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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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Pengaruh Suhu Makanan Terhadap Daya Terima Makanan Di Rumah Sakit Akila Lalita Widi; AASP Chandra Dewi; Reni Sofiyatin; Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 5, No 2 (2020): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v5i2.203

Background : Food acceptance is one of indication that could be evaluate for the hospital service especially from aspect of food dishes. The factors who needed attention is food temperature which one of food dishes not warm enough has opportunity to waste 3,8 times be compared by warm food. Methods : This is study literature that obtained from 4 databases among them the national library E-resources, portal garuda, pubmed, and google scholar with using inclusion criteria. Key words used in this literature search include: “food temperature”, “time accurancy”, “the acceptability of food”, “food waste”, “plate waste”. Results : By journals who has review, 3 of them stated that there are effect of food temperature to food acceptance, and one of them stated there aren’t effect of food temperature to food acceptance because another factors videlicet internal nor external factors. The range of best food dishes temperature from lunch time 35°C-44,9°C and soup’s menu evenly served at <60°C.

Pengaruh Minuman Serbuk Hytensol (Hypertension Solution) Terhadap Tekanan Darah Tikus (Rattus Norvegicus Galur Wistar) Hipertensi Mira Ardiningsih; Aladhiana Cahyaningrum; Reni Sofiyatin; Fifi Luthfiyah
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. The prevalence of NTB hypertension patients is 16.67% higher than the national prevalence that is 9.5% in 2013. Hytensol Drink Powder (MSH) contains 1388 mg of potassium and 15 mg sodium per 100 g.Research Methods. This research was conducted in the laboratory of Food Technology Science Department of Nutrition Poltekkes Kemenkes Mataram, Pharmacology Laboratory and Physiology Laboratory Faculty of Medicine Brawijaya University, Malang in May-June 2018 with pretest posttest with control group design, using 10 males white rat tail divided into 5 each groups into the control group and the treatment group. The subjects were given 5% w/v NaCl for 7 days to make hypertension. The treatment group was given MSH 0,36 g/100 g mouse BB for 7 days and blood pressure measurement before and after intervension. Statistical analysis used are shaipro wilk for normality test, independent T-test and paired sample T-test.Research Result. The mean blood pressure of the study subjects before the intervention for the control group and the treatment group was 143.75/110.25 mmHg and 143.5/116.25 mmHg to 156.25/109 mmHg and 104.75/77.75 mmHg (p=0.05). The mean decrease in systolic blood pressure in the treatment group reached 38.75 mmHg while a decrease of ≥20 mmHg can be said to have antihypertensive effect.Conclusion. Hytensol drink powder could decrease the rats (Rattus norvegicus strain Wistar) hypertensions blood pressure and has an antihypertensive activity.

Analisis Ketersediaan Dan Asupa Zat Gizi Pada Menu Buka Puasa Pondok Pesantren Nurul Hakim Nurul Kamila Paradisa; Reni Sofiyatin; Ni Ketut Sulendri; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

The 2013 Risekesdas data for short and thin 13th-15th adolescents inIndonesia is 35.5% and 11.1% and NTB is one of the provinces withmore than national travel. Nutritional problems attack all adolescentsincluding the boarding school teenagers. Fulfillment of nutrients isvery dependent on the organization of cottage meals. So that theavailability of nutrients in the cottage must meet the adequacy of thenutrition of students who can be seen from the menu provided,enough nutrients and varied every day is not lost in the Fastingmonth. The variety of materials used depends on the funds provided.The observation result is that the budget for the Nurul Hakimboarding school meal is IDR 250,000 / month with a less variedmenu. Researchers are interested in analyzing the availability withthe contribution of nutrients in the organization of the meal iftar.

Pengaruh Pendidikan Gizi Melalui Media Buku Saku Dengan Metode Ceramah Terhadap Pengetahuan Gizi Atlet Di Pusat Pendidikan Dan Latihan Pelajar (PPLP) Provinsi Nusa Tenggara Barat Tahun 2018 Rina Susanti; Reni Sofiyatin; Lalu Abdi; Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Based on the result survey preface in 2015 about athlete’s nutritions intake in central of student’s education and training (PPLP) in West Nusa Tenggara known the average of nutrition’s intake include calorie (62,55%), protein (74,41%) and carbohydrate (53,91%) intake on level medium deficit till serious deficit towards 10 athletes from pencak silat and volleyball. Purpose : To know the effect of nutrition education by using a nutrition pocket book and speech about athlete’s knowledge. Research Methods. In this study used quasi experimental with pre and post test with control group design used was The intervention will be given during 14 days and the evaluation will be one day a week for group with the intervention. An instrument of this study was using questioner with total question about 20 numbers. The results were analyzed by using statistic non parametric with Wilcoxon method with significant level (α=0,05. Research Result. The results were analyzed by using statistic non parametric with Wilcoxon method with significant level (α=0,05). Conclusion. The result showed that ρ=0,027 (<α=0,05) that indicating there are significant effect of knowledge by using nutrition pocket

