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All Journal Jurnal Kesehatan Lingkungan Universitas Halu Oleo Jurnal Kesehatan dan Keselamatan Kerja Universitas Halu Oleo Endemis Journal COVIT Jurnal Gizi dan Kesehatan Indonesia Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) KOLONI Jurnal Wawasan Promosi Kesehatan GEMBIRA (Pengabdian Kepada Masyarakat) Jurnal Kendari Kesehatan Masyarakat (JKKM) Jurnal Sains dan Teknologi Pangan MEDULA Jurnal Ilmiah Fakultas Kedokteran Universitas Halu Oleo
Febriana Muchtar
Universitas Halu Oleo
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KARAKTERISTIK FISIK GEL TEPUNG SAGU (Metroxilon sp.) YANG DIFORMULASI DENGAN TEPUNG UBI JALAR PUTIH (Ipomea batatas L) DAN TEPUNG PISANG KEPOK (Musa paradisiaca Linn) Andi Dahlan; Sri Wahyuni; Febriana Muchtar
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 4 (2024): 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/zxby3s80

Abstract

Penelitian ini bertujuan mengetahui karakteristik tepung sagu yang diformulasi dengan tepung ubi jalar putih dan tepung  sagu yang diformulasi dengan tepung pisang kepok. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan sembilan  perlakuan formulasi tepung. Parameter yang dianalisis meliputi kadar air, warna dan performa gel,  lama waktu terbentuk gel, suhu  terbentuk gel optimum, pH, dan skor kelunakan tekstur gel. Analisis data dilakukan dengan One Way Analysis of Variance (ANOVA)  dan Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95% (p ≤ 0,05). Hasil menunjukkan kadar air tepung sagu yang  diformulasi dengan ubi jalar putih dan tepung pisang kepok berkisar antara 14-16%. Formulasi tepung ubi jalar putih dan tepung  ubi jalar, dan tepung sagu dengan tepung pisang kepok memengaruhi warna dan performa gel. Penambahan tepung ubi jalar putih  memengaruhi karakteristik fisik gel sagu, begitu pula dengan gel yang terbentuk dari formulasi tepung sagu dan tepung pisang  kepok. Pada campuran tepung sagu dan tepung ubi jalar putih, suhu gel optimum berkisar 57,33°C hingga 62,00°C, dengan skor  kelunakan gel 2,27 hingga 3,33. Pada campuran tepung sagu dengan tepung pisang kepok, suhu gel optimum berkisar 60,00°C  hingga 64,00°C, dengan skor kelunakan gel 2,13 hingga 3,47. Tepung pisang kepok lebih efektif dalam meningkatkan suhu gel dan mengurangi kelunakan gel dibandingkan tepung ubi jalar putih. Hasil penelitian ini memberikan informasi aplikasi lebih luas untuk  diversifikasi produk pangan berbasis sagu. 
POLA KONSUMSI PANGAN RUMAH TANGGA DI WILAYAH PESISIR  KABUPATEN KOLAKA Febriana Muchtar; Sri Wahyuni; Andi Dahlan
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 4 (2024): 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/twv3tx79

Abstract

Pola konsumsi pangan yang dianjurkan berdasarkan prinsip gizi seimbang oleh Kementerian Kesehatan RI terdiri atas sumber karbohidrat, protein hewani dan nabati, serta sayur dan buah. Tujuan penelitian ini adalah untuk mengetahui pola konsumsi berdasarkan jenis dan frekuensi konsumsi pangan pada rumah tangga di wilayah pesisir Kabupaten Kolaka. Jenis penelitian merupakan penelitian kuantitatif dengan pendekatan deskriptif observasional. Sampel penelitian adalah rumah tangga di wilayah pesisir kabupaten Kolaka yang dipilih dengan metode accidental sampling. Pengumpulan data dilakukan dengan  metode wawancara menggunakan daftar pertanyaan (kuesioner). Variabel penelitian adalah jenis dan frekuensi konsumsi. Hasil penelitian menunjukkan jenis makanan pokok berupa beras, jenis lauk hewani berupa ikan, jenis lauk nabati alah tahu dan tempe,  jenis sayuran yang banyak dikonsumsi adalah jenis sayur berdaun dan jenis buah yang banyak dikonsumsi adalah buah pisang  dan pepaya. Secara umum frekuensi konsumsi pangan 2 kali sehari, konsumsi lauk hewani 1-3 kali seminggu, konsumsi lauk  nabati 1-3 kali seminggu, konsumsi sayur 4-7 kali seminggu dan konsumsi buah 4-7 kali seminggu. Kesimpulan bahwa beras  sebagai makanan pokok yang banyak dikonsumsi, ikan sebagai lauk hewani, tahu dan tempe sebagai lauk nabati, sayuran  berdaun merupakan jenis sayur yang banyak dikonsumsi serta jenis buah yang banyak dikonsumsi adalah buah pisang dan pepaya.   
Factors Related to Nutritional Status of Toddlers in the Working Area of Soropia Health Center, Konawe Regency in 2021 Lisnawaty; Jafriati; Nurfajriyanti Hamka; Febriana Muchtar
MEDULA: Jurnal Ilmiah Fakultas Kedokteran Universitas Halu Oleo Vol. 10 No. 1 (2022): Oktober
Publisher : MEDULA: Jurnal Ilmiah Fakultas Kedokteran Universitas Halu Oleo

