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Pelatihan Pengolahan Jajanan Sehat Anak Sekolah kepada UMKM Makanan Jajanan Di Kecamatan Ubud Kabupaten Gianyar Ni Putu Agustini; A.A.N. Kusumajaya; I G.P. Sudita Puryana
Jurnal Pengabmas Masyarakat Sehat (JPMS) Vol 1, No 2 (2019): April 2019
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/ms.v1i2.625

Children are a group at high risk of contracting the disease through food or drink.Based on the results of the research by Agustini and Kusumayanti (2016) on the Development of Traditional Balinese Snacks to Healthy Snacks for School Children in Gianyar Regency stated that the results of the development of these snacks had a good acceptability (93.15%) in school children.Therefore to increase the availability of healthy snacks for school children, the results of this study were followed up in the form of community service, with the aim of improving the skills of processing healthy snacks through training.Participants in the training included: school children, school canteen managers, snacks sellers and school teachers as many as 16 people.The results of community service were able to increase knowledge from an average of 63.75 to 86.35.The participants' skills in making healthy snacks for school children are quite good, because snacks that are processed are modified traditional snacks, which are commonly done by the local community.The follow-up of this training is the application of skills in processing healthy snacks both at school canteens, snack processors, and monitoring school children snacks by school teachers.Keywords: training, processing, healthy snacks, school children

Peningkatan Pengetahuan Keamanan Makanan Jajanan Pada Anak Sekolah Di Kecamatan Ubud Kabupaten Gianyar I Gusti Putu Sudita Puryana; Ni Putu Agustini; Anak Agung Ngurah Kusumajaya
Jurnal Pengabmas Masyarakat Sehat Vol 1, No 4 (2019): Oktober 2019
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/ms.v1i4.937

BPOM RI food poisoning data shows that 19% of food poisoning incidents occur in the school environment, of which 78.57% come from snacks for school children, 46% for food for school children are not eligible because they contain hazardous chemicals such as formalin, borax and coloring rhodamine, containing Food Additives, cyclamate, and benzoate which exceeds safe limits and contains microbiological contamination. This community service aims to: 1) increase the knowledge of elementary school children about food safety, 2) Establish food safety cadres in elementary schools in the villages of Sayan and Singakerta. Youth nutrition counseling activities conducted at SDN 1 Sayan, SDN 4 Sayan, SDN 5 Sayan, SDN 2 Singakerta, SDN 3 Singakerta, SDN 4 Singakerta, and SDN 6 Singakerta, Ubud District, Gianyar Regency were attended by 116 students. Each elementary school is represented by 4 students and is accompanied by one teacher. The material delivery method is a lecture with the help of counseling media in the form of powerpoint shows and turning sheets and questions and answers. Counseling activities by forming food safety cadres carried out turned out to bring quite effective results. This is proven by the changes in the results of the pretest and posttest as evaluation material.Keywords: School Children Snack Food, counseling, food safety cadres

Gambaran Konsumsi Sayur dan Buah dengan Status Gizi Remaja di SMP Negeri 3 Abiansemal, Kabupaten Badung Ni Komang Desi Dina Purwita; I Ketut Kencana; A.A. Ngurah Kusumajaya
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 7, No 3 (2018): Agustus 2018
Publisher : Jurusan Gizi, Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

The prevalence of low consumption of vegetable and fruit in population age 10 years is 93.6%, and the number in the province of Bali is 96.5%. The same prevalence in Badung Regency as much as 95.9%. This research aims to discuss the consumption of vegetable and fruit and nutritional status. This is a cross sectional study using 82 samples. The study found that 95.1% samples had less of vegetable consumption, and 56.1% had enough consumption of fruit. Most of sample about 71.9% had normal nutrition status, and 3.7% were thin category. However there were 14.6% samples fat and 9.8% were in obesity. Vegetable and fruit consumption should be increased in teenagers to prevent the occurrence of cancer.Keywords: vegetable and fruit, consumption, nutritional status

Peningkatan Pengetahuan Keamanan Makanan Jajanan Pada Anak Sekolah Di Kecamatan Ubud Kabupaten Gianyar I Gusti Putu Sudita Puryana; Ni Putu Agustini; Anak Agung Ngurah Kusumajaya
Jurnal Pengabmas Masyarakat Sehat Vol 1, No 4 (2019): Oktober 2019
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/ms.v1i4.937

