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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Joglo Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Bioeksperimen: Jurnal Penelitian Biologi Jurnal Riset Industri Hasil Hutan Syntax Literate: Jurnal Ilmiah Indonesia JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Journal of Agricultural Research Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pengolahan Pangan Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Teknologi Hasil Pertanian IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Food Scientia: Journal of Food Science and Technology Research Fair Unisri Journal of Applied Agricultural Science and Technology Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) Journal of Food and Agricultural Product Jakadimas

Nanik Suhartatik

Program Studi Teknologi Hasil Pertanian Fakultas Teknologi Dan Industri Pangan Universitas Slamet Riyadi Surakarta

Author-ID : 389358

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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CEMARAN MIKROBIOLOGIS JUS ALPUKAT YANG DIJUAL DI JALANAN KOTA SURAKARTA Beti Cahyaning Astuti; Eko Yuliastuti; Akhmad Mustofa; Ainun Mardiyah; Nanik Suhartatik
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6374

Fresh fruit juice was processed food was a part of healthy diet. Daily fresh juice consumption could improve health and prevent the occurrence of degenerative disease. Fresh juice were produce without any heat treatment which could allow natural microflora to growth. The aims of the research was to determine the microbiological contaminant of avocado street juice sold in Surakarta. Twenty five of samples were taken from 5 district. Samples were analyze for total viable aerobic count (TVAC), total coliform, total salmonella count, and total staphylococci. The results showed that microbiological contaminant of street avocado juice was extremely high. TVAC of avocado juice was 6.07 ± 0.37 to 8.95 ± 0.04 log CFU/ml; Total coliform 3.28 ± 0.01 to 4,60 ± 0,02 log CFU/ml; Total Staphylococci 4,47 ± 0,07 to 7,35 ± 0,07 log CFU/ml; and Total Salmonella-Shigella 2,34 ± 0,06 to 4,80 ± 0,00 log CFU/ml. There was 1 grocery that produce avocado juice which have undetected for coliform analysis. Producers, government and also consumers need to make some agreement to improve the safety of fresh juice.

Karakteristik Fermentatif Medium deMann Rogosa Sharpe (MRS) Antosianin Beras Ketan Hitam (Oryza sativa var. glutinosa) Menggunakan Pediococcus pentosaceus N11.16 Nanik Suhartatik; Merkuria Karyantina; Muhammad Nur Cahyanto; Sri Raharjo; Endang Sutriswati Rahayu
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Anthocyanin was a bioactive compound which has an anti-inﬂ ammatory effect, anticancer, antimutagen, antioxidant, anticholesterol, and also acts as therapheutic agent for artherioschlerosis. Initial step for anthocyanin metabolism was hydrolyzed to anthocyanidin (aglikon) by β-D-glucosidase. Pediococcus pentosaceus N11.16 is known to be one of bacteria which has a capability to hydrolyze black glutinous rice anthocyanin extract. The aims of this research were to study the fermentative characteristics of MRS containing black glutinous rice anthocyanin medium (MRSm+Anthocyanin) using lactic acid bacteria P. pentosaceus N11.16. The results showed that P. pentosaceus N11.16 could grew well in this medium. Total acid producing bacteria increased untill 2 log cycle with antioxidant activity (%RSA) 75% and the Fe 3+ ion reducing capacity 36.75%. Phenolic compound in the MRSm+ anthocyanin was 584.05 mg asam galat/100 mL after being fermented for 16 hours. Phenolic compound in MRSm+anthocyanin medium were higher than MRSm or control medium (MRS). Beta glucosidase activities of the bacterial cell tend to be higher in the MRS anthocyanin medium than MRS without sugar and control medium.ABSTRAKLangkah awal dalam metabolisme antosianin, komponen bioaktif utama yang terdapat dalam beras ketan hitam, adalah hidrolisis menjadi antosianidin (aglikon) dengan memanfaatkan enzim β,D-glukosidase. Pediococcus pentosaceus N11.16 merupakan salah satu bakteri yang telah diisolasi dan teruji kemampuannya untuk menghidrolisis antosianin beras ketan hitam. Penelitian ini bertujuan untuk mempelajari karakteristik fermentatif medium fermentasi yang mengandung antosianin beras ketan hitam menggunakan bakteri asam laktat P. pentosaceus N11.16. Penelitian dilakukan dengan cara menguji kemampuan tumbuh isolat dalam medium MRS yang dimodiﬁ kasi (MRSm) dengan penambahan antosianin beras ketan hitam. Hasil menunjukkan bahwa bakteri P. pentosaceus N11.16 mampu tumbuh dengan baik dalam medium MRS yang mengandung antosianin beras ketan hitam. Kenaikan mencapai 2 log cycle dengan aktivitas antioksidan (%RSA) mencapai 75% dan kemampuan menangkap logam mencapai 36,75%. Total fenol medium MRSm+antosianin mencapai 584,05 mg asam galat/100 mL medium setelah 16 jam fermentasi. Total fenol medium MRSm+antosianin cenderung lebih tinggi daripada MRSm atau kontrol (MRS). Aktivitas enzim β glukosidase sel bakteri cenderung lebih tinggi pada medium MRSm+antosianin daripada MRSm atau kontrol (MRS).

