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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Kreativitas PKM PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Science Midwifery Jurnal Abmas Negeri (JAGRI) Buletin SWIMP Jurnal Gizi dan Kesehatan Gema Kesehatan J-DEPACE (Journal of Dedication to Papua Community)
Mustamir Kamaruddin
Poltekkes Kemenkes Sorong
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Peningkatan Kapasitas Pekarangan sebagai Sumber Pangan Suku Kokoda untuk Pencegahan Kek di Masa Pandemi Covid-19 Wilma Florensia; Mustamir Kamaruddin; Inchi Inchi; Rista Asty Ananta; Sevillian Sevillian
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 5, No 11 (2022): Volume 5 No 11 November 2022
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v5i11.8016

Abstract

ABSTRAK Status gizi dipengaruh oleh tingkat kecukupan zat gizi dan ketahanan pangan. Banyak permasalahan gizi yang timbul di masa pandemic covid-19 karena masyarakat tidak mempunyai ketersediaan pangan yang baik misalnya permasalahan Kekurangan Energi Kronis. Masyarakat Suku Kokoda merupakan suku dengan kultur pesisir  yang sebagian besar berprofesi sebagai nelayan, mencari dan menjual batu karang dan kayu bakau dengan mayoritas kategori pendidikan dan penghasilan rendah sehingga tidak mampu memenuhi kebutuhan gizi keluarga. Hal ini dibuktikan dengan masih tingginya masalah gizi dan kekurangan energi kronis pada ibu hamil dan remaja putri suku Kokoda. Tujuan kegiatan ini adalah memberikan edukasi tentang kekurangan energi kronis dan pembuatan pilot project pemanfaatan pekarangan rumah untuk pemenuhan gizi dalam mencegah KEK. Metode yang digunakan berupa penyuluhan dan diskusi serta pengukuran tingkat pengetahuan menggunakan kuesioner (pre-test dan post-test) dan membuat pekarangan percontohan. Hasil pengukuran menunjukkan peningkatan pengetahuan dan evaluasi lanjutan pekarangan percontohan akan dibina lewat kerjasama dengan tenaga pelaksana gizi. Kata Kunci: Pekarangan, Kekurangan Energy Kronis, Suku Kokoda  ABSTRACT Nutritional status is influenced by the level of nutrient adequacy and food security. Many nutritional problems arise during the COVID-19 pandemic because people do not have good food availability, for example the problem of Chronic Energy Deficiency. The Kokoda Tribe is a tribe with a coastal culture, most of whom work as fishermen, looking for and selling coral reefs and mangroves, with the majority being in the education and low-income categories, so they are unable to meet the nutritional needs of their families. This is evidenced by the high prevalence of nutritional problems and chronic energy deficiency in pregnant women and young women of the Kokoda tribe. The purpose of this activity is to provide education about chronic energy deficiency and to create a pilot project to use home yards to fulfill nutrition in preventing chronic energy deficiency. The method used is counseling and discussion as well as measuring the level of knowledge using a questionnaire (pre-test and post-test) and making a pilot yard. The measurement results show an increase in knowledge and further evaluation of the pilot yard will be fostered in collaboration with nutrition implementers. Keywords: Yard, Chronic Energy Deficiency, Kokoda Tribe
Pelatihan Pembuatan MP-ASI Berbahan Ubi Jalar Kuning dan Ikan Oci kepada Ibu Balita di Posyandu Kumudagu: Training of Making Complementary Food for Breastfeeding with Yellow Sweet Potatoes and Oci Fish to Mother of Children at Posyandu Kumudagu Sriyanti Sriyanti; Merinta Sada; Mustamir Kamaruddin
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 7 No. 5 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i5.2960

