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All Journal Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Gizi Klinik Indonesia Jurnal Ilmu dan Teknologi Kesehatan Media Informasi Edukasi Masyarakat Sehat Sejahtera (EMaSS) Journal of Community Service (Abdisci)
Alina Hizni
Poltekkes Kemenkes Tasikmalaya
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Engineering Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Other

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PEMBERDAYAAN KADER POSYANDU DALAM PENGOLAHAN HASIL PERIKANAN LAUT MENJADI PRODUK FISH STICK Alina Hizni; Sholichin Sholichin
Dharmakarya Vol 10, No 1 (2021): Maret, 2021
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/dharmakarya.v10i1.23286

Abstract

Salah satu upaya peningkatan konsumsi ikan melalui pengolahan ikan teri menjadi fish stick. Target kegiatan yaitu memberdayakan kader posyandu dalam pengembangan produk fish stick, melatih jiwa kewirausahaan kader posyandu, dan mendapatkan penghasilan dari usaha fish stick bagi kader posyandu. Luaran kegiatan ini adalah diversifikasi produk pangan berupa fish stick.Tahapan kegiatan terdiri dari tahap persiapan (pembuatan model formula fish stick, analisis kandungan gizi fish stick, pembuatan desain kemasan dan label produk), tahap pelaksanaan (pelatihan kewirausahaan, praktek pembuatan fish stick dan praktek mandiri), dan tahap evaluasi (Evaluasi hasil penjualan fish stick, dan take over pembinaan usaha ke pihak kelurahan dan puskesmas). Hasil kegiatan ini diperoleh satu formula Fish stick terbaik berdasarkan hasil uji organoletik yaitu F1 (nilai rerata 3,96) dengan komposisi bahan baku terigu (45%), ikan teri jengki segar (45%), margarin (3.6%), daun jeruk (1.5%), baking powder (0.1%), penyedap rasa (1.2%), garam (0.6%) dan air (3.0%). Adapun kandungan gizi fish stick terbaik per 100 gr adalah energi (412 kkal), air (4.4 g), protein (8.8 g), lemak (7.7 g), dan karbohidrat (77.0 g). Modal fish stick per bungkus sebesar Rp. 4.361 dengan harga jual Rp. 10.000, maka keuntungan sebesar 129%. Keuntungan yang besar menjadi acuan bahwa program kewirausahaan fish stick layak untuk dikembangkan sebagai cabang usaha yang menguntungkan.
PENGARUH PENAMBAHAN BUBUK UDANG REBON (Acetes Erythaeus) TERHADAP KANDUNGAN GIZI DAN DAYA TERIMA MENU PEMBERIAN MAKANAN TAMBAHAN (PMT) BALITA DI POSYANDU Anis Abdul Muis; Uun Kunaepah; Alina Hizni; Priyo Sulistiyono
Jurnal Ilmu dan Teknologi Kesehatan Vol 4 No 2 (2017): Maret
Publisher : Poltekkes Kemenkes Jakarta III

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (303.439 KB) | DOI: 10.32668/jitek.v4i2.55

Abstract

The proportion of underweight children and stunting increased between 2007-2013. Underweight increased from 18.4% to 19.6% and stunting increased from 36.8% to 37.2% (Ministry of Health, 2013). Less food intake, the economic capacity of families and the lack of food cheap source of animal protein available and can be consumed by children under five is the cause of the problem. Small Shrimp (Aceteserythraeus) contains high protein and calcium, but not yet utilized optimally for nutritional improvement. This study aims to determine the acceptability of infants in food supplementary added Shrimp Powder (SP).This type of research is the experiment, with the design Randomised Control Trial (RCT) in the form of the acceptance test with the addition Shrimp Powder (SP) of menu food supplementary in infants at posyandu. Sampling RW.09 Village Kesunean Cirebon purposive sampling in the coastal areas with a high prevalence of malnutrition. A total sample of 60 toddlers of 30 toddlers and 30 toddlers control treatment, taken by systematic random sampling that meets screening criteria.Southwestern acceptance test results received of menu food supplementary with the addition Shrimp Powder 5% was slightly lower (79.9%) of the reception menu food supplementary without SP (87.5%) and showed no statistically significant differences(p= 0.215). Talam cake has received the highest power, then grits and steamed noodles. Shrimp powder at menu, 6,1-25,5kkal contributed to increasing energy, protein and calcium 1,3-5,5g 1,2-5,2mg per 100g food supplementary. SP can not be added in large quantities (± 5%), because it will affect the flavor and acceptability toddlers. To optimize SP contribution in improving the nutritional content of supplementary menu, then added in small portions (± 5%), but often
Status stunted dan hubungannya dengan perkembangan anak balita di wilayah pesisir Pantai Utara Kecamatan Lemahwungkuk Kota Cirebon Alina Hizni; Madarina Julia; Indria Laksmi Gamayanti
Jurnal Gizi Klinik Indonesia Vol 6, No 3 (2010): Maret
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3326.149 KB) | DOI: 10.22146/ijcn.17721

