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All Journal Jurnal Ilmu Gizi : Journal of Nutrition Science PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Jurnal Pengabmas Masyarakat Sehat Jurnal Ilmiah Sangkareang Mataram Journal of Social Research Jurnal Pengabmas Masyarakat Sehat Jurnal Pengabdian Masyarakat Bangsa International Journal of Health, Engineering and Technology International Journal of Community Service Implementation
Ida Ayu Eka Padmiari
Poltekkes Kemenkes Denpasar
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Hubungan Tingkat Konsumsi Protein dan Zat Besi dengan Kekurangan Energy Kronis (KEK) dan Anemia pada WUS Vegetarian di Pasraman Sri Sri Radha Rasesvara Badung Muhammad Abror Faizal Maghribi; Ida Ayu Eka Padmiari; Pande Putu Sri Sugiani
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 2 (2019): Mei 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i2.680

Abstract

Vegetarians are a group that has a high risk of anemia and chronic energy deficiency (CED), This is because the consumption of iron and protein in the vegetarian group is considered less to meet the needs of iron and protein in the body. The purpose of the study was to determine the correlation of protein and iron consumption’s level with chronic energy deficiency and anemia in vegetarian women of childbearing age at Pasraman Sri Sri Radha Rasesvara Badung. This type of research is observational with Cross Sectional design and uses Purposive Sampling techniques, amounting to 33 people. Data were collected by interview method and measurement of upper arm circumference and hemoglobin level. Data is presented with frequency tables and cross tables then analyzed using Chi Square test. Based on the results of the analysis, there was a significant correlation between the level of protein consumption with CED in vegetarian WCA at Pasraman Sri Sri Radha Rasesvara Badung. There was no significant correlation between the level of protein consumption and anemia in vegetarian WCA at Pasraman Sri Sri Radha Rasesvara Badung. There was no significant correlation between the level of consumption of iron with CED at vegetarian WCA at Pasraman Sri Sri Radha Rasesvara Badung. There was a significant correlation between iron consumption levels and anemia in vegetarian WCA at Pasraman Sri Sri Radha Rasesvara Badung. There was a significant correlation between CED and anemia in vegetarian WCA at Pasraman Sri Sri Radha Rasesvara Badung. Keywords: Proteins and Iron Consumption’s level, CED, Anemia
DESCRIPTION OF THE FOOD WASTE OF HOSPITALIZATION PATIENTS BASED ON PATIENT CHARACTERISTICS IN THE REGIONAL GENERAL HOSPITAL SANJIWANI GIANYAR Ni Nyoman Suriyantini; Ni Made Yuni Gumala; Ida Ayu Eka Padmiari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.819

Abstract

The food waste is the volume or percentage of food that is not consumed and discarded as garbage. Food waste are one of the simple indicators used to evaluate the success of hospital nutrition services. The purpose of this study is to describe of the food waste of hospitalization patients based on patient characteristics in the Regional General Hospital Sanjiwani Gianyar.The type of research used was observational with a cross-sectional study design, and samples were taken by purposive sampling which was 54 samples. The types of data collected are data on sample characteristics with interview methods using identity forms, food waste data with weighing methods, while hospital overview data, general description of nutrition installations, number of patients hospitalized, and number of nutritionists and waiters are obtained by recording through medical record books or notes related to data needed. Data analysis uses frequency distribution tables and cross tables which will then be described descriptively. The results of this study indicate that the high food waste in the age group 50-64 years 66,7%, male sex 52,4%, with elementary education 81,8%, employment as a private employee 53,8%, with a type of pregnancy complication disease 100%.Keywords: food waste, characteristics, hospital
STATUS KEGEMUKAN, ASUPAN NATRIUM DAN TEKANAN DARAH SISTOLIK PENDERITA HIPERTENSI DI WILAYAH KERJA PUSKESMAS I DENPASAR TIMUR Ni Kadek Wilandari Saputri; Hertog Nursanyoto; Ida Ayu Eka Padmiari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 2 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i2.1200

