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All Journal Jurnal Gizi dan Pangan Jurnal Media Gizi Indonesia (MGI) Majalah Kesehatan FKUB Amerta Nutrition Food Science and Technology Journal (Foodscitech) Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Indonesian Journal of Global Health research Mitra Mahajana: Jurnal Pengabdian Masyarakat GHIDZA MEDIA JURNAL TRILOGI: Jurnal Ilmu Teknologi, Kesehatan, dan Humaniora Jurnal Gizi dan Kesehatan Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi Indonesian Journal of Midwifery Today Media Gizi Pangan Journal of Food Safety and Processing Technology
Amalia Rahma
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengaruh Suhu Penyeduhan Minuman Herbal Kombinasi Daun Kelor Dengan Buah Belimbing Wuluh Terhadap Kadar Total Fenol Safrila, Vidya Rahmatil; Rahma, Amalia; Prayitno, Sutrisno Adi
Journal of Food Safety and Processing Technology (JFSPT) Vol. 2 No. 2 (2025): April 2025
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v2i2.9434

Abstract

Senyawa fenolik sebagai senyawa biologik aktif sangat penting bagi manusia. Senyawa ini berperan sebagai aktivitas antioksidan yang membantu melawan penyakit akibat radikal bebas, mencegah penumpukan lemak, mengatasi obesitas serta penyakit degeneratif yang lain. Tujuan penelitian mengetahui pengaruh suhu penyeduhan dan variasi formulasi minuman herbal daun kelor dan buah belimbing wuluh terhadap kadar total fenol. Penelitian ini menggunakan design Acak Faktorial, data yang diperoleh kemudian dianalisis menggunakan uji ANOVA dan dilakukan uji lanjut Duncan apabila terdapat perbedaan dengan software SPSS. Berdasarkan hasil uji, pengaruh suhu penyeduhan padda setiap variasi formulasi memberikan hasil berbeda signifikan dengan Pvalue < 0,05. Akan tetapi pada rasio 25:75 menunjukkan hasil yang tidak berbeda signifikan dengan Pvalue>0,05. Begitu juga dengan pengaruh variasi formulasi pada setiap suhu penyeduhan yang juga menunjukkan hasil yang berbeda signifikan, akan tetapi pada suhu penyeduhan 700C mununjukkan hasil yang tidak berbeda nyata. Kadar fenol tertinggi terdapat pada formulasi (F190) 100% daun kelor (18,655 mg GAE/100g) dan kadar total fenol paling rendah terdapat pada formulasi (F570) 100% buah belimbing wuluh (6,265 mg GAE/100g). Untuk mengurangi rasa dan aroma langu dari daun kelor, dapat ditambahkan buah belimbing wuluh dengan kombinasi 25% dari berat total (0,5 gr/2 gr) dan diseduh dengan suhu 900C. Kesimpulannya, Terdapat pengaruh antara perbedaan suhu penyeduhan dan perbedaan variasi formulasi terhadap kadar total fenol.
Efektivitas Edukasi Gizi terhadap Kepatuhan Diet dan Sisa Makanan Pasien Diabetes Melitus di RS Muhammadiyah Gresik Melani Putria Yudismara; Amalia Rahma
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 3 No. 4 (2025): November: Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v3i4.912

Abstract

Diabetes Mellitus (DM) is a chronic disease with a high prevalence in Indonesia that requires appropriate dietary management to prevent complications. Nutrition education plays a crucial role not only in improving patient knowledge but also in influencing eating behavior and dietary compliance. This study aims to analyze the effectiveness of nutrition education on dietary compliance and food waste among hospitalized DM patients at Muhammadiyah Hospital Gresik. This pre-experimental research used a one-group pretest–posttest design involving 20 respondents selected through purposive sampling. The independent variable was nutrition education in the form of counseling, leaflets, and direct guidance, while the dependent variables were dietary compliance and food waste, measured using observation and the food weighing method with a scoring system of 0–25–50–75–100%. The results showed a significant increase in dietary compliance from 30% to 75% and a decrease in food waste from 65% to 20% after education (p < 0.05). Thus, nutrition education effectively improves dietary adherence and reduces food waste among DM patients.
Analisis Kesesuaian Suhu Penyimpanan Bahan Makanan Segar dan Kering terhadap Standar Keamanan Pangan di Rumah Sakit X Umu Latifatul Jannah; Amalia Rahma
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 3 No. 4 (2025): November: Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v3i4.918

Abstract

This study aims to analyze the compliance of storage temperatures for fresh and dry food ingredients with food safety standards at Hospital X. The research used a descriptive qualitative–quantitative design with a cross-sectional approach. Data were collected through direct observation, interviews, and documentation at the hospital’s nutrition installation. The results showed that the storage temperature for dry food ingredients ranged from 20°C in the morning to 21.6°C in the afternoon, with an average storage duration of ≤ 1 week. Meanwhile, fresh food ingredients were stored according to their types: staple foods and vegetables in chillers at 8.6°C–9°C, animal-based foods in freezers at -10°C to -9.8°C, plant-based foods and fruits in chillers at 8.6°C–9°C, and seasonings on racks at 20°C–21.6°C. All food materials were stored for no more than one week, as procurement was conducted weekly based on patient numbers and menu cycles. The findings indicate that all storage temperatures complied with the food safety standards set by the Indonesian Ministry of Health and BPOM. Therefore, the food storage system at Hospital X is considered effective, hygienic, and compliant with hospital food safety regulations.
Analisis Faktor Kepatuhan Penggunaan Alat Pelindung Diri (APD) di Instalasi Gizi pada Rumah Sakit X Indira Halimatu Azzah Roh; Amalia Rahma
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 3 No. 4 (2025): November: Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v3i4.919

