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All Journal Argipa (Arsip gizi dan Pangan) JMM (Jurnal Masyarakat Mandiri)
Imawati Eka Putri
Universitas Muhammadiyah Prof. Dr. Hamka
Health Professions Medicine & Pharmacology Public Health Other

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PENDAMPINGAN GURU DAN ORANG TUA DENGAN MODUL GIZI SEIMBANG DALAM ISLAMIC HEALTH PROMOTING SCHOOL PROGRAM Imas Arumsari; Imawati Eka Putri
JMM (Jurnal Masyarakat Mandiri) Vol 5, No 3 (2021): Juni
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.134 KB) | DOI: 10.31764/jmm.v5i3.4982

Abstract

Abstrak: Islamic Health Promoting School Program (I-HELP) merupakan sebuah program inisiasi (pilot project) di DKI Jakarta yang bertujuan untuk meningkatkan status gizi anak usia sekolah, khususnya SMP-SMA. Salah satu masalah gizi yang diangkat adalah masalah gizi anak dan remaja di kota besar, yaitu obesitas. Program kemitraan masyarakat ini melakukan pendekatan intervensi keseimbangan energi dengan melibatkan orang tua melalui modul yang dapat dibawa dan disimpan orang tua salah satu sekolah mitra I-HELP, yakni SMP Muhammadiyah 4 Jakarta. Kegiatan ini terdiri atas 4 tahapan, yaitu tahap I: koordinasi dengan stakeholder I-HELP (Orang tua, Guru, Kepala sekolah, SEAMEO-RECFON, Dikdasmen PWM DKI Jakarta), tahap II: penyusunan modul, tahap III: pelaksanaan program, dan tahap IV: monitoring program bersama dengan pihak sekolah dengan melakukan sosialisasi praktik isi modul kepada orang tua. Pelaksanaan program dilakukan secara daring menggunakan media Zoom, YouTube dan WhatsApp. Tahap I-IV dilaksanakan pada Oktober 2020 – Februari 2021. Tahap III, yaitu pelaksanaan program dilaksanakan pada tanggal 25 Januari 2021 diikuti oleh 33 orang tua dan 10 guru. Nilai pengetahuan sasaran setelah intervensi meningkat sebesar 27,43%. Abstract:  Islamic Health Promoting School Program (I-HELP) is a pilot project in Jakarta with aim to improve nutritional status in children at school, specifically in primary and high school level. This program concerns on nutrition problem which frequently found in the children and adolescent in urban area, obesity. This community partnership program is a parenting approach using guidebook as the media for parents and teachers in Muhammadiyah 4 Jakarta Primary School, as one of school partner of I-HELP. This program consists of four main step, which are step I: coordination with I-HELP stakeholders (parents, teachers, SEAMEO RECFON, and muhammadiyah leaders in DKI Jakarta), step II: writing of guidebook, step III: implementation, and step IV: monitoring of the program with the school. Implementation of the program was completed by online in Zoom, YouTube, and WhatsApp. Step I-IV were completed on October 2020 – February 2021. Step III, the main program, was held on January 25th 2021 and was attended by 33 parents and 10 teachers. Abstrak: Islamic Health Promoting School Program (I-HELP) merupakan sebuah program inisiasi (pilot project) di DKI Jakarta yang bertujuan untuk meningkatkan status gizi anak usia sekolah, khususnya SMP-SMA. Salah satu masalah gizi yang diangkat adalah masalah gizi anak dan remaja di kota besar, yaitu obesitas. Program kemitraan masyarakat ini melakukan pendekatan intervensi keseimbangan energi dengan melibatkan orang tua melalui modul yang dapat dibawa dan disimpan orang tua salah satu sekolah mitra I-HELP, yakni SMP Muhammadiyah 4 Jakarta. Kegiatan ini terdiri atas 4 tahapan, yaitu tahap I: koordinasi dengan stakeholder I-HELP (Orang tua, Guru, Kepala sekolah, SEAMEO-RECFON, Dikdasmen PWM DKI Jakarta), tahap II: penyusunan modul, tahap III: pelaksanaan program, dan tahap IV: monitoring program bersama dengan pihak sekolah dengan melakukan sosialisasi praktik isi modul kepada orang tua. Pelaksanaan program dilakukan secara daring menggunakan media Zoom, YouTube dan WhatsApp. Tahap I-IV dilaksanakan pada Oktober 2020 – Februari 2021. Tahap III, yaitu Ppelaksanaan program yang dilaksanakan pada tanggal 25 Januari 2021 ini diikuti oleh 33 orang tua dan 10 guru. Nilai pengetahuan sasaran setelah intervensi meningkat sebesar 27,43%.
PEMANFAATAN TEPUNG KACANG TUNGGAK (Vigna unguiculata) DAN TEPUNG BIJI SAGA POHON (Adenanthera pavonina Linn) DALAM PEMBUATAN FLAKES Iswahyudi Iswahyudi; Yulia Shandy Khoirunissa; Imawati Eka Putri
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 1 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i1.7768

