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FAKTOR YANG MEMPENGARUHI SISA MAKANAN DAN BIAYA YANG TERBUANG PADA PASIEN SKIZOFRENIA RAWAT INAP Astri Fitriati; Reni Sofiyatin; Suhaema Suhaema; Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 2 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i2.303

Background : The success of a food maintenance system can be evaluated by observation of food waste that causes the cost to be wasted and will have an impact on the anggran used for the procurement of foodstuffs. The observations showed that in Mutiara Sukma Mental Hospital, there were still food waste that was not consumed by patients.Objective : This study aims to analyze "factors that affect food waste and its relationship to the cost of food waste".Method : The type of research is cross sectional with survey approach. Respondents to this study were 24 patients who underwent hospitalization from December 1 to 10, 2020. The food waste data was taken by observation using Comstock's visual method and compared with the price of the menu, patient assessment data on food taste was obtained by interview using questionnaires. The relationship between food waste and food waste costs was obtained by pearson correlation tests.Result : Average food waste in period 1 menu cycle of 9.07%, from the results of double logistic regeresi test there is no relation between food waste wit ofh age, gender and taste of food. The cost of food waste cost per patient per day is Rp. 2283.5,-Conclusion : Food waste correlated with the cost of food waste. Latar belakang : Keberhasilan suatu sitem penyelenggaraan makanan dapat dievaluasi dengan pengamatan sisa makanan yang menyebabkan adanya biaya yang terbuang secara sia-sia dan akan berdampak terhadap anggaran yang digunakan untuk pengadaan bahan makanan. Hasil observasi menunjukkan bahwa di Rumah Sakit Jiwa Mutiara Sukma masih ditemukan adanya sisa makanan yang tidk dikonsumsi oleh pasien.Tujuan : Penelitian ini bertujuan untuk menganalisis “ Faktor-faktor yang mempengaruhi sisa makanan dan hubungannnya dengan biaya sisa makanan”.Metode : Jenis penelitian adalah cross sectional. Responden sebanyak 24 pasien yang menjalani rawat inap di ruang pemulihan. Waktu penelitian 1-10 Desember 2020. Metode visual Comstock untuk pengukuran sisa makanan kemudian melihat biaya dari sisa dengan membandingkan dengan harga menu persajian. Analisis faktor yang mempengaruhi sisa dengan uji regresi logistk ganda dan melihat hubungan antara sisa makanan dan biaya sisa makanan diperoleh dengan uji korelasi pearson.Hasil : Rata-rata sisa makanan dalam periode 1 siklus menu sebesar 9.07%, tidak terdapat hubungan antara sisa makanan dengan umur, jenis kelamin dan cita rasa makanan. Biaya sisa makanan per pasien perhari sebesar Rp. 2283.5.Kesimpulan : Sisa makanan berkorelasi dengan biaya sisa makanan.

PENGARUH MODIFIKASI RESEP TEMPE TERHADAP DAYA TERIMA Sanita Dwipangesti; AASP Chandradewi; Luh Suranadi; Reni Sofiyatin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 2 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i2.302

Background : Acceptability is an indicator in the success of food preparation, which can be seen from the leftovers. Based on research conducted by Syaputri (2017), the client's food residue on vegetable side dishes, especially tempeh, is still high (64.28%). This is in line with research conducted by Utami (2019) which shows food waste, especially tempeh (28.6%) which is classified as high. To overcome this problem, it is necessary to modify the tempe recipe.Objective : To determine the effect of modification of the tempe recipe on acceptance based on literature studies.Method : This study is a literature review study that uses three databases, namely Google Scholar, Garuda Portal and Higher Education Website as well as a full text thesis. A literature search was conducted in September 2020. The number of journals used was 10 journals.Results : From 10 journals, states that there is an effect of modification of the tempeh recipe on acceptance with a p value (<0.05). Based on all the journals studied, the average tempeh processing technique after modification is more varied, such as setting up, roasting, steaming, or steaming, the menu is prepared with different spices than before, it is known that the average client states that the taste of the food is better than before the modification.Conclusion : Based on the 10 reviewed journals, it is stated that there is an effect of modification of the tempe recipe on acceptance. The client's acceptance after modification of the recipe in terms of appearance and taste is said to be good because it has increased. Latar Belakang : Daya terima merupakan salah satu Indikator dalam keberhasilan penyelenggaraan makanan yang dapat dilihat dari sisa makanan. Berdasarkan penelitian yang telah dilakukan oleh Syaputri (2017) sisa makanan klien terhadap lauk nabati terutama tempe masih tinggi (64,28%). Hal tersebut sejalan dengan penelitian yang dilakukan Utami (2019) yang menunjukkan sisa makanan terutama tempe sebesar (28,6%) yang tergolong tinggi. Untuk mengatasi masalah tersebut perlu adanya modifikasi terhadap resep tempe.Tujuan : Mengetahui pengaruh modifikasi resep tempe terhadap daya terima berdasarkan studi literatur.Metode : Penelitian ini merupakan penelitian literature review yang menggunakan tiga database yaitu Google Scholar, Portal Garuda dan Website Perguruan Tinggi serta Skripsi Full text. Pencarian literature dilakukan pada bulan September 2020. Jumlah jurnal yang digunakan adalah 10 jurnal. Hasil : Dari 10 jurnal, menyatakan bahwa ada pengaruh modifikasi resep tempe terhadap daya terima dengan nilai p value (<0,05). Berdasarkan semua jurnal yang dikaji rata-rata teknik pengolahan tempe setelah dilakukan modifikasi lebih bervariasi seperti disetup, dipanggang, dioseng, maupun dikukus, menu yang diolah dengan bumbu yang berbeda dari sebelumnya diketahui rata-rata klien menyatakan cita rasa makanan lebih enak dibandingkan sebelum dilakukan modifikasi.Kesimpulan : Berdasarkan 10 jurnal yang telah dikaji menyatakan bahwa ada pengaruh modifikasi resep tempe terhadap daya terima. Daya terima klien setelah dilakukan modifikasi resep dari segi penampilan dan cita rasa dikatakan baik karena mengalami peningkatan.

