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All Journal Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Jurnal Ners Jurnal Riset Ilmu Kesehatan Umum dan Farmasi Gudang Jurnal Ilmu Kesehatan
Noor Rohmah Mayasari
Universitas Negeri Surabaya
Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Analisis Kesesuaian Standar Pelayanan Minimal (SPM) di Instalasi Gizi RSUD Syarifah Ambami Rato Ebu Bangkalan Madura Shelviana Dalia Putri; Amalia Ruhana; Rahayu Dewi Soeyono; Noor Rohmah Mayasari
Jurnal Riset Ilmu Kesehatan Umum dan Farmasi (JRIKUF) Vol. 2 No. 4 (2024): Oktober: Jurnal Riset Ilmu Kesehatan Umum dan Farmasi (JRIKUF)
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/jrikuf.v2i4.427

Abstract

Minimum service standards are about the quality of basic services which are an obligatory matter for the region that every citizen has the right to obtain at a minimum. So each hospital can implement and fulfill services in accordance with the minimum service standards that have been set. Nutrition services in hospitals can be said to be of quality if they have met 3 indicators related to minimum standards of service in nutrition services, where these are accuracy of food distribution (≥ 90%), accuracy of diet (100%), food waste (≤ 20%) (Ministry of Health , 2008). This study aims to determine the timeliness of food distribution to patients, determine the accuracy of the type of diet to patients and food waste to patients in the Asoka ward of Syarifah Ambami Rato Ebu Regional Hospital. The type of research used is descriptive quantitative with a cross sectional research design. This research was conducted in November at Syarifah Ambami Rato Ebu Bangkalan Regional Hospital. The subjects in this study were 169 inpatients in the Asoka room for 10 days. The data collection technique was carried out using the observation method. Observations consist of data on the timeliness of food distribution, data on the accuracy of the diet and data on patient food waste. The data analysis technique used is univariate. The results of the research stated that the average results for the timeliness of food distribution were 74%, the accuracy of the type of diet was 100% and the food waste was 27%. Thus, it can be interpreted that the indicator of timeliness of distribution of food and food waste has not yet reached the SPM success indicator, while the accuracy of the type of diet has reached the SPM success indicator.
Penguatan Pengetahuan Dan Sikap CPPOB Melalui Media Ular Tangga Pada Siswa SMKN 4 Madiun Novianti Tysmala Dewi; Amalia Ruhana; Noor Rohmah Mayasari; Raisya; Idcha Kusma Ristanti; Rita Ismawati; Veni Indrawati
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol. 9 No. 2 (2026): April 2026
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v9i2.4385

Abstract

Abstract: Food safety is an essential aspect of ensuring the quality and health of food products, particularly for vocational students who will become future workers in the culinary industry. Understanding and maintaining positive attitudes toward hygiene and sanitation should be developed during the learning process to build appropriate food safety practices. This community service program aimed to strengthen students’ knowledge and attitudes regarding hygiene and sanitation through Good Processed Food Production Methods (CPPOB) education using a CPPOB Snakes and Ladders interactive learning media. The activity involved 52 culinary students of SMKN 4 Madiun, consisting of 10 males and 42 females. The program was conducted in three stages: interactive material delivery, discussion and Q&A sessions, and an educational game session. Evaluation was carried out using pre-test and post-test to measure changes in knowledge and attitudes. The results showed an increase in the average knowledge score from 93 to 99 and attitude score from 88 to 93 after the intervention. These findings indicate that interactive educational media effectively enhance students’ conceptual understanding and foster positive attitudes toward hygiene and sanitation practices. This program can serve as an innovative learning model to improve vocational students’ competencies in culinary education. Keywords: CPPOB; education; hygiene and sanitation; snakes and ladders media; culinary students Abstrak: Keamanan pangan merupakan aspek penting dalam menjamin mutu dan kesehatan produk makanan, khususnya bagi siswa kejuruan yang akan menjadi tenaga kerja di bidang kuliner. Pemahaman dan sikap positif terhadap higiene dan sanitasi perlu ditanamkan sejak masa pendidikan agar terbentuk perilaku kerja yang sesuai dengan prinsip keamanan pangan. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan dan membentuk sikap positif siswa jurusan kuliner SMKN 4 Madiun melalui edukasi Cara Produksi Pangan Olahan yang Baik (CPPOB) berbasis media permainan ular tangga. Kegiatan diikuti oleh 52 siswa, terdiri atas 10 laki-laki dan 42 perempuan. Pelaksanaan dilakukan melalui tiga tahap, yaitu penyampaian materi interaktif, sesi diskusi dan tanya jawab, serta permainan edukatif. Evaluasi menggunakan pre-test dan post-test untuk mengukur perubahan pengetahuan dan sikap siswa. Hasil menunjukkan adanya peningkatan rata-rata skor pengetahuan dari 93 menjadi 99, serta sikap dari 88 menjadi 93 setelah edukasi. Peningkatan ini menunjukkan bahwa penggunaan media edukatif interaktif efektif dalam memperkuat pemahaman konsep sekaligus membentuk sikap positif siswa terhadap penerapan higiene dan sanitasi pangan. Kegiatan ini dapat menjadi model pembelajaran inovatif bagi sekolah kejuruan dalam meningkatkan kompetensi siswa di bidang kuliner. Kata kunci: CPPOB; edukasi, higiene sanitasi; media ular tangga; siswa kuliner
Uji Mutu Hedonik Dan Uji Fisikokimia Snack Bar Berbasis Tepung Tempe Dan Tepung Buah Bit Sebagai Snack Atlet Maulidya Faizah Ayu; Noor Rohmah Mayasari
Jurnal Ners Vol. 10 No. 3 (2026): JULI 2026
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jn.v10i3.60586

