Pelatihan Pembuatan Keju untuk Memenuhi Kebutuhan Nutrisi Tulang dan Gigi Anak Masa Golden age
DOI:
https://doi.org/10.32663/abdihaz.v3i2.2433Keywords:
Training, Cheese, Bones and Teeth, Golden ageAbstract
The Training of Making Cheese to Meet the Nutritional Needs of Children's Bones and Teeth during the Golden Age
Golden age is a golden period of early childhood in conducting exploration activities in shaping children's character. In fulfilling the nutritional intake of children aged 3-5 years, there are 35% of children in Kukulu village who do not consume milk. This is due to the start of various activities of children in playing, so less consumption of milk. It causes the loss of appetite in consuming milk so that there are problems in the growth of children's bones and teeth. The purpose of program was to increase public knowledge in improving children's nutrition by processing milk into cheese so that the benefits and content of milk are maintained. The method of this community service was lecturing about the benefits of milk and the processing into cheese. Than, continued with training of cheese making in overcoming children who are less willing to consume milk. Evaluation data showe that about 80%-100% of the participants got the good and very good understanding about the material. And, about 80%-100% of them satisfied with satisfied with it.
References
Afrinis, N., Indrawati, I., & Farizah, N. (2020). Analisis faktor yang berhubungan dengan kejadian karies gigi anak usia dini. Jurnal Obsesi: Jurnal Pendidikan Anak Usia Dini, 5(1), 763-771.
Damayanti, D. (2013). Makanan anak usia sekolah. Gramedia Pustaka Utama.
Fitri, N. (2020). Pemberdayaan perempuan/ibu tunggal melalui pelatihan pembuatan produk industri rumah tangga halal dan sehat sebagai usaha peningkatan self efikasi diri dalam berwirausaha. Jurnal Abdimas Madani dan Lestari (JAMALI), 2(01), 26-37.
Hidayat, A. A. (2010). Metode penelitian kebidanan dