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All Journal Jurnal SAGO Gizi dan Kesehatan Indonesian Journal of Community Services Cel Jurnal Pusat Akses Kajian Pangan dan Gizi
Yuli Hartati
Politeknik Kesehatan Kemenkes Palembang
Agriculture, Biological Sciences & Forestry Humanities Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

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The Role of Community Leaders in Stunting Prevention in Mana Village, Muara Beliti District, Musi Rawas Regency Towards Stunting-Free Tourism Village Ahmad Sadiq; Yuli Hartati; Sartono; Imelda Telisa; Afriyana Siregar
Indonesian Journal of Community Services Cel Vol. 1 No. 2 (2022): Indonesian Journal of Community Services Cel
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (546.053 KB) | DOI: 10.33292/ijcsc.v1i2.12

Abstract

Stunting is one of the nutritional problems that have an impact on children's intelligence in the future. Handling stunting requires support from various parties, one of which is community leaders. This community service activity aims to invite community leaders to be actively involved in handling and preventing stunting. Community service activities begin by carrying out the Village Community Deliberation (MMD) which aims to convey existing problems and together find solutions to solve these problems. The method used in MMD activities is discussion and question and answer with community leaders. There are several activities agreed upon in the village community deliberations, namely: training and refreshment of cadres, nutrition counseling, home visits and training to make additional food from local food ingredients. The results of this community service activity show that there is an increase in the knowledge of mothers and cadres about nutrition and health as well as skills in making additional food from local food ingredients.
Gambaran Spesifikasi Bahan Makanan Segar dan Citarasa Makanan Lunak yang Dihasilkan Yuli Hartati; Ayu Meiliana
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 1 No 1 (2022): Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)
Publisher : Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)

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Abstract

Spesifikasi bahan makanan merupakan satu pengawasan yang dilakukan pada awal kegiatan penyelenggaraan makanan yang berfungsi untuk mengontrol mutu bahan makanan. Mutu dan keamanan suatu produk makanan sangat bergantung pada mutu dan keamanan bahan baku yang digunakan. Penelitian ini bertujuan untuk mengetahui gambaran spesifikasi bahan makanan segar dan citarasa makanan lunak yang dihasilkan. Penelitian ini merupakan penelitian deskriptif dengan rancangan penelitian Cross Sectional. Jumlah sampel 15 bahan makanan dan 30 orang dilakukan dengan cara teknik random sampling. Hasil penelitian menunjukkan bahwa spesifikasi bahan makanan segar 73,3% dinyatakan sesuai dengan dilakukan pegecekan dari kualitas dan kuantitas. Citarasa makanan lunak yang dihasilkan yaitu belum baik karena dari segi tekstur makanan masih ada yang belum sesuai dengan syarat makanan lunak. Pengawasan terhadap spesifikasi bahan makanan pada saat penerimaan bahan makanan sangat penting untuk mendapatkan cita rasa makanan yang baik.
Tingkat Kepuasan Pasien Rawat Inap Kelas 3 terhadap Penampilan dan Cita Rasa Makanan Lunak di Rumah Sakit Yuli Hartati; Gianda Sherly; Imelda Telisa; Afriyana Siregar; Nurul Salasa Nilawati
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 2 No 1 (2023): Jurnal Pustaka PADI (Pusat Kajian Pangan dan Gizi)
Publisher : Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)

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Abstract

Persepsi pasien pada pelayanan rumah sakit dapat kepuasan pasien. Persepsi pasien yang baik akan memberikan kepuasan yang baik pula demikian dengan sebaliknya. Penelitian ini bertujuan untuk mengetahui gambaran tingkat kepuasan pasien rawat inap terhadap penampilan dan cita rasa makanan lunak di rumah sakit. Penelitian ini merupakan penelitian deskriptif dengan rancangan Cross Sectional. Pemilihan sampel menggunakan teknik accidental sampling. Hasil penelitian menunjukkan penampilan makanan yang disajikan kurang (87,3%).cita rasa makanan yang disajikan kurang (100%). kepuasan pasien terhadap makanan yang disajikan menyatakan tidak puas (56,7%) dan puas (43,3%). sisa makanan pokok kategori banyak sebesar (86,7%),lauk hewani(16,7%), lauk nabati (60%), sayuran (70%) dan buah ( 6,7%). tingkat kepuasan pasien terhadap penyajian makanan lunak di rumah sakit masih kurang.
Formulasi Minuman Serbuk Tinggi Energi, Tinggi Protein Berbahan Dasar Tepung Ikan Lele Yuli Hartati; Imelda Telisa; Sintya Eka Purnamasari; Nurul Salasa Nilawati
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 2 No 2 (2023): Jurnal Pustaka PADI (Pusat Kajian Pangan dan Gizi)
Publisher : Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)

