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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Sains dan Teknologi Farmasi Darussalam Nutrition Journal JOPS (Journal Of Pharmacy and Science) Jurnal Kreativitas PKM JPK: Jurnal Proteksi Kesehatan Jurnal Pengabdian Kesehatan Komunitas (Journal Of Community Health Service) Dikdimas : Jurnal Pengabdian Kepada Masyarakat Jurnal Gizi dan Kesehatan Aktual : Jurnal Pengabdian Kepada Masyarakat PITIMAS: Journal of Community Engagement in Health Jurnal Pengabdian Masyarakat Mandira Cendikia (JPKM-MC)
Yuliana Arsil
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Edukasi Gizi Pada Remaja di SMP Negeri 11 Pekanbaru Kecamatan Tenayan Raya Kota Pekanbaru : Edukasi Gizi Pada Remaja di SMP Negeri 11 Pekanbaru Kecamatan Tenayan Raya Kota Pekanbaru Fitri; Restusari, Lily; Arsil, Yuliana
Jurnal Pengabdian Kesehatan Komunitas (Journal of Community Health Service) Vol. 2 No. 3 (2022): JPKK Edisi Desember 2022
Publisher : LPPM Universitas Hang Tuah Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25311/jpkk.Vol2.Iss3.1384

Abstract

Background During adolescence, physical, mental and emotional growth changes very rapidly. There needs to be nutritional education for adolescents about nutrition, nutritional status, anemia as well as increasing adolescent nutritional knowledge and improving the balance of their behavior so that it can influence habits in choosing healthy foods. Providing nutrition education through books is something that teenagers are interested in and likes. Objectives. Is to provide nutrition education to students at SMP Negeri 11 Pekanbaru, Tenayan Raya District, Pekanbaru City. Methods, education for teenagers in the form of counseling and educational media in the form of books. This activity was attended by 90 students of SMP Negeri 11 Pekanbaru City. Understanding of the material provided is about Nutrition (My Plate Contents, 4 Pillars of Balanced Nutrition, Principles of Balanced Nutrition), Nutritional Status, Physical Activity, Nutritional Problems in Adolescents (anemia, obesity, underweight/undernutrition and chronic energy deficiency/KEK). Measurement indicators use pre and post test questionnaires. Results. Pre-test score, good knowledge 3.33%, sufficient knowledge 67.77% and less knowledge 28.88%, after the post-test, good knowledge 21.11%, sufficient knowledge 63.33%, and less 15, 55%. Conclusion. Educational activities with the application of Balanced Nutrition for Healthy Adolescents are known to be 100% well-informed. Suggestion. The school is expected to continue providing nutrition education to teenagers. Students of SMPN 11 Pekanbaru use books or other media as an effort to suppress the occurrence of nutritional problems in adolescents. Abstrak Pada masa remaja pertumbuhan fisik, mental dan emosional berubah sangat cepat. Perlu adanya pendidikan gizi pada remaja tentang gizi seimbang, status gizi, anemia serta aktifitas fisik untuk meningkatkan pengetahuan gizi remaja dan mengubah sikap perilaku mereka sehingga dapat mempengaruhi kebiasaan dalam memilih makanan yang sehat. Pemberian edukasi gizi melalui buku merupakan hal yang diminati dan disukai remaja dapat menjadi pilihan. Kegiatan ini bertujuan untuk memberikan edukasi gizi pada siswa di SMP Negeri 11 Pekanbaru Kecamatan Tenayan Raya Kota Pekanbaru. Edukasi diberikan kepada remaja berupa penyuluhan dengan media edukasi berupa buku. Kegiatan ini diikuti oleh siswa dan siswi SMP Negeri 11 Kota Pekanbaru sebanyak 90 orang. Pemahaman materi yang diberikan mengenai Gizi seimbang (Isi Piringku, 4 pilar Gizi Seimbang, Prinsip gizi seimbang), Status Gizi, Aktifitas Fisik, Permasalahan gizi pada remaja (anemia, obesitas, underweight/gizi kurang dan Kurang energi kronik/KEK). Indikator pengukuran menggunakan kuisioner pre dan post-test. Nilai pre-test, pengetahuan baik 3,33 %, pengetahuan cukup 67,77 % dan pengetahuan kurang 28,88 %, setelah dilakukan post – test, pengetahuan baik 21,11 %, pengetahuan cukup 63,33%, dan pengetahuan kurang 15,55 %. Kegiatan edukasi dengan penerapan buku Gizi Seimbang untuk Remaja Sehat diketahui sebanyak 100 % berpengetahuan baik. Saran. Pihak sekolah diharapkan dapat melanjutkan pemberian edukasi gizi kepada remaja Siswa/I SMPN 11 Pekanbaru menggunakan buku atau media lain sebagai salah satu upaya menekan terjadinya permasalahan gizi pada remaja.
Sifat fungsional choux pastry kering dengan substitusi konsentrat protein ikan gabus: Functional properties of dry choux pastry substitution with fish protein concentrates of snakehead murrel Arsil, Yuliana; Asih, Esthy Rahman
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 2 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i2.43088