Abstract

Hypertension is an increase in systolic blood pressure of more than 140 mmHg and diastolic blood pressure of more than 90 mmHg. One of the triggers for hypertension is obesity status and sodium intake. This study aims to determine the relationship of obesity status, sodium intake, and systolic blood pressure in patients with hypertension in the working area of Puskesmas I Denpasar Timur . This type of research is Observational with cross sectional research design. This research was conducted in March 2020, taken by the Perposive Sampling method of 30 people. Systolic blood pressure samples were measured using a tensimeter cuff (sphygmomanometer) and a stethoscope, obesity status was determined based on Height and Weight, and sodium intake was obtained through interviews using a 1x24 hour recall form. Data were analyzed using the Mann-Whitney test. A total of 76.7% of the sample was nutritional status of fat, 66.7% of the samples with less sodium intake category and 86.7% of the samples had grade 1 hypertension status. Based on the results of the analysis, there were known trends in systolic blood pressure differences based on nutritional status and sodium intake, the statistical difference was not significant (p 0.05). Expected to pay more attention and maintain systolic blood pressure by conducting regular checks. Keywords: Systolic Blood Pressure, Obesity Status and Natrium Intake.
KEAMANAN PANGAN KANTIN SEKOLAH BERDASARKAN SKOR KEAMANAN PANGAN ( SKP ) DI DESA PENYARINGAN, KECAMATAN MENDOYO Ni Putu Wini Diah Pradnyani; Ida Ayu Eka Padmiari; Ni Made Yuni Gumala
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 1 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i1.1176

Abstract

Food delivery is an activity of providing diverse food and meeting the safety, quality and nutrition requirements for public consumption. School canteen is a place of school where all school residents can buy snacks, both in the form of ready meals and processed foods. The purpose of this study was to determine the School Canteen Food Safety Based on the Food Safety Score (SKP) in Penyaringan Village, Mendoyo District, Jembrana Regency. Food safety is an effort to prevent the possibility of biological, chemical and other contaminants, which disturb, harm and endanger human health. Food safety score (SKP) is a score or value that illustrates the feasibility of food for consumption. The research variable is the Food Safety Score (SKP) which consists of 4 components, namely the Selection and Storage of Food Materials (PPB), Cooking Hygiene (HGP), Food Processing (PBM), Food Distribution (DPM). This study was an observational study with a cross-sectional approach in a school canteen in Penyaringan Village, Mendoyo District, Jembrana District in November 2019. The population in this study was elementary, junior and senior high school canteens in the Penyaringan Village area, Mendoyo District, Jembrana Regency amounts to 13 Canteens. Respondent identity data obtained through interviews using the form of identity and food safety score is done by direct observation using the food safety score assessment form. Data were analyzed descriptively from food safety scores (SKP). Based on the results of the interpretation of the Food Safety Score (SKP) it can be seen that as many as 30.8% school canteens are included in the medium category with the results of the interpretation of the Food Safety Score (SKP) values of 93.43% - 95.57% and  69.20% the school canteen is included in the vulnerable category, but it is safe to consume with its interpretation of the Food Safety Score (SKP) of 77.37% - 86.29%. To maintain the quality and cleanliness of food in the school canteen, canteen guards should always maintain hygiene and occupational health. The most characteristics of canteen guards in the age group of 46 - 55 years is 50%, while the most selling time is 11-20 years, namely 55.6%. The average food safety score (SKP) obtained is 0.8525 (85.25%). Included in the category of food safety are vulnerable, but safe for consumption.Keywords: school canteen, hygiene, and food safety score (SKP)
HUBUNGAN CITA RASA DENGAN SISA MAKANAN BIASA PADA PASIEN RAWAT INAP DI RUMAH SAKIT TK II UDAYANA DENPASAR Ni Komang Desi Dina Purwita; Desak Putu Sukraniti; Ida Ayu Eka Padmiari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 1 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i1.1590

