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All Journal Jurnal Abmas Negeri (JAGRI) Jurnal Ilmiah Kesehatan (JIKA)
Fatimah Fitriani Mujahidah
Universitas Megarezky
Health Professions Medicine & Pharmacology Nursing Public Health Other

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Pengaruh Bee Pollen Terhadap Daya Terima dan Kandungan Zat Gizi Dalam Pembuatan Crackers Fatimah Fitriani Mujahidah
Jurnal Ilmiah Kesehatan (JIKA) Vol. 2 No. 2 (2020): Volume 2 Nomor 2 Agustus 2020
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (434.588 KB) | DOI: 10.36590/jika.v2i2.59

Abstract

Toddler nutrition problems are directly related to the quantity and quality of food they consume. The research aimed to obtain crackers products that contain amino acids and iron with substitution of bee pollen (bee pollen) flour for the toddler. The type of research used is a quasi-experimental design with laboratory analysis. The research was carried out in three stages: the first stage was an introductory research with laboratory tests on bee pollen flour and organoleptic test, the second stage was the product initial research, and the third stage proximate analysis was conducted, amino acid content, and iron suit of SNI. In the main research was the process of making crackers with the formula 25%,75%,100% and done by 20 panelists. The research result of crackers formula C2 gave the good preference level. For the product initial research was the proximate analysis, the selected formulas was 7,74% protein, 22,81% fat, 63,61% carbohydrates, 3,36% water content, and 2,52% ash content. Fe content in bee pollen flour was 145,7862 ppm after being processed into crackers at 88.4402 ppm. The bee polen flour has a good acceptability and nutrient content, although the iron content has decreased after being processed into crackers, this is due to the high temperature used when the crackers are baked.
Penyuluhan terhadap Pentingnya Sarapan Pagi bagi Anak-Anak Fatimah Fitriani Mujahidah
Jurnal Abmas Negeri (JAGRI) Vol. 2 No. 1 (2021): Volume 2 Nomor 1 Juni 2021
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.192 KB) | DOI: 10.36590/jagri.v2i1.149

Abstract

Makan pagi atau sarapan berperan sangat penting untuk pemenuhan gizi dipagi hari, lebih khusus pada peserta didik mempunyai aktivitas yang sangat padat secara akademis. Sarapan pagi merupakan pasokan energi untuk otak yang paling baik agar dapat berkonsentrasi di sekolah. Pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan anak pentingnya sarapan dan dampaknya terhadap kesehatan. Metode pelaksanaan dalam pengabdian ini adalah melakukan penyuluhan kepada orang tua dan anak tentang pentingnya sarapan pagi. Prosedur kerja dalam pengabdian ini adalah menyusun rencana kegiatan, melakukan diskusi dengan perangkat desa, melakukan sosialisasi kepada orang tua dan siswa dan diakhiri dengan pembgian sarapan pagi. Adapun hasil yang diperoleh adalah meningkatnya kesadaran orang tua dan anak tentang pentingny sarapan pagi bagi kesehatan.
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