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All Journal Tell : Teaching of English Language and Literature Journal FENOMENA SYAMIL: Jurnal Pendidikan Agama Islam (Journal of Islamic Education) Meditory : The Journal of Medical Laboratory Jurnal Ilmu Gizi : Journal of Nutrition Science JURNAL PENDIDIKAN TAMBUSAI AL-TANZIM : JURNAL MANAJEMEN PENDIDIKAN ISLAM EduReligia : Jurnal Pendidikan Agama Islam LISAN AL-HAL: Jurnal Pengembangan Pemikiran dan Kebudayaan Ulumuna: Jurnal Studi Keislaman SCAFFOLDING: Jurnal Pendidikan Islam dan Multikulturalisme Didaktik : Jurnal Ilmiah PGSD STKIP Subang Reswara: Jurnal Pengabdian Kepada Masyarakat Pustaka : Jurnal Ilmu-Ilmu Budaya Jurnal Madako Education Jurnal Pengabmas Masyarakat Sehat Al-Khidmah: Jurnal Pengabdian Kepada Masyarakat Jurnal Ahsana Media : Jurnal Pemikiran, Pendidikan dan Penelitian ke-Islaman Jurnal Pengabmas Masyarakat Sehat Journal of Scientech Research and Development SYAMIL: JURNAL PENDIDIKAN AGAMA ISLAM (JOURNAL OF ISLAMIC EDUCATION) FENOMENA: Jurnal Penelitian Syarah: Jurnal Hukum Islam dan Ekonomi Jurnal Pendidikan Indonesian Red Crescent Humanitarian Journal IDARAH : Jurnal Pendidikan dan Kependidikan AL-ISHLAH: Jurnal Pendidikan Islam Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Konseling Pendidikan Islam Buletin Pengabdian JIEMAN: Journal of Islamic Educational Management Jurnal Dieksis ID ABDINA: Jurnal Sosial Dan Pengabdian Kepada Masyarakat Syura: Journal of Law Indonesian Journal of Mathematics and Natural Science Education Jurnal Ilmu Ekonomi, Pendidikan dan Teknik (IDENTIK) Proceeding Of International Conference On Education, Society And Humanity Prosiding Pengabdian Ekonomi dan Keuangan Syariah Al-Ridha MANAGIERE: Journal of Islamic Educational Management Reflektika
Badrut Tamam
Universitas Islam Negeri Sultan Aji Muhammad Idris Samarinda
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Efektivitas In-House Training Tentang HACCP Terhadap Tingkat Pengetahuan dan Sikap Penjamah Makanan Ryanti, Ni Putu Pas; Agustini, Ni Putu; Tamam, Badrut
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 1 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Abstract

Food handler training is an important part of improving knowledge, skills, and quality of nutrition services in hospitals. This study aims to determine the effectiveness of in-house training on Hazard Analysis and Critical Control Point on the level of knowledge and attitude of food handlers in the Nutrition Installation of RSD Mangusada. The study used a pre-experimental design with a one group pretest-posttest approach, involving 35 food handlers. Data collection used a questionnaire and was analyzed using the Wilcoxon test at a 5% confidence level. The results showed that after training, all respondents (100%) showed an increase to the good knowledge category, and 62.9% showed a positive attitude. The level of effectiveness of training on knowledge was 0.82 in the high category in the first post-test and 0.52 in the medium category in the second post-test. The level of training effectiveness on attitudes is 0.65 and 0.51 in the medium category. The Wilcoxon test showed a significant difference (p <0.05) in the level of knowledge and attitudes before and after training. So it can be concluded that in-house training on HACCP is effective in improving the knowledge and attitudes of food handlers. Therefore, it is expected that the hospital will periodically conduct training and conduct monitoring and evaluation of the implementation of HACCP
Pengaruh Rasio Tepung Sorgum (Sorghum bicolor L. Moench) dan Tepung Kacang Tolo (Vigna unguiculata L.) Terhadap Karakteristik Mutu Sereal "Sokato" Jaya, Ni Ketut Yunita Lestari Widyagita; Puryana, I Gusti Putu Sudita; Tamam, Badrut
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 1 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Abstract

Cereal is a processed food made from cereal grain flour and processed and formed into flakes, pieces, strips through an extrusion process. Generally, cereals are made from wheat imported from outside Indonesia, so alternative food ingredients are needed. Sorghum flour can be used as a substitute for wheat. In making cereals, tolo bean flour is added as a source of protein. This study aims to determine the effect of the ratio of sorghum flour and tolo bean flour on the quality characteristics of "sokato" cereal. The type of research used is experimental research, using a Randomized Block Design (RAK) with 5 treatments and 3 replications. Data analysis used to determine the effect of differences in ratios using analysis of variance (ANOVA). The results showed that differences in the ratio of sorghum flour and pigeon pea flour had a significant effect on organoleptic quality including color, aroma, overall acceptance, texture quality, taste quality, ash content, and cereal crude fiber. The best treatment of this study was P5 with 30% sorghum flour and 70% tolo bean flour with the characteristics of crunchy texture, slightly nutty, overall acceptance liked, ash content 1.66%, water content 4.7%, protein 8.01%, fat 13.75%, carbohydrate 71.87%, crude fiber 1.16%. In further research can make sokato cereal with modifications that will increase nutritional value and contain water content of less than 3% in accordance with SNI 01-4270-1996.
