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All Journal Jurnal Pengabdian pada Masyarakat Kepulauan Lahan Kering Kupang Journal of Food and Nutrition Research
Anita Sembiring
Poltekkes Kemenkes Kupang
Agriculture, Biological Sciences & Forestry Dentistry Education Public Health Veterinary Other

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PEMBERIAN EDUKASI GIZI DAN PSIKOLOGI PERKEMBANGAN ANAK KEPADA ORANGTUA SISWA DI SD INPRES OEPURA 3 KOTA KUPANG Santa da Costa; Anita Sembiring; Jane Peni
Jurnal Pengabdian pada Masyarakat Kepulauan Lahan Kering Vol. 4 No. 2 (2023): Volume 4 Nomor 2 Edisi Oktober 2023
Publisher : Pergizi Pangan DPD NTT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51556/jpkmkelaker.v4i2.244

Abstract

School-age children are children aged between 6-12 years. The 6-12 years period is a time when children experience rapid growth and development. Foods that contain nutritional elements are needed for the growth and development process of children. The 2018 Riskesdas results show that nutrition problems in school-age children need attention from all parties. In NTT, the prevalence of very short and short in children aged 5-12 years reached 41.1%, very thin and thin reached 18.5%, and fat and obese 6.1%.  One of the efforts to improve the nutritional status of school children is to provide education to parents about balanced nutrition and child development psychology so that there is an increase in maternal knowledge and children's nutritional status. Baseline results at SD Impres Oepura 3 parents have never done nutritional status screening and education on balanced nutrition and psychology of school children's development. The purpose of this community service is to increase parents' knowledge about balanced nutrition and child development psychology and have a picture of the nutritional status of elementary school students. Activities were carried out at SD Inpres Oepura 3. Activities were carried out in the form of counseling using lecture methods and pocket book tools involving parents. Evaluation of activities is carried out in the form of pre-post tests. The results of education have increased parental knowledge by 81.5%.
Analisis Kandungan Zat Gizi dan Uji Organoleptik Keripik Daun Torbangun (Coleus amboinicus Lour) Anita Sembiring
Kupang Journal of Food and Nutrition Research Vol. 1 No. 2 (2020): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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Abstract

This study aims to determine the nutritional value and organoleptic test of Torbangun leaf chips. The results of this study are expected to provide information and an overview of the benefits of local food as functional food to assist in increasing the scope of exclusive breastfeeding and improving the health status of the community, especially women. This type of research is an experimental study that is to know the nutritional content and acceptability of Torbangun leaf chips. This research was conducted in June 2019 until October 2019. The process of making chips is carried out in the Food Processing Laboratory Nutrition Study Program of the Health Ministry of Health Kupang Kupang. Organoleptic test was conducted at the Laboratory of Organoleptic Nutrition Study Program of the Poltekkes Health Ministry of Health Kupang. Analysis of the chemical properties of the product (proximate) was carried out at the Animal Husbandry Laboratory and Bio Science Laboratory of Nusa Cendana University, Kupang. From the results of the organoleptic test conducted by 35 panelists stated that the panelists liked the taste, texture, color and aroma of the fried and baked Torbangun chips. This is shown from the value of organoleptic test results ranging from 1 to 2, namely between likes and likes. However panelists are more likely to like fried chips than in the oven. This is indicated by the results of the Mann Whitney test which states there are significant differences in taste between fried chips and those in the oven. Likewise the aroma of chips, significantly different. Panelists prefer the aroma of fried chips to those in the oven. The content of protein and fiber content in Torbangun chips are fried and in the oven there is no difference. The fat content in fried Torbangun chips is higher than in the oven. Inversely proportional to the carbohydrates in Torbangun chips in the oven are higher than those fried. Calcium levels in the Torbangun chips in the oven are much lower than those in the fry. The iron content in the Torbangun chips in the oven is also lower than those in the fry.
Co-Authors Jane Peni Santa da Costa