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All Journal Jurnal Kesehatan Prima Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Gizi Prima Jurnal Pengabdian Masyarakat Sasambo

Reni Sofiyatin

Poltekkes Kemenkes Mataram

Author-ID : 2516355

Agriculture, Biological Sciences & Forestry Arts Humanities Education Health Professions Nursing Public Health Social Sciences

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Kesesuaian Besar Porsi Nasi Yang Disajikan Dengan Standar Porsi Pada Menu Makanan Biasa Sundusil Arsyih; Reni Sofiyatin; Suhaema Suhaema
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Large portions are often wrong when serving food for patients in hospitals, especially in food serving. There is still an excess and lack of food portions in the hospital because there is no right size in the consumption of rice. This food consumption must be in accordance with the standard portions that have been set. The portion of rice will have a direct effect on the nutritional value contained in food, especially on the nutritional value of carbohydrates which contribute a considerable amount of energy. The purpose of this study was to find out the standard portions, large portions and standard suitability of portions of rice with large portions of rice served at Sanjiwani Hospital Gianyar Regency. Research Methods. The method used in this research is descriptive observational method with crossectional approach. Research Result. The study was conducted on April 22-24 2019 in Sanjiwani General Hospital, Gianyar Regency with a total sample of 30 servings of rice served on a regular food menu which was observed in 3 servants. The proportion of portions served is measured by the food weighing method for 3 days. The results of this study indicate that the average portion of rice produced by SL servitude is 182.2 grams, IKW is 200.6 grams and KW is 176.3 grams. So that it can be concluded that the suitability of the portion of rice served by 3 average servings is not suitable because it is less than the standard portion.

Konsumsi Zat Gizi Makro Pada Balita Stunting (24-59 Bulan) Desy Zulia Isnainy; Fifi Luthfiyah; Lalu Khairul Abdi; Reni Sofiyatin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Stunting is very short state of body so that the deficit exceeded -2 SD below the median length or height that became an international reference population (Gibney, Michael J, et al. 2013). Based on the results of RISKESDAS 2013 the proportion of stunting tends to be high in children 24-59 months. The results of the Nutritional Status Monitoring (PSG) West Lombok in 2013 showed Gunung Sari is the region with the highest prevalence of stunting in West Lombok is 58.78%, the prevalence increased from 2012 in the amount of 53.65%.Research Methods. This study used is descriptive observational research. Measurement of the level of consumption is done with a 24-hour recall method and compared with the needs of the sample.Research Result. Respondents in this study is 16 people. Respondents aged 20-35 years amounted to 81.25% (13 people), elementary education level of 37.50% (6 people) and SMP amounted to 37.50% (6 people). Respondents who worked 56.25% (9 people). Revenue from family toddler <UMR (62.5%). The samples in this study is 16 samples, consisting of 11 men and 5 women. The highest incidence of stunting in the age group 48-59 months amounted to 68.75% (11 people) with male gender is 68.75% (11 people). The distribution of the nutritional status based on the index TB/U are short and very short categories respectively by 50% (8 people). The incidence of infection in infants either diarrhea or fever mostly classified namely diarrhea rarely amounted to 87.5% (14 people) and a fever of 56.25% (9 people). macro nutrients intake does not describe that the macro-nutrient intake as a risk factor stunting.Conclusion. macro nutrients intake does not describe that the macro-nutrient intake as a risk factor stunting.

Kesesuaian Porsi Lauk Daging Ayam Yang Diterima Pada Makanan Biasa Rani Putri; Reni Sofiyatin; Lalu Khairul Abdi; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Large portions are often one thing when serving food, especially in food serving. It is still an advantage and lack of portion because there is no right size in food processing. food consumption must be in accordance with the standard portion determined by the hospital nutrition installation. large portions will affect the nutrients contained in a food. This study aims to determine the suitability of standard portions of side dishes of chicken meat received in ordinary food at Sanjiwani Hospital Gianyar Regency. This study was a descriptive observational study with a crossectional approach. This research was conducted for 3 days in April 2019 at Sanjiwani Hospital Gianyar Regency. The number of samples is 30 servings. The proportion of portions served is measured by the food weighing method for 3 days. The results showed that the standard suitability of the portion of chicken received at Sanjiwani General Hospital in Gianyar Regency was largely incompatible, namely 83.3%, while those in accordance with the standard portion were 16.6%.

