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All Journal Jurnal Kesehatan Public Health of Indonesia Jurnal Ilmiah Universitas Batanghari Jambi JURNAL PengaMAS QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Journal of Saintech Transfer Community Development Journal Jurnal Kesehatan Masyarakat Celebes Jurnal Keperawatan :Jurnal Penelitian Disiplin Ilmu Keperawatan Jurnal Agrisistem JUKESHUM: Jurnal Pengabdian Masyarakat Karya Kesehatan Journal of Community Engagement Jurnal Gizi Ilmiah Jurnal Pengabdian Kepada Masyarakat (JAPIMAS)
Ananda, Siti Hadrayanti
STIKes Karya Kesehatan
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PENGOLAHAN PAKAN TERNAK RUMINANSIA DENGAN PROBIOTIK DARI BUAH MANGGA BUSUK DI KECAMATAN KAMBU hafid, harapin; Dedu, La Ode Arfan; Ananda, Siti Hadrayanti; Pancar, Fadli Ma'mun
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Publisher : LPPM UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/pengamas.v8i1.9632

Abstract

ruminansia. Penelitian menunjukkan bahwa probiotik dapat membantu meningkatkan pencernaan dan penyerapan nutrisi, mengurangi masalah pencernaan, serta meningkatkan kekebalan tubuh ternak. Kegiatan abdimas ini dilaksanakan di Kelurahan Mokoau kecamatan Kambu Kota Kendari. Waktunya dilaksanakan pada bulan Desember 2024 menggunakan metode penyuluhan. Alat yang digunakan dalam pembuatan probitotik adalah wadah fermentasi, pengaduk, termometer, pH meter dan saringan sedangkan bahan yang digunakan adalah buah mangga busuk, air bersih, gula, starter probiotik dan nutrisi tambahan. Proses produksi probiotik dari buah mangga busuk dimulai dengan pemilihan bahan baku yang berkualitas. Buah mangga yang sudah busuk, tetapi masih dalam kondisi layak untuk diproses, akan dipilih. Selanjutnya, buah mangga tersebut dicuci untuk menghilangkan kotoran dan mikroba patogen yang mungkin ada di permukaan. Setelah itu, buah mangga dipotong kecil-kecil untuk memudahkan proses memasak dan fermentasi. Proses memasak dilakukan dengan cara merebus potongan buah mangga dalam air bersih selama 30 menit. Setelah direbus, campuran dibiarkan mendingin hingga mencapai suhu ruangan. Pada tahap ini, penambahan starter kultur probiotik sangat penting. Starter kultur yang digunakan dapat berupa Lactobacillus spp.,. Kegiatan pengbadian ini bertujuan untuk mengembangkan metode produksi probiotik dari buah mangga busuk yang tidak hanya dapat mengurangi limbah, tetapi juga meningkatkan kesehatan dan produktivitas ruminansia. Dengan memanfaatkan sumber daya lokal, kita dapat menciptakan solusi yang berkelanjutan dan ekonomis.
Technical guidance on making fish shredded meat for coastal communities in Kendari City Hafid, Harapin; Umasugi, Mohbir; Dedu, La Ode Arfan; Aslan, La Ode M.; Ananda, Siti Hadrayanti
Journal of Saintech Transfer Vol. 8 No. 1 (2025): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i1.20205

Abstract

This community service activity aimed to provide knowledge and skills to women in coastal villages on how to make fish floss from tuna scraps, resulting in floss with a texture, aroma, and taste similar to beef floss. The activity was conducted in Abeli Subdistrict, with participants from five coastal neighborhoods in Kendari City: Abeli Village (3 participants), Lapulu Village (3 participants), Talia Village (5 participants), Nambo Village (4 participants), and Sambuli Village (4 participants), totaling 19 participants. The activity was conducted using educational sessions and demonstrations.  The evaluation results showed that the community, particularly the women who participated in the training, were able to master and apply the fish floss production techniques taught. Based on observations by the program implementers, approximately 90% of the women were already able to make fish floss, as most participants had previously been accustomed to making traditional Bajabu fish floss. With this knowledge, they were able to utilize their free time productively by producing fish floss from tuna scraps.
Hubungan Citra Tubuh, Aktivitas Fisik dan Pengetahuan Gizi dengan Status Gizi Remaja Putri di SMAN 1 Wawonii Barat Yansah, Deri; Dhesa, Desiderius Bella; Ihsan, Habib; Abadi, Ellyani Abadi,; Ananda, Siti Hadrayanti
Jurnal Gizi Ilmiah Vol 12 No 2 (2025): Jurnal Gizi Ilmiah
Publisher : Sekolah Tinggi Ilmu Kesehatan Karya Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46233/jgi.v12i2.1516

