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All Journal Biosel: Biologi Science and Education Svasta Harena: Jurnal Ilmiah Gizi The Health Researchers Journal Jurnal Kesehatan Nusantara
Setyaningrum, Yahmi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Energy Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health

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Hubungan Sikap Ahli Gizi, Sikap Pramusaji Dan Cita Rasa Makanan Terhadap Kepuasan Pasien: Relationship between Attitudes of Nutritionists, Attitudes of Waiters and Food Taste on Patient Satisfaction Supriyono; Setyaningrum, Yahmi; Nirbaya, Arindra
Svasta Harena: Jurnal Ilmiah Gizi Vol. 4 No. 1 (2023): Agustus 2023
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/shjig.v4i1.2179

Abstract

Latar Belakang: Kepuasan pasien merupakan salah satu parameter kualitas Rumah Sakit. Faktor yang mempengaruhi kepuasan pasien perlu diteliti. Kepuasan pasien diduga dipengaruhi oleh sikap ahli gizi, sikap pramusaji, cita rasa makanan. Tujuan: menganalisa hubungan hubungan sikap ahli gizi, sikap pramusaji dan cita rasa makanan terhadap kepuasan pasien. Metode: Desain penelitian ini menggunakan desain cross sectional. Jumlah sampel sebanyak 30 responden dengan teknik quota sampling. Instrumen pengumpulan data menggunakan kuesioner sikap, citarasa dan kepuasan. Hasil: uji statistik Spearman menunjukkan ada hubungan sikap ahli gizi (p-value = 0,001; r = 0,580), aroma lauk hewani (p-value = 0,011; r = 0,465), rasa lauk hewani (p-value = 0,010; r = 0,335), tekstur lauk hewani p-value = 0,001; r = 0,556), warna lauk hewani (p-value = 0,012; r = 0,452) terhadap kepuasan pasien. Tidak ada hubungan yang signifikan antara sikap pramusaji terhadap kepuasan pasien (p-value = 0,963; r = -0,009). Kesimpulan: Peningkatan skor sikap ahli gizi dan skor cita rasa makanan berhubungan signifikan dengan peningkatan kepuasan pasien.
Kolaborasi Mikrobiologi Pangan dalam Pendidikan Biologi untuk Mendukung Implementasi Sustainable Development Goals (SDGs) Setyaningrum, Yahmi
Biosel Biology Science and Education Vol. 14 No. 1 (2025): BIOSEL (Biology Science and Education: Jurnal Penelitian Sains dan Pendidikan)
Publisher : INSTITUT AGAMA ISLAM NEGERI AMBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33477/bs.v14i1.9172

Abstract

Collaboration between food microbiology and biology education is an effort to support the Sustainable Development Goals (SDGs) in food security (SDG 2), good health (SDG 3) and quality education (SDG 4). Collaboration aims to improve food safety, microbiology quality, and its impact on human health. Problem-Based Learning and Project-Based Learning strategies, supported by information technology (IT) are efforts to support the SDGs. The use of e-learning platforms, laboratory practices, and interactive learning applications allow students to access the latest materials, data, and research in food and nutrition microbiology flexibly and effectively. This learning strategy, collaboration between microbiology, food, and nutrition in biology education can improve the quality of learning and produce graduates who are ready to contribute to achieving the SDGs, especially in the fields of nutrition, health and food. Keywords: Nutritions, Food Microbiology, Biology Educations, SDGs
EFEKTIVITAS EDUKASI GIZI DENGAN PERMAINAN DADU TERHADAP PENGETAHUAN GIZI, KONSUMSI PROTEIN, KEPATUHAN KONSUMSI TTD, DAN KADAR HEMOGLOBIN Setyaningrum, Yahmi; Dianingtyas, Merry; Sutjiati, Endang
The Health Researcher's Journal Vol. 2 No. 3 (2025): The Health Researchers Journal
Publisher : The SDGS Forum Communication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.00000/11knjh05

Abstract

Anemia pada remaja putri masih menjadi masalah kesehatan masyarakat di Indonesia, dengan prevalensi sebesar 32% secara nasional, 42% di Provinsi Jawa Timur, 20,28% di Kabupaten Malang, dan mencapai 47,12% di Kecamatan Wajak pada tahun 2023. Salah satu upaya untuk menekan prevalensi anemia adalah melalui edukasi gizi menggunakan media permainan. Penelitian ini bertujuan untuk menguji efektivitas edukasi gizi berbasis permainan terhadap peningkatan pengetahuan gizi, konsumsi protein, kepatuhan konsumsi tablet tambah darah (TTD), dan kadar hemoglobin (Hb) pada remaja putri. Penelitian ini menggunakan rancangan quasi experiment dengan desain one group pre-test and post-test. Sampel terdiri dari 40 siswi kelas 7 di SMPN 01 Wajak yang memiliki kadar Hb sedang (10,9–11,9 gr/dl). Intervensi berupa permainan dadu edukatif dilakukan setiap minggu selama tiga minggu. Hasil penelitian menunjukkan peningkatan signifikan pada pengetahuan gizi dari rerata 42,8 (kategori kurang) menjadi 75,8 (kategori baik), konsumsi protein dari 44,3 gr/hari menjadi 50,5 gr/hari, dan kepatuhan minum TTD meningkat sebesar 80%. Kadar Hb juga mengalami peningkatan dari 10,8 gr/dl menjadi 13,06 gr/dl. Kesimpulannya, edukasi gizi berbasis permainan terbukti efektif dalam meningkatkan pengetahuan gizi, konsumsi protein, kepatuhan konsumsi TTD, dan kadar Hb pada remaja putri. Disarankan agar metode ini diterapkan secara berkelanjutan dengan melibatkan UKS, guru, dan puskesmas untuk cakupan yang lebih luas
Hubungan Literasi Gizi, Perilaku Jajan, dan Kecukupan Gizi dengan Status Gizi Setyaningrum, Yahmi; Amaliyah, Rizky; Maulidiyah, Siva
Jurnal Kesehatan Nusantara (JKN) Vol. 1 No. 3 (2025): Jurnal Kesehatan Nusantara (JKN)
Publisher : Media Literasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Elementary school-age children are ideally expected to make nutritious snack choices to support their growth and development. However, in reality, many still exhibit low nutrition literacy, unhealthy snacking behaviors, and inadequate nutrient intake, all of which may influence their nutritional status. This study aims to analyze the relationship between nutrition literacy, healthy snack selection behavior, and nutrient adequacy with the nutritional status of elementary school students. The study employed a correlational survey design with a cross-sectional approach. A total of 42 students were selected using probability random sampling. Data on nutrition literacy and snack selection behavior were collected using structured questionnaires that had been tested for validity and reliability. Nutrient adequacy was assessed using the SQ-FFQ, and nutritional status was measured using BMI-for-age indicators. Data analysis was conducted using cross-tabulation and Spearman Rank correlation tests. The results showed no significant relationship between nutrition literacy and nutritional status (p = 0.051), but there were significant associations between healthy snack selection behavior (p = 0.023) and nutrient adequacy (p = 0.000) with nutritional status. These findings suggest that actual dietary behavior and fulfillment of daily nutrient needs have a stronger influence on nutritional status than knowledge alone. Therefore, nutrition interventions for schoolchildren should focus not only on improving literacy but also on fostering sustainable healthy eating habits.
Co-Authors Arindra Nirbaya Dianingtyas, Merry Endang Sutjiati Maulidiyah, Siva Rizky Amaliyah, Rizky SUPRIYONO