Downstreaming Research Results on Food Products as Enhancers of Immunity During the Covid-19 Pandemic through Nutrition Education
DOI:
10.29303/jppipa.v9i2.3021Published:
2023-02-28Issue:
Vol. 9 No. 2 (2023): FebruaryKeywords:
Immunity, Nutritional education, Probiotics-prebiotics, SMEs, YogurtResearch Articles
Downloads
How to Cite
Downloads
Metrics
Abstract
The World Health Organization (WHO) and the Indonesian government were recommend increasing consumption of food that is safe, diverse and nutritionally balanced, as well as having functional components to increase people's immune system, especially during the Covid-19 pandemic. One of the food that has the potential to increase immunity is yogurt. Previously, research on the development of instant yoghurt flour products from local nuts and Manonjaya zalacca fruit had been carried out. The products of this research need to be downstreamed to Micro, Small and Medium Enterprises (MSMEs), so that it is expected to expand the use of these products to the public. The aim of the study was to determine changes in public knowledge about food consumption to increase the immune system of MSMEs through nutrition education interventions. This research type was a quasi-experimental research with a one group pre-post test design. Sampling was carried out purposively consisting of 15 MSME actors. The intervention provided was nutritional education using lecture and discussion methods as well as dissemination and downstreaming of one of the products resulting from research on yogurt flour from local nuts and Manonjaya salak using a demonstration method. Nutritional education media was a book about preventing the Covid-19 infection which has obtained a Copyright from the Ministry of Law and Human Rights with registration number 000389023. The results of measuring knowledge before counseling (pre-test) were 57.3+16.1. After counseling (post-test) the results were 73.8+17.9. Five of the 15 questions significantly increased the percentage answered correctly, namely regarding the types of research products from green and red beans containing probiotics, agents in the mechanism of spreading Covid-19, composition of food in a balanced nutritional cone, definition of probiotics, and examples of types of food as prebiotics . In addition, it is necessary to continue to provide assistance to MSME actors in the production of immunity-boosting food
References
Abboud, M., & Papandreou, D. (2019). Gut microbiome, probiotics and bone: an updated mini review. Open Access Macedonian Journal of Medical Sciences, 7(3), 478. https://doi.org/10.3889%2Foamjms.2019.047
Adijaya, O., & Bakti, A. P. (2021). Peningkatan sistem imunitas tubuh dalam menghadapi Pandemi Covid-19. Jurnal Kesehatan Olahraga, 9(3), 51-60. Retrieved from https://ejournal.unesa.ac.id/index.php/jurnal-kesehatan-olahraga/article/view/40767
Aprianty, D., Bachtiar, R. A., & Kristiana, L. (2018). Organoleptic characteristics and nutritive value estimation of baked food products from Manonjaya variety salacca flour. In IOP Conference Series: Earth and Environmental Science, 102(1), 012018. https://doi.org/10.1088/1755-1315/102/1/012018
Bachtiar, R. A., Sumarto, S., Aprianty, D., & Kristiana, L. (2018). Penyuluhan Gizi Untuk Mengubah Pengetahuan Dan Sikap Masyarakat terhadap Pengembangan Pangan Lokal Salak Manonjaya. Indonesian Journal of Human Nutrition, 5(2), 62-73. https://doi.org/10.21776/ub.ijhn.2018.005.02.1
Badan Pusat Statistik. (2022). Statistik Karakteristik Usaha 2022. Jakarta: 2022.
