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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Prosiding Conference on Research and Community Services SPIKESNAS Journal of Global Research in Public Health
Mirthasari Palupi
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Agriculture, Biological Sciences & Forestry Dentistry Economics, Econometrics & Finance Education Health Professions Mathematics Medicine & Pharmacology Nursing Public Health Other

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HUBUNGAN LAMA MENDERITA DENGAN KEPATUHAN DIET PASIEN DIABETES MELLITUS TIPE 2 DI RUANG RAWAT INAP RSUD KABUPATEN KEDIRI Mirthasari Palupi; Rizka Mar’atus Sholichah; Islamiah Dewi Mashinta
Prosiding Conference on Research and Community Services Vol 2, No 1 (2020): Second Prosiding Conference on Research and Community Services
Publisher : STKIP PGRI Jombang

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Abstract

Kepatuhan diet merupakan hal yang sangat penting untuk mengelola kebiasaan makan penderita diabetes. Faktor-faktor yang mempengaruhi kepatuhan diet antara lain adalah pengetahuan, kepercayaan, dukungan keluarga dan pendidikan nutrisi. Periode sakit juga dapat mempengaruhi kepatuhan diet hal ini berhubungan dengan kejenuhan pasien mengikuti terapi diet. Tujuan penelitian ini adalah untuk mengetahui hubungan lama menderita dengan kepatuhan diet pasien diabetes mellitus tipe 2 di ruang rawat inap RSUD Kabupaten Kediri. Jenis penelitian dalam penelitian ini adalah analitik observasional dengan pendekatan Cross Sectional. Besar sampel pada penelitian ini sebanyak 5 responden yang dipilih sesuai kriteria yang ditetapkan. Pengumpulan data menggunakan kuesioner, wawancara dan foodweighing dan dianalisis dengan menggunakan uji Spearmen Rank. Dari hasil penelitian didapatkan sebagian besar responden lama menderita DM < 5 tahun yaitu sebanyak 3 orang (60%) dan dari hasil uji Spearmen Rank hasil p value lama menderita terhadap kepatuhan diet sebesar 0,495 > α (0,05). Kesimpulan yaitu tidak ada hubungan antara lama menderita dengan kepatuhan diet pada pasien diabetes mellitus tipe 2 di RSUD Kabupaten Kediri. Saran untuk peneliti selanjutnya yaitu jumlah responden diharapkan dapat lebih banyak sehingga data yang diperoleh lebih bervariasi.
PENGARUH PENAMBAHAN TAPE UBI UNGU DAN JAMUR KUPING TERHADAP DAYA TERIMA, OVERRUN DAN TITIK LELEH ES KRIM Miftachul Nur Jannah; Rizka Mar’atus Sholichah; Arya Ulilalbab; Mirthasari Palupi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.892 KB) | DOI: 10.35891/tp.v7i2.508

Abstract

Ubi jalar ungu mengandung karbohidrat tinggi yang tergolong Low glycemix Index sehingga dapat dijadikan sebagai bahan dasar pembuatan tape. Inovasi penganekaragaman produk es krim dapat mengoptimalkan manfaat ubi ungu dan jamur kuping untuk meningkatkan derajat kesehatan masyarakat. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh proporsi penambahan tape ubi ungu dan jamur kuping terhadap daya terima, overrun dan titik leleh es krim. Penelitian ini menggunakan metode eksperimen serta menggunakan desain penelitian RAL (Rancanagan Acak Lengkap) dengan 3 perlakuan dan 3 replikasi. Dengan perlakuan tape ubi ungu (50%, 40%, 30%), jamur kuping (30%, 40%, 50%) dan susu skim (20%) pada setiap perlakuan. Untuk mengetahui pengaruh penambahan tape ubi ungu dan jamur kuping dianalisa menggunakan SPSS 17 dengan a 0,05. Untuk daya terima menggunakan uji friedman rank, a 0,01 untuk uji overrun dan titik leleh menggunkan uji One Way Anova, jika ada perbedaan kemudian dilanjut dengan uji Duncan. Hasil uji friedman rank terhadap parameter warna, aroma, dan rasa tidak berpengaruh signifikan, sedangkan untuk parameter tekstur berpengaruh secara signifikan. Hasil uji One Way Anova menunjukan ada pengaruh yang signifikan terhadap overrun dan titik leleh. Disarankan memperhatikan proporsi tape ubi ungu dan jamur kuping agar didapatkan daya terima yang baik, overrun dan titik leleh sesuai dengan standar.  
Hubungan Pola Konsumsi dengan Siklus Menstruasi pada Mahasiswa Akademi Gizi Karya Husada Kediri Mirthasari Palupi; Nana Hamidah; Enggar Anggraeni; Frenky Budiman
Prosiding SPIKesNas : Seminar Publikasi Ilmiah Kesehatan Nasional Vol. 1 No. 2 (2022): SPIKesNas - November 2022
Publisher : STIKES dan AKZI Karya Husada Kediri

