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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Gizi Prima SPIKESNAS
Mirthasari Palupi
Akademi Gizi Karya Husada Kediri
Agriculture, Biological Sciences & Forestry Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

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Perubahan Status Gizi Balita Dengan Akupresur Selama Pemberian Makanan Tambahan (PMT) Pemulihan Pada Balita Enggar Anggraeni; Mirthasari Palupi; Risma Trisnagati
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.v5i2.196

Abstract

Background : Nutritional problems are still one of the problems faced by Indonesia. Malnutrition and micronutrient deficiencies are major nutritional problems facing Indonesia. Macro-nutrient deficiency occurs when the body lacks energy and protein, this is due to a gap between nutritional needs and nutrient intake so that it can cause a deficiency of micronutrients in the body which has an impact on malnutrition or malnutrition status. Inadequate nutrition is a condition of a lack of energy and protein intake, while malnutrition is a lack of energy and protein intake for a long period of time. Provision of Recovery Supplement (PMT Recovery) is a program aimed at overcoming the problem of malnutrition and malnutrition by improving nutritional status, fulfilling children's nutritional needs so that good nutritional status and condition are achieved according to the child's age. So that in this study the role of PMT is used in order to increase body weight and nutritional status of children. Objectives : The purpose of this study was to distinguish nutritional status during supplementation with supplementary food with acupressure. Methods : This research uses quantitative research type, with the research design used is Quasy Experiment with Pre and Post Test Control Group Design approach. The statistical test used was the Independent t-Test and Wilcoxon test. Results : The results of the study conducted on 3 - 16 July 2020 with a sample of 10 toddlers with acupressure, weight gain before and after PMT administration ranged from 0.2 to 0.4 kg, while the p value is 0.004 <0.05 then there are the difference between body weight before and after giving PMT. As for the Nutritional Status of the statistical test results obtained p value of 0.083 (> 0.05) which indicates that there is no difference between the nutritional status of children under five before and after giving PMT.
Pengaruh Proporsi Tepung Talas dan Tepung Tempe Terhadap Kadar Air dan Daya Terima Flakes Eka Wahyuningsih; Rizka Mar’atus Sholichah; Arya Ulilalbab; Mirthasari Palupi
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 2 (2017): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

To reduce dependence on wheat flour were utilizing Indonesia local products. Taro tuber as a potential source of dietary fiber but protein quality is low. An alternative to improve protein quality is by the addition of tempeh flour. Flakes from taro flour and tempeh flour is expected to be an alternative food to ensure adequate intake of dietary fiber and protein. To analyze the effect of taro flour and tempeh flour addition on water content and organoleptic quality of flakes.The study of flakes using Complete Random Design, with two factor and each treatment combination was repeated 3 times. They were wheat flour:taro flour:tempeh flour (20%:65%:15%); (20%:50%:30%) and (20%:35%:45%). Statistical analyzed of water content used Anova One Ways and organoleptic test used Friedman test. Flakes with 20% wheat flour, 65% taro flour, and 15% tempeh flour have a lowest water content 4,2%, but was still bellow standart specified by SNI and had a significant effect (0,00 < ? 0,01) on water content. Taro and tempeh flour on flakes had significant effect on aroma (0,038 < ? 0,05), taste (0,00 < ? 0,05), and, texture (0,00 < ? 0,05) but had no effect on colour (0,07 < ? 0,05). Colour, aroma, taste and texture of flakes the most preferred on 20% wheat flour, 65% taro flour, and 15% tempeh flour. Best proportion of the organoleptic quality that is in the proportion of 20% wheat flour, taro flour 65% and 15% tempeh flour. It is advisable to pay attention to the proportion of the addition of taro flour and soybean flour in order to get the moisture content and good organoleptic quality.
The Relationship Between Mother’s Knowledge About Balanced Nutrition And The Nutritional Status Of Under-Five Children In Bendo Village Mirthasari Palupi; Riski Putri Arumsari
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.v8i1.391

Abstract

Background: Nutritional status is a physical condition caused by intake and nutritional needs. Malnutrition can cause delayed physical and intellectual development, impacting morbidity and mortality, especially in children <5 years. This study examined the relationship between a mother's knowledge of balanced nutrition and the nutritional status of children under two in Bendo Village.Research Methods: The research design used is correlation analytic with a cross-sectional approach and uses Spearman Rank correlation at a significance level of 0.05. The target of this research is all mothers with children under five in Bendo Village. The sample used is 72 respondents and uses a simple random sampling technique. The data obtained is by giving ten questionnaire questions and observation sheets. Research Result: The results showed that mothers with good knowledge, according to the indicators of BB/U, had children with an average weight of 90.3% and a risk of weight greater than 9.7%. For mothers with good knowledge of the TB/U index, 93.1% of normal children and 6.9% of short children. Meanwhile, mothers with good knowledge, according to the indicators of BB/TB, have 75% of their children are good, 4.2% are malnourished, 16.7% are at risk of overnutrition, 1.4% are at risk of overnutrition, 1.4% are obese, 2.8%. Conclusion: The results of the Rank Spearman statistical test showed that there was no significant relationship between the mother's knowledge about balanced nutrition with indicators of BB/U (sig 0.506), TB/U (sig 0.580), and BB/TB (sig 0.772) because the value was > 0.05.
Sisa Makan di Penyelenggaraan Makanan di Rumah Sakit Islam Aminah Kota Blitar Kris Diah Ajeng R.S; Enggar Anggraeni; Mirthasari Palupi
Prosiding SPIKesNas : Seminar Publikasi Ilmiah Kesehatan Nasional Vol. 1 No. 01 (2022): SPIKesNas - Agustus 2022
Publisher : STIKES dan AKZI Karya Husada Kediri

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Abstract

The quality of nutrition services in hospitals is an important thing to pay attention to. One indicator of hospital nutrition service standards is the patient's leftover food <20%, which is the minimum standard that has been set by the hospital. The patient's food waste is influenced by several factors, including internal factors, namely psychological conditions, physical conditions and eating habits. External factors are the taste of food, appearance of food (food color, texture and shape of food, large portions and presentation of food), while in terms of environmental factors (time of feeding, food utensils and food waiters). This descriptive study with 15 respondents aims to determine the description of food waste in the food service at Aminah Islamic Hospital in Blitar City. Perceptions about food are known by interview method, and observing the patient's leftover food for 3 days with a visual estimate of the Comstock 6 point. The results showed that most of the respondents during the day more often consumed food brought by their family from outside the hospital. This can be seen in the reports of the patient's average leftover food as follows: rice 69.80%, animal side dishes 57.20%, vegetable side dishes 74.25% and vegetables 49.80%. It is recommended that the processing method can be modified so that it can improve the taste, texture and aroma with the purpose that it is more attractive to the patient's appetite and reduces food waste. Motivating patients to maintain the intake served by the hospital is a supporting factor in the healing process.
Co-Authors Arya Ulilalbab Eka Wahyuningsih Enggar Anggraeni Kris Diah Ajeng R.S Riski Putri Arumsari Risma Trisnagati Rizka Mar’atus Sholichah