Edukasi Penyelenggaraan Kantin Sehat pada Pengelola Sekolah di Wilayah Kecamatan Depok, Kabupaten Sleman, Yogyakarta

Anak usia sekolah membutuhkan konsumsi pangan yang sesuai gizi seimbang. Salah satu kebiasaan anak sekolah yang popular adalah mengonsumsi makanan jajanan. Namun, konsumsi makanan jajanan di sekolah belum mampu memenuhi kecukupan gizi harian pada anak di Indonesia. Oleh karena itu, perlu diperhatikan penyediaan makanan sehat di kantin sekolah. Salah satu upaya awal untuk menumbuhkan kepedulian institusi pendidikan terhadap program kantin sehat adalah program edukasi penyelenggaraan kantin sehat bagi pengelola kantin sekolah. Tujuannya untuk meningkatkan pengetahuan para pemangku kebijakan sehingga mampu mengubah perilaku pengelola kantin ke arah penyelenggaraan kantin sehat. Sasaran kegiatan meliputi kepala sekolah atau guru dan pengelola kantin sekolah menengah pertama di wilayah Kecamatan Depok, Sleman. Kegiatan pengabdian meliputi: (1) edukasi penyelenggaraan kantin sehat dengan metode ceramah dan tanya jawab kemudian dilanjutkan pendampingan studi lapangan di kantin sekolah; dan (2) pengamatan perubahan perilaku pada penjual kantin. Evaluasi perubahan pengetahuan diukur menggunakan kuesioner pretest dan postest. Sementara itu, evaluasi perubahan perilaku dilakukan dengan pengamatan penyelenggaraan kantin sehat menggunakan checklist kantin sehat. Berdasarkan kegiatan pengabdian disimpulkan bahwa: (1) edukasi mampu meningkatkan pengetahuan tentang penyelenggaraan kantin sehat bagi pengelola kantin sekolah; dan (2) edukasi dan monitoring belum mengubah perilaku pengelola kantin sekolah. Keberhasilan penyelenggaraan kantin sehat di sekolah membutuhkan edukasi menyeluruh bagi semua warga sekolah serta kegiatan pendampingan dan promosi tentang pentingnya kantin sehat di sekolah

Formulasi dan Uji Sensori Produk Bumbu Penyedap Berbasis Jamur Tiram (Pleurotus ostreatus)

Monosodium glutamate (MSG) is used as flavour enhancer in food preparation. The regulations in Indonesia didn’t mention the maximum limit for using MSG. This resulted in the pro and contra regarding the side effects of MSG. On the other hand, complex process of fermentation, purification and crystallization were needed to make MSG. These various things led to the thought of finding alternative flavour enhancers that were relatively safer with simpler processes. The previous study has shown that oyster mushroom (Pleurotus ostreatus) was potential to be develop into a flavouring product as an alternative of MSG. Product formulations was needed to produce the accepted products by taste and economic. Sensory test was needed in the product development process to determine the panellists acceptance of the product. This study aims to provide the panellist preference for sensory tests. This study was an observational laboratory study, conducted on June 2018-April 2019, at Laboratorium Gizi/Kulinari, Universitas Respati Yogyakarta. The 1st sensory test was carried out to know the difference between the oyster mushroom-based flavouring formula and MSG, and the panelists preference level of the formula. The flavouring formula in the 2nd sensory test was made by adding a combination of sugar and salt. The 2nd phase of sensory test was carried out to find out the most acceptance formula by the panellists. Each sample was dissolved in warm water, then 30 ml for each sample was served. The basic ingredients of this formula were oyster mushroom flour which were prepared by soaking in 6.25 ppm of sodium bisulfite solution for 10 minutes, followed by cabinet drying with temperature of 50ºC for 30 hours. Formula 403 is the best flavouring formula based on sensory test results. Future studies can consider products using for food processing in the food service.Jamur tiram mengandung asam glutamat yang tinggi sehingga potensial untuk dikembangkan menjadi bumbu penyedap pengganti monosodium glutamate (MSG). Pengembangan formulasi produk diperlukan untuk menghasilkan produk yang dapat diterima masyarakat dari segi cita rasa maupun secara ekonomi. Penelitian ini bertujuan untuk mengetahui formulasi yang dapat dikembangkan menjadi bumbu penyedap berbasis jamur tiram. Penelitian ini merupakan penelitian observasional laboratory, pada Juni 2018 - April 2019. Bahan dasar formula produk penelitian ini adalah tepung jamur tiram (Pleurotus ostreatus) yang dipreparasi dengan perendaman dalam larutan natrium bisulfit 6,25 ppm selama 10 menit, dilanjutkan dengan pengeringan menggunakan cabinet dryer dengan suhu 50 °C selama 30 jam. Penentuan formulasi terbaik dilakukan melalui dua tahap uji sensori. Uji sensori tahap I meliputi uji pembedaan dan uji hedonik, dengan menggunakan dua sampel formula tepung jamur dan produk MSG sebagai kontrol. Semua sampel dilarutkan dalam air hangat, kemudian disajikan masing-masing sebanyak 30 mL. Penilaian tingkat kesukaan menggunakan parameter warna, aroma, rasa, dan penilaian secara keseluruhan. Analisis data menggunakan uji Chi Square, sedangkan analisis data pada uji hedonik menggunakan uji Mann-Whitney. Data dianalisis menggunakan software statistik SPSS Statistic 21. Penelitian ini melibatkan sejumlah 20-30 panelis tidak terlatih. Hasil uji sensori pada tahap I digunakan sebagai kontrol pada uji sensori tahap II. Formulasi produk lainnya dibuat dengan substitusi kombinasi gula-garam dengan perbandingan tepung jamur tiram, garam, dan gula masing-masing 5:2:1 dan 5:3:2 (b/b/b). Analisis data secara deskriptif dan disajikan dalam bentuk diagram. Hasil penilaian tingkat kesukaan panelis menunjukkan nilai tertinggi pada formula dengan perbandingan tepung jamur, gula, dan garam sebesar 5:3:2 (b/b/b), sehingga formuli ini dapat dikembangkan menjadi produk bumbu penyedap berbasis jamur tiram

