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All Journal Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat TROPHICO: Tropical Public Health Journal
Ernawati Nasution
Community Nutrition Department, Sumatera Utara University, Medan, Indonesia
Agriculture, Biological Sciences & Forestry Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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IMPROVING ENVIRONMENTAL HEALTH THROUGH REDUCE REUSE RECYCLE (THE 3RS) AND TRASH CANS WITH ATTRACTIVE PICTURES AT HIGH SCHOOL IN PERCUT SEI TUAN SUB-DISTRICT Naria, Evi; Nasution, Ernawati; Santi, Devi N
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2018): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (275.936 KB) | DOI: 10.32734/abdimastalenta.v3i2.4155

Abstract

Waste management should be carried out by implementing the concept of the 3Rs. Waste is generated in various places including in schools. Students frequently do not collect the waste into a trash can and often leave the waste in the schoolyard, desk drawers. Even though the slogan “keep the school clean” is instructed to the students, but they still often litter the school environment. This activity aims to improve students’ litter education in waste management by implementing the 3Rs and providing trash cans with attractive pictures to attract students to collect the waste into the trash cans. The method was participatory method and training to manage waste based on the concept of the 3Rs. The result shows that students were able to manage waste by applying the concept of the 3Rs. Students understood the concepts of the 3Rs, and created some products such as phone stand, hand soap dispenser, and reusable grocery bags. Trash cans with attractive pictures were provided in several areas around the school such as teachers’ room, canteen, and classroom. Students actively participated in waste management by applying the 3Rs. This activity beneficially reduces environmental pollution and simultaneously improves personal autonomy in environmental sustainability.
Prevention of stunting in school children through the utilization of local food in the form of tamban fish (Spratelloides gracilis) and spinach at Rugemuk Village Labu beach district Nasution, Ernawati; Sudayarti, Erti; Ardiani, Fitri
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2019): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (182.562 KB) | DOI: 10.32734/abdimastalenta.v4i2.4215

Abstract

Tamban fish and spinach are one type of food that is beneficial to health. Aside from being a staple food, tamban fish have good nutritional content such as protein, fat, calcium, phosphorus, iron, vitamin A, vitamin B1 and vitamin C. Meanwhile, spinach contains fiber and antioxidants that are high enough to meet the body's needs. However, processed food based on tamban fish and spinach leaves until now is still lacking due to lack of consuming tamban fish because it has a lot of thorns and consumes less spinach because it doesn't like eating vegetables. So in this service, another method is introduced for the utilization of these two foodstuffs by processing them into meatballs from tamban fish and spinach in fulfilling nutritional intake, especially in children in preventing stunting. The method used in this training is counseling and practice which includes providing material with lectures through face to face, dialogue and questions and answers and discussion. The training that has been carried out provides understanding and skills to the people of the Rugemuk Village in Pantai Labu Subdistrict, in the use of tamban fish and spinach that are processed into fish flour as ingredients for making meatballs which are functional food, participants' responses when providing training and material about the content nutrition in tamban and spinach leaves and their use in other forms is quite positive. The participants were very enthusiastic during the training as seen from the many participants who asked. And the practice of making meatballs from tamban fish flour and spinach leaves carried out also succeeded in increasing the knowledge and skills of the participants in regards to processing tamban fish and spinach leaves. It is hoped that the active role of the participants in disseminating information about the use of tamban fish and spinach leaves which can be processed into fish meal as ingredients in making meatballs to other communities in their surroundings.
Pengaruh penggunaan akun kuliner di Media Instagram Terhadap Pola Makan Siswa SMK Negeri 2 Binjai Nasution, Ernawati; Ardiani, Fitri; Aritonang, Evawany Y.
Tropical Public Health Journal Vol. 4 No. 1 (2024): TROPHICO: Tropical Public Health Journal
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/trophico.v4i1.11805

Abstract

Today's adolescent food consumption is inseparable from the eating habits of the adolescents themselves and the ease of access to food. The number of technological media that offer food through culinary accounts such as instagram, YouTube, WhatsApp, and others makes it easy to access the food offered on these media. The population in this study were students of SMK Negeri 2 Binjai with a sample size of 205 people. Data on the use of culinary accounts on instagram media which includes duration and frequency and student eating patterns were collected by means of interviews using the food recall form and the food frequency form. The research results show that199 people (97.1%) students whose types of food are not diverse. This non-variety food consumption was more common among female students at SMK Negeri 2 Binjai. The duration of using culinary accounts on instagram media in the low category is 126 (61.5%). However, the frequency of using culinary accounts on instagram is high, namely 107 (52.2%). The results of the Chi Square test also showed that there was a significant relationship between the duration of using culinary accounts on instagram media and students' eating patterns that were not good (p<0.05). Multivariat analysis also shows that there is a significant effect on the duration and frequency of using culinary accounts on instagram media on students' eating patterns that are not good. The variables that influence student eating patterns are the duration and frequency of using instagram media quinary accounts.
Co-Authors Aritonang, Evawany Y. Fitri Ardiani MARIA BINTANG Santi, Devi N Sudayarti, Erti