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All Journal Jurnal Pengabdian Masyarakat dan Riset Pendidikan Klinik: Jurnal Ilmiah Kedokteran dan Kesehatan
Dera Elva Junita
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Humanities Education Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health Other

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Analisis Kadar Serat Pada Pembuatan Muffin Subtitusi Tepung Kulit Pisang Kepok Dan Tepung Bunga Telang Sebagai Selingan Tinggi Serat : Penelitian Dian Nisa Irfi Izzanti; Dera Elva Junita
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 3 No. 4 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 3 Nomor 4 (April 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v3i4.1388

Abstract

Tepung kulit pisang kepok merupakan bahan makanan mengandung serat yaitu 51,21%. Bunga telang bermanfaat sebagai antioksidan dan antiobesitas. Konsumsi Muffin berdasarkan survei Tastewise meningkat 15,41%. Tujuan penelitian menganalisis aktivitas antioksidan dan kadar serat pada muffin tepung kulit pisang kepok dan tepung bunga telang. Jenis penelitian adalah eksperimental, dengan metode RAL dengan menambahkan tepung kulit pisang kepok dan tepung bunga telang pada pembuatan muffin dengan 4 perlakuan yaitu, F0 (0%), F1 (10%), F2 (20%) dan F3 (30%). Penelititian ini dilakukan dari 6 – 10 Juni 2024. Analisis kadar serat metode AOAC dilakukan di POLINELA. Pengolahan data dilakukan Uji ANOVA dan Duncan`s menggunakan SPSS 20. Hasil uji statistik kadar serat ada pengaruh penambahan tepung kulit pisang kepok muffin dengan kadar serat nilai p=0,000. Kadar serat paling tinggi pada F3 20,37 gr/100gr, dapat memenuhi kebutuhan serat selingan 2 – 2,3 gr/hari. Semakin banyak formula tepung kulit pisang kepok maka semakin tinggi kadar serat.
Hubungan Tingkat Kepuasan Pelayanan Makanan dengan Tingkat Kecukupan Zat Gizi Makro pada Pasien Non Diit Rawat Inap Kelas III di RS Bhayangkara Bandar Lampung Ridha Anggraini Rio; Dera Elva Junita
Jurnal Ilmiah Kedokteran dan Kesehatan Vol. 5 No. 2 (2026): Mei: Jurnal Ilmiah Kedokteran dan Kesehatan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/klinik.v5i2.6344

Abstract

High-quality food service can enhance patient satisfaction and positively impact nutritional adequacy, thereby accelerating recovery and preventing complications. This study aims to analyze the relationship between the level of satisfaction with food service and the adequacy of macronutrient intake in non-diet meals among Class III inpatients at Bhayangkara Hospital, Bandar Lampung. This research employed a quantitative analytical method with a cross-sectional approach involving 133 patients as the population and 102 patients selected through random sampling during October–December 2024. Research instruments included a food service satisfaction questionnaire, a 2 × 24-hour food recall form, a food weighing form to measure leftover food, and the NutriSurvey application to calculate nutrient intake. Data were analyzed using univariate and bivariate analysis with the gamma test and presented in percentages. The results showed a significant relationship between satisfaction with food service and the adequacy of macronutrients, including energy (p-value = 0.000), protein (p-value = 0.012), fat (p-value = 0.000), and carbohydrates (p-value = 0.000), indicating that food service satisfaction influences patients’ macronutrient intake. Therefore, hospitals are recommended to continuously improve the quality of food services to support adequate macronutrient intake.
Co-Authors Dian Nisa Irfi Izzanti Ridha Anggraini Rio