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All Journal Jurnal Gizi dan Pangan JPTK: Jurnal Pendidikan Teknologi dan Kejuruan JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) Sarwahita : Jurnal Pengabdian Kepada Masyarakat jurnal syntax admiration Devotion: Journal of Research and Community Service Jurnal Sains Boga Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Journal of Comprehensive Science (JCS)
Rusilanti Rusilanti
Fakultas Teknik Pendidikan Tata Boga, Universitas Negeri Jakarta, Indonesia
Aerospace Engineering Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Prosiding Seminar Nasional Pengabdian Kepada Masyarakat

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INFORMASI OLAHAN MAKANAN SEHAT GUNA PENCEGAHAN STUNTING MELALUI MEDIA YOUTUBE DI ERA COVID-19 Nur Riska; Rusilanti
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol 1 (2020): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2020
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

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Abstract

Abstrak Masa pandemic COVID – 19 ini merupakan masa kritis yang dialami masyarakat Indonesia. Fasilitas kesehatan yang terbebani, rantai pasokan makanan terganggu, dan hilangnya pendapatan karena COVID-19 dapat menyebabkan peningkatan tajam jumlah anak-anak yang mengalami masalah gizi di Indonesia. Salah satu gizi buruk yang saat ini masih dialami anak Indonesia yaitu kasus stunting. Stunting di Indonesia masih mencapai 30,8%. Masalah stunting adalah salah satu permasalahan gizi yang menjadi fokus pemerintah Indonesia. Melihat fenomena tersebut perlu adanya informasi keterampilan melalui media online YouTube yang dapat diakses masyarakat. Adapun tujuan dari pengabdian masyarakat ini adalah dapat memberikan pelatihan tentang olahan makanan sehat guna mencegah stunting melalui media YouTube. Metode pelaksanaan kegiatan ini adalah melakukan uji coba produk, perekaman video yang akan dishare link YouTube kepada masyarakat. Instrumennya adalah angket yang dikembangkan dari teori difusi inovasi Rogers. Hasil penelitian menunjukkan bahwa respon masyarakat terhadap video tutorial olahan makanan sehat melalui YouTube telah memperoleh skor 4,38 yang berarti sangat baik. Penilaian respons tersebut meliputi: keuntungan relatif yang bernilai 4,40 (sangat baik), kesesuaian yang bernilai 4,27 (sangat baik), kerumitan yang bernilai 4,47 (sangat baik), ketercobaan yang bernilai 4,19 (baik), dan keteramatan yang bernilai 4,56 (sangatbaik). Penilaian juga diperoleh bahwa 213 masyarakat umum telah menyaksikan video ini. Abstract The period of the COVID-19 pandemic in a critical period experienced by the Indonesian society. burdened health assistance, disrupted of food supply chains, and lost income due to COVID-19 could cause a sharp increase in the number of children experiencing malnutrition in Indonesia. One of malnutrition that is currently still experienced by Indonesian children in the case of stuting. Stunting in Indonesia still reaches 30.8%. The problem of stunting is one of the nutritional problems that is the focus on the indonesian government. Seeing this phenomenon, it os necessary to have skills information through online media YouTube that can be accessed by the public. The purpose of this community service is to be able to provide training on healthy food proccessing to prevent stunting through media of YouTube. The method of implementing this activity is conducting product trials, recording videos that will be shared with the YouTube link to the public. The instrument is questionnaire developed from Rogers’ diffusion theory of innovation. The result showed that the public’s response to the healthy food processing video tutorial via YouTube has obtained a score of 4.38 which means very good. The response assessments include: relative advantage whis is 4.40 (very good), suitability whis is 4.27 (very good), complexity whis valued 4.47 (very good), the tria; whis is valued 4.19 (good), and observability which is worth 4.56 (very good). The assessment was also obtained that 213 general public have watched this video.
PENGETAHUAN IBU DALAM MEMBENTUK PREFERENSI ANAK BALITA TERHADAP MAKANAN BERGIZI SERTA PENGOLAHAN MAKANAN BERBASIS IKAN Nur Riska; Rusilanti
Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Vol 3 (2022): PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT - SNPPM2022
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Negeri Jakarta

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Abstract

Abstract This community service aims to determine the increase in mother's knowledge in shaping the preferences of children under five to nutritious food and fish-based food processing. This community service was carried out in the Muara Gembong area, Bekasi Regency from March to November 2022. This community service began with providing training in the form of materials on nutritious food education for mothers and then continued with fish-based food management materials. This training was attended by 20 participants for general mothers and mothers who have children under five, by conducting pre-test and post-test. Based on the increase from the pre-test and post-test to mother's knowledge with a difference of 16. The results of the training with stunting material which were attended by participants at the time of delivering the material were 100%, the community response to the material was 90%, the relationship of the material presented to the needs of the community was 90 %, the relationship between the material and the application received by the community is 85%, the suitability of the material with needs is 90%, the presenters and presentation techniques state very well as much as 90%, the time used in giving the material is 95%, the clarity of the material is 95%, interest community towards activities as much as 85%, and satisfaction with activities as much as 95%. Abstrak Pengabdian masyarakat ini bertujuan untuk mengetahui peningkatan pengetahuan ibu dalam membentuk prefensi anak balita terhadap makanan bergizi serta pengolahan makanan berbasis ikan. Pengabdian masyarakat ini dilakukan di wilayah Muara Gembong, Kabupaten Bekasi pada bulan Maret sampai November 2022. Pengabdian masyarakat ini diawali dengan memberikan pelatihan berupa materi tentang edukasi makanan bergizi bagi ibu lalu dilanjutkan dengan materi pengelohan makanan berbasis ikan. Pelatihan ini diikuti sebanyak 20 orang peserta kepada ibu umum dan ibu yang mempunyai anak balita, dengan melakukan pre test dan post test. Berdasarkan peningkatan dari pre test dan post test terhadap pengetahuan ibu dengan selisih 16. Hasil pelatihan dengan materi stunting yang diikuti oleh peserta pada saat menyampaian materi sebanyak 100%, pada respon masyarakat terhadap materi sebanyak 90%, hubungan materi yang disajikan dengan kebutuhan masyarakat sebanyak 90%, keterkaitan antara materi dengan aplikasi yang diterima masyarakat sebanyak 85%, kesesuaian materi dengan kebutuhan sebanyak 90%, pemateri dan teknik penyajian menyatakan baik sekali sebanyak 90%, waktu yang dipergunakan dalam pemberian materi sebanyak 95%, kejelasan materi sebanyak 95%, minat masyarakat terhadap kegiatan sebanyak 85%, dan kepuasan kegiatan sebanyak 95%.
Co-Authors . Alsuhendra Annis Kandriasari Ari Fadiati Aulia Aufan Abdurrahman Clara Meliyanti Kusharto Clara Meliyanti Kusharto Ekawati S. Wahyuni Fiki Adi Saputra Fitri Kamaliah Gupri Devi Artanti Hamiyati Hamiyati Hana Rizkia Aditia Imawaty Nur Khasanah Kristina Magdalena Mariani Melly Prabawati Metty Muhariati Mutiara Dahlia Mutiara Fajri Nazia Akmala Nina Liyana Nur Riska Nur Riska Nurlaila Abdullah Mashabi Nurlaila Abdullah Mashabi, Nurlaila Abdullah Nurlaila Nurlaila Nurul Hafizah Reiza Suzan Utami Rifda Khalilah Rachman Rina Febriana Sachriani Sachriani Safira Azzahra Uswatun Hasanah Wita Rubi Isfahani Yeni Yulianti Zahra Hasiba Mukti