Overview of Dietary Quality in Adolescents at State Junior High School 4 Depok, Sleman Regency, Yogyakarta

Adolescents are categorized into nutritionally vulnerable age. Dietary quality is one factors that influence nutritional status in adolescents. Poor dietary quality will have impact on development that is not optimal and more susceptible to non-communicable diseases, such as obesity and diabetes melitus. This study aims to describe dietary quality of adolescents at Junior High School 4 Depok, Sleman, Yogyakarta. This was descriptive quantitative observational study with cross-sectional design. The study site was state junior high school 4 Depok, Sleman, Yogyakarta, which is located in obesogenic sub-urban area, on May–June 2023.The were 90 respondents of Junior High School students in 7th and 8th grades, who were determined using purposive sampling. The instrument used Dietary Quality Index for Adolescents (DQI-A) form and 24-hour recall form. The results showed that mostly adolescents had poor dietary quality category (80%). The results of Dietary Quality (DQ) category were 44.77% and 56.69%, Dietary Diversity (DD) category were 66.67% and 55.56%, Dietary Equilibrium (DE) category were 29.97% and 24.27% (respectively in weekday and weekend). The final DQI-A score showed that average weekdays were 45.17% and median weekends were 46.71%. In conclusion, adolescents at state junior high school 4 Depok Sleman Yogyakarta mostly has a poor category.Keywords: Dietary Quality, Adolescents, and School Childre

Dietary Diversity in Adolescents at State Junior High School 4 Depok, Sleman Regency, Yogyakarta: A Descriptive Study

Adolescents require balanced nutrition for their future growth and development. Adolescence is a time when there is a high risk of weight gain, especially in eating habits. A diverse diet for adolescents makes it easier to fulfill their need for various nutrients. This study aims to describe the dietary diversity of adolescents in state junior high school 4 Depok, Sleman Regency, Yogyakarta. This research was quantitative, using an analytic observational approach and a cross-sectional design. A purposive sampling technique was used to select 41 respondents. IDDS (Individual Dietary Diversity Scores) was used to measure dietary diversity based on nine food groups such as starch; green vegetables; vitamin A-rich fruits and vegetables; other fruits and vegetables; organ meats; fish, meat, and other processed meats products; legumes, nuts, and seeds; and dairy products. The majority of the adolescents, i.e. 21 individuals (51.2%), had a medium dietary diversity, while the remaining 20 individuals (48.8%) had a low dietary diversity. The adolescents consumed mainly starch (staple foods), other fruits and vegetables; eggs; fish, meat, and processed products; and dairy products. Adolescents from state junior high school 4 Depok Sleman Yogyakarta were mainly classified as having medium dietary diversity. Keywords: adolescents, dietary diversity, school ag

