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Edukasi Pemilihan Pangan Kemasan yang Aman dan Literasi Siswa SMA Terhadap Label Pangan: Education on High School Student for Choosing Packaged Food Safely and Food Label Literacy Athennia, Armita; Nurdini, Dahlia; Amiroh
Jurnal Pengabdian Kepada Masyarakat: Kesehatan Vol. 4 No. 2 (2024): Juli
Publisher : Sekolah Tinggi Ilmu Kesehatan Notokusumo Yogyakarta

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

Abstrak: Remaja Indonesia memiliki permasalahan gizi ganda. Penyebab masalah tersebut dikaitkan dengan perubahan gaya hidup, diantaranya banyak mengkonsumsi pangan olahan kemasan. Edukasi terhadap literasi label pangan olahan kemasan dapat meningkatkan kemampuan remaja dalam memilih camilan yang aman dan sehat. Tujuan kegiatan ini adalah untuk meningkatkan pemahaman remaja dalam membaca label pangan. Kegiatan ini bertempat di MAN 6 Jakarta dengan jumlah peserta 30 siswa/i. Kegiatan dilakukan dengan tiga tahap, yakni 1) Perizinan dan persiapan materi; 2) Pelaksanaan edukasi, yakni melakukan pretest, proses edukasi, dan posttest; 3) Pengolahan data dan laporan kegiatan. Secara umum, edukasi berhasil dilakukan dengan adanya kenaikan rata-rata skor pengetahuan terkait dengan label pangan dari 7.5 menjadi 9. Serta perubahan positif pada perilaku responden dalam penerapan cek ‘KLIK’ (Cek Kadaluarsa, Label pangan, Informasi gizi, dan Kemasan) sebelum membeli pangan olahan terkemas. Kedepannya, diharapakan adanya kegiatan serupa dengan target peserta yang lebih luas. Abstract: Indonesian adolescents had multiple nutritional problems. The cause of the problem is associated with lifestyle changes, including consuming a lot of packaged processed food. Education on literacy of packaged processed food labels can improve adolescents' ability to choose safe and healthy snacks. The purpose of this activity was to increase adolescents' understanding in reading food labels. This activity took place at MAN 6 Jakarta with 30 students participating. The activity was carried out in three stages, 1) Permitting procedures and material preparation; 2) Implementation of education (conducting pretest, education process, and posttest; 3) Data processing and activity reports. In general, the activity was successful with an increase in the average knowledge score related to food labels from 7.5 to 9. As well as positive changes in respondents' behavior in implementing 'KLIK' checks (Check Expiration, Food Label, Nutritional Information, and Packaging) before buying packaged processed food. In the future, hoped that there will be similar activities with a wider target audience.

Evaluasi Laik Hygiene Sanitasi di ToBe Kitchen Jatimakmur Bekasi Nurdini, Dahlia; Siregar, Bulan Anisha
Anakes : Jurnal Ilmiah Analis Kesehatan Vol. 10 No. 1 (2024): ANAKES: Jurnal Ilmiah Analis Kesehatan
Publisher : Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/anakes.v10i1.2213

Sanitation is an effort to create and maintain healthy and healthy food conditions from the dangers of biological, chemical, and other contamination. Food sanitation Hygiene is a health effort to maintain and protect the cleanliness of the food environment where it is sold so that it does not cause health problems. This research aims to determine the evaluation of Hygiene and sanitation at ToBe Kitchen catering. This research method uses the Environmental Health Inspection Form (IKL). The results of this research show that ToBe Kitchen catering is located free from flooding, the location is free from pollution and is free from vector sources and there are no disease-carrying animals, there is clean drainage, there are no water blockages. The ceiling in the outside area does not have holes but there are sawings. The entrance door has a flat design, can close tightly, and leads to the outside, the door is always closed. It has air ventilation, and anti-insect screens and uses an exhaust air conditioner. The results of the evaluation of the implementation of sanitation hygiene in Tobe Kitchen show a score of 88.2 out of the maximum 100 certification standards for food service/catering service sanitation, which means that it meets the requirements of the Republic of Indonesia Minister of Health Regulation No. 14 of 2021. Key words : Hygiene sanitasi, catering, food safety

