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All Journal Abdimas Teknobuga : Jurnal Teknologi Busana dan Boga Journal of Vocational and Career Education Jurnal Abdimas Serawai
Sus Widayani, Sus
Fakultas Teknik, Universitas Negeri Semarang
Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Nursing Public Health Social Sciences

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PENYULUHAN GIZI DAN KESEHATAN SERTA PEMBUATAN JUS SEHAT UNTUK LANSIA AGAR TETAP TAMPIL SEHAT DAN CERIA Widayani, Sus; Triatma, Bambang
Jurnal Abdimas Vol 17, No 1 (2013)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M), Universitas Negeri Semarang

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Abstract

`Kesehatan Segalanya Tanpa Kesehatan, Segalanya Tidak Berarti`. Kesehatan perlu diupayakan. Apalah artinya apabila segala keinginannya terpenuhi, akan tetapi tidak sehat –sakit–. Kesehatan milik kita yang paling berharga, karena bila sakit kita tidak bisa berbuat apa-apa dan tidak bisa menikmati kebahagiaan. Kesehatan harus selalu dijaga, dirawat, dipelihara dan menyayangi diri supaya tetap sehat sampai lanjut usia. Setiap orang menginginkan hidup sehat sampai Lansia. Untuk mencapai kesehatan salah satunya berperilaku hidup sehat dan mengkonsumsi gizi adekuat. Untuk membantu mewujudkan lansia hidup sehat sampai di akhir masa dilakukan penyuluhan kesehatan dan gizi serta pembuatan jussehat dari buah dan sayur. Kandungan vitamin dan mineral dari buah dan sayur dapat membantu lansia untuk memperlambat proses penuaan.Tujuan agar lansia dapat meningkatkan kualitas hidup bersih dan sehat, mampu berbuat sehat tanpa merepotkan anggota keluarganya. Hasil kegiatan sangat diminati para lansia, sangat senang, dan bersemangat berperilaku hidup sehat dengan jussehat. Lansia mampu membuat jus sendiri. Lansia menyarankan kegiatan penyuluhan gizi dan pembuatan jus sehat berkelanjutan
PENINGKATAN KAPASITAS ANTIOKSIDANDODOLDENGAN PENAMBAHAN EKSTRAK ANGKAK (BERAS MERAH TERFERMENTASI) Ansori, Muhammad; Agustina, Titin; Widayani, Sus
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 4, No 1 (2017)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v4i1.13847

Abstract

odol banyak diusahakan oleh Usaha Kecil dan Menengah (UKM). Perbaikan kualitas kuliner dodol akan sangat berdampak kepada kesejahteraan masyarakat. Dodol dibuat dengan dua jenis bahan dasar, yaitu buah dan tepung bijibijian. Permasalahan yang mengemuka saat ini adalah usia simpan dodol yang pendek, khususnya dodol yang berbahan dasar ketan dan minyak, karenatimbulnya ketengikan(oksidasi). Pada sisi lain, industri kuliner disemarang sedang berkembang pemanfaatan beras fermentasi Angkak, yang diyakini mampu memberikan dampak positif bagi konsumen yang mengkonsumsinya. Dihipotesakan dalam penelitian bahwa aplikasi ekstrak angkak pada industri kuliner dodol, khususnya pada proses pengolahannya, akan berdampak kepada dua hal. Yang pertama : adanya perbaikan daya tahan terhadap ketengikan dengan parameter kapasitas antioksidan serta estetikawarnamerahdodol dari kandungan beta karoten. Pendekatan eksperimen digunakan untuk mengetahui dampak aplikasi ekstrak Angkak dalam pengolahan dodol kudus. Hasil uji kimiawi terhadap kandungan dodol yang mengalami penambahan ekstrak angkak 0%, 25%, 50%, 75% dan 100% antara lain sebagai berikut : Kandungan beta karoten dodol semakin meningkat dengan nilai: 0 ug, 17ug, 31ug, 50ug dan 87ug dimana kapasitas antioksidan dodol meningkat dari : 0.824%, 3.605%, 4.701%, 5.393% dan 10.683%. berdasarkan analisis regresi dengan nilai koefisien regresi = 0,96, diketahui bahwa semakin meningkat kandungan beta karoten dodol maka semakin meningkat pula kapasitas antioksidan dari dodol penambahan ekstrak angkak tersebut.
PENYULUHAN GIZI DAN KESEHATAN SERTA PEMBUATAN JUS SEHAT UNTUK LANSIA AGAR TETAP TAMPIL SEHAT DAN CERIA Widayani, Sus; Triatma, Bambang
Jurnal Abdimas Vol 17, No 1 (2013)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M), Universitas Negeri Semarang

