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Peningkatan Status Gizi Balita Gizi Kurang Melalui Pendampingan dan Pemberian Makanan Tambahan (PMT) Tutut Pujianto; Cucuk Suprihartini
Prosiding SPIKesNas : Seminar Publikasi Ilmiah Kesehatan Nasional Vol. 1 No. 01 (2022): SPIKesNas - Agustus 2022
Publisher : STIKES dan AKZI Karya Husada Kediri

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Supplementary Feeding (PMT) is one way to prevent malnutrition. PMT can take advantage of local food around the house. PMT must be designed according to its needs and designations. Community service activities carried out by lecturers and students aim to help deal with malnourished toddlers through mentoring and providing PMT. Community service activities were carried out in Turus Village, Gurah District, Kediri Regency, by providing assistance and PMT for 14 consecutive days, starting from February 17 to March 16, 2022. The PMT given to malnourished toddlers is an innovation of students and lecturers of the Academy of Nutrition Karya Husada Kediri. The creation of the PMT menu is based on the results of the recall of the nutritional status of the toddler as well as the needs for energy, protein, fat, and carbohydrates that should be needed by toddlers. During the 14 days of PMT menu provision, the team assisted while toddlers consumed PMT, as well as provided education to toddler mothers about the benefits of PMT and how to make PMT. Evaluation of PMT results is carried out by comparing the weight of the toddler before and after PMT. The results of the evaluation of changes in the body weight of toddlers after 14 days of mentoring experienced an average increase of 0.48 kg. PMT to toddlers who are always different can overcome boredom, so the leftovers produced are only around 10%-15%. The effectiveness of large enough community service activities needs to be continued in other areas that have the same problem.

PENGARUH PENAMBAHAN DAUN KELOR TERHADAP KAJIAN ZAT BESI DAN DAYA TERIMA EKADO TAHU Tutut Pujianto; Cucuk Suprihartini
Prosiding SPIKesNas : Seminar Publikasi Ilmiah Kesehatan Nasional Vol. 2 No. 1 (2023): SPIKesNas - Februari 2023
Publisher : STIKES dan AKZI Karya Husada Kediri

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The majority of teenagers have a poor diet, such as foods high in carbohydrates and fats. They pay less attention to the intake of micronutrients from the food they eat, one of the micronutrients is iron. One of the product development efforts is to modify the snack by adding Moringa leaves as a high-Fe food ingredient in the process of making ekado tofu. This study used an experimental method with a completely randomized design (CRD) using 3 treatments which were then tested for organoleptic acceptance and iron studies. The results showed that based on Friedman's statistical test on the acceptability of the color, aroma, texture, and taste of ekado tofu with the addition of Moringa leaves (P0: 0%, P1: 6%, P2: 8%) showed a significant result < (0.05). The significance of less than indicates that there is a rejection at H0 which means that there is an effect of adding Moringa leaves to the color, aroma, texture, and taste of the resulting ekado tofu product. Iron content in Ekado tofu Moringa leaves treatment 2 with the addition of 8% Moringa leaves got the highest Fe value than the other treatments, namely 1.75 mg, and could meet the daily iron needs of 16% for men and 11.7 for women. % of RDA

PENGARUH PENAMBAHAN DAUN KELOR TERHADAP KAJIAN ZAT BESI DAN DAYA TERIMA EKADO TAHU Tutut Pujianto; Cucuk Suprihartini
Prosiding SPIKesNas : Seminar Publikasi Ilmiah Kesehatan Nasional Vol. 2 No. 1 (2023): SPIKesNas - Februari 2023
Publisher : STIKES dan AKZI Karya Husada Kediri

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

The majority of teenagers have a poor diet, such as foods high in carbohydrates and fats. They pay less attention to the intake of micronutrients from the food they eat, one of the micronutrients is iron. One of the product development efforts is to modify the snack by adding Moringa leaves as a high-Fe food ingredient in the process of making ekado tofu. This study used an experimental method with a completely randomized design (CRD) using 3 treatments which were then tested for organoleptic acceptance and iron studies. The results showed that based on Friedman's statistical test on the acceptability of the color, aroma, texture, and taste of ekado tofu with the addition of Moringa leaves (P0: 0%, P1: 6%, P2: 8%) showed a significant result < (0.05). The significance of less than indicates that there is a rejection at H0 which means that there is an effect of adding Moringa leaves to the color, aroma, texture, and taste of the resulting ekado tofu product. Iron content in Ekado tofu Moringa leaves treatment 2 with the addition of 8% Moringa leaves got the highest Fe value than the other treatments, namely 1.75 mg, and could meet the daily iron needs of 16% for men and 11.7 for women. % of RDA