Hubungan Kepatuhan Konsumsi Tablet Tambah Darah Dan Pengetahuan Terhadap Kejadian Anemia Ibu Hamil di Rumah Sakit Melania Bogor Nurdini, Dahlia; Pustikasari, Atikah; Pratiwi, Kartika
Jurnal Ilmiah Kesehatan Vol 16 No 2 (2024): Jurnal Ilmiah Kesehatan
Publisher : Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/jik.v16i2.2441

Anemia pada ibu hamil merupakan masalah kesehatan serius yang dapat memengaruhi kesehatan ibu dan janin, dengan prevalensi mencapai 48,9% (Riskesdas 2018). Penelitian ini bertujuan untuk mengetahui hubungan antara kepatuhan konsumsi Tablet Tambah Darah (TTD) dan tingkat pengetahuan dengan kejadian anemia pada ibu hamil di RS Melania Bogor. Penelitian ini menggunakan desain cross-sectional dengan jumlah responden sebanyak 30 ibu hamil. Data dikumpulkan menggunakan kuesioner dan dianalisis dengan uji Chi-Square. Hasil penelitian menunjukkan terdapat hubungan signifikan antara tingkat pengetahuan (p-value = 0,000) dan kepatuhan konsumsi TTD (p-value = 0,001) dengan kejadian anemia. Responden dengan tingkat pengetahuan yang kurang dan kepatuhan rendah cenderung mengalami anemia, meskipun pemberian TTD sudah dilakukan. Berdasarkan hal tersebut dapat diketahui bahwa pentingnya meningkatkan edukasi tentang manfaat TTD serta mendorong kepatuhan konsumsi melalui pendekatan yang lebih intensif dan berkelanjutan.

Pengaruh Penambahan Kangkung dan Kacang Hijau Pada Nugget Lele Sebagai Sumber Protein dan Zat Besi Nurdini, Dahlia; Fitriyanti, Rita; Pustikasari, Atikah; Auliannisa, Damaranti; Pratiwi, Kartika
Jurnal Ilmiah Kesehatan Vol 17 No 1 (2025): Jurnal Ilmiah Kesehatan
Publisher : Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/jik.v17i1.2777

Catfish has long been a popular fishery commodity among Indonesians (Santoso, S., Yanti, WS, & Manajemen, E. 2019). This research is an experimental study conducted in May 2024 at the nutrition laboratory of MH. Thamrin University and will be continued at the DKI Jakarta Regional Health Laboratory in September 2024. This study involved 25 undergraduate students of Nutrition at MH. Thamrin University, Jakarta, as panelists. This study used a Completely Randomized Design (CRD) with 3 different treatments and 2 replications. The data were processed using SPSS using the Analysis of Variance (ANOVA) test and will be continued to the Duncan's Multiple Range Test, if there is a significant difference in the ANOVA test. This study shows that the addition of kale and green beans affects the organoleptic quality of catfish nuggets, especially in the aspects of color, taste, and texture. However, there is no significant effect on aroma. The panelists' level of preference for color, taste, aroma, and texture also increased, although not significantly in the overall assessment. The best product was obtained in treatment P1 (10% kale and 20% mung beans). It is recommended that further research examine the product's shelf life, use fresh catfish without steaming, and apply an egg coating to prevent the breading from coming off easily. Keywords: Catfish, organoleptic, nuggets

Evaluasi Laik Hygiene Sanitasi di ToBe Kitchen Jatimakmur Bekasi Nurdini, Dahlia; Siregar, Bulan Anisha
Anakes : Jurnal Ilmiah Analis Kesehatan Vol. 10 No. 1 (2024): ANAKES: Jurnal Ilmiah Analis Kesehatan
Publisher : Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/anakes.v10i1.2213

