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All Journal JURNAL GIZI INDONESIA Media Kesehatan Masyarakat Indonesia GIZI INDONESIA Ilmu Gizi Indonesia Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Amerta Nutrition Jurnal Dunia Gizi Nutrisia International Journal of Multidisciplinary Research and Literature (IJOMRAL) Berita Kedokteran Masyarakat Medika Respati : Jurnal Ilmiah Kesehatan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)

Susetyowati

Departemen Gizi Dan Kesehatan, Fakultas Kedokteran, Kesehatan Masyarakat Dan Keperawatan, Universitas Gadjah Mada, Yogyakarta

Author-ID : 951627

Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 62 Documents Claim Missing Document

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Determinan konsumsi mie instan pada mahasiswa Universitas Sriwijaya Vera Utami; Yayi Suryo Prabandari; Susetyowati Susetyowati
Berita Kedokteran Masyarakat (BKM) Vol 33, No 3 (2017)
Publisher : Fakultas Kedokteran Universitas Gadjah Mada

Determinants of instant noodles consumption among students in Sriwijaya universityPurposeThis study aimed to explore the factors that influence the instant noodle consumption among students in Sriwijaya university. MethodsThis research was a qualitative study with phenomenological approach. Data were collected through in-depth interviews with 20 informants. The sampling technique was purposive sampling. The data collection was conducted from June-September 2015.ResultsThis study showed that individual factors are the most influential factors, including time constraints, taste, aroma, and prices which were supported by the social environmental factors, including the pattern of family relationships and patterns of friendship. Physical environmental factors included easy access and sufficient availability of instant noodles and macro environmental factors including the lack of campus policies, social norms in the society as well as the advertising effect on the consumption of instant noodles with new flavors. ConclusionStudents receive advice about diet from educational promotional efforts through seminars and social media.

Gangguan tidur dan risiko obesitas sentral pada laki-laki dewasa di Indonesia: suatu kajian analisis data Indonesian family life survey 5 Listhia Hardiati Rahman; Lientje Setyawati Maurits; Susetyowati Susetyowati
Berita Kedokteran Masyarakat (BKM) Vol 35, No 6 (2019)
Publisher : Fakultas Kedokteran Universitas Gadjah Mada

Sleep disturbances and risk of central obesity for male adults in Indonesia (analysis data Indonesian Family Life Survey/IFLS 5)Purpose: This study aimed to analyze the role of sleep disturbances for central obesity in Indonesia.Methods: This type of research is observational with a cross-sectional design. The study used secondary data from the Indonesia Family Life Survey (IFLS) 5 in 2014-2015. Bivariate, multivariate logistic regression, and chi-square were used for statistical analysis. Results: At the end of the study, the results showed no association between sleep disturbances and the risk of central obesity (p=0.54). The significant relationship of central obesity was found in physical activity and smoking habits, but not significant in the consumption of fast food.Conclusions: Sleep disturbance does not have a significant relationship with the risk of central obesity. Although not showing a significant relationship, have a good sleep quality may protect against obesity risk.

Persepsi ahli gizi di Indonesia terhadap penerapan nutritional care process (NCP) di rumah sakit Yosephin Anandati Pranoto; Susetyowati Susetyowati
Jurnal Gizi Klinik Indonesia Vol 19, No 1 (2022): Juli
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.67934

Dietitians’ perception of the implementation of the nutrition care process (NCP) in IndonesiaBackground: The nutrition care process (NCP) developed by The Academy of Nutrition and Dietetics was adopted and implemented in Indonesia. Some hospitals in Indonesia do not have a proper facility to support dietitians to implement NCP optimally.Objective: To evaluate dietitians’ perception of the NCP implementation in hospital settings in Indonesia.Methods: This study was a cross-sectional design with dietitians who have been working in a hospital as the study subject. Data were collected by questionnaire. Each subject answered questions on general data, nutrition screening practice, and 20 questions about the NCP implementation. The perception score is ranged from one(1) for ‘strongly disagree’ to five(5) for ‘strongly agree.’ The score was summarized and categorized into two groups ‘good’ and ‘less’ positive perception. Univariate and bivariate analysis was used to evaluate the data statistically. Results: More than half of the participants have a good/positive perception of NCP implementation (62.5%). There was a significant association between the level of education and nutrition screening training to other health workers' perceptions statistically. Conclusion: NCP has been implemented very well in a hospital setting in Indonesia. There are improvements needed in some key aspects to improve the quality of the nutrition care process in the hospital, especially for each dietitian to have a better and more standardized perception nationally on implementing NCP.

