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Nurdina Nurdina
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Journal : Jurnal EduHealth

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Acceptability Of Red Bean-Based Filter Porridge (Phaseolus Vulgaris L) In Patients With Oral Diet Via RSUD Undata Province Central Sulawesi Yessi Irvina Tombokan; Sri Rezeki Pettalolo; Nurdina, Nurdina
Jurnal EduHealth Vol. 15 No. 03 (2024): Jurnal EduHealt (September), Year 2024
Publisher : Sean Institute

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Abstract

One way to improve the quality of filter food and prevent the amount of food waste in patients receiving a filter food diet is to modify the menu so that the filter food still has nutrients that meet the patient's needs and has a taste, aroma, and texture that can increase the patient's appetite. The type of food that can be modified in the filter food menu is the use of red beans which have nutrients that are rich in vitamins, minerals and bioactive compounds. Objective: to determine the acceptability of red bean-based filter porridge (Phaseolus Vulgaris L) to patients with oral diet at RSUD Undata, Central Sulawesi Province. This study used a quasi-experimental design. The data collection technique used an acceptability questionnaire. Data analysis included univariate and bivariate using one sample Kolmogorov Smirnov test. Based on the results of bivariate analysis using the one sample Kolmogorov Smirnov test, the results of the acceptability of aroma, color, texture, and taste were obtained with a value of p = 0.000, which means that there is an effect of the acceptability of red bean-based filter porridge (PhaseolusVulgaris L) on the acceptability of taste, aroma, texture, and color of patients with oral diet at RSUD Undata, Central Sulawesi Province. Conclusion: The acceptability of red bean (PhaseolusVulgaris L) based filter porridge has good taste, aroma, texture, and color acceptability.It is expected that further research to analyze the nutrient levels of carbohydrates, protein and fat as well as calories in red bean-based filter porridge and use comparison samples on the acceptability of red bean-based filter porridge with hospital formulated filter porridge.
Co-Authors Abas, Ibnu Adi Sutrisni Agusta Dian Ellina Aji Prasetyo, Aji Alfia, Nida Aminundin, Aminundin Andhika Cahyono Putra Aprin Rusmawati Ardhiani, Mutiara Rachma Ariprabowo, Tri Aristha Purwanthari sawitri Assidiq, Muhammad Ati, Felomene Dian Sulistyananing Atik Setiawan Wahyuningsih Bayu Adi Bayu Rama Laksono Benny Yoga Satria Byba Melda Suhita Cahyani, Amelia Ayu Riska Cahyono M. Wijanarko, Dwi Christina Menuk Sri Handayani Dian Meilani Saputra Edi Sulistyawan Estiasih, Soffia Pudji Ety Diana Sulistyawati Fachrudy Asj’ari Farah Tifanny Aisyah Anindya Putri Fazrin, Intan Ferry Hariawan Firdausia, Yuli Kurnia Fitria, Anjar Resti Frisyanto, Balqis Khairunisa Gustira, Dias Hadi Santoso Hari Rachmawati Harli, Kurnia I Made Bagus Dwiarta Indah Ayu Avilia Indarti, Daru Indasah Ira Nurdiana Joko Prasetyo Katmini Kusuma Wardani, Lingga Latif, Nashrudin Lestari, Iriyanti Ayu Malairu, Hildegardis Indah R Mayta Sari Dwianggimawati Miranti Moch Munir Rachman Mochklas, Mochamad Mohammad Afrizal Miradji MULYADI Munir Rachman Nashrudin Latif Nashrudin Latif Nelsent Oiyan Dimas Karyoto noer choidah Noerchoidah Nur Khalilah Nurwijayanti Nurwijyanti Nurwijyanti Pangestu, Septiawan Rizky Pety Merita Sari Purwasih, Yefi Putri, Nabila Maulidya R Yudi Sidharta Ratna Wardani Ridha Rachmathiany Rossitika, Amanda Rizky Sandu Siyoto Santika, I Made Setyo Wahyudi Sidharta, R. Yudi Sidharta, Yudi Sigit Prihanto Utomo Silviana Anggraini Ardya Putri Siti, Patimah Solihin Solihin Sri Rezeki Pettalolo Sugiati Sugiati Suhardiyah, Martha Suharyanto Sukandani, Yuni Syarli, Syarli Titin Susiyanti Tri Ariprabowo Wabula, Irfan Widhayani Puri S Widiar Onny Kurniawan Yessi Irvina Tombokan Yoga Satria , Benny Yuli Peristiowati, Yuli Yuliani Ningsih Yulianti, Desak Made Yuly Periostiawati Yuly Peristiowati