Stabilitas Ekstrak Antosianin Beras Ketan (Oryza sativa var. glutinosa) Hitam selama Proses Pemanasan dan Penyimpanan Nanik Suhartatik; Merkuria Karyantina; Akhmad Mustofa; Muhammad Nur Cahyanto; Sri Raharjo; Endang Sutriswati Rahayu
agriTECH Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

anthocyanin pigments are responsible for the red, blue, and purple colour in crop produces such as fruits, vegetables, rice, and flowers. This bioactive compound has been developed for natural colorants in food products, especially functional foods. The aims of this research were to study the stability of anthocyanin and its colour during heating in various temperatures and during storage under different conditions. The results showed that the higher the heating temperature and the longer the heating time, the higher degradation of anthocyanin. Except for anthocyanin extract heated below 50 c for not more than 15 min, it has increased the anthocyanin stability. antioxidant activities (% RSa, radical scavenging activity and fRaP value, Ferrous Radical Activity Power) decreased after the extract were heated at 70c. Extracts stored at room temperature with neutral solution (pH 7.0) have decreased their level of anthocyanin from 25 to 1.87 mg/100 mL. Storage at low temperature had not reduced significantly their anthocyanin concentration. ABSTRAKAntosianin sebagai senyawa yang menyebabkan timbulnya warna merah, biru, dan ungu pada padi, buah, sayuran, dan produk hortikultura lainnya, sangat berpotensi untuk dikembangkan sebagai bahan pewarna alami pada produk pangan fungsional. Tujuan dari penelitian ini adalah untuk mempelajari stabilitas dan warna ekstrak antosianin dari beras ketan hitam selama proses pemanasan dan penyimpanan. Hasil menunjukkan bahwa semakin tinggi suhu pemanasan dan semakin lama waktu pemanasan, menyebabkan kerusakan antosianin semakin banyak. Kecuali pada pemanasan <50 c tidak lebih dari 15 menit yang dapat meningkatkan kestabilan antosianin. aktivitas antioksidan (% RSa, radical scavenging activity dan nilai fRaP, Ferrous radical Activity Power) mengalami penurunan setelah dipanaskan pada suhu 70 oc. Penyimpanan pada suhu kamar dan pH 7,0 dapat menurunkan kadar antosianin ekstrak dari 25 menjadi 1,87 mg/100 mL. Sedangkan penyimpanan pada suhu rendah tidak menyebabkan perubahan kadar antosianin yang berarti.

