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All Journal Jurnal EduHealth Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi 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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Abstract

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)
Konsumsi Junk Food dan Asupan Serat terhadap Status Gizi Remajadi SMP Negeri 9 Palu Ayu Sri Wahyuni; Sri Rezeki Pettalolo; Ni Ketut Kariani
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 3 No. 4 (2025): November: Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v3i4.931

Abstract

Background: Adolescence is a crucial stage of human development, during which adequate and balanced nutrition plays an important role in supporting growth and maintaining long-term health. At this age, eating habits begin to form, yet many adolescents tend to choose fast food, which generally has low nutritional value. Such foods are typically high in fat, sugar, and salt, but low in fiber from fruits and vegetables, potentially affecting their nutritional status. This study aims to examine the relationship between the frequency of Junk Food consumption and fiber intake with the nutritional status of students at SMP Negeri 9 Palu. This research employed an analytical quantitative approach using a cross-sectional design, involving a population of 97 students. Data were collected through the SQ-FFQ questionnaire to assess Junk Food consumption, 3×24-hour dietary recalls to measure fiber intake, and anthropometric measurements to determine nutritional status. Data analysis was conducted using the chi-square test. The results indicated a significant relationship between Junk Food consumption and nutritional status (p < 0.05). In contrast, fiber intake showed no meaningful association (p > 0.05), possibly because most respondents had similarly low fiber intake, resulting in insufficient variation to influence nutritional status. Other factors such as total energy intake, physical activity, and sleep patterns may also contribute to adolescents’ nutritional conditions. These findings highlight the importance of nutrition education in schools and the role of parents in monitoring adolescents’ eating habits. Further research with a larger sample size and more detailed dietary assessment methods is recommended to obtain more comprehensive results.  
Co-Authors Adillah Imansari Ayu Sri Wahyuni Masfufah Masfufah, Masfufah Meitris, Indriana Ni Ketut Kariani Nurdina Nurdina Popy Permatasari Yessi Irvina Tombokan