Ni Kadek Putri Agustira, Anak Agung Nanak Antarini, Ni Made Dewantari
The Customer Satisfaction Index (CSI) is an index to determine the level of overall customer satisfaction with an approach that considers the importance of the product or service attributes being measured. One of the factors that determine customer satisfaction is the consumers perception of service quality which focuses on five service dimensions, are Responsiveness, Reliability, Empathy, Tangible and Assurance. The type of research that will be carried out is an observational research type with a cross sectional research design and descriptive analysis. The population of this study were all foreign patients who were hospitalized at the BIMC Kuta Special Surgery Hospital, Badung Regency, and the sample from this study was part of the population who had the following criteria, patients who were treated for at least 1 day and received regular food, man and women over the age of 18 years, are willing to be research subjects by filling out the informed consent and the patient is conscious and able to communicate. Based on the 26 samples studied, overall the patients stated that they were good with the presentation of food provided by the hospital, namely with an index of 3,412 where if this value was percentage it was already above the standard hospital satisfaction value of 85%. This is in accordance with the results of the feed back form given from the hospital to patients where in May 2021 it showed a good satisfaction value with food presentation, which was 85%. Keywords : Customer Satisfaction Index, food presentation
{"title":"CUSTOMER SATISFACTION INDEX (CSI) PASIEN ASING TERHADAP PENYAJIAN MAKANAN DI RUMAH SAKIT KHUSUS BEDAH BIMC KUTA KABUPATEN BADUNG","authors":"Ni Kadek Putri Agustira, Anak Agung Nanak Antarini, Ni Made Dewantari","doi":"10.33992/jig.v12i2.1627","DOIUrl":"https://doi.org/10.33992/jig.v12i2.1627","url":null,"abstract":"The Customer Satisfaction Index (CSI) is an index to determine the level of overall customer satisfaction with an approach that considers the importance of the product or service attributes being measured. One of the factors that determine customer satisfaction is the consumers perception of service quality which focuses on five service dimensions, are Responsiveness, Reliability, Empathy, Tangible and Assurance. The type of research that will be carried out is an observational research type with a cross sectional research design and descriptive analysis. The population of this study were all foreign patients who were hospitalized at the BIMC Kuta Special Surgery Hospital, Badung Regency, and the sample from this study was part of the population who had the following criteria, patients who were treated for at least 1 day and received regular food, man and women over the age of 18 years, are willing to be research subjects by filling out the informed consent and the patient is conscious and able to communicate. Based on the 26 samples studied, overall the patients stated that they were good with the presentation of food provided by the hospital, namely with an index of 3,412 where if this value was percentage it was already above the standard hospital satisfaction value of 85%. This is in accordance with the results of the feed back form given from the hospital to patients where in May 2021 it showed a good satisfaction value with food presentation, which was 85%. Keywords : Customer Satisfaction Index, food presentation","PeriodicalId":497611,"journal":{"name":"Jurnal Ilmu Gizi Journal of Nutrition Science","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136084822","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I Gusti Agung Istri Agung Ika Padmi Swari, Anak Agung Nanak Antarini, I Gusti Putu Sudita Puryana
Minuman sari kunyit merupakan minuman berbahan baku utama berupa sari dari rimpang kunyit (Curcuma longa L.) dan ditambahkan dengan bahan pelengkap seperti jahe, sereh, cengkeh, kayu manis, gula merah dan air. Penelitian bertujuan untuk mengetahui pengaruh penambahan ekstrak kunyit terhadap karakteristik minuman sari kunyit meliputi mutu organoleptik, kapasitas antioksidan, dan umur simpan. Jenis penelitian yakni Rancangan Acak kelompok (RAK) dengan 5 perlakuan dan 3 kali ulangan. Penambahan ekstrak kunyit dengan perlakuan 2,5 %; 5 %, 7,5 %; 10 % dan 12,5 % v/v. Sampel diuji secara organoleptik dan menganalisis kapasitas antioksidan menggunakan metode DPPH serta melakukan uji pendugaan umur simpan dengan metode ESS (Extended Storage Studies). Berdasarkan hasil analisis, diketahui bahwa minuman sari kunyit dengan penambahan ekstrak kunyit sebanyak 2,5 %; 5 %, 7,5 %; 10 % dan 12,5 % v/v berpengaruh nyata (P0,05) terhadap uji organoleptik meliputi warna, aroma, rasa, konsistensi, tingkat penerimaan secara keseluruhan, mutu warna, mutu rasa,dan mutu aroma. Konsentrasi penambahan ekstrak kunyit yang terbaik yakni penambahan ekstrak kunyit sebesar 5%, disebabkan karena uji organoleptik memiliki rata – rata tertinggi terhadap warna 3,69 (suka), aroma 3,61 (suka), konsistensi 3,69 (suka), penerimaan secara keseluruhan 3,62 (suka), mutu aroma 2,54 (netral), kapasitas antioksidan yakni 0,050%bb dan berumur simpan 3 hari.
