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Ketersediaan Zat Gizi Siswi Di Yayasan Pondok Pesantren Nurul Hakim Kediri Kabupaten Lombok Barat Lale Rukmin; Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 1, No 1 (2016): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background : Riskesdas in 2013 showed that nationally the prevalence of underweight in adolescents aged 13-15 years was 11.1% (3.3% thin and 7.8% very thin) and adolescents aged 16-18 years amounted to 9, 4% (1.9% thin and 7.5% very thin). NTB was the second of the prevalence of underweight in indonesia for age group 13-15 years and number fourth for age group 16-18 years. So that needs to giving a good nutritions based on the average standard of adequacy of the recommended nutrients is the purpose of organizing food to maintain the boarders’s nutritional status. Objective : to describe the availability of energy and protein nutrients for students who living in Yayasan Pondok Pesantren Nurul Hakim Kediri. Methods : This study used a descriptive observational. The object of research is foods that will be processed for 7 days, from 2nd to 8th February 2015. The data of general overview of the location and identity of the students collected by secondary data searches in the administration of the school. The data of the implementation food and the availability of energy and protein nutrients collected by observation, weighing, conversion and analysis of oil absorption of nutrients by using DKBM and Nutrisurvey. All data were processed by descriptive method. Result : The average availability of energy and protein is still less than the standard which energy 64.1% and protein 54.0% of the RDA. This is due to the lack of use of a food that contains high-energy and high-protein, the use of a food that is not diverse, does not qualify balanced nutrition as well as the limited funds available. Conclusions: The availability of energy and protein nutrients in Nurul Hakim boarding school in Kediri west Lombok is less than the RDA.

Jenis Dan Zat Gizi Pangan Jajanan Anak Sekolah Di Kantin Sekolah Dasar Ayunda Firmani Wahyusa; Luh Suranadi; Irianto Irianto; AASP Chandradewi
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.v5i2.201

Background : The eating patterns of school children tend to prefer school snacks rather than food at home. This habit occurs because children spend a quarter of their time in school. Contributions to the nutritional status of school children can be obtained through snacks both in terms of type and nutrient content. Objectives : Knowing the types and nutrients of snacks for school children in elementary school canteen. Methods : This research is a literature study which summarizes some relevant literature with research topics, namely the types and nutrients of snacks for elementary school children. Results : Types of snacks are the main food, snacks / drinks and drinks are available throughout the elementary canteen. Whereas fruit snacks are only available in 2 elementary canteens. Nutrient nutrients for daily intake exceeds the recommended interlude of> 20%. The price commonly used by students to buy snacks is Rp.2,725. Amount of student allowance> Rp. 5,000. Elementary school children mostly have normal nutritional status. Conclusion : The elementary school canteen has not yet fulfilled the requirements for types of snacks for school children. Nutrients for daily intake meet the recommendations. Prices commonly used by students to buy snacks are an average of Rp. 2,725 from allowance> Rp. 5,000. Elementary school children are mostly of normal nutritional status.

Ketepatan Pemorsian Sayur Terhadap Standar Porsi Makanan Biasa Sabrina Apriliyani; Luh Suranadi; Susilo Wirawan; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 2 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Consumption of vegetables and fruit body needs for vitamins, minerals and fiber in achieving a healthy diet as recommended by guidelines of balanced nutrition for optimal health. Most vitamins and minerals found in fruits and vegetables has a function as an antioxidant that may reduce the incidence of non-communicable diseases related to nutrition, as a result of the excess or deficiency. Large portions often becomes very important when serving food, especially in the food pemortion advantages and disadvantages still occur because no portion of the right size in pemortion food. Pemortion these foods should be according to the standard portion that has been set by the installation of a hospital nutrition. Huge portions, will directly influence the nutrients contained in a food. Purpose Knowing picture vegetable pemortion accuracy of the standards usual food servings at lunch in Tabanan Hospital. Research Methods. This research is an observational study. The study was conducted on 22 to 30 March 2019 in BRSUD Tabanan. The data were taken using accidental sampling method. Samples taken care third grade. Research Result. Large servings of vegetables at lunch for ordinary food in hospitals Tabanan as follows: vegetable tamarind 160.7 grams, vegetable nodes 175 grams, vegetable ointment 170.4 grams, vegetable bobor 131.8 grams, vegetables, tamarind 177 grams, vegetable soup 104.5 grams, vegetable lodeh 102.6 grams and 71.4 grams of vegetable ointment. Power pemortion obtained are four power pemortion with vocational education and universities. Conclusion. Great accuracy servings of vegetables served by 4 workers pemortion average is not appropriate because more than a standard portion

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.

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 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

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

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 % .

PENDAMPINGAN ALUMNI JURUSAN GIZI POLTEKKES KEMENKES MATARAM DALAM PROGRAM PENGEMBANGAN KEWIRAUSAHAAN Reni Sofiyatin; Luh Suranadi; Lalu Khairul Abdi; I Gde Narda Widiada
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 3 (2023): MARTABE : JURNAL PENGABDIAN MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i3.853-856

Alumni Jurusan Gizi Politeknik kesehatan Mataram sudah mampu membuat produk yang inovasi dan bernilai gizi tinggi, masih kurang dalam kemampuan mengembangkan menjadi produk komersial karena pengetahuan berwirausaha dan ketrampilan manajemen masih perlu dikembangkan. Sehingga upaya agar alumni bisa mengembangkan jiwa wirausahanya melalui program pengembangan kewirausahan pada kegiatan pengabdian masyarakat. Sasaran dalam kegiatan ini adalah alumni yang sedang merintis usaha dibidang makanan sebanyak 10 orang. Pendekatan yang dilakukan menggunakan modifikasi metode PALS (participatory action learning system).

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