The Effect Of Additing Centella Asiatica L. Urban Leaves on the Moisture Content And Acceptability Of Centella Asiatica Sticks Frenky Arif Budiman; Suprihartini, Cucuk; Wulandari, Catur; Suryaningputri, Rizqi Enjang
TEKNOLOGI MEDIS DAN JURNAL KESEHATAN UMUM Vol 8 No 1 (2024): Medical Technology and Public Health Journal March 2024
Publisher : Universitas Nahdlatul Ulama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/mtphj.v8i1.4063

Pegagan (Centella Asiatica L. Urban) is a plant that belongs to the Umbelliferae or Apiaceae tribe. It is an herbal plant that grows on the ground, with a wide distribution area, especially in the tropics and subtropics. Currently, there is a scarcity of innovations for healthy and nutritious sticks, making it essential to explore new avenues in product development. Sticks are widelypopularamong people of all ages, from teenagers to adults. This study aims to analyze the moisture content and acceptability of gotu kola leaves sticks. The study employe a Completely Randomized Design (RAL) with one control and three treatments, namely 4%, 6% and 8%. Organoleptic tests and water content tests were cconducted on June 15, 2022, at the Chemical Laboratory of the Karya Husada Nutrition Academy, Kediri, Indonesia. The study results revealed a significance level of <0.05, indicating no difference in the acceptability of the color, aroma, texture and taste of pegagan leaves sticks. In the color acceptability test, 100% of panelists most favored sticks P1 and P2., in the aroma stick acceptance test the panelists most liked sticks P1 and P2 by 100%, For stick texture acceptance, 100% of panelists favored sticks P2., In the stickiness test, the preferred sticks weres P1 by 100%. The llowestt water content, with the addition of pegagan leaves, was found in treatment 1 with a 4% addition of pegagan leaves at 2.63%. further research is needed to explore the antioxidant content and the expiration of pegagan sticks.

PENYULUHAN CARA MENCUCI TANGAN DENGAN BENAR PADA ANAK TK SEBAGAI UPAYA MENINGKATKAN PERILAKU HIDUP BERSIH DAN SEHAT Putri Renata Salsabella; Suprihartini, Cucuk; Palupi, Mirthasari
Prosiding SPIKesNas : Seminar Publikasi Ilmiah Kesehatan Nasional Vol 3 No 2 (2024): SPIKesNas Mei 2024
Publisher : STIKES dan AKZI Karya Husada Kediri

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In P2MD activities, it created a program to strengthen tourism potential, education, and diversify honey as Coduzinc "Zinc Honey Cookies" in Kampung Madu, Bringin Village, Badas District. Activities in this program are in the form of strengthening the potential of educational tourism by making tourism education in which there will be various educations such as education on making Coduzinc "Zinc Honey Cookies", education on how to grow rice, education on how to raise bees to produce honey and there is also health counseling about washing hands properly. From observations at the opening of coduzinc educational tours, there were still some children who washed their hands in an inappropriate way. Therefore, from these problems, health counseling was carried out about washing hands properly to improve children's knowledge and skills about washing hands

HUBUNGAN RIWAYAT PEMBERIAN ASI EKSKLUSIF DENGAN STATUS GIZI BAYI USIA 6-12 BULAN DI DESA SAMBIRESIK KECAMATAN GAMPENGREJO KABUPATEN KEDIRI.pdf budiman, frenky; Suprihartini, Cucuk
Prosiding SPIKesNas : Seminar Publikasi Ilmiah Kesehatan Nasional Vol 3 No 4 (2024): SPIKesNas - November 2024
Publisher : STIKES dan AKZI Karya Husada Kediri

