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All Journal Jurnal Gizi dan Pangan Medikora: Jurnal Ilmiah Kesehatan Olahraga Jurnal Hubungan Internasional KOMUNITAS JURNAL PENGEMBANGAN MASYARAKAT ISLAM Share : Social Work Journal Martabe : Jurnal Pengabdian Kepada Masyarakat SOSIO EDUKASI Jurnal Studi Masyarakat dan Pendidikan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal SAGO Gizi dan Kesehatan Society: Jurnal Pengabdian Masyarakat Jurnal Ilmu Kesehatan Transformatif: Jurnal Pengabdian Masyarakat Cendekia: Jurnal Kependidikan dan Kemasyarakatan Urecol Journal. Part C: Health Sciences J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal Pengabdian Pada Masyarakat Sewagati Community Development: Jurnal Pengembangan Masyarakat Islam Jurnal Kesehatan Bina Husada Al Itimad: Jurnal Dakwah dan Pengembangan Masyarakat Islam Al-I'timad: Jurnal Dakwah dan Pengembangan Masyarakat Islam
Nur Khoiriyah
Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor
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KONSUMSI PANGAN, KEJADIAN ISPA DAN STATUS GIZI PADA BALITA PESERTA PROGRAM EDUKASI DAN REHABILITASI GIZI (PERGIZI) DI KABUPATEN KUTAI TIMUR Khoiriyah, Nur
Jurnal Ilmu Kesehatan Vol 9 No 2 (2020): Edisi Juli - Desember 2020
Publisher : Fakultas Kesehatan Universitas Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.527 KB) | DOI: 10.32534/jik umc.v9i2.1692

Abstract

KONSUMSI PANGAN, KEJADIAN ISPA DAN STATUS GIZI PADA BALITA PESERTA PROGRAM EDUKASI DAN REHABILITASI GIZI (PERGIZI) DI KABUPATEN KUTAI TIMUR Nur Khoiriyah1, Lilik Kustiyah2, Yekti Widodo3 1 Alumni Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor, 16680 2 Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor, 16680 3 Pusat Teknologi Intervensi Kesehatan Masyarakat, Badan Penelitian dan Pengembangan Kesehatan, Jakarta Abstract This study aimed to analyze food consumption, acute respiratory infection (ARI), and nutritional status of Nutrition Education and Rehabilitation Program (Program Edukasi dan Rehabilitas Gizi / PERGIZI)) participants in East Kutai district, East Kalimantan Province. This study using secondary data, i.e. result of PERGIZI program in East Kutai district which its design was one group quasi-experiment. Sample of this research was 58 children under five years old which had moderate and severe underweight nutritional status (weight for age z-score < -2 SD). Characteristics of children, food consumption, and ARI incident were collected using record method, while weight of children was measured using digital scale. Nutritional status was estimated by weight for age z-score (WAZ) indicator. The result showed that food consumption and nutritional status increased significantly after the program (p<0.05), but ARI incident was not significantly improved after the program. This study suggests that increasing food consumption tend to have better nutritional status. PERGIZI program in East Kutai district can improve nutritional satatus of children. Keywords: ARI frequency, children under 5-years old, food consumption, nutritional status Abstrak Penelitian ini bertujuan untuk menganalisis konsumsi pangan, frekuensi infeksi saluran pernapasan akut (ISPA), dan status gizi pada peserta Program Edukasi dan Rehabilitasi Gizi (PERGIZI) di Kabupaten Kutai Timur. Penelitian ini menggunakan data sekunder hasil Program Edukasi dan Rehabilitas Gizi (PERGIZI) di Kabupaten Kutai Timur dengan desain kuasi ekperimen menggunakan satu kelompok. Sampel yang digunakan dalam penelitian ini berjumlah 58 balita yang memiliki status gizi kurang dan gizi buruk (z-score berat badan menurut umur < -2 SD). Data karakteristik balita, konsumsi pangan dan frekuensi ISPA dikumpulkan dengan cara pencatatan langsung, sedangkan berat badan diukur secara langsung dengan menggunakan timbangan digital. Status gizi ditentukan berdasarkan indikator z-score berat badan menurut umur (BB/U). Hasil penelitian menunjukkan bahwa terjadi peningkatan status gizi dan konsumsi pangan yang signifikan sesudah adanya program (p<0.05). Namun, tidak terdapat perbedaan yang signifikan dari kejadian ISPA setelah program dilaksanakan. Saran dari penelitian ini adalah dengan adanya peningkatan porsi konsumsi PMT maka sampel balita cenderung memiliki status gizi yang lebih baik. Kata kunci: balita, frekuensi ISPA, konsumsi pangan, status gizi
Development of Crispy Brownies As A Protein Source Made From Soybean Flour and Red Bean Flour As A Supplementary Food For Pregnant Women Ramadhani, Fachrunisa; Khoiriyah, Nur; Permatasari, Leya Indah
Urecol Journal. Part C: Health Sciences Vol. 5 No. 2 (2025): August-Dec
Publisher : Konsorsium LPPM Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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Abstract

