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Edukasi Gizi Pada Remaja di SMP Negeri 11 Pekanbaru Kecamatan Tenayan Raya Kota Pekanbaru : Edukasi Gizi Pada Remaja di SMP Negeri 11 Pekanbaru Kecamatan Tenayan Raya Kota Pekanbaru Fitri; Lily Restusari; Yuliana Arsil
Jurnal Pengabdian Kesehatan Komunitas Vol. 2 No. 3 (2022): JPKK Edisi Desember 2022
Publisher : STIKes Hang Tuah Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25311/jpkk.Vol2.Iss3.1384

Abstract

Background During adolescence, physical, mental and emotional growth changes very rapidly. There needs to be nutritional education for adolescents about nutrition, nutritional status, anemia as well as increasing adolescent nutritional knowledge and improving the balance of their behavior so that it can influence habits in choosing healthy foods. Providing nutrition education through books is something that teenagers are interested in and likes. Objectives. Is to provide nutrition education to students at SMP Negeri 11 Pekanbaru, Tenayan Raya District, Pekanbaru City. Methods, education for teenagers in the form of counseling and educational media in the form of books. This activity was attended by 90 students of SMP Negeri 11 Pekanbaru City. Understanding of the material provided is about Nutrition (My Plate Contents, 4 Pillars of Balanced Nutrition, Principles of Balanced Nutrition), Nutritional Status, Physical Activity, Nutritional Problems in Adolescents (anemia, obesity, underweight/undernutrition and chronic energy deficiency/KEK). Measurement indicators use pre and post test questionnaires. Results. Pre-test score, good knowledge 3.33%, sufficient knowledge 67.77% and less knowledge 28.88%, after the post-test, good knowledge 21.11%, sufficient knowledge 63.33%, and less 15, 55%. Conclusion. Educational activities with the application of Balanced Nutrition for Healthy Adolescents are known to be 100% well-informed. Suggestion. The school is expected to continue providing nutrition education to teenagers. Students of SMPN 11 Pekanbaru use books or other media as an effort to suppress the occurrence of nutritional problems in adolescents. Abstrak Pada masa remaja pertumbuhan fisik, mental dan emosional berubah sangat cepat. Perlu adanya pendidikan gizi pada remaja tentang gizi seimbang, status gizi, anemia serta aktifitas fisik untuk meningkatkan pengetahuan gizi remaja dan mengubah sikap perilaku mereka sehingga dapat mempengaruhi kebiasaan dalam memilih makanan yang sehat. Pemberian edukasi gizi melalui buku merupakan hal yang diminati dan disukai remaja dapat menjadi pilihan. Kegiatan ini bertujuan untuk memberikan edukasi gizi pada siswa di SMP Negeri 11 Pekanbaru Kecamatan Tenayan Raya Kota Pekanbaru. Edukasi diberikan kepada remaja berupa penyuluhan dengan media edukasi berupa buku. Kegiatan ini diikuti oleh siswa dan siswi SMP Negeri 11 Kota Pekanbaru sebanyak 90 orang. Pemahaman materi yang diberikan mengenai Gizi seimbang (Isi Piringku, 4 pilar Gizi Seimbang, Prinsip gizi seimbang), Status Gizi, Aktifitas Fisik, Permasalahan gizi pada remaja (anemia, obesitas, underweight/gizi kurang dan Kurang energi kronik/KEK). Indikator pengukuran menggunakan kuisioner pre dan post-test. Nilai pre-test, pengetahuan baik 3,33 %, pengetahuan cukup 67,77 % dan pengetahuan kurang 28,88 %, setelah dilakukan post – test, pengetahuan baik 21,11 %, pengetahuan cukup 63,33%, dan pengetahuan kurang 15,55 %. Kegiatan edukasi dengan penerapan buku Gizi Seimbang untuk Remaja Sehat diketahui sebanyak 100 % berpengetahuan baik. Saran. Pihak sekolah diharapkan dapat melanjutkan pemberian edukasi gizi kepada remaja Siswa/I SMPN 11 Pekanbaru menggunakan buku atau media lain sebagai salah satu upaya menekan terjadinya permasalahan gizi pada remaja.
Fiber Concentration on Fermentation of Cleome Gynandra L Based on Storage Time and Solvent Change Lily Restusari; Ayu Komala Dewi; Alinea Dwi Elisanti
Biology, Medicine, & Natural Product Chemistry Vol 12, No 1 (2023)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2023.121.363-369

