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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

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

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

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.

Persepsi Publik Terhadap Akuntansi Syariah Melalui Sentiment Analysis pada Brand24: Studi Kasus Pembiayaan Mikro Syariah Febianti, Dini; Fadhilah, Lailatul; Salsabila, Savira; Kamal, Muhammad Rikzam
Budgeting: Jurnal Akuntansi Syariah Vol. 6 No. 1 (2025): Budgeting: Jurnal Akuntansi Syariah, Juni 2025
Publisher : PROGRAM STUDI AKUNTANSI SYARIAH FAKULTAS SYARIAH DAN EKONOMI ISLAM IAIN SYAIKH ABDURRAHMAN SIDDIK BANGKA BELITUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32923/bdg.v6i1.5453

This study is motivated by the importance of understanding how public perceptions are formed regarding Islamic accounting, particularly in the context of Islamic microfinance, which plays a crucial role in promoting financial inclusion and economic empowerment of communities in Indonesia. The objective of this study is to identify and analyze patterns of public sentiment toward Islamic microfinance through a digital sentiment analysis approach using the Brand24 tool. The research employs a qualitative descriptive method within a constructivist paradigm, with data collected non-participatively through online monitoring across various social and non-social media platforms during the period from April 19 to May 19, 2025. A total of 9,546 mentions were detected, reaching an audience of 38 million people. The analysis results showed a dominance of positive sentiment at 87%, while negative sentiment accounted for only 13%, with the BSI KUR program being the primary driver of positive sentiment. These findings indicate that public perception of Islamic accounting in microfinance is highly positive, especially when compared to similar studies that tend to yield a more balanced distribution of sentiment between positive, negative, and neutral. In this context, the number of 9,546 mentions is significant, especially since it comes from a wide audience reach and involves thousands of online conversations across various information channels, which strengthens the social validity of these findings. From an academic perspective, this study contributes to the strengthening of Islamic accounting through an understanding of public perception and serves as a basis for regulators to promote transparency and consumer protection in Islamic microfinance. In conclusion, the use of sentiment analysis technology can provide real-time insights into public opinion and has the potential to become a strategic tool in enhancing public trust and participation in Islamic financial services.

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

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

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

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.

Analysis of Nutrition Status and Economic Factors Affecting Health Survey in Rogoselo Village Febianti, Dini; Adinugraha, Hendri Hermawan
Cognitionis Civitatis et Politicae Vol. 1 No. 1 (2024)
Publisher : Yayasan Adra Karima Hubbi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70177/politicae.v1i1.886

This study aims to analyze the nutritional conditions of children in the village of Rogoselo, who are suffering from malnutrition, stunting, and wasting. The study investigates the factors that cause these nutritional problems, including economic and social factors. The research methods used are qualitative descriptive approaches, which involve in-depth interviews with the mother-in-law, as well as observations of the environmental conditions of the village. The findings show that economic factors such as low family income, high poverty rates, and economic instability contribute to the difficulty of access to nutritious food. Children from low-income families are more likely to suffer from nutritional problems. In addition, poor parents' knowledge of the importance of balanced nutrition is also a supportive factor. The study also found that interventions that include nutritional education, improved access to nutritious food, as well as health support can play an important role in improving the nutritional conditions of children in Rogoselo Village. These programs can help address nutritional problems and have a positive impact on children's well-being. In conclusion, more comprehensive and sustainable action is needed to improve the quality of life of the children in the village.

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