Search

The preparation of individual equipment in reproductive health mitigation during disasters is not known by the community. The people of Sibalaya Village have never received education on reproductive health mitigation kits during disasters. The purpose of community service is to prepare the community in reproductive health mitigation during disasters in Sibalaya Village, Tanambulawa Sub-district, Sigi, Central Sulawesi. The service method is health education and demonstration on reproductive health mitigation kits. The service was carried out in North and South Sibalaya Villages, Sigi Regency, Central Sulawesi, from October 19 to October 24, 2022. The target audience are pregnant women, mothers with toddlers, adolescent girls, and couples of reproductive age, with a total of 38 participants. The education media used a PowerPoint presentation with an LCD projector. Evaluation was conducted through pre and post-tests using a questionnaire. The service results showed that 100% of participants knew about the risk groups during disasters, >70% knew about the color of the kit, 92.11% knew about the contents of the kit, and 97.37% knew about the availability of transportation during referrals. The post-test was conducted by asking participants directly, and those who answered correctly were given a reproductive health mitigation kit as a prize. Two participants were able to demonstrate the use of the mitigation kit. The conclusion of the service is that there is an increase in knowledge, and participants can demonstrate the use of reproductive health mitigation kits. It is recommended to form a village reproductive health mitigation team and provide training.

The flash flood disaster hit Galumpang Village, Aung Village and Bajungan Village in Tolitoli Regency, Central Sulawesi on Wednesday morning 23 March 2022. Due to the large number of victims of flash floods and the urgent needs of victims of flash floods, the Civitas Academic of Poltekkes Kemenkes Palu provided humanitarian aid for victims of flash floods in Tolitoli Regency, Central Sulawesi. Humanitarian assistance in the form of ready-to-eat food, rice, Toothpaste, Soap, Sunlight, Shampoo, Sweetened Condensed Milk, Tea, Sugar, Bucket, Dipper, Mask and Pampers Children under two. The assistance was handed over by the Chief Community Service Officer to the Head of Galumpang Village on April 1, 2022 at the Disaster Management Command Post in Galumpang Village, Dakopamean District, Tolitoli Regency, Central Sulawesi. The flash flood victim’s community as beneficiaries have received assistance from the Poltekkes Kemenkes Palu Academic Community through Community Service activities. ABSTRAK Bencana banjir bandang telah menghantam Desa Galumpang, Desa Aung dan Desa Bajungan di Kabupaten Tolitoli, Sulawesi Tengah pada Rabu dini hari tanggal 23 Maret 2022. Oleh karena besarnya jumlah korban banjir bandang dan kebutuhan korban banjir bandang yang mendesak, maka Civitas Akademika Poltekkes Kemenkes Palu memberikan bantuan kemanusiaan korban banjir bandang di Kabupaten Tolitoli Sulawesi Tengah. Bantuan kemanusian berupa makanan siap saji, beras, Pasta Gigi, Sabun, Sunlight, Shampoo, Susu Kental Manis, Teh, Gula Pasir, Ember, Gayung, masker dan Pampers Baduta. Bantuan diserahkan oleh Ketua Pelaksana Pengabdian Masyarakat kepada Kepala Desa Galumpang pada tanggal 01 April 2022 di Posko Induk Penanggulangan Bencana Desa Galumpang Kecamatan Dakopamean Kabupaten Tolitoli, Sulawesi Tengah. Masyarakat korban banjir bandang sebagai penerima manfaat telah menerima bantuan dari Civitas Akademika Poltekkes Kemenkes Palu melalui kegiatan Pengabdian Masyarakat.

