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All Journal Amerta Nutrition Jurnal Abdi Insani Abdinesia: Jurnal Pengabdian Kepada Masyarakat Journal of Innovative and Creativity
Ardiansyah, Lalu Dwi Satria
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Pengembangan Biskuit Canavalia Kaya Protein Berbahan Dasar Tepung Kacang Koro Pedang terhadap Daya Terima dan Kandungan Zat Gizi sebagai Makanan Tambahan Ibu Hamil untuk Pencegahan Stunting: Development of Protein-Rich Canavalia Biscuit from Koro Sword Bean Base on Acceptance and Nutritional Content as Additional Food for Pregnant Women for Stunting Prevention Septiani, Baiq Dewi Sukma; Ardiansyah, Lalu Dwi Satria
Amerta Nutrition Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3.2024.335-343

Abstract

Background: One of the efforts to overcome the problem of stunting in toddlers, especially in Central Lombok Regency, is to improve the nutritional status of mothers during pregnancy, especially mothers with chronic energy deficiency (KEK). The PMT program for pregnant women has been regulated in Regulation of the Ministry of Health Number 51 of 2016, where pregnant women with KEK conditions are given a nutrition improvement program that has been set by the government, namely by providing additional food (PMT) in the form of biscuits. Objectives: Developing additional food products for pregnant women in the form of biscuits using local food ingredients sourced from the koro sword bean. Methods: The research design used a randomized block design (RBD) with 3 treatments (K=3), 1 experimental unit and 3 repetitions, so the total number of trials was 3×1×3=9. Koro bean flour was also added to Canavalia Biscuit products with different doses, and then the results were analyzed, including tests of acceptability and nutrient content including energy, protein, fat, carbohydrates and calcium. Results: The results showed that adding 50 g of jack bean flour increased the acceptability of respondents in terms of color, aroma, texture, and taste. The addition of 50 g koro bean flour to Canavalia biscuit products increases the nutritional content, including energy, protein, fat, carbohydrates as well as calcium. The best nutritional content of "Canavalia Biscuits" in the group with the addition of 50% mustard greens includes energy 479 kcal, protein 26 g, fat 21.82 g, carbohydrates 76.66 g, calcium 159.70 mg. Conclusions: The proportion of the addition of jack beans flour affects the acceptability and increases the nutritional content of "Canavalia Biscuits" including color, aroma, texture and taste.
Peran Mahasiswa Dalam Pendidikan Karakter Siswa Terhadap Guru dan Orang Tua Fahrurrozi, Fahrurrozi; Hasanah, Jannatun; Wirebakti, Lalu Muhamad Subuh; Sahabudin, Sahabudin; Maimunah, Siti; Sulman, Sulman; Zaitun, Zaitun; Ningrat, Lalu Arjuna; Susani, Eka; Satriawan, Rodi; Ima, Arima; Ima, Muslimah; Mariani, Siti; Mislika, Mislika; Jayadi, Ruslan; Ardiansyah, Lalu Dwi Satria
Abdinesia: Jurnal Pengabdian Kepada Masyarakat Vol 5 No 1 (2025): Abdinesia: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Nahdlatul Ulama Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69503/abdinesia.v5i1.278

Abstract

Kegiatan pengabdian kepada masyarakat ini dilakukan untuk mengatasi masalah perilaku menyimpang yang dilakukan anak-anak Desa Pengembur yang jauh dari nilai- nilai karakter bangsa Indonesia berdasar Pancasila. Berdasarkan permintaan kepala sekolah untuk tim melaksanakan kegiatan pengabdian kepada masyarakat, Tujuan kegiatan PkM ini adalah menjadikan beberapa orang siswa model sebagai kader pendidikan karakter dan melakukan pembelajaran nilai- nilai karakter yang diaudio-visualkan (divideokan) serta meningkatkan kemampuan penalaran nilai dan orientasi nilai para siswa berbasis nilai-nilai Pancasila. Untuk mencapai tujuan ini kegiatan pengabdian kepada masyarakat ini dilakukan dengan metode,tanya jawab dan diskusi, pemberian pendampingan dan fasilitasi unjuk kerja serta kegiatan evaluasi dan refleksi pengalaman belajar. Berdasarkan hasil evaluasi pelaksanaan pengabdian masyarakat, diketahui bahwa 81 % menyatakan bahwa metode,tanya jawab dan diskusi, pemberian pendampingan dan fasilitasi unjuk kerja serta kegiatan evaluasi dan refleksi pengalaman belajar cocok untuk digunakan dalam menanamkan pendidikan karakter kepada siswa. Mengenai keberlanjutan program pendidikan karakter kontribusi sosial ini, guru dan siswa sangat setuju untuk dilaksanakan kembali.
Toponimi Nama-Nama Tempat Wisata Di Kawasan Ekonomi Kreatif (KEK) Mandalika Kabupaten Lombok Tengah: Kajian Etnolinguistik Saifuddin, Fahimah; Ardiansyah, Lalu Dwi Satria
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.2111

