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All Journal Indonesian Journal of Global Health research Journal Transformation of Mandalika
Hasibuan, Henni Adlini
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Pengetahuan Perilaku Hidup Bersih dan Sehat (PHBS) di SMA Negeri 1 Pancur Batu Yani, Fitri Amja; Hasibuan, Henni Adlini; Dalimunthe, Mutia Azuba; Haryani, Mutiara Hafidzah Tri; Firzah, Nyak
Journal Transformation of Mandalika, e-ISSN: 2745-5882, p-ISSN: 2962-2956 Vol. 2 No. 3 (2021): Maret
Publisher : Institut Penelitian dan Pengembangan Mandalika Indonesia (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.405 KB) | DOI: 10.36312/jtm.v2i3.680

Abstract

Perilaku hidup bersih dan sehat (PHBS) merupakan suatu usaha yang dilakukan individu maupun kelompok dalam meningkatkan derajat kesehatan masyarakat. Dalam meningkatkan derajat kesehatan itu sendiri tidak hanya ditentukan oleh pelayanan kesehatan, namu lebih dominan dilihat dari kondisi lingkungan serta perilaku kesehatan masyarakatnya. Sekolah merupakan salah satu pusat pendidikan (institusi pendidikan) bagi anak bangsa yang menjadi terget PHBS, karena perilaku anak tingkat sekolah dapat mempengaruhi kesehatan pribadi maupun lingkungan yang menyebabkan penyakit akibat kurangnya pemahaman serta tidak menerapkan PHBS dilingkungan sekolah. Kegiatan penyuluhan dilakukan di SMA Negeri 1 Siswa/i Batu, yang bertujuan untuk mengetahui tentang pengetahuan serta penerapan PHBS pada siswa/i pada sekolah tersebut. Penelitian ini menggunakan metode survei lapangan, dengan membagikan kuesioner. Ditemukan bahwa pengetahuan sebagian besar siswa/i pada SMA Negeri 1 Siswa/i Batu sudah baik dalam pengetahuan tentang Perilaku Hidup Bersih dan Sehat (PHBS) di Lingkungan Sekolah. 8 indikator yang tertera pada PHBS sudah dilakukan lebih dari 4 indikator, dimana separuhnya lagi perlu adanya peningkatan, terutama pada poin melakukan kegiatan olahraga di luar jam sekolah. Selain itu, perlu adanya peningkatan perhatian bagi sekolah pada poin PHBS jajanan kantin yang bersih dan sehat. Pada poin PHBS yang ke delapan, membuang sampah pada tempatnya sudah baik, sudah dapat membedakan antara sampah organik dengan anorganik
Substitution of Yellow Pumpkin Flour ( Cucurbita Moschata) in the Manufacture of Steamed Sponge as A High-Fiber Snack Hasibuan, Henni Adlini; Agustina, Dewi; Eliska, Eliska
Indonesian Journal of Global Health Research Vol 6 No 3 (2024): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v6i3.3366

Abstract

Yellow pumpkin has a very high fiber content. Fiber is very good when used in making a soft diet in maintaining health and can launch metabolism The use of yellow pumpkin as flour in making steamed sponges has not been done much research on its nutritional value and advantages. Yellow pumpkin can be processed into free gluteen flour so that it is safe for consumption by the public, facilitates storage and can increase selling value. One bakery product that allows to add or replace some of the flour is steamed sponge. With the creation of the innovation of steamed sponges, yellow pumpkin flour is expected to be a healthy snack high in fiber. This study aims to obtain organoleptic test results and fiber content from steamed sponges made from yellow pumpkin flour. The method used was a true experiment with the Posttest Only Control Group design, which was then analyzed descriptively. This research consists of three stages, namely product development, product acceptance testing by panelists, and fiber content testing at the Organic Chemistry laboratory of FMIPA University of North Sumatra. The results of organoleptic tests obtained a very liking level for color by 48.0%, very liking for aroma by 36.0%, liking texture by 44.0% and a very liking level for taste by 36.0%. The results of the fiber content test were obtained at 55.14% from the mass of 33.58 grams of steamed sponge yellow pumpkin flour. The conclusion that based on the overall results of organoleptic tests of steamed sponge yellow pumpkin flour can be accepted by the public in terms of color, aroma, texture, and taste.
Co-Authors Dalimunthe, Mutia Azuba Dewi Agustina Eliska, Eliska Firzah, Nyak Haryani, Mutiara Hafidzah Tri Yani, Fitri Amja