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All Journal COPING (Community of Publishing in Nursing) Jurnal Dinamis SUPREMASI: Jurnal Pemikiran, Penelitian Ilmu-Ilmu Sosial, Hukum dan Pengajarannya Indonesian Journal of Integrated English Language Teaching Jurnal Promosi Pendidikan Ekonomi Journal of Agromedicine and Medical Sciences Jurnal Mirai Management Jurnal Penelitian Kesehatan Suara Forikes SEIKO : Journal of Management & Business EQIEN - JURNAL EKONOMI DAN BISNIS JURNAL GLOBAL EDUKASI Jurnal Keperawatan Komprehensif (Comprehensive Nursing Journal) International Journal of Nursing and Health Services (IJNHS) Jambura Economic Education Journal Jurnal Kesehatan Islam : Islamic Health Journal Cakrawala Indonesia Ideas: Jurnal Pendidikan, Sosial dan Budaya Jurnal Pengabdian Masyarakat Multidisiplin ESTIMASI: Journal of Statistics and Its Application JUITECH: Jurnal Ilmiah Fakultas Teknik Universitas Quality Cakrawala: Jurnal Pengabdian Masyarakat Global Science of Management and Students Research Journal (SMS) Jurnal Kabar Masyarakat Jurnal Bima: Pusat Publikasi Ilmu Pendidikan Bahasa dan Sastra Jurnal Nakula: Pusat Ilmu Pendidikan, Bahasa Dan Ilmu Sosial Corona: Jurnal Ilmu Kesehatan Umum, Psikolog, Keperawatan dan Kebidanan Jurnal Akademik Pengabdian Masyarakat JURNAL MULTIDISIPLIN ILMU AKADEMIK Quantum Wellness : Jurnal Ilmu Kesehatan Jurnal Siti Rufaidah
Nurdiana Nurdiana
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Pengaruh Pemberian Media Pop-Up Book Terhadap Tingkat Pengetahuan Keamanan Pangan pada Jajanan Anak Sekolah di SDN LIK Layana Indah Fangki Heriyanto; Nurdiana Nurdiana; Adillah Imansari
Corona: Jurnal Ilmu Kesehatan Umum, Psikolog, Keperawatan dan Kebidanan Vol. 2 No. 4 (2024): Desember : Corona: Jurnal Ilmu Kesehatan Umum, Psikolog, Keperawatan dan Kebida
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/corona.v2i4.856

Abstract

The impact of consuming unhealthy snacks can cause foodborne disease. The purpose of this study was to analyze the effect of nutrition education through pop-up book media on the level of knowledge of food safety in school snacks at Inpres LIK Layana Indah State Elementary School. The research design used was a quasi experimental pre-test and post-test with a population of 30 students in grade 5 and grade 6. The instruments used were Pop-up book media and questionnaires. Data were analyzed using data normality test, homogeneity test and hypothesis testing. The results of the study obtained abnormal data in the experimental class (p-value = 0.001) and abnormal control (p-value = 0.006), there was a significant effect between the experimental and control groups on increasing student knowledge related to snack safety (p-value = 0.001). There is no significant difference between the control group with powerpoint media and the experimental class with pop-uo book media based on a significant value> 0.05.
TANTANGAN PENGEMBANGAN IPTEK TERHADAP PANCASILA DALAM KEMAHASISWAAN Febi Aisqil Jamilah; Nila Amalia Nabila; Nurdiana Nurdiana; Susiba Susiba
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 1 No. 5 (2024): Oktober
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v1i5.2695

Abstract

This abstract discusses the impact of the development of science and technology (DST) on students as the nation’s next generation. The main challenge is to integrate science and technology with Pancasila values ​​as a moral foundation. This research analyzes challenges such as individualism, dependence on technology, and the decline in the value of mutual cooperation and nationalism. The proposed solutions include the integration of Pancasila in academic activities, development of a digital ethics curriculum, and increasing social awareness through student organizations. It is hoped that the results of this study can help students face changes in science and technology wisely, in accordance with the nation’s vision based on Pancasila.
Hubungan Food Tabo dan Lila Ibu Saat Hamil dengan Kejadian Stunting pada Balita Usia 1–24 Bulan Diwilayah Kerja Puskesmas Biromaru Kabupaten Sigi Marcindy Clarita Reppa; Nurdiana Nurdiana; Nuristha Nuristha
Quantum Wellness : Jurnal Ilmu Kesehatan Vol. 2 No. 4 (2025): Desember : Quantum Wellness : Jurnal Ilmu Kesehatan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/quwell.v2i4.2534

