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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.572 KB) | DOI: 10.32807/jgp.v3i1.105

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.424 KB) | DOI: 10.32807/jgp.v2i1.86

Abstract

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%.
Daya Terima Pasien Kelas Iii Terhadap Menu Makanan Biasa Di RSUD Provinsi NTB Puput Oktaviani; Luh Suranadi; AASP Chandradewi; Niketut Sri Sulendri
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 1 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.412 KB) | DOI: 10.32807/jgp.v3i1.110

Abstract

Background. The high leftovers in a hospital in result due to low patient acceptability . The low patient acceptability can be attributed to several factors other conduction of external factors and internal factors . External factors consist of food appearance and internal factors consist of appetite , eating habits , boredom , and the food from the outside. Research Methods. This study design using observational research is descriptive , based on time in terms of research using crossecectional approach , the target of this study is that patients who receive regular food menu in Provisinsi Mataram General Hospital who had been hospitalized at least 2 days . Samples were obtained as many as 27 samples. Research Result. the received power of regular meals judged on appearance ( color and texture ) food menu is still in the unattractive category because of the 5 -day menu shows the average percentage of less than 60 % . : the received power of regular meals judged on taste ( flavor and aroma ) food menu is still in the category of unattractive because of menu 5 days showed an average percentage of less than 60 %. Conclusion. The receive power to the appearance and the food taste in breakfast, lunch and dinner either from the first menu to the fifth menu still in the poor category because it is still less than 60 % .
PENINGKATAN STATUS GIZI ANAK SEKOLAH MELALUI PENDAMPINGAN PMT-AS BERBASIS PANGAN LOKAL AASP Chandradewi; I Nyoman Adiyasa
Jurnal Pengabdian Masyarakat Sasambo Vol 3, No 1 (2021): November
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jpms.v3i1.777

Abstract

Pemberian Makanan Tambahan pada anak sekolah (PMT-AS) berupa jajanan  dalam pelaksanaannya banyak ditemui hambatan terutama aspek-aspek penting dalam PMT diantaranya keterampilan dalam penggunaan bahan pangan lokal masih terbatas, kurang bervariasi serta standar gizi makanan jajanan yang disajikan masih memerlukan peningkatan.Tujuan dari kegiatan pengabdian masyarakat ini adalah meningkatkan status gizi anak sekolah melalui pendampingan PMT-AS berbasis pangan lokal. Kegiatan dilaksanakan di SDN1 Karang Bayan dengan jumlah sasaran 10 orang ibu rumah tangga dan  20 orang anak SD. Pendapingan dilakukan tiga kali dengan metode praktek dan ceramah. Untuk mengetahui hasil pendampingan dilakukan penilaian terhadap pengetahuan dan ketrampilan ibu tentang PMT dan produk yang dihasilkan. Produk hasil praktek diberikan kepada anak selama 3 bulan, penilaian status gizi anak menggunakan Z-skor. Untuk menganalisis dampak pendampingan terhadap pengetahuan dan ketrampilan ibu dan status gizi anak dengan mempergunakan uji Wilcoxon. Hasil pendampingan menunjukkan ada peningkatan rata-rata pengetahuan dan ketrampilan dari 52 menjadi 75 dan secara signifikan bermakna (p=0.005), begitu pula dengan status gizi anak dari gizi kurang menjadi normal (p=0.000). Pendampingan pada ibu dalam pembuatan biscuit untuk PMT dapat meningkatkan asupan zat gizi anak sekolah sehingga berdampak pada peningkatan status gizi
ASUPAN BUAH DAN SAYUR PADA ANAK SEKOLAH MELALUI PENDAMPINGAN GIZI SEIMBANG PADA IBU RUMAH TANGGA AASP Chandradewi; I Nyoman Adiyasa
Jurnal Pengabdian Masyarakat Sasambo Vol 4, No 1 (2022): November
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jpms.v4i1.1057

