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All Journal Nutriology: Jurnal Pangan, Gizi, Kesehatan ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Ni Made Wiasty Sukanty
Universitas Bumigora
Computer Science & IT Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Other

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Edukasi PHBS dalam Upaya Peningkatan Derajat Kesehatan Masyarakat di Tatanan Rumah Tangga Ni Made Wiasty Sukanty; Lina Yunita; Baiq Fitria Rahmiati; Wanda Januar Astawan; Defel Septian
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 3 No 2 (2023): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v3i2.2498

Abstract

Clean and healthy living behavior (PHBS) in the household is one of the government's programs to improve people's welfare. PHBS indicators in homes include using clean water, washing hands with soap and clean water, and using healthy latrines. Lack of knowledge and public awareness of the importance of PHBS and inadequate health support facilities and infrastructure can be a factor causing high rates of morbidity and mortality due to a disease. One of the means of supporting public health is the availability of water sources. The decrease in river water discharge in Lembah Sari Village can affect sanitation related to PHBS in the community. We have conducted PHBS counseling activities in Lembah Sari Village using PowerPoint media, posters, and teaching aids. It was an effort to help people know, want, and practice PHBS. After receiving counseling, the community became more aware of PHBS. The community seemed enthusiastic and participated in practicing washing hands with soap as an indicator of PHBS. This activity is expected to be applied by the community daily.
Ekstraksi Alginat dari Rumput Laut Coklat (Phaeophyceae) dan Pemanfaatannya Sebagai Pengemulsi (Emulsifier) pada Produk Pangan Farida Ariani; Lina Yunita; Novianti Tysmala Dewi; Ni Made Wiasty Sukanty; Widani Darma Isasih
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 4 No 1 (2023): April 2023
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v4i1.2859

Abstract

Alginate is used as an emulsifier in food production. Its non-toxic, biocompatible, biodegradable, and hydrophilic properties are very promising for industrial use. Alginate can be obtained from brown seaweed because the alginate content in brown seaweed reaches 40% of its dry weight. The alginate extraction process can be carried out in 5 main stages, 1) extraction process using mineral acids, 2) filtering or centrifugation process, 3) re-soaking of the residue using an alkaline solution, 4) precipitation process, and 5) purification. Emulsifiers are molecules that adsorb on the surface of the droplets formed during the homogenization process and form a protective membrane that keeps the droplets from agglomerating. The use of alginate as an emulsifier in food has been carried out by several researchers. The results indicate that alginate substitution in food products has a significant effect on emulsion stability, where the stability of emulsions using alginate is higher than that of emulsions without alginate substitution. In addition, there was a positive interaction between alginate-substituted food products and food products without alginate substitution (control) on storage time. This research aims to provide an overview of the method or process of extracting alginate from brown seaweed (Phaeophyceae) and utilizing alginate as an emulsifier for food.
Co-Authors Defel Septian Farida Ariani Lina Yunita Novianti Tysmala Dewi Rahmiati, Baiq Fitria Wanda Januar Astawan Widani Darma Isasih