Substitusi Tepung Kacang Koro Terhadap Sifat Organoleptik Dan Kadar Air Tempani Baiq Winda Syamsuriana; Iketut Swirya Jaya; Reni Sofiyatin; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Tempani is one of the traditional pastry products are often used in ceremonies in communities in a number of regions in Indonesia . Lentils flour is flour obtained by grinding seeds of lentils . Protein -rich flour lentils contain good nutrition . ( Rini , A.W 2008) This product contains high protein amounted to 58.4 ± 4.5 % . Flour bioavailability Rich Protein lentils will increase with the decrease of the activity of anti - tripsinnya be 20.4 150.0 ± 1.6 units / g . Amylose levels are relatively high at 30.0 ± 2.0 % and Resistant Starch content of 7.97 g / 100 g contribute to the low value of the Glycemic Index Wheat Protein Rich lentils . Based on the nutritional characteristics , Wheat Protein -rich lentils well used.Research Methods. This study used an experimental method in the laboratory of experimental design in the form of completely randomized design (CRD) of the factors is the addition of flour lentils (t) consisting of five cedar treatments, t1 (50%), t2 (60%), t3 (70%), t4 (80%) and t5 (90%) respectively replicated 3 times so obtained 15 experimental units.Research Result. All of bean flour substitution did not significantly affect the color and moisture content of tempani and significant effect on the smell, flavor and texture of tempani. Colors get scores of panelists from 3.4 to 3.68, a score value odors from 2.56 to 3.4, a score value of flavor from 3.08 to 3.52, and texture scores from 2.48 to 3.20. The water content with an average value of 4.67% - 5.67%.Conclusion. All treatments are preferred in terms of color, t1 treatment (50%) and t2 (60%) are most preferred in terms of smell and taste and t1 treatment (50%) are most preferred in terms of the texture of Tempani. The test results of water content tempani that meets ISO standards are in treatment t4 (80%), ie 4.67% (SNI maximum of 5%). T2 treatment (60%) is a product that is recommended because it has the organoleptic properties are preferred.

Pengaruh Penambahan Daging Ikan Mujair Terhadap Sifat Organoleptik Abon Ampas Tahu Ikan Mujair (Abon Atm) Lisda Juniarsy Rahardjo; Igde Narda Widiada; Reni Sofiyatin; Susilo Wirawan
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Abon is a dry food products with a crunchy textured and have a relatively long shelf life. Dregs tofu is the manufacture of solid waste out. Research Ridayanti, et al (2006) regarding the manufacture of shredded dregs tofu with dregs tofu formula of 50% and 50% addition of young jackfruit give organoleptic properties are preferred. Required the addition of a food that is rich in nutrients, easy to obtain, and have a low economic value of the chosen addition of tilapia fish. Research Wulandari (2007) is the substitution swordfish with tilapia fish in the manufacture of shredded much as 50% give organoleptic properties that are preferred by the panelists. Objective. To identify effect of adding Tilapia fish meat toward organoleptic properties (taste, smell, color, texture) of shredded dregs tofu tilapia fish. Research Methods. an experimental study design with a completely randomized design (CRD) one additional factor tilapia fish meat 10%, 30%, 50%, 70% and 90%. Treatment was repeated 3 times. The parameters observed organoleptic properties (color, smell, taste and texture). Data were analyzed using ANOVA. Research Result: Treatment t4 (70%) are most preferred in terms of color and taste, treatment t5 (90%) are most preferred in terms of smell, and treatment t2 (30%) are most preferred in terms of the texture of Abon ATM. Color obtain scores of panelists from 3.72 to 3.76, scores of smell 3.56 to 3.84, scores of taste from 3.42 to 3.72, and scores of texture from 3.64 to 3.96. The addition of tilapia fish meat no significant effect on the color, smell, and texture of Abon ATM (p>0,05) and significant effect on the taste of Abon ATM (p<0,05). Conclusions: The addition of tilapia fish meat significant effect on the taste of Abon ATM (p<0,05). The addition of Tilapia Fish meat 70% (t4) that is recommended.

