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Penyajian dan Pemorsian Makanan Pokok pada Penyelenggaraan Makan Pasien Anak di RSA UGM Mrs Istiyaningsih; Titik Sulistyani; Prihatin Saraswati
Jurnal Socia Akademika Vol 6 No 1 (2020): Edisi Juni 2020
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

This research aims to determine the process of serving and screening of staple food in the feeding of child patients in nutrition installation of RSA UGM. This research includes a type of qualitative research because the research is being discredited and tends to use a discrete analysis. In this study, the study subject determination is determined by sampling technique, while the object being studied is the presentation and food preparation in the feeding of child patients. Data collection techniques are conducted with interviews, observations and documentation. Interviews and observations are used to obtain data that contains details – details on basic food presentation and screening, in the standard size correction of food portions have been determined by nutritionists, but the officers of the Pemorsi only thought – he and patting the size of the rice mould when rice printed weighing 200 grams, while the documentation is used to describe the real shape during the process of serving and food delivery of photographs. The Data is analyzed by a descriptive analysis technique. Results of the analysis showed that the food delivery of the children's diet is less attractive and the standard size of the basic food portion is determined by the nutritionist, but the officers or presenters do not weigh the staple food.
PEMANFAATAN BAHAN PANGAN LOKAL DALAM PRODUK PASTRY DI PRIMA IN HOTEL MALIOBORO YOGYAKARTA Ayu Mawar Saraswati; Titik Sulistyani
Jurnal Socia Akademika Vol 6 No 2 (2020): Edisi Desember 2020
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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ABSTRACTThe purpose of this research is to find out the utilization of local foodstuffs in pastry products atPrima In Hotel Malioboro Yogyakarta. The method used in this research is research in the form of fieldstudies and library studies. Data collection through observation, interviews and documentation. Localfoodstuffs that are used as Pastry products at Prima In Hotel Malioboro are made from very easy-to-accessingredients, one of which is local foodstuffs such as bananas, purple yams, and cassava which are thenprocessed into more quality food and more have a distinctive taste and become food that can be consumedfor hotel guests. Local foodstuffs are utilized in the manufacture of pastry products in the form of cake,namely banana cake, purple yam cake, purple yam brownies and green cassava steamed sponge.Utilization of local foodstuffs as pastry products namely 1) banana sponge/banana cake made fromcrushed bananas first and then mixed with cake dough, 2) purple sweet potato cake and purple sweet potatobrownies from purple yams boiled first and then mashed and mixed with cake dough, 3) steamed spongegreen cassava from shredded cassava first and then squeezed in the juice and then mixed with steamedsponge dough.
PENERAPAN HACCP PADA PENGOLAHAN DAGING AYAM DI INSTALASI GIZI RSUP dr. SOERADJI TIRTONEGORO KLATEN Eka Rachmawati; Titik Sulistyani; Lina Mufidah; Christiana Mayang
Jurnal Socia Akademika Vol 7 No 2 (2021): Edisi Desember 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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The purpose of this research; (1)knowing the determination of the identification of the dangers of chicken meat processing; (2) knowing the conclusion of the control point of chicken meat processing; and (3) knowing the determination of critical limits of chicken meat processing. This type of research uses qualitative research. The study subjects were seven people in the nutritional installation at RSUP. Dr. Soeradji Tirtonegara Klaten. The data collection methods in this study are observations, in-depth interviews, and documentation. The results of the study are: (1) identification of the dangers of processing chicken meat is in danger of risk category VI but is still safe for consumption; (2) the point of control or the stage of setting the limit of control properly including the receipt of foodstuffs, sorting, stripping, storage, washing, processing, processing, distribution, distribution, and presentation; 3) The determination of critical limits or CCP, indicated by the determination of essential limits of biological, chemical, physical hazard parameters that must be controlled in a CCP so that it is expected to eliminate or reduce the potential dangers posed to the processing of chicken meat to the extent that can be received. The study's advice is that food processors must use personal protective equipment (PPE) to anticipate occupational safety and avoid contamination of food.
PEMANFAATAN SUKUN SEBAGAI BAHAN ALTERNATIF PEMBUATAN MAYONAISE NABATI DENGAN PENAMBAHAN RPO (MINYAK SAWIT MERAH) SEBAGAI SUMBER BETA KAROTEN Nur Wahyuni; Titik Sulistyani
Jurnal Socia Akademika Vol 7 No 2 (2021): Edisi Desember 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

