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Development and Content Validity of ‘Ayo Jajan Sehat’ Poster as a Nutrition Education Media for Elementary School Children Haryanti, Niken Diah; Rahmawaty, Setyaningrum
Proceeding ISETH (International Summit on Science, Technology, and Humanity) 2024: Proceeding ISETH (International Summit on Science, Technology, and Humanity)
Publisher : Universitas Muhammadiyah Surakarta

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Purpose: The objective of this study is to conceptualize and evaluate the effectiveness of nutrition education media specifically tailored for elementary school stu-dents, presented in the form of posters promoting healthy snack choices. Methodology: This research method uses the Research and Development (R&D) method of Analysis, Design, Development (ADD) which is then tested for validity us-ing the CVI formula. This validity test involved 6 experts who consisted of 2 nutrition experts, 2 language experts, and 2 media experts. Results: Based on the results of the expert judgment, the CVI value of the nutrition expert of 0.96 is included in the very suitable category, the language expert of 0.96 is included in the very suitable category and the media expert of 0.86 is included in the very suitable category. So, it can be concluded that the ed-ucational media poster “Ayo Jajan Sehat” is suitable for nutrition education for elementary school students. Applications/Originality/Value: This study contributes to the development of effective visual-based nutrition education tools tailored for young learners. The "Ayo Jajan Sehat" poster serves as a practical and validated medium to enhance students' awareness of healthy snack choices. It can be integrated into school health programs and classroom learning to support early intervention in building healthy eating habits, thus promoting long-term wellness from an early age.

Development and Content Validity of ‘Ayo Jajan Sehat’ Poster as a Nutrition Education Media for Elementary School Children Haryanti, Niken Diah; Rahmawaty, Setyaningrum
Proceeding ISETH (International Summit on Science, Technology, and Humanity) 2024: Proceeding ISETH (International Summit on Science, Technology, and Humanity)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Purpose: The objective of this study is to conceptualize and evaluate the effectiveness of nutrition education media specifically tailored for elementary school stu-dents, presented in the form of posters promoting healthy snack choices. Methodology: This research method uses the Research and Development (R&D) method of Analysis, Design, Development (ADD) which is then tested for validity us-ing the CVI formula. This validity test involved 6 experts who consisted of 2 nutrition experts, 2 language experts, and 2 media experts. Results: Based on the results of the expert judgment, the CVI value of the nutrition expert of 0.96 is included in the very suitable category, the language expert of 0.96 is included in the very suitable category and the media expert of 0.86 is included in the very suitable category. So, it can be concluded that the ed-ucational media poster “Ayo Jajan Sehat” is suitable for nutrition education for elementary school students. Applications/Originality/Value: This study contributes to the development of effective visual-based nutrition education tools tailored for young learners. The "Ayo Jajan Sehat" poster serves as a practical and validated medium to enhance students' awareness of healthy snack choices. It can be integrated into school health programs and classroom learning to support early intervention in building healthy eating habits, thus promoting long-term wellness from an early age.

Penambahan Kayu Manis dan Jahe terhadap Daya Terima Enteral yang ditambahkan Ikan Tongkol (Euthynnus affinis) Putri, Yulia Rahmawati Wibowo; Rahmawaty, Setyaningrum
Prosiding University Research Colloquium Proceeding of The 20th University Research Colloquium 2025: Bidang MIPA dan Kesehatan
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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Bau amis umumnya menjadi masalah yang membuat konsumen kurang menyukai produk pangan yang diperkaya dengan ikan. Tujuan dari penelitian ini adalah untuk menganalisis tingkat kesukaan konsumen pada enteral yang disubstitusi dengan tongkol/Euthynnus affinis (disebut ensikol) dengan menambahkan kayu manis dan jahe. Sebanyak 1 atau 2 g kayu manis atau jahe ditambahkan ke dalam ensikol dan diuji penerimaannya (warna, aroma, rasa, tekstur, dan keseluruhan) oleh 25 panelis semi-terlatih yaitu mahasiswa gizi. Penambahan 1 dan 2 g bubuk kayu manis atau jahe ke dalam ensikol meningkatkan penerimaan panelis terhadap aroma dan rasa. Nilai tertinggi pada aroma dan rasa diperoleh dengan penambahan masing-masing 2 dan 1 g bubuk jahe. Penambahan jahe dan sinamon dapat digunakan sebagai strategi mengurangi bau amis pada ensikol sehingga meningkatkan kesukaan konsumen.

