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All Journal Jurnal Ilmiah Teknik Industri Jurnal Ilmu Gizi : Journal of Nutrition Science Jurnal Ilmiah Kebidanan (The Journal Of Midwifery) Jurnal Ilmiah Sangkareang Mataram Jurnal Pengabmas Masyarakat Sehat
Ni Nengah Ariati
Poltekkes Denpasar
Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Nursing Public Health Social Sciences Veterinary

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FAKTOR-FAKTOR YANG MEMPENGARUHI TERJADINYA SISA MAKANAN PADA PASIEN RAWAT INAP DI RSUD BANGLI Luh Putu Yasmari Septidiantari; Ida Ayu Eka Padmiari, SKM. M.Kes; Dr. Ni Nengah Ariati, SST, M.Erg
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 1 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i1.1172

Abstract

The food waste is the amount of food that is not consumed. The food waste in addition to causing inadequate nutritional needs of patients also causes wasted costs. The purpose of this study is to determine the factors that influence the occurrence of leftovers in inpatients at Bangli District Hospital. The type of research used was observational with a cross-sectional study design, and samples were taken by purposive sampling which was 30 samples. The type of data collected are data characteristic of the sample by interview using the identity form, and external factors by answering the questionnaire, food waste data with weighing methods, while hospital overview data, number of patients hospitalized, and number of nutritionists and waiters are taken from the data annual reports or records related to the required data. Data analysis uses frequency distribution tables and cross tables then be described descriptively. The results of this study indicate that the dominant internal factor influencing the occurrence of food waste is the gender 56.66%. While the external factors that predominantly influence the occurrence of food waste are food aroma 53.33%.Keywords: food waste, internal factor, external factor
The Relationship between Physical Activity and Omega-3 Fatty Acid Consumption with the Level of Dysmenorrhoea in Adolescent Girls at SMP PGRI 8 Denpasar Annisa Ayu Herika; Ni Nengah Ariati; Ni Made Dewantari; IGA Ari Widarti; Gusti Ayu Dewi Kusumayanti
Jurnal Ilmiah Kebidanan (The Journal Of Midwifery) Vol 11, No 2 (2023)
Publisher : Midwifery Department of Health Polytechnic, Ministry of Health, Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jik.v11i2.2443

Abstract

Lack of physical activity and consumption of omega-3 fatty acids can be one of the factors causing dysmenorrhea. This study aims to determine the relationship physical activity and consumption of omega-3 fatty acids with the level of dysmenorrhea in female students at SMP PGRI 8 Denpasar. This research is observational with a cross-sectional design.The sample size was 62 people according to the inclusion criteria, namely being registered as active students, willing to be a sample, having menstruation, not sick, and aged 12-18 years old. Physical activity data were collected using the GPAQ, level ofdysmenorrheausing the NRS and consumption of omega 3 fatty acids using the SSQFFQ form. Statistical analysis used is the Spearman rank correlation test (α=0.05).The results showed that 51.6% of the samples had low activity, 32.3% consumed omega-3 fatty acids in the category of severe and moderate deficits and 54.8% with moderate dysmenorrhea, and 11.3% severe. The results of the statistical analysis showed that there was a relationship between physical activity and consumption of omega-3 fatty acids with the level of dysmenorrhea (p0.05).It is recommended for young women to do regular physical activity and consume enough omega-3 fatty acids to prevent dysmenorrhea.
Hubungan Variasi Menu dan Cita Rasa dengan Sisa Makanan Lunak pada Pasien Rawat Inap di RSD Mangusada Badung Nataputri, Kadek Dita Vidyani; Gumala2, Ni Made Yuni; Ariati, Ni Nengah
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 2 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i2.3477

