Design of Delivery NCC-Food Apps to Encourage Purchases of Nutrition Care Center Products

Maya Weka Santi; Trismayanti Dwi Puspitasari; Ervina Rachmawati; Zilvanhisna Emka Fitri; Khomsatun Ni’mah; Muhammad Yunus

doi:10.47134/ijhis.v3i1.67

Authors

Maya Weka Santi Politeknik Negeri Jember
Trismayanti Dwi Puspitasari Politeknik Negeri Jember
Ervina Rachmawati Politeknik Negeri Jember
Zilvanhisna Emka Fitri Politeknik Negeri Jember
Khomsatun Ni’mah Politeknik Negeri Jember
Muhammad Yunus Politeknik Negeri Jember

DOI:

https://doi.org/10.47134/ijhis.v3i1.67

Keywords:

Stunting, Nutrition, Application

Abstract

Jember Regency was in the spotlight for the prevalence of stunted toddlers, reaching the highest rank in East Java with a figure of 34.9% in 2022. Teaching Factory Nutrition Care Center (NCC) has nutritional catering services with Managed Health Meal and Kids Meal packages. However, the ordering process was still done via telephone or chat from social media groups. The research objective was to generate an online application for Nutrition Care Center (NCC) called NCC-Food to encourage purchases of Nutrition Care Center products. It used the waterfall method, consisting of system investigation, system analysis, system design, system implementation, and system maintenance. Meanwhile, this article is limited to system design. The results showed that Delivery NCC Food Apps facilitates clients/patients to order nutritious food online according to nutritional adequacy rate needs, particularly for stunted toddlers. The research is expected to promote and improve the accessibility of healthy foods, in particular for stunted toddlers; therefore, the prevalence of stunting is expected to decrease significantly.

References

[1] Dinas Kesehatan Provinsi Jawa Timur, ‘Profil Kesehatan Provinsi Jawa Timur’, 2019.

[2] Kementerian Perencanaan Pembangunan Nasional, ‘Rencana pembangunan jangka menengah nasional 2020-2024’, 2020.

[3] R. A. Saputri and J. Tumangger, ‘Hulu-Hilir Penanggulangan Stunting Di Indonesia’, Journal of Political Issues, vol. 1, no. 1, pp. 1–9, Jul. 2019, doi: 10.33019/jpi.v1i1.2.

[4] Atma Deharja, D. I. Amareta, M. Yunus, M. W. Santi, A. Deharja, and D. Indah Amareta, ‘Guiding and Training of The Electronic Medical Record Usage at Teaching Factory (TeFa) Nutrition Care Center (NCC) Politeknik Negeri Jember’, 2022.

[5] K. Moulaei, A. Sheikhtaheri, F. Fatehi, M. Shanbehzadeh, and K. Bahaadinbeigy, ‘Patients’ perspectives and preferences toward telemedicine versus in-person visits: a mixed-methods study on 1226 patients’, BMC Med Inform Decis Mak, vol. 23, no. 1, Dec. 2023, doi: 10.1186/s12911-023-02348-4.

[6] C. Y. Lu, D. Suhartanto, A. Indra Gunawan, and B. T. Chen D A Associate, ‘Customer Satisfaction toward Online Purchasing Services: Evidence from Small and Medium Restaurants’, INTERNATIONAL JOURNAL OF APPLIED BUSINESS RESEARCH, vol. 2020, no. 1, pp. 1–14, 2020, doi: 10.35313/ijabr.v0i0.89.

[7] J. D. Nundloll and C. R. Ramachandiran, ‘AP∼Diet: An Online Healthy Food System for Higher Education Institution’, in Journal of Physics: Conference Series, IOP Publishing Ltd, Dec. 2020. doi: 10.1088/1742-6596/1712/1/012033.

[8] T. M. Osaili, A. A. Al-Nabulsi, A. O. Taybeh, L. C. Ismail, and S. T. Saleh, ‘Healthy food and determinants of food choice on online food delivery applications’, PLoS One, vol. 18, no. 10 October, Oct. 2023, doi: 10.1371/journal.pone.0293004.

[9] X. Dai, L. Wu, and W. Hu, ‘Nutritional quality and consumer health perception of online delivery food in the context of China’, BMC Public Health, vol. 22, no. 1, Dec. 2022, doi: 10.1186/s12889-022-14593-9.

[10] B. Swar, T. Hameed, and I. Reychav, ‘Information overload, psychological ill-being, and behavioral intention to continue online healthcare information search’, Comput Human Behav, vol. 70, pp. 416–425, 2017, doi: 10.1016/j.chb.2016.12.068.

[11] S. N. Gajarawala and J. N. Pelkowski, ‘Telehealth Benefits and Barriers’, Journal for Nurse Practitioners, vol. 17, no. 2, pp. 218–221, Feb. 2021, doi: 10.1016/j.nurpra.2020.09.013.

[12] S. B. Syamsir, A. Setiawan, N. Kurwiyah, W. T. Naralia, H. Supriyatno, and N. A. Mar’ah, ‘Preventing Stunting Through Digital Family Empowerment: A Thematic Literature Review’, Jurnal Keperawatan Komprehensif, no. 4, Aug. 2023, doi: 10.33755/jkk.

[13] T. Beal, A. Tumilowicz, A. Sutrisna, D. Izwardy, and L. M. Neufeld, ‘A review of child stunting determinants in Indonesia’, Oct. 01, 2018, Blackwell Publishing Ltd. doi: 10.1111/mcn.12617.

[14] T. Beal, A. Tumilowicz, A. Sutrisna, D. Izwardy, and L. M. Neufeld, ‘A review of child stunting determinants in Indonesia’, Oct. 01, 2018, Blackwell Publishing Ltd. doi: 10.1111/mcn.12617.

[15] Kemenkes RI, ‘Buletin Stunting’, Kementerian Kesehatan RI, vol. 301, no. 5, pp. 1163–1178, 2018.

[16] WHO, ‘Global Nutrition Targets 2025 Stunting Policy Brief’, 2014.

[17] M. Weka Santi and E. Rachmawati, ‘Design of Food Ordering Application in Teaching Factory Nu-trition Care Center in Supporting Zero Stunting’, vol. 2, no. 1, 2024, doi: 10.25047/ijhitech.v2i1.4577.

[18] M. W. Santi, M. Yunus, E. Rachmawati, and A. Deharja, ‘Pengembangan dan Implementasi E-Posyandu dalam Deteksi Dini Faktor Risiko Kematian Ibu, Bayi dan Stunting’, Jurnal Aisyah : Jurnal Ilmu Kesehatan, vol. 7, no. 1, pp. 1–16, Mar. 2022, doi: 10.30604/jika.v7i1.653.

[19] N. E. dan A. C. A. Permatasari, ‘Daya Terima dan Kandungan Gizi (Energi, Protein) Gyoza yang Disubstitusi Keong Sawah (Pilaampullacea) dan Puree Kelor (Moringa Oleifera)’, Daya Terima Kandungan Gizi, pp. 62–70, 2018, doi: 10.20473/mgi.v13i1.62.

[20] A. A. Alalwan, ‘Mobile food ordering apps: An empirical study of the factors affecting customer e-satisfaction and continued intention to reuse’, Int J Inf Manage, vol. 50, pp. 28–44, Feb. 2020, doi: 10.1016/j.ijinfomgt.2019.04.008.