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All Journal Disease Prevention and Public Health Journal Jurnal Keolahragaan JMMR (Jurnal Medicoeticolegal dan Manajemen Rumah Sakit) Darussalam Nutrition Journal HIGEIA (Journal of Public Health Research and Development) Journal of Health Education Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia GHIDZA: Jurnal Gizi dan Kesehatan KACANEGARA Jurnal Pengabdian pada Masyarakat Jurnal Pendidikan Kedokteran Indonesia: The Indonesian Journal of Medical Education Unnes Journal of Public Health JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Jurnal Pengabdian dan Pengembangan Masyarakat Jurnal Ilmiah Gizi Kesehatan (JIGK) Society : Jurnal Pengabdian dan Pemberdayaan Masyarakat JMMR (Jurnal Medicoeticolegal dan Manajemen Rumah Sakit)

Ika Ratna Palupi

Departemen Gizi Kesehatan, Fakultas Kedokteran, Kesehatan Masyarakat, Dan Keperawatan Universitas Gadjah Mada, Yogyakarta

Author-ID : 766387

Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Faktor individu dan lingkungan dengan citra tubuh pada santri putri di pondok pesantren Labiqotul Fatiyasani; Ika Ratna Palupi; Tjaronosari Tjaronosari
Jurnal Gizi Klinik Indonesia Vol 15, No 1 (2018): Juli
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Background: Perception and judgment against one’s own body is called body image. Limited studies have been performed on body image of the population living in boarding schools who has relatively homogeneous environmental characteristics and restricted access towards communication media.Objective: To determine the correlation between individual factors and environmental factors with body image of female students at religious boarding school.Methods: A cross-sectional study was conducted in 142 female students aged 15-19 years old in Islamic Centre Bin Baz (ICBB) boarding school Bantul. Individual factors included nutritional status, nutritional knowledge, and self-esteem, respectively measured by using BMI/age that interpreted using manual from Ministry of Health 2010, multiple choice questionnaire, and Rosenberg Self-Esteem Scale (RSE). Environmental factors encompassed culture, social economic status, and social support, respectively measured by using check lists of parent’s ethnics, social economic status questionnaire, Social Support Questionnaire Number (SSQN) and Social Support Questionnaire Satisfaction (SSQS). Body image was measured using CDRS (The Contour Drawing Rating Scale) form. All variables were tested using chi square test and logistic regression.Results: Individual factors that had significant correlations with body image were nutritional status (p<0.05; RP=1.3; 95%CI=2.68-2.83) and self-esteem (p<0.05; OR=21.3; 95%CI=3.97-114.3). Meanwhile, for environmental factors, they were social economic status (p<0.05) and social support satisfaction (p<0.05; 95%CI=0.02-0.95).Conclusion: Individual and environmental factors have correlation with body image of female students at religious boarding school.

Capaian standar pelayanan minimal gizi di Rumah Sakit Umum Daerah (RSUD) Manokwari Papua Barat Nurhasanah Mardianingsih; Fasty Arum Utami; Ika Ratna Palupi
Jurnal Gizi Klinik Indonesia Vol 16, No 4 (2020): April
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Achievement of the nutrition minimum service standard at Manokwari District Hospital in West PapuaBackground: There are three indicators of nutrition services that are regulated in the hospital Minimum Service Standards (MSS), namely the timeliness of food distribution, patient's plate waste, and the accuracy of the patient’s diet. The achievement of minimum service standards as the indicator of quality for nutrition services at Manokwari District Hospital has not yet been known.Objective: To find out the implementation of minimum service standards for nutrition services,i.e. the promptness of food distribution, the proportion of plate waste, and accuracy of the patient’s diet at Manokwari District Hospital. Methods: This was a mixed-method study conducted at Manokwari District Hospital, West Papua, from January until March of 2018. A quantitative approach with patient samples was carried out to quantify the achievement of MSS for nutrition service. Punctuality of food distribution and accuracy of the diet was measured using observational sheets while the patient’s plate waste was determined using food weighing. A qualitative approach through in-depth interviews with patients, nutritionists, cooks, food service workers, and nurses was performed to explore the influencing factors. Results: The percentage of timeliness of patient food distribution was only 37.1%, the waste of patients’ food reached 34.5% and the accuracy of the patient's diet was only 83.87%. These were affected by poor human resource management, inadequate hospital facilities, and foods brought from outside of the hospital. Conclusions: Promptness of patient’s food distribution, plate waste and diet accuracy in Manokwari District Hospital has not reached the minimum service standard for nutrition service.

