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All Journal Jurnal Gizi dan Pangan NUTRIRE DIAITA Jurnal Penelitian Kesehatan Suara Forikes Jurnal Aplikasi Teknologi Pangan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Kedokteran dan Kesehatan Jurnal SOLMA Amerta Nutrition Jurnal Kreativitas PKM Jurnal Kesehatan Indonesia Jurnal Muara Sains, Teknologi, Kedokteran dan Ilmu Kesehatan Jurnal Ilmiah Kesehatan SABDAMAS Jurnal Ners Masyarakat Berdaya dan Inovasi Jurnal Bakti Masyarakat Indonesia Jurnal Mitra Kesehatan Medika Respati : Jurnal Ilmiah Kesehatan Madani : Jurnal Pengabdian Kepada Masyarakat Journal of Global Nutrition Jurnal Ilmu Kesehatan Masyarakat Jurnal Abdimas Mahakam
Nur Intania Sofianita
Program Studi S1 Ilmu Gizi Fikes UPN “Veteran” Jakarta
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Pendampingan Nomor induk Berusaha dan Sertfikasi Halal pada Usaha Mikro Pondok Pesantren Sirajussa'adah Wiryanto, Fadhli Suko; Priyatno, Prima Dwi; Ilmi, Ibnu Malkan Bahrul; Sofianita, Nur Intania; Octaria, Yessi Crosita; Ghifari, Hilmi Al
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 7, No 10 (2024): Volume 7 No 10 (2024)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v7i10.16924

Abstract

ABSTRAK Sertifikasi halal bagi usaha kecil dan mikro (UMK) bukan sekadar kewajiban, melainkan peluang besar untuk meningkatkan daya saing dan pertumbuhan bisnis. Pondok pesantren merupakan Lembaga Pendidikan islam bagian yang tidak terpisahkan sebagai hulu dari pendidikan Islam yang memiliki peran penting dalam menjaga kemaslahatan dan mendukung sertifikasi halal. Produk usaha yang di miliki pondok pesantren harus memiliki sertifikasi halal untuk menjaga jaminan kualitas dan keamanan makanan serta melindungi konsumen. Pendampingan pembuatan nomor induk berusaha dan sertifikasi halal Usaha mikro di pondok pesantren Sirajussa’adah guna mendukung pengembangan ekonomi pesantren. Kegiatan ini dilakukan melalui metode pendampingan kepada produk usaha yang dijual pondok pesantren dilakukan melalui tekhnik kualitatif. Metode yang digunakan dalam kegiatan pengabdian pada masyarakat ini menggunakan observasi, pendampingan dan wawancara mendalam. Pendampingan yang dilakukan telah berhasil menerbitkan nomor induk berusaha untuk usaha produk madu dan olahan tempe, serta sertifikasi halal bagi produk unggulan pondok pesantren yaitu madu, sedangkan produk olahan tempe sudah diajukan sertifikasi halal nya di aplikasi sihalal. Kegiatan pendampingan ini diharapkan dapat menggerakan ekonomi pesantren agar bisa lebih bersaing di pasar global. Kata Kunci: Sertifikasi halal, Usaha Mikro dan Kecil, Madu, Tempe  ABSTRACT Halal certification for small and micro businesses (UMK) is not just an obligation, but a great opportunity to increase competitiveness and business growth. Islamic boarding schools are Islamic educational institutions that are an inseparable part of the upstream of Islamic education that have an important role in maintaining welfare and supporting halal certification. Business products owned by Islamic boarding schools must have halal certification to maintain food quality and safety assurance and protect consumers. Assistance in making business registration numbers and halal certification for micro businesses at the Sirajussa'adah Islamic boarding school to support the development of the Islamic boarding school economy. This activity is carried out through a method of assistance to business products sold by Islamic boarding schools through qualitative techniques. The method used in this community service activity uses observation, assistance and in-depth interviews. Results: the assistance carried out has succeeded in issuing business registration numbers for honey and processed tempeh products, as well as halal certification for the superior products of Islamic boarding schools, namely honey, while processed tempeh products have been submitted for halal certification in the Sihalal application. This assistance activity is expected to drive the Islamic boarding school economy so that it can be more competitive in the global market. Keywords: Halal Certification, Small and Micro Business, Honey, Tempe
Edukasi dan Praktik Pembuatan Menu Gizi Seimbang untuk Meningkatkan Status Gizi dan Kesehatan Remaja Santri di Kota Depok Sofianita, Nur Intania; Octaria, Yessi Crosita; Nasrullah, Nanang
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 7, No 12 (2024): Volume 7 No 12 (2024)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v7i12.17108

