Garuda - Garba Rujukan Digital

Growing of Yellow Fish Bread, Maize and Soybean to White Mice INDHIRA SHAGTI
JURNAL KESEHATAN PRIMER Vol 2 No 2 (2017): JKP (Jurnal Kesehatan Primer)
Publisher : Poltekkes Kemenkes Kupang

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

Background: Calcium deficiency in human body intake will cause abnormalities of metabolism in the body especially in a nutrient-prone age that is during infancy until the age of children as well as pregnant and lactating women. The content of calcium is large enough in yellow bone meal bone is expected to be one of the alternative fulfillment of body calcium intake. This study aims to know the effect of feeding formula from bone meal of yellow fish and Corn Flour of Yellow and Soybean Meal to blood calcium level in Rat. Methods: This research is an experimental research conducted in the laboratory. The design used is Completely Randomized Design. Results: Average baseline blood calcium levels (h to 0) of the JG1 group (1.31), JG2 (1.42), KD1 (1.33), KD2 (1.40) and Control (1.33) mmol / L. The absorption of calcium in the highest rats at 6th hour after being given the treatment of cornflour + TTIBK. In this study, it was found that the highest levels of calcium in the blood were treated with the JG2 formula and the lowest in the control treatment, where the p-value (0.022) <0.05, which means that the blood calcium levels in the treatment were significantly different. The weight of experimental mice during the study was a possible reduction due to stressful rats due to blood drawn so that appetite decreased. Conclusion: Of these treatments showed the higher intake of calcium will lose weight of rats / lower body fat of mice.

PEMBUATAN MAKANAN BERGIZI BAGI SISWA SEKOLAH DASAR YAYASAN KRISTEN SETIA KUASAET, KOTA KUPANG Asweros Umbu Zogara; Indhira Shagti; Putu Amrytha Sanjiwani; Meyrina Sulastri Loaloka
Jurnal Pengabdian pada Masyarakat Kepulauan Lahan Kering Vol. 2 No. 2 (2021): Volume 2 Nomor 2 Edisi Oktober 2021
Publisher : Pergizi Pangan DPD NTT

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

Siswa sekolah dasar merupakan sasaran strategis dalam perbaikan gizi masyarakat. Hal ini menjadi penting karena siswa sekolah merupakan generasi penerus tumpuan bangsa sehingga perlu dipersiapkan dengan baik kualitasnya. Siswa sekolah sedang mengalami pertumbuhan secara fisik dan mental sehingga memerlukan kondisi tubuh yang optimal dan bugar. Oleh karena itu, siswa sekolah memerlukan status gizi yang baik. Masalah gizi di Kota Kupang pada siswa sekolah dasar cukup tinggi. Prevalensi sangat pendek dan pendek mencapai 3,75% dan 16,77%, sedangkan sangat kurus dan kurus sebesar 4,88% dan 12,21%. Salah satu penyebab masalah gizi pada anak SD adalah asupan zat gizi yang rendah. Rendahnya asupan zat gizi dapat disebabkan oleh pola makan anak. Pola makan yang baik dapat meningkatkan status gizi. Keadaan gizi kurang terjadi karena tubuh kekurangan satu atau beberapa jenis zat gizi yang dibutuhkan. Kegiatan ini dilaksanakan pada Bulan Mei tahun 2021 di SD Kristen Setia Kuasaet, Kota Kupang dengan thema : pemberian makanan bergizi bagi siswa sekolah dasar. Peserta kegiatan ini adalah orang tua siswa yang berjumlah 20 orang. Tujuan kegiatan ini untuk mengajarkan orang tua tentang pengolahan bahan pangan menjadi makanan bergizi bagi siswa sekolah dasar. Kegiatan ini dilaksanakan dengan metode pendidikan masyarakat berupa pelatihan pengolahan bahan pangan kepada orang tua siswa. Kegiatan diawali dengan pemberian informasi kepada orang tua tentang makanan bergizi dan perilaku makan anak. Setelah itu, dilanjutkan dengan pelatihan pembuatan makanan bergizi, yaitu brule boom dan talam abon ikan. Hasil kegiatan menunjukkan bahwa orang tua memahami tentang pentingnya menyiapkan makanan bergizi bagi anak sebelum dan sesudah anak sekolah. Selain itu, orang tua siswa sangat antusias mengikuti kegiatan ini, bahkan mereka berharap kegiatan ini dapat dilanjutkan dengan menu-menu makanan yang berbeda.

