Various kinds of health problems that commonly occur in restaurants include food poisoning and diarrhea outbreaks caused by negligence in the process of organizing food. Therefore, the fulfillment of food hygiene and sanitation is needed in testing the feasibility of organizing food according to the provisions stipulated based on Permenkes RI No. 1096 / Menkes / PER / VI / 2011 concerning Jasaboga Sanitation Hygiene. This research was conducted to assess the feasibility of serving food in a restaurant. The study was conducted descriptively through an experimental and observational design. The instrument used was a physical test by interview and observation as well as laboratory test of food samples and tableware. Physical test includes requirements for food hygiene and sanitation consisting of building elements, sanitation facilities, personnel / handlers, equipment and food. The results of the feasibility assessment at the Jibsteak Restaurant were 70.08%, where the eligibility standard for the A3 class restaurants was 74%. This means that the restaurant has not met the feasibility of physically organizing food. Likewise, the results of laboratory tests on eating utensils and food were still found to be contaminated with E. coli bacteria. This means that the restaurant also has not met the eligibility standards by laboratory tests which require the E. coli germ count 0 / gr of food samples. ABSTRAK Berbagai macam masalah kesehatan yang biasa terjadi di rumah makan diantaranya adalah keracunan makanan dan wabah penyakit diare yang diakibatkan karena kelalaian dalam proses penyelenggaraan makanan. Oleh karena itu terpenuhinya higiene dan sanitasi makanan sangat diperlukan dalam uji kelaikan penyelenggaraan makanan sesuai ketentuan yang diatur dalam Permenkes RI No. 1096/Menkes/PER/VI/2011 tentang Higiene Sanitasi Jasaboga. Penelitian ini bertujuan menilai kelaikan penyelenggaraan makanan di rumah makan. Metode: Penelitian dilakukan secara deskriptif melalui pendekatan analisa kualitatif. Instrumen yang digunakan adalah pemeriksaan fisik dengan wawancara dan observasi serta pemeriksaan laboratorium terhadap sampel makanan dan peralatan makan. Hasil: Pemeriksaan fisik meliputi persyaratan higiene dan sanitasi makanan yang terdiri atas unsur bangunan, fasilitas sanitasi, ketenagaan/penjamah, peralatan dan makanan. Hasil penilaian kelaikan pada Rumah Makan Jibsteak sebesar 70,08% dimana standar kelaikan untuk rumah makan golongan A3 sebesar 74%. Hal ini berarti rumah makan tersebut belum memenuhi kelaikan penyelenggaraan makanan secara fisik. Begitu pula hasil pemeriksaan laboratorium pada peralatan makan dan makanan masih ditemukan kontaminasi bakteri E. coli. Hal ini berarti rumah makan tersebut juga belum memenuhi standar kelaikan secara pemeriksaan laboratorium yang mensyaratkan angka kuman E. coli 0/gr sampel makanan.

Background: Indonesia is an archipelagic country that has a high potential for disaster. This is due to Indonesia's position at the equator and its wide geographic area and diverse demographics. Pregnant women are priority group because they are susceptible to nutritional problems during disasters. Pregnant women who are malnourished have a high potential for premature delivery, giving birth to babies with low birth weight and even death for mothers and children so that they become a real health threat. This research focuses on the nutritional needs of pregnant women in disaster. Methods: The method used is a cross sectional method. This research was carried out by a literature study that published about pregnant women’s during disaster in Indonesia databases. Inclusion criteria are research that focuses on the management of nutrition for pregnant women in disaster emergencies. Results: Health problems frequently occurs in pregnant women, namely not being aware of the increased nutritional needs during pregnancy, especially during a disaster, so there is a risk of decreasing in maternal nutritional status. There are several nutritional treatments for pregnant women that can be carried out during disaster such as measuring nutritional status, managing needs and food for pregnant women, as well as providing additional food and supplements for pregnant women such as blood-added tablets, folic acid, calcium, etc. Conclusion: Management of nutrition during disaster emergency can help to maintain nutritional control in pregnant women and ensure the health of both the mother and the fetus.

Background: Indonesia has the potential for natural disasters, such as volcanic eruptions, earthquakes, floods, landslides, tsunamis and others. The impact of displacement for children under-five is the risk of infectious diseases, nutritional deficits, growth and psychosocial disorders. Food aid for adult refugees is relatively less problematic than for children because adults can consume various types of food. Otherwise, children under-five have been unable to consume all various foods provided at the shelter. If this problem is not addressed, children will suffer from malnutrition and may become malnourished further. This study focuses on nutrition management after-disaster for children under-five. Methods: The type of study was cross-sectional. This research was carried out by systematic review study, which was a literature study that published about Indonesia databases using Science Direct and Proquest. The inclusion criteria were studies that focused on food and nutrition management for children in the shelter. Results: The study shows that the nutrition management for children under-five in the shelter has not been addressed optimally, so it is urgent to specifically and integrated nutrition management. Nutrition programs in the shelter include nutrition services, nutrition counseling, nutritionist, and food supply. Conclusion: The role of nutritionists during emergency disasters can contribute to optimal nutrition services in shelter. They can help by arranging menus and attention to nutrition and food hygiene to be provided to children. SOP’s for addressing nutrition health are required, as well allocation funds to provide nutritious food for children under-five.

The global COVID-19 pandemic has raised the risk of malnutrition in children under five years, including stunting. Stunting is common in low-income regions, when families cannot afford nutritious meals. Stunting may become more common as a result of changes in family socioeconomic circumstances, personal cleanliness, and environmental sanitation during the pandemic. This study determined the effect of socioeconomic factors and hygiene sanitation during COVID-19 pandemic on the incidence of stunting in coastal areas. This was analytical survey research with cross sectional approach. The total sample was 3886 families who had toddlers aged 0-59 months in the coastal areas in Surabaya City, Indonesia. The study found that low family income, hand-washing habits, clean water sources, sewer access, waste management, and healthy latrine have significant impact to malnutrition, especially stunting.

The purpose of this study is to enhance adolescent nutrition, specifically anemia and stunting, in accordance with the National Research Master Plan's public health and nutrition theme. In order to break the chain of stunting, giving TFA (Therapeutic Food for Anemia) to adolescent females at school is one of the measures taken. This study employed four formulation groups (P1) 0:80:20; (P2) 15:65:20; (P3) 25:55:20; (P4) 35:45:20 (White Mussel Powder: Moringa Flour: Brown Rice Flour) to create the refreshment bar. This study's objective was to evaluate the TFA food formula based on organoleptic and nutrient content tests prior to administering it to panelists. This is experimental research in the form of a formulation of a local seafood product with white mussel (Corbula faba Hinds) as the primary ingredient. The obtained data were then analyzed using ANOVA (Analysis of Variance) to determine which TFA formula was the panelist team's organoleptic preference. The P4 formulation contained the maximum levels of protein (11.31%) and iron (87.42 mg/100 g), as determined by the results. In addition, the organoleptic test revealed that formulation P3 was the most preferred treatment. In conclusion, TFA with formulation P3 can be used to enhance the nutrition of adolescents.