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All Journal Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis JURNAL GIZI DAN KESEHATAN Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Community Empowerment (IJCE) Causa: Jurnal Hukum dan Kewarganegaraan Jurnal of Education Partner
Anisa Puspitasari
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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Pendampingan Guru dalam Pencegahan Sindrom Metabolik di SMA N 1 Bergas, Kabupaten Semarang Afiatna, Puji; Sugeng Maryanto; Umi Setyoningrum; Untari; Anisa Puspitasari
INDONESIAN JOURNAL OF COMMUNITY EMPOWERMENT (IJCE) Vol. 7 No. 1 (2025): Indonesian Journal of Community Empowerment Mei 2025
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/ijce.v7i1.4080

Abstract

Metabolic syndrome is a condition that can lead to the development of cardiovascular disease (CVD), coronary heart disease (CHD), and type 2 diabetes mellitus (T2DM). These diseases are frequently referred to as "noncommunicable diseases," and they account for the highest global mortality rates. The occupation of school teachers has been identified as a profession with a high risk of obesity. This is due to the fact that teachers engage in relatively sedentary daily activities, exhibit excessive eating patterns, frequently engage in snacking, and consume foods that are high in calories and carbohydrates. This condition places school teachers at high risk of developing metabolic syndrome and may adversely impact their performance. It is imperative to enhance our understanding and competencies regarding metabolic syndrome and its prevention. A series of educational initiatives have been implemented to promote the prevention of metabolic syndrome among teaching professionals. These initiatives employ a multifaceted approach, incorporating lecture-style presentations, interactive discussions, and hands-on demonstrations. The content of these sessions encompasses an in-depth examination of metabolic syndrome, its underlying causes, the ramifications it can have on individuals, and effective strategies for its prevention. Prior to the commencement of the activity, a series of anthropometric measurements and health assessments were conducted. Additionally, the presentation encompassed material on the role of functional foods in the prevention of metabolic syndrome, along with the processing of healthy foods. Demonstrations of food portioning according to nutritional needs and metabolic syndrome prevention exercises were carried out. The results obtained after the material was administered revealed a 26.55-point increase in the average score of teacher knowledge. A substantial majority of teachers exhibit a commendable degree of pedagogical expertise, with a notable 93.1% demonstrating a high level of proficiency. Teachers' curiosity about the prevention of metabolic syndrome has been shown to encourage active participation in activities. The subject displays a high level of motivation.   ABSTRAK Sindrom metabolik merupakan kondisi yang dapat berkembang menjadi penyakit  gagal jantung (CVD), jantung coroner (CHD) dan diabetes melitus tipe 2 (T2DM). Penyakit tersebut yang sering disebut ”noncommunicable diseases” dan penyebab utama kematian di dunia. Guru sekolah merupakan kelompok dengan risiko obesitas tinggi karena memiliki aktivitas harian tergolong ringan, pola makan yang berlebih, sering ngemil, makan makanan tinggi kalori dan karbohidrat. Kondisi ini menyebabkan guru sekolah berisiko tinggi mengalami sindrom metabolik dan akan berdampak pada performa guru. Diperlukan peningkatan pengetahuan dan keterampilan menganai sindrom metabolik dan pencegahannya. Kegiatan pendampingan pencegahan sindrom metabolik pada guru dilakukan dengan metode ceramah, diskusi dan demonstrasi mengenai sindrom metabolik, faktor penyebab, dampak dan pencegahannya. Kegiatan didahului dengan pengukuran antropometri dan pemeriksaan kesehatan. Selanjutnya disampaikan materi mengenai pangan fungsional untuk pencegahan sindrom metabolik dan pengolahan makanan yang sehat. Dilakukan demonstrasi pemorsian makanan sesuai kebutuhan gizi dan senam pencegahan sindrom metabolik. Hasil yang didapat setelah diberikan materi adalah meningkatnya rerata skor pengetahuan guru  sebesar 26,55 poin. Hampir seluruh guru memiliki tingkat pengetahuan guru menjadi baik (93,1%). Keingintahuan guru yang mengenai pencegahan sindrom metabolik menjadi penyemangat guru untuk aktif mengikuti kegiatan. Motivasi yang tinggi untuk memiliki pola makan dan pola hidup yang lebih sehat merupakan dasar perubahan perilaku menjadi perilaku yang lebih sehat.
Uji Formulasi dan Uji Hedonik Snack Bar “GlycoBite” Berbahan Dasar Tomat dan Kacang Merah sebagai Camilan Sehat Penderita DM: Formulation Test and Hedonic Test of Snack Bars Made from Tomatoes and Red Beans as Healthy Snacks for DM Patients Anugrah, Riva Mustika; Muntamah , Ummu; Isnawati , Setya Indah; Anisa Puspitasari; Novi Nabila Sabrinasari
JURNAL GIZI DAN KESEHATAN Vol. 17 No. 2 (2025): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v17i2.847

