Article Per Year (5 Year)
p-Index From 2021 - 2026
2.255
P-Index
This Author published in this journals
All Journal Journal of Nutrition College SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Kesehatan Indonesia Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Jurnal Pengabdian Harapan Ibu (JPHI) Jurnal Kesehatan Reproduksi Jurnal Kesehatan Jurnal Abdimas Kesehatan
Norhasanah
STIKes Husada Borneo
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
Sosialisasi gizi “diet asik, prestasi asik” pada remaja madrasah aliyah negeri 4 Banjar Siti Aisyah Solechah; Norhasanah Norhasanah; Nany Suryani
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 2 (2024): June
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i2.24199

Abstract

Abstrak Diet seimbang sangat penting untuk semua individu, termasuk remaja. Selain itu, ada korelasi antara konsumsi makanan dan prestasi akademik siswa. Pencapaian nutrisi yang tepat melalui konsumsi makanan sehari-hari diperlukan untuk meningkatkan fokus kognitif individu remaja. Remaja yang bergizi memadai cenderung mengarahkan perhatian mereka ke pendidikan, sehingga memaksimalkan prestasi akademik mereka. Pemahaman yang tidak memadai tentang nutrisi di kalangan remaja, ditambah dengan dampak buruk yang berasal dari kurangnya pengetahuan ini, menggarisbawahi perlunya menyebarluaskan informasi tentang praktik diet bergizi yang disesuaikan dengan demografi remaja. Upaya yang dilakukan melibatkan sosialisasi gizi melalui metode ceramah yang bertujuan untuk meningkatkan kesadaran gizi di kalangan remaja putri di sekolah Madrasah Aliyah Negeri (MAN) 4 Banjar. Kegiatan ini dilakukan dalam satu hari selama 1,5 jam pada November 2022, dan dihadiri oleh 51 siswa. Kemanjuran upaya ini dinilai melalui pertanyaan pra-tes responden sebelum dimulainya sosialisasi, diikuti dengan pengulangan pertanyaan yang sama pasca-sosialisasi. Hasil pengabdian menunjukkan perubahan yang terlihat dalam pengetahuan gizi para peserta ketika mengevaluasi hasil pra-tes dan pasca-tes sebelum dan sesudah sosialisasi. Tingkat pengetahuan dalam kategori baik mengalami peningkatan, dari hanya 20% sebelum sosialisasi menjadi 100% penuh setelah sosialisasi. Kata kunci: gizi seimbang; prestasi akademik; sosialisasi Abstract A sound dietary regimen is imperative for all individuals, including adolescents; furthermore, a correlation exists between dietary intake and academic performance. Attainment of proper nutrition through daily dietary consumption will enhance the cognitive focus of young learners. Adolescents who receive adequate nourishment will be better able to concentrate on their studies, thereby optimizing their academic accomplishments. Insufficient nutritional awareness among teenagers and the adverse consequences stemming from this lack of awareness constitute a key rationale for providing nutritional education on healthy eating habits to adolescents. The interventions implemented involve disseminating nutritional information through lecture method, aiming to boost nutritional literacy among female youth at Madrasah Aliyah Negeri (MAN) 4 Banjar. This activity was conducted in one day for 1.5 hours in November 2022, and was attended by 51 students. The assessment of activity implementation involves initial inquiry of respondents prior to socialization (pre-test) followed by subsequent inquiry after the socialization has taken place (post-test). Findings from the activities indicated a noticeable shift in the nutritional knowledge of participants when comparing pre-test and post-test results. The proportion of individuals with satisfactory knowledge levels prior to receiving socialization stood at a mere 20%, which then rose to 100% post-socialization. Keywords: academic achievement; balanced diet; socialization
Pengaruh Substitusi Tepung Talas Kimpul (Xanthosoma sagittifolium) Terhadap Fisikokimia dan Analisis Sensori Brownies Kukus sebagai Alternatif Makanan Selingan Penderita Diabetes Mellitus Nany Suryani; Putri Nur Azizah; Norhasanah Norhasanah; Ermina Syainah; Rijanti Abdurrachim; Desya Medinasari Fathullah
Jurnal Kesehatan Indonesia Vol 16 No 1 (2025): November 2025
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v16i1.1119

Abstract

Cocoyam (Xanthosoma sagittifolium) is a tuber that can provide complex carbohydrates. This study aimed to look at the physicochemical (carbohydrate, protein, fat, crude fiber, ash content, and water content) and sensory analysis of cocoyam steamed brownies as an alternative snack for people with diabetes. This study used an completely randomized design (CRD) with four treatments and three replications using wheat flour and cocoyam flour formulations P0 (100%:0%), P1 (60%:40%), P2 (40%:60%), and P3 (0%:100%). Sensory characteristics were determined using 35 consumer panellists and physicochemical values were determined using proximate. The results of this study show that the highest water content was 2,65%, ash content 23,97 grams in treatment P3, and the highest protein content was 19,64 grams, fat content 17,89 grams, and carbohydrate 19,64 grams in treatment P1. The results of statistical analysis showed that cocoyam flour substitution effect on carbohydrate content (p<0.001), ash content (p=0.008), and water content (p<0.001), but no effect on protein content (p=0.791), fat content (p=0,288), or crude fiber content (p=0,366). The results of sensory analysis showed that P1 was the best treatment with panelists preference level values for color 3,17; aroma 3,0; taste 3,43; texture 2,60 and the results of statistical analysis showed that there was an effect of cocoyam flour substitution on sensory characteristics of steamed brownies, such as colour (p<0.001), aroma (p=0.012), texture (p<0.001), and taste (p<0.001). Cocoyam steamed brownies have a low carbohydrate content of 19.64 g and a high crude fiber content of 21.41 g, the first treatment, brownies (P1), can be used as an alternative snack for people with diabetes.
Co-Authors Antias Eva Puspa Ningrum Atika Puspa Dewi Denaira Zahwa Desya Medinasari Fathullah Desya Medinasari Fathullah Desya Medinasari Fathullah Ermina Syainah Firyal Yasmin Maymunah Maymunah Nany Suryani Nany Suryani Nur Azizah Hestyani Nurul Hekmah Putri Nur Azizah Rabiatul Aulia Rijanti Abdurrachim, Rijanti Rosihan Anwar Rosita Rosita Rusman Efendi Sherina Handayani Siska Emelia Siti Aisyah Solechah Siti Aisyah Solechah Siti Fatimah siti rahmah Yuliana Salman Yuliana Salman