Ghidza Media Jurnal最新文献_第3页

KARAKTERISTIK KIMIA MIE BASAH SUBSTITUSI DARI TEPUNG JAGUNG, RUMPUT LAUT, DAN UMBI BIT 玉米、海藻和甜菜根的湿面条的化学特性

Ghidza Media Jurnal Pub Date : 2022-11-03 DOI: 10.30587/ghidzamediajurnal.v4i1.4753

Nurul Ainiyah, Dwi Novri Supriatiningrum, Sutrisno Adi Prayitno

{"title":"KARAKTERISTIK KIMIA MIE BASAH SUBSTITUSI DARI TEPUNG JAGUNG, RUMPUT LAUT, DAN UMBI BIT","authors":"Nurul Ainiyah, Dwi Novri Supriatiningrum, Sutrisno Adi Prayitno","doi":"10.30587/ghidzamediajurnal.v4i1.4753","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v4i1.4753","url":null,"abstract":"Corn flour and seaweed are foodstuffs that have high fiber content and low calories. Beetroot was a functional food ingredient that can be used as a source of vitamins and minerals as that have good benefits for the body. The purpose of this research is to create a wet noodle formulation with the substitution of corn flour, seaweed, and beetroot so that it can be used as an alternative food for obesity. The research method used an experimental design with a completely randomized design consisting of two comparable groups, one experimental group and one control group. Chemical laboratory tests were analyzed using the ANOVA test and Duncan's advanced test. The results of the chemical test of macronutrients and crude fiber were different with the P-value sig. < 0.05. The macronutrient levels of F0, F1, F2 and F3 are 6.78 g protein; 7.43 g; 7.72 g; 7.86 g, 6.21 g fat; 7.45 g; 8.57 g; 8.85 g, carbohydrates 33.04 g; 33.67 g; 34.78 g; 36.10 g, fiber 0.53 g; 0.72 g; 0.87 g; 1.03 g. Determination of the best nutritional value was carried out using an effectiveness test, with the result values at F0, F1, F2, and F3 being 0; 0.38; 0.74; 1. The best nutritional value was in formula 3 with 18% corn flour substitution, 7% seaweed, and 15% beetroot. So that F3 wet noodles can be consumed as a substitute for staple foods or as a variety of carbohydrate sources while still paying attention to a balanced nutritional diet and the contents of my plate, namely adding side dishes, vegetables, and fruits.","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"307 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131952481","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

PENGUKURAN INDEKS GLIKEMIK PANGAN MODIFIKASI SNACKBERBAHAN DASAR IKAN GABUS (Chana micropeltes) DAN DAUN KENIKIR(Cosmos caudatus) 测量软木鱼(Chana micropeltes)和KENIKIR(Cosmos cadatus)转基因食品的糖化索引

Ghidza Media Jurnal Pub Date : 2022-11-03 DOI: 10.30587/ghidzamediajurnal.v4i1.4784

Diana Oktavia Ningrum, Hisanatul Hafidhoh Hafidhoh, Nur Habibatus Sholiha, Rosydah Nuraini, Ristiawati ., Amalia Rahma

引用次数: 0

HUBUNGAN ANTARA INTAKE ZAT GIZI MAKRO, ZAT BESI, DAN VITAMIN C DENGAN KADAR HEMOGLOBIN SISWI SMA DI KECAMATAN KEBOMAS 马科营养物质、铁和维生素C与女学生的血红蛋白水平的关系

Ghidza Media Jurnal Pub Date : 2022-11-03 DOI: 10.30587/ghidzamediajurnal.v4i1.4529

Rahma Fidania Dwik Nuraini, Eka Srirahayu Ariestiningsih, Desty Muzarofatus Sholikhah

{"title":"HUBUNGAN ANTARA INTAKE ZAT GIZI MAKRO, ZAT BESI, DAN VITAMIN C DENGAN KADAR HEMOGLOBIN SISWI SMA DI KECAMATAN KEBOMAS","authors":"Rahma Fidania Dwik Nuraini, Eka Srirahayu Ariestiningsih, Desty Muzarofatus Sholikhah","doi":"10.30587/ghidzamediajurnal.v4i1.4529","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v4i1.4529","url":null,"abstract":"Anemia is a condition where the number of erythrocytes or the amount of hemoglobin is below the normal value standard, which is more at risk for adolescent girls. The purpose of this study was to analyze the relationship between intake of macronutrients, iron, and vitamin C with hemoglobin levels of high school students in Kebomas District. This research method uses analytic observational research. The population as many as 115 high school students in Kebomas sub-district were taken using cluster random sampling technique. Data was collected using a food recall, food photo books, digital scales, digital Hb, and a form of measuring Hb levels. Data analysis used Kendall's tau-b and rank concordance. The results showed that there was a significant relationship between intake of macronutrients ((protein (Sig=0.004)), fat (Sig=0.043), carbohydrates (Sig=0.047), iron (Sig=0.000) and vitamin C (Sig= 0.028) with hemoglobin levels.The conclusion of this study is that there is a relationship between intake of macronutrients, iron, and vitamin C with hemoglobin levels in high school students. So it is necessary to provide nutrition education and routine iron tablets as an effort to prevent anemia in adolescent girls. \u0000 ","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127705185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