Abstract

The malnutrition among children under five in West Papua was still high, at about 26,2%. This condition was related to nutritional intake that was not optimal. This PkM aims to increase the knowledge of the posyandu cadre and mothers of children in processing local foodstuffs of yellow potato and oci fish into various MP-ASI. This PkM was carried out with two visits targeting cadres and mothers of toddlers. The methods used were counseling about PMBA, demonstration, and training on the manufacture of MP-ASI made from yellow sweet potato and oci fish, testing the level of preference for MP-ASI products, and evaluating knowledge using a questionnaire. The results of the PkM show an increase in the knowledge of kader and mothers of toddlers about PMBA, which is indicated by the level of knowledge of most participants before being given counseling in the less category as much as 62.5% and after being given counseling most of them have a sufficient level of knowledge (68.7%). The level of preference of participants for the biscuit products of yellow sweet potato flour and oci fish meal as a whole showed an average of 4.06, which was included in the liking scale.
Effectiveness Purple Sweet Potato Capsules on the HDL of the ASN in Sorong City Government with Central Obesity Mustamir Kamaruddin; Wilma Florensia; Muhammad Reza Januar; Louse Lusiana Lapon; Tertiana Angelina Hutauruk
Science Midwifery Vol 10 No 5 (2022): December: Science Midwifery
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/midwifery.v10i5.872

Abstract

Central obesity fat distribution is influenced by sex hormones and occurs mostly in men and has a strong relationship and is a better indicator of changes in HDL. This study aims to assess the effect of giving purple sweet potato capsules to HDL levels in central obesity of ASN in Sorong City Government. This type of research is a quasi-experimental design with a pre-post control group design. The research sample was male civil servants at the Sorong City Government, taken by purposive sampling method with a sample size of 34 people who were divided into 2 groups. The treatment group was given purple sweet potato capsules with a capsule weight of 250 mg/capsule which was consumed 4 capsules/day for 45 days (6 weeks), while the control group was given capsules containing roasted wheat flour. HDL levels were measured before and after the intervention. Food intake of both groups was obtained by semi-quantitative food frequency and food recall methods. Statistical analysis used was paired t test, independent t test, and ANOVA test. In the treatment group there was an increase in HDL levels of 4.12 mg/dl (10.9%) and statistically showed there was a difference before and after the intervention p = 0.00. To the government to encourage people to pay more attention to their health status and pay more attention to the availability of local food that is beneficial to the health status of the community.
Analisis Angka Lempeng Total Mikroba Pada Ikan Asin Di Kepulauan Ayau, Papua Barat Asthervina Widyastami Puspitasari; Rezza Ruzuqi; Ernawati Ernawati; Sukmawati Sukmawati; M. Iksan Badaruddin; Irman Amri; Charliany Hetharia; Latifah Latifah; Melani Manurung; Roger R. Tabalessy; Mustamir Kamaruddin; Agung Setia Abadi
JURNAL LEMURU Vol 4 No 3 (2022): Jurnal LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/lemuru.v4i3.2238

Abstract

Masyarakat Kepulauan, utamanya di pulau terluar Indonesia pada umumnya membuat Ikan asin sebagai salah satu bentuk pengawetan makanan. Ikan sebagai salah satu sumber protein hewani, ikan asin banyak cukup banyak diminati oleh masyarakat. Ketersediaan ikan asin dapat ditemui di pasar tradisional maupun pasar modern. Oleh karena itu perlu kajian yang merata diseluruh wilayah mengenai keamanan pangan khususnya pada ikan asin. Penelitian ini bertujuan untuk mengetahui besarnya cemaran mikroba pada ikan asin kakap yang ada di Kepulauan Ayau, Papua Barat. Metode yang digunakan dalam penelitian ini adalah metode deskriptif, dengan menggambarkan jumlah koloni mikroba terhadap setiap sampel. Berdasarkan hasil penelitian menunjukan bahwa Sembilan sampel mulai dari sampel A sampai dengan sampel I menunjukkan bahwa jumlah angka lempeng total bakteri pada ikan asin tidak melewati batas maksimum sesuai yang ditetapkan oleh badan standar nasional Indonesia, sehingga jika ditinjau dari uji ALT maka layak untuk dikonsumsi.
Organoleptic Quality of Cereal Based on Sago Flour with a Combination of Red Spinach Flour for Patients with Diabetes Mellitus Mustamir Kamaruddin; Sriyanti Sriyanti; Siska Hafid
Jurnal Penelitian Pendidikan IPA Vol. 9 No. 3 (2023): March
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i3.3079

