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All Journal Jurnal Ilmu Gizi : Journal of Nutrition Science Kupang Journal of Food and Nutrition Research
Juni Gressilda Louisa Sine
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Chemistry Decision Sciences, Operations Research & Management Dentistry Education Energy Materials Science & Nanotechnology Public Health Social Sciences Other

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PENGARUH VARIASI PENCAMPURAN JAMBU BIJI MERAH, ALPUKAT DAN WORTEL TERHADAP SIFAT FISIK, SIFAT ORGANOLEPTIK DAN KANDUNGAN GIZI PUDING LAPIS Juni Gressilda Louisa Sine; Lilys Desyntia Bekak; Anita Sembiring; Asweros Umbu Zogara
Kupang Journal of Food and Nutrition Research Vol. 3 No. 2 (2022): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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Abstract

Indonesia is a developing country that is experiencing changes in lifestyle in society, including changes in food consumption, this is at risk of causing degenerative diseases such as increased cholesterol.Fruits and vegetables contain many vitamins and minerals which are important nutritional components for the body of every human being, besides that they are also a good source of fiber for human digestion so that it can lower cholesterol levels. Research objectives  To identify the effect of variations in the mixing of red guava, avocado and carrot on the physical properties, organoleptic properties and nutritional content of layer pudding. Methods: This study was an experiment with a completely randomized design using 3 variations of a mixture of red guava, avocado and carrot. Then tested organoleptic to see the level of preference. The sample for the organoleptic test was 30 moderately trained panelists. The results showed the average organoleptic assessment of taste, color, aroma and texture in treatments P1, P2 and P3 with a liking category, except for color in P1 and P3 treatments with a very like category. Conclusion: There was no significant effect of mixing variations of red guava, avocado and carrot on the physical and organoleptic properties of pudding, while the addition of red guava, avocado and carrots affected the nutritional content of pudding. Of the three treatments that contained the most nutritional value of energy, protein and fat was in P1, the one containing the most nutritional value for carbohydrates was at P2, and the one containing the most nutritional value for fiber was at P3
Relationship Between Food Taste, Acceptance and Waste Among Inpatients Emilia Ina; Juni Gressilda Louisa Sine; Gusti Ayu Dewi Kusumayanti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 3 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Background: Food waste is a longstanding issue in hospitals across Indonesia. Excessive food waste may contribute to inadequate nutritional intake among patients during hospitalization and hinder the recovery process. Objective: This study aimed to determine the relationship between food taste, food acceptability, and food waste among inpatients at Ruteng Regional General Hospital. Methods : This analytical observational study used a cross-sectional design and was conducted in March 2026 with 45 respondents. Inclusion criteria were inpatients aged ≥18 years, receiving regular meals or porridge, fully conscious and able to communicate, and hospitalized for at least 48 hours. Independent and dependent variables were measured simultaneously. Data were collected through interviews using questionnaires and direct weighing of leftover food from breakfast, lunch, and dinner over one day. Data were analyzed using univariate and bivariate analyses. Results: Bivariate analysis using the chi-square test followed by Fisher’s exact test showed no significant relationship between food taste and food waste (p = 1.000; p > 0.05). Conclusions: Similarly, no significant relationship was found between food taste and food acceptability (p = 1.000). However, a significant relationship was found between food acceptability and food waste (p = 0.000; p < 0.05). Keyword             : food taste; food acceptability; food waste
Co-Authors Anita Sembiring Asmulyati Saleh ASWEROS UMBU ZOGARA Emilia Ina Gusti Ayu Dewi Kusumayanti Lilys Desyntia Bekak Maria F Vinsensia D P Kewa Niron Robertus L Goran