The prevalence of pregnant women suffering from chronic energy deficiency (CED) in Indonesia remains a public health issue. Pregnant women experiencing CED may face complication related to pregnancy and are at risk of giving birth to low birth weight (LBW) infants. LBW is one of the risk factors for children to experience stunting. The protein needs of pregnant women can be fulfilled by utilizing plant-based food sources. Plant-based food have the potential to be used as additional protein sources. This research aims to develop a crispy brownie product using soybean flour and red bean flour as a source of protein food. The research design used a Complete Randomized Design (CRD) with 4 treatments and 2 replications. The treatments applied were the use of a base material of soybean flour and red bean flour with F1 (90%:10%), F2 (80%:20%), F3 (70%:30%), F4 (60%:40%). The analyses conducted were organoleptic characteristics, chemical analysis, nutrient contribution and production costs. Data analysis used the Kruskal wallis test and the Man-whitney follow up test. The hedonic quality results significantly differ in the color and texture parameters. Meanwhile, the hedonic test significantly differs in the color parameter. F2 is designated as the selected formula. The selected brownies crispy formula contains 4.3% moinsture content; 3,9% ash content; 26.5% protein; 39,3% fat; 30,2% carbohydrates. One serving of brownies crispy contributes 406 kcal of energy. Brownies crispy made from soy flour and selected red bean flour meet the requirements to claim as a source of protein. It is hoped that brownies crispy made from soybean flour and redbean flour can serve as a supplementary food source of protein for pregnant women
The Influence of Lecture and Game Media on Knowledge and Attitudes about Anemia in Adolescent Girls Fazdilah, Ayu Cindy; Azzahra, Kania Ekayanti; Khoiriyah, Nur; Mahabatillah, Desty; Rahmawati, Dinar Putri
Urecol Journal. Part C: Health Sciences Vol. 5 No. 2 (2025): August-Dec
Publisher : Konsorsium LPPM Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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Abstract

Background: Anemia is a medical condition characterized by low hemoglobin levels in the blood. It remains a nutritional problem among adolescents, particularly among teenage girls. This condition can lead to decreased immunity, concentration issues in learning, and academic performance. One of the preventive measures against anemia is nutrition education that is engaging and tailored to the characteristics of adolescents, which can enhance knowledge and attitudes as a means of preventing anemia. Objective: This study aims to analyze the effect of nutrition education on the knowledge and attitudes of teenage girls regarding anemia using lecture and game media. Methods: The design used is a quasi-experimental Non-Equivalent Control Group Design involving 48 respondents from SMPN 15 Kota Cirebon, divided into two groups: the lecture education group and the game group. The variables analyzed include respondent characteristics, nutritional status, knowledge, and attitudes. Data analysis was performed using the Mann-Whitney test to examine differences between groups and the Wilcoxon test to assess differences before and after the education intervention. Results: There was a significant difference in knowledge scores between the lecture education group and the game group after the educational activities (p = 0.000). The increase in knowledge scores in the lecture group was significantly higher compared to the game group (p = 0.005). Additionally, this study showed no significant difference in attitudes between the two groups. Conclusion: Nutrition education can significantly improve knowledge about anemia among adolescents. The use of lecture media in this study was found to be more effective than game media.
EDUKASI GIZI DAN PRAKTIK PEMBUATAN NUGGET GAYAM (NUGGET IKAN GABUS DAN BAYAM) SEBAGAI UPAYA PENCEGAHAN STUNTING PADA BALITA Karina, Yossi; Lailla Az Zahra, Salma; Aulia Riean Hafidzoh Suganda, Tazkia; Aprilia, Melinda; Khoiriyah, Nur
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 9, No 4 (2026): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v9i4.%p

