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PEMBERDAYAN KELUARGA MELALUI WIRAUSAHA BIDANG GIZI DENGAN MEMANFAATKAN DAUN KELOR SEBAGAI PANGAN LOKAL Hapzah Hapzah; Yudianti Yudianti; Nurbaya Nurbaya
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 1 (2022): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.651 KB) | DOI: 10.31764/jmm.v6i1.6537

Abstract

Abstrak: Pandemi Covid-19 yang terjadi sejak awal tahun 2020 berdampak pada sektor kesehatan dan ekonomi di semua lapisan masyarakat. Dampak nyata yang dialami oleh masyarakat adalah penurunan pendapatan yang berimbas pada tingkat ketahanan pangan keluarga. Keluarga yang memiliki tingkat pendapatan yang rendah akan memiliki kesulitan dalam memenuhi kebutuhan gizi bagi keluarga. Kegiatan pengabdian masyarakat ini bertujuan untuk memberdayakan keluarga dalam mengembangkan wirausaha keluarga bidang gizi dengan memanfaatkan pangan lokal yaitu daun kelor . Kegiatan ini dilakukan di dua kelurahan yaitu kelurahan Mamunyu dan Sinyoyoi Selatan yang diikuti oleh 30 peserta. Peserta adalah para ibu yang menjadi perwakilan rumah tangga . Kegiatan ini juga melibatkan unsur PKK, kader Posyandu dan aparat kelurahan agar kegiatan ini dapat berkelanjutan. Metode yang digunakan adalah penyuluhan dalam bentuk ceramah dan diskusi. Selain itu, peserta juga difasilitasi dan didampingi dalam pengolahan bahan pangan lokal. Evaluasi yang dilakukan dalam bentuk pre dan post-test. Hasil evaluasi menunjukkan bahwa 100% peserta mengalami peningkatan pengetahuan dengan skor benar >80% dan berhak memperoleh sertifikat penyuluhan keamanan pangan (PKP) dari Dinas Kesehatan Kabupaten Mamuju. Diharapkan pihak pemerintah dapat memfasilitasi para pelaku usaha keluarga tersebut dalam mengembangkan usaha mereka dengan mendukung dan mendampingi mereka hingga memperoleh no. PIRT pada usaha mereka.Abstract : The Covid-19 pandemic that has occurred since the beginning of 2020 impacts both the health and the economic sectors at all levels of society. The real impact experienced by the community is a decrease in income which impacts the food security level of families. Families who have a low-income level will have difficulty meeting their nutritional needs. This community service aimed to empower families in developing family entrepreneurs in the field of nutrition by utilizing local food, namely Moringa leaves. This activity was carried out in two villages, namely Mamunyu and South Sinyoyoi villages, which were attended by 30 participants. Participants are mothers who are household representatives. This activity also involves PKK elements, Posyandu cadres, and village officials so that this activity can be sustainable. The method used was counseling in the form of lectures and discussions. In addition, participants were also facilitated and assisted in processing the local food. The evaluation was carried out in the form of pre and post-test. The results of the evaluation showed that 100% of participants experienced an increase in knowledge with a correct score of >80% and were entitled to a certificate of food safety education (PKP) from the Mamuju District Health Office. It is expected that the government can facilitate family business actors in developing their businesses by supporting and assisting them to obtain PIRT number.
Analisis Kadar Pati Resisten, Total Serat dan Daya Terima Kabosol Tersubstitusi Tepung Pisang Kepok Termodifikasi Firdaus Syafii; Yudianti Yudianti
Jurnal Kesehatan Manarang Vol 8 No 1 (2022): April 2022
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v8i1.590