Sanitation is an effort to create and maintain healthy and healthy food conditions from the dangers of biological, chemical, and other contamination. Food sanitation Hygiene is a health effort to maintain and protect the cleanliness of the food environment where it is sold so that it does not cause health problems. This research aims to determine the evaluation of Hygiene and sanitation at ToBe Kitchen catering. This research method uses the Environmental Health Inspection Form (IKL). The results of this research show that ToBe Kitchen catering is located free from flooding, the location is free from pollution and is free from vector sources and there are no disease-carrying animals, there is clean drainage, there are no water blockages. The ceiling in the outside area does not have holes but there are sawings. The entrance door has a flat design, can close tightly, and leads to the outside, the door is always closed. It has air ventilation, and anti-insect screens and uses an exhaust air conditioner. The results of the evaluation of the implementation of sanitation hygiene in Tobe Kitchen show a score of 88.2 out of the maximum 100 certification standards for food service/catering service sanitation, which means that it meets the requirements of the Republic of Indonesia Minister of Health Regulation No. 14 of 2021. Key words : Hygiene sanitasi, catering, food safety

Hubungan Kepatuhan Konsumsi Tablet Tambah Darah Dan Pengetahuan Terhadap Kejadian Anemia Ibu Hamil di Rumah Sakit Melania Bogor Nurdini, Dahlia; Pustikasari, Atikah; Pratiwi, Kartika
Jurnal Ilmiah Kesehatan Vol 16 No 2 (2024): Jurnal Ilmiah Kesehatan
Publisher : Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/jik.v16i2.2441

Anemia pada ibu hamil merupakan masalah kesehatan serius yang dapat memengaruhi kesehatan ibu dan janin, dengan prevalensi mencapai 48,9% (Riskesdas 2018). Penelitian ini bertujuan untuk mengetahui hubungan antara kepatuhan konsumsi Tablet Tambah Darah (TTD) dan tingkat pengetahuan dengan kejadian anemia pada ibu hamil di RS Melania Bogor. Penelitian ini menggunakan desain cross-sectional dengan jumlah responden sebanyak 30 ibu hamil. Data dikumpulkan menggunakan kuesioner dan dianalisis dengan uji Chi-Square. Hasil penelitian menunjukkan terdapat hubungan signifikan antara tingkat pengetahuan (p-value = 0,000) dan kepatuhan konsumsi TTD (p-value = 0,001) dengan kejadian anemia. Responden dengan tingkat pengetahuan yang kurang dan kepatuhan rendah cenderung mengalami anemia, meskipun pemberian TTD sudah dilakukan. Berdasarkan hal tersebut dapat diketahui bahwa pentingnya meningkatkan edukasi tentang manfaat TTD serta mendorong kepatuhan konsumsi melalui pendekatan yang lebih intensif dan berkelanjutan.

Pengaruh Penambahan Kangkung dan Kacang Hijau Pada Nugget Lele Sebagai Sumber Protein dan Zat Besi Nurdini, Dahlia; Fitriyanti, Rita; Pustikasari, Atikah; Auliannisa, Damaranti; Pratiwi, Kartika
Jurnal Ilmiah Kesehatan Vol 17 No 1 (2025): Jurnal Ilmiah Kesehatan
Publisher : Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/jik.v17i1.2777

Catfish has long been a popular fishery commodity among Indonesians (Santoso, S., Yanti, WS, & Manajemen, E. 2019). This research is an experimental study conducted in May 2024 at the nutrition laboratory of MH. Thamrin University and will be continued at the DKI Jakarta Regional Health Laboratory in September 2024. This study involved 25 undergraduate students of Nutrition at MH. Thamrin University, Jakarta, as panelists. This study used a Completely Randomized Design (CRD) with 3 different treatments and 2 replications. The data were processed using SPSS using the Analysis of Variance (ANOVA) test and will be continued to the Duncan's Multiple Range Test, if there is a significant difference in the ANOVA test. This study shows that the addition of kale and green beans affects the organoleptic quality of catfish nuggets, especially in the aspects of color, taste, and texture. However, there is no significant effect on aroma. The panelists' level of preference for color, taste, aroma, and texture also increased, although not significantly in the overall assessment. The best product was obtained in treatment P1 (10% kale and 20% mung beans). It is recommended that further research examine the product's shelf life, use fresh catfish without steaming, and apply an egg coating to prevent the breading from coming off easily. Keywords: Catfish, organoleptic, nuggets

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