CAREER MOTIVATIONS (CAREER INSIGHT, CAREER IDENTITY, AND CAREER RESILIENCE) BASED ON AREA OF INTERESTS OF NUTRITION STUDENTS Iput Tintin Lathifah; Ika Ratna Palupi; Siti Helmyati
Jurnal Pendidikan Kedokteran Indonesia: The Indonesian Journal of Medical Education Vol 11, No 3 (2022): September
Publisher : Asosiasi Institusi Pendidikan Kedokteran Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jpki.56987

Background: Nutrition-related career exists in various work sectors, from health care and education to food manufacture and business. No studies have been conducted on career motivations of nutrition students in three main areas of nutrition field. This study aimed to identify career motivations (career insight, career identity, and career resistance) in nutrition students of Universitas Gadjah Mada (UGM) with an interest in either of three nutrition main areas, i.e. clinical nutrition, community nutrition, or foodservice management. Methods: This study used a quantitative method and involved 75 college students of nutrition major in UGM. Variables in this study were nutrition students’ interest toward nutrition main areas and career motivations which consisted of career insight, career identity, and career resilience. Data collection used a validated questionnaire. Data analysis was performed using descriptive and analytical statistics. Results: Subjects with an interest in clinical nutrition, community nutrition, or foodservice management had career insight in medium category with almost equal proportions (i.e. 73.9%, 71.9% and 75%, respectively), career identity in medium category (73.9%, 53.1% and 70%, respectively) and career resilience in high category (60.9%, 56.3% and 50%, respectively).Conclusion: Career insight levels of UGM nutrition students are relatively equal in each area of interest in the nutrition field. Students with a clinical nutrition interest have the highest career resilience while students with a community nutrition interest have the highest career identity. Future studies need to employ a qualitative technique to better understand factors underlying students’ motivation in choosing area of interests in nutrition field.

ASUPAN ENERGI DAN MAKRONUTRIEN SERTA STATUS GIZI ANAK DIDIK PEMASYARAKATAN DI LEMBAGA PEMBINAAN KHUSUS ANAK Cintantya Arafah; Th. Ninuk Sri Hartini; Ika Ratna Palupi
Jurnal Ilmiah Gizi dan Kesehatan (JIGK) Vol 4 No 01 (2022): Agustus
Publisher : Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jigk.v4i01.785

Asupan energi dan makronutrien dalam jangka waktu panjang dapat berdampak pada status gizi anak didik pemasyarakatan (narapidana berusia di bawah 18 tahun). Tujuan penelitian ini untuk mengetahui hubungan asupan energi dan makronutrien dari makanan harian dengan status gizi pada anak didik pemasyarakatan di Lembaga Pembinaan Khusus Anak (LPKA) Klas I Kutoarjo. Penelitian ini merupakan studi cross-sectional dengan 46 orang sampel yang dipilih secara purposif. Asupan energi dan makronutrien dari makanan yang disediakan LPKA diukur selama 3 hari menggunakan metode penimbangan makanan sedangkan asupan makanan luar LPKA dikumpulkan selama 3 hari menggunakan food record. Status gizi ditentukan dengan perhitungan z-skor berdasarkan IMT/U. Analisis data menggunakan uji chi-square dan Fisher’s exact. Hasil penelitian menunjukkan asupan energi, protein, dan karbohidrat sebagian besar subjek dari menu makanan LPKA tergolong baik yaitu memenuhi >80% kebutuhan individu tetapi asupan lemak masih kurang. Asupan lemak dari luar LPKA menyumbang hingga setengah dari asupan lemak subjek dalam sehari. Hampir semua (97,8%) subjek memiliki status gizi normal. Ada hubungan bermakna antara asupan energi dan karbohidrat dengan status gizi (p<0,05) tetapi tidak ada hubungan antara asupan protein dan lemak dengan status gizi (p>0,05). Asupan energi dan karbohidrat berhubungan dengan status gizi anak didik di LPKA Klas I Kutoarjo.

