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PENINGKATAN KUALITAS GIZI PMT POSYANDU DAN PELATIHAN PEMBUATAN SOSIS NABATI Sulistiyono, Priyo; Kunaepah, Uun; Vimala, Dewi
Edukasi Masyarakat Sehat Sejahtera (EMaSS) : Jurnal Pengabdian kepada Masyarakat Vol. 6 No. 1 (2024): Januari
Publisher : Poltekkes Kemenkes Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37160/emass.v6i1.312

Kualitas PMT-Posyandu di beberapa posyandu masih belum bervariatif dengan nilai gizi masih dibawah anjuran yaitu kurang dari 300 kkal dan 10g protein. Tujuan kegiatan adalah memberikan peningkatan kapasitas kader posyandu dan karang taruna berupa reviu bersama mutu PMT-Posyandu dan pelatihan pembuatan sosis nabati. Metode kegiatan dilakukan dengan melakukan reviu bersama dan pelatihan teknis. Sasaran sebanyak 20 kader posyandu dan karang taruna dan 5 orang petugas gizi puskesmas dari lima kelurahan di Kecamatan Kejaksan. Kegiatan dilakukan di ruang pertemuan dan laboratorium kuliner Prodi Gizi Cirebon. Data yang dikumpulkan meliputi daftar menu, data hasil reviu menu dan penilaian sosis nabati oleh kader dan karang taruna. Hasil menunjukan jumlah menu PMT-Posyandu berbeda untuk setiap posyandu, ada yang menggunakan siklus 12 menu dan berlaku sama untuk semua posyandu satu kelurahan. Ada yang tiap bulan berbeda untuk setiap posyandu. Jenis menu ada yang menggunakan menu lengkap dan menu tidak lengkap. Beberapa posyandu menggunakan menu kombinasi dengan pertimbangan kepraktisan dalam penerapannya. Variasi warna dan tekstur untuk menu lengkap sudah cukup baik, namun kurang (cenderung monoton) untuk menu yang tidak lengkap. Masih didapati menu dengan nilai kalori kurang dari 150 kkal dan kurang dari 10g protein, terutama untuk menu tidak lengkap. Seluruh peserta antusias dalam mengikuti pelatihan pembuatan sosis nabati. Peserta terlibat langsung dalam proses pembuatan sosis dan nugget dari bahan ampas tahu dan jantung pisang, semua peserta menikmati produk di akhir pelatihan dan menyatakan sosis dan nugget nabatinya enak. Sosis dan nugget nabati potensial untuk PMT-Posyandu dan pengembangan wirausaha kader dan karang taruna.

Nutritional Content and Acceptability of Vegetable Sausage as an Alternative Source of Protein and Fiber Kunaepah, Uun; Sulistiyono, Priyo; Estuti, Wiwit
Jurnal Medisci Vol 1 No 6 (2024): Vol 1 No 6 June 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/medisci.v1i6.316

Nutrition problems in Indonesia are still relatively high. SSGI results (2021) show that malnutrition is 17.1% and stunting is 24.4%. Lack of food consumption, especially protein, is one of the causes. Utilization of tofu dregs is still very low, as is banana blossom. Tofu dregs and banana blossoms have quite a high protein and fiber content. Tofu dregs and banana blossoms have the potential to become a high-nutrient food product that is suitable for consumption and has economic value. This research is a follow-up research from organoleptic tests, finding that vegetable sausages have organoleptic qualities that are no less than commercial sausages. This research aims to conduct laboratory tests for protein and fiber content and tests for the acceptability of vegetable sausages. This type of research is experimental, by design of two groups with control. Test acceptability with the method Visual Comstock by looking at leftovers. The acceptability test was conducted on 51 children in grades IV and V at SDN Pamitran-Cirebon who met the screening criteria. The treatment group consisted of 24 children, and the control group consisted of 27 children. Sample assignment was carried out randomly. Analysis of crude protein content using the IK-03/LAKP/SOP.10 method. Analysis of oil fiber content IK-13/LAKP/SOP.10. Analysis of the difference in receptivity test using the t-test of unpaired data. The research results showed that the protein content of vegetable sausages was (7.54%), slightly lower than commercial sausages (9.29%). The crude fiber content of vegetable sausages (3.48%) is higher than commercial sausages (2.10%). Vegetable sausages have the same acceptability as commercial sausages, with a good acceptability value of 100%. It has been proven that vegetable sausages can be used as an alternative food source of high protein and fiber at a relatively cheaper price.

