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All Journal Jurnal Media Gizi Indonesia (MGI) Jurnal Penelitian Kesehatan Suara Forikes JMM (Jurnal Masyarakat Mandiri) Jurnal Kesehatan Prima Jurnal Kreativitas PKM Jurnal Kesehatan Jurnal Ilmu dan Teknologi Kesehatan Dinasti International Journal of Management Science JPK: Jurnal Proteksi Kesehatan Jurnal Dunia Gizi Jurnal Pemberdayaan Komunitas MH Thamrin Poltekita: Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Sasambo Jurnal Multidisiplin Madani (MUDIMA) JURNAL PENELITIAN TERAPAN KESEHATAN Jurnal Pusat Akses Kajian Pangan dan Gizi Open Global Scietific Journal Jurnal Gizi dan Kesehatan AMMA : Jurnal Pengabdian Masyarakat Proceeding of Bengkulu International Conference on Health GEMASSIKA: Jurnal Pengabdian kepada Masyarakat Jurnal Svasta Harena Rafflesia
Anang Wahyudi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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The Relationship of Accuracy of Food Presentation, Atmosphere, Appearance of Food, Outer Food, Taste, and Attitude of The Server with The Leftovers of Staple Foods in Regular and Soft Diet Putricia, Dita; Yuliantini, Emy; Wahyudi, Anang
jitek Vol 11 No 1 (2023): September 2023
Publisher : Poltekkes Kemenkes Jakarta III

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32668/jitek.v11i1.1207

Abstract

The effectiveness of food delivery and service programs can be seen in the patient's leftover food. If excess food is not taken into account and left continuously for a long time, it can impact the patient's nutritional status, which decreases. Malnutrition in patients is closely related to the incidence of food waste in hospitals. This research aims to determine the relationship between the timeliness of serving food, the perception of the atmosphere of the treatment environment, the appearance of food, food from the outside, the taste of food and the attitude of the serving staff with leftover staple foods of ordinary and soft diets. This research used a cross-sectional design carried out in several treatment rooms, namely the Mina room (Class I), Marwah (Class II), and Safa (Class III). The sample in this study was 34 samples. The study's results found a relationship between the appearance of food and food consumption from outside with the remaining staple foods. At the same time, there was no relationship between the timeliness of serving food, the atmosphere of the caring environment, the taste of the food and the attitude of the serving staff with the remaining staple foods. Two variables are related to the six variables studied.
Relationship Between Nutrition Knowledge, Diet, Glycaemic Index with Blood Sugar Levels of Diabetes Mellitus Patients Salsabilla, Putri; Maigoda, Tonny Cortis; Rizal, Ahmad; Wahyudi, Anang; Witradharma, Tetes Wahyu; Hari Hariadi
Open Global Scientific Journal Vol. 3 No. 1 (2024): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v3i1.30

Abstract

Diabetes Mellitus (DM) is one type of degenerative disease that has increased every year in countries around the world, including Indonesia. The purpose of this study was to determine the relationship between nutritional knowledge, diet and glycemic index status with blood sugar levels during type II DM patients at Pasar Ikan City Health Center. Bengkulu in 2024. Methods Analytic observation research with cross sectional design. 55 people with type II DM as a sample taken with simple random sampling technique. Nutritional knowledge was measured using a questionnaire, while diet and glycemic index status were measured using the Semi Quantitative Food Frequency Questionnaire (SQ-FFQ) form. Intermittent blood sugar levels were measured using the Nesco Multicheck tool. Univariate and bivariate data analysis was processed using SPSS software with chi square test with a significance value of α=0.05. Results: There were 80% of respondents with poor knowledge, 89.5% with poor diet, and 82.1% with high glycemic index status. Conclusion: There is a relationship between nutritional knowledge, diet, glycemic index status, and the biggest influence is diet.
GAMBARAN PENYIMPANAN BAHAN MAKANAN DI INSTALASI GIZI RUMAH SAKIT UMUM DAERAH LAGITA BENGKULU UTARA TAHUN 2024 Santoso, Puguh Santoso; wahyudi, anang; natan, okdi
JURNAL SVASTA HARENA RAFFLESIA Vol 3 No 2 (2024): Jurnal SHR Vol 3, Nomor 2, Desember 2024
Publisher : Poltekkes Kemenkes Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33088/shr.v3i2.658

