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Putri Ronitawati
Universitas Esa Unggul
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PERILAKU FOOD TABOO PADA IBU HAMIL DAN FAKTOR YANG MEMPENGARUHINYA DI PUSKESMAS PAMARAYAN KABUPATEN SERANG, BANTEN Ashifa Meyta Kristya; Laras Sitoayu; Rachmanida Nuzrina; Putri Ronitawati; Mertien Sa’pang
JURNAL EKOLOGI KESEHATAN Vol 20 No 2 (2021): JURNAL EKOLOGI KESEHATAN VOLUME 20 NOMOR 2 TAHUN 2021
Publisher : Puslitbang Upaya Kesehatan Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/jek.v20i2.4669

Abstract

ABSTRACT Food taboo is a hereditary dietary taboo that is not necessarily true. The health problem that can occur due to the food taboo is the lack of nutrient intake for pregnant women. The prevalence of food taboo behavior at Pamarayan Health Center, Serang District, Banten in 2019 was 66%. The purpose of this study was to determine the relationship between food knowledge, education level, socio-cultural environment and history of health problems with food taboo behavior among pregnant women at Pamarayan Health Center. This study used a cross sectional study design by conducting interviews. The sample of this research was 136 pregnant women. Data was collected offline by implementing health protocols. Statistical test using the chi-square test. The results of the study show that pregnant women who behave in food taboo (64%), lack of food knowledge (72.8%), low education level (66.9%), good socio-cultural environment (59.6%) and a history of health problems (72.8%). Factors that have a relationship with food taboo behavior is food knowledge (OR=2,840), education level (OR=2,614), socio-cultural environment (OR=3,402) and a history of health problems (OR=2,428). The conclusiont is that there is a relationship between food taboo behavior with food knowledge, education level, socio-cultural environment and a history of health problems at Pamarayan Health Center. Suggestions for conducting counseling about the food taboo by involving local community leaders. Keywords: Food Taboo, Pregnant, Women ABSTRAK Food taboo merupakan suatu pantangan makanan terutama pada ibu hamil, secara turun temurun dan belum tentu kebenarannya, sehingga menyebabkan kurangnya asupan zat gizi. Prevalensi perilaku food taboo di Puskesmas Pamarayan, Kabupaten Serang, Banten tahun 2019 yaitu 66%. Tujuan penelitian ini adalah untuk mengetahui hubungan pengetahuan makanan, tingkat pendidikan, lingkungan sosial budaya dan riwayat gangguan kesehatan dengan perilaku food taboo pada ibu hamil di Puskesmas Pamarayan. Penelitian ini menggunakan desain penelitian cross sectional dengan melakukan wawancara. Sampel penelitian ini yaitu 136 ibu hamil. Pengambilan data dilakukan secara offline dengan menerapkan protokol kesehatan. Uji statistik menggunakan uji chi-square. Hasil penelitian menunjukan, ibu hamil yang berperilaku food taboo (64%), pengetahuan makanan kurang (72,8%), tingkat pendidikan rendah (66,9%), lingkungan sosial budaya baik (59,6%) dan riwayat gangguan kesehatan (72,8%). Faktor yang memiliki hubungan dengan perilaku food taboo ialah pengetahuan makanan (OR=2,840), tingkat pendidikan (OR=2,614), lingkungan sosial budaya (OR=3,402), dan riwayat gangguan kesehatan (OR=2,428). Kesimpulan ada hubungan antara perilaku food taboo dengan pengetahuan makanan, tingkat pendidikan, lingkungan sosial budaya dan riwayat gangguan kesehatan di Puskesmas Pamarayan. Saran melakukan penyuluhan mengenai food taboo dengan melibatkan tokoh masyarakat sekitar. Kata kunci: Tabu Makanan, Ibu Hamil
ANALYSIS OF MENU PLANNING, CONSUMPTION ENERGY DENSITY RELATIONSHIPS AND FOOD LEFTOVERS OF THE ELDERLY NUTRITIONAL STATUS IN SOCIAL ORPHANS Aspiyani Aspiyani; Putri Ronitawati; Prita Dhyani Swamilaksita; Rachmanida Nuzrina; Mertien Sa'pang
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 8 ISSUE 2, 2020
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2020.8(2).80-86