Abstract

ABSTRAK Data Riskesdas tahun 2018 menunjukkan prevalensi anemia remaja Indonesia sebesar 32%. Masih terdapat remaja yang kurang gizi dan gizi lebih juga obesitas. Kurangnya variasi menu dan minimnya pengetahuan gizi seimbang pada remaja santri, sehingga tidak terampil dalam menyediakan dan memilih makanan sehat menggunakan bahan pangan lokal yang ada dilingkungan sekitar. Pesantren juga belum pernah melaksanakan pengukuran berat badan dan tinggi badan, sehingga tidak mengetahui status gizi pada santri. Melaksanakan pengukuran berat badan dan tinggi badan, memberikan edukasi dan praktik gizi seimbang untuk meningkatkan status gizi dan kesehatan remaja. Terdapat 3 kegiatan yang dilaksanakan selama bulan Agustus – Oktober tahun 2023 yaitu; Pengukuran berat dan tinggi badan untuk mengetahui status gizi responden, edukasi gizi seimbang pada remaja, dan praktik menu gizi seimbang berbahan pangan lokal. Kegiatan pengukuran menunjukkan 100% santri berstatus gizi normal menurut indikator Indeks Massa Tubuh (IMT) per Umur. Adanya peningkatan pengetahuan gizi santri sebelum dan sesudah intervensi edukasi gizi (P value: 0,000). Hasil pengamatan praktik uji coba pembuatan salah satu variasi menu sate lilit tempe menunjukkan bahwa para santri sudah mampu mengolah menu secara mandiri, sehingga dapat mempraktikkan variasi menu lainnya yang terdapat di modul variasi menu gizi seimbang untuk remaja santri. Seluruh santri berstatus gizi normal, adanya peningkatan pengetahuan gizi santri setelah diintervensi, dan seluruh santri berhasil mempraktikkan kembali pembuatan menu sate lilit tempe. Kata Kunci: Bahan Pangan Lokal, Edukasi Gizi Remaja, Praktik Menu Gizi  ABSTRACT Riskesdas data in 2018 showed the prevalence of anemia in Indonesian adolescents was 32%. There are still adolescents who are malnourished and overweight as well as obese. The lack of menu variation and minimal knowledge of balanced nutrition among adolescent students, so they are not skilled in providing and choosing healthy food using local food ingredients available in the surrounding environment. Islamic boarding schools have also never carried out weight and height measurements, so they do not know the nutritional status of students. Conducting weight and height measurements, providing balanced nutrition education and practices to improve the nutritional status and health of adolescents. There are 3 activities carried out, namely; Measuring weight and height to determine the nutritional status of respondents, balanced nutrition education for adolescents, and practicing a balanced nutritional menu made from local foods. Measurement activities showed that 100% of students had normal nutritional status according to Body Mass Index (BMI) per Age. There was an increase in students' nutritional knowledge before and after the nutritional education intervention (P value: 0.000). The results of observations of the trial practice of making one variation of the tempe sate lilit menu showed that the students were able to process the menu independently, so they could practice other menu variations contained in the balanced nutrition menu variation module for adolescent students. All students had normal nutritional status, there was an increase in students' nutritional knowledge after the intervention, and all students successfully practiced making the tempe sate lilit menu again. Keywords: Local Food Ingredients, Nutritional Menu Practices, Teenage Nutrition Education
Pemberian Edukasi dan Praktik Pembuatan Menu Gizi Seimbang sebagai Upaya Pencegahan dan Penanggulangan Anemia pada Remaja di Kelurahan Gandul, Kota Depok Sofianita, Nur Intania; Octaria, Yessi Crosita; Sujono, Nawra Nasha; Krisdianto, Aisha Ramadhina; Azzahra, Fatimah
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 8, No 5 (2025): Volume 8 No 5 (2025)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v8i5.19694