Briawan, D. (2016). Perubahan pengetahuan, sikap, dan praktik jajanan anak sekolah dasar peserta program edukasi pangan jajanan. Jurnal Gizi Dan Pangan, 11(3), 201-210. https://doi.org/10.25182/jgp.2016.11.3.%25p
Calder, P. C. (2013). Feeding the immune system. Proceedings of the Nutrition Society, 72(3), 299-309. https://doi.org/10.1017/S0029665113001286
Calder, P. C. (2020). Nutrition, immunity and COVID-19. BMJ Nutrition, Prevention & Health, 3(1), 74. https://doi.org/10.1136%2Fbmjnph-2020-000085
Cerdó, T., GarcÃa-Santos, J. A., G. Bermúdez, M., & Campoy, C. (2019). The role of probiotics and prebiotics in the prevention and treatment of obesity. Nutrients, 11(3), 635. https://doi.org/10.3390/nu11030635
Childs, C. E., Calder, P. C., & Miles, E. A. (2019). Diet and immune function. Nutrients, 11(8), 1933. https://doi.org/10.3390/nu11081933
Clemente-Suárez, V. J., Ramos-Campo, D. J., Mielgo-Ayuso, J., Dalamitros, A. A., Nikolaidis, P. A., Hormeño-Holgado, A., & Tornero-Aguilera, J. F. (2021). Nutrition in the actual COVID-19 pandemic. A narrative review. Nutrients, 13(6), 1924. https://doi.org/10.3390/nu13061924
de Faria Coelho-Ravagnani, C., Corgosinho, F. C., Sanches, F. L. F. Z., Prado, C. M. M., Laviano, A., & Mota, J. F. (2021). Dietary recommendations during the COVID-19 pandemic. Nutrition reviews, 79(4), 382-393. https://doi.org/10.1093/nutrit/nuaa067
Hibberd, A. A., Yde, C. C., Ziegler, M. L., Honoré, A. H., Saarinen, M. T., Lahtinen, S., ... & Stenman, L. K. (2019). Probiotic or synbiotic alters the gut microbiota and metabolism in a randomised controlled trial of weight management in overweight adults. Beneficial microbes, 10(2), 121-135. https://doi.org/10.3920/BM2018.0028
Kemenkes, R. I. (2014). Pedoman gizi seimbang. Jakarta: Kemenkes RI.
Kim, B., Choi, H. N., & Yim, J. E. (2019). Effect of diet on the gut microbiota associated with obesity. Journal of obesity & metabolic syndrome, 28(4), 216. https://doi.org/10.7570/jomes.2019.28.4.216
Klement, R. J., & Pazienza, V. (2019). Impact of different types of diet on gut microbiota profiles and cancer prevention and treatment. Medicina, 55(4), 84. https://doi.org/10.3390/medicina55040084
Kusharto, C. M. (2006). Serat makanan dan perannya bagi kesehatan. Jurnal gizi dan pangan, 1(2), 45-54. https://doi.org/10.25182/jgp.2006.1.2.45-54
Laenggeng, A. H., & Lumalang, Y. (2015). Hubungan Pengetahuan Gizi dan Sikap Memilih Makanan Jajanan dengan Status Gizi Siswa SMP Negeri 1 Palu. Healthy Tadulako Journal (Jurnal Kesehatan Tadulako), 1(1), 49-57. https://doi.org/10.22487/htj.v1i1.6
Lange, K. W. (2022). The contribution of food bioactives and nutrition to the management of COVID-19. Journal of Future Foods, 2(1), 13-17. https://doi.org/10.1016/j.jfutfo.2022.03.012
Lestari, L. A., Harmayani, E., Utami, T., Sari, P. M., & Nurviani, S. (2018). Dasar-Dasar Mikrobiologi Makanan di Bidang Gizi dan Kesehatan. UGM PRESS.
Martianto, D., Briawan, D., Ariani, M., & Yulianis, N. (2009). Percepatan Diversifikasi Konsumsi Pangan Berbasis Pangan Lokal: Perspektif Pejabat Daerah dan Strategi Pencapaiannya. Jurnal Gizi dan Pangan, 4(3), 123-131. https://doi.org/10.25182/jgp.2009.4.3.123-131
Masrikhiyah, R., Prasetya, H. W., Ubaedillah, U., Balfas, R. F., & Yulianingsih, S. (2020). Peningkatan Pengetahuan Mengenai Manfaat Pangan Probiotik dan Prebiotik Bagi Kesehatan. JAMU: Jurnal Abdi Masyarakat UMUS, 1(1). https://doi.org/10.46772/jamu.v1i01.316
Mentella, M. C., Scaldaferri, F., Gasbarrini, A., & Miggiano, G. A. D. (2021). The role of nutrition in the COVID-19 pandemic. Nutrients, 13(4), 1093. https://doi.org/10.3390/nu13041093
Mohajeri, M. H., La Fata, G., Steinert, R. E., & Weber, P. (2018). Relationship between the gut microbiome and brain function. Nutrition reviews, 76(7), 481-496. https://doi.org/10.1093/nutrit/nuy009
Murdiana, H. E., Sinangjoyo, N. J., Atmaja, S. P., & Tyas, L. O. (2021). Peningkatan pengetahuan dan ketrampilan menyediakan makanan sehat dan hand sanitizer alami dalam menghadapi pandemic Covid19. KACANEGARA Jurnal Pengabdian Pada Masyarakat, 4(2), 255. https://doi.org/10.28989/Kacanegara.v4i2.962
Sabri L, Hastono SP. (2018). Statistik Kesehatan. Jakarta: Rajawali Pers.