Abstract

Background: The most important thing in giving food to the elderly is that the food served must meet the nutritional needs, the food served is given regularly in small portions but often, the food must be gradual and varied so as not to cause boredom, the food must be according to doctor's instructions for certain elderly and food must be soft. The elderly who live in the Werdha Nursing Home are faced with a different situation than before they lived in an orphanage. This causes the elderly to make adjustments so that their needs can be fulfilled. Health conditions in the elderly stage are largely determined by the quality and quantity of nutritional intake.Objective: This study aims to determine the analysis of menu planning, the relationship of energy consumption density and food waste to the nutritional status of the elderly at the Social Home Method: This study was an observational study of cross-sectional study design. Sampling was done by purposive sampling technique with a  total of 50 elderly respondents. Bivariate analysis using Chi-Square statistical tests. Results: Planning the menu at the Social Home is carried out once a year with a seven-day menu cycle compiled by a Puskesmas Nutritionist and has a menu structure consisting of the frequency of feeding 3 main meals and 2 interludes. The application in feeding has not been adjusted to the menu made by a Nutritionist. Most respondents were aged 60-74 years (elderly). Correlation test results showed that there was no relationship between energy consumption density with the nutritional status of the elderly     ( p = 0.589 ) (p> 0.05) and there was a relationship between food waste and the nutritional status of the elderly (p = 0.010 ) (p <0.05). Conclusion: Some menu planning at the Social Institution was carried out and some did not meet the factors that influenced menu planning at the institution. There is a relationship between food waste with the nutritional status of the elderly, the main factor affecting nutritional status is food intake. This is because not only because of the small amount of food left (<20%) which causes the risk of malnutrition, but there are other factors based on the questions and the results of the MNA score.
PENILAIAN STATUS GIZI ANAK SEKOLAH DASAR DURI KEPA 11 MENGGUNAKAN INDEKS TINGGI BADAN MENURUT UMUR DAN INDEKS MASSA TUBUH MENURUT UMUR Nuzrina, Rachmanida; Melani, Vitria; Ronitawati, Putri
Jurnal Pengabdian Masyarakat AbdiMas Vol 3, No 1 (2016): Jurnal Pengabdian Masyarakat AbdiMas
Publisher : Universitas Esa Unggul

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Abstract

AbstractThe quality of Indonesian children is an important determinant for the quality of Human Resources in the next generation, so that Indonesian can be taken into account at the global level. High quality human resources is determined by several factors, such as adequate nutrient intake and optimal nutritional status. This activity aimed to measure the height and weight of students to obtain the nutritional status of primary school students using BAZ Score and HAZ Score. This activity carried out in March 2016. The sample size of this activity are 83 school age children grades 3 and 4 elementary school. Nutritional status measurement was done by measuring the height and weight of the children and then calculate the Z score. Z Score result then compared with the nutrtional status WHO 2005 standards. Results showed that most of children have normal nutritional status according to HAZ Score Index , however there are five children who on Stunted and severe stunted nutritional status. While based on the BAZ Score Indeks , Most of children (52 persons) have normal nutritional status. There are 25 children who are overweight. Periodic assessment of nutritional status were needed as a basis to an interventions to nutritional problems among schhol age children.Keywords: nutritional status, BAZ Score, HAZ score, school age children AbstrakKualitas anak-anak Indonesia merupakan penentu kualitas Sumber Daya Manusia (SDM) di masa mendatang dan menjadi generasi penerus pembangunan negara serta investasi Indonesia menuju negara maju yang dapat diperhitungkan di tingkat global. Terbentuknya SDM yang berkualitas, yaitu sumber daya manusia yang sehat, cerdas, dan produktif ditentukan oleh beberapa faktor, salah satunya adalah terpenuhinya kebutuhan pangan yang bergizi dan tercapainya status gizi optimal. Kegiatan ini bertujuan untuk mengukur tinggi badan dan berat badan siswa sehingga didapatkan gambaran status gizi siswa sekolah dasar dengan indeks TB/U dan IMT/U. Waktu kegiatan dilakukan pada bulan Maret 2016. Besar sampel kegiatan ini adalah anak-anak usia sekolah kelas 3 dan 4 yang berjumlah 83 orang. Pengukuran status gizi dilakukan dengan cara mengukur tinggi badan dan berat badan kemudian dilakukan perhitungan Z Score dan dibandingkan dengan baku standar WHO 2005. Berdasarkan hasil kegiatan didapatkan hasil bahwa menurut indeks TB/U sebagian besar anak berstatus gizi normal, namun terdapat 5 orang berstatus gizi pendek dan pendek sekali. Sedangkan berdasarkan indeks massa tubuh menurut umur, 52 orang anak berstatus gizi normal dan 25 orang berstatus gizi lebih serta sisanya berstatus gizi kurang. Perlu diadakan penilaian status gizi berkala serta intervensi terhadap masalah gizi yang dialami oleh siswa dan siswi di SDN Duri Kepa 11 Jakarta Barat.Kata Kunci : status gizi, IMT/U, TB/U, siswa sekolah dasar.
PENDIDIKAN SARAPAN SEHAT MENUJU BANGSA SEHAT BERPRESTASI BAGI ANAK SEKOLAH DASAR NEGERI MAUK III KABUPATEN TANGERANG BANTEN Ronitawati, Putri; Sa’Pang, Mertien; Sitoayu, Laras; Nuzrina, Rachmanida; Melani, Vitria; Dhyani S, Prita; Novianti, Anugerah
Jurnal Pengabdian Masyarakat AbdiMas Vol 4, No 2 (2018): Jurnal Pengabdian Masyarakat Abdimas
Publisher : Universitas Esa Unggul

