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Chandradewi, AASP
Jurusan Gizi, Poltekkes Kemenkes Mataram

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RASIO TEPUNG KULIT SINGKONG DENGAN IKAN TONGKOL TERHADAP SIFAT ORGANOLEPTIK BAKSO TEPUNG KULIT SINGKONG IKAN TONGKOL (BAKSO KINGKONG) Indrawati, Selvi; Jaya, IKetut Swirya; Widiada, Igde Narda; Chandradewi, AASP
Jurnal Gizi Prima Vol 2, No 1 (2017): JURNAL GIZI PRIMA
Publisher : Jurusan Gizi, Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (189.1 KB) | DOI: 10.32807/jgp.v2i1.85

Abstract

Background. Shifting diet of people in Indonesia to change, to foods high in fat and low in fiber. Leather Cassava is a high-fiber foods. Leather Cassava can be used in the manufacture of fish balls. Another ingredient in the manufacture of starch ie meatballs. Pratiwi Research, (2013) stated that the nutrient content of crude fiber contained in tapioca is 0% so that the necessary ingredients of nutrient-rich foods crude fiber in making the meatballs then selected skin cassava. Research Methods. was implemented using the design of experimental studies with a completely randomized design (CRD) of the ratio factor flour cassava peel with tuna 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60% and 50 %: 50%. The treatment was repeated 3 times. The parameters observed organoleptic properties (color, smell, taste and texture). Data were analyzed using Duncan test. The results showed that the ratio of cassava flour shell with tuna significant effect on the color, smell, taste and texture of Meatballs. Colors get scores of panelists from 2.96 to 4.08, a score value odors from 2.96 to 3.56, a score value of flavor from 2.20 to 3.72, and texture scores from 2.20 to 3.20. The conclusion that the treatment of the most favored in terms of color, taste, smell and texture that treatment with t1 (10%: 90%). T1 treatment (10%: 90%) is a product that is recommended because it has the organoleptic properties of the most preferred.
ANALISIS BIAYA YANG HILANG DARI SISA MAKANAN PASIEN DI RUMAH SAKIT UMUM DAERAH KOTA MATARAM YANG MENDAPATKAN MAKANAN BIASA Febri, Baiqwinda Sari; Chandradewi, AASP; Irianto, Irianto; Sofiyatin, Reni
Jurnal Gizi Prima Vol 3, No 1 (2018): JURNAL GIZI PRIMA
Publisher : Jurusan Gizi, Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.572 KB) | DOI: 10.32807/jgp.v3i1.105

Abstract

Background. The organization of food is one form of hospital nutrition service. The success of the food system can be attributed to food scraps. The rest of the patient's food causes the missing costs and impacts on the budget used. Research Methods. The organization of food is one form of hospital nutrition service. The success of the food system can be attributed to food scraps. The rest of the patient's food causes the missing costs and impacts on the budget used. Research Result. The results of this study show the results of multiple regression logistic tests that have a significant value of 0.068 (p> 0.05). This means that there is no influence of age, sex, type of illness and taste of food against the cost of missing ordinary food scraps. Conclusion. Age, sex, disease type and food taste assessment contribute 13.2% to the lost cost of food scraps.
KAJIAN SIFAT ORGANOLEPTIK DAN KADAR AIR SELAI DAGING KULIT PISANG KEPOK (Study of Organoleptic properties and Water Content Banana Kepok Peel Flesh Jam) Santhi, NiLuh Evihari; Jaya, Iketut Swirya; Sofiyatin, Reni; Chandradewi, AASP
Jurnal Gizi Prima Vol 2, No 1 (2017): JURNAL GIZI PRIMA
Publisher : Jurusan Gizi, Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.424 KB) | DOI: 10.32807/jgp.v2i1.86

