CONTOH ARTIKEL TENTANG DONOR DARAH

SETETES DARAH, SETEGUK  KEHIDUPAN

Manusia adalah makhluk hidup yang tersusun atas banyak komponen. Sebagaimana mesin, komponen- komponen ini saling berhubungan satu sama lain. Jika salah satu komponen tubuh mengalami gangguan , maka komponen tubuh yang lain akan terpengaruh. Hal ini mengakibatkan kinerja tubuh tidak berjalan sebagaimana mestinya. Situasi  demikian  menyebabkan manusia mengalami kondisi tubuh yang tidak stabil sehingga timbullah gangguan kesehatan.

Komponen tubuh manusia  meliputi sel, jaringan, dan organ. Sel  merupakan unit terkecil penyusun tubuh manusia dan jumlahnya amat banyak. Kumpulan sel- sel sejenis yang memiliki bentuk dan fungsi yang sama dalam tubuh makhluk hidup akan membentuk jaringan. Dari jaringan–jaringan tersebut, akan terbentuk kelompok jaringan yang bersatu menjalankan fungsi tertentu yang disebut dengan istilah organ. Organ tubuh manusia ada banyak ragamnya, diantaranya adalah jantung , paru-paru, hati, usus, lambung, dan ginjal. Organ tubuh manusia merupakan komponen puncak dari komponen-komponen lainnya. Sehingga, organ tubuh manusia memegang peranan yang lebih kompleks dan vital dibandingkan dengan  komponen tubuh yang lain. Paru- paru misalnya; paru- paru merupakan organ utama dalam sistem pernafasan manusia yang berfungsi menukar oksigen dari udara dengan karbon dioksida dari darah. Kemudian jantung; jantung adalah  alat atau organ pemompa darah yang berfungsi menyediakan oksigen darah yang cukup dan dialirkan ke seluruh tubuh, serta membersihkan tubuh dari sisa-sisa metabolisme (karbondioksida). Untuk melaksanakan fungsi tersebut jantung mengumpulkan darah yang kekurangan oksigen dari seluruh tubuh, lalu memompanya ke paru-paru dengan cara darah pada jantung mengambil oksigen dan membuang karbondioksida. Dari dua contoh organ tersebut, dapat dipahami bahwa cara kerja keduanya berkaitan dengan  satu cairan yang disebut darah.

Istilah medis yang berkaitan dengan darah diawali dari  kata hemo atau hemato. Kata ini berasal dari bahasa Yunani haima yaitu darah. Secara umum darah adalah cairan yang terdapat pada semua makhluk hidup kecuali tumbuhan  tingkat tinggi yang berfungsi mengirimkan zat-zat dan oksigen yang dibutuhkan oleh jaringan tubuh,mengangkut bahan-bahan kimia hasil metabolisme, dan juga sebagai pertahanan tubuh terhadap virus atau bakteri. Darah pada tubuh manusia mengandung 55% plasma darah (cairan darah) dan 45% sel-sel darah (darah padat). Jumlah darah yang ada pada tubuh kita yaitu sekitar sepertigabelas berat tubuh orang dewasa atau sekitar 4 sampai 5 liter.

 Dengan jumlah empat sampai lima liter itulah darah bekerja menjalankan fungsinya yaitu sebagai alat pengangkut air, oksigen , dan sari makanan, lalu  menyebarkannya ke seluruh tubuh; sebagai alat pengangkut hasil oksidasi untuk dibuang melalui alat ekskresi; sebagai alat pengangkut getah hormon dari  kelenjar buntu ; menjaga temperatur tubuh ; mencegah infeksi dengan sel darah putih, antibodi dan sel darah beku; serta mengatur keseimbangan asam basa tubuh.

Fungsi tersebut sangat esensial, sehingga ketika tubuh kehilangan banyak darah, komponen tubuh yang lain akan mengalami gangguan fungsi. Jika tubuh kehilangan banyak darah, organ tubuh tidak akan mendapat pasokan darah yang cukup. Akibatnya kerja organ tubuh tersebut tidak berjalan sebagaimana mestinya. Bahkan jika dibiarkan saja tanpa dilakukan pertolongan,kemungkinan besar akan terjadi kematian. Oleh karena itu, saat tubuh kehilangan terlalu banyak darah, perlu dilakukan suatu tindakan nyata yaitu transfusi darah.

Proses pentrasferan darah atau transfusi darah merupakan jalan keluar terakhir bagi pasien, jika pertolongan melalui obat-obatan tidak bisa dilakukan lagi. Transfusi darah merupakan bagian dari  suatu kegiatan sosial yang kita kenal sebagai donor darah. Menurut Wikipedia, donor darah adalah suatu kegiatan pemberian atau sumbangan darah yang dilakukan oleh seseorang secara sengaja dan sukarela kepada siapa saja yang membutuhkan transfusi darah. Ada kesinambungan  antara transfusi darah dengan donor darah. Transfusi darah merupakan proses pemindahan darah dari orang yang sehat ke orang yang membutuhkannya, sedangkan donor darah merupakan proses pengumpulan darah yang didapatkan dari transfusi darah.

              Mendonorkan darah mungkin merupakan hal yang berat bagi sebagian besar orang. Banyak orang yang sebetulnya memenuhi syarat berdonor tetapi kurang memiliki keberanian atau mungkin malas untuk berdonor. Namun, ada sebagian orang yang memiliki niat kuat untuk berdonor terhambat karena tidak memenuhi syarat sebagai pendonor. Berikut syarat- syarat seseorang yang diperbolehkan melakukan donor darah : a) umur berusia antara 17-60 tahun ( usia 17 tahun diperbolehkan menjadi donor bila mendapat izin tertulis dari orang tua); b) berat badan minimal 45 kg; c) temperatur tubuh antara 36,6 – 37,5 derajat celcius; d) tekanan darah baik, yaitu sistole = 110 – 160 mmHg, diastole = 70 – 100 mmHg; e) denyut nadi teratur yaitu sekitar 50 – 100 kali/ menit; f) hemoglobin baik pria maupun wanita minimal harus 12,5 gram; g) jumlah penyumbangan per tahun paling banyak 5 kali dengan jarak penyumbangan sekurang-kurangnya 3 bulan. Keadaan ini harus sesuai dengan keadaan umum pendonor.

         Seseorang tidak boleh menjadi pendonor pada keadaan (PMI, 2002) : 1) Pernah menderita hepatitis B, tuberkulosis, sifilis, epilepsi dan sering kejang; 2) ketergantungan obat, alkoholisme akut dan kronik; 3) dalam jangka waktu 1 tahun setelah operasi besar, sesudah injeksi terakhir imunisasi rabies terapeutik, atau sesudah transplantasi kulit; 4) dalam jangka waktu 6 bulan sesudah kontak erat dengan penderita hepatitis, sesudah transfusi, sesudah tattoo/tindik telinga, sesudah persalinan, atau sesudah operasi kecil; 5) dalam jangka waktu 2 minggu sesudah vaksinasi virus hidup parotitis, measles, tetanus toksoid; 6) sedang hamil atau menyusui; 7) dalam jangka waktu 72 jam sesudah operasi gigi dan 24 jam setelah vaksinasi polio, influenza, kolera, tetanus difteri; 8) dalam jangka waktu 24 jam sesudah menderita penyakit kulit pada vena (pembuluh darah balik) yang akan ditusuk; 9) mempunyai kecenderungan perdarahan atau penyakit darah, misalnya, defisiensi G6PD, thalasemia, polibetemiavera; 10) seseorang yang termasuk kelompok masyarakat yang mempunyai resiko tinggi untuk mendapatkan HIV/AIDS ; serta pengidap HIV/ AIDS menurut hasil pemeriksaan pada saat donor darah.
Sebagaimana prosedur medis lainnya, pada donor darah juga dapat timbul efek samping seperti pusing-pusing,mual dan badan lemas. Walaupun demikian, efek samping tersebut relatif jarang terjadi dan seandainya terjadi pun dapat diobati dengan istirahat yang cukup. Selain itu, petugas yang mendampingi pendonor  darah sudah terlatih untuk mengatasinya.

Apabila masyarakat Indonesia ingin mendonorkan darahnya, tempat yang bisa dituju antara lain PMI (Palang Merah Indonesia) , gerai Unit Donor Darah yang tersebar di beberapa tempat, atau bisa juga hadir pada acara-acara donor darah massal yang diselenggarakan oleh instansi-instansi tertentu di bawah lisensi PMI. Bahkan saat ini banyak terbentuk komunitas-komunitas pendukung donor darah, baik komunitas biasa maupun komunitas on line yang bisa menjadi jembatan penyalur donoran darah, tanpa unsur komersial.

Berkaitan dengan donor darah, banyak orang yang bertanya-tanya; apa sebenarnya keuntungan dari donor darah? Hal ini mungkin menjadi sebab inti seseorang ragu untuk berdonor. Karena oleh sebagian masyarakat berdonor itu tidak lebih dari menyumbangkan darah dan sesudahnya hanya mendapat rasa sakit, atau lebih parah lagi sebagian orang beranggapan  bahwa manfaat donor darah hanya dirasakan oleh penerima donor darah (resipien) saja. Jika mereka tahu manfaat luar biasa yang bisa didapatkan oleh pendonor, barangkali mereka akan lebih tergugah untuk menyumbangkan setetes darah mereka. Beberapa manfaat donor darah bagi kesehatan pendonor antara lain:

1.      Mengurangi risiko penyakit jantung. Penelitian menunjukkan bahwa semakin tinggi kadar zat besi di dalam tubuh, akan memicu timbulnya penyakit jantung. Melakukan donor darah akan mengurangi akumulasi zat besi dalam tubuh . Secara tidak langsung, hal ini  akan membuat tubuh pendonor  lebih sehat dan bugar. Jika donor darah rutin dilakukan, risisko penyakit jantung dapat diminimalisasi hingga 30%.

2.      Meningkatkan produksi sel darah merah. Dengan melakukan donor darah, sel darah merah di tubuh pendonor akan dikeluarkan. Untuk mengganti sel darah merah yang hilang, tubuh akan memproduksi kembali sel darah merah. Sehingga produksi sel darah merah di dalam tubuh meningkat dan membuat darah di dalam tubuh pendonor lebih segar.

3.      Membakar kalori dalam tubuh. Donor darah bisa dijadikan sebagai sarana menurunkan berat badan. Penelitian telah membuktikan bahwa dengan mendonorkan darah 450 ml, kolesterol tubuh akan berkurang sebanyak 650 kkal.

Disamping keuntungan bagi pendonor, bagi resipien, donor darah juga mendatangkan manfaat yang amat besar. Dikala seseorang sakit seperti mengalami penyakit yang menyebabkan terjadinya perdarahan, maka orang tersebut amat memerlukan transfusi darah. Transfusi darah juga diperlukan bagi penderita penyakit yang disebabkan oleh kerusakan sel darah dalam jumlah besar, misal anemia hemolitik atau trombositopenia ;bagi seseorang yang mengalami kecelakaan; dan bagi penderita penyakit sumsum tulang yang menyebabkan produksi sel darah terganggu.

Saat ini banyak kasus- kasus kesehatan yang berkaitan dengan  transfusi darah,belum bisa teratasi dengan baik. Sebagai contoh adalah kasus yang terjadi pada salah satu warga Desa Padang Pangrapat, Kecamatan Tanah Grogot, Kabupaten Paser, Kalimantan Timur  yang bernama Tiono. Tiono merupakan salah satu penderita anemia yang saat itu membutuhkan transfusi darah sebanyak 9 kantong. Namun, karena persediaan darah golongan B di Unit Transfusi Darah (UTD) Palang Merah Indonesia Kabupaten Paser habis, maka nyawa Tiono tidak tertolong. Hal ini tidak akan terjadi jika saja PMI atau rumah sakit setempat memiliki persediaan donoran darah  yang banyak. Namun, tidak tepat jika kita menyalahkan PMI atau rumah sakit. Karena PMI akan memiliki persediaan donoran darah yang banyak,jika banyak pula masyarakat yang berdonor.

Sebenarnya tidaklah merugi orang – orang yang berdonor darah. Disamping mereka mendapatkan manfaat bagi kesehatan mereka, mereka juga akan mendapatkan balas jasa dari Sang Maha Kuasa karena telah menolong sesamanya. Selain itu, donor darah  merupakan investasi kehidupan yang bisa diambil sewaktu-waktu. Karena kita pun tidak pernah tahu bila ternyata suatu saat kita akan memerlukan banyak transfusi darah . Setidaknya dengan berdonor, kita sudah ikut menyumbangkaan sedikit darah yang kelak menjadi simpanan bagi kita ketika kita membutuhkannya.

Donor darah adalah asset masa depan yang peranannya amat esensial. Oleh karena itu, melalui uraian tersebut diharapkan kesadaran masyarakat akan pentingnya donor darah meningkat. Karena setetes darah adalah seteguk kehidupan. Seteguk air mungkin tidak akan menghilangkan dahaga, tetapi seteguk kehidupan adalah anugerah luar biasa yang diberikan Tuhan kepada hamba-Nya.

     

               

Daftar Pustaka

http://fourseasonnews.blogspot.com/2012/05/pengertian-darah.html, diakses 2 November 2012 pukul 18.30

http://www.scribd.com/doc/60316627/Pengertian-Darah-Secara-Umum, diakses 3 November 2012

http://organisasi.org/definisi-pengertian-darah-plasma-darah-dan-fungsi-alat-sistem-transportasi-manusia, diakses 3 November 2012

http://infowebkita.com/blog/2012/06/syarat-untuk-donor-darah-dan-manfaatnya, diakses 4 November 2012.

http://www.catatandokter.com/2009/11/donor-darah.html , diakses 4 November 2012

http://www.pmibali.or.id/transfusi-darah/tata-cara-donor-darah/, diakses 5 November 2012

http://www.blogdokter.net/tag/donor-darah/, diakses 5 November 2012

http://kaltim.tribunnews.com/2012/07/02/paser-perlu-organisasi-peduli-donor-darah­, diakses 5 November 2012.

contoh Argumentative Essay

Mari mulai dengan hal yang kecil! Luruskan niat dan lakukanlah !

Doing Traditional Foods Business? Why Not?

          Each state has its own characteristics that can distinguish with other countries. Start from ethnic groups, languages, customs, national anthem, to the food. Indonesia is one of multicultural countries that have diverse culture of the various islands. This diversity reflects the identity of the nation as well as the distinguishing feature with other countries. However, these characteristics are often contested by other countries. Such as the case of the song Rasa Sayange and Batik that claimed by Malaysia. Actually, this is not entirely the fault of another country if they claim our culture, because in reality we are not very concerned with cultural issues. That was just a few examples of cultural issues in art. In the field of culinary, Indonesia is a storehouse of delicious and savory culinary. A variety of food, ranging from seafood to terrestrial food, spicy foods to sweet foods, and that is no less interesting is the blend of appropriate and complete seasoning food , such as foods from Padang , Yogyakarta, Bandung, and Javanese, also some foods in other areas in Indonesia. However, the existence of traditional foods is almost forgotten by the people of Indonesia. Many people assume that traditional food is not the elite food, outdated and do not arouse the appetite. Even, to established businesses of traditional food, many people who do not look at this business opportunity. Because in fact, most producers of traditional foods is lower class society. Therefore,  there is a perception that the business of traditional food was not suitable for elite entrepreneurs. Doing business in traditional food field is a new challenge, but this business is an opportunity to innovate also as the efforts of cultural preservation.

Now, the food business increase significantly. Many food companies compete with various ways of promotion to attract customers as much as possible. Some traditional food companies are also doing promotion for every new product that is produced. However, in the execution the traditional food entrepreneurs face many challenges. It happens because most food companies operating in Indonesia is a company that produces durable food. They prefer to produce these products because many traditional foods are not durable, so the risk of loss is high enough. Therefore, it appears many companies of instant noodles, instant sauce, nuggets, and so on that cause greater competition. In addition, the existence of  fast food business, such as KFC, Mc Donald's, Pizza Hut, etc also raise a great competition for traditional food entrepreneurs. In terms of promotion, traditional food companies may not get more attention from the public because the promotions done in the mass media are dominated by the company of instant food and fast food that already has its own brand. Moreover, most of the traditional food is not durable,if it’s compared to foods preserved that can last for 1 year. In terms of processing, the traditional meals need longer process than fast food because all of the spices and other ingredients will be made ​​if we are going to cook. Contrasts to instant food products which are ready to be used any time without depend on the cooking time. It means that if we do not want to cook, these instant spices can be saved to be used in the next cooking process. In terms of packaging, traditional food is still less interesting with instant food or fast food. For example, if we want to package Cassava Chips which is a traditional snack, we only use plastics. Meanwhile, Chiki which is an instant snack packed in attractive packaging. Therefore, even though the price of Cassava Chips is more expensive than Chiki, Cassava Chips still cannot earn maximum sales because of the unattractive packaging. Meanwhile, Chiki can get more sales than Cassava Chips because of the attractive packaging and the lower price.

