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All Journal Jurnal Gizi dan Pangan Soedirman (JGPS) JMM (Jurnal Masyarakat Mandiri) MOVE: Journal of Community Service and Engagement Proceeding ISETH (International Summit on Science, Technology, and Humanity) Jurnal Ilmu Gizi dan Dietetik Jurnal Teknologi dan Mutu Pangan
Putri, Imawati Eka
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Engineering Health Professions Medicine & Pharmacology Public Health Social Sciences Other

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PENDAMPINGAN GURU DAN ORANG TUA DENGAN MODUL GIZI SEIMBANG DALAM ISLAMIC HEALTH PROMOTING SCHOOL PROGRAM (I-HELP) Arumsari, Imas; Putri, Imawati Eka
JMM (Jurnal Masyarakat Mandiri) Vol 5, No 3 (2021): Juni
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (31.837 KB) | DOI: 10.31764/jmm.v5i3.4297

Abstract

Abstrak: Islamic Health Promoting School Program (I-HELP) merupakan sebuah program inisiasi (pilot project) di DKI Jakarta yang bertujuan untuk meningkatkan status gizi anak usia sekolah, khususnya SMP-SMA. Salah satu masalah gizi yang diangkat adalah masalah gizi anak dan remaja di kota besar, yaitu obesitas. Program kemitraan masyarakat ini melakukan pendekatan intervensi keseimbangan energi dengan melibatkan orang tua melalui modul yang dapat dibawa dan disimpan orang tua salah satu sekolah mitra I-HELP, yakni SMP Muhammadiyah 4 Jakarta. Kegiatan ini terdiri atas 4 tahapan, yaitu tahap I: koordinasi dengan stakeholder I-HELP (Orang tua, Guru, Kepala sekolah, SEAMEO-RECFON, Dikdasmen PWM DKI Jakarta), tahap II: penyusunan modul, tahap III: pelaksanaan program, dan tahap IV: monitoring program bersama dengan pihak sekolah dengan melakukan sosialisasi praktik isi modul kepada orang tua. Pelaksanaan program dilakukan secara daring menggunakan media Zoom, YouTube dan WhatsApp. Tahap I-IV dilaksanakan pada Oktober 2020 – Februari 2021. Tahap III, yaitu Ppelaksanaan program yang dilaksanakan pada tanggal 25 Januari 2021 ini diikuti oleh 33 orang tua dan 10 guru. Nilai pengetahuan sasaran setelah intervensi meningkat sebesar 27,43%. Abstract:  Islamic Health Promoting School Program (I-HELP) is a pilot project in Jakarta with aim to improve nutritional status in children at school, specifically in primary and high school level. This program concerns on nutrition problem which frequently found in the children and adolescent in urban area, obesity. This community partnership program is a parenting approach using guidebook as the media for parents and teachers in Muhammadiyah 4 Jakarta Primary School, as one of school partner of I-HELP. This program consists of four main step, which are step I: coordination with I-HELP stakeholders (parents, teachers, SEAMEO RECFON, and muhammadiyah leaders in DKI Jakarta), step II: writing of guidebook, step III: implementation, and step IV: monitoring of the program with the school. Implementation of the program was completed by online in Zoom, YouTube, and WhatsApp. Step I-IV were completed on October 2020 – February 2021. Step III, the main program, was held on January 25th 2021 and was attended by 33 parents and 10 teachers. Target knowledge value after intervention increased by 27.43%.
Menstrual Cycle of Adolescent Girls Aged 15-18 Years in SMAN 74 Jakarta: The Effect of Vitamin and Mineral Intakes and Physical Activity Winarno, Putri Sopya Nita; Putri, Imawati Eka; Ningtyas, Luthfiana Nurkusuma
Proceeding ISETH (International Summit on Science, Technology, and Humanity) 2022: Proceeding ISETH (International Summit on Science, Technology, and Humanity)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/iseth.2647