Abstract

Kepok banana flour is a processed food that has the potential to be used as a functional food. One of the efforts to improve the functional food of banana kepok flour is Modification. Modified kepok banana flour can increase the levels of resistant starch and total fiber. Modified kepok banana flour can be used in the manufacture of processed food typical of Mandar, namely kabosol. This study aims to determine the effect of adding modified kepok banana flour to kabosol on resistant starch content, fiber content and product acceptability. This research is an experimental study with a post-test design.The research design used a completely randomized design (CRD) with five factors. They were F0 (0%), F1 (25%), F2 (50%), F3 (75%), and F4 (100%). Parameters measured were resistant starch content, total fiber, and hedonic test (taste, aroma, color, and texture). The data was processed using the ANOVA test at a 5% confidence interval. Based on the results of the study, there was an effect of adding modified kepok banana flour to kabosol based on resistant starch content (p=0.0133), fiber content (p=0.0243), and organoleptic tests (color (p=0.0208), taste (p=0.0284), aroma (p=0.0432), and texture (p=0.0459)) at a 5% confidence interval. Treatment F4 (100%) showed the highest values ​​of resistant starch and total fiber, which were 25.02 % and 20.65%. In addition, the F4 treatment (100%) gave a good acceptance of color (4.9), taste (6.1), aroma (6.0), and texture (5.1 kabosol made with the addition of 100% modified banana flour gave a significant effect on the resistance starch content, total fiber and acceptability test. Kabosol with the best treatment can be used as a preferred functional food so that it can be consumed daily, especially for weight control and people with diabetes mellitus.
POLA ASUH DENGAN KEJADIAN STUNTING PADA BALITA DI KABUPATEN POLEWALI MANDAR Yudianti Yudianti; Rahmat Haji Saeni
Jurnal Kesehatan Manarang Vol 2 No 1 (2016): Juli 2016
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (437.897 KB) | DOI: 10.33490/jkm.v2i1.9

Abstract

Stunting is a condition which indicated by chronic growth inhibition and caused by long-term malnutrition. In Tinambung district has 50.9% stunting cases. Stunting in children caused by several factors related among parenting. The objective of this study is to know association parenting consists of feeding practices, hygiene practices and seeking treatment practices in infants. This study was observational case control study with 51 stunting toddlers samples and 51 toddlers normal by systematic random sampling. The independent variables consist of feeding practices, hygiene practices and health seeking practices while the dependent variable is toddler who suffered stunting. Statistical analysis by bivariate with Chi Square test. There is association between feeding practices, personal hygiene practice with incidence of stunting toddlers. There is no association between seeking treatment practices with of stunting toddlers
Status Gizi dan Anemia pada Ibu Hamil dengan Berat Badan Lahir Najdah Najdah; Yudianti Yudianti
Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal Vol 10 No 1 (2020): Januari 2020
Publisher : LPPM STIKES KENDAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (65.404 KB) | DOI: 10.32583/pskm.v10i1.664

Abstract

Masalah gizi kurang pada ibu hamil menjadi penyebab kematian ibu dan anak secara tidak langsung yang sebenarnya masih dapat dicegah. Rendahnya asupan gizi dan status gizi ibu hamil selama kehamilan dapat mengakibatkan berbagai dampak tidak baik bagi ibu dan bayi. Salah satunya adalah bayi lahir dengan berat badan lahir rendah atau BBLR. Kejadian BBLR merupakan penyebab utama kematian bayi. Penelitian bertujuan untuk mengetahui hubungan status gizi dan anemia pada ibu hamil dengan BBLR. Penelitian ini merupakan penelitian observasional dengan penelitian crossectional study, Sampel penelitian adalah semua ibu hamil di wilayah kerja Puskesmas Perawatan Campalagian, Kecamatan Campalagian Kabupaten Polewali Mandar, dengan jumlah sampel 132 ibu. Data berat badan lahir bayi diambil dari kohor persalinan atau kohor bayi, status gizi ibu hamil ditentukan dengan LILA dan Anemia ditentukan dengan kadar hemoglobin diambil dari kohor pemeriksaan kehamilan yaitu data ANC. Data dianalisis menggunakan distribusi frekuensi dan uji .Hubungan KEK ibu hamil pada trimester III dengan BBLR menunjukkan nilai p > 0,05 (p= 0,149) sehingga tidak ada hubungan antara KEK ibu hamil pada trimester III dengan BBLR. Hubungan anemia pada ibu hamil dengan kejadian BBLR pada anak menunjukkan nilai p > 0,05 (p= 0,891) yang artinya tidak ada hubungan antara anemia pada ibu hamil dengan kejadian BBLR pada anak. Kata kunci : status gizi, anemia, BBLR
Asosiasi Pemberian MP-ASI terhadap Status Gizi Anak di Daerah Lokus Stunting di Mamuju Yudianti Yudianti; Hapzah Hapzah; Nurbaya Nurbaya
Jurnal Kesehatan Manarang Vol 8 No 3 (2022): Desember 2022
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v8i3.698

