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All Journal Jurnal Gizi Ilmu Gizi Indonesia Jurnal Gizi Klinik Indonesia Medika Respati : Jurnal Ilmiah Kesehatan
Angelina Swaninda Nareswara, Angelina Swaninda
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Biochemistry, Genetics & Molecular Biology Health Professions Medicine & Pharmacology Nursing Public Health

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Hubungan kepuasan pasien dari kualitas makanan rumah sakit dengan sisa makanan di RSUD Kota Semarang Nareswara, Angelina Swaninda
Ilmu Gizi Indonesia Vol 1, No 1 (2017): Agustus
Publisher : Program Studi S-1 Ilmu Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.76 KB)

Abstract

Latar Belakang : Makanan yang disajikan oleh rumah sakit merupakan salah satu komponen untuk kesembuhan pasien. Makanan dikatakan bermutu baik bila memiliki cita rasa, penampilan dan penyajian yang baik. Tinginya sisa makanan dan kepuasan pasien yang kurang, dapat disebabkan oleh variasi menu makanan, cara penyajian makanan, ketepatan waktu menghidangkan makanan, keadaan tempat makan, kebersihan makanan, serta sikap dan perilaku petugas penghidang makanan yang masih kurang. Tujuan : Mengetahui hubungan antara kepuasan pasien dari aspek kualitas makanan, yaitu rasa, penampilan dan variasi menu, dengan sisa makanan di RSUD Kota Semarang. Metode : Jenis penelitian ini adalah analitik diskriptif dengan pendekatan cross sectional. Penelitian ini dilaksanakan di semua bangsal RSUD Kota Semarang. Data sisa makanan diambil menggunakan Visual Comstock, untuk menu siang hari. Tingkat kepuasan pasien terhadap rasa, penampilan dan variasi makanan menggunakan skala likert. Analisi data menggunakan Chi Square dan Fisher Exact. Hasil : Sebanyak 92,6% responden tidak puas dengan rasa makanan; 53,7% tidak puas dengan penampilan makanan, dan 81,5% tidak puas dengan variasi menu. Sebanyak 57,4% termasuk kategori banyak sisa dan 42,6% sedikit sisa. Tidak ada hubungan antara kepuasan pasien terhadap rasa dan sisa makanan (p=0,127). Ada hubungan antara kepuasan pasien terhadap penampilan makanan dengan sisa makanan (p=0,044). Tidak ada hubungan antara kepuasan pasien terhadap variasi makanan dengan sisa makanan (p=0,728). Kesimpulan : Ada hubungan antara kepuasan pasien terhadap penampilan makanan dengan sisa makanan. Tidak ada hubungan antara kepuasan pasien terhadap rasa dan variasi menu dengan sisa makanan.Kata Kunci : Kepuasan; Rasa Makanan; Penampilan Makanan; Variasi Menu; Sisa Makanan
Manajemen Sekolah Sebagai Pilar Penyelenggaraan Kantin Sehat Kadaryati, Sri; Prasetyaningrum, Yunita Indah; Sukismanto, -; Wulan, Yuni Kartika; Wardani, Desy Fitria; Nareswara, Angelina Swaninda
Jurnal Gizi Vol 12, No 2 (2023): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.12.2.2023.72-84

Abstract

Eating habits, nutritious and safe food intake are greatly determined the nutritional status  of school-age children and adolescents. Eating habits acquired during adolescence will have an impact on adulthood and the elder. Overweight and obesity increased not only occur in adults, but also in adolescents. A school is a place where children spend more time every day than at home. Therefore, it needs to be considered food provision in schools. This study provides an overview of the readiness of school management in implementing healthy canteens in schools. This was qualitative research with a case study approach. The research was conducted at SMP Negeri 4 Depok Sleman Yogyakarta from June to August 2022. Data were collected using in-depth interviews involving principals and teachers as narasumberts. The study has obtained an Ethical Clearance from Komisi Etik Penelitian Kesehatan, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta. The results showed that the school had prepared buildings and physical facilities in the canteen. The policy of providing healthy food was indicated by menu selection with restrictions on products high in sugar and salt, as well as the selection of safe serving utensils. This policy was agreed upon by the seller in the cooperation agreement between the school and the seller. Supervision systems were implemented by appointing healthy canteen management teams. Based on the results of this study, it was concluded that school management was committed to realizing a healthy canteen in schools. Policies regarding the provision of healthy food can be improved by adding menu choices from the vegetable group. Food safety can be improved by setting the serving time of food served.Keywords: healthy canteen, school management, principals, teachers
SIFAT FISIK DAN KADAR PROKSIMAT PADA NUGGET IKAN KUNIRAN (UPENEUS SULPHUREUS) DENGAN PENAMBAHAN BAYAM DURI (AMARANTHUS SPINOSUS L) Armadhani, Dessma Avi; Nareswara, Angelina Swaninda; Yuliati, Endri
Medika Respati : Jurnal Ilmiah Kesehatan Vol 19, No 2 (2024)
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35842/mr.v19i2.1024