Abstract

ABSTRAK Data Survei Kesehatan Indonesia (SKI) 2023 menyebutkan bahwa prevalensi ibu hamil anemia sebanyak 27,7%. Angka tersebut menunjukkan adanya penurunan sebanyak 21,2% dari Riskesdas 2018. Meskipun mengalami penurunan, kasus anemia harus tetap selalu dipantau agar tidak menyebabkan masalah kesehatan berkelanjutan. Memberikan edukasi dan praktik menu gizi seimbang serta melakukan pengukuran tinggi badan, berat badan, dan kadar Hb untuk mengetahui dan meningkatkan status gizi dan kesehatan remaja. Kegiatan yang dilakukan meliputi pemberian edukasi terkait gizi seimbang, pengukuran berat badan, tinggi badan, dan kadar Hb, dan praktik menu gizi seimbang untuk remaja anemia. Didapatkan hasil sebanyak 60% remaja memiliki status gizi kurang, 16,7% berstatus gizi baik, 10% berstatus gizi lebih, dan 10% tergolong obesitas. Didapatkan pula hasil pengukuran kadar Hb yaitu sebanyak 20% tergolong anemia, 53,3% memiliki kadar Hb normal, dan sejumlah 26,6% lainnya memiliki kadar Hb >16 mg/dL. Terdapat peningkatan pengetahuan gizi remaja pada sebelum dan sesudah edukasi gizi (P value: 0,000). Hasil praktik pembuatan menu gizi seimbang juga menunjukkan bahwa para remaja dapat membuat menu makan siang untuk remaja anemia berdasarkan “Pedoman Isi Piringku”. Terjadi peningkatan pengetahuan gizi remaja setelah diintervensi dan seluruh remaja berhasil mempraktikkan penyusunan menu bergizi seimbang sesuai dengan “Pedoman Isi Piringku”.  Kata Kunci: Anemia, Praktik Masak, Remaja.  ABSTRACT The 2023 Survei Kesehatan Indonesia (SKI) data indicates that the prevalence of anemia among pregnant women is 27.7%. This figure shows a decrease of 21.2% compared to the 2018 Riskesdas. Although there has been a decrease, cases of anemia must still be continuously monitored to prevent ongoing health issues. To provide education and practice on a balanced nutritional menu and to measure height, weight and Hb levels to determine and improve the nutritional and health status of adolescents. The activities included providing education regarding balanced nutrition, measuring body weight, height and Hb levels, and practicing a balanced nutrition menu for anemic adolescent. The results was obtained 60% of adolescents with poor nutritional status, 16.7% of adolescents with good nutritional status, 10% of adolescents with over nutritional status, and 10% of adolescents classified as obese. The results of measuring Hb levels were also obtained, namely that 20% were classified as anemic, 53.3% had normal Hb levels, and another 26.6% had Hb levels >16 mg/dL. There was an increase in adolescent nutritional knowledge before and after the intervention (P value: 0.000). The results of the practice of making a balanced nutritional menu also show that adolescents can make a menu for anemic adolescent based on "Pedoman Isi Piringku”. There was an increase in adolescent nutritional knowledge after the intervention and all adolescents succeeded in practicing preparing a balanced nutritious menu according to "Pedoman Isi Piringku”. Keywords : Anemia, Cooking Practice, Adolescent.
Pengembangan Menu Gizi Seimbang dan Status Gizi Santri Remaja Di Jakarta Selatan: Pengembangan Menu Gizi Seimbang dan Status Gizi Santri Remaja di Jakarta Selatan Camila, Faiza; Sofianita, Nur Intania; Fatmawati, Iin; Ilmi, Ibnu Malkan Bakhrul
Amerta Nutrition Vol. 7 No. 2SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 3rd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2SP.2023.107-117