On the other hand, doing traditional foods business is an opportunity to innovate. Why can we say it? Because, if we can make new idea to develop the recipe of traditional foods, traditional foods will have  wide market and the perception that traditional foods is outdated will be cleared. Some excellence of Indonesian traditional foods that can be developed and profitable, among others:

1. Low-Fat
Majority of Indonesian foods only contain about 20% of fat. For example, Gado-gado, Pecel, etc which are high in fiber and low in fat that suitable to be consumed for everyone, especially for women who want to do diet. Based on this excellence, we can make an innovation to these foods by make some variation of vegetables and creating a new flavor, so the product will not be monotone. In terms of promotion, we can promote the uniqueness of this food also give more information about the importance of consuming vegetables for human healthy. Therefore, the people will be more interested with Gado-gado or pecel which are produced. if this food have been accepted by public, we can expand this product  to the  areas in Indonesia. Moreover, we can expand this food to another country.
2. More natural / non-chemical
Most of Indonesian food ingredient processed naturally. For example if we want to fertilize the vegetables, we will use organic fertilizer; and then we use the salt to preserve the fish; using Turmeric as food coloring to produced yellow color; oak leaves to produce red color ; and Suji leaf to produce green color. By using those natural ingredients that have been provided around us, it will save on operational cost; therefore, the revenue will be got without big operational cost. It will be different if we get the instant ingredient by buying it from the store. It  will rise the operational cost of the business.
3. Rich in fiber
Indonesia’s food ingredient, such as tubers, both cassavas, sweet potato, and taro has high fiber content. So far, our societies are not yet know the advantages in consuming the tubers. Whereas, tubers contain high nutrients such as vitamin C which is contained in yam and has a function in maintaining the immunity. Based on this excellence, we can do product development from the tubers, such as by making a cake made from Taro flour; then, make yam chips with various flavor; and so on. Actually, if we can make an innovation to the tubers, the bad perceptions about the tubers will be cleared. Therefore, we can predict that the tubers consumption will be increasing and the product we made will be more liked by the people.

4. The prices are cheaper
our country has a variety of natural resources that can be utilized without the expensive cost, like the variety of fish that available in the Indonesia's waters. There are various types of fish that can be obtained with low prices but have high nutrition. For example mackerel, catfish, sardines, and eel that rich in omega 3 and almost have the same nutrition content with Salmon that including as expensive fish. Actually, it is an opportunity for entrepreneurs to make an innovation for traditional food by using cheap ingredients, but it has high nutritional content. We can cultivate catfish being shredded, or developing Pecel Lele with a new variation; we are also able to process mackerel into sausages or fish paste, and so on. Thus, we can produce traditional food with low operational costs because the ingredients are available in our country and the price is not too expensive.

Besides being an opportunity to innovate, traditional food business is also an effort to preserve the traditional culture of Indonesia. In fact, many people who do not care and do not even know anything about traditional foods. Because, since early childhood, their parents familiarize them with western food. For example, many mothers who cook sausages or nuggets as a side dish for their children on the grounds of practicality. Another example, many parents who provide instant juice to their children for reasons more practical and easier. Most parents, especially career women, feel bothered if they have to cook with complete spices, like in traditional food. Moreover, the process in cooking traditional foods requires a long time. So the best solution according to them is eating fast food or instant drink. However, consciously or not, these actions will build children mental tend to choose fast food rather than food cooked in a longer process, such as traditional food. This mental is the main cause of the loss of a love of traditional food. Therefore, it requires some effort to preserve traditional food. One way is by establishing a traditional restaurant or a traditional food company. The existence of traditional foods business is a way to preserve traditional foods. Now, traditional foods entrepreneurs began to appear. They succeeded in raise a traditional theme in their business whose be the main attraction for customers. They succeeded in making innovation of the traditional foods, either the taste or nice packaging. Even some of traditional food restaurant are still maintaining the layout and the service in traditional concept. For example, Sundanese restaurant that use lesehan concept where the customer sit on the floor, then, the foods served by rattan plate coated with banana leaves , also  accompanied by traditional songs from West Java; then, restaurant located above the pool, with bamboo floors and thatched roofs; then, there is another concept in a traditional food restaurant with fish as the main menu, which let visitors fishing alone and the results submitted to the chef at the restaurant  to be cooked; and so on. In fact, with this traditional concept, many customers are interested to eat at this restaurant. Because lately, we feel so difficult to find restaurant with traditional concept like that.

