Prawiningdyah, Yeni
Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, Fakultas Kedokteran UGM

Published : 6 Documents
Articles

Found 6 Documents
Search

Analisis sisa makanan dan biaya sisa makanan pasien skizofrenia rawat inap di Rumah Sakit Jiwa Madani Palu Irawati, Irawati; Prawiningdyah, Yeni; Budiningsari, R Dwi
Jurnal Gizi Klinik Indonesia Vol 6, No 3 (2010): Maret
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, Fakultas Kedokteran UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.17720

Abstract

Background: Food has not only considerable therapeutic but also economic value. The success of food provision is related to leftover that can indicate less optimum food provision in hospitals. Leftover indicates the presence of wasted cost.Objective: To analyze leftover and cost of leftover of schizophrenic inpatients at Madani Mental Hospital Palu.Method: The study used cross sectional method. Subject of the study were schizophrenic inpatients who got ordinary food portion had been mobilized from acute to common room 2 x 24 hours, put in class 3 room, were able to eat food on their own with exclusion criteria the presence of accompanying diseases that could affect appetite and got food from outside the hospital (n = 35). Data were analyzed quantitatively using chi square to find out factors related with the presence of leftover. Data of respondent characteristics and cost of leftover were analyzed descriptively.Result: There was difference in leftover based on sex and portion in particular rice and animal side dish leftover (p <0.05) but there was no significant difference in age, type of schizophrenic disease, duration of hospitalization and previous hospitalization (p ≥ 0.05). Total cost of wasted food a day was Rp 1,529.33.Conclusion: There was difference in leftover based on sex and portion particularly rice and animal side dish leftover. Average amount of leftover varied according to eating time and types of food. Cost of wasted food varied according to types of food.
Pelatihan hygiene sanitasi dan poster berpengaruh terhadap pengetahuan, perilaku penjamah makanan, dan kelaiakan hygiene sanitasi di instalasi gizi RSUP Sanglah Denpasar Rapiasih, Ni Wayan; Prawiningdyah, Yeni; Lestari, Lily Arsanti
Jurnal Gizi Klinik Indonesia Vol 7, No 2 (2010): November
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, Fakultas Kedokteran UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (445.547 KB) | DOI: 10.22146/ijcn.17738

Abstract

Background: The problem of food hygiene sanitation in hospital is closely related to the incidence of nosocomial infection which is estimated to be high considering that the condition of hospitals and health in general is still relatively not very good. A way to transmit nosocomial infection is through food. Staff hygiene is a factor requiring attention in order that the product of nutrition installation is of quality and safe to consume.Objective: To identify the effect of training and posting of food hygiene sanitation to knowledge, healthy behavior of food handlers in efforts to improve food safety and sanitation hygiene appropriateness.Method: This was a time series  quasi experiment with one group pre test and post test design. Samples consisted of 44 people of senior level education in charge of food service to patient in class I, II, and III. Every subject was given training using lecture, discussion and demonstration method for one day. Poster was posted a month after training. Data obtained consisted of sex, age, marital status, duration of occupation, place of work, knowledge, behavior, food safety in food serving utensil for inpatients and sanitation hygiene appropriateness. Assessment was made before, one month and two months after training. Data analysis used paired Sample t-test and chi-square.Results: There was signifcant improvement in knowledge and healthy behavior before and  after training plus poster showed with p<0.001. There was signifcant difference in sex and behavior before training with p=0.045 and a month after training with p<0.001. There was signifcant association between place of work and behavior a month after training with p=0.021. There was signifcant difference in total plate count one month and two months after training with p=0.049. In addition, there was an increased quality of sanitation hygiene appropriateness before and  after training plus poster showed.Conclusion: There was an increasing of knowledge, behavior of food handlers, sanitation hygiene appropriateness, before and after training plus poster. There  was an  improvement in quality food safety one and two months after training.
Analisis sisa makanan lunak rumah sakit pada penyelenggaraan makanan dengan sistem outsourcing di RSUD Gunung Jati Cirebon Ariefuddin, M Agus; Kuntjoro, Tjahjono; Prawiningdyah, Yeni
Jurnal Gizi Klinik Indonesia Vol 5, No 3 (2009): Maret
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, Fakultas Kedokteran UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.091 KB) | DOI: 10.22146/ijcn.17570

Abstract

Background: An indicator of success in maintaining quality of service in patient nutrition can be measured from leftovers. In average inpatients got soft food as much as 40.1% and about 20.5% of them have leftovers. One benefit of leftover data is that they can be used to evaluate provision of hospital foods. Leftovers indicate that there is a waste in food cost.Objective: To analyze leftovers of hospital soft food in the provision of food using outsourcing system at Gunung Jati Hospital of Cirebon Municipality.Method: This was an observational study that used cross sectional design. Samples were as many as 93 patients. Data were analyzed quantitatively using chi square to identify in factors correlation the presence of leftovers and correlation in respondents’ satisfaction with the quality of food with the presence of leftovers and to identify correlation of irrelevance with leftovers of hospital soft foods portion served with the presence of leftovers. Characteristics of respondents and cost of foods wasted were analyzed using univariate technique.Result: The result of statistical analysis showed that there was significant  correlation in sex, level of education, types of diseases and appetite  on the presence of leftovers (p < 0.05) and there was no significant correlation based on age and class of hospitalization (p > 0.05). There was no significant correlation in respondents’ satisfaction with quality of foods on the presence of leftovers (p > 0.05). There was significant correlation between irrelevances in the amount of soft food portion served on the presence of leftovers.  Total cost foods wasted was Rp 12.559.12/day.Conclusion: There was correlation in sex, level of education, types of diseases and appetite on the presence of leftovers. There was no significant correlation in respondents’ satisfaction with quality of foods on the presence of leftovers (p > 0.05). There was significant correlation between irrelevances in the amount of soft food portion served with leftovers. The cost of foods wasted based on class of hospitalization served greatly varied.
Pelatihan hygiene sanitasi dan poster berpengaruh terhadap pengetahuan, perilaku penjamah makanan, dan kelaiakan hygiene sanitasi di instalasi gizi RSUP Sanglah Denpasar Rapiasih, Ni Wayan; Prawiningdyah, Yeni; Lestari, Lily Arsanti
Jurnal Gizi Klinik Indonesia Vol 7, No 2 (2010): November
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, Fakultas Kedokteran UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.17738