Abstract

Sisa makanan adalah jumlah sisa pada makanan yang tidak habis dikonsumsi saat disajikan oleh rumah sakit hal ini akan berdampak pada status gizi pasien. Asupan gizi yang diterima oleh pasien maka dapat mempengaruhi kesembuhan pasien. Salah satu faktor eksternal yang mempengaruhi sisa makanan yaitu variasi menu dan cita rasa. Tujuan penelitian ini untuk mengetahui hubungan variasi menu dan cita rasa dengan sisa makanan lunak pada pasien rawat inap di RSD Mangusada Badung. Jenis penelitian yang digunakan pada penelitian ini yaitu observasional dengan rancangan cross sectional. Sampel penelitian berjumlah 40 orang. Pengolahan data dilakukan secara univariat dan bivariat, serta uji statistik yang digunakan adalah uji statistik korelasi Spearman. Hasil penelitian berdasarkan variasi menu seluruh sampel menilai bervariasi. Sedangkan pada cita rasa, rata – rata menunjukan hasil tidak enak 33 sampel (82,5%) dan enak 7 sampel (17,5%).  Hasil penelitan ini juga menyebutkan adanya hubungan  antara variasi menu dengan sisa makanan lunak pada pasien rawat inap di RSD. Mangusada, Badung dengan nilai p = 0,03 0,05. Disarankan untuk instalasi gizi RSD Mangusada Badung memperhatikan aspek cita rasa pada menu yang disajikan kepada  pasien untuk menambah nafsu makan pada pasien rawat inap. Selain itu dapat memvariasikan bahan sayur dan lauk nabati serta cara pengolahan makanan
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.
Snack Bars Tepung Kacang Merah (Phaseolus vulgaris L) Sebagai Snack Untuk Mencegah Stunting Ariati, Ni Nengah; Suaib, Hj. Fatmawati; Fanny, Lydia
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.v14i3.4233

Abstract

Stunting merupakan permasalahan gizi kronis yang masih menjadi tantangan di Indonesia. Meskipun prevalensinya mengalami penurunan, angka ini masih jauh dari Rencana Pembangunan Jangka Menengah Nasional (RPJMN) 2020-2024 yaitu 14%. Salah satu pendekatan preventif adalah melalui intervensi pangan lokal bergizi tinggi, seperti kacang merah yang kaya protein, zat besi, serat, dan mikronutrien penting lainnya. Penelitian ini bertujuan untuk mengkaji karakteristik mutu subjektif (warna, aroma, rasa, dan tekstur) dan kandungan gizi produk snack bars berbahan dasar tepung kacang merah untuk pencegahan stunting. Metode penelitian yang digunakan adalah eksperimen dengan Rancangan Acak Kelompok (RAK) dengan tiga perlakuan: P1 (100% tepung kacang merah), P2 (75% kacang merah:25% terigu), dan P3 (50% kacang merah:50% terigu). Hasil penelitian menunjukkan bahwa rendemen tepung kacang merah sebesar 83,33%, dan rendemen produk snack bars sebesar 78,95%. Perlakuan terbaik dari formulasi tepung kacang merah pada snack bars adalah P2 yang mengandung 75% tepung kacang merah dan 25% tepung terigu dengan nilai gizi per porsi (30 gram) energi sebesar 137,05 kkal, protein 3,90 gram, lemak 5,53 gram, dan karbohidrat 17,18 gram. Hasil ini menunjukkan bahwa snack bars berbasis kacang merah memiliki potensi sebagai camilan bergizi, praktis, serta dapat menjadi strategi efektif dan berkelanjutan dalam mendukung program percepatan penurunan stunting di Indonesia.
Pemberdayaan “Generasi Millennial Anti Stunting” (GenMAS) Melalui Pendampingan Pada Remaja Putri Di Kecamatan Gianyar, Kabupaten Gianyar Tahun 2020 Padmiari, Ida Ayu Eka; Sri Sugiani, Pande Putu; Ariati, Ni Nengah
Jurnal Pengabmas Masyarakat Sehat Vol 5, No 3 (2023): JULI
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jpms.v5i3.1407