In essence, Indonesia traditional foods are not low quality foods that lose competitiveness with western food.  Indonesia traditional food is a food rich in flavor with variety of excellences and it is healthier than instant foods. Because majority of Indonesian food ingredients are produced in a natural way, and the cooking process don't use instant ingredients or instant spices. However, the existence of traditional foods is less enthused by the society because many of traditional foods that do not have a big brand. Different with western food that has been had great brand. Some efforts to increase public interest to traditional foods are:  
a. Embedding a love of traditional food since childhood. Parents should not often cook with instant ingredients because it is not completely healthy. Eventually, instant ingredients containing chemicals substance which are harmful to our health. Unlike when cooking with fresh and natural ingredients, such as those in Indonesia. For example, if your children ask for a meal with chicken, as a good  mother you  should not only frying the nugget or calling for KFC to deliver the fried chicken you want, but you must cook the chicken by yourself with traditional recipes, such as Ayam Penyet , Ayam Kremes,etc. Thus, besides the children understand about traditional foods, they will also feel more respect to their mothers who painstakingly cook chicken for them.

b. Promote slow food movement. This movement was pioneered by a journalist and observer of a healthy lifestyle of Italy, Carlo Petrini, as a form of disagreement with fast food that use supplemental synthetic food additives are used as coloring, texture modifiers, and the appetite. In principle, the slow food movement aims to restore the rhythm of cooking to the original rhythm. Because consciously or not, cooking calmly is one form of relaxation that can help eliminate fatigue of mind and soul.

c. Traditional food business. As explained earlier, the traditional food business gives huge profit. We should not be afraid to raise traditional foods menu in the competition between Culinary Entrepreneurs. It’s true, because in the fact, one of traditional food from Indonesia has been nominated as the most delicious food in the world. The food is Rendang which is a culinary from Padang, West Sumatera. This nomination is given by CNNGo (a website that includes CNN International topics about culture and global lifestyle, but more deeply into his local side). This achievement will be a great motivation for traditional foods entrepreneurs to always doing innovation, in order to remain competitive with food from other countries.

Choose for doing traditional food business is not a wrong choice. Until now, many  traditional foods entrepreneur that still survive. The existence of traditional foods  remain acceptable, even awaited by the public because Indonesian cuisine has always been consistent in dispensing  spices, so it's not going to change from time to time. An example is cuisine of  Nasi Padang ,that until now the taste of savory and spicy are still same. Padang cuisines have also expanded in various regions in Indonesia. This is a proof that the traditional cuisine always  exist from time to time and from one place to another place. Another example is Madura Satay, where its presence is still accepted by the public until now. The existence of Sate Madura has spread to other parts of Indonesia, especially in Java. These two examples are only a small part of the success in doing business the traditional food. Now, a lot of traditional food entrepreneur successful because maintaining the authenticity of the recipes and concepts. An example is  Ampera, a Sudanese restaurant that maintains the authenticity of Sudanese cuisine recipes, it's presence was successfully received by the general public. Even currently has opened branches in various regions in Indonesia. The next example is Rumah Makan Tradisional Rawon Guling located in East Java. It has been established since 1941 and still holds out until today. Even, based on the owner information some branches of this restaurant are often visited by government officials who want to go to Surabaya. Based on these facts, we can conclude that the traditional culinary business brings big profit. Thus, doing  traditional food business? Why not?

Reference

http://info-kesehatan.net/makanan-tradisional-indonesia-sehat-bergizi/

http://info-kesehatan.net/makanan-tradisional-indonesia-sehat-bergizi/

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http://id.shvoong.com/society-and-news/culture/2299143-www-cnngo-com/#ixzz2DrTGfibJ

http://bisniskulinerindonesia.blogspot.com/2012/06/rumah-makan-rawon-guling-makanan.html