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All Journal Jurnal Pengabdian UNDIKMA Jurnal Gizi dan Dietetik
Fauziyah, Roro Nur
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Journal : Jurnal Gizi dan Dietetik

 1 
EFEKTIVITAS EDUKASI GIZI MENGGUNAKAN MEDIA FLASHCARD DAN POWERPOINT TERHADAP PENGETAHUAN, SIKAP DAN PERILAKU GIZI SEIMBANG PADA SISWA SEKOLAH DASAR Tsania, Nanda; Rahmat, Mamat; Priawantiputri, Witri; Fauziyah, Roro Nur
Jurnal Gizi dan Dietetik Vol. 2 No. 2 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i2.1800

Abstract

Background: Balanced nutrition is a daily food composition that contains nutrients both types and amounts according to body needs. Balanced nutrition is needed to student for their growth period. Most of elementary school student do not know about balanced nutrition because they are still focused on the concept of “4 sehat 5 sempurna” where they think that eating rice should be more than side dishes and vegetables, even some said that drinking milk alone is enough and does not need other food. Purpose: This research aims to determine the effectiveness of providing nutrition education using flashcard and powerpoint media on increasing knowledge, attitudes and behavior of balanced nutrition in students of SDN Pasirkaliki Mandiri 2 Cimahi. Method: The research design used was a quasi-experimental with pre-test and post-test control group. The sample using purposive sampling with 62 samples. Statistical analysis using Paired T-Test, Wilcoxon and T-Independent. Results: The results shows that there is an increase in knowledge about balanced nutrition in the intervention group (p=0.000) and the control group (p=0.000), attitudes in the intervention group (p=0.014) and the control group (p=0.004), behavior in the intervention group (p=0.004) and there was no increase in behavior regarding balanced nutrition in the control group (p=0.398). Conclusion: There is no difference in the average increase in knowledge, attitudes and behavior of balanced nutrition between flashcard educational media and powerpoint media. Recommendation: Flashcard educational media needs to be redeveloped both from the appearance and from the choice of language used to attract students so as to get better results. Key words: Nutrition Education, Flashcard, Powerpoint, Balanced Nutrition
FORMULASI DAN ANALISIS MUTU COOKIES LAKTOGENIK BERBASIS DAUN KATUK DAN KACANG KEDELAI UNTUK IBU MENYUSUI Fauziyah, Azkia Nurul; Sulaeman, Agus; Hastuti, Widi; Fauziyah, Roro Nur
Jurnal Gizi dan Dietetik Vol. 3 No. 1 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i1.2209

Abstract

Kuantitas ASI ibu menyusui harus tetap terjaga agar dapat memenuhi kebutuhan bayi sehingga dianjurkan mengkonsumsi makanan dengan efek laktogenik seperti senyawa isoflavon, fitosterol, dan papaverine. Isoflavon dapat membantu kerja kelenjar susu, papaverine dapat menghambat reseptor dopamin serta dapat merangsang pelepasan prolaktin, fitosterol berfungsi untuk meningkatkan transduksi sinyal pada hormone oksitosin. Kacang kedelai dan daun katuk termasuk pada bahan makanan laktogenik. Tujuan penelitian ini untuk mengetahui pengaruh penambahan tepung kacang kedelai dan tepung daun katuk terhadap sifat organoleptik dan kadar proksimat cookies. Desain penelitian yang digunakan yaitu desain studi eksperimental dengan rancangan acak lengkap 1 faktor yaitu formulasi tepung daun katuk dan tepung kacang kedelai yang terdiri dari 3 perlakuan yaitu F1 (35% : 65%), F2 (50% : 50%), dan F3 (65%: 35%). Pengujian mutu dilakukan dengan melakukan uji hedonik yang dilakukan oleh 30 panelis agak terlatih serta uji kadar proksimat (abu, air, karbohidrat, lemak total, dan protein). Hasil uji Kruskal Wallis menunjukkan adanya perbedaan yang bermakna pada aspek aroma dan rasa, sedangkan pada aspek warna, tekstur, dan overall menunjukkan tidak ada perbedaan yang bermakna. Hasil uji organoleptik secara deskriptif menunjukkan bahwa imbangan F1 lebih disukai panelis dibandingkan imbangan F2 dan imbangan F3 pada aspek warna, aroma, rasa, tekstur, dan overall. Dalam 100 gram cookies mengandung rata-rata kadar abu 2,77%, kadar air 3,1%, kadar karbohidrat 56,065%, kadar lemak total 24,405%, kadar protein 13,66%. Diperlukan reformulasi agar kadar lemak tidak terlalu tinggi.
Co-Authors Agus Sulaeman AKHMAD FAOZI Fauziyah, Azkia Nurul Hastuti, Widi Mamat Rahmat Ningrum, Dedah Priawantiputri, Witri Sutresna, Iyos Tsania, Nanda Uyu Wahyudin Widartika Widartika