Jurnal Gizi Mandiri

PENGARUH EDUKASI MENGGUNAKAN MEDIA KARTU SEHAT TERHADAP PENINGKATAN PENGETAHUAN DAN SIKAP DALAM PENCEGAHAN DBD PADA ANAK KELAS V SD NEGERI 205/IV KOTA JAMBI

Shelly Ananda; Solihin Sayuti; Abbasiah Abbasiah, Pahrur Razi, Ervon Veriza — Wed, 16 Jul 2025 00:00:00 +0700

Demam Berdarah Dengue (DBD) merupakan demam berdarah (DF) yang parah dapat menyebabkan kematian. Pravelansi angka mortalitas akibat dengue terjadi pada kelompok usia yang lebih muda yaitu 5-14 tahun.(Kemenkes RI, 2022) Salah satu upaya untuk mengurangi prevalensi mortalitas akibat demam berdarah adalah dengan edukasi menggunakan kartu sehat. Penelitian ini bertujuan untuk mengetahui pengaruh edukasi menggunakan kartu sehat terhadap peningkatan pengetahuan dan sikap dalam pencegahan DBD pada anak kelas V SD Negeri 205/IV Kota Jambi. Jenis Penelitan ini adalah penelitian kuantitatif dengan desain penelitian pre-eksperimental, dengan rancangan penelitin one group pretest-posttest. Pengambilan sampel pada penelitian ini menggunakan teknik purposive sampling dengan jumlah sampel sebanyak 67 orang. Analisis data menggunakan uji Wilcoxon. Hasil rata-rata skor pengetahuan pencegahan DBD adalah pre-test (7.24), post-test (13.51). Hasil rata-rata sikap pencegahan DBD adalah pre-test (40.31), post-test (47.46). Ada perbedaan peningkatan skor pengetahuan dan sikap pencegahan DBD pada siswa kelas V SD Negeri 205/IV Kota Jambi yang diberikan edukasi kesehatan melalui kartu sehat dengan p value 0,000 (p<0,05). Edukasi Kesehatan dengan kartu sehat efektif dalam meningkatkan pengetahuan dan sikap pencegahan DBD pada siswa SD Negeri 205/IV Kota Jambi.

MUTU ORGANOLEPTIK, AKTIVITAS ANTIOKSIDAN, DAN DAYA TERIMA DADIH SUSU SAPI DENGAN PENAMBAHAN SARI BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS)

Siti Aisyah, Nur Ahmad Habibi, Irma Eva Yani — Wed, 16 Jul 2025 00:00:00 +0700

Curd is a local wisdom food from West Sumatra. Curd is a fermented milk made by putting fresh buffalo milk that has been filtered into bamboo and then covered with banana leaves. The declining production of buffalo milk in West Sumatra requires another alternative, namely cow's milk. Curd has moderate antioxidant activity so to increase antioxidant activity in curd it is necessary to add other ingredients such as red dragon fruit, because the availability of red dragon fruit is easy to find, can increase antioxidant activity, and can increase public acceptance of curd. This type of research is an experiment using a complete randomized design (RAL). The research was conducted from February 2023 to April 2024. The research was conducted at the Food Science Laboratory, Department of Nutrition, Ministry of Health Polytechnic of Padang. The organoleptic test was conducted at the Food Science Laboratory of the Nutrition Department of the Ministry of Health Polytechnic of Padang with 25 moderately trained testers, the antioxidant activity test was conducted at Vahana Scientific Lab, and the acceptability test was conducted on adults aged 30-49 as many as 30 people. Data were analyzed using Kruskal-Wallis test, followed by Mann Whitney test if there were significant differences. The results of the organoleptic test research on color, aroma, taste, and texture showed that the average acceptance of panelists at the level of like. The best treatment is treatment F2 with the addition of red dragon fruit juice as much as 10 grams and antioxidant activity of 396,82 ppm/100gr. Acceptability of dragon fruit juice curd amounted to 84.33%. The conclusion is that the addition of dragon fruit as much as 10 g/100 ml can increase antioxidant activity and can improve the sensory quality of curd. It is recommended to examine the number of bacteria and the length of shelf life of red dragon fruit curd juice.

