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All Journal Jurnal Kesehatan Prima Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Gizi Prima Jurnal Pengabdian Masyarakat Sasambo
Reni Sofiyatin
Poltekkes Kemenkes Mataram
Agriculture, Biological Sciences & Forestry Arts Humanities Education Health Professions Nursing Public Health Social Sciences

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The Effect of Giving Cookies Based Local Food on The Body Weight of Stunting Toddlers With Underweight Endah Sulistiowati; AASP Chandradewi; Reni Sofiyatin; Made Darawati
Jurnal Kesehatan Prima Vol 17, No 1 (2023): FEBRUARY
Publisher : poltekkes kemenkes mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jkp.v17i1.1059

Abstract

Based on Indonesian nutritional status survey  report in 2021 the incidence of underweight (weight according to age) nationally in 2021 is 17.0%, an increase of 8% from 2019, for the West Nusa Tenggara provincial level at 23.0%, it ranks 26th out of 34 provinces, and at the regency level in 2021, Dompu regency is 10.9% while at the Puskesmas level, East Dompu health center contributes 19.11%. The purpose of study is to analyze effect of giving cookies-based local food on the body weight of stunting toddlers with underweight. This research was conducted in O'O Village, Dompu regency, with data collection and intervention carried out from 4 May to 8 May, 2022. This type of research is a Quasi-Experimental study with one group pre-and post-test design. The sample that meets the inclusion requirements is as many as 21 people. Four stars cookies are given for five days, one pack per day containing six pieces. The analysis used the paired T-test. The results showed that there was an average toddler weight gain of 0.45 kg during the intervention, and statistically, with different trials, there was a significant difference (p<0.05). Although there are significant results from this study, this study has a weakness in the number of intervention days, which is too short, so that to get a body weight that is by the recommended dietary allowances (RDA) has not been achieved, and it is necessary to increase the number of administrations to meet the requirements for giving supplemental feeding program. 
PENDAMPINGAN ALUMNI JURUSAN GIZI POLTEKKES KEMENKES MATARAM DALAM PROGRAM PENGEMBANGAN KEWIRAUSAHAAN Reni Sofiyatin; Luh Suranadi; Lalu Khairul Abdi; I Gde Narda Widiada
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 3 (2023): MARTABE : JURNAL PENGABDIAN MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i3.853-856

Abstract

Alumni Jurusan Gizi Politeknik kesehatan Mataram sudah mampu membuat produk  yang inovasi dan bernilai gizi tinggi, masih kurang dalam kemampuan mengembangkan menjadi produk komersial karena  pengetahuan berwirausaha dan ketrampilan manajemen masih perlu dikembangkan. Sehingga upaya agar alumni bisa mengembangkan jiwa wirausahanya melalui program pengembangan kewirausahan pada kegiatan pengabdian masyarakat. Sasaran dalam kegiatan ini adalah alumni yang sedang merintis usaha dibidang makanan sebanyak 10 orang.  Pendekatan yang dilakukan menggunakan modifikasi metode PALS (participatory action learning system).
PENDAMPINGAN KADER DALAM PEMBUATAN BAKSO “AYTEKE” (AYAM,TEMPE,KELOR) UNTUK ANAK STUNTING Reni Sofiyatin; Lalu Khairul Abdi
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 4 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i4.1244-1249

Abstract

Upaya pencegahan stunting salah satunya melalui pemberdayaan masyarakat, yaitu optimalisasi peran kader posyandu. Program pendampingan kader yang dilakukan memperkenalkan makanan yang berbasis pangan lokal berupa kelor dan tempe sebagai bahan yang ditambahkan dalam pembuatan bakso. Sasaran 5 (lima) orang kader di satu posyandu .Metode yang digunakan Demostrasi . Bakso “AyTeke” merupakan bakso yang berbahan dasar ayam yang ditambahkan tempe dan kelor dengan kandungan gizi/ 100 gram adalah Kalori 210 Kkal, protein 16,8 g, Lemak 10,5 g,KH 12,5 g. Bakso “AyTake” dapat menjadi salah satu alternatif sebagai makanan  tambahan lokal   untuk anak stunting yang bernilai gizi tinggi
PENDAMPINGAN ALUMNI JURUSAN GIZI POLTEKKES KEMENKES MATARAM DALAM PROGRAM PENGEMBANGAN KEWIRAUSAHAAN Reni Sofiyatin; Luh Suranadi; Lalu Khairul Abdi; I Gde Narda Widiada
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 3 (2023): MARTABE : JURNAL PENGABDIAN MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i3.853-856