Dengan adanya Food Photograph makanan tradisional Kaili, masyarakat dapat mengenal komposisi gizi setiap hidangan yang mereka konsumsi sehingga media ini dapat digunakan tidak hanya sebagai media dalam menetapkan besar porsi yang dikonsumsi oleh seseorang, tetapi juga dapat menjadi media dalam melakukan edukasi gizi kepada masyarakat. Kegiatan edukasi gizi inilah yang diangkat menjadi suatu kegiatan pengabdian kepada masyarakat. Metode kegiatan adalah penyuluhan tentang zat gizi dan komposisi gizi makanan tradisional Kaili melalui penggunaan Food Photograph dan metode demonstrasi yakni mendemontrasikan bagaimana cara menilai komposisi makanan khas Kaili dalam satu porsi. Sasaran kegiatan adalah semua praktisi kuliner dan kader posyandu di wilayah sasaran dengan jumlah 30 orang. Wilayah yang dipilih adalah Kecamatan Labuan dan Kecamatan Tanantovea Kabupaten Donggala. Hasil kegiatan penyuluhan menunjukkan bahwa terdapat peningkatan pengetahuan peserta sebesar 44% setelah dilakukan kegiatan penyuluhan dan sebesar 90% peserta terampil/mampu menghitung nilai gizi makanan tradisional Kaili berdasarkan jumlah porsi yang dikonsumsi setelah mengikuti demonstrasi. Kesimpulan penyuluhan terdapat peningkatan pengetahuan peserta setelah memperoleh informasi/pesan dan terdapat peningkatan keterampilan peserta setelah memperoleh demonstrasi cara perhitungan asupan nilai gizi makanan tradisional Kaili yang dikonsumsi perporsi.

Anemia in pregnancy can increase the risk of low birth weight babies, miscarriage, birth prematurely, the risk of bleeding before and/or during delivery which can cause death to mother and baby. This study aims to know the correlation between consumption of food sources of iron and intake of iron tablets on anemia cases in pregnant women at Bulili Public Health Center. This type of research is analytic with a cross-sectional approach. The sample in this study was 39 pregnant women. The data were obtained from interviews and checking hemoglobin levels. Data analysis used univariate and bivariate analysis with the Chi-Square test. The results showed that consumption food sources of iron at Bulili Public Health Center in the rare category (51,3%), intake of iron tablets in the low category (51,3%), and the incidence of anemia in pregnant women (48,7%). While the correlation between consumption food sources of iron (ρ-value= 0,037) and intake of iron tablets (ρ-value= 0,001) on anemia cases in pregnant women at Bulili Public Health Center. The conclusion of this study is that there is a relationship between the consumption of food sources of iron and the intake of iron tablets on anemia cases in pregnant women at Bulili Public Health Center.

Hypertension is a disease that requires a standardized nutritional care process (NCP). This is because hypertension can become an advanced and chronic disease that has a serious impact on the health of the body, causing complications. This study aims to perform NCP on hypertensive patients in the Seroja Pavilion class II UPT. Undata Hospital Palu. This study is a review of research with a case study approach (Case Study), with samples 1, and was diagnosed with Hypertensive Heart Disease (HHD). The data collected were anthropometry (weight and height), food intake, food habits, client history, socio-culture, biochemical examination results, and physical/clinical examination. The data collection technique is obtained from primary data which is collected directly from the patient and the patient's family, and secondary data is obtained through the patient's medical record. The results showed an increase in the patient's food intake, namely 88.0% energy, 113.4% protein, 48.3% fat, and 95.5% carbohydrates, no change in body weight, and an increase in nutritional knowledge. Diagnoses at the start of the study included NI-2.1, NI-5.4, NC-2.2, NB-1.1 until at the end of the study being N-2.1 and NI-5.4. The interventions given included Low Salt Diet III, soft food form, 3 times main meal frequency, 2x interlude, with oral route. In conclusion, there were changes in intake, physical/clinical as well as knowledge/attitudes of patients on hypertension that had been given NCP.

Upaya perbaikan gizi masyarakat merupakan amanah pemerintah yang dapat dilakukan melalui perbaikan pola konsumsi makanan yang sesuai gizi seimbang dan perbaikan perilaku sadar gizi. Implementasi pedoman gizi seimbang dapat diterapkan pada ibu hamil melalui pengenalan menu seimbang berbasis pangan lokal dengan sajian isi piring makanku. Susunan menu seimbang yang dihasilkan dapat digunakan sebagai media KIE. Tujuan penelitian ini adalah meningkatkan pola konsumsi makanan yang sesuai gizi seimbang melalui pengembangan menu seimbang berbasis pangan lokal dengan konsep sajian isi piring makanku. Jenis penelitian ini adalah mix method yakni penelitian yang menggabungkan 2 jenis penelitian yakni kualitatif dan kuantitatif. Informan adalah kader posyandu, tokoh masyarakat dan praktisi kuliner. Pengumpulan data dilakukan dengan indepth interview, Focus Group Discussion (FGD), observasi dan pengujian laboratorium. Hasil penelitian ini adalah terciptanya 18 (delapan belas) set menu untuk 6 (enam) hari yang terdiri dari makan pagi, makan siang dan makan malam. Menu sehari yang disusun adalah menu dengan kandungan energi berkisar 2400 kalori dengan sajian mengikuti konsep isi piringku yakni porsi makanan pokok dan sayur sebesar 2/3 porsi dalam setengah piring dan porsi lauk pauk dan buah sebesar 1/3 porsi dalam setengah piring. Kegiatan penting yang ditempuh sebelum menyusun menu seimbang adalah eksplorasi bahan pangan lokal di wilayah penelitian meliputi identifikasi jenis bahan pangan lokal, akses perolehannya, teknik pengolahan dan analisis nilai gizi bahan pangan. Diperlukan eksplorasi yang lebih lengkap terutama dalam menggali kualitas gizi bahan pangan lokal di wilayah Pipikoro.

