Penerapan protokol kesehatan terbukti efektif untuk mencegah penularan Covid-19. Partisipasi masyarakat menjadi kunci utama untuk mencegah penyebaran wabah Covid-19. Adaptasi kebiasaan baru perlu didukung dengan pengetahuan yang benar. Oleh karena itu masyarakat perlu diberikan edukasi yang memadai tentang masalah Covid-19 dan upaya pencegahannya. Sosialisasi protokol kesehatan kepada aparat pemerintahan kelurahan yang diikuti dengan penyuluhan dan konsultasi bagi sasaran khusus merupakan salah satu metode yang layak dilakukan. Sosialisasi secara klasikal terbukti dapat meningkatkan secara signifikan pengetahuan aparat pemerintahan kelurahan sebesar 42,3% sedangkan penyuluhan informal dan berkala dapat meningkatkan pengetahuan masyarakat sebesar 52,03%. Pemberian stimulus sarana pendukung pelaksanaan protokol kesehatan juga berkontribusi meningkatkan partisipasi masyarakat dalam melaksanakan protokol kesehatan.
Telang flower is a plant that has a health effect on the body. 10% telang flower can be used as a natural food coloring. Steamed cake is also a traditional food favored by community. Steamed cake usually uses synthetic food coloring to attract the consumers. This study aimed to examine the antioxidant capacity, chemical characteristics, and organoleptic properties of steamed cake with the addition of extract and petals of telang flower. This research using experimental approach conducted in April–December 2020. The product analyzed for antioxidant capacity using total phenol and DPPH methods, chemical characteristics with proximate analysis, and organoleptic properties using hedonic and rankings hedonic. Data were analyzed using ANOVA with Duncan Multiple Range Test. The results were the extract and petals of telang flower significantly affected the total phenol content and antioxidant activity of steamed cake with relatively fluctuating values. In addition, the addition of telang flower extract and petals in steamed cake increased the water content but decreased the fat content significantly, decreased the protein and ash content not significantly. While the value of fiber and carbohydrates are relatively fluctuating. Telang flower extract and petals also had no effect on sensory attributes such as color, taste, aroma, and texture of steamed cake. The products are liked by panelist. It was concluded that telang flower can be used as food coloring for steamed cake without changing the product’s organoleptic properties.
ABSTRAK Pembelajaran tatap muka (PTM) pada satuan pendidikan di Bandar Lampung dimulai 14 Maret 2022 dengan tetap menerapkan protokol kesehatan covid-19 untuk mencegah penularan covid. Pelaksanaan puasa ramadhan yang jatuh di awal bulan April 2022, berisiko menurunkan asupan gizi anak. Hal ini dapat menurunkan imunitas tubuh, sementara virus covid-19 masih berkembang di masyarakat. Kegiatan pengabdian bertujuan untuk meningkatkan pengetahuan guru dan orang tua murid tentang pangan sebagai imun booster. Metode yang digunakan adalah edukasi lewat virtual maupun tatap muka serta praktek mengolah sosis modifikasi. Edukasi dilakukan secara virtual melalui media grup WhatsApp dan secara tatap muka. Beberapa pertanyaan diajukan peserta edukasi pada saat edukasi tatap muka maupun lewat media grup WhatsApp. Nilai rata-rata pengetahuan tentang pangan sebagai imun booster meningkat sebesar 23,34 point (46,10%) dari 50,62 pada pre-test menjadi 73,96 pada post-test. Berdasarkan uji paired t test, edukasi dan praktek mengolah sosis modifikasi berpengaruh pada tingkat pengetahuan guru dan orang tua murid (p=0,000). Edukasi tentang gizi dan kesehatan pada institusi pendidikan dapat meningkatkan pengetahuan tentang pangan sebagai imun booster pada orang tua murid dan guru Kata Kunci: Kapasitas, Guru, Orang Tua Murid, Pangan, Imun Booster ABSTRACT Face-to-face learning (PTM) at education units in Bandar Lampung begins March 14, 2022 while continuing to implement the Covid-19 health protocol to prevent Covid transmission. Implementation of Ramadan fasting which falls in early April 2022, risks reducing children's nutritional intake. This can reduce the body's immunity, while the Covid-19 virus is still developing in society. Community service activities aim to increase the knowledge of teachers and parents of students about food as an immune booster. The method used is counseling via virtual, face-to-face and demonstrate of processing modified sausages. Education is carried out virtually by WhatsApp group and face to face. Several questions were asked by counseling participants during face-to-face counseling or through the WhatsApp group media. The average value of knowledge about food as an immune booster increased by 23.34 points (46.10%) from 50.62 in the pre test to 73.96 in the post test. Based on the paired t test, counseling and the practice of processing modified sausages had an effect on the level of knowledge of teachers and parents (p=0.000). Education about nutrition and health in educational institutions can increase the knowledge about food as an immune booster for parents and teachers Keywords: Capacity, Teachers, Parents, Food, Immune Booster
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