Manajemen Sekolah Sebagai Pilar Penyelenggaraan Kantin Sehat

Eating habits, nutritious and safe food intake are greatly determined the nutritional status  of school-age children and adolescents. Eating habits acquired during adolescence will have an impact on adulthood and the elder. Overweight and obesity increased not only occur in adults, but also in adolescents. A school is a place where children spend more time every day than at home. Therefore, it needs to be considered food provision in schools. This study provides an overview of the readiness of school management in implementing healthy canteens in schools. This was qualitative research with a case study approach. The research was conducted at SMP Negeri 4 Depok Sleman Yogyakarta from June to August 2022. Data were collected using in-depth interviews involving principals and teachers as narasumberts. The study has obtained an Ethical Clearance from Komisi Etik Penelitian Kesehatan, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta. The results showed that the school had prepared buildings and physical facilities in the canteen. The policy of providing healthy food was indicated by menu selection with restrictions on products high in sugar and salt, as well as the selection of safe serving utensils. This policy was agreed upon by the seller in the cooperation agreement between the school and the seller. Supervision systems were implemented by appointing healthy canteen management teams. Based on the results of this study, it was concluded that school management was committed to realizing a healthy canteen in schools. Policies regarding the provision of healthy food can be improved by adding menu choices from the vegetable group. Food safety can be improved by setting the serving time of food served.Keywords: healthy canteen, school management, principals, teacher

Pemeriksaan Status Gizi sebagai Upaya Deteksi Obesitas dan Obesitas Sentral Melalui Pos Pelayanan Terpadu (Posbindu) di Universitas Respati Yogyakarta

Kejadian obesitas dan obesitas sentral meningkat dalam dua dekade terakhir di Indonesia. Pos Pelayanan Terpadu (Posbindu) di Universitas Respati Yogyakarta (UNRIYO) telah dibentuk pada tahun 2021. Instrumen yang digunakan pada pencatatan monitoring kesehatan berupa Kartu Menuju Sehat Faktor Risiko Penyakit Tidak Menular (KMS FR-PTM) memiliki beberapa keterbatasan untuk digunakan pada pelaksanaan posbindu di UNRIYO. Hasil pemeriksaan status gizi yang dilaksanakan kepada para civitas akademik pada posbindu bulan Oktober 2021 menunjukkan tingginya kejadian status gizi lebih berdasarkan indeks massa tubuh (IMT) dan lingkar perut. Pemantauan status gizi diperlukan untuk mengetahui status kesehatan dari para civitas akademik di lingkungan Universitas Respati Yogyakarta. Kegiatan diawali dengan penyusunan instrumen posbindu, sosialisasi instrumen, apersepsi, kemudian pemeriksaan status gizi pada posbindu bulan November 2022. Penyusunan instrumen KMS Posbindu telah dilaksanakan dengan menyesuaikan aplikasi teknis pemeriksaan pada posbindu di UNRIYO, yaitu penambahan beberapa pengukuran dan parameternya, serta cara pengisian KMS yang disesuaikan dengan waktu pelaksanaan posbindu. Berdasarkan hasil pemeriksaan status gizi, diketahui lebih dari setengah jumlah peserta posbindu mengalami status gizi lebih berdasarkan IMT dan lingkar perut. Pemeriksaan kesehatan di posbindu sebaiknya dapat dilakukan secara rutin agar dapat memantau kondisi kesehatan para civitas akademik.Kata Kunci: Pemantauan Status Gizi, Civitas Akademik, Posbindu, Penyakit Tidak Menula

Evaluasi Penggunaan Formula Bumbu Penyedap Berbasis Jamur Tiram pada Sistem Penyelenggaraan Makanan