Abstract

West Sulawesi is the second province with the highest stunting rate, above the national average of 41.59%, based on the 2018 Basic Health Research data. In 2019 it decreased to 40.38%. However, this figure is still below the national target. Maternal parenting and giving MP-ASI that are less than optimal are among the main causes of stunting. This study aims to determine the factors that cause stunting while providing complementary feeding to children under five in the stunting locus area in Mamuju Regency, West Sulawesi. This research method is quantitative research with a cross-sectional design. Random sampling selected the number of samples, as many as 130 under-two children aged 6-13 months. Data were processed using the chi-square test and multivariate analysis using the logistic regression test. This study shows that the pattern of giving complementary feeding to children aged 6-23 months is still low. The pattern of giving MP-ASI from the type, amount, and time of giving MP-ASI was still lacking, namely 72.3%, 80%, and 45.8%, respectively. There was a relationship between the type of complementary feeding and stunting (ρ<0.05, OR 2.590 ). So education and counseling activities regarding Infants and Young Children Feeding (IYCF) need to be intensified, especially for mothers in the stunting locus area.
Asosiasi Pemberian MP-ASI terhadap Status Gizi Anak di Daerah Lokus Stunting di Mamuju Yudianti Yudianti; Hapzah Hapzah; Nurbaya Nurbaya
Jurnal Kesehatan Manarang Vol 8 No 3 (2022): Desember 2022
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v8i3.698

Abstract

West Sulawesi is the second province with the highest stunting rate, above the national average of 41.59%, based on the 2018 Basic Health Research data. In 2019 it decreased to 40.38%. However, this figure is still below the national target. Maternal parenting and giving MP-ASI that are less than optimal are among the main causes of stunting. This study aims to determine the factors that cause stunting while providing complementary feeding to children under five in the stunting locus area in Mamuju Regency, West Sulawesi. This research method is quantitative research with a cross-sectional design. Random sampling selected the number of samples, as many as 130 under-two children aged 6-13 months. Data were processed using the chi-square test and multivariate analysis using the logistic regression test. This study shows that the pattern of giving complementary feeding to children aged 6-23 months is still low. The pattern of giving MP-ASI from the type, amount, and time of giving MP-ASI was still lacking, namely 72.3%, 80%, and 45.8%, respectively. There was a relationship between the type of complementary feeding and stunting (ρ<0.05, OR 2.590 ). So education and counseling activities regarding Infants and Young Children Feeding (IYCF) need to be intensified, especially for mothers in the stunting locus area.
Analisis Kadar Pati Resisten, Total Serat dan Daya Terima Kabosol Tersubstitusi Tepung Pisang Kepok Termodifikasi Firdaus Syafii; Yudianti Yudianti
Jurnal Kesehatan Manarang Vol 8 No 1 (2022): April 2022
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v8i1.590

Abstract

Kepok banana flour is a processed food that has the potential to be used as a functional food. One of the efforts to improve the functional food of banana kepok flour is Modification. Modified kepok banana flour can increase the levels of resistant starch and total fiber. Modified kepok banana flour can be used in the manufacture of processed food typical of Mandar, namely kabosol. This study aims to determine the effect of adding modified kepok banana flour to kabosol on resistant starch content, fiber content and product acceptability. This research is an experimental study with a post-test design.The research design used a completely randomized design (CRD) with five factors. They were F0 (0%), F1 (25%), F2 (50%), F3 (75%), and F4 (100%). Parameters measured were resistant starch content, total fiber, and hedonic test (taste, aroma, color, and texture). The data was processed using the ANOVA test at a 5% confidence interval. Based on the results of the study, there was an effect of adding modified kepok banana flour to kabosol based on resistant starch content (p=0.0133), fiber content (p=0.0243), and organoleptic tests (color (p=0.0208), taste (p=0.0284), aroma (p=0.0432), and texture (p=0.0459)) at a 5% confidence interval. Treatment F4 (100%) showed the highest values ​​of resistant starch and total fiber, which were 25.02 % and 20.65%. In addition, the F4 treatment (100%) gave a good acceptance of color (4.9), taste (6.1), aroma (6.0), and texture (5.1 kabosol made with the addition of 100% modified banana flour gave a significant effect on the resistance starch content, total fiber and acceptability test. Kabosol with the best treatment can be used as a preferred functional food so that it can be consumed daily, especially for weight control and people with diabetes mellitus.
DEMO MP-ASI MODIFIKASI PANGAN LOKAL SEBAGAI MEDIA EDUKASI PADA KELUARGA BADUTA Yudianti Yudianti; Hapzah Hapzah; Erdiawati Arief; Nurbaya Nurbaya
JMM (Jurnal Masyarakat Mandiri) Vol 7, No 3 (2023): Juni
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v7i3.14273