Abstract

Background: Nutritional intake problems are common among santries due to a lack of varied balanced nutritional menus, which impacts nutritional status. As a result, menu modifications are required to improve santries nutritional status. Objectives: Creating a balanced nutritional menu and understanding the relationship between daily intake and nutritional status of the santries. Methods: Using mixed methods quantitatively and experimentally. The research subjects used a quota sampling of 25 santries as well as untrained panelists and 15 semi-trained panelists, namely nutrition students who were experienced in organoleptic testing. Intake data from 2x24 hour food recall and nutritional status data from anthropometric measurements. The development of a balanced nutritional menu is adjusted to the results of monitoring and filling out questionnaires regarding preferences for food ingredients. Data analysis uses the Spearman test to determine the relationship between variables. Results: There is a relationship between energy intake (p-value = 0.050), protein intake (p-value = 0.005), and fat intake (p-value = 0.018) and student nutritional status; however, there is no relationship between carbohydrate intake (p-value = 0.188). The santries's fiber intake is still below the Nutritional Adequacy Rate, and the rainbow tofu hotpot is the result of developing a balanced nutritional menu that the santries enjoy the most. Conclusions: The nutritional status of santries's related to their energy, protein, and fat intake. There is no link between carbohydrate intake and student nutritional status. "Rainbow Tofu Hotpot” is a nutritionally balanced menu that santries prefer in terms of color, taste, aroma, and texture.
Sindrom Makan Malam, Asupan Serat, dan Pendapatan Rumah Tangga dengan Kejadian Gizi Lebih pada Siswa SMAN 6 Depok: Sindrom Makan Malam, Asupan Serat, dan Pendapatan Rumah Tangga dengan Kejadian Gizi Lebih pada Siswa SMAN 6 Depok Putri, Salsabila Athirah; Marjan, Avliya Quratul; Sofianita, Nur Intania; Simanungkalit, Sintha Fransiske
Amerta Nutrition Vol. 7 No. 2SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 3rd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2SP.2023.132-138

Abstract

Background: The nutritional issues faced by adolescents have shifted towards the condition of overnutrition, which includes obesity and overweight. Overnutrition occurs when there is an excessive body fat accumulation, potentially increasing the risk of degenerative diseases such as hypertension, diabetes mellitus, heart disease, and others. According to Riskesdas 2018, the national prevalence of overnutrition adolescent was 13.5%. Some risk factors for the occurrence of overnutrition include genetics, psychological factors, excessive energy intake, physical activity, and socioeconomic status. Night eating syndrome is considered as a deviant eating behavior associated with overweight and obesity. Objectives: To analyze the relationship between night eating syndrome, fiber intake, and household income with the occurrence of overnutrition among students of SMAN 6 Depok. Methods: The research study design was cross-sectional. The sample was obtained using a stratified random sampling technique, resulting in 100 students from SMAN 6 Depok. Nutritional status was assessed based on body weight and height, night eating syndrome was measured using the Night Eating Syndrome Questionnaire, fiber intake was measured using the Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ), and household income was classified based on the minimum wage of Depok City. Data analysis was conducted using chi-square and fisher's exact tests. Results: The bivariate analysis revealed that night eating syndrome (p=0.004) had a significant association with the occurrence of overnutrition. Fiber intake (p=1.00) and household income (p=0.954) showed no association with the occurrence of overnutrition. Based on the multivariate analysis, night eating syndrome was found to be the most significant factor associated with overnutrition. Conclusions: Night eating syndrome is the most significant factor associated with overnutrition. Researchers suggest avoiding stress, getting enough sleep, and controlling intake, especially in the evening.
FAKTOR-FAKTOR YANG MEMPENGARUHI STATUS GIZI PADA WIRASWASTA USIA DEWASA DI KABUPATEN BOGOR: Faktor-Faktor yang Mempengaruhi Status Gizi Pedagang Makanan Usia Dewasa di Kabupaten Bogor Nazila, Maulida Rochmatun; Sofianita, Nur Intania; Octaria, Yessi Crosita; Fauziyah, A'immatul
Amerta Nutrition Vol. 7 No. 2SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 3rd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2SP.2023.171-177

