Article Per Year (5 Year)
p-Index From 2019 - 2024
0.92
P-Index
This Author published in this journals
All Journal Jurnal Inovasi Pendidikan MH Thamrin Journal Research Midwifery Politeknik Tegal Jurnal Kesehatan Masyarakat Perkotaan
Wiwit Wijayanti
Universitas Mohammad Husni Thamrin
Education Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Pendidikan Kesehatan tentang Pengetahuan Gizi Siswa di SMK Wiwit Wijayanti; Rosa Susanti; Widi Dwi Asriani; Nina Sri
Jurnal Inovasi Pendidikan MH Thamrin Vol 6, No 2 (2022): Jurnal Inovasi Pendidikan MH Thamrin
Publisher : LPPM Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/jipmht.v6i2.1269

Abstract

Several problems that teenagers have health and nutrition. It is because teenagers are a group that is vulnerable to nutritional problems, teenagers are said to be vulnerable because they need energy and nutrition during their growth, development, and lifestyle changes. The purpose of this study was to describe the level of knowledge about balanced nutrition and the status of young women. This research is a descriptive study using a cross-sectional approach. The research was conducted at Vocational School (SMKN) 01 Jakarta, from October to November 2022. The sample in this study was 51 students in classes XI and XII at SMKN 01 Jakarta. The results found that 62.7% (32) students had high nutritional knowledge and 37.3% (19) students had low nutritional knowledge. Learning media prefer use to improve student’s knowledge about nutrition. Health education have an important function in nutrition education for vocational students. The recommendation of this research is that teenagers can increase their knowledge by learning media
GAMBARAN STATUS GIZI, SIKLUS MENSTRUASI, DAN POLA TIDUR PADA REMAJA DI SMKN 01 JAKARTA Rosa susanti; Wiwit wijayanti
Siklus : Journal Research Midwifery Politeknik Tegal Vol 12, No 2 (2023)
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/siklus.v12i02.4623

Abstract

Adolescence is a period of transition from childhood to adulthood. Adolescents will go through a period of development to reach maturity so that further developments can be determined. During this period, female adolescents experience menstruation, which is a sign that the reproductive organs are functioning maturely. The occurrence of menstruation is caused by a combination of genital health and hormonal stimulation, which is a complex cause of hormonal abnormalities, one of which can be influenced by nutritional intake in adolescents, which can be assessed through nutritional status. Excess nutrition will cause obesity. The cause of obesity is more complex than the paradigm of energy imbalance, but various mechanisms play a role in it, including short sleep duration. The research was conducted at SMKN 01 Jakarta, from October to November 2022 with a total sample of 51 female students. The analysis of this research uses univariate analysis. The results of this study found that 1 (2%) person had poor nutritional status, 2 (3.9%) people had obesity nutritional status, 7 (13.7%) people had overweight nutritional status, and 41 (80.4%) people had normal nutrition. Age Menarche occurs in the majority of students at the age of 12; there are 23 (45.1%) as many as 29 (56.9%) people with normal cycles, and 43.1 percent are not. The sleep pattern before menstruation was that 25 (49%) were normal while 11 (21.6%) had insomnia. The first time I fell asleep was at 20.00 WIB. 2 (3.9%) and the latest at 01.00 WIB, namely 2 (3.9%), sleep satisfaction for the past month, namely 20 (39.2%), felt good while 4 (7.8%) were very poor.
Daya Simpan Nugget Oncom Wortel (Ontel) Dan Peluangnya Sebagai Lauk Nabati Dahlia Nurdini; Wiwit Wijayanti; Ribka Gledya
Jurnal Kesehatan Masyarakat Perkotaan Vol. 2 No. 1 (2022): Jurnal Kesehatan Masyarakat Perkotaan
Publisher : LPPM Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/jkmp.v1i1.1183

Abstract

Penelitian ini bertujuan untuk mengolah oncom menjadi nugget yang disebut dengan Nugget Ontel (Nugget Oncom Wortel) untuk mengetahui lama penyimpanan Nugget Ontel terhadap aspek rasa, aroma, warna, tekstur, dan tingkat kesukaan secara keseluruhan. Penelitian dilakukan di Laboratorium Universitas M.H Thamrin. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 level dan 2 kali replikasi. Berdasarkan hasil uji friedman menunjukkan bahwa ada pengaruh lama penyimpanan terhadap aspek rasa, aroma, warna, dan tekstur. Berdasarkan aspek rasa pada penyimpanan sampai dengan 5 minggu menunjukkan rasa oncom kurang nyata, aroma yang tidak beraroma oncom, dengan warna kuning kecoklatan dan tekstur yang empuk. Ada pengaruh lama penyimpanan terhadap tingkat kesukaan aspek warna dan tekstur. Tidak ada pengaruh terhadap tingkat kesukaan aspek rasa dan aroma. Tingkat kesukaan nugget ontel yang disimpan sampai dengan 5 minggu terhadap aspek rasa, warna, aroma,  tekstur, dan tingkat kesukaan secara keseluruhan berada pada tingkat suka. Berat satu penukar nugget ontel adalah 42 gr dengan bentuk 2 potong sebesar 7 cm x 2 cm x 2 cm. hasil uji mikroorganisme menunjukkan bahwa nugget ontel yang telah disimpan selama 5 minggu masih aman untuk dikonsumsi.
Faktor Internal dan Eksternal Pelayanan Makanan yang Mempengaruhi Kepuasan Pasien di Ruang Rawat Inap Kelas 3 RSUD Budhi Asih Jakarta Timur Dahlia Nurdini; Wiwit Wijayanti
Jurnal Kesehatan Masyarakat Perkotaan Vol. 3 No. 1 (2023): Jurnal Kesehatan Masyarakat Perkotaan
Publisher : LPPM Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/jkmp.v1i2.1195

Abstract

Pelayanan makanan merupakan salah satu kegiatan pelayanan gizi di Rumah Sakit. Faktor Internal Pelayanan Makanan yang meliputi variasi makanan, warna, aroma, tekstur dan cita rasa serta Faktor Eksternal Pelayanan Makanan seperti penampilan dan keramahan petugas, kebersihan alat dan penampilan makanan. Penelitian ini bertujuan untuk mengetahui faktor internal dan faktor eksternal pelayanan makanan yang mempengaruhi kepuasan pasien. Metode penelitian ini  menggunakan survei cross sectional dengan jumlah responden 40 orang. Analisis univariat karakteristik responden didapatkan umur ≥ 35 tahun (52,5%), jenis kelamin perempuan (60%), mayoritas ibu rumah tangga, lama hari rawat terbanyak < 4 hari. Analisis Bivariat menunjukan tidak ada hubungan antara Faktor Internal dan Faktor Eksternal Pelayanan Makanan dengan Kepuasan Pasien masing – masing p value = 1,000 (p > 0,05). Perlu adanya perbaikan dalam peralatan makan pasien kelas 3 di rumah sakit Budhi Asih.
Co-Authors Dahlia Nurdini Nina Sri Ribka Gledya Rosa Susanti Widi Dwi Asriani