Abstract

Abstrak: Wilayah Kecamatan Kalukku, Mamuju, Sulawesi Barat merupakan daerah yang memiliki beberapa titik lokus stunting artinya cukup banyak persentase kejadian stunting di wilayah tersebut di samping balita yang mengalami gizi kurang. Pola pemberian MP-ASI pada anak usia 6-23 bulan pada daerah tersebut masih rendah. Pola pemberian MP-ASI dari jenis, jumlah dan waktu pemberian MP-ASI masih kurang yaitu sebanyak 72,3%, 80% dan 45.8% secara berturut-turut dan ada hubungan antara jenis MP-ASI dengan stunting. Kegiatan ini bertujuan meningkatkan pengetahuan dan produktivitas keluarga baduta dalam menyiapkan MP-ASI lokal bagi baduta. Sasaran kegiatan ini yaitu ibu balita stunting sebanyak 30 peserta. Metode yang digunakan ada 2 yaitu penyuluhan dan demonstrasi MP-ASI. Kegiatan penyuluhan dan demo berjalan lancar dan terdapat peningkatan pengetahuan ibu pada saat pre-test dan post-test dari 50% menjadi 80 %. Kegiatan pengabdian masyarakat dalam bentuk penyuluhan dan demo MP-ASI menggunakan bahan pangan lokal dapat meningkatkan pengetahuan dan kemampuan ibu dalam membuat MP-ASI lokal.Abstract: The Kalukku subdistrict area, Mamuju, West Sulawesi, has several stunting locus points, meaning that there is quite a large percentage of stunting incidents in that area, in addition to under-fice children who experience malnutrition. The pattern of giving MP-ASI to children aged 6-23 months in this area still needs to be improved. The pattern of giving MP-ASI in terms of type, amount, and time of giving MP-ASI still needs to be improved, namely 72.3%, 80%, and 45.8%, respectively, and there is a relationship between the type of MP-ASI and stunting. This activity aims to increase the knowledge and productivity of the toddler's family in preparing local MP-ASI for toddlers. The target of this activity is stunting toddler mothers as many as 30 participants. There are 2 methods used, namely socialization and demonstration of MP-ASI. The socialization and demo activities ran smoothly, and mothers' knowledge increased from 50% to 80% during the pre-test and post-test. Community service activities in the form of outreach and MP-ASI demonstrations using local food ingredients can increase mothers' knowledge and ability to make local MP-ASI.
SUBSTITUSI TEPUNG PISANG TERMODIFIKASI PADA PEMBUATAN KABOSOL TERHADAP KADAR GULA DARAH ORANG DEWASA Firdaus Syafii; Yudianti Yudianti
Jurnal Kesehatan Manarang Vol 5 No 2 (2019): Desember 2019
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (210.598 KB) | DOI: 10.33490/jkm.v5i2.163

Abstract

Appropriate treatment for people with diabetes mellitus (DM) is done by eating patterns to control blood glucose levels. The concept of the glycemic index (IG) is an approach to choose foods that are good in managing blood glucose levels. One of the local food ingredients that has the potential to be used as a substitute for flour and has a low GI is a banana. Modification of banana flour makes bananas have a lower glycemic index value that can control blood sugar levels. The purpose of this study was to determine the effect of modified banana flour substitution on the manufacture of kabosol on the value of an increase in adult blood sugar levels. The design of this study was carried out using a completely randomized design (CRD) using four modified banana four concentration variables (50%, 75%, 100%,) and 0% as a control. Based on the results of the study, there was a significant effect of modified banana flour on making kabosol on the value of an increase in blood sugar (p = 0.007). The lowest increase in blood sugar levels was obtained from respondents who consumed banana flour substitute kabosol with a concentration of 100%, which amounted to 3.1 mg / dL. Kabosol with 100% modified banana flour substitutes can be used as functional food because it can control blood glucose levels.
Co-Authors Erdiawati Arief Firdaus Syafii Firdaus Syafii Hapzah Hapzah Najdah Najdah Nurbaya Nurbaya Syamsul Arifin