{"title":"Pengaruh Penambahan Ekstrak Kunyit (Curcuma longa L.) Terhadap Karakteristik dan Umur Simpan Minuman Sari Kunyit","authors":"I Gusti Agung Istri Agung Ika Padmi Swari, Anak Agung Nanak Antarini, I Gusti Putu Sudita Puryana","doi":"10.33992/jig.v12i2.2173","DOIUrl":"https://doi.org/10.33992/jig.v12i2.2173","url":null,"abstract":"Minuman sari kunyit merupakan minuman berbahan baku utama berupa sari dari rimpang kunyit (Curcuma longa L.) dan ditambahkan dengan bahan pelengkap seperti jahe, sereh, cengkeh, kayu manis, gula merah dan air. Penelitian bertujuan untuk mengetahui pengaruh penambahan ekstrak kunyit terhadap karakteristik minuman sari kunyit meliputi mutu organoleptik, kapasitas antioksidan, dan umur simpan. Jenis penelitian yakni Rancangan Acak kelompok (RAK) dengan 5 perlakuan dan 3 kali ulangan. Penambahan ekstrak kunyit dengan perlakuan 2,5 %; 5 %, 7,5 %; 10 % dan 12,5 % v/v. Sampel diuji secara organoleptik dan menganalisis kapasitas antioksidan menggunakan metode DPPH serta melakukan uji pendugaan umur simpan dengan metode ESS (Extended Storage Studies). Berdasarkan hasil analisis, diketahui bahwa minuman sari kunyit dengan penambahan ekstrak kunyit sebanyak 2,5 %; 5 %, 7,5 %; 10 % dan 12,5 % v/v berpengaruh nyata (P0,05) terhadap uji organoleptik meliputi warna, aroma, rasa, konsistensi, tingkat penerimaan secara keseluruhan, mutu warna, mutu rasa,dan mutu aroma. Konsentrasi penambahan ekstrak kunyit yang terbaik yakni penambahan ekstrak kunyit sebesar 5%, disebabkan karena uji organoleptik memiliki rata – rata tertinggi terhadap warna 3,69 (suka), aroma 3,61 (suka), konsistensi 3,69 (suka), penerimaan secara keseluruhan 3,62 (suka), mutu aroma 2,54 (netral), kapasitas antioksidan yakni 0,050%bb dan berumur simpan 3 hari.","PeriodicalId":497611,"journal":{"name":"Jurnal Ilmu Gizi Journal of Nutrition Science","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136084824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ni Ketut Rani Arisanti, Ni Nengah Ariati, Ni Made Yuni Gumala
Siklus menstruasi adalah waktu sejak hari pertama menstruasi sampai datangnya menstruasi berikutnya. Faktor yang berpengaruh pada ketidakteraturan siklus menstruasi yaitu gangguan hormonal, psikis, status gizi, tingkat konsumsi, tingkat stress, dan aktivitas. Tujuan penelitian ini untuk mengetahui adanya hubungan tingkat konsumsi protein, zat besi, dan vitamin C terhadap siklus menstruasi pada remaja di Sai Study Group Denpasar. Jenis penelitian adalah observasional dengan rancangan cross-sectional. Jumlah sampel yang terlibat sebanyak 31 orang dengan kriteria yaitu remaja putri yang tergabung dalam Sai Study Group Denpasar, sudah mengalami menstruasi, dan bersedia menjadi sampel. Data tingkat konsumsi protein, zat besi, dan vitamin C diperoleh melalui wawancara langsung menggunakan formulir re-call 2 × 24 jam dan data siklus menstruasi melalui wawancara menggunakan kuisioner. Untuk mengetahui hubungan antara variabel digunakan uji statistik korelasi Rank Spearman. Hasil penelitian menunjukan rata-rata tingkat konsumsi protein tergolong sangat kurang (58,5%). Rata-rata tingkat konsumsi zat besi dan vitamin C tergolong kurang (45,0%) dan (31,6%). Siklus menstruasi remaja di Sai Study Group Denpasar tergolong polimenore (3,2%), normal (58,1%), dan oligomenore (38,7%). Terdapat hubungan antara tingkat konsumsi protein dan zat besi terhadap siklus menstruasi dengan (α0,05) dan tidak ada hubungan antara tingkat konsumsi vitamin C terhadap siklus menstruasi (α0,05). Disarankan kepada remaja di Sai Study Group Denpasar untuk meningkatkan konsumsi makanan sumber zat gizi khususnya protein, zat besi, dan vitamin C.
