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Nur Rahman
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Journal of Local Therapy
Published by Politeknik Kesehatan Kementerian Kesehatan Malang
ISSN : 28093240     EISSN : 28100875     DOI : https://doi.org/10.31290/jlt
Core Subject : Health,
Health Professions Medicine & Pharmacology Nursing Public Health
Journal of Local Therapy (JLT) is a journal for disseminating various scientific papers on health development and other health research as well as disseminating conceptual thoughts or ideas and research results that have been achieved in the applied health field. The Journal of Local Therapy mainly focuses on the main problems in the field of health development as follows (health workers) Nurses, Midwifery, Nutrition, Food Analysis, etc. As well as specific public health issues that are seen in handling with local techniques of an area / region / country (traditional techniques, local medicine techniques, local approach techniques, etc.). Published 2 times a year, February and August. There is no charge for the manuscript sent. All manuscripts must be sent to the Editor of the Indonesian Health Information Journal through the Online Submission at this address http://ojs.poltekkes-malang.ac.id/index.php/JLT. If the author has problems when sending the manuscript online, please contact the Editor at JLT@poltekkes-malang.ac.id We welcome authors for original articles (research), article reviews, interesting case reports, special article illustrations that focus on local health therapies. Subjects suitable for publication include, but are not limited to, the following areas: Local / traditional Herbal Sciences (formulas, medicinal herbs, and properties of natural ingredients) Nutrition, health diet and food from local / traditional ingredients Local treatment techniques (acupuncture, acupressure, aromatherapy, etc.)
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol 4 No 1 (2025): Journal of Local Therapy" : 5 Documents clear
Menu Patterns, Food Acceptability, and Lunch Preferences among Female Students Putri, Dhifa Cahyani Dwi; Hapsari, Indri
Journal of Local Therapy Vol 4 No 1 (2025): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v4i1.5438

Abstract

This study aims to examine the menu patterns, food acceptability, and lunch preferences among female students of ICBS Wustha Al Muflihun, Malang. A descriptive qualitative research design with a cross-sectional approach was employed. Data collection used modified observation and interview methods. A total of 34 students were selected from 52 using purposive sampling. The study found that the lunch menu patterns were generally unbalanced, consisting only of staple food, plant-based side dishes, and vegetables. Food acceptability was categorized as good, with an average leftover percentage of 6.53%. Regarding preference, 67% of students liked the taste, 56% liked the color and aroma, and 64% liked the texture. It is suggested that school lunch providers consider a more balanced menu and improve variation to increase acceptance and nutritional adequacy.
ANALYSIS OF FOOD WASTE IN CLASS III PATIENTS ON THE ADEQUACY OF ENERGY AND MACRONUTRIENTS IN THE FOOD SERVICE IN RSUD KANJURUHAN MALANG DISTRICT Mahala, Silvia Zahroini; Nurmayanti, Rani
Journal of Local Therapy Vol 4 No 1 (2025): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v4i1.5261

Abstract

Background: Food service is a set of activities ranging from menu planning to food distribution to consumers to achieve optimal health status through proper nutrition. Including recording, reporting and evaluation activities (Aritonang et al., 2012). According to the Ministry of Health of the Republic of Indonesia (2013) Food organization is the provision of quality food according to nutritional needs, cost, safe and acceptable to consumers in order to achieve optimal nutritional status. Objective: To analyze the residue of ordinary food in class III patients against the adequacy of energy and macronutrients in the provision of food at Kanjuruhan Hospital Malang Regency. Methods: This type of research is descriptive observational. The research was conducted by observing the remaining food eaten by class III patients at the Nutrition Installation of Kanjuruhan Hospital, Malang Regency. Result : The menu on days 1 and 3 did not meet the hospital's minimum service standards, which were still above 20%, while the menu on day 2 met the hospital's minimum service standards, which were <20%. Nutrient adequacy on days 1 and 3 was lowest for protein and on day 2 for fat. Conclusion: The menu on days 1 and 3 did not meet the minimum hospital service standards of 22.9% and 29%, while the menu on day 2 met the minimum hospital service standards of <20%. Nutrient adequacy on days 1 and 3 was lowest for protein and on day 2 for fat. Keywords : Nutritional Adequacy, Food Waste
FORMULATION AND TEST OF ANTIOXIDANT ACTIVITY OF TEA BAG COMBINATION OF BLACK (Camellia sinensis OKvar. assamica (Mast)) AND MANALAGI APPLE (Malus sylvestris (L.) Mill.) Setyani, Indrawati Kurnia; Prasdiantika, Ricka
Journal of Local Therapy Vol 4 No 1 (2025): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v4i1.4675