Abstract

Food maintenance is the responsibility of Nutrition Installation at Tk. II Udayana Hospital Denpasar, but often find problems in the form of patient food waste that exceeds the standard. This study aims to analyze the relationship of taste with ordinary food waste in the hospitalization at Tk. II Udayana Hospital Denpasar, as one of the scientific evaluation steps in reducing food waste. The data in this study were collected by questionnaire and observation methods. The results of this study showed that the results showed that, of the 47 samples studied that had a large sample food waste is 18 people (38.3%), which is classified as a small number of 29 people (61.7%) and averaged the sample regular food waste of 18.4%. The sample that stated the taste of good food was 42 people (89.4%) and stated the taste of food is not good ie 5 people (10.6%).Keywords: Flavor,Food wasted    
HUBUNGAN CITARASA MAKANAN DAN LAMA RAWAT INAP DENGAN SISA MAKANAN PASIEN DI RUMAH SAKIT Putu Lika Septarini Dewi; Ida Ayu Eka Padmiari,SKM.,M.Kes; Ni Made Dewantari,SKM,M.FOr
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 2 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i2.1726

Abstract

The taste of food is a taste that involves the sense of taste (tongue). The taste of food includes two main aspects, namely the appearance of the food when it is served and the taste of the food when it is eaten. Inpatient services are a group of health services found in hospitals which are a combination of several service functions. The length of hospitalization indicates the number of days a patient has been hospitalized. Food waste is food waste is the volume or percentage of food that is not consumed and is disposed of as waste and can be used to measure the effectiveness of the menu. One indicator of the success of a hospital meal is related to the patient's leftovers. This study aims to determine the relationship between food taste and length of stay with the patient's leftover food at the hospital. The method used is the method of literature review.Research results from the results of the analysis of the literature there are 2 articles that discuss the taste of food stating the average taste of good food is an average of 60%. There are 2 articles that explain the length of hospitalization with different categories, namely the length of stay with the old category as much as 7.3%, stating the length of days of hospitalization with the category of 4 days as much as 67%. Based on 4 articles about leftovers, it is quite diverse according to individual needs and most of the samples left a lot of food. The conclusion of the 8 journals concluded that based on the results of a literature review on food taste, it was known that most of the samples were in the good category. Regarding the length of hospitalization, it was explained that some of the results of the length of stay in each article varied according to the provisions of the length of hospital stay. Regarding leftovers, it is known that most of the samples still left food served by the hospital. The relationship between food taste and patient leftovers at the hospital, most of the articles said that there was a significant relationship between food taste and patient leftovers. The relationship between length of stay and food waste of patients at the hospital, that there was a significant relationship between length of stay and food waste of patients and some stated that there was no relationship between length of stay and food waste.Keywords: Keywords: leftovers, taste of food, length of hospitalization
ANALISIS BIAYA MAKAN DAN BIAYA SISA MAKANAN PADA PASIEN DI RUMAH SAKIT ( LITERATUR REVIEW ) Dyah Octavia Rizky; Ida Ayu Eka Padmiari; Ni Nengah Ariati
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 1 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i1.1587

