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All Journal International Journal of Public Health Science (IJPHS) JURNAL GIZI DAN KESEHATAN Food ScienTech Journal Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia
Dewinta Hayudanti
Sekolah Tinggi Ilmu Kesehatan Hang Tuah Surabaya
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Kelaikan Penyelenggaraan Makanan pada Rumah Makan berdasarkan Pemeriksaan Fisik dan Laboratorium Dwi Alristina, Arie; Rossa Kurnia Ethasari; Dewinta Hayudanti
JURNAL GIZI DAN KESEHATAN Vol 13 No 2 (2021): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v13i2.126

Abstract

Various kinds of health problems that commonly occur in restaurants include food poisoning and diarrhea outbreaks caused by negligence in the process of organizing food. Therefore, the fulfillment of food hygiene and sanitation is needed in testing the feasibility of organizing food according to the provisions stipulated based on Permenkes RI No. 1096 / Menkes / PER / VI / 2011 concerning Jasaboga Sanitation Hygiene. This research was conducted to assess the feasibility of serving food in a restaurant. The study was conducted descriptively through an experimental and observational design. The instrument used was a physical test by interview and observation as well as laboratory test of food samples and tableware. Physical test includes requirements for food hygiene and sanitation consisting of building elements, sanitation facilities, personnel / handlers, equipment and food. The results of the feasibility assessment at the Jibsteak Restaurant were 70.08%, where the eligibility standard for the A3 class restaurants was 74%. This means that the restaurant has not met the feasibility of physically organizing food. Likewise, the results of laboratory tests on eating utensils and food were still found to be contaminated with E. coli bacteria. This means that the restaurant also has not met the eligibility standards by laboratory tests which require the E. coli germ count 0 / gr of food samples. ABSTRAK Berbagai macam masalah kesehatan yang biasa terjadi di rumah makan diantaranya adalah keracunan makanan dan wabah penyakit diare yang diakibatkan karena kelalaian dalam proses penyelenggaraan makanan. Oleh karena itu terpenuhinya higiene dan sanitasi makanan sangat diperlukan dalam uji kelaikan penyelenggaraan makanan sesuai ketentuan yang diatur dalam Permenkes RI No. 1096/Menkes/PER/VI/2011 tentang Higiene Sanitasi Jasaboga. Penelitian ini bertujuan menilai kelaikan penyelenggaraan makanan di rumah makan. Metode: Penelitian dilakukan secara deskriptif melalui pendekatan analisa kualitatif. Instrumen yang digunakan adalah pemeriksaan fisik dengan wawancara dan observasi serta pemeriksaan laboratorium terhadap sampel makanan dan peralatan makan. Hasil: Pemeriksaan fisik meliputi persyaratan higiene dan sanitasi makanan yang terdiri atas unsur bangunan, fasilitas sanitasi, ketenagaan/penjamah, peralatan dan makanan. Hasil penilaian kelaikan pada Rumah Makan Jibsteak sebesar 70,08% dimana standar kelaikan untuk rumah makan golongan A3 sebesar 74%. Hal ini berarti rumah makan tersebut belum memenuhi kelaikan penyelenggaraan makanan secara fisik. Begitu pula hasil pemeriksaan laboratorium pada peralatan makan dan makanan masih ditemukan kontaminasi bakteri E. coli. Hal ini berarti rumah makan tersebut juga belum memenuhi standar kelaikan secara pemeriksaan laboratorium yang mensyaratkan angka kuman E. coli 0/gr sampel makanan.
Soaking time of lime solutions (Citrus aurantifolias) against the metal content reduction of cadmium in green shellfish (Perna viridis) Arie Dwi Alristina; Dewinta Hayudanti; Rizky Dzariyani Laili; Rossa Kurnia Ethasari
International Journal of Public Health Science (IJPHS) Vol 10, No 4: December 2021
Publisher : Intelektual Pustaka Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijphs.v10i4.20994

