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FAKTOR YANG MEMPENGARUHI SISA MAKANAN DAN BIAYA YANG TERBUANG PADA PASIEN SKIZOFRENIA RAWAT INAP Astri Fitriati; Reni Sofiyatin; Suhaema Suhaema; Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 2 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i2.303

Background : The success of a food maintenance system can be evaluated by observation of food waste that causes the cost to be wasted and will have an impact on the anggran used for the procurement of foodstuffs. The observations showed that in Mutiara Sukma Mental Hospital, there were still food waste that was not consumed by patients.Objective : This study aims to analyze "factors that affect food waste and its relationship to the cost of food waste".Method : The type of research is cross sectional with survey approach. Respondents to this study were 24 patients who underwent hospitalization from December 1 to 10, 2020. The food waste data was taken by observation using Comstock's visual method and compared with the price of the menu, patient assessment data on food taste was obtained by interview using questionnaires. The relationship between food waste and food waste costs was obtained by pearson correlation tests.Result : Average food waste in period 1 menu cycle of 9.07%, from the results of double logistic regeresi test there is no relation between food waste wit ofh age, gender and taste of food. The cost of food waste cost per patient per day is Rp. 2283.5,-Conclusion : Food waste correlated with the cost of food waste. Latar belakang : Keberhasilan suatu sitem penyelenggaraan makanan dapat dievaluasi dengan pengamatan sisa makanan yang menyebabkan adanya biaya yang terbuang secara sia-sia dan akan berdampak terhadap anggaran yang digunakan untuk pengadaan bahan makanan. Hasil observasi menunjukkan bahwa di Rumah Sakit Jiwa Mutiara Sukma masih ditemukan adanya sisa makanan yang tidk dikonsumsi oleh pasien.Tujuan : Penelitian ini bertujuan untuk menganalisis “ Faktor-faktor yang mempengaruhi sisa makanan dan hubungannnya dengan biaya sisa makanan”.Metode : Jenis penelitian adalah cross sectional. Responden sebanyak 24 pasien yang menjalani rawat inap di ruang pemulihan. Waktu penelitian 1-10 Desember 2020. Metode visual Comstock untuk pengukuran sisa makanan kemudian melihat biaya dari sisa dengan membandingkan dengan harga menu persajian. Analisis faktor yang mempengaruhi sisa dengan uji regresi logistk ganda dan melihat hubungan antara sisa makanan dan biaya sisa makanan diperoleh dengan uji korelasi pearson.Hasil : Rata-rata sisa makanan dalam periode 1 siklus menu sebesar 9.07%, tidak terdapat hubungan antara sisa makanan dengan umur, jenis kelamin dan cita rasa makanan. Biaya sisa makanan per pasien perhari sebesar Rp. 2283.5.Kesimpulan : Sisa makanan berkorelasi dengan biaya sisa makanan.

PENGARUH MODIFIKASI RESEP TEMPE TERHADAP DAYA TERIMA Sanita Dwipangesti; AASP Chandradewi; Luh Suranadi; Reni Sofiyatin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 2 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i2.302