{"title":"Hubungan Tingkat Konsumsi Protein, Zat Besi, dan Vitamin C Terhadap Siklus Menstruasi Remaja di Sai Study Group Denpasar","authors":"Ni Ketut Rani Arisanti, Ni Nengah Ariati, Ni Made Yuni Gumala","doi":"10.33992/jig.v12i2.2132","DOIUrl":"https://doi.org/10.33992/jig.v12i2.2132","url":null,"abstract":"Siklus menstruasi adalah waktu sejak hari pertama menstruasi sampai datangnya menstruasi berikutnya. Faktor yang berpengaruh pada ketidakteraturan siklus menstruasi yaitu gangguan hormonal, psikis, status gizi, tingkat konsumsi, tingkat stress, dan aktivitas. Tujuan penelitian ini untuk mengetahui adanya hubungan tingkat konsumsi protein, zat besi, dan vitamin C terhadap siklus menstruasi pada remaja di Sai Study Group Denpasar. Jenis penelitian adalah observasional dengan rancangan cross-sectional. Jumlah sampel yang terlibat sebanyak 31 orang dengan kriteria yaitu remaja putri yang tergabung dalam Sai Study Group Denpasar, sudah mengalami menstruasi, dan bersedia menjadi sampel. Data tingkat konsumsi protein, zat besi, dan vitamin C diperoleh melalui wawancara langsung menggunakan formulir re-call 2 × 24 jam dan data siklus menstruasi melalui wawancara menggunakan kuisioner. Untuk mengetahui hubungan antara variabel digunakan uji statistik korelasi Rank Spearman. Hasil penelitian menunjukan rata-rata tingkat konsumsi protein tergolong sangat kurang (58,5%). Rata-rata tingkat konsumsi zat besi dan vitamin C tergolong kurang (45,0%) dan (31,6%). Siklus menstruasi remaja di Sai Study Group Denpasar tergolong polimenore (3,2%), normal (58,1%), dan oligomenore (38,7%). Terdapat hubungan antara tingkat konsumsi protein dan zat besi terhadap siklus menstruasi dengan (α0,05) dan tidak ada hubungan antara tingkat konsumsi vitamin C terhadap siklus menstruasi (α0,05). Disarankan kepada remaja di Sai Study Group Denpasar untuk meningkatkan konsumsi makanan sumber zat gizi khususnya protein, zat besi, dan vitamin C.","PeriodicalId":497611,"journal":{"name":"Jurnal Ilmu Gizi Journal of Nutrition Science","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136084829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Putu Lika Septarini Dewi, Ida Ayu Eka Padmiari,SKM.,M.Kes, Ni Made Dewantari,SKM,M.FOr
The taste of food is a taste that involves the sense of taste (tongue). The taste of food includes two main aspects, namely the appearance of the food when it is served and the taste of the food when it is eaten. Inpatient services are a group of health services found in hospitals which are a combination of several service functions. The length of hospitalization indicates the number of days a patient has been hospitalized. Food waste is food waste is the volume or percentage of food that is not consumed and is disposed of as waste and can be used to measure the effectiveness of the menu. One indicator of the success of a hospital meal is related to the patient's leftovers. This study aims to determine the relationship between food taste and length of stay with the patient's leftover food at the hospital. The method used is the method of literature review.Research results from the results of the analysis of the literature there are 2 articles that discuss the taste of food stating the average taste of good food is an average of 60%. There are 2 articles that explain the length of hospitalization with different categories, namely the length of stay with the old category as much as 7.3%, stating the length of days of hospitalization with the category of 4 days as much as 67%. Based on 4 articles about leftovers, it is quite diverse according to individual needs and most of the samples left a lot of food. The conclusion of the 8 journals concluded that based on the results of a literature review on food taste, it was known that most of the samples were in the good category. Regarding the length of hospitalization, it was explained that some of the results of the length of stay in each article varied according to the provisions of the length of hospital stay. Regarding leftovers, it is known that most of the samples still left food served by the hospital. The relationship between food taste and patient leftovers at the hospital, most of the articles said that there was a significant relationship between food taste and patient leftovers. The relationship between length of stay and food waste of patients at the hospital, that there was a significant relationship between length of stay and food waste of patients and some stated that there was no relationship between length of stay and food waste.Keywords: Keywords: leftovers, taste of food, length of hospitalization
