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All Journal Jurnal Pangan dan Gizi Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Ilmu Pangan dan Hasil Pertanian ARKESMAS [Arsip Kesehatan Masyarakat] GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Aplikasi Teknologi Pangan Jurnal Epidemiologi Kesehatan Komunitas Al-sihah: The Public Health Science Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Amerta Nutrition Jurnal Kreativitas PKM Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat JURNAL ILMIAH KESEHATAN SANDI HUSADA SABDAMAS JURNAL GIZI DAN KESEHATAN Jurnal Abdi Insani Diseminasi : Jurnal Pengabdian kepada Masyarakat Jurnal Ilmiah Kesehatan Masyarakat : Media Komunikasi Komunitas Kesehatan Masyarakat Jurnal Bakti Masyarakat Indonesia Community Empowerment Journal SAGO Gizi dan Kesehatan Journal of Food Technology and Health Nutrisia Batara Wisnu : Indonesian Journal of Community Services Jurnal Ilmiah Kesehatan Sandi Husada
Nasrulloh, Nanang
Program Studi Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional Veteran Jakarta, Depok, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Analysis of Knowledge Level, Consumption Habits, Sugar and Calories Content in Ice Cream on the Nutritional Status of Depok Students: Analisis Tingkat Pengetahuan, Kebiasaan Konsumsi, dan Kandungan Gula serta Kalori pada Es Krim terhadap Status Gizi Mahasiswa Depok Habieb, Salsabila Firdausiyah Nur; Ilmi, Ibnu Malkan Bakhrul; Nasrulloh, Nanang; Marjan, Avliya Quratul
Amerta Nutrition Vol. 8 No. 1 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i1.2024.82-88

Abstract

Background: Obesity is a nutritional problem in Indonesia. A factor that influences the incidence of obesity is a high-sugar diet (ex: ice cream products). The consumption rate of ice cream increases every year and is also accompanied by an increasing number of outlets providing ice cream products. Added sugar in ice cream contributes to an increased intake of high-calorie foods that leads to obesity. Objectives: To analyze level of knowledge, consumption habits, sugar and calorie content of ice cream on the nutritional status of Depok students. Methods: Observational research with cross-sectional design, analyzed with frequency distribution and chi-square test. Data were obtained using online questionnaire. The research was conducted in the city of Depok, involving 939 samples of Depok students selected with purposive sampling methods. Results: 667 (71.0%) students have a good level of nutritional knowledge and 578 (61.6%) students unusually eat ice cream. There is no relationship between the level of nutritional knowledge (p-value: 0.609) and ice cream consumption habits (p-value: 0.211) on the nutritional status of students. Vanilla ice cream cup with cookies and cream topping is the most preferred ice cream, containing 13.28 grams of sugar and 154.11 kcal calories. Conclusions: Depok students have good nutritional knowledge and unusually eat ice cream. The sugar and calorie content of the ice cream are high.
Empowering Elderly People at Risk of Stroke Through Health Education, Physical Activity, and Community-Based Technology Yani, Sri; Nasrulloh, Nanang; Susanto, Agus Joko
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 9, No 2 (2026): Volume 9 Nomor 2 (2026)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v9i2.24004

Abstract

ABSTRACT Stroke is one of the leading causes of disability and death in Indonesia, especially in the pre-elderly and elderly groups with risk factors for hypertension, diabetes, obesity, and a sedentary lifestyle. This community service program aims to increase public awareness, knowledge, and skills in stroke prevention through health education, physical activity, dietary management, and clean, healthy living behaviors (PHBS). Implementation includes socialization, health counseling, physical activity training, healthy eating support, and optimization of Posbindu and Elderly Posts. The activity results showed increased knowledge among cadres and the elderly about stroke risk factors, increased participation in physical activity, changes in healthy eating behaviors, and greater compliance among the elderly with routine health check-ups. The use of simple technologies, such as WhatsApp groups, gymnastics videos, and applications of the Ministry of Health's Posbindu information system, supports the program's sustainability. The elderly have a moderate stroke risk of 62%, which is the highest risk of stroke. Cadre knowledge increased from 57.5 to 84. Systolic and diastolic blood pressure decreased after interval walking training (IWT). Community-based empowerment through educational approaches, physical exercise, and simple technology has been shown to increase the capacity of people at risk of stroke and to improve health and productivity. It is recommended that this community-based empowerment model be integrated into public health programs on an ongoing basis to expand its impact on stroke prevention and productivity. Keywords: Stroke Risk, Elderly, Education, Physical Activity.
Peningkatan Literasi Perencanaan Keuangan sebagai Persiapan untuk Berwirausaha Bagi Kelompok Ibu dan Kader di Wilayah Depok Ranila Suciati; Firlia Ayu Arini; Nanang Nasrulloh; Iin Fatmawati
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 9, No 5 (2026): Volume 9 Nomor 5 (2026)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v9i5.24849