Abstract

Latar belakang: Balita merupakan usia yang rentan terhadap masalah kesehatan seperti Kekurangan Energi Protein (KEP). Nugget merupakan olahan yang favorit di kalangan anak-anak. Produk nugget diharapkan dapat menjadi alternatif makanan untuk balita gizi kurang dan meningkatkan minat balita untuk menyukai sayuran. Tujuan: untuk mengetahui karakteristik sifat fisik dan kadar proksimat nugget ikan kuniran dengan penambahan bayam duri. Metode: Penelitian ini merupakan penelitian eksperimen dengan Rancangan Acak Lengkap. Terdapat tiga perlakuan dengan proporsi ikan kuniran yang sama yaitu 100 g dan 3 variasi penambahan bayam duri yaitu 20 g (A), 30 g (B) dan 40 g (C). Uji sifat fisik dilakukan oleh peneliti, sedangkan uji proksimat dengan metode thermogravimetri untuk air, pengabuan kering untuk abu, kjeldahl untuk protein, Soxhlet untuk lemak, dan by difference untuk karbohidrat. Data hasil uji proksimat dianalisis dengan Kruskal-Wallis test. Hasil: Terdapat perubahan warna dan aroma nugget dari kuning keemasan menjadi kuning kehijauan dan aroma tidak amis pada nugget C. Hasil uji proksimat pada nugget A, B dan C berturut-turut adalah kadar air 51,61%, 50,38% dan 52,38%; kadar abu 2,81%, 2,68%, dan 2,65%, kadar protein 11,26%, 10,73%, dan 10,39%, kadar lemak 0,35%, 0,24%, 0,19%, kadar serat 5,90%, 5,55%, 4,56% dan kadar karbohidrat 28,04%, 30,39%, 29,35% serta energi 159 kkal, 165 kkal dan 159 kkal. Kesimpulan: tidak ada perbedaan dari ketiga variasi nugget (p>0,05).
Ketahanan pangan keluarga dan kualitas konsumsi pangan sebagai faktor penentu kejadian stunting pada balita Khasana, Tri Mei; Nareswara, Angelina Swaninda; Fitriyah, Mawaddah
Jurnal Gizi Klinik Indonesia Vol 21, No 4 (2025): April
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.111272

Abstract

Household food security and children's dietary quality as determinants of stuntingBackground: Nutritional status is determined by dietary intake, which reflects the dietary quality. Poor dietary quality directly contributes to dietary problems in toddlers and is strongly associated with household food security.Objective: This study aims to determine the correlation of family food security and dietary quality with stunting among toddlers.Methods: A cross-sectional study involving 104 toddlers aged 2-5 years who reside in the working area of Pleret Community Health Center, Bantul. Family food security was measured using the United States Household Food Security Survey Module (US-HFSSM) questionnaire. Diet quality scores were assessed using a three-level Balanced Nutrition Index (IGS3-60) based on the type of food and portions adjusted to the portions for toddlers according to the Balanced Nutrition Guidelines (PGS). Data analysis used the Chi-Square test.Results: More than half of toddlers (51%) live in food-insecure households. According to the IGS3-60, most toddlers (93.3%) show poor dietary quality. The average daily portion sizes and IGS3-60 scores for all food components are below the recommended standards of the PGS, except for animal protein, which meets the standard of three portions per day with an IGS3-60 score of 8.3 ± 3.0. Vegetables were the least consumed food group, as shown by both the average daily portions and IGS3-60 scores. Correlation analysis showed that milk consumption portions were the only dietary factor significantly associated with stunting, based on the height-for-age Z-score (p = 0.032).Conclusions: Household food security and children’s dietary quality were not associated with stunting. However, the daily portion of milk is associated with stunting. 
Co-Authors Armadhani, Dessma Avi Endri Yuliati Fitriyah, Mawaddah Khasana, Tri Mei Sri Kadaryati Sukismanto, - Wardani, Desy Fitria Wulan, Yuni Kartika