Abstract

Indonesia has the potential for large marine and fisheries resources, reaching 23.26 million tons per year. Green shellfish (Perna viridis) are a source of animal protein that can be classified as Complete Protein because of its high levels of essential amino acids. These green shellfish are cheaper than other seafood products. However, heavy metals can be absorbed by shellfish, which is cadmium (Cd) which if consumed can accumulate in the body, cause health problems and lead to death. Therefore, research is needed to reduce cadmium levels in green shellfish, including using a lime solution (Citrus aurantifolia). This study was to determine the effectiveness of the soaking time of lime in reducing the cadmium levels in green shellfish. The research was an experimental with a pretest-posttest group design. Kruskal Wallis and Mann Whitney test was used to analyze data by SPSS. The results showed a significant difference (p<0.05) that means the longer the soaking time, the longer the time for the citrate ions to react with metal cadmium, more cadmium is bound to the lime solution. It showed that soaking green shellfish with lime solution for 120 minutes was the most effective to reduce 73.77% of cadmium levels in green shellfish.
Impact of socioeconomic change and hygiene sanitation during pandemic covid-19 towards stunting: an analytical study in coastal area Diyah Arini; Dwi Ernawati; Dewinta Hayudanti; Arie Dwi Alristina
International Journal of Public Health Science (IJPHS) Vol 11, No 4: December 2022
Publisher : Intelektual Pustaka Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijphs.v11i4.21602

Abstract

The global COVID-19 pandemic has raised the risk of malnutrition in children, particularly those under the age of five, including stunting. Stunting is common in low-income regions, when families cannot afford nutritious meals. Certain types of food may not be available or cheap for some families during the COVID-19 epidemic. Stunting may become more common as a result of changes in family socioeconomic circumstances, personal cleanliness, and environmental sanitation during the pandemic. This study is to determine the effect of socioeconomic factors and hygiene sanitation during COVID-19 pandemic on the incidence of stunting in coastal areas. This type of research was analytical survey with cross sectional approach. The total sample was 3886 families who had children had toddlers aged 0-59 months in the coastal areas in Surabaya City, Indonesia. The instrument in this study was filling out a questionnaire using Google Form on socioeconomic and hygiene sanitation factors to determine the incidence of stunting. Socioeconomic determinant which impacted stunting was family income. While whole hygiene and sanitation determinants have significant impact to stunting by chi square test (pvalue=0,002). Highest odds ratio from logistic regression was 15,4 higher between other socioeconomic determinants. Whereas the hygiene and sanitation factor which has the highest impact was hand-washing habit with odds ratio 75,3. Hand-washing habit has significance impact which was proved by chi square test (pvalue=0,000). Low family income, hand-washing habits, clean water sources, sewer access, waste management, and healthy latrine have significant impact to malnutrition, especially stunting.
Formulation of Snack Bar Based on White Mussel as TFA (Therapeutic Food for Anemia) To Improve Adolescents Nutrition Arie Dwi Alristina; Rizky Dzariyani Laili; Luki Mundiastuti; Dewinta Hayudanti; Rossa Kurnia Ethasari
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.17330

Abstract

The purpose of this study is to enhance adolescent nutrition, specifically anemia and stunting, in accordance with the National Research Master Plan's public health and nutrition theme. In order to break the chain of stunting, giving TFA (Therapeutic Food for Anemia) to adolescent females at school is one of the measures taken. This study employed four formulation groups (P1) 0:80:20; (P2) 15:65:20; (P3) 25:55:20; (P4) 35:45:20 (White Mussel Powder: Moringa Flour: Brown Rice Flour) to create the refreshment bar. This study's objective was to evaluate the TFA food formula based on organoleptic and nutrient content tests prior to administering it to panelists. This is experimental research in the form of a formulation of a local seafood product with white mussel (Corbula faba Hinds) as the primary ingredient. The obtained data were then analyzed using ANOVA (Analysis of Variance) to determine which TFA formula was the panelist team's organoleptic preference. The P4 formulation contained the maximum levels of protein (11.31%) and iron (87.42 mg/100 g), as determined by the results. In addition, the organoleptic test revealed that formulation P3 was the most preferred treatment. In conclusion, TFA with formulation P3 can be used to enhance the nutrition of adolescents.
KAJIAN KEBIASAAN MAKAN LAUK HEWANI SISWA SD CEMANDI. DAERAH PESISIR PANTAI, KABUPATEN SIDOARJO Mundiastuti, Luki; Hayudanti, Dewinta; Ethasari, Rossa Kurnia; Laili, Rizky Dzariyani; Alristina, Arie Dwi; Estuningsih, Yayuk; Yemima, Reviana Angelica; Kristiani, Kharisnisa Almasiane; Buanawati, Septi Tri
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 6 (2023): Volume 4 Nomor 6 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i6.22722