HUBUNGAN POLA KONSUMSI BUAH DAN PENGETAHUAN DIET DENGAN KADAR GLUKOSA DARAH PADA PENDERITA DIABETES MELLITUS DI PUSKESMAS MANYAR KABUPATEN GRESIK 在格雷斯克区PUSKESMAS的MELLITUS糖尿病患者的血糖水平与水果消费模式和饮食知识的关系

Ghidza Media Jurnal Pub Date : 2022-11-03 DOI: 10.30587/ghidzamediajurnal.v4i1.4698

Umi Maysaroh, Eka Srirahayu Ariestiningsih, Dwi Faqihatus Syarifah Has

{"title":"HUBUNGAN POLA KONSUMSI BUAH DAN PENGETAHUAN DIET DENGAN KADAR GLUKOSA DARAH PADA PENDERITA DIABETES MELLITUS DI PUSKESMAS MANYAR KABUPATEN GRESIK","authors":"Umi Maysaroh, Eka Srirahayu Ariestiningsih, Dwi Faqihatus Syarifah Has","doi":"10.30587/ghidzamediajurnal.v4i1.4698","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v4i1.4698","url":null,"abstract":"Latar Belakang: Diabetes Mellitus merupakan penyakit kronis yang ditandai peningkatan kadar glukosa darah pada tubuh yang tidak mampu memproduksi cukup insulin. Pengendalian DM yaitu dengan pengetahuan yang cukup dan pola konsumsi makanan yang berindeks glikemik rendah salah satunya buah. Penelitian dilakukan di Puskesmas Manyar karena jumlah penderita diabetes mellitus dari tahun 2019 meningkat. Tujuan: Untuk menganalisis hubungan pola konsumsi buah dan pengetahuan diet dengan kadar glukosa darah pada penderita Diabetes Mellitus di Puskesmas Manyar, Gresik. Metode: Jenis penelitian observasional dengan pendekatan cross sectional yang dilakukan di Puskesmas Manyar Gresik. Sampel sebanyak 74 orang dengan teknik consecutive sampling. Data dikumpulkan dengan wawancara menggunakan kuesioner FFQ dan pengetahuan diet. Hasil: Berdasarkan uji spearman rank menunjukkan tidak terdapat hubungan yang bermakna (p=0,09) antara pola konsumsi buah dengan kadar glukosa darah dan terdapat hubungan yang bermakna (p=0,000) antara pengetahuan diet dengan kadar glukosa darah. Hasil uji korelasi berganda menunjukkan pola konsumsi dan pengetahuan diet secara bersama-sama berhubungan dengan kadar glukosa darah (p=0,000). Kesimpulan: Pola konsumsi buah dan pengetahuan diet secara bersama-sama memiliki hubungan dengan kadar glukosa darah pada penderita diabetes mellitus. Sehingga, perlunya edukasi lebih lanjut kepada pasien DM terkait pengetahuan diet dan penerapan pola konsumsi buah yang tepat agar kadar glukosa darah terkontrol.","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121753194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

ANALISIS GIZI MAKRO, ZINK DAN TEKSTUR PADA SNACK CHIPS TEPUNG BIJI KELOR (MORINGA OLEIFERA) DAN IKAN BANDENG (CHANOS, FORSSKAL) TERHADAP PENCEGAHAN BALITA STUNTING 对发育不良的幼儿发育预防的豆科食品、锌和纹理分析

Ghidza Media Jurnal Pub Date : 2022-11-03 DOI: 10.30587/ghidzamediajurnal.v4i1.4552

