Hipertensi sering diderita oleh orang Indonesia. Prevalensi hipertensi harus diatas, karena menimbulkan komplikasi yang membahayakan jiwa. Alternatif solusi melalui konseling gizi. Penelitian ini bertujuan untuk menganalisis pengaruh konseling gizi terhadap pengetahuan, kepuasan dan sisa makanan pasien hipertensi di RSU Mitra Delima Bululawang Malang. Desain penelitian one group pre-post-test yang mengukur tingkat pengetahuan, tingkat kepuasan dan sisa makanan pasien sebelum konseling gizi dan setelah konseling gizi. Sampel berjumlah 16 pasien yang diukur tingkat pengetahuan dan kepuasan dengan menggunakan kuesioner. Sisa makanan diukur dengan metode comstock, Analisis bivariat yang digunakan untuk variabel tingkat pengetahuan dan kepuasan yaitu uji paired t-test, sedangkan sisa makanan adalah uji Willcoxon signed rank test. Konseling gizi mampu meningkatkan pengetahuan sebesar 37,5%, dengan nilai pre tes 48,7% dan post tes 86,2%. Tingkat kepuasan aroma, bumbu, tekstur dan kematangan juga meningkat setelah konseling gizi. Sisa makanan lauk hewani, lauk nabati, sayuran meningkat setelah konseling gizi. Persentase sisa makanan sayuran rata – rata sebelum konseling gizi sebesar 53,8% dan setelah konseling gizi sebesar 19,3%. Berdasarkan hasil penelitian dapat disimpulkan bahwa konseling gizi mampu meningkatkan pengetahuan, kepuasan, dan menurunkan makanan sisa di piring pasien RSU Mitra Delima.
Salak suwaru is one of the typical local potentials of Malang, which P4S Intan utilizes to make salak chips and lunkhead. P4S Intan is a training center for agricultural products, which is also a small business that produces various snacks from local potential. Based on the situation analysis, there needed to be material on the morphology and storage of salak in the training program. In addition, the packaging does not contain information on nutritional content. The purpose of this community service program is to increase knowledge about the morphology and storage of salak fruit and also to provide assistance with nutrient analysis. The method was conducted in an in-depth discussion until it compiled the morphology and storage of local salak suwaru. The ITKM Bachelor of Nutrition Science carried out nutritional content analysis assistance to complete information on the nutritional content of salak chips and salak dodol products. The results of this program can increase knowledge about the morphological aspects and storage of salak on the part of partners so that a handout can be used as additional material in the training program. The importance of including information on nutritional content on product packaging was also conveyed to partners. The results of the healthy content test are submitted to the P4S Intan owner, which is expected to be included in the packaging.Keywords: Salak, Morphology, Storage, Nutrition AbstrakSalak suwaru adalah salah satu potensi lokal khas Malang yang dimanfaatkan oleh P4S Intan untuk membuat keripik dan dodol salak. P4S Intan merupakan salah satu pusat pelatihan produk pertanian, yang juga UKM yang memproduksi berbagai cemilan dari potensi lokal. Berdasarkan analisis situasi didapatkan fakta belum ada materi morfologi dan penyimpanan salak dalam program pelatihan. Selain itu, pada kemasan belum tertera informasi kandungan gizi. Tujuan program pengabdian kepada masyarakat ini adalah meningkatkan pengetahuan tentang morfologi dan penyimpanan salak, dan juga memberikan pendampingan analisis zat gizi. Metode dilakukan secara diskusi mendalam sampai tersusun materi morfologi dan penyimpanan salak lokal suwaru. Pendampingan analisis kandungan gizi dilakukan oleh S1 Ilmu Gizi ITKM untuk melengkapi informasi kandungan gizi pada produk keripik salak dan dodol salak. Hasil program ini dapat meningkatkan pengetahuan tentang aspek morfologi dan penyimpanan salak pihak mitra, sampai tersusun suatu hand out yang dapat digunakan sebagai materi tambahan dalam program pelatihan. Pentingnya pencantuman informasi kandungan gizi pada kemasan produk juga disampaikan pada pihak mitra. Hasil uji kandungan gizi disampaikan kepada pemilik P4S Intan yang selanjutnya diharapkan akan dicantumkan pada kemasan.Kata Kunci: Salak, Morfologi, Penyimpanan, Nutrisi.
Winged bean (Psophocarpus tetragonolobus) has been reported to consist of many bioactive compounds that can improve the human immune system. Food preparation using heat treatment applied typically can change the bioactive properties of the bean. These studies' main aims were to analyze antioxidants activity and immunomodulatory effect of young winged bean pods and mature winged beans, boiled or canned on human lymphocytes, representing the immune system. The samples were extracted using three-stage maceration methods with n-hexane, ethyl acetate, and water. The extracts were cultured with lymphocyte cells using various concentrations representing normal consumption. IL-2 representing cell proliferation was analyzed using ELISA. Cell marker proteins CD4+, CD8+, CD3+, CD19, and CD16/56 were analyzed using a flow cytometer. The highest antioxidants activity was on the water extract of raw mature bean (7.2175±0.4794 mg AAE/g). The boiling process increased young winged bean anti-oxidant activity (P<0.05), but decreases the anti-oxidant activity of the mature bean (P<0.05). The highest proliferation indexes were obtained from water extracts of both boiled (2.13) and canned mature bean (2.12). Water extracts of all samples increased expressions of IL-2, CD4+, CD8+, CD3+, CD19 and CD16/56 on the cell surface. Boiled young winged bean pods have the best activity in increasing CD19 marker. Canned mature bean was effective in increasing CD16/56 expression. Boiling and canning of both young and mature winged beans can increase the immune system as shown by the immune parameter analyzed.
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