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All Journal Indonesian Journal of Chemical Science GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Dunia Gizi Jurnal Pengabdian kepada Masyarakat Nusantara Prima Abdika: Jurnal Pengabdian Masyarakat Jurnal Penelitian Inovatif Jurnal Riset Pangan dan Gizi Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS Jurnal Ilmu Kesehatan dan Gizi Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi MANGGALI Berbakti Journal of Biomedical Sciences and Health
Umar Hidayat, Umar
Prodi Gizi, Fakultas Kesehatan, Universitas IVET Semarang, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Pemanfaatan Media Sosial dan Pangan Lokal menuju Ketahanan Pangan Berwawasan Lingkungan pada Kegiatan Posyandu Prasetyani, Henny; Hidayat, Umar; Rifandi, Raditya Ahmad
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 5 No. 4 (2024): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN) Edisi September - Desembe
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v5i4.4654

Abstract

Social media provides information that can increase knowledge about stunting and nutrition. Another problem is that in providing PMT, local food is still not utilized, even though parents can provide local food to toddlers to fulfill nutrition to prevent stunting. The provision of PMT carried out by Posyandu is still in the form of packaged food/drinks, even though the provision of PMT in the form of packaged food should be avoided because of its low nutritional content. Then the use of social media as a tool to disseminate information and local food to be utilized in fulfilling toddler nutrition can be used to move towards environmentally friendly food security. The goal is to improve services by utilizing social media applications and local food. Social media applications aim to disseminate information related to nutrition and stunting through content. Local food is used to fulfill nutrition, especially in providing PMT at Posyandu. The use of these two aspects is expected to realize food security, which is supported by the creation of a greenhouse that will cultivate plants to fulfill nutrition. Then by realizing food security, it will also support the environment by making natural fertilizers with eco enzymes. The results of natural fertilizers can be used for plant fertilizers in the greenhouse. The stages of implementing nutritional education services are: (1) utilization of social media to disseminate information; (2) utilization of local food in fulfilling toddler nutrition; and (3) implementing good management to achieve environmentally conscious food security as a form of helping integrated health post service facilities.
Perancangan Aplikasi Edukasi Gizi sebagai Upaya Pencegahan Stunting pada Balita di Kegiatan Posyandu Prasetyani, Henny; Trisetiyanto, Adi Nova; Hidayat, Umar
Prima Abdika: Jurnal Pengabdian Masyarakat Vol. 4 No. 1 (2024): Volume 4 Nomor 1 Tahun 2024
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v4i1.3435

Abstract

Stunting is one of the issues in the health sector that is the focus of government programs. This is an urgent need for efforts to prevent stunting through nutritional education. Until now, the form of health service at posyandu is still just measuring height and weight, even though improving posyandu services can be done more than that, especially in preventing stunting through nutrition education. The service aims to improve posyandu health services. Improving services also requires tools that make it easier to provide nutrition education which will be carried out by posyandu cadres by designing an Android-based nutrition education application. The stages of implementing the nutrition education service are: (1) assisting cadres and parents so that this nutrition education can be implemented at Posyandu Melati 3 Baturejo Village and (2) creating a nutrition education application according to needs that make it easier for posyandu cadres and parents as a form of help Posyandu service facilities. The nutrition education application makes it easier for posyandu cadres and parents because the application only needs to input height and weight then the nutritional status will appear and nutrition education will appear in the form of food recommendations that match nutritional status. This application can improve health by preventing stunting.
Pembuatan Mie dengan Subtitusi Tepung Ampas Tahu Rarastiti, Chairunisa Nur; Hidayat, Umar; Sudrajat, Agus; Sundari, Santy; Mardika, Intan Ayu
Manggali Vol 3 No 2 (2023): Manggali
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Universitas Ivet

