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All Journal Sistemasi: Jurnal Sistem Informasi Jurnal Kreativitas PKM JURNAL CEMERLANG: Pengabdian pada Masyarakat Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Jurnal Gizi Prima Jurnal Bidang Ilmu Kesehatan HSG (Health Science Growth) Journal Journal SAGO Gizi dan Kesehatan Jurnal Abdimas ADPI Sains dan Teknologi Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Jurnal Gizi dan Kuliner Bulletin of Culinary Art and Hospitality Jurnal Dedikasi Olahraga Dan Kesehatan Jurnal Sains dan Teknologi Pangan
Eka Andriani
Universitas Singaperbangsa Karawang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Education Electrical & Electronics Engineering Energy Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengaruh media video, poster, dan cermin edukasi terhadap peningkatan pengetahuan dan sikap penjamah makanan konsumen: Tinjauan literatur sistematis Salma Luthfianti; Ratih Kurniasari; Eka Andriani
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1799

Abstract

Background:Food is a basic human necessity for survival. The existence of food handlers provides an important role in maintaining food quality.  Food consumed must meet safety standards so as not to pose a health risk. So knowledge about personal hygiene and food sanitation is needed to be key in preventing the risk of contamination. Food handlers should gain increased knowledge and behavior through education to prevent health risks caused by lack of knowledgeObjectives: This study aims to explore the influence of education related to hygiene and sanitation through the media of videos, posters, and educational mirrors on increasing knowledge and attitudes of food handlers.Methods: This study uses the SLR method of special research design sourced from google scholar and, Pubmed from the last 10 years using inclusion and exclusion criteria in this study following the approach of Population / Problem, Intervention, Comparison Outcome and Study design type (PICOS).Results: The results included three articles that assessed the effects of education using video communication media, posters, and educational mirrors on improving the knowledge and attitudes of food handlers. The installation of personal hygiene posters is effective in all age groups, while visual media such as videos have a significant positive impact with visual media having a positive impact on increasing one's knowledge by 75%-87%.Conclusion: Education through media through the media of videos, posters, and educational mirrors can help increase the knowledge and attitude of food handlers, support safety and hygiene in food provision KeywordsHygiene education, communication media, knowledge and attitudes of food handlers
PERBEDAAN KARAKTERISTIK ORGANOLEPTIK, KOMPOSISI PROKSIMAT, KADAR KALIUM DAN MAGNESIUM PADA SMOOTHIE MENTIMUN (Cucumis sativus Linn.) DENGAN USIA PANEN YANG BERBEDA Wani Asri Syawitri; Al Mukhlas Fikri; Eka Andriani
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 1 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/d53bes54

Abstract

Hipertensi merupakan salah satu penyakit paling umum yang banyak disandang oleh masyarakat. Mentimun menjadi  salah satu pangan yang dapat digunakan sebagai alternatif penanganan hipertensi karena memiliki banyak kandungan gizi  dan manfaat di dalamnya. Masyarakat biasanya mengonsumsi mentimun dengan usia panen 30-35 hari setelah tanam (hst). Namun, mentimun usia tua (40-50 hst) memiliki kandungan gizi yang lebih tinggi. Penelitian ini bertujuan mengetahui  pengaruh usia panen mentimun terhadap sifat organoleptik dan kandungan gizi smoothie mentimun. Penelitian ini  merupakan true experimental design dengan metode rancangan acak lengkap dengan penggunaan mentimun usia 35 dan  50 hst dalam smoothie mentimun. Hasil penelitian menunjukkan usia panen berpengaruh terhadap mutu hedonik parameter  warna, aroma, rasa, dan kekentalan. Namun usia panen hanya berpengaruh pada hedonik parameter warna smoothie  mentimun. Analisis zat gizi menunjukkan bahwa usia panen yang digunakan tidak mempengaruhi kandungan gizi smoothie  mentimun karena nilai gizi kedua smoothie mentimun relatif sama. Kesimpulan dari penelitian ini menyatakan bahwa tidak  ada perbedaan antara smoothie mentimun dengan usia 35 dan 50 hst terhadap sifat organoleptik, kandungan proksimat,  kadar kalium dan magnesium. Smoothie mentimun dapat dijadikan sebagai alternatif pangan pengendalian hipertensi.
Co-Authors Al Mukhlas Fikri Apriningrum, Nelly Astri Nurdiana Brilliant Mahardika Bunga Sovani Firdawiyanti Carudin Desti Aulia R Devie Rienzani Supriadi Elvandari, Milliyantri Fachira Kasmarini Fahmi Farizzi Shiddiq Fatin Nuha Yamin Linda Riski Sefrina Meli Indriyani Mu-Yeh Kuo Noviarama Dwi Prayusi Oon Sopiah Qurratu Aini Ratih Kurniasari Resta Yuningsih Rihla Syamila Az Zahra Zahra Risma Rahmatunisa Sabrina Sabrina Miftahul Sidika Sabrina Sabrina Salma Luthfianti Siti Masfiah Sri Rahayu Wani Asri Syawitri Widya Astuti