Abstract

This research is an observational study using a cross-sectional study. The research population was 132 female students (adolescent girls) in class X and XI at SMAN 1 Wawonii Barat aged 15-17 years. The sample was taken as many as 57 people using proportional stratified random sampling. Data was collected through interviews using questionnaires and assessing nutritional status through measuring body weight and height. The data collected were the characteristics of young women, nutritional status based on BMI, body image, physical activity and respondents' knowledge about nutrition. Based on the research results, it was found that 61.4% of young women had thin nutritional status, 38.6% had dissatisfied body image, 47.4% had poor physical activity, 29.8% had poor nutritional knowledge. Statistical tests show that there is a significant relationship between physical activity (P=0.006) and nutritional knowledge (P=0.026) with the nutritional status of adolescent girls at SMAN 1 Wawonii Barat. In order to build a good body condition and resistance to disease, it is desired that students who now have poor nutritional status will attempt to improve it by adopting a balanced diet and taking regular pauses. Given that many pupils still have poor nutritional status, educators might use the research's findings as study material to shed light on the science of nutrition
Pengaruh Pemberian Air Kelapa Muda (Cocos Nucifera L.) Terhadap Kadar Glukosa Darah Penderita Diabetes Melitus Tipe 2 pada Masyarakat Pesisir Narmawan, Narmawan; Ananda, Siti Hadrayanti
Jurnal Ilmiah Universitas Batanghari Jambi Vol 24, No 1 (2024): Februari
Publisher : Universitas Batanghari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jiubj.v24i1.4586

Abstract

To date the prevalence of diabetes sufferers is increasing both globally and nationally. Providing Tender Coconut Water (TCW) to reduce blood glucose levels in diabetes sufferers is a form of therapy that is practical, economical, easy to reach and easy to obtain. Moreover, coconut trees are widely spread, especially in coastal areas, so they are always available whenever you want them. Several animal studies have shown that young coconut water can be beneficial for diabetes sufferers, including its complications. However, studies in humans are currently still lacking. Therefore, this study aims to see the effect of giving young coconut water on reducing blood glucose levels in people with type 2 diabetes mellitus, especially in coastal communities. This research is a quantitative research with Quasi Experimental design with pre-test post-test with control group design. The research was conducted in the coastal area of the Nambo Community Health Center with a sample of 20 people consisting of 2 groups (10 people in the intervention group and 10 people in the control group). Statistical analysis uses independent t-test. The mean pre-test blood glucose level in the intervention group was 281.3 mg/dL while the post-test was 172.8 mg/dL. Whereas, in the control group, between pre and post, there was an increase in the average blood glucose level from 299.9 mg/dL to 326.6 mg/dL. Statistical analysis showed the p value <0.001 (p<0.05), meaning that there was a difference in average blood glucose levels between the intervention group and the control group. There is an effect of giving young coconut water or Tender Coconut Water (TCW) on blood glucose levels in people with type 2 diabetes mellitus.
BIMBINGAN TEKNIS PRODUKSI DAGING HIGIENIS DI RUMAH POTONG HEWAN KOTA KENDARI hafid, harapin; Pancar, Fadli Ma'mun; Ananda, Siti Hadrayanti
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Publisher : LPPM UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/pengamas.v7i1.6742

