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Yuli Hartati
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Pengaruh Pemberian Penyuluhan Higiene dan Sanitasi Makanan pada Penjamah Makanan Terhadap Angka Kuman Makanan yang Disajikan di Instalasi Gizi RS Dr. Ernaldi Bahar Palembang Rohanta Siregar; Yuli Hartati
JPP JURNAL KESEHATAN POLTEKKES PALEMBANG Vol 11 No 2 (2016): Jurnal Kesehatan
Publisher : POLITEKNIK KESEHATAN KEMENKES PALEMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penyelenggaraan makanan yang tidak saniter dan higien dapat menimbulkan gangguan kesehaten pada pasien yang sedang dirawat. Karena pesien sangat rentan terhadep penyakit deri kumen-kumen pada makanan. Tujuan panelitian ini untuk mengetahui pengaroh pamberian penyu/uhan higiene dan sanitasi makanan pada penjamah makanan terhadap angka kuman makanan yang disejikan di insta/asigizi RS Dr. Ems/di Bahar Palembang. Rancangan penelitian ini adafah kuasi eksperimen. Popufasidalam penelitian ini sefuruh penjamah makanan di RS Dr. Ema/di Bahar Palembang, dan yang menjadisampel sebanyak 12 panjamah makanan. Data angka kuman dipero/eh dengan cara melihathasiluji/aboratorium~lama3 hari bertun.Jt-turutsebelum penyu/uhan, dan 3 hari berturut-turot sete/ah penyufuhan, data higien dan sanitasi diperoleh dengan cara memberikan pre test sebelum penyuluhandan post test sete/ahpenyuluhan.Hasi/penelitan diketahui higien sanitasi sampel sebelumpenyuluhan 16,7%, setelahpenyuluhan 50%, kelompok pembanding sebelum penyuluhan 33,3%. sebelum dilakukan penyuluhan, rata-rata angka kuman pada ke/ompok sampel 1588,33 atau 1,6x1a'lgram makanan, pada kelompok pembanding 4538,33 atau 4,5x1a'lgram makanan. Setelah dilakukan penyuluhan pada ke/ompok sampel, rats-rata angka kuman pada kelompok sampel sebanyak1188,33 atau 1,2x1a'!gram makanan. Sehingga rata-rata angka kuman sebelum dan sesudahpenyuluhanpade kelompok sampel menunjukkan bahwa angka kuman mengalamipenurunan sebesar400 atau 4x1cf per gr makanan. Hasi/ uji statistik (run test) didapat angka kuman pada ka/ompok sempe! p>0,05. Sedangkan pada kelompok pembanding menunjukkan rata-rata penurunan angka kumen sebesar 771,66 atau 7,716 x 1<:f pergrmakanan. Hasil uji statistik(run test) didapatangka kuman pads ke/ompok pembanding p > 0,05. Kesimpulan dari penelitian ini menunjukkan bahwa terjadi penurunan angka kuman yang bermakna pada kelompok sampel dan pembanding pada makanan yang disajikan namun belum bermakna secara signifikan atau tidak berbeda nyata. Artinya menu kela.s Ill masih terdapat angka kuman yang harus diminimalisir.
UJI DAYA TERIMA DAN KOMPOSISI GIZI BOLU KUKUS LOW GLYCEMIX INDEX UNTUK PENDERITA DIABETES MELITUS Susyani; Rifada Elzanabilah; Yuli Hartati
Media Gizi Pangan Vol 30 No 2 (2023): Desember 2023
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v30i2.316

Abstract

Diabetes mellitus is a disease with insulin secretion abnormalities characterized by hyperglycemia, this disease is relatively long, so insulin cannot be used effectively. DM disease characterized by increased blood glucose in fasting blood glucose > 126 mg/dl and random blood glucose > 200 mg/dl. Research objectives: To create a low glycemic index steamed sponge cake formulation to reduce blood glucose levels in DM sufferers. Methods: This research is an experimental study. This research using a non-factorial completely randomized design (CRD) with 4 treatments. The organoleptic test research subjects were 25 panelists. Research results: Based on the results of research on organoleptic tests (taste, texture, aroma and color) it shows that the preferred low glycemic index of steamed sponge cake is F3. Based on the ANOVA test, it can be seen that the significant value for color is 0.105 and taste is 0.245 this shows that the aspects that most panelists like about the low glycemic index steamed sponge cake are the color and taste aspects. This formula contains 283.97 kcal energy (per 100 grams), 11.58% protein, 14.69% fat, 26.36% carbohydrates, 45.28% water content, 2.08% ash content, 8 dietary fiber, 12%, and anthocyanins 18.71% Conclusion: Based on the research results, it can be concluded that the addition of purple sweet potato flour and tempeh flour to low glycemic index steamed sponge cake can be used as an alternative snack that is high in fiber and low in glycemic index for DM sufferers.
Efektivitas Penyuluhan Melalui Metode Ceramah Dan Media Lembar Balik Terhadap Perilaku Remaja Putri Tentang Pencegahan Anemia Di SMAN 14 Palembang Yuli Hartati; Aulia Zahwa Maharani; Nurul Salasa Nilawati; Yunita Nazarena
Jurnal Kesehatan Vol 13 No 3 (2025): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-kes.v13i3.635

Abstract

Anemia is a condition of low hemoglobin levels in the blood that leads to a decrease in the number of red blood cells. It is the second leading cause of disability in the world and a global public health issue. In Palembang City, the prevalence of anemia among adolescent girls reached 26.5%. If left untreated, anemia can continue into adulthood and increase the risk of pregnancy complications, such as maternal death, premature birth, and low birth weight babies. One of the causes is the low behavior of adolescent girls regarding anemia prevention. This study aims to determine the effectiveness of counseling through lecture method and flipchart media on the behavior of adolescent girls about anemia prevention at SMAN 14 Palembang. The study used a quasi-experimental design with a two group pretest-posttest design on 70 female students of class X and XI, who were randomly divided into two groups, namely lecture and flipchart. Results showed an increase in knowledge, attitudes, and actions in both groups after counseling. In the lecture group, knowledge increased from 61.43 to 77.43, attitude from 54.29 to 74.71, and action from 78.43 to 89.14. In the flipchart group, knowledge increased from 70.57 to 82.86, attitude from 59.00 to 75.29, and action from 79.29 to 89.71. Wilcoxon test showed p = 0.000 in all variables of both groups. Nutrition counseling through lecture method and flipchart media is effective in improving adolescent girls' behavior in anemia prevention.Thus, nutrition counseling through lectures and flip charts proved to be effective in improving adolescent girls' behavior related to anemia prevention. Keywords: adolescent girls, anemia, behavior, flipchart, lecture
Co-Authors Aulia Zahwa Maharani Nurul Salasa Nilawati Rifada Elzanabilah Rohanta Siregar Susyani Yunita Nazarena