Perception on Patient Safety Culture and Practice of Patient Identification among Hospital Food Service Workers Ika Ratna Palupi; Yeni Prawiningdyah; Annisa Luthfia Setyawening; Lutfia Amalia
JMMR (Jurnal Medicoeticolegal dan Manajemen Rumah Sakit) Vol 11, No 3 (2022): December
Publisher : Universitas Muhammadiyah Yogyakarta in Clollaboration with ADMMIRASI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jmmr.v11i3.14595

Implementing ‘Patient Identification’ procedure during food distribution will ensure the right diet served to the right patient. This study aimed at exploring perception on patient safety culture and its association with patient identification practice among hospital food service workers. We conducted a mixed method research in a Joint Commission International (JCI)-accredited hospital in Yogyakarta. Food service workers who already received patient safety training and were responsible for distributing foods in adult inpatient wards (n=76) participated in our study. Perception on patient safety culture was measured using a validated questionnaire and in-depth interview, whereas patient identification practice was observed directly using a check-list. Descriptive statistics and chi-square test were employed. More than half of the subjects (55.3%) had good perception on overall patient-safety culture. However, 34.2% of the subjects performed substandard practice in verifying patient’s identity (name and address or medical record number) when delivering foods. There was insignificant association between perception on patient safety and patient identification practice by food service workers (p0.05) as some of them considered that instead of food service workers, patient identification was more appropriate to be performed by other health professions.

Penyuluhan dan Peningkatan Motivasi Kader Peduli ASI (KP-ASI) Dusun Jetis, Ngemplak, Sleman Ika Ratna Palupi; Yayuk Hartriyanti; Perdana Samekto Tyasnugroho Suyoto
JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) VOL. 6 NOMOR 2 SEPTEMBER 2022 JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat)
Publisher : Lembaga Publikasi Ilmiah dan Penerbitan (LPIP)

Kader Peduli ASI (KP-ASI) secara sukarela bertugas sebagai penggerak kegiatan ASI eksklusif di wilayahnya. Kegiatan pengabdian masyarakat ini bertujuan untuk mengetahui keberlanjutan KP-ASI yang telah terbentuk di Dusun Jetis, Ngemplak, Sleman serta mendukung aktivitas KP-ASI dalam membantu ibu menyusui di Dusun Jetis untuk memberikan ASI eksklusif. Metode pelaksanaan kegiatan adalah dengan Focus Group Discussion (FGD), penyuluhan interaktif dan pemberian motivasi (konseling) kepada kader KP-ASI dan ibu menyusui di Dusun Jetis dengan materi efektivitas konseling ASI eksklusif, tips advokasi ASI eksklusif dan menghindari pengaruh susu formula, serta klarifikasi mitos-mitos di masyarakat mengenai ASI dan gizi pada ibu menyusui. Hasil FGD menunjukkan KP-ASI Dusun Jetis telah melakukan kegiatan pemberian motivasi tentang ASI eksklusif kepada para ibu menyusui secara informal. KP-ASI belum pernah memberikan penyuluhan secara formal kepada ibu menyusui dan permasalahan yang diidentifikasi pada KP-ASI adalah kurangnya kepercayaan diri kader serta perlunya pengetahuan praktis tentang menyusui. Seluruh peserta penyuluhan mengetahui lama pemberian ASI eksklusif yaitu selama 6 bulan dan sebanyak 52,7% memiliki pengetahuan baik dan cukup setelah kegiatan penyuluhan. Edukasi dari petugas kesehatan diperlukan untuk meningkatkan pemahaman kader mengenai ASI eksklusif, cara menyusui dan menyimpan ASI, serta konseling tentang ASI dan gizi bayi kepada ibu menyusui.