Hubungan Pola Konsumsi Fe Dengan Kejadian Anemia Pada Ibu Hamil Di Desa Dasan Geria Kecamatan Lingsar Kabupaten Lombok Barat Luchan Syella Samudra; Irianto Irianto; Reni Sofiyatin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 1, No 1 (2016): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background: Based on the prevalence of anemia in Indonesia is still quite high, at 26.50% are young women, women of childbearing age (WUS) 26.90%, 40.10% of pregnant women and children under five at 47.00%. The results of the annual report Sigerongan Health Center of West Lombok in 2010 in the village of Dasan Geria anemia reached 17.17% and the increase in 2012 is 26.19%. Anemia in pregnant women will lead to high maternal mortality rate (MMR). Anemia in pregnant women can occur because one of the factors that Fe consumption patterns during pregnancy.Objective: To identify the relationship fe consumption patterns with the incidence of anemia in pregnant women in the village of Dasan Geria Lingsar District of West Lombok. Methods: This study was an observational analytic cross sectional study in terms of time, the samples were used as many as 56 pregnant women. To determine the consumption pattern of Fe with the incidence of anemia in pregnant women conducted bivariate analysis using Chi Square test with a confidence level of 5% (α 0.05). Results: Of the 56 samples based on the occurrence of gestational age the majority (82.14%) aged 2035 years, most of the work rate (64.29%) do not work, the level of education the majority (41.07%) Junior High School (SMP). Based on the results of statistical tests is known that there is no association between the consumption patterns of fe with anemia in pregnant women (p = 0.244: p> 0.05). Conclusion: There is no relationship between consumption patterns fe with anemia in pregnant women.

Daya Terima Konsumen Dan Kandungan Gizi Tempe Kacang Tunggak Rumput Laut Nurlaela Ramdani; Reni Sofiyatin; Lalu Khairul Abdi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 2 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Tempe is a very popular food product in Indonesia which is processed with soy fermentation process in a certain time using Rhizopus sp. Shell that grows on soybeans will hydrolyze complex compounds into simple compounds that are easily digested by humans. In general, tempe has white characteristics due to the growth of mycelia-mycelia fungus that connects between soybean seeds to form a compact texture. The occurrence of degradation of soybean components during the fermentation that caused the emergence of a typical the cowpea producers seaweed flavor (Vigna unguiculata) is one type of nuts are well known and growing in Indonesia. The superiority of cowpea is easy to cultivate, contains high enough protein and the price is relatively affordable compared to soybeans. To verify the food, other mineral-rich foods can be added: Seaweed. This study aims to determine the capacity of grass beans in seaweed in Perumnas Market. Research Purposes. This research uses experimental method with laboratory experiment, Completely Random Design (RAL) one factorial that is addition of seaweed. Research Methods. Samples in this research is consumer panelist as much as 42 people. The data collected in the form of the identity data of the sample which includes age, sex, fondness to tempe cowpea seaweed. Of 42 consumer panelists there were 28 (67%) liked respondents and 14 (33%) respondents rather like marketing cow seaweed cowpea. Consumer panelist respondents were 23 persons (55%) and kos-kossan children (19%) (45%) .The organoleptic test data was analyzed using Analysis Of Variance (One Way Anova). At a 95% confidence level or α 0.05. Research Result. The results show that in terms of taste, texture, odor and color of treatment t1 is most favored by somewhat trained panelists. Conclusion that exists For color parameters, odors, flavors and textures have a value of p <0.05. This shows that the ratio of cowpea and seaweed has a significant influence on the color, smell, taste and texture of The cowpea producers seaweed.

Pengaruh Penambahan Tepung Mocaf Terhadap Sifat Organoleptik Dan Kadar Air Bakso Jamur Tiram (Muram) Nur Hajriatun; Reni Sofiyatin; Iketut Swirya Jaya; Igde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v2i1.84

Background. Meatballs is one of processed livestock products are nutritious and much-loved community . Meatballs processed products in general use raw materials meat and flour . Alternative sources of vegetable protein which is now likely to be developed in the making meatballs are oyster mushrooms , in addition to protein-rich oyster mushrooms are also rich in fiber with binder mocaf flour. Research Methods. Experimental methods in the laboratory with a completely randomized design (CRD) of the factors is the addition of flour mocaf with the addition of three treatments cedar mocaf flour 30 % , 35 % and 40 % . Each treatment was repeated 5 times . The parameters observed organoleptic properties (color , smell , taste and texture) and water content . Data were analyzed using ANOVA test and Duncan's Multiple Range Test Test. Research Result. Extra flour mocaf have a significant effect on the flavor and moisture content (α < 0.05) , whereas the parameters of the color , smell and texture no significant effect (α > 0.05) . The average value of preference level panelists in terms of color , smell and taste are categorized like there is on the treatment t1. Conclusion. Extra flour mocaf have a significant effect on the flavor and moisture content (α< 0.05), whereas the parameters of the color, smell and texture no significant effect (α> 0.05).

