Article Per Year (5 Year)
p-Index From 2021 - 2026
1.853
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal ARTERI : Jurnal Ilmu Kesehatan Jurnal Agriovet Journal of Community Development Jurnal Rekam Medik & Manajemen Informasi Kesehatan (RAMMIK) PEKAT : Jurnal Pengabdian Kepada Masyarakat
Surya Dewi Puspita
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Earth & Planetary Sciences Education Electrical & Electronics Engineering Environmental Science Health Professions Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
Edukasi Pembuatan Yoghurt Berbahan Dasar Susu Sapi Pada Ibu PKK Di Desa Kemuning Lor Kabupaten Jember Yohan Yuanta; Veronika Vestine; Dina Fitriyah; Surya Dewi Puspita; Gandu Eko Julianto Suyoso; Bakhtiyar Hadi Prakoso
PEKAT: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 1 (2023): April
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/pekat.v2i1.18

Abstract

Milk production for dairy cows in Jember Regency is quite a lot, marked by a total production per year reaching 2.9 million liters per/year, but the use of fresh milk into processed products in Rayap Hamlet, Kemuning Lor Village, Arjasa District is still lacking, only limited to being used as a dairy product. pure cow's milk drink. Fresh cow's milk that has not undergone processing is easily damaged and has low economic value. Therefore, efforts are needed to be able to increase the economic value, benefits and good shelf life of the processing of fresh milk, one of the processing based on fresh milk is to make yogurt. The nutritional content of yogurt, especially protein and calcium, can meet nutritional needs. Nutrition is needed in every life cycle, starting from the womb (fetus), infants, children, adults, and the elderly. This service is carried out to increase knowledge and skills through education on processing milk into yogurt. This activity involved PKK Kemuning Lor Village women and institutional components from tertiary institutions, namely lecturers as activity assistants and assisted by two students. The output achieved from this service is an increase in knowledge of making yogurt.
Optimalisasi Edukasi Gizi Balita melalui Kegiatan Kelompok Diskusi kepada Ibu Balita di Desa Wonojati Kecamatan Jenggawah Kabupaten Jember Surya Dewi Puspita; Wahyu Dwi Nur Fitriana; Dina Fitriyah; Dessya Putri Ayu
PEKAT: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 1 (2023): April
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/pekat.v2i1.21

Abstract

  Studi pendahuluan yang dilakukan di Desa Wonojati yaitu  5 dari 7 ibu balita memiliki pengetahuan yang rendah tentang gizi balita. Sosialisasi terkait gizi balita juga kurang optimal sehingga pemahaman orangtua terkait gizi seimbang kurang, sehingga banyak orang tua balita belum memahami tentang gizi balita dengan baik. Hal ini akan memiliki dampak pada tumbuh kembang balita karena kurangnya pengetahuan orang tua tentang gizi balita. Pengetahuan gizi merupakan salah satu faktor penting bagi orang tua dalam memastikan bahwa anak-anak mendapatkan gizi yang cukup. Pengetahuan gizi yang baik dapat membantu orang tua untuk mengenali masalah gizi seperti gizi kurang atau gizi lebih pada balita dan mengambil tindakan yang tepat untuk mengatasinya. Tanpa pengetahuan gizi yang cukup, orang tua tidak dapat mengenali masalah gizi yang muncul pada balita mereka dan tidak dapat memberikan dukungan yang tepat untuk meningkatkan kesehatan gizi balita. Pada kegiatan pengabdian masyarakat ini dilakukan optimalisasi pemahaman gizi balita pada orangtua balita Desa Wonojati, dengan kegiatan sosialisasi berupa penyuluhan gizi dengan metode kelompok diskusi. Partisipan dalam penelitian ini adalah orangtua balita. Hasil kegiatan menunjukkan bahwa setelah penyuluhan, terjadi peningkatan dalam pengetahuan ibu balita tentang gizi seimbang. Kesimpulan dari kegiatan ini yaitu penyuluhan gizi melalui kelompok diskusi efektif dalam meningkatkan status gizi balita dengan masalah gizi kurang di Desa Wonojati. Kata Kunci: gizi balita, kelompok diskusi, pengetahuan  
KANDUNGAN ZAT GIZI, VITAMIN, DAN MINERAL SNACK BAR PREBIOTIK BERBASIS EDAMAME DAN TANAMAN HERBAL LOKAL Putri Rahayu Ratri; Miftahul Jannah; Sabran Sabran; Surya Dewi Puspita
Jurnal Agriovet Vol. 5 No. 2 (2023): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/agriovet.v5i2.879

Abstract

The local food-based snack bar has the potential to be developed to support stunting prevention programs in toddlers. Edamame and herbal plants (such as ginger rhizome, cinnamon, and lempeni leaf powder) can be used in the development of snack bars as a functional food. This research is experimental research with a laboratory analysis method. The snack bar formulation has previously been calculated using the Nutrisurvey for Linear Programming application. Two formulations and one control were obtained and then tested for their nutritional content. Research parameters were tested by proximate test (carbohydrate content, total fat, protein, total energy, energy from fat, water content, ash content, and dietary fiber, as well as the mineral content of iron (Fe), Zinc (Zn), and Vitamin C. The results showed that most of the mineral content, vitamins, dietary fiber, ash content, water content, and protein content of Formula 1 and 2 had better content than the control. However, the energy, carbohydrate, and fatcontent of Formula 1 and 2 show a lower amount than the control. The addition of several ingredients such as edamame, lempeni leaves, and some herbs such as ginger and cinnamon can improve the nutritional quality of snack bar.
Co-Authors Angga Rahagiyanto Bakhtiyar Hadi Prakoso Dessya Putri Ayu Dina Fitriyah Dina Triana Effa Tuzzakiyah Gandu Eko Julianto Suyoso Miftahul Jannah Mohammad Ubaidillah Putri Rahayu Ratri Ria Chandra Kartika Sabran Sabran Veronika Vestine Wahyu Dwi Nur Fitriana Yohan Yuanta