BPOM RI food poisoning data shows that 19% of food poisoning incidents occur in the school environment, of which 78.57% come from snacks for school children, 46% for food for school children are not eligible because they contain hazardous chemicals such as formalin, borax and coloring rhodamine, containing Food Additives, cyclamate, and benzoate which exceeds safe limits and contains microbiological contamination. This community service aims to: 1) increase the knowledge of elementary school children about food safety, 2) Establish food safety cadres in elementary schools in the villages of Sayan and Singakerta. Youth nutrition counseling activities conducted at SDN 1 Sayan, SDN 4 Sayan, SDN 5 Sayan, SDN 2 Singakerta, SDN 3 Singakerta, SDN 4 Singakerta, and SDN 6 Singakerta, Ubud District, Gianyar Regency were attended by 116 students. Each elementary school is represented by 4 students and is accompanied by one teacher. The material delivery method is a lecture with the help of counseling media in the form of powerpoint shows and turning sheets and questions and answers. Counseling activities by forming food safety cadres carried out turned out to bring quite effective results. This is proven by the changes in the results of the pretest and posttest as evaluation material.Keywords: School Children Snack Food, counseling, food safety cadres

Pelatihan Pengolahan Jajanan Sehat Anak Sekolah kepada UMKM Makanan Jajanan Di Kecamatan Ubud Kabupaten Gianyar Ni Putu Agustini; A.A.N. Kusumajaya; I G.P. Sudita Puryana
Jurnal Pengabmas Masyarakat Sehat Vol 1, No 2 (2019): April 2019
Publisher : Poltekkes Kemenkes Denpasar

Children are a group at high risk of contracting the disease through food or drink.Based on the results of the research by Agustini and Kusumayanti (2016) on the Development of Traditional Balinese Snacks to Healthy Snacks for School Children in Gianyar Regency stated that the results of the development of these snacks had a good acceptability (93.15%) in school children.Therefore to increase the availability of healthy snacks for school children, the results of this study were followed up in the form of community service, with the aim of improving the skills of processing healthy snacks through training.Participants in the training included: school children, school canteen managers, snacks sellers and school teachers as many as 16 people.The results of community service were able to increase knowledge from an average of 63.75 to 86.35.The participants' skills in making healthy snacks for school children are quite good, because snacks that are processed are modified traditional snacks, which are commonly done by the local community.The follow-up of this training is the application of skills in processing healthy snacks both at school canteens, snack processors, and monitoring school children snacks by school teachers.Keywords: training, processing, healthy snacks, school children

POLA KONSUMSI DAN STATUS OBESITAS PADA PEMANDU WISATA DI KABUPATEN BADUNG, PROPINSI BALI Ni Komang Wiardani; A.A. Ngurah Kusumajaya
JURNAL NUTRISIA Vol 20 No 1 (2018): Vol 20 No 1 (2018): Maret 2018
Publisher : Poltekkes Kemenkes Yogyakarta

Tour guides working to serve foreign tourists are particularly vulnerable to obesity and non-communicable diseases. They are exposed every day to the lifestyle and diet of the western tourists who are served that tend to be high energy, fat and cholesterol. Lifestyle tour guides should follow the lifestyle of tourists who more activity and banquets, especially at night until the early hours which must also be followed by the tour guide.The study aims to determine the relationship of consumption pattern and obesity status on the tour guide. The study was conducted in Badung Bali Province with the goal of the research is the work Travel guide Travel agency foreign tourists. The samples were carried out by multistage random sampling, with a sample size of 109 people. Data collected from a sample identity, waist circumference, body mass index. Food consumption patterns include the number, type and frequency of consumption of foodstuffs with Semi quantitative method frequeny Food Questionnaire (SQ-FFQ). It showed the number of subjects as many as 109 people with 73.4% male and 26.6% female. About 21,1 % subject have over all obesity and 37,6% have central obesity. Food consumption patterns seen on the amount that exceeds the adequacy of that energy and fat 48.6%, protein 57.8%. The type of foods frequently consumed are chicken, eggs, shrimp, squid is a food consumed regularly >2 times a week. The analysis showed a significant correlation between the pattern of food consumption with obesity status (p <0.05) and exceeds consumption adequacy, have a higher risk of the obesity status than lower concumption (RP > 1,00 ; CI >1). The study showed a significant correlation between consumption pattern with obesity status tour guide in the district of Bali province Badung. Keywords: Consumption pattern, obesity status , tour guide

