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All Journal Jurnal Gizi Prima
Fania Ayu Lestari
Jurusan Gizi Poltekkes Kemenkes Mataram
Public Health

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The Effect of Modifying Mendoan Tempeh Recipe into Tempeh Perkedel on the Acceptability of Non-Diet Patients in the Inpatient Room of Lotim Medical Center Hospital Fania Ayu Lestari; AASP Chandradewi; I Gde Narda Widiada; Luh Suranadi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 2 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i2.550

Abstract

Background: Acceptability indicates the success of food preparation, which can be seen in food waste. Food is said to be leftover if the remaining food is >20%. The recipe modification is hoped to reduce the patient's food waste to ≤ 20%.Research Methods: This research is quasi-experimental, using a one-group pretest-posttest design. Sampling in this study used a saturated sampling technique, with a sample size of 24 people in the group before modification and 27 people in the group after modification. Data were analyzed using the Independent T-test.Research Result: Modifying the tempeh mendoan recipe to make tempeh patties significantly influences the average remaining tempeh before and after modification, thus affecting patient acceptance.Conclusion: Modifying the tempe mendoan recipe into tempe patties can reduce the patient's food waste and increase receptivity to the tempe menu.
Co-Authors AASP Chandradewi I Gde Narda Widiada Luh Suranadi