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All Journal Meditory : The Journal of Medical Laboratory Buletin Pengabdian
I Nyoman Sujaya
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Biochemistry, Genetics & Molecular Biology Environmental Science

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PENGARUH WAKTU PENYIMPANAN TERHADAP TINGKAT CEMARAN BAKTERI COLIFORM PADA MAKANAN TRADISIONAL LAWAR BALI Ni Made Meri Sukmadhani; Nadya Kholifah; Putu Mutiara Ayu; I Nyoman Sujaya
Meditory : The Journal of Medical Laboratory Vol 7, No 1 (2019): Meditory, volume 7 , nomer 1 , Juni 2019
Publisher : Jurusan Analisis Kesehatan, Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (284.227 KB) | DOI: 10.33992/m.v7i1.623

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Abstract. Lawar Bali is processed meat or minced vegetables that could occur contamination of bacteria in cultivation. Indonesian National Standart (SNI) 7388 in 2009 about maximum limit contamination of microbe in food, traditional food Lawar Bali included in processed meat product for contamination microbe APM Coliform that is 10/g. The aim of this research is to know influence of storage time towards contamination level of Coliform bacteria in traditional food Lawar Bali. This research is true experiment research (true experiment design) with posttest only control group design (control group with posttest) towards 25 units trial using five parameter time measurement that is zero hour, two hours, four hours, six hours and eight hours as much as five times repetition. Result of this research is showing that from 5 treatments influence storage time that given on 25 samples which is examined towards contamination level of Coliform bacteria in traditional food Lawar Bali there is reduction amount contamination Coliform bacteria in traditional food Lawar Bali each types of treatment in succession is on 0 hour with average about 178/gram, 2 hours with average 63/gram, 4 hours with average  19,4/gram, 6 hours with average 3,24/gram, and 8 hours with average 3,12/gram. Statistics analysis on Kruskal Wallis Test shows value sig 0,000(p0,05) so there is influence of storage time on contamination level Coliform bacteria in traditional food Lawar Bali. Conclusion of this research is there is influence of storage time towards contamination level Coliform bacteria in traditional food Lawar BaliKeywords : Storage Time, Coliform bacteria, Traditional food Lawar Bali
Improvement of Posyandu Cadres knowledge through an interprofessional approach of sustainable area development program in Ped Village Nusa Penida Klungkung Bali [Peningkatan pengetahuan Kader Posyandu melalui pendekatan interprofesional program pembinaan] Badrut Tamam; I Nyoman Purna; I Nyoman Sujaya; I Ngh Sumirta; I Made Sukarja; Ida Erni Sihaputar; Ni Made Dwi Purnamayanti
Buletin Pengabdian Bulletin of Community Services Vol. 5 No. 3 (2025): Bull. Community. Serv.
Publisher : LPPM Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpen.v5i3.607

Abstract

Posyandu is one of the primary care facilities that has been present in the community for quite a long time, which is indispensable in promotive and preventive efforts, especially improving the nutritional status of the community and the health of mothers and children. However, the knowledge of Posyandu cadres are still very varied, so that the provision of health services is not optimal. Therefore, it is necessary to empower the knowledge of Posyandu cadres in fostering Posyandu and the community in their environment to realize a healthy community. Ped Village is one of the villages in Nusa Penida District, Klungkung Regency which has six hamlets with several dominant health problems including stunting and malnutrition in toddlers, Chronic Energy Deficiency and anemia in adolescent girls, and hypertension in the elderly. The Community Service of the Sustainable Area Development Program is carried out through an interprofessional collaboration program and community involvement. The training materials include integrated posyandu management and handling of stunting in toddlers, anemia in adolescents and maternal and child health (MCH), clean and healthy lifestyles, hypertension prevention and blood pressure measurement. Pre and Post-test results during training to Posyandu cadres showed a significant increase in knowledge to Posyandu cadres, as much as 87% (20 people), while the rest had the same pre and post-test scores. Mentoring activities for Posyandu cadres were also carried out to foster the measurement of body weight, height and head circumference of toddlers, as well as the introduction of traditional food (tempe).
Co-Authors Badrut Tamam I Made Sukarja I Ngh Sumirta I Nyoman Purna Ida Erni Sihaputar Nadya Kholifah Ni Made Meri Sukmadhani Purnamayanti, Ni Made Dwi Putu Mutiara Ayu