Abstract

Food cost is the cost required to provide food which is obtained based on the total costs incurred divided by the number of servings of food and the number of consumers served. Food waste is the number of dishes that are not eaten, which occurs because the leftovers served are not consumed. The food waste costs is calculated by knowing the amount of food waste from the patient and then compared with the cost of food per serving. The purpose of this study was to analyze of food cost and food waste cost in hospitalized patients. The independent variable in this study is food cost and the dependent variable is food waste cost. This research is a literature review conducted in May 2021 by searching the database on Google Scholar and Research Gate then classifying the literature according to inclusion criteria and analyzing it based on existing theory. The research subjects are patients who are hospitalized, male and female, with an age range of 0-65 years. The research data includes subject criteria (gender, age), food costs, food waste and food waste cost of patients in hospital. Based on the results of the literature review, there are 4 literatures of food cost, the lowest is in the VIP Room of RSJ Prof. Dr. Soerojo Magelang is Rp. 21,634,- while the highest is in Class III Inpatient at the Mataram City Hospital of Rp. 70,366,-. There are 7 literatures that show of food waste in hospitalized patients, the average food waste is 58.25% with the highest is 100%. There are 5 literatures that describe food waste cost with the highest is Rp. 560,000,- in Sidoarjo City Hospital and the lowest is Rp. 9,530, - in schizophrenia patients at Prof.. Dr. Soerojo Magelang Psychiatric Hospital. There are 4 literatures that state the relationship between food costs and food waste costs.Keywords: food costs, food waste and food waste costs
HUBUNGAN KEPUASAN PASIEN TERHADAP CITA RASA MAKANAN DENGAN LAMA HARI RAWAT DI RUMAH SAKIT UMUM WISMA PRASHANTI TABANAN Ni Ketut Mariasih; Anak Agung Nanak Antarini; Ida Ayu Eka Padmiari
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 2 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i2.1594

Abstract

Taste which includes the appearance and taste of food is one of the external factors that affect patient satisfaction and length of hospitalization. The success of nutrition services in inpatient rooms is related to the satisfaction of the patients served. Nutrition services in hospitals require a good and appropriate processing as a reference for quality services that can speed up the patient's healing process, shorten the length of stay, and save on treatment costs. , identifying the length of stay at the Wisma Prashanti Tabanan General Hospital and knowing the relationship between patient satisfaction with the taste of food and the length of stay at the RSU Wisma Prashati Tabanan. Methods Observational research with cross-sectional design. The research sample was 43 samples, which was carried out by purposive sampling. Analysis using fisher exact test obtained p value 0.05 which means that there is no relationship between patient satisfaction with food taste and length of stay at Wisma Prashanti Tabanan General Hospital. The conclusion of this study is that patients' satisfaction with the taste of food which includes the appearance and taste of food at theRSU Wisma Prashanti Tabanan, the sample states that they are satisfied with the taste of the food provided with a sample satisfaction value of 80.1%. The length of stay of patients at Wisma Prashanti Tabanan General Hospital in this study was an average of 2 days, there was no relationship between patient satisfaction with food taste and length of stay at RSU Wisma Prashanti Tabanan. Keywords: Patient Satisfaction, Food Taste, Length of Hospitalization
Tingkat Kepuasan Pasien Rawat Inap Terhadap Penyajian Makanan di Rumah Sakit Pemerintah dan Rumah Sakit Swasta Ni Putu Padma Widya Sari; Ida Ayu Eka Padmiari; Desak Putu Sukraniti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 12, No 3 (2023)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v12i3.2158

Abstract

Kepuasan pasien adalah harapan pasien yang timbul atas tindakan tenaga kesehatan sebagai akibat dari kinerja layanan kesehatan selama proses berinteraksi dalam upaya memberikan pelayanan (Pohan dalam Sutari, 2017). Salah satu pelayanan kesehatan yang tidak luput dari perhatian adalah pelayanan makanan di rumah sakit, yakni penyajian makanan. Berdasarkan data hasil penelitian yang ada, masih terdapat kesenjangan antara harapan pasien dengan pengalaman terkait pelaksanan penyelenggaraan makanan di rumah sakit pemerintah dengan rumah sakit swasta. Tujuan dari penelitian ini adalah untuk mengetahui tingkat kepuasan pasien rawat inap berdasarkan penyajian makanan di rumah sakit pemerintah dan rumah sakit swasta. Jenis penelitian yang digunakan adalah literature review dengan mencari database dari berbagai referensi, seperti jurnal – jurnal penelitian terkait dengan tingkat kepuasan pasien rawat inap terhadap penyajian makanan di rumah sakit pemerintah dan rumah sakit swasta. Adapun jumlah jurnal yang dikaji dalam penelitian ini berjumlah sebelas jurnal. Sebagian besar hasil ketidakpuasan pasien berkaitan dengan rasa makanan,aroma makanan, penampilan makanan, dan pelayanan petugas. Tingkat kepuasan pasien di rumah sakit pemerintah berdasarkan tingkat kepuasan terhadap penyajian makanan diperoleh 107% lalu untuk rumah sakit swasta diperoleh hasil 105.83%. Meskipun banyak kekurangan diharapkan penelitian ini dapat bermanfaat untuk dijadikan sumber informasi dalam pengembangan di bidang pendidikan dan ilmu pengetahuan, referensi untuk penelitian dengan tema yang sama, serta pembaharuan data
PERBEDAAN STATUS ANEMIA BERDASARKAN KONSUMSI ZAT BESI (Fe) DAN LAMA MENSTRUASI PADA SISWI SMK NEGERI 1 TABANAN ageng siti zaenab; Ida Ayu Eka Padmiari; Desak Putu Sukraniti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 1 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i1.1177