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Toddler nutritional status is the best indicator to measure community nutritional status. This is because children under five years is prone to nutritional status. The nutritional status of children under five based on the indicator TB / U has a short prevalence (stunting), nationally in 2013 of 37.2% consisting of 18.0% (very short) and 19.2% (short). One of the risk factors for malnutrition and growth inhibition for children under five years is low level of exclusive breast milk. The purpose of this study was to determine the relationship between the history of exclusive breastfeeding and infant nutrition status (PB / U) aged 6-12 months in Sambiresik Village, Gampengrejo District, Kediri Regency.This study was an observational study using the cross sectional method. The population in this study were all mothers who have babies aged 6-12 months in Sambiresik Village, Gampengrejo District, Kediri Regency with a total of 34 mothers and the sample of this study was determined through Simple Random Sampling with a total of 32 respondents. Data were analyzed using the Spearman Rank test. Most of the infants in Sambiresik Village, Gampengrejo Subdistrict, Kediri District, received 17 exclusive breastfeeding (53.1%) and most of the babies had normal nutritional status (PB / U) that was 22 respondents (68.8%).Based on the Spearman Rank Test results obtained that if there was no relationship between the history of exclusive breastfeeding with nutritional status (PB / U) in infants aged 6-12 months with p-value> α (0.154> 0.05). From the results of the study found that there was no relationship between the history of exclusive breastfeeding with the nutritional status of baby (PB / U) aged 6-12 months in Sambiresik Village, Gampengtejo District, Kediri Regency and the results of this study are expected to be able to provide suggestion for mothers to give exclusive breast milk for babies aged 6-12 months.

Pemberdayaan Orang Tua dalam Meningkatkan Nafsu Makan Balita melalui Akupresur Titik Zhongwan (CV12) sebagai Upaya Pencegahan Stunting Sari, Dewi Kartika; Anggraeni, Enggar; Kuswinarti, Enny; Suprihartini, Cucuk; Arif Budiman, Frenky
Jurnal Pengabdian Perawat Vol. 4 No. 1 (2025): Mei 2025
Publisher : Persatuan Perawat Nasional Indonesia Jawa Tengah

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Pemberdayaan orang tua dalam meningkatkan nafsu makan balita melalui akupresur pada titik Zhongwan (CV12) merupakan upaya untuk mendukung tumbuh kembang anak dan mencegah stunting. Program pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan orang tua di Desa Tunjung, Kecamatan Udanawu, Kabupaten Blitar, mengenai manfaat akupresur dalam meningkatkan nafsu makan balita. Kegiatan dimulai dengan survei awal, dilanjutkan dengan sosialisasi dan pelatihan teori serta praktik langsung. Evaluasi dilakukan melalui pre-test dan post-test untuk mengukur perubahan pemahaman orang tua setelah pelatihan. Hasil menunjukkan peningkatan signifikan dalam pemahaman orang tua mengenai teknik akupresur; sebelum pelatihan, 80% peserta memiliki pemahaman "Kurang", sementara setelah pelatihan, 90% peserta menunjukkan pemahaman "Baik". Program ini berhasil meningkatkan keterampilan orang tua dalam mengaplikasikan teknik akupresur di rumah, yang diharapkan dapat mendukung peningkatan nafsu makan balita secara alami. Evaluasi lebih lanjut diperlukan untuk menilai dampak jangka panjang dari penerapan teknik ini terhadap kesehatan balita dan keberlanjutan program pengabdian masyarakat ini.

THE EFFECT OF INSTANT TIWUL FLOUR ADDITION ON ACCEPTANCE AND WATER CONTENT OF GREEN BEANS (Vigna Radiata L) Contheza, Anggraini Hilda; Suprihartini, Cucuk; Anggraeni, Enggar
HARENA : Jurnal Gizi Vol 3 No 3 (2023): HARENA: Jurnal Gizi (Agustus 2023)
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/harena.v3i3.2824