Abstract

Penyimpanan bahan makanan dengan prosedur yang benar akan membuat bahan lebih awet dan dapat bertahan dari kerusakan. Tujuan peneliti ini untuk mengetahui gambaran prosedur penyimpanan bahan makanan di Instalasi Gizi Rumah Sakit Umum Daerah Lagita Bengkulu Utara Tahun 2024. Jenis penelitian adalah observasi dengan pendekatan deskriptif. Variabel yang di gunakan adalah kegiatan penyimpanan bahan makanan di Rumah Sakit Umum Daerah Lagita Bengkulu Utara. Penyimpanan bahan makanan kering di kategorikan cukup yaitu 70% dan penyimpanan bahan makanan basah di kategorikan layak yaitu 66,6% di instalasi gizi Rumah Sakit Umum Daerah Lagita Bengkulu Utara sudah berjalan sesuai dengan prosedur dan syarat yang ditetapkan oleh Kemenkes RI Tahun 2013. Penyimpanan bahan makanan kering di kategorikan cukup yaitu dan penyimpanan bahan makanan basah di kategorikan layak yaitu di instalasi gizi Rumah Sakit Umum Daerah Lagita Bengkulu Utara sudah berjalan sesuai dengan prosedur dan syarat yang ditetapkan oleh Kemenkes RI Tahun 2013.
External Faktor Eksternal Berpengaruh dengan Sisa Makanan (Nabati dan Sayur) pada Diet Makanan Biasa dan Lunak di RSUD Harapan dan Doa Kota Bengkulu Putricia, Dita; Yuliantini, Emy; Wahyudi, Anang
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 2 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i2.1739

Abstract

Background: Research data from Harapan and Doa Hospital in 2019 showed that the remaining vegetable protein increased to 27.61% and vegetables 56%. This rate still exceeds the minimum hospital service rate for food waste, which is ≤ 20%. Purpose of the study was to examine external factors that affect the remaining plant and vegetablefood in the diet of ordinary and soft foods as well as an overview of external factors at Harapan and Doa Hospital, Bengkulu City. Method: Cross sectional design with the type of analytic survey research used in this study with a sample of 34 respondents. Results: In the remaining vegetable side dishes, timeliness of feeding with a p-value of 0.648, food taste (0.182) and the attitude of the serving staff (0.487) which means that H0 failed to be rejected (> 0.05). For leftover vegetable food, the timeliness of feeding with a p-value of 0.647, the atmosphere of the caring environment (0.541) and the attitude of the serving staff (1.000) which means that H0 failed to be rejected (> 0.05). Conclusion: There is a relationship between the appearance of food and the consumption of food from the outsidewith vegetable and vegetable side dishes.es.
The Influence of Business Orientation And Company Capabilities On Business Strategy And Its Implications For Business Performance Sustainability in The Fashion Commodity Creative Industry in West Java Rachmawan, Ahmad; Sudiarti, Nani; Wahyudi, Anang
Dinasti International Journal of Management Science Vol. 5 No. 3 (2024): Dinasti International Journal of Management Science (January-February 2024)
Publisher : Dinasti Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/dijms.v5i3.2181

Abstract

The fashion creative industry is one of the creative industry sectors that continues to grow along with the development of fashion trends, especially in West Java. High competition makes fashion creative businesses face various challenges in achieving the sustainability of their business performance. The right business strategy is needed to compete in a competitive market and the emergence of many new competitors. Based on this background, this study aims to examine the influence of business orientation and company capabilities on business strategy and its implications for business performance sustainability in the fashion commodity creative industry in West Java. The research was conducted on the unit of analysis of fashion commodity creative industry players in West Java in the center of the fashion commodity creative industry with a sample of 200 respondents. The sample was taken by simple random sampling. Data were processed and analyzed using Structural Equation Modeling (SEM). The results showed that business strategy contributes to the sustainability of business performance, where competitive strategy has a greater contribution than competitive strategy. Business strategy is dominantly built by business orientation, which is supported by company capabilities. The results of this study provide theoretical implications in extending the importance of business strategy. Managerially, the results of this study provide implications for fashion commodity creative industry players under business strategies, especially competitive strategies, need to be formulated by improving business orientation and increasing company capabilities.
Minyak Goreng Sehat untuk Keluarga Sehat: Pemberdayaan Ibu-Ibu Rumah Tangga dalam Pencegahan Penyakit Tidak Menular di Desa Panca Mukti, Kabupaten Bengkulu Tengah Yulianti, Risda; Wahyudi, Anang; Suryani, Desri; Witradharma, Tetes Wahyu
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 7, No 1 (2024): Volume 7 No 1 2024
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v7i1.12818