Abstract

Anak Sekolah Dasar merupakan kelompok rawan mengalami stunting yang akan berdampak pada perkembangan kognitif, produktivitas yang rendah dan berperawakan pendek pada masa dewasa. Kegiatan pengabdian kepada masyarakat dengan mengkaji kebiasaan makan lauk hewani di SD Cemandi, Desa Gisik Cemandi, Kecamatan Sedati, Kabupaten Sidoarjo baru pertama kali dilakukan sehingga diharapkan hasil dari kegiatan ini para murid dan guru paham akan pentingnya kebiasaan makan lauk hewani untuk pertumbuhan anak. Stikes Hang Tuah Surabaya melaksanakan kegiatan ini pada tanggal 9 dan 14 November 2022 di SD Negeri Gisik Cemandi.. Kegiatan pengabdian kepada masyarakat berupa edukasi gizi ini dilakukan dengan menggunakan metode ceramah dan tanya jawab pada siswa kelas 5 dan 6 serta guru. Selain itu juga dilakukan pengkajian terhadap kebiasaan makan lauk hewani dengan wawancara menggunakan metode Food Frequency (FFQ) dan pengukuran status gizi pada siswa. Hasil pengukuran antropometri menunjukkan bahwa dari 27 siswa terdapat 5 anak stunting (18,5%). Hasil FFQ menunjukkan frekuensi makan makanan lauk hewani pada anak belum memadai. padahal mereka tinggal di daerah pesisir pantai yang relative mudah mendapatkan lauk hewani di lingkungannya.. Hal ini menjadi dasar bahwa diperlukan kegiatan pendidikan gizi bagi anak SD untuk mencegah terjadinya masalah gizi kurang utamanya stunting. Dengan demikian, melalui kegiatan pengabdian kepada masyarakat dalam bentuk pendidikan gizi ini, diharapkan masyarakat secara mandiri mencukupi kebutuhan gizinya terutama kebiasaan makan lauk hewani sehingga dapat terhindar dari fenomena stunting.
Edukasi Gizi Seimbang dan Pemanfaatan Bahan Pangan Hasil Laut Bagi Lansia Dengan Diabetes Mellitus di Desa Gisik Cemandi Sidoarjo Rizky Dzariyani Laili; Dewinta Hayudanti; Luki Mundiastuti; Rossa Kurnia Ethasari; Yayuk Estuningsih
Jurnal Abdimas Indonesia Vol. 4 No. 2 (2024): April-Juni 2024
Publisher : Perkumpulan Dosen Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53769/jai.v4i2.744

Abstract

Lansia merupakan salah satu kelompok dengan resiko tinggi terhadap penyakit tidak menular. Pola hidup, status gizi, serta asupan gizi yang tercukupi menjadi salah satu hal yang sangat mempengaruhi status kesehatan lansia sehingga dapat membantu pemeliharaan kesehatan lansia. Metode kegiatan ini menggunakan metode sosialisasi, praktek, dan tanya jawab. Kegiatan diawali dengan senam lansia dan senam diabetes mellitus, kemudian dilanjutkan dengan pemberian soal pre-test terkait gizi seimbang dan pemanfaatan pangan hasil laut untuk lansia yang diteruskan dengan pemaparan materi menggunakan media power point dan pembagian leaflet di akhir paparan dan pemberian kuesioner post-test. Hasil pre-test dan post-test dari kegiatan pengabdian kepada masyrakat ini menunjukkan adanya peningkatan pengetahuan lansia terkait gizi seimbang dan pemanfaatan pangan hasil laut pada saat sebelum pemberian materi dan setelah diberikan materi.
Co-Authors Alristina, Arie Dwi Alristina, Arie Dwi Anak Agung Gede Sugianthara Arie Dwi Alristina Buanawati, Septi Tri Diyah Arini Dwi Ernawati Estuningsih, Yayuk Kristiani, Kharisnisa Almasiane Laili, Rizky Dzariyani Luki Mundiastuti Luki Mundiastuti Mundiastuti, Luki Rizky Dzariyani Laili Rossa Kurnia Ethasari Rossa Kurnia Ethasari Yayuk Estuningsih Yemima, Reviana Angelica