Formula development and sensory evaluation of seasoning agents using oyster mushroom has been carried out in the previous studies. Sensory quality is a food quality parameter that affectednutritional fulfillment and satisfaction. The use of seasoning agents was needed to be evaluated on foodservice system as a sensory evaluation in large quantities of processing. The objectives of this study wereto determine differences in food satisfaction and nutritional fulfillment on food service using seasoningagent of oyster mushroom. This was quasi-experimental study, conducted in July 2019 at Sekolah AlamNurul Islam, Yogyakarta. Respondents were the teachers. Data on nutritional needs were calculated usingweight and height, whereas food intake was obtained using food recall. Data of food recalls wereanalyzed using Nutrisurvey to obtain energy, protein, fat, and carbohydrate intake. Furthermore,nutritional fulfillment was obtained by comparing the food intake with the nutritional needs. Foodsatisfaction was obtained by interview using a food satisfaction questionnaire. Data were analyzed usingWilcoxon Test and Chi Square Test. The results showed that there were no differences in nutritionalfulfillment and satisfaction on the first and second days (p>0.05), except for the fulfillment of fat (p<0.05).The differences were found on the third day (p<0.05). Seasoning agents using oyster mushrooms haven’tfully increased food satisfaction and nutritional fulfillment in the food service. The effect still depends onthe type of dish that is processed. Seasoning agent using oyster mushroom still requires formuladevelopment so that it can be applied to dishes processing in food service.Keywords: food intake, seasoning agent, oyster mushroom, food satisfaction, food servic

Aktivitas Fisik, Kualitas Tidur Dan Asupan Zat Gizi Dengan Vo2maks Atlet Sepak Bola

Latar Belakang: Performa atlet&nbsp; sepak bola merupakan faktor utama dalam menentukan prestasi atlet saat bertanding. Stamina atlet dapat dilihat dengan mengukur ambilan oksigen secara maksimal atau VO2 maks. Nilai VO2 maks atlet dibutuhkan atlet untuk menunjang performa saat latihan dan bertanding. Aktivitas fisik, kualitas tidur dan asupan gizi yang seimbang menjadi faktor yang dapat berpengaruh terhadap performa.&nbsp; Tujuan: Mengetahui hubungan aktivitas fisik, kualitas tidur, dan asupan zat gizi dengan nilai VO2 maks pada atlet sepak bola. Metode: Penelitian ini menggunakan rancangan crossectional, dilaksanakan pada pada Agustus – September 2018. Subjek penelitian yaitu 16 orang atlet UKM sepak bola UNY yang bersedia mengikuti penelitian. VO2 maks diukur dengan metode yo-yo intermittent recovery test level 2. Data asupan zat gizi, cairan, kualitas tidur dan aktivitas fisik, masing-masing diukur dengan menggunakan form food recall, form semiquantitatif fluid frequency, Kuesioner Indeks Kualitas Tidur (PSQI) dan International Physical Activity Questionnaire (IPAQ). Analisis data dilakukan dengan uji pearson correlation. Penelitian ini dilakukan setelah mendapatkan Ethical Clearance dari Komisi Etik Penelitian Universitas Respati Yogyakarta. Hasil: Rata-rata nilai VO2maks atlet adalah 52,31±1,54 ml/kg/min. Terdapat hubungan asupan energi, protein, dan kalium dengan nilai VO2 maks (masing-masing p=0,033, p=0,023, dan p=0,007). Tidak ada hubungan antara aktivitas fisik, kualitas tidur, asupan lemak, karbohidrat, dan cairan dengan nilai VO2 maks (masing-masing p=0,520; p=0,299; p=0,239; p=0,234; dan p=0,196). Kesimpulan: Ada hubungan asupan energi, protein, dan kalium dengan nilai VO2 maks, namun tidak ada hubungan aktivitas fisik, kualitas tidur, asupan lemak, karbohidrat, dan cairan dengan nilai VO2 mak