Co-Authors Abda Abda Abdul Mukit Abdul Wahid Aida Fikriyah Al-Adawiyah, Robiah Al-Adawiyah, Robiah al-Ansi, Abd al-Salam Humud Ghalib Ali, Karimullah Anam, Syafi’ul Andrian, Fiki Anggrainy, Dian Novita Antarini, Anak Agung Nanak Arbain, Muhammad Ariyani, Putu Eka Putri Baidowi Baidowi Budianingsih, Ni Nengah Cahyani, Ni Putu Diva Ardyan Mas Defira, Citra Ditiarini, Ni Putu Vriska Putri Fadhilah, Lisa Nurul Fathul Jannah, Fathul Ferdiansyah, Riko Gama, I Ketut Ghoffari, Moh. Isbat Alfan Gusniati, Yeisi Habibi, Rab’ul Hamsir Hamsir Hariyanto Hariyanto Hartati, Nyoman Hartiningsih, Try Hasyim Asy’ari, Moh. Hefniy, Hefniy Hisan, Syifaul I Made, Sukarja I Ngh, Sumirta I Nyoman, Purna I Nyoman, Sujaya Ida Ayu Eka Padmiari Ida, Sihaputar Erni Ilham, Ahmad Indra Dewi, Kadek Ayu Cahyani Indradewa, Rhian Isomuddin, Moh. Istifadah Istifadah, Istifadah Jaya, Ni Ketut Yunita Lestari Widyagita Kautsar Eka Wardhana Khojir Kindy, Aulia Lasadara, Lasadara Latifah, Endah Nur Linta Wafdan Hidayah, Linta Wafdan Lubis, Muhammad Rifai Luluk Maktumah Mabrurrosi, Mabrurrosi Masruroh MASRUROH Matnin Muadin, Akhmad Mufrizal, Muhammad Muhammad Arbain Muhammad Nur Muhammad Solekhin Muhsin Muhsin Muhyatun, Muhyatun Mulyadi Mulyadi Nafi, Ahmad Dhiyaun Ni Made Yuni Gumala Ni Made, Purnamayanti Dwi Ni Putu Agustini Nirina, Enik Novan Nandiwilastio Nur Muhammad, Taufiqy Nurhikmah Nurhikmah Nurrahman, Jihat Nurul Fadilah, Nurul Pande Putu Sri Sugiani, Pande Putu Sri Parmini, Ni Putu Ary Putera, Dwi Bagus Rendy Astid Putra, Dimas Nur Arif Dwi Qamariah, Sa’da Qhonimah , Nurul Ramadhan, Akbar Rangga Randi Muhammad Gumilang Reza Widyasaputra Robiah Al-Adawiyah Rusini, Rusini Ryanti, Ni Putu Pas Sadara, La Setyaningrum, Arifah Shofiyah Nurfala Laili SLAMET SETIAWAN Sudarsono Sudita Puryana, I Gusti Putu Suharman Suharman, Suharman Sulaichah, Sulaichah suratiah, suratiah Sutrisno, Sutrisno Syah, Susilo Romadon Syaiful Syibawaih, Syibawaih Titi Kadi Ubaedillah, A. Ulum Firmansyah, Adibul Umam, Hoirul Usriyah, Lailatul Utami, Komang Dinda Adelya Wahyudi Wahyudi Yusnia Binti Kholifah Z.R, M Ihvan Kurnia Zainal Arifin Zamroni Zamroni Zulkifli Zulkifli