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31331/manggali.v3i2.2783

Abstract

Diversifikasi pangan merupakan salah satu program pemerintah yang berfokus pada penganekaragaman bahan pangan. Kebijakan ini diperlukan demi mendukung terwujudnya ketersediaan aneka ragam pangan berbasis lokal dan sebagai strategi mengatasi ketergantungan masyarakat terhadap bahan pangan seperti tepung terigu. Upaya tersebut dapat didukung dengan memanfaatkan ampas tahu. Tepung ampas tahu memiliki sifat fisik yang sama dengan tepung pada umumnya, namun memiliki kandungan gizi lebih tinggi. Produk pangan yang digemari oleh sebagian besar masyarakat Indonesia adalah mie, dimana bahan dasar mie adalah tepung terigu. Tujuan dari kegiatan ini adalah memberikan pengetahuan kepada remaja tentang pemanfaatan sumber daya pangan lokal dan berinovasi dalam pembuatan makanan dengan sumber yang lebih bergizi. Metode pelaksanaan kegiatan pengabdian pada masyarakat ini adalah dengan metode ceramah, penyampaian materi dan tanya jawab. Adapun hasil pengabdian diperoleh bahwa penyuluhan yang disertai dengan diskusi dengan para siswa SMP Negeri 8 Kota Semarang berdampak positif terhadap pemahaman dan sikap siswa dalam memanfaatkan sumber pangan lokal.
Pemberian Edukasi Mengenai Ragam Makanan Sehat Siswa SMP Negeri 8 Semarang Hidayat, Umar; Rahmawati, Fiqhi Cahyaningrum; Agina, Grace; Chaerunnisa, Zahra Rizqika
Manggali Vol 2 No 2 (2022): Manggali
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Universitas Ivet

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31331/manggali.v2i2.2237

Abstract

Adolescence is the stage at which age begins to be physically active compared to previous periods. Many factors affect the nutritional status of this group, both directly and indirectly. The food factor consumed is a direct determinant of nutritional status in addition to a history of illness or disease. At this age, the level of knowledge of a variety of healthy snacks and adequate nutritional content is still low, so it is necessary to provide education to this age group. SMP Negeri 8 Semarang was chosen as a place of service because the school was adjacent to an area that sells various kinds of food and becomes a gathering place for students after school. Various high-calorie, high-sugar, and low-fiber snacks are sold there. Education was provided online using the Zoom Meeting due to the COVID-19 pandemic situation. The educational activities was successful and conducive. The achievement of the target and the output of this activity has been achieved, namely the feedback from the participants and the question and answer session went well. This shows that there was a change in the level of adolescent knowledge of the material provided. Providing education about this material should be done regularly in schools. This is in view of the importance of knowledge about types of nutritious food and the fulfillment of a balanced nutritional diet, as well as its impact on adolescent growth and development, degenerative diseases, and the menstrual cycle at a young age, so that future health can always be maintained.
Edukasi Pencegahan Stunting dengan Ragam Protein Hewani Rarastiti, Chairunisa Nur; Hidayat, Umar; Sundari, Santy; Sudrajat, Agus; Mukti, Akbar Rizza
Manggali Vol 3 No 1 (2023): Manggali
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Universitas Ivet

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31331/manggali.v3i1.2528

Abstract

Masalah gizi yang masih menjadi fokus di Indonesia adalah stunting. Stunting sering tidak disadari oleh masyarakat karena tidak adanya indikasi seperti penyakit pada umumnya. Oleh karena itu, penanggulangan masalah stunting harus dimulai jauh sebelum seorang anak dilahirkan dan bahkan sejak remaja untuk dapat memutus rantai stunting dalam siklus kehidupan. Tujuan dari kegiatan ini adalah memberikan pengetahuan kepada remaja sekolah menengah atas, terkait pencegahan stunting dan ragam protein hewani. Metode pelaksanaan kegiatan pengabdian pada masyarakat ini adalah dengan metode ceramah, penyampaian materi dan tanya jawab. Adapun hasil pengabdian diperoleh bahwa penyuluhan yang disertai dengan diskusi dengan para siswa SMK Darussalam Kabupaten Semarang berdampak positif terhadap pemahaman dan sikap siswa dalam pemenuhan ragam protein hewani untuk mendukung upaya pencegahan stunting.
Sosialisasi Peran Gizi Seimbang bagi Kesehatan Remaja di SMP Negeri 8 Kota Semarang Chairunisa Nur Rarastiti; Umar Hidayat; Agus Sudrajat; Catur Retno Lestari
BERBAKTI: Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 05 (2025): ISSUE JUNI
Publisher : PT. Mifandi Mandiri Digital

