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Yuli Hartati
Politeknik Kesehatan Kemenkes Palembang
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Gambaran Spesifikasi Bahan Makanan Segar dan Citarasa Makanan Lunak yang Dihasilkan Yuli Hartati; Ayu Meiliana
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 1 No 1 (2022): Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)
Publisher : Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.079 KB)

Abstract

Spesifikasi bahan makanan merupakan satu pengawasan yang dilakukan pada awal kegiatan penyelenggaraan makanan yang berfungsi untuk mengontrol mutu bahan makanan. Mutu dan keamanan suatu produk makanan sangat bergantung pada mutu dan keamanan bahan baku yang digunakan. Penelitian ini bertujuan untuk mengetahui gambaran spesifikasi bahan makanan segar dan citarasa makanan lunak yang dihasilkan. Penelitian ini merupakan penelitian deskriptif dengan rancangan penelitian Cross Sectional. Jumlah sampel 15 bahan makanan dan 30 orang dilakukan dengan cara teknik random sampling. Hasil penelitian menunjukkan bahwa spesifikasi bahan makanan segar 73,3% dinyatakan sesuai dengan dilakukan pegecekan dari kualitas dan kuantitas. Citarasa makanan lunak yang dihasilkan yaitu belum baik karena dari segi tekstur makanan masih ada yang belum sesuai dengan syarat makanan lunak. Pengawasan terhadap spesifikasi bahan makanan pada saat penerimaan bahan makanan sangat penting untuk mendapatkan cita rasa makanan yang baik.
Tingkat Kepuasan Pasien Rawat Inap Kelas 3 terhadap Penampilan dan Cita Rasa Makanan Lunak di Rumah Sakit Yuli Hartati; Gianda Sherly; Imelda Telisa; Afriyana Siregar; Nurul Salasa Nilawati
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 2 No 1 (2023): Jurnal Pustaka PADI (Pusat Kajian Pangan dan Gizi)
Publisher : Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)

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Abstract

Persepsi pasien pada pelayanan rumah sakit dapat kepuasan pasien. Persepsi pasien yang baik akan memberikan kepuasan yang baik pula demikian dengan sebaliknya. Penelitian ini bertujuan untuk mengetahui gambaran tingkat kepuasan pasien rawat inap terhadap penampilan dan cita rasa makanan lunak di rumah sakit. Penelitian ini merupakan penelitian deskriptif dengan rancangan Cross Sectional. Pemilihan sampel menggunakan teknik accidental sampling. Hasil penelitian menunjukkan penampilan makanan yang disajikan kurang (87,3%).cita rasa makanan yang disajikan kurang (100%). kepuasan pasien terhadap makanan yang disajikan menyatakan tidak puas (56,7%) dan puas (43,3%). sisa makanan pokok kategori banyak sebesar (86,7%),lauk hewani(16,7%), lauk nabati (60%), sayuran (70%) dan buah ( 6,7%). tingkat kepuasan pasien terhadap penyajian makanan lunak di rumah sakit masih kurang.
Penambahan tepung mocaf dan bekatul pada kue Bangkit sebagai penambah serat makanan selingan remaja putri Yulistia Avtina; Yuli Hartati; Sartono Sartono; Imelda Telisa; Podojoyo Podojoyo; Nurul Salasa Nilawati
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 1 (2023): Desember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i1.1350

Abstract

Background: Fiber consumption among adolescents in Indonesia is still low. Efforts can be made to meet fiber consumption by innovating food products that teenagers like. One is adding mocaf flour and rice bran to Bangkit cake, which teenagers like.Objectives: The study aimed to produce the best Bangkit cake formula that is high in fiber and to calculate the contribution of nutrients from Bangkit cake to the nutritional and fiber adequacy of adolescents.Methods: Experimental study using a completely randomized design (CRD) with three treatments and one control. The subjects were 56 untrained panelists in the adolescent age group. Bangkit cake making was carried out in the Food Technology laboratory, and organoleptic tests were carried out in the sensory laboratory of the Palembang Polytechnic Nutrition Department. Nutrient analysis was conducted at Saraswanti Indo Genetech laboratory in Bogor. The research was conducted from July - September 2022. Organoleptic test data were processed by tabulating tested with the Kruskal Wallis test followed by the Mann-Whitney U test with a 95% confidence level.Results: Formula F3 is the best formula with the addition of 45% mocaf flour and 25% rice bran. With 473,07 Kcal/100 g energy, 6,15% protein, 19,71% fat, 67,77% carbohydrate, 2,12% ash, 4,25% water and 15,07% fiber. Each serving of Bangkit cake of as much as 50 grams (7 pieces) contributes 10% energy, 4,86% protein, 13,7% fat, 9,96% carbohydrate, and 23,83% fiber from the Recommended Dietary Allowances (RDA). There was a significant difference between the acceptability of Bangkit cake substituted with mocaf flour and rice bran on taste, texture, aftertaste, and overall (p≤0,05), and there was no difference between the acceptability of Bangkit cake modification on aroma and color (p>0,05).Conclusion: Bangkit cake contributes quite well in fulfilling nutrients, especially fiber. The acceptability of Bangkit cake substituting mocaf flour and rice bran is highly preferred in the taste, texture, aftertaste, and overall. However, the aroma and color are not so preferred.
Risk factors for undernutrition in children under five (6-59) months based on child and parents characteristics Yuli Hartati; Podojoyo Podojoyo; Nurul Salasa Nilawati; Ahmad Sadiq
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1729

Abstract

Background: Malnutrition in children under five is influenced by various factors, including child and parent factors. This is because of the different characteristics of each research site.Objective: This study aimed to determine the risk factors for undernutrition in children under five years of age based on the characteristics of the child and parents.Methods: This study used a cross-sectional design with a sample size of 149 children. The sampling was performed using simple random sampling. The research location was the working area of the Taman Bacaan Palembang Community Health Center from May to August 2023. Data were processed bivariately and multivariately using chi-square statistical tests and logistic regression with a confidence level of 95%.Results: The results of the study showed that the risk factors based on child characteristics were birth weight (p= 0,013, OR = 2,778), exclusive breastfeeding (p= 0,024, OR= 2,216), complementary foods (p= 0,002, OR= 2,993), infectious diseases (p= 0,000, OR=10,440), colostrum administration (p= 0,004, Or= 3,682), and immunization (p=0,000, OR= 4,475). Based on parental characteristics, the risk factors for undernutrition were father's education (p= 0,000, OR= 3,907), mother's occupation (p= 0,000, OR= 0,099), family income (p= 0,006, OR= 3,560), and mother's nutritional knowledge (p= 0,000, OR=8,971). The most dominant factors were maternal nutritional knowledge () and maternal education (p=0,000, OR= 20,079).Conclusion: The risk factor for malnutrition in children was immunization (p= 0,000, OR= 14,598) and the characteristics of parents were maternal education (p=0,000, OR= 20,079), with the dominant causal factor being maternal nutritional knowledge.
Co-Authors Afriyana Siregar Ahmad Sadiq Ayu Meiliana Gianda Sherly Imelda Telisa Imelda Telisa Nurul Salasa Nilawati Nurul Salasa Nilawati Podojoyo Podojoyo Sartono Sartono Yulistia Avtina