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All Journal Journal of Health (JoH) Jurnal Kebidanan Media Ilmu Kesehatan The Southeast Asian Journal of Midwifery GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Aisyah : Jurnal Ilmu Kesehatan Community Empowerment Journal SAGO Gizi dan Kesehatan Jurnal Pengabdian kepada Masyarakat Journal of Innovation in Community Empowerment (JICE) Medika Respati : Jurnal Ilmiah Kesehatan
Puji Astuti, Endah
Universitas Jenderal Achmad Yani Yogyakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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HUBUNGAN KARAKTERISTIK ORANG TUA DENGAN PERKEMBANGAN ANAK Tri Sunarsih; Endah Puji Astuti; Elvika Fit Ari Shanti; Ekawati .
Jurnal Kebidanan VOLUME 13. NO.01, JUNI 2021
Publisher : Sekolah Tinggi Ilmu Kesehatan Estu Utomo Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35872/jurkeb.v13i01.417

Abstract

ABSTRAKLatar belakang: Anak balita merupakan kelompok yang memerlukan perhatian yang lebih khusus dalam proses perkembangan dan pertumbuhannya. Apabila perkembangan dan pertumbuhan anak mengalami gangguan akan berakibat terhadap pembentukan anak yang berkualitas. Perkembangan anak memerlukan stimulasi khususnya dalam lingkungan keluarga.Tujuan: Mengetahui hubungan karakteristik orangtua dengan perkembangan anak. Metode: Jenis penelitian yaitu kuantitatif. Rancangan dalam penelitian ini adalah menggunakan desain Survai Analitik dengan pendekatan cross sectional. Populasi pada penelitian ini adalah seluruh balita < 60 Bulan di Desa Ngalang Wilayah Kerja Puskesmas Gedangsari, Kabupaten Gunungkidul Tahun 2020 dengan jumlah 366 sampel, teknik pengambilan sampel menggunakan total sampling. Analisa data menggunakan Uji Chi Square. Hasil: Berdasarkan hasil uji chi square bahwa hubungan pendidikan ayah dengan perkembangan didapatkan significancy 0,481,hubungan pendidikan ibu dengan perkembangan didapatkan nilai significancy 0,757, hubungan pekerjaan ayah dengan perkembangan didapatkan nilai significancy 0,082, hubungan pekerjaan ibu dengan perkembangan didapatkan nilai significancy 0,010, Penghasilan ayah dengan perkembangan didapatkan nilai significancy 0,793, Penghasilan ibu dengan perkembangan didapatkan nilai significancy 0,494. Simpulan: Pendidikan ayah, pendidikan ibu, pekerjaan ayah, penghasilan ayah, penghasilan ibu tidak berhubungan dengan perkembangan anak dan pekerjaan ibu berhubungan dengan perkembangan anak. Walaupun orangtua bekerja diluar rumah, sebaiknya orangtua tetap dapat memberikan waktu yang berkualitas untuk memperhatikan perkembangan anak agar perkembangan anak menjadi optimal.Kata kunci: karakteristik, orangtua, perkembangan, anakRELATIONSHIP CHARACTERISTICS OF PARENTS WITH CHILDREN'S DEVELOPMENTABSTRACTBackground: Children under five are a group that requires more special attention in the process of development and growth. If the development and growth of children who experience disruption will result in quality children's restaurants. Child development requires stimulation, especially in a family environment. Objectives : This study aims to knowing the relationship between parents and child development. Methods: This type of research is quantitative. The design in this study was to use an analytical survey design with a cross-sectional approach. The population in this study were all toddlers <60 months in Ngalang, Gedangsari, Gunungkidul in 2020 with a total of 366 samples, the sampling technique used total sampling. Data analysis using Chi-Square Test. Results: Based on the results of the chi-square test, the relationship between father's education and development has a significance of 0.481, the relationship between maternal education and development has a significance value of 0.757, the relationship between father's work and development has a significant value of 0.082, the relationship between mother's work and development has a significance value of 0.010, father's income with development got a significance value of 0.793, maternal income with the development of a significance value of 0.494. Conclusions: Father's education, mother's education, father's job, stage, mother's stage are not related to child development, and mother's work is related to child development. Even though children work outside the home, parents can provide quality time (quality time) to pay attention to the child's development so that the child is optimal.Keywords: characteristics, parents, development, children 
Pelatihan Manajemen Usaha untuk Inovasi Pangan Lokal Bergizi Edhy Tri Cahyono; Endah Puji Astuti; Pramitha Sari; Tri Sunarsih; Elvika Fit Ari Shanti
The Journal of Innovation in Community Empowerment Vol 7 No 2 (2025): Journal of Innovation in Community Empowerment (JICE)
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/jice.v7i2.1728

