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PELATIHAN PENGOLAHAN PANGAN SEHAT BERBASIS IKAN DAN CUMI SEBAGAI UPAYA PENCEGAHAN STUNTING PADA ANAK Liputo, Siti Aisa; Bait, Yoyanda; Hadjarati, Hartono
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 1, No 1 (2022)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (608.135 KB)

Abstract

Kegiatan pengabdian bertujuan untuk membedayakan masyarakat di Desa Kayu Bulan Kecamatan Batudaa Pantai dalam pengolahan pangan sehat berbasis ikan dan cumi sebagai upaya pencegahan stunting pada anak. Metode yang digunakan dalam ini adalah menggunakan pendekatan partisipatif yaitu melaksanakan pendidikan dan pelatihan masyarakat dengan pihak akademisi (Dosen Pembimbing Lapang (DPL), mahasiswa dan pemerintah berperan sebagai fasilitator untuk dapat saling belajar, membagi pengetahuan dan pengalamannya. Lokasi kegiatan yaitu Desa Kayu Bulan Kecamatan Batudaa Pantai Kabupaten Gorontalo. Jumlah mahasiswa yang dilibatkan pada kegiatan ini terdiri dari 15 orang. Sedangkan mitra kegiatan ini adalah kelompok-kelompok ibu-ibu PKK.  Kegiatan ini dilaksanakan pada tanggal 9 Oktober 2021. Metode yang digunakan meliputi tahap persiapan, pelaksanaan, dan evaluasi. Tahapan persiapan, yakni proses perizinan, observasi lapangan, koordinasi, dan persiapan materi penyuluhan. Tahapan pelaksanaan kegiatan, yakni mengidentifiasi anak usia 1─5 tahun yang mengalami stunting dan memberikan pendidikan kesehatan tentang stunting dan cara pencegahannya. Tahapan pelaksanaan kegiatan pelatihan pembuatan bakso ikan dan nugget cumi, dengan peserta ibu-ibu sebanyak 15 orang. Tahapan evaluasi meliputi interpretasi hasil dan evaluasi pengetahuan ibu dengan anak stunting usia 1─5 tahun mengenai stunting dan cara pencegahannya, serta peningkatan keterampilan dalam mengolah makanan berbahan dasar ikan dan cumi.
The effect of isotonic drink on heart rates recovery after pencak silat activity: a study on female students in an islamic boarding school Hadjarati, Hartono; Massa, Resa Sukardi
Jurnal Keolahragaan Vol. 11 No. 1: April 2023
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jk.v11i1.54248

Abstract

The aim of this study was to examine the effect of isotonic drinks on students' heart rates. This experimental research relied on a randomized pretest–posttest control group design; it consisted of one control group (t1) and one treatment group (t2). All participants were treated with the same exercise protocol including endurance training specifically for the branches of pencak silat (exercise straight kick techniques, scythe while hitting). The control group consumed mineral water, while the treatment group was provided with an isotonic drink after exercise. Following the treatment phase was the calculation of participants' heart rates for one minute; this process was replicated three times: before the exercise (T1), 60 to 90 minutes after the exercises (T2), and 10 minutes after the exercise interval (T3). All data were analyzed using a T-test. The results revealed that the initial heart rates of the control and treatment groups were 72.6 ± 10.36 and 66.3 ± 8.60, respectively.  In other words, there were no differences between the two groups. The initial heart rates of the control group control and treatment group after the exercise was 159.2 ± 10.48 and 149.0 ± 8.59, respectively. According to the t-test results, there was a difference (p < 0.05) in the heart rates of the control group and treatment group after the exercises. The initial heart rates of the control group control and treatment group after the exercise interval was 76.2 ± 11.0 and 65.9 ± 8.62, respectively. The t-test results reported a difference (p < 0.05) in the heart rates of the control group and treatment group after the exercise interval of 10 minutes. Isotonic drinks significantly to heart rates recovery after pencak silat exercise of female students.
Enhancing Athletes' Physical Performance Through the Intervention of 'Tiliaya' Food Supplement Derived from Traditional Food Reformulation Bait, Yoyanda; Hadjarati, Hartono; Liputo, Siti Aisa
Journal of Health Education Vol. 10 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jhealthedu.v10i2.23052

Abstract

Background: Athlete nutrition can indirectly improve athlete performance. One of the efforts to improve athlete nutrition is by providing additional food such as Tiliaya. Tiliaya is a traditional Gorontalo food that is believed to increase stamina, because it has high calories. This study aims to increase the physical activity of athletes through the intervention of reformulated tiliaya products. Method: This study used 20 respondents of Gorontalo Student Training and Education Program (STEP) Taekwondo athletes. The intervention was carried out for 3 months with the parameters measured, namely nutritional status based on body mass index, measurement of cholesterol levels (Cholesterol OxidasePhenol Aminophenazone/CHOD-PAP) and VO2max, before and after the intervention. Result: The results of the athlete's blood cholesterol test showed that there were 75.00% in the normal category and 25.00% in the high category. The results of T-Test of Cholesterol level and VO2Max significant for treatment group and not significant for control group. Conclusion: This study demonstrates that the intervention of a reformulated food supplement, Tiliaya (using fiber creme as a substitute for coconut milk), has a significant impact on improving the physical fitness of STEP taekwondo athletes in Gorontalo, particularly by reducing total cholesterol levels and enhancing VO2max capacity