Abstract

Background: The problem of protein energy inadequacy is a major problem among under-fives that affects the process of child growth and development. The prevalence of stunted status among under-fives in developing countries in 2008 was estimated as much as 33%. In Cirebon Municipality the prevalence was 10.27% and in north coastal area of Cirebon Municipality was 11.4%.Objective: To identify the association between stunted status and development of under-fives at north coastal area of sub district of Lemahwungkuk Cirebon Municipality.Method: This was an observational study with a cross sectional design carried out at north coastal area of sub district of Lemahwungkuk Cirebon Municipality from November 2008 to January 2009. Subject of the study consisted of 166 under-fives and the respondents were parents of those children. Samples were chosen purposively. Research instruments consisted of questionnaire, length board, microtoise, forms, and Denver II test. Data analysis used chi square and logistic regression with confidence interval (CI) 95%.Result: There was significant association between stunted status and development of fine motor adaptive, language, and gross motor capacity. There was significant association between education of mothers and personal social, fine motor adaptive, language and gross motor development. There was significant association between occupation of mothers and personal social, fine motor adaptive, language and gross motor development. There was significant association between stunted status, education of mothers, and occupation of mothers and child development. The result of multivariate analysis showed that stunted status had greater risk for delayed language development of under-fives than other indicators of child development.Conclusion: There was no association between stunted status and child development; however stunted status had greater risk for delay in language development, and risk factors dominantly affecting child development were occupation and education of mothers.
ASSISTANCE IN THE PREPARATION OF FOOD ORGANIZATION STANDARDS IN THE INTEGRATED TAHFIDZ QUR'AN ISLAMIC BOARDING SCHOOL, ALHIKMAH CIREBON Sholichin Sholichin; Alina Hizni; Diyah Sri Yuhandini; Abiwardani Sekarningrum; Fadhilah Fadhilah
Jurnal Abdisci Vol 2 No 3 (2025): Vol 2 No 3 Tahun 2025
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v2i3.585

Abstract

Integrated Tahfidz Qur'an Islamic Boarding School (ITQ IBS) Alhikmah Cirebon is one of the participants in the activity School Lunch Program (SLP) organized by the Nutrition Department of the Bogor Agricultural Institute in collaboration with PT Ajinomoto in October 2022 - March 2023. ITQ IBS Alhikmah Cirebon prepares 3,000 portions of food every day for breakfast, lunch, and evening for all students and employees. However, it does not yet have food service standards including menu standards, portion standards, recipe standards, seasoning standards, food ingredient quality standards, and well-documented cooking quality standards. Activities are carried out in three stages: 1). The preparation stage is the preparation of standard food management instruments, 2). The implementation stage is a workshop on preparing food service standards and assistance in preparing food service standards, and 3). The Evaluation stage. The results of the evaluation of the workshop activities revealed that there was an increase in the level of participants' understanding of food management standards by 10 points from 53.75 (pre-test) to 63.75 (post-test), and a book on food management standards was prepared.
Nutritional Evaluation of Menus Regarding Nutritional Adequacy for Students at Al-Bahjah Islamic Boarding School in Cirebon Regency Sholichin; Alina Hizni; Diyah Sri Yuhandini; Dewi Vimala
Media Informasi Vol. 22 No. 2 (2026): June
Publisher : Poltekkes Kemenkes Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37160/mijournal.v22i2.1384

Abstract

Background: Islamic boarding schools are Islamic-based educational institutions that provide daily meals for students. Al-Bahjah Islamic Boarding School serves approximately 4,500 meals per day.Objective: This study aimed to evaluate the nutritional content of meals provided in relation to students’ nutritional adequacy.Method: This quantitative descriptive observational study used a cross-sectional approach and was conducted from May to October 2025 at Al-Bahjah Islamic Boarding School, Cirebon Regency. Respondents included the head of the kitchen, food processing staff, and servers. Data on menu composition were obtained through food weighing and analyzed using the 2020 Indonesian Food Composition Table. Nutritional adequacy standards were based on the Regulation of the Minister of Health No. 28 of 2019, according to students’ age and gender. The adequacy level was determined by comparing the menu nutrient content with daily nutritional requirements.Results: The average nutrient content of meals consumed by students was 1,605 kcal of energy, 57 g protein, 40 g fat, and 249 g carbohydrates. The average nutritional adequacy requirement was 2,183 kcal energy, 63 g protein, 73 g fat, and 322 g carbohydrates. Consequently, the energy adequacy level reached 74% (insufficient), protein 89% (insufficient), and fat 56% (very insufficient). Conclusion: The meals provided at Al-Bahjah Islamic Boarding School did not meet students’ nutritional requirements. It is recommended to include additional snacks contributing about 20% of daily nutritional adequacy to improve students’ overall nutrient intake.
Diversifikasi Olahan Sayuran dan Buah oleh Kelompok Wanita Tani Koperasi Sinergi Kampung Domba, Kabupaten Cirebon Alina Hizni; Sholichin Sholichin; Samuel Samuel
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 2 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.2.199-206

