Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Shihatuna : Jurnal Pengabdian Kesehatan Masyarakat NUTRIENT JURNAL GIZI
Urbanus Sihotang
Politeknik Kesehatan Kementerian Kesehatan Medan
Dentistry Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Hubungan Mutu Gizi Pangan dan Skor Pola Pangan Harapan (Pph) dengan Status Gizi Balita Urbanus Sihotang
NUTRIENT Vol. 1 No. 1 (2021): Nutrient: Jurnal Gizi
Publisher : POLTEKKES KEMENKES MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/nutrient.v1i1.991

Abstract

This study aims to determine the relationship between food nutritional quality and the expected food pattern score (PPH) with the nutritional status of children under five in Palu Sibaji Village, Pantai Labu District. This research was conducted in Palu Sibaji village in June 2018. The design of this study used an observational research design with a cross sectional approach. The results showed that the value of p on the nutritional quality of food variable with = 1,000, while on the variable of food pattern expectations with the nutritional status of children under five = 0.311. In conclusion, there is no relationship between the nutritional quality of food and the expected food pattern score (pph) with the nutritional status of children under five in Palu Sibaji Village, Pantai Labu District. Keywords: Food Nutrition Quality, Expected Food Pattern Score (PPH), Nutritional Status of Toddlers
Training on the Production of Catfish (Clarias sp.) Pempek Fortified with Tempe Flour (Rhizopus sp.) Urbanus Sihotang; Novriani Tarigan
Shihatuna : Jurnal Pengabdian Kesehatan Masyarakat Vol 6 No 1 (2026): April
Publisher : FKM UIN Sumatera Utara Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30829/shihatuna.v6i1.28138

Abstract

Snack foods are an inseparable part of the daily dietary pattern of school-aged children because they are practical, easily accessible, and affordable. However, most school snacks available have low nutritional quality, being high in carbohydrates and fats while low in protein and essential micronutrients. This condition may lead to excessive macronutrient intake and contribute to an increased risk of overnutrition and overweight. The objective of this community service activity was to improve mothers’ knowledge and skills in providing nutritious snack foods through the preparation of catfish pempek (Clarias sp.) with the addition of tempeh flour (Rhizopus sp.). The activity was conducted at the Nogorejo Village Community Hall, Galang Subdistrict, on July 31, 2025. The preparation stage included obtaining permits, coordinating with the PKK leader to determine participants and the schedule, developing leaflets, and conducting trial production of pempek in the food technology laboratory of the nutrition department. The implementation stage consisted of nutrition education on healthy snacks, explanation and demonstration of pempek preparation, product tasting, and preference evaluation. Participants included 30 PKK members, Posyandu cadres, mothers of toddlers, and mothers of school-aged children. The results showed high participant enthusiasm, demonstrated by a quiz of four questions that were all answered correctly. Evaluation indicated that all participants found the activity useful and satisfying. Sensory evaluation showed 100% acceptance of taste, aroma, and texture, although 10% disliked the aroma due to a fishy smell.
Co-Authors Novriani Tarigan