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All Journal Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Gizi Klinik Indonesia Jurnal Ilmu dan Teknologi Kesehatan Journal of Community Service (Abdisci)
Alina Hizni
Poltekkes Kemenkes Tasikmalaya
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT 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.
Co-Authors Abiwardani Sekarningrum Anis Abdul Muis Diyah Sri Yuhandini Fadhilah Fadhilah Indria Laksmi Gamayanti Madarina Julia Priyo Sulistiyono Sholichin Sholichin Sholichin Sholichin Uun Kunaepah