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All Journal Jurnal Gizi Transformasi: Jurnal Pengabdian Masyarakat agriTECH E-Dimas: Jurnal Pengabdian kepada Masyarakat Ilmu Gizi Indonesia AcTion: Aceh Nutrition Journal Media Ilmu Kesehatan JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Jurnal Bidang Ilmu Kesehatan Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Prosiding Seminar Nasional Multidisiplin Ilmu Nutrisia Prosiding Seminar Nasional Program Pengabdian Masyarakat Jurnal Jarlit Jurnal Cakrawala Ilmiah Medika Respati : Jurnal Ilmiah Kesehatan Exhibition and Seminar on Science and Creative Technology – Al Azhar Proceeding Poltekita: Jurnal Pengabdian Masyarakat
Sri Kadaryati
Universitas Respati Yogyakarta
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jurnal Gizi

 1 
Evaluasi Penggunaan Formula Bumbu Penyedap Berbasis Jamur Tiram pada Sistem Penyelenggaraan Makanan Kadaryati, Sri; Afriani, Yuni; Yolin, Jessika
Jurnal Gizi Vol 11, No 1 (2022): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.11.1.2022.44-47

Abstract

Formula development and sensory evaluation of seasoning agents using oyster mushroom has been carried out in the previous studies. Sensory quality is a food quality parameter that affectednutritional fulfillment and satisfaction. The use of seasoning agents was needed to be evaluated on foodservice system as a sensory evaluation in large quantities of processing. The objectives of this study wereto determine differences in food satisfaction and nutritional fulfillment on food service using seasoningagent of oyster mushroom. This was quasi-experimental study, conducted in July 2019 at Sekolah AlamNurul Islam, Yogyakarta. Respondents were the teachers. Data on nutritional needs were calculated usingweight and height, whereas food intake was obtained using food recall. Data of food recalls wereanalyzed using Nutrisurvey to obtain energy, protein, fat, and carbohydrate intake. Furthermore,nutritional fulfillment was obtained by comparing the food intake with the nutritional needs. Foodsatisfaction was obtained by interview using a food satisfaction questionnaire. Data were analyzed usingWilcoxon Test and Chi Square Test. The results showed that there were no differences in nutritionalfulfillment and satisfaction on the first and second days (p>0.05), except for the fulfillment of fat (p<0.05).The differences were found on the third day (p<0.05). Seasoning agents using oyster mushrooms haven’tfully increased food satisfaction and nutritional fulfillment in the food service. The effect still depends onthe type of dish that is processed. Seasoning agent using oyster mushroom still requires formuladevelopment so that it can be applied to dishes processing in food service.Keywords: food intake, seasoning agent, oyster mushroom, food satisfaction, food service
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
KERAGAMAN PANGAN DAN STATUS GIZI PADA REMAJA USIA 12-15 TAHUN: STUDI CROSS SECTIONAL Prasetyaningrum, Yunita Indah; Kadaryati, Sri; Wulan, Yuni Kartika; Wardani, Desy Fitria
Jurnal Gizi Vol 13, No 2 (2024): Jurnal Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.13.2.2024.82-93

Abstract

Latar Belakang: Remaja sangat rentan mengalami masalah gizi ganda. Kejadian kegemukan pada remaja usia 13-15 tahun di Indonesia mengalami peningkatan, sebanyak 11,2% anak remaja mengalami kegemukan dan 4,8% mengalami obesitas. Salah satu kebiasaan makan yang sering terjadi pada remaja adalah kurang beragamnya pola makan sehari-hari. Tujuan: Untuk mengetahui hubungan antara keragaman pangan dengan status gizi pada remaja usia 12-15 tahun. Metode: Penelitian ini dilakukan di SMP Negeri 4 Depok, Sleman menggunakan desain cross sectional. Sampel penelitian dipilih secara purposive sampling dengan total sampel sebanyak 68 orang remaja. Keragaman pangan diukur menggunakan formulir Individual Dietary Diversity Score (IDDS) berdasarkan wawancara recall 24 jam sebanyak dua kali yang mewakili hari kerja dan hari libur. Status gizi diukur menggunakan indikator IMT menurut Usia (IMT/U). Analisis statistik menggunakan uji Chi Square. Hasil: Sebanyak 25% remaja memiliki keragaman pangan kurang dan 75% memiliki keragaman pangan sedang. Ada 39,7% remaja mengalami gizi lebih dan 60,3% mengalami gizi normal. Hasil uji Chi Square menunjukkan hubungan signifikan antara keragaman pangan dengan status gizi pada remaja (p=0,032; OR=4,01; CI=1,26-12,75). Kesimpulan: Ada hubungan bermakna antara keragaman pangan dengan status gizi remaja usia 12-15 tahun. Hasil mengindikasikan semakin beragam konsumsi pangan remaja maka status gizi remaja semakin banyak yang normal.Kata Kunci : Keragaman Pangan; Individual Dietary Diversity Score (IDDS); Status Gizi;Gizi Lebih; Remaja; Usia 12-15 tahun
Co-Authors Andika Setiawan Andita Putri Astari Angelina Swaninda Nareswara, Angelina Swaninda Ariyanto Nugroho Cindy Nur Elityasari Dea Puarisa Sugian Putri Desty Ervira Puspaningtyas Devillya Puspita Dewi Devillya Puspita Dewi, Devillya Puspita Dika Putri Hastuti Ellysha Anggreini Heryanto Erika Novida Fery Lusviana Widiany Klara Tri Meiyana Klara Tri Meiyana, Klara Tri Lily Arsanti Lestari Margaretha Arinanti Mario Febrianus Helan Sani Masruroh Masruroh Murdhiono, Wahyu Rochdiat Prasodjo, Bintang Ririn Wahyu Widayati Rodiyah Soekardi Satria Nugraha Setyowati Setyowati Setyowati Setyowati Siska Puspita Sari Sri Wulandari Sukismanto, - Sukismanto, Sukismanto Susetyowati Suwarto Suwarto Theresia Puspitawati Tri Mei Khasana Umi Mahmudah Wahyuningsih, Melania Wardani, Desy Fitria Wulan, Yuni Kartika Yelli Yani Rusyani Yolin, Jessika Yuni Afriani Yuni Afriani Yuni Afriani Yuni Afriani, Yuni