PEMBUATAN FROZEN FOOD BERBASIS PANGAN LOKAL PADA MASA PANDEMI COVID-19 Indhira Shagti; Tirza V.I. Tabelak; Asweros Umbu Zogara; Christine Rosanti Nenotek
Jurnal Pengabdian pada Masyarakat Kepulauan Lahan Kering Vol. 3 No. 1 (2022): Volume 3 Nomor 1 Edisi April 2022
Publisher : Pergizi Pangan DPD NTT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51556/jpkmkelaker.v3i1.175

Pandemi Covid 19 membawa banyak perubahan di masyarakat. Masyarakat mulai memasuki kondisi yang disebut New Normal, artinya masyarakat harus menerapkan protokol kesehatan selama beraktivitas di luar rumah. Pandemi Covid 19 juga berdampak pada kondisi ekonomi masyarakat. Banyak usaha masyarakat yang mengalami “gulung tikar” karena menurunnya daya beli masyarakat. Selain itu angka PHK saat pandemi Covid 19 cukup tinggi, yaitu mencapai lebih dari 2 juta orang. Frozen food merupakan salah satu terobosan dalam bidang pangan untuk menyediakan makanan siap saji dengan daya simpan lama. Pandemi Covid 19 semakin meningkatkan minat masyarakat untuk mengkonsumsi frozen food. Selain sebagai salah satu makanan yang digemari masyarakat, frozen food juga membuka peluang usaha bagi masyarakat untuk meningkatkan ekonomi. Indonesia adalah negara dengan sumber daya alam yang melimpah . Buktinya di Indonesia banyak tumbuh berbagai macam varietas tumbuhan yang dapat dikonsumsi oleh masyarakat. Letak Indonesia yang strategis berada di daerah ktulistiwa dengan jumlah matahari yang cukup menjadikan Indonesia sebagai lahan yang cocok untuk pertumbuhan berbagai jenis tanaman lokal. Oleh karena itu, frozen food perlu disiapkan dengan proses dan bahan berkualitas sehingga frozen food menjadi makanan yang bergizi. Salah satu bahan makanan yang dapat digunakan untuk membuat frozen food adalah bahan pangan lokal. Adapun bahan pangan lokal yang digunakan adalah Daun Kelor. Tanaman kelor merupakan yang mudah tumbuh di daerah lahan kering. Secara ilmiah, kelor yang tumbuh di daerah lahan kering di NTT mempunyai kandungan gizi lebih tinggi dari kandungan gizi yang hidup di tempat lain. Kegiatan ini dilaksanakan pada Bulan Mei-Juli tahun 2021 di Laboratorium Penyelenggaraan Makanan Program Studi DIII Gizi Poltekkes Kemenkes Kupang. Peserta kegiatan ini adalah alumni Program Studi DIII Gizi Poltekkes Kemenkes Kupang yang berjumlah 9 orang. Peserta sangat antusias mengikuti kegiatan ini dan berharap dapat membuka usaha frozen food di Kota Kupang.

Pendampingan Umkm Kelompok Tani Kelor ”Sejahtera Bersama” Wanti Wanti; Ragu Harming Kristina; Kusmiyati Kusmiyati; Irfan Irfan; Ferry WF Waangsir; Indhira Shagti; Christina Rosanty Nenotek; Yurissetiowati Yurissetiowati
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 5, No 12 (2022): Volume 5 No 12 Desember 2022
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v5i12.8151

