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Kurnianingsih Kurnianingsih
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FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN TINGKAT PEMANFAATAN POSYANDU LANSIA DI KELURAHAN BANDARJO KECAMATAN UNGARAN BARAT, KABUPATEN SEMARANG TAHUN 2019 Kurnianingsih Kurnianingsih; Dharminto Dharminto; Sri Winarni; Atik Mawarni
Jurnal Kesehatan Masyarakat Vol 7, No 4 (2019): OKTOBER
Publisher : Fakultas Kesehatan Masyarakat Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.983 KB) | DOI: 10.14710/jkm.v7i4.24948

Abstract

Transisi demografi merupakan suatu peristiwa perubahan struktur umum penduduk, dimana di Indonesia mengakibatkan peningkatan jumlah lansia (23,4 juta pada tahun 2017) sebagai akibat dari era baby boom. Dengan kondisi tersebut, dibutuhkan perhatian khusus kepada lansia untuk menjamin kesejahteraan mereka yang salah satunya adalah melalui Posyandu Lansia. Kelurahan Bandarjo merupakan salah satu kelurahan di Kecamatan Ungaran Barat Kabupaten Semarang Provinsi Jawa Tengah yang sudah menyelenggarakan posyandu lansia untuk semua wilayahnya, namun rata-rata kehadiran lansia dalam kurun waktu bulan Januari sampai Maret 2019 masih rendah yaitu hanya sebesar 6,29 persen. Penelitian ini bertujuan untuk mengetahui faktor-faktor yang berhubungan dengan pemanfaatan posyandu lansia. Berdasarkan data bulan Mei 2019 tercatat sebanyak 121 lansia yang mengikuti Posyandu Lansia. Penelitian ini merupakan penelitian kuantitatif, dengan metode penelitian explanatory research dan desain studi cross sectional dengan sampel sebanyak 65 lansia yang diambil menggunakan teknik Simple Random Sampling. Hasil analisis Korelasi Rank Spearman dengan α sebesar 0,05 menunjukkan bahwa nilai signifikansi untuk kepercayaan pada posyandu sebesar 0,013 (< 0,05), motivasi lansia sebesar 0,494 (> 0,05), riwayat kesehatan lansia sebesar 0,371 (> 0,05), ketersediaan fasilitas di posyandu sebesar 0,114 (> 0,05), dukungan keluarga sebesar 0,0001 (< 0,05), peran kader sebesar 0,004 (< 0,05). Kesimpulannya adalah terdapat hubungan antara kepercayaan pada posyandu, dukungan keluarga dan peran kader dengan pemanfaatan posyandu lansia, tidak terdapat hubungan antara motivasi lansia, riwayat kesehatan lansia dan ketersediaan fasilitas di posyandu dengan pemanfaatan posyandu lansia. Saran yang diberikan adalah lansia dapat menyempatkan diri untuk rutin hadir ke posyandu lansia untuk memantau kondisi fisik mereka, serta keluarga dan kader diharapkan memberikan perhatian lebih kepada lansia agar lansia termotivasi untuk terus memanfaatkan posyandu lansia.
Studi Pembuatan Sosis Jamur Tiram Dan Tempe Dengan Penambahan Kenikir Dan Tepung Ubi Kuning Kurnianingsih kurnianingsih; Citra Dewi Purnamasari
Garina Vol. 14 No. 1 (2022): June : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v14i1.3

Abstract

The availability of healthy and unhealthy snacks in schools affects the selection of children's snacks. One of the foods that can be processed into snacks/school food is sausage., so that it can be used as healthy food, meat sausage ingredients can be replaced with vegetable ingredients such as oyster mushrooms and tempeh. With the addition of kenikir as fiber and yellow yam flour as adhesive. This study has the objectives of (1) Knowing the level of public preference for sausage products from oyster mushrooms, tempeh, kenikir and yellow yam flour. (2) Knowing the sausage formula from oyster mushroom, tempeh, kenikir and yellow yam flour which is the most preferred by the community. (3) Knowing the process of making sausages from oyster mushrooms, tempeh, The method used in this study is the method of literature, experiments, documentation, and sensory testing. The percentage of using oyster mushrooms and tempeh in making sausages is 90%:10%, 80%:20%, and 70%:30%, of the mushroom weight. The results showed that the sausage product was the most preferred with a ratio of 90% oyster mushrooms and 10% tempeh. As a suggestion, further research is needed to determine the nutritional content of oyster mushroom sausage, tempeh, kenikir and yellow yam flour
PEMANFAATAN UBI UNGU (IPOMEA BATATAS L) UNTUK BAHAN DASAR PEMBUATAN PERMEN GEL Kurnianingsih kurnianingsih; Faradila Agista
Garina Vol. 12 No. 2 (2020): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v12i2.48