Abstract

Indonesia is a country that is ranked 17th among 117 countries with nutritional problems with stunting, wasting and overweight (Kemenkes RI, 2016). Based on data from Basic Health Research (Riskesdas) in 2013, the prevalence of stunting in adolescents 16-18 years is 31.4% (7.5% very short and 23.9% short) (Health Research and Development Agency, 2013) and the results of monitoring status Nutrition (PSG) 2017 was obtained nationally by 37% stunting (6.6% very short and 30.4% short) and Bali Province 20.7% (1.5% very short and 19.2% short) (Directorate Public Nutrition, 2017).Based on the situation analysis that has been described, the identification of problems is made as follows: Measurement of anemia in adolescent girls in Sukawati sub-district found that from 50 targets examined, 14 targets (28%) were anemia and 36 targets (72%) were not anemia, Measurement of KEK in adolescents women in Sukawati sub-district found that out of 50 targets examined, 17 targets (34%) experienced KEK and 33 targets (66%) did not experience KEK and the level of knowledge about anemia and KEK most of the young women had less knowledge about anemia and KEK, namely 84% Fair 14% and good 2%The prioritized solutions are conducting training for adolescents on anemia, KEK and stunting, forming youth groups "Anti-Stunting Milineal Generation (GenMAS) and providing assistance to the GenMAS group.The method used to achieve this community service goal is to carry out training and form the Anti-Stunting Millennial Generation (GenMAS) group with training that has been carried out 2 times. This community service activity was carried out in Gianyar Subdistrict, Gianyar Regency in September 2020. The conclusion obtained was that before education, the level of good knowledge of young women in Gianyar District, Gianyar Regency about Stunting, Anemia and KEK was 32%, Providing education about Stunting, Anemia and KEK in preventing anemia and KEK in Gianyar District, Gianyar Regency has succeeded in increasing good knowledge to 52% and there are differences in the level of knowledge of young women in Gianyar District before and after education about Stunting, Anemia and KEKKeywords: Stunting, Anemia, Chronic Energy Deficiency, Adolescent     Girls
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).
Pengaruh Konseling Diet DASH (Dietary Approach to Stop Hypertension) terhadap Pengetahuan dan Asupan Mineral Penderita Hipertensi Rizkania, Vira; Ariati, Ni Nengah; Juniarsana, I Wayan
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.v13i1.2110

Abstract

Asupan mineral yang kurang  dapat berpengaruh pada peningkatan tekanan darah, terutama kalium, kalsium dan  magnesium sangat penting untuk membantu penurunan tekanan darah, sehingga penderita hipertensi perlu diberikan konseling mengenai diet DASH (Dietary Approach to Stop Hypertension) sebagai salah satu intervensi dalam pengaturan makan. Penelitian ini bertujuan untuk mengetahui pengaruh konseling diet DASH terhadap pengetahuan dan asupan mineral (kalium, kalsium, magnesium) penderita hipertensi di wilayah kerja UPTD Puskesmas II Denpasar Barat. Jenis penelitian adalah eksperimen semu (quasi eksperiment) dengan rancangan One-Group Pretest-Posttest Design. Jumlah sampel sebanyak 47 sampel dengan teknik multi stage random sampling. Penelitian dilakukan pada bulan Desember 2021-Januari 2022. Pengumpulan data menggunakan formulir pengetahuan diet DASH dan food recall 24 jam. Untuk mengetahui pengaruh konseling diet DASH terhadap pengetahuan dan asupan mineral digunakan analisis statistik paired sample t test pada tingkat kepercayaan (α=0,05) pada data berdistribusi normal dan uji wilcoxon pada data yang berdistribusi tidak normal. Bedasarkan hasil uji paired sample t-test terhadap data pengetahuan dan asupan magnesium sebelum dan setelah konseling diet DASH didapatkan hasil terdapat perbedaan signifikan dengan  nilai p0,05. Sedangkan hasil uji asupan kalium dan kalsium menggunakan uji wilcoxon didapatkan hasil terdapat perbedaan signifikan dengan  nilai p0,05. Hasil penelitian menunjukkan bahwa terdapat pengaruh konseling diet DASH terhadap pengetahuan dan asupan mineral (kalium, kalsium, magnesium).
Co-Authors Annisa Ayu Herika Desak Putu Sukraniti Dyah Octavia Rizky Gumala2, Ni Made Yuni Gusti Ayu Dewi Kusumayanti Hertog Nursanyoto I Dewa Nyoman Sudjana I Gusti Agung Ari Widarti I Wayan Juniarsana Ida Ayu Adhitya Prajadianti Ida Ayu Eka Padmiari Luh Putu Yasmari Septidiantari Lydia Fanny Made Dewantari Meriana, Ni Putu Lisna Nataputri, Kadek Dita Vidyani Ni Kadek Ayu Miliyanti Ni Ketut Rani Arisanti Ni Made Dewantari Ni Made Dewantari Ni Made Yuni Gumala Pande Putu Sri Sugiani, Pande Putu Sri Purnamsi DD, Kadek Ayu Rizkania, Vira Suaib, Hj. Fatmawati Widya Adnyani, Ni Made