Rabu, 18 Juni 2014

HUBUNGAN TINGKAT NYERI DENGAN TINGKAT KECEMASAN PADA PASIEN POST OPERASI DI RUMAH SAKIT UMUM HERNA MEDAN



Oleh :
Ganda Sigalingging
Dosen Fakultas Ilmu Keperawatan, Universitas Darma Agung, Medan
 Diterbitkan di Jurnal DARMA AGUNG HUSADA Vol.I/September/2013


ABSTRACT

The surgery process after operation will generate the respon of pain and worry. The patient post operate 42,2% of them experiencing of pain in medium level and 57,8% experiencing of dread. Nurse’s role are very important to overcome the patient’s dread so that the pain that appear can be minimized by doing the comprehensive Nursing Caring to avoid the pain and the dread. Overcoming pain problem need skilled of nurse. In giving treatment intervention, nurse focussed of degradation of pain and dread. This Research target to know the relation of pain between the dread of patient post operate. Research type used is analytic observation. Population in this research is the patient post operate for that is 45 people, and the sample is all of population become the sampel ( total sampling) that is 45 people.

Rabu, 11 Juni 2014

ANALISIS MOTIVASI PERJALANAN MASYARAKAT SUMATERA UTARA BEROBAT KE LUAR NEGERI Studi Kasus : PENANG (MALAYSIA )



ABSTRAK

Dameria Girsang

Melihat betapa kompleksnya persoalan yang dihadapi pemerintah dalam membenahi pariwisata khususnya untuk mendatangkan wisatawan mancanegara ke Sumatera Utara, disisi lain adanya fenomena (gejala), dorongan (motivasi) di tengah-tengah mesyarakat untuk mengadakan perjalanan wisata ke luar negeri, salah satu alasan mereka adalah berobat dan berwisata, dalam pengetahuan pariwisata dikenal dengan Wisata Kesehatan (Health Tourism).

Senin, 09 Juni 2014

PERBANDINGAN KUALITAS SELEI DARI HASIL PENGOLAHAN TERUNG FARMES LONG DENGAN TERUNG MEDAN



Binur Pretty Napitupulu dan Dameria Girsang
diterbitkan pada Jurnal UDA Vol XVI No. 02/Juli/2010 



Abstract

The goal of this research is to know the best quality of  Jam between Farmes Long Eggplant and Medan’s Eggplant in terms of color, taste, aroma and texture and to show that the eggplant as an alternative basic composition of making jam.