Abstract

The first 1000 days are often referred to as the window of opportunities or the golden period, based on the fact that from the fetal stage to the age of two years, there is a period of rapid growth and development that does not occur in other age groups. Meeting nutritional needs during the first 1000 days of a child's life is very important. This study analyzes the relationship between food taboos and LILA in pregnant women with the incidence of stunting in toddlers aged 1-24 months in the working area of the Biromaru Community Health Center in Sigi Regency. The research design used was a case-control study. The independent variables in this study were food taboos and maternal weight during pregnancy. The dependent variable was stunting in children aged 1-24 months. The population in this study consisted of all mothers who had children with stunting, totaling 32 people. The results of the study show that of the 16 stunted respondents, 11 (34.4%) respondents had food taboos and 5 (15.6%) respondents did not have food taboos. Then, out of 16 non-stunted respondents, 4 (12.5%) respondents had food taboos and 12 (37.5%) respondents did not have food taboos. Meanwhile, out of 16 stunted respondents, 10 (31.3%) respondents had KEK and 6 (18.76%) respondents did not have KEK. Then, of the 16 respondents who were not stunted, 3 (9.4%) respondents had KEK and 13 (40.6%) respondents did not have KEK. There is a relationship between food taboos and the incidence of stunting in children aged 1-24 months (p = 0.001), as well as a relationship between maternal height during pregnancy and the incidence of stunting in children aged 1-24 months (p = 0.01). It is hoped that the Biromaru Community Health Center will increase routine visits and provide education and counseling for mothers and infants.
Daya Terima, Kandungan Gizi dan Daya Antioksidan Formula Snack Bar Substitusi Tepung Ubi Jalar Ungu dan Tepung Biji Kelor Sebagai Jajanan Sehat Bagi Anak Sekolah Rani Vindianti; Nurdiana Nurdiana; Hardianti Hardianti
Jurnal Siti Rufaidah Vol. 2 No. 3 (2024): Jurnal Siti Rufaidah
Publisher : PPNI UNIMMAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57214/jasira.v2i3.103

Abstract

Snacks among school children still contain many unhealthy ingredients (high sugar salt and saturated fat) fulfillment of the nutritional needs of school children can be achieved by changing to healthier snacks, one of which is snack bars. Fulfillment of nutrients in making snack bars can be obtained from local food ingredients, namely purple sweet potato flour and moringa seed flour. The aim is to determine the acceptability, nutritional content and antioxidant power of snack bar formula substituted with purple sweet potato flour and moringa seed flour as a healthy snack for school children. The design used a completely randomized design (CRD) method. Formulation of making snack bar substitution of purple sweet potato flour and moringa seed flour with three treatments F1 (90%:10%), F2 (80%:20%), and F3 (70%:30%). Research Results: Based on the results of the acceptability test, the selected formulation is F2. The snack bar contains 33.769% protein, 8.941% fat, 30.22% carbohydrate, 29.546% moisture content, 1.81% ash content, and IC50 antioxidant power of 101.354 ppm (medium).
Daya Terima dan Kandungan Serat, Protein, Daya Antioksidan Keciput Kulit Buah Naga Merah dengan Penambahan Tepung Beras Merah Sebagai Jajanan Sehat Apriliani Dwi Cahyanti; Lilik Sofiatus Solikhah; Nurdiana Nurdiana
Jurnal Siti Rufaidah Vol. 2 No. 3 (2024): Jurnal Siti Rufaidah
Publisher : PPNI UNIMMAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57214/jasira.v2i3.104