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

Abstract

Background: Nutritional status is a state of health related to the use of food by the body. As a result of poor nutritional status during infancy, it can cause stunted growth, cause toddlers to be lazy to carry out activities related to energy production, disruption of the toddler's immune system so that they are susceptible to infectious diseases, inhibition of optimal brain growth, and changes in behavior such as apathy. Purposes: This study aimed to determine the relationship between parental income, and eating patterns in children under five with the occurrence of malnutrition in children under five in the working area of ​​Soropia Health Center. Methods: This research was a quantitative research that is observational analytic with a Cross Sectional Study approach. The number of samples were 50 toddler with a sampling technique using total sampling and for analysis using the Chi-Square test. Results: The results showed that there was a relationship between parental income (p=0.048) and eating patterns (p=0.000) with the nutritional status of children under five in the Soropia Health Center area in 2021. Conclusion:it was found that there was a relationship between parents' income and diet. on the nutritional status of children.
IDENTIFIKASI BAHAYA DAN PENENTUAN TITIK KENDALI KRITIS PROSES PENGASAPAN IKAN TUNA DI DESA MALALANDA KECAMATAN KULISUSU KABUPATEN BUTON UTARA Febriana Muchtar; Hartati Bahar; Nurmaladewi Nurmaladewi; Lisnawaty Lisnawaty
KOLONI Vol. 1 No. 2 (2022): JUNI 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/koloni.v1i2.98

Abstract

The process of making smoked fish in Malalanda Village, KulisusuSub-District, North Buton Regency is carried out traditionally and from generation to generation without using modern equipment and the advance of technology. Food safety for smoked tuna needs to be a concern because it can cause public health problem called foodborne disease. This study aims to identify the hazards during the smoking process and determines the critical control point for smoked tuna processingin Malalanda Village, KulisusuSub-District, North Buton Regency. This is a descriptive research by using survey method. Based on the identification results, there are 3 types of hazards in the smoking process of tuna which are biological hazards, chemical hazards and physical hazards. The results of the identification of critical control points found 3 critical control points at the stages of tuna smoking process, namely the washing stage, the smoking stage,and selling of smoked fish stage.   Keywords: Hazard Identification, Critical Control Point and  Smoked Tuna
ANALISIS KANDUNGAN PROTEIN DAN SIFAT ORGANOLEPTIK NUGGET IKAN CAKALANG DENGAN JENIS TEPUNG YANG BERBEDA Febriana Muchtar
KOLONI Vol. 1 No. 1 (2022): MARET 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/koloni.v1i1.149