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Abstract

AbstractIn the 6-12 year period, school-aged children are very sensitive in shaping their cognitive development. If during this period they experience hunger then the opportunity to study in school to be reduced (WFP 2006). One message Balanced Nutrition (message six), based on Permenkes No. 41/2014 is a habit of breakfast. Nutrition education accompanied by the provision of food in schools such as a healthy breakfast will run more effectively when walking in tandem. Healthy breakfast education activity aims to raise public awareness, especially school children about the importance of breakfast, the benefits of breakfast, the type of healthy breakfast, and snacks safe. This activity is held in order to commemorate World Health Day and National Education Day and aim to socialize healthy breakfast education activity for School Children at SDN Mauk III of Tangerang Regency of Banten. Socialization is done by providing nutrition education with comic media "Come Breakfast" as one of education media which accompanied by healthy breakfast together in class as much as 268 School Children attend and follow this activity with good Understanding and socialization is strengthened by education media and practice directly related healthy breakfast together in accordance with Balanced Nutrition used and given to the participants so easily understood and applied in everyday life both at home and at school. Such activities are important every year with different target targets, so that the socialization of healthy breakfast in accordance with the principles of balanced nutrition with nutrition education can be achieved well. Keywords: primary school children, nutrition education, healthy breakfast AbstrakPada periode 6-12 tahun, anak usia sekolah sangat sensitif dalam membentuk perkembangan kognitifnya. Bila pada periode ini mereka mengalami kelaparan maka kesempatan untukbelajar di sekolah menjadi berkurang(WFP 2006).Salah satu pesan Gizi Seimbang (pesan keenam), berdasarkan Permenkes No 41/2014 adalah biasakan sarapan.Pendidikan gizi disertai penyelenggaraan makanan di sekolah seperti Sarapan sehat akan berjalan lebih efektif bila berjalan beriringan. Kegiatan pendidikan sarapan sehat bertujuan meningkatkan kesadaran masyarakat khususnya anak sekolah mengenai pentingnya sarapan, manfaat sarapan, jenis sarapan sehat, dan jajanan aman. Kegiatan ini dilaksanakan dalam rangka memperingati Hari Kesehatan Dunia dan Hari Pendidikan Nasional serta bertujuan untuk  mensosialisasikan kegiatan pendidikan sarapan sehat bagi Anak Sekolah di SDN Mauk III Kabupaten Tangerang Banten. Sosialisasi dilakukan dengan memberikan pendidikan gizi dengan media komik “Ayo Sarapan” sebagai salah satu media edukasi yang disertai dengan sarapan sehat bersama di kelas sebanyak 268 Anak Sekolah hadir dan mengikuti kegiatan ini dengan baik  Pemahaman dan sosialisasi diperkuat dengan adanya media edukasi serta praktek secara langsung terkait sarapan sehat bersama sesuai dengan Gizi Seimbang yang digunakan serta diberikan pada peserta sehingga mudah dipahami dan diaplikasikan dalam kehidupan sehari-hari baik di rumah maupun di sekolah. Kegiatan seperti ini penting dilakukan setiap tahun dengan target sasaran yang berbeda-beda, sehingga sosialisasi sarapan sehat sesuai dengan prinsip gizi seimbang yang disertai pendidikan gizi dapat tercapai dengan baik. Kata kunci : anak sekolah dasar, pendidikan gizi, sarapan sehat
HUBUNGAN TINGKAT KEPUASAN DAN KUALITAS PELAYANAN MAKANAN TERHADAP BIAYA SISA MAKANAN DAN ZAT GIZI YANG HILANG PADA PASIEN DI RUMAH SAKIT UMUM DAERAH KOJA JAKARTA Putri Ronitawati; Michael Fujima; Laras Sitoayu; Mertien Sa&#039;pang; Lintang Purwara Dewanti
GIZI INDONESIA Vol 44, No 1 (2021): Maret 2021
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v44i1.527