Penyegaran Pengetahuan Keamanan Pangan pada Penjamah Makanan dan Penerapan Higiene Sanitasi di Katering Ika Ratna Palupi
Jurnal Pengabdian dan Pengembangan Masyarakat Vol 5, No 2 (2022): NOVEMBER 2022
Publisher : Pengabdian dan Pengembangan Masyarakat Sekolah Vokasi UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jp2m.74430

Kasus keracunan makanan masih dijumpai pada karyawan pabrik di Daerah Istimewa Yogyakarta yang mengonsumsi makanan yang diproduksi katering. Pengetahuan penjamah makanan yang kurang memadai serta penerapan higiene individu dan pengolahan makanan yang kurang tepat dapat menyebabkan kejadian tersebut. Kegiatan pengabdian masyarakat ini bertujuan untuk untuk meningkatkan pengetahuan keamanan pangan dan perilaku higiene pada penjamah makanan katering penyedia makanan karyawan pabrik di DIY. Metode pelaksanaan kegiatan yaitu dengan cara edukasi atau penyegaran pengetahuan bagi pemilik dan karyawan katering serta penyediaan kit higiene dan sanitasi makanan bagi masing-masing katering. Setelah kegiatan edukasi, 55,6% peserta mempunyai pengetahuan yang baik dan tidak ada yang mempunyai pengetahuan rendah terkait keamanan pangan. Evaluasi perilaku higiene satu bulan setelah edukasi menunjukkan penggunaan apron dan praktik cuci tangan yang benar belum diterapkan oleh penjamah makanan. Institusi katering memiliki aktivitas kerja yang padat setiap harinya dan bahkan tanpa hari libur. Strategi pembinaan yang kontinu atau bertahap dari waktu ke waktu (minimal sekali dalam setahun) dengan penjadwalan waktu menjadi beberapa shift disarankan untuk menjangkau semua sasaran penjamah makanan dan mengatasi permasalahan update pengetahuan pada pegawai katering dengan waktu yang terbatas.

Perbandingan Tipe Pelayanan Prasmanan dan Kafetaria di Kantin Sekolah terhadap Asupan Energi dan Protein Siswa Hana Shofya Brian Primastuti; Setyowati; Ika Ratna Palupi
Jurnal Ilmiah Gizi dan Kesehatan (JIGK) Vol 5 No 1 (2023): Agustus
Publisher : Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jigk.v5i1.1068

Kantin sekolah berperan dalam penyediaan makanan untuk memenuhi kebutuhan energi dan zat gizi anak sekolah. Tujuan penelitian ini adalah membandingkan tipe pelayanan prasmanan dan kafetaria di kantin sekolah terhadap tingkat asupan energi dan protein siswa. Penelitian observasional dengan desain cross-sectional dilakukan di dua kantin sekolah menengah (SMA) di Yogyakarta yang melayani makan siang dengan cara prasmanan atau kafetaria. Subjek penelitian sejumlah 76 siswa dari masing-masing sekolah diperoleh melalui simple random sampling. Besar porsi makanan di kedua kantin diukur dengan menggunakan Ukuran Rumah Tangga (URT) dan penimbangan makanan. Jumlah asupan makan siang dilaporkan oleh subjek menggunakan formulir food record. Tingkat asupan energi dan protein dihitung dengan cara dibandingkan dengan 30% kecukupan harian. Analisis data menggunakan uji t independen dan Mann-Whitney. Terdapat perbedaan jumlah makan siang siswa pada makanan pokok, protein hewani, sayuran, dan minuman di kantin prasmanan dan kafetaria (p<0,05). Besar porsi dan tingkat asupan energi pada tipe pelayanan kafetaria lebih besar daripada prasmanan (p<0,05). Tidak ada perbedaan besar porsi dan jumlah asupan makan siang pada protein nabati serta tingkat asupan protein siswa di kedua tipe kantin (p>0,05). Tipe pelayanan makanan prasmanan dan kafetaria di kantin sekolah berhubungan dengan tingkat asupan energi tetapi tidak berhubungan dengan tingkat asupan protein siswa.