Abstract

Rata-rata nasional perilaku kurang konsumsi buah dan sayur menurut Riset Kesehatan Dasar (RISKESDAS 2017) mencapai 93.5%, sedangkan anjuran yang harus dikonsumsi minimal 350-400 g per hari. Rendahnya asupan buah dan sayur memicu perkembangan obesitas(Baker, 2018). Kenaikan prevalensi obesitasdi Indonesia (21.8%),  disebabkan karena aktifitas fisik yang kurang, mengkonsumsi makanan tinggi kalori namun rendah seratdan kebiaasaan minum minuman ringan yang banyak mengandung gula. Tujuan dari pelaksanaan pengabmas ini adalah meningkatkan asupan buah dan sayur pada anak sekolah melalui pendampingan pada ibu rumah tangga sebagai penyedia buah dan sayur di rumah. Tempat pelaksanaan kegiatan.pengabdian Masyarakat di Desa Karang Bayan melibatkan ibu rumah tangga sebanyak 20 orang dan anak sekolah 20 orang. Metode yang diterapkan dalam pendampingan adalah dengan melakukan praktek pengolahan sayur dan buah selama 3 kali dalam seminggu, hasil praktek diberikan pada anak untuk melihat daya terima. Setelah pendampingan ibu mempraktekkan pengolahan sayur dan buah untuk diterapkan dirumahnya selama 3 bulan. Pada akhir kegiatan dilkukan evaluasi untuk melihat dampak pendampingan terhadap ketrampilan ibu dalam memilih jenis dan mengolah sayur dan buah melalui lomba serta asupan pada anak dan dianalisis secara statistic menggunakan uji Wilcoxon. Melalui kegiatan yang dilakukan dapat meningkatan pemilihan jenis sayuran, jumlah yang di konsumsi dan cara pengolahan yang lebih bervariasi.dan secara signifikan bermakna (p=0.001). Asupan buah dan sayurpada anak sekolah, dapat ditingkatkan melalui pendampingan gizi seimbang pada ibu rumah tangga.
The Effect of Giving Cookies Based Local Food on The Body Weight of Stunting Toddlers With Underweight Endah Sulistiowati; AASP Chandradewi; Reni Sofiyatin; Made Darawati
Jurnal Kesehatan Prima Vol 17, No 1 (2023): FEBRUARY
Publisher : poltekkes kemenkes mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jkp.v17i1.1059

Abstract

Based on Indonesian nutritional status survey  report in 2021 the incidence of underweight (weight according to age) nationally in 2021 is 17.0%, an increase of 8% from 2019, for the West Nusa Tenggara provincial level at 23.0%, it ranks 26th out of 34 provinces, and at the regency level in 2021, Dompu regency is 10.9% while at the Puskesmas level, East Dompu health center contributes 19.11%. The purpose of study is to analyze effect of giving cookies-based local food on the body weight of stunting toddlers with underweight. This research was conducted in O'O Village, Dompu regency, with data collection and intervention carried out from 4 May to 8 May, 2022. This type of research is a Quasi-Experimental study with one group pre-and post-test design. The sample that meets the inclusion requirements is as many as 21 people. Four stars cookies are given for five days, one pack per day containing six pieces. The analysis used the paired T-test. The results showed that there was an average toddler weight gain of 0.45 kg during the intervention, and statistically, with different trials, there was a significant difference (p<0.05). Although there are significant results from this study, this study has a weakness in the number of intervention days, which is too short, so that to get a body weight that is by the recommended dietary allowances (RDA) has not been achieved, and it is necessary to increase the number of administrations to meet the requirements for giving supplemental feeding program. 
Co-Authors Abdul Salam Amalia Safitri Assidiq Ayunda Firmani Wahyusa Baiq Winda Syamsuriana Baiqwinda Sari Febri Deviana Oktadianingsih Dwi Aulia Khusnul Khotimah Dwiaulia Khusnul Khotimah Endah Sulistiowati I Nyoman Adiyasa Igde Narda Widiada IKetut Swirya Jaya Irianto Irianto Lalu Khairul Abdi Luh Suranadi Made Darawati Ni Ketut Sulendri Ni Luh Suranadi NiKetut Sri Sulendri NiLuh Evihari Santhi Nurul Kamila Paradisa Puput Oktaviani Rani Putri Reni Sofiyatin Sabrina Apriliyani Selvi Indrawati Susilo Wirawan