Banjir bandang yang disertai material lumpur, batu dan kayu menerjang desa Rogo. Puluhan rumah warga tertimbun lumpur setinggi 1-2meter dan tidak layak huni. Dampak yang ditimbulkan seperti kekurangan makanan, air bersih serta kebutuhan dasar lainnya. Peran modal sosial dibutuhkan dalam upaya pemulihan pasca bencana banjir bandang. Upaya melibatkan masyarakat dengan donasi atau bantuan kemanusiaan. Oleh karena jumlah korban banjir bandang cukup besar dan kebutuhan korban banjir bandang yang mendesak maka melalui kegiatan pengabdian masyarakat dilaksanakan bantuan kemanusiaan civitas akademika Poltekkes Kemenkes Palu untuk Korban Banjir Bandang Rogo, Kabupaten Sigi provinsi Sulawesi Tengah. Kegiatan penggalangan donasi dilakukan setelah informasi dari media sosial tentang kejadian banjir bandang di Desa Rogo. Pelaksanaan kegiatan dengan penyaluran sembako (Beras, minyak goreng, gula pasir, teh) nasi kuning, buah pisang, sayur-sayuran, Biskuit balita dan ibu hamil, popok, ember dan gayung. Kegiatan penggalangan donasi dan penyalurannya dilaksanakan pada tanggal 05-07 September 2021. Masyarakat Rogo yang terdampak banjir bandang menerima dengan baik bantuan yang diberikan dan pelaksanaan kegiatan berjalan dengan lancar.

The contribution of iodine from food is thought to depend largely on the consumption of iodized salt. Potassium iodate (KIO3) is often used as a source of iodine in iodized salt, but experimental data on the stability of potassium iodate at low temperature storage are still very limited. This study aims to determine the effect of KIO3 conditions of iodized salt stored at low temperatures (0oC, 5oC, 13oC, 15oC, and a temperature range of 29-33oC). This research is a descriptive type, which aims to determine the KIO3 content of iodized salt at low temperature storage using salt samples purchased from modern markets. The results obtained indicate that the storage at low temperatures of iodized salt resulted in a decrease in KIO3 levels. The loss of KIO3 in iodized salt tends to increase the lower the temperature. Depreciation of KIO3 content in iodized salt at low temperature storage, namely: 0oC (17.4%), 5oC (7.3%), 13oC (6.8%), 15oC (2.4%) and a temperature range of 29-33oC ( 2.3%). Based on the results of the study, it can be concluded that the KIO3 content in iodized salt can experience shrinkage at low temperature storage.

The provision of food service plays an important role in achieving optimal students health status in school. The purpose of this study is to determine the level of student satisfaction with food menus served in the organization of food at the Al-Fahmi Integrated Islamic Middle School in Palu City 2019. This research is a type of qualitative research with a descriptive approach. The sample in this study was the total of the population, namely all students in grades 7 and 8, amounting to 95 people in the Al Fahmi Integrated Islamic Middle School in Palu City. Data analysis used was univariate analysis. Data analysis began with transcripts and in-depth interviews. The results of this study indicate that of the 95 respondents, 91.6% expressed satisfaction with the taste of the food served. 89.5% expressed satisfaction with the appearance of the food served, 78.9% expressed satisfaction with the portion of food served, 94.7% expressed satisfaction with the level of maturity of the food served, 87.4% expressed satisfaction with the cleanliness of the food served. The conclusion of this study was that respondents were satisfied with the food served at the Al-Fahmi Integrated Islamic Middle School in Paluri City. Suggestions from this study should make students' dining rooms and divide portions of food so that all students get equally even portions of food.