Abstract

Hospitals are healthcare institutions with a high risk of disease transmission and cross-contamination, both for patients and healthcare workers. One of the key measures to prevent nosocomial infections is the proper and consistent use of Personal Protective Equipment (PPE) by nutrition installation staff. This study aims to analyze the factors influencing PPE compliance in the Nutrition Installation of Hospital X. This research employed a descriptive quantitative design involving 7 nutrition staff members consisting of 5 food servers (71.43%) and 2 cooks (28.57%). Based on educational background, most respondents had senior high school education (85.71%), while 1 respondent (14.29%) had an elementary-level education. Regarding work experience, 6 respondents (85.71%) had worked for more than 5 years, and 1 respondent (14.29%) had less than 5 years of experience. The results showed that most respondents had good knowledge of PPE compliance (72.8%), while 27.1% demonstrated moderate knowledge. In terms of attitude, 68.8% showed good attitudes, and 32.2% showed moderate attitudes. These findings indicate that the nutrition installation staff at Hospital X have a good understanding of the importance of PPE in ensuring safety and hygiene. However, regular training, continuous supervision, and ergonomic improvement of PPE are still needed to maintain and improve consistent compliance.
Analisis Ketepatan Waktu Distribusi Makanan dan Kesesuaian Diet Pasien Rawat Inap dalam Evaluasi Mutu Pelayanan Gizi Rumah Sakit X Salisya Silvi Nur Nadhifah; Amalia Rahma
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 3 No. 4 (2025): November: Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v3i4.924

Abstract

Nutrition services are an essential component in hospital healthcare systems, directly supporting patient recovery through timely and clinically appropriate nutrition. This study aimed to analyze the timeliness of meal distribution, diet appropriateness, diet types, patient satisfaction, and factors supporting efficient nutrition service at Hospital X. A descriptive quantitative observational design was employed, involving 35 inpatients, observing meal delivery, menu accuracy, and staff performance. Results showed that the majority of diet-receiving patients were male (60%), aged 20–45 years (34.3%), with most staying 2 days (60%). Meal distribution was timely: 94.3% for breakfast, 97.1% for lunch, and 100% for afternoon snacks and dinner. The most common diets were TKTP (High Calorie High Protein, 22.9%) and DMRG (Low Salt Diet, 17.1%), and all patients received diets according to medical indications (100%). Patient satisfaction regarding meal timeliness, diet appropriateness, taste, food temperature, and staff performance was mostly satisfied to very satisfied, with minor dissatisfaction (5.7%) only during breakfast due to distribution delays. Despite limited personnel, service efficiency was achieved through clear task division, effective communication, work discipline, supporting systems, and active supervision. In conclusion, nutrition services at Hospital X are effective, efficient, timely, diet-appropriate, support patient recovery, and comply with hospital service standards. The alternative hypothesis (H1) is accepted, and the null hypothesis (H0) is rejected
Co-Authors Afni Nurvita Sari AISYAH, PUTRI NUR Akhsani, nabilah mahdiyah akhsani Alfania, Dinda Eka Alfiyah, Titin Anggraeni, Fitria Ariestiningsih, Eka Sri Rahayu Ariestiningsih, ⁠Eka Sri Rahayu Aulia Firdausi Ayu, Sekar Azza Roh, Indira Halimatu Cece Sumantri Clara Meliyanti Kusharto Dadan Rohdiana Damayanti, Afinda Primadita Diah Fauzia Zuhroh Diana Oktavia Ningrum Diana Oktavia Ningrum Dwi Novri Supriatiningrum Eka Srirahayu Ariestiningsih Endah Mulyani Endah Mulyani, Endah Evy Damayanthi Fabialismaya, Deayu Dwi Kania Fauzana, Anika Firdausi, Aulia Hadi Riyadi Hamiyah, Salsabila Has, Dwi Faqihatus S. Hediana, Zalzabila Hisanatul Hafidhoh Hisanatul Hafidhoh Hafidhoh Hodijah, Alyah Indira Halimatu Azzah Roh ISWAHYUDI ISWAHYUDI Junaedi, Mohammad Rifqi Khofifah, Fitri Nur Laminah, Laminah Layyinah, Hayyinatul Marcello, Calvin Mazaya, Betsy Elisse Melani Putria Yudismara Musammah, Anjali Ningsih, Betty Cahya Nur Cahyadi Nur Habibatus Sholiha Nur Habibatus Sholihah palupi, finna retno Rahajeng, Salsabila Kamaratih Rina Martini Ristiawati Ristiawati Ristiawati Riswanto, Maulidya Faatihah Rizqii Rosydah Nur Aini Rosydah Nuraini Rosydah, Dina Rosyidah, Dina Safrila, Vidya Rahmatil Salisya Silvi Nur Nadhifah Sholikhah, Desty Muzarofatus suffah, Frimilda aulia Sukaesih, Nunung Siti Sukaris Sumarno, Lenny Erfianty Suprihatinigrum, Dwi Novri Sutrisno Adi Prayitno Taofik, Rehieta Alifia Umu Latifatul Jannah Yasirotul Hikmah Yosfi Rahmi