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All Journal Jurnal Media Gizi Indonesia (MGI) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Journal of Local Therapy Nutriture Journal English Language and Literature in Education Journal (ELLINE Journal)
Nurul Hakimah
Poltekkes Kemenkes Malang
Agriculture, Biological Sciences & Forestry Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Journal of Local Therapy

 1 
Analysis Of Portion Standards, Menu Patterns, And Food Acceptability On Levels Of Availability And Consumption Of Energy And Nutritional Substances In Ma'had Tahfizhul Qur'an Al-Firqoh An- Najiyah Food Implementation In Malang District madani, zafira putri; Hakimah, Nurul; Nurmayanti, Rani
Journal of Local Therapy Vol 3 No 2 (2024): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v3i2.4012

Abstract

The background : of this study is that the nutritional needs of adolescents are relatively large, because they are still experiencing growth. In addition, adolescents generally carry out higher levels of physical activity compared to other ages. In addition, female adolescents are an age group that is vulnerable to nutritional problems, especially anemia, so that more nutrients are needed. A balanced menu pattern and portion standards will greatly affect the nutritional value of each dish. The aim of the study : was to analyze portion standards, menu patterns, and food acceptability on the level of availability and consumption levels of energy and nutrients in Ma'had Tahfizhul Qur'an Al-Firqoh An-Najiyah Food Service in Malang Regency. This research method : is a type of research that is descriptive qualitative with a cross-sectional study design, meaning that the observations are made at the same time. The results : of the analysis show that most of the menus served by the organization of Ma'had food are not included in the balanced category. The breakfast as a whole falls into the unbalanced category by (100%), this is because the food organizers only provide a menu of animal side dishes once a day at dinner, and twice a day for vegetable side dishes at breakfast and lunch. The presentation of staple foods, vegetables and fruit is in the category of less than the standard portion, but the types of animal side dishes and vegetable side dishes exceed and almost meet the set portion standards. Acceptability of food shows that respondents do not like the color and texture of the food served by the food organizer, this is due to the repetition of the menu which results in a lack of interest of the respondents in food. inadequate portion standards and budgets. the adequacy of nutrients such as energy, fat, carbohydrates, vitamins C and Fe (iron), is still classified as a severe deficit, this is due to the lack of compliance with the proportions of female students, interest in the food menu, lack of awareness of fulfillment of nutrients, and unhealthy eating patterns Wrong
ANALYSIS OF THE RELATIONSHIP BETWEEN SANITATION HYGIENE, FOOD QUALITY, AND SERVICE QUALITY TOWARDS INPATIENT SATISFACTION LEVEL IN FOOD PROVISION AT WAVA HUSADA HOSPITAL KEPANJEN Ningrum, Sri Ayu; Nurmayanti, Rani; Hakimah, Nurul
Journal of Local Therapy Vol 4 No 2 (2025): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstract Background: This study examines patient satisfaction with hygiene and sanitation, food quality, and service quality in the food service at Wava Husada Hospital in Kepanjen. Hospital food quality plays a crucial role in supporting patient recovery, in addition to medication. Food tailored to the patient's condition serves as a supporting factor for healing. Furthermore, food and room cleanliness also influence comfort and accelerate the recovery process. Methods: The research used a quantitative descriptive approach, using the Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA) to measure patient satisfaction, and the Spearman correlation test to determine the relationship between variables. Data were obtained through questionnaires distributed to patients who had received food service at the hospital. Results: The study showed a CSI score of 81.3%, indicating that patients were very satisfied with hygiene and sanitation, food quality, and service quality. However, based on the IPA analysis, seven out of 35 aspects needed further attention to improve service quality. Spearman's correlation test showed no significant relationship between sanitation hygiene, food quality, and service quality and patient satisfaction (p-value > 0.05). Conclusion: Patient satisfaction is very high, although improvements are needed in several areas to provide optimal service. Keywords : Hygiene sanitation, Food Quality, Service Quality, Patient Satisfaction, Hospital
Co-Authors Agustine, Daniar Arisandi Dwi Cerdasari, Carissa Fitria Dhenok Palupi Fitria Dhenok Palupi Hadisuyitno, Juin Ibnu Fajar Ibnu Fajar Indri Hapsari madani, zafira putri Nandia Firsty Dhorta Niken Yunia Rifqi Ningrum, Sri Ayu Nurmayanti, Rani Palupi, Fitria Dhenok Putri, Falicha Saniyah Salsabila Fauziah Rahayu Siti Rahayu Nadhiroh Sugeng Iwan Setyobudi Tapriadi Tapriadi Tapriadi tapriadi, tapriadi Zahra Anggita Pratiwi