Abstract

Indonesia is an agricultural country that has great potential for the development of tropical fruits, horticultural crops and vegetables. Vegetables are important foods that are needed by the body because they contain nutrients needed by the body. However, some sweet potatoes that contain nutrients have not been adequately studied and utilized, including sweet potato (Ipomoea batatas L) from the Convulvulaceae family (Suparman, 2007). Sweet potato plants (Ipomoea batatas L) from 1968 until now have been widely produced, even Indonesia was the fourth largest country that produced sweet potato plants.The objectives of this study were: 1) Knowing the process of making purple sweet potato Gel candy; 2) Knowing consumer acceptance of purple sweet potato Gel candy products; 3) Knowing the nutritional content of purple sweet potato Gel candy. The methods used in this research include literary, documentation, experimental, organoleptic, hedonic and nutritional content methods. The resulting data is then processed and evaluated and then presented in tables and diagrams with in-depth explanations.The results showed that the best formula composition is found in code 472 The characteristics of the purple sweet potato gel candy produced are sweet and sour taste, candy aroma, solid chewy texture, light purple color. The panelists' acceptance of the making of purple sweet potato gel candy through the hedonic test results showed that the most favored by the Panelists were the product code 472 with a composition of 60 grams of sweet potato, 75 grams of gelatin, 75 grams of sugar, 1 gram of himalaya salt.
PERBEDAAN KARAKTERISTIK PADA BROWNIES DENGAN MENGGUNAKAN BUBUK KAKAO DAN BUBUK KOKOA Kurnianingsih kurnianingsih; Annisa Eva Salsabila Anwar; Nuzul Aulya Safawi; Sabilla Aditya Prameswari
Garina Vol. 13 No. 1 (2021): June : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v13i1.52

Abstract

The comparation of brownies using cacao powder and cocoa powder are expected to be the standart to determine the best brownies. Purpose of the riset 1). To know the making of brownies using cacao powder and cocoa powder 2). To know the characteristic brownies using cacao powder and cocoa powder 3).To know the acceptability Panelist toward brownies using cacao and cocoa powder. Method of the riset is using literature method, documentation, experiment and hedonic test. The making of brownies cacao and cocoa experiment based on Program Study Culinary Art Academy Kesejahteraan Sosial Ibu Kartini Laboratory. Sultan Agung Street No.77 sub-distric Gajah Mungkur, Semarang. The percentage addition of cacao and cocoa powder in the making of brownies are 33% from weight of the flour. Result of the riset shown brownies with addition cacao and cocoa powder has sensory characteristics as sweet, bitter, a little bit savory, the colour is dark brown, the texture is solid and soft, the smell is like the characteristics of brownies. The acceptability of the Panelist with addition of cacao and cocoa powder in the brownies shown that the Panelist likes the brownies with cacao powder addition. Then we can conclude addition of the right choco powder for brownies is cacao powder.
Studi Pemanfaatan Tepung Jagung, Tepung Mocaf Dan Daun Binahong Dalam Pembuatan Sweet Bread Kurnianingsih kurnianingsih; Lia Fitriana
Garina Vol. 13 No. 2 (2021): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v13i2.70

Abstract

Bread has many types, one of which is sweet bread, the main ingredient in processed sweet bread is wheat flour. The high use of wheat flour causes the number of wheat imports in Indonesia to be high. The decrease in wheat imports can be reduced by using local food ingredients such as corn flour, mocaf flour, and binahong leaf jam. This study aims to determine (1) the process of making gluten-free sweet bread from corn flour, mocaf flour, and binahong leaves. (2) Gluten-free sweet bread recipe from corn flour, mocaf flour, and binahong leaves (3) The level of public preference for gluten free sweet bread products from corn flour, mocaf flour, and binahong leaves. The method used in this study is the method of literature, experiments, documentation, and sensory testing. The percentage of using cornflour and mocaf flour in making glute- free sweet bread is 50%:50%, 70%:30%, and 80%:20%, of the weight of wheat flour. The results showed that gluten-free sweet bread products were the most preferred with a ratio of 70% cornflour and 30% mocaf flour.
Co-Authors Annisa Eva Salsabila Anwar Atik Mawarni Citra Dewi Purnamasari Dharminto Dharminto Faradila Agista Lia Fitriana Nuzul Aulya Safawi Sabilla Aditya Prameswari Sri Winarni