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All Journal JAIM (Jurnal Abdi Masyarakat) Jurnal Gizi Kerja dan Produktivitas Journal of Tropical Food and Agroindustrial Technology Priviet Social Sciences Journal
Denis Melati
Program Studi S1 Gizi, Institut Ilmu Kesehatan Bhakti Wiyata Kediri, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Studi Timbulan Sampah Persiapan Bahan Makanan Pada Instalasi Gizi Rumah Sakit Sebagai Upaya Higiene Sanitasi Marianingsih Marianingsih; Denis Melati; Yoanita Indra Kumala Dewi
Jurnal Gizi Kerja dan Produktivitas Vol 4, No 2 (2023): November
Publisher : Fakultas Kedokteran Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/jgkp.v4i2.24915

Abstract

Indonesia merupakan salah satu negara yang memiliki permasalahan serius terkait masalah sampah. Rumah sakit memiliki potensi besar dalam menghasilkan sampah. Sebanyak 25% limbah tidak berbahaya berasal dari sampah makanan. Salah satu sumber penghasil limbah makanan di Rumah sakit adalah instalasi gizi. Tujuan penelitian ini studi mendalam tekait jumlah timbulan, komposisi, serta karakteristik sampah sebagai upaya awal mengkaji potensi sampah tersebut untuk kegiatan higene sanitasi pada instalasi gizi. Metode dalam penelitian ini menggunakan desain deskriptif kuantitatif. Pelaksanaan penelitian dilakukan disalah satu instalasi gizi RS swasta di Kota Kediri. Variabel penelitian ini meliputi jumlah timbulan sampah, komposisi serta karakteristik sampah. Timbulan sampah yang dihasilkan dari sisa proses persiapan bahan makanan Instalasi Gizi RS X rata-rata sebesar 28,55 kg/hari. Timbulan sampah terrendah Instalasi Gizi RS X adalah 22,9 kg dan timbulan tertinggi 30,75 kg. Komposisi sampah sisa proses persiapan bahan makanan pada Instalasi Gizi RS X selama 7 hari adalah 82,92% sampah organik dan sisanya sebanyak 17,08% berupa sampah anorganik. Kesimpulan berdasarkan komposisi sampah sisa proses persiapan bahan makanan Instalasi Gizi yang dihasilkan oleh RS X, maka sampah organik berpeluang untuk dilakukan proses pengolahan lebih lanjut menjadi eco-enzyme. Eco-enzyme merupakan salah satu alternatif solusi untuk meningkatkan nilai ekonomis sampah dan mendukung higiene sanitasi di Instalasi Gizi RS
Sensory Characteristics of Jelly Candy with The Addition of Tamarind Tumeric : Karakteristik Sensoris Permen Jeli dengan Penambahan Kunyit Asam Melati, Denis; Sukha, Aulia Rohma; Anggara, Junica Happy Dwi Ananda Budi; Purwitasari, Nyeni; Maharani, Pepsi; Zahroh, Ummu
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 02 (2024): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i02.1616

Abstract

Abstract. Technological developments have an impact on people's awareness of the importance of maintaining a healthy body by optimizing natural resources as functional food. Functional food is food and drink that is often consumed by the public because it contains bioactive compounds that are beneficial for health. Gummy candy is a type of jelly-like soft candy made from a mixture of sugar and the purpose of this study was to determine the acceptability of gummy candies with the addition of turmeric and tamarind as functional foods. This study used an experimental method with organoleptic tests on the resulting functional food products. There were 3 treatments in this study namely P1 (100% mineral water: 0% sour turmeric), P2 (81.5% mineral water: 18.5% sour turmeric) and P3 (63% mineral water: 37% sour turmeric). Based on the Friedman rank test, and carried out with the Wilcoxon test, it was found that the tamarind turmeric substitution had a significant effect on the color and texture parameters with a value (p = 0.00), but was not significantly different in the aroma parameter with a value (p = 0.81) and taste with a value (p = 0.16) on organoleptic gummy candy. It can be concluded that P3 got superior scores compared to P1 and P2 on the color and aroma parameters, while P1 excelled on the texture and taste parameters. The addition of tamarind turmeric will affect the organoleptic acceptability of Gummy candies.
BUDIDAYA IKAN DALAM EMBER ( BUDIKDAMBER) UNTUK MENCEGAH STUNTING Dian Kumalasari; Umianita Risca Wulandari; Denis Melati
Jurnal Abdi Masyarakat Vol. 8 No. 1 (2024): Jurnal Abdi Masyarakat November 2024
Publisher : Universitas Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/jaim.v8i1.6037

Abstract

Stunting masih menjadi kasus prioritas di bidang Kesehatan gizi ibu dan anak baik secara nasional maupun Tingkat kabupaten seperti di Kabupaten Kediri masih dijumpai kasus stunting. Salah satu mitra kegiatan pengabmas ini adalah Desa Wonorejo yang menjadi sasaran pilot project penanganan stunting. Pemberian informasi dan edukasi, pelatihan budidaya ikan dalam ember dan sayuran serta pendampingan olahan makanan berbahan dasar ikan lele menjadi beberapa solusi dalam menanggulangi stunting. Metode yang diterapkan adalah dimulai dari persiapan meliputi pengurusan ijin dan koordinasi, pembelian bahan kemudian tahap pelaksanaan yang terbagi menjadi tiga kegiatan diatas. Setelah itu dilakukan monitoring dan evaluasi terhadap program yang telah diterapkan. Hasil dari kegiatan pengabdian kepada Masyarakat ini adalah adanya penngkatan pengetahuan menjadi sangat baik sebesar 78% dan responden mampu melakukan budidaya ikan dalam ember dan membuat olahan makanan berbahan dasar ikan lele. Selanjutnya diharapkan keberlanjutan program tetap harus dipantau.
Empathic communication training for cadres in assisting families of stunting toddlers Mariyati, Puput; Melati, Denis; Triatmaja, Nining Tyas
Priviet Social Sciences Journal Vol. 5 No. 7 (2025): July 2025
Publisher : Privietlab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55942/pssj.v5i7.518

Abstract

Posyandu cadres are the spearhead of real Community Health Center services in helping to address nutritional problems in the community. To support their role, Posyandu cadres must possess adequate communication skills to convey nutrition and health messages in a simple manner. Cadres are required to listen actively, non-judgmentally, respond empathetically, understand emotions, and create a comfortable atmosphere for those receiving nutritional assistance, ensuring optimal intervention. Empathetic communication training is an effort to improve the cadres' abilities to support families of stunted toddlers. This study uses a quantitative approach with a one-group pretest-posttest experimental design method, which aims to determine the effect of empathic communication training in improving the knowledge and skills of Posyandu cadres in assisting families with malnutrition. This study involved 20 participants from the village cadres distance Plosoklaten Kediri. Conducting given is empathic communication training that contains material about the process of empathic communication and empathic communication practice roleplay. Understanding of the training material was measured using questionnaires made by researchers who describe the role of cadres, concepts, and processes of empathic communication, as well as scenarios containing cases for practicing empathic communication. Hypothesis testing using a paired samples t-test with p value = 0.001 (p<0.05). There is a significant difference in the level of knowledge between before and after being given empathic communication training for Posyandu cadres.
Co-Authors Anggara, Junica Happy Dwi Ananda Budi Dian Kumalasari Maharani, Pepsi Marianingsih Marianingsih Mariyati, Puput Nining Tyas Triatmaja Purwitasari, Nyeni Sukha, Aulia Rohma Umianita Risca Wulandari Yoanita Indra Kumala Dewi Zahroh, Ummu