Abstract

Background: The problem of food hygiene sanitation in hospital is closely related to the incidence of nosocomial infection which is estimated to be high considering that the condition of hospitals and health in general is still relatively not very good. A way to transmit nosocomial infection is through food. Staff hygiene is a factor requiring attention in order that the product of nutrition installation is of quality and safe to consume.Objective: To identify the effect of training and posting of food hygiene sanitation to knowledge, healthy behavior of food handlers in efforts to improve food safety and sanitation hygiene appropriateness.Method: This was a time series  quasi experiment with one group pre test and post test design. Samples consisted of 44 people of senior level education in charge of food service to patient in class I, II, and III. Every subject was given training using lecture, discussion and demonstration method for one day. Poster was posted a month after training. Data obtained consisted of sex, age, marital status, duration of occupation, place of work, knowledge, behavior, food safety in food serving utensil for inpatients and sanitation hygiene appropriateness. Assessment was made before, one month and two months after training. Data analysis used paired Sample t-test and chi-square.Results: There was signifcant improvement in knowledge and healthy behavior before and  after training plus poster showed with p<0.001. There was signifcant difference in sex and behavior before training with p=0.045 and a month after training with p<0.001. There was signifcant association between place of work and behavior a month after training with p=0.021. There was signifcant difference in total plate count one month and two months after training with p=0.049. In addition, there was an increased quality of sanitation hygiene appropriateness before and  after training plus poster showed.Conclusion: There was an increasing of knowledge, behavior of food handlers, sanitation hygiene appropriateness, before and after training plus poster. There  was an  improvement in quality food safety one and two months after training.
Analisis sisa makanan dan biaya sisa makanan pasien skizofrenia rawat inap di Rumah Sakit Jiwa Madani Palu Irawati, Irawati; Prawiningdyah, Yeni; Budiningsari, R Dwi
Jurnal Gizi Klinik Indonesia Vol 6, No 3 (2010): Maret
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, Fakultas Kedokteran UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.17720

Abstract

Background: Food has not only considerable therapeutic but also economic value. The success of food provision is related to leftover that can indicate less optimum food provision in hospitals. Leftover indicates the presence of wasted cost.Objective: To analyze leftover and cost of leftover of schizophrenic inpatients at Madani Mental Hospital Palu.Method: The study used cross sectional method. Subject of the study were schizophrenic inpatients who got ordinary food portion had been mobilized from acute to common room 2 x 24 hours, put in class 3 room, were able to eat food on their own with exclusion criteria the presence of accompanying diseases that could affect appetite and got food from outside the hospital (n = 35). Data were analyzed quantitatively using chi square to find out factors related with the presence of leftover. Data of respondent characteristics and cost of leftover were analyzed descriptively.Result: There was difference in leftover based on sex and portion in particular rice and animal side dish leftover (p <0.05) but there was no significant difference in age, type of schizophrenic disease, duration of hospitalization and previous hospitalization (p ≥ 0.05). Total cost of wasted food a day was Rp 1,529.33.Conclusion: There was difference in leftover based on sex and portion particularly rice and animal side dish leftover. Average amount of leftover varied according to eating time and types of food. Cost of wasted food varied according to types of food.
PENGARUH MEDIA VISUAL HIGIENE SANITASI MAKANAN TERHADAP PRAKTIK HIGIENE PENJAMAH MAKANAN DI KANTIN KAMPUS Khairina, Atika Dina; Palupi, Ika Ratna; Prawiningdyah, Yeni
Journal of Health Education Vol 3 No 2 (2018)
Publisher : Universitas Negeri Semarang cooperate with Association of Indonesian Public Health Experts (Ikatan Ahli Kesehatan Masyarakat Indonesia (IAKMI))

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jhe.v3i2.26303

Abstract

Latar Belakang: Kantin merupakan usaha komersial yang menyediakan makanan dan minuman untuk khalayak umum. Salah satu isu kesehatan penting pada usaha kantinadalah praktik hygiene penjamah makanan. Praktik higiene penjamah makanan perlu diperhatikan untuk menjaga kualitas makanan yang disediakan. Praktik higiene dapat ditingkatkan dengan pelatihan disertai penyampaian media. Penelitian dilakukan untuk mengetahui pengaruh media visual higiene sanitasi makanan terhadap praktik higiene perseorangan penjamah makanan di kantin kampus.Metode: Jenis penelitian ini adalah kuantitatif dengan desain kuasi eksperimental dengan pendekatan time-series. Sampel penelitian sebanyak 14 penjamah makanan di kantin kampus yang berasal dari salah satu fakultas ilmu kesehatan. Analisis data menggunakan uji t berpasangan dan korelasi Pearson untuk membandingkan praktik higiene perseorangan sebelum dengan sesudah disampaikan media visual higiene sanitasi makanan.Hasil: Ada pengaruh positif yang kuat antara penyampaian media visual higiene sanitasi makanan terhadap praktik higiene perseorangan penjamah makanan di kantin kampus dengan p=0,001 (p&lt;0,01) dan r=+0,667.Simpulan: Ada pengaruh penyampaian media visual terhadap praktik higiene perseorangan penjamah makanan di kantin kampus.