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All Journal Jurnal Riset Gizi Jurnal Riset Gizi Jurnal Riset Gizi ABDI NUSANTARA: Jurnal Pengabdian Kepada Masyarakat
Febianti, Dini
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Humanities Economics, Econometrics & Finance Education Environmental Science Health Professions Public Health Social Sciences Other

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PERBEDAAN PENILAIAN CITA RASA DAN SISA HIDANGAN SAYURBERDASARKAN PENGEMBANGAN RESEP PADA PASIEN KELAS III DENGAN DIET BIASA DI RUMAH SAKIT UMUM DAERAH KOTA SEMARANG Febianti, Dini; Rahmawati, Ana Yuliah; Hendriyani, Heni; Subandriani, Dyah Nur
JURNAL RISET GIZI Vol 3, No 2 (2015): November(2015)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v3i2.4294

Abstract

Background : the remaining vegetable dishes at the hospital are still high, this is evident from the results of interviews with Semarang City Hospital nutritionists, it is known that the average remaining vegetable is 35%.Objective : to determine the differences in the assessment of taste and leftover vegetable dishes based on the development of recipes in class III patients in Semarang City Hospital.Methods : including institutional nutrition research with the type of pre-experimental research using the one group pretest-posttest design with 36 samples. Samples were all class III patients in Semarang City General Hospital who received regular food. Data collected includes assessing the taste and leftovers of patients. The test used is Wilcoxon with a probability 0.05.Results : A total of 97.2% of the samples expressed satisfaction over the size of portions, taste, presentation, color, and maturity of food development recipes; 94.4% of samples expressed satisfaction with the texture and aroma of food development recipes; 91.6% of the samples expressed satisfaction with the food seasoning for prescription development; 72% of the sample left little food on the plateau. There was no difference in taste of food before and after the development of the recipe, but there were differences in leftovers before and after the development of the recipe.Conclusion : the results of the recipe development have many leftovers rather than the initial recipe even though the results of the taste evaluation are equally satisfying. It is recommended to test the cuisine first before developing a recipe.
PERBEDAAN PENILAIAN CITA RASA DAN SISA HIDANGAN SAYURBERDASARKAN PENGEMBANGAN RESEP PADA PASIEN KELAS III DENGAN DIET BIASA DI RUMAH SAKIT UMUM DAERAH KOTA SEMARANG Febianti, Dini; Rahmawati, Ana Yuliah; Hendriyani, Heni; Subandriani, Dyah Nur
JURNAL RISET GIZI Vol 3, No 2 (2015): November(2015)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v3i2.4294

Abstract

Background : the remaining vegetable dishes at the hospital are still high, this is evident from the results of interviews with Semarang City Hospital nutritionists, it is known that the average remaining vegetable is 35%.Objective : to determine the differences in the assessment of taste and leftover vegetable dishes based on the development of recipes in class III patients in Semarang City Hospital.Methods : including institutional nutrition research with the type of pre-experimental research using the one group pretest-posttest design with 36 samples. Samples were all class III patients in Semarang City General Hospital who received regular food. Data collected includes assessing the taste and leftovers of patients. The test used is Wilcoxon with a probability 0.05.Results : A total of 97.2% of the samples expressed satisfaction over the size of portions, taste, presentation, color, and maturity of food development recipes; 94.4% of samples expressed satisfaction with the texture and aroma of food development recipes; 91.6% of the samples expressed satisfaction with the food seasoning for prescription development; 72% of the sample left little food on the plateau. There was no difference in taste of food before and after the development of the recipe, but there were differences in leftovers before and after the development of the recipe.Conclusion : the results of the recipe development have many leftovers rather than the initial recipe even though the results of the taste evaluation are equally satisfying. It is recommended to test the cuisine first before developing a recipe.
Sosialisasi Pendidikan Penghitungan Zakat: Studi Literasi di TPQ Nurul Ulum Desa Rogoselo Febianti, Dini; Shofiyani, Nanik; Ulya, Kaela Najwa Himatul
Abdi Nusantara: Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 1 (2025): ABDI NUSANTARA: Jurnal Pengabdian Kepada Masyarakat
Publisher : PT Media Edukasi Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64198/abdinusantara.v1i1.7

Abstract

Kegiatan Pengabdian kepada Masyarakat (PKM) ini bertujuan untuk meningkatkan literasi zakat pada anak-anak di TPQ Nurul Ulum Desa Rogoselo, Kecamatan Doro, Kabupaten Pekalongan. Literasi zakat sangat penting dalam Pendidikan Agama Islam dan Budi Pekerti, terutama untuk membantu anak-anak memahami konsep matematis seperti nisab dan haul. Permasalahan yang diidentifikasi adalah rendahnya pemahaman anak-anak terhadap materi zakat, yang disebabkan oleh metode dan media pembelajaran yang kurang relevan. Kegiatan ini diawali dengan analisis kebutuhan dan diskusi dengan pengurus TPQ untuk memahami permasalahan pembelajaran. Studi literatur dilakukan untuk menentukan metode pembelajaran yang efektif, dilanjutkan dengan perencanaan kegiatan. Pada tahap implementasi, materi tentang zakat disampaikan secara luring melalui pendekatan interaktif, termasuk penggunaan alat bantu visual, permainan edukatif, dan simulasi. Sebanyak 12 santriwan/santriwati dan satu ustadzah berpartisipasi dalam kegiatan ini. Hasil kegiatan menunjukkan peningkatan pemahaman anak-anak terhadap pengertian, pentingnya, dan cara penghitungan zakat. Pendekatan inovatif ini berhasil menumbuhkan minat peserta terhadap materi zakat sekaligus meningkatkan pemahaman mereka secara aplikatif. Kegiatan ini diharapkan menjadi model pembelajaran yang efektif untuk diterapkan di lembaga pendidikan Islam lainnya dan mendorong pemanfaatan zakat untuk meningkatkan kesejahteraan anak-anak di TPQ.
PERBEDAAN PENILAIAN CITA RASA DAN SISA HIDANGAN SAYURBERDASARKAN PENGEMBANGAN RESEP PADA PASIEN KELAS III DENGAN DIET BIASA DI RUMAH SAKIT UMUM DAERAH KOTA SEMARANG Febianti, Dini; Rahmawati, Ana Yuliah; Hendriyani, Heni; Subandriani, Dyah Nur
JURNAL RISET GIZI Vol. 3 No. 2 (2015): November(2015)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v3i2.4294