Abstract

Anemia is one of the health problems throughout the world, especially in developing countries, where an estimated 30% of the world's population suffer from anemia. Normal Hb levels in adolescent girls ≥ 12 g / dl. Anemia occurs in adolescents. Anemia in adolescents is anemia caused by lack of intake of nutrients needed for the formation of hemoglobin, which is iron. The purpose of this study was to determine differences in anemia status based on iron consumption and menstrual duration. This study was an observational study with a cross-sectional approach at SMK Negeri 1 Tabanan in January - March 2020. The study population was grade X students of SMK Negeri 1 Tabanan and the sample was 100 people. Anemia status data samples were collected by measuring hemoglobin levels using a Hb meter. Consumption of iron nutrients obtained through interviews 2x24 hour recall form and menstrual long form. Data were analyzed descriptively and analytically using independent t-test. As many as 97.0% of the sample were not anemic, 89.0% consumed iron with more categories, 100% with normal menstrual periods. The results of statistical analysis, it is known that the consumption of iron variables that affect the anemia status of the sample obtained p value ɑ (p 0.05) which means there are differences in anemia status based on iron consumption. Analysis of differences in anemia status and menstrual length obtained p value ɑ (p 0.05) which means there was no difference in anemia status based on menstrual durationKeywords: iron consumption (Fe), menstrual duration and anemia status
Co-Authors ageng siti zaenab Anak Agung Gde Raka Kayanaya Anak Agung Nanak Antarini Anak Agung Ngurah Kusumajaya Badrut Tamam Desak Made Ardhya Pramesti Suci Sanjiwani Desak Putu Sukraniti desynta runkat Dewa Ayu Ratri Indraswari Dyah Octavia Rizky G A Dewi Kusumayanti Hertog Nursanyoto I Dewa Gede Andre Gunawan I Made Rodja Suantara I Made Rodja Suantara I Made Suarjana I Made Suarjana I Made Suarjana I Putu Suiraoka I Wayan Ambartana, I Wayan Indraswari, Dewa Ayu Ratri Kadek Putri Wiadnyani Laras Novia Handayani Luh Putu Yasmari Septidiantari Monika, Ni Ketut Rosa Muhammad Abror Faizal Maghribi Ni Kadek Sri Chandra Devi Ni Kadek Wilandari Saputri Ni Ketut Mariasih Ni Komang Desi Dina Purwita Ni Luh Pt. Armini Yanti Ni Made Dewantari,SKM,M.FOr NI MADE DEWI PURNAMASARI Ni Made Yuni Gumala Ni Made Yuni Gumala Ni Nengah Ariati Ni Nengah Ariati Ni Nengah Suryani Ni Nyoman Suriyantini Ni Putu Padma Widya Sari Ni Putu Wini Diah Pradnyani Pande Putu Sri Sugiani, Pande Putu Sri Parmini, Ni Putu Ary PP Sri Sugiani putu eka ananda kusuma dewi Putu Lika Septarini Dewi Putu Nita Cintya Dewi Sekar Dewi Sukartini Adnyana Sukartini Adnyana, Sukartini