Abstract

This study aims to determine the organoleptic quality of cereals based on sago flour with a combination of red spinach flour for diabetics. This type of research is an experiment using a completely randomized design (CRD) with 3 treatments and 6 repetitions. Observations were made by means of organoleptic quality tests. The panelists used were somewhat trained panelists of 30 people. Data were analyzed using the Kruskal Wallis test. The results showed that the red color was close to brownish red (2.3–3.67). Sago flavor (2.47–2.73) and spinach flavor (2.26–2.53). Not sweet (1.07–1.37), sago flavor (2.17–2.4), and spinach flavor (1.93–2.1). Crispy in texture close to very crunchy (2.93–3). Has a difference in color and does not have a difference in aroma, taste and texture. The conclusion is that the red color is close to brownish red. Scented sago and scented spinach. Not sweet, sago and spinach taste. Crispy in texture close to very crunchy, and the color parameters have differences
PENINGKATAN NILAI JUAL IKAN ASIN DI PULAU RENI, DISTRIK KEPULAUAN AYAU, KABUPATEN RAJA AMPAT, PAPUA BARAT: THE INCREASING SALE VALUE OF SALTED FISH IN RENI ISLAND, AYAU ISLANDS DISTRICT, RAJA AMPAT DISTRICT, WEST PAPUA Asthervina Widyastami Puspitasari; Agung Setia Abadi; Kadarusman Kadarusman; Mustamir Kamaruddin; Marcelinus Petrus Saptono; Charliany Hetharia; Ivonne M. Leiwakabessy; Nasrul Fauzi; Ilham Marasabessy; Ratna Ratna; Luluk Suryani; Roger R. Tabalessy; Ernawati Ernawati
Buletin SWIMP Vol 3 No 01: MAY 2023
Publisher : Politeknik Kelautan dan Perikanan Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/bs.v3i02.51

Abstract

Lack of technical knowledge about salted fish packaging causes the selling price of salted fish on Reni Island to be low. Salted fish is a flagship product in Reni Island. This aims of this program to provide additional knowledge and skills for the community, especially housewives on Reni Island regarding the handling and packaging of salted fish. This activity was held on October 14, 2021 on the coast of Reni, Ayau Islands, Raja Ampat Regency, West Papua Province in collaboration between 10 (ten) universities in the Sorong Raya area (DIKTISORAYA Forum). The methods used include lectures, training, and discussions. Procedures for handling and packaging salted fish include: sorting fish by type and size; weighing; labeling and packaging. Salted fish handling and packaging activities run smoothly, efficiently and effectively. The suggestions for community service that should be done on Reni Island are offline and online marketing training and microeconomic management as a trigger for improving the welfare of the people of Reni Island.
Pemberian Edukasi tentang Peran Telegizi Masa Pandemi Corona Virus Disease-19 (Covid-19) pada Petugas Gizi Anjar Briliannita; Iriani Irene Marlissa; Mustamir Kamaruddin
Jurnal Abmas Negeri (JAGRI) Vol. 1 No. 1 (2020): Volume 1 Nomor 1 Desember 2020
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (623.391 KB) | DOI: 10.36590/jagri.v1i1.91

