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All Journal Journal of Nutrition College International Journal of Community Service Learning Amerta Nutrition JURNAL GIZI DAN KESEHATAN Sport and Nutrition Journal Jurnal Ilmiah Gizi Kesehatan (JIGK) Media Gizi Kesmas Indonesian Journal of Community Empowerment (IJCE) Sports Collaboration Journal Jurnal Abdimas Indonesia
Dyah Kartika Wening
Universitas Ngudi Waluyo
Religion Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Other

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CEGAH SENDIRI STUNTING SISWA PAUD JUNIOR SKB UNGARAN Purbowati Purbowati; Dyah Kartika Wening
Jurnal Abdimas Indonesia Vol 4, No 1 (2022): JURNAL ABDIMAS INDONESIA
Publisher : Universitas Muhammadiyah Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26751/jai.v4i1.1508

Abstract

Anak usia dini atau prasekolah berusia 3-6 tahun. Usia ini merupakan periode emas anak dalam pertumbuhan dan perkembangan sehingga perlu dilakukan penilaian status gizi secara rutin guna memantau pertumbuhannya. Masalah gizi kronis pada balita yang dapat terjadi yaitu stunting. Stunting adalah gangguan pertumbuhan linier yang disebabkan karena ketidakcukupan asupan zat gizi kronis atau penyakit infeksi kronis maupun berulang. Pada masa pandemi covid-19 kegiatan belajar dilakukan secara daring dari rumah, begitu pun pemantauan status gizi rutin di sekolah tidak dapat dilaksanakan. Peran orang tua sangat diharapkan dapat melakukan pemantauan tinggi badan anak secara mandiri. Sehingga perlu dilakukan kegiatan edukasi dan pelatihan pemantauan tinggi badan pada orang tua agar dapat diterapkan di rumah secara mandiri. Sasaran kegiatan ini yaitu orang tua siswa PAUD Junior SKB Ungaran. Kegiatan dilaksanakan pada bulan April 2021 bertempat di Aula SKB Ungaran Kabupaten Semarang. Program yang ditawarkan antara lain edukasi stunting, pelatihan pengukuran tinggi badan beserta ploting status gizi, dan pembagian stiker pengukur tinggi badan dan grafik pertumbuhan. Hasil evaluasi kegiatan yaitu terdapat peningkatan pengetahuan orang tua tentang deteksi stunting dari sebelum dan sesudah edukasi, orang tua antusias dan aktif mengikuti pemaparan materi dan pelatihan pemantauan tinggi badan anak, orang tua dapat mempraktikan pemantauan tinggi badan anak di rumah masing-masing.
Nilai Gizi Bolu Kukus dan Cookies Labu Kuning (Cucurbita moschata Durch) Berbahan Formula Modisco Sugeng Maryanto; Dyah Kartika Wening
Media Gizi Kesmas Vol 12 No 1 (2023): MEDIA GIZI KESMAS (JUNI 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i1.2023.379-383

Abstract

Background: Processed products as popular snacks in Indonesia are steamed cakes and cookies. Various recipes were developed to complement and increase the nutritional value of processed products. One way is to make a formulation of steamed cakes and cookies based on the modisco formula with the addition of local food, pumpkin. Modisco is a food additive in liquid form with a composition of full cream milk, granulated sugar, margarine. The new product innovation of processed steamed cakes and cookies is fortification of modico with the addition of pumpkin as a local food. Objectives: This study conduct to describe the nutritional value of processed product formulations for steamed cakes and cookies which have been fortified with modico were used pumpkin as a local food. Methods: This study used an experimental design, divided into two groups, there are the steamed cakes group and the cookie group based on the modico formula for fortification which has been modified together with local pumpkin food. The variables measured for content analysis were the nutritional value of macronutrients, there are protein, fat, carbohydrate, and fiber. Data analysis was carried out by describing the nutritional value of steamed cakes and cookies modisco formula made from pumpkin.   Result: The processed steamed cakes based on the modisco formulation with the addition of pumpkin per 100 grams were contains 9.25 grams of protein, 11.21 grams of fat, 32.50 grams of carbohydrates and 2.18 grams of fiber, with an energy of 268.62 kcal. The processed cookies based on the modisco formulation with the addition of pumpkin per 100 grams were contain 7.92 grams of protein, 16.7 grams of fat, 61.79 grams of carbohydrates and 2.49 grams of fiber, with an energy of 426.34 kcal. Conclusion: The processed cookies based on the modisco formulation with the addition of pumpkin were contains higher energy, carbohydrates, compared to processed steamed cakes.
Co-Authors Afiatna, Puji Albab, Maqfiroh Ulil Alfina Septiani Anggia Intan Shafira Anisa Puspitasari Anisya, Yolan Fatkhis Arifatul Khoiriyah, Ika Silfiana Arifatul Khoiriyah, Ika Silfiana Diah Ratnasari Diah Ratnasari Diah Ratnasari Emilia Fransisca Galeh Septiar Pontang Ika Nilawati Indri Mulyasari Latifah, Fitri Istifarani Luhurningtyas, Fania Putri Nafisah Nur Amin Puji Afiatna Purbowati Ragilia Nurul Qomariyah Rana Nur Azizah Riva Mustika Anugrah Sugeng Maryanto Sugeng Maryanto vifta, rissa laila Wahyu Rachmawati Wahyu Rachmawati Yuniarti Dewi