{"title":"HUBUNGAN CITARASA MAKANAN DAN LAMA RAWAT INAP DENGAN SISA MAKANAN PASIEN DI RUMAH SAKIT","authors":"Putu Lika Septarini Dewi, Ida Ayu Eka Padmiari,SKM.,M.Kes, Ni Made Dewantari,SKM,M.FOr","doi":"10.33992/jig.v12i2.1726","DOIUrl":"https://doi.org/10.33992/jig.v12i2.1726","url":null,"abstract":"The taste of food is a taste that involves the sense of taste (tongue). The taste of food includes two main aspects, namely the appearance of the food when it is served and the taste of the food when it is eaten. Inpatient services are a group of health services found in hospitals which are a combination of several service functions. The length of hospitalization indicates the number of days a patient has been hospitalized. Food waste is food waste is the volume or percentage of food that is not consumed and is disposed of as waste and can be used to measure the effectiveness of the menu. One indicator of the success of a hospital meal is related to the patient's leftovers. This study aims to determine the relationship between food taste and length of stay with the patient's leftover food at the hospital. The method used is the method of literature review.Research results from the results of the analysis of the literature there are 2 articles that discuss the taste of food stating the average taste of good food is an average of 60%. There are 2 articles that explain the length of hospitalization with different categories, namely the length of stay with the old category as much as 7.3%, stating the length of days of hospitalization with the category of 4 days as much as 67%. Based on 4 articles about leftovers, it is quite diverse according to individual needs and most of the samples left a lot of food. The conclusion of the 8 journals concluded that based on the results of a literature review on food taste, it was known that most of the samples were in the good category. Regarding the length of hospitalization, it was explained that some of the results of the length of stay in each article varied according to the provisions of the length of hospital stay. Regarding leftovers, it is known that most of the samples still left food served by the hospital. The relationship between food taste and patient leftovers at the hospital, most of the articles said that there was a significant relationship between food taste and patient leftovers. The relationship between length of stay and food waste of patients at the hospital, that there was a significant relationship between length of stay and food waste of patients and some stated that there was no relationship between length of stay and food waste.Keywords: Keywords: leftovers, taste of food, length of hospitalization","PeriodicalId":497611,"journal":{"name":"Jurnal Ilmu Gizi Journal of Nutrition Science","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136084828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dioxins and related compounds can contaminate food and have an impact on human nutrition and health. The impact of dioxin contamination on nutrition and health is not widely known by consumers, because the effect lasts a long time after dioxin accumulates in fat tissue. Dioxins in the body can cause free radicals that can trigger oxidative stress, so that damage to several important cellular components can occur. Consumption of foods that contain antioxidants is an effort to minimize the negative effects caused by dioxin contamination in humans.