Abstract

One indicator of the success of a food delivery system is food waste, which is a simple indicator for evaluating the success of hospital nutrition services. Good quality of food service can reduce the patient's leftovers. The study aimed to analyze the food reservation system, relationships of satisfaction level, and foodservice quality towards fee, leftover, and lost nutrition in patients of Koja Hospital North Jakarta. The study used a descriptive observational method and cross-sectional type with sample calculation using absolute determination. The number of samples is 132 respondents. The results of the bivariate analysis used the Spearman correlation test. The result of the study showed that related to lost costs are food taste, menu variations, animal side variations, vegetable dish variations, vegetable menu variations, fruit menu variations, the accuracy of feeding schedules, state of eating utensils, and satisfaction levels. Variables related to missing nutrients are gender, food taste, menu variations, animal side dishes, vegetable side dishes, vegetable menu variations, fruit menu variations, the accuracy of feeding schedules, and satisfaction levels. The conclusion of the study there is a relationship between the characteristics of the respondent (sex) with nutrients lost, there is a relationship between the quality of food service and the level of satisfaction with the costs and nutrients lost.ABSTRAKSalah satu indikator keberhasilan suatu sistem penyelenggaraan makanan adalah sisa makanan, yang menjadi indikator sederhana untuk mengevaluasi keberhasilan pelayanan gizi rumah sakit. Kualitas pelayanan makanan yang baik dapat mengurangi sisa makanan pasien. Tujuan penelitian untuk menganalisis sistem penyelenggaraan makanan, tingkat kepuasan dan kualitas pelayanan makanan terhadap biaya sisa makanan dan zat gizi yang hilang pada pasien rawat inap Rumah Sakit Umum Daerah Koja Jakarta Utara. Penelitian menggunakan metode deskriptif bersifat observasional dan berjenis cross sectional dengan perhitungan sampel menggunakan ketetapan absolut. Jumlah sampel sebanyak 132 responden. Hasil analisis bivariat menggunakan uji statistik korelasi spearman. Hasil Uji Korelasi Spearman menunjukan variabel yang berhubungan dengan biaya yang hilang adalah rasa makanan, variasi menu, variasi lauk hewani, variasi lauk nabati, variasi menu sayur, variasi menu buah, ketepatan jadwal pemberian makan, keadaan peralatan makan, dan tingkat kepuasan. Variabel yang berhubungan dengan zat gizi yang hilang adalah jenis kelamin, rasa makanan, variasi menu, variasi lauk hewani, variasi lauk nabati, variasi menu sayur, variasi menu buah, ketepatan jadwal pemberian makan, dan tingkat kepuasan. Kesimpulan menunjukkan adanya hubungan antara karakteristik responden (jenis kelamin) dengan zat gizi yang hilang, ada hubungan kualitas pelayanan makanan dan tingkat kepuasan dengan biaya dan zat gizi yang hilang.Kata kunci: tingkat kepuasan, sisa makanan, biaya yang hilang, zat gizi yang hilang 
CERMIN EDUKASI MENINGKATKAN PENGETAHUAN DAN SIKAP HIGIENE PERSONAL PENJAMAH MAKANAN Putri Ronitawati; Nadina Karima; Vitria Melani; Mertien Sa&#039;pang; Rachmanida Nuzrina
JURNAL RISET GIZI Vol 9, No 1 (2021): Mei (2021)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v9i1.6443

