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All Journal Media Kesehatan Masyarakat Indonesia AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian MEDIA INFORMASI Jurnal Ilmiah Gizi Kesehatan (JIGK) Jurnal Kesehatan Amanah JAMU : Jurnal Abdi Masyarakat UMUS Jurnal Ilmu Kesehatan dan Gizi
Setyaningsih, Sulasyi
Universitas Muhadi Setiabudi
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Pemanfaatan Potensi Pangan Lokal dalam Sosialisasi PMT Tinggi Protein Bagi Keluarga Pra Sejahtera di Kelurahan Kaliwlingi Duvita, Anggray; Setyaningsih, Sulasyi; Rahmawati, Yuniarti Dewi; Ratnasari, Diah; Fadhilah, Tri Marta
JAMU : Jurnal Abdi Masyarakat UMUS Vol. 6 No. 02 (2026): Februari
Publisher : LPPM Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jamu.v6i02.1869

Abstract

Kelurahan Kaliwlingi merupakan wilayah pesisir di wilayah Brebes utara dengan potensi laut melimpah, namun angka risiko stunting pada keluarga pra sejahtera masih memerlukan perhatian khusus. Masalah utama adalah rendahnya pengetahuan ibu dalam mengolah sumber protein hewani menjadi makanan tambahan yang menarik bagi balita. Selama ini, hasil tangkapan nelayan lebih diutamakan untuk dijual ke pasaran daripada diolah sendiri. Tujuan pengabdian ini adalah meningkatkan kapasitas ibu rumah tangga melalui sosialisasi dan demonstrasi pengolahan PMT berbasis ikan. Metode yang digunakan adalah partisipatif aktif dengan teknik ceramah dan praktik langsung. Hasil pengabdian menunjukkan peningkatan pemahaman gizi sebesar 80% dan keberhasilan peserta dalam menciptakan produk olahan pangan lokal secara mandiri.
Karakteristik Roti Manis dengan Penambahan Tepung Jagung (Zea Corn L.) sebagai Makanan Sumber Serat Tri Gelish Nopita Budi; Diah Ratnasari; Sulasyi Setyaningsih
Jurnal Kesehatan Amanah Vol. 10 No. 1 (2026): Mei: Jurnal Kesehatan Amanah
Publisher : Universitas Muhammadiyah Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57214/jka.v10i1.1079

Abstract

Sweet bread is one of the bakery products that is popular among consumers, but is generally low in dietary fiber. The addition of fiber in bread can improve the health benefits and nutritional quality of the product. High-fiber sweet bread with the addition of corn flour has been formulated and characterized to increase its fiber content. This study aims to determine the sensory characteristics and dietary fiber content of sweet bread products with the addition of corn flour. In this study, using a completely randomized design (CRD) research method, bread was made with several formulations containing a ratio of corn flour and wheat flour, namely (1) 0: 100; (2) 20: 80; (3) 30: 70; (4) 40: 60; (5) 50: 50 (%) with 3 repetitions. The results of the color sensory test on sweet corn flour bread ranged from 1.57-3.29 (brownish yellow) with a P value = 0.000. The taste of sweet corn flour bread ranged from 3.14-3.69 (very sweet) with a P value = 0.037. The aroma of sweet corn flour bread ranges from 2.23-2.17 (fragrant) with a P value of 0.175. The texture of sweet corn flour bread ranges from 2.40-3.06 (soft) with a P value of 0.014. The dietary fiber content of sweet corn flour bread ranges from 19.26%-53.68% with a P value of 0.021. The proportion of corn flour and wheat flour does not affect the aroma of sweet bread. The proportion of corn flour and wheat flour significantly affects the color, taste, texture, and dietary fiber content.
Hubungan Pengetahuan dan Sikap terhadap Perilaku Higiene Sanitasi Penjamah Makanan di Warung Makan Sekitar Universitas Muhadi Setiabudi Anggi Citra Suryani; Rifatul Masrikhiyah; Sulasyi Setyaningsih
Jurnal Ilmu Kesehatan dan Gizi Vol. 3 No. 4 (2025): Oktober: Jurnal Ilmu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v3i4.8933

Abstract

The knowledge and attitudes of food handlers are pivotal in fostering proper hygiene practices; however, not all individuals grasp and implement the requisite standards. The aim of this study is to examine the correlation between knowledge and attitudes regarding the behavior of food handlers in the context of hygiene and sanitation practices at Muhadi Setiabudi University. The study uses an observational methods. The research design used was cross-sectional in nature. A total of 59 food handlers were selected for the study, all of whom fulfilled the established criteria. The sampling method employed was purposive sampling. The findings indicate that 26 individuals, representing 44.1%, demonstrated a commendable level of knowledge, while 33 individuals, or 55.9%, exhibited a lack of knowledge. Furthermore, 54 individuals, accounting for 91.5%, displayed a positive attitude, in contrast to 5 individuals, or 8.5%, who showed a negative attitude. Additionally, 26 individuals, corresponding to 44.1%, engaged in commendable behavior, whereas 33 individuals, or 55.9%, were characterized by poor behavior. The Chi-square test revealed a relationship between knowledge and behavior, indicated by p > 0.05 (p = 0.809), and between attitude and behavior, evidenced by p < 0.05 (p = 0.848). No correlation exists between knowledge and attitudes regarding food handler behavior.
Co-Authors Anggi Citra Suryani Anggray Duvita Wahyani Diah Eka Maulina Diah Ratnasari Diah Ratnasari Dian Ratnasari Duvita, Anggray Evy Damayanthi Findy Dwita Kumala Ida Eliyah Jamhuri Katrin Roosita Kumala, Findy Dwita nafisah nafisah Nurwati Rifatul Masrikhiyah Siti Khuzaemah Tri Gelish Nopita Budi Tri Marta Fadhialh, Tri Marta Umisara, Elinda Yuniarti Dewi Rahmawati, Yuniarti Dewi