Abstract

Cleome gynandra L (CGL) or Maman plant, is the basic ingredient of Malay food in Riau Province, Indonesia. The young leaves and stems of CGL are processed into fermented food (Joruk Maman). It contains crude fiber and is useful for lowering blood cholesterol levels. However, effective storage of this CGL has not been carried out. This study wants to see the effect of storage time and solvent change on the fiber content of Joruk Maman. An experimental study applied a completely randomized design (CRD) using 5 groups and 2 repetitions. This sample of CGL leaves was taken from one seller in the Rokan Hilir market of Riau Province. The primary outcome was a difference to the number of fibers in Joruk Maman without solvent change (p =0.001) and with solvent change (p = 0.001) based on the day group and there was no difference base on the temperature group. Secondary outcome was the difference in duration time to produce the highest fiber content at room temperature with the solvent change and not. The highest fiber content occurred at 5 days of storage at room temperature without solvent changing. Meanwhile, by changing the solvent, the fiber content would be optimal for 1-day of storage.
Activities Of Fermented Maman (Cleome Gynandra L) On Blood Sugar Level In Hyperglycemic White Rats Lily Restusari; Muharni Muharni; Fitri Fitri; Novilla Rezka Sjahjadi
Journal of Local Therapy Vol 2 No 1 (2023): Journal Local Therapy
Publisher : Pusat Unggulan IPTEK POLTEKKES KEMENKES Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v2i1.3663

Abstract

Abstract:. Cleome Gynandra L. (called as “Maman” in Riau) is a traditional medicine used for diabetes, anti-aging, anti-cancer and cardiovascular diseases prevention. This research aimed to find out the activities of Fermented Maman on blood glucose concentrations of hyperglycemic male white rats. The study was an experimental research, using the Post Test Only Control Group Design, that carried out 5 months at Riau Ministry of Health Poltekkes Laboratory. Data were analayzed by ANOVA Multivariate than continued with Duncan multiple range test. The results of this study indicate that Fermented Maman can reduce blood sugar levels but, the metformin group had a higher reduction compared to the control group negative, positive and Fermented Maman. Metformin reduces blood sugar levels better than Fermented Maman. It is necessary to add the time of Fermented Maman and research used metformin with simultaneous fermentation in groups of male white rats with dosage variations.
Lecturer Capacity Building in Developing Video-Based Learning Media Eko Risdianto; Yessi Marlina; Sri Mulyani; Fitri Fitri; Roziana Roziana; Lily Restusari
DIKDIMAS : Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 2 (2023): DIKDIMAS : JURNAL PENGABDIAN KEPADA MASYARAKAT  VOL 2 NO 2 AUGUST 2023
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/dikdimas.v2i2.205

Abstract

The community service aims to increase the capacity of lecturers in developing video-based learning media. The service method is carried out through training activities. The target of the service is the Nutrition Department Lecturers of the Riau Ministry of Health Polytechnic. As many as 14 Nutrition Lecturers were involved in the training which was held in July 2023. The research instrument used was a closed sheet with four answer choices. Analysis of the training participants' responses to the training activities for making learning videos was carried out using descriptive statistical analysis. This is done by processing the proportion of data from filling in the responses by the training participants. Percentages are obtained based on modified Likert Scale calculations. The results showed that as many as 14 respondents or 100% of the respondents were in the category of strongly agreeing with the statements that led to a positive response from the trainees to the training activities that had been carried out. Follow-up workshops on creating innovative learning videos are urgently needed to acquire new skills for Teachers/Lecturers of the Department of Nutrition at the Riau Ministry of Health Polytechnic.