Breadfruit mayonnaise is a semi-solid emulsion with the addition of red palm oil (RPO) and salad oil. Breadfruit is a functional food with high nutritional content so that it has the potential to be used as an alternative food. There is a high carotenoid content in red palm oil as a source of provitamin A. This type of research is an experiment of RPO and salad oil to make breadfruit mayonnaise with four comparative variations, namely X1 samples (5gr:45gr); X2 (10gr:40gr); X3 (15r:35gr); and X4 (25gr:25gr). The mayonnaise gratitude test conducted on 30 Yogyakarta Academy of Social Welfare "AKK" was with a favorite test (hedonic) and analyzed with the ANOVA test. The nutritional content analyzed is betacarotene using a spectrophotometer performed in the Lab. Chem-Mix Pratama Yogyakarta. Results from the hedonic test of mayonnaise characteristics obtained the highest score on x3 mayonnaise samples (15r:35gr) (color: 3.33; aroma: 3.03; texture: 3.00; and flavor: 3.33). Based on the ANOVA test, obtained Sig value. (color 0.000; aroma 0.001; texture 0.005; and flavor 0.000) which means there is a noticeable difference in the characteristics of mayonnaise. X3 sample breadfruit mayonnaise (15r:35gr) produces orange mayonnaise characteristics, with no aroma, dense texture, breadfruit flavor, betacarotene content 8181.0935ug./100g. It was concluded that a sample of mayonnaise with RPO 15gr and 35gr salad oil is preferred and contains betacarotene, which can provide vitamin A intake. Mayonnaise is also good for vegetarians. It is recommended that this mayonnaise be used as a food source to prevent vitamin A deficiency.
Community Empowerment, Processed WOMEN EMPOWERMENT THROUGH TRAINING PROCESSED TEMPE, TOFU, SAGON AND FROZEN FOOD DURING THE COVID-19 PANDEMIC Rr. Christiana Mayang Anggraeni Stj; Titik Sulistyani; Eka Rachmawati
Jurnal Abdimas Akademika Vol 2 No 01 (2021): Edisi Juni 2021
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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Abstract

Program pemberdayaan perempuan merupakan sektor penting yang perlu diperhatikan dalam pengembangan pembangunan bangsa. Perempuan hebat harus memiliki keahlian dimana menjadi upaya dalam meningkatkan taraf hidup masyarakat dengan diberikan bekal pengetahuan dan keterampila agar tercipta perempuan yang berdaya. Program pelatihan, khususnya pelatihan pengolahan banyak diambil pemerintah sebagai jalan pembelajaran singkat guna mengentas dampak ekonomi akibat pandemi covid-19. Pengabdian kepada masyarakat ini bertujuan untuk (1) menambah wawasan dan meningkatkan ketrampilan dibidang pengolahan prodak makanan. (2) memperkaya dan mendalami resep olahan tahu, tempe, sagon dan frozen food. Pelaksanaan kegiatan pengabdian kepada masyarat ini dilakukan dalam bentuk pelatihan. Metode yang digunakan dalam pengabdian kepada masyarakat ini antara lain metode presentas, Hand-ons Methods dan metode Group Building. Hasil pengabdian menunjukkan bahwa peserta pelatihan telah mendapatkan tambahan wawasan dan juga ketrampilan terkait aneka olahan tahu, tempe, sagon dan frozen food, selain itu peserta pelatihan mampu mempergunakan keterampilan pengolahan makanan sebagai saranan memperbaiki ekonomi keluarga dimasa pandemi covid-19.
PENERAPAN TEAM GAMES TOURNAMENTS (TGT) DALAM MENINGKATKAN AKTIFITAS BELAJAR DAN HASIL BELAJAR SANITASI HYGIENE Lina - Mufidah; titik Sulistyani; Eka Rachmawati
Jurnal Socia Akademika Vol 9 No 1 (2023): Edisi Juni 2023
Publisher : Akademi Kesejahteraan Sosial AKK Yogyakarta

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This study aims to determine the increase in student learning activity and student learning outcomes. The method used is class action research (PTK) which consists of two cycles containing aspects of planning, implementation, evaluation and reflection. The instruments used are observation sheets of student learning activities and test sheets of learning outcomes. The subjects of this study are 52 students of the Culinary Arts Study Program for the 2022-2023 Academic Year. The results showed an increase in learning activity and student learning outcomes. The study's results found that applying the team's games tournaments (TGT) model can increase student activeness and learning outcomes, especially in theoretical courses. Sanitation hygiene learning using the quiz-assisted TGT learning model has carried out for two cycles in the first cycle; most respondents in the first cycle were still less active in education, as much as 27 (51.9%). While in cycle II, it was found that most of the learning activity in most categories was quite active, as much as 29 (55.8%). The learning outcomes of students can be concluded that there is an increase in learning outcomes in cycle I, most of which have learning outcomes above KKM as much as 34 (65.4%), while cycle II mostly has learning outcomes above KKM as much as 47 (90.4%).
Co-Authors Ayu Mawar Saraswati Christiana Mayang Eka Rachmawati Mrs Istiyaningsih Mufidah, Lina Nur Wahyuni Prihatin Saraswati Rr. Christiana Mayang Anggraeni Stj