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Journal : Proceeding International Health Conference

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Consumen Expectations about the Model of Vegetable Menu at Restaurants in Padang City in 2020 Andrafikar; Handayani, Marni; Safyanti
proceedinginternational Vol. 3 (2023): Proceeding International Health Conference, 1th July 2023
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v3i.3

Abstract

Based on the 2014 Total Diet Survey (SDT) data, it shows that the average consumption of vegetables and their processed products for the Indonesian population is 57.1 grams per person per day. Meanwhile, the average vegetable consumption for the population of West Sumatra province is 45.4 grams, including the 5th lowest vegetable consumption nationally and very far from the WHO recommendation of 250 grams/day. This condition is supported by the community environment where most Padang restaurants or restaurants provide very limited types of vegetables. Whereas West Sumatra is known as a center for vegetable production. This study aims to obtain a model of the vegetable menu that consumers want in restaurants in the city of Padang. The population in this study are restaurant consumers in the city of Padang. The sample is calculated using the formula for the estimation of the proportion of one population and is taken by simple random sampling with predetermined criteria. Data on consumer opinions and desires about the vegetable menus available in restaurants were obtained by means of interviews conducted by interviewers who previously had equalized perceptions. The data is processed using a computer through the stages of checking, coding, entering data, and cleaning data. Data analysis was carried out descriptively to describe consumer opinions and desires about the vegetable menu at restaurants in the city of Padang and to describe the desired vegetable menu model. The results showed that 60% of restaurant consumers in the city of Padang stated that the types of vegetables/types of vegetable dishes were less varied, 52.5% did not like the vegetables served, 52.5% small vegetable portions, 77.5% no vegetable dishes. specifically, 70% did not choose a restaurant because they did not like the vegetables served, 85 chose spinach/kale as the vegetables provided, and 90% of consumers stated that the type of vegetable dish they wanted was boiled/clear and stir-fried.
Vegetable Cooking Model in the Effort to Increase Vegetable Consumption for School Children in the Work Area of the Kuranji Community Health Center in 2020 Safyanti; Andrafikar
proceedinginternational Vol. 3 (2023): Proceeding International Health Conference, 1th July 2023
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v3i.27

Abstract

Basic Health Research data in 2013 showed that the population aged 10 years who consumed less fruit and vegetables in Indonesia was 93.5% and Riskesdas data in 2018 was 95.5%, while West Sumatra in 2013 was 97%, (Depkes.2013). Based on Riskesdas, West Sumatra is still above the Indonesian average. This study aims to determine the effectiveness of the vegetable cooking model in increasing vegetable consumption for school children. The research was conducted in the working area of the Kuranji Community Health Centre. The population in this study were junior high school students in the Korong Gadang village, Kuranji district. Samples were taken purposively as many as 35 people. To find out the amount of consumption of the vegetable model consumed by the child, it was done by weighing using a digital food scale with an accuracy of 0.1 grams and a questionnaire to determine the identity of the sample and the sample's response to the vegetable cooking model. The provision of food is carried out in the time span for interlude, namely at 10.00-11.00 or at 16.00-17.00. Each child is only given one type of cuisine in 1 day. For data collection, it is assisted by graduates of the Department, who previously conducted a perception equation. The data was processed using a computer and analyzed descriptively. Most of the samples stated that the portion of the vegetable dish model given was in the medium category, namely the highest vegetable bakwan as much as 88.6%, skotel vegeta 80%, and others above 50% and most samples liked the vegetable model given, which was the highest in vegetable bakwan (74 ,3%) while the others were above 50% and no sample stated that they did not like the given vegetable model. The number of vegetables contained in the vegetable model available for one serving ranges from 35gr – 50gr. So that by presenting just one type of vegetable model in one day, it can increase vegetable consumption in the sample by around 35gr –50 gr. It is necessary to disseminate information to the community so that the community can produce models of vegetable dishes that are already available and cooperate with the school to provide vegetable cooking models so that they are always available in the school canteen.
Co-Authors Budi Astyandini DEWI ANGGRAINI Gusnedi Handayani, Marni Hasneli Hayati, Neni Fitra Kasmiyeti Kusumawardani, Emi Renita Afriza Safyanti Widya Nengsih Yesi Alfadjri