Article Per Year (5 Year)
p-Index From 2020 - 2025
2.811
P-Index
This Author published in this journals
All Journal Jurnal Riset Kesehatan Paediatrica Indonesiana Jurnal Gizi Klinik Indonesia Jurnal Ilmu Gizi : Journal of Nutrition Science CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabmas Masyarakat Sehat Jurnal Ilmiah Sangkareang Mataram Jurnal Pengabmas Masyarakat Sehat Proceeding of Bengkulu International Conference on Health
Ni Made Yuni Gumala
Poltekkes Kemenkes Denpasar
Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

Published : 25 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 25 Documents
Search

 1   2   3 
PERBEDAAN SISA MAKANAN PASIEN BERDASARKAN TINGKAT PENGETAHUAN DIET RENDAH GARAM DAN PERSEPSI CITA RASA DI RSUD WANGAYA KOTA DENPASAR Nengah Suryaningsih; Ida Ayu Eka Padmiari; Ni Made Yuni Gumala
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 4 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i4.1243

Abstract

The remaining food percentage is a simple indicator to evaluate the success of hospital nutritional services. One of the factors influencing is the level of knowledge of low salt diets and the perception of taste. The amount of food remaining will have an impact on patient nutritional status and patient recovery. Based on hospital nutritional guidelines, Standard indicator of food waste ≤ 20%. The purpose of this research is to find out about the Difference Of Patient Food Waste Based On Knowledge Levels Of Low Salt Diets And Flavor Perception At RSUD Wangaya Denpasar City. This research draft is cross sectional with a total of 62 inpatient samples. Food waste data is obtained by food weighing method. The level of knowledge of low salt diets and the perception of taste collected with questionnaires. The results of the research found that the patient's waste were classified as little is about 33 persons (53,2%), the level of knowledge is good which is about 58 persons (93,55%), and the perception of taste is in the good category which is about 56 persons (90,3%). Research results after the chi square test show no significant difference between foods waste with low salt diet knowledge levels (p=0,082). While analyzed difference food leftovers with taste perception showed (p=0,000) that means there is a significant difference.Keywords : Food Waste, Knowledge Levels of Low Salt Diets, Flavour Perception.
NUTRITION EDUCATION VIDEO IMPROVES BODY IMAGE PERCEPTION AND EATING PATTERNS OF STUDENTS OF SMA NEGERI 2 TABANAN I Putu Suiraoka; Kadek Septine Melina Dewi; Ni Made Yuni Gumala
Proceeding B-ICON Vol. 2 No. 1 (2023): Proceeding of The 3rd Bengkulu International Conference on Health (B-ICON 2023)
Publisher : Poltekkes Kemenkes Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33088/bicon.v2i1.86

Abstract

Body image is a person’s subjective concept of his own physique. The nutritional status of adolescents is influenced by various factors, namely the perception of body image, eating patterns and other factors. The purpose of this study was to determine the effect of providing nutritional education videos through the Telegram application on the body image and eating patterns of female students at state Senior High School 2 Tabanan. This type of research is quasi-experimental with a one group pretest-posttest design. The sample size in this study is 69 samples. Variables were collected by interview method with body image and eating pattern questionnaire form SQ-FFQ. Data is presented with a frequency table and then analyzed using the Wilcoxon test. The results showed that before and after the intervention there were 56 samples (81.2%) and 26 samples (37.7%) had negative body image. Before and after the intervention there were 36 samples (52.2%) and 49 samples (71.0) with good eating types. Before and after the intervention there were 39 samples (56.5%) and 23 samples (33.3%) with less eating frequency. For the total intake of macronutrients, the results of data processing were obtained in the less/deficit category. The statistical test results stated that there was an effect of providing educational videos on body image with a p value of 0.000 (<0.05). Based on diet (type, frequency and amount) with all p values (<0.05) it was stated that there was an effect of giving educational videos on eating patterns.
Parenting: Model Pengasuhan Membangun Kecerdasan Emosi dan Kemandirian Keluarga Di Desa Wisata Ni Luh Putu Yunianti Suntari; I Nyoman Ribek; Dewa Gede Nata Raditya; Ni Made Yuni Gumala
CARADDE: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 3 (2024): April
Publisher : Ilin Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31960/caradde.v6i3.2171

Abstract

Changes in the social order, from industry to information, have an impact on the global flow of information that cannot be stopped. Every individual, young and old, is busy responding to the rapid flow of change. And this has an impact on people’s traditional communication patterns, especially families. Family members no longer have time to chat together, discuss finishing or carry out activities together. As a result, many events colourfull the growth and development process of children, especially teenagers, escape the attentioan of parents. Several causal factors include the inscreasing role of parents in society, family ignorance in carrying out child care in conditions like today. Parents need guidance to helping their children grow and develop. This service aims to help families care for their children. By using parenting guides, as finding/result from previous research. This guide was then developed into a module that is easy for families to use in guiding teenagers to face the influence of globalization. This service activity shows the results of increasing parents’ understanding of the parenting patterns especially regarding emotional intelligence and family independence as applied to their children. In one session, the service team also had the opportunity to interact and dialogue directly with parents regarding things they encountered during parenting. It is hoped that the benefits obtained by families can apply this appropriate parenting model to every interaction thar occurs in the family.
Hubungan Cita Rasa Makanan Dengan Daya Terima Makanan Lunak Pasien di Rumah Sakit Umum Shanti Graha Kabupaten Buleleng Meriana, Ni Putu Lisna; Ariati, Ni Nengah; Gumala, Ni Made Yuni
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 1 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i1.2881