Pengaruh Penambahan Bubur Rumput Laut (Eucheuma Cottoni)Terhadap Sifatorganoleptik Dan Kadar Iodium Dodol Rumput Laut Dian Safitri; Igde Widiada; Iketut Swiryajaya; Reni Sofiyatin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 1 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Iodine Deficiency Disorder (IDD) is still a nutritional problem in Indonesia, Riskesdas (2007) reached 62.3% of IDD problem. Seaweed especially rich in essential nutrients iodine. In an effort to diversify the use of seaweed can be made into a semi-moist food is seaweed dodol. Dodol semi-moist food is greenish white and supple. Research Methods. The study design using completely randomized design (CRD) with one factor, namely the addition of seaweed porridge with 3-level experiments. To analyze the characteristic organoleptic properties were analyzed using Analysis Of Variance (One Way ANOVA) at the 95% confidence level (α0.05) followed by Tukey test. Research Result. The addition of seaweed porridge did not significantly affect the color, flavor, and texture seaweed dodol (p>0.05), but significantly affected the smell of seaweed dodol (p<0.05). Dodol with t3 treatment has a smell that is most preferred by 3.76 scale (rather like approaching the like), and for the parameters of color, flavor and texture in the treatment of t3 in the category rather like approaching like. The addition of seaweed porridge has a significant effect on the iodine content seaweed dodol (p<0.05). Conclusion. The addition of seaweed porridge did not significantly affect the color, flavor, and texture seaweed dodol (p>0.05), but significantly affected the smell and iodine content of seaweed dodol (p<0.05).

Substitusi Tepung Kedelai (Glyine Max L.) Terhadap Sifat Organoleptik Soybeans Cookies Ade Sareani; Luh Suranadi; Reni Sofiyatin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Cookies are one of the biscuit snack products which are made from low-protein wheat flour so that there are high carbohydrates and fats. In this research, we will discuss cookies with the substitution of soy flour which is serelia with a high content of vegetable protein.Reseacrch Purpose. The purpose of this research was to determine the effect of soy flour substitution on the organoleptic properties of soybeans cookies which have low protein content into high protein cookies.Research Methods. Type of true experiment research in the laboratory with a one-factor complete randomized design (CRD) consisting of 5 treatment levels which obtained 15 experimental units. Organoleptic tests use hedonic methods with 5 numerical scales.Research Result. Based on the results of data analysis, there was no significant effect on the substitution of soy flour on organoleptic properties ( Color, smell, tate and texture) of soybeans cookies (p > 0,05). The hedonic test results favored by panelists are in treatment t1 and t2, t3, t4, t5 included in the category of approaching likes.Conclusion. The results of he statistical test showed that there was no significant effect on the substitution of soy flour on the organoleptic properties of soybeans cookies. This mean that there is no significant effect on the substitution of soy flour on organoleptic properties of soybeans cookies. So this research shows that the substitution of 15%-35% soy flour can be used in making soybeans cookies.

Co-Authors AASP candradewi AASP Chandra Dewi AASP Chandradewi Ade Sareani Akila Lalita Widi Aladhiana Cahyaningrum Baiq Winda Syamsuriana Baiqwinda Sari Febri Desy Zulia Isnainy Dian Safitri Endah Sulistiowati Fifi Luthfiyah I Gde Narda Widiada Igde Narda Widiada igde Widiada IKetut Swirya Jaya Iketut Swiryajaya Irianto Irianto Lalu Abdi Lalu Khairul Abdi Lisda Juniarsy Rahardjo Luchan Syella Samudra Luh Suranadi Made Darawati Mira Ardiningsih Ni Ketut Sulendri NiLuh Evihari Santhi Nur Hajriatun Nurlaela Ramdani Nurul Kamila Paradisa Rani Putri Rina Susanti Rosa Hadiana Putri Suhaema Suhaema Sundusil Arsyih Susilo Wirawan

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