Abstract

ABSTRAK Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan literasi perencanaan keuangan sebagai persiapan berwirausaha bagi kelompok ibu dan kader di wilayah Depok. Rendahnya pemahaman terkait pengelolaan keuangan usaha, seperti pencatatan, penganggaran, manajemen kas, dan pengelolaan risiko, menjadi tantangan utama dalam mendorong keberlanjutan usaha berbasis rumah tangga. Metode pelaksanaan kegiatan meliputi penjajakan dan survei mitra, penyampaian materi perencanaan keuangan secara aplikatif, diskusi interaktif, serta evaluasi melalui pre-test dan post-test. Hasil kegiatan menunjukkan adanya peningkatan pemahaman yang signifikan pada hampir seluruh aspek perencanaan keuangan, dengan beberapa indikator mencapai tingkat akurasi hingga 100% pada post-test. Temuan ini mengindikasikan bahwa pelatihan efektif dalam meningkatkan kesiapan finansial peserta dalam memulai dan mengelola usaha secara lebih terstruktur. Kegiatan ini diharapkan dapat memperkuat ketahanan ekonomi keluarga dan mendukung pembangunan ekonomi lokal yang inklusif dan berkelanjutan. Kata Kunci: Literasi Keuangan, Perencanaan Keuangan, Kewirausahaan, Kelompok Ibu Dan Kader, Pemberdayaan Ekonomi Masyarakat.  ABSTRACT This community service program aims to enhance financial planning literacy as a preparation for entrepreneurship among groups of mothers and community health cadres in the Depok area. Limited understanding of business financial management, including record keeping, budgeting, cash flow management, and risk management, remains a major challenge in supporting the sustainability of home-based enterprises. The program was implemented through partner engagement and surveys, the delivery of practical financial planning materials, interactive discussions, and evaluation using pre-test and post-test instruments. The results indicate a significant improvement in participants’ understanding across nearly all aspects of financial planning, with several indicators reaching accuracy levels of up to 100% in the post-test. These findings suggest that the training was effective in strengthening participants’ financial readiness to initiate and manage businesses in a more structured manner. This program is expected to enhance household economic resilience and support inclusive and sustainable local economic development. Keywords: Financial Literacy, Financial Planning, Entrepreneurship, Women and Community Cadres, Community Economic Empowerment.
Analisis kandungan gizi, kadar magnesium, & kalium bolu kukus berbasis tepung biji kecipir dan tepung pati garut sebagai inovasi produk sport food Firdaus, Sahirah Aliyah; Nasrulloh, Nanang
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.2939

Abstract

Background: Exercise-associated muscle cramps (EAMC) in athletes are associated with fluid and electrolyte loss during intense physical activity. Therefore, sports nutrition that supports adequate intake of macronutrients and essential minerals is necessary. Winged beans have potential as a source of protein and minerals, and arrowroot flour can serve as an alternative source of carbohydrates for developing sports foods.Objectives: To develop steamed cake products based on winged bean flour and arrowroot starch as local sports food innovations and analyze their nutritional composition, magnesium and potassium levels, and organoleptic properties.Methods: This experimental study used a completely randomized design with variations in the proportions of winged bean flour and arrowroot flour in three formulations: F1 (25%:75%), F2 (50%:50%), and F3 (75%:25%). The proximate composition and mineral content were analyzed at the Saraswanti Indo Genetech Laboratory, Bogor, while the organoleptic evaluation was conducted using a nine-point hedonic scale by 30 semi-trained panelists. The data were analyzed using ANOVA, Duncan's Multiple Range Test, and DeGarmo’s Method.Results: Significant differences (p<0.05) were observed among the formulations with respect to energy, protein, carbohydrate, fat, ash, magnesium, and potassium content. Formulation F3 was selected as the best owing to its superior nutritional quality, with higher protein and electrolyte mineral levels; however, organoleptic testing showed that F1 had the highest sensory acceptance level. Conclusion: The steamed cake made from winged bean flour and arrowroot starch (F3) has potential as a local sports food rich in protein and essential minerals to support energy, muscle function, and electrolyte balance in athletes.
Co-Authors A'immatul Fauziyah Agus Joko Susanto, Agus Joko Andri Pramesyanti Andri Pramesyanti Pramono Astagina Sekar Sakti Atikah Ammar Hanif Avliya Quratul Marjan Ayuningtyas, Dyah Baskara, Shelfia Chakarita Budhi Martana Diego Sergio Dita Hesti Rahayu Duma Lumban Tobing Fadila, Dera Nurul Fahrudin Fahrudin Fatmawati, Iin Fauziyah, A'immatul Fauziyah, A’immatul Firdaus, Sahirah Aliyah Firlia Ayu Arini Habieb, Salsabila Firdausiyah Nur Hardy, Fathinah Ranggauni Henry Binsar Hamonangan Sitorus Hersa Khoirunisa Ikha Deviyanti Puspita Ikha Deviyanti Puspita Ilmi, Ibnu Malkan Bahrul Ilmi, Ibnu Malkan Bakhrul Laeli Lutfiani Laeli Lutfiani Lestari, Hana Tri M. Iksan Amar Meidy Wiradati Mochni, Richard Endang Srihari Nabila Aulia Ainaya Nadiya Rahmah Qurnaini Naila Maziya Labiba Nurfitri Bustamam Nurlitta Shafitri Otje, Talitha Ambarsary Panji Octo Prasetio Pritha Maya Savitri Pulungan, Rafiah Maharani Puspareni, Luh Desi Puspita, Ikha Deviyanti Reda Rizal Retno Dyah Kusumastuti, Retno Dyah Retno Yulianti Retno Yulianti Rustiarini, Fabiola Shania Alicia Ruth M Bunga Wadu Sintha Fransiske Simanungkalit Siti Sania Bilqis Suciati, Ranila Syah, Muh Nur Hasan Taufik Maryusman Tessa Chairun Nisa Tri Arina Hanura Utami Wahyuningsih Widayani Wahyuningtyas Wilda Khoirunnisa Wilis Nofia Rahmawati Yani, Sri Zackharia Rialmi