Abstract

Background: Overnutrition is becoming more common in Indonesia, with 13.5% of adults overweight and 28.7% obese. A lack of physical activity, excessive food consumption, and high consumption of risky foods such as sugar, salt, and fat are risk factors for nutritional status. Objectives: To determine the factors that influence the nutritional status of adult food traders in Bogor Regency. Methods: Researchers used a cross-sectional design in this study involving 99 food trader respondents aged 26-45 years using a convenience sampling method. Data collection started from January to May 2023. Nutritional status was measured using the Body Mass Index and then classified based on PGN 2014. Meanwhile, data on sugar, salt, and fat intake was collected using SQ-FFQ (Semi Quantitative Food Frequency Questionnaire) and PAL (Physical Activity Level) to determine the respondent's level of physical activity. Data analysis was using Fisher's test and logistic regression. Results: Based on Fisher's test analysis, there was a significant relationship between salt intake (p=0.041), physical activity (p=0.002), and food traders classification (p=0.000) with nutritional status. Meanwhile, no significant relationship was found between sugar and fat intake with nutritional status. The results of the logistic regression test showed that the most influential factor of nutritional status was excessive salt intake. Respondents with excessive salt intake had a 6.03 (95% CI=1.07-33.76) times higher risk of experiencing nutritional problems. Conclusions: There was a relationship between salt intake, physical activity, and food traders' classification with nutritional status. Meanwhile, there was no relationship between sugar and fat intake with nutritional status. The factor that most influenced the nutritional status of adult food traders in Bogor Regency was salt intake.
Hilirisasi usaha mandiri Pondok Pesantren Sirajussa’adah Depok Ilmi, Ibnu Malkan Bakhrul; Sofianita, Nur Intania; Octaria, Yessi Crosita; Wiryanto, Fadhli Suko; Priyatno, Prima Dwi
Masyarakat Berdaya dan Inovasi Vol. 5 No. 2 (2024)
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/mayadani.v5i2.217

Abstract

Pondok Pesantren Sirajussa’adah merupakan salah satu pondok pesantren di Kota Depok yang bergerak secara mandiri. Kemandirian dibuktikan dengan seluruh pembiayaan pondok pesantren berasal dari pendapat usaha yang dijalankannya. Usaha yang dikembangkan yaitu Tempe Santri, Madu Murni, dan Air RO. Masalah yang dihadapi Pondok Pesantren salah satunya adalah pemasaran yang masih terbatas serta produk tempe menghadapi harga kedelai yang naik turun dan masih terdapat tempe yang tidak terjual. Sehingga pendapatan Pondok Pesantren menurun. Pada pengabdian masyarakat ini, solusi yang diberikan yaitu  pengembangan produk tempe baru serta peningkatan pemasaran produk melalui media digital. Kegiatan pengabdian dilakukan dari bulan Agustus 2023 sampai Agustus 2024. Langkah-langkah pengabdian masyarakat ini yaitu pelatihan pembuatan keripik tempe, pengembangan kemasan keripik tempe, pendampingan pengajuan sertifikat halal produk madu dan keripik tempe serta pemasaran melalui sosial media. Hasil dari kegiatan ini yaitu pondok pesantren memiliki produk baru yaitu keripik tempe, pondok pesantren memiliki sertifikat halal produk madu sholawat sirajus’saadah dan keripik tempe santri. Santri dan santriwati mampu membuat konten pemasaran dan edukasi menggunakan canva untuk untuk branding dan meningkatkan penjualan.
PERAN PENGETAHUAN GIZI DALAM MENENTUKAN KEBIASAAN SARAPAN ANAK-ANAK SEKOLAH DASAR NEGERI DI PONDOK LABU, JAKARTA SELATAN Sofianita, Nur Intania; Arini, Firlia Ayu; Meiyetriani, Eflita
Jurnal Gizi dan Pangan Vol. 10 No. 1 (2015)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (271.25 KB) | DOI: 10.25182/jgp.2015.10.1.%p

