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All Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Buletin Penelitian Kesehatan
Ristanti, Ety Yuni
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Agriculture, Biological Sciences & Forestry Dentistry Economics, Econometrics & Finance Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Penguatan Pengetahuan Ibu tentang Gizi Seimbang untuk Menjaga Imunitas Tubuh dalam Pencegahan Tuberkulosis: Strengthening Mothers' Knowledge of Balanced Nutrition to Support Immune Health during Tuberculosis Prevention Ristanti, Ety Yuni; Asrar, Muhamad
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i3.8550

Abstract

Nutrition is one of the most critical components influencing the immune system. Good nutrition prevents and accelerates recovery from infectious diseases, including tuberculosis. This community service project improves mothers’ knowledge of balanced nutrition to strengthen their immunity. The activities included training 30 homemakers in Dusun Bandari through lectures, discussions, and the distribution of informative booklets. Before the training, the participants completed a pretest questionnaire and material presentation, discussion, and post-test evaluation. The results indicated that most participants had limited knowledge before the training; however, after the training, most displayed a good understanding and could identify balanced, nutritious foods that enhance immunity to help prevent tuberculosis. In conclusion, conducting training or education on balanced and healthy foods is essential to encourage communities to apply such knowledge daily. This community service activity is expected to support government efforts in tuberculosis prevention by improving immunity through balanced nutrition.
Nutritional characteristics and Consumer Acceptability of Cookies Enriched with Taro Flour (Colocasia esculenta), Moringa Leaf Flour (Moringa oleifera), and Mung Bean Flour (Phaseolus aureus) Ristanti, Ety Yuni; Asrar, Muhamad
Buletin Penelitian Kesehatan Vol. 53 No. 1 (2025)
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/bpk.v53i1.4020

Abstract

Introduction: Taro, moringa leaf, and mung bean are local food ingredients known for their high nutritional content and dietary fiber as alternative substitutes for wheat flour in cookie production. This study evaluated the nutrient quality and consumers acceptability of cookies enriched with taro flour, moringa leaf flour and mung bean flour. Methods : The study was an experimental design using a Completely Randomized Design (CRD), consisting of three treatments with three repetitions. The cookies formulations varied the proportions of wheat flour, taro flour, moringa leaf flour, and mung bean flour as follows: P1 (60%:10%:1%:29%), P2 (50%:20%:2%:28%), and P3 (40%:30%:3%:27%). Data for protein, fat, carbohydrate content, dietary fiber were analyzed using one-way ANOVA, while consumer acceptability was assessed using the Friedman test. Results : Statistical analysis revealed significant differences (P < 0.05) in the protein, carbohydrate and dietary fiber contents among the formulations. Cookies formula F2 had the highest nutrient content. Consumer acceptability ratings ranged from moderate to extreme liking for all cookies variants. Conclusion: Substituting wheat flour with taro flour, moringa leaf flour and mung bean flour resulted in nutrient-dense cookies and well-accepted by consumers. These cookies can be considered a practical, nutrient-dense, and high-fiber snack alternative
Co-Authors Asrar, Muhamad