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

Abstract

`Kesehatan Segalanya Tanpa Kesehatan, Segalanya Tidak Berarti`. Kesehatan perlu diupayakan. Apalah artinya apabila segala keinginannya terpenuhi, akan tetapi tidak sehat –sakit–. Kesehatan milik kita yang paling berharga, karena bila sakit kita tidak bisa berbuat apa-apa dan tidak bisa menikmati kebahagiaan. Kesehatan harus selalu dijaga, dirawat, dipelihara dan menyayangi diri supaya tetap sehat sampai lanjut usia. Setiap orang menginginkan hidup sehat sampai Lansia. Untuk mencapai kesehatan salah satunya berperilaku hidup sehat dan mengkonsumsi gizi adekuat. Untuk membantu mewujudkan lansia hidup sehat sampai di akhir masa dilakukan penyuluhan kesehatan dan gizi serta pembuatan jussehat dari buah dan sayur. Kandungan vitamin dan mineral dari buah dan sayur dapat membantu lansia untuk memperlambat proses penuaan.Tujuan agar lansia dapat meningkatkan kualitas hidup bersih dan sehat, mampu berbuat sehat tanpa merepotkan anggota keluarganya. Hasil kegiatan sangat diminati para lansia, sangat senang, dan bersemangat berperilaku hidup sehat dengan jussehat. Lansia mampu membuat jus sendiri. Lansia menyarankan kegiatan penyuluhan gizi dan pembuatan jus sehat berkelanjutan
Model Pembelajaran Keterampilan Vokasional Berbasis Potensi Lokal di SMA Wilayah Kalimantan Lia, Natalia; Syamwil, Rodia; Widayani, Sus
Journal of Vocational and Career Education Vol 2, No 2 (2017): December 2017
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jvce.v2i2.13836

Abstract

Siswa SMA perlu diberikan pembelajaran keterampilan vokasional sebagai bekal keterampilan hidup setelah lulus dari sekolah dengan memanfaatkan sumber daya alam di daerah setempat. Penelitian ini berjuan untuk membuat model pembelajaran keterampilan vokasional berbasis potensi lokal buah jengkol pada mata pelajaran Prakarya dan Kewirausahaan serta menguji kevalidan dan keefektifan penggunaan model dalam kegiatan pembelajaran. Metode yang digunakan dalam penelitian ini adalah research and development yang disederhanakan dengan enam langkah yaitu analisis potensi dan masalah hingga uji coba skala terbatas. Langkah pertama yaitu studi pendahuluan untuk membangun model factual.  Model konseptual melalui analisis model faktual dan kajian teori, validitas model dilakukan melalui teknik delphi menggunakan validator ahli model. Menguji keefektifan model digunakan one group pre test-post test design dan penghitungan nilai gain. Hasil penelitian menunjukan pembelajaran project based learning yang mengangkat potensi lokal buah jengkol valid dan efektif untuk meningkatkan kecakapan siswa dalam bentuk kompetensi pengetahuan, sikap, dan keterampilan. Pengolahan jengkol menjadi produk seperti lempok jengkol yang memiliki nilai jual. Selain meningkatkan sikap dan keterampilan kewirausahaan, model ini juga dapat meningkatkan sikap menghargai potensi lokal di daerah setempat. The student of high school need to be given a vocational skills as a provision of living skill after graduating from the school by making use of the natural resources in nearby areas. This research is aimed to make vocational skill learning model based on local potency of jengkol on the subjects of Prakarya and Entrepreneurship as well as to test the validity and effectiveness of the model usage in learning activities. The method used in this research was a research and development that was simplified by six steps, namely the analysis of potentials and problems to a limited scale trial. The first step was a preliminary study to build a factual model. Conceptual model through factual model analysis and theoretical study, model validity was done through delphi technique using expert model validator. The effectiveness of the model was tested by using one group pre-test – post-test design and gained value calculation. The result of the research showed that the project based learning that raised the local potential of dog fruit is valid and effective to improve the students' skill in the form of knowledge, attitude and skill competence. Dog fruit might be processed into a product such as jengkol lempok that has a sale value. Besides improving entrepreneurial attitudes and skills, this model can also enhance the attitude of appreciating local potential in the local area.
PELATIHAN KETRAMPILAN KREASI NUGGET LELE BERGIZI KEPADA IBU BALITA DAN PENYULUHAN GIZI UNTUK PENCEGAH KEJADIAN STUNTING DI WILAYAH GUNUNGPATI Widayani, Sus; Triatma, Bambang; Pratama, Muh. Nur Agung
P-2776-3072
Publisher : Program Studi Administrasi Publik

