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APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) IN BRSUD TABANAN NUTRITION INSTALLATION (CASE STUDY ON RICA-RICA CHICKEN PROCESSING) Ni Kadek Yuli Yantari; Ni Putu Agustini; I Gusti Putu Sudita Puryana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 2 (2020): Mei 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i2.803

The concept of ensuring the safety and quality of food that is considered more effective and "safe" and has been recognized internationally as reliability is the HACCP (Hazard Analysis Critical Control Point) food safety management system. In the implementation of hospital food it is necessary to apply HACCP because the food provided is consumed by high-risk consumers. HACCP is defined as a scientific, rational, and systematic approach to identifying, assessing and controlling hazards. This study aims to determine the flow chart, the application of HACCP systems, and find out the results of microbiological analysis at each stage of the chicken rica process at the BRSUD Tabanan. The sample in this study was taken from the admission process to the distribution to patients, then microbiological testing using the MPN method (Most Probable Number) and TPC (Total Plate Count) examination. TPC in the acceptance sample is 730 cfu/gram, in the preparation process 270 cfu/gram, in the process of presentation 490 cfu/gram, in the distribution process in patients 1920 cfu/gram, and at the consumption deadline is 880 cfu/gram, Coliform and E. coli test results in all samples are zero, and Salmonella sp , Shigella sp, Vib. Cholera, and Vib.parahaemolyticus negative. Based on the results of the test chicken rica was declared good or fulfilled the requirements because the TPC standard based on SNI was 1x104/ gram in processed chicken meat and 1x106 / gram in raw chicken meat.Keywords: HACCP (Hazard Analysis Critical Control Point), TPC (Total Plate Count), MPN (Most Probable Number)

THE STUDY OF MAKING GUAVA SLICED JAM (Psidium guajava Linn) Ni Pande Made Lidya Paramesti; I Gusti Putu Sudita Puryana; Ni Putu Agustini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.815

Guava (Psidium guajava Linn) is tropical plant contains vitamins, mineral, fiber, and antioxidant. The 100 grams in red fruit guava vitamin c as many as 87 mg. Guava can be consumed by directly as well as processed into juice, jam, jelly, candied fruit dry, and new innovation slice jam. Slice jam is a modification jam product which was originally packaged in a jar into a compact and plastic slice. The principle of making jam is heating a mixture of crushed fruit, pectin or thickener, sugar, and acid. Pectin functions to thicken jam. The ideal amount of pectin for gel formation in jams ranges from 0,75 – 1,5%. The purpose of this study was to determine the right pectin concentration in order to obtain the appropriate characteristics in the manufacture of guava slice jam. The study design used was a Randomized Block Design (RBD) with four treatments and three replications so as to get 12 trials. With differences in concentrations of pectin 0,75%, 0,90%, 1%, and 1,5%. The parameters observed were organoleptic quality, vitamin C levels, and antioxidant capacity. Data were analyzed using analysis of variance, if there was an influence then continued the Smallest Significant Difference Test (LSD). The results showed that the most preferred product as a whole was slice jam with a pectin concentration of 1%. Based on the results of the objective quality analysis of guava jam produced, the levels of vitamin C were 31,7690 mg/100 grams, the antioxidant capacity was 283,34 mg/L GAEAC.Keywords: guava, slice jam, organoleptic, vitamin c, antioxidant

PERBEDAAN TINGKAT PENGETAHUAN IBU TENTANG GAKI DAN STATUS GIZI ANAK USIA 24- 59 BULAN DI DESA BERINGKIT DAN DESA BATANNYUH Ni luh Dewi Sundari; I Made Purnadhibrata; I Gusti Putu Sudita Puryana
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 4 (2020): November 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i4.845

The age of toddlers is a very important age for the growth and development of children. Mother's knowledge of the provision and selection of food ingredients is needed to provide good nutrition to children. One of the efforts made to prevent disorders due to lack of iodine is the iodized salt program. The purpose of the study was to determine the differences in the level of mothers knowledge about IDD and nutritional status of children aged 24-59 months in Beringkit Belayu Village and Batannyuh Village. This type of research is observational with a cross-sectional design. The sample obtained was 63 samples. Test the statistics using the Independent sample t-test. In the research subjects in Beringkit Belayu Village with 30 people (88.2%) good knowledge of 34 people, and 5 people (17.2%) with good knowledge in Batannyuh Village of 29 people. In the research subjects in Beringkit Belayu Village 32 samples (94.1%) with normal nutritional status, 2 samples (5.9%) with high nutritional status. In Batannyuh village there were 23 children (79.3%) with normal nutritional status, 5 children (17.2%) with short nutritional status and 1 child (3.4%) with very short nutritional status. Statistical test results (p = 0,000) means that there is a difference in the level of mothers knowledge about IDD and nutritional status of children aged 24-59 months in Beringkit Belayu Village and Batannyuh Village, Marga District, Tabanan Regency. Keywords: Level of knowledge about IDD, children's nutritional status and iodized salt program

MEMBANTU PENANGANAN MASALAH KESEHATAN MASYARAKAT DENGAN INTERPROFESIONAL EDUCATION (IPE) Mochammad Choirul Hadi; Anak Agung Ngurah Kusumajaya; Gusti Ayu Marhaeni; I Wayan Mustika; I Nyoman Gejir; Ketut Sudiantara; I Wayan Suardana; I Gusti Putu Sudita Puryana; Ni Nyoman Astika Dewi; Nur Habibah
Jurnal Pengabmas Masyarakat Sehat Vol 5, No 1 (2023)
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jpms.v5i1.2115

An integrated manner of Community Engagement Activities done by using the concept of Interprofessional Education (IPE) engages health workers and village midwives in the work area of Puskesmas Kerambitan I as the target. This activity aims to apply the IPE to improve community health status in the working area of Puskesmas Kerambitan I Tabanan Regency. In the implementation of community service activities used several methods, such as structured interview methods to explore public health problems, methods of extension for giving some health materials as well as, and methods of direct practice to the community during the day of health services. This activity successfully involves the target of training of 30 people consisting of Village Midwife and Community Health Center Staff and Health Workers from 7 villages as many as 21 people, and target of public health service as much as 98 out of 100 people invited Community Service Activity with IPE method is completed by involving all departments in Poltekkes Kemenkes Denpasar.

MEMBANTU PENANGANAN MASALAH KESEHATAN MASYARAKAT DENGAN INTERPROFESIONAL EDUCATION (IPE) Mochammad Choirul Hadi; Anak Agung Ngurah Kusumajaya; Gusti Ayu Marhaeni; I Wayan Mustika; I Nyoman Gejir; Ketut Sudiantara; I Wayan Suardana; I Gusti Putu Sudita Puryana; Ni Nyoman Astika Dewi; Nur Habibah
Jurnal Pengabmas Masyarakat Sehat Vol 5, No 1 (2023)
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jpms.v5i1.2115

An integrated manner of Community Engagement Activities done by using the concept of Interprofessional Education (IPE) engages health workers and village midwives in the work area of Puskesmas Kerambitan I as the target. This activity aims to apply the IPE to improve community health status in the working area of Puskesmas Kerambitan I Tabanan Regency. In the implementation of community service activities used several methods, such as structured interview methods to explore public health problems, methods of extension for giving some health materials as well as, and methods of direct practice to the community during the day of health services. This activity successfully involves the target of training of 30 people consisting of Village Midwife and Community Health Center Staff and Health Workers from 7 villages as many as 21 people, and target of public health service as much as 98 out of 100 people invited Community Service Activity with IPE method is completed by involving all departments in Poltekkes Kemenkes Denpasar.

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