Abstract

Produksi daging yang terdistribusi ke masyarakat hendaknya memperhatikan prinsip higienitas daging dalam prosesnya. Tujuan pengabdian masyarakat ini adalah mengenai aspek keamanan daging yang memenuhi persyaratan ASUH. Kegiatan ini dilaksanakan di Rumah Potong Hewan kota Kendari, yang meliputi kegiatan penyuluhan, ceramah, focus group discussion dan bimbingan teknis pemeriksaan kesehatan ternak dan pemeriksaan daging. Hasil dari kegiatan ini adalah adanya transfer pengetahuan kepada peserta dalam upaya meningkatkan mutu keamanan daging di RPH dan sebagai upaya mencegah penyakit yang berasal dari pangan (foodborne disease) dan zoonotic disease. Produksi daging yang higienis diharapkan dapat diterapkan disemua aspek di RPH mulai dari pemeriksaan kesehatan hewan, pemeriksaan daging, karkas dan jeroan dan penanganan daging hingga sampai ke konsumen sehingga daging tersebut sesuai dengan prinsip aman, sehat, utuh dan halal.
BIMBINGAN TEKNIS PEMBUATAN TELUR ASIN BAGI MASYARAKAT DESA LIPU MASAGENA KECAMATAN BASALA KABUPATEN KONAWE SELATAN hafid, harapin; S. Toba, Rachmita Dewi; Pratiwi, Arby.in; Ananda, Siti Hadrayanti; Aku, Achmad Selamet; Harianto, Eko
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Publisher : LPPM UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/pengamas.v6i2.5778

Abstract

Telur asin merupakan salah satu produk pangan asal ternak yang banyak digemari oleh masyarakat karena nilai gizi yang tinggi, ekonomis, dan mudah diperoleh di sekitar kita. Memberikan pelatihan untuk meningkatkan penganekaragaman produk peternakan dan pendapatan masyarakat dilakukan dengan mengedukasi masyarakat untuk membuat telur asin. Melalui kegiatan pelatihan ini, masyarakat khusunya ibu-ibu Desa Lipu Masagena diajari memilih bahan dan cara pengolahan telur asin. Hasil kegiatan menunjukkan semangat dan kemauan peserta untuk menerapkan pembuatan produk di rumah masing-masing. Kegiatan pelatihan ini sangat dibutuhkan oleh masyarakat dan dapat menambah pengetahuan dan keterampilan mereka. Masyarakat berharap kegiatan ini dapat berlanjut secara berkala seperti yang menjadi target Universitas Halu Oleo dengan berbagai jenis produk
Co-Authors Abadi, Eliyani Abdurrakhman Andi Murlina Tasse Anfas, Anfas Anisa Maharael Subu AS Aku, AS Aslan, L.M. Aslan, La Ode M. Asma Bio Kimestri Ayu Putri, Inggri Fidayani Dwi Dedu, La Ode Arfan Demmalewa, Jenni Qlifianty Demmalewa, Jenny Qlifianti Desa, Desiderius Bela Desiderius Bela Desa Desiderius Bela Dhesa Desiderius Bela Dhesa Dhesa, Desiderius Bela Dhesa, Desiderius Bella Diah Indriastuti Eko Harianto, Eko Ellyani Abadi Fadila, Dian Fadli Ma’mun Pancar Fajarwati, Novita Fatmawati Fatmawati Fatmawati Fatmawati, Fatmawati Fitri Fitri Fitri Fitri Fitri, Nesya Desrianti Galib, Siti Hijra Habib Ihsan Habib Ihsan Mowwuta Handriani, Handriani Harapin Hafid H. Hasrima, Hasrima Helma Ibrahim, Anita Mustika Ihsan, Habib Inggri Fidayani Dwi Ayu Putri Israwati Israwati, Israwati Jayanti, Jayanti Jenny Qlifianti Demmalewa Jenny Qlifianti Demmalewa Jenny Qlifianti Demmalewa Juniarti, Riska La Malesi La Ode Ba’a La Ode Ba’a La Rianda Liasambu, Fhidhia Ismawati M. Aslan, La Ode Marlin, Fitri Selly Desi Yanti Marsud Marsud Midranesiah Mien, Mien Narmawan Narmawan Narmawan Narmawan Narmawan, Narmawan Narmi Nisrawati Nuraini Nuraini Nuraini Nuraini Nuraini Nurilhida, Nurilhida Nurmi, Wati Nurwijayanti Peni Patriani Pratiwi, Arby.in Ratmalia, Ratmalia Rina Astarika, Rina Riska Mayangsari Riska Mayangsari Romantika, I Wayan Rosjidi, Cholik Harun S. Toba, Rachmita Dewi Sabina, Riska Adni Sherina Sherina, Sherina Siti Umrana Stejiriawan, Nur Iknal Subu, Anisa Maharael Tahiruddin Tahirudin, Tahirudin Umasugi, Mohbir Wati Nurmi Wulandari, Agnes Sri Yansah, Deri