Abstract

ABSTRACTThis study aimed to analyze the determinant factors that influence the breakfast habits in children in public primary schools in Pondok Labu, South Jakarta. The cross-sectional study was applied. The subject was selected in random sampling. Subjects were 300 students in grade 3,4, and 5 in SDN 03, 04, 09, and 10 Pondok Labu, South Jakarta. The analysis performed using chi-square analysis and multivariate logistic regression. The results showed that the breakfast habits of primary school children by 71.7% with a median energy of 246 kcal. The results showed a significant correlation between breakfast habits of the sexes, the availability of breakfast and breakfast nutrition knowledge (p<0.05). The school children breakfast was significantly affected by nutritional knowledge (p<0.05).Keywords: breakfast, children, knowledgeABSTRAKPenelitian ini bertujuan menganalisis faktor-faktor dominan yang memengaruhi kebiasaan sarapan pada anak-anak sekolah dasar negeri di Pondok Labu, Jakarta Selatan. Desain penelitian ini adalah cross sectional dengan penarikan subjek secara random sampling. Subjek berjumlah 300 siswa kelas 3, 4, dan 5 di SDN 03, 04, 09, dan 10 Pondok Labu, Jakarta Selatan. Analisis yang digunakan adalah chi-square dan multivariat regresi logistik. Hasil penelitian menunjukkan bahwa kebiasaan sarapan pada anak sekolah dasar sebesar 71,7% dengan median energi sarapan sebesar 246 kkal. Terdapat hubungan yang signifikan antara jenis kelamin, ketersediaan sarapan, dan pengetahuan gizi dengan kebiasaan sarapan (p<0,05). Kebiasaan sarapan pada anak sekolah dasar sangat dipengaruhi oleh pengetahuan gizi.Kata kunci: anak sekolah, pengetahuan, sarapan
Peningkatan Kesehatan Santri melalui Pengukuran Status Gizi dan Edukasi Pencegahan Diabetes di Pondok Pesantren Sirajussa'adah Ilmi, Ibnu Malkan Bakhrul; Sofianita, Nur Intania; Octaria, Yessi Crosita; Razi, Muhamad Alif; Majida, Lia Awwalia; Pamungkas, Rizqy Amanatul Husna
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 8, No 12 (2025): Volume 8 No 12 (2025)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v8i12.22999

