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All Journal Jurnal Surya Medika GHIDZA MEDIA JURNAL Jurnal Forum Kesehatan : Media Publikasi Kesehatan Ilmiah
Munifa Munifa
Poltekkes Kemenkes Palangka Raya
Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Other

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Peran Keluarga Terhadap Pemenuhan Gizi Anak Usia Sekolah Munifa Munifa; Juni Ramadhani; Aldian Yusup
Jurnal Forum Kesehatan : Media Publikasi Kesehatan Ilmiah Vol 12 No 1 (2022): Februari 2022
Publisher : POLITEKNIK KESEHATAN KEMENKES PALANGKA RAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52263/jfk.v12i1.242

Abstract

Abstract – School age is a productive age in the process of child development. Adequate nutrition is needed by children in the process of growth and development. Fulfillment of good nutrition will also have an impact on good health in children. In meeting nutritional needs, the family has an important role in determining children's nutritional behavior. Objective: to analyze the role of the family in fulfilling child nutrition. Methods: using descriptive quantitative research methods, using a cross section study research design with data collection techniques carried out using a random survey of 30 elementary school children. The method of data analysis was used to determine the relationship between the type of mother's work and the level of education with the fulfillment of child nutrition using descriptive analysis using the Chi square test (x2). Research Results: Mother's type of work has no significant effect on children's breakfast habits with a value of ρ-value = 0.369, but has a significant effect on the habit of carrying lunch with a value of ρ-value = 0.029. Meanwhile, mother's level of education has a significant relationship with breakfast habits with ρ-value = 0.024 and bringing lunch to school with ρ-value = 0.000081.
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

Abstract

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%.
Pengaruh Pemberian Penyuluhan Gizi Menggunakan Media Video tentang Higiene Sanitasi dalam Pengolahan Makanan terhadap Tingkat Pengetahuan dan Sikap Penjamah Makanan pada Aulia Catering Service di Kota Palangka Raya: Determine the Effect of Providing Nutritional Counseling Using Video Media about Sanitary Hygiene in Food Processing on the Level of Knowledge and Attitudes of Food Handlers at Aulia Catering Service in Palangka Raya City Anggun Istiva Rahayu; Munifa Munifa; Juni Ramadhani
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.v8i3.4515

Abstract

Food management in food services must apply the principles of food sanitation hygiene, from selecting food ingredients to presenting food to controlling risk factors for food contamination. Aulia Catering Service is one of the catering businesses located in Palangka Raya and is still running today. This study aims to determine the effect of providing nutritional counseling using video media about sanitary hygiene in food processing on the level of knowledge and attitudes of food handlers at Aulia Catering Service in Palangka Raya City. The design of this study is Pre Experimental Design with One Group Pre Test Post Test Design with a total sample of 20 people. The results of this study show that most of them are 60% female, 65% elderly, 60% high school education, 60% length of work and 65% length of work. The level of knowledge before is 50% good and 50% less; after counseling increases to 100% good. The attitude before 55% is good and 45% less; after counseling, it increases to 100% good. So it can be concluded that nutrition counseling using video media influences the knowledge and attitudes of food handlers at Aulia Catering Service in Palangka Raya City, with the result of a knowledge p-value of 0.002 and an attitude p-value of 0.003.
Daya Terima Menu Tambahan Protein Hewani Yang Dimodifikasi Pada Diet Energi Tinggi Protein Tinggi Di RSUD Dr. Doris Sylvanus Palangka Raya Munifa Munifa; Karlina Sari
Ghidza Media Jurnal Vol 4 No 2 (2023): GHIDZA
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v4i2.4795

Abstract

Rendahnya daya terima makanan pasien akan berdampak buruk bagi status gizi dan kesembuhan pasien, oleh karena itu daya terima lauk hewani menjadi hal yang penting untuk diperhatikan sebagai upaya mempercepat kesembuhan pasien. Pada penelitian Standar Pelayanan Minimal di RSUD dr. Doris Sylvanus pada menu makanan biasa sisa makanan sebesar 24,15 %. Tujuan penelitian untuk menganalisis daya terima modifikasi menu tambahan protein hewani pada diet Energi Tinggi Protein Tinggi(ETPT) di RSUD dr. Doris Sylvanus Palangka Raya. Metode yang digunakan dalam penelitian ini adalah Quasy Eksperimen dengan rancangan Pre Post Design Pengumpulan data menggunakan formulir uji cita rasa, Formulir karakteristik sampel, Formulir Food Weighing. Sampel berjumlah 150 responden. Uji yang digunakan yaitu Independent Sample T-Test, dengan tingkat signifikan < 0,05. Dan uji Annova yang digunakan untuk melihat perbedaan dari lima kelompok menu yang dimodifikasi dengan menu yang disajikan oleh RS.Hasil uji analisis perbedaan uji cita rasa yang meliputi warna, aroma, rasa dan tingkat kematangan terdapat perbedaan yang signifikan dari modifikasi menu dengan menu Diet ETPT yang disajikan Rumah Sakit dengan nilai sig < 0,05. Hasil uji daya terima menu modifikasi dengan menu Diet ETPT yang disajikan Rumah Sakit nilai sig < 0,05 artinya ada perbedaan daya terima modifikasi menu dengan menu Diet ETPT yang disajikan Rumah Sakit. Kata kunci : Daya Terima, Lauk Hewani Diet ETPT
Co-Authors Aldian Yusup Anggun Istiva Rahayu Dhini Dhini Juni Ramadhani Karlina Sari Mya Yemima Octaviani