Abstract

Masalah gizi pada anak usia sekolah masih menjadi tantangan kesehatan masyarakat di Indonesia, dengan prevalensi stunting yang cukup tinggi dan berdampak pada perkembangan fisik, kognitif, dan prestasi belajar. Salah satu strategi penting adalah penguatan usaha kecil berbasis pangan lokal bergizi agar mampu menyediakan produk sehat dan terjangkau untuk mendukung program makan bergizi. Namun, pelaku usaha pangan, khususnya Kelompok Wanita Tani (KWT), sering menghadapi kendala dalam manajemen usaha, pencatatan keuangan, dan strategi pemasaran, sehingga daya saing produk masih rendah. Metode: Kegiatan pengabdian ini dilakukan melalui pelatihan manajemen usaha untuk inovasi pangan lokal bergizi di Kalurahan Demangrejo, Kapanewon Sentolo, Kulon Progo. Metode yang digunakan bersifat partisipatif-aplikatif dengan kombinasi ceramah interaktif, praktik langsung, diskusi kelompok, serta evaluasi pre-test dan post-test. Peserta berjumlah 30 orang anggota KWT yang memiliki antusiasme dalam pengembangan usaha pangan. Hasil: kegiatan menunjukkan adanya peningkatan signifikan pada pengetahuan dan keterampilan peserta. Rata-rata skor pengetahuan meningkat 56,9% meliputi aspek manajemen usaha, pencatatan keuangan sederhana, dan strategi pemasaran. Peserta mampu menghasilkan produk pangan olahan berbasis lokal (abon lele dan ayam dengan fortifikasi daun kelor) yang tidak hanya bergizi tetapi juga bernilai ekonomi. Selain itu, peserta berhasil menyusun rencana pemasaran sederhana, termasuk pemanfaatan media sosial dan kemasan menarik. Sebagian besar peserta menyatakan minat untuk mengembangkan usaha berbasis kelompok maupun individu. Kesimpulan: Pelatihan ini efektif dalam meningkatkan kapasitas manajemen usaha dan keterampilan inovasi pangan lokal bergizi. Kegiatan ini tidak hanya berdampak pada penguatan ekonomi rumah tangga, tetapi juga berkontribusi pada penyediaan makanan sehat untuk anak sekolah. Program ini berpotensi direplikasi di wilayah lain dengan menyesuaikan potensi pangan lokal setempat
Pemberdayaan Masyarakat Melalui Demonstrasi Pembuatan Abon Lele dan Ayam Terfortifikasi Daun Kelor dan Bayam Merah sebagai Upaya Pencegahan Stunting Endah Puji Astuti; Edhy Tri Cahyono; Pramitha Sari; Tri Sunarsih; Elvika Fit Ari Shanti
The Journal of Innovation in Community Empowerment Vol 7 No 2 (2025): Journal of Innovation in Community Empowerment (JICE)
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/jice.v7i2.1729

Abstract

Background: Stunting remains a serious chronic nutritional problem in Indonesia, impacting physical and cognitive development, and long-term productivity. One preventative measure is to increase public access to nutritious, affordable, and easily accepted local food for children. The innovation of shredded meat floss made from catfish and chicken fortified with moringa leaves and red spinach offers a food alternative high in protein, iron, vitamin A, and antioxidants. Method: This community service activity was carried out through a demonstration of making fortified shredded meat floss using a participatory-educational approach. The method included a short lecture on nutrition and stunting, hands-on practice in making shredded meat floss, interactive discussions, and pre-test, post-test, and organoleptic product evaluations. Participants were 30 members of the Women Farmers Group (KWT) in Demangrejo Village, Sentolo, Kulon Progo, who play a strategic role in family food management. Results: The activity showed a 32% increase in participants' knowledge regarding balanced nutrition and stunting prevention. 80% of participants were able to name local food ingredients rich in protein and iron and understood the stages of making fortified shredded meat floss. Participant participation reached over 80% throughout all stages of the demonstration. The resulting fortified shredded meat received positive organoleptic ratings, with 90% rating the taste as savory, 83.3% rating the aroma as fragrant, and 80% rating the texture as crispy. Some participants expressed interest in developing the product as a home business due to its ease of preparation, availability of raw materials, and its market value. Conclusion: This demonstration activity successfully increased the community's capacity to utilize nutritious local food to prevent stunting.
Pelatihan Pembuatan Jelly Drink Bergizi Terfortifikasi Bayam Hijau dan Bayam Merah untuk Anak Tri Sunarsih; Endah Puji Astuti; Edhy Tri Cahyono; Pramitha Sari; Elvika Fit Ari Shanti
The Journal of Innovation in Community Empowerment Vol 7 No 2 (2025): Journal of Innovation in Community Empowerment (JICE)
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/jice.v7i2.1730

