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All Journal Medikora: Jurnal Ilmiah Kesehatan Olahraga Indonesian Journal of Human Nutrition Jurnal Media Gizi Indonesia (MGI) GIZI INDONESIA Jurnal Gizi Klinik Indonesia Amerta Nutrition Journal of Saintech Transfer Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Jurnal Dunia Gizi
Ginta Siahaan
Politeknik Kesehatan, Jurusan Gizi, Kemenkes Medan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Nursing Public Health Other

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Journal : Journal of Saintech Transfer

 1 
Training and Making Avocado Seed Flour as Snack Food in Dalu Sepuluh Village Tanjung Morawa Residence bakara, tiar lince; Rumida; Siahaan, Ginta
Journal of Saintech Transfer Vol. 2 No. 2 (2019): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.972 KB) | DOI: 10.32734/jst.v2i2.3907

Abstract

Avocado seeds are waste that can be utilized by the community while the seeds are only disposed of as waste. Avocado seeds have a hypoglycemic effect, an antidiabetic effect through its ability to reduce blood glucose levels and contain high enough starch by 23%. The high starch content allows the use of avocado seeds into flour. The avocado seed flour produced will be applied for making donuts, cookies and simulation chips. The aim of this Community Service is to provide knowledge to the women cadres group and mothers in the hope of being able to turn avocado seeds into avocado seed flour and be processed into snack foods such as cookies, donuts and simulated chips. Management of Community Service is carried out in Dalu Sepuluh-B Village, Tanjung Morawa Sub-district. The Community Service method is by demonstration and training so that women group and mothers are able and skilled at making avocado seed flour into donuts, cookies and simulated chips. The results of community service activities are that participants of the cadre group and PKK mothers have known the benefits of avocado seed flour and have been skilled in making processed products from avocado seed flour that can be applied in the community so that it can improve the degree of public health.
Training of Gluten and Casein Free Snack Processing for Mothers of Children with Autism Spectrum Disorder Tarigan, Novriani; Siahaan, Ginta; Lestrina, Dini
Journal of Saintech Transfer Vol. 3 No. 1 (2020): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v3i1.4279

Abstract

The gluten and casein-free (GCF) diet is one alternative ways in handling children with autism spectrum disorders (ASD). The aim of this community service activities was to improve the attitudes, motivations and skills of the mothers in order to be able to prepare GCF diet that are safe for consumption by ASD children. The target participants of this community service activity were 25 mothers of ASD children from the Pondok Peduli Autis Foundation in Medan. Stages of implementation consisted of socializing the activities, pre-test, and counseling on a GFC diet, training and demonstrations on processing of GCF snacks, as well as evaluating activities in the form of a post-test. The GCF products made in the training activities were purple sweet potato pudding, pumpkin pudding, hunkwe pudding, corn bakwan, cassava omelette, cassava pastel, and cassava croquette with vegetables. The average pre-test results on the participants' knowledge about GCF diets was 45.6. After counseling twice by using a "Booklet" tools and training on the processing of GCF products, there was an increase in knowledge to 81.9. Furthermore, after regularly consuming the GCF foods prepared based on this program, more than 50% participants found their autis children improvement in learning concentration and no longer hyperactive.
The Knowledge Enhancement of Stunted Children’s Parentals Through Training on Processing Additional Foods with White Oyster Mushroom, Taro Flour, and Fish Raw Materials bakara, tiar lince; Rumida; Siahaan, Ginta
Journal of Saintech Transfer Vol. 5 No. 2 (2022): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v5i2.11064

Abstract

The problem of malnutrition that has received much attention recently is the problem of chronic nutrition in the form of stunting. One of the factors that cause stunting in toddlers is food intake. The provision of supplementary food containing complete nutrition can be used as an effort to prevent stunting in children. This community service was carried out in Bangun Rejo Village, Tanjung Morawa District, Deli Serdang Regency with the target community being the PKK Cadre group and mothers with stunting children. The purpose of this community service activity is to convey information about stunting children and how to prevent it, as well as train the target community to utilize and process food ingredients such as white oyster mushrooms, taro flour, catfish, rebon shrimp and lemuru fish into nuggets as a snack for children. stunting. The results of community service activities showed an increase in the participants' knowledge about stunting and how to prevent it, as well as skills to make catfish, rebon shrimp, lemuru fish, and oyster mushroom nuggets as snacks for stunted children.
Counselling and Training of Nutritional Snacks Making for Immunity Increasing During Covid 19 Pandemic Siahaan, Ginta; Manalu, Mincu; Rumida; Ginting, Riska S; Manurung, Aprianti; Sihombing, Loika; Farida, Farida; Akmal, Ahmad RI
Journal of Saintech Transfer Vol. 5 No. 2 (2022): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v5i2.11065

