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HUBUNGAN PERSEN LEMAK TUBUH DAN ASUPAN ZAT BESI DENGAN KEBUGARAN JASMANI PADA REMAJA DI SMK WIDYA PRAJA UNGARAN Suciani, Indah; Maryanto, Sugeng; Mulyasari, Indri
JURNAL GIZI DAN KESEHATAN Vol 10 No 23 (2018): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v10i23.48

Abstract

Background :Physical fitness atadolescents work decreasesevery year. Physical fitness is an important health indicator for adolescentsbecause it can predict health impact and is associated with improved health status. Excess body fat percentageand lessiron intakeare the factors that can affect physical fitness in adolescents. Objective :To know the correlation between percent body fat and iron intake with physical fitness of the adolescents in deviationWidya Praja Ungaran. Methods :The type of this study wasa correlationalstudy using cross sectional approach in Vocational SchoolWidya Praja Ungaran. The samplesof 122 students waretaken by total samplingmethod. Percent body fat wasmeasuredby using BIA Hand to Foot electrode, iron intake by using semiquantitative FFQ.Physical fitness was measured using a Multistage fitness test. Data analysis usedSpearman Rankcorrelation test (α = 0,05). Results :Average body fat percentage of the respondent was 19.73% ± 7.28%.The average iron intake of the respondent was compared of daily requirement was47,27% ± 31,49%. The average physical fitness was 26,74 ml/kg/minute ± 6ml/kg/minute. There was a correlation between body fat percent and iron intakewith physical fitness (p = 0.0001, p= 0.0001) Conclusion :There is a correlation betweenbody fat percentage and iron intake with physical fitness of adolescentsat Vocational SchoolWidya Praja Ungaran Abstrak : Latar Belakang : Kebugaran jasmani pada remaja setiap tahun menurun. Kebugaran jasmani merupaka indikator kesehatan yang penting untuk remaja karena dapat memprediksi dampak kesehatan dan berhubungan dengan peningkatan derajat kesehatan. Persen lemak tubuh yang berlebih dan asupan zat besi yang kurang merupakan salah satu faktor yang dapat mempengaruhi kebugaran jasmani pada remaja. Tujuan : Untuk mengetahui hubungan persen lemak tubuh dan asupan zat besi dengan kebugaran jasmani pada remaja di SMK Widya Praja Ungaran. Metode : Jenis penelitian ini merupakan studi kolerasi menggunakan pendekatan cross sectional di SMK Widya Praja Ungaran. Sampel sebanyak 122 siswa diambil dengan metode total sampling. Persen lemak tubuh di ukur dengan menggunakan BIA Hand to Foot electrode, asupan zat besi menggunakan FFQ semikuantitatif. Kebugaran jasmani di ukur dengan menggunakan Multistage Fitness Test. Analisis data dengan menggunakan uji kolerasi Spearman Rank (α = 0,05). Hasil : Rerata persen lemak tubuh responden 19,73% ± 7,28%. Rerata asupan zat besi resonden dibandingkan dengan kebutuhan sehari sebesar 47,27%, ± 31,49%. Rerata kebugaran jasmani responden 26,74 ml/kg/menit ± 6,0 ml/kg/menit. Terdapat hubungan persen lemak tubuh dan asupan zat besi dengan kebugaran jasmani (p=0,0001, p=0,0001) Simpulan : Ada hubungan persen lemak tubuh dan asupan zat besi dengan kebugaran jasmani pada remaja di SMK Widya Praja Ungaran.
Stik Siwalan: Inovasi Olahan Buah Siwalan sebagai Produk Lokal Bernilai Tambah di Desa Kowang Ilmiyah, Qomariyatul; Ghoni, Abdul; Suciani, Indah; Marwan, Amiruddin; Al-Jufri, Salim; Lestari, Sri; Tasbihah, Ahya Lailah; Nurhayati, Rofiah; Sari, Neni Novita; Munadhiroh, Munadhiroh; Achmad, Hilmy Naufal Bani; Rosyida, Ela; Alfadhilah, Jauharotina; Shodiqoh, Mira
Mestaka: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 4 (2025): Agustus 2025
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/mestaka.v4i4.759

Abstract

The Community Service Program (KKN) based on Asset Based Community Development (ABCD) in Kowang Village, Semanding District, Tuban, utilizes the local potential of siwalan fruit (Borassus flabellifer), which has so far only been consumed fresh with limited economic value. The perishable nature of siwalan makes large-scale marketing difficult, thus requiring processed innovations that are more durable and value-added. Through collaboration between students and the community, a product innovation was developed in the form of siwalan sticks, a crispy snack made from siwalan flesh mixed with flour and simple seasonings. The stick form was chosen because it is practical, favored by various groups, easy to produce with household equipment, and has the potential to be marketed as a Tuban specialty souvenir. The program activities included production socialization, training in hygienic processing and packaging, digital marketing training, and halal certification education to improve legality and consumer trust. The results showed improved skills of PKK women in producing siwalan sticks, the emergence of home-based business opportunities, and increased awareness of quality standards and product legality. This innovation demonstrates that the ABCD approach can optimize local potential while strengthening cultural identity through distinctive culinary products that are economically valuable and sustainable.