiled water is used to rinse and clean other parts of the body, or crushed betel leaf and then attached to the wound (Lindawaty, 2009).</em></p> <p><strong><em>Objective</em></strong><em>: This study aims to make an antiseptic gel formulation based on flaxseed and added with lime juice as an aromatic, to make a stable and homogeneous antiseptic gel and to determine the pH that was tested at room temperature and has a good shape, color and smell.</em></p> <p><strong><em>Method</em></strong><em>: This study uses action research design. This action research design aims to identify and find solutions to a problem under study. In this study, using 4 cycles between important components, such as planning, action, observation, and reflection. This research planning is in the form of work planning stages that must be carried out at the time of the research, then followed by research and observation of the results of the research then analyzed as a reflection of the researcher's achievements at the time of the research.</em></p> <p><strong><em>Results</em></strong><em>: The result of drying shrinkage from the simplicia used was betel leaf of 73.4% based on the pH stability test, which increased the preparation, homogeneous and lasted for 20 days.</em></p> <p><strong><em>Conclusion</em></strong><em>: the conclusion of this research is Formula II and III can last for 20 days at room temperature storage (15-30oC) with an initial pH of 4 and a final pH of 6, brownish yellow, distinctive smell of lime and betel, slippery texture. At cold temperatures (± 4oC), formulas II and III can last for 21 days.</em></p> Zalzabila Lusyana Fauziah Bilqies Susi Andriani Elih Sutisna Yanto Copyright (c) 2020 Journal of Holistic and Health Sciences 2021-02-05 2021-02-05 4 2 114 119 10.51873/jhhs.v4i2.79 PEMBUATAN DAN UJI ORGANOLEPTIK SERBUK INSTAN MENTIMUN (Cucumis sativus L.) SEBAGAI ANTIHIPERTENSI DAN PENAMBAHAN JERUK NIPIS SEBAGAI RASA KHAS (Citrus aurantifolia) <p><strong><em>Background.</em></strong><em> Hypertension or high blood pressure cannot be considered a mild disease. Not only does it reduce the quality of life, but it can be life threatening to sufferers. There are two therapies for hypertension, namely pharmacological and non-pharmacological. Non-pharmacological treatment can be done with traditional medicines in Indonesia that can be used as an alternative treatment for hypertension, namely cucumber and can be combined with lime as a refreshing taste. Then an instant powder preparation from cucumber and lime is made.</em></p> <p><strong><em>Purposes</em></strong><em>. This study aims to determine how to make instant preparations from cucumber and lime as natural anti-hypertension, and to determine the stability and to test the level of preference for the preparations made.</em></p> <p><strong><em>Research methods</em></strong><em>. This study used an action research method in the form of a single treatment arranged in a completely randomized design (CRD). Single treatment was the dose of lime which consisted of 3 levels, namely sample A = addition of 3 ml of lime, sample B = addition of 6 ml of lime, sample C = addition of lime 9 ml.</em></p> <p><strong><em>Result</em></strong><em>. In organoleptic testing all preparations can last for three weeks at room temperature (20?-25?C) then in the hedonic test or preference test sample C the most preferred is 70.8% of the 20 panelists.</em></p> <p><strong><em>Conclusion</em></strong><em>. The addition of lime to each sample affected the taste and the amount of preparation produced differently.</em></p> Efi Anggraeni Agus Djamaluddin Dewi Ratnasari Copyright (c) 2020 Journal of Holistic and Health Sciences 2021-02-05 2021-02-05 4 2 120 128 10.51873/jhhs.v4i2.67 ANALISIS KANDUNGAN SERAT DAN UJI HEDONIK PADA PRODUK SNACK BAR TEPUNG BERAS MERAH (Oryza Nivara L) DAN KACANG HIJAU (Phaseolus Radiatus L) <p><strong><em>Background:</em></strong><em> The level of fiber consumption of Indonesian people is known to be low. Snack bars are snacks made from cereals and nuts that can be an alternative source of fiber.</em></p> <p><strong><em>Research Objectives: </em></strong><em>To determine the effect of the ratio of brown rice flour and green beans to the hedonic test, fiber content, and the best formulation in making snack bars, and to determine the percentage of fiber contained in the snack bar compared to the nutritional adequacy rate (RDA).</em></p> <p><strong><em>Methods:</em></strong><em> This study was a quantitative study using a completely randomized design with a ratio of brown rice flour and green beans in making snack bars. This study consisted of three stages, making snack bars, analyzing fiber content and hedonic test. The hedonic test was followed by 60 untrained panelists. Statistical analysis was performed using One Way Anova and kruskal wallis.</em></p> <p><strong><em>Results:</em></strong><em> the snack bar fiber content of the three different formulas was not significantly different (p&gt; 0.05) with p-value 0.055. The hedonic test results on color parameters obtained p-value 0.699, aroma with p-value 0.913, taste obtained p-value 0.762 and texture with p-value 0.708.</em></p> <p><strong><em>Conclusion:</em></strong><em> The difference in the ratio of rice flour and green beans has no effect on fiber content and hedonic test on the snack bar. </em></p> Nanda Nathasya Yunica Putri Restu Amalia Hermanto Ardhika Ulfah Copyright (c) 2020 Journal of Holistic and Health Sciences 2021-02-05 2021-02-05 4 2 129 136 10.51873/jhhs.v4i2.85