Analisis Biaya Yang Hilang Dari Sisa Makanan Pasien Di Rumah Sakit Umum Daerah Kota Mataram Yang Mendapatkan Makanan Biasa Baiqwinda Sari Febri; AASP Chandradewi; Irianto Irianto; Reni Sofiyatin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 1 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. The organization of food is one form of hospital nutrition service. The success of the food system can be attributed to food scraps. The rest of the patient's food causes the missing costs and impacts on the budget used. Research Methods. The organization of food is one form of hospital nutrition service. The success of the food system can be attributed to food scraps. The rest of the patient's food causes the missing costs and impacts on the budget used. Research Result. The results of this study show the results of multiple regression logistic tests that have a significant value of 0.068 (p> 0.05). This means that there is no influence of age, sex, type of illness and taste of food against the cost of missing ordinary food scraps. Conclusion. Age, sex, disease type and food taste assessment contribute 13.2% to the lost cost of food scraps.

Kajian Sifat Organoleptik Dan Kadar Air Selai Daging Kulit Pisang Kepok (Study Of Organoleptic Properties And Water Content Banana Kepok Peel Flesh Jam) NiLuh Evihari Santhi; 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. Bananas are tropical fruits are the most widely produced and use by the people of Indonesia. Banana peel to produce large volumes of waste. In general, the banana peel is part of bananas that are usually discarded as waste that is not utilized and discarded banana peel just as organic waste. Nusa Tenggara Barat (NTB) is the largest banana production region, mainly on the production of bananas kepok reached 58 684 tonnes in 2013 (BPS 2014). Banana peel has a high nutritional value, especially on the banana peel that has meat kepok thicker peel than other meats banana peel. Kepok banana peel contains several elements such as water (68.90 grams), carbohydrates (18.5 grams), fat (2,11gram), and protein (0.23 g). Banana peels contain carbohydrates that can be used as an energy source and can be processed or developed into economically valuable products, one of which is processed into jam. Objective. To identify the organoleptic properties (taste, aroma, color, and topical nature) and water content banana peel jam. Research Methods. Design studies using experimental studies (Trial) completely randomized design (CRD) with one factor, namely the addition of sugar consisting of five treatments with a percentage of 5%, 20%, 35%, 50%, and 65%. Each treatment was repeated 3 times. Data were analyzed using Analysis of Variant (One Way ANOVA) was followed by Duncan test. Research Result: The addition of sugar did not significantly affect the smell of kepok banana peel jam (p> 0.05), but the real impact on color, flavor, and the topical nature of the kepok banana peel jam (p <0.05). Peanut butter banana peel meat kepok with t3 treated (35%) and t4 (50%) preferred in terms of color, taste, and topical nature of the scale value approaching love. While the terms of the smell of all treatments reached values by category rather like. The treatment that meets the standards seen from water level is at t4 treatment (50%) with a water content 32.39%.

EDUKASI GIZI PENANGANAN KESULITAN MAKAN ANAK USIA 3- 6 TAHUN DI KELURAHAN DASAN CERMEN Reni Sofiyatin
Jurnal Pengabdian Masyarakat Sasambo Vol 2, No 2 (2021): Mei
Publisher : Poltekkes Kemenkes Mataram

Anak usia prasekolah (3-6 tahun) adalah masa untuk memperkenalkan dan mendorong anak untuk mengkonsumsi beragam makanan bergizi. Anak Usia 3-6 tahun sering menolak makanan dan memilih makanan yang disukai,sehingga perlu diperkenalkan makanan yang beranekaragam. Edukasi gizi yang diberikan kepada ibu diharapkan dapat merubah pengetahuan gizi ibu terkait penanganan kesulitan makan pada anak . Tujuan Pengabdian masyarakat untuk memberikan edukasi gizi pada ibu dalam penanganan kesulitan makan pada anak sebagai upaya penangulangan masalah gizi khususnya stunting. Metode yang digunakan adalah penyuluhan dengan respondneya ibu yang memiliki anak usia 3-6 tahun di Kelurahan Dasan Cermen Sandubaya Mataram . Hasil : 22 responden yang mendapatkan edukasi gizi sebagian besar berumur 31-40 tahun (50 %) dengan tingkat pendidikan sebagian besar SMP ( 41 %) serta 55 % merupakan ibu rumah tangga. dan sebanyak 18 anak ( 81,8 %) masuk dalam kategori mengalami kesulitan makan. Kesimpulan Pemberian edukasi gizi meningkatkan pengetahuan gizi ibu dalam kategori baik dari 12,55 % menjadi 15,68 %.

