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All Journal Jurnal EduHealth Jurnal Ilmiah Kesehatan Mandira Cendikia
Sri Rezeki Pettalolo
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Dentistry Health Professions Medicine & Pharmacology Neuroscience Public Health Veterinary

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Acceptability Of Red Bean-Based Filter Porridge (Phaseolus Vulgaris L) In Patients With Oral Diet Via RSUD Undata Province Central Sulawesi Yessi Irvina Tombokan; Sri Rezeki Pettalolo; Nurdina, Nurdina
Jurnal EduHealth Vol. 15 No. 03 (2024): Jurnal EduHealt (September), Year 2024
Publisher : Sean Institute

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One way to improve the quality of filter food and prevent the amount of food waste in patients receiving a filter food diet is to modify the menu so that the filter food still has nutrients that meet the patient's needs and has a taste, aroma, and texture that can increase the patient's appetite. The type of food that can be modified in the filter food menu is the use of red beans which have nutrients that are rich in vitamins, minerals and bioactive compounds. Objective: to determine the acceptability of red bean-based filter porridge (Phaseolus Vulgaris L) to patients with oral diet at RSUD Undata, Central Sulawesi Province. This study used a quasi-experimental design. The data collection technique used an acceptability questionnaire. Data analysis included univariate and bivariate using one sample Kolmogorov Smirnov test. Based on the results of bivariate analysis using the one sample Kolmogorov Smirnov test, the results of the acceptability of aroma, color, texture, and taste were obtained with a value of p = 0.000, which means that there is an effect of the acceptability of red bean-based filter porridge (PhaseolusVulgaris L) on the acceptability of taste, aroma, texture, and color of patients with oral diet at RSUD Undata, Central Sulawesi Province. Conclusion: The acceptability of red bean (PhaseolusVulgaris L) based filter porridge has good taste, aroma, texture, and color acceptability.It is expected that further research to analyze the nutrient levels of carbohydrates, protein and fat as well as calories in red bean-based filter porridge and use comparison samples on the acceptability of red bean-based filter porridge with hospital formulated filter porridge.
The Effect Of Nutrition Education On Food Waste In Patients With Diabetes Mellitus Meitris, Indriana; Sri Rezeki Pettalolo; Masfufah, Masfufah
Jurnal EduHealth Vol. 15 No. 04 (2024): Jurnal EduHealt (inpres), Year 2024
Publisher : Sean Institute

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Background: Food waste is an indicator of the success of nutrition services in hospitals. If food waste is >20% in every feeding then this shows that nutrition services in the hospital have failed. One way to reduce food waste is by providing education. And Diabetes Mellitus is the biggest contributor to food waste during hospitalization. The purpose of the study was to determine the effect of providing nutrition education on food waste in patients with diabetes mellitus at RSUD Undata, Central Sulawesi Province. Methods: The type of research used is quantitative with experimental method of pre-experiment design one group pretest-posttest. The population of this study were patients with diabetes mellitus who were hospitalized at RSUD Undata, with a sample size of 30 respondents aged 18 to 55 years. The data collection technique used the method of weighing food waste. Research Results: Of the 30 respondents, the percentage of food waste before being given nutrition education was (>20%) with each type of staple food 43%, animal side dishes 38.3%, vegetable side dishes 37.4% and vegetables 56.3%. After being given education, the percentage of food waste decreased, namely (<20%) the type of staple food 5.6%, vegetable side dishes 13.3%, animal side dishes 5% and vegetable 10.3%. Conclusion: There is an effect on the provision of nutrition education on food waste in patients with diabetes mellitus with a significance value >0.05 on the types of staple food, animal side dishes, vegetable side dishes and vegetables. While nutrition education on the rest of fruit food has no effect with a significance value >0.05.
Analisis Kandungan Gizi Dendeng Ikan Kembung Dengan Penambahan Tepung Kacang Merah Sebagai Cemilan Sehat Sri Rezeki Pettalolo; Popy Permatasari; Adillah Imansari
Jurnal Ilmiah Kesehatan Mandira Cendikia Vol. 2 No. 11 (2023)
Publisher : YAYASAN PENDIDIKAN MANDIRA CENDIKIA

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Salah satu jenis ikan bernama ikan kembung (Rastrelliger) memiliki kandungan gizi yang sangat banyak Tujuan untuk menganalisa kandungan gizi dan daya terima dendeng ikan kembung dengan penambahan tepung kacang merah sebagai cemilan sehat untuk ibu hamil. Metode penelitian ini adalah experimental menggunakan Rancangan Acak Lengkap (RAL). Data yang diperoleh di analisis menggunakan SPSS 16.0 For Windows dengan uji ONE WAY ANOVA dan uji Duncan. Hasil daya terima terhadap 30 orang panelis semi terlatih diperoleh formulasi yang terpilih adalah F3 berdasarkan warna, aroma dan rasa sementara tekstur nilai tertinggi adalah F1. Hasil kandungan gizi per 100 gram terhadap formulasi terpilih F3 adalah kadar air 9,766%, protein 22,901%, lemak 14,647%, karbohidrat 45,319%. Berdasarkan hasil penelitian dapat disumpulkan bahwa kandungan gizi pada formulasi terpilih yaitu kadar air, protein, dan karbohidrat sudah sesuai dengan Standar Nasional Indonesia tentang dendeng, sedangkan kadar lemak pada formulasi terpilih melebihi dari Standar Nasional Indonesia (SNI)
Co-Authors Adillah Imansari Masfufah Masfufah, Masfufah Meitris, Indriana Nurdina Nurdina Popy Permatasari Yessi Irvina Tombokan