Abstract

Purpose: This study aims to determine the relationship between the intake of vitamins (vitamin C and vitamin D), minerals (iron and calcium), and physical activity with the menstrual cycle in adolescent girls at SMAN 74 Jakarta. Methodology: The population used was all adolescent girls and a sample of 87 adolescent girls at SMAN 74 was obtaines. The study design use cross-sectional with a purposive sampling technique. The SQFFQ using interviews is used to get data on vitamin and mineral intake, a questionnaire is used to get the data on the menstruation cycle, the IPAQ using interviews is used to get the data on physical activity among women student in SMAN74 Jakarta. Statistical analysis using chi-square with a significant level of 5% (vitamin C, iron, and physical activity) and fisher exact (vitamin D and calcium).Results: The results of this study found menstrual cycle irregularity is still high adolescent girls, adequate vitamin C intake, insufficient intake of vitamin D, iron, calcium, and heavy physical activity in adolescent girls. This study that states there is a significant relationship between iron intake and the menstrual cycle, while intake of vitamin C, vitamin D, calcium, and physical activity there is no relationship.Applications/Originality/Value: This study that states there is a significant relationship between iron intake and the menstrual cycle. For adolescent girls, they should increase their intake of nutritional sources, especially iron so that they pay more attention to the menstrual cycle they experience for reproductive health.
Hubungan Enabling dan Predisposing Pola Konsumsi Fast Food pada Remaja Usia 16-18 Tahun di SMAN 6 Kabupaten Tangerang : The Relationship of Enabling and Predisposing Fast Food Consumption Patterns in Adolescents Aged 16-18 years at SMAN 6, Tangerang District Suci, Sari Embun; Putri, Imawati Eka; Fazriah, Hidayani
Jurnal Ilmu Gizi dan Dietetik Vol 3 No 2 (2024)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2024.3.2.140-146

Abstract

Kecenderungan perubahan pola konsumsi makan dari makanan tradisional ke makanan impor atau modern seperti makanan cepat saji atau fast food yang terlihat pada masyarakat perkotaan saat ini. Untuk itu, permasalahan yang akan dikaji dalam penelitian ini adalah tentang faktor-faktor pola konsumsi remaja. Dalam penelitian ini, metodologi yang digunakan adalah crossectional dengan teknik pengambilan sampel menggunakan random sampling secara purposive dan jumlah subjek dalam penelitian ini sebanyak 108 orang, serta teknik analisis data secara deskriptif menggunakan Microsoft Excel dan inferensial menggunakan SPSS version 25 for Windows, dan pada penelitian ini, uji statistik menggunakan uji chi-square. Hasil Penelitian diperoleh sebanyak 77,8% sebagian responden menggunakan media sosial dengan frekuensi tinggi, 54,6% responden memiliki uang saku besar (>Rp. 20,000), 65,7% responden memiliki gaya hidup hedonis, 57,4% responden memiliki pengetahuan gizi baik, 52,8% responden memiliki pola konsumsi fast food sering. Hasil bivariat menunjukkan adanya hubungan antara penggunaan media sosial, besaran uang saku, dan gaya hidup hedonis dengan pola konsumsi fast food pada remaja usia 16-18 tahun di SMAN 6 Kabupaten Tangerang (p-value<0,05). Kesimpulan pada penelitian ini yaitu adanya hubungan antara penggunaan media sosial, besaran uang saku, dan gaya hidup hedonis dengan pola konsumsi fast food pada remaja usia 16-18 tahun di SMAN 6 Kabupaten Tangerang.
PENGARUH WAKTU PEMANASAN TERHADAP KADAR PROKSIMAT, ASAM AMINO SITRULIN DAN SIFAT ORGANOLEPTIKSELAI ALBEDO KULIT SEMANGKA Mauidzoh, Imroah al; Iswahyudi, Iswahyudi; Putri, Imawati Eka
Jurnal Gizi dan Pangan Soedirman Vol 7 No 1 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (351.729 KB) | DOI: 10.20884/1.jgipas.2023.7.1.6769