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Abstract

Abstract: The danger of stunting threatens Indonesian children. The danger of stunting threatens Indonesian children. Stunting is when toddlers are shorter than their age, caused due to chronic malnutrition at 1000PHK from fetus to 2 years of age. The physical and brain development of stunted children is hampered and susceptible to disease, resulting in difficulty achieving. When adults are easily overweight so they are at risk of developing degenerative diseases. At the productive age, stunting children earn 20% less than children with optimal growth. Stunted children reduce the country's gross domestic product by 3%. For Indonesia, the loss due to child editing reaches Rp. 300 trillion per year. It is very necessary to prevent stunting, one of which is by doing the dedication to help mothers of toddlers provide nutritious food supplies to their toddlers so that they are healthy and have a good nutritional status so as to prevent stunting in their area. Fish is processed food that attracts and likes children (Widayani and Triatma, 2018). Reinforcement with a lack of attention to children's consumption, and often children eat only for pleasure. This is also supported by the low level of fish consumption in the city of Semarang (11.3 kg / year / capita which should have been 31.4 kg / year / capita). If this condition is allowed to drag on, toddlers will grow up to become children who do not like to eat fish so that the fulfillment of animal protein needs in the body is lacking. The aim is to provide nutrition education and training on healthy and nutritious catfish nuggets processing to prevent stunting. Methods of counseling and training for mothers of toddlers so that they are skilled at creating catfish nuggets. The nugget-making practice adds to the enthusiasm of toddler mothers. There was a change in the mindset of the mothers after the nutrition counseling activities and training in processing nutritious healthy nuggets. The mothers hope to be given back counseling and practice of fish processing and nutritious food on a regular basis. The hope in the future is that children will love to eat fish so that a nutritionally aware society will be realized.
Development of Creative Economy Educational Tour Pocket Books in Semarang City Indarsih, Fitria Retno; Widayani, Sus; Anis, Samsudin
Journal of Vocational and Career Education Vol 6, No 2 (2021): December 2021
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jvce.v6i2.34964

Abstract

The development of tourism sector in Semarang city has been established by Creative Economic Agency (BEKRAF) as one of the creative city in the field of culinary, fashion, and crafts. But not many people know about the existance of some reference books and the absence of a guide book about creative economy educational tourism affect the tourists’ interests towards creative economy educational tourism in the field of culinary in Semarang city. This thing became the purpose of the study to discuss some problems that intended to be disclosed are: 1) To develop a creative economy educational tour pocket book; 2) To analyze the feasibility of a creative economy educational tour pocket book; 3) To analyze the practicality of a creative economy educational tour pocket book to tourists, and 4) To analyze the effectiveness of a creative economy educational tour pocket book to interest tourists. This research used RD method (Research and Development) which refers to model development of ADDIE (Analysis, Design, Development, Implementation, Evaluation). Population and Sample is obtained all travelers who travel in Semarang city. Based on assessment results, it can be found that validator expert obtained an average score of 4,58 included in the category of very decent, material experts got average score of 4,72 included in the category of very decent, assessment result done by the respondents that is focused on practicality of a pocket book is in the category of overral positive position with average score of 97,5%, and the questionnaire results of tourists’ interests to the creative economy educational tour pocket book categorized as an effective thing because it reaches 4,26%. This shows that creative economy educational tour pocket book can affect the tourists’ interests.
PELATIHAN KETRAMPILAN KREASI NUGGET LELE BERGIZI KEPADA IBU BALITA DAN PENYULUHAN GIZI UNTUK PENCEGAH KEJADIAN STUNTING DI WILAYAH GUNUNGPATI Sus Widayani; Bambang Triatma; Muh. Nur Agung Pratama
Jurnal Abdimas Serawai Vol 1 No 1 (2021): Jurnal Abdimas Serawai (JAMS)
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik

