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All Journal Jurnal PADE: Pengabdian & Edukasi Ficco Public Health Journal
Apriliawan, Pinky
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Dentistry Environmental Science Health Professions Public Health Veterinary

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Penyuluhan higiene, sanitasi dan keselamatan kerja di laboratorium pengolahan pangan Rokhima, Ainur; Fadhiila, Indah Tentamia Hanaa; Apriliawan, Pinky; Zurinah, Silva; Ulilalbab, Arya; Swandono, Hari Untarto
Jurnal PADE: Pengabdian & Edukasi Vol 7, No 1 (2025): Maret
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/pade.v7i1.2436

Abstract

Health, occupational safety, and hygiene and sanitation are important aspects related to food service. This aspect affects the quality of food and the safety of students so that the food can be consumed safely. Efforts made to emphasize hygiene, sanitation and work safety include education in the form of counseling. This counseling aims to determine the effectiveness of lecture and discussion methods in enhancing information related to health and safety at work, hygiene, and sanitation among food handlers. Efforts to emphasize occupational safety, hygiene, and sanitation include education through outreach conducted at Vocational Senior High School Subulus Salam, Pagu sub-district, Kediri District on July 30 from 9:00 to 11:00 AM. This counseling uses the pretest-posttest method with a sample of twenty-five food handlers. The questionnaire is used in the process of collecting pre-test and post-test results to educate students about hygiene and sanitation in the Food Processing Laboratory at Vocational Senior High School Subulus Salam. The results of the pre-test showed that the average score obtained by the students was 74.7. Meanwhile, in the post-test, the average score of the students increased to 80.1. The conclusion of this outreach shows that students' scores on pre- and post-tests regarding hygiene, sanitation, and workplace safety in the laboratory increased. It is hoped that with the knowledge gained, participants will be able to understand and apply hygiene, sanitation, and occupational safety in the laboratory.
Development of CAPINA Blenderized Formula Based on Banana, Mung Bean Extract, Chicken Breast, and Dragon Fruit as a Low-Sodium and Low-Fat Liquid Diet in Bhayangkara Hospital, Kediri Lukman, Fadillah Diana; Nisa’, Ariqah Hidayatun; Juniarda, Friska; Nafidatul Isfanah, Nelli; Dwi Arianti, Novita; Apriliawan, Pinky; Rahayu, Suci; Filiya, Ana Nur; Hamidah, Nanik; Sutoyo, Rr Lieliesnaini Octaviariani; Dwi Utami, Nuzul
Ficco Public Health Journal Vol. 3 No. 01 (2026): January-April 2026
Publisher : Ficco Scientific Corner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.18509128

Abstract

Background: Meeting the nutritional requirements of hospitalized patients receiving low-sodium (LS) and low-fat (LF) liquid diets remains a significant clinical challenge, particularly due to the frequent use of tajin as the main liquid diet, which provides inadequate energy and protein. Insufficient nutritional intake may increase the risk of hospital malnutrition and adversely affect clinical recovery. This study aimed to develop a CAPINA blenderized formula based on banana, mung bean extract, chicken breast, and dragon fruit as a nutritionally improved liquid diet alternative, and to evaluate its nutrient composition, acceptability, and cost-effectiveness. Methods: A true experimental study was conducted using a posttest-only control design with a Completely Randomized Design (CRD). Two formulations were developed: F0 (without dragon fruit) and F1 (with the addition of 10 Gram of dragon fruit). Nutrient composition was assessed using quantitative descriptive analysis, while acceptability was evaluated based on color, aroma, texture, and taste by 10 panelists using a hedonic scale. Cost analysis was performed to assess the economic feasibility of each formulation. Results: The results showed that the energy content of F0 and F1 was 285.4 kcal and 281.7 kcal, respectively, with comparable protein contents of 15.38 Gram and 15.45 Gram. Both formulations met the criteria for LS and LF diets due to their low fat content. Acceptability testing demonstrated higher overall acceptance for F1, particularly in color (100%) and taste (93%). High acceptance was also observed for aroma and texture in both formulations. Cost analysis indicated that F1 was more cost-effective than F0. Conclusion: In conclusion, the CAPINA blenderized formula, particularly formulation F1, represents a promising alternative to tajin for hospitalized patients requiring LS and LF liquid diets, as it provides improved nutritional adequacy, high acceptability, and favorable cost-effectiveness.
Co-Authors Ana Nur Filiya Arya Ulilalbab Dwi Arianti, Novita Dwi Utami, Nuzul Fadhiila, Indah Tentamia Hanaa Hari Untarto Swandono Juniarda, Friska Lukman, Fadillah Diana Nafidatul Isfanah, Nelli Nanik Hamidah, Nanik Nisa’, Ariqah Hidayatun Rokhima, Ainur Suci Rahayu Sutoyo, Rr Lieliesnaini Octaviariani Zurinah, Silva