Abstract

The Covid-19 pandemic has impacted the increasing consumption of vegetables and fruit because they contain lots of vitamins and minerals to increase endurance. The purpose of community service activities is to diversify processed vegetables and fruits to increase selling value. The activity's target is to improve vegetable and fruit processing skills. The output of the activity is the diversification of processed vegetables and fruit. The target of the activity is women farmers who are members of the Kampung Domba Synergy Cooperative. Stages of activity include: 1). The preparatory stage, namely the manufacture of vegetable and fruit processing modules; 2). The implementation phase, namely vegetable and fruit processing training; 3). Evaluation Phase, in the form of pre-test and post-test related to knowledge of processing vegetables and fruit. Community service activities in collaboration with the Kampung Domba Synergy Cooperative (SiKado) and the Cirebon Regency Agricultural Institute Alumni Association (HA IPB). Community service activities were carried out for two days. The first day's activity was the presentation of material on the development of the food product business by the Alumni Association of IPB Cirebon Regency, followed by the presentation of material on the design of food product packaging by the Kampung Domba Synergy Cooperative and material on the processing of vegetables and fruit by the Community Service Team. Based on the pre-test and post-test on the participants' knowledge of vegetable and fruit processing, the average score was 78.0 (fair category) and 84.1 (good category), respectively, with an increase of 6.1 points. The second day's activity was training in processing and evaluating the preferences of processed fruit and vegetable products, and 71.4% of the products (5 out of 7 products) received an overall rating of 4 (liked) by the panelists, namely es puter cucumber suri, spinach sticks, kale sticks, corn tortillas and candied kolang kaling.
EDUKASI BAHAYA PERNIKAHAN DINI TERHADAP PENGETAHUAN DAN SIKAP REMAJA DI SMAN 8 KOTA CIREBON Diyah Sri Yuhandini; Wiwit Estuti; Alina Hizni; Sholichin; Jongga Adiyaksa
Edukasi Masyarakat Sehat Sejahtera (EMaSS) : Jurnal Pengabdian kepada Masyarakat Vol. 8 No. 1 (2026): Januari
Publisher : Poltekkes Kemenkes Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37160/emass.v8i1.1254

Abstract

Masa remaja ditandai perubahan-perubahan fisik yang mendahului kematangan seksual dan dimulai juga proses perkembangan psikologisnya. Mereka akan banyak mengalami masalah apabila pendidikan dan pengarahan seksualitas dan reproduksi mereka terabaikan. Survey pendahuluan ke beberapa remaja di SMAN 8 Kota Cirebon, masih memiliki pengetahuan yang kurang tentang Bahaya Pernikahan Dini. Melalui kegiatan Pengabdian Masyarakat ini dengan Edukasi Bahaya Pernikahan Dini sebagai Upaya meningkatkan pengetahuan dan sikap remaja. Adapun sasaran dalam kegiatan pengabdian masyarakat adalah remaja SMAN 8 Kota Cirebon sebanyak 44 Orang. Metode Kegiatan PKM ini melalui  pre test dan post- test pengetahuan dan sikap dengan edukasi. Pengetahuan guru dengan katagori baik dari 50 % menjadi 75 %, nilai mean 87.50 menjadi 93.00. Pengetahuan remaja (siswa/i) dengan katagori baik dari 47,7 % menjadi 59,1 %, nilai mean 83.88 menjadi 87.39. Sikap remaja (siswa/i) dengan katagori baik dari 59,1 % menjadi 68,2 % , nilai mean 90.74menjadi 92.84. Perlu tindak lanjut kegiatan peran teman sebaya dalam mensosialisasikan informasi terkait bahaya pernikahan dini.  
Co-Authors Abiwardani Sekarningrum Anis Abdul Muis Dewi Vimala Diyah Sri Yuhandini Diyah Sri Yuhandini Fadhilah Fadhilah Indria Laksmi Gamayanti Jongga Adiyaksa Madarina Julia Priyo Sulistiyono Samuel Samuel Sholichin Sholichin Sholichin Sholichin Sholichin Uun Kunaepah Wiwit Estuti