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All Journal JURNAL PENGABDIAN KEPADA MASYARAKAT Amerta Nutrition Journal SAGO Gizi dan Kesehatan Jurnal Sains dan Teknologi Pangan
Emmy Kardinasari
Poltekkes Kemenkes Pangkalpinang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Health Professions Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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“Indahnya Pelangi di Piring Makanku” Edukasi Gizi Stunting Pada Guru PAUD, Ibu PKK, dan Kader di Kelurahan Bukit Betung Kabupaten Bangka Ratmawati Ratmawati; Ori Pertami Enardi; Emmy Kardinasari; Karina Dwi Handini
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 11, No 1 (2021): Juli 2021
Publisher : LPPM UNINUS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30999/jpkm.v11i1.960

Abstract

Stunting is a condition of failure to thrive in children under five due to chronic malnutrition. Stunting affects brain growth and development and increases the risk of developing chronic diseases as adults. Knowledge, attitudes and behaviour are factors that can affect nutritional status. Insufficient knowledge about nutrition affects the ability to apply and practice the nutritional principle in life. Various efforts have been applied to increase knowledge through nutrition education. The “Isi Piringku” concept consists of education on the importance of balanced nutritional intake according to the children’s respective needs in age 4–6 years. Educating the community through promoting“Isi Piringku” in a fun concept of a rainbow in one plate conducted at Bukit Betung Village aimed to overcome stunting. The purpose of the activity was to increase knowledge and induce a change of attitudes in PAUD (Pendidikan Anak Usia Dini/Early Childhood Education) teachers, PKK (Pemberdayaan Kesejahteraan Keluarga/Family Wellbeing Empowerment) members, and cadres in applying the concept of “beautiful rainbow on my plate”. The educational method was counselling with booklets and a contest on “the beauty of a rainbow on my plate”. The activity was held at the Bangka Regency Women's Building for two days, namely nutrition education on the first day and a contest of “beautiful rainbow on my dinner plate” on the second day. The target of activities for PAUD teachers, PKK members, and cadres was a total of 55 people. The analysis of the results of the pretest and posttest becomes a benchmark for knowing an increase in knowledge. Changes in participant attitudes were observed based on the results of competition assessments with evaluation criteria as follow: taste, variations in processing, appearance, presentation, serving accuracy, and cleanliness. The results of the activity showed that the participants were mostly mothers (96.4%) with an average age of 41 years and 61.8% had received information about the “Isi Piringku”. There was an increase in participants' knowledge from 86.3% to 92.7% in the “good” category. The target of the activity was achieved by observing an increase in knowledge 80% and a change in the attitudes of PAUD teachers, PKK members, and cadres in providing balanced nutritious food based on the concept of the “Isi Piringku”.
Efektivitas Pemberian Ekstrak Minyak Kelapa Hijau (Cocos Nucifera) dengan Cara Oral dan Pemijatan terhadap Produksi ASI Ibu Postpartum di Kota Pangkalpinang Ade Devriany; Emmy Kardinasari; Harindra Harindra
Amerta Nutrition Vol. 6 No. 1 (2022): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i1.2022.15-20

Abstract

Latar Belakang: Air Susu Ibu merupakan makanan terbaik untuk tumbuh dan kembang bayi. Selain itu diketahui ASI yang memiliki kandungan gizi lengkap, bagi bayi juga mendapatkan stimulus sensori yang dari Ibu dengan menyusu. Berdasarkan WHO (2016) bahwa pemberian ASI eksklusif di seluruh dunia hanya selama periode 2007-2014 sekitar 36%. Pemberian ASI eksklusif di Indonesia adalah sebesar 54,3% pada tahun 2016. Tumbuhan kelapa hijau (Cocos nucifera) sebagai salah satu hasil pertanian Indonesia yang banyak mengandung antosianin. Virgin Coconut Oil (VCO) diketahui memiliki potensi antioksidan alami. Minyak kelapa menjadi sumber utama asam lemak laurat yang merupakan komponen asam lemak di dalam ASI. Kekayaan komponen asam lemak dalam VCO membuatnya mampu menjadi bahan dasar untuk produksi asam lemak yang mirip dengan ASI.Tujuan: Mengidentifikasi efektifitas ekstrak minyak kelapa hijau (Cocos nucifera) melalui oral dan backrolling massage terhadap produksi ASI Ibu di Kota Pangkalpinang.Metode: Jenis penelitian adalah quasi-eksperimental dengan rancangan penelitian Static-Group Comparison. Penelitian ini dilakukan pada Rumah Sakit Ibu dan Anak Wilayah Kota Pangkalpinang pada 36 Ibu postpartum yang terdiri dari 3 kelompok sampel yaitu 12 sampel pada kelompok intervensi oral ekstrak minyak kelapa hijau, 12 sampel pada kelompok intervensi dengan backrolling massage dengan ekstrak minyak kelapa hijau dan 12 sampel pada kelompok kontrol. Uji statistik yang digunakan untuk menilai efektivitas terhadap eksperimen dilakukan Uji One Way Annova dengan menggunakan aplikasi pengolah data statistik.Hasil: Rata-rata volume ASI total tertinggi adalah 97,2 ml yaitu kelompok yang diberikan backrolling massage dengan ekstrak minyak kelapa hijau dan yang terendah adalah 79,2 ml yaitu kelompok yang diberikan konsumsi ekstrak minyak kelapa hijau. Tidak ada perbedaan produksi ASI pada hari ketujuh pada kelompok Ibu postpartum yang diberikan konsumsi ekstrak minyak kelapa hijau (Cocos nucifera), diberikan backrolling massage dengan ekstrak minyak kelapa hijau (Cocos nucifera) maupun kelompok control (nilai p=0,537)aKesimpulan: Tidak terdapat perbedaan produksi ASI kelompok Ibu yang diberikan konsumsi ekstrak minyak kelapa hijau (Cocos nucifera), diberikan back rolling massage dengan ekstrak minyak kelapa hijau (Cocos nucifera) maupun kelompok kontrol.
KARAKTERISTIK KIMIA DAN KADAR POLIFENOL KOMBUCHA TEH HIJAU TAYU (Camellia sinensis L.) DENGAN VARIASI JENIS GULA Sutyawan; Emmy Kardinasari; Endah Mayang Sari; Karina Dwi Handin
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 1 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/5gcdgp78