Edukasi warga sekolah dalam rangka perwujudan kantin sehat di sekolah

[Bahasa]:&nbsp;Sekolah Menengah Pertama (SMP) Negeri 1 Depok memiliki fasilitas bangunan kantin yang permanen beserta pengelolanya sebagai unsur penunjang utama penyelenggaraan kantin sehat di sekolah. Namun, hal ini belum didukung dengan penyelenggaraan jajanan sehat dan aman di sekolah. Penjual kantin sekaligus sebagai penjamah makanan perlu ditingkatkan pengetahuannya terkait penyelenggaraan makanan sesuai dengan syarat kebersihan (higiene) sanitasi makanan untuk menjamin pangan yang aman dan sehat. Siswa sebagai konsumen kantin juga perlu mendapatkan pengetahuan yang baik sebagai acuan dalam pemilihan pangan jajanan. Kegiatan pengabdian kepada masyarakat ini berupa edukasi dalam bentuk penyuluhan sebagai rangkaian kegiatan pendampingan penyelenggaraan kantin sehat di sekolah di SMP Negeri 1 Depok, Sleman, Yogyakarta. Sasaran edukasi yaitu siswa kelas VII dan VIII serta penjamah makanan di kantin sekolah. Tujuan program ini untuk meningkatkan pengetahuan siswa terkait dengan pemilihan makanan jajanan sehat, serta memberikan pengetahuan kepada petugas kantin dalam menyediakan pilihan pangan jajanan yang lebih sehat dan aman. Evaluasi kegiatan edukasi terhadap pengetahuan siswa, dilihat berdasarkan hasil pre-test dan post-test. Pemberian edukasi dapat meningkatkan tingkat pengetahuan siswa secara statistik. Kegiatan edukasi kepada petugas kantin dilakukan dengan media Whatsapp Group. Hasil kegiatan ini menunjukkan adanya sikap yang positif pada penjamah mengenai penyelenggaraan kantin sehat dengan penerapan higiene sanitasi makanan dan pemilihan pangan sehat. Di samping itu, pengetahuan petugas kantin meningkat meskipun tidak signifikan secara statistik. Pengamatan kondisi kantin sekolah setelah dua bulan pelaksanaan edukasi menunjukkan belum adanya perubahan pada jenis makanan yang dijual di kantin, perilaku penjamah makanan, maupun pada fasilitas kantin. Program edukasi gizi mampu meningkatkan pengetahuan siswa dan penjamah makanan tentang pemilihan makanan jajanan aman dan sehat. Namun, peningkatan pengetahuan ini belum cukup untuk mewujudkan penyelenggaraan kantin sehat di sekolah. Kata Kunci: kantin sehat, sekolah, edukasi, gizi, pemilihan makanan [English]:&nbsp;SMP Negeri 1 Depok has a permanent canteen building facility as well as a canteen manager, which are the main supports in the implementation of a healthy canteen at school. However, it has not been supported by implementation of healthy and safe snacks in schools. Food handlers in canteen need to increase their knowledge about food service in accordance with food hygiene and sanitation, to ensure safe and healthy food. Students as canteen consumers also need to get the good knowledge as reference in choosing snack food in the canteen. This community service program consists of education as a series implementation of healthy school canteen at SMP Negeri 1 Depok, Sleman, Yogyakarta. The participants were 7th and 8th students and food handlers in the canteen. This program aims to increase students’&nbsp;knowledge concerning the selection of healthy foods, and to give knowledge to the food handlers in providing healthier and safer food choices. The evaluation of students’&nbsp;knowledge was based on pre-test and post-test. The delivery of education can increase knowledge level statistically. The education activities for the food handler was done using Whatsapp group. The results of this program reveal that there was positive attitude of food handler about providing healthy school canteen arrangement with application of higiene and sanitation, and healthy food choices. Food handler knowledge was increased, but not statistically significant. Observing school canteen after two months of education showed no change in the type of food choice in the school canteen, food handlers behavior, and cafeteria facility. Nutrition education programs were able to improve students’&nbsp;knowledge of healthy food and good food choices. However, the better knowledge was not enough to actualize a healthy canteen in the school. Keywords: healthy canteen, school, education, nutrition, food choic

Ketepatan pemorsian hidangan di RSUD Dr. Tjitrowardojo Purworejo

Maintaining food quality can be done by supervising portion standards. One of the important components in food management is the quality of human resources. The research objective was to determine the accuracy of serving dishes in terms of the characteristics of the serving staff. This observational study had a cross-sectional design. Collecting data in July 2019 at the Nutrition Installation of Dr. Tjitrowardojo Purworejo hospital. The research subjects were 14 people who were taken by a purposive sampling method. Subject characteristics consist of age, gender, level of education, and length of work. The accuracy of serving dishes was categorized into precise (±10% of standard serving) and imprecise (10% of standard serving). The weighing method is used to determine the portion produced by the research subject. The research instrument is a digital food scale that has been calibrated at the BBKKP Calibration Laboratory with the number: 310/Labkal/V/2019. Data analysis used the Spearman Rank Correlation test. The results showed that most of the dishes were not done correctly (85,7%). Statistically, the characteristics of the serving staff do not show a correlation with the accuracy of serving dishes (p > 0,05). Concluded, there is no correlation between the characteristics of the proponents with the accuracy of the serving dishes in Dr. Tjitrowardojo Purworejo hospital