Abstract

Choux pastry kering dengan substitusi konsentrat protein ikan (KPI) gabus adalah produk pangan olahan yang mengandung protein yang cukup tinggi. Produk pangan olahan harus memiliki nilai gizi dan sifat fungsional yang baik. Tujuan penelitian ini untuk menentukan sifat fungsional choux pastry kering substitusi KPI gabus melalui parameter kekerasan, komposisi asam amino, dan daya cerna protein secara in vitro. Penelitian ini merupakan penelitian eksperimen dengan analisis laboratorium yang terdiri dari dua kelompok perlakuan yaitu kontrol dan choux pastry kering substitusi KPI gabus 15%. Uji kekerasan diukur dengan LLYOD texture analyzer. Komposisi asam amino diukur dengan metode UPLC, sistina dan metionina secara LC-MS/MS dan triptofan secara HPLC. Uji daya cerna protein secara in vitro dengan teknik enzimatis. Hasil penelitian menunjukkan nilai kekerasan choux pastry kering substitusi 15% KPI gabus lebih tinggi (35,42 N) dari kontrol (24,48 N). Kandungan asam amino choux pastry kering substitusi 15% KPI gabus lebih tinggi dari kontrol, dengan asam amino esensial tertinggi yaitu leusina (1,65%) dan lisina (1,30%), dan asam amino nonesensial tertinggi yaitu asam glutamat (4,23%) dan asam aspartat (1,87%). Nilai skor kimia, skor asam amino, dan indeks asam amino esensial choux pastry kering substitusi 15% KPI gabus lebih tinggi (12,98; 17,58; 16,83) dibandingkan kontrol (9,55; 14,10; 11,93). Daya cerna protein in vitro choux pastry kering substitusi 15% KPI gabus lebih rendah (38,22%) dibandingkan kontrol (47,96%).
PENERAPAN CPPOB UNTUK MENINGKATKAN KUALITAS PRODUK OLAHAN IKAN PATIN DI KAMPUNG PATIN XIII KOTO KAMPAR Asih, Esthy Rahman; Arsil, Yuliana
PITIMAS: Journal of Community Engagement in Health Vol 3 No 2 (2024): Vol 3 No 2 (2024): PITIMAS: Journal of Community Engagement in Health
Publisher : Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/pitimas.v3i2.978

Abstract

Ikan patin adalah salah satu jenis ikan air tawar yang sedang digalakkan budidayanya di Provinsi Riau terutama di Kabupaten Kampar. Ikan patin mengandung protein sebanyak 17 g; lemak 6,6 g; fosfor 173 mg; kalsium 31 mg dan kalium 346 mg. Produk olahan ikan patin dapat menghilangkan kejenuhan konsumen pada produk yang monoton seperti ikan goreng, disup atau dibakar saja. Dengan pengolahan, ikan patin dapat menghasilkan produk yang menarik dan memiliki masa simpan yang lebih lama dan akan meningkatkan harga jual ikan patin. Permasalahan yang dihadapi oleh sentra pengolahan ikan patin di kampung patin XIII Koto Kampar tersebut adalah bagaimana produk yang dihasilkan dapat bersaing di pasar global. Oleh karena itu mendorong tim pengabdian masyarakat untuk membantu menghasilkan produk yang bermutu, aman dan bergizi. Untuk menghasilkan produk yang mampu berdaya saing maka diperlukan pengetahuan tentang bagaimana Cara Produksi Pangan Olahan yang Baik (CPPOB). Mutu produk yang dihasilkan juga akan dinilai kandungan gizinya sehingga dapat memberikan informasi bagi konsumen. Terjadi peningkatan pengetahuan, sikap dan perilaku penjamah setelah dilakukan penyuluhan. Mutu olahan ikan patin yaitu bakso, naget dan abon ikan yang dihasilkan sudah sesuai dengan SNI.
PEMBERDAYAAN KADER DALAM PENGOLAHAN IKAN UNTUK MENAMBAH PENDAPATAN KELUARGA DI KELURAHAN HARJOSARI PEKANBARU Arsil, Yuliana; Restusari, Lily; Mulyani, Sri; Muharni, Muharni
PITIMAS: Journal of Community Engagement in Health Vol 3 No 3 (2024): Vol 3 No 3 (2024): PITIMAS: Journal of Community Engagement in Health
Publisher : Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/pitimas.v3i3.994