Abstract

Red dragon fruit peel has high antioxidant content and abundant availability in Indonesia but is still rarely utilized. Brown rice has a higher fiber content than white rice. Brown rice and dragon fruit skin can be processed into keciput snacks. Keciput is a snack made from glutinous rice flour wrapped in sesame seeds that can be varied in shape, color and taste. The aim is to determine the effect of the acceptability of red dragon fruit peel keciput with the addition of brown rice flour as a healthy snack. Completely randomized design (CRD) experiment with 3 treatments on red dragon fruit peel and brown rice F1 (50%:50%), F2 (60%:40%) and F3 (70%:30%). Acceptability test on 30 untrained panelists and analyzed using Kruskal Wallis and Mann Whitney tests with a significance of p<0.05. Analysis of fiber content, protein, and antioxidant power was done twice on the selected formulations. There was an effect on the acceptability of red dragon fruit skin snails and brown rice flour (p<0.001). There was no effect of acceptability in the comparison of F2 and F3 on color, aroma, and taste (p=0.252; p=8.24; p=0.247). The highest mean value of acceptability was in F2 (selected). F2 contained 27.653% fiber, 17.346% protein, and 107.268 ppm antioxidant power.
PKM Pembuatan DARPAS (Dadar Paselang) Esso, Andi Sawe Ri; Nurdiana Nurdiana; Nurjannah, Nurjannah; Mustari, Mustari; Hasyim, Sitti Hajerah
JURNAL AKADEMIK PENGABDIAN MASYARAKAT Vol. 4 No. 3 (2026): Mei
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/japm.v4i3.10181

Abstract

Changes in food trends, such as the increasing demand for healthy or vegan foods, can be a challenge for rolled pancakes/dadar paselang. If unable to adapt to this trend, dadar paselang may lose its appeal in the market. This can make it difficult to attract consumers and maintain a stable market share. Therefore, innovations in dadar cakes are needed to attract the interest of many people to buy and have an interest in making mochi for consumption or for sale in order to generate economic value that can be marketed both domestically and internationally. The methods used in this activity include lectures, questions and answers or discussions, and training and mentoring conducted in Manggala District, Makassar City for 2 weeks. The results obtained are: (1) The training on making Dadar Paselang was well responded by the participants; (2) The high interest and motivation of the training participants greatly supports the transfer of knowledge and skills from the servants to the training participants, so that the training materials provided can be absorbed by all; and (3) The training products for making dadar paselang can be consumed daily and can be used as community entrepreneurial products.
Co-Authors A Halim Adillah Imansari AFRIZAL AFRIZAL Agus Syam Aldri Frinaldi Almayaripa Almayaripa Andika Adinanda Siswoyo Apriliani Dwi Cahyanti Apriyanur Rohim Ashriady, Ashriady Asmiantika Asmiantika Budi Florianta Tarigan Cuti Cahayani Dahniar Dahniar Damayanti, Dini Sri Djoko Wahono Soeadmadji esso, andi sawe ri Eswanto Eswanto Fangki Heriyanto Febi Aisqil Jamilah Fitriani Fitriani Hanny Handiyani Hardianti Hardianti Hasyim, Sitti Hajerah Herenal Daeng Toto HMS. Chandra Kusuma Husni Thamrin Husnul Khatimah Ikhwansyah Isranuri Irawati Irawati Jufrizal Jufrizal Khalik, Suhartini Krisna Yetti Lasma Silaban Lilik Sofiatus Solikhah M. Ihwan Narwanto M. Ridho Al-Hafiz Marcindy Clarita Reppa Marsa Marsa Masruroh Rahayu Miranda Miranda Moch. Aris Widodo Muh Ihsan Said Ahmad Muh. Ihsan Said Ahmad MUHAMMAD DINAR Muhammad Hasan Muhammad Hasan Muhammad Jufri Muhammad Rakib Muhammad Razali Mustar Mustar Mustari Mustari Mustari Mustari Mutiara Navy Putri S Mutya Vonnisa Nila Amalia Nabila Nuha Fauziyah Hanim Nur Inawati Nurhanis Abdullah Nurhayati Nurhayati Nuristha Nuristha Nurjannah Nurjannah Nurjannah Nurjannah Nurjannah nurwahida nurwahida Raden Mohamad Herdian Bhakti Rahmatullah Rani Vindianti Rr.Tutik Sri Hariyati Satriani G Satriani G. Satriani G. Setyawati Soeharto Siahaan, Marthalena Silaban, Patri St Sukmawati SUSIBA SUSIBA Tony Siagian Trie Utari Rasmi Pesona Tuti Supatminingsih Zulkifli Lubis