Ikho Unniswati Ula, Dwi Novri Supriatiningrum, Sutrisno Adi Prayitno

{"title":"ANALISIS GIZI MAKRO, ZINK DAN TEKSTUR PADA SNACK CHIPS TEPUNG BIJI KELOR (MORINGA OLEIFERA) DAN IKAN BANDENG (CHANOS, FORSSKAL) TERHADAP PENCEGAHAN BALITA STUNTING","authors":"Ikho Unniswati Ula, Dwi Novri Supriatiningrum, Sutrisno Adi Prayitno","doi":"10.30587/ghidzamediajurnal.v4i1.4552","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v4i1.4552","url":null,"abstract":"Stunting is a physical growth disorder that occurs in children which is influenced by low nutrient intake and characterized by low height based on age. The purpose of the study was to determine the levels of macronutrients, zinc and texture in snack chips made from Moringa seed flour and milkfish. The research method used a laboratory experimental approach and research design with a completely randomized design (CRD) with control formula (F0) and treatment formula F1 (60% wheat flour, 3% Moringa seed flour, 37% milkfish), F2 (58% wheat flour, 2% Moringa seed flour, 40% milkfish) and F3 (56% wheat flour, 1% Moringa seed flour, 43% milkfish). Analysis of chemical assay using the One Way Anova test and Duncan's advanced test. The results of chemical tests on nutritional levels of protein F0 1.51 g, F1 1.81 g, F2 2.22 g, F3 2.86 g, fat F0 0.54 g, F1 0.82 g, F2 1.01 g, F3 1.34 g, carbohydrates F0 12.97 g, F1 13.35 g, F2 13.54 g, F3 13.61 g, zinc F0 0.51 mg, F1 0.58 mg, F2 0.65 g, F3 0.75 and texture F0 0.51%, F1 0.62%, F2 0.77%, F3 1.02%. The results of the analysis using statistical tests there were significant differences in protein, fat, zinc, carbohydrates and texture and there were no significant differences in carbohydrates in the F2 and F3 formulations. The best nutritional value in each formulation using the effectiveness test is found in F3.","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116083539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

HUBUNGAN PENGETAHUAN GIZI, BODY IMAGE DAN KONSUMSI MAKANAN CEPAT SAJI DENGAN STATUS GIZI REMAJA PUTRI DI SMA KECAMATAN GRESIK 营养知识、身体形象和快餐与格雷西克高中女青年营养状况的关系

Ghidza Media Jurnal Pub Date : 2022-11-03 DOI: 10.30587/ghidzamediajurnal.v4i1.4627

Zur'atul Hasanah, Desty Muzarofatus Sholikhah, Dwi Novri Supriatiningrum

{"title":"HUBUNGAN PENGETAHUAN GIZI, BODY IMAGE DAN KONSUMSI MAKANAN CEPAT SAJI DENGAN STATUS GIZI REMAJA PUTRI DI SMA KECAMATAN GRESIK","authors":"Zur'atul Hasanah, Desty Muzarofatus Sholikhah, Dwi Novri Supriatiningrum","doi":"10.30587/ghidzamediajurnal.v4i1.4627","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v4i1.4627","url":null,"abstract":"Adolescents were vulnerable to nutritional problems. Knowledge of nutrition, body image, and consumption of fast food are factors studied and analyzed for their significant level on the nutritional status of adolescents. The purpose of the study was analyzed the relationship between nutritional knowledge, body image, and consumption of fast food with the nutritional status of adolescent girls in Gresik District Senior High School. This type of research uses an analytical observational cross-sectional approach. In this study, the independent variables were knowledge of nutrition, body image, and consumption of fast food, while the dependent variable was nutritional status. The number of samples was as many as 124 respondents divided by each high school and each class. Data collection used questionnaires and anthropometric measurements. Data analysis used Spearman rank The results of the Spearman rank correlation test on the nutritional knowledge variable with nutritional status obtained P value = 0.660> 0.05. In the body image variable with nutritional status, the P value = 0.445>0.05. Then fast food consumption with nutritional status obtained P value = 0,568 > 0.05 In this study it can be concluded that the relationship between nutritional knowledge, body image, and fast food consumption with the nutritional status of adolescent girls in SMA District Gresik there is no significant relationship on nutritional status.","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132323445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

ANALISIS ZAT GIZI MIE KERING DENGAN SUBSTITUSI TEPUNG KULIT ARI BIJI KEDELAI DAN TEPUNG WORTEL (Sebagai Alternatif Pencegahan Obesitas pada Remaja dan Dewasa) 用大豆、大豆和胡萝卜淀粉替换干面条的营养成分分析(作为青少年和成年人肥胖的替代方法)

