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All Journal Jurnal Ilmu Kesehatan Masyarakat (The Public Health Science Journal) Jurnal Dunia Kesmas Healthy-Mu Journal Jurnal Gizi Prima Medical Technology and Public Health Journal JURNAL ILKES (Jurnal Ilmu Kesehatan) Prosiding Conference on Research and Community Services Journal SAGO Gizi dan Kesehatan Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Pengabdian Perawat SPIKESNAS Jurnal Ilmu Kesehatan Masyarakat (The Public Health Science Journal)
Frenky Arif Budiman
STIKES Karya Husada Kediri
Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Mathematics Medicine & Pharmacology Nursing Public Health Other

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Journal : SPIKESNAS

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PENGARUH PENAMBAHAN TEMPE TERHADAP DAYA TERIMA DAN KADAR AIR NUGGET JAMUR TIRAM Cucuk Suprihartini; Frenky Arif Budiman; Yuli Umiarsih
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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Oyster mushroom nuggets with tempeh were processed food products that were processed from the basic ingredients of chicken, oyster mushrooms, tempeh, shallots, garlic, onion, wheat flour, and bread flour, tapioca flour, and eggs. Oyster mushroom nuggets are processed products using the addition of 0%, 10%, and 15% tempeh. This type of research uses experimental research. This study aims to determine the effect of adding tempeh on the acceptance and water content of oyster mushroom nuggets. This study uses a hedonic scale test for acceptance or organoleptic tests and a thermogravimetric test for water content. Organoleptic test using Friedman Test analysis with sig = 0. 05 and water content test using One Way Anova test with sig = 0. 01. If H0 was rejected, the Duncan test was continued. The results showed the effect of adding tempeh on color (sig 0. 00), aroma (sig 0. 00), taste (sig 0. 00), and there was no effect on texture (sig 0. 186) and water content (sig 0. 461). The percentage of panelists' acceptance of the most preferred color parameter was P0 with an acceptable value of 87%, the most preferred aroma was P0 of 88%, the most preferred texture was P0 of 89% and the most preferred taste was P1 of 89%. While the highest water content was found in P2 with a value of 37. 25%. It was suggested that further research needs to be carried out to test the shelf life and product innovation with natural ingredients in the nuggets. 
PELATIHAN PEMBUATAN COOKIES MADU ZINC “CODUZINC” SEBAGAI ALTERNATIF PEMANFAATAN MADU DI KAMPUNG MADU DESA BRINGIN Safi'i, Hilma Ayunda; arif budiman, frenky
Prosiding SPIKesNas : Seminar Publikasi Ilmiah Kesehatan Nasional Vol 3 No 3 (2024): SPIKesNas - Agustus 2024
Publisher : STIKES dan AKZI Karya Husada Kediri

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Purworejo Hamlet, Bringin Village or better known as Honey Village is located in Badas District. One of the people's livelihoods is as a honey beekeeper. But unfortunately the honey produced by the community has not been utilized optimally, only used as personal consumption and sold in the form of pure honey. From the problems that arise, alternatives are arranged to solve the problem. Furthermore, the alternative was carried out by conducting training in making cookies with PKK mothers and utilizing honey produced by the community. This training also increases the knowledge and skills of PKK mothers regarding the use of honey into other products that are more useful and have more selling value. High interest from partners has a positive impact on the implementation of the program. The output that has been achieved from this training activity is in the form of cookies products that are given additional honey and zinc or named CODUZINC "Zinc Honey Cookies" produced by PKK mothers in Purworejo hamlet, Badas District, Kediri Regency and is expected to help in overcoming stunting problems.
Penatalaksanaan Diet Pada Pasien Cerebrovascular Accident di Rumah Sakit Baptis Kediri Defy Fitriani, Defy Fitriani; Palupi, Mirthasari; Mar'atus Sholichah, Rizka; Kuswinarti, Enny; arif budiman, frenky
Prosiding SPIKesNas : Seminar Publikasi Ilmiah Kesehatan Nasional Vol 4 No 1 (2025): SPIKesNas - Februari 2025
Publisher : STIKES dan AKZI Karya Husada Kediri

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Degenerative diseases, such as stroke or cerebrovascular accident (CVA), have increased in prevalence in Indonesia. Risk factors such as hypertension, diabetes, and unhealthy eating habits are major contributors. Proper nutritional management, including a low-salt and high-potassium diet, plays a crucial role in the rehabilitation of stroke patients. This study aims to evaluate the effectiveness of the diet provided to CVA patients at Baptis Kediri Hospital. A descriptive study with a case study approach was used. The study was conducted on Mr. A, a 49-year-old male patient diagnosed with intracerebral hemorrhage. Data were collected through four-day physical examinations, clinical data, and nutritional care. The results showed that the patient's blood pressure decreased after implementing a low-salt and high-potassium diet, although blood pressure remained fluctuating. The patient's energy and nutrient intake were calculated based on their daily energy needs adjusted to their physical condition. Providing a proper diet according to nutritional needs improved the patient's intake and potentially accelerated recovery. The study concludes that proper nutritional management plays a significant role in stroke rehabilitation by meeting the patient's calorie, protein, fat, and carbohydrate requirements.
Co-Authors Aprilliyanti, Dwi Reka Arya Ulilalbab Catur Wulandari Cucuk, Cucuk Suprihartini Defy Fitriani, Defy Fitriani Dewi Kartika Sari Dian Estiningtyas Dwi Reka Aprilliyanti Enggar Anggraeni, Enggar Farol Umara Lidya Puspitasari Kuswinarti, Enny Lona Rosinta Lutfiana Yhudar Nur Azizah Mar'atus Sholichah, Rizka Palupi, Mirthasari Puspita, Berliana Safi'i, Hilma Ayunda Siti Fadilah Suryaningputri, Rizqi Enjang WAHYU WIBISONO Yuli Umiarsih