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

Abstract

Pola makan pada remaja akan menentukan jumlah zat gizi yang diterima oleh remaja untuk pertumbuhan serta perkembangannya. Jumlah makanan yang sesuai dengan kebutuhan akan menyediakan zat gizi yang cukup pula bagi remaja guna menjalankan kegiatan atau aktivitas fisik sehari-hari. Remaja sering tidak memperhatikan asupan gizi yang dikonsumsinya serta suka mengonsumsi makan-makanan cepat saji. Remaja juga kerap mengikuti trend terhadap jenis makanan yang dikonsumsi. Remaja sangat berpengaruh terhadap kualitas sumber daya manusia. Remaja sebagai generasi penerus bangsa berperan penting untuk kemajuan negara di masa yang akan datang. Oleh karena itu, pengetahuan tentang perilaku dan gaya hidup sehat demi terpenuhinya gizi seimbang harus dimulai sejak dini agar terhindar dari berbagai permasalahan kesehatan. Tujuan dari kegiatan ini adalah memberikan pengetahuan kepada remaja pentingnya gizi seimbang bagi kesehatan remaja. Metode pelaksanaan kegiatan pengabdian pada masyarakat ini adalah dengan metode ceramah, penyampaian materi dan tanya jawab. Adapun hasil pengabdian diperoleh bahwa penyuluhan yang disertai dengan diskusi dengan para siswa SMP Negeri 8 Kota Semarang berdampak positif terhadap pemahaman dan sikap siswa dalam pentingnya gizi seimbang dan makanan sehat. Pentingnya penguatan dari orang yang dianggap penting menjadikannya lebih berkomitmen untuk merubah perilaku untuk perubahan perilaku.
Differences in Sugar Concentration on Flavonoid Levels in Roselle Kombucha (Hibiscus sabdariffa L.) As An Antioxidant Beverage Izza, Arifah Nurul; Lestari, Catur Retno; Hidayat, Umar
Journal of Biomedical Sciences and Health Vol. 3 No. 1 (2026)
Publisher : Universitas Karya Husada Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34310/jbsh.v3.i1.308

Abstract

Background: Kombucha is a fermented tea beverage produced using a symbiotic culture of bacteria and yeast (SCOBY). Sugar concentration plays an essential role in the fermentation process as it influences microbial metabolism and the formation of bioactive compounds. Roselle (Hibiscus sabdariffa L.) is rich in flavonoids and anthocyanins, which act as natural antioxidants. Objective: This study aimed to determine the effect of different sugar concentrations on flavonoid levels in roselle kombucha. Methods: This was an experimental study using a completely randomized design (CRD) with one factor, namely sugar concentration: F1 (15%), F2 (25%), and F3 (35%). Fermentation was carried out with the addition of SCOBY for 14 days at room temperature. Flavonoid levels were analyzed using a spectrophotometric method with quercetin as the standard. Data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test. Results: The highest average flavonoid level was found in F1 (sugar concentration 15%) at 0.015690%, while the lowest was in F3 (sugar concentration 35%) at 0.011364%. The Kruskal-Wallis test showed a significant difference among treatments (p = 0.002, p < 0.05). The Mann-Whitney test confirmed that all pairwise comparisons between treatments were significantly different. Sugar concentration significantly affects flavonoid levels in roselle kombucha. Conclusion: The 15% sugar concentration produced the highest flavonoid content, suggesting that low sugar formulation is preferable to maintain bioactive compounds and enhance antioxidant potential. Therefore, roselle kombucha with lower sugar concentration can be developed as a functional beverage to prevent degenerative diseases related to oxidative stress.
Co-Authors Adi Nova Trisetiyanto Agina, Grace Catur Retno Lestari Chaerunnisa, Zahra Rizqika Chairunisa Nur Rarastiti Chairunisa Nur Rarastiti Chairunnisa Nur Rarastiti Dwi Kirani, Risna Eva Kurnia Sofiani Fiqhi Cahyaningrum Rahmawati Izza, Arifah Nurul Kirani, Risna Dwi Kusoro Siadi Lusiana Cici Sabarani Mardika, Intan Ayu Mukti, Akbar Rizza Noralia Purwa Yunita Noralia Purwa Yunita Prasetyani, Henny Raditya Ahmad Rifandi Risna Dwi Kirani Santy Sundari Sudarmin Sudarmin Sudrajat, Agus zulfa, nely