Abstract

Background: Nutritional problems in children, particularly stunting, anemia, and malnutrition, remain a serious challenge in Indonesia. Children's low interest in consuming vegetables and limited family skills in processing local foods are factors that exacerbate this condition. One innovative solution is the development of Supplementary Feeding (PMT) products based on nutritious, attractive, and affordable local foods, such as jelly drinks fortified with green spinach and red spinach. Methods: This community service activity was carried out through skills-based training with a participatory-applicative approach. The methods used included interactive lectures, demonstrations, direct practice, group discussions, and evaluation with pre-tests, post-tests, and skills observations. The training participants were 30 Posyandu cadres in Demangrejo Village, Sentolo Subdistrict, Kulon Progo, who were selected because they have a strategic role in nutrition education and stunting prevention programs. Results: The results of the activity showed a significant increase in the knowledge and skills of the participants. The average knowledge score increased by 46.7% after the training, particularly regarding the nutritional benefits of green spinach, red spinach, and moringa leaves, processing techniques, and principles of maintaining nutritional content during cooking. All participants successfully made their own fortified jelly drink, producing a product with a natural bright color, soft sweetness, and a chewy texture, and received positive assessments in organoleptic tests. Furthermore, most participants expressed interest in applying these skills at home, both for family consumption and as a small business opportunity. Conclusion: This training effectively increased the capacity of integrated health post (Posyandu) cadres in utilizing local foods for innovative PMT (Food and Nutritional Supplements). The impact not only increased nutritional knowledge and skills but also has the potential to strengthen family food security and open up opportunities for community economic empowerment. This activity can be replicated in other regions by adapting to the potential of local food sources.
Uji Organoleptik dan Tingkat Kesukaan Produk Sereal (Madu, Kurma, Kelor, Susu, Katuk, Alpukat) sebagai Minuman Fungsional untuk Memperlancar ASI Elvika Fit Ari Shanti; Tri Sunarsih; Endah Puji Astuti; Herwinda Kusuma Rahayu
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/cwmf6a38

Abstract

Breast milk provides numerous benefits; however, many mothers face challenges in providing exclusive breastfeeding, one of which is insufficient milk production. This study aimed to evaluate the organoleptic properties and acceptance level of Mamakesuka cereal as a functional beverage to support breast milk production. The study employed an experimental design using a Completely Randomized Design (CRD). Organoleptic testing and acceptance assessment were conducted with 30 trained panelists. The results showed that formulation L2 was the most preferred. The color most frequently selected was dark brown but still acceptable (70.0%), the taste was described as naturally sweet and savory and well liked (56.7%), the aroma was considered distinctive (56.7%), and the texture was perceived as soft, slightly dense, and crunchy (86.7%). In the acceptance test, formulation L2 was also the most favored, with color rated as “very liked” (70.0%), taste as “liked” (63.3%), aroma as “liked” (53.3%), and texture as “liked” (76.7%). In conclusion, formulation L2 was identified as the best Mamakesuka cereal formulation based on organoleptic evaluation and consumer acceptance, indicating its potential for further development as a locally based functional food product.
Penerimaan organoleptik snack bar berbahan tepung ayam, sorgum, dan daun kelor untuk ibu hamil KEK Elvika Fit Ari Shanti; Tri Sunarsih; Endah Puji Astuti; Bangun Prajanto Nusantoro
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3B (2024): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3B.2055