Abstract

Background : the remaining vegetable dishes at the hospital are still high, this is evident from the results of interviews with Semarang City Hospital nutritionists, it is known that the average remaining vegetable is 35%.Objective : to determine the differences in the assessment of taste and leftover vegetable dishes based on the development of recipes in class III patients in Semarang City Hospital.Methods : including institutional nutrition research with the type of pre-experimental research using the one group pretest-posttest design with 36 samples. Samples were all class III patients in Semarang City General Hospital who received regular food. Data collected includes assessing the taste and leftovers of patients. The test used is Wilcoxon with a probability> 0.05.Results : A total of 97.2% of the samples expressed satisfaction over the size of portions, taste, presentation, color, and maturity of food development recipes; 94.4% of samples expressed satisfaction with the texture and aroma of food development recipes; 91.6% of the samples expressed satisfaction with the food seasoning for prescription development; 72% of the sample left little food on the plateau. There was no difference in taste of food before and after the development of the recipe, but there were differences in leftovers before and after the development of the recipe.Conclusion : the results of the recipe development have many leftovers rather than the initial recipe even though the results of the taste evaluation are equally satisfying. It is recommended to test the cuisine first before developing a recipe.
PERBEDAAN PENILAIAN CITA RASA DAN SISA HIDANGAN SAYURBERDASARKAN PENGEMBANGAN RESEP PADA PASIEN KELAS III DENGAN DIET BIASA DI RUMAH SAKIT UMUM DAERAH KOTA SEMARANG Febianti, Dini; Rahmawati, Ana Yuliah; Hendriyani, Heni; Subandriani, Dyah Nur
JURNAL RISET GIZI Vol. 3 No. 2 (2015): November(2015)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v3i2.4294

Abstract

Background : the remaining vegetable dishes at the hospital are still high, this is evident from the results of interviews with Semarang City Hospital nutritionists, it is known that the average remaining vegetable is 35%.Objective : to determine the differences in the assessment of taste and leftover vegetable dishes based on the development of recipes in class III patients in Semarang City Hospital.Methods : including institutional nutrition research with the type of pre-experimental research using the one group pretest-posttest design with 36 samples. Samples were all class III patients in Semarang City General Hospital who received regular food. Data collected includes assessing the taste and leftovers of patients. The test used is Wilcoxon with a probability> 0.05.Results : A total of 97.2% of the samples expressed satisfaction over the size of portions, taste, presentation, color, and maturity of food development recipes; 94.4% of samples expressed satisfaction with the texture and aroma of food development recipes; 91.6% of the samples expressed satisfaction with the food seasoning for prescription development; 72% of the sample left little food on the plateau. There was no difference in taste of food before and after the development of the recipe, but there were differences in leftovers before and after the development of the recipe.Conclusion : the results of the recipe development have many leftovers rather than the initial recipe even though the results of the taste evaluation are equally satisfying. It is recommended to test the cuisine first before developing a recipe.
PERBEDAAN PENILAIAN CITA RASA DAN SISA HIDANGAN SAYURBERDASARKAN PENGEMBANGAN RESEP PADA PASIEN KELAS III DENGAN DIET BIASA DI RUMAH SAKIT UMUM DAERAH KOTA SEMARANG Febianti, Dini; Rahmawati, Ana Yuliah; Hendriyani, Heni; Subandriani, Dyah Nur
JURNAL RISET GIZI Vol. 3 No. 2 (2015): November(2015)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v3i2.4294

Abstract

Background : the remaining vegetable dishes at the hospital are still high, this is evident from the results of interviews with Semarang City Hospital nutritionists, it is known that the average remaining vegetable is 35%.Objective : to determine the differences in the assessment of taste and leftover vegetable dishes based on the development of recipes in class III patients in Semarang City Hospital.Methods : including institutional nutrition research with the type of pre-experimental research using the one group pretest-posttest design with 36 samples. Samples were all class III patients in Semarang City General Hospital who received regular food. Data collected includes assessing the taste and leftovers of patients. The test used is Wilcoxon with a probability> 0.05.Results : A total of 97.2% of the samples expressed satisfaction over the size of portions, taste, presentation, color, and maturity of food development recipes; 94.4% of samples expressed satisfaction with the texture and aroma of food development recipes; 91.6% of the samples expressed satisfaction with the food seasoning for prescription development; 72% of the sample left little food on the plateau. There was no difference in taste of food before and after the development of the recipe, but there were differences in leftovers before and after the development of the recipe.Conclusion : the results of the recipe development have many leftovers rather than the initial recipe even though the results of the taste evaluation are equally satisfying. It is recommended to test the cuisine first before developing a recipe.
Co-Authors Ana Yuliah Rahmawati, Ana Yuliah Dyah Nur Subandriani, Dyah Nur Fadhilah, Lailatul Heni Hendriyani Muhammad Rikzam Kamal Salsabila, Savira Shofiyani, Nanik Ulya, Kaela Najwa Himatul