Usia ibu dan jumlah anak berhubungan dengan kejadian beban gizi ganda pada tingkat rumah tangga di desa dan kota di Indonesia Nur Fitri Widya Astuti; Emy Huriyati; Susetyowati Susetyowati
Jurnal Gizi Klinik Indonesia Vol 18, No 3 (2022): Januari
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.69959

Maternal age and number of children are associated with the incidence of a double burden of malnutrition at the household level in rural and urban areas in IndonesiaBackground: Double burden of malnutrition is a nutritional problem where two nutritional problems occur at the same time and this can happen at the household level. The diversity of community characteristics causes differences in the incidence of the double burden of malnutrition at the household level in people living in rural and urban areas in Indonesia.Objective: To determine the associated factors with the incidence of double burden malnutrition at the household level in rural and urban areas in Indonesia.Methods: This study with a cross-sectional design used secondary data from the fifth wave of the Indonesia Family Life Survey (IFLS). The sample in this study was 6,468 households. The double burden of malnutrition at the household level is defined as a household in which there is at least one pair of mother and child aged 2-18 years that has underweight and or overweight/obese. Maternal factors, household economic status, number of children, and regional area are independent variables in this study. A logistic regression test was used to perform statistical analysis.Results: The prevalence of double burden malnutrition at the household level in urban areas was higher than in rural areas (8.70%) and 7.77%). Factors that were significantly (p<0.05) associated with the incidence of double burden malnutrition at the household level in rural areas were maternal age, mother's education, economic level, number of children, and regional living of the household, while in urban areas were maternal age and number of children.Conclusions: Maternal age and the number of children are two significant factors associated with the incidence of double burden malnutrition at the household level in rural and urban areas in Indonesia.

PENGARUH ROOM SERVICE TERHADAP BIAYA MAKANAN (FOOD COST) Sri Kadaryati; Susetyowati Susetyowati; Lily Arsanti Lestari
Medika Respati : Jurnal Ilmiah Kesehatan 2016: Suplemen Medika Respati Vol 11 No 2 April 2016
Publisher : Universitas Respati Yogyakarta

Background : In addition to the therapy, food had economic value in the hospital finance. Food waste in hospitals was still high. Lack of food intake relate to the service system. Room service allowed the flexibility of load time and menu selection. The implementation of room service at hospitals could improve food quality, food intake, patient satisfaction, and reduce food costs.Objective : To study the influence of room service to plate waste costs in hospitalized patients.Method : This study was a pre-experimental static with 61 subjects in the inpatient unit of Class I and II RSUD Waled Kabupaten Cirebon. Subjects were divided into room service and conventional group. Food costs was calculated based ingredient in a menu portion. Plate waste was observed for 3 days with visual comstock 7 points methode, then converted to the plate waste costs. The difference in the plate waste costs was analyzed using Two Sample Independent T-test or Mann-Whitney Test.Result : Statistical analysis showed that there were significant differences in the plate waste costs of animal side dish, vegetable side dish, vegetable, extra of animal side dish, fruit, extra fruit, snack, and total food cost between room service and conventional (p < 0.05). The plate waste costs of staple food and drink didn’t differ significantly (p > 0.05).Conclusion : There was significant difference in the plate waste cost between the two groupsKeyword : food service, room service, food costs, plate waste costs

PENGARUH ROOM SERVICE TERHADAP BIAYA SISA MAKANAN PASIEN INFLUENCE OF ROOM SERVICE TO PLATE WASTE COST OF PATIENT Sri Kadaryati; Susetyowati Susetyowati; Lily Arsanti Lestari
Medika Respati : Jurnal Ilmiah Kesehatan Vol 11, No 1 (2016)
Publisher : Universitas Respati Yogyakarta

Background : In addition to the therapy, food had economic value in the hospital finance. Food waste in hospitals was still high. Lack of food intake relate to the service system. Room service allowed the flexibility of load time and menu selection. The implementation of room service at hospitals could improve food quality, food intake, patient satisfaction, and reduce food costs. Objective : To study the influence of room service to plate waste costs in hospitalized patients. Method : This study was a pre-experimental static with 61 subjects in the inpatient unit of Class I and II RSUD Waled Kabupaten Cirebon. Subjects were divided into room service and conventional group. Food costs was calculated based ingredient in a menu portion. Plate waste was observed for 3 days with visual comstock 7 points methode, then converted to the plate waste costs. The difference in the plate waste costs was analyzed using Two Sample Independent T-test or Mann-Whitney Test.Result : Statistical analysis showed that there were significant differences in the plate waste costs of animal side dish, vegetable side dish, vegetable, extra of animal side dish, fruit, extra fruit, snack, and total food cost between room service and conventional (p < 0.05). The plate waste costs of staple food and drink didn’t differ significantly (p > 0.05).Conclusion : There was significant difference in the plate waste cost between the two groups Keyword : food service, room service, food costs, plate waste costs