Abstract

Papua Barat mengalami peningkatan jumlah penderita positif Corona Virus Disease-19 (Covid-19), yaitu sebanyak 276 jiwa (8,9%) dari total 3113 orang yang diperiksa, dan di Kota Sorong jumlah penderita positif covid-19meningkat secara signifikan sebanyak 112 jiwa. Pada kondisi peningkatan kasus Corona Virus Disease-19 (Covid-19) telehealth gizi secara online membantu orang tua dalam manajemen berat badan anak, perbaikan asupan zat gizi protein dan energi, kebiasaan makan anak sebesar 93% Sehingga perlu diterapkan telegizi dalam pelayanan gizi di Rumah Sakit. Penerapan telegizi kepada pasien non Covid-19 dan Covid-19 oleh petugas gizi di Rumah Sakit Kota/Kabupaten Sorong belum terlaksana hingga 80% dikarenakan kurangnya pemahaman para petugas gizi dalam penggunaan telegizi tersebut. Tujuan kegiatan ini adalah para petugas gizi dapat memahami dan menerapkan telegizi dalam pelaksanaan asuhan gizi pada masa pandemi Covid-19. Metode yang digunakan pada kegiatan ini adalah pemberian edukasi melalui sistem online dengan aplikasi zoom meeting, serta diberikan kuesioner pre dan post untuk mengukur keberhasilan pada kegiatan ini. Hasil yang diperoleh dari kegaitan pengabdian kepada masyarakat ini adalah peserta petugas gizi atau petugas madya gizi dapat menerima dengan baik dan berdiskusi tentang pelaksanaan kegiatan pengabdian kepada masyarakat. Sehingga pelaksanaan kegiatan pengabdian masyarakat ini sangat penting dan dibutuhkan oleh petugas gizi dan petugas madya gizi.
Nilai Gizi dan Daya Terima Cookies dengan Penambahan Bayam Merah dan Hati Ayam sebagai Upaya Pencegahan Anemia pada Remaja Putri Mustamir Kamaruddin; La Supu; Merinta Sada; Yolan Marsella
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 1 Juni (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.547 KB)

Abstract

Latar belakang: Masalah gizi yang membutuhkan perhatian khusus yaitu anemia. Sebanyak 30% penduduk dunia diperkirakan menderita anemia terutama remaja dan ibu hamil. Untuk mencegah anemia menggunaan hati ayam dan bayam merah menghasilkan cookies diharapkan dapat menjadi langkah pencegahan dan perbaikan gizi anemia pada remaja putri. Tujuan: Tujuan penelitian ini untuk menganalisis nilai gizi dan daya terima pada cookies dengan modifikasi hati ayam dan bayam merah untuk pencegahan anemia. Metode: Jenis penelitian adalah eksperimen dan pengolahan data menggunakan uji ANOVA dengan desain RAL menggunakan SPSS. Hasil: Berdasarkan uji statistik dari variabel warna, aroma, dan tekstur diperoleh hasil bahwa tidak ada perbedaan yang nyata dari ketiga sampel (p > 0,05) sehingga perbedaan takaran hati ayam dan bayam merah pada sampel tidak memberikan perbedaan dari semua parameter, tetapi pada variabel rasa memiliki (p < 0,05) sehingga bisa dilihat ada perbedaan yang nyata. Simpulan: Panelis lebih menyukai sampel P2 dari segi rasa = 3,83 ± 1,05b (suka) dibandingkan dengan sampel P0 dan P1. Saran: Diharapkan produk penelitian ini dapat dimanfaatkan sebagai cemilan untuk remaja putri dikarenakan produk ini sudah mencukupi zat besi dari ketiga sampel yang dapat memenuhi kecukupan remaja putri.
UTILIZATION OF SWEET POTATO DODOL AS ADDITIONAL FOOD FOR ELEMENTARY SCHOOL WITH MALNUTRITION CHILDREN'S Mustamir Kamaruddin; Yulia Rachmawati
GEMA KESEHATAN Vol. 14 No. 2 (2022): Desember 2022
Publisher : POLTEKKES KEMENKES JAYAPURA

