Analisis Tingkat Kepatuhan Hand Hygiene Perawat dalam Pencegahan Infeksi Nosokomial
Abstract: Hospitals are
required to provide good services matching with the given standards. People who
received health services were faced with the risk of nosocomial infection. The
incidence of infection was recorded in various countries nosocomial around
3.3%-9.2%. Hand hygiene was the most important thing to prevent the spread of
infection. The purpose of this study was to determine nurse’s compliance with
hand hygiene in effort of preventing efforts nosocomial in Ward Dahlia of RSUD
Wonosari Yogyakarta. Method: This study was a qualitative descriptive study.
The research subject was as many as 15 nurses with a total sampling, where as
the interview with the head of the ward, nurses and other control and
prevention of infection used purposive sampling. Collecting data was done by
sheet checklist, interview and documents. Data were analyzed using Miles and
Huberman. Results: The nurses in performing hand hygiene SOP have been
appropriate but some not with the percentage of 80%. Nurse’s compliance in hand
hygiene compliance based on five principles moment it was found that nurses in
carrying out the moment 1 was by 66.7% and the moment 2 was 73.4%, the
percentage was categorized as minimal compliance. Conclusion: Standard
operating procedure of hand hygiene and infrastructure was well, the process of
implementation of hand hygiene nurses have not all met the standards. Nurses
mostly ignored the moment 1 and 2, the moment 3, 4 and 5 were in the category
of good compliance. Monitoring and evaluation has been done.
Keywords: compliance; hand
hygiene; nosocomial infection
Penulis: Siti Marfu'ah, Liena
Sofiana
Kode Jurnal: jpkesmasdd180097
Artikel Terkait :
Jp Kesmas dd 2018
- Faktor Risiko Bahaya Tempat Kerja dan Lingkungan Rumah terhadap Kesehatan Home-based Worker di Kota Semarang
- Analisis Spasial Kejadian Filariasis di Kabupaten Demak Jawa Tengah
- Pengaruh Tingkat Pengetahuan dan Sikap Ibu terhadap Penyakit Kecacingan Pada Balita
- Efektivitas Penurunan Konsentrasi Karbon Monoksida (CO) dengan Sistem Kontak Media Karbon Aktif Menggunakan Variasi Ukuran Partikel Pada Proses Pembakaran Sampah Polistirena Foam
- Pengaruh Pencucian Permukaan Kaleng Minuman terhadap Keberadaan Bakteri Koliform-Fecal
- Penerapan UKS dengan PHBS di Wilayah Kerja Puskesmas Pancur Batu Kabupaten Deli Serdang
- Analisis Risiko Kesehatan dan Kadar Timbal Dalam Darah: (Studi Pada Masyarakat yang Mengkonsumsi Tiram Bakau (Crassostrea gigas) di Sungai Tapak Kecamatan Tugu Kota Semarang)
- Identifikasi Habitat Fisik Sungai dan Keberagaman Biotilik Sebagai Indikator Pencemaran Air Sungai Musi Kota Palembang
- Implementasi Program “Santun Lansia” Puskesmas Kabupaten Sleman
- Pencahayaan, Jarak Monitor, dan Paparan Monitor sebagai Faktor Keluhan Subjektif Computer Vision Syndrome (CVS)
- Hubungan Tingkat Pengetahuan, Sikap dengan Perilaku Warga dalam Pemenuhan Komponen Rumah Sehat
- Analisa Penerapan Budaya Perilaku Keselamatan dan Kesehatan Kerja di Rumah Sakit
- Worker Posture and Fatigue Assessment of Manual Handling Reject Sample in Sample House of Nickel Extraction Process
- Hubungan antara Pengetahuan dan Paparan Media Massa dengan Perilaku Pacaran Remaja
- Pengaruh Penyuluhan terhadap Kepadatan Aedes aegypti dalam Pencegahan Demam Berdarah
- Derajat Kesehatan Jasmani dan Postur Siswa Sekolah di Makassar
- Kajian Reservoir Leptospira di Daerah Sporadis Leptospirosis Kabupaten Purworejo, Jawa Tengah
- Penerapan School Based Vector Control (SBVC) untuk Pencegahan dan Pengendalian Vektor Penyakit di Sekolah
- Personal Hygiene Habits dan Kejadian Flour Albus Patologis pada Santriwati PP AL-Munawwir, Yogyakarta
- Pemberdayaan Masyarakat untuk Pencegahan Faktor Risiko Penyakit Tidak Menular (Studi Pada Pedesaan Di Yogyakarta)
- Efektifitas Program Suplementasi Zat Besi pada Remaja Putri di Kota Bogor
- Determinan Perilaku Seksual Berisiko pada Remaja Makassar (Studi Kasus Santri Darul Arqam Gombara dan SMAN 6)
- Analisis Proksimat dan Organoleptik Penggunaan Ikan Malaja sebagai Pembuatan Kerupuk Kemplang
- AROMA, PENAMPILAN DAN SISA MAKANAN PADA PASIEN KANKER