Background : Acceptability is an indicator in the success of food preparation, which can be seen from the leftovers. Based on research conducted by Syaputri (2017), the client's food residue on vegetable side dishes, especially tempeh, is still high (64.28%). This is in line with research conducted by Utami (2019) which shows food waste, especially tempeh (28.6%) which is classified as high. To overcome this problem, it is necessary to modify the tempe recipe.Objective : To determine the effect of modification of the tempe recipe on acceptance based on literature studies.Method : This study is a literature review study that uses three databases, namely Google Scholar, Garuda Portal and Higher Education Website as well as a full text thesis. A literature search was conducted in September 2020. The number of journals used was 10 journals.Results : From 10 journals, states that there is an effect of modification of the tempeh recipe on acceptance with a p value (<0.05). Based on all the journals studied, the average tempeh processing technique after modification is more varied, such as setting up, roasting, steaming, or steaming, the menu is prepared with different spices than before, it is known that the average client states that the taste of the food is better than before the modification.Conclusion : Based on the 10 reviewed journals, it is stated that there is an effect of modification of the tempe recipe on acceptance. The client's acceptance after modification of the recipe in terms of appearance and taste is said to be good because it has increased. Latar Belakang : Daya terima merupakan salah satu Indikator dalam keberhasilan penyelenggaraan makanan yang dapat dilihat dari sisa makanan. Berdasarkan penelitian yang telah dilakukan oleh Syaputri (2017) sisa makanan klien terhadap lauk nabati terutama tempe masih tinggi (64,28%). Hal tersebut sejalan dengan penelitian yang dilakukan Utami (2019) yang menunjukkan sisa makanan terutama tempe sebesar (28,6%) yang tergolong tinggi. Untuk mengatasi masalah tersebut perlu adanya modifikasi terhadap resep tempe.Tujuan : Mengetahui pengaruh modifikasi resep tempe terhadap daya terima berdasarkan studi literatur.Metode : Penelitian ini merupakan penelitian literature review yang menggunakan tiga database yaitu Google Scholar, Portal Garuda dan Website Perguruan Tinggi serta Skripsi Full text. Pencarian literature dilakukan pada bulan September 2020. Jumlah jurnal yang digunakan adalah 10 jurnal. Hasil : Dari 10 jurnal, menyatakan bahwa ada pengaruh modifikasi resep tempe terhadap daya terima dengan nilai p value (<0,05). Berdasarkan semua jurnal yang dikaji rata-rata teknik pengolahan tempe setelah dilakukan modifikasi lebih bervariasi seperti disetup, dipanggang, dioseng, maupun dikukus, menu yang diolah dengan bumbu yang berbeda dari sebelumnya diketahui rata-rata klien menyatakan cita rasa makanan lebih enak dibandingkan sebelum dilakukan modifikasi.Kesimpulan : Berdasarkan 10 jurnal yang telah dikaji menyatakan bahwa ada pengaruh modifikasi resep tempe terhadap daya terima. Daya terima klien setelah dilakukan modifikasi resep dari segi penampilan dan cita rasa dikatakan baik karena mengalami peningkatan.

THE EFFECT OF PARTICIPATORY MODEL ELUCIDATION ON THE PRACTICE OF SUPPLEMENTARY FEEDING (MP-ASI) ON GROWTH STATUS IN 12-24 MONTHS OF CHILDREN IN THE WEST LOMBOK DISTRICT Ni Ketut Sri Sulendri; Luh Suranadi; I Nyoman Adiyasa; Irianto Irianto
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 7, No 1 (2022): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v7i1.353

Background: Counseling on the practice of feeding infants and children to mothers with babies 0-24 months is an educational effort that can produce community behavior to increase knowledge (Suharjo, 2003). Counseling often carried out in the community by nutrition officers and posyandu cadres about feeding practices usually uses the lecture method and question and answer discussion. However, the method above makes the target bored quickly and less interested, so the results are not optimal. Another method that can help is participatory counseling or adult learning (POD), which emphasizes that participants are directly involved and carry out two-way communication and share experiences from each participant (Kemenkes, 2015). One of these methods is the participatory extension method. Research Methods: The study was carried out in the working area of the Kediri Health Center, West Lombok Regency, with 15 case groups and 15 control groups and had the same characteristics for three months, from September to November 2018. The study used a quasi-experimental method, pre-test post-test control group design. The data collected included data on characteristics, body weight, level of knowledge, and intake before and after giving participatory counseling interventions. Data analysis used an independent t-test to see the effect of participatory method counseling on children's growth status. Research Result: The results showed that the education level of all respondents (100%) achieved primary education, namely Elementary School (SD) and Junior High School (SMP). The results showed that the samples' average weight gain or growth status, treatment, and control, was 0.4 Kg. There is a significant effect on the growth status of children aged 12-24 months for weight gain in both cases and controls. Both have increased. Viewed from the level of knowledge, most of the respondents have a sufficient level of expertise, and the increase in the knowledge possessed by respondents in the treatment is not better than control. Conclusion: There is no effect of participatory method counseling on the level of knowledge of the case and control groups. Results counseling with participatory methods can change the eating patterns of children aged 12-24 months in the treatment group, as seen from the number, frequency, and variety of menus served by mothers of toddlers. Suggestion: There needs to be a continuation of research with the same method, but the dependent variable is diet (amount, frequency, variety, and cleanliness)

MODIFICATION OF THE BEST DIET (REGULARLY LOW ENERGY BALANCED) FOR OBESITY YOUTH Retno Wahyuningsih; Joyeti Darni; Meika Purbowati; Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 7, No 1 (2022): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v7i1.355

