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All Journal AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Kesehatan Vokasional Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Ilmu Keperawatan Indonesia (Indonesian Nursing Scientific Journal) 2-TRIK: TUNAS-TUNAS RISET KESEHATAN Moluccas Health Journal Biofaal Journal Agrikan: Jurnal Agribisnis Perikanan MAREN: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Siahaya, Griennasty Clawdya
Faculty Of Health, Universitas Kristen Indonesia Maluku
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Education Engineering Environmental Science Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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The Utilization Of Coconut Tombong As A Raw Material For Flour Siahaya, Griennasty Clawdya; Titaley, Samuel; Rehena, Zasendy
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 1 (2021)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.1.33-43

Abstract

This study is the first step in developing coconut (Cocos nucifera) tombong which has not been utilized by society. The purpose of this study is to obtain a proper drying time in producing a nutrient-grade coconut tombong flour. This study used an experimental design with a complete randomized design where the coconut tombong was dried at 50°C for 6,7 and 8 hours. Furthermore in the analysis of content carbohydrate, protein, fat, ash content, crude fiber and water content. The results of the analysis showed that coconut tombong flour with 8 hours drying produced the best of coconut tombong flour compared with 6 and 7 hours drying, with lower moisture content 11, 7353%, fat 8,1666%, protein 11,7158%, ash content 7,4917% and crude fiber 11,8421%. The results of statistical test show that the drying treatment of 6, 7 and 8 hours gives a very significant difference to the average chemical properties (carbohydrate, moisture content, protein, fat, ash content, crude fiber) coconut tombong flour with Fvalue > Ftable 5% or significance value of all treatments is smaller than alpha value 0.05. Based on these results, it can be concluded that coconut tombong  flour which through the drying process at 50°C for 8 hours (L3) is the best treatment among two other treatments (L1 and L2) which has the potential to be further developed as various substitution materials food products.
Factors Associated with the Incidence of Atopic Dermatitis in School-Age Children in the Working Area of the Waai Health Center in 2022 Tubalawony, Syulce Luselya; Tuasela, Deisperianty; Siahaya, Griennasty
Jurnal Ilmiah Ilmu Keperawatan Indonesia Vol 12 No 02 (2022): Jurnal Ilmiah Ilmu Keperawatan Indonesia (JIIKI) Volume 12 Number 02 June 2022
Publisher : UIMA Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1275.64 KB) | DOI: 10.33221/jiiki.v12i02.1909

Abstract

Background: Atopic dermatitis is a global health issue if it is seen from the increasing prevalence and high cost of treating atopic dermatitis. Atopic dermatitis is an inflammation of the skin in the form of chronic residive dermatitis, accompanied by itching, and affecting certain body parts, especially in the face in infants (infantile phase) and sural parts of the extremities (in the child phase). Several triggering factors for atopic dermatitis include intrinsic factors such as genetics, characteristics of atopic skin, immunological disorders, stress, and extrinsic factors such as the environment, irritants, allergens, food, microorganisms, and weather. Objectives: The purpose of this study was to determine the relationship between genetics, food allergies, and the environment with the incidence of atopic dermatitis in the working area of ​​the Waai Health Center. Methods: The research design used was descriptive-analytical with a cross-sectional study approach. The population is all Elementary School 163 Central Maluku, Elementary School 224 Central Maluku, and Elementary School 25 Central Maluku which are in the working area of ​​the Waai Health Center, there are 433 children. Sampling with accidental sampling technique. The sample in this study found 208 children. Results: The results obtained a significant relationship between genetics, food allergies, and environment with the incidence of atopic dermatitis with a value (p = 0.000). Conclusion: It is recommended for families to supervise and supervise children if there is a history of atopy in family members to reduce the risk factors for atopic dermatitis in children because this atopic dermatitis cannot be cured but its recurrence can be controlled.
Perilaku Penggunaan Suplemen Dalam Meningkatkan Imunitas Di Masa Pandemi COVID-19 Pada Mahasiswa Fakultas Kesehatan UKIM Ambon Tahun 2022 Siahaya, Griennasty Clawdya
MOLUCCAS HEALTH JOURNAL Vol 4, No 3 (2022): Desember
Publisher : Lembaga Penerbitan Fakultas Kesehatan Universitas Kristen Indonesia Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54639/mhj.v4i3.972