EVALUASI TINGKAT KEPUASAN PADA PENYELENGGARAAN MAKAN SIANG DI SMP MUHAMMADIYAH 2 YOGYAKARTA

Maharani Nur Arifah, Setyowati Setyowati, Esthy Rahman Asih — Wed, 16 Jul 2025 10:31:10 +0700

The organization of school meals includes the menu planning process to the evaluation stage for students. This activity is expected to help meet the nutritional needs of students while attending school. Every process in organizing meals at school has an influence on the acceptability and comfort of students. Therefore, this study aims to 1) Determine the organization of meals at SMP Muhammadiyah 2 Yogyakarta, 2) Determine the level of student satisfaction with the organization of meals at SMP Muhammadiyah 2 Yogyakarta. The type of research used is quantitative descriptive with a cross-sectional research design. The population was 163 students, the sample was determined using a purposive sampling technique so that the number of samples was 116 students. Data collection by 1) Observation of the organization of lunch at SMP Muhammadiyah 2 Yogyakarta, 2) Distributing a questionnaire of 31 statements to students. The results obtained were that the organization of meals met 12 of the 16 statements. The average score of satisfaction assessment by students was 3.12. The organization of meals at SMP Muhammadiyah 2 Yogyakarta has met the requirements set by PGRS. Students are satisfied with the organization of lunch provided.

HUBUNGAN ASUPAN ZAT GIZI DAN PENDAPATAN KELUARGADENGAN STATUS GIZI PADA ANAK SD NEGERI 120KABUPATEN BENGKULU UTARA TAHUN 2022

Adelya Novebrianti, Meriwati Meriwati, Kusdalinah Kusdalinah — Wed, 16 Jul 2025 13:52:02 +0700

Abstract

Multiple nutritional problems are nutritional problems that often occur in school children (5-12 years),. namely undernutrition and overnutrition. Insufficient intake of nutrients can cause stunted mental growth,. physical and thinking abilities.and reduce work productivity while excess nutrient intake can cause degenerative diseases such as hypertension, diabetes mellitus, coronary heart disease and others. The purpose of this study was to determine the relationship between nutrition and family income with nutritional status in children. The design of this research is an analytic observational study using a cross sectional approach. Samples were taken using stratified random sampling technique, namely class IV, V and VI with a sample size of 50 students. This study uses a semi-quantitative Ffq questionnaire, the statistical test used is the correlation test. The results showed that. p = <0.05 There was a significant relationship between the consumption of energy nutrient intake (p = 0.044) and protein (p = 0.030) with the nutritional status of school children, the results of the correlation test were r = 0.286 and 0.307. Based on the results of dietary fat and carbohydrate intake with nutritional status > 0.05, there was no significant relationship between dietary fat intake (p=0.205), and carbohydrates (p=0.427). The correlation results obtained r= 0.182 and -0.115. Family income with the nutritional status of school children obtained p value 0.174 no relationship. Correlation results obtained r = 0.195.

MUTU ORGANOLEPTIK DAN KADAR PROTEIN NUGGET IKAN LAYUR (TRICHIURUS LEPTURUS)

Fri, 18 Jul 2025 19:59:49 +0700

Nugget adalah produk makanan beku siap saji. Salah satu alternatif pengganti daging ayam dan daging sapi yaitu ikan layur. Tujuan penelitian ini adalah untuk mengetahui mutu organoleptik (warna, rasa, aroma, dan tekstur), dan kadar protein. Jenis penelitian ini adalah eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 2 kali pengulangan dengan perlakuan dibuat adalah ikan layur 175 gr (A), ikan layur 225 gr (B), ikan layur 275 gr (C) dan 325 gr (D). Penelitian dilakukan dari bulan Agustus 2023 sampai bulan Juni 2024. Uji organoleptik dilakukan di Laboraturium Ilmu Teknologi Pangan (ITP) Jurusan Gizi Kemenkes Poltekkes Padang, untuk uji kadar protein dilakukan di Labor Balai Riset dan Standarisasi Industri Padang. Pengamatan dilakukan terhadap mutu organoleptik dan kadar protein. Pengolahan data diolah secara deskriptif dengan nilai distribusi frekuensi untuk menentukan nilai terbaik menggunakan nilai total tingkat kesukaan responden. Hasil uji organoleptik terhadap warna, rasa, aroma dan tekstur nugget ikan layur berada pada taraf suka. Perlakuan terbaik dari nugget ikan layur terdapat pada perlakuan C dengan menggunakan ikan layur 275 gram. Hasil uji kadar protein nugget ikan layur 18,48 gr/100 gr. Disarankan peneliti selanjutnya disarankan untuk melihat daya simpan dan daya terima nugget ikan layur pada sasaran yaitu remaja.