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All Journal JOURNAL OF HEALTHCARE TECHNOLOGY AND MEDICINE Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Pengabdian Kepada Masyarakat Patikala Jurnal Masyarakat Berdikari dan Berkarya (MARDIKA)
Fanany, Irzal
Unknown Affiliation
Humanities Computer Science & IT Education Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Public Health Social Sciences

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PENYULUHAN PEMANFAATAN PANGAN LOKAL SEBAGAI UPAYA PENCEGAHAN STUNTING Masitah, Ravi; Fanany, Irzal; Nurmala Dewi, Siti; Dessritina, Pesona
Jurnal Pengabdian Kepada Masyarakat Patikala Vol. 4 No. 4 (2025): Jurnal PkM PATIKALA
Publisher : Education and Talent Development Center of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51574/patikala.v4i4.3017

Abstract

Stunting is a type of malnutrition that has an impact on the growth and development of children that is not optimal. Fulfilling nutritional adequacy through local food is the right effort to prevent the occurrence of stunting. The use of local food that has high nutritional value at affordable prices can be a solution to solving nutritional problems. Fish is a local food ingredient fulfilling the nutritional adequacy of children through the use of local food, namely fish can be an alternative to solving stunting problems. The activities carried out were in the form of counseling on the use of local food to prevent stunting using flyer media. The service activity was carried out in Sungai Pinang Village, Banyuasin Regency in December 2023. The target of the activity was pregnant women, baby mothers and mothers of toddlers as many as 30 people. The results of the activity showed that the average value of maternal nutrition knowledge before being given counseling was 37.00 and increased to 81.00 after being given counseling. Counseling is expected to help mothers in increasing knowledge that will affect maternal nutritional attitudes and behaviors in efforts to prevent stunting.
PENGOLAHAN SAMPAH PLASTIK MENJADI KERAJINAN EKONOMIS DI SEKOLA DASAR (SD) NEGERI 10 MEULABOH Saputra, Firman Firdauz; Kiswanto; Wintah; Fanany, Irzal; Syam, Nasrianti; Rimonda, Rubi; Duana, Maiza; Paradhiba, Meutia; Siahaan, Perry Boy Chandra; Fadillah, Mardi; Kusumawardani, Eva Flourentina; Putra, Onetusfifsi
Jurnal Masyarakat Berdikari dan Berkarya (Mardika) Vol 3 No 2 (2025): Jurnal Masyarakat Berdikari dan Berkarya (MARDIKA)
Publisher : Fakultas Teknik, Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55377/mardika.v3i1.11654

Abstract

Peningkatan manusia dan aktifitas manusia menimbulkan permasalahan sampah yang semakin kompleks, dimana sampah tersebut dapat berdampak kepada kehidupan manusia termasuk kesehatan. Oleh karena itu pengelolaan sampah yang baik perlu diajarkan sejak dini. Tujuan pengabdian kepada masyarakat ini adalah untuk memberikan edukasi kepada siswa tentang pentingnya pengelolaan sampah dan dampaknya terhadap lingkungan serta mengajarkan siswa tentang cara mengolah sampah plastik menjadi bentuk kerajinan. Kegiatan pengabdian dilaksanakan di SD Negeri 10 Meulaboh dengan sasaran kegiatan yaitu siswa kelas 6 sejumlah 22 siswa. Metode pelaksanaan kegiatan dilaksanakan dalam 2 tahap kegiatan yaitu penyuluhan kesehatan dan pelatihan pembuatan kerajinan dari sampah plastik. Media yang digunakan berupa slide powerpoint dan juga petunjuk teknis pelatihan. Evaluasi kegiatan dilaksanakan melalui evaluasi struktur, proses, dan hasil. Hasil kegiatan pengabdian kepada masyarakat yang telah dilaksanakan oleh tim FIK-UTU telah berjalan dengan sangat baik dengan luaran yang cukup optimal yaitu kemampuan siswa dalam mengelola sampah menjadi kerajinan yang memiliki nilai ekonomis. Untuk terus meningkatkan kemampuan siswa dan membentuk perilaku siswa tentang pengelolaan sampah maka sekolah dapat terus melakukan pemantauan dan evaluasi terhadap perilaku siswa serta memberikan penguatan.
HUBUNGAN ANTARA PENGETAHUAN IBU DAN RIWAYAT INFEKSI SALURAN PERNAPASAN AKUT DENGAN STATUS GIZI BALITA DI KECAMATAN MEUKEK, ACEH SELATAN Fanany, Irzal; Khairunnas, Khairunnas; Masitah, Ravi; Dessritina, Pesona
JOURNAL OF HEALTHCARE TECHNOLOGY AND MEDICINE Vol 11, No 1 (2025): APRIL 2025
Publisher : Universitas Ubudiyah Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33143/jhtm.v11i1.5044