Kombucha Rosella (Hibiscus sabdariffa Linn) dan Kemampuannya sebagai Antihiperkolesterolemia Nanik Suhartatik; Merkuria Karyantina; Indrias Tri Purwanti
agriTECH Vol 29, No 1 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

We know that there is another tea extract, e.i from calyx of roselle flower (Hibiscus sabdariffa Linn). This kind of tea could be made became kombucha by ferment roselle extract using microbe in the fermentation of kombucha. This mi crobe grown in roselle extract as a medium with variety of roselle concentration (30; 40; 50 grams of dried roselle/L). During the fermentation process, roselle kombucha was analyzed for pH value, total acid, antioxidant activity at 0, 1, 3, 5, 7, 10 days of fermentation. Roselle kombucha analyze for reducing blood cholesterol in male Sprague Dawley mice. Antioxidant activity of roselle kombucha was decline during fermentation process but not significant. Since the capa bility of kombucha for reducing cholesterol depend of fermentation process, so condition process that has been choose for the next trial was 3 days of fermentation and 40 g/L of dried roselle extract. Total acid of roselle kombucha increase during fermentation process and the pH value decline drasticly. Cholesterol could be reduced during consumpstion of kombucha (49 %) and roselle kombucha (56 %). Meanwhile, HDL level for placebo treatment were 52 mg/dL and could reach 76 mg/dL for kombucha administration and 77 mg/dL for roselle one. At the end of treatment, LDL level decline until 24 mg/dL for kombucha treatment and 10 mg/dL for roselle kombucha.ABSTRAKKita mengenal adanya teh yang diekstrak dari kelopak bunga rosella (Hibiscus sabdariffa Linn). Teh jenis ini dapat dibuat menjadi kombucha dengan cara memfermentasikan ekstrak rosella menggunakan peran mikrobia dalam fer mentasi kombucha. Mikrobia dalam fermentasi kombucha ini ditumbuhkan dalam ekstrak rosella sebagai medium per tumbuhan dengan variasi konsentrasi rosella (30, 40, 50 gram rosella kering/L). Selama proses fermentasi, kombucha rosella dianalisis pH, total asam, dan aktivitas antioksidan pada 0, 1, 3, 5, 7, 10 hari fermentasi. Kombucha yang mem punyai aktivitas antioksidan tinggi kemudian dianalisis kemampuannya dalam menurunkan kolesterol dalam darah menggunakan tikus Sprague Dawley jantan. Aktivitas antioksidan kombucha rosella cenderung turun selama proses fermentasi, akan tetapi penurunan ini tidak signifikan. Karena kemampuan kombucha dalam menurunkan kolesterol darah tergantung pada proses fermentasi, maka kondisi proses yang dipilih untuk uji selanjutnya adalah fermntasi selama 3 hari dengan konsentrasi rosella kering adalah 40 g/L. total asam kombucha rosella cenderung meningkat selama proses fermentasi dan pH turun dengan drastic. Kolesterol dapat turun setelah mengkonsumsi kombucha (49 %) dan pada perlakuan kombucha rosella akan mengalami penurunan sebanyak 56 %. Sementara itu, HDL untuk perlakuan placebo adalah 52 mg/dL dan dapat mencapai 76 mg/dL setelah mengkonsumsi kombucha dan mencapai 77 mg/dL untuk komsumsi kombucha rosella. Pada akhir fermentasi, LDL turun hingga 24 mg/dL untuk kombucha dan 10 mg/dL untuk kombucha rosella.

