HUBUNGAN IKLIM KERJA DENGAN ASUPAN CAIRAN DAN STATUS HIDRASI TENAGA PEMASAK KATERING DI YOGYAKARTA
Background : A change in urban lifestyle that relies on practicality cause theincreasing number of catering companies, including in Yogyakarta. Therefore, there are still many catering kitchens that have not been paying attention to ergonomic work environment. Kitchen work...
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| Format: | Thesis |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| Subjects: |
| _version_ | 1797035628243714048 |
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| author | , NADIA TIARASARI , Dr. dr. Lientje Setyawati K Maurits, MS. SpOk |
| author_facet | , NADIA TIARASARI , Dr. dr. Lientje Setyawati K Maurits, MS. SpOk |
| author_sort | , NADIA TIARASARI |
| collection | UGM |
| description | Background : A change in urban lifestyle that relies on practicality cause
theincreasing number of catering companies, including in Yogyakarta. Therefore,
there are still many catering kitchens that have not been paying attention to
ergonomic work environment. Kitchen workers that are often exposed to the heat
of the kitchen work climate will potentially experience a shortage of fluid due to
excessive sweat loss. If it is not immediately replaced with adequate fluid intake,
it will cause the plasma volume decreased and related to hydration status, that
causing the cognitive and physical capabilities of workers decline, but this
problem is still often ignored.
Aim : Discover the relations between work climate to fluid intake and hydration
status of catering kitchen workers in Yogyakarta
Method : A cross sectional observational study with the whole kitchen workers
population in four caterings that meet the criteria as the subject. The work climate
measurements used Wet Bulb Globe Temperature (WBGT) questemp 36. Fluid
intake was obtained from the record using 3-days fluid spesific diary form. As well
as, hydration status was measured by an assessment of urine�s color and
spesific gravity after work. The data collection was done in 3 days. The results of
the study were analyzed using Spearman Rank correlation test.
Result : The average of WBGT value which was on 29.24 ± 0.21°C exceeded
the recommended threshold value. The average fluid intake catering kitchen
workers were 2548.13 ± 755.78 ml. There was 60% dehydrated kitchen workers
based on the judgment of color, and 64% by urine spesific gravity assessment.
There was a significant relationship between the work climate withthe fluid intake
and the fluid intake withthe hydration status (p <0.05), but there was no
relationship between the work climate with the hydration status (p> 0.05).
Conclusion : There is a relationship between working climate with fluid intake
and fluid intake with hydration status. But there is no direct relationship between
working climate with hydration status. |
| first_indexed | 2024-03-13T23:33:47Z |
| format | Thesis |
| id | oai:generic.eprints.org:131676 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:33:47Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1316762016-03-04T08:02:46Z https://repository.ugm.ac.id/131676/ HUBUNGAN IKLIM KERJA DENGAN ASUPAN CAIRAN DAN STATUS HIDRASI TENAGA PEMASAK KATERING DI YOGYAKARTA , NADIA TIARASARI , Dr. dr. Lientje Setyawati K Maurits, MS. SpOk ETD Background : A change in urban lifestyle that relies on practicality cause theincreasing number of catering companies, including in Yogyakarta. Therefore, there are still many catering kitchens that have not been paying attention to ergonomic work environment. Kitchen workers that are often exposed to the heat of the kitchen work climate will potentially experience a shortage of fluid due to excessive sweat loss. If it is not immediately replaced with adequate fluid intake, it will cause the plasma volume decreased and related to hydration status, that causing the cognitive and physical capabilities of workers decline, but this problem is still often ignored. Aim : Discover the relations between work climate to fluid intake and hydration status of catering kitchen workers in Yogyakarta Method : A cross sectional observational study with the whole kitchen workers population in four caterings that meet the criteria as the subject. The work climate measurements used Wet Bulb Globe Temperature (WBGT) questemp 36. Fluid intake was obtained from the record using 3-days fluid spesific diary form. As well as, hydration status was measured by an assessment of urine�s color and spesific gravity after work. The data collection was done in 3 days. The results of the study were analyzed using Spearman Rank correlation test. Result : The average of WBGT value which was on 29.24 ± 0.21°C exceeded the recommended threshold value. The average fluid intake catering kitchen workers were 2548.13 ± 755.78 ml. There was 60% dehydrated kitchen workers based on the judgment of color, and 64% by urine spesific gravity assessment. There was a significant relationship between the work climate withthe fluid intake and the fluid intake withthe hydration status (p <0.05), but there was no relationship between the work climate with the hydration status (p> 0.05). Conclusion : There is a relationship between working climate with fluid intake and fluid intake with hydration status. But there is no direct relationship between working climate with hydration status. [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , NADIA TIARASARI and , Dr. dr. Lientje Setyawati K Maurits, MS. SpOk (2014) HUBUNGAN IKLIM KERJA DENGAN ASUPAN CAIRAN DAN STATUS HIDRASI TENAGA PEMASAK KATERING DI YOGYAKARTA. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=72175 |
| spellingShingle | ETD , NADIA TIARASARI , Dr. dr. Lientje Setyawati K Maurits, MS. SpOk HUBUNGAN IKLIM KERJA DENGAN ASUPAN CAIRAN DAN STATUS HIDRASI TENAGA PEMASAK KATERING DI YOGYAKARTA |
| title | HUBUNGAN IKLIM KERJA DENGAN ASUPAN CAIRAN DAN STATUS HIDRASI TENAGA PEMASAK KATERING DI YOGYAKARTA |
| title_full | HUBUNGAN IKLIM KERJA DENGAN ASUPAN CAIRAN DAN STATUS HIDRASI TENAGA PEMASAK KATERING DI YOGYAKARTA |
| title_fullStr | HUBUNGAN IKLIM KERJA DENGAN ASUPAN CAIRAN DAN STATUS HIDRASI TENAGA PEMASAK KATERING DI YOGYAKARTA |
| title_full_unstemmed | HUBUNGAN IKLIM KERJA DENGAN ASUPAN CAIRAN DAN STATUS HIDRASI TENAGA PEMASAK KATERING DI YOGYAKARTA |
| title_short | HUBUNGAN IKLIM KERJA DENGAN ASUPAN CAIRAN DAN STATUS HIDRASI TENAGA PEMASAK KATERING DI YOGYAKARTA |
| title_sort | hubungan iklim kerja dengan asupan cairan dan status hidrasi tenaga pemasak katering di yogyakarta |
| topic | ETD |
| work_keys_str_mv | AT nadiatiarasari hubunganiklimkerjadenganasupancairandanstatushidrasitenagapemasakkateringdiyogyakarta AT drdrlientjesetyawatikmauritsmsspok hubunganiklimkerjadenganasupancairandanstatushidrasitenagapemasakkateringdiyogyakarta |