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All Journal Jurnal Kesehatan Amanah Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Herly Nainggolan
Politeknik Kesehatan Kemenkes Medan
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Engineering Nursing Public Health Social Sciences

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Balanced Nutrition Education Based on Local Food in the Pregnant Women's Class at the Wonosari Village Assistant Health Center, Tanjung Morawa, Deli Serdang: Edukasi Gizi Seimbang Berbasis Pangan Lokal pada Kelas Ibu Hamil Puskesmas Pembantu Desa Wonosari Tanjung Morawa Deli Serdang Tetty H. Doloksaribu; Lusyana G. Doloksaribu; Herly Nainggolan
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 7 No. 3 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

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Abstract

Wonosari Village is one of the priority locations for stunting prevention with a percentage of pregnant women with chronic energy deficiency of 33.3%, energy intake of 66.7% of the nutritional adequacy rate (RDA), nutritional problems with iron, folic acid, calcium and zinc. Community service activities are carried out to improve the behavior of pregnant women regarding balanced nutrition based on local food. Educational activities are carried out three times, namely once a month in July-September 2023 according to the class schedule for pregnant women. Educational material about stunting, the first 1000 days of life (HPK), and a balanced nutrition guide based on local food (PGS-PL) for pregnant women. Measurement of the mother's level of knowledge about the material presented was carried out before the 1st education (pre-test) and after the 3rd education (post-test) using the interview method using a questionnaire. Pre-test and post-test data analysis was carried out using the Wilcoxon test at α=5%. The results of this community service show a significant increase, the average knowledge score of pregnant women from 7.67 to 10.25 out of a total score of 12. Almost all pregnant women have been able to apply balanced nutrition based on local food based on the type and amount of plate contents. It is hoped that nutrition implementers from the local health center will continue to strengthen the implementation of PGS-PL in every class for pregnant women at the Wonosari Village Assistant Health Center.
Uji Sensori dan Uji Kadar Kimia Flakes Berbahan Dasar Tepung Porang (Amorphophallus muelleri) dan Tepung Kacang Hijau (Vigna Radiate) Herly Nainggolan; Novriani Tarigan; Elsa Grace Laura Sipahutar; Fransiskanes Marselia Tampubolon; Siti Hadijah Siregar
Jurnal Kesehatan Amanah Vol. 9 No. 1 (2025): Jurnal Kesehatan Amanah
Publisher : Universitas Muhammadiyah Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57214/jka.v9i1.836

Abstract

Background: Porang contain glucomannan. Glucomannan is a water-soluble fiber, and has low calories, so porang needs to utilize its nutritional value in food products. The addition of mung beans to flakes products will add nutritional value because they contain iron, vitamin C and zinc. Objective: The aim of the research was to determine the sensory value and chemical content (carbohydrate, protein, fat, water, ash, crude fiber and breakability) of porang flour flakes and mung bean flour. The research use experimental method with a completely randomized design (CRD) with 3 formulations, namely F1 (60%:40%), F2 (50%:50%), F3 (40%:60%). The parameters observed were sensory tests involving 50 panelists. Chemical content test methods include: carbohydrate by difference method, protein by Kjeldhal method, fat by Soxhlet method, content (water, ash and crude fiber) using the gravimetric method, breakability by tensile strength method. Sensory test data were analyzed using ANOVA and Chemical test data was quantitatively descriptively. Result: The F1 sensory test results showed a color value of 3.51, aroma 3.37, texture 3.33, taste 3.14. F2 shows a color value of 3.14, aroma 3.47, texture 3.46, taste 3.27. F3 shows a color value of 3.72, aroma 3.98, texture 3.76, taste 3.83. The average value of chemical test content (carbohydrates, protein, fat, water, ash, crude fiber and breakability) respectively is 74.85%, 9.35%, 4.76%, 6.64%, 4.39 %, 2.29%, and 12.16 N. Conclusion: Porang flour and mung bean flour have an influence on sensory tests (color, aroma, texture, taste) and chemical content tests (carbohydrate, protein, fat, water, ash, crude fiber, breakability).
Co-Authors Elsa Grace Laura Sipahutar Fransiskanes Marselia Tampubolon Lusyana G. Doloksaribu Novriani Tarigan Siti Hadijah Siregar Tetty H. Doloksaribu