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All Journal JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Prosiding Seminar Nasional Pemberdayaan Masyarakat (SENDAMAS)
Iskandar, Suhayhoa Jaceyntha Sarah
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Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Electrical & Electronics Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health

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Formulasi Sosis Ikan Tuna dan Hati Ayam sebagai Pangan Alternatif Pencegahan Stunting dan Anemia pada Balita Rahmawati, Lusi Anindia; Umami, Zakia; Komalasari, Ema; Rinaldy, Nadya; Iskandar, Suhayhoa Jaceyntha Sarah
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 10, No 1 (2025): January 2025
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v10i1.3287

Abstract

 Stunting is a chronic nutritional deficiency issue that can lead to growth and development disorders in children. Children suffering from stunting are also likely to have significantly lower hemoglobin levels. This study aims to analyze the effect of adding tuna fish and chicken liver on the nutrient content of sausage food products and to assess the acceptance of the sausages among semi-trained panelists at Al-Azhar University Indonesia. The research was conducted using an experimental method with 33 panelists, employing a Completely Randomized Design (CRD) with three treatment levels. The results of the hedonic sensory analysis and hedonic quality were analyzed using One-Way ANOVA. The hedonic test results showed significant differences (p<0.05) in all parameters: taste, texture, aftertaste and overall acceptance. The hedonic quality test also indicated significant differences (p<0.05) in the same parameters. The selected formula based on the MPE test was formula F1, consisting of 35% chicken liver and 65% tuna fish. Nutritional analysis of formula F1 revealed energy content of 155 kcal, protein 12.5 g, total fat 2.6 g, total carbohydrates 20.4 g, moisture content 62.6%, ash content 1.9%, and iron content 3.5 mg. The F1 sausage formula can be considered a high-iron and high-protein food for toddlers aged 1 to 3 years.Keywords – Chicken Liver, High Protein, Sausage, Stunting, Tuna Fish.
Peningkatan Pengetahuan Kelompok Kader Posyandu di Desa Rawa Panjang Terkait ASI Eksklusif Melalui Pemberian Edukasi Gizi Iskandar, Suhayhoa Jaceyntha Sarah; Umami, Zakia; Afdholina, Adinda Shafara Riezqia; Putri, Intan Melinda; Yusuf, Nadya Salsabila; Devinda, Salsa Nandila; Patricia, Wulandari
Prosiding Seminar Nasional Pemberdayaan Masyarakat (SENDAMAS) Vol 4, No 1 (2024): Desember 2024
Publisher : UniversitasAl Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/psn.v4i1.3565

Abstract

Abstrak Desa Rawa Panjang merupakan wilayah dengan pengetahuan yang kurang tentang pentingnya ASI eksklusif, yang berdampak pada tingginya risiko stunting dan gangguan perkembangan bayi. ASI eksklusif adalah pemberian ASI tanpa tambahan makanan atau minuman lain pada bayi usia 0-6 bulan, yang berperan penting untuk memenuhi kebutuhan gizi optimal bagi tumbuh kembangnya. Kegiatan Pemberdayan Masyarakat ini bertujuan meningkatkan pengetahuan kader Posyandu tentang ASI eksklusif melalui edukasi gizi. Kegiatan dilaksanakan pada bulan Agustus dengan melibatkan 22 kader dari Desa Rawa Panjang. Sesi edukasi disampaikan melalui ceramah, didukung media leaflet dan presentasi PowerPoint yang memuat manfaat ASI eksklusif, pentingnya Inisiasi Menyusu Dini (IMD), serta panduan pemberian makan bayi. Sesi tanya jawab melengkapi edukasi, diikuti pre test dan post-test untuk mengukur peningkatan pengetahuan peserta. Hasilnya menunjukkan peningkatan pengetahuan kader posyandu mencapai 13%. Pengetahuan kader mencapai kategori pengetahuan "baik" setelah edukasi. Program ini diharapkan dapat mendukung pemberian ASI eksklusif di Desa Rawa Panjang, membantu menurunkan angka stunting, dan meningkatkan kesehatan bayi.Kata kunci: ASI Eksklusif, Edukasi Gizi, Pengetahuan.
Co-Authors Afdholina, Adinda Shafara Riezqia Devinda, Salsa Nandila Ema Komalasari, Ema Lusi Anindia Rahmawati Patricia, Wulandari Putri, Intan Melinda Rinaldy, Nadya Yusuf, Nadya Salsabila Zakia Umami