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Pengaruh Modifikasi Resep Lauk Nabati Diet Lunak terhadap Kesukaan dan Sisa Makanan Pasien RS D Dhini Dhini; Sugiyanto Sugiyanto; Noor Jannah
Jurnal Surya Medika (JSM) Vol 8 No 2 (2022): Jurnal Surya Medika (JSM)
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/jsm.v8i2.3735

Background: Food acceptance is influenced by several factors, including the appearance of the food and the taste of the food. Food acceptance can be used as an indicator of success in providing food in hospitals and as a benchmark in achieving and fulfilling service standards. One of the efforts to achieve this success is through recipe modification, namely increasing the diversity of dishes, increasing the nutritional value of dishes, and increasing consumer acceptance of food. Objective: This study aims to determine whether there is an effect of modifying the recipe for soft diet vegetable side dishes on the preferences and food waste of patients at D Hospital. Method: Research in institutional nutrition with quantitative research with a quasi-experimental study. By using a group pre-test and post-test. The respondents of this study were patients with a soft diet at RS D. Results: there was an effect of modifying the recipe for the vegetable side dish of soft tempeh on the preference of the vegetable side dish of tempeh with a p-value (<0.05), namely: shape, serving, aroma, taste, and temperature, there was an effect of modifying the recipe for vegetable side dishes tofu soft diet on the preference for side dishes of vegetable tofu with p-value (<0.05), namely: color, presentation, seasoning, taste, and temperature. There was an effect of recipe modification on the remaining side dishes of soft diet tempeh with p = 0.001. There was no effect of recipe modification on the remaining side dishes of soft diet tofu with p = 0.204. Conclusion: there is the effect of modifying the recipe for the vegetable side dish of soft diet tempe on preference; there is the effect of modifying the recipe for the vegetable side dish of soft diet tofu on preference. There is an effect of modifying the vegetable side dish recipe on the leftovers, and there is no effect of modifying the tofu side dish recipe on the leftovers.

Analisis daya terima terhadap variasi menu makanan lengkap pada anak usia 1 – 6 tahun Munifa Munifa; Dhini Dhini
Jurnal Forum Kesehatan : Media Publikasi Kesehatan Ilmiah Vol 10 No 2 (2020): Agustus 2020
Publisher : POLITEKNIK KESEHATAN KEMENKES PALANGKA RAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52263/jfk.v10i2.209

Difficulty eating in children often occurs in preschool children by > 20%. Difficulty eating in children is a complex problem. Factors causing malnutrition are nutrition imbalances, factors for providing and serving nutritious food. Acceptance is the level of individual liking or disliking of a type of food. Acceptance test was conducted to determine whether the variation of the food menu was acceptable or not. With the variation of recipe standards on quality and quality standards, among others, by changing the taste of food and the appearance of the food, but still maintaining the nutritional value, it is expected to increase acceptability. This study was conducted to analyze the variation of a complete diet on the acceptance of preschool children in daycare. Experimental research design method is posttest-only control group design. The trial was carried out for 3 days. When this stage is complete, the researcher evaluates its implementation. The intervention given is in the form of 1 toddler lunch cycle. 1 lunch cycle is given for 2 weeks. At the age of 1-3 years, staple foods showed differences in the average intake of 5 types of staple foods and vegetables with a p value of 0.002, animal side dishes 0.003, vegetable side dishes 0.737, and fruit 0.0005. At the age of 4-6 years, staple foods showed differences in the average intake of 5 types of staple foods with a p value of 0.107, animal foods 0.043, plant foods 0.351, vegetables 0.809, and fruit 0.01

Pengaruh Modifikasi Resep Lauk Nabati Diet Lunak terhadap Kesukaan dan Sisa Makanan Pasien RS D: Effect of Modification of Soft Diet Vegetable Side Recipes towards Patients' Foods and Rests of Foods Dhini Dhini; Sugiyanto Sugiyanto; Noor Jannah
Jurnal Surya Medika (JSM) Vol. 8 No. 2 (2022): Jurnal Surya Medika (JSM)
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/jsm.v8i2.3735

Background: Food acceptance is influenced by several factors, including the appearance of the food and the taste of the food. Food acceptance can be used as an indicator of success in providing food in hospitals and as a benchmark in achieving and fulfilling service standards. One of the efforts to achieve this success is through recipe modification, namely increasing the diversity of dishes, increasing the nutritional value of dishes, and increasing consumer acceptance of food. Objective: This study aims to determine whether there is an effect of modifying the recipe for soft diet vegetable side dishes on the preferences and food waste of patients at D Hospital. Method: Research in institutional nutrition with quantitative research with a quasi-experimental study. By using a group pre-test and post-test. The respondents of this study were patients with a soft diet at RS D. Results: there was an effect of modifying the recipe for the vegetable side dish of soft tempeh on the preference of the vegetable side dish of tempeh with a p-value (<0.05), namely: shape, serving, aroma, taste, and temperature, there was an effect of modifying the recipe for vegetable side dishes tofu soft diet on the preference for side dishes of vegetable tofu with p-value (<0.05), namely: color, presentation, seasoning, taste, and temperature. There was an effect of recipe modification on the remaining side dishes of soft diet tempeh with p = 0.001. There was no effect of recipe modification on the remaining side dishes of soft diet tofu with p = 0.204. Conclusion: there is the effect of modifying the recipe for the vegetable side dish of soft diet tempe on preference; there is the effect of modifying the recipe for the vegetable side dish of soft diet tofu on preference. There is an effect of modifying the vegetable side dish recipe on the leftovers, and there is no effect of modifying the tofu side dish recipe on the leftovers.

Gambaran Daya Terima terhadap Modifikasi Snack Puding Ubi Ungu Pisang Diabetes Melitus di Instalasi Gizi X: Overview of Acceptance of the Modified Purple Banana Pudding Snack Diabetes Mellitus in the Nutrition Installation of RS X Mya Yemima Octaviani; Dhini Dhini; Munifa Munifa
Jurnal Surya Medika (JSM) Vol. 8 No. 3 (2022): Jurnal Surya Medika (JSM)
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/jsm.v8i3.4104

Medical record data at RS X Central Kalimantan in 2022 found the number of DM cases in inpatient visits was 969 cases. Efforts to obtain healing from a disease, including type 2 DM with complications other than treatment, food is one of the supporting factors. snack DM RS X is a banana. Foods made from purple sweet potato flour can potentially be an alternative food for people with diabetes mellitus. Modification and standardization of the menu is changing the basic recipe into a new recipe to increase the nutritional value of a food and standardized it so that the quality and consistency are the same every time. The method in this research is qualitative with descriptive research type and cross sectional research design. The results of the research on the afternoon snack menu before modification were boiled banana kepok and after modification was banana purple sweet potato pudding. From the panelist's level of preference test for the aroma of banana purple sweet potato pudding very much like 14.29% and like 76.19%, for the purple banana sweet potato pudding color, really like 57.14% and like 38.10%, for the banana texture. Purple banana sweet potato liked 23.81% and liked 71.43%, as well as for the taste of banana purple sweet potato liked 9.52% and liked 76.19%.

The effect of food presentation and ingredients modifications on patient's leftovers at Harapan Insani Medical Center Hospital Dhini Dhini; Marini Astrianoor
GHMJ (Global Health Management Journal) Vol. 5 No. 1 (2022)
Publisher : Yayasan Aliansi Cendekiawan Indonesia Thailand (Indonesian Scholars' Alliance)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35898/ghmj-51596

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