Abstract

Cowpea and tree saga seeds are local food ingredients whose utilization is still limited and not widely known by the public. The purpose of this study was to produce flakes based on cowpea flour and tree saga seeds which were chemically and organoleptically acceptable. This study used a completely randomized design (CRD) with one factor and two replications. The treatment factor in this study was the proportion of cowpea flour and tree saga seed flour with various formulation levels, namely F1 (50:15), F2 (45:20) and F3 (40:25). Organoleptic test was carried out using 50 panelists. Chemical analysis carried out included water content, ash content, protein, fat, carbohydrates, energy and calcium in the overall formulation as well as analysis of crude fiber content in the selected formulation. Data analysis was performed using ANOVA and Kruskall Wallis tests. If the p-value <0.05, it was continued with Duncan and Mann Whitney test at 95% significance level. The results showed that the substitution of cowpea flour and saga tree seed flour in making flakes had a significant effect on the level of preference for color, taste and overall as well as the quality of color, taste, aroma, and texture. The results of chemical analysis showed that the substitution of cowpea flour and saga tree seed flour in making flakes had a significant effect on water content, ash content, protein, fat, carbohydrates, energy and calcium. The selected flakes were F1 (50:15) with nutritional content per 100 g of ingredients, namely energy 428.88 kcal, carbohydrates 70.41 g, protein 16.35 g, fat 9.09 g, calcium 173.04 mg and crude fiber 1.04 g.
PEMANFAATAN TEPUNG KACANG TUNGGAK (Vigna unguiculata) DAN TEPUNG BIJI SAGA POHON (Adenanthera pavonina Linn) DALAM PEMBUATAN FLAKES Iswahyudi Iswahyudi; Yulia Shandy Khoirunissa; Imawati Eka Putri
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 1 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i1.7768

Abstract

Cowpea and tree saga seeds are local food ingredients whose utilization is still limited and not widely known by the public. The purpose of this study was to produce flakes based on cowpea flour and tree saga seeds which were chemically and organoleptically acceptable. This study used a completely randomized design (CRD) with one factor and two replications. The treatment factor in this study was the proportion of cowpea flour and tree saga seed flour with various formulation levels, namely F1 (50:15), F2 (45:20) and F3 (40:25). Organoleptic test was carried out using 50 panelists. Chemical analysis carried out included water content, ash content, protein, fat, carbohydrates, energy and calcium in the overall formulation as well as analysis of crude fiber content in the selected formulation. Data analysis was performed using ANOVA and Kruskall Wallis tests. If the p-value <0.05, it was continued with Duncan and Mann Whitney test at 95% significance level. The results showed that the substitution of cowpea flour and saga tree seed flour in making flakes had a significant effect on the level of preference for color, taste and overall as well as the quality of color, taste, aroma, and texture. The results of chemical analysis showed that the substitution of cowpea flour and saga tree seed flour in making flakes had a significant effect on water content, ash content, protein, fat, carbohydrates, energy and calcium. The selected flakes were F1 (50:15) with nutritional content per 100 g of ingredients, namely energy 428.88 kcal, carbohydrates 70.41 g, protein 16.35 g, fat 9.09 g, calcium 173.04 mg and crude fiber 1.04 g.
Co-Authors Imas Arumsari Iswahyudi Iswahyudi Laksono Trisnantoro Yulia Shandy Khoirunissa