Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal JMM (Jurnal Masyarakat Mandiri) Journal SAGO Gizi dan Kesehatan
Yudianti Yudianti
Jurusan Gizi, Poltekkes Kemenkes Mamuju
Dentistry Health Professions Medicine & Pharmacology Nursing Public Health Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Daya terima makanan biasa pada pasien rawat inap RSUD Provinsi Sulawesi Barat Yudianti Yudianti; Riskayanti Riskayanti; Hapzah Hapzah; Najdah Najdah; Nurbaya Nurbaya
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 2 (2024): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i2.1672

Abstract

Background: There are still quite a number of hospitals that leave food that exceeds the minimum standard limit. One of the reasons for this is because the taste and appearance of the food served by the hospital does not meet the patient's acceptance.Objectives: This study aimed to assess the acceptability of regular food and food waste in inpatients at the West Sulawesi Provincial Regional Hospital.Methods: Data collection was carried out using observation, interviews, and recording leftover food that had been distributed to patients using the Comstoc method. The data collection period was carried out at the West Sulawesi Provincial Regional Hospital in June 2023. The total sample was 30 patients. Data analysis involves calculating the food acceptability score and displaying it descriptively.Results: The majority of patients, namely 83,3%, liked the taste of the food and 80% of patients really liked the appearance of the food served. Only 3% said they did not like the taste of food. Most patients produce their food at breakfast (63,3%), lunch (60%) and dinner (53,3).Conclusion: Most of the inpatients at West Sulawesi Provincial Regional Hospital like the taste and appearance of the regular food served. Lack of appetite is the main reason why patients waste food. 
EDUKASI TENTANG PENTINGNYA SARAPAN PAGI PADA SISWA SEKOLAH DASAR Yudianti Yudianti; Zaki Irwan; Hapzah Hapzah; Nurbaya Nurbaya
JMM (Jurnal Masyarakat Mandiri) Vol 10, No 1 (2026): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v10i1.36547

Abstract

Abstrak: Masyarakat Indonesia masih banyak yang belum membiasakan sarapan. Padahal dengan tidak sarapan akan berdampak buruk terhadap proses belajar di sekolah bagi anak sekolah, menurunkan aktivitas fisik, menyebabkan kegemukan pada remaja, orang dewasa, dan meningkatkan risiko jajan yang tidak sehat. Tujuan dari kegiatan Pengabdian Masyarakat ini adalah untuk meningkatkan pengetahuan para siswa sekolah dasar terkait pentingnya sarapan. Kegiatan pengabdian Masyarakat yang dilakukan berupa edukasi tentang pentingnya sarapan yang dilakukan melalui metode ceramah dan tanya jawab. Pengabdian Masyarakat ini dilakukan di sekolah dasar (SD). .Mitra pada kegiatan ini adalah siswa kelas lima dan enam sebanyak 25 orang. Evaluasi dilakukan melalui pre dan post test. Hasil evaluasi dari pre dan post test menunjukkan bahwa terdapat peningkatan persentase peserta yang memiliki pengetahuan cukup yaitu dari 60% sebelum penyuluhan menjadi 80% setelah penyuluhan. Melalui kegiatan ini diharapkan dapat meningkatkan pengetahuan para siswa tentang pentingnya sarapan, dan ikut berpartisipasi aktif dalam mengampanyekan kebiasaan sarapan pada siswa SD dan keluarga mereka. Abstract: Many Indonesians still do not make breakfast a habit. Not eating breakfast negatively impacts the learning process at school for schoolchildren, reduces physical activity, causes obesity in adolescents and adults, and increases the risk of unhealthy snacks. The purpose of this Community Service activity is to increase elementary school students' knowledge regarding the importance of breakfast. The Community Service activity was carried out in the form of education about the importance of breakfast through lectures and question and answer methods. This Community Service was carried out at Salulayang Bambu Elementary School. Evaluation was carried out through pre- and post-tests. The results of the pre- and post-test evaluations showed an increase in the percentage of participants with sufficient knowledge, from 60% before the counseling to 80% after the counseling. Through this activity, it is hoped that students' knowledge about the importance of breakfast will increase and they will actively participate in campaigning for breakfast habits among elementary school students and their families.
Co-Authors Hapzah Hapzah Najdah Najdah Nurbaya Nurbaya Riskayanti Riskayanti Zaki Irwan