Abstract

Pandemi COVID-19 merupakan masalah yang dihadapi di seluruh dunia saat ini, Indonesia juga terkena dampak buruk dari COVID-19 Keberhasilan dalam mencegah serta mengendalikan COVID-19 merupakan kerjasama semua pihak baik pemerintahan maupun masyarakat, melalui upaya peningkatan kesehatan, dengan meningkatkan daya tahan tubuh perorangan, merupakan salasatu cara pencegahan di masa pandemi COVID-19. Daya tahan tubuh atau imunitas seseorang dapat ditingkatkan dengan menjaga kebersihan, menerima asupan nutrisi yang baik, serta mengonsumsi suplemen kesehatan. Tujuan penelitian ini melihat perilaku penggunaan suplemen dalam meningkatkan imunitas selama pandemi COVID-19 pada mahasiswa Fakultas Kesehatan UKIM. Jenis penelitian yang di gunakan adalah penelitian kuantitatif dengan rancangan penelitian deskriptif. Sampel penelitian ini berjumlah 293 orang. Teknik pengambilan Sampel yang digunakan adalah Stratified Random Sampling. Analisis data yang digunakan adalah analisis Univariat dan Crosstab. Hasil pengukuran menunjukkan responden pengetahuan baik dengan perilaku penggunaan suplemen baik berjumlah 236 orang (80,5%), hasil pengukuran responden sikap positif dengan perilaku penggunaan suplemen baik berjumlah 144 orang (49,1%), hasil pengukuran responden tindakan dengan perilaku penggunaan suplemen baik berjumlah 240 orang (81,9%) Secara keseluruhan Mahasiswa Fakultas Kesehatan pada perilaku penggunaan suplemen dalam meningkatkan imunitas di masa pandemi COVID-19 berada di kategori baik
MP-ASI Biscuits Formula of Hotong Buru (Setaria italica) Flour and Moringa Leaves (Moringa oleifera) as an Alternative Functional Food Product to Prevent Stunting Siahaya, Griennasty Clawdya; Kakisina, Ferdi H.; Rehena, Zasendy; Pentury, Melkhianus Hendrik; Ivakdalam, Lydia M.; Leunupun, Trixie
Agrikan Jurnal Agribisnis Perikanan Vol. 17 No. 2 (2024): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v17i2.2425

Abstract

This study aims to determine the effect of hotong buru flour formulation with moringa leaf flour on the nutritional content and antioxidant activity of complementary feeding biscuits. Research Methods: Pure experimental research with a research design using a Completely Randomized Design (CRD) consisting of 4 formulas with 3 replications. Where the results of the study showed that there was an effect of substitution of MP-ASI biscuits on the carbohydrate, protein and fat content of MP-ASI biscuits with a significant value of 0.006 <α 0.05 and there was no effect of substitution of MP-ASI biscuits on the water content with a significant value of 0.072> α 0.05 and ash content with a significant value of 0.103> α 0.05 and antioxidant content with IC50 values for concentrations of 0% (199: Weak), 25% (55.5: Strong), 50% (22.5: Very Strong), 75% (17.8: Very Strong). This study was conducted for 1 year with the target outputs being MP-ASI Biscuit Products with Hotong Kelor Formulation, and publication of National Journal articles.
Chemical Characteristics of Hotong Seeds (Setaria italica) Based on Fermentation Method Siahaya, Griennasty Clawdya; Pelatta, Chendy Sofianty; Ivakdalam, Lydia M
Agrikan Jurnal Agribisnis Perikanan Vol. 17 No. 2 (2024): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v17i2.2426