Pemanfaatan Mini Nutrition Assessment-Short Form (MNA-SF) untuk Mengidentifikasi Status Gizi Pasien Lansia Rawat Inap di RSUP Dr Sardjito Yogyakarta: Pemanfaatan Mini Nutrition Assessment-Short Form untuk Mengidentifikasi Status Gizi Pasien Lansia Rawat Inap di RSUP Dr Sardjito Yogyakarta Susetyowati, Susetyowati; Winarti, Hesti; Roselani, Ari; Handayani, Sri; Sanubari, Nadira D'mas Getare; Sholikhati, Amalia Sarah
Amerta Nutrition Vol. 8 No. 2 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i2.2024.263-268

Background: Identification of nutritional status upon their admission as well as influencing factors related to changes in nutritional status during hospital treatment need to be done to prevent the risk of worsening of the patient's clinical outcomes. Objectives: This study aimed to find out the nutritional status of hospitalized elderly patients at hospital admission using the Mini Nutrition Assessment-Short Form (MNA-SF) screening tool. Methods: This study was an observational design with a cross sectional design and conducted at dr. Sardjito Yogyakarta Hospital from September-November 2021. Basic characteristic data is gathered, nutritional screening is performed using MNA-SF, and nutritional status is measured using weight, height, Mid-Upper Arm Circumferences (MUAC), calf circumference, Hand Grip Strength (HGS), total fat percentage, visceral fat, muscle mass and hemoglobin. Results: A total of 86 elderly patients, ranging in age from 60 to 80 years, were recently admitted to the hospital. The results showed the prevalence of malnutrition in the hospitalized elderly was 46.5%. According to the assessment results, malnourished elderly patients had statistically significant lower Body Mass Index (BMI) (19.4±3.1), total fat levels (20.0±10.9), visceral fat levels (4.4±4.6), muscle mass (34.4±7.7), MUAC (22.6±3.4), calf circumference (27.2±6.7) dan hemoglobin (10.7±3.2) (p<0.05). Conclusions: According to MNA-SF, half of the elderly patients in hospitals were malnourished at hospital admission. Therefore, it is crucial to evaluate the nutritional state of elderly patients as soon as they are admitted and to implement the proper nutritional therapy in order to reduce its negative effects on the patients and healthcare system.

Improving nutrition knowledge and nutrient intake through nutrition education for post-stroke survivors and their families Faza, Farah; Lestari, Lily Arsanti; Setyopranoto, Ismail; Susetyowati, Susetyowati
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 13, No 1 (2024): December
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.13.1.42-51

Background: Malnutrition among post-stroke survivors is 14-52%. Nutrition knowledge reinforcement will be beneficial for the survivors and family/caregivers to maintain their nutritional status and improve quality of life.Objectives: To examine the improvement of nutrition knowledge about nutrition management for post-stroke survivors, family, and caregivers as well as the improvement of nutrient intake and nutritional status among post-stroke survivors.Materials and Methods: This study used pre-experimental design and was conducted in Embung Tambak Boyo, Sleman District during August 2018. The subjects were post-stroke survivors, being members of Happy Embung, and signing the informed consent. Total subjects were 27 post stroke survivors with 27 family/caregivers of them. This study consisted of a series of activities, as follows: pre-test and baseline assessment, i.e., anthropometry, blood pressure, physical function, and dietary were measured in the 1st week, a series of nutrition education in the 2nd and 3rd week, post-test and endline assessment in the 4th week. The paired sample T-test was employed to compare the differences between baseline data collected during the first week of intervention, and endline data, gathered in the final week of intervention.Results: Most participants were male (89%) and aged 60 or older (82%). After two series of nutrition education, there were notable increases in nutritional knowledge score of the survivor and family/caregivers, body weight, BMI, HGS, and energy intake of the survivor (baseline vs. endline, mean ± SE: 6.5±0.6 vs. 7.0±0.6; 8.8±0.3 vs. 9.3±0.3; 67.8±1.9 vs. 68.6±1.9; 29.5±0.8 vs. 29.8±0.7; 26.1±2.0 vs. 26.8±2.0; and 1334.5±75.7 vs. 1389.1±95.0, all p<0.05). However, there was no significant improvement on MUAC, body fat total, protein, fat, and carbohydrate intake among the survivors.Conclusion: Nutrition education might enforce nutrition knowledge of post-stroke survivors and family/caregivers, as well as nutritional status improvement among the survivors.Keywords: Nutrition education; nutrient intake; nutrition status; post-stroke survivors