PRAKTEK MEMBUAT JAJANAN DARI DAUN KELOR DENGAN MEMANFAATKAN AMPAS TAHU PADA PENGRAJIN TEMPE TAHU DI KELURAHAN ABIAN TUBUH BARU KOTA MATARAM Fifi Luthfiyah; Reni Sofiyatin; Lalu Khairul Abdi
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 5, No 10 (2022): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v5i10.3808-3815

Ampas tahu adalah limbah kedelai yang sedikit sekali orang menggunakannya untuk dikonsumsi, padahal nilai gizinya masih cukup baik, terutama protein. Praktek membuat jajanan dari daun kelor yang dikenal tanaman superfood, dapat divariasikan dengan ampas tahu. Kelurahan Abian Tubuh Baru Kota Mataram,NTB merupakan pusat produsen tahu tempe yang belum pernah dilakukan pendampingan praktek membuat jajanan dengan inovasi tersebut. Metode yang dilakukan berupa penyebaran informasi dan praktek pembuatan produk. Peserta yang mengikuti kegiatan sebanyak 30 orang. Sedangkan produk yang dipraktekkan adalah Sempol Kelor Ampas Tahu dan Puding Kelor Sari Kedelai. Terdapat komposisi nilai gizi produk yang semula rendah zat gizi menjadi lebih tinggi Sempol Ampas Tahu setiap 100 gram mengandung Protein= 7.9 gram, dan Puding Kelor Sari Kedelai mengandung Protein = 12, 6 gram.

The Effect Of Vegetable Reception Development On Acceptance Of Patients’ Ordinary Food AASP Chandradewi; Luh Suranadi; Reni Sofiyatin; Indri Aprillia
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 1 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i1.390

Background: The challenge of providing food in the hospital that must be followed up immediately is that there are still many leftovers from the patient's nutrition. The remaining food needs to be paid attention to because the food the patient consumes will help meet energy and nutritional needs. The remaining food is still a lot of vegetables; poor vegetable processing due to the long cooking process will reduce the nutritional content of the vegetables. Processing vegetables is not only to get healthy and nutritious vegetables, but also in the processing, it is expected to produce vegetables that taste delicious and can be consumed by many people, meaning that in processing, you must also think about the acceptance of these foods.Research Methods: To determine the effect of developing vegetable recipes on the acceptability of patients' average food at Dompu Hospital. This study was a quasi-experimental study using a one-group pretest-posttest design. This study was conducted in May 2021. The population of this study was Class III patients, with a sample of 27 patients data analysis using an independent t-test. Research Result: The results showed that the most vegetable residue was scrambled vegetables, as much as 88.9%, while the least remaining vegetables, and corn cream soup, as much as 70.3%. The results of the statistical test conducted indicated that there was a significant difference in acceptance after modification of the vegetable recipe (p <0.05). Conclusion: The results of the modification stated that out of 27 samples, eight samples (29.7%) still left vegetables included in the category of many > 20%, and 19 samples (70.3%) used up vegetables so that they were included in the category of less <20%. The comparison of leftover vegetables before and after modification showed that the highest yield was found in scrambled vegetables, as much as 88.9%. In contrast, the fewest remaining vegetables were cream corn soup, as much as 70.3%.

