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All Journal Jurnal Penelitian Kesehatan Suara Forikes Health Notions Jurnal Kesehatan Medical Technology and Public Health Journal Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Community Development Journal: Jurnal Pengabdian Masyarakat Nutrisia AMMA : Jurnal Pengabdian Masyarakat
Ruli Bahyu Antika
Fakultas Kesehatan Masyarakat, Universitas Jember
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Efektivitas Media Promosi “Piring Makanku” Sebagai Upaya Preventif Stunting Pada Remaja Putri Firman Maulana Ihsan; Mury Ririanty; Ruli Bahyu Antika
Jurnal Penelitian Kesehatan SUARA FORIKES Vol 12, No 3 (2021): Juli 2021
Publisher : FORIKES

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/sf.v12i3.1376

Abstract

In addition to the physical impact, stunting can also cause long-term psychosocial disorders and delays in brain development that have an impact on productivity. This study aims to analyze the effectiveness of the “Piring Makanku” promotional media in increasing knowledge, perceptions, intentions and practices as an effort to prevent stunting. This study used a non-equivalent control group design. The sample in this study was 36 respondents (aged 15-19 years) who were selected by total sampling technique and divided into treatment and control groups. Data were collected through filling out questionnaires and then analyzed using the Wilcoxon Sign Rank test and found a significant difference between before and after the intervention was given to the treatment group. The results of the Kruskal Wallis test showed that the knowledge, perceptions, intentions and practices of the treatment group A were better than the treatment group B and the control group. Thus, the promotion media of “Piring Makanku” has proven to be effective in increasing knowledge, perceptions, intentions and practices related to balanced nutrition and stunting. Keywords: stunting; “Piring Makanku”; balanced nutrition. ABSTRAK Selain dampak fisik, stunting juga dapat menyebabkan gangguan psikososial jangka panjang dan keterlambatan perkembangan otak yang berdampak pada produktivitas. Penelitian ini bertujuan untuk menganalisis efektivitas media promosi “Piring Makanku” dalam meningkatkan pengetahuan, persepsi, niat dan praktek sebagai upaya pencegahan stunting. Penelitian ini menggunakan desain non-equivalent control group. Sampel dalam penelitian ini adalah 36 responden (usia 15-19 tahun) yang dipilih dengan teknik total sampling dan dibagi menjadi kelompok perlakuan dan kontrol. Data dikumpulkan melalui pengisian kuesioner lalu dianalisis menggunakan uji Wilcoxon Sign Rank dan didapatkan perbedaan yang bermakna antara sebelum dan sesudah diberikan intervensi pada kelompok perlakuan. Hasil uji Kruskal Wallis menunjukkan bahwa pengetahuan, persepsi, intensi dan praktik kelompok perlakuan A lebih baik daripada kelompok perlakuan B dan kelompok kontrol. Dengan demikian, media promosi “Piring Makanku” terbukti efektif dalam meningkatkan pengetahuan, persepsi, niat dan praktik terkait gizi seimbang dan stunting. Kata kunci: stunting; “Piring Makanku”; gizi seimbang.
PENERAPAN BENCHMARKING DAN TARGET COSTING SEBAGAI DASAR INOVASI PRODUK ROTI SEHAT PADA BISNIS START-UP Eza Gusti Anugerah; Oktaviani Ari Wardhaningrum; Ruli Bahyu Antika
ABDIMAS UNWAHAS Vol 7, No 1 (2022)
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/abd.v7i1.6553

