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All Journal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Journal of Local Therapy Nutriture Journal
Nurmayanti, Rani
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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 FOOD WASTE IN CLASS III PATIENTS ON THE ADEQUACY OF ENERGY AND MACRONUTRIENTS IN THE FOOD SERVICE IN RSUD KANJURUHAN MALANG DISTRICT Mahala, Silvia Zahroini; Nurmayanti, Rani
Journal of Local Therapy Vol 4 No 1 (2025): 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.v4i1.5261

Abstract

Background: Food service is a set of activities ranging from menu planning to food distribution to consumers to achieve optimal health status through proper nutrition. Including recording, reporting and evaluation activities (Aritonang et al., 2012). According to the Ministry of Health of the Republic of Indonesia (2013) Food organization is the provision of quality food according to nutritional needs, cost, safe and acceptable to consumers in order to achieve optimal nutritional status. Objective: To analyze the residue of ordinary food in class III patients against the adequacy of energy and macronutrients in the provision of food at Kanjuruhan Hospital Malang Regency. Methods: This type of research is descriptive observational. The research was conducted by observing the remaining food eaten by class III patients at the Nutrition Installation of Kanjuruhan Hospital, Malang Regency. Result : The menu on days 1 and 3 did not meet the hospital's minimum service standards, which were still above 20%, while the menu on day 2 met the hospital's minimum service standards, which were <20%. Nutrient adequacy on days 1 and 3 was lowest for protein and on day 2 for fat. Conclusion: The menu on days 1 and 3 did not meet the minimum hospital service standards of 22.9% and 29%, while the menu on day 2 met the minimum hospital service standards of <20%. Nutrient adequacy on days 1 and 3 was lowest for protein and on day 2 for fat. Keywords : Nutritional Adequacy, Food Waste
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

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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
THE RELATIONSHIP BETWEEN FOOD PORTION SIZES AND ENERGY AND NUTRITIONAL INTAKE LEVELS AND NUTRITIONAL STATUS OF FEMALE STUDENTS IN AN ISLAMIC BOARDING SCHOOL IN SINGOSARI, MALANG REGENCY Rayhanah, Salsabila Aurelia; Nurmayanti, Rani; Hapsari, Indri
Journal of Local Therapy Vol 4 No 2 (2025): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

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Abstract

Islamic boarding schools, as boarding institutions, are responsible for fulfilling the nutritional needs of their students, especially adolescent girls who require high intake for growth. Food portions that do not meet standards can cause energy and nutrient deficits, thus impacting nutritional status. This study aims to analyze food portion sizes, energy and nutrient consumption levels, nutritional status, and the relationship between variables in female students at one of the Islamic Boarding Schools in Singosari.. The study used a cross-sectional design with 41 respondents. Data were collected through weighing food portions for three days and 1x24-hour recalls, analyzed using the Spearman correlation test. The results showed that most staple food portions (51.2%), plant-based side dishes (78%), and all vegetable portions (100%) were insufficient. The level of energy consumption was classified as moderate deficit (36.6%), normal protein (39%), severe fat deficit (100%), normal carbohydrate (43.9%), and mild iron deficit (31.7%). Most students had normal nutritional status (90.2%). There was a significant relationship between staple food portions and energy and carbohydrate consumption levels, and plant-based side dish portions and protein consumption levels. As well as the level of energy, protein, and carbohydrate consumption with nutritional status (p<0.05).
Co-Authors Agustine, Daniar Arisandi Dwi Cahyani, Desy Dwi Gita Kostania, Gita Indri Hapsari Komalyna, I Nengah Tanu madani, zafira putri Mahala, Silvia Zahroini Ningrum, Sri Ayu Nurul Hakimah Putri, Falicha Saniyah Rayhanah, Salsabila Aurelia Rosmalawati, Ni Wayan Dwi