PENGARUH LAMA PENYIMPANAN ENTERAL YANG DITAMBAHKAN IKAN TONGKOL (EUTHYNNUS AFFINIS) TERHADAP ANGKA PEROKSIDA DAN PH Danitasari, Nurul Isnan; Rahmawaty, Setyaningrum
Prosiding University Research Colloquium Proceeding of The 19th University Research Colloquium 2024: Bidang MIPA dan Kesehatan
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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Penelitian ini bertujuan untuk mengetahui pengaruh lama penyimpanan makanan enteral modisco yang ditambahkan ikan tongkol (Euthynnus Affinis) terhadap angka peroksida dan tingkat keasaman (pH). Jenis penelitian tergolong eksperimental di laboratorium dengan sampel berupa makanan enteral modisco yang ditambahkan ikan tongkol dalam pembuatannya, dan kontrol berupa makanan enteral modisco standar yang dibuat memakai minyak kelapa dan makanan enteral modisco dengan penambahan minyak ikan. Lama penyimpanan makanan enteral selama 0 jam, 3 jam, dan 6 jam sesuai waktu penyajian makanan enteral di rumah sakit. Parameter yang diamati adalah angka peroksida dan nilai pH. Hasil penelitian menunjukkan bahwa angka peroksida terdeteksi pada semua sampel selama penyimpanan yaitu berkisar antara 0.225-0.895 mL ekv/kg dan masih tergolong dalam rentang normal berdasarkan SNI-3741-2013 yaitu <10 mL ekv/kg. Angka peroksida tertinggi terdapat pada makanan enteral yang ditambahkan minyak ikan dengan lama penyimpanan 6 jam yaitu 0.895 mL ekv/kg, sedangkan angka peroksida terendah terdapat pada makanan enteral yang ditambahkan ikan tongkol lama penyimpanan 0 jam yaitu 0.225 mL ekv/kg. Hasil penelitian menunjukkan pH tertinggi terdapat pada makanan enteral yang ditambahkan minyak ikan dengan lama penyimpanan 6 jam yaitu 6.52, sedangkan pH terendah terdapat pada makanan enteral yang ditambahkan ikan tongkol pada lama penyimpanan 0 jam yaitu 6.94. Tidak ada pengaruh lama penyimpanan makanan enteral modisco yang ditambah ikan tongkol maupun modisco standar dengan minyak kelapa dan minyak ikan terhadap angka peroksida dan pH.

Validasi Berat Ikan Pada Produk Olahan Ikan Dalam Kemasan Kaleng Di Surakarta Rahmawaty, Setyaningrum; Setyaningtyas, Dita Ayu
Bioeksperimen: Jurnal Penelitian Biologi Vol 7, No 2: September 2021
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bioeksperimen.v7i2.12538

Fish is the main dietary source of omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFA) including eicosapentaenoic acid (EPA), docosapentaenoic acids (DPA) and docosahexaenoic acid (DHA) which have benefits to maintain an optimal health. The purpose of this study was to validate fish content in canned fish products in order to develop fish database for dietary assessment. A market survey was performed in 10 supermarkets which were randomly selected in Surakarta followed by laboratory analysis to measure fish content based on CODEX standard for canned fish. The study was conducted in July until November 2019. Results showed that there were 32 serving size from 11 branches of canned fish with the majority fish type was sardine (n=24) followed by mackerel (n=5) and tuna (n=3). They served in various taste such as in tomato sauce, chili sauce, brine and vegetable oil. The percentage of fish content in the labels was in a range from 50% to 70%. There was no significance difference between the percentage of fish mentioned in the canned fish labels and based on measurement in laboratory (Independent Sample T-test dan Mann-Whitney U test, p0.05). Given the variation of fish content in the canned fish products, it is recommended to consider the percentage of fish in estimating individual fish intake.

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