Prosiding Seminar Nasional Gizi 2017
http://hdl.handle.net/11617/11038
Strategi Optimasi Tumbuh Kembang Anak2024-03-28T10:20:57ZHubungan antara Ketepatan Jam Makan dan Frekuensi Konsumsi Makanan dari Luar Rumah Sakit dengan Kepuasan Pasien yang Mendapatkan Makanan Biasa di RSUP dr Soeradji Tirtonegoro
http://hdl.handle.net/11617/8700
Hubungan antara Ketepatan Jam Makan dan Frekuensi Konsumsi Makanan dari Luar Rumah Sakit dengan Kepuasan Pasien yang Mendapatkan Makanan Biasa di RSUP dr Soeradji Tirtonegoro
Widosari, Effina; Widiyaningsih, Endang Nur
Kepuasan pasien merupakan sasaran mutu dalam penyelenggaraan makanan di RS.
Berdasarkan data survey yang dilakukan di RSUP Soeradji Tirtonegoro masih ada pasien yang
tidak puas terhadap makanan dari rumah sakit, dan memilih untuk konsumsi makanan dari
luar rumah sakit karena ada perbedaan jam makan. Tujuan penelitian ini untuk mengetahui
hubungan antara ketepatan jam makan dan konsumsi makanan dari luar rumah sakit dengan
kepuasan pasien. Penelitian ini menggunakan rancangan cross sectional. Populasi merupakan
seluruh pasien yang dirawat di kelas III dengan diit biasa. Teknik pengambilan sampel dengan
consecutive sampling. Data ketepatan jam makan diperoleh dengan penyebaran angket. Data
konsumsi makanan dari luar rumah sakit diperoleh dengan wawancara bebas terpimpin
menggunakan kuesioner. Data kepuasan pasien diperoleh dengan penyebaran kuesioner
kepuasan makanan dengan skala differential semantik. Analisis uji hubungan menggunakan
Chi Square dan Fisher exact. Hasil penelitian menunjukkan 35,6% pasien menilai jam makan
tidak tepat, 64,4% menganggap jam makan tepat. 53,3% pasien jarang konsumsi makanan
dari luar rumah sakit dan 46,7% pasien diketahui sering. 13,3% pasien menyatakan kurang
puas dan 86,7% pasien menyatakan puas terhadap pelayanan makanan dari rumah sakit. Hasil
uji analisis menunjukkan adanya hubungan antara jam makan dengan kepuasan terhadap
pelayanan rumah sakit (p=0,017, p<0,05), dan tidak ada hubungan antara konsumsi makanan
dari luar rumah sakit dengan kepuasan terhadap pelayanan rumah sakit (p=0,396, p>0,05).
Kesimpulan hasil penelitian ada hubungan antara ketepatan jam makan dengan pasien dan
tidak ada hubungan antara konsumsi makanan dari luar rumah sakit dengan kepuasan pasien.
2017-05-06T00:00:00ZFaktor-faktor yang Berhubungan dengan Daya Terima Makanan Diet pada Pasien Rawat Inap di RSUD Raden Mattaher Jambi
http://hdl.handle.net/11617/8699
Faktor-faktor yang Berhubungan dengan Daya Terima Makanan Diet pada Pasien Rawat Inap di RSUD Raden Mattaher Jambi
Sari, Risda; Balgis, Pitri
Background . From several research results revealed that many patients while hospitalized
have hospital malnutrition. Food produced and served for patients in the hospital serves as
an effort to maintain endurance and speed up the healing process. The food served for the
patient should be accordance with the disease and condition of the patient. Food dishes that fit
the patient’s disease diet if consumed runs out will speed healing and shorten the day of care.
Assesment of acceptance patient of food is one indicator of hospital nutrition service success.
The factors of acceptance of diet foods are intrinsic factor and eksterinsic factor. Intrinsic
factor is patient disase type, eating habit, patient appetite, environment, while eksterinsik
factor is food flavor, presenter attitude and presentation time. Aim. Knowing and analyzing
the relationship between the acceptance of diet foods with food flavors, presentation time of
food, presenter of food attitudes and hospital area. Method. The desaign of this study was cross
sectional with the sampel choosen by consecutive sampling. The sample size is 83people. The
research was conducted at Raden Mattaher General Hospital at Jambi in August 2012. To
know the relationship between variables used Chi square test.
