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All Journal Jurnal Riset Gizi JPP Jurnal Kesehatan Poltekkes Palembang Healthy Tadulako Journal (Jurnal Kesehatan Tadulako) Jurnal Pustaka Mitra : Pusat Akses Kajian Mengabdi Terhadap Masyarakat Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Jurnal Riset Gizi Jurnal Riset Gizi
Nilawati, Nurul Salasa
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Journal : Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS)

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IbM PADA ANAK SEKOLAH DASAR DENGAN STATUS GIZI KURANG Podojoyo, Podojoyo; Muzakar, Muzakar; Nilawati, Nurul Salasa; Susanto, Eddy
Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Vol 2 No Tahun (2020): Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Kesehatatan Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/j.abdikemas.v2iTahun.1198

Abstract

Breakfast or breakfast provides an important meaning for everyone to start the activity throughout the day. This activity is carried out until nine in the morning. Breakfast should be able to meet 15% to 30% of the total daily nutritional needs. Breakfast is expected to be able to realize a healthy, active and intelligent life (Hardinsyah, 2013). School-age children require good and sufficient intake of nutrients for activities, especially during breakfast (Susyani et al., 2014). In addition to adequate and balanced nutritional content, menu choices must be practical and varied from various types of food ingredients (Ministry of Health, 2013). Breakfast is beneficial for good school attendance, nutrient intake, academic achievement, fitness and a healthy weight (Hardinsyah; Perdana, 2013). Meanwhile, the impact of not eating breakfast on children has been shown to have an effect on academic achievement at school (Muchtar et al., 2011). There are various reasons why children skip breakfast, namely, long distance to school, late getting up in the morning, not in taste, not used to or afraid of being late for school (Mardiana, et al, 2013; Irianto in Ristiana, 2009). The habit of not eating breakfast results in a decrease in blood sugar levels (hypoglycemia) so that the energy supply decreases, if this happens continuously it causes the body to tremble, get tired quickly and decrease motivation to learn (Wardoyo; Mahmudiono, 2013). According to Hardinsyah (2012) in Briawan, et al (2013), it is recorded that 20%-40% of Indonesian children do not eat breakfast every day. Hardinsyah and Aries (2012), stated that 44.6% of school-age children consume low-quality breakfast, which is below 15% of the daily nutritional adequacy. Lack of knowledge about the importance of eating breakfast in children is one of the factors that cause children to ignore breakfast (Notoatmodjo, 2012). Nutrition education needs to be given in order to achieve health behavior (Healthy Behavior). Based on the above background, it is necessary to provide counseling and examples of providing breakfast for school children.
Inovasi Makanan Selingan Pempek Ikan Gabus Tepung Labu Kuning dan Jamur Tiram Putih: Kaya Energi, Protein, dan Antioksidan untuk Anak Sekolah Mardiana, Mardiana; Nilawati, Nurul Salasa; Yulianto, Yulianto; Rossa, Della; Rezeki, Sri; Salsabila, Firda
Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Vol 6 No 1 (2024): Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Kesehatatan Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/j.abdikemas.v6i1.2189

Abstract

Gizi kurang merupakan keadaan kurang gizi tingkat berat yang disebabkan oleh rendahnya konsumsi energi protein dari makanan sehari-hari dan terjadi dalam waktu cukup lama (Sodikin, 2013). Anak sekolah merupakan salah satu populasi yang paling rentan dalam hal gizi. Kekurangan dan kelebihan gizi pada anak akan berdampak negatif terhadap potensi pertumbuhan ekonomi negara. Anak yang tidak mendapatkan gizi yang cukup akan tertinggal dalam perkembangan fisik, mental, dan intelektualnya. Kurangnya asupan makanan dan tingginya penyakit infeksi merupakan dua penyebab langsung gizi buruk yang dipengaruhi oleh banyak faktor dan cukup kompleks (Rahmy et al., 2020). Pembuatan pempek identik dengan bahan utama ikan. Ikan yang biasanya digunakan adalah Ikan gabus yang memiliki kandungan protein 20 gr, lemak 1,5 gr, karbohidrat 0,2 gr, mineral 1,3 gr,dan air 77 gr. Agar kandungan gizi didalam pempek lebih banyak dapat juga ditambahkan dengan bahan lain, Penambahan tepung labu kuning yang tinggi antioksidan serta penambahan jamur tiram putih yang mempunyai kandungan protein tinggi dan asam amino esensial yang baik bagi anak (Aryadi, 2020).
Co-Authors Amran, Mayasari Desvianti, Desvianti Eddy Susanto Hartati, Yuli Mardiana Mardiana Muzakar, Muzakar Podojoyo, Podojoyo Rossa, Della Salsabila, Firda Sihite, Nathasa Weisdania Siregar, Afriyana Siregar Siregar, Apriyana Sri Rezeki Yulianto Yulianto Yuspita, Rina