Culinaria

PENGELOLAAN MAKANAN PASIEN DIABETES MELLITUS INSTALASI GIZI RSIJ SUKAPURA

Irna Susanti; Ayat Taufik Arevin — Fri, 18 Jun 2021 00:00:00 +0000

Diabetes Mellitus (DM) is a collection of symptoms that arise in a person's as a result of the body having problems for controlling sugar levels and in function of individual pancreas. One of the factors that influence DM is uncontrolled diet. Planning and organizing a proper meal is an important supporter of the treatment process. Nutritional therapy is a major component of nutrition for DM patients. Also education is the main basis for the treatment and prevention of DM relapse. Minimal knowledge about DM will lead to complications, this will burden the patient's family. The research objective was to look at food administration, nutritional intake and food acceptance satisfaction in DM patients at the Jakarta Sukapura Islamic Hospital (RSIJ Sukapura). Collecting data through observation of food administration in the nutrition installation of RSIJ Sukapura, and distributing questionnaires to 30 DM patients as a sample of respondents. The results showed that the flow of food administration was in accordance with and following the Regulation of the Minister of Health of the Republic of Indonesia Number 78 of 2013 concerning Hospital Nutrition Services Guidelines. The satisfaction level of patients with DM at RSIJ Sukapura on average is good for appearance and taste. For menu variations and dish arrangement techniques need to be further improved. Respondents considered very satisfied with the way the waitress service regarding attitudes and appearance was able to exceed expectations.

INOVASI DADAR GULUNG DENGAN PENAMBAHAN SUSU KEDELAI

Imannudin Robbyanto; Lenny Yusrini — Fri, 18 Jun 2021 00:00:00 +0000

Dadar gulung is one of the Indonesian traditional cake made from wheat flour, coconut milk, eggs, salt and green coloring for the outer layer. Grated coconut, brown sugar, water, salt and pandan leaves are used as the filling. The texture of the “dadar gulung” has a thin and hollow skin and the filling has a sweet and savory taste. This study was conducted to find out (1) To determine the process of making “dadar gulung” with soy milk as an additional ingredient. (2) This is to determine the people's preference test for rolled omelet with soy milk as an additional ingredient. The research methods used in this final paper were experimental and survey methods. Data was collected using literature studies and) questionnaire. The research was carried out in June 2020 at the Le Eminence Ciloto Hotel. The products were tested using the organoleptic test method and the hedonic test. From the research that has been done, the findings are that the dadar gulung with the addition of 50% soy milk (sample C) is preferred by the respondents

PENGARUH KUALITAS PRODUK DAN DEKORASI TERHADAP KEPUASAN PELANGGAN MELALUI KEPUTUSAN PEMBELIAN DI SUGARBELL BAKERY AND CAKE TANJUNG PRIOK

Meylani Tuti; Nirmala Seran, Putri Damayanti — Fri, 18 Jun 2021 00:00:00 +0000

This study aims to explain the effect of product quality on purchasing decisions and customer satisfaction at Sugarbell Bakery and Cake Tanjung Priok. The sample used 200 respondents by purposive method. This research conducted by descriptive and quantitative. The analysis method used by path analysis. The result showed that quality of the product has influence positively and significantly to the decision of purchase and the satisfaction of the customer. The product of quality has an indirect effect on customer satisfaction through purchasing decision as a moderating variable.

CITRA NASI SINGKONG MENUJU NASI BERAS, MUNGKINKAH?

Ervina Nur Amaliasari — Fri, 18 Jun 2021 00:00:00 +0000

Food insecurity is a global issue where UNDP has paid a keen attention to solve. The government of Indonesia has stipulated a set of regulation aiming to achieve food security and plate equilibrium by diversification instead of paddy rice domination. This paper aimed to find out whether cassava rice can complementary toward paddy rice and to provide solution how to upgrade the brand image of cassava rice equal to paddy rice. The systematic literature review method was applied, followed by comparison of findings that being proposed in the previous research. The findings showed that cassava rice can be served as paddy rice state. Hence the position of cassava rice can also be equal to paddy rice since the portion of carbohydrate are needed substantially, where cassava rice can take place. The implication of this research is to provide the baseline for tourism vocational school and micro enterprise to implement experimental test to prove the benefit of cassava rice both in the form nutrition and recipe. The limitation of this research is based on methodology that it takes a longitudinal and laboratories results as the backbone of the theory

AIR JUS WORTEL SEBAGAI BAHAN SUBSTITUSI PADA PASTA LASAGNA

Lenny Yusrini, Maulana Yusuf — Fri, 18 Jun 2021 00:00:00 +0000

As people seek to eat healthier, through this study we examined carrot juice water which has high vitamin A content, as a substitute ingredient for water substitution. Data collection techniques used in this final paper were questionnaire on hedonic test, distributed to 30 kitchen employees from hotels in Jakarta. The research was carried out in July 2020. All data from the questionnaire were presented descriptively by means of the favorite test data analysis. From this study, the result showed that respondents prefer the substitution sample. The taste, color and scent of pasta lasagna with substitution are preferred by the respondents.