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Abstract

Latar Belakang : Kurang energi kronis adalah suatu kondisi keadaan dimana remaja putri mengalami kekurangan gizi yang berlangsung lama atau menahun. Pemberian makanan tambahan penting diberikan dengan tujuan memulihkan keadaan gizi dan kesehatan. Produk pangan instan yang mudah untuk disajikan atau dikonsumsi dalam waktu yang relatif singkat salah satunya seperti minuman serbuk instan. Tujuan : Diketahui daya terima, kandungan gizi makro formula minuman serbuk instan berbahan tepung labu kuning, tepung ikan lele dan tepung kacang merah. Metode : Metode eksperimen murni dengan percobaan pengolahan makanan formula minuman serbuk, dengan desain percobaan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan yang diujikan kepada 50 panelis untuk uji organoleptic. Didapatkan formula terpilih yang kemudian dianalisis kandungan zat gizinya dengan Uji Proksimat. Hasil : Hasil uji daya terima minuman serbuk didapatkan bahwa produk F2 memiliki nilai terbaik dengan nilai pada masing-masing indikator sebagai berikut kategori warna =3,96, aroma =3,78, tekstur =3,76, aftertaste =3,66, dan keseluruhan formula =3,76. Kandungan gizi berdasarkan hasil analisis proksimat pada F2 per 100 g sampel yaitu energi 389,13 kkal, protein 22 %, lemak 7.85%, dan karbohidrat 57.62% Kesimpulan : Formula minuman serbuk instan menjadi alternatif makanan tambahan untuk remaja putri yang menderita kurang energi kronis.
Penambahan tepung mocaf dan bekatul pada kue Bangkit sebagai penambah serat makanan selingan remaja putri Yulistia Avtina; Yuli Hartati; Sartono Sartono; Imelda Telisa; Podojoyo Podojoyo; Nurul Salasa Nilawati
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 1 (2023): Desember
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i1.1350

Abstract

Background: Fiber consumption among adolescents in Indonesia is still low. Efforts can be made to meet fiber consumption by innovating food products that teenagers like. One is adding mocaf flour and rice bran to Bangkit cake, which teenagers like.Objectives: The study aimed to produce the best Bangkit cake formula that is high in fiber and to calculate the contribution of nutrients from Bangkit cake to the nutritional and fiber adequacy of adolescents.Methods: Experimental study using a completely randomized design (CRD) with three treatments and one control. The subjects were 56 untrained panelists in the adolescent age group. Bangkit cake making was carried out in the Food Technology laboratory, and organoleptic tests were carried out in the sensory laboratory of the Palembang Polytechnic Nutrition Department. Nutrient analysis was conducted at Saraswanti Indo Genetech laboratory in Bogor. The research was conducted from July - September 2022. Organoleptic test data were processed by tabulating tested with the Kruskal Wallis test followed by the Mann-Whitney U test with a 95% confidence level.Results: Formula F3 is the best formula with the addition of 45% mocaf flour and 25% rice bran. With 473,07 Kcal/100 g energy, 6,15% protein, 19,71% fat, 67,77% carbohydrate, 2,12% ash, 4,25% water and 15,07% fiber. Each serving of Bangkit cake of as much as 50 grams (7 pieces) contributes 10% energy, 4,86% protein, 13,7% fat, 9,96% carbohydrate, and 23,83% fiber from the Recommended Dietary Allowances (RDA). There was a significant difference between the acceptability of Bangkit cake substituted with mocaf flour and rice bran on taste, texture, aftertaste, and overall (p≤0,05), and there was no difference between the acceptability of Bangkit cake modification on aroma and color (p>0,05).Conclusion: Bangkit cake contributes quite well in fulfilling nutrients, especially fiber. The acceptability of Bangkit cake substituting mocaf flour and rice bran is highly preferred in the taste, texture, aftertaste, and overall. However, the aroma and color are not so preferred.
Co-Authors Afriyana Siregar Afriyana Siregar Ahmad Sadiq Ayu Meiliana Gianda Sherly Imelda Telisa Imelda Telisa Nurul Salasa Nilawati Nurul Salasa Nilawati Podojoyo Podojoyo Sartono Sartono Sartono Sintya Eka Purnamasari Yulistia Avtina