Correlation Between Body Mass Index, Waist Circumference, and Body Fat with Oxidative Stress in Obese Adolescents Estuti, Wiwit; Kunaepah, Uun; Nurcahyani, Lia
Window of Health : Jurnal Kesehatan Vol 6 No 4 (October 2023)
Publisher : Fakultas Kesehatan Masyarakat Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/woh.vi.724

Teenagers are one of the age groups that are prone to obesity. Obesity experienced by adolescents is a nutritional problem that is increasing rapidly and has become a significant public health problem. Obesity occurs due to an imbalance in energy intake over time, resulting in excessive fat accumulation and weight gain. This study aimed to identify the relationship between body mass index (BMI), waist circumference, and percent body fat with markers of oxidative stress in obese adolescents. The research method is an experimental research. The subjects of the study were 24 adolescents aged 13-15 years. Data were collected using a questionnaire and analysis of malondialdehyde (MDA) and superoxide dismutase (SOD) levels in the subject's blood serum. In addition, data in the form of BMI, percent body fat, waist circumference, pattern, and level of food consumption. Data analysis was carried out descriptively and inferentially at the significance level to determine the differences in treatment using the t-test if the data were normally distributed and the Mann-Whitney test if the data were not normally distributed. The closeness of the relationship was found using the Pearson correlation test. The results showed a moderately significant negative correlation between percent body fat and serum MDA, but body mass index and waist circumference were not significant. The higher the percentage of body fat, the lower the serum MDl. There is no significant relationship between BMI, LP, and % LT with serum SOD.

ACCELERATION AND INNOVATION OF PRODUCTS MADE FROM LOCAL FOOD AT SMAN 1 BEBER, CIREBON REGENCY Estuti, Wiwit; Kunaepah, Uun; Alfiyah, Isnar Nurul
Jurnal Abdisci Vol 1 No 8 (2024): Vol 1 No 8 Tahun 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v1i8.327

School is a very effective place of learning and character-building for students. Education in schools greatly influences knowledge, attitudes, consumption behaviors, and food choices. The Healthy Canteen and School Nutrition Garden are part of health education in schools. Educational institutions must be able to present and provide healthy canteens, as well as healthy food and school nutrition gardens, as one of the services that schools must provide to realize intelligent and healthy children. Therefore, schools are expected to accelerate and innovate food products made based on local food ingredients in schools. This Community Service activity continues NGTS education conducted in 2022 at SMAN 1 Beber. In 2023, we will continue to accelerate and innovate products produced and produced in school gardens and made by school residents for use. In addition, we hope this product innovation can be packaged well with special labeling of SMAN 1 Beber so that it can become one of the school's efforts to commercialize superior products that characterize SMAN 1 Beber.

EDUCATION ON SAFE, HEALTHY AND NUTRITIOUS FOOD THROUGH THE PRACTICAL MODULE NUTRITION GOES TO SCHOOL (NGTS) AT SMAN 1 BEBER AND IIBS SD/SMP FAJAR HIDAYAH, CIREBON REGENCY Kunaepah, Uun; Estuti, Wiwit; Isnar Nurul Alfiyah
Jurnal Abdisci Vol 1 No 9 (2024): Vol 1 No 9 Tahun 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v1i9.342

School is a convenient place for learning and character formation of students. Education in school greatly influences knowledge, attitudes, and behaviors of consumption and choosing food. School is a place to teach, socialize, and apply good habits because most children spend their time at school. Education about healthy food is critical so that it becomes a good habit in the future. The role of teachers and parents at this time is significant. Nutrition Goes To School (NGTS) is a SEAMEO Recfon Program that promotes healthy canteens and school nutrition gardens. The Healthy Canteen and School Nutrition Garden are part of health education in schools. Educational institutions must be able to present and provide healthy canteens, as well as healthy food and school nutrition gardens, as one of the services that schools must provide to realize intelligent and healthy children. The method of implementing this practical module begins with the creation of an NGTS practical module by the Community Service Team, followed by socialization activities, training (TOT) for implementing practical modules, mentoring, and evaluation. This Community Service activity continues the NGTS carried out in 2019 at government-owned elementary and junior high schools. In 2022, we will try to make a practical NGTS module and apply it to high school and elementary/junior high school with the hope that education about Nutrition can be applied at all age stages from elementary to high school, both in government-owned and privately owned schools.

EDUCATION ON HEALTHY, SAFE, AND NUTRITIOUS LOCAL FOOD THROUGH THE NUTRITION GO TO SCHOOL (NGTS) SCHOOL GARDEN PILOT MODEL IN CIREBON CITY Estuti, Wiwit; Kunaepah, Uun; Alfiyah, Isnar Nurul
Jurnal Abdisci Vol 1 No 10 (2024): Vol 1 No 10 Tahun 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v1i10.403