Abstract

Alumni Jurusan Gizi Politeknik kesehatan Mataram sudah mampu membuat produk  yang inovasi dan bernilai gizi tinggi, masih kurang dalam kemampuan mengembangkan menjadi produk komersial karena  pengetahuan berwirausaha dan ketrampilan manajemen masih perlu dikembangkan. Sehingga upaya agar alumni bisa mengembangkan jiwa wirausahanya melalui program pengembangan kewirausahan pada kegiatan pengabdian masyarakat. Sasaran dalam kegiatan ini adalah alumni yang sedang merintis usaha dibidang makanan sebanyak 10 orang.  Pendekatan yang dilakukan menggunakan modifikasi metode PALS (participatory action learning system).
The Effect of Mung Bean Flour Addition on the Organoleptic Properties, Nutritional Content, and Acceptability of Mung Bean Cassava Cake (Bosikajo) as a Snack for People with Type 2 Diabetes Hernisa Widiatri; Made Darawati; Reni Sofiyatin; I Gde Narda Widiada; Binardo Adi Seno Mawarno
Jurnal Gizi Prima (Prime Nutrition Journal) Vol. 11 No. 1 (2026): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v11i1.703

Abstract

Background: The use of local foods in the development of functional foods is crucial for promoting food diversification and managing degenerative diseases, such as type 2 diabetes. A combination of mung bean flour and cassava flour can produce products with a low glycemic index and high fiber and protein content.. Research Methods: This experimental study used a one-factor completely randomized design (CRD) with five treatments (addition of mung bean flour at 25 g, 50 g, 75 g, 100 g, and 125 g) and three replicates. A total of 25 semi-trained panelists were involved in the organoleptic testing, while  nutrient content analysis was conducted using the proximate method, and acceptability testing was performed on 30 patients with type 2 diabetes aged 50–64 years. Research Results: The results show that treatment t3 (75 g mung bean flour) had the highest hedonic scores (color 4.1; aroma 4.2; taste 4.3; texture 4.4). The nutritional content of treatment T3 cake per 100 g is as follows: energy 286 kcal, protein 9.15%, fat 9.20%, carbohydrates 43.13%, fiber 4.82%, moisture 29.35%, and ash 2.35%. The acceptability rate reached 86.7% and falls into the “good” category. Conclusion:  The addition of 75 g of mung bean flour produces a cake with the best organoleptic and nutritional quality and is acceptable to patients with type 2 diabetes as a healthy and functional snack.
Evaluation of The Implementation of Storage Practices for Dry Foodstuffs in Relation to The Quality and Safety of Dry Foodstuffs Jane Hasvita Sari; AASP Chandradewi; Luh Suranadi; Reni Sofiyatin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol. 11 No. 1 (2026): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v11i1.707

Abstract

Background: The storage of dry foodstuffs that does not comply with standards can reduce quality and increase the risk of contamination, which impacts food safety. The appropriate arrangement of storage shelves is a key measure in maintaining the quality and safety of foodstuffs in nutrition service facilities. Research Purposes: To evaluate the implementation of appropriate storage shelving in relation to the quality and safety of dry foodstuffs at the Belanting Community Health Centre Nutrition Unit. Research Methods: This study is a descriptive observational study with a cross-sectional design. Data collection was conducted through direct observation of 10 types of dry foodstuffs before and after the implementation of appropriate storage racks. The aspects assessed included quality (colour, texture, aroma) and safety (biological, physical, and chemical contamination). Research Result: The results showed an improvement in food quality from 40% to 80%, and an improvement in safety from 20% to 90%. These positive changes occurred following the implementation of storage racks that met standard criteria, such as the use of appropriate materials, a closed design, cleanliness of the racks, non-stacked placement of items, and separation of items from sources of contamination. Conclusion: The implementation of appropriate storage racks plays a crucial role in improving the quality and safety of dry foodstuffs. This demonstrates that a good storage system needs to be consistently applied to ensure food quality and safety in nutrition facilities.
Co-Authors AASP candradewi AASP Chandra Dewi AASP Chandradewi AASP Chandradewi Ade Sareani Akila Lalita Widi Baiq Winda Syamsuriana Baiqwinda Sari Febri Binardo Adi Seno Mawarno Cahyaningrum, Aladhiana Desy Zulia Isnainy Dian Safitri Endah Sulistiowati Fifi Luthfiyah Hernisa Widiatri I Gde Narda Widiada Igde Narda Widiada igde Widiada IKetut Swirya Jaya Iketut Swiryajaya Irianto Irianto Jane Hasvita Sari Lalu Abdi Lalu Khairul Abdi Lisda Juniarsy Rahardjo Luchan Syella Samudra Luh Suranadi Made Darawati Made Darawati Mira Ardiningsih Ni Ketut Sulendri NiLuh Evihari Santhi Nur Hajriatun Nurlaela Ramdani Nurul Kamila Paradisa Rani Putri Rina Susanti Rosa Hadiana Putri Suhaema Suhaema Sundusil Arsyih Susilo Wirawan