Abstract

The watermelon rind contained 60% higher citrulline than the watermelon rind albedo. Citrulline has the benefit of lowering blood pressure.This study aimed to determine the effect of heating time of watermelon rind (albedo) on the citrulline amino acids, chemical properties (proximate), and organoleptic properties. This study conducted using a randomized complete block design (RCBD). The treatment wear heating for 35, 40, 45, and 50 minutes. The results showed that heating time had no significant effect on proximate and citrulline levels (p>0.05). The results of the organoleptic test analysis showed that the heating time had a significant effect on liking (<0.05). The results of the analysis of the viscosity test showed that the heating time had a significant effect on the viscosity of the jam (p<0.05). F4 (heating time 50 minutes) is the chosen option with nutritional content per 100 g, namely energy 192.52 Kcal, protein 0.24 g, fat 0.02 g, carbohydrates 47.83 g, water 51.02 g, ash 0 , 08 g, and the amino acid citrulline 96.94 mg.
Food Safety Training Through Nutrition Education and the Dangers of Plastic Packaging for Parents of Students at PKBM An-Nur Jakarta Putri, Imawati Eka; Inaku, Awaluddin Hidayat Ramli; Ningtyas, Luthfiana Nurkusuma
MOVE: Journal of Community Service and Engagement Vol. 4 No. 6 (2025): July 2025
Publisher : EQUATOR SINAR AKADEMIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54408/move.v4i6.481

Abstract

The indicators of food products quality are assessed by ingredients and packaging. This community partnership program activity aims to train parents of students at PKBM An-Nur East Jakarta to be able to read and understand the contents of food packaging labels such as nutritional information, production codes, expiration dates, halal logos, composition, and food packaging codes that are useful for parents of students in preparing their children's nutritional needs. This program began with the provision of a pre-test, education using lecture techniques to 50 participants (parents and teachers), filling out a post-test, and evaluating activities. There was an increase in the average post-test score (87) compared to the pre-test score (61). Lecture techniques and providing realistic examples effectively increased parents' understanding of food safety and reading nutrition labels at PKBM An-Nur Jakarta.
Sifat Fisik Permen Jeli Berbasis Gelatin Tulang Ikan Nila Merah (Oreochromis Niloticus) Dengan Penambahan Sari Kacang Merah (Phaseoulus Vulgaris L.) Putri, Imawati Eka; Iswahyudi, I; Nuraida, Nisa
Jurnal Teknologi dan Mutu Pangan Vol. 1 No. 1 (2022): JTMP - Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v1i1.2177

Abstract

Penggunaan gelatin dalam keperluan industri umumnya berbasis dari produk sapi dan babi serta turunannya sehingga dapat menimbulkan masalah bila diaplikasikan pada produk dengan mayoritas muslim seperti Indonesia. Pemanfaatan limbah tulang ikan nila merah sebagai bahan baku produksi gelatin mampu dijadikan alternatif produksi gelatin halal. Kandungan permen jeli yang minim zat gizi mampu di tingkatkan dengan penambahan bahan pangan lokal yang memiliki nilai zat gizi tinggi seperti kacang merah. Penelitian ini bertujuan untuk menganalisis pengaruh konsentrasi gelatin tulang ikan nila merah dan sari kacang merah terhadap karakteristik fisik permen jeli. Pembuatan permen jeli dilakukan dengan melarutkan gelatin tulang ikan nila merah sebanyak 10 gram dan 13 gram kedalam air sebanyak 0, 75, 125, dan 250 mL dan diberi penambahan sari kacang merah 0, 125, 175, dan 250 mL. Hasil penelitian menunjukkan bahwa ada pengaruh signifikan pada tekstur cohesiveness, gumminess, dan chewiness, serta total perbedaan warna permen jeli, namun tidak signifikan pada nilai hardness.
Co-Authors Hidayani Fazriah I Iswahyudi, I Imas Arumsari Inaku, Awaluddin Hidayat Ramli ISWAHYUDI ISWAHYUDI Mauidzoh, Imroah al Ningtyas, Luthfiana Nurkusuma Nuraida, Nisa Suci, Sari Embun Winarno, Putri Sopya Nita