Effect Of Catfish Addition On Organoleptic Properties, Nutritional Value, And Acceptability Of Molele Noodles In Pregnant Women Ratna Yulianti; Made Darawati; Reni Sofiyatin; I Gde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 10, No 1 (2025): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v10i1.567

Background: Noodles are one of the most popular food products in Asia. In Indonesia, noodles are a very popular food for children and adults. Noodles have been used as an alternative food to replace rice. This is possible because of the practical nature of noodles, their good taste, relatively cheap price, and easy manufacturing process.Research Methods: This research uses an experimental design in the form of a one-factor Completely Randomized Design (CRD), namely the addition of catfish (t) consisting of 5 treatment levels. Organoleptic properties were assessed based on hedonic tests on 20 panelists of students majoring in nutrition. The best results will be given to consumer panelists, namely pregnant women in trimesters 2 and 3, a total of 30 people. Data analysis using One Way Anova at 95% confidence level or alpha 0.05.Research Result: ANOVA analysis showed a significant value (p<0.05) on color and overall. The treatment most favored by panelists was molele noodles, with the addition of catfish as much as 20% (t1). The nutrient content in 100 grams of molecule noodles consists of 196 kcal energy, 10% protein, 1% fat, 36% carbohydrate, 51.95% water content, and 0.58% ash content. The acceptance of molele noodles showed the results of 90% of the targets having acceptance in the good category and 10% in the poor category.Conclusion: The addition of catfish affects the organoleptic properties of color molele noodles. In 100 grams of molele noodles, there is energy of 196 kcal, 10% protein, 1% fat, 36% carbohydrates, 0.58% ash content, and 51.95% water content. Molele noodles have a percentage of good Acceptability≥ 90%, which means in the good category.

The Influence of Knowledge, Self-Motivation, and Family Support on Accuracy Number, Type, and Schedule of Meals in Outpatient Type II DM Patients Teulela Saratni; Reni Sofiyatin; Ni Ketut Sri Sulendri; AASP Chandra Dewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 2 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i2.551

Background: According to Riskesdas data in 2018, the prevalence of Diabetes Mellitus in the population aged ≥15 years on the national average increased by 2% from 2013 (Kemenkes RI 2018). Eating arrangements are essential in the management of type II DM. Eating arrangements in type II DM patients follow the 3J principle: the right amount, type, and meal schedule. Several factors influence dietary compliance, including the patient's knowledge related to the disease, namely DM, self-motivation from within the patient, and support from the patient's family. Based on the background, the researcher is interested in conducting research -on the influence of knowledge, self-motivation, and family support on the accuracy of the amount, type, and schedule of meals in outpatient type II DM patients at Pagesangan Health Center‖. Research Methods: The study was quantitative. The research subjects were 22 people. Questionnaires were used to measure knowledge, self-motivation, and family support. In addition, the 24-hour Recall Form is used to measure the accuracy of the amount, type, and meal schedule. The analysis used was a Chi-Square analysis test to determine the effect of the variables studied. Research Result: There is no effect of knowledge, self-motivation, and family support on the accuracy of the amount of food, type of food, and meal schedule in type II DM patients at Pagesangan Health Center. Conclusion: There is no effect of knowledge, self-motivation, and family support on the accuracy of the amount of food, type of food, and meal schedule in type II DM patients at Pagesangan Health Center.

The Effect of Nutritional Counseling with Booklet Media on Food Waste in Hypertension Patients at Praya Regional Hospital Baiq Asmarani Candra Dewi; Luh Suranadi; Made Darawati; Reni Sofiyatin; I Gde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.499

Background: Food waste indicates the success of nutrition services in hospitals; food waste exceeding 20% indicates failure in food management. Nutrition counseling plays a vital role in providing knowledge, attitudes, and behaviors regarding diet so that it can reduce food waste. High Blood Pressure (hypertension) is an increase in blood pressure in the arteries. The number of hypertensive patients at Praya Regional Hospital in November 2022 will be around 630.Objective: This research aimed to determine the effect of nutritional counseling using booklet media on food waste in hypertensive patients at Praya Regional Hospital Research Methods: This research design is quasi-experimental, using a non-randomized control group pre-and post-test. Sampling was carried out using purposive sampling, with 22 samples, 11 for the treatment group and 11 for the control group. Data analysis used the Mann-Whitney U test. Counseling is carried out using a face-to-face lecture method using booklet media. The research was conducted for one month at Praya Regional Hospital. Research Result: The study's results showed a difference in patient food waste (staple food, vegetable side dishes, animal side dishes, and vegetables) before and after nutritional counseling. Still, the difference was not statistically significant (p-value = >0.05). Changes in food waste do not significantly affect staple foods, animal side dishes, vegetable side dishes, and vegetables. Conclusion: Nutritional counseling using booklet media does not affect food waste in hypertensive patients at Praya Regional Hospital.

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