Setiap tahun terdapat 39 juta bayi baru lahir beresiko memiliki kapasitas intelektual rendah akibat defisiensi yodium. Terdapat 5% ibu hamil yang kadar TSH dan TPO-Abnya meningkat. Konsekuensi defisiensi yodium dapat dihindari jika pada saat hamil ibu sejak awal mengkonsumsi yodium secara adekuat. Sumber yodium yang tersedia dan cukup murah adalah garam yang difortifikasi yodium. Namun, waktu penyimpanan, kondisi penyimpanan, dan jenis garam berpengaruh terhadap penurunan kandungan yodium dalam garam beryodium. Tujuan penelitian untuk mengetahui kandungan iodium pada garam beryodium dengan berbagai wadah penyimpanan selama penyimpanan 6 hari. Jenis penelitian ini merupakan penelitian deskriptif. Sampel garam diambil secara acak di toko kelontong dengan merk dagang yang paling banyak digunakan konsumen di kota Palu dan sekitarnya. Wadah yang digunakan adalah wadah plastik dan wadah kaca. Setiap wadah dibagi dua, ada wadah transparan dan ada wadah yang tidak transparan (dibungkus). Penyimpanan dilakukan selama 6 hari dengan analisa kandungan yodium garam dilakukan pada hari ke 0, hari ke-2, hari ke-4 dan hari ke-6. Hasil penelitian menunjukan bahwa baik wadah plastik maupun wadah kaca, terdapat penurunan kandungan yodium. Rata-rata persentase penurunan kandungan yodium terbesar terjadi pada penyimpanan dalam wadah plastik dan kaca yang transparan (9,49% dan 4,75%). Sedangkan pada wadah yang tidak transparan rata-rata penurunan kandungan yodiumnya sebesar 4,99% pada wadah plastik dan 3,18 % pada wadah kaca. Persentase penurunan kandungan yodium terbesar setiap dua hari penyimpanan terdapat pada garam yang disimpan dalam wadah plastik transparan yakni rata-rata sebesar 4,77%. Kesimpulan; Penyimpanan garam beryodium yang terbaik adalah dalam wadah kaca yang tidak transparan

Food diversification efforts to reduce dependence on wheat flour by exploring other food potentials such as pumpkin pumpkin (Curcurbita Moschata) and snakehead fish (Channa Striata) which have long been known to the Indonesian public need to be done. The aim of this study was to determine the acceptability of noodles made frompumpkin flour and snakehead fish. Type of research is an organoleptic test (hedonic quality) on noodle products with 4 parameters, namely color, aroma, texture and taste. 1: 1: 1), product 2 (0: 1: 1), and product 3 (0.66: 1: 1). The panelists in this study were 25 somewhat trained researchers. The results show that the level of liking (acceptance) for product 1, product 2 and product 3 for color parameters respectively were 68%, 60%, 52%; aroma 40%, 52%, 44%; texture 36%, 48%, 48%; and taste 36%, 52%, 40%. The Kruskal wallis test showed no difference in color, aroma, texture, and taste for the all products. The conclusion is that the color parameters of product 1, product 2, and product 3 are accepted, while the aroma parameter received is product 2, and no texture parameter is accepted, and the taste parameter received is only product 2. It is recommended that further modification of the composition of the ingredients be made so that the texture of the noodles can be more acceptable.

Agarosa telah diisolasi dari makroalga merah Euchema Cottoni yang terdapat di perairan Takalar. Agarosa ini dikarakterisasi berdasarkan persen rendamen, sifat-sifat fisiknya dan dianalisa dengan spektrofotometer IR. Sifat-sifat ini dibandingkan dengan produk agarosa komersial Takara, Japan dan ditemukan bahwa agarosa yang diisolasi dari E. Cottoni menunjukkan hasil yang relatif sama dengan agarosa komersial. Berdasarkan hasil isolasi agarosa dari makroalga, kandungan sulfatnya sebesar 0,26%, titik leleh sebesar 96 0C, dan viskositas sebesar 14 cps. Agarosa ini kemudian diaplikasikan untuk pemisahan fragmen DNA dengan hasil menunjukkan kualitas pemisahan dan ketajaman pita yang kurang baik jika dibandingkan dengan agarosa komersil.