The Effect of Nutrition Training on The Mothers Knowledge Whose Children Are Picky Eaters Reni Sofiyatin; Lalu Khairul Abdi
Jurnal Kesehatan Prima Vol 16, No 1 (2022): FEBRUARY
Publisher : poltekkes kemenkes mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jkp.v16i1.838

Background: Preschool age (4-6 years) children experience several eating problems, one of which is picky eating. One of the factors that influence picky eater behavior in children is the practice of parenting practices adopted by parents. A good mother's knowledge the expected to shape attitudes and behaviors that can shape children's excellent and healthy eating habits. Objectives: The study of the effect of nutrition training on mothers on the knowledge of mothers whose children experience picky eating. Method: Quasi-experimental research design with pre-post only group design, statistical analysis using Paired T-Test. Results: The level of knowledge of mothers before training with fewer categories was 19 people (63%); after training, the level of knowledge was 19 people (64%) and good one person (3%). Training effects increase the knowledge of mothers whose children experience picky eating (p = 0.006 <α = 0.05). Before training, the average knowledge score was 53 points, increasing to 61.3 points after training with an average increase of 8.3 points. Conclusion: Training increases the knowledge of mothers whose children experience picky eating (p = 0.006 <α = 0.05).

Pemberian Biskuit Berbasis Bahan Pangan Lokal Untuk Meningkatkan Berat Badan Dan LiLA Ibu Hamil KEK (Kurang Energi Kalori) Rosa Hadiana Putri; AASP candradewi; Reni Sofiyatin; Made darawati
Jurnal Kesehatan Prima Vol 13, No 1 (2019): FEBRUARI
Publisher : poltekkes kemenkes mataram

Masa kehamilan merupakan masa penentu kualitas generasi berikutnya. Ibu hamil dengan kondisi Kurang Energi Kronis (KEK) memiliki resiko melahirkan bayi BBLR. Mengingat dampak kurang gizi yang sangat luas, maka perlu upaya penanggulangan KEK melalui penyelenggaraan Pemberian Makanan Tambahan (PMT). Penelitian ini bertujuan untuk mengetahui pengaruh pemberian biskuit berbasis bahan pangan lokal untuk meningkatkan berat badan dan Lingkar Lengan Atas (LiLA) ibu hamil KEK. Penelitian ini menggunakan metode Pra Eksperimen dengan design penelitian The One Group Pre-test post-test. Jumlah subjek dalam penelitian sebanyak 7 ibu hamil. Hasil penelitian menunjukkan adanya peningkatan konsumsi energi sebanyak 505,27 ± 273,80 kkal. Terjadi peningkatan berat badan 7.03±2.10 kg dan LiLA 1.55±0.45 cm. Ada perbedaan berat badan dan LiLA ibu hamil KEK setelah diberikan biskuit (p<0,05).

MAKANAN SELINGAN BERBASIS PANGAN LOKAL UNTUK ANAK USIA 3-5 TAHUN DALAM UPAYA PENCEGAHAN STUNTING Reni Sofiyatin
Jurnal Pengabdian Masyarakat Sasambo Vol 3, No 2 (2022): Mei
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jpms.v3i2.891

Kurangnya pemahaman ibu tentang makanan yang bergizi akan berdampak pada masalah gizi anak seperti stunting. Semakin baik kualitas makanan yang dikonsumsi akan mendukung pertumbuhan serta perkembangan anak. Salah satu upaya yang bisa dilakukan dalam memperkenalkan makanan pada anak umur 3-5 tahun adalah membuat dalam bentuk makanan selingan dengan jumlah kalori 150-200 kkal. Pemanfaatan pangan Lokal seperti daun kelor, tempe ataupun tahu merupakan salah satu langkah alternatif dalam penanganan stunting. Tujuan kegiatan ini memberikan pendidikan gizi pada ibu balita berupa demostrasi pembuatan makanan selingan berbasis pangan lokal dalam upaya pencegahan stunting di Desa Karang Bayang Kecamatan Lingsar . Metode yang digunakan adalah Penyuluhan dan Demostrasi. Sasaran pengabmas adalah 45 ibu yang mempunyai anak usia 3-5 tahun . Resep yang di demostrasikan berupa bakso ayam tempe kelor wortel (nilai gizi per 100 gram sebesar Energi 210,25 Kkal, Protein= 17 gram) , bakso ayam tahu kelor (nilai gizi per 100 gram sebesar energi =210,25 Kkal, protein 16,95 Gram ) dan nugget ayam tahu wortel ( nilai gizi per 100 gram sebesar Energi = 130,16 Kkal dan Protein = 6,22 Gram)

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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