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All Journal Jurnal Kesehatan Komunitas Jurnal Pendidikan Sejarah dan Riset Sosial Humaniora (KAGANGA) Community Empowerment Jurnal Abmas Negeri (JAGRI) Jurnal Ilmiah Kesehatan (JIKA) Al Gizzai: Public Health Nutrition Journal PITIMAS: Journal of Community Engagement in Health
Atasasih, Hesti
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Arts Humanities Education Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PEMBENTUKAN SIKAP DAN PERILAKU SADAR GIZI REMAJA MELALUI EDUKASI PEDOMAN GIZI SEIMBANG PADA REMAJA Rahayu, Dewi; Idayanti, Idayanti; Atasasih, Hesti; Paramita, Irma Susan
PITIMAS: Journal of Community Engagement in Health Vol 4 No 1 (2025): PITIMAS: Journal of Community Engagement in Health
Publisher : Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/pitimas.v4i1.1106

Abstract

Remaja Indonesia mengalami masalah gizi yaitu stunting, obesitas dan anemia. Upaya pembentukan sadar gizi pada usia sekolah menengah pertama penting karena pada usia ini anak sudah dapat mengolah informasi dan dapat membuat keputusan terhadap perilaku konsumsi. Tujuan pengabdian ini adalah untuk membentuk sikap dan perilaku sadar gizi remaja melalui edukasi pedoman gizi seimbang. Pengabdian ini dilaksanakan di SMPN 01 Kampar dengan 27 siswa kelas VIII sebagai sasaran. Kegiatan dilakukan dengan metode ceramah menggunakan media booklet dan cakram gizi yang dilanjutkan dengan diskusi. Evaluasi hasil edukasi dilakukan melalui pre-test dan post test menggunakan kuesioner. Lomba foto isi piringku juga dilakukan untuk monitoring sikap dan perilaku setelah edukasi. Hasil kegiatan diketahui bahwa 63% remaja memiliki pengetahuan gizi baik, 48,1% memiliki sikap baik terhadap gizi, dan 59,3% memiliki perilaku yang baik terhadap gizi. Disimpulkan bahwa edukasi dengan metode ceramah dengan media booklet dan cakram gizi dapat meningkatkan pengetahuan remaja tentang gizi seimbang.
Level of Preference and Protein Analysis of Patin Dimsum Substituted with Red Bean Flour as Additional Food for Toddlers Paramita, Irma Susan; Atasasih, Hesti; Rahayu, Dewi
Jurnal Ilmiah Kesehatan (JIKA) Vol. 7 No. 1 (2025): Volume 7 Nomor 1 April 2025
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v7i1.1167

Abstract

The supplementary feeding program (PMT) is a crucial nutritional intervention aimed at improving toddlers' nutritional status and meeting their dietary needs. Patin fish, a local food commodity from Riau, has potential for development into attractive processed food, such as dim sum. This study aimed to evaluate the acceptability and protein content of patin fish dim sum with red bean flour substitution. A Completely Randomized Design (CRD) was used, comprising one control (100% patin) and three treatments with varying patin fish and red bean flour ratios: 95%:5%, 90%:10%, and 85%:15%. Sensory evaluation was conducted with 30 panelists and analyzed using the Kruskal-Wallis test, followed by the Mann-Whitney test if significant differences were found. The results showed a significant difference in color (p-value=0,002), while taste (p-value=0,445), aroma (p-value=0,694), and texture (p-value=0,341) showed no significant differences. The most preferred formulation was the control (without red bean flour). However, the formulation with 10% substitution (F2) had the highest protein content at 9.45%, equivalent to 9,45 grams per 100 grams of product. With this level of protein, the patin dim sum qualifies as a high-protein food product. This innovation highlights the potential of locally sourced, nutritious food for children and supports the success of supplementary feeding programs in regions like Riau that rely on local resources.
EDUKASI DAN PENDAMPINGAN GERAKAN CEGAH STUNTING PADA REMAJA SEBAGAI UPAYA PREVENTIF RESIKO PENYAKIT JANTUNG KORONER DI SMPN 1 KAMPAR Sari, Septi Indah Permata; Paramita, Irma Susan; Septiana, Dewi; Atasasih, Hesti
PITIMAS: Journal of Community Engagement in Health Vol 4 No 3 (2025): PITIMAS: Journal of Community Engagement in Health
Publisher : Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/pitimas.v4i3.1250

Abstract

Stunting is a chronic nutritional problem that impacts child growth and increases the risk of degenerative diseases, including coronary heart disease. Prevention can begin early through nutrition education, healthy breakfast habits, physical activity, and consumption of iron tablets for adolescent girls. This Community Service Program was implemented at SMPN 1 Kampar with an Interprofessional Education (IPE) approach involving nutrition and midwifery professions. The activities carried out were pre-tests, breakfast together, physical activity in the form of gymnastics, nutrition education and post-tests. The media used were PPT, leaflets, booklets and posters. Target outputs include publication of articles in scientific journals and mass media as well as educational media that have been registered with HAKI. This program is expected to be able to form healthy living habits, prevent stunting from an early age, and reduce the risk of coronary heart disease in future generations.
Stunting Prevention through Training of Mothers in Processing Catfish into Dim Sum in Ranah Singkuang Village Paramita, Irma Susan; Atasasih, Hesti; Hindratni, Findy
Jurnal Abmas Negeri (JAGRI) Vol. 6 No. 1 (2025): Volume 6 Nomor 1 Juni 2025
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jagri.v6i1.1235

Abstract

Ranah Singkuang Village in Kampar Regency continues to face cases of stunting among toddlers, despite the local stunting prevalence rate being below the national target. One of the mitigation efforts involves utilizing local food sources, specifically catfish (Pangasius), as an accessible and affordable source of animal protein for the community. This Community Service Program aimed to improve the knowledge of mothers with toddlers through nutrition education and training in processing catfish into supplementary food in the form of dim sum. Evaluation through pre-test and post-test assessments indicated a significant improvement in mothers’ knowledge regarding stunting and nutrition. Additionally, training participants demonstrated adequate skills in preparing catfish-based dim sum. These findings suggest that educational activities and cooking demonstrations are effective in enhancing mothers’ knowledge and skills in utilizing catfish as supplementary food for toddlers.
Co-Authors Afifah, Raidah Alkausyari Aziz Dewi Erowati, Dewi Dewi Rahayu Fitri Fitri Forwaty, Erni Hindratni, Findy Idayanti Idayanti Paramita, Irma Susan Raden Mohamad Herdian Bhakti Sari, Septi Indah Permata Sri Mulyani Susan Paramita, Irma