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All Journal Indonesian Food Science and TechnologyJournal Jurnal PADE: Pengabdian & Edukasi Jurnal Info Kesehatan
Alfridsyah Alfridsyah
Politeknik Kesehatan Banda Aceh, Kementerian Kesehatan RI. Jln. Kampus Politeknik Kesehatan NAD Desa Lagang - Lampeuneurut Darul Imarah - Banda Aceh
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Environmental Science Health Professions Immunology & microbiology Public Health Veterinary

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Meningkatkan pengetahuan masyarakat Meunasah Krueng Kecamatan Ingin Jaya tentang bahan makanan yang mengandung formalin Hadi, Abdul; Ichsan, Ichsan; Alfridsyah, Alfridsyah; Khazanah, Wiqayatun; Mulyani, Nunung Sri
Jurnal PADE: Pengabdian & Edukasi Vol 5, No 1 (2023): Maret
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/pade.v5i1.1334

Abstract

Sebagian besar konsumen tidak paham seberapa besar bahaya yang ditimbulkan akibat mengkonsumsi makanan yang mengandung bahan pengawet berbahaya, mereka tertarik pada bahan makanan seperti ikan dan daging yang tampak segar, berwarna cerah, kenyal, tidak berbau dan murah walaupun sebenarnya bahan makanan tersebut mengandung pengawet berbahaya. Metode : Metoda yang dilakukan di pengabdian masyarakat ini adalah metode penyuluhan tentang bahan makanan yang mengandung Formalin Hasil Kegiatan : Dari hasil perolehan nilai rata-rata pengetahuan dan sikap peserta yang mengikuti pre-test dan posttest terlihat bahwa ada peningkatan pengetahuan peserta sebesar 57,5% yaitu dari 37,5% menjadi 95%. Kemudian, terjadi peningkatan juga terhadap rata-rata sikap peserta sebesar 63,68% yaitu dari 33,04% menjadi 96,72%. Kesimpulan : Penyuluhan yang dilakukan sebanyak dua hari telah dapat menambah wawasan masyarakat serta dapat peningkatan pengetahuan dan sikap masyarakat menjadi lebih baik. 
Obesity Among Female Lecturers During the Covid-19 Pandemic in Aceh, Indonesia: A Retrospective Study Al Rahmad, Agus Hendra; Alfridsyah, Alfridsyah; Ichsan, Ichsan; Handayani, Rini
JURNAL INFO KESEHATAN Vol 23 No 2 (2025): JURNAL INFO KESEHATAN
Publisher : Research and Community Service Unit, Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31965/infokes.Vol23.Iss2.1167

Abstract

The Covid-19 pandemic has led to changes in uncontrolled consumption patterns and decreased physical activity among female teaching staff members. Therefore, they tend to gain weight, leading to non-communicable diseases (NCDs) and comorbidities. In support of the government’s efforts, the prevalence of obesity must be reduced through healthy behavioral changes. This study aimed to identify the cause of obesity among female lecturers in Aceh during the Covid-19 pandemic. This study used a case-control design and was conducted in Aceh Province from March to June 2021. The sample consisted of 65 female lecturers (obese) and 65 controls (non-obese), obtained by purposive sampling. Physical activity, NCDs history, anthropometric, BMI, and blood pressure data were collected and analyzed using the chi-square test at a 95% confidence interval (CI). Results found that Female lecturers in Aceh had a higher prevalence of obesity (55.4%). This was because of age > 45 years (p= 0.013; AOR= 2.42), junk food consumption (p= 0.017; AOR= 2.33), not on a diet (p= 0.034; AOR= 2.13), and less physical activity (p= 0.012; AOR= 2.79). During the Covid-19 pandemic, neither income nor pickle consumption were risk factors for obesity (p > 0.05). However, arthritis (p= 0.034; AOR= 2.12) and hypertension (p= 0.003; AOR= 2.93) were present in a high proportion of obese female lecturers (p < 0.05). Additionally, the risk of obesity during the Covid-19 pandemic in Aceh was unrelated (p > 0.05) to diabetes, high cholesterol, and heart disease. In conclusion, obesity among female lecturers in Aceh was caused by risk factors such as age, junk food consumption, and lack of physical activity during the Covid-19 pandemic. It is also associated with NCDs including arthritis and hypertension. It is hoped that avoiding obesity will prevent the emergence of non-communicable diseases.
Biscuit Formulation Substitutes Wheat Flour with Tempeh Flour and Nile Tilapia Fish Flour as Complementary Food to Prevent Stunting kasyani, Kasyani; Mursyid, Mursyid; Perdana, Silvia Mawarti; Ibnu, Ismi Nurwaqiah; Kusmawan, David; Lanita, Usi; Alfridsyah, Alfridsyah; Wazzan, Huda
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.39090

Abstract

Abstract— Stunting is one of the nutritional problems in Indonesia. One of the specific interventions for stunting is nutritional support in the form of protein-rich complementary foods, both animal and plant-based protein. This research is expected to provide an alternative to high-protein complementary foods for toddlers, thereby contributing to efforts to reduce stunting problems in Indonesia. The biscuit formulation consists of four treatments of the ratio of wheat flour: tempeh flour: Nile Tilapia fish flour, namely (F1) 100:0:0, (F2) 50:15:35, (F3) 50:25:25, and (F4) 50:35:15. The test parameters in this study were organoleptic tests, chemical tests in the form of proximate analysis, calcium, zinc, dietary fiber, amino acid, and fatty acid content, as well as physical tests in the form of texture and color. The results of the study showed that the best treatment based on the organoleptic test was a ratio of 50:25:25. Chemical tests showed that proximate analysis, calcium, dietary fiber, essential and non-essential amino acid composition, and fatty acid composition of selected biscuits were higher than those of control biscuits. The zinc content of selected biscuits was the same as that of control biscuits. The results of physical tests showed that selected biscuits had the same color description as the control, but had a softer texture than the control. The conclusion obtained was that, based on the composition of nutritional and non-nutritional content, selected biscuits with a 50:25:25 formulation have the potential as complementary food ingredients for breast milk that can help prevent stunting in toddlers. 
Co-Authors Abdul Hadi Agus Hendra Al Rahmad David Kusmawan Ichsan Ichsan Ismi Nurwaqiah Ibnu Kasyani, Kasyani Khazanah, Wiqayatun Mursyid Djawas Nunung Sri Mulyani Rini Handayani Silvia Mawarti Perdana Usi Lanita Wazzan, Huda