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All Journal Jurnal Kesehatan Prima Jurnal Gizi Prima Jurnal Pengabdian Masyarakat Sasambo

AASP Chandradewi

Poltekkes Kemenkes Mataram

Author-ID : 2516362

Health Professions Nursing Public Health

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Analisis Biaya Yang Hilang Dari Sisa Makanan Pasien Di Rumah Sakit Umum Daerah Kota Mataram Yang Mendapatkan Makanan Biasa Baiqwinda Sari Febri; AASP Chandradewi; Irianto Irianto; Reni Sofiyatin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 1 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. The organization of food is one form of hospital nutrition service. The success of the food system can be attributed to food scraps. The rest of the patient's food causes the missing costs and impacts on the budget used. Research Methods. The organization of food is one form of hospital nutrition service. The success of the food system can be attributed to food scraps. The rest of the patient's food causes the missing costs and impacts on the budget used. Research Result. The results of this study show the results of multiple regression logistic tests that have a significant value of 0.068 (p> 0.05). This means that there is no influence of age, sex, type of illness and taste of food against the cost of missing ordinary food scraps. Conclusion. Age, sex, disease type and food taste assessment contribute 13.2% to the lost cost of food scraps.

Kajian Sifat Organoleptik Dan Kadar Air Selai Daging Kulit Pisang Kepok (Study Of Organoleptic Properties And Water Content Banana Kepok Peel Flesh Jam) NiLuh Evihari Santhi; Iketut Swirya Jaya; Reni Sofiyatin; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Bananas are tropical fruits are the most widely produced and use by the people of Indonesia. Banana peel to produce large volumes of waste. In general, the banana peel is part of bananas that are usually discarded as waste that is not utilized and discarded banana peel just as organic waste. Nusa Tenggara Barat (NTB) is the largest banana production region, mainly on the production of bananas kepok reached 58 684 tonnes in 2013 (BPS 2014). Banana peel has a high nutritional value, especially on the banana peel that has meat kepok thicker peel than other meats banana peel. Kepok banana peel contains several elements such as water (68.90 grams), carbohydrates (18.5 grams), fat (2,11gram), and protein (0.23 g). Banana peels contain carbohydrates that can be used as an energy source and can be processed or developed into economically valuable products, one of which is processed into jam. Objective. To identify the organoleptic properties (taste, aroma, color, and topical nature) and water content banana peel jam. Research Methods. Design studies using experimental studies (Trial) completely randomized design (CRD) with one factor, namely the addition of sugar consisting of five treatments with a percentage of 5%, 20%, 35%, 50%, and 65%. Each treatment was repeated 3 times. Data were analyzed using Analysis of Variant (One Way ANOVA) was followed by Duncan test. Research Result: The addition of sugar did not significantly affect the smell of kepok banana peel jam (p> 0.05), but the real impact on color, flavor, and the topical nature of the kepok banana peel jam (p <0.05). Peanut butter banana peel meat kepok with t3 treated (35%) and t4 (50%) preferred in terms of color, taste, and topical nature of the scale value approaching love. While the terms of the smell of all treatments reached values by category rather like. The treatment that meets the standards seen from water level is at t4 treatment (50%) with a water content 32.39%.

Daya Terima Pasien Kelas Iii Terhadap Menu Makanan Biasa Di RSUD Provinsi NTB Puput Oktaviani; Luh Suranadi; AASP Chandradewi; Niketut Sri Sulendri
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 1 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. The high leftovers in a hospital in result due to low patient acceptability . The low patient acceptability can be attributed to several factors other conduction of external factors and internal factors . External factors consist of food appearance and internal factors consist of appetite , eating habits , boredom , and the food from the outside. Research Methods. This study design using observational research is descriptive , based on time in terms of research using crossecectional approach , the target of this study is that patients who receive regular food menu in Provisinsi Mataram General Hospital who had been hospitalized at least 2 days . Samples were obtained as many as 27 samples. Research Result. the received power of regular meals judged on appearance ( color and texture ) food menu is still in the unattractive category because of the 5 -day menu shows the average percentage of less than 60 % . : the received power of regular meals judged on taste ( flavor and aroma ) food menu is still in the category of unattractive because of menu 5 days showed an average percentage of less than 60 %. Conclusion. The receive power to the appearance and the food taste in breakfast, lunch and dinner either from the first menu to the fifth menu still in the poor category because it is still less than 60 % .

Co-Authors Abdul Salam Amalia Safitri Assidiq Ayunda Firmani Wahyusa Baiq Winda Syamsuriana Baiqwinda Sari Febri Deviana Oktadianingsih Dwi Aulia Khusnul Khotimah Dwiaulia Khusnul Khotimah Endah Sulistiowati I Nyoman Adiyasa Igde Narda Widiada IKetut Swirya Jaya Irianto Irianto Lalu Khairul Abdi Luh Suranadi Made Darawati Ni Ketut Sulendri Ni Luh Suranadi NiKetut Sri Sulendri NiLuh Evihari Santhi Nurul Kamila Paradisa Puput Oktaviani Rani Putri Reni Sofiyatin Sabrina Apriliyani Selvi Indrawati Susilo Wirawan

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