Stabilitas Minuman Isotonik Antosianin Beras Ketan Hitam dengan Senyawa Kopigmentasi Ekstrak Bunga Belimbing (Averrhoa Carambola) Nanik Suhartatik; Akhmad Mustofa
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Anthocyanin is a bioactive component which give basic color of red, purple, and blue to blackish foodstuffs. So, the anthocyanin could be developed as a natural pigment in foodstuffs, but it is unstable. Several studies have been conducted to improve its stability in the food system. The purpose of this study was to analyze the stability of anthocyanin in isotonic beverages as food system with the addition of copigmentation compound derived from star fruit flower extract. The stability of the isotonic beverage was tested at some heating temperatures and storage periods. Isotonic drink were formulated using anthocyanin extracted from glutinous rice flour. Isotonic beverages consist of sucrose, fructose, sodium benzoate, citric acid, KCl, and K2PO4 which were regulated containing anthocyanin equivalent to 25 mg/L. Added ingredients to increase the stability of anthocyanin in isotonic drinks was 5% star-fruit flower extract. During storage, the phenolic content, anthocyanin, and antioxidant activity of isotonic beverages were observed. The results showed that heating process declined the anthocyanin content significantly, from 25 mg/L to 2.82 mg/L. Decreased level of anthocyanin also occurred during storage. Heating at 50, 65, and 70 °C gave no significant difference of phenol content. Similar to its ability to capture DPPH radicals (% RSA DPPH, radical scavenging activity 2.2-diphenyl-1-picrylhydrazyl). Increasing the temperature from 50 to 70 °C would increase the stability of anthocyanin, total phenolic, and also the antioxidant activity. Meanwhile, storage would decrease the anthocyanin content but increase the phenolic content and the antioxidant activity. ABSTRAKAntosianin merupakan komponen bioaktif dan warna dasar bahan makanan yang berwarna merah, ungu, biru hingga kehitaman. Antosianin berpotensi dikembangkan sebagai pewarna alami untuk makanan, akan tetapi pigmen ini bersifat tidak stabil. Beberapa penelitian telah dilakukan untuk meningkatkan stabilitasnya dalam sistem pangan. Tujuan dari penelitian ini adalah untuk menganalisis stabilitas antosianin dalam minuman isotonik sebagai sistem pangan dengan penambahan senyawa kopigmentasi yang berasal dari ekstrak bunga belimbing. Stabilitas minuman isotonik diuji pada beberapa suhu pemanasan dan periode penyimpanan. Minuman isotonik diformulasikan menggunakan antosianin hasil ekstraksi dari tepung beras ketan hitam. Minuman isotonik terdiri dari sukrosa, fruktosa, Na-benzoat, asam sitrat, KCl, dan K2PO4 yang diatur mengandung antosianin setara dengan 25 mg/L. Bahan yang ditambahkan untuk meningkatkan stabilitas antosianin pada minuman isotonik adalah ekstrak bunga maya (belimbing) 5%. Selama penyimpanan diamati kadar fenolik, kadar antosianin, dan aktivitas antioksidan dari minuman isotonik. Hasil penelitian menunjukkan bahwa proses pemanasan menyebabkan penurunan yang signifikan dari kadar antosianin, dari semula 25 mg/L menjadi hanya 2,82 mg/L saja. Penurunan kadar antosianin terjadi juga selama penyimpanan. Perlakuan suhu 50, 65, dan 70 °C memberikan perbedaan kadar fenolik yang tidak signifikan. Begitu pula dengan kemampuannya untuk menangkap radikal DPPH (% RSA DPPH, radical scavenging activity 2,2-diphenyl-1-picrylhydrazyl). Kenaikan suhu dari 50 menjadi 70 °C, meningkatkan stabilitas antosianin, meningkatkan kadar fenolik, dan aktivitas antioksidannya. Sementara proses penyimpanan membuat kadar antosianin semakin menurun dan meningkatkan kadar fenolik serta aktivitas antioksidannya.

Phenolic Content and Antioxidant Activity of Black Glutinous Rice Anthocyanin during Fermentation by Pediococcus pentosaceus N11.16 Nanik Suhartatik; Akhmad Mustofa; Ponco Mursito
agriTECH Vol 39, No 1 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Anthocyanin was developed into natural food colorant in microemulsion systems to improve their stability and readiness for food preparation. Anthocyanin has an antioxidant activity. The degradation of anthocyanin into small compound could increase the biological activity. Anthocyanin was extracted from black glutinous rice and prepared using food grade surfactant such as Tween 80, Tween 20, and Span 80. Microemulsion was then added into modified deMann Rogosa Sharp (MRS) medium as much as 5, 10, 15, 20 and 25 ppm. Lactic acid bacteria genus Pediococcus pentosaceus N11.16 were grown for 18–24 hours and were used as enzyme producers. This experiment was aimed to determine the stability of anthocyanin in microemulsion systems to enzymatic degradation. The modified MRS medium was added with microemulsion and incubated for 24 h. Phenolic content remained stable during the fermentation process in all treatments, while the highest antioxidant activity was found in the sample with 20 ppm of anthocyanin. Total acid-producing bacteria were also monitored during the incubation and the result showed that there was a decline in their growth. There was a significant change in the antioxidant activity during incubation.