EVALUATION OF THE ACTIVITY OF GIVING READY-TO-USE THERAPEUTIC FOOD PLUMPY NUTS TO MALNOURISHED CHILDREN IN TANGERANG CITY Amir, Chindy; Susetyowati, Susetyowati; Arjuna, Tony
International Journal of Multidisciplinary Research and Literature Vol. 3 No. 5 (2024): INTERNATIONAL JOURNAL OF MULTIDISCIPLINARY RESEARCH AND LITERATURE
Publisher : Yayasan Education and Social Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53067/ijomral.v3i5.320

Background: RUTF is a high-energy lipid-based food used for the treatment of Severe Acute Malnutrition (SAM) children. RUTF is given to SAM children under five years old who are entering the rehabilitation and outpatient phase at the public health centre. RUTF plumpy nut (eeZeePaste) as a nutrition intervention for treatment SAM in Tangerang City. The implementation provision of RUTF has been going on for one year in Tangerang City. but in practice there are variations in its use. Objective: This study aim to evaluation of provision RUTF plumpy nut to SAM children in Tangerang City. Methods: A qualitative study with a case study approach aim to evaluation of provision RUTF plumpy nut to SAM children in Tangerang City. Results: The provision of RUTF Plumpy Nut in Kota Tangerang has not been well implemented. There is no specific SOP regarding the provision of RUTF Plumpy Nut, which has led to the suboptimal provision of RUTF Plumpy Nut. RUTF Plumpy Nut is not ideally given to malnourished children in Tangerang City because the RUTF Plumpy Nut given to malnourished toddlers is not well received in terms of taste, portion size and ingredients that are not in accordance with the habits and tastes of children in the Tangerang City area. Conclusion: The provision of RUTF Plumpy Nut to malnourished children has not gone well and malnourished children in Tangerang City don’t like RUTF Plumpy Nut

OPTIMALISASI BAHAN LOKAL UNTUK PENINGKATAN STATUS GIZI: PERAN KEDELAI, TEMPE, DAN DAUN KELOR [MORINGA OLEIFERA] Susetyowati, Susetyowati; Lestari, Lily Arsanti; Rachmawati, Azizah Isna; Rachmadanty, Ajeng Saskia Sekar; Daud, Zulfitri Azuan Mat; Sholikhati, Amalia Sarah
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 47 No. 1 (2024): PGM VOL 47 NO 1 TAHUN 2024
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/pgm.v47i1.776

Protein-energy wasting (PEW) is common issue in kidney disease patients, primarily due to inadequate protein and energy intake exacerbated by uremic anorexia. Supplementation of biscuits using local food that contains functional substances have the potential benefit of improving nutrition status in this population. Hence, this experimental study aimed to formulate locally sourced biscuits enriched with high protein, fiber, antioxidants and other nutrients to ameliorate this problem. The study encompassed five key stages: 1) ingredient selection, including soybean (SF) and tempeh flour (TF) as protein, fat, and fiber sources, and Moringa oleifera leaf powder for fiber, vitamins, minerals, and antioxidants; 2) early formulation resulting in three formulation of biscuits namely, SF (45 grams), TF (45 grams), and ST (a combination of 22.5 grams TF and SF), each augmented with 5 grams of Moringa oleifera leaf powder; 3) nutrient analysis on the powder of base ingredients, revealing energy and protein per 100 grams for SF, TF and Moringa oleifera leaf powder were 440 kcal and 34.7 grams, 457 kcal and 39.2 grams, 264 kcal and 23.5 grams, respectively. 4) organoleptic evaluation by trained panelists, leading to the exclusion of SF and TF biscuits due to poor acceptability and unfavorable sensory attributes; and 5) final formulation, where ST biscuits underwent further refinement. In conclusion, ST biscuits show potential as a nutritional intervention for addressing PEW in kidney disease patients, though further research and clinical trials are needed to validate their efficacy and acceptance within this specific patient population.