Abstract

Skipjack fish is one type of fish as a source of quality animal protein. Skipjack fish can be processed into various f food products, one product is a fish nugget. This study aimed to determine the effect of using a different type of flour in the making of skipjack nuggets on the protein content and organoleptic properties of skipjack nuggets. This research was conducted by using an experimental method with non-factorial Completely Randomized Design (CRD). The treatment applied was the use of different types of flour in the making of nuggets, namely corn flour (TC1), tapioca flour (TC2), and wheat flour (TC3). Each treatment was made 3 times replication. Protein content was analyzed by semi-micro Kjedhal method and organoleptic properties by using the hedonic test (level of preference). Data analysis was conducted by using the Analysis of Variance (ANOVA) method and was followed by Duncan’s Multiple Range Test (DMRT) test if there was a significant difference between treatments. The result of the research shows that the type of flour had a significant effect on protein content and organoleptic properties of nuggets, namely texture, and taste, but had no significant effect on the color and aroma of nuggets. The best treatment was obtained by using wheat flour with the highest protein content of 20.87% and organoleptic properties of color 4.40 (like), aroma 4.44 (like), texture 4.44 (like), and taste 4.40 (like).  Keywords: Skipjack fish, nuggets, protein, and organoleptic properties
Gambaran Pengetahuan, Sikap Dan Tindakan Pemandu Wisata Dalam Upaya Pencegahan Cacar Monyet (Monkeypox) Di Desa Wisata Liya Togo Sarni Rahmawati Layn; Hariati Lestari; Febriana Muchtar
KOLONI Vol. 2 No. 3 (2023): SEPTEMBER 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/koloni.v2i3.500

Abstract

Monkeypox disease in humans is caused by the monkeypox virus (MPXV) which is a viral infectious disease of the orthopoxvirus genus. In 2022, the prevalence of monkeypox cases has increased rapidly worldwide and the disease has been declared a global public health emergency. In general, monkeypox case detection activities begin with the discovery of suspected/probable/confirmed cases on travelers such as research or foreign tourists. Indonesia as a country with tourism potential has a risk of monkeypox transmission from both local and foreign tourists. Tourist visits are closely related to tour guides who work by meeting various groups and being a group at risk of contracting the disease. The purpose of this study was to see an overview of the knowledge, attitudes and actions of tour guides in efforts to prevent monkeypox in Liya Togo Tourism Village. This type of research is a quantitative descriptive research by conducting surveys about knowledge, attitudes, and actions. The sample for this study was 80 people using a total sample, where all members of the population were respondents. The results of this study indicate that the respondents had good knowledge 35 people (43,7%) and lacked knowledge 45 people (56,3%). The respondents had positive attitudes 74 people (92,5%) and negative attitudes 6 people (7,5%). The respondents exhibited good actions 62 people (77,5%) and inadequate actions 18 people (22,5%). To optimise the knowledge of tour guides, it is expected that related parties can provide guidance to prevent the transmission of monkeypox and other infectious diseases.  Keywords: Knowledge, Attitude, Action, Monkeypox Prevention , Guide Tour
Faktor Risiko Aktivitas Fisik Pada Kejadian Diabetes Melitus Tipe 2 di Wilayah Kerja Puskesmas Kemaraya Kota Kendari Tahun 2023 Risni Asrina Jati; Febriana Muchtar; Syefira Salsabila
KOLONI Vol. 2 No. 2 (2023): JUNI 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/koloni.v2i2.502

Abstract

Type 2 diabetes mellitus is a chronic disease characterized by a metabolic disorder that results in decreased insulin secretion or insulin resistance, leading to elevated blood glucose levels. This study was performed to assess the risk factors for Type 2 Diabetes Mellitus in the working area of the Kemaraya Public Health Center, Kendari City, in 2023, namely physical activty. This case-control study included patients who visited and underwent health checks at the Kemaraya Health Center in Kendari City in 2022 as population. A total of 90 samples were randomly selected and were divided into 45 cases and 45 controls. The results of this study revealed that physical activity (p value= 0.000, OR= 7.429; CI: 2.625-21.018), were significantly associated with Type 2 Diabetes Mellitus. In conclusion, physical activity were identified as the risk factors for the occurrence of Type 2 Diabetes Mellitus in the working area of the Kemaraya Public Health Center, Kendari City in 2023.   Keywords: Type 2 diabetes mellitus; risk factor; physical activity
Faktor Yang Berhubungan Dengan Kepatuhan Konsumsi Fe Pada Ibu Hamil Di Wilayah Kerja PUskesmas Kandai Icha Tritanti; Febriana Muchtar; Fithria Fithria
KOLONI Vol. 2 No. 3 (2023): SEPTEMBER 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/koloni.v2i3.504