Ghidza Media Jurnal Pub Date : 2022-11-03 DOI: 10.30587/ghidzamediajurnal.v4i1.4787

Alfiyatus Salimah, Desty Muzarofatus Sholikhah, Sutrisno Adi Prayitno

{"title":"ANALISIS ZAT GIZI MIE KERING DENGAN SUBSTITUSI TEPUNG KULIT ARI BIJI KEDELAI DAN TEPUNG WORTEL (Sebagai Alternatif Pencegahan Obesitas pada Remaja dan Dewasa)","authors":"Alfiyatus Salimah, Desty Muzarofatus Sholikhah, Sutrisno Adi Prayitno","doi":"10.30587/ghidzamediajurnal.v4i1.4787","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v4i1.4787","url":null,"abstract":"Penelitian ini bertujuan untuk menganalisis zat gizi mie kering dengan substitusi kulit ari biji kedelai dan tepung wortel sebagai alternatif pencegahan obesitas pada remaja dan dewasa. Mie kering ini baik digunakan dalam upaya pencegahan obesitas karena bahan yang digunakan memiliki kandungan protein dan serat yang tinggi. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 1 kontrol dan 3 formula perlakuan dengan 2 kali ulangan. Data uji laboratorium kandungan zat gizi mie kering yang diperoleh dianalisis menggunakan sidik ragam (ANOVA) dan uji lanjut Duncan. Hasil analisa uji laboratorium kandungan zat gizi mie kering terdapat perbedaan yang signifikan antar formula (p<0,05). Hasil uji efektifitas menunjukkan formulasi terbaik terdapat pada formula F3. Produk mie terbaik F3 memiliki kandungan zat gizi kadar protein 11,73 gram, karbohidrat 59,86 gram, dan serat 3,63 gram. Namun, perlu ditambahkan dari sumber serat lain seperti pada sayur dan buah untuk dapat mengoptimalkan kebutuhan serat harian pada remaja dan dewasa.","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127463542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

SUBSITUSI TEPUNG LABU KUNING (CUCURBITA MOSCHATA) DAN TEPUNG DAUN KELOR (MORINGA OLEIFERA) DALAM PEMBUATAN KUDAPAN COOKIES UNTUK BALITA STUNTING

Ghidza Media Jurnal Pub Date : 2022-11-03 DOI: 10.30587/ghidzamediajurnal.v4i1.4782

Rizky Yon Exvivonda Vionella Saputri, Dwi Novri Supriatiningrum, Sutrisno Adi Prayitno

{"title":"SUBSITUSI TEPUNG LABU KUNING (CUCURBITA MOSCHATA) DAN TEPUNG DAUN KELOR (MORINGA OLEIFERA) DALAM PEMBUATAN KUDAPAN COOKIES UNTUK BALITA STUNTING","authors":"Rizky Yon Exvivonda Vionella Saputri, Dwi Novri Supriatiningrum, Sutrisno Adi Prayitno","doi":"10.30587/ghidzamediajurnal.v4i1.4782","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v4i1.4782","url":null,"abstract":"Stunting ada kaitannya dengan mengkonsumsi protein, seng, dan zat besi. Tujuan penelitian untuk mengetahui pengaruh subsitusi tepung labu kuning dan tepung daun kelor terhadap sensori dan kadar gizi cookies. Metode penelitian menggunakan desain eksperimental rancangan acak lengkap dengan 4 formulasi dengan kode F0, F1, F2, dan F3. perbedaan uji sensori dan kadar gizi cookies dianalisis dengan uji Two Way Anova. Hasil penelitian sensori didapatkan nilai warna sign 0.087, nilai aroma sign 0.548, nilai tekstur sign 0.12, dan nilai rasa sign 0.053 sehingga sign lebih kecil 0.05 tidak signifikan yang artinya tidak terdapat perbedaan antara daya terima panelis terhadap cookies. Hasil uji kadar gizi didapatkan protein 6.31 g, karbohidrat 68.80 g, zat besi 0.1286 mg, dan seng 0.3889 mg sehingga sign lebih kecil 0.05 yang artinya terdapat perbedaan antara kadar gizi terhadap cookies. Kesimpulan cookies terbaik terdapat diformula F2 dengan konsumsi cookies tepung labu kuning dan tepung daun kelor 8 keping/hari dapat mencegah atau mengurangi stunting pada balita.","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127537589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