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Abstract

Abstract: The danger of stunting threatens Indonesian children. The danger of stunting threatens Indonesian children. Stunting is when toddlers are shorter than their age, caused due to chronic malnutrition at 1000PHK from fetus to 2 years of age. The physical and brain development of stunted children is hampered and susceptible to disease, resulting in difficulty achieving. When adults are easily overweight so they are at risk of developing degenerative diseases. At the productive age, stunting children earn 20% less than children with optimal growth. Stunted children reduce the country's gross domestic product by 3%. For Indonesia, the loss due to child editing reaches Rp. 300 trillion per year. It is very necessary to prevent stunting, one of which is by doing the dedication to help mothers of toddlers provide nutritious food supplies to their toddlers so that they are healthy and have a good nutritional status so as to prevent stunting in their area. Fish is processed food that attracts and likes children (Widayani and Triatma, 2018). Reinforcement with a lack of attention to children's consumption, and often children eat only for pleasure. This is also supported by the low level of fish consumption in the city of Semarang (11.3 kg / year / capita which should have been 31.4 kg / year / capita). If this condition is allowed to drag on, toddlers will grow up to become children who do not like to eat fish so that the fulfillment of animal protein needs in the body is lacking. The aim is to provide nutrition education and training on healthy and nutritious catfish nuggets processing to prevent stunting. Methods of counseling and training for mothers of toddlers so that they are skilled at creating catfish nuggets. The nugget-making practice adds to the enthusiasm of toddler mothers. There was a change in the mindset of the mothers after the nutrition counseling activities and training in processing nutritious healthy nuggets. The mothers hope to be given back counseling and practice of fish processing and nutritious food on a regular basis. The hope in the future is that children will love to eat fish so that a nutritionally aware society will be realized.
Pelatihan Ketrampilan Kreasi Nugget Lele Bergizi Kepada Ibu Balita Dan Penyuluhan Gizi Untuk Pencegah Kejadian Stunting Di Wilayah Gunungpati Sus Widayani; Bambang Triatma; Muh Nur Agung Pratama; Endah Setyorini
JURNAL ABDIMAS SERAWAI Vol. 1 No. 1 (2021): Jurnal Abdimas Serawai (JAMS)
Publisher : Program Studi Administrasi Fakultas Ilmu Sosial dan Ilmu Politik Universitas Muhammadiyah Bengkulu 

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (358.599 KB) | DOI: 10.36085/jams.v1i1.4548

Abstract

The danger of stunting threatens Indonesian children. The danger of stunting threatens Indonesian children. Stunting is when toddlers are shorter than their age, caused due to chronic malnutrition at 1000PHK from fetus to 2 years of age. The physical and brain development of stunted children is hampered and susceptible to disease, resulting in difficulty achieving. When adults are easily overweight so they are at risk of developing degenerative diseases. At the productive age, stunting children earn 20% less than children with optimal growth. Stunted children reduce the country's gross domestic product by 3%. For Indonesia, the loss due to child editing reaches Rp. 300 trillion per year. It is very necessary to prevent stunting, one of which is by doing the dedication to help mothers of toddlers provide nutritious food supplies to their toddlers so that they are healthy and have a good nutritional status so as to prevent stunting in their area. Fish is processed food that attracts and likes children (Widayani and Triatma, 2018). Reinforcement with a lack of attention to children's consumption, and often children eat only for pleasure. This is also supported by the low level of fish consumption in the city of Semarang (11.3 kg / year / capita which should have been 31.4 kg / year / capita). If this condition is allowed to drag on, toddlers will grow up to become children who do not like to eat fish so that the fulfillment of animal protein needs in the body is lacking. The aim is to provide nutrition education and training on healthy and nutritious catfish nuggets processing to prevent stunting. Methods of counseling and training for mothers of toddlers so that they are skilled at creating catfish nuggets. The nugget-making practice adds to the enthusiasm of toddler mothers. There was a change in the mindset of the mothers after the nutrition counseling activities and training in processing nutritious healthy nuggets. The mothers hope to be given back counseling and practice of fish processing and nutritious food on a regular basis. The hope in the future is that children will love to eat fish so that a nutritionally aware society will be realized
Co-Authors Ansori, Muhammad Bambang Triatma, Bambang Endah Setyorini Indarsih, Fitria Retno Lia, Natalia Muh Nur Agung Pratama Muh. Nur Agung Pratama Pratama, Muh. Nur Agung Rodia Syamwil Samsudin Anis Titin Agustina