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

Abstract

The successful development of a nation is influenced by quality human resources, namely human resources, which are physically demanding, mentally strong, in excellent health, and have a good level of achievement. The development and training of exceptional quality human resources start early when they are school-age. Based on the 2018 Riskesdas, the prevalence of wasting in Sorong City is 10.7%, which means it is above the national average majority. School-age children are in a period of transition from children to adults. There is mental, physical, and emotional growth that is quite fast at this time. Providing Supplemental Food for School Children is a program to restore the nutritional intake of students in elementary schools. Apart from improving nutrition, this program is also helpful for introducing children to healthy and nutritious food. The research was conducted in 2 elementary schools in Sorong City from July to November 2021. The study aimed to analyze the effect of giving purple sweet potato dodol on weight gain in malnourished children. Malnourished children were obtained through screening in 2 schools. The study used a quasi-experimental design using the Pretest-Posttest Control Group Design. The sample was 30 malnourished children who were divided into an experimental group and a control group. The sampling technique is accidental sampling. Data collection was carried out by measuring body weight using digital scales. The statistical test uses the independent sample t-test. The results showed that giving purple sweet potato dodol as much as 100 grams/day/child increased the weight of malnourished children. Purple sweet potato dodol of 100 gr/day/child is recommended as a supplementary food for malnourished children with consideration of its acceptability and good nutritional value. Socialization of functional food as a basic ingredient in increasing the weight of children with undernourished status must be encouraged.  Keywords: Dodol, Malnutrition, Purple Sweet Potato, Supplementary Food Weight
PEMBERDAYAAN IBU-IBU NELAYAN DALAM PENGEMASAN IKAN ASIN DI PULAU RUTUM, DISTRIK KEPULAUAN AYAU, RAJA AMPAT, PAPUA BARAT Charliany Hetharia; Lanny Wattimena; Tagor Manurung; Intanurfemi B. Hismayasari; Arsthervina Widyastami Puspitasari; Agung S. Abadi; M. Iksan Badarudin; Ahmad Fahrizal; Jaharudin Jaharudin; Muhlis Hafel; Edy Fitriawan Syahadat; Marcelinus P. Saptono; Ery Murniyasih; Ariani Pongoh; Mustamir Kamaruddin; Roger R. Tabalessy
J-DEPACE (Journal of Dedication to Papua Community) Vol 5, No 1 (2022): Juni
Publisher : Universitas Victory Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34124/jpkm.v5i1.100

Abstract

Pulau Rutum merupakan wilayah pesisir dan masih terpinggirkan, dengan mata pencaharian utama masyarakatnya adalah nelayan, dengan salah satu produk unggulannya adalah ikan asin. Kurangnya pengetahuan tentang proses pengemasan ikan asin yang baik serta belum adanya ketersedian alat untuk menunjang proses pengemasan tersebut  menyebabkan rendahnya nilai jual ikan asin Pulau Rutum. Untuk meningkatkan pengetahuan dan kemampuan ibu-ibu nelayan dalam pengemasan ikan asin serta dapat meningkatkan nilai jual ikan asin Pulau Rutum, maka Forum DIKTISORAYA melaksanakan kegiatan Pengabdian Kepada Masyarakat (PKM) mengenai pelatihan pengemasan ikan asin untuk ibu-ibu nelayan Pulau Rutum. Metode yang digunakan dalam kegiatan PKM ini adalah metode pendidikan masyarakat yaitu penyuluhan dan pelatihan. Hasil dari kegiatan ini adalah ibu-ibu nelayan Pulau Rutum telah memahami proses pengemasan dengan baik dan benar sehingga dapat mengemas ikan asin Pulau Rutum dengan baik agar dapat meningkatkan nilai jual dari produk ikan asin Pulau Rutum.
Co-Authors Agung S. Abadi Agung Setia Abadi Ahmad Fahrizal Amri, Irman Anjar Briliannita Anjar Briliannita Ariani Pongoh Arsthervina Widyastami Puspitasari Asthervina Widyastami Puspitasari Asthervina Widyastami Puspitasari Charliany Hetharia Edy Fitriawan Syahadat Ernawati Ernawati Ery Murniyasih Hismayasari, Intanurfemi B Ilham Marasabessy Inchi Inchi Irene Marlissa, Iriani Iriani Irene Marlissa Ivonne M. Leiwakabessy Jaharudin Jaharudin Kadarusman La Supu Lanny Wattimena Latifah Latifah Louse Lusiana Lapon Luluk Suryani M. Iksan Badaruddin M. Iksan Badarudin Manurung, Melani Manurung, Tagor Marcelinus P. Saptono Marcelinus Petrus Saptono Merinta Sada Muhammad Reza Januar Muhlis Hafel Nasrul Fauzi Ratna Ratna Rezza Ruzuqi Rista Asty Ananta Roger R Tabalessy Roger R. Tabalessy Sevillian Sevillian Siska Hafid Sriyanti Sukmawati, Sukmawati Tertiana Angelina Hutauruk Wilma Florensia Wilma Florensia Yolan Marsella Yulia Rachmawati