Abstract

Increasing body immunity is very necessary after the Covid-19 pandemic. One of the efforts that can be made to increase the body's immunity is to consume functional foods with immunostimulant activity, such as processed snakehead fish products in the form of nuggets, and "parkusel" juice made from a mixture of bitter melon, dates and celery. The purpose of community service is to provide knowledge and skills to housewives and the community at the Veteran ABRI Housing Complex in Medan Estate, Deli Serdang Regency, in making functional food products in the form of snakehead fish nuggets and Perkusel juice. The community service method used is the counseling method with leafet aids and training in making snakehead fish nuggets and perkusel juice. The results of the activity showed that there was an increase in the knowledge of the community participants in community service activities about nutritious snack products that can increase body immunity by 71% in the good value category.
Demonstration of Simple and Elite Balanced Menu to Increasing Immunity During the Covid-19 Pandemic Siahaan, Ginta; Nainggolan, Efendi; Lestrina, Dini; Doloksaribu, Bernike; Karimah, Ummu A; Sitorus, Eunike G; Panjaitan, Nuriani; Sinaga, Surya E P
Journal of Saintech Transfer Vol. 6 No. 1 (2023): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v6i1.11995

Abstract

A balanced menu is a meal menu consisting of rice, animal side dishes, vegetable side dishes, vegetables and fruits in one meal. This community service aims to provide examples of a balanced menu and maintain a balanced diet as an effort to increase endurance in the midst of the Covid 19 pandemic. This activity is carried out through demonstration methods, giving leaflets, and discussions. The activity participants were the elderly at the Veteran ABRI Housing in Medan Estate Deli Serdang Regency with a total of 20 participants. The balanced menu being demonstrated is a simple and elite balanced nutrition menu, which aims to adjust to the economic conditions of the local community. The results of the activity showed an increase in participants' knowledge about a balanced menu. Before the activity the number of participants who had good knowledge was 16% and after the activity there were 62% of participants who had good knowledge.
Development of local food source products in improving the health of mother and toddler children in Jaharun B Village, Galang District, Deli Serdang District bakara, tiar lince; Rumida; Siahaan, Ginta
Journal of Saintech Transfer Vol. 7 No. 2 (2024): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v7i2.16520

Abstract

Maternal and child health encompasses comprehensive efforts to maintain optimal health at every life stage, from pre-conception to menopause. Midwifery services play a crucial role in this system, focusing on women's reproductive health throughout their life cycle, as well as the health of infants and toddlers. Food and nutrition are essential for development and serve as key indicators of overall health. However, many children still experience nutritional deficiencies, often due to a lack of interest in protein-rich and vegetable-based foods. The aim of this Community Service initiative was to educate cadre groups and mothers of children under five on utilizing local food ingredients to create nutritious snacks. The program introduced innovative ways to process red bean flour, oyster mushrooms, and catfish into nuggets and meatballs, providing a protein-rich alternative for young children. The service was conducted in Jaharum B Village, Galang District, Deli Serdang Regency. Results indicated that participating mothers gained valuable knowledge about protein sources and acquired skills to prepare nutritious snacks from local ingredients. These efforts are expected to improve the nutritional intake of children under five, contributing to better community health outcomes.
Co-Authors Akmal, Ahmad RI Bakara, Tiarlince Dini Lestrina Doloksaribu, Bernike Efendi S Nainggolan Effendi Nainggolan, Effendi Emi Inayah Erlina Nasution Erlina Nasution Erlina Nasution, Erlina Farida Farida Ginting, Riska S Hanna Sriyanti Saragih Hutauruk, Grace Natalia Putri Karimah, Ummu A Kasmiyeti Kasmiyeti Kasmiyeti, Kasmiyeti Leni Astria MAHDIAH Mahdiah Manurung, Aprianti Mincu Manalu Nasution, Zuraidah Ngena Ria Panjaitan, Nuriani Pasaribu, Sudana Fatahillah Riris Oppusungu Roy Ferdi Siallagan Rumida, Rumida Rumidah, Rumidah Saskiyanto Manggabarani Sihombing, Loika Sinaga, Surya E P Siregar, Ice Ratnalela Sitepu, Yunki Alwina Br Sitorus, Eunike G Sri Heriyanto Tiar Lince Bakara Tiarlince Bakara Urbanus Sihotang Veronica, Gloria Agustini Yuni Ghretella Agrisalita Sinaga YUSNITA YUSNITA Yusnita Yusnita