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Abstract

Poor consumption patterns will interfere with the production of the hormones estrogen, and progesterone and reduce the production of Gonadotropin-Releasing Hormone (GnRH) so that it can inhibit the occurrence of menstruation. The purpose of this study was to determine the relationship between consumption patterns and the menstrual cycle in the students of the Karya Husada Kediri Academy of Nutrition. The research design used is analytic with a cross-sectional approach using Spearman Rank correlation with a significant level of = 0.05. The population of this study was the students of the Academy of Nutrition of Karya Husada Kediri levels 1, 2, and 3 as many as 71 respondents. The sample used is 61 respondents using a simple random sampling technique. Data were collected using 24-hour recall, FFQ, and questionnaires. The results showed that students with less energy intake were 10 people (28.6%), students with more protein intake were 4 people (14.8%), students rarely consumed staple foods as many as 3 (33.3%), students 7 people rarely eat animal side dishes (38.9%), 9 students rarely eat vegetable side dishes (20.9%), 7 students rarely eat vegetables (26.9%), 3 students rarely eat fruit (30%), there were 5 students with the type of food ingredients not according to PGS (20%). The results of the Spearmen Rank statistical test showed that there was no relationship between consumption patterns and menstrual cycles for the students of the Karya Husada Kediri Academy of Nutrition in terms of energy intake (p = 0.390), protein intake (p = 0.070), frequency of consuming staple foods (p = 0.431), frequency of consuming animal side dishes (p = 0.057), frequency of consuming vegetable side dishes (p = 0.569), frequency of consuming vegetables (p = 0.533), frequency of consuming fruit (p = 0.570), types of food ingredients (p = 0.654). It is expected that students who have fewer consumption patterns can improve their consumption patterns by improving diverse consumption patterns by increasing the consumption of staple foods, side dishes, vegetables, and fruit both in quantity and quality.
Acceptability of Toddlers to Preparations Made From Toddler Supplementary Feeding Biscuits and Pumpkin as an Supplementary Feeding Extension Mirthasari Palupi; Theresia Puspita
Journal of Global Research in Public Health Vol. 10 No. 1 (2025): June
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/jgrph.v10i1.560

Abstract

Pumpkin or Cucurbita moschata is one of the plants food sources that have high nutritional and fine fiber so that it is easily digested. The use of pumpkin mixture with supplementary feeding toddler biscuits will increase the nutritional value of supplementary feeding toddlers because pumpkin meat has a rich content of vitamins A, B and C, minerals, and carbohydrates. In this study, pumpkin and supplementary feeding biscuits were processed into steamed cake, cookies, and pudding with the aim of knowing the acceptability and food waste of steamed cake, cookies, and pudding. This research was conducted at the Taman Posyandu Melati Dawuhan Kidul Village, Papar District, Kediri Regency. The data collection technique of this study used the residual food acceptance test (Comstok) with descriptive analysis method and with quasi-experimental method conducted on 23 randomly selected respondents with the criteria of toddlers aged 3-5 years and are members of taman posyandu Melati who are not allergic to food ingredients. Based on the acceptability test of the remaining steamed cake food with 0% residue as much as 60%, cookies remaining 0% as much as 43.40%, pudding remaining 0% as much as 13%. Acceptability test of food waste with 0% food waste is steamed cake as much as 60%. It is recommended that for cookies products, the texture is less dry, the addition of pumpkin is reduced. The pudding is too mushy, so the ratio of agar flour is still lacking. The purpose of this study was to determine the acceptability of the remaining steamed cake, cookies, and pudding. Using of local and affordable food is necessary for the health of toddlers
Co-Authors Arya Ulilalbab Enggar Anggraeni Frenky Budiman Islamiah Dewi Mashinta Miftachul Nur Jannah Nana Hamidah Rizka Mar’atus Sholichah Theresia Puspita