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All Journal Journal SAGO Gizi dan Kesehatan Paradharma: Jurnal Aplikasi IPTEK
Agung Yogeswara, Ida Bagus
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Humanities Dentistry Education Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health

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Edukasi Pemahaman Stop Boros Pangan kepada Siswa Sekolah Dasar Dawan Kaler, Kabupaten Klungkung Kusumaningsih, Purwaningtyas; Agung Yogeswara, Ida Bagus; Ayu Wita Kusumawati, I Gusti; Puspaningrum, Dylla Hanggaeni Dyah; Nursini, Ni Wayan; Mantra, Ida Bagus Ketut; Utari Sumadewi, Ni Luh; Kurniati , Ni Made; Wasita, Rai Riska Resty
Paradharma: Jurnal Aplikasi IPTEK Vol. 8 No. 1 (2024): Paradharma: Jurnal Aplikasi IPTEK
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Dhyana Pura – Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jpd.v8i1.3012

Abstract

Penanaman prilaku untuk tidak membuang makanan, menyimpan makanan dengan baik dan menggunakan atau mengolah makanan secukupnya merupakan salah satu implementasi gerakan “Stop Boros Pangan” yang sedang di laksanakan didalam kegiatan GENIUS (Gerakan Edukasi Dan Pemberian Pangan Bergizi Untuk Siswa). Kegiatan pengabdian ini menyasar pada Siswa-Siswi Sekolah dasar di seluruh Indonesia, termasuk di Provinsi Bali. Salah satu Sekolah Dasar yang ditunjuk sebagai perwakilan di Provinsi Bali adalah Sekolah Dasar Dawan Kaler, Kabupaten Klungkung. Pelaksanaan kegiatan GENIUS meliputi pemberian edukasi tentang pengertian boros pangan dan bagaimana untuk tidak berprilaku boros pangan. Pengabdian ini melibatkan Program Studi Ilmu Gizi, Universitas Dhyana Pura dengan mengerahkan 10 dosen dan 50 mahasiswa. Tujuan dari kegiatan pengabdian ini untuk memberikan pemahaman tentang prilaku stop boros pangan. Metode yang digunakan dengan penyuluhan tentang pengertian boros pangan dan sikap tidak boros pangan. Pelaksanaan pengabdian dimulai dengan sosialisasi kegiatan kepada siswa sekolah dasar SDN Dawan Kaler Klungkung dan penyuluhan menggunakan media bergambar agar mudah untuk dipahami oleh siswa. Siswa belajar memahami untuk tidak boros pangan dengan menyimpan kudapan yang tidak habis dimakan dengan disimpan secara baik untuk dikonsumsi di jam makan siang.
Edukasi Pangan dan Gizi Pada Anak Usia Sekolah di SD Negeri Besan Klungkung Agung Yogeswara, Ida Bagus; Ayu Wita Kusumawati, I Gusti; Kusumaningsih, Purwaningtyas; Puspaningrum, Dylla Hanggaeni Dyah; Sulistyadewi, Ni Putu Eny; Nursini, Ni Wayan; Mantra, Ida Bagus Ketut; Wasita, Rai Riska Resty; Kurniati, Ni Made; Utari Sumadewi, Ni Luh
Paradharma: Jurnal Aplikasi IPTEK Vol. 8 No. 1 (2024): Paradharma: Jurnal Aplikasi IPTEK
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Dhyana Pura – Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jpd.v8i1.3014

Abstract

Stunting dapat terjadi akibat kurangnya asupan gizi dalam jangka waktu yang lama. Mengkonsumsi asupan yang bergizi sangat penting untuk diketahui anak usia sekolah guna mencegah terjadinya permasalah gizi pada anak. Tujuan dilakukannya pengabdian masyarakat ini adalah melakukan edukasi pangan gizi kepada siswa SD Negeri Besan. Kegiatan pengabdian kepada masyarakat menggunakan metode penyuluhan dan pemberian kudapan bergizi yang tinggi kandungan protein hewani. Kegiatan ini menghasilkan peningkatan pemahaman siswa untuk mengkonsumsi makanan bergizi terutama makanan yang memiliki kandungan protein hewani. Melalui kegiatan ini, diharapkan dapat menurunkan prevalensi kejadian stunting di Kabupaten Klungkung.
Optimasi peningkatan asam gamma-aminobutirat (gaba) susu fermentasi kacang gude (Cajanus cajan (L) Mill.sp) menggunakan probiotik Lactiplantibacillus plantarum Dad-13 sebagai minuman kesehatan Suryani, Ni Luh; Nursini, Ni Wayan; Wita Kusumawati, I Gusti Ayu; Agung Yogeswara, Ida Bagus
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3B (2024): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3B.1817