Sanchez, M., Panahi, S., & Tremblay, A. (2015). Childhood obesity: a role for gut microbiota?. International journal of environmental research and public health, 12(1), 162-175. https://doi.org/10.3390/ijerph120100162
Sartika, R. A. D. (2011). Pengaruh pendidikan gizi terhadap pengetahuan dan perilaku konsumsi serat pada siswa. Jurnal Ilmu Pendidikan, 17(4). Retrieved from http://journal.um.ac.id/index.php/jip/article/view/2735
Siswanto, B., & Ernawati, F. (2013). Peran beberapa zat gizi mikro dalam sistem imunitas. Gizi Indonesia, 36(1), 57-64. Retrieved from http://gizi-indonesia.persagi.org/index.php/Gizi_Indon/article/download/116/113
Sumarto, Radiati A, Seftiatullaeli N. (2022). Gizi Seimbang dan Pangan Fungsional Probiotik - Prebiotik Bahan Dasar Lokal untuk Meningkatkan Imunitas. Tasikmalaya: Poltekkes Kemenkes Tasikmalaya.
Sumarto, S., Aprianty, D., Bachtiar, R. A., & Nuraeni, I. (2018). Peningkatan Pengetahuan Dan Konsumsi Sayuran Dan Buah-Buahan Lokal Pada Anak Sekolah Dasar Dan Sekolah Menengah Pertama. Prosiding Pengabmas, 1(1), 104-112. Retrieved from http://www.ejurnal.poltekkestasikmalaya.ac.id/index.php/PPM/article/view/142
Vemuri, R., Gundamaraju, R., Shastri, M. D., Shukla, S. D., Kalpurath, K., Ball, M., ... & Eri, R. (2018). Gut microbial changes, interactions, and their implications on human lifecycle: an ageing perspective. BioMed research international, 2018, 1-14. https://doi.org/10.1155/2018/4178607
Weerathilake, W. A. D. V., Rasika, D. M. D., Ruwanmali, J. K. U., & Munasinghe, M. A. D. D. (2014). The evolution, processing, varieties and health benefits of yogurt. International Journal of Scientific and Research Publications, 4(4), 1-10. Retrieved from https://www.ijsrp.org/research-paper-0414.php?rp=P282540
Whitley, K. V., Tueller, J. A., & Weber, K. S. (2020). Genomics education in the era of personal genomics: academic, professional, and public considerations. International journal of molecular sciences, 21(3), 768. https://doi.org/10.3390/ijms21030768
Woldeamlak, B., Yirdaw, K., & Biadgo, B. (2019). Role of gut microbiota in type 2 diabetes mellitus and its complications: Novel insights and potential intervention strategies. The Korean Journal of Gastroenterology, 74(6), 314-320. https://doi.org/10.4166/kjg.2019.74.6.314
World Health Organization. (2022). Multi-sectoral impacts of the COVID-19 pandemic on nutrition outcomes: an analytical framework. In Multi-sectoral impacts of the COVID-19 pandemic on nutrition outcomes: an analytical framework. Retrieved from https://pesquisa.bvsalud.org/portal/resource/pt/who-357869
Yoo, J. Y., & Kim, S. S. (2016). Probiotics and prebiotics: present status and future perspectives on metabolic disorders. Nutrients, 8(3), 173. https://doi.org/10.3390/nu8030173
Yuniarti, H., & Trisnadi, R. A. (2022). The Role of Balanced Nutrition for the Recovery of COVID-19 Patients Undergoing Self-Isolation. Indonesian Journal of Community Services, 4(2), 132-139. http://dx.doi.org/10.30659/ijocs.4.2.132-139
Zulaekah, S. (2012). Pendidikan gizi dengan media booklet terhadap pengetahuan gizi. KEMAS: Jurnal Kesehatan Masyarakat, 7(2), 127-133. https://doi.org/10.15294/kemas.v7i2.2808
Author Biographies
Sumarto Sumarto, Jurusan Gizi, Poltekkes Kemenkes Tasikmalaya
Ani Radiati, Health And Disaster Emergency (HADE) Center, Center of Excellent (CoE), Poltekkes Kemenkes Tasikmalaya.
Nelly Seftiatullaeli, Jurusan Gizi, Poltekkes Kemenkes Tasikmalaya
License
Copyright (c) 2023 Sumarto Sumarto, Ani Radiati, Nelly Seftiatullaeli
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
