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All Journal MEDIA UNIKA - Majalah Ilmiah Jurnal Pengabdian kepada Masyarakat Nusantara Prosiding Konferensi Nasional PKM-CSR Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA) Jurnal Green House
Maruba Pandiangan
Unika Santo Thomas
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Nursing Public Health Social Sciences

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PENDEKATAN GIZI DAN EDUKASI SARAPAN UNTUK MENDUKUNG KONSENTRASI BELAJAR SISWA SD HUTADAME Dewi Restuana Sihombing, S.Si, M.Si; Connie Daniela; Maruba Pandiangan
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 8 (2025): Penguatan Ekonomi Masyarakat Berbasis Ekologis untuk Mencapai Keberlanjutan Menuju Ind
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v8i0.2814

Abstract

The lack of breakfast habits among elementary school students is one factor that can reduce concentration levels during the learning process. At Huta Dame 2 Public Elementary School in Samosir Regency, most students arrive at school without breakfast, resulting in low focus and participation in learning activities. This community service activity aims to raise awareness of the importance of breakfast through educational outreach and direct intervention in the form of providing a healthy breakfast. The implementation method includes providing nutrition education materials to students and parents and providing a nutritious breakfast for three consecutive days to all students. In addition, observations and interviews with teachers were conducted to assess changes in student behavior and concentration in class. The results of the activity showed an increase in knowledge about the importance of breakfast, positive changes in students' breakfast habits, and reports from teachers regarding increased student attention and participation during learning. This activity demonstrates that an educational approach accompanied by direct practice can have a real impact on healthy behavior and support the learning process. Similar programs are recommended for continued implementation in schools with comparable conditions.
Physicochemical Characteristics, Antioxidants, and Total Phenolics Microencapsulated Chayote Leaf Beverage Connie Daniela sinagasimbolon; Dewi Restuana Sihombing; Maruba Pandiangan
JURNAL GREEN HOUSE Vol 5 No 1 (2026): Jurnal Green House
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63296/jgh.v5i1.76

Abstract

Peningkatan kesadaran masyarakat terhadap pola hidup sehat mendorong pengembangan pangan fungsional berbasis bahan nabati yang kaya senyawa bioaktif. Daun labu siam (Sechium edule) berpotensi dikembangkan sebagai minuman fungsional karena mengandung senyawa fenolik dan antioksidan, namun stabilitas senyawa tersebut dapat menurun selama proses pengolahan dan pengeringan. Penelitian ini bertujuan untuk menganalisis pengaruh konsentrasi maltodekstrin dan lama pengeringan terhadap karakteristik fisikokimia, aktivitas antioksidan, dan total fenolik minuman fungsional enkapsulasi daun labu siam. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu konsentrasi maltodekstrin (5%, 10%, 15%, dan 20%) serta lama pengeringan (2, 4, 6, dan 8 jam). Parameter yang diamati meliputi rendemen, kadar air, kelarutan, aktivitas antioksidan (IC₅₀), dan total fenolik. Data dianalisis menggunakan ANOVA dan dilanjutkan dengan uji DMRT pada taraf 5%. Hasil penelitian menunjukkan bahwa kedua faktor berpengaruh nyata (p<0,05) terhadap seluruh parameter yang diamati. Peningkatan konsentrasi maltodekstrin dan lama pengeringan meningkatkan rendemen dan kelarutan serta menurunkan kadar air, namun menurunkan total fenolik. Nilai aktivitas antioksidan terbaik diperoleh pada perlakuan maltodekstrin 20% dan pengeringan 6 jam. Disimpulkan bahwa kombinasi maltodekstrin 20% dan lama pengeringan 6 jam menghasilkan karakteristik produk yang paling seimbang serta berpotensi dikembangkan sebagai minuman fungsional serbuk berbasis daun labu siam.
Co-Authors Apriadi Situmorang Apul Sitohang Asti Permata Nauli, Asti Permata Bangun, April Dion Basuki Wirjosentono Connie Daniela sinagasimbolon Daeli, Willharticer Kartika Damanik, Arkemo Daniela, Connie Darmawijaya Naibaho Delima Panjaitan Dewi Restuana Sihombing Dewi Restuana Sihombing, S.Si, M.Si Hutabarat, Elisabeth Isti Pricilia Jamaran Kaban, Jamaran Jansen Silalahi Manalu, Baginda manurung, widya asdelina Nichagusmipa, Nichagusmipa Posman Sibuea Sanggam Dera Rosa Tampubolon Siahaan, Reny Yuliana Sirait, Lasmaida Sitanggang, Lasmianna Sitohang , Aryanto Y. Tambunan, Devi Oktavia Telaumbanua, Agusmerlina