Abstract

Background: Pigeon pea (Cajanus cajan) is a type of legumes that is underutilized and not widely consumed. The utilization of pigeon pea as GABA-fermented drink have not yet been conducted. The Enhancement of GABA in pigeon pea is carried out by probiotic Lactiplantibacillus plantarum Dad-13. The enhancement of GABA in fermented pigeon pea drink will improve their functional effect and economic value.Objectives:  the aim of this study was to enhanced GABA content in fermented pigeon pea drink with various concentration of monosodium glutamate (MSG) using probiotic Lactiplantibacillus plantarum Dad-13.Methods: Randomized complete design was carried out in this study using experimental analysis. GABA content was determined using UPLC, total LAB was determined using spread plate method. Titration method was performed to determine the acidity and pH meter to determine the pH. Antioxidant capacity was determined using DPPH methodResults: The study showed a significant increase in GABA production, with the highest concentration reaching 92.07 mg/L in the treatment with 0.75% MSG. Additionally, there was an increase in the total count of lactic acid bacteria, total acidity, and antioxidant capacity, indicating an improvement in the physicochemical quality of the product. Organoleptic evaluation revealed panelists' preference for products with the addition of 0.25% and 0.75% MSG for taste, and 0% for texture.Conclusion: Fermentation of pigeon pea milk with the addition of Lactiplantibacillus plantarum Dad 13 and MSG successfully increased GABA production significantly, while also improving several aspects of the physicochemical and sensory quality of the product. These findings have important implications for the development of fermented pigeon pea milk as a new functional product enriched with GABA.
Formulasi minuman sinbiotik dengan okara (Glycine max) dan probiotik Lactiplantibacillus plantarum Dad-13 Suplig, Angelina Christine; Agung Yogeswara, Ida Bagus; Kusumaningsih, Purwaningtyas; Puspaningrum, Dylla Hanggaeni Dyah
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3B (2024): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3B.1818

Abstract

Background: Okara is the byproduct of soymilk production process. Okara contains high nutritional value and considered as a source of oligosaccharide. Oligosaccharide in okara will stimulate the growth of probiotic bacteria and thus showed prebiotic effect. The underutilization of goat milk can be used as a carrier for probiotic bacteria as well as to develop sinbiotic functional foods.Objective: This study aims to determine the formulation of fermented goat's milk with the addition of okara (glycine max) as a synbiotic drink to obtain dietary fibre, amino acid profiles as well as microbiology and sensory profiles.Methods: Randomized complete designed were used in this study with 5 formulations with the addition of okara. The study was conducted in Laboratorium Sains Dasar Universitas Dhyana Pura in July of 2023. The okara was obtained at local tofu producer in Denpasar, whereas goat milk was obtained from milk distributor located in Denpasar. The populations of this study were okara and goat milk that already thoroughly cleaned and pasteurised. Data collection was performed in the laboratory and all data were analyzed using Anova and Duncan with significant levels of 95%.Results: The study showed that the addition of 5% okara (F4) (Glycine max) was the most prefarable symbiotic drink. Based on proximate analysis, the F4 contained water 88.58%, fat 1.11%, protein 2.17%, carbohydrate 7.656%, total LAB 5.05 x 108 CFU/ mL, essential amino acids, and 2.19% dietary fiber. Based on sensory tests, formulation 1 (0%) and formulation 4 (5%) had overall significant differences.Conclusion: The addition of okara 5% with goat's milk can be used as a synbiotic drink. The formulation with the addition of 0% okara and 5% okara have overall significant differences in terms of taste, texture, aroma and also color.
Co-Authors Ayu Wita Kusumawati, I Gusti Dylla Hanggaeni Dyah Puspaningrum Kurniati , Ni Made Mantra, Ida Bagus Ketut Ni Luh Utari Sumadewi Ni Made Kurniati Ni Putu Eny Sulistyadewi Ni Wayan Nursini Purwaningtyas Kusumaningsih Rai Riska Resty Wasita Suplig, Angelina Christine Suryani, Ni Luh Wita Kusumawati, I Gusti Ayu