Abstract

Anemia refers to deficiency of hemoglobin in the body. Pregnant women are particularly vulnerable to anemia, which can lead to preterm birth, increased susceptibility to infections, and maternal and fetal mortality. Anemia in pregnancy is primarily caused by iron deficiency which causes inadequate hemoglobin production. This condition can be prevented by regular iron supplementation of at least 90 tablets throughout pregnancy. The government has appointed Community Health Centers, Integrated Health Posts and Village Midwives to regularly distribute iron supplement as a national program. The prevalence of anemia remained high which could be attributed to the low adherence of pregnant women in taking iron supplement. This study was conducted to identify the factors that relate the compliance in consuming iron supplement among pregnant women in the working area of Kandai Community Health Center. In this cross-sectional study, total sampling technique was employed to select 96 pregnant women who sought antenatal care at the Health Center from January to April 2023 as the population and samples. This study revealed that knowledge (P value = 0.000), education (P value = 0.005), and family support (P value = 0.000) significantly related the compliance of pregnant women in taking iron supplement. Whereas, the role of health workers was not found significant to the compliance.  Keywords: Anemia, Pregnant women, Compliance, Iron tablet
Hubungan Pemberian Makanan Pendamping ASI Dengan Kejadian Stunting Pada Anak Umur 6-24 Bulan Wa Ode Nombi; Asnia Zainuddin; Febriana Muchtar
KOLONI Vol. 2 No. 2 (2023): JUNI 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/koloni.v2i2.505

Abstract

Stunting is characterized by impaired growth, indicated by height or length measurements below -2 standard deviations (SD) for a given age. Chronic malnutrition during pregnancy and up to the age of 2 is the primary cause of stunting. Adequate nutrient intake plays a crucial role in preventing stunting. When infants reach 6 months of age, complementary feeding is introduced to meet their nutritional requirements. This study aimed to investigate the relationship between complementary feeding practices and the prevalence of stunting among children aged 6-24 months in the working area of the Batuatas Community Health Center, South Buton Regency. The qualitative data in this case-control study were analyzed using the Chi-Square test and Odds Ratio (OR). The findings revealed a significant correlation between stunting prevalence and mothers' knowledge about complementary feeding (p-value = 0.019, OR = 0.40). Moreover, the timing of complementary feeding introduction also had a significant impact on stunting prevalence (p-value = 0.032, OR = 0.43). Keywords: Children Aged 6-24 Months, Complementary Feeding, Mothers’ Knowledge
Gambaran Higiene Perorangan Pedagang Terasi di Pasar Tradicional Kota Kendari Tahun 2023 Almas Azatil'ismah; Febriana Muchtar; Nurmaladewi Nurmaladewi
KOLONI Vol. 3 No. 1 (2024): MARET 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/koloni.v3i1.574

Abstract

Terasi is a fermented shrimp paste or fish paste with unique aroma and flavor. Terasi has been used as a seasoning of chili paste (sambal) and other cuisines in Indonesia. However, concerns on the potential risk of disease transmission or foodborne illnesses arise from the lack of personal hygiene practices among sellers of food products, including terasi in wet markets. It is considered imperative to promote proper personal hygiene practices among terasi sellers to maintain the quality and safety of the food products being sold in the markets. This research was performed to analzye the personal hygiene practices among terasi sellers in Kendari City Traditional Market in 2023. This quantitative research employed an observational descriptive method, which data were collected from questionnaires and interviews. The research findings reveal that 32 out of 33 terasi sellers have met the 10 indicators of personal hygiene standards as outlined in Minister of Health Regulation No. 17 of 2020 concerning Healthy Markets, whereas one vendor falls short of meeting the specified personal hygiene criteria.
Co-Authors Almas Azatil'ismah andi Dahlan Andi Nurfadhillah Septiana Rasyid Asnia Zainuddin Devi Savitri Effendy Erin Landepasa Fera Rahayu Ningsi Fithria Fithria Hariati Lestari Hartati Bahar Hastian Hastian Icha Tritanti Jafriati Jafriati Jusniar Rusli Afa La Ode Ahmad Saktiansyah Lisa Febyola Lisnawaty Lisnawaty Lisnawaty Nafa Tryanti Muhtar Nastain Nurfatanah Saharun Nurfajriyanti Hamka Nurmaida Isra Husna Nurmaladewi Nurmaladewi Nurul Amalliah Putu Eka Meiyana Erawan Risni Asrina Jati Ruksanan, Ruksanan Sarni Rahmawati Layn Siti Nurfadillah H sri - wahyuni Sufiani Sanusi Syefira Salsabila Wa Ode Nombi Wa Ode Nurcahyanti Wa Ode Salma Wd.Najwa Sandrina Shihab Widiarni Widiniarni WIRDA WIRDA Yasnani Yasnani