Abstract

Snack bars are a practical and nutritious food product innovation. Snack bars can be formulated from a variety of local ingredients such as tomatoes, which are a source of lycopene and antoxidants, and red beans, which are rich in vegetable protein and fiber.  The healthy snack bar innovation GlycoBite is a healthy snack based on local food ingredients for patients with diabetes mellitus (DM). This study aims to determine the level of preference and nutritional content of GlycoBite snack bars made from red beans and tomatoes. This experimental study was conducted on nine formulations (F1–F9) with variations in the suppliers of tomato and red bean raw materials. Each formulation was tested for its nutritional content (energy, protein, fat, carbohydrates, fiber, antioxidant activity) used the gravimetric method and underwent a preference test covering color, aroma, texture, and taste using trained panelists (n=20). Data analysis used the Kruskal–Wallis test followed by the Mann–Whitney test (α=0.05). The results showed that the energy content of GlycoBite ranged from 279 to 295 kcal/100 g, protein from 6.7 to 9.0 g/100 g, fiber >15 g/100 g, and antioxidant activity >485 μg/mL. Significant differences (p<0.05) were found in protein content (highest in F7 = 9.02 g/100 g) and hedonic scores. The F7 formulation obtained the highest scores for taste (4.64), texture (4.14), aroma (4.31), and color (4.23). The conclusion of this study is that formulation F7 (60% tomatoes from Semarang Regency and 40% red beans from Temanggung) is the formulation   ABSTRAK Snack bar merupakan salah satu bentuk inovasi produk pangan yang praktis dan  bergizi . Snack bar merupakan produk yag dapat diformulasikan dari beragam bahan lokal seperti tomat sebagai sumber likopen dan antioksidan serta kacang merah yang kaya protein nabati dan serat.  Inovasi snack bar sehat  GlycoBite sebagai camilan sehat berbasis bahan pangan local untuk pasien Diabetes Mellitus (DM).  Penelitian ini bertujuan untuk mengetahui Tingkat kesukaan dan Kandungan zat gizi snack bar GlycoBite berbahan dasar kacang merah dan tomat. Penelitian eksperimental ini dilakukan pada 9 formulasi (F1–F9) dengan variasi pemasok bahan baku tomat dan kacang merah. Setiap formulasi diuji kandungan gizinya (energi, protein, lemak, karbohidrat, serat, aktivitas antioksidan) dengan metoda gravimetri serta dilakukan uji kesukaan yang meliputi warna, aroma, tekstur, dan rasa menggunakan panelis terlatih (n=20). Analisis data menggunakan uji Kruskal–Wallis dilanjutkan uji Mann–Whitney (α=0,05). Hasil penelitian menunjukkan bahwa kandungan energi  GlycoBite antara 279–295 kkal/100 g, protein 6,7–9,0 g/100 g, serat >15 g/100 g, dan aktivitas antioksidan >485 μg/mL. Perbedaan signifikan (p<0,05) ditemukan pada kadar protein (tertinggi F7 = 9,02 g/100 g) dan skor hedonik. Formulasi F7 memperoleh skor tertinggi untuk rasa (4,64), tekstur (4,14), aroma (4,31), dan warna (4,23). Simpulan dari penelitian ini formulasi F7 (60% tomat Kabupaten Semarang dan 40% kacang merah Temanggung) merupakan formulasi yang sesuai dengan syarat cemilan untuk DM .
Co-Authors Afiatna, Puji Agus Yuniawan Isyanto Dyah Kartika Wening Gunardi Lie Indri Mulyasari Isnawati , Setya Indah Moneca Diah Listiyaningsih Moody Rizqy Syailendra Putra Muhamad Nurdin Yusuf Muntamah , Ummu Musayyadah Musayyadah Novi Nabila Sabrinasari Novianti Nur Imani Novianty, Ane Puji Afiatna Putri, Risma Aliviani Riva Mustika Anugrah Saepul Aziz Saepul Aziz Sudrajat sudrajat Sugeng Maryanto Umi Setyoningrum Untari