PENGARUH PENAMBAHAN KUBIS MERAH (Brassica oleraceae var.) TERHADAP AKTIVITAS ANTIOKSIDAN DAN TINGKAT KESUKAAN KONSUMEN PADA BISKUIT TEPUNG BIJI RAMBUTAN Linda Ristiana; Nanik Suhartatik
Bioeksperimen: Jurnal Penelitian Biologi Vol 1, No 2: September 2015
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bioeksperimen.v1i2.874

Rambutan seed flour could be utilized as a food especially as source of carbohydrate, fat, and protein. Red cabbage could be used as natural food color because of their anthocyanin content. The aims of the research were to investigate the effect of red cabbage to the antioxidant activity and consumer preference of rambutan seed flour biscuit. This research was use completed randomized design with 9 combinations and 2 replications. The results showed that the highest antioxidant activity was biscuit made by 50 g of rambutan seed flour addition and 20% of red cabbage extract, e.i 19.48 % radical scavenging activity (RSA) of DPPH. But biscuit which was most prefere by panel test was only 25 g of rambutan seed flour without any addition of red cabbage extract. Rambutan seed flour and red cabbage addition to the biscuit did affect the antioxidant activity and the consumer preference of the biscuit.

Yoghurt Susu Wijen Dengan Pewarna Alami Ekstrak Buah Naga Merah Nanik Suhartatik; Yannie Asrie Widanti; Sokhif Saiful Anwar
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 5 No 1 (2018): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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

Some research on yogurt from sesame milk has been done. The process of fermentation is intended to reduce the aroma and flavor of sesame milk that is less favored by consumers and improve its functional properties. This study aimed to study the ability of red dragon fruit extract on yogurt of sesame milk. The research was conducted by using Factorial Completely Random Design with the first factor was the ratio of sesame seed to water (10, 12, and 14%) and second factor addition of red dragon fruit extract (2, 5, and 8%). Parameter analyzes include sugar levels, protein levels, pH, and total titrated acids. Data were analyzed by two way ANOVA to express the real difference between treatments. The results showed that the variation in the proportion of sesame seeds and red dragon extract did not significantly influence the sugar content, protein content, pH, and the acidity level of the sesame milk yoghurt. yoghurt from sesame milk-red dragon fruit extract gives sugar content ranging from 1.00-5.25 g/100 ml; dissolved protein 19,83-26,89 g/100 ml; pH 4,90-5,43; and titratable acid 1,25-1,76. The lowest pH for sesame milk yoghurt was yoghurt with 10% of sesame and 2% of dragon fruit.

MENINGKATKAN IMUNITAS TUBUH DALAM MENGHADAPI PANDEMI COVID-19 DI KARANGTARUNA KEDUNGGUPIT, SIDOHARJO, WONOGIRI, JAWA TENGAH Akhmad Mustofa; Nanik Suhartatik
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 4, No 1 (2020): November
Publisher : Universitas Muhammadiyah Mataram