Abstract

ABSTRAK Kegiatan pengabdian masyarakat ini bertujuan untuk melaksanakan screening kesehatan (status gizi dan risiko diabetes) dan meningkatkan pengetahuan kesehatan pada santri di Pondok Pesantren Sirajussa'adah Limo, Kota Depok. Metode yang digunakan meliputi pengukuran antropometri untuk menentukan status gizi dan pemeriksaan kadar Glukosa Darah Sewaktu (GDS). Setelah screening, dilaksanakan edukasi interaktif mengenai Diabetes Melitus (DM). Edukasi diberikan melalui teknik ceramah dan pemberian buku saku. Hasil screening memberikan data awal profil kesehatan santri. Intervensi edukasi, yang diukur menggunakan pre-test dan post-test, menunjukkan peningkatan pengetahuan yang signifikan (p<.001), dengan rata-rata nilai naik dari 44,67 menjadi 75,46. Kegiatan ini diakhiri dengan penyerahan donasi alat ukur tinggi dan berat badan untuk mendukung pemantauan kesehatan mandiri dan berkelanjutan di lingkungan pesantren. Kata Kunci: Diabetes, Edukasi, Pondok Pesantren, Santri, Status Gizi ABSTRACT This community service activity aimed to conduct health screenings (nutritional status and diabetes risk) and enhance health knowledge among santri (students) at Sirajussa'adah Islamic Boarding School in Limo, Depok City. The methodology included anthropometric measurements to determine nutritional status and random blood glucose (RBG) level checks. Following the screening, an interactive education session was provided, focusing on Diabetes Mellitus (DM). Education is provided through lecture techniques and the provision of pocket books. The screening results provided initial data on the health profile of the santri. The education intervention, measured using pre- and post-tests, demonstrated a significant increase in knowledge (p<.001), with the average score rising from 44.67 to 75.46. The activity concluded with the donation of height and weight measurement tools to support sustainable and independent health monitoring within the boarding school. Keywords: Diabetes, Education, Islamic Boarding School, Students, Nutritional Status
Pengaruh Pendidikan Gizi tentang Sarapan pada Siswa SD/MI Terpilih di Kota Depok, Jawa Barat Nur Intania Sofianita; Ratu Ayu Dewi Sartika
Jurnal Ilmu Kesehatan Masyarakat Vol. 5 No. 2 (2014): Jurnal Ilmu Kesehatan Masyarakat
Publisher : Association of Public Health Scholars based in Faculty of Public Health, Sriwijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Latar Belakang : Sarapan adalah kegiatan makan pada pagi hari yang dilakukan seseorang sebelum melakukan aktifitas harian sebelum pukul 9.00 pagi. Manfaat sarapan bagi siswa yaitu meningkatkan kadar gula darah untuk kerja otak dan menambah konsentrasi belajar.Metode : Penelitian ini menggunakan disain studi kuasi eksperimental (pre-post intervention). Kegiatan intervensi dilakukan dalam bentuk belajar sambil bermain menggunakan media (poster, leaflet, kartu bergambar dan kwartet) dan metode (diskusi kelompok, bermain dan lomba cerdas cermat), yang dilaksanakan tiap minggu selama satu bulan.Hasil Penelitian : Setelah dilakukan pendidikan gizi tentang sarapan pagi pada siswa SD/MI terjadi peningkatan skor pengetahuan gizi siswa sebesar 1,50±1,27 (p<0,05) dan skor sikap sebesar 1,00±0,63 (p<0,05). Peningkatan skor pengetahuan dan sikap tertinggi terjadi pada siswa SD Negeri dibandingkan dengan siswa MI/Madrasah Ibtidaiyah (p<0,05).Kesimpulan : Perlu adanya kerja sama antara dinas pendidikan dasar dengan pihak sekolah dasar (SD) dan dinas pendidikan agama dengan pihak madrasah ibtidaiyah (MI) untuk menambahkan pendidikan gizi pada kurikulum siswa SD/MI serta mengembangkan media KIE gizi (Komunikasi, Informasi dan Edukasi) yang lebih menarik, bervariasi dan tidak membosankan dalam kegiatan promosi gizi tentang makanan seimbang khususnya manfaat sarapan pagi bagi siswa.Kata Kunci : Sarapan, Pengetahuan, Sikap, Pendidikan Gizi, Siswa
Co-Authors A'immatul Fauziyah Almira Nuraelah Amanda, Defita Andini, Shafa Andita Arifianita Putri Apriningsih, Apriningsih Apriningsih Avliya Quratul Marjan Avlya Quratul Marjan Camila, Faiza Chandrayani Simanjorang Daniel Happy Putra Duma Lumban Tobing Eflita Meiyetriani Eflita Meiyetriani Fadhli Suko Wiryanto Fatimah Azzahra Fatmawati, Iin Fauziyah, A'immatul Fira Firgicinia Firlia Ayu Arini Fitri, Syania Ghifari, Hilmi Al Ibnu Malkan Bahrul Ilmi Ibnu Malkan Bahrul Ilmi Ilmi, Ibnu Malkan Bahrul Ilmi, Ibnu Malkan Bakhrul Khoirul Anwar Khoirul Anwar Krisanti Nurbaiti Krisdianto, Aisha Ramadhina Lia Awalia Majida Listiyawati, Margareta Dias Lucy Nuryudha Ramadhani Muhammad Rizki Purnama Nanang Nasrulah Nasrullah, Nanang Nazila, Maulida Rochmatun Octaria, Yessi Crosita Pamungkas, Rizqy Amanatul Husna Priyatno, Prima Dwi Puspita, Ikha Deviyanti Putri, Navianur Prilia Putri, Salsabila Athirah Rachmi Ilma Zahtira Ratu Ayu Dewi Sartika Ratu Ayu Dewi Sartika Razi, Muhamad Alif Sairah, Nurul Amrina Simanungkalit, Sintha Fransiske Sintha Fransiske S. Sintha Fransiske Simanungkalit Siti Azahra, Annisa Sony, Aurelia Gracia Chiquita Sufyan, Dian Luthfiana Sujono, Nawra Nasha Syah, Muh Nur Hasan Syifa Chairunnisa Taufik Maryusman Trista, Nesa Utami Wahyuningsih Utami Wahyuningsih Wahyudi, Chandra Tri Wahyuningsih, Utami Widayani Wahyuningtyas