Abstract

Desa Koncer Kidul terletak di bagian selatan dari kantor pemerintahan Kabupaten Bondowoso. Masyarakat di desa ini memiliki antusias yang tinggi terhadap kewirausahaan, hal ini ditunjukkan oleh antusiasme masyarakat desa mengikuti pelatihan, salah satunya tata boga. Masyarakat Desa Koncer Kidul tersebut hanya memiliki kemampuan dan keahlian dalam membuat produk tetapi mereka tidak memiliki pengetahuan terkait strategi bisnis usaha baru (start-up). Keinginan yang tinggi dalam berbisnis atau memiliki usaha sendiri ini harus didukung dengan optimal melalui pendampingan terkait strategi dan perhitungan biaya bisnis. Tim pengabdian Universitas Jember melihat hal ini sebagai peluang untuk membantu masyarakat Desa Koncer Kidul dalam mengatasi permasalahan tersebut. Dengan ilmu dan keahlian yang dimiliki oleh tim beserta keterlibatan mahasiswa menawarkan solusi atas permasalahan di atas dengan melakukan pendampingan dan pembinaan terkait benchmarking, analisis target costing, dan analisis komposisi gizi. Melalui pendampingan ini, masyarakat Desa Koncer Kidul dapat memulai bisnis baru dengan produk yang mengutamakan kualitas dan kesehatan. Lebih lanjut, luaran dari pengabdian ini yang berkontribusi untuk akademis adalah software siap pakai terkait analisis target costing dan komposisi gizi.Kata kunci: benchmarking, roti sehat, start-up, target-costing
Analisis Protein, Kalsium dan Daya Terima Biskuit Ubi Jalar Ungu (Ipomoea batatas L.) dengan Penambahan Daun Kelor (Moringa oleifera) Ninna Rohmawati; Mariska Anggraini; Ruli Bahyu Antika
JURNAL NUTRISIA Vol 21 No 2 (2019): September 2019
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (836.221 KB) | DOI: 10.29238/jnutri.v21i2.129

Abstract

Latar Belakang : Pemenuhan kebutuhan zat gizi balita dapat diatasi dengan melakukan pemberian makanan tambahan. Pembuatan makanan tambahan berupa biskuit dapat dilakukan dengan cara memanfaatkan bahan pangan lokal. Upaya ini dilakukan sebagai bentuk diversifikasi produk olahan yang terbuat dari daun kelor yang memiliki banyak manfaat bagi kesehatan. Tujuan : Menganalisis kadar protein, kalsium dan daya terima biskuit ubi jalar ungu dengan penambahan tepung daun kelor sebesar 5g, 10g, dan 15g. Metode : Penelitian ini merupakan penelitian eksperimen murni dengan menggunakan Posttest-Only Control Design. Penelitian ini melibatkan 25 ibu balita yang berada wilayah kerja Puskesmas Sumbersari Kabupaten Jember. Hasil : Berdasarkan data hasil uji kadar protein dan kalsium meningkat secara signifikan. Kesimpulan : Daya terima berupa aroma, warna, rasa dan tekstur secara statistik berbeda secara signifikan.
Pola Asuh Gizi, Tingkat Konsumsi dan Kejadian Stunting Pada Anak Balita Usia 6-24 Bulan di Wilayah Kerja Puskesmas Woha Kabupaten Bima Diansa Fitri; Sulistiyani Sulistiyani; Ruli Bahyu Antika
Jurnal Kesehatan Vol 10 No 1 (2022): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jkes.v10i1.202

Abstract

Growth retardation is a chronic nutritional condition caused by long-term lack of nutrients due to inadequate nutritional needs in the diet, causing adults to have an inappropriate posture for their age. Stunting malnutrition is a form of malnutrition resulting from the calculation of height for age (height/age) below standard deviation (< -2 SD). Woha sub-district is the district with highest rate of stunting children in Bima province based on the results of nutrition status moniitoring in 2018 up to 39.65%, but decreased in 2019, specifically 33.1%. This study aimed to find out the relationship between nutritional care, consumption, stunting rates among children aged 6-2 months in the work area of ​​Puskesmas Woha, Bima Regency. This study used a cross-sectional study design. The sampling method used a simple random sampling technique, probability sampling. Data analysis using chi-squared statisticcal test. The bivariate test showed a limited relationship between energy consumption (p = 0.00 ), protein (p = 0.020), iron (p = 0.038) and zinc (p = 0.009). However, there was no relationship between the degree of calcium absorption (p = 0.38 ) and the prevalence of stunting. There was a relationship between parental nutritional levels and energy consumption (p = 0.026). However, there was no relationship between parental nutritional levels and the consumption of protein (p = 0. 32), calcium (p = 0.130), iron (p = 0.078) and zinc (p = 0.281) in children from 6 to 2 months old in this Region. Woha Community Health Center, Bima Regency. There was no relationship between maternal nutritional knowledge and stunting rate (p = 0.21 ). There is a relationship between parental nutrition and the prevalence of stunting (p = 0.007) in children 6–2 months of age at Woha Community Health Center, Bima Regency
Effect of Anchovy Flour Substitution on Tuna Meatballs (Tori meatballs) on Body Weight and Total Protein of Wistar Rats Lirista Dyah Ayu Oktafiani; Farida Wahyu Ningtyias; Septi Nur Rachmawati; Abdul Azis Akbar; Ruli Bahyu Antika; Septy Handayani; Yunita Satya Pratiwi; Karera Aryatika; Manik Nur Hidayati
Health Notions Vol 6, No 10 (2022): October
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hn61006

