Sayur dan buah – buah dibutuhkan oleh tubuh karena mengandung vitamin dan mineral yang berfungsi membantu proses metabolisme. Data Riskesdas tahun 2018 proporsi kurang mengkonsumsi sayur dan buah untuk anak usia 9 – 14 mencapai 96,8%. Rata – rata konsumsi sayur dan buah 1- 2 porsi seminggu sekitar 67,3% dan yang mengkonsumsi lebih dari 5 porsi semingga sekitar 3,1%. Tujuan penelitian untuk mengetahui pengaruh buku cerita dan buku saku dalam meningkatkan pengetahuan sayaur dan buah. Penelitian ini merupakan penelitian quasy experiment dengan rancangan ramdomized two group design. Jumlah sampel 38 anak SD kelas 4 penentuan sampel dengan simple random sampling. Analisis yang digunakan uji Paired T- Test dan uji Independent sample T Test. Hasil penelitian nilai rata – rata pengetahun menggunakan media buku cerita, rata – rata nilai pretest 47,11 dan rata – rata nilai posttest 71,05. Peningkatan pengetahuan 50,8%. Ada perbedaan pengetahuan sebelum dan sesudah diberikan edukasi gizi menggunakan media buku cerita bergambar (p = 0,001). Rata – rata nilai pengetahuan menggunakan media buku saku, nilai pretest 44,74 dan nilai posttest 71,58. Peningkatan pengetahuan 59,9%. Ada perbedaan nilai pengetahuan sebelum dan sesudah diberikan edukasi menggunakan media buku saku (p = 0,000). Secara signifikan tidak ada perbedaan pengetahuan sayur dan buah yang mendapatkan media buku cerita maupun yang mendapatkan buku saku (p value 0,874). Namun nilai rata – rata pengetahuan media buku saku lebih tinggi dibandingkan dengan media buku cerita. Kesimpulan buku cerita dan buku saku merupakan media edukasi gizi yang dapat meningkatakan pengetahuan sayur dan buah pada anak sekolah dasar Kata kunci : buku cerita, buku saku, sayur, buah, pengetahuan
Tujuan penelitian ini mengetahui media video hipertensi sebagai media edukasi gizi bagi pasien hipertensi. Penelitian pada bulan Juli 2021 di Kota Jayapura, Jenis penelitian R & D (Research and Development). Metode pengembangan yang dilakukan terdiri dari 7 tahapan yaitu: (1) Identifikasi potensi dan masalah, (2) Pengumpulan data yang meliputi pengumpulan materi dan pembuatan script video, (3) Desain produk yang meliputi pembuatan Story Board Video dan Pembuatan Editing Video, (4) Validasi ahli materi dan media yang dilakukan oleh ahli dilanjutkan revisi serta uji coba terhadap responden, (5) Revisi produk yang meliputi perbaikan dari media yang disarankan dari para ahli, (6) Uji coba produk dilakukan kepada responden; dan Produk akhir. Hasil validasi ahli materi mendapatkan presentase kelayakan sebesar 50% dengan kriteria “Cukup Baik”. Hasil validasi dari kedua ahli media mendapatkan presentase kelayakan sebesar 91% dengan kriteria “Sangat Baik”. Hasil uji coba mendapatkan presentase kelayakan sebesar 78,2%, hasil presentase tersebut masuk pada kategori “Baik”. Berdasarkan hasil penilaian dan tanggapan yang diperoleh dari para ahli dan responden maka dapat disimpulkan bahwa media layak untuk digunakan dan dikembangkan. Berdasarkan hasil penilaian dan tanggapan yang diperoleh dari para ahli dan responden maka dapat disimpulkan bahwa media layak untuk digunakan dan dikembangkan.
Biscuits with eel flour substitution contained high energy and protein. Food spoilage during storage is caused by water absorption from food storage. This study examines the effect of storage on the water content of biscuits and organoleptic quality. This research was a quasi-experiment conducted by laboratory analysis of the moisture content of biscuits with the addition of eel flour (Monoptherus albus zuieuw). The experiment was conducted at Jayapura Health Polytechnic Laboratory, consisting of 3 formulas (10, 20 and 30 grams) of eel flour substitution. They were packaged using PP plastic and glass jars. The observations were conducted for seven days at temperatures of -18°C and 45°C. Organoleptic test using 17 somewhat trained panellists. Analysis using Independent T-Test. The results showed that biscuits stored at -18°C experienced an increase in water content on the seventh day. Biscuits stored in plastic packaging have a higher water content than glass jars. There was no significant difference in the water content of biscuits stored in jars and plastics (p=0,631). Organoleptic analysis showed that on the sixth day, there was a change in the preference for taste and texture stored in plastic at temperatures of 45°C. In conclusion, there was no significant difference in the moisture content of the biscuits stored in glass or plastic jars. However, there was a decrease in preference on the sixth day of plastic packaging.
Due to the high prevalence of undernourished children, it is necessary to improve their nutritional status through food-based nutrition intervention. Lohan fish is one of the high protein food. The study aimed to analyze the organoleptic properties of lohan fishball. The research type was quasi-experimental with a one-shot case study design on lohan fishballs' organoleptic properties (color, taste, aroma, and texture). The treatment formulation compared three proportions of lohan fish and tapioca flour, namely, F1 50: 50, F2 60: 40, and F3 70: 30. Data analysis was performed using a descriptive method. The hedonic test results showed the most preferred formula was F2 for each attribute: color 55%, aroma 40%, 60% texture, and taste 45%. Keywords: Fishball, Lohan fish, Organoleptic test
Background: In December 2019, the COVID-19 outbreak in Wuhan spread to 49 countries, including Indonesia. The government imposed a policy of learning at home for students. Due to activity restrictions, eating habits, and body weight changes have been reported in several countries. Objectives: This study aimed to see the impact of learning at home on changes in eating habits during the Covid-19 pandemic in Papua. Methods: The research design was cross-sectional, during June - July 2020, located in the Land of Papua (Papua and West Papua Provinces), Indonesia. Data was collected using Google Forms and shared through the WhatsApp group network. The analysis was carried out using non-parametric tests. The study was performed using non-parametric tests. Results: This study showed significant changes in food frequency during learning at home, dietary patterns, how to get food, fruit frequency intake, vegetable variations, and fruit variations. Conclusions: Learning at home during COVID-19 changed eating habits, including food frequency, dietary patterns, and fruit and vegetable variations. Although the variety of fruits and vegetables is declining, both are frequently increasing.
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