Abstract

Kombucha merupakan minuman fermentasi yang mengandung berbagai komponen bioaktif yang bermanfaat bagi kesehatan. Teh hijau tayu (Camellia sinensis L.) berpotensi dikembangkan menjadi produk kombucha dengan pemanfaatan berbagai jenis gula sebagai sumber karbon bagi khamir dan bakteri selama proses fermentasi. Penelitian ini bertujuan untuk menganalisis karakteristik kimia dan kadar polifenol kombucha teh hijau tayu yang dibuat dengan variasi jenis gula. Penelitian menggunakan metode eksperimental dengan tiga perlakuan berdasarkan jenis gula, yaitu gula kelapa (KTGK), gula aren (KTGA), dan gula tebu (KTGT). Parameter yang dianalisis meliputi keasaman total, pH, kadar tanin, total mikroba (Total Plate Count), dan kadar polifenol. Hasil penelitian menunjukkan bahwa kombucha dengan gula aren (KTGA) memiliki kadar polifenol tertinggi (1469,7 mg/L), keasaman total (0,7), kadar tanin (1443 mg/kg), dan total mikroba (8.300 koloni/mL). Nilai pH terendah diperoleh pada perlakuan gula tebu (3,2), sedangkan pH tertinggi terdapat pada perlakuan gula kelapa (4,0). Berdasarkan kandungan polifenol dan karakteristik kimia lainnya, kombucha teh hijau tayu dengan gula aren memiliki potensi antioksidan tertinggi. 
Formulasi kombucha teh hijau tayu berbasis variasi jenis gula sebagai pangan fungsional: Analisis sensoris, kadar gula, dan aktivitas antioksidan Sutyawan Sutyawan; Endah Mayang Sari; Emmy Kardinasari; Karina Dwi Handini
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.3026

Abstract

Background: Green tea and sugar are the main ingredients of kombucha. The antioxidant compounds in kombucha may play a role in the management of glucose metabolism. Using local Tayu green tea and a variety of sugars may potentially achieve the best kombucha characteristics for individuals with diabetes.Objectives: This study aimed to identify the sensory characteristics, total sugar content, and antioxidant activity of tayu green tea kombucha fermented with different sugar types.Methods: A Completely Randomized Design was used in this study. Three treatments based on the type of sugar in Tayu green tea kombucha were used: coconut sugar kombucha (GK), palm sugar kombucha (GA), and cane sugar kombucha (GT). Three kombucha samples were developed in the Pangkalpinang Laboratory and analyzed in the Bogor Laboratory from July to August 2025. The sensory characteristics were described based on product acceptability obtained from a hedonic test involving 30 panelists. The total sugar content was determined using the Luff Schoorl method, and the antioxidant activity was determined using the spectrophotometric method as IC50. Differences in acceptability data were analyzed using the Kruskal–Wallis test (p<0.05). Sugar content and antioxidant activity were analyzed univariately.Results: Significant differences (p<0.05) in color and taste acceptability were observed, with the highest average observed for GK kombucha. The highest aroma and overall acceptability scores were observed for GT (4.3) and GK (4.6) samples. GK kombucha had the lowest IC50 value (6682.9mg/L), indicating the highest antioxidant activity because a lower concentration was required to neutralize 50% of free radicals. GA kombucha had the lowest sugar content at 12.1%, and GK had a slightly higher sugar content at 13.3%.Conclusion: GTK with coconut sugar is the best formula for DM, with the highest acceptability value, moderate sugar content, and highest antioxidant activity.
Co-Authors Ade Devriany Endah Mayang Sari Harindra Harindra Karina Dwi Handin Karina Dwi Handini Ori Pertami Enardi Ratmawati Ratmawati Sutyawan, Sutyawan