Abstract

Background. Bananas are tropical fruits are the most widely produced and use by the people of Indonesia. Banana peel to produce large volumes of waste. In general, the banana peel is part of bananas that are usually discarded as waste that is not utilized and discarded banana peel just as organic waste. Nusa Tenggara Barat (NTB) is the largest banana production region, mainly on the production of bananas kepok reached 58 684 tonnes in 2013 (BPS 2014). Banana peel has a high nutritional value, especially on the banana peel that has meat kepok thicker peel than other meats banana peel. Kepok banana peel contains several elements such as water (68.90 grams), carbohydrates (18.5 grams), fat (2,11gram), and protein (0.23 g). Banana peels contain carbohydrates that can be used as an energy source and can be processed or developed into economically valuable products, one of which is processed into jam. Objective. To identify the organoleptic properties (taste, aroma, color, and topical nature) and water content banana peel jam. Research Methods. Design studies using experimental studies (Trial) completely randomized design (CRD) with one factor, namely the addition of sugar consisting of five treatments with a percentage of 5%, 20%, 35%, 50%, and 65%. Each treatment was repeated 3 times. Data were analyzed using Analysis of Variant (One Way ANOVA) was followed by Duncan test. Research Result: The addition of sugar did not significantly affect the smell of kepok banana peel jam (p> 0.05), but the real impact on color, flavor, and the topical nature of the kepok banana peel jam (p <0.05). Peanut butter banana peel meat kepok with t3 treated (35%) and t4 (50%) preferred in terms of color, taste, and topical nature of the scale value approaching love. While the terms of the smell of all treatments reached values by category rather like. The treatment that meets the standards seen from water level is at t4 treatment (50%) with a water content 32.39%.
DAYA TERIMA PASIEN KELAS III TERHADAP MENU MAKANAN BIASA DI RSUD PROVINSI NTB Oktaviani, Puput; Suranadi, Luh; Chandradewi, AASP; lendri, niketut
Jurnal Gizi Prima Vol 3, No 1 (2018): JURNAL GIZI PRIMA
Publisher : Jurusan Gizi, Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.412 KB) | DOI: 10.32807/jgp.v3i1.110

Abstract

Background. The high leftovers in a hospital in result due to low patient acceptability . The low patient acceptability can be attributed to several factors other conduction of external factors and internal factors . External factors consist of food appearance and internal factors consist of appetite , eating habits , boredom , and the food from the outside. Research Methods. This study design using observational research is descriptive , based on time in terms of research using crossecectional approach , the target of this study is that patients who receive regular food menu in Provisinsi Mataram General Hospital who had been hospitalized at least 2 days . Samples were obtained as many as 27 samples. Research Result. the received power of regular meals judged on appearance ( color and texture ) food menu is still in the unattractive category because of the 5 -day menu shows the average percentage of less than 60 % . : the received power of regular meals judged on taste ( flavor and aroma ) food menu is still in the category of unattractive because of menu 5 days showed an average percentage of less than 60 %. Conclusion. The receive power to the appearance and the food taste in breakfast, lunch and dinner either from the first menu to the fifth menu still in the poor category because it is still less than 60 % .
PENAMBAHAN BERAT BADAN IBU HAMIL TERHADAP BERAT BAYI LAHIR DI KOTA MATARAM Oktadianingsih, Deviana; Irianto, Irianto; Chandradewi, AASP; Jaya, IKetut Swirya
Jurnal Gizi Prima Vol 2, No 2 (2017): JURNAL GIZI PRIMA
Publisher : Jurusan Gizi, Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v2i2.92

Abstract

Background. Low Birth Weight (LBW) is an indicator of mother and children health. The LBW in Mataram City has increased from 3,11% in 2013 to 3,38% in 2014. One of the cause of LBW is pregnancy weight gain. Objective : To know the pregnancy weight gain with birth weight. Research Methods. This research used cross-sectional design. The population is mother who have done childbirth in the working area of Puskesmas in Mataram City in 2016. The research sample is 78 mother, 39 mothers at LBW and 39 mothers at Non LBW by Systematic Random Sampling techniq. The Multiple regression is the mehod to analyzed pregnancy weight gain with birth weight. Research Result. The pregnancy weight gain and the other ekstrinsik factors has an association with birth weight (p<0,05). The other ekstrinsik factor are significantly related to birth weight is ANC, the morbidities during pregnancy and Hb. Conclusion. Some consider the weight of pregnant women and other extrinsic factors (ANC visits, comorbidities, and Hb levels) to the weight of the baby born.