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All Journal JUMANTIK: Jurnal Mahasiswa dan Peneliti Kesehatan Journal of Global Nutrition
Mawadda, Ferinda Rahma
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Public Health

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Association between Distribution Timeliness and Plate Waste of High Energy High Protein Diet in Hospital Khoiriani, Izzati Nur; Mawadda, Ferinda Rahma; Wicaksari, Sifa Aulia; Prasetyo, Teguh Jati; Rahmah, Hiya Alfi; Handayani, Sri
Journal of Global Nutrition Vol 4 No 2 (2024)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v4i2.103

Abstract

Plate waste of patients is one of quality indicators of food service management in hospitals. High energy and protein diet often produced high plate waste which may related to some factors. This study aimed to assess the correlation between portion size accuracy and distribution time with plate waste among patients with high energy-protein diet in Hospital. The study design was cross-sectional study which participated 56 meal of patients in total. The data collection is conducted during August 2023. Variables of study consist of portion size accuracy, distribution time and plate waste. All of data were analyzed using Independent T-Test and Chi Square tests. The study showed that the average of food portions was not accurate and meal serving was accurate. Average plate waste ≥20% was found in staple foods, plant-based protein, vegetables, and extra food, while animal protein <20%. There was no correlation between portion size accuracy with plate waste. However, there was a correlation between timeliness of serving with plate waste of staple food, animal protein, and extra food. The study concluded there was no correlation between portion size accuracy of food with plate waste. However, there was a correlation between distribution time with plate waste of staple food, animal protein, and extra food.
Pengembangan Pangan Keperluan Medis Khusus (PKMK) Berbahan Labu Kuning dan Kacang Merah (LABUKAME) untuk Penanggulangan Malnutrisi Zahrani, Faizah; Rahmawati, Septilia Anggi; Mawadda, Ferinda Rahma; Rahma, Alya Aulia; Hernasari, Lili; Isnaeni, Farida Nur
Jumantik Vol 12 No 1 (2025): JUMANTIK : Jurnal Mahasiswa dan Penelitian Kesehatan
Publisher : Universitas Muhammadiyah Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29406/jjum.v12i1.7824

Abstract

Salah satu intervensi untuk penanganan malnutrisi yaitu pemberian Pemberian Makanan Olahan untuk Keperluan Medis Khusus (PKMK). Labu kuning dan kacang merah dapat dikembangkan menjadi alternatif PKMK. Penelitian ini bertujuan untuk mengevaluasi kandungan gizi, mutu, karakteristik organoleptik dan estimasi biaya dari Formula Labu Kuning dan Kacang Merah (LABUKAME). Desain penelitian menggunakan penelitian eksperimental. Penilaian kandungan gizi dengan penilaian empiris, uji viskositas dan uji osmolaritas, uji daya alir, uji endapan, perkiraan biaya, uji organoleptik dilakukan oleh 15 panelis. Tiap 1 takaran saji Formula LABUKAME mengandung energi 325,95 kkal, protein 10,98 gr, lemak 16,48 gr, densitas energi sebesar 1,30 kkal/cc. Kecepatan daya alir Formula LABUKAME pada NGT 12fr 0,22 cc/detik, pada NGT 14 fr sebesar 0,47 cc/detik. Viskositas sebesar 134,1 cP, Osmolaritas sebesar 567 mOsm/Kg, Tidak memiliki endapan. Perkiraan biaya untuk 250ml Formula LABUKAME Rp4.280,00. Hasil uji organoleptik didapatkan warna, aroma, rasa, tekstur dan keseluruhan Formula LABUKAME disukai sebagian besar responden. Berdasarkan uji mutu yang dilakukan, formula LABUKAME memenuhi kriteria standar formula enteral sehingga dapat dijadikan pertimbangan untuk alternatif PKMK pada pasien malnutrisi.
Co-Authors Farida Nur Isnaeni Handayani, Sri Hernasari, Lili Hiya Alfi Rahmah Khoiriani, Izzati Nur Rahma, Alya Aulia Rahmawati, Septilia Anggi Teguh Jati Prasetyo Wicaksari, Sifa Aulia Zahrani, Faizah