Article Per Year (5 Year)
p-Index From 2021 - 2026
2.391
P-Index
This Author published in this journals
All Journal Damianus Journal of Medicine Journal of Health (JoH) GANEC SWARA Jurnal Inovasi Teknik Kimia Jurnal Mandala Pengabdian Masyarakat Buletin Poltanesa Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Ilmiah Kesehatan (JIKA) Karya Kesehatan Siwalima
Lina Yunita
Department Of Nutrition, Faculty Of Health, Universitas Bumigora, Mataram
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Dentistry Education Engineering Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

Published : 16 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search
Journal : GANEC SWARA

 1 
STATUS GIZI, KEBIASAAN SARAPAN PAGI DAN KELELAHAN KERJA PADA PEKERJA KAPAL CEPAT (FAST FERRY) PT. BALI EKAJAYA LINA YUNITA; NI MADE WIASTY SUKANTY; NOVIANTI TYSMALA DEWI; FARIDA ARIANI
GANEC SWARA Vol 17, No 2 (2023): Juni 2023
Publisher : Universitas Mahasaraswati K. Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v17i2.478

Abstract

Fatigue is mental or physical fatigue that makes it difficult for a person to work comfortably and effectively. One of the factors contributing to reducing the level of work fatigue is by fulfilling worker nutrition so as to improve health. The risks of burnout include work-related stress, work-related illnesses and work-related accidents. This study aims to analyze the relationship between nutritional status, breakfast habits and work fatigue among employees of fast ferry shipping companies. This type of research used an analytic survey with a cross sectional study approach. This research was carried out at Sengig Port, West Lombok Regency, Nusa Tenggara. The sample of this research is the entire crew of the three fast boat fleets with a total of 41 samples. The research variables are nutritional status, breakfast habits and work fatigue. Nutritional status data is obtained by directly measuring body weight and height. Breakfast data was obtained by interviewing using a 24-hour recall form. Fatigue data was obtained using a fatigue questionnaire. The results showed that most of the workers used to have breakfast, almost 68.3%. Respondents who had normal nutritional status were 51.2% and workers who experienced mild fatigue were 58.5%. Statistical test results for breakfast with nutritional status obtained p = 0.01, statistical tests for breakfast with fatigue obtained p = 0.23, and statistical test results for nutritional status with fatigue obtained p = 0.37. there is a relationship between breakfast, nutritional status and fatigue in workers but there is a relationship between breakfast habits and nutritional status in fast boat company employees at Senggigi port
PENENTUAN KADAR LEMAK PADA TEPUNG TERIGU DAN TEPUNG MAIZENA MENGGUNAKAN METODE SOXHLET FARIDA ARIANI; SOFIA ROHANI; NI MADE WIASTY SUKANTY; LINA YUNITA; NOVIA ZURIATUN SOLEHAH; BAIQ IKE NURSOFIA
GANEC SWARA Vol 18, No 1 (2024): Maret 2024
Publisher : Universitas Mahasaraswati K. Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v18i1.747

Abstract

Fat is one of the important components in food that provides texture and taste. Flour is a food ingredient made from grinding tubers, grains, and stems (sago). This research aimed to determine the difference in fat content in bulk wheat flour (without label), wheat flour (high protein, labeled), and cornstarch. The fat content of a food can be determined by extracting the fat. The fat content analysis method in this research used the Soxhlet method, which can extract fat with the nonpolar organic solvent n-hexane using a soxhlet extractor. The highest fat content was obtained in the wheat flour sample (high protein, labeled) at 2.29%, followed by bulk wheat flour at 1.32%, and cornstarch at 0.65%. The differences of fat content in flour can be caused by the variations of fat content in the raw materials that used in produced flour
HUBUNGAN ASUPAN ZAT GIZI MAKRO DENGAN STATUS GIZI ANAK SEKOLAH DASAR DI WILAYAH PESISIR KOTA MATARAM LINA YUNITA; NI MADE WIASTY SUKANTY; FARIDA ARIANI
GANEC SWARA Vol 17, No 4 (2023): Desember 2023
Publisher : Universitas Mahasaraswati K. Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v17i4.657

Abstract

Nutritional problems can be in the form of macronutrient problems and micronutrient problems. One group that requires attention in consuming food and nutrients is school-aged children. School age children are children aged 6-12 years where they experience the second growth spurt after toddlerhood. School-aged children on the coast are a group that is at high risk of experiencing nutritional status problems. Adequate nutritional intake is very influential for optimal growth, development and children's health. This study aims to determine the relationship between macronutrient intake and the nutritional status of elementary school children in the coastal area of Mataram City. The method used in this research is an analytical survey with a cross sectional design and using a total sampling method. The number of samples used was 140 students in grades IV and V at SDN 18 and 38 Ampenan. Nutritional intake data was obtained through the Recall questionnaire, while nutritional status data was obtained from BMI calculations obtained from measuring height and weight. Research data was processed using the Spearman correlation test with a value of α = 0.05. The test results show the p value = 0.000. Based on these results, it can be concluded that there is a significant relationship between energy, protein, fat and carbohydrate consumption patterns and nutritional status.
ANALISIS GOOD MANUFACTURING PRACTICES (GMP) DI PANTI SOSIAL LANJUT USIA MANDALIKA INDAH KARLINA; NOVIA ZURIATUN SHOLEHA; LINA YUNITA
GANEC SWARA Vol 18, No 4 (2024): Desember 2024
Publisher : Universitas Mahasaraswati K. Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v18i4.1154

Abstract

Diseases transmitted through food or WHO calls them food-borne diseases (Food Borne Diseases) are infectious diseases or poisoning caused by microbes or agents that enter the body through the food consumed.  This research aims to find out how GMP is implemented in food management at the Mandalika Social Home for the Elderly and recommend follow-up actions.  This qualitative research uses a descriptive analysis approach.  This research uses informants, namely nutritionists, as providers of information regarding the situation and conditions of the research setting with instruments as interview tools.  Data analysis in this research uses the GAP Analysis method, namely to analyze the gaps that occur in the implementation of GMP at the Mandalika Elderly Social Home followed by recommending follow-up actions on aspects that have a low average score.  This research shows that the implementation of GMP in the Mandalika Social Home for the Elderly is 79.59% with the highest implementation being in the aspects of materials, final products and packaging, namely 100%, while the lowest implementation is in the laboratory aspect, labels and product descriptions, training and record keeping with percentages by 40%.
Co-Authors A. Suyatni Musrah Andi Asliana Sainal Baiq Fitria Rahmiati BAIQ IKE NURSOFIA Farida Ariani Farida Ariani Fauziah H. Tambuala I Gde Narda Widiada I Nyoman Adiyasa I Putu Bayu Agus Saputra INDAH KARLINA Irwan Cahyadi Kristiandi, Kiki Lalu Juntra M. Thonthowi Jauhari M. Zulfikar Al Fariqi Ni Made Wiasty Sukanty NOVIA ZURIATUN SHOLEHA Novia Zuriatun Solehah NOVIANTI TYSMALA DEWI Novianti Tysmala Dewi Novianti Tysmala Dewi Rahmiati, Baiq Fitria Rasi Rahagia Regina Pricilia Yunika Reni Sofiyatin SOFIA ROHANI Suprapto Suprapto Wayan Canny Naktiany Widani Darma Isasih Widarta Widarta Wiwin Lastyana