Journal of Local Therapy

ANALYSIS OF FOOD WASTE IN CLASS III PATIENTS ON THE ADEQUACY OF ENERGY AND MACRONUTRIENTS IN THE FOOD SERVICE IN RSUD KANJURUHAN MALANG DISTRICT

Silvia Zahroini Mahala — 2025-06-23

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.)

Indrawati Kurnia Setyani — 2025-06-23

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

Muhammad Hasan Wattiheluw — 2025-06-23

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.

The Relation of Mother's Knowledge, Parenting Patterns and Household Food Security Status with Stunting Case in Children Aged 6-23 Months (Regional Study of Landasan Ulin Health Center, Banjarbaru City)

Raudhatul Jannah — 2025-06-23

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.

Menu Patterns, Food Acceptability, and Lunch Preferences among Female Students

Dhifa Cahyani Dwi Putri — 2025-06-23

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.