Abstract

Stunting is a growth disorder in children as a result of chronic nutritional problems. This causes the child's height does not match his age. Various efforts have been made to reduce the prevalence of stunting. One of the innovations that can be done is the development of new food products by modifying meatballs derived from tuna with anchovy flour substitution (tori meatballs). This study aims to determine the effect of giving tori meatballs on total protein levels and body weight. The study was conducted for 14 days. The research sample consisted of 27 male wistar rats which were divided into 3 groups, namely K as the control group, P1 as the treatment group with 1 g/day of tori meatball, and P2 the treatment group with 2 g/day of tori meatball. Body weight was measured daily with a digital scale. Total protein assay using Kingsley Method with biuret reagent. The results showed that body weight and total protein content were not statistically different. The provision of tuna meatballs with anchovy flour substitution (tori meatballs) had no effect on body weight and total protein content of wistar white rats. Keywords: stunting; tori meatballs; protein total levels; wistar rats
Zinc Content, Suppleness and Favorability Test on Anchovy Flour Fortified Cob Meatballs Wahyu Ningtyias, Farida; Yunita Satya Pratiwi; Septi Nur Rachmawati; Abdul Azis Akbar; Lirista Dyah Ayu Oktafiani; Ruli Bahyu Antika; Septy Handayan
TEKNOLOGI MEDIS DAN JURNAL KESEHATAN UMUM Vol 7 No 1 (2023): Medical Technology and Public Health Journal March 2023
Publisher : Universitas Nahdlatul Ulama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/mtphj.v7i1.3436

Abstract

Stunting in Jember Regency is the eighth most common condition in East Java, affecting up to 30% of the 180,000 children under the age of five. The creation of meatballs made from tuna fortified anchovy, which are increasingly rich in nutrients like zinc, will help to overcome nutritional issues. The aim of this research was to look at zinc levels, elasticity, and organoleptic properties. The aim of this study was to look at the zinc levels, elasticity, and organoleptic consistency of tuna fish balls after fortification with anchovy flour and chewers, which could help stunted toddlers improve their nutritional status. This is a true experimental study with a pre and post control group configuration. The sample size was set at 27 (eight samples from the treatment group and one sample from the control group). Zinc levels, elasticity, and organoleptic consistency are all measured in the lab through observation. On zinc levels, ANOVA Two Way was used to analyze data presentation. Zinc levels of 0.001 mg/100 gr and elasticity of 707.38 4.13 gf were found in tuna fish balls until they were reinforced with anchovy flour and chewers. The interaction of zinc content, elasticity, and organoleptic quality of anchovy meal fortification (0, 18%, and 35%) and thickener (carrageenan and STTP) has a major effect on zinc content, elasticity, and organoleptic quality (physical and preferences include taste, aroma, color and texture). The best tuna meatballs in terms of general nutritional content and chewiness are tuna fish balls fortified by 35% anchovy and with carrageenan as thickener. His general favorite is tuna fish balls which are not fortified with anchovy flour and without chewing. Future research is expected to find alternatives to other highly nutritious fish with good acceptance
Edukasi dan Pembentukan Kader Covid19 Tingkat Rukun Tetangga (RT) Anita Dewi Moelyaningrum; Ruli Bahyu Antika; eri witcahyo
AMMA : Jurnal Pengabdian Masyarakat Vol. 1 No. 04 (2022): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pandemic covid19 should be handled together between government and community. The government programs will not be optimal without supporting the community. The problems were the gap in information and education about covid19, especially how to prevent the covid19, vaccine, health protocols, and how to make and use eco hand sanitizer. The aim of the community service was to give the education and covid19 cadres of the neighborhood association. The method of the community service was education intervention, counseling, and training about covid19, vaccine, health protocols (mask using, physical distancing, washing the hands, social distancing, reducing mobility), and making and using the eco hand sanitizer. Pre-test and post-test were conducted to evaluate these community service programs. The result showed that there was an increase in knowledge about the covid19, vaccine 25,6%; implemented the health protocols (19,1%). The media that using for education, counseling, and training were acceptable (65,2%). The community, especially cadres were active in joint the whole activity such as the installation of educational banners in various locations and corners of the village, as well as in the distribution of masks and the manufacture of hand sanitizer. The obstacle in this activity is adjusting the training time for cadres and the community because they still have to work.
DIVERSIFIKASI PRODUK OLAHAN IKAN TUNA DAN MANAJEMEN USAHA BERBASIS AGRO DAN ECO MARINE Ninna Rohmawati; Septy Handayani; Septi Nur Rachmawati; Ruli Bahyu Antika; Eri Witcahyo
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 4 (2023): Volume 4 Nomor 4 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i4.19967