Abstract

ABSTRAK Penggunaan minyak goreng yang berulang kali atau dikenal sebagai minyak goreng bekas pakai (minyak jelantah) dapat membahayakan kesehatan masyarakat karena berkaitan dengan risiko penyakit tidak menular (PTM). Minyak jelantah menjadi bahaya bagi kesehatan karena mengandung lemak tidak jenuh dan lemak trans.Tujuan kegiatan pengabdian masyarakat ini adalah meningkatkan pengetahuan ibu-ibu dan masyarakat di Desa Panca Mukti, Kabupaten Bengkulu Tengah mengenai dalam penggunaan minyak goreng yang sehat dalam pencegahan PTM. Peserta kegiatan ini yaitu ibu-ibu Desa Panca Mukti sebanyak 25 orang yang terdiri dari Tim Penggerak PKK Pokja III, kader kesehatan lingkungan, kader posbindu dan ketua atau perwakilan dasawisma di Desa Panca Mukti dimana semua peserta tersebut diberikan pelatihan untuk menjadi edukator yang akan meneruskan hasil pelatihan kepada masyarakat desa. Metode kegiatan dilakukan dengan sosialisasi, diskusi, dan monitoring evaluasi. Materi edukasi yang diberikan tentang pengunaan minyak goreng yang sehat dan pengelolaan Bank Minyak Jelantah. Hasil pengukuran pengetahuan peserta menunjukkan rata-rata dan standar deviasi pre test 10,68±2,70 dan hasil post test 16,56±1,96, diperoleh nilai p 0,0005. Terdapat perbedaan pengetahuan peserta setelah diberikan pelatihan tentang penggunaan minyak goreng yang sehat. Perlu dilakukan edukasi dan dukungan perangkat desa dan tokoh masyarakat di wilayah Desa Panca Mukti agar masyarakat selalu menerapkan penggunaan minyak goreng yang sehat sehingga terhindar dari PTM. Kata Kunci: Pengetahuan, Minyak Goreng, Minyak Goreng Bekas Pakai, Minyak Jelantah, Penyakit Tidak Menular  ABSTRACT Repeated use of cooking oil, also known as used cooking oil (UCO) or "jelantah" oil, can pose a health risk to the community as it is associated with non-communicable disease (NCD). "Jelantah" oil is dangerous to health due to its high content of unsaturated fats and trans fats. The aim of this community engagement activity is to enhance the knowledge of mothers and the community in Panca Mukti Village, Central Bengkulu District, regarding the appropriate use of healthy cooking oil in preventing NCDs. The participants in this activity are 25 women from Panca Mukti Village, consisting of members of the Family Empowerment and Welfare/ PKK Pokja III, environmental health cadres, Posbindu cadres, and the heads or representatives of the Dasawisma in Panca Mukti Village. All participants receive training to become educators who will pass on the knowledge gained to the village community. The methods employed in this activity include socialization, discussions, and monitoring evaluations. The educational content covers the proper use of cooking oil and the management of the Used Cooking Oil Bank. The results of the participants' knowledge assessment show a pre-test average and standard deviation of 10.68±2.70, and a post-test result of 16.56±1.96, yielding a p-value of 0.0005. There is a significant difference in participants' knowledge after receiving training on the appropriate use of cooking oil. It is imperative to conduct further education and gain support from village officials and community leaders in the Panca Mukti Village area to ensure that the community consistently adopts the use of healthy cooking oil, thus avoiding NCDs. Keywords: Knowledge, Cooking Oil, Used Cooking Oil, Non-Communicable Diseases
Organoleptic Evaluation of Manyung Fish Nugget Enriched with Moringa Leaves Agustina, Sinta; Wahyudi, Anang; Suryani, Desri; Risda Yulianti
Jurnal Multidisiplin Madani Vol. 3 No. 12 (2023): December, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/mudima.v3i12.7411

Abstract

This study examined the potential of using local ingredients such as Manyung fish (Arius thalassinus) and moringa leaves to create nutritious nuggets. The objectives of this study were to assess the organoleptic acceptability of Manyung fish nugget enriched with Moringa leaves concerning color, taste, aroma, and texture. The research followed an experimental approach using a randomized design. Findings indicated that the formulation F1 (90 g Manyung fish and 10 g moringa leaves), was favorable due to its superior attributes in color, taste, aroma, and texture. Among the formulations, F1 exhibited the most preferred in terms of sensory aspects. This research highlighted the potential of these local ingredients for nugget formulation especially for adolescent consumption
Co-Authors Agus Riyanto AGUSTINA SETIA AGUSTINA, SINTA Ahmad Rizal ahmad rizal Anggi Dwi Mardian ANITA CHRISTINA SEMBIRING Annisa, Rahma Asmawati Asmawati Asmawati Asmawati Asmawati Asmawati Betty Yosephin Simanjuntak Chairunnisaa Chairunnisaa Dahrizal Dahrizal Demsa Simbolon Desri Suryani Emy Yuliantini Firdaus Firdaus Hari Hariadi Haryani, Yustika Hesti Dwi Linggarsih Indriyana, Nabilah Iskari Ngadiarti jumi yati Jumyati Jumyati Kheli Fitria Annuril Khelli Fitria Annuril Krisnasary, Arie Maigoda, Tonny Cortis Meidiana, Risma Mely Gustina Natan, Okdi Nur Elly Nur Elly Putricia, Dita Rachmawan, Ahmad Rahma Annisa Refdanita Refdanita Risda Yulianti Sahidan Sahidan Salsabilla, Putri Sandy Ardiansyah Santoso, Puguh Santoso Sarita, Rahma Sri Sumiati Sri Sumiati AB Sudiarti, Nani SUGENG WIYONO Sukmawati, Novriza Tetes Wahyu Witradharma Tonny C Maigoda Wiyono, Sugeng yati, jumi Yeni Reska Yenni Okfrianti Yorita, Epti Yuniarti Yuniarti Zamharira Muslim