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AASP Chandradewi
Jurusan Gizi Politeknik Kesehatan Kemenkes Mataram
Public Health

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Description Of The Level Of Patient Satisfaction With The Appearance And Taste Of Regular Food Served At Mataram City Hospital AASP Chandradewi; Aulya Riska Febriani; Luh Suranadi; I Nyoman Adiyasa; Reni Sofiyatin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 7, No 2 (2022): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

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

Abstract

Background. The level of patient satisfaction is an indicator in assessing the quality of food service in hospitals. Annisa et al. (2021), in their research, stated that 92.6% of respondents were dissatisfied with the taste of food, and 53.7% of respondents were dissatisfied with the appearance of food. Taking into account the various problems above, the purpose of this study was to describe the level of patient satisfaction with the appearance and taste of ordinary food served at Mataram City Hospital. Research Methods. Knowing the description of the level of patient satisfaction with the appearance and taste of ordinary food served at the Mataram City Hospital. This research is descriptive. The study was conducted from February to March 2022 for 15 days. The population is all inpatients in class III who get regular food at lunchtime. Samples were 23 patients who were determined as samples by purposive sampling. Data analysis was performed univariately. Data about the appearance and taste of the food were obtained by interview using a questionnaire. Research Result. The level of satisfaction with the food appearance, including the color category, is quite satisfied at 95.7%, the form category is satisfied at 87%, and the presentation in the class is quite happy at 78.3%. Meanwhile, the food taste aspect includes aroma in the somewhat satisfying category 43.5%, taste in the satisfied category 34.8%, texture in the 82.6% comfortable type, and temperature in the 56.5% happy category.  Conclusion. Overall, the level of patient satisfaction in the category of satisfied with the appearance of food is 87%, and the level of patient satisfaction in the type of quite happy with the taste of food is 65%.
The Effect Of Vegetable Reception Development On Acceptance Of Patients’ Ordinary Food AASP Chandradewi; Luh Suranadi; Reni Sofiyatin; Indri Aprillia
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 1 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i1.390

Abstract

Background: The challenge of providing food in the hospital that must be followed up immediately is that there are still many leftovers from the patient's nutrition. The remaining food needs to be paid attention to because the food the patient consumes will help meet energy and nutritional needs. The remaining food is still a lot of vegetables; poor vegetable processing due to the long cooking process will reduce the nutritional content of the vegetables. Processing vegetables is not only to get healthy and nutritious vegetables, but also in the processing, it is expected to produce vegetables that taste delicious and can be consumed by many people, meaning that in processing, you must also think about the acceptance of these foods.Research Methods: To determine the effect of developing vegetable recipes on the acceptability of patients' average food at Dompu Hospital. This study was a quasi-experimental study using a one-group pretest-posttest design. This study was conducted in May 2021. The population of this study was Class III patients, with a sample of 27 patients data analysis using an independent t-test. Research Result: The results showed that the most vegetable residue was scrambled vegetables, as much as 88.9%, while the least remaining vegetables, and corn cream soup, as much as 70.3%. The results of the statistical test conducted indicated that there was a significant difference in acceptance after modification of the vegetable recipe (p <0.05). Conclusion: The results of the modification stated that out of 27 samples, eight samples (29.7%) still left vegetables included in the category of many > 20%, and 19 samples (70.3%) used up vegetables so that they were included in the category of less <20%. The comparison of leftover vegetables before and after modification showed that the highest yield was found in scrambled vegetables, as much as 88.9%. In contrast, the fewest remaining vegetables were cream corn soup, as much as 70.3%.
Study of Organoleptic Properties and Nutritional Content of Banana Brownies AS Healthy Snacks for School Children AASP Chandradewi; Novia Maulida; Made Darawati; Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 2 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i2.433

Abstract

Background: Snacks can help meet the nutritional needs of children who do not bring food to school. However, many snacks circulating in the community still need to be guaranteed for their safety or nutritional content. Efforts are required to meet nutritional needs by developing a product in the form of brownies as a healthy snack for school children using local food in the form of Ambon bananas as a substitute in making brownies. This research aims to determine the organoleptic properties and nutritional content of banana brownies as a healthy snack for school children.Research Methods: This study used an experimental method in the laboratory with a completely randomized design (CRD). Ambon banana puree substitution was carried out with three levels of treatment (25%, 50%, and 75% of the total flour), with three repetitions. Data on organoleptic properties were collected by organoleptic test using the hedonic method and statistically analyzed using Analysis Of Variance (One Way Annova) at the 95% confidence level (α = 0.05). Research Result: The results of the study of the organoleptic test of banana brownie products with 25% Ambon banana puree substitution of total wheat flour (20 grams) obtained a significant texture (≤ 0.05), while color, aroma, and taste were not substantial (> 0.05). Conclusion: The study of the organoleptic properties of banana brownies found that panelists preferred the treatment level, namely t1 (substitution of Ambon banana puree 25% of total flour). The nutritional value in 1 serving of 100 grams of banana brownies is 402.9 kcal of energy and 6.8 grams of protein.
Co-Authors Aulya Riska Febriani I Nyoman Adiyasa Indri Aprillia Luh Suranadi Luh Suranadi Made Darawati Novia Maulida Reni Sofiyatin Reni Sofiyatin