Abstract

Background: Personal hygiene is the basic principle of foodservice. Poor personal hygiene practices can lead to increase risk of microbial contamination in food. The personal hygiene of Islamic boarding schools’ food handlers are still low related to lack of knowledge. It caused by various factors, such as knowledge, attitudes, education, length of work, and habits on processing foodObjective: To examine the effect of mirroring education on the personal hygiene’s knowledge and attitudes of Islamic boarding school food handlers’ in Jombang.Methods: A pre-experimental study with a pretest-posttest group design. Total sampling were 41 food handlers in Islamic boarding school in Jombang. Data were analyzed by Paired Sample T-test and Wilcoxon test.Results: The age distribution of the respondents were 2,4% as the oldest age (58 years old) and 7,3% as the youngest age (17 years old), 26 respondents (63,4%) had working period 4 years and 22 people (53,7%) with low education. Knowledge and attitude about personal hygiene before and after education were significantly different (p=0, 01), also There were differences in knowledge and attitude about personal hygiene before and one week after education (p=0,01).Conclusion: Mirroring education can improve personal hygiene’s knowledge and attitudes of food handlers.
PEMBINAAN KANTIN KAMPUS MELALUI HIGIENE PENJAMAH MAKANAN Laras Sitoayu; Putri Ronitawati; Vitria Melani; Nazhif Gifari
DHARMA RAFLESIA Vol 17, No 2 (2019): DESEMBER (ACCREDITED SINTA 5)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dr.v17i2.10067

Abstract

The Canteen is a facility that is often visited by many people, therefore the canteen cleanliness and health need attention. Especially The canteen in places such as education providers. Whatever is served by canteen will be consumed by campus residents and become a daily habit to consume it. Contamination that occurs in the canteen will endanger campus residents, and if consumed by many people will cause many victims. This will certainly endanger the health of campus residents, especially students and employees. Food handler’s personal hygiene and completeness of APD are closely related to food contamination. For this reason, it is necessary to develop a healthy canteen, one of which is by providing education about personal hygiene and the importance of using APD when food is personalized. This activity is a community service of the Nutrition Study Program Faculty of Health Sciences (FIKes)Esa Unggul University. The purpose of this activity is to create a healthy and pollution free canteen Esa Unggul University. All food handlers canteen attended and participated in this activity well. Activities like this are important to carry out to cultivate a healthy canteen in an educational environment such as a campus.   
FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN SISA MAKANAN DI RUMAH SAKIT UMUM DAERAH KOJA JAKARTA UTARA TAHUN 2017 Putri Ronitawati; Mika Puspita; Khairizka Citra
HSG (Health Science Growth) Journal Vol 3 No 1 (2018): Health Science Growth (HSG) Journal
Publisher : Fakultas Ilmu Kesehatan Unsika

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Abstract

ABSTRAKMengetahui faktor-faktor yang berhubungan dengan sisa makanan di RSUD Koja Jakarta Utara. Cross-sectional Observational, dengan jumlah responden yang terdiri dari 106 responden yang bersedia mengikuti penelitian, umur 18-64 tahun, bisa berkomunikasi dengan baik dan minimal telah dirawat selama 2 hari. Faktor internal dan faktor eksternal diukur menggunakan kuesioner. Uji yang digunakan adalah Chi-Square untuk analisis bivariat dan Uji Regresi Logistik Biner untuk analisis multivariat. Uji Chi-square menunjukan adanya hubungan antara keadaan psikis (p value 0.050), faktor pengobatan (p value 0.000) , mutu makanan (p value 0.054), makanan dari luar rumah sakit (p value 0.006) dan lingkungan tempat perawatan (p value 0.000) dengan sisa makanan. Sedangkan Uji Regresi Logistik Biner menunjukkan bahwa lingkungan tempat perawatan (nilai OR 0.000) merupakan faktor yang paling dominan yang berhubungan dengan sisa makanan. Kesimpulannya, ada hubungan antara faktor internal (keadaan psikis, dan faktor pengobatan) dan faktor eksternal (mutu mkanan, makanan dari luar rumah sakit dan lingkungan tempat perawatan) dengan sisa makanan. Faktor yang paling dominan yang mempengaruhi sisa makanan adalah lingkungan tempat perawatan. Kata Kunci : Sisa makanan, umur, jenis kelamin, tingkat pendidikan, keadaan psikis, faktor pengobatan, mutu makanan, makanan dari luar rumah sakit, jadwal/waktu penyajian, sikap petugas penyaji, dan lingkungan tempat perawatan. 
FAKTOR-FAKTOR YANG MEMENGARUHI PRAKTIK KEAMANAN PANGAN PADA PENYELENGGARAAN MAKANAN DI SEKOLAH Putri Nurhasanah Yahya; Putri Ronitawati; Laras Sitoayu; Mertien Sa’pang; Rachmanida Nuzrina
GIZI INDONESIA Vol 45, No 1 (2022): Maret 2022
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v45i1.543