Pangan lokal merupakan makanan yang dikonsumsi masyarakat setempat sesuai dengan kearifan lokal seperti biji-bijian, umbi-umbian, dan kacang-kacangan. Untuk meningkatkan produksi pangan dalam negeri, pemerintah mengembangkan inovasi bahan pangan lokal. Salah satu upaya pengembangan bahan lokal yang dapat dilakukan yaitu dengan inovasi pemanfaatan tiwul sebagai salah satu alternatif bahan pengolah makanan seperti dalam proses pembuatan bolu panggang. Penelitian ini menggunakan metode eksprimen dengan desain penelitian Rancangan Acak Lengkap (RAL) menggunakan 3 perlakuan yang kemudian dilakukan uji daya terima organoleptik dan uji kadar air. Hasil penelitian menunjukkan penambahan tepung tiwul instan terhadap bolu panggang kacang hijau kupas (Vigna Radiata L) tidak mempengaruhi daya terima warna dan tekstur. Tetapi pada aroma perlakuan 1 (20%) mendapatkan daya terima paling tinggi dan pada rasa perlakuan 0 (0%) juga mendapatkan daya terima paling tinggi. Hasil uji kadar air produk bolu panggang perlakuan kontrol tanpa penambahan tepung tiwul instan (0%) memiliki rata-rata kadar air sebesar 38,22%, perlakuan 1 dengan proporsi penambahan tepung tiwul instan (20%) memiliki rata-rata kadar air sebesar 36,00%, dan pada perlakuan 2 dengan proporsi penambahan tepung tiwul instan (30%) memiliki rata-rata kadar air sebesar 33,33%.

The Effect of Proportion of Dioscorea alata and Wheat Flour on the Acceptability of Steamed Bolu: Pengaruh Proporsi Tepung Umbi Uwi (Dioscorea alata) dan Tepung Terigu Terhadap Daya Terima Bolu Kukus Naimah, Siska Yulva; Ulilalbab, Arya; Suprihartini, Cucuk
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 01 (2023): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i01.1611

Uwi tuber is functional food ingredients than can be flourished to become further food preparations. Uwi tuber is one of the recommended foodstuffs for diabetics with diabetes mellistusas alternative of first food. It is because uwi tuber has lower glicemix index compared to other foodstuffs, such as rice, corn, etc. Based on the potential of the uwi tuber, it is necessary to do further innovation in food processing, one of them is to be processed as another food such as steamed bolu which has low glicemix index. The purpose of this study is to know the effect of uwi tuber flour and wheat flour proportion toward acceptability of steamed bolu. This study was conducted at the Food Technology Laboratory of Nutrition Academy KaryaHusada Kediri on 29 February 2019 by using an experimental method with a Complete Randomized Design with 3 treatments and 3 times replications, namely P0uwi tuber flour : wheat flour (0% : 28%), P2uwi tuber flour : wheat flour (14% : 14%), P3uwi tuber flour : wheat flour (21% : 7%). Statistical analysis of organoleptic test uses Friedman Rank. According to organoleptic test that has been done, it is obtained steamed bolu in the propostion of uwi tuber flour : wheat flour (21% : 7%) can be accepted organoleptically. However, there is a need for research on the differences in handling during the pouring flour process as the basis production of steamed bolu.

Fomulasi PMT “Browntule” Brownis dengan Penambahan Tepung Tulang Ikan Lele terhadap Daya Terima dan Kandungan Calsium Suprihartini, Cucuk; Puspita, Theresia
JURNAL ILKES : Jurnal Ilmu Kesehatan Vol 16 No 1 (2025): Jurnal Ilkes (Jurnal Ilmu Kesehatan)
Publisher : STIKES Karya Husada Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35966/ilkes.v16i1.415

Utilization of catfish bone flourl in food products consumed by the community can help intake the body's daily calcium needs. One way to utilize catfish bone flour into a food product that is widely liked is brownies. This type of research is quasi-experimental. The variables studied were the formulation of brownies with the addition of catfish bone flour and the acceptability of brownies as PMT for toddlers in Darungan Village, Pare District. The results of the study showed that the color acceptability of all the treatments above was in the good category, the highest value was 98.67% in the control and P1 treatment. The aroma acceptability of all the treatments above was in the good category, the highest value was 94.67 in the control and P2. The texture acceptability of all the treatments above was in the good category, the highest value was 85.33% in the P1 treatment. The taste acceptability of all the treatments above was in the good category, the highest value was 94.67% in the P2 treatment. Browntule 5%, meets the claim requirements as a calcium source product for toddlers. Browntule 10% meets the claim requirements as a calcium source product for the general public and pregnant women. The intake level of toddlers given 5% browntule PMT was 100%

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