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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Poltekita: Jurnal Pengabdian Masyarakat SPIKESNAS Journal for Quality in Women's Health
Rizka Mar’atus Sholichah
AKZI Karya Husada Kediri, Kediri, Indonesia
Agriculture, Biological Sciences & Forestry Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

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Pendampingan Pengelolaan Ibu Hamil dengan Kekurangan Energi Kronik dan Bayi Berisiko Stunting : Assistance in the Management of Pregnant Women with Chronic Energy Deficiency and Babies at Risk of Stunting Anis Setyowati; Lina Ratnawati; Rizka Mar’atus Sholichah
Poltekita: Jurnal Pengabdian Masyarakat Vol. 3 No. 2 (2022): April-Juni
Publisher : Pusat Penelitian & Pengabdian Masyarakat Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1106.844 KB) | DOI: 10.33860/pjpm.v3i2.891

Abstract

Pregnant women with Chronic Energy Deficiency and low nutrition knowledge are at risk of pregnancy with anemia. Inhibited fetal growth (IPM) and LBW delivery can increase the risk of stunting. The purpose of this activity was to deal with SEZ problems in pregnant women, babies who are at risk of stunting, and lack of nutrition knowledge. The method used was assistance to pregnant women with Chronic Energy Deficiency until the mother gives birth by providing additional foods high in calories and protein, iron, calcium and folic acid supplementation, as well as education through lectures and discussions. The location was in Puncu District, Kediri Regency with 37 pregnant women with Chronic Energy Deficiency with gestational age of 23-40 weeks. There was an increase in the average weight of pregnant women by 8.9 kg, uterine fundal height increased by an average of 14.06 cm, upper arm circumference increased by an average of 3.9 cm, Hb levels increased by an average of 1.74gr%, Mother's knowledge about nutrition and exclusive breastfeeding increased, breastfeeding skills increased, the baby's weight and upper arm circumference were in the normal category. Assistance for pregnant women with Chronic Energy Deficiency and babies at risk of stunting can improve maternal health during pregnancy and prevent babies from experiencing stunting.   ABSTRAK Ibu hamil dengan status gizi KEK dan pengetahuan rendah tentang gizi berisiko terhadap kehamilan dengan anemia. Pertumbuhan janin terhambat (PJT) dan persalinan BBLR dapat meningkatkan risiko stunting pada bayi. Tujuan kegiatan ini adalah menangani masalah KEK pada ibu hamil, bayi yang berisiko stunting, rendahnya pengetahuan tentang gizi. Metode yang digunakan adalah pendampingan kepada ibu hamil KEK sampai ibu melahirkan dan bayinya berusia 3 bulan dengan memberikan makanan tambahan tinggi kalori dan protein, suplementasi tablet tambah darah, kalsium dan asam folat, serta edukasi dengan ceramah dan diskusi. Lokasi di Kecamatan Puncu Kabupaten Kediri dengan 37 ibu hamil KEK dengan usia kehamilan 23-40 minggu. Terdapat peningkatan rerata berat badan ibu hamil sebesar 8,9 kg, tinggi fundus uteri meningkat rata-rata sebesar 14,06 cm, lingkar lengan atas meningkat rata-rata 3,9 cm, kadar Hb meningkat rata-rata sebesar 1,74gr%, pengetahuan ibu tentang gizi dan ASI Eksklusif meningkat, keterampilan menyusui meningkat, berat badan dan lingkar lengan atas bayi dalam kategori normal. Pendampingan ibu hamil KEK dan bayi berisiko stunting dapat meningkatkan kesehatan ibu selama kehamilan dan mencegah bayi mengalami stunting.
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.
Pengaruh Formulasi Tepung Kacang Hijau Dan Tepung Wortel Terhadap Kadar Air Dan Daya Terima Cookies Diana Loveitasari; Arya Ulilalbab; Cucuk Suprihartini; Rizka Mar’atus Sholichah
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 2 (2021): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Carrot and mung bean cookies was the kind of food that made from rice flour, carrot flour, mung bean flour, powdered milk, egg, butter, maizena, and sugar. This kind of product were made from carrot and mung bean that converted into powdered by adding formulation P1 that approximately 16.55% of mung bean powder’s, and 15% carrot flour, continued with formulation P2 that consist of 11.55% of mung bean powder, and 20% of carrot flours. This research regarded as experimental research. This research is to discover the effect of the formulation of mung bean flour and carrot flour towards cookies’s water content and acceptability. This research was conducted on February 2019 at food technology and chemical laboratory Akademi Gizi Karya Husada Kediri. This research was done by using hedonic scale test to acceptability and thermografimetri test to discover water content. Acceptability were done by using friedman statistical analysis test and the result is sig. = 0,05, in addition the water content were using One way anova with sig. = 0,01 using SPSS 16.0. If H0 were rejected so it will be continued with Duncan’s test. The result shown that there were significance improvement towards the colour (sig. 0.00), smell (0.01), and taste (0.02) in the cookies due the adding of Mung bean flour and carrot flour. However, it did not influence the water content (0.35), and the texture (sig, 0.89). The best cookies were made from colour absorption and smell which is control, on the other hand the texture and the taste from formulation 2. The lowest water content were located on control product (3.5%). This research has not been conducted to discover the expiration date test. The following researches are encouraged to discover the expiration date test, and the product innovation by adding natural ingredients towards the cookies.
HUBUNGAN KEPUASAN PENAMPILAN MAKANAN DENGAN SISA MAKANAN MENU SAYUR PADA PASIEN RAWAT INAP KELAS III DI RUMAH SAKIT KRISTEN MOJOWARNO Rizka Mar'atus sholichah
Prosiding SPIKesNas : Seminar Publikasi Ilmiah Kesehatan Nasional Vol. 2 No. 3 (2023): SPIKesNas - Juli 2023
Publisher : STIKES dan AKZI Karya Husada Kediri