Result. Acceptance of diet food 43,37% good, and 51,81% less good, and 4,89% bad. 51,81 of
sample stated like the taste of diet food and 48,19% did not like the flavor. 68,70% of sample
stated food was served on time and 31,30% stated food wasserved not on time. 61,45% sample
stated the attitude of the friendly officer and 38,55% are not friendly, 55,40% stated good for
hospital area and 44,60% stated hospital area not good.
Conclusion. There is a significant relationship between food flavor, the attitude of the the food
presenter with acceptance. But there was no significant relationship between presentation time
of , hospital area with acceptance.
2017-05-06T00:00:00ZStudi Validitas IMT Dan Rasio Lingkar Pinggang-Panggul (RLPP) dengan Profil Lipid pada Penyakit Jantung Koroner (PJK) di Poli Jantung RSUD dr. M. Yunus Bengkulu 2014
http://hdl.handle.net/11617/8698
Studi Validitas IMT Dan Rasio Lingkar Pinggang-Panggul (RLPP) dengan Profil Lipid pada Penyakit Jantung Koroner (PJK) di Poli Jantung RSUD dr. M. Yunus Bengkulu 2014
Yuliza, Nur Edri Indah; Sri, Iwaningsih; Sri, Hartati Lilik
Cardiovascular disease is the number one cause of death globally among them is CHD. One of
the risk factors of coronary heart disease is obesity. There needs to be a first step to determine
obesity in a way that anthropometric measurements of nutritional status (BMI and waist hip
ratio) and biochemical (lipid profile). There is a difference between the normal range and
interpretation of anthropometry and biochemistry that are able to raise questions about the best
method for detecting CHD risk factors.
The purpose of this study was to determine the validity of BMI and waist hip ratio on the lipid
profile in patients with CHD at RSUD Dr. M. Yunus Bengkulu. This research is research that is
both analytic survey with cross-sectional approach. The population in this study were patients
with CHD at RSUD Dr. M. Yunus Bengkulu. While the sample of 60 respondents with making
accidental sampling technique. Analysis of the data in this study using validity. This technique
is used to measure the sensitivity and specificity of indicators that BMI and waist hip ratio
studies on lipid profile.
Validity of test results that the sensitivity of BMI and waist hip ratio is quite good (Se> 70%)
but for specificity IMT better than the waist hip ratio (Sp <60%). IMT and RLPP are good for
lipid profile abnormalities because they have high sensitivity but not too good at predicting
lipid profile abnormalities because of their low specificity.
2017-05-06T00:00:00ZKadar Beta Karoten dan Daya Terima Cookies Garut dengan Substitusi Tepung Labu Kuning
http://hdl.handle.net/11617/8696
Kadar Beta Karoten dan Daya Terima Cookies Garut dengan Substitusi Tepung Labu Kuning
Noviati, Titik Dwi; Purwani, Eni
Public dependence on wheat flour is very high. It is necessary for the development of local food
products as a substitute for wheat flour, one of which is the tubers of Garut. Vitamin A deficiency
(VAD) is one of the main nutritional problem in Indonesia. One local food that has the potential
to be processed into food products and contains a high vitamin A is pumpkin. Therefore, it is
necessary to do a research about levels of beta carotene and acceptance of cookies from Garut’s
flour with pumpkin flour substitution. The purpose of this study was to determine the level of
beta carotene and acceptance of cookies Garut with the substitution of pumpkin flour. This
research method was experimental with a completely randomized design with three treatments
and one control twice. The pumpkin flour substitution was 0%, 15%, 20% and 25%. The beta
carotene and acceptance levels were obtained with spectrophotometer method and a test of 30
panelists. The statistical test of beta carotene and acceptance were analyzed using annova and
kruskall wallis continued with Duncan Multiple Range Test. The anova showed the ρ value of
beta carotene of cookies at 0,000. The kruskall wallis described the ρ value of acceptance of
cookies to colors at 0,000, 0,005 for aroma, 0,015 for texture and 0,000 for all favorite. The
highest beta carotene was at 25% substitution. The most preferred cookies Garut of panelists
was with the substitution of pumpkin flour at 20%. There pumpkin flour substitution effected on
levels of beta carotene and acceptance of cookies Garut. It is necessary to use pumpkin flour
substitution 25% for Vitamin A Deficiency (VAD). It is necessary to use low calori sugar on
making garut”s cookies that cater to people with Diabetes Mellitus.(lebih 40 kata)
2017-05-06T00:00:00Z