Abstract

Pendekatan dalam mencegah dan mengatasi stunting salah satunya dengan membuat produk pangan yang kaya protein dan gizi yang baik, salah satunya dengan pemanfaatan bahan pangan lokal ikan. Diversifikasi pangan olahan ikan serta dapat meningkatakan nilai gizi dan tingkat konsumsi ikan, serta produk olahan ikan memiliki nilai ekonomi yang lebih baik. Tujuan pengabdian masyarakat adalah meningkat keterampilan kader dalam pengolahan ikan dan menumbuhkan jiwa kewirausahaan kader sehingga dapat menambah pendapatan keluarga. Pelaksanaan pengabdian masyarakat dilakukan dari bulan Februari 2024 s/d Oktober 2024 di Kelurahan Harjosari, Kecamatan Sukajadi, Kota Pekanbaru. Sasaran dari pengabdian masyarakat berjumlah 20 orang. Metode pengabdian masyarakat ini meliputi penyuluhan, praktik pengolahan dan penjualan produk ikan serta evaluasi minat kader untuk melakukan usaha serta evaluasi terhadap praktik penjualan. Luaran pengabdian masyarakat berupa publikasi di jurnal pengabmas nasional dan karya yang terdaftar pada HaKI serta buku modul pengabdian masyarakat yang ber ISBN. Hasil dari pengabdian masyarakat yakni terdapat peningkatan minat kader untuk berwirausaha. Kader terampil melakukan pengolahan ikan dengan baik. Kader mampu melakukan praktik penjualan produk olahan ikan dan memperoleh keuntungan dari penjualan produk olahan ikan.
Optimizing Addition of Africal Catfish to the Level of Preferences and Nutritional Content of Cassava Rengginang Maria, Tri Anna; Arsil, Yuliana; Rahayu, Dewi; Yolahumaroh, Yolahumaroh; Muharni, Muharni
JURNAL PROTEKSI KESEHATAN Vol 13 No 2 (2024): JPK: Jurnal Proteksi Kesehatan
Publisher : Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/jpk.v13i2.952

Abstract

Rengginang cassava has a high carbohydrate content while the protein content is low so it is necessary to add other ingredients such as the addition of catfish. This type of research is an experimental study with a completely randomized design (CRD) consisting of four treatments, namely 0% (control), 10%, 20% and 30%, and using 25 semi-trained panelists. Based on the results of the highest average level of preference for the color, aroma, taste and texture of cassava rengginang with the addition of Africancatfish at aconcentration of 10%. The One-Way Anova test indicated a significant effect (р<0,05) in terms of color, aroma, taste, and texture. This study provides an innovation in traditional rengginang products by adding dumbo catfish as an additional protein source. This innovation transforms rengginang from merely a carbohydrate source into a highly nutritious snack rich in protein.
Cadre Assistance in Utilizing the Infant and Young Child Feeding Counseling Card in Harjosari Village Area Roziana, Roziana; Yolahumaroh, Yolahumaroh; Arsil, Yuliana
DIKDIMAS : Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 1 (2025): DIKDIMAS : JURNAL PENGABDIAN KEPADA MASYARAKAT  VOL 4 NO 1 APRIL 2025
Publisher : Asosiasi Profesi Multimedia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/dikdimas.v4i1.355