Abstract

The Mandalika Creative Economic Zone (KEK) is an area that is familiar to tourism lovers, especially marine tourism lovers. There are several beaches with white sand and beautiful waves that can attract visitors to visit this area. Almost all the beaches in this area are familiar to most people, such as Kuta beach, Bukit Merese beach, Aan beach, Batu Payung, Bukit Seger, Taman Mandalika beach. Those areas are very interesting to study, especially examining the origins and history of the naming of this tourist spot. Therefore, this research examines the toponymy of the names of tourist attractions in the Mandalika Creative Economy Zone (KEK), Central Lombok in terms of linguistic unit form and meaning. The aim of this research is (1) to describe the toponymy of the names of tourist attractions in the Mandalika Region of Central Lombok (2) to describe the history of the names of tourist attractions in the Mandalika Region of Central Lombok. This research was carried out in three stages, namely the stage of providing data, analyzing data, and presenting the results of data analysis. Primary data was obtained through interviews with key informants in the local area. Data is provided using two methods, namely the listening and speaking methods. The results obtained from this research were the toponymy of the names of tourist attractions in the Mandalika Creative Economic Zone (KEK), namely the toponymy category based on the embodiment aspect and the toponymy category based on the cultural aspect.
PEMBERDAYAAN KELAS GIZI REMAJA CEGAH STUNTING MELALUI PROGRAM DASHAT DAN EMO DEMO DI SMA SWASTA DARUL HIKMAH DESA PAGUTAN KOTA MATARAM Septiani, Baiq Dewi Sukma; Ardiansyah, Lalu Dwi Satria; Sulistiawati, Febrina
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.1987

Abstract

Stunting is a condition of stunted growth and physical development of children, caused by chronic lack of nutritional intake or repeated infections. The impact of stunting not only affects height, but also brain development, intelligence, and productivity of children in the future. Data from the Basic Health Research of West Nusa Tenggara Province shows that the prevalence of adolescent girls aged 16-18 years with very short nutritional status is 2.67% and short nutritional status is 21.79%, while in adolescent boys the very short nutritional status is 4.97% and the short nutritional status category is 70.65% while in Mataram City the prevalence of adolescents aged 16-18 years with very short nutritional status is 0.98% and short nutritional status is 19.99%. The purpose of this activity is to form an adolescent nutrition class to prevent stunting through the Healthy Kitchen to Overcome Stunting (DASHAT) program and Emotional Demonstration through the Snake and Ladder game in an effort to prevent stunting early on. The activity method starts from the Formation of the "Teenager Nutrition Class to Prevent Stunting" Group through the Healthy Kitchen Program to Overcome Stunting (DASHAT) with training in processing local food ingredients into healthy menus for teenagers and the Emotional Demonstration Nutrition Education Program (EMO DEMO) using the Snakes and Ladders stunting game media with 20 members who are representatives of students from Darul Hikmah Private High School, Pagutan Village, Mataram City, classes X-XII who will later become facilitators for other students and teenagers around the school in efforts to prevent stunting early on. Before the activity was carried out, a group discussion forum was held with partners. In addition, in the implementation of the activity, a measurement of the level of knowledge of teenagers about nutrition was also carried out through a pre-post test. The results of the activity showed that there was an increase in the average level of knowledge after being given emotional demonstration nutrition education through the Snakes and Ladders game to prevent stunting (post-test). Through this activity, the Healthy Kitchen to Overcome Stunting (DASHAT) has also been formed which will be routinely carried out at school by the teenager class to prevent stunting with other friends. The conclusion of this activity is the formation of a class group for teenagers to prevent stunting, the formation of a Healthy Kitchen to Overcome Stunting (DASHAT) in schools that routinely carry out cooking class activities and increased understanding of teenagers regarding the importance of nutrition and balanced nutritional intake in efforts to prevent nutritional problems in teenagers.
Co-Authors Baiq Dewi Sukma Septiani Fahimah Saifuddin Febrina Sulistiawati Hasanah, Jannatun Hery Widijanto Ima, Arima Ima, Muslimah Jayadi, Ruslan Mariani, Siti Mislika, Mislika Ningrat, Lalu Arjuna Sahabudin Sahabudin, Sahabudin Satriawan, Rodi Siti Maimunah Sulman, Sulman Susani, Eka Wirebakti, Lalu Muhamad Subuh Zaitun Zaitun