Abstract

Extraordinary Events in Indonesia in 2019 recorded the second-highest food poisoning case, namely 97 cases of food poisoning processed by catering services. School food service is a mass food service that needs special attention because it’s handled by many people and can increase food contamination. Food safety practices can be influenced by predisposing factors were characteristics of food handlers, knowledge and attitudes of food handlers and the reinforcing factor is food safety training participation. The purpose of this study was to determine factors that effecting food safety practices in school food service. This study was descriptive with cross-sectional. The study was conducted in August 2020 with a sample of 33 food handlers with a total sampling technique. The data analysis used the Chi-Square test. The inclusion criteria were being in the kitchen area of the Asy-Syukriyyah Foundation and the Al-Muslim Foundation, willing to be interviewed, and healthy. Exclusion criteria were outside the kitchen area of the Asy-Syukriyyah Foundation and the Al-Muslim Foundation, unwilling to be interviewed, and sick. There was no relationship between age (p 1,000), education level (p 0,550), length of work (p 1,000), knowledge (p 0,121), attitudes (p 0,330), food safety training (p 1,000) with food safety practices and there was a relationship between gender and food safety practices (p-value≤0,05). Kitchen managers need to standardize in recruiting food handlers and give food safety training for food handlers. ABSTRAK Kejadian Luar Biasa di Indonesia tahun 2019 mencatat kasus keracunan makanan tertinggi kedua yaitu 97 kasus keracunan makanan olahan jasaboga. Penyelenggaraan makanan sekolah merupakan penyelenggaraan makanan massal yang perlu mendapat perhatian khusus karena ditangani oleh banyak orang dan bisa meningkatkan kontaminasi makanan. Praktik keamanan pangan bisa dipengaruhi oleh faktor presdiposisi karakteristik penjamah makanan, pengetahuan dan sikap penjamah makanan dan faktor pendorong yaitu keikutsertaan pelatihan keamanan pangan. Tujuan penelitian ini untuk mengetahui faktor-faktor yang memengaruhi praktik keamanan pangan pada penyelenggaraan makan di Sekolah. Penelitian ini deskriptif dengan desain Cross Sectional. Penelitian ini dilakukan selama bulan Agustus 2020. Sampel penelitian ini berjumlah 33 penjamah makanan dengan teknik total sampling. Analisis data menggunakan Uji Chi Square. Kriteria inklusi penelitian ini yaitu berada di dalam wilayah dapur Yayasan Asy-Syukriyyah dan Yayasan Al-Muslim, bersedia diwawancarai dan sehat. Kriteria eksklusi yaitu berada di luar wilayah dapur Yayasan Asy-Syukriyyah dan Yayasan Al-Muslim, tidak bersedia diwawancarai dan sakit. Hasil penelitian menunjukkan bahwa tidak ada hubungan antara usia (p 1.000), tingkat pendidikan (p 0.550), lama bekerja (p 1,000), pengetahuan (p 0,121), sikap (p 0,330), keikutsertaan pelatihan keamanan pangan (p 1,000) dengan praktik keamanan pangan dan ada hubungan antara jenis kelamin dengan praktik keamanan pangan (p-value≤0,05). Pengelola dapur perlu mengadakan standarisasi dalam melakukan perekrutan penjamah makanan dan memberikan pelatihan keamanan pangan pada penjamah makanan.Kata kunci: penjamah makanan, praktik keamanan pangan, penyelenggaraan makanan sekolah
HUBUNGAN KUALITAS MENU DAN PREFERENSI MENU DENGAN STATUS GIZI ATLET Prita Dhyani Swamilaksita; Rachmi Octaviana; Putri Ronitawati
HSG (Health Science Growth) Journal Vol 3 No 1 (2018): Health Science Growth (HSG) Journal
Publisher : Fakultas Ilmu Kesehatan Unsika