Tingkat Konsumsi Energi, Durasi Penggunaan Gawai, dan Status Gizi Anak Sekolah Dasar I Gusti Ayu Agung Tania Putri Cahyani; I Putu Suiraoka; Anak Agung Ngurah Kusumajaya
Jurnal Kesehatan Vol 14, No 1 (2023): Jurnal Kesehatan
Publisher : Politeknik Kesehatan Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jk.v14i1.3270

Nutritional status is influenced by the level of food consumption, especially energy. Nutritional status is indirectly affected by the use of gadgets. This study aims to determine the relationship between the level of energy consumption and duration of use of gadgets with the nutritional status of elementary school children in Mengwi. This type of research is an observational study with a cross-sectional design and uses 83 samples with ages of 9-11 years. The data was collected using the 24-hour recall method and questionnaire. The data was presented with a frequency table and then analyzed using Pearson. The results showed that the average energy consumption level of the sample was 103%, and the average duration of the sample's use of gadgets was 4 hours 25 minutes; 16.9% of the samples with overweight nutritional status and 9.6 with obesity nutritional status had consumption levels above the requirement, 7.2% had more nutritional status, and obesity had an excessive gadget use duration. The results of the Pearson show a relationship between the level of energy consumption and nutritional status with value (p-value=0.00), and there is no relationship between the duration of use of gadgets with nutritional status with value (p-value=0.53). There is a significant relationship between the level of energy consumption and the nutritional status of elementary school students in the Mengwi District. It is expected that elementary school students in Mengwi District will be able to pay attention to nutritional intake, especially energy consumption, and increase their physical activity.

MEMBANTU PENANGANAN MASALAH KESEHATAN MASYARAKAT DENGAN INTERPROFESIONAL EDUCATION (IPE) Mochammad Choirul Hadi; Anak Agung Ngurah Kusumajaya; Gusti Ayu Marhaeni; I Wayan Mustika; I Nyoman Gejir; Ketut Sudiantara; I Wayan Suardana; I Gusti Putu Sudita Puryana; Ni Nyoman Astika Dewi; Nur Habibah
Jurnal Pengabmas Masyarakat Sehat Vol 5, No 1 (2023)
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jpms.v5i1.2115

An integrated manner of Community Engagement Activities done by using the concept of Interprofessional Education (IPE) engages health workers and village midwives in the work area of Puskesmas Kerambitan I as the target. This activity aims to apply the IPE to improve community health status in the working area of Puskesmas Kerambitan I Tabanan Regency. In the implementation of community service activities used several methods, such as structured interview methods to explore public health problems, methods of extension for giving some health materials as well as, and methods of direct practice to the community during the day of health services. This activity successfully involves the target of training of 30 people consisting of Village Midwife and Community Health Center Staff and Health Workers from 7 villages as many as 21 people, and target of public health service as much as 98 out of 100 people invited Community Service Activity with IPE method is completed by involving all departments in Poltekkes Kemenkes Denpasar.

MEMBANTU PENANGANAN MASALAH KESEHATAN MASYARAKAT DENGAN INTERPROFESIONAL EDUCATION (IPE) Mochammad Choirul Hadi; Anak Agung Ngurah Kusumajaya; Gusti Ayu Marhaeni; I Wayan Mustika; I Nyoman Gejir; Ketut Sudiantara; I Wayan Suardana; I Gusti Putu Sudita Puryana; Ni Nyoman Astika Dewi; Nur Habibah
Jurnal Pengabmas Masyarakat Sehat Vol 5, No 1 (2023)
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jpms.v5i1.2115

An integrated manner of Community Engagement Activities done by using the concept of Interprofessional Education (IPE) engages health workers and village midwives in the work area of Puskesmas Kerambitan I as the target. This activity aims to apply the IPE to improve community health status in the working area of Puskesmas Kerambitan I Tabanan Regency. In the implementation of community service activities used several methods, such as structured interview methods to explore public health problems, methods of extension for giving some health materials as well as, and methods of direct practice to the community during the day of health services. This activity successfully involves the target of training of 30 people consisting of Village Midwife and Community Health Center Staff and Health Workers from 7 villages as many as 21 people, and target of public health service as much as 98 out of 100 people invited Community Service Activity with IPE method is completed by involving all departments in Poltekkes Kemenkes Denpasar.

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