Background: Obesity is a teenage health problem that needs to be addressed. One of the handling efforts in overcoming excess weight is proper eating/diet settings. Research Methods: This type of research is a quasi-experimental design with a randomized pre-post test control group design. The research subjects used in this study were female adolescents aged 18-20 years with overweight nutritional status. The variables measured were body weight before and after treatment. The data obtained were tested statistically univariate to get an overview of the distribution of research variables and bivariate test to determine the effect of the REST diet on changes in body weight. Research Result: The results showed that the average weight loss in the treatment group was 0.92 kg, and the control group was 0.67 kg. From the results of the Paired-samples T-Test, a significant value of 0.000 (p <0.05) was obtained, which means that there was a substantial difference in the mean weight before and after treatment. Conclusion: The conclusion is that there is a difference in body weight before and after the study, but there is no effect of giving the REST diet on weight loss in obese adolescents.Background: Obesity is a teenage health problem that needs to be addressed. One of the handling efforts in overcoming excess weight is proper eating/diet settings. Research Methods: This type of research is a quasi-experimental design with a randomized pre-post test control group design. The research subjects used in this study were female adolescents aged 18-20 years with overweight nutritional status. The variables measured were body weight before and after treatment. The data obtained were tested statistically univariate to get an overview of the distribution of research variables and bivariate test to determine the effect of the REST diet on changes in body weight. Research Result: The results showed that the average weight loss in the treatment group was 0.92 kg, and the control group was 0.67 kg. From the results of the Paired-samples T-Test, a significant value of 0.000 (p <0.05) was obtained, which means that there was a substantial difference in the mean weight before and after treatment. Conclusion: The conclusion is that there is a difference in body weight before and after the study, but there is no effect of giving the REST diet on weight loss in obese adolescents.

The Effect Of Vegetable Reception Development On Acceptance Of Patients’ Ordinary Food AASP Chandradewi; Luh Suranadi; Reni Sofiyatin; Indri Aprillia
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 1 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i1.390

Background: The challenge of providing food in the hospital that must be followed up immediately is that there are still many leftovers from the patient's nutrition. The remaining food needs to be paid attention to because the food the patient consumes will help meet energy and nutritional needs. The remaining food is still a lot of vegetables; poor vegetable processing due to the long cooking process will reduce the nutritional content of the vegetables. Processing vegetables is not only to get healthy and nutritious vegetables, but also in the processing, it is expected to produce vegetables that taste delicious and can be consumed by many people, meaning that in processing, you must also think about the acceptance of these foods.Research Methods: To determine the effect of developing vegetable recipes on the acceptability of patients' average food at Dompu Hospital. This study was a quasi-experimental study using a one-group pretest-posttest design. This study was conducted in May 2021. The population of this study was Class III patients, with a sample of 27 patients data analysis using an independent t-test. Research Result: The results showed that the most vegetable residue was scrambled vegetables, as much as 88.9%, while the least remaining vegetables, and corn cream soup, as much as 70.3%. The results of the statistical test conducted indicated that there was a significant difference in acceptance after modification of the vegetable recipe (p <0.05). Conclusion: The results of the modification stated that out of 27 samples, eight samples (29.7%) still left vegetables included in the category of many > 20%, and 19 samples (70.3%) used up vegetables so that they were included in the category of less <20%. The comparison of leftover vegetables before and after modification showed that the highest yield was found in scrambled vegetables, as much as 88.9%. In contrast, the fewest remaining vegetables were cream corn soup, as much as 70.3%.

Study of Organoleptic Properties and Nutritional Content of Banana Brownies AS Healthy Snacks for School Children AASP Chandradewi; Novia Maulida; Made Darawati; Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 2 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i2.433

Background: Snacks can help meet the nutritional needs of children who do not bring food to school. However, many snacks circulating in the community still need to be guaranteed for their safety or nutritional content. Efforts are required to meet nutritional needs by developing a product in the form of brownies as a healthy snack for school children using local food in the form of Ambon bananas as a substitute in making brownies. This research aims to determine the organoleptic properties and nutritional content of banana brownies as a healthy snack for school children.Research Methods: This study used an experimental method in the laboratory with a completely randomized design (CRD). Ambon banana puree substitution was carried out with three levels of treatment (25%, 50%, and 75% of the total flour), with three repetitions. Data on organoleptic properties were collected by organoleptic test using the hedonic method and statistically analyzed using Analysis Of Variance (One Way Annova) at the 95% confidence level (α = 0.05). Research Result: The results of the study of the organoleptic test of banana brownie products with 25% Ambon banana puree substitution of total wheat flour (20 grams) obtained a significant texture (≤ 0.05), while color, aroma, and taste were not substantial (> 0.05). Conclusion: The study of the organoleptic properties of banana brownies found that panelists preferred the treatment level, namely t1 (substitution of Ambon banana puree 25% of total flour). The nutritional value in 1 serving of 100 grams of banana brownies is 402.9 kcal of energy and 6.8 grams of protein.

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