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Ria Ambarwati
Jurusan Gizi Poltekkes Kemenkes Semarang
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PELATIHAN PEMBUATAN CRACKERS MODIFIKASI F100 DENGAN SUBSTITUSI TEPUNG LABU KUNING BAGI TENAGA GIZI PENDAMPING GIZI BURUK Ria Ambarwati; Yuwono Setiadi; Susi Tursilowati; Ana Yuliah Rahmawati
Jurnal LINK Vol 14, No 1 (2018): MEI 2018
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.536 KB) | DOI: 10.31983/link.v14i1.3277

Abstract

Results of the monitoring and evaluation of programs comprehensive examination malnutrition children in the city of Semarang, 2014 shows a toddler can not spend PMT, one reason is the toddler suffering from boredom, so that changes in nutritional status and the expected weight gain cannot be achieved is not expected to be achieved so as to consider alternative forms of formulas for children malnutrition. The alternative to the manufacture of food in the form of crackers by using basic ingredients WHO F100 formula with flour substitute pumpkin. Ria and Yuwono study (2016) that cRackers with basic materials modification F100 with pumpkin flour substitution of 10% can be accepted by a toddler. Provide training on making crackers modified F100 with pumpkin flour substitution on energy malnutrition nutrition assistant at Home Nutrition Semarang. The training methods include lectures, practice and assessment discussion participants include taste, aroma, colour and texture Most participants (80%) were able to make modifications crackers F100 pumpkin flour substitution. Acceptance test conducted by the participants of the colour of 3.56, 3.14 aroma, flavour and texture 3,12 3.44.  Crackers modified F100 with pumpkin flour substitution can be used as an alternative food supplement for children with malnutrition.
EMPON-EMPON MINUMAN ALTERNATIF PENINGKAT DAYA TAHAN TUBUH TERHADAP COVID 19 Ria Ambarwati; Ardi Soesilo Wibowo; Sunarto Sunarto; Panji Wibowo Nurcahyo; Vera Asti Rahmawati
Jurnal LINK Vol 18, No 1 (2022): MEI 2022
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (605.137 KB) | DOI: 10.31983/link.v18i1.8378

Abstract

Empon – empon merupakan tanaman obat yang mengandung bahan aktif kurkumin, minyak atsiri dan antioksidan yang dimanfaatkan sebagai minuman untuk meningkatkan daya tahan tubuh pada pasien Covid-19. Tujuan pembuatan minuman peningkat daya tahan tubuh sebagai upaya percepatan penanganan Covid-19 di Kota Semarang. Metode pengabmas meliputi uji coba formula minuman empon-empon, uji daya terima pada 15 panelis agak terlatih, pembuatan minuman empon-empon dan pendistribusian minuman kepada 90 pasien Covid-19 dan 30 tenaga yang bertugas di ruang isolasi sebanyak 350 ml selama 4 hari. Sebagian besar panelis menyukai minuman empon-empon formula C dengan rata – rata jumlah skor terhadap terhadap rasa (3,80 ± 0,86 (sangat suka)), aroma (3,40 ± 0,83 (suka)) dan warna (3,53 ± 0,92 (sangat suka)). 90 pasien Covid-19 dan 30 tenaga yang bertugas di ruang isolasi sangat suka terhadap rasa, aroma dan warna serta menyatakan manfaat minuman empon-empon meningkatkan stamina dan mengurangi rasa lelah.
Co-Authors Ana Yuliah Rahmawati Ardi Soesilo Wibowo Hasina Nur Fajrin Kun Aristiati Susiloretni Mardiana Mardiana Mifta Rahayu Mahmud Nuradan Hasta Santoso Panji Wibowo Nurcahyo Setyo Prihatin Sri Noor Mintarsih Sunarto Sunarto Susi Tursilowati Vera Asti Rahmawati Yuwono Setiadi