Perception of Hospital Food Service Workers Regarding Patient Safety Culture and Patient Identification Practice Ika Ratna Palupi; Yeni Prawiningdyah; Annisa Luthfia Setyawening; Lutfia Amalia
JMMR (Jurnal Medicoeticolegal dan Manajemen Rumah Sakit) Vol. 11 No. 3 (2022): December 2022
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jmmr.v11i3.14595

Implementing the 'Patient Identification' procedure during food distribution will ensure the right diet is served to the right patient. This study explored the perception of patient safety culture and its association with patient identification practices among hospital food service workers. We conducted a mixed method research in a Joint Commission International (JCI)-accredited hospital in Yogyakarta. Food service workers who received patient safety training and were responsible for distributing food in adult inpatient wards (n=76) participated in this study. Perception of patient safety culture was measured using a validated questionnaire and in-depth interview, whereas patient identification practice was observed directly using a checklist. Descriptive statistics and chi-square tests were employed. More than half (55.3%) of the subjects perceived overall patient safety culture well. However, 34.2% of the subjects performed substandard practice verifying the patient's identity (name, address, or medical record number) when delivering food. There was an insignificant association between the perception of patient safety and patient identification practice by food service workers (p>0.05), as some considered that patient identification was more appropriate to be performed by other health professions instead of food service workers. Nevertheless, nearly all (98,68%) food service workers perceived their duty to match the patient's name with the label on the food tray as important.

Penyegaran Materi Penyajian Makanan bagi Ahli Gizi dan Pemasak Rumah Sakit Palupi, Ika Ratna; Prawiningdyah, Yeni
Society : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol. 4 No. 2 (2024): Vol.4 No.2, April 2024
Publisher : Universitas Dinamika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37802/society.v4i2.465

Makanan bagi pasien di ruang rawat inap tidak semuanya disajikan secara menarik dan menggunakan garnis atau penghias hidangan yang dapat menambah menariknya penampilan makanan. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan dan motivasi ahli gizi dan pemasak di rumah sakit tentang penyajian makanan pasien yang menarik. Kegiatan dilaksanakan secara daring pada 28 Juli 2021 yang diikuti oleh 30 ahli gizi dan 5 pemasak dari 6 rumah sakit di Daerah Istimewa Yogyakarta (DIY). Metode pelaksanaan kegiatan yaitu penyuluhan, pemutaran video demonstrasi, dan tanya jawab dengan narasumber ahli gizi dan chef. Indikator pengetahuan peserta diukur dengan menggunakan kuesioner pre dan post test yang menunjukkan adanya peningkatan skor pengetahuan peserta sebelum penyegaran materi (nilai rata-rata 4,2+2,6 dan minimal 0) dan setelah penyegaran materi (nilai rata-rata 6,3+2,1 dan minimal 3,3). Seluruh peserta juga melaporkan motivasi yang baik untuk menyediakan makanan pasien yang menarik setelah mengikuti kegiatan ini. Disimpulkan bahwa kegiatan penyegaran materi tentang penyajian makanan pasien yang menarik dapat meningkatkan pengetahuan dan motivasi ahli gizi dan pemasak di rumah sakit. Pelatihan kuliner perlu diselenggarakan secara berkala setiap tahun untuk menyegarkan kembali pengetahuan dan motivasi ahli gizi dan staf instalasi gizi rumah sakit khususnya yang bertugas di bagian produksi makanan agar melakukan pelayanan makanan yang berkualitas untuk mencapai tujuan kepuasan pasien.

Co-Authors Annisa Luthfia Setyawening Annisa Luthfia Setyawening Cintantya Arafah Dessy Natalia Cendanawangi Elza Ismail Fasty Arum Utami Fatiyasani, Labiqotul Hana Shofya Brian Primastuti Iput Tintin Lathifah Joko Susilo Kayyis Alwi Khairina, Atika Dina Khairina, Atika Dina Labiqotul Fatiyasani Lutfia Amalia Lutfia Amalia Mardianingsih, Nurhasanah Muhammad Dawam Jamil Naomi, Novita Dhian Nisa, Fatma Zuhrotun Nurhasanah Mardianingsih Nurlaili Handayani Perdana Samekto Tyasnugroho Suyoto Prawiningdyah, Yeni Prawiningdyah, Yeni Rachmawati, Vivi Nandya Rais, Anggy Shazia Sadida, Hafizha Dini Setyowati Setyowati Setyowati Siti Helmyati Susilo, Joko Th. Ninuk Sri Hartini Tjaronosari Tjaronosari Tjaronosari Tjaronosari Tjaronosari, Tjaronosari Vidya, Chairina Yayuk Hartriyanti Yeni Prawiningdyah Yeni Prawiningdyah

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