Abstract

Abstract: Tea bags are a single dry tea product or a mixture of several types of tea or with the addition of other food ingredients that are permitted according to applicable regulations and are packaged and ready to be brewed. This research created a tea bag formulation from black tea (Camellia sinensis OK var. assamica (Mast)) and manalagi apple (Malus sylvestris (L.) Mill.) which has specific properties, namely antioxidants with a ratio of F1 (25:75), F2(50:50), and F3(75:25). This research aims to determine the quality test and antioxidant activity of tea bags combining black tea and manalagi apples. This research uses a quantitative descriptive method with parameters including organoleptic tests, water content, ash content and antioxidant activity. The organoleptic results of the tea bag have a brown tea color, smell typical of tea and taste bitter, slightly sweet. The water content test results for F1, F2, and F3 were respectively 5.426%; 4.476%; 3.686 %. The ash content test results for F1, F2, and F3 respectively were 3.611%; 5.537 %; 6.507 %. The quality test results are in accordance with SNI standards. The IC50 value of tea bag preparations in F1, F2, and F3 respectively was 61.91 ppm; 84.21 ppm; and 96.43 ppm. F1 has the strongest antioxidant activity due to the addition of more manalagi apples. The results showed that the antioxidant activity of the black tea and manalagi apple formulations was included in the strong category.
Formalin analysis on shrimp samples At The Surabaya I KIPM Center Wattiheluw, Muhammad Hasan; Ningrum, Ajeng Setya
Journal of Local Therapy Vol 4 No 1 (2025): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v4i1.5479

Abstract

Formaldehyde, better known as formalin, is a prohibited food additive. The use of formalin in food can cause poisoning in the human body, namely acute abdominal pain accompanied by vomiting, the emergence of nervous system depression or circulatory failure. The purpose of this study was to identify the formalin content in shrimp tested at the KIPM Surabaya I Center. This study was conducted using a test kit method, namely formalin main reagent. The principle is to add liquid (reagent) to food suspected of containing formalin. The reaction between chromatophore acid and formalin produces a purple complex compound of 3,4,5,6-dibenzoxanthylium . The results of this study showed that negative shrimp samples contained formalin, indicated by the absence of color changes in the samples analyzed and compared with the positive controls that had been made.
Hubungan Pengetahuan Ibu, Pola Asuh dan Status Ketahanan Pangan Rumah Tangga dengan Kejadian Stunting Pada Baduta 6-23 Bulan (Studi di Wilayah Kerja Puskesmas Landasan Ulin Kota Banjarbaru) Jannah, Raudhatul; Nurhamidi, Nurhamidi
Journal of Local Therapy Vol 4 No 1 (2025): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v4i1.3722

Abstract

Stunting is a condition of failure to thrive due to malnutrition for a long time so that children are shorter than normal children their age. Stunting is not only caused by one factor but by many factors. The prevalence of stunting at the Landasan Ulin Health Center continued to increase from 2018 (16.0%), 2019 (21.89%) and 2020 (22.26%). Objective: To determine the relationship between maternal knowledge, parenting and household food security status with the incidence of stunting in children aged 6-23 months in the working area of the Landasan Ulin Health Center, Banjarbaru City. Methods: This type of research is an observational analytic study with a Cohort Retrospective design. The population of this study was all children aged 6-23 months in the working area of ??the Landasan Ulin Health Center and a sample of 92 children using the purposive sampling technique. Results: The knowledge of the mothers of children under two years was in the less category (47.8%), the parenting pattern for the children was in the sufficient category (39.1%), the household food security status was mostly classified as food insecure (42.4%) and the children who experienced stunting were less (40.2%) . Conclusions: There is a relationship between mother's knowledge, parenting, and household food security status with the incidence of stunting in children aged 6-23 months in the working area of ??the Landasan Ulin Health Center.

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