Abstract

Background: Pregnant women with Chronic Energy Deficiency (CED) need a balanced nutritional intake to support fetal development and maternal health. However, limited access and choice of nutritious food is a challenge that needs to be overcome.Objective: This research aims to develop a snack bar product from Chicken Flour, Sorghum Flour, and Moringa Leaves as additional food for pregnant women with CED.Method: The research design was used experimentally with a Completely Randomized Design (CRD). The experimental unit in this research is the snack bar product. The study was carried out in three stages: making moringa flour, chicken flour, and sorghum flour. Second: determining the formula. Third, organoleptic tests and the acceptability of the selected formula are carried out. Respondents with trained panelists totaled 30 panelists. The statistical test used is the Kruskal-Wallis test.Results: The most frequent organoleptic test results are brown and attractive in L2 19 respondents (56.7), the most common taste is naturally sweet and savory and liked by L2 17 respondents (56.7), the most common aroma is balanced and not too strong, typical of herbal L2 18 respondents (60.0), and the most common texture was slightly tricky, crunchy solid L3 12 respondents (40.0). Meanwhile, the highest level of acceptance of color in the like category was L1 20 respondents (66.7), taste in the like category was L2 20 respondents (66.7), the aroma in the like category was L3 20 respondents (66.7), and the average texture in the like category was L1 15 respondents (50.0), L2 15 respondents (50.0) and L3 15 respondents (50.0). The results of the Kruskal Wallis test showed that the different ratios of chicken flour, sorghum flour and moringa leaves had a significant effect on the organoleptic test of color, taste, aroma (p<0.05).Conclusion: The best snack bar product development, formula L2, showed the best results in terms of taste, aroma, texture, and appearance.
Sosialisasi dan Pelatihan Pembuatan PMBA Sebagai Upaya Pencegahan Stunting di Kalurahan Demangrejo Kulon Progo yulinda linda; Tri Sunarsih; Kharisma Sunarsih; Rizki Wahyuning Damayanti; Endah Puji Astuti; Elvika Fit Ari shanti
The Journal of Innovation in Community Empowerment Vol 7 No 1 (2025): Journal of Innovation in Community Empowerment (JICE)
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/jice.v7i1.1551

Abstract

Stunting merupakan salah satu masalah gizi yang masih menjadi isu, baik di dunia maupun di Indonesia. Salah satu faktor risiko stunting adalah asupan gizi yang kurang berupa rendahnya kadar protein, vitamin dan mineral yang ada dalam makanan yang dikonsumsi oleh bayi maupun balita. Oleh karena itu pemerintah membuat program untuk mengatasi stunting dengan memberikan Pemberian Makan Bayi dan Anak (PMBA) yang dikelola oleh petugas kesehatan yang bekerjasama dengan kader kesehatan. Sosialisasi dan pelatihan pembuatan PMBA ini dilaksanakan untuk meningkatkan pengetahuan dan keterampilan dalam pembuatan PMBA yang lebih bervariatif dengan memperhatikan nilai gizi untuk balita.  Pengabdian kepada msyarakat ini telah dilaksanakan di Kalurahan Demangrejo Kulon Progo pada Kelompok Wanita Tani (KWT). Jumlah peserta yang berpartisipasi pada kegiatan ini sejumlah 30 orang. Peserta berusia > 35 tahun dengan pendidikan terbanyak SMA. Evaluasi pengetahuan dilakukan dengan melakukan pretest dan posttest dengan hasil rata-rata pengetahuan tentang nutrisi balita pada saat pretest 4,27, sedangkan rata-rata pengetahuan pada saat posttest 9,29. Oleh karena itu, dengan adanya peningkatan pengetahuan tentang nutrisi balita dan pembuatan PMBA dari nilai rata-rata pretest dan posttes, selain itu keberhasilan dalam pembuatan olahan makanan dapat diaplikasikan untuk mendukung program pemberian makanan tambahan bagi balita stunting
Co-Authors Alief Nur Insyiroh Abidah Ana Dwi Andriyani Andriyani Astuti Andriyani, Ana Dwi Ari Okta Viyani Ari Sulistyawati Bambang Retnoaji Bangun P Nusantoro Bangun Prajanto Nusantoro Budi Rahayu, Afrianti Claude Mona Airin Dechoni Rachmawati Edhy Tri Cahyono Ekawati Elvika Fit Ari Shanti Elvika Fit Ari Shanti Elvika Fit Ari Shanti, Elvika Fit Ari Fara Adhiba Herwinda Kusuma Rahayu Jeki Mediantari Wahyu Wibawanti Kharisma Kharisma Sunarsih Krisna Mutiara Wati Muhammad Erwan Syah Murry Harmawan Saputra Nuryuliyani, Evi Nuryuliyani, Evi Prahesti, Ratna Pramitha Sari Pramitha Sari Pudji Astuti Ratna Prahesti Rizki Wahyuning Damayanti Rizky Aulia, Choirul Sarmin Sarmin Sujono Riyadi Suyitno Suyitno Tri Sunarsih Tri Sunarsih Tri Sunarsih Tri Sunarsih Tyasning Yuni Astuti A. yulinda linda Zolekhah, Dewi