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All Journal AcTion: Aceh Nutrition Journal Health Sciences and Pharmacy Journal PUINOVAKESMAS Nutrisia Jurnal Teknologi Kesehatan Medika Respati : Jurnal Ilmiah Kesehatan Jurnal Kesehatan Pengabdian Masyarakat Student Journal Nutrition (SJ Nutrition)
iskandar, slamet
Jurusan Gizi Poltekkes Kemenkes Yogyakarta
Dentistry Education Health Professions Immunology & microbiology Library & Information Science Medicine & Pharmacology Neuroscience Nursing Public Health Other

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Effectiveness of ”Camerunis” cookies made from functional ingredients as a healthy snack to prevent degenerative diseases Slamet Iskandar; Latsmi Wayansari; Idi Setiyobroto; Diana Andriyani Pratamawati
AcTion: Aceh Nutrition Journal Vol 9, No 4 (2024): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i4.2012

Abstract

The consumption of monster cookies and dessert boxes can be detrimental to health. This study produces cookies from a mixture of functional ingredients such as wheat flour, mocaf, brown rice, and cinnamon, which are named Camerunis Cookies as an alternative to healthier cookies that prevent degenerative diseases such as Diabetes Mellitus.  This study aimed to determine the nutritional value, glycemic index, and antioxidant activity of Camerunis cookies as well as their effect on their impact in the prevention of degenerative diseases (DM) in experimental animals. Blood glucose levels in experimental animals. The research method used was a quasi-experimental design. The number of samples was 15 white male rats divided into 3 groups, namely normal rats, diabetic rats without giving and diabetic rats by giving Camerunis Cookies.  Camerunis Cookies were produced in the Food Laboratory of Poltekkes Kemenkes Yogyakarta. Proximate, glycemic, antioxidant, and blood glucose levels were tested in experimental animals at  the laboratory of Pusat Antar Universitas (PAU) UGM Yogyakarta. The research data were descriptively analyzed. The moisture content of the C. cookies was 2,18%, ash content of 1,95%, and 6,40%, respectively. fat 31,74%. carbohydrates (57,72%), the glycemic index (35 IG), and antioxidants (27,6 µg/mL. The average reduction in blood glucose levels in the DM rats was 41,55 mg/dL per week. In conclusion, Camerunis cookies meet the SNI 01-2973-1992 standards, have a low glycemic index, contain strong antioxidants, and can reduce blood glucose levels in DM rats.
Pemberdayaan Kelompok Wanita Tani Untuk Peningkatan Produksi Sayur Mayur Mandiri Iskandar, Slamet Iskandar; Waluyo, Waluyo; Sitasari, Almira; Pratamawati , Diana Andriyani; Martati, Endah
Jurnal Kesehatan Pengabdian Masyarakat (JKPM) Vol. 3 No. 1 (2022): 1
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jkpm.v3i2.1789

Abstract

Kelompok Wanita Tani (KWT) merupakan wadah pembinaan bagi wanita yang dikembangkan pemerintah dalam proses transfer teknologi pertanian. Desa Trimulyo, Kapanewon Jetis, Kabupaten Bantul memiliki perkumpulan kelompok wanita tani. Namun keberadaan kelompok wanita tani di tengah-tengah kaum perempuan di pedesaan cenderung belum optimal.  Hal ini seperti terlihat dalam kegiatan yang dilaksanakan belum dapat mandiri dan cenderung pasif keberadaannya di masyarakat. Tujuan kegiatan pengabdian masyarakat ini yaitu untuk mendampingi meningkatkan keterampilan kelompok wanita tani dalam memanfaatkan lahan kebun desa untuk meningkatkan produksi bahan pangan sayur mayur yang berkualitas, berkuantitas dan beragam.  Berdasarkan hasil kegiatan, pendampingan kelompok wanita tani (KWT) ini  ini telah berhasil menggerakan kegiatan peningkatan produksi sayur mayur untuk ketahanan pangan  rumah tangga khususnya di RT 02 dan RW 05 Dusun Ponggok II Trimulyo Jetis Bantul. Selama enam bulan kegiatan budidaya sayur mayur bisa panen beberapa kali sesuai dengan jenis tanamannya.  Jenis tanaman yang ditanam di kebun kelompok wanita tani adalah cabe rawit, terong ungu, terong biasa, sawi hijau, dan papaya. Rata-rata hasil panen sayur mayur tiap bulan kurang lebih Rp. 315.000,-. Sehingga selama enam bulan dengn enam kali panen menghasilkan Rp. 1.890.000,-. 
Pengaruh Edukasi Menggunakan Media PAPI GIZI terhadap Pengetahuan Gizi Seimbang Anak Sekolah Dasar Wirawan, Susilo; Purnamasari, Dwi; Iskandar, Slamet; Aritonang, Irianton
Student Journal Nutrition (SJ Nutrition) Vol. 2 No. 2 (2023): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v2i2.28

Abstract

Background. Obesity in children not only affects physical health but can also have an impact on mental health. Efforts that can be made to improve nutrition are by conducting nutrition education. Elementary school students are the best target in conducting nutrition education. In conducting nutrition education, interesting media are needed to attract students. Knowing the effect of nutrition education using PAPI GIZI media on balanced nutrition knowledge in elementary school children. Methods. This research is a Quasi Experiment research with pre test post test with control group design. This research was conducted on March 2023. The research locations were at SDN Perumnas Condongcatur (counseling using PAPI GIZI media) and SDN Babarsari (counseling using leaflet media), grade V for 52 students were selected. Statistical test data Saphiro Wilk, Wilcoxon Test, Mann Whitney. Result.The results showed that there was a significant influence by using PAPI GIZI media on knowledge about balanced nutrition (p = 0.000) and leaflet media on knowledge about balanced nutrition (p=0.001). There was a significant difference in the difference in knowledge scores on balanced nutrition in the PAPI GIZI group and leaflets (p = 0.002). The results showed that PAPI GIZI media and leaflets had an effect on increasing students' knowledge about balanced nutrition. Conclusion. PAPI GIZI media has a higher level of effectiveness compared to leaflet media in increasing knowledge about balanced nutrition in elementary school students.
Co-Authors Agus Kharmayana Rubaya Almira Sitasari Aritonang, rianton Arum Sekar Pratiwi Charisma Rizky Nurtaati Diana Andriyani Pratamawati DWI PURNAMASARI Dwidjono H. Darwanto Endah Martati Hetriana Leksananingsih Idi Setiyobroto Idi Setiyobroto Irianton Aritonang Isti Suryani Jangkung H. Mulyo Latsmi Wayansari Lestari R. Waluyati Martati, Endah Nur Hidayat Pratiwi, Rany Sekar Rina Oktasari Susilo Wirawan Tri Siswati Vivi Linda Fristianti Waluyo Waluyo Weni Kurdanti