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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

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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.
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.
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.
Perbedaan Penerapan Higiene Sanitasi Berdasarkan Tingkat Pengetahuan Penjamah Makanan di RSUD Tabanan Provinsi Bali Purnamsi DD, Kadek Ayu; Yuni Gumala, Ni Made; Ariati, Ni Nengah
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 2 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i2.2803

Abstract

The level of knowledge of sanitary hygiene of food handlers greatly affects how the attitude of food handlers in processing food, if the level of knowledge of sanitary hygiene of food handlers is less then the application of personal sanitary hygiene per person will be less and vice versa because the level of knowledge greatly affects the attitude of how to apply sanitary hygiene. This study aims to determine the differences in the application of sanitary hygiene based on the level of knowledge of food handlers at Tabanan Regional Hospital. The type of research used is observational with a cross sectional design. The research sample was food handlers at the Nutrition Installation of Tabanan Regional General Hospital as many as 30 people. The data collected include the level of knowledge and application of sanitary hygiene of food handlers using questionnaires. To determine the difference between the application of sanitary hygiene based on the level of knowledge of food handlers, an independent analysis of t-test was carried out. The results showed knowledge of the application of sanitary hygiene with good categories as many as 16 people (53.3%) and sufficient categories as many as 3 people (100.0%). The results showed knowledge of the application of sanitary hygiene with good categories as many as 16 people (53.3%) and sufficient categories as many as 3 people (100.0%). The results of the analysis show that there is a difference between knowledge and the application of sanitary hygiene of food handlers with the results p = 0.000 (p 0.005).Keywords: Application of sanitation hygiene, knowledge level
Hubungan Tingkat Stres Tingkat Konsumsi Energi dan Status Gizi Pedagang Wanita Pada Era New Normal di Pasar Umum Gianyar Widya Adnyani, Ni Made; Ariati, Ni Nengah; Yuni Gumala, Ni Made
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 4 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i4.2843

Abstract

During the Covid-19 pandemic, there was a new term in society called New Normal. New Normal is an adaptation to new habits, which means carrying out activities by implementing health protocols. One of the things that can be caused by Covid-19 is stress on traders due to a decrease in the number of buyers. 80% of respondents had symptoms of post-traumatic stress due to experiencing or witnessing unpleasant events related to Covid-19. Stress can lead to emotional eating, emotional eating will affect consumption levels and nutritional status of female traders. Female traders must pay attention to stress levels, energy consumption levels, and nutritional status that can be measured with weight and height. The purpose of this study was to determine the relationship between stress levels, energy consumption levels, and the nutritional status of female traders in the new normal era at the Gianyar public market. This type of observational research with a cross sectional design using a purposive sampling technique with a total of 94 people. Data collected by interview method and taking measurements. Data is presented with frequency tables and cross tables. The results of the Rank Spearman test showed that there was no significant relationship between stress levels and energy consumption levels (p= 0,215) and there was a significant relationship between energy consumption levels and nutritional status (p= 0,001).
Hubungan Pemberian ASI Eksklusif dan Konsumsi Zat Gizi Mikro Dengan Kejadian Stunting Pada Balita Mantri, Kadek Ambara Sidi; Gumala, Ni Made Yuni; Suarjana, I Made
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 3 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i3.673

Abstract

Stunting is a nutritional status based showed by length for age where in the anthropometric standard assesses nutritional status of children, the measurement results are in the range (z-score) -2 SD up to -3 SD (stunted) and -3 SD (severely stunted). This study aims to determine the correlation between exclusive breastmilk practice and consumption of micronutrient with stunting incident in toddler. This research in an observational study with cross sectional design conducted on 45 toddler, with aged arrange 6 – 24 months. Data on consumption were collected using 24 hours recall as many as two times on different days. Exclusive breastmilk practice data, subject and respondent identity were acquired using questionnaire. Degrees of stunting are expressed by length for age z-score. Data analysis was performed using univariate, bivariate analysis using Spearman and Pearson Correlation test. Based on analysis using Spearman and Pearson Correlation shows that there is no relationship between exclusive breastmilk with the incidence of stunting, there is no correlation between the level of iron consumption with incidence of stunting, and there is no correlation between zinc with incidence of stunting. With regard, it is recommended to provide nutritional education effectively to mothers of toddler to increase knowledge about exclusive breastmilk and micronutrients for prevention of stunting.Keywords: Stunting, Exclusive Breastmilk, Micronutrient
Tingkat Penerimaan Protein Nabati terhadap Sisa Makanan Pasien di Ruang Rawat Inap RSUD Kabupaten Buleleng Lestari, Rini; Gumala, Ni Made Yuni; Dewantari, Ni Made
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 1 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i1.2754

Abstract

Keberhasilan pelayanan gizi dikaitkan dengan daya terima pasien terhadap makanan dengan mengamati sisa makanan. Pengolahan protein nabati bentuk makanan lunak yang cenderung direbus dapat mempengaruhi sisa makanan. Tujuan penelitian ini yaitu mengetahui hubungan tingkat penerimaan protein nabati dengan sisa makanan pasien di ruang rawat inap RSUD Kabupaten Buleleng. Jenis penelitian yaitu observasional dengan rancangan cross sectional. Besar sampel dalam penelitian ini adalah 50. Data tingkat penerimaan protein nabati dikumpulkan dengan wawancara menggunakan bantuan form uji hedonic yang diolah dengan pemberian skor 1-3. Data sisa makanan dikumpulkan dengan food weighing dengan cara pengolahan menghitung selisih berat awal dikurangi berat akhir dibagi berat awal dikali 100%, kategori banyak jika 20% dan sedikit jika 20%. Analisis yang digunakan yaitu Chi Square dengan pendekatan rata-rata. Tingkat penerimaan pasien terhadap menu protein nabati sebagian besar tergolong “agak suka” (96%). Terdapat 4 menu (23,5%) dengan penilaian “tidak suka”, 7 menu (41,2%) “agak suka” dan  6 menu (35,3%) “suka”. 98% sampel memiliki sisa makanan banyak. Terdapat 11 menu (64,7%) tergolong sisa banyak, 6 menu (35,3%) tergolong sisa sedikit. Terdapat hubungan signifikan antara tingkat penerimaan protein nabati dengan sisa makanan (p = 0,002) dan terdapat hubungan signifikan antara tingkat kesukaan menu protein nabati dengan sisa makanan (p = 0,001).
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 Made Suarjana 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 Made Dewantari Mantri, Kadek Ambara Sidi 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 Purnamsi DD, Kadek Ayu putu eka ananda kusuma dewi Putu Nita Cintya Dewi Rini Lestari Widya Adnyani, Ni Made