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All Journal Gizi, Kesehatan Reproduksi dan Epidemiologi Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat TROPHICO: Tropical Public Health Journal
Fitri Ardiani
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Agriculture, Biological Sciences & Forestry Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Improving the nutritional status of school children through the formation of a group of children caring for nutrition in SD Az- Zakiyah Islamic School Nasution, Ernawati; Ardiani, Fitri; Sudaryati, Etti
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2020): ABDIMAS TALENTA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (471.976 KB) | DOI: 10.32734/abdimastalenta.v5i2.4985

Abstract

This service activity is a training for school children to care about their food consumption and nutritional status.. This service activity carried out at SD Az-Zakiyah Islamic School Medan aims to provide understanding to school children about healthy, nutritious, and balanced food, as well as weight and height measurement skills. The methods used are lectures, practice of measuring body weight and height using microtoas and digital scales, and the practice of introducing food ingredients that contain nutrients using a food model. The t test results showed that there was a significant difference (p = 0.005) in children's knowledge before and after providing information. This shows that this training provides increased knowledge of school children. It is hoped that the training participants will later become nutritional ambassadors who can disseminate information about healthy, nutritious, and balanced food and the importance of monitoring nutritional status from an early age to their friends, especially at school and in the environment around their homes in an effort to improve nutritional status in school children. In addition, I hope this program will be sustainable and will raise awareness among school foundations and health centers to support this activity which has been initiated in college.
The effect of modification of yellow pumpkin, moringa leaves, and tamban fish in wet noodles on nutritional content and acceptability Tinambunan, Gledis; Ardiani, Fitri
TROPHICO Vol. 5 No. 2 (2025): TROPHICO: Tropical Public Health Journal
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/trophico.v5i2.21725

Abstract

Wet noodles commonly consumed in Indonesia generally have low nutritional value, especially in protein. Their high carbohydrate content can lead to excess intake, converting into fat and causing weight gain. Therefore, innovation in noodle production is necessary to enhance nutritional value by substituting wheat flour with local ingredients such as yellow pumpkin, moringa leaves, and tamban fish. This study aims to analyze the nutritional content and acceptability of wet noodles made from these ingredients.This experimental research applies a Completely Randomized Design (CRD). The samples were wet noodles formulated with yellow pumpkin, moringa leaves, and tamban fish, evaluated by 30 panelists from the Faculty of Public Health (FKM). The Shapiro-Wilk normality test showed that the data were not normally distributed. The Kruskal-Wallis test results indicated no significant effect on color acceptability (p=0.340), a significant effect on aroma acceptability (p=0.009), a significant effect on taste acceptability (p=0.042), and no significant effect on texture acceptability (p=0.092). Based on the acceptability test and nutritional analysis, wet noodles made with yellow pumpkin and moringa leaves were preferred by panelists and had high nutritional value. The noodles contained carbohydrates (16.3%), protein (4.24%), fat (0.57%), energy (87.3 kcal), iron (15.3 mg), beta-carotene (138 mg), and calcium (154.4 mg). These findings suggest that incorporating local ingredients can improve the nutritional quality of wet noodles while maintaining consumer acceptance
Co-Authors Adelina Irmayani Lubis Agnes Olivia Tampubolon Aklima Zahra M Aritonang, Evawany Y. Arrahim ali Purnama Astri Handayani Hutauruk Bidari Armaya Chintya Nurul Aidina Devy Andriana Sardiana Dika Saraswati Dina Sartika Nasution Dwinta Julian Sasmi Ecia Meilonna Koka Elisa Efelinda siregar Emy Huriyati Ernada GABY TANIA TAMBUN Ernawati Nasution Ernawati Nasution Etti Sudaryati Eva Elisna Tanjung Evawany Y Aritonang Evawany Yunita Aritonang Fadhlan Mulia A Harahap Famy Bisyawqi Fitratur Rahmah Agustina, Fitratur Rahmah Iana Tresia A Sibagariang Ika Purnama Sari Purba Imaniar Hasibuan Irma Yulita Jeanny Zulyana Jumirah . karlina Listra Khoirani . Lisda Oktari Liza Meilida Nasution Maria Magdalena Manurung Mariana Siregar Mawaddatul Husna Melisa . Meyanta Sinaga Mhd.Arifin Siregar Misdar Aini Natalia Sihombing Nenny Rotua Cibro Nila Tuti Safitri Novita Fitriany Akbar Sagala novita siahaan Nur Arsi Nur Syakirah Nurainun . Prof. Dr. Ir Albiner Siagian M.Si Putri Ramadhani S Rahmawati Wardani Rahmi . Ranika Harahap Ria Solia Nainggolan Richfa Yani Rini Puspa Sari Ris Erdima Purba Roseni Ginting Ruth Apriyanti Sihombing, Hafifah Danea Rosa Suci Melfika Sudayarti, Erti Theresia Sarimauli Siregar Tinambunan, Gledis Titin Herlina Wahidatul Ukhra Alamsyah Wiryatun Lestariana, Wiryatun Yolanisa Harahap Zulhaida Lubis