Abstract

Penelitian ini bertujuan mengetahui pengaruh penambahan tepung tempe dan tepung buah bit terhadap mutu hedonik serta karakteristik fisikokimia snack bar sebagai snack atlet. Penelitian menggunakan metode kuantitatif eksperimen dengan rancangan faktorial yang terdiri atas sembilan kombinasi perlakuan berdasarkan proporsi tepung tempe 90%, 80%, dan 70% serta tepung buah bit 15%, 10%, dan 5%. Penilaian mutu hedonik dilakukan oleh 42 panelis agak terlatih terhadap parameter warna, aroma, rasa, dan tekstur. Analisis data menggunakan Two Way ANOVA dan dilanjutkan dengan uji Duncan, sedangkan data fisikokimia dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa tepung tempe berpengaruh signifikan terhadap warna, aroma, rasa, dan tekstur, sedangkan tepung buah bit berpengaruh signifikan terhadap warna, rasa, dan tekstur, tetapi tidak terhadap aroma. Interaksi kedua bahan berpengaruh signifikan terhadap warna, rasa, dan tekstur. Perlakuan terbaik ditunjukkan oleh beberapa kombinasi formula sesuai parameter pengujian. Hasil uji fisikokimia menunjukkan kadar air berkisar 12,30–13,94%, kadar abu 1,77–2,27%, dan nilai kekerasan 16–23,3 N. Penelitian ini menunjukkan bahwa kombinasi tepung tempe dan tepung buah bit berpotensi menghasilkan snack bar bergizi dengan mutu sensoris dan fisikokimia yang baik bagi atlet.
Hubungan Frekuensi Konsumsi Minuman Berpemanis Dengan Kejadian Gizi Lebih Pada Remaja SMP Negeri 28 Surabaya Anli Manuela; Noor Rohmah Mayasari
Gudang Jurnal Ilmu Kesehatan Vol. 4 No. 2 (2026): GJIK - AGUSTUS
Publisher : PT. Gudang Pustaka Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59435/gjik.v4i2.2185

Abstract

The consumption of sugar-sweetened beverages (SSBs) among adolescents has increased and may contribute to the rising prevalence of overweight due to their high sugar and energy content. This study aimed to analyze the relationship between the consumption of sugar-sweetened beverages and the incidence of overweight among adolescents at SMP Negeri 28 Surabaya. This study employed an analytical observational design with a cross-sectional approach. A total of 164 respondents were selected using proportional random sampling. Data on sugar-sweetened beverage consumption were collected using a Food Frequency Questionnaire (FFQ), while nutritional status was assessed using Body Mass Index-for-Age (BMI-for-Age). Data were analyzed using the Chi-square test. The results showed a significant association between the consumption of sweetened tea (p = 0.023) and carbonated soft drinks (p = 0.000) with overweight, whereas the consumption of coffee, bubble tea, sweetened milk, isotonic drinks, syrup, and yogurt was not significantly associated with overweight (p > 0.05). It can be concluded that frequent consumption of sweetened tea and carbonated soft drinks is associated with an increased risk of overweight among adolescents. Therefore, nutrition education and limiting the consumption of sugar-sweetened beverages are recommended as preventive strategies to reduce overweight among adolescents.
Co-Authors Amalia Ruhana, Amalia Anli Manuela Idcha Kusma Ristanti Maulidya Faizah Ayu Novianti Tysmala Dewi Rahayu Dewi Soeyono Raisya Rita Ismawati Shelviana Dalia Putri Veni Indrawati