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All Journal Journal SAGO Gizi dan Kesehatan Jurnal PADE: Pengabdian & Edukasi
Nunung Sri Mulyani
Jurusan Gizi, Politeknik Kesehatan Kemenkes Aceh
Dentistry Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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Pencegahan stunting melalui edukasi gizi dan keterampilan kreasi pangan bergizi kepada ibu balita T Khairul Fadjri; Nunung Sri Mulyani; Teuku Jamni; Junaidi Junaidi
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1731

Abstract

Background: The Golden Age period of children under five lasts from 0 months since the fetus in the womb until the age of 2 years. During this period, high protein intake is needed for the formation of the child's brain. Protein needs at that age must be met from animal protein, one of which is sourced from fish. One of the strategic alternatives in solving the problem of macro nutrition in toddlers is through nutrition education and assistance to improve the ability and awareness of families in preventing the risk of stunting in toddlers.Objectives: This study aims to improve the understanding and skills of mothers of toddlers in nutritious food processing in an effort to prevent stunting.Methods: This research study was conducted through training on nutritious food creation skills for mothers of toddlers with counseling and practice methods.Results: There was a significant increase in the insights and skills of activity participants regarding nutritious food creations, namely how to make nuggets made from mujair fish, insight into the potential of tilapia in preventing stunting before being given nutrition education in the form of counseling was 20%. Meanwhile, insight into the processing of fish food into nuggets and their mixed ingredients also increased by 40%. A significant increase also occurred in the participants' skills in how to make and create nuggets made from tilapia, these two indicators both increased by 80%.Conclusion: There was a significant increase in the insights and skills of the participants of the activity regarding nutritious food creations on how to make nuggets made from mujair fish.  
Pengaruh media video tentang obesitas terhadap pengetahuan dan sikap remaja Nunung Sri Mulyani; Putri Nisa
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1808

Abstract

Background: The incidence of stunting among children under five in Indonesia still exceeds the target set by WHO. Efforts to increase cadress knowledge about stunting by providing health education using video media and e-leaflets. Information conveyed using media will speed up comprehension by 50%.Objectives: This study aims to measure the effect of education through animated video media and e-leaflets on early stunting detection behavior.Methods: This research used a quasi experimental pre-post test design with control group. The research was conducted at the Community Health Center in Bengkulu city from December 2023 to February 2024. The treatment given to the intervention group used an animated video media and to the control group used an e-leaflet media. With a sample of 36 people. Research data was collected during the pre-test and post-test. Data analysis was carried out using the Wilcoxon Signed Rank Test and the Mann Whitney Test.Results: The research results show the influence of animated video media on the knowledge, attitudes and skills of posyandu cadres in early detection of stunting (p-value <0,05).Conclusion: Animated video media and e-leaflets can increase the knowledge, attitudes and skills of posyandu cadres to detect stunting, but with animated video media changes in knowledge, attitudes and skills of posyandu cadres are higher.  
Pelatihan kewirausahaan pembuatan snack bar ubi jalar ungu dan kacang merah bagi mahasiswa dan alumni gizi Nunung Sri Mulyani; Agus Hendra Al Rahmad; Silvia Wagustina; Eva Fitriyaningsih
Jurnal PADE: Pengabdian & Edukasi Vol 8, No 2 (2026): Oktober
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/pade.v8i2.3496

Abstract

Pemanfaatan ubi jalar ungu dan kacang merah sebagai bahan pangan lokal membuka peluang inovasi makanan selingan dan kewirausahaan bidang gizi. Tujuan kegiatan ini adalah meningkatkan pengetahuan dan keterampilan mahasiswa serta alumni Gizi dalam pembuatan snack bar berbahan kedua komoditas tersebut. Metode: Kegiatan pengabdian kepada masyarakat dilaksanakan pada 17 Juli 2026 di Laboratorium Pangan Jurusan Gizi dengan melibatkan 30 peserta, terdiri atas mahasiswa, alumni, dan mahasiswa/alumni yang sedang merintis usaha. Kegiatan mencakup persiapan, penyampaian materi kewirausahaan dan pengolahan pangan, praktik pembuatan snack bar, kunjungan lapangan, dan evaluasi. Penilaian dilakukan sebelum dan sesudah kegiatan melalui pertanyaan, kuesioner, serta observasi; data dianalisis secara deskriptif. Hasil: Proporsi peserta dalam kategori pengetahuan dan keterampilan baik meningkat dari 40% (12 orang) sebelum pelatihan menjadi 80% (24 orang) setelah pelatihan. Diskusi peserta juga menghasilkan rencana peningkatan produksi dan pemasaran secara daring maupun luring. Kesimpulan: Pelatihan diikuti peningkatan deskriptif capaian pengetahuan dan keterampilan serta munculnya rencana awal pengembangan usaha pangan lokal. Keberlanjutan usaha dan kesesuaian produk bagi penyandang diabetes memerlukan evaluasi lebih lanjut.
Penguatan kapasitas mahasiswa dan alumni gizi dalam edukasi diabetes melalui pelatihan dan praktik pemorsian makanan Eva Fitriyaningsih; Silvia Wagustina; Aripin Ahmad; Nunung Sri Mulyani; Agus Hendra Al Rahmad; Vebilya Alamanda Katartika
Jurnal PADE: Pengabdian & Edukasi Vol 8, No 2 (2026): Oktober
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/pade.v8i2.3623

Abstract

Diabetes melitus merupakan penyakit kronis yang membutuhkan pengelolaan berkelanjutan melalui kombinasi pelayanan medis, pengaturan makan, aktivitas fisik, kepatuhan terapi, pemantauan, dan kemampuan perawatan diri. Beban diabetes yang terus meningkat serta adanya kesenjangan antara kasus yang terdiagnosis dan hasil pemeriksaan gula darah menunjukkan pentingnya kapasitas tenaga gizi dalam edukasi dan konseling. Kegiatan ini bertujuan meningkatkan pengetahuan mahasiswa serta alumni Jurusan Gizi Poltekkes Kemenkes Aceh tentnag edukasi dan konseling gizi diabetes melitus, serta memberikan pengalaman praktik pemorsian makanan.Kegiatan pengabdian dilaksanakan selama tiga hari, 7–9 Mei 2026, di Poltekkes Kemenkes Aceh dengan 30 peserta, terdiri atas 20 mahasiswa dan 10 alumni. Pengetahuan dievaluasi melalui pre-test dan post-test, sedangkan keterampilan diperkuat melalui praktik pemorsian makanan berdasarkan prinsip menu seimbang dan 3J (jumlah, jenis, dan jadwal). Rerata pengetahuan meningkat dari 74,09 sebelum edukasi menjadi 93,00 setelah edukasi,dengan selisih 18,91 poin. Seluruh peserta  menyelesaikan praktik pemorsian dan seluruh luaran yang direncanakan dinyatakan tercapai. Program menunjukkan peningkatan pengetahuan secara deskriptif dan memberikan pengalaman aplikatif dalam pemorsian makanan untuk kebutuhan penderita diabetes melitus. Hasil ini mendukung model penguatan kapasitas konselor gizi yang menggabungkan edukasi dan praktik. namun belum dapat ditafsirkan sebagai efek kausal karena tidak tersedia kelompok pembanding dan analisis inferensial dalam laporan kegiatan.
Co-Authors Agus Hendra Al Rahmad Agus Hendra Al Rahmad Aripin Ahmad Eva Fitriyaningsih Eva Fitriyaningsih Junaidi Junaidi Putri Nisa Silvia Wagustina Silvia Wagustina T Khairul Fadjri Teuku Jamni Vebilya Alamanda Katartika