School is a very effective place for learning and character formation of students. Knowledge, attitudes and behaviors in choosing, processing and consuming food are greatly influenced by education in schools. Schools that have a school garden are an important component and greatly contribute to realizing healthy students. The school has sought the availability of a nutrient garden in the school during the NGTS Community Service activity carried out with SEAMEO in 2019. NGTS activities have contributed with the existence of model school gardens in 4 (four) locations, namely SMPN 7, SMPN 5, SD Sidamulya and SD Pahlawan in Cirebon City, in addition to the cooperation between various related service sectors in the implementation of NGTS. Partnership community service activities (PKM) are in the form of education and assistance in making safe, healthy, nutritious food made from local ingredients so that video tutorials on how to make nuggets and recipe books for processed nuggets based on local food ingredients are obtained which can be used as a guide in making healthy, safe and nutritious food and made from local food that can be used as an example for other schools in the Cirebon city area. This activity was carried out using a combination of socialization and mentoring methods by involving students. The initial stage of this activity was the making of books on various processed nuggets, and the second stage was socialization by video tutorial method and distribution of books on various processed nuggets. Measuring nugget processing knowledge before and after distributing books and playing videos of nugget making. The outputs achieved from the PkM program are the book Miscellaneous Nugget Recipes processed from local food from school gardens and a video of the process of making Miscellaneous Nuggets (IPR). The conclusion of this PKM activity is that there is an increase in knowledge about nugget processing so as to help teachers and students in providing healthy, safe and nutritious food from school.

GROWTH MONITORING TRAINING AND CHILD DEVELOPMENT FOR PRESCHOOL TEACHERS IN THE FRAMEWORK OF STUNTING OVERCOMING Kunaepah, Uun; Priyo Sulistiyono; Eva Dwi Alviani; Nining Rukniah; Siti Fatimah; Muhammad Khairul Akmal; Muhammad Asrulhaimi; Jihan Mujahidah Aziz
Jurnal Abdisci Vol 1 No 12 (2024): Vol 1 No 12 Tahun 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v1i12.479

The prevalence of stunting in Indonesia fell from 24.4% in 2021 to 21.6% in 2022. The stunting figure is still quite high compared to the government's target of 14% in 2024. Stunting is one of the government's priority programs, considering the impact of stunting on the quality of human resources is very large. PAUD/Kindergarten teachers academically have the potential intellectual abilities to provide input on the importance of children's growth, in addition to children's abilities or intelligence. The service activities aim to increase the capacity of PAUD/TK teachers in monitoring children's growth and development according to standards The activity method is training in monitoring the growth and development of early childhood. Activities in collaboration with partners, namely HIMPAUDI, Sunyaragi District and Sunyaragi Community Health Center, Cirebon City. Collaboration by sharing resources between study programs and partners. The measuring parameters use the pre-post knowledge and ability values of participants in carrying out practical assignments to monitor growth and development in child cases. This activity is expected to increase the capacity of PAUD teachers in monitoring the growth and development of their students according to standards. This activity was carried out at the HIMPAUDI Secretariat, Cirebon City, attended by 25 PAUD teachers representing 5 (five) sub-districts in Cirebon City. As a result of this training activity, PAUD teachers understand better about anthropometric measurements, growth and development of early childhood based on the results of the pre and post test scores carried out. The teachers were very enthusiastic about participating in the training until it was finished. The outputs that have been created are training modules, activity videos, publication drafts in newspaper media and publication journals in the Community Service Journal in the process of being prepared.

Overview of the Lunch Menu in the Play Group (KB) of Darul Hikam Kindergarten, Cirebon City Amelia, Aam; Kunaepah, Uun; Adiyaksa, Jongga
Jurnal Medisci Vol 3 No 1 (2025): Vol 3 No 1 August 2025
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/medisci.v3i1.996

Background. A full-day school is an educational system whose learning runs from morning to evening, or over one day. In Indonesia, schools that implement the lunch program are still relatively few, accounting for 0.16% in 2016. School feeding is enforced to meet students' macro- and micronutrient needs, so that later it can improve students' intake and nutritional status. However, implementing the school lunch program faces several obstacles. This is due to the poor quality of the menu and the lack of variety, so students do not have the opportunity to choose their food. Play Group (Kb), Tk Darul Hikam Cirebon, is one of the full-day schools that provides lunch. Aims. The purpose of this study is to find out the description of the lunch menu in the Play Group (Kb) of Tk Darul Hikam Cirebon. Methods. This study uses Descriptive Observational. The data collected are both primary and secondary. Primary data includes setting menu patterns, portion standards, menu cycles, and menu arrangement using Checklist Sheets. Secondary data on the general picture in the Play Group (KB) at Darul Hikam Kindergarten in Cirebon City were obtained from the principal. Result. The research results of the Play Group (KB) at Darul Hikam Cirebon Kindergarten have established a menu pattern comprising carbohydrate dishes, animal side dishes, navati side dishes, and fruits. The Play Group (KB) of Darul Hikam Cirebon Kindergarten does not have a standard portion except for animal side dishes and selinagan. The menu cycle is 5 days, and the lunch menu is arranged in accordance with the principles of balanced nutrition. Conclusions. The Play Group (KB) of Darul Hikam Cirebon Kindergarten does not have a standard portion except for animal side dishes and selinagan Involvement. The menu cycle is 5 days, and the lunch menu is arranged in accordance with the principles of balanced nutrition.

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