ABSTRAK Wilayah NTT merupakah wilayah yang banyak ditumbuhi oleh tanaman tropis salah satunya adalah kelor. Pohon kelor memunyai banyak manfaat bagi kesehatan oleh karena itu pohon ini mempunyai nama lain sebagai pohon ajaib. Pemerintah Propinsi NTT membuka lahan untuk budidaya kelor sampai dengan menghasilkan produk seperti bubuk kelor, teh kelor dan kopi kelor. Namun usaha tersebut mengalami banyak kendala di lapangan sampai dengan proses pengepakan serta uji standar mutu Produk yang dihasilkan oleh karena itu dibutuhkan kerjasama dari banyak pihak untuk memberikan support sistem terhadap kebijakan pemerintah tersebut. Tujuan dari pengabdian masyarakat ini adalah memberikan pelatihan pengelolaan pangan yang higienes dan pendampingan pengembangan berbagai jenis produk pangan berbahan dasar kelor. Metode pengabdian masyarakat yang digunakan adalah memberikan pelatihan dan pendampingan tentang pengelolaan pangan yang higienes dan pengembangan berbagai jenis produk pangan berbahan dasar kelor terhadap 6 peserta di Desa Otan Kecamatan Semau Kabupaten Kupang Provinsi Nusa Tenggara Timur pada tanggal 03 Juli – 04 Juli 2021. Hasil kegitaan ini diambil menggunakan penilaian pre test dan post test. Pada aspek pengetahuan dan keterampilan mitra terdapat perubahan yang signifikan bahwa seluruhnya dari peserta memiliki pengetahuan baik tentang pengelolaan pangan yang higienes dan pengembangan berbagai jenis produk pangan berbahan dasar kelor. Kesimpulan terdapat peningkatan pengetahuan dan keterampilan peserta tentang pengelolaan pangan yang higienes dan pendampingan pengembangan berbagai jenis produk pangan berbahan dasar kelor. Kata Kunci: Pendampingan, Kelor, UMKM ABSTRACT The NTT region is an area that is overgrown by tropical plants, one of which is Moringa. Moringa tree has many benefits for health, therefore this tree has another name as a magic tree. The NTT Provincial Government opened land for the cultivation of Moringa to produce products such as Moringa powder, Moringa tea and Moringa coffee. However, the business encountered many obstacles in the field, up to the packaging process and testing of product quality standards, therefore cooperation from many parties was needed to provide system support for the government's policy. The purpose of this community service is to provide training in hygienic food management and assistance in the development of various types of moringa-based food products. The community service method used is to provide training and assistance on hygienic food management and the development of various types of moringa-based food products to 6 participants in Otan Village, Semau District, Kupang Regency, East Nusa Tenggara Province on 03 July – 04 July 2021. The results of this activity taken using pre-test and post-test assessments. In the aspect of knowledge and skills of partners, there was a significant change that all of the participants had good knowledge of hygienic food management and the development of various types of moringa-based food products. The conclusion is that there is an increase in participants' knowledge and skills about hygienic food management and assistance in the development of various types of moringa-based food products. Keywords: Mentoring, Moringa, UMKM

Effects of Formula-100 therapeutic milk and Bregas Nutriroll ready-to-use therapeutic food on Indonesian children with severe acute malnutrition: A randomized controlled trial study Lubis, Anwar; Riyadi, Hadi; Khomsan, Ali; Rimbawan, Rimbawan; Shagti, Indhira
Narra J Vol. 4 No. 2 (2024): August 2024
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v4i2.846

Severe acute malnutrition (SAM) is a global health concern that affects children and leads to delayed growth. The aim of this study was to compare the impact of F100 milk and Bregas Nutriroll, a local ready-to-use therapeutic food (RUTF), on SAM children. An unmasked, non-blinded, two-group, and simple randomized controlled trial was conducted. Indonesian children aged 12–59 months with SAM were randomly assigned to receive either F100 milk or Bregas Nutriroll. After eight weeks, the increase in the mean weight gain in both groups was assessed. The Bregas Nutriroll group (n=19) had a mean weight gain of 1.07±0.09 kg, while the F100 group (n=17) had a mean weight gain of 1.05±0.11 kg. The Bregas Nutriroll group had a slightly higher gain of mid-upper arm circumference (MUAC) than the F100 group (0.62±0.34 cm vs 0.50±0.37 cm). The gain of children’s height of the Bregas Nutriroll group was 0.96±0.42 cm, while the F100 group was shorter at a mean of 0.81±0.44 cm. Statistically significant differences (p<0.001) in nutritional status were observed based on weight, MUAC, and height/length after F100 and Bregas Nutriroll interventions. The intervention with F100 increased hemoglobin (Hb) levels of 0.71±1.25 mg/dL, while the Bregas Nutriroll intervention led to an increase of 0.11±1.39 mg/dL. In conclusion, our study showed that community-based treatment with F100 milk or Bregas Nutriroll resulted in nutritional status in children with SAM. These findings suggested that both treatments could be effective in treating SAM in improving nutritional status and child health outcomes.