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Abstract

One of the nutritional service problems in hospitals that often occurs is the amount of plate waste from patients. The plate waste can be used as an indicator of the nutritional service quality and also can be used to assess hospital food standards. The high plate waste causes inadequate food intake so that it has an impact on the length of treatment days. In the preliminary survey, the plate waste at Mojowarno Christian Hospital reached 39.79% which had not yet reached the Minimum Service Standards (≤ 20%). The purpose of this research was to determine the connection between food appearance satisfaction and vegetable plate waste in third class inpatient room at Mojowarno Christian Hospital. This research is an observational study with a cross-sectional approach. The number of samples was 28 with a duration of 3 days minimum treatment. The collected data related to the food appearance included the color, shape of the food, the portion, and the way of serving the food which was obtained through a questionnaire, as well as the data of waste food obtained from the Comstock method. The data obtained were analyzed using the Spearmen Rank test (α = 0.05). The results of the univariate analysis of the average frequency of distribution of vegetable plate waste in the third class inpatient room at Mojowarno Christian Hospital was 32.7%. Bivariate analysis showed that there was a connection between color satisfaction (p = 0.022), shape of food (p = 0.016), portion (p = 0.045), and presentation method (p = 0.032) with vegetable plate waste in third-class inpatients at the Mojowarno Christian Hospital. If the patient is satisfied with the appearance of the food on the vegetable menu, there will be less plate waste on the vegetable menu.
Analisis Kuantitas Kunjungan Ibu Hamil yang mendapatkan Konseling Gizi terhadap peningkatan Berat Badan Anis Setyowati; Lina Ratnawati; Rizka Mar’atus Sholichah
Journal for Quality in Women's Health Vol. 5 No. 1 (2022): Journal for Quality in Women's Health
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/jqwh.v5i1.129

Abstract

Tujuan penelitian ini untuk mengetahui hubungan kuantitas kunjungan ibu hamil yang dapat konseling gizi terhadap peningkatan berat badan. Desain deskriptif analitik. Responden berjumlah 27. Dilaksanakan di puskesmas Puncu, pada bulan September 2021. Instrumen menggunakan buku kunjungan konseling gizi mulai bulan Januari – Agustus 2021.Pengolahan data menggunakan uji statistik regresi linier dengan bantuan komputer program SPSS versi 21.0. Hasil penelitian menunjukkan bahwa rata-rata dari 27 responden penambahan Berat Badannya 5,5 kg. Penambahan Berat Badan yang paling sering 1,9 kg dengan standar deviasi 4,59. Uji statistik regresi linier diperoleh R hitung 0,141 atau 14,1 % yang artinya bahwa hubungan variabel frekuensi kunjungan yang mendapatkan konseling gizi dengan penambahan berat badan ibu hamil menunjukkan hubungan yang lemah P-value sebesar 0,483 > 0,05 hal ini menunjukkan bahwa tidak ada hubungan yang signifikan antara frekuensi kunjungan yang mendapatkan konseling gizi terhadap peningkatan berat badan ibu hamil di puskesmas Puncu.
Co-Authors Anis Setyowati Anis Setyowati Arya Ulilalbab Cucuk, Cucuk Suprihartini Diana Loveitasari Eka Wahyuningsih Lina Ratnawati Mirthasari Palupi