Abstract

Daya terima makanan adalah kesanggupan seseorang untuk menghabiskan makanan yang disajikan sesuai dengan kebutuhannya. Daya terima makanan secara umum dapat dilihat dari jumlah makanan yang dikonsumsi dan daya terima makanan juga dapat dinilai dari jawaban terhadap pertanyaan yang berhubungan dengan makanan yang dikonsumsi. Tujuan penelitian ini adalah untuk mengetahui hubungan cita rasa makanan dan daya terima makanan di Rumah Sakit Umum Shanti Graha. Penelitian ini merupakan penelitian observasional dengan rancangan Cross Secttional yang dilakukan pada Bulan Maret April 2023. Jumlah sampel dalam penelitian ini sebanyak 47 orang. Data yang dikumpulkan dalam penelitian ini terdiri dari data primer yang meliputi identitas sampel, penilaian sampel terhadap cita rasa makanan, berat makanan yang disajikan, dan berat sisa makanan sampel. Data sekunder yang dalam penelitian ini meliputi gambaran Rumah Sakit Umum Shanti Graha. Pengolahan data dilakukan secara univariat dan bivariat, serta uji statistik yang digunakan adalah uji statustik korelasi Spearman. Hasil penelitian ini menunjukkan sebanyak 31 sampel (66,0%) menilai cita rasa makanan sesuai dan sebanyak 29 sampel (61,7%) dengan daya terima banyak. Hasil uji statistik Spearman menunjukan ada hubungan yang bermakna antara cita rasa makanan dan daya terima makanan (p = 0,02). Dapat disampaikan saran kepada pihak Rumah Sakit Umum Shanti Graha untuk lebih memperhatikan cita rasa makanan, khususnya pada indikator rasa makanan meliputi aroma, bumbu, tekstur, dan tingkat kematangan terutama pada jenis hidangan makanan pokok, serta suhu makanan dan kebersihan alat makanan dengan melakukan berbagai modifikasi pada menu makanan di rumah sakit.
Hubungan Sisa Makanan Pasien Berdasarkan Cita Rasa Makanan dan Penampilan Makanan di Rumah Sakit Umum Daerah Bangli Budianingsih, Ni Nengah; Gumala, Ni Made Yuni; Tamam, Badrut
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 3 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i3.3407

Abstract

According to the 2023 Nutrition Installation Report at Bangli Regional General Hospital, food waste from three meals per day showed staple food (rice/porridge) had 22.4% leftovers, animal-based side dishes 24.5%, plant-based side dishes 29.8%, and vegetables 31%. These results exceed the Minimum Service Standard, which specifies food waste should be ≤20%. The study aims to determine the "Relationship between Patient Food Waste Based on Food Taste and Appearance at Bangli Regional General Hospital." This observational study with a cross-sectional design was conducted from April to May 2024. The sample size was 54, obtained through purposive sampling. Food waste was measured using the Comstock method, while taste and appearance were assessed using a questionnaire. Analysis used the Spearman test. Food waste occurred in 51 staple food samples (94.4%), 34 animal-based side dish samples (63%), 46 plant-based side dish samples (85.2%), 52 vegetable samples (96.3%), and overall food waste in 35 samples (64.8%). Regarding taste, 33 samples (61.1%) rated the food as "not tasty," and for appearance, 28 samples (51.9%) rated it as "appealing." The analysis showed a p-value of 0.000 (p 0.05), indicating a significant relationship between food taste and appearance with food waste.
Co-Authors Anak Agung Nanak Antarini Badrut Tamam Budianingsih, Ni Nengah Dewa Gede Nata Raditya Endy P Prawirohartono Hertog Nursanyoto I Komang Agusjaya Mataram I Komang Agusjaya Mataram I Nyoman Ribek I Putu Suiraoka I Wayan Ambartana, I Wayan Ida Ayu Eka Padmiari Indrayanti Ratna Pramesti K. Pitaloka Cahyani Kadek Putri Wiadnyani Kadek Septine Melina Dewi Ketut Lilik Arwati Lely Cintari Meriana, Ni Putu Lisna Ni Kadek Sintia Astari Ni Kadek Sri Chandra Devi Ni Ketut Rani Arisanti Ni Komang Wiardani Ni Luh Bunita Shelayanti Ni Luh Putu Yunianti Suntari Ni Made Dewantari Ni Nengah Ariati Ni Nengah Suryani Ni Putu Agustini Ni Putu Ratih Mudiani Ni Putu Wini Diah Pradnyani Pande Putu Sri Sugiani, Pande Putu Sri putu eka ananda kusuma dewi Putu Nita Cintya Dewi