Abstract

This study aims to describe the chemical characteristics of fermented hotong seeds. The research method used is descriptive exploratory, through testing samples of fermented hotong seeds using two different types of yeast, namely tempeh yeast and band yeast, then a proximate test is carried out. Results: The fermentation process using tape yeast produced a carbohydrate content of 60.8%, protein of 9.98%, fat of 1.47%, ash content of 2.68%, and moisture content of 5.05%. Meanwhile, hotong seed samples fermented with tempe yeast produced a carbohydrate content of 59.1%, protein of 9.91%, fat of 1.47%, ash content of 2.06%, and moisture content of 4.70%. These results illustrate that the fermentation process with tape yeast produces a higher proximate test value for carbohydrate, protein and ash content, on the other hand, fermented hotong beans with tape yeast are lower compared to fermented hotong beans tempeh. The results of this fermentation treatment have a higher proximate test value compared to unfermented control hotong beans. Conclusion: The best treatment from this study is hotong seeds with fermented yeast tape. Suggestion: It is suggested that for future research, it is necessary to design the treatment of fermentation and use a starter of bacteria (BAL) to be able to get different results and statistical tests can be carried out to be able to see meaningful differences between treatments.
SKRINING FITOKIMIA DAN ANTIBAKTERI CANGKANG DAN DURI BULU BABI Diadema setosum Birahy, Deford Cristy; Siahaya, Griennasty Clawdya; Bustomi, Bustomi; Seumahu, Cecilia Anna; Nindatu, Maria; Mainassy, Meillisa C; Huwae, Laury Marcia Ch
Biofaal Journal Vol 5 No 1 (2024): Biofaal Journal
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biofaal.v5i1pp044-052

Abstract

Bulu babi Diadema setosum relatif melimpah di Indonesia. Penelitian ini bertujuan untuk mengidentifikasi senyawa fitokimia dan kemampuan antibakteri ekstrak etanol cangkang dan duri bulu babi Diadema setosum terhadap isolat bakteri Escherichia coli, Staphylococcus aureus, dan Salmonella sp. Metode penelitian yang dilakukan meliputi ekstraksi cangkang dan duri bulu babi Diadema setosum dengan cara maserasi menggunakan etanol 96%, kemudian dilakukan skrining fitokimia dan uji aktivitas antibakteri dengan metode difusi sumur. Hasil penelitian menunjukkan bahwa skrining fitokimia ekstrak cangkang bulu babi (Diadema setosum) mengandung senyawa alkaloid, flavonoid, dan saponin. Senyawa yang ditemukan pada ekstrak duri bulu babi Diadema setosum antara lain alkaloid, flavonoid, dan tanin. Pengujian antibakteri dilakukan dengan menggunakan metode difusi. Hasil uji aktivitas antibakteri menunjukkan bahwa kedua sampel (cangkang dan duri) menghasilkan zona hambat terhadap isolat bakteri Escherichia coli, Staphylococcus aureus, dan Salmonella sp.
Empowerment of Hotong and Ina Labuang Farmer Groups Through Dissemination of Technology and Innovation in Hotong Buru Processing (Seteria Itallica): Pemberdayaan Kelompok Tani Hotong dan Ina Labuang Melalui Diseminasi Teknologi dan Inovasi Pengolahan Hotong Buru (Seteria Itallica) Siahaya, Griennasty Clawdya; Hanni Tuhuteru; Joselina Tuhuteru; Elia Radianto; Yohana Sutiknyawati Kusuma Dewi; Oke Anandika Letari; Komariyati, Komariyati
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 3 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v8i3.19443

