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All Journal Journal SAGO Gizi dan Kesehatan
Andriani Andriani
Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh, Aceh
Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

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Pengaruh penyuluhan dengan media poster terhadap peningkatan pengetahuan dan penerapan teknik pengolahan bahan makanan pada penjamah makanan di Panti Asuhan Kota Banda Aceh Nanda Nabila; Andriani Andriani
Jurnal SAGO Gizi dan Kesehatan Vol 1, No 2 (2020): Januari - Juni
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v1i2.415

Abstract

Background: Food processing workers for orphanage play an important role in processing large quantities of food. The problems that exist in the food handler staff at orphanages lack knowledge about good food processing techniques.Objectives: To find out whether there is an influence of counseling with poster media on increasing the knowledge and implementation of food processing techniques in food handlers in the orphanage of Banda Aceh.Methods: This study is descriptive analytical with an observation approach, Quasi Experiment design, with pre and post design without control. The sample is 24 food handlers. This research was conducted in June 2019. Data analysis used the Dependent T-test at a confidence level of 95%.Results: Results There was an increase in knowledge in food handlers by 9.50, namely before counseling 22.25, while after counseling the average knowledge in food handlers increased to 31.75. The increase in the application of food handlers was 8.50, which was before counseling 15.75, whereas after extension the average application for food handlers increased to 24.25. The results of the knowledge category T-test test obtained p = 0.001 (p <0.05), the application category obtained p = 0.006 (p < 0.05).Conclusion: There is a significant effect of counseling with poster media on increasing knowledge and application of food handlers in processing food ingredients at Nirmala Orphanage.
Analisis protein dan kualitas organoleptik nugget ikan lemuru (Sardhella Lemuruu) Amalia Amalia; Andriani Andriani
Jurnal SAGO Gizi dan Kesehatan Vol 2, No 2 (2021): Januari - Juni
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v2i2.244

Abstract

Background: Processing meat from lemuru fish into nuggets is one of the uses of the art of utilizing fish products that have low economic value into high ones, besides that, the most important thing is the high nutritional content and quality which is the main attraction for this product.Objective: The aim of the study was to determine the effect of adding lemuru on organoleptic properties and protein content.Methods: The study used an experimental method with a Non-Vactorial Completely Randomized Design (CRD) with 3 treatments and 3 repetitions. The lemuru fish nuggets were then tested for organoleptic (taste, color, aroma, texture) in the nutrition laboratory and analyzed for protein content at Goods Quality Testing and Certification Center of Aceh. Statistical analysis using one-way Anova test.Results: Statistical results have shown that there is no significant effect on the addition of 150 gr, 200 gr, and 250 gr lemuru fish on the color of the nuggets (p value > 0.05), but a significant effect on the texture with the addition of 250 gr fish with an average value of 4.10 (like ), taste with the addition of 250 g of fish with an average value of 4.47 (likes) and aroma with the addition of 250 g of fish with an average value of 4.00 (likes) with a p value of < 0.05. Furthermore, the protein test had no significant effect with the addition of 150 gr, 200 gr, 250 gr lemuru fish (p= 0.123).Conclusion: The addition of lemuru fish had a significant effect on the texture, taste, and aroma of the nuggets, the results of the chemical test of protein content did not significantly affect the protein content of the nuggets.
Co-Authors Amalia Amalia Nanda Nabila