Abstract

The Infant and Young Child Feeding (IYCF) program aims to monitor the growth and development of infants and young children through Early Initiation of Breastfeeding (IMD), exclusive breastfeeding, and appropriate complementary feeding (MP-ASI) until the age of two years. This study aims to evaluate the role and support of Posyandu cadres in Harjosari Village, who are often the closest and most accessible support system for mothers. To enhance their effectiveness, these cadres need improved knowledge and skills in growth monitoring, breastfeeding support, complementary feeding practices, and counseling techniques. The method used in this activity emphasized hands-on practice and participatory discussion to facilitate deeper understanding and application. Based on pre-test and post-test assessments, cadre knowledge increased by 12.5%. Statistical analysis using the paired t-test showed a significant improvement in knowledge (p-value = 0.0001), indicating the effectiveness of the intervention. The findings suggest that with proper training and support, Posyandu cadres can play a more active role in educating mothers. One recommendation is for cadres to initiate practical classes and discussions using infant and young child feeding counseling cards to improve maternal understanding and practices. This approach can contribute to ensuring that feeding practices are implemented correctly and appropriately, supporting optimal child growth and development.
Identifikasi Bakteri Escherichia coli pada Jajanan Kantin Sekolah Wahyuni, Amalia Dwi; Alza, Yessi; Arsil, Yuliana; Rahayu, Dewi
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 2 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i2.2033

Abstract

Background: Healthy and safe snacks for consumption are those that can provide benefits and provide energy for the body. Food problems in Indonesia are characterized by cases of food poisoning where food safety is often ignored. The presence of coliform bacteria or Escherichia coli in food is an indicator to determine the level of quality of food and beverages microbiologically. The purpose : To identify the presence of Escherichia coli and coliform bacteria in school canteen snacks. Methods: This research is descriptive qualitative. The samples in this study were flavored ice, cilor, and friedchicken. The test for Escherichia coli and coliform bacteria content using the Total Plate Count (TPC) method was carried out at the UPT Laboratory of Health and Environment of the Riau Provincial Health Office. The results: This study showed that the cilor sample identified the presence of coliform bacteria (100 colonies/g) and fried chicken (50 colonies/g). Then in 3 samples no Escherichia coli bacteria were identified. Conclusion: Coliform bacteria were identified in the snack samples but Escherichia coli bacteria were not identified in the snack samples.
Project-Based Classroom Management Training Using Trello for Lecturers of the Nutrition Department of the Riau Ministry of Health Polytechnic Risdianto, Eko; Oktariani, Falinda; Paramita, Irma Susan; Arsil, Yuliana; Erowati, Dewi; Humaroh, Yola
Aktual: Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2023): Aktual: Jurnal Pengabdian Kepada Masyarakat September 2023
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/aktual.v1i2.73

Abstract

Current development requires lecturers to improve their abilities and skills in using technology in learning. Skills improvement can be done, including through training activities. This activity aims to train Lecturers of the Nutrition Department of the Poltekkes Kemenkes Riau in conducting project-based class management using Trello.The activity was carried out in July 2023 at the Poltekkes Kemenkes Riau with a total of 15 workshop participants who were Lecturers from the Nutrition Department, Poltekkes Kemenkes Riau. The research instrument used was a closed questionnaire with 4 answer choices. The data analysis technique used is descriptive statistical analysis. Analysis of the participants' response to the trainingrelated to the training activities that have been carried outseen from the data obtained which is processed into the form of a percentage. Percentages are obtained based on modified Likert Scale calculations. The results showed that 100% of the training participants were categorized as strongly agreeing with the statements which represented a positive response to the workshop activities. So, it can be concluded that all participants considered this workshop positive and from this workshop the Lecturer of the Department of Nutrition at the Poltekkes Kemenkes Riau gained a better understanding of how and what Lecturers should do in managing project-based classes using trello.
Pengolahan Ikan untuk Pemberdayaan Masyarakat di Kelurahan Harjosari Pekanbaru Arsil, Yuliana; Restusari, Lily; Mulyani, Sri
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 7, No 5 (2024): Volume 7 No 5 2024
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v7i5.12566