{"title":"Berdampakkah Cemaran Dioksin Bagi Keadaan Gizi Dan Kesehatan?","authors":"Wiwin Efrizal","doi":"10.33992/jig.v12i1.1328","DOIUrl":"https://doi.org/10.33992/jig.v12i1.1328","url":null,"abstract":"Dioxins and related compounds can contaminate food and have an impact on human nutrition and health. The impact of dioxin contamination on nutrition and health is not widely known by consumers, because the effect lasts a long time after dioxin accumulates in fat tissue. Dioxins in the body can cause free radicals that can trigger oxidative stress, so that damage to several important cellular components can occur. Consumption of foods that contain antioxidants is an effort to minimize the negative effects caused by dioxin contamination in humans.","PeriodicalId":497611,"journal":{"name":"Jurnal Ilmu Gizi Journal of Nutrition Science","volume":"104 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135090286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Air beras termasuk limbah organik yang dapat dimanfaatkan sebagai sumber zat hara. Seiring perkembangan air beras banyak dimanfaatkan sebagai pupuk cair alami untuk pertumbuhan berbagai jenis tanaman. Salah satu jenis tanaman yang bisa berkembang yaitu cabai. Tujuan penelitian ini adalah untuk mengetahui pengaruh air beras terhadap pertumbuhan tanaman cabai. Air beras ditambah dengan air bersih sesuai dosis yang telah ditentukan yaitu 0%, 25%, 50%, 75% dan 100%. Pendekatan penelitian ini dengan kualitatif dan jenis peneliatian adalah eksperimen melalui Rancangan Acak Kelompok. (RAK) dengan 5 perlakuan. Hasil ertumbuhan cabai dapat maksimal dengan dosis 100% air beras yang menunjukkan 5,4 cm dengan 4 helai daun. Dengan ini menyatakan bahwa air beras dapat memberi pengaruh bagi pertumbuan cabai
{"title":"PEMANFAATAN KANDUNGAN GIZI PADA AIR BERAS UNTUK PERTUMBUHAN CABAI","authors":"Putri Amalia Maharani","doi":"10.33992/jig.v12i1.1429","DOIUrl":"https://doi.org/10.33992/jig.v12i1.1429","url":null,"abstract":"Air beras termasuk limbah organik yang dapat dimanfaatkan sebagai sumber zat hara. Seiring perkembangan air beras banyak dimanfaatkan sebagai pupuk cair alami untuk pertumbuhan berbagai jenis tanaman. Salah satu jenis tanaman yang bisa berkembang yaitu cabai. Tujuan penelitian ini adalah untuk mengetahui pengaruh air beras terhadap pertumbuhan tanaman cabai. Air beras ditambah dengan air bersih sesuai dosis yang telah ditentukan yaitu 0%, 25%, 50%, 75% dan 100%. Pendekatan penelitian ini dengan kualitatif dan jenis peneliatian adalah eksperimen melalui Rancangan Acak Kelompok. (RAK) dengan 5 perlakuan. Hasil ertumbuhan cabai dapat maksimal dengan dosis 100% air beras yang menunjukkan 5,4 cm dengan 4 helai daun. Dengan ini menyatakan bahwa air beras dapat memberi pengaruh bagi pertumbuan cabai","PeriodicalId":497611,"journal":{"name":"Jurnal Ilmu Gizi Journal of Nutrition Science","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135090290","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ni Komang Desi Dina Purwita, Ni Komang Desi Dina Purwita, Desak Putu Sukraniti, Ida Ayu Eka Padmiari
Food maintenance is the responsibility of Nutrition Installation at Tk. II Udayana Hospital Denpasar, but often find problems in the form of patient food waste that exceeds the standard. This study aims to analyze the relationship of taste with ordinary food waste in the hospitalization at Tk. II Udayana Hospital Denpasar, as one of the scientific evaluation steps in reducing food waste. The data in this study were collected by questionnaire and observation methods. The results of this study showed that the results showed that, of the 47 samples studied that had a large sample food waste is 18 people (38.3%), which is classified as a small number of 29 people (61.7%) and averaged the sample regular food waste of 18.4%. The sample that stated the taste of good food was 42 people (89.4%) and stated the taste of food is not good ie 5 people (10.6%).Keywords: Flavor,Food wasted