ABSTRAKKondisi pandemi saat ini memaksa masyarakat untuk mengurangi sebagian aktifitas di luar rumah. Namun demikian bagi warga desa, dengan keterbatasan ekonomi yang ada, maka pengurangan kegiatan di luar akan sangat berpengaruh terhadap pendapatan mereka. Dengan adanya kondisi new normal, maka masyarakat sudah dapat beraktifitas kembali. Namun demikian terbatasnya informasi khususnya dalam menjaga dan meningkatkan imunitas tubuh, maka diperlukan sosialisasi pada masyarakat desa akan pentingnya imunitas tubuh di masa pandemi ini. Kedunggupit sebagai salah satu desa di Kecamatan Sidoharjo yang memiliki 9 dusun di Kabupaten Wonogiri Jawa Tengah juga terdampak oleh kondisi pandemi ini. Masyarakat desa khususnya pemuda yang sebagian besar bekerja di bidang pertanian, mau tidak mau harus tetap beraktifitas untuk dapat memperoleh penghasilan. Kegiatan pengabdian ini bertujuan memberikan wawasan pada generasi muda yang tergabung dalam Karang Taruna Kedunggupit Sidoharjo tentang bagaimana meningkatkan dan mempertahankan imunitas tubuh di masa pandemi ini.. Peningkatan imunitas ini meliputi pola hidup dan pola makan yang harus dilakukan. Generasi muda Kedunggupit khususnya Karang Taruna yang berjumlah 50 orang menjadi sasaran kegiatan ini. Kegiatan dilakukan dalam bentuk diskusi secara online maupun offline melalui group whatsapp dan pertemuan terbatas dengan pengurus Karang Taruna. Dari kegiatan ini generasi muda telah memperoleh pemahaman yang baik tentang apa yang harus dilakukan di masa pandemi ini, tidak hanya sebatas mematuhi protokol kesehatan, tetapi juga dalam mengatur pola hidup dan pola makan. Kata kunci: pandemi; pola hidup; pola makan; karang taruna. ABSTRACTThe current pandemic condition forces people to reduce some of their activities outside their house. However, for villagers, with existing economic limitations, the reduction in outside activities will greatly affect their income. With the new normal condition, people can return to their activities. Kedunggupit as one of the villages in Sidoharjo District which has 9 villages in Wonogiri Regency, Central Java was also affected by this pandemic condition. Village communities, especially youths, who mostly work in agriculture, inevitably have to continue activities to earn income. This service activity aims to provide insight to the younger generation who are members of the Kedunggupit Sidoharjo Youth Organization on how to increase and maintain body immunity during this pandemic. This increase in immunity includes a lifestyle and a diet that must be done. Nearly 50 Kedunggupit young people especially youth organization were the target of this activity. Activities are carried out in the form of online and offline discussions through the WhatsApp group and limited meetings with the Karang Taruna management. From this activity, the young generation has gained a good understanding of what to do in this pandemic, not only in adhering to health protocols, but also in regulating their lifestyle and diet. Keywords: pandemic; lifestyle; diet; youth organization.

Strategi Pencegahan dan Penanganan Stunting di Kelurahan Semanggi, Surakarta Nanik Suhartatik; Yudha Dwi haryo Bintoro; Rachel Erdha Christyanna; Guntur Satrio Bhakti; Arvita Fajar Sholeca
IJECS: Indonesian Journal of Empowerment and Community Services Vol 3, No 1 (2022)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v3i1.1994

Kelurahan Semanggi tercatat sebagai desa dengan jumlah penderita stunting tertinggi di Kecamatan Pasar Kliwon. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk membantu pemerintah Desa Semanggi dalam menyelesaikan stunting. Metode yang dilaksanakan dalam kegiatan ini adalah dengan menyelenggarakan focus group discussion (FGD) penanganan stunting dengan pemerintah setempat dengan narasumber dari Dinas Kesehatan Kota Surakarta. Kegiatan kemudian dilanjutkan dengan pelaksanaan kegiatan-kegiatan yang telah disepakati bersama melalui FGD. Penyelesaian permasalahan stunting bersifat spesifik antara satu wilayah dengan wilayah yang lain. Metode penanganan di antaranya adalah pendataan penderita stunting, penyuluhan kader posyandu, pelatihan pembuatan MP-ASI, penyuluhan terhadap ibu hamil, pembuatan video edukasi tentang stunting, pemberian makanan tambahan pada anak penderita stunting, serta pendampingan atau pemantauan terhadap keluarga penderita stunting. Berdasarkan hasil pendataan, jumlah penderita stunting ada 9 anak, dengan faktor penyebab adalah kebocoran jantung (2 anak), nafsu makan anak rendah (4 anak), dan kemiskinan (3 anak). Pemberian Makanan Tambahan (PMT) selama kurun waktu 40 hari mampu meningkatkan berat badan anak antara 0,4 hingga 0.9 kg. Dari 9 anak, ada 4 anak yang naik statusnya (44,4%). Kegiatan penyuluhan dan pelatihan merupakan kegiatan yang paling efektif namun efeknya tidak dapat dilihat langsung. Penanganan stunting saat ini difokuskan pada pendampingan terhadap penderita stunting dan pencegahan.