Abstract

Hotong buru (Setaria italica) is one of the local food crops that has so far been traditionally processed to produce hotong seeds and the products produced are still limited to cake products that are consumed by the surrounding community. The limitations of processing infrastructure, knowledge, and skills in innovating from post-harvest to the diversity of hotong products are experienced by two (2) groups/partners in Labuang village, namely the Hotong Labuang Farmer Group and the Ina Labuang Group. The purpose of the service activities carried out is to answer partner problems related to limited processing infrastructure, knowledge, and skills in producing hotong products through collaboration in the development and application of science and technology produced by universities to be utilized for the needs of the community (partners). The solutions provided for the community, in this case, the partners, include technology dissemination starting from post-harvesting hotong to processing into products with packaging and marketing strategies. The method of implementing this service activity is through the KOSABANGSA program which starts from the stages of preparation, implementation monitoring, and evaluation. The results obtained in this service were achieved based on the designed activity plan where there was an increase in partner knowledge, partners were skilled in operating the technology tools provided such as dome, thresher, disk mill, processing of mosef flour, making cookies and noodles to the marketing strategy.
Empowerment of The Posyandu Kenari Partner Group in The Village of Angar in Kosabangsa Program for The Prevention of Stunting : Pemberdayaan Kelompok Mitra Posyandu Kenari Desa Angar Dalam Program Kosabangsa untuk Pencegahan Stunting Siahaya, Griennasty Clawdya; Wilma Fransisca Mamuly; Lea Mediatrix Janwarin; Febby Jeanry Polnaya; Helen C.D.Tuhumury; Diana Julaidy Patty
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 1 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v9i1.25102

Abstract

Stunting is one of the malnutrition problems in Indonesia that has become a serious concern for the government. The geographical condition factor, which is located in underdeveloped areas and categorized as an area of extreme poverty, is one of the factors for the high stunting rate in East Seram Regency region, especially in Angar village. The Posyandu Kenari group is one of the target partner groups for community service activities in the Kosabangsa program. The Kosabangsa program aims to intervene through the application of technology and innovation provided in answering the nutritional problems that occur in children under five in Angar Village as a preventive measure against stunting. For this reason, the solution provided through the DRTPM-Kemdikbudristek Kosabangsa Funding Program in 2024 collaboration between the UKIM Implementation Team and the UNPATTI Assistance Team together provides interventions to partners in the form of Health education on stunting in young children and prevention efforts, dissemination of the use of local foods made from sago in MP-ASI processing, training on MP-ASI processing made from sago flour (sago noodles and modified sago biscuits), establishment of Paparisa Stunting Corner at Posyandu Kenari, and installation of health education media in public places. The method of implementing this PkM activity starts from the preparation, implementation and monitoring and evaluation phases for the partners. The results obtained through the interventions provided showed that there was an increase in knowledge for partners which had an impact on behavior change, partners were able to process MP-ASI from sago starch raw materials with moringa leaf substitution, a stunting corner was created as a source of information on stunting problems and also a place for intervention in monitoring supplementary feeding.
Co-Authors Birahy, Deford Cristy Bustomi Bustomi CECILIA ANNA SEUMAHU Devita Madiuw Dian Thiofany Sopacua Diana Julaidy Patty Elia Radianto Febby Jeanry Polnaya Hanni Tuhuteru Helen C.D.Tuhumury Ivakdalam, Lydia M Ivakdalam, Lydia M. Joselina Tuhuteru Kakisina, Ferdi H. Komariyati Komariyati LAURY CHARA HUWAE Lea Mediatrix Janwarin Lea Mediatrix Janwarin Leunupun, Trixie Mainassy, Meillisa C Melkhianus Hendrik Pentury Muhammad Ridwan Dasnel Nindatu, Maria Oke Anandika Letari Pelatta, Chendy Sofianty Rehena, Zasendy Samuel Titaley Syulce Luselya Tubalawony Titaley, Samuel Tuasela, Deisperianty Vanny Leutualy Wilma fransisca Mamuly Wilma Fransisca Mamuly Yohana Sutiknyawati Kusuma Dewi Zasendy Rehena