{"title":"HUBUNGAN CITA RASA DENGAN SISA MAKANAN BIASA PADA PASIEN RAWAT INAP DI RUMAH SAKIT TK II UDAYANA DENPASAR","authors":"Ni Komang Desi Dina Purwita, Ni Komang Desi Dina Purwita, Desak Putu Sukraniti, Ida Ayu Eka Padmiari","doi":"10.33992/jig.v12i1.1590","DOIUrl":"https://doi.org/10.33992/jig.v12i1.1590","url":null,"abstract":"Food maintenance is the responsibility of Nutrition Installation at Tk. II Udayana Hospital Denpasar, but often find problems in the form of patient food waste that exceeds the standard. This study aims to analyze the relationship of taste with ordinary food waste in the hospitalization at Tk. II Udayana Hospital Denpasar, as one of the scientific evaluation steps in reducing food waste. The data in this study were collected by questionnaire and observation methods. The results of this study showed that the results showed that, of the 47 samples studied that had a large sample food waste is 18 people (38.3%), which is classified as a small number of 29 people (61.7%) and averaged the sample regular food waste of 18.4%. The sample that stated the taste of good food was 42 people (89.4%) and stated the taste of food is not good ie 5 people (10.6%).Keywords: Flavor,Food wasted","PeriodicalId":497611,"journal":{"name":"Jurnal Ilmu Gizi Journal of Nutrition Science","volume":"275 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135090289","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ni Made Dwi Endriani, I Putu Suiraoka, Ni Komang Wiardani
The prevalence of hypertension has increased significantly in patients aged 60 years and over. The emergence of hypertension is related to lifestyle factors and diet. Efforts are made to reduce the risk of increasing blood pressure in the elderly, one of which is with family support and nutritional fulfillment. The family becomes a support system in the life of people with hypertension, so that the situation they experience does not get worse and avoid complications due to hypertension. The purpose of this study was to describe the relationship between family support in controlling hypertension with the fulfillment of nutrition and blood pressure in the elderly. This research is a literature review in May 2021 with qualitative research methods. The research data includes data on respondent characteristics (gender, age), family support, nutritional fulfillment for the elderly, and hypertension in the elderly, then the journals are tabulated and analyzed qualitatively. The results of the literature review of family support are mostly in the good category. Fulfillment of nutrition is included in the fulfilled category. Based on the literature review, it is known that most of the samples have hypertension in stage I and pre-hypertension. Based on the analysis, 10 journals stated that there was a significant relationship between family support in controlling hypertension and the fulfillment of nutrition and blood pressure in the elderly (p 0.05).Keyword : Family Support, Nutritional Fulfillment, Hypertensional Control, Elderly
{"title":"HUBUNGAN DUKUNGAN KELUARGA DALAM PENGENDALIAN HIPERTENSI DENGAN PEMENUHAN GIZI PASIEN LANSIA (LITERATURE REVIEW)","authors":"Ni Made Dwi Endriani, I Putu Suiraoka, Ni Komang Wiardani","doi":"10.33992/jig.v12i1.1591","DOIUrl":"https://doi.org/10.33992/jig.v12i1.1591","url":null,"abstract":"The prevalence of hypertension has increased significantly in patients aged 60 years and over. The emergence of hypertension is related to lifestyle factors and diet. Efforts are made to reduce the risk of increasing blood pressure in the elderly, one of which is with family support and nutritional fulfillment. The family becomes a support system in the life of people with hypertension, so that the situation they experience does not get worse and avoid complications due to hypertension. The purpose of this study was to describe the relationship between family support in controlling hypertension with the fulfillment of nutrition and blood pressure in the elderly. This research is a literature review in May 2021 with qualitative research methods. The research data includes data on respondent characteristics (gender, age), family support, nutritional fulfillment for the elderly, and hypertension in the elderly, then