Abstract

Status gizi balita, indikator krusial kesehatan masyarakat, dipengaruhi pengetahuan ibu dan riwayat penyakit infeksi. Malnutrisi (stunting, wasting) masih menjadi tantangan global dan nasional. Penelitian ini menganalisis hubungan antara pengetahuan ibu, kejadian ISPA, dan status gizi balita di Kecamatan Meukek, Aceh Selatan. Desain kuantitatif cross-sectional digunakan, melibatkan 60 pasangan ibu-balita. Data dikumpulkan via wawancara terstruktur dan antropometri, lalu dianalisis univariat serta bivariat dengan uji Chi-Square. Hasil menunjukkan pengetahuan ibu rendah (13,3%) berhubungan signifikan dengan gizi kurang pada balita (p=0,0294). Riwayat ISPA balita (88,3%) juga berhubungan signifikan dengan gizi kurang (p=0,0352). Mayoritas balita dengan riwayat ISPA memiliki gizi kurang, menegaskan dampak penyakit pada nutrisi. Intervensi edukasi gizi ibu dan program pencegahan ISPA direkomendasikan untuk meningkatkan status gizi balita secara holistik, mengatasi kesenjangan praktik di wilayah ini.
Formulation, Sensory, and Nutritional Characterization of Snack Bars Made from Moringa (Moringa oleifera) and Lumi-Lumi Fish (Harpodon nehereus) Rumapea, Willi Yanti; Ayunda, Hanif Muchdatul; Safrida, Safrida; Fanany, Irzal
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 9 No. 1 (2025)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2025.9.1.26972

Abstract

Moringa oleifera leaves and Lumi-lumi (Harpodon nehereus) contain beneficial nutrients for the human body. The potential utilization of both materials as fortifying agents can improve the nutritional content of snack bars. This research aims to analyze the influence of moringa flour and lumi-lumi fish formulation on the sensory and chemical characteristics of snack bar products. The research design employed an experimental design with a Completely Randomized Design (CRD) involving three treatments: P1 (12 g moringa leaves + 30 g lumi-lumi), P2 (21 g + 30 g), and P3 (30 g + 30 g). Each treatment underwent proximate and organoleptic testing with 74 untrained panelists. The results showed significant differences in color and taste indicators between formulations (p-value <0.001 and 0.035), but no significant differences in aroma and texture (p-value 0.210 and 0.118). Formulation P1 was the most preferred by panelists. Its nutritional content includes 17.58% water, 2.78% ash, 22.18% fat, 2.83% protein, and 56.60% carbohydrates. In conclusion, snack bars made with a combination of moringa flour and lumi-lumi may serve as an acceptable alternative for meeting community macronutrient needs and support local food diversification.
Co-Authors Dessritina, Pesona Duana, Maiza Fadillah, Mardi Firman Firdauz Saputra Hanif Muchdatul Ayunda Khairunnas, Khairunnas Kiswanto Kiswanto Kusumawardani, Eva Flourentina NASRIANTI SYAM, NASRIANTI Nurmala Dewi, Siti Onetusfifsi Putra Paradhiba, Meutia Ravi Masitah Rimonda, Rubi Rumapea, Willi Yanti Safrida Safrida Siahaan, Perry Boy Chandra Wintah