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Abstract

ABSTRAK Peran gizi olahraga kini menjadi salah satu perhatian pemerintah Indonesia dalam menunjang prestasi atlet. Atlet memerlukan asupan gizi yang tepat untuk mempertahankan kebugaran juga dapat memengaruhi performa atlet dalam bertanding.Penelitian ini bertujuan menganalisis hubungan kualitas menu, preferensi menu dan status gizi atlet. Desain penelitian ini adalah Cross Sectional dengan total subjek sebanyak 54  atlet di Pusat Pelatihan Olahraga Pelajar DKI Jakarta. Skor kualitas menu atlet dihitung menggunakan kaidah gizi seimbang yaitu kandungan energi dan keberagaman makanan menggunakan food recall 3 x 24 jam serta preferensi menu menggunakan angket.Hasil analisis menunjukkan bahwa kualitas menu dan preferensi menu tidak berpengaruh terhadap status gizi atlet. Ahli gizi pendamping atlet perlu memberikan edukasi gizi kepada atlet mengenai menu makanan yang sesuai dengan kebutuhan dan cabang olahraga yang digeluti. Kata kunci: kualitas menu, preferensi menu, status gizi atlet 
Co-Authors Adhella Komala Dewi Aditya Sagara Putra Anggraeni, Diah Asalwa, Nabila Ashifa Meyta Kristya Aspiyani Aspiyani Bestari, Dania Senja BUDI SETIAWAN Budiarti, Tia Bunga F Ayupradinda Chairunissa Aulia Zikrika Dewanti, Lintang Purwara Dian Aryani Dudung Angkasa Dudung Angkasa Dudung Angkasa Dudung Angkasa Dwi Noviyantini Elika Mareta Rahim Elistia Elvandari, Miliyantri Erry Yudhya Mulyani Erry Yudhya Mulyani Fadilatunnisa Hayatunnufus Febriyani Febriyani Fenny Anngraeny Nasution Fernanda, Catrine Gifari, Nazhif Harna, Harna Hartati, Lilik Sri Inggriani Puji Lestari Intan Ali Ramadhiany Intan Dwi Asmarani Khairizka Citra Khairizka Citra Palupi Khairizka Citra Palupir Laras Sitoayu Laras Sitoayu Leyrina Rizky Utami Lubis, Stefany Maria Tambunan Mertien Sa’pang Michael Fujima Mika Puspita Milka Alana Sabu Mury Kuswari Mury Kuswari Nabilah, Anisa Nadina Karima Nadiyah Nadiyah Nanda Aula Rumana Nazhif Ghifari Ni Putu Dewi Ninda Aini Syaher Nisak, Nova Khairun Novianti, Anugerah Novianti, Anugerah Novianti, Anugrah Nur Azizah Palupi, Khairizka Citra Prabowo, Mas Dwi Yoga Prita Dhiyani Swamilaksita Putri Nurhasanah Putri Nurhasanah Yahya Putri Nurhasanah Yahya Putri, Vira Herliana Rachmanida Nuzrina Rachmi Octaviana Rahmatia Risda Ratri Oktaria Jasmine Reza Fadhilla Reza Fadhilla Reza Fadhilla Reza Fadhilla Risa Martiana Rumana, Nanda Aula Sarah Mardiyah Sari, Ira Purnama Septia Rosdyaningrum Simangunsong, Desi W.T Siti Badriyah Siti Mutia Rahmawati Sry Rizki Amelia Tiurma Sinaga Tri Puspita, Tri Viki Riantama Vira Herliana Putri Vitria Melani Vitria Melani Vitria Melani Vitria Melani Vitria Melani Vitria Melani, Vitria Wahyu Pratama Wahyu Pratama Yulia Wahyuni Yuni Pradila