the journals are tabulated and analyzed qualitatively. The results of the literature review of family support are mostly in the good category. Fulfillment of nutrition is included in the fulfilled category. Based on the literature review, it is known that most of the samples have hypertension in stage I and pre-hypertension. Based on the analysis, 10 journals stated that there was a significant relationship between family support in controlling hypertension and the fulfillment of nutrition and blood pressure in the elderly (p 0.05).Keyword : Family Support, Nutritional Fulfillment, Hypertensional Control, Elderly","PeriodicalId":497611,"journal":{"name":"Jurnal Ilmu Gizi Journal of Nutrition Science","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135090292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dyah Octavia Rizky, Ida Ayu Eka Padmiari, Ni Nengah Ariati
Food cost is the cost required to provide food which is obtained based on the total costs incurred divided by the number of servings of food and the number of consumers served. Food waste is the number of dishes that are not eaten, which occurs because the leftovers served are not consumed. The food waste costs is calculated by knowing the amount of food waste from the patient and then compared with the cost of food per serving. The purpose of this study was to analyze of food cost and food waste cost in hospitalized patients. The independent variable in this study is food cost and the dependent variable is food waste cost. This research is a literature review conducted in May 2021 by searching the database on Google Scholar and Research Gate then classifying the literature according to inclusion criteria and analyzing it based on existing theory. The research subjects are patients who are hospitalized, male and female, with an age range of 0-65 years. The research data includes subject criteria (gender, age), food costs, food waste and food waste cost of patients in hospital. Based on the results of the literature review, there are 4 literatures of food cost, the lowest is in the VIP Room of RSJ Prof. Dr. Soerojo Magelang is Rp. 21,634,- while the highest is in Class III Inpatient at the Mataram City Hospital of Rp. 70,366,-. There are 7 literatures that show of food waste in hospitalized patients, the average food waste is 58.25% with the highest is 100%. There are 5 literatures that describe food waste cost with the highest is Rp. 560,000,- in Sidoarjo City Hospital and the lowest is Rp. 9,530, - in schizophrenia patients at Prof.. Dr. Soerojo Magelang Psychiatric Hospital. There are 4 literatures that state the relationship between food costs and food waste costs.Keywords: food costs, food waste and food waste costs
{"title":"ANALISIS BIAYA MAKAN DAN BIAYA SISA MAKANAN PADA PASIEN DI RUMAH SAKIT ( LITERATUR REVIEW )","authors":"Dyah Octavia Rizky, Ida Ayu Eka Padmiari, Ni Nengah Ariati","doi":"10.33992/jig.v12i1.1587","DOIUrl":"https://doi.org/10.33992/jig.v12i1.1587","url":null,"abstract":"Food cost is the cost required to provide food which is obtained based on the total costs incurred divided by the number of servings of food and the number of consumers served. Food waste is the number of dishes that are not eaten, which occurs because the leftovers served are not consumed. The food waste costs is calculated by knowing the amount of food waste from the patient and then compared with the cost of food per serving. The purpose of this study was to analyze of food cost and food waste cost in hospitalized patients. The independent variable in this study is food cost and the dependent variable is food waste cost. This research is a literature review conducted in May 2021 by searching the database on Google Scholar and Research Gate then classifying the literature according to inclusion criteria and analyzing it based on existing theory. The research subjects are patients who are hospitalized, male and female, with an age range of 0-65 years. The research data includes subject criteria (gender, age), food costs, food waste and food waste cost of patients in hospital. Based on the results of