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All Journal Jurnal Kesehatan Manarang Poltekita: Jurnal Pengabdian Masyarakat
Ansar Ansar
Jurusan Gizi Poltekkes Kemenkes Palu
Health Professions Nursing Public Health

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Workshop Praktek Pemberian Makanan Pendamping ASI (MP-ASI) bagi Baduta pada Kader Posyandu Dwi Erma Kusumawati; Ansar Ansar; Bahja Bahja; Fahmi Hafid
Poltekita: Jurnal Pengabdian Masyarakat Vol. 1 No. 1 (2020)
Publisher : Pusat Penelitian & Pengabdian Masyarakat Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (542.029 KB) | DOI: 10.33860/pjpm.v1i1.24

Abstract

Stunting is a nutritional problem which its overcoming effort should be started from thousand days of early life. Age of 6 to 24 months is a golden life phase that when its nutritional fulfillment are insufficient, it will give a big impact for the future life. On this phase, the childs are started for recognition of breastmilk complementary food which its texture and amount are different based on the age. There are still many problems in Indonesia regarding the golden standard implementation of infant and child feeding such as Early Breastfeeding Initiation, Exclusive Breastfeeding, and Breastfeeding till 24 months or more. Workshop using andragogy training technique in rilex but serious situation is expected to increase knowledge of training material. Workshop is conducted by utilizing the available space with group dynamics and games. The results of public service activity with 24 cadres as participant showed that there are 20 cadres that increase their knowledge after attending workshop and there are 4 cadres that there is no change in knowledge. Wilcoxon test showed p value as 0.001. This is indicate that statistically there is a significant different of knowledge after attending workshop. The common child and infant feeding practice in our community is early complementary feeding with excuses that breastmilk is not enough to increase baby weight and food taboo such as forbidden for consumption of milk banana.
Perubahan Sistem Pelayanan Makanan pada Usaha Kuliner Selama Masa Pandemi COVID-19 dan Era Kebiasaan Baru di Kota Makassar Nurbaya Nurbaya; Wahyu Chandra; Ansar Ansar
Jurnal Kesehatan Manarang Vol 6 No Khusus (2020): Oktober 2020
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v6iKhusus.335

Abstract

Food safety is one of the people's concerns in buying and consuming food during the Covid-19 pandemic. This requires culinary entrepreneurs to meet food safety standards in the food processing system. This study aims to determine the food service system carried out by culinary entrepreneurs during the Covid-19 pandemic and in the era of new normal in Makassar City. With a qualitative approach, 33 informants were selected purposively to be involved in this study which was distributed into 17 in-depth interviews and 3 FGDs. Data analysis was carried out in three stages, namely data reduction, data presentation, and conclusion or verification. This research found that culinary entrepreneurs applied health standards in their restaurants by providing handwashing facilities, barrier plastic, keeping tables/chairs apart, and requiring consumers to wear masks. Food processing requires food processors to use disposable plastic gloves and masks as well as tighter food packaging. It is concluded that culinary entrepreneurs have implemented safety and health standards in the food service system both in food processing and food packaging. It is highly recommended that culinary entrepreneurs perform routine cleaning and disinfecting at their restaurants so that efforts to prevent Covid-19 can be maximized, especially in the culinary business sector.
Perubahan Sistem Pelayanan Makanan pada Usaha Kuliner Selama Masa Pandemi COVID-19 dan Era Kebiasaan Baru di Kota Makassar Nurbaya Nurbaya; Wahyu Chandra; Ansar Ansar
Jurnal Kesehatan Manarang Vol 6 No Khusus (2020): Oktober 2020
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v6iKhusus.335

Abstract

Food safety is one of the people's concerns in buying and consuming food during the Covid-19 pandemic. This requires culinary entrepreneurs to meet food safety standards in the food processing system. This study aims to determine the food service system carried out by culinary entrepreneurs during the Covid-19 pandemic and in the era of new normal in Makassar City. With a qualitative approach, 33 informants were selected purposively to be involved in this study which was distributed into 17 in-depth interviews and 3 FGDs. Data analysis was carried out in three stages, namely data reduction, data presentation, and conclusion or verification. This research found that culinary entrepreneurs applied health standards in their restaurants by providing handwashing facilities, barrier plastic, keeping tables/chairs apart, and requiring consumers to wear masks. Food processing requires food processors to use disposable plastic gloves and masks as well as tighter food packaging. It is concluded that culinary entrepreneurs have implemented safety and health standards in the food service system both in food processing and food packaging. It is highly recommended that culinary entrepreneurs perform routine cleaning and disinfecting at their restaurants so that efforts to prevent Covid-19 can be maximized, especially in the culinary business sector.
Co-Authors Dwi Erma Kusumawati Fahmi Hafid Nurbaya Nurbaya Wahyu Chandra