Abstract

Masalah gizi stunting di Indonesia tergolong berat dengan prevalensi sebesar 30,8% sedangkan di Jawa Timur sebesar 32,81%. Diversifikasi pangan lokal yang melimpah dan bergizi tinggi seperti ikan tuna, keluwih, dan daun kelor, dapat menjadi solusi penanganan stunting. Kegiatan pengabdian masyarakat berwawasan lingkungan berbasis agro, eco-marine, dan zero waste penting dilakukan dengan mengolah daging ikan tongkol tuna menjadi produk abon dan kepalanya menjadi kerupuk ikan. Puger merupakan kecamatan penghasil ikan terbesar di Kabupaten Jember, namun prevalensi stunting juga tinggi. Terdapat kelompok pengolah dan pemasar (POKLAHSAR) ikan “Duta Tongkol” di Desa Kasiyan Kecamatan Puger yang memproduksi abon ikan tongkol, namun harganya relatif mahal dan hanya bisa dijangkau masyarakat menengah keatas. Oleh karena itu, diperlukan penambahan keluwih serta daun kelor untuk menekan biaya produksi dan meningkatkan nilai gizi. Metode yang digunakan pada pelaksanaan kegiatan ini seperti pendidikan kepada sasaran, transfer ipteks, pelatihan, dan advokasi. Presentase keluwih yang digunakan sebesar 20% mengacu pada penelitian sebelumnya. Hasil pre dan post-test sebesar 0,005 menunjukkan terdapat pengaruh kegiatan terhadap peningkatan pengetahuan sasaran. Setelah pelatihan, pemasaran produk tidak hanya dilakukan secara offline, namun juga online. Produk abon modifikasi yang telah mendapat P-IRT dengan kadar protein tinggi diharapkan dapat menanggulangi masalah stunting. Metode manajemen pembiayaan usaha dan pemasaran produk yang tepat telah tercapai, sehingga memberikan keterampilan baru dalam pembuatan produk abon modifikasi dan dampak up-dating Iptek kepada mitra.
Co-Authors Abdul Azis Akbar Abdul Azis Akbar Anita Dewi Moelyaningrum Aryatika, Karera Diansa Fitri Eri Witcahyo Eza Gusti Anugerah Farida Wahyu Ningtyias Firman Maulana Ihsan Manik Nur Hidayati Mariska Anggraini Mury Ririanty Ninna Rohmawati Oktafiani, Lirista Dyah Ayu Oktaviani Ari Wardhaningrum Septi Nur Rachmawati Septi Nur Rachmawati Septy Handayan Septy Handayani SULISTIYANI SULISTIYANI Wahyu Ningtyias, Farida Yunita Satya Pratiwi