the literature review, there are 4 literatures of food cost, the lowest is in the VIP Room of RSJ Prof. Dr. Soerojo Magelang is Rp. 21,634,- while the highest is in Class III Inpatient at the Mataram City Hospital of Rp. 70,366,-. There are 7 literatures that show of food waste in hospitalized patients, the average food waste is 58.25% with the highest is 100%. There are 5 literatures that describe food waste cost with the highest is Rp. 560,000,- in Sidoarjo City Hospital and the lowest is Rp. 9,530, - in schizophrenia patients at Prof.. Dr. Soerojo Magelang Psychiatric Hospital. There are 4 literatures that state the relationship between food costs and food waste costs.Keywords: food costs, food waste and food waste costs","PeriodicalId":497611,"journal":{"name":"Jurnal Ilmu Gizi Journal of Nutrition Science","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135090291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sheylla Tara Audina, Badrut Tamam, I Gusti Putu Sudita Puryana
Cilok, a typical food from Bandung, West Java, generally uses wheat flour and tapioca flour. The purpose of this study was to determine the effect of substitution of Moringa leaf puree (Moringa Oleifera) in wheat flour on the acceptability of cilok, this type of experimental research used a randomized block design (RAK) with 5 treatments, namely P1 (Moringa leaf puree substitution 2.5%), P2 ( Moringa leaf puree substitution 5%), P3 (moringa leaf puree substitution 7.5%), P4 (10% Moringa leaf puree substitution), P5 (12.5% Moringa puree substitution). Data were analyzed using ANOVA test followed by BNT test. The results of the subjective analysis of Moringa leaf cilok covering texture, color, aroma, taste, acceptability, texture quality, color quality, aroma quality, and taste quality were significant. The results of the objective analysis were the levels of iron (Fe) and antioxidant capacity. The result of the best iron (Fe) content of Moringa leaf cilok was 8.511 mg/100 g. To meet the daily needs of iron (Fe) for women, 10 cilok leaves contain iron (Fe) 17,022 mg and 5 grains of cilok moringa leaves for men contain 8,511 mg/100 g of iron. The result of the best antioxidant capacity in Moringa leaf cilok is 8.44 mg/L GAEACKeywords: Cilok, Moringa Leaf Puree, Wheat Flour
{"title":"PENGARUH SUBSTITUSI PUREE DAUN KELOR (MORINGA OLEIFERA) PADA TEPUNG TERIGU TERHADAP DAYA TERIMA CILOK","authors":"Sheylla Tara Audina, Badrut Tamam, I Gusti Putu Sudita Puryana","doi":"10.33992/jig.v12i1.1588","DOIUrl":"https://doi.org/10.33992/jig.v12i1.1588","url":null,"abstract":"Cilok, a typical food from Bandung, West Java, generally uses wheat flour and tapioca flour. The purpose of this study was to determine the effect of substitution of Moringa leaf puree (Moringa Oleifera) in wheat flour on the acceptability of cilok, this type of experimental research used a randomized block design (RAK) with 5 treatments, namely P1 (Moringa leaf puree substitution 2.5%), P2 ( Moringa leaf puree substitution 5%), P3 (moringa leaf puree substitution 7.5%), P4 (10% Moringa leaf puree substitution), P5 (12.5% Moringa puree substitution). Data were analyzed using ANOVA test followed by BNT test. The results of the subjective analysis of Moringa leaf cilok covering texture, color, aroma, taste, acceptability, texture quality, color quality, aroma quality, and taste quality were significant. The results of the objective analysis were the levels of iron (Fe) and antioxidant capacity. The result of the best iron (Fe) content of Moringa leaf cilok was 8.511 mg/100 g. To meet the daily needs of iron (Fe) for women, 10 cilok leaves contain iron (Fe) 17,022 mg and 5 grains of cilok moringa leaves for men contain 8,511 mg/100 g of iron. The result of the best antioxidant capacity in Moringa leaf cilok is 8.44 mg/L GAEACKeywords: Cilok, Moringa Leaf Puree, Wheat Flour","PeriodicalId":497611,"journal":{"name":"Jurnal Ilmu Gizi Journal of Nutrition Science","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135090287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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