Co-Authors Ainun Mardiyah Akhmad Mustofa Alfinda Taju Ulya Ali Djamhuri Amin Syahadi Angraini Mariam Saraswati Anna Mardiana Handayani Artha, Bareta Agdia Pury Arvita Fajar Sholeca Asa Pratita Aninditya Astutiningsih, Fitri Ayu Krisna Hadi, Kesia Uma Bareta Agdia Pury Artha Bernadetha Eden Krisdita Beti Cahyaning Astuti Christiningrum, Yulia Agnes Crisdyana Eko Setyaningsih Dara Chandra Pustika Desy Lustiyani Dewi Ayu Wulandari Setyobudi Dwi haryo Bintoro, Yudha Dwi Nurcahyani Dwi Yulia Vina Pratiwi Eko Yuliastuti E.S Endang S. Rahayu Endang Srijuliani Endang Sutriswati Rahayu Endang Sutriswati Rahayu Erdha Christyanna, Rachel Erma Ayu Nurcahyani Fadilah Husnun Fajar Eko Prastomo Fajar Sholeca, Arvita Fajariyah, Anna Firdhauzi, Amila Fitriyanto, Akbar Guntur Satrio Bhakti Handayani, Sri Harto Widodo, Harto Hasanah, Amalia L Haztien Silmi Triyani Hida Arum Sakura Husnun, Fadilah Ihfan Bagas Aditya Indrias Tri Purwanti Irvia Resti Puyanda Irvia Resti Puyanda Isnaini Elok Nur Azizah Istiqomah Setyorini Junianto, Faizal Kapti Rahayu Kapti Rahayu Kuswanto Kesia Uma Ayu Krisna Hadi Khabibulloh, Mohammad J M Kirana Swasti Ningrum kurnianti kumala setyaningrum Kurniawan, Yanuar Aldy Lestari, Wida Novia Linda Ristiana Linda Ristiana, Linda Maria, Agnes Merkuria Karyantina Mita Krisna Murti Muhammad Nur Cahyanto Mustofa, Ecio Mutiara Krisna Putri Nanda Pratiwi Ningrum, Ega Sulistiyo Ningrum, Kirana Swasti Nirwesthi, Kartika K Nugraheni, Ratna Dewi Nugroho, Wahyuningtyas Puji Nur'aini, Vivi Nuraini, Vivi Nurcahyani, Dwi Nurcahyani, Erma Ayu Nurhidayanti Nurhidayanti Nurjanah, Mimin Nurlisa, Devi Nur’Aini, Vivi Oktavia Permatasari Patmasari, Diyah Ayu Eka Permatasari, Oktavia Ponco Mursito Pradana, Ridofan Aji Pranata, Gigih Rachel Erdha Christyanna Rama Bagaskara Yulianto Renhard Sirumapea Ria Pertiwi Risky mawardi Riyani Saputri, Wikiyas L Saraswati, Angraini Mariam Satrio Bhakti, Guntur SHAHERTIAN PUTRI, AYUK FEBRIANA Sholihah, Efi N Sirumapea, Renhard Sokhif Saiful Anwar Sri . Handayani Sri Handayani Sri Handayani Sri Raharjo Sri Raharjo Sri Raharjo Srijuliani, Endang Titiek F Djaafar Tri Marwati Triyani, Haztien Silmi Triyono, Kharis Vivi Nuraini Wahyuningtyas Puji Nugroho Wanda Nurwidyana Utami Warjito, W Widya Anggraini Pamungkas Wijaya, Danastri Wulandari, Yustina Wuri Yannie Asrie Widanti Yudha Dwi Haryo Bintoro Yudha Dwi haryo Bintoro Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari

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