HUBUNGAN PENGETAHUAN IBU, POLA MAKAN, DAN HYGIENE SANITASI DENGAN STATUS GIZI BALITA (12-59 BULAN) DI WILAYAH KERJA PUSKESMAS SEMBAYAT KABUPATEN GRESIK 母亲的知识、饮食和卫生卫生关系，在格雷斯克郡PUSKESMAS地区具有婴儿营养状况(12-59个月)

Ghidza Media Jurnal Pub Date : 2022-11-03 DOI: 10.30587/ghidzamediajurnal.v4i1.4628

Apriliani Indah Sari, Eka Srirahayu Ariestiningsih, Desty Muzarofatus Sholikhah

{"title":"HUBUNGAN PENGETAHUAN IBU, POLA MAKAN, DAN HYGIENE SANITASI DENGAN STATUS GIZI BALITA (12-59 BULAN) DI WILAYAH KERJA PUSKESMAS SEMBAYAT KABUPATEN GRESIK","authors":"Apriliani Indah Sari, Eka Srirahayu Ariestiningsih, Desty Muzarofatus Sholikhah","doi":"10.30587/ghidzamediajurnal.v4i1.4628","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v4i1.4628","url":null,"abstract":"The toddlers’ nutritional status is an health indicator must be considered because it can affect the growth and the development. The aim of this research is to analyze the relationship between mother’s knowledges, eating habits, and hygiene sanitation with the toddlers’ nutritional status (12-59 months) in the work area of Sembayat Public Health Center, Gresik Regency. The research is analitic observational research by using cross sectional design. The respondents in his study are 91respondent. Data collection using questionnaires and toddlers’ weight and height measurements. The data are analyzed by using Lambda test with significance α of < 0.05. The results showed that there is significant relation between mother’s knowledges with the toddlers’ nutritional status BB/U and TB/U. There is no significant relation between eating habits with the toddlers’ nutritional status BB/U and TB/U. There is significant relation between hygiene sanitation with the toddlers’ nutritional status BB/U and TB/U. Almost half of mothers who have good knowledge, have toddlers’ with good nutritional status. Most of toddlers’ families have healthy hygiene sanitation conditions and the toddlers’ have good nutritional status. The toddlers’ eating habits in good category do not mean having good nutritional status, this can be caused by inappropriate mother’s parenting, education efforts related to mother’s parenting are needed to improve nutritional status with parenting practices.","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124918626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

EDUKASI PENTINGNYA PENGGUNAAN APD DAN HYGIENE SANITASI MAKANAN PADA TENAGA KERJA PENJAMAH MAKANAN DI DAPUR PT UME SEMBADA KABUPATEN GRESIK 在格雷斯克省(PT UME SEMBADA regency)的食品分发中心工作人员使用APD和HYGIENE食品卫生设施的重要性教育

Ghidza Media Jurnal Pub Date : 2022-04-21 DOI: 10.30587/ghidzamediajurnal.v3i2.4058

Kurnia Pasa Dwi Putri, Nur Ainiyah, Rahma Fidania Dwik Nuraini, Rizky Yon Exvivonda V.S., Rosydah Nur Aini

{"title":"EDUKASI PENTINGNYA PENGGUNAAN APD DAN HYGIENE SANITASI MAKANAN PADA TENAGA KERJA PENJAMAH MAKANAN DI DAPUR PT UME SEMBADA KABUPATEN GRESIK","authors":"Kurnia Pasa Dwi Putri, Nur Ainiyah, Rahma Fidania Dwik Nuraini, Rizky Yon Exvivonda V.S., Rosydah Nur Aini","doi":"10.30587/ghidzamediajurnal.v3i2.4058","DOIUrl":"https://doi.org/10.30587/ghidzamediajurnal.v3i2.4058","url":null,"abstract":"PT. Ume Sembada Gresik is an outsourcing company that provides manpower for the cleaning section to other companies that are partners of PT. Ume Sembada. According to observations made on food handlers at PT Ume Sembada Gresik, there are already workers who comply with the use of PPE when working or when entering the packing area, but there are still some workers who do not wear PPE and do not pay attention to food hygiene. This activity aims to provide information, increase knowledge, and improve habits in the use of PPE and food sanitation hygiene in the Kitchen of PT Ume Sembada Gresik. This activity uses descriptive qualitative research methods by making observations or direct observations to respondents. Sampling of activities is the food handler workforce at the Kitchen of PT Ume Sembada Gresik. The results of this activity are that there is an increase in knowledge before and after counseling and changes in the habits of workers who are disciplined in the use of PPE and pay attention to food sanitation hygiene.","PeriodicalId":322525,"journal":{"name":"Ghidza Media Jurnal","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125527910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0