Abstract

ABSTRAK Pekanbaru merupakan kota yang memiliki sentral produksi perikanan yang cukup tinggi. Akses untuk memperoleh perikanan diseluruh wilayah kota Pekanbaru sangat mudah terutama di kelurahan Harjosari yang berada di Pusat kota. Ikan merupakan sumber protein hewani yang memiliki peran penting untuk tubuh. Pemanfaatan ikan sebagian besar masih sebatas ikan konsumsi serta kurangnya variasi dalam pengolahan ikan menyebabkan kurangnya minat konsumsi ikan terutama bagi anak-anak. Melakukan diversifikasi pangan tentunya akan meningkatkan kualitas dari produk pangan dan salah satu upaya dalam meningkatkan konsumsi ikan. Meningkatkan pengetahuan dan keterampilan masyarakat dalam mengolah ikan. Meliputi sosialisasi dan diskusi awal, penyuluhan Praktik dan evaluasi. Pengetahuan peserta pengabdian masyarakat sebelum penyuluhan dengan rata-rata 73, dan setelah penyuluhan meningkat menjadi 92. Keterampilan peserta mengolah ikan dalam kategori baik. Peserta pengabdian masyarakat mengalami peningkatan pengetahuan dan mampu melakukan praktik pengolahan ikan. Kata Kunci: Pangan Lokal, Teknologi, Diversifikasi, Pengetahuan  ABSTRACT Pekanbaru is a city that has a fairly high fisheries production center. Access to fisheries throughout the Pekanbaru city area is very easy, especially in the Harjosari village which is located in the city center. Fish is a source of animal protein which has an important role for the body. The utilization of fish mostly is still limited to simple consumption with lack of variety in the fish processing which causes a lack of interest in consuming fish, especially for children. Diversifying the  food will certainly improve the quality of food products and this is one of the efforts to increase fish consumption.  To increase the community's knowledge and skills in processing fish. Includes socialization and initial discussion, counseling related to fish processing, practices and evaluation. Knowledge of community service participants before counseling with an average of 73, and after counseling increased to 92. Participants' skills in processing fish are in the good category. Community service participants obtain Increased knowledge and skills in fish processing. Keywords: Local Food, Technology, Diversification, Knowledge
Edukasi Perawatan Kaki Dan Penerapan Senam Kaki Diabetik Pada Pasien Diabetes Mellitus Tipe II Di Wilayah Kerja Puskesmas Melur Pekanbaru Syafrisar Meri Agritubella; Yoza Misra Fatmi; Yuliana Arsil
Jurnal Pengabdian Masyarakat Mandira Cendikia Vol. 3 No. 7 (2024)
Publisher : YAYASAN PENDIDIKAN MANDIRA CENDIKIA

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

Abstract

Salah satu gejala yang dirasakan oleh pasien DM adalah kesemutan pada kaki. Upaya mengatasi kesemutan pada kaki adalah dengan melakukan aktivitas fisik seperti senam kaki. Senam Kaki Diabetik merupakan Gerakan yang dilakukan untuk mencegah terjadinya luka pada kaki dan membantu melancarkan aliran darah di bagian kaki. Tujuan Senam Kaki diabetic ini dapat menurunkan kadar gula darah sewaktu dan membantu memperkuat otot dan saraf kaki serta tungkai bawah. Mitra pengabdian adalah penderita DM di Wilayah Kerja Puskesmas Melur. Metode pengabdian Masyarakat ini adalah Service Learning (SL) yaitu pendekatan dalam pengajaran untuk menumbuhkan kesadaran dalam memecahkan persoalan secara langsung dan meningkatkan semangat belajar penderita DM. Hasil kegiatan didapatkan bahwa 8 pasien DM didapatkan 7 pasien (87,5%) mampu melakukan latihan senam kaki secara mandiri
Co-Authors Abd. Rasyid Syamsuri Alkausyari Aziz Alza, Yessi Aminuyati Aslis Wirda Hayati Azizah Estu Putri Deswinar Darwin Dewi Erowati, Dewi Dewi Rahayu Dian Kurnia Rahayu Dizky Nurihsan Eko Risdianto Esthy Rahman Asih Esthy Rahman Asih Fathul Jannah, Fathul Fitri Fitri Fitri Gultom, Yessi Marlina Helmi Arifin Humaroh, Yola Lidya Novita Lily Restusari Maria, Tri Anna Mila Astuti Muharni Muharni Ninin Septiariza Oktariani, Falinda Paramita, Irma Susan RAVEINAL RAVEINAL Restusari, Lily Lily Roziana Roziana, Roziana SAVIRA RAHMADIAN Sri Mulyani SRI WIDIA NINGSIH Syafrisar Meri Agritubella Wahyuni, Amalia Dwi YESSI ALZA Yolahumaroh, Yolahumaroh Yoza Misra Fatmi