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Yudi Arimba Wani

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Author-ID : 2900075

Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

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Kepuasan Pasien Terhadap Variasi Bahan Makanan di Rumah Sakit Laksmi Karunia Tanuwijaya; Tiara Dian Novitasari; Eva Putri Arfiani; Yudi Arimba Wani; Dina Elok Wulandari
Jurnal Gizi Vol 8, No 1 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Food service at the hospital is being widely reported, especially with regard to patient satisfaction. There are several nutrition service factors that can affect patient satisfaction, one of them is a variation of food ingredients. The purpose of this study was to know the relationship between variations in the types of food ingredients with patient satisfaction. Type of researchwas a quantitative research using cross sectional design with population of adult patients at class 2 and 3 who received a regular or soft diet. The sampling method was convenience sampling. Total sample were 97 patients and using the questionnaire as data collection instrument. The results of data analysis using Spearman Correlation test showed that therewere a relation (p <0,05) between animal protein food ingredients variation (<0,001), vegetable protein food ingredients variation (<0,001), vegetable food ingredients (0,006), and overall food material variation (<0,001) against patients satisfaction. Based on the results of data analysis can be concluded that variety of food ingredients affect patients satisfaction. Keywords : hospital, variation of food ingredients, patients satisfaction

Lama Waktu Tunggu Konsumsi Menurunkan Kandungan Vitamin C Pada Jus Campuran Pepino-Belimbing Ayangsari Cahyaningrum; Sri Winarsih; Yudi Arimba Wani
Jurnal Gizi Vol 6, No 1 (2017): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Pepino is a fruit that has been widely cultivated in Indonesia. Pepino contains high antioxidants that one of them is vitamin C. Vitamin C can improve endothelial vasodilation and has antihypertensive effect. To improve the taste of pepino need to be mixed with starfruit. Starfruit has been selected because it proved capability of lowering blood pressure. This study aims to determine differences in the content of vitamin C in the juice mixture of pepino and starfruit on juicing and blending processing methods, as well asdifferences in the content of vitamin C in a holding time of 5, 20, 35, 50, and 65 minutes in each of the processing method. This study was an experimental study with completely randomized factorial design. The mixed juice of pepino and starfruit used in this study was pepino (70%):starfruit (30%). Level of treatment used were juicing and blending. Analysis vitamin C using iodometric titration method. The results showed vitamin C (mg/L) in a mixture of pepino and starfruit juice with juicing processing methods on the holding time 5, 20, 35, 50, and 65 minutes respectivelywere 911.7; 863.73; 840.9; 813.6; and 791.5. While, in the processing method of blendingwere 864.1; 528.7; 478; 421.23; and 387.97. The conclusion of this study was no significant difference between the vitamin C content processing method of juicing by blending the holding time of 5 to 65 minutes. As well as a decrease in vitamin C on the processing method of juicing and blending began holding time of 5 to 65 minutes. However, it was not significant in the juicing method (3.45% every 15 minutes) and significant at the blending method (13.03% every 15 minutes). Keywords : vitamin C, pepino, starfruit, juicing, blending, holding time

PENGEMBANGAN KEWIRAUSAHAAN BAGI PETANI KOPI & ROASTERY DI WILAYAH KABUPATEN MALANG Arfiani, Eva Putri; Jaya Mahar Maligan; Yudi Arimba Wani; Iva Tsalissavrina
ASMAT: Jurnal Pengabmas Vol. 3 No. 1 (2023): Desember 2023
Publisher : Poltekkes Kemenkes Jayapura

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Akhir-akhir ini kopi semakin banyak digemari oleh semua kalangan, tidak hanya orang tua, dewasa, bahkan remaja. Hal ini dikarenakan kopi memiliki manfaat kafein yang dapat meningkatkan laju metabolisme tubuh dan mengurangi rasa kantuk. Selain itu, kopi juga memiliki sifat antibakteri yang dapat bermanfaat bagi kesehatan tubuh. Produksi kopi di Jawa Timur sebesar 7,95% dari total produksi kopi robusta di Indonesia dan Kabupaten Malang salah satunya menjadi daerah penghasil kopi wine robusta terbesar di Jawa Timur. Sayangnya, kopi yang menjadi komoditas utama ini masih memiliki cacat citarasa sehingga target pasarnya terbatas. Melihat jumlah produksi yang tinggi, maka petani kopi dan roastery harus dapat melihat celah potensi lain dari produk kopi yang sudah dihasilkan sehingga dilakukan pelatihan variasi olahan pangan dari produk kopi agar dapat memberi manfaat lebih, ditambah dengan konsep kebaruan terkait pengembangan kewirausahaan. Kegiatan berjalan dengan 4 tahapan, yaitu diskusi dan brainstorming, pemberian materi dan keterampilan, uji coba hasil pelatihan, dan evaluasi tindak lanjut dari hasil akhir uji coba tersebut. Kesimpulannya, pelatihan ini meningkatkan pengetahuan dan keterampilan bagi petani kopi Wine Robusta Tirtoyudi dan roastery di wilayah Kabupaten Malang terkait variasi olahan kopi & cascara sebesar 24% dan kepuasan terhadap luaran kegiatan sebesar 87%. Konsep kebaruan dari pengembangan kewirausahaan juga didapatkan, seperti pengemasan dan pelabelan produk, penentuan harga jual yang tepat, serta strategi pemasaran melalui potensi media sosial. Saran selanjutnya, pengetahuan serta keterampilan terkait terkait variasi olahan kopi & cascara diharapkan terus berkembang agar dapat memperluas jangkauan pemasaran dan lebih dikenal masyarakat, meningkatkan jumlah penjualan dan omset yang tidak hanya bersumber dari penjualan biji kopi murni, serta dapat memaksimalkan margin keuntungan dalam tiap siklus pemasarannya.

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