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All Journal Jurnal Pengabdian Masyarakat Indonesia Journal Of Applied Food And Nutrition
Rifaldi, Mochamad Sidiq
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Humanities Biochemistry, Genetics & Molecular Biology Education Engineering Health Professions Immunology & microbiology Public Health Social Sciences

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The Relationship Of Nutritional Status With The Incidence Of Metabolic Syndrome In Security And Order Employees In Universitas Pendidikan Indonesia Putri, Mutiara Meidina; Nurhalimah, Ananda Salma; Anindya, Intan Divany; Rifaldi, Mochamad Sidiq; Azzahra, Salma Tria
Journal of Applied Food and Nutrition Vol 5, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jafn.v5i1.70001

Abstract

Background: Metabolic syndrome is a real threat to the occurrence of non-communicable diseases. One of the factors that causes metabolic syndrome is a person's nutritional status. Survey results state that the increasing incidence of metabolic syndrome is related to changes in his, her, their, etc. lifestyle, namely changes in physical activity, lack of exercise and changes in consumption patterns. Unbalanced calorie intake and usage results in excess nutritional status (obesity). Based on this, this research aims to determine the relationship between nutritional status and the incidence of metabolic syndrome in UPI K3 employees.Research Methods: The design used is cross sectional. The population is K3 employees of the University of Education, Indonesia. The research sample was taken using a purposive sampling method from 30 K3 officers at the Indonesian University of Education, Bandung City. Data processing uses the chi-square correlation test.Research Result: The results of the study showed that there was a significant relationship between nutritional status and the incidence of metabolic syndrome with a p value = 0.029 (0.05). A person with an obese nutritional status has a 5.091 times greater risk of experiencing metabolic syndrome than a person who has a normal nutritional status or is thin. This is because obese sufferers have a greater risk of developing other complications.Conclusion: there is a significant relationship between nutritional status and the incidence of metabolic syndrome. The importance of implementing a healthy lifestyle, especially in managing adequate diet and exercise to reduce the incidence of metabolic syndrome.
Strategi dan Praktik Pengurangan Food Waste melalui Food Preparation dan Standar Porsi Rumah Tangga Fitrianingsih, Asti Dewi Rahayu; Sabila, Hana Nurul; Septiani, Citra; Rifaldi, Mochamad Sidiq
Jurnal Pengabdian Masyarakat Indonesia Vol 6 No 2 (2026): JPMI - April 2026
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.3634

Abstract

Masalah food waste di tingkat rumah tangga merupakan isu yang mendesak dan perlu perhatian serius karena tidak hanya berdampak pada kerugian finansial maupun lingkungan, tetapi juga memperburuk masalah kelaparan dan status gizi masyarakat yang masih menjadi tantangan di banyak negara. Pengabdian masyarakat ini bertujuan untuk mengurangi food waste di tingkat rumah tangga melalui edukasi dan praktik pengelolaan makanan yang efektif, mencakup penyimpanan makanan (food preparation) dan penentuan standar porsi rumah tangga. Pengabdian masyarakat ini dilaksanakan di Desa Arjasari, Kecamatan Arjasari, Kabupaten Bandung, Jawa Barat. Sasaran utama adalah ibu rumah tangga. Pengabdian masyarakat ini dibagi menjadi beberapa tahapan, yaitu observasi, edukasi, dan pelatihan. Pelatihan berfokus pada teknik penyimpanan makanan yang tepat untuk memperpanjang masa simpan bahan pangan dan meminimalisasi food waste menggunakan wadah thinwall. Seluruh rangkaian Pengabdian masyarakat berjalan dengan lancar, peserta menunjukkan antusiasme tinggi, aktif berpartisipasi dalam diskusi, dan terlibat langsung dalam melakukan food preparation. Pelatihan ini berhasil meningkatkan keterampilan masyarakat dalam praktik pengelolaan makanan yang efektif, seperti melakukan food preparation dan menentukan porsi yang tepat
Co-Authors Anindya, Intan Divany Azzahra, Salma Tria Fitrianingsih, Asti Dewi Rahayu Nurhalimah, Ananda Salma Putri, Mutiara Meidina Sabila, Hana Nurul Septiani, Citra