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All Journal Jurnal Abdimas Kesehatan Jurnal Akademika Baiturrahim Jambi
Dini Junita
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Edukasi Gizi mengenai Pencegahan Malnutrisi pada Ibu Balita Gizi Kurang Arnati Wulansari; Dini Junita
Jurnal Abdimas Kesehatan (JAK) Vol 5, No 3 (2023): November
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v5i3.582

Abstract

The problem of malnutrition in children underfive is still major nutritional problem that needs attention. Nutritional problems are directly caused by inadequate intake and high infectious disease. This is related to environmental sanitation and inadequate health services, impaired access to food, inadequate maternal care and the lack of knowledge of mothers about how to give good food to children of weaning age. For this reason, counseling activities are needed as an effort to increase the knowledge of mothers of children under five related to malnutrition. The method of implementing community service activities is in the form of counseling and evaluation of pre and post tests. Monitoring is carried out by identifying indicators of success in aspects of attendance, reflection, and feedback from participants. After education, there was an increase in knowledge from the post test evaluation results with a good knowledge category of 100%. It was concluded that this activity could increase the knowledge of mothers under five regarding the prevention and control of malnutrition. The program can be continuous with the cooperation of health workers at the Pamenang Health Center
Analisis Masa Simpan Jenang Labu Siam Berpotensi Sebagai Produk Oleh-Oleh Baru Putri Yanesya; Betti Janusari; Zenna Azerine Kalista; Dini Junita
Jurnal Akademika Baiturrahim Jambi Vol. 9 No. 2 (2020): September
Publisher : Universitas Baiturrahim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jab.v9i2.220

Abstract

Jenang, or what is often called dodol, slab, or gelamai, includes dense, chewy, half-processed products. Jenang, which was innovated from chayote, has a relatively short shelf life, which is only able to survive 3-5 days at room temperature (27ºC). Therefore, a good packaging is needed that can extend the shelf life of one of them is edible coating, which is the packaging of edible materials. Edible coating is one of the efforts that can be done to maintain the quality of a food. The purpose of this study was to determine the quality and estimation of chayote with and without edible jenang based on physical, chemical, and microbiological parameters. In this study using the analysis of water content, peroxide numbers, and total microbes and using the edible dip method. From the research it can be seen that the chayote jenang based on physical quality in edible samples can maintain the water content so that the texture remains elastic compared to without edible until the 15th day. Based on the chemical quality in jenang squash with edible, oxidation only occurred after storage on the 22nd day. Microbiological quality in the conjoined pumpkin jenang coated with edible or without edible was overgrown with a total amount of yeast mold ≥300,000 Cfu / g.
Perbedaan Pengetahuan dan Perilaku Membaca Label Pangan Antara Mahasiswa Prodi Gizi dan Non Gizi Di Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi Afriza Riyanti; Dini Junita; Elvin Rosalina
Jurnal Akademika Baiturrahim Jambi Vol. 9 No. 2 (2020): September
Publisher : Universitas Baiturrahim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jab.v9i2.221

Abstract

The behavior of reading food labels is one of the Balanced Nutrition Messages. How to find out the safety of packaged food to be purchased by looking at food labels, but awareness of the importance of reading labels is still low. Nutrition students at STIKes Baiturrahim obtained courses related to food labeling and to make conclusions about the extent to which nutrition students understand and practice food labels, then a comparison group was made of non-nutrition students. The aim of this study was to found the differences in knowledge and behavior in reading food labels between nutrition and non-nutrition students at STIKes Baiturrahim.This study used a cross sectional study design that was conducted at STIKes Baiturrahim Jambi in May 2019. The research respondents were final year students at STIKes Baiturrahim from a group of 70 nutrition and non-nutrition students with a purposive sampling technique. Data collection uses a questionnaire about knowledge about food labels and food label reading behavior. Data were then analyzed using the Mann Whitney test for food label knowledge and the Independent Sample t-test for reading food label behavior. The results showed that there were no differences in knowledge and behavior in reading food labels between nutrition and non-nutrition students with p-values of each variable 0,203 and 0,554. For further research, it can be continued with the same or different variables by taking a variable on one of the food label information that is on food packaging with a more in-depth research method (qualitative).
Co-Authors Afriza Riyanti Arnati Wulansari Betti Janusari Elvin Rosalina Putri Yanesya Zenna Azerine Kalista