Abstract

Stunting masih menjadi masalah gizi di Indonesia. Stunting adalah kondisi tinggi badan anak lebih pendek dibandingkan standar usianya. Salah satu upaya untuk pencegahan stunting adalah dengan memberikan edukasi gizi dan praktik pemanfaatan pangan lokal ikan gabus dan bayam yang diolah menjadi produk nugget (Nugget Gayam). Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan gizi ibu terkait stunting dan menganalisis kemampuan praktik serta tingkat kesukaan peserta pada produk Nugget Gayam. Kegiatan ini dilakukan pada November 2024 di Desa Kalitengah, Kabupaten Cirebon, pada 16 peserta. Tahapan kegiatan meliputi persiapan, pelaksanaan kegiatan edukasi gizi dan praktik, dan evaluasi. Pelaksanaan edukasi menggunakan desain pretest dan posttest satu kelompok menggunakan media materi power point dan video. Evaluasi pelaksanaan kegiatan dilakukan dengan menilai tingkat pengetahuan gizi dan tingkat kesukaan peserta pada produk nugget. Hasil menunjukkan bahwa sebagian besar peserta adalah berusia diatas 36 tahun (56,25%), memiliki pendidikan sekolah dasar dan menengah pertama (56,25%), dan tidak bekerja (68,75%). Terdapat peningkatan pengetahuan gizi yang signifikan setelah diberikan edukasi (p=0,000). Rata-rata skor pengetahuan gizi peserta meningkat dari 33,8 poin menjadi 77,5 poin.  Selain itu, sebagian besar peserta menyukai rasa, aroma, tekstur dan warna pada produk Nugget Gayam. Kesimpulannya adalah kegiatan edukasi gizi yang diberikan dapat meningkatkan pengetahuan gizi khususnya terkait stunting. Kegiatan ini juga telah berhasil meningkatkan kemampuan praktik pembuatan inovasi produk lokal Nugget Gayam. Produk Nugget Gayam banyak disukai peserta dan diharapkan dapat dijadikan alternatif menu makan balita sebagai upaya pencegahan stunting.
Digital Religion Tourism : Pengembangan Desa Wisata Religi Nyai Ageng Ngerang Berbasis Digital Khoiriyah, Nur
Community Development: Jurnal Pengembangan Masyarakat Islam Vol 9, No 2 (2025): Community Development: Jurnal Pengembangan Masyarakat Islam
Publisher : Institut Agama Islam Negeri (IAIN) Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/cdjpmi.v9i2.34573

Abstract

Digital Religious Tourism: Digital-Based Development of the Nyai Ageng Ngerang Religious Tourism Village. This Community Service Program aims to develop religious tourism villages digitally. The initial discovery process revealed a strong socio-religious asset, the Tomb of Nyai Ageng Ngerang. This Community Service Program (PKM) utilized the ABCD method, which provides opportunities for community development based on existing potential. The result of the Community Service Program was a discussion on the development of religious tourism at the Tomb of Nyai Ageng Ngerang. This event was dynamic and lively. Participants enthusiastically presented various questions and proposed developments based on the material presented by the speakers.
Co-Authors Adi Setyo Purnomo Afiq, Muhammad Agus Supriyanto Agus Supriyanto Aju Tjatur Nugroho Krisnaningsih Aldawiyyah, Robi’ah Aldawiyyah, Robi’ah Alfisyahr, Layli Noor Amalia Amalia Aprilia, Melinda Aulia Riean Hafidzoh Suganda, Tazkia Awalia Majid, Hazrina Awalia, Hazrina Aziz, M. Abdul Azzahra, Kania Ekayanti Baroroh, Umdatul Chotibul Umam, Chotibul Devi Devi, Devi Dwi Agustin, Devi Fachturohman, Muchammad Fadhilah, Nazla Fadillah Heryanda, Mahfuzhoh Fahmi Arif Zakaria Fajar Adhi Kurniawan Fariza Yulia Kartika Sari Fathaturrohmah, Fathaturrohmah Fazad, M. Haikhal Fazdilah, Ayu Cindy Hadi, Risa Hadiani, Dimas Pratidina Puriastuti Hakim, Fathoni Halimah, Adedila Harun Harun Hasanah, Nenden Hendro Nurhadi Humada, Tamzil Iman, Muhammad Ilham Nur Indrapaksi, Tengku Ikhwan Alfajri Karina, Yossi Katrin Roosita Khodijah, Salma Khuziana, Alfi Nikma kunarti, Kunarti Lailla Az Zahra, Salma Leily Amalia Leondro, Henny Lilik Kustiyah Lukas, Ahmad Mahabatillah, Desty Maharani, Puja Muchammad Zamzam, Noor Mufidah, Iftin Farekana Muhammad Lukman Hakim, Muhammad Lukman Muhammad Zakaria N.A, Alfiyatun Nida' Nabila P.A.R, Amanda Nafi'ah, Nur Kholishotun Najiha, Nuhayatun Novita Sari, Diana Novita Suri, Diana Nur Bintang, Aksari Nur Izzati, Shoffati Nurul Fadhilah Nurul Hikmah Octaviani, Wulan Nur Permatasari, Leya Indah Pratama, Silvia Abdi Pratiwi, Tasya Resa Putro, Herdayanto Sulistyo Rahmawati, Dinar Putri Ramadhani B, Kemas Ramadhani, Fachrunisa Rizka, Kharisma Rohmah, Alya Awinatul Rosdiyani, Telly S Siswanto Safira, Anindita Dian Salsabila, Unik Hanifah Septiani Septiani Shofiyullah, Shofiyullah SRI FATMAWATI Surya Rosa Putra, Surya Rosa Suryo Wiyono Sutrisno, Sutrisno Syafaah, Ulisy Tiana Putri, Inggit Tristyawan R, Ade Utama, Didik Margi Widayat, Trisno Widhayanti, Nur Ari Wiwi Hartati Yuslistyari, Eka Indah