Pengaruh Penambahan Sukrosa Terhadap Yoghurt Susu Kacang Tolo Menggunakan Kultur Campuran Bakteri Asam Laktat Sebagai Makanan Pokok Indhira Shagti
JURNAL INFO KESEHATAN Vol 15 No 1 (2017): JURNAL INFO KESEHATAN
Publisher : Research and Community Service Unit, Politeknik Kesehatan Kemenkes Kupang

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

Tolo bean milk yogurt is a functional food derived from vegetable milk made from beans Tolo that contains protein, lysine, aspartic acid and glutamic acid are relatively high, so good for vegetarians and people with lactose intolerance, and can improve intestinal microflora. Yogurt is a functional food containing lactic acid bacteria which can reduce cholesterol levels and increase endurance. Have believed that functional foods can prevent or decrease the likelihood of disease. This study aimed to analyze the quality of microbiological and chemical quality of yogurt peanut Tolo seen from the influence of sucrose. This study is a pure experiment, with variable effect is the addition of sucrose (4%, 6%, 8% and 10%). Variable quality affected are chemical (pH, total acid) and microbiological quality (total lactic acid bacteria). Analysis of the data is tabulated and presented in a descriptive narrative. Values of pH, total acid levels, and BAL are affected by the treatment, Treatment P3 and P4 by the addition of sucrose 8% and 10% had the lowest pH value of 3.3 and a total acid content of the highest 1% and has a total of lactic acid bacteria highest.

Peningkatan Protein dan Vitamin B melalui Pemberian Whey dan Lerry pada Produk Nata Indhira Shagti
JURNAL INFO KESEHATAN Vol 15 No 2 (2017): JURNAL INFO KESEHATAN
Publisher : Research and Community Service Unit, Politeknik Kesehatan Kemenkes Kupang

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

Background: Rinse or rice water lyri and whey tofu is a waste generated by many households and home industries are thrown away. Whereas this waste is still a lot of nutrients that still exist such as carbohydrates, proteins, and vitamins. Waste lerri and whey know this can still be utilized to nata by using bacteria Acetobacter xylinum, so it is expected can also increase economic value of society. Objective: To know the effect of whey tofu substitution on thickness, nutrient content and vitamin B1 nata de lerri. Method: This research is purely experimental, using Completely Randomized Design (RAL) consisting of 5 treatments and each repeated 3 times. Where the free variable is media formula nata, namely rice water washing medium (lerri) and whey knows F1 (100: 0)%; F2 (75: 25)%; F3 (50: 50)%; F4 (25: 75)%; F5 (0: 100)%. The dependent variable is nata thickness, nata nutritional value (moisture content, crude protein content, coarse fiber content, vitamin B1) and organoleptic receiving power. Result: In this research there are five formula of nata de lerri substitution whey know that do. But in practice 2 formulas did not work, namely F4 and F5, because the product remains liquid and cloudy white. This is possible fungal contamination that occurs due to a technical error (less sterile). For thickness nata de lerri, the highest result is the formula F1 with a thickness of 1 cm and the lowest F3 with a thickness of 0.5 cm. But for the results of testing the water content, ash content and highest crude protein content is F3 with a water content value 99.93%, ash 0.34%, crude protein content 1.35%. But from the test results of vitamin B1 all formula and water lerri not detected, this is possible because of the error of the test equipment.

Growing of Yellow Fish Bread, Maize and Soybean to White Mice SHAGTI, INDHIRA
JURNAL KESEHATAN PRIMER Vol 2 No 2 (2017): JKP (Jurnal Kesehatan Primer)
Publisher : Poltekkes Kemenkes Kupang

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

Background: Calcium deficiency in human body intake will cause abnormalities of metabolism in the body especially in a nutrient-prone age that is during infancy until the age of children as well as pregnant and lactating women. The content of calcium is large enough in yellow bone meal bone is expected to be one of the alternative fulfillment of body calcium intake. This study aims to know the effect of feeding formula from bone meal of yellow fish and Corn Flour of Yellow and Soybean Meal to blood calcium level in Rat. Methods: This research is an experimental research conducted in the laboratory. The design used is Completely Randomized Design. Results: Average baseline blood calcium levels (h to 0) of the JG1 group (1.31), JG2 (1.42), KD1 (1.33), KD2 (1.40) and Control (1.33) mmol / L. The absorption of calcium in the highest rats at 6th hour after being given the treatment of cornflour + TTIBK. In this study, it was found that the highest levels of calcium in the blood were treated with the JG2 formula and the lowest in the control treatment, where the p-value (0.022) <0.05, which means that the blood calcium levels in the treatment were significantly different. The weight of experimental mice during the study was a possible reduction due to stressful rats due to blood drawn so that appetite decreased. Conclusion: Of these treatments showed the higher intake of calcium will lose weight of rats / lower body fat of mice.

Title

Found 8 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 8 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 8 Documents
Search