Co-Authors A Fahmy Arif Tsani Adi Utarini Adisti Qamahadlina Larasati - Agus Santosa Agus Sunaryo Agus Sunaryo Agustinus I Wayan Harimawan Ahmad Husain Asdie Ahmad Husain Asdie Ahmad Husein Asdie Ahmad Husein Asdie Ahmad Husein Asdie Ahmad Husein Asdie Ahmad Husein Asdie Ahmad Syauqy Akhmad Makhmudi Amir, Chindy Amir, Safrullah Anak Agung Gede Sugianthara Anggraini, Lusia Arjuna, Tony Arta Farmawati Atma Gunawan Atma Gunawan Aviria Ermamilia Ayuningtyas, Cita Eri Banudi, La Barida, Iram Benny, Yohanes Budi Wikeko Burhan, Fatimah Zahra Catur Saptaning Wilujeng Daud, Zulfitri Azuan Mat Defriani Dwiyanti, Defriani Dewi Renaningtyas Dian Caturini Sulistyoningrum Djoko Agus Purwanto Dwijayanti, Hervina Emy Huriyati Emy Huriyati Emy Huriyati Endy Paryanto Prawirohartono Endy Paryanto Prawirohartono, Endy Paryanto Ernawati Hardani Etik Sulistyowati Eva Nurlindayanti Farah Faza Farah Faza Farah Rizqi Farida Fitriyanti Farida Fitriyanti Fera Nofiartika Fery Lusviana Widiany Fithia Dyah Puspitasari Fithia Dyah Puspitasari, Fithia Dyah Hamam Hadi Hamam Hadi Hamam Hadi Hamam Hadi Hamam Hadi Hamam Hadi Hamam Hadi Handayani, Sri Hanifah Wulandari Hanifah Wulandari Hardani, Ernawati Herni Astuti Hervina Dwijayanti I Dewa Putu Pramantara I Dewa Putu Pramantara I Dewa Putu Pramantara I Gede Agung Kusumayanti IDP Pramantara IDP Pramantara, IDP Ija, Maya Iram Barida Ismail Setyopranoto Jaelani, M Johan Kurnianda Juffrie, Muhammad Juleka Juleka Juleka, Juleka Kartika Handayani Kartika Handayani Kusumayanti, I Gede Agung La Banudi La Supu Lientje Setyawati Maurits Lily Arsanti Lestari Lusia Anggraini M Jaelani M Ridwan Ansari M Ridwan Ansari, M Ridwan Madarina Julia Madarina Julia Mae Sri Hartati Wahyuningsih MAHDIAH Martalena Br Purba, Martalena Br Maya Ija Mayangsari, Riska Mei Neni Sitaresmi Mochammad Sja’bani Mohammad Hakimi Mohammad Hakimi Muhammad Hakimi Muhammad Hakimi Muhammad Juffrie Muhammad Rivai Nadira D'mas Getare Sanubari Neneng Ratnasari Ninna Rohmawati Ninna Rohmawati Nofiartika, Fera Nur Fitri Widya Astuti Nurmala Nurmala Nurmala Nurmala Probosuseno Probosuseno Probosuseno Probosuseno Puji Lestari PUJI LESTARI R. Dwi Budiningsari Rachmadanty, Ajeng Saskia Sekar Rachmawati, Azizah Isna Rahman, Listhia Hardiati Renaningtyas, Dewi Retno Pangastuti Retno Pangastuti Retno Pangastuti Retno Pangastuti Rizki Andini Rizki Andini Rochadi Rochadi Roselani, Ari Ruth R Wijaya Safrullah Amir Sanubari, Nadira D'mas Getare Sholikhati, Amalia Sarah Sopiyandi Sopiyandi Sopiyandi, Sopiyandi Sri Kadaryati Sri Mulatsih Sri Mulatsih Sri Retna Dwidanarti Sri Sudarminingsih Sudarminingsih, Sri Suhardi . Suhardi . Teguh Aryandono Toto Sudargo Toto Sudargo Untung Widodo Untung Widodo, Untung Vera Utami Waluyo Waluyo Wasilah Rochmah Wasilah Rochmah Weni Kurdanti Weni Kurdanti Wijaya, Ruth R Winarti, Hesti Wiryatun Lestariana Wiryatun Lestariana Wiryatun Lestariana Wiryatun Lestariana, Wiryatun Wulandari, Hanifah Yayi Suryo Prabandari Yayuk Hartriyanti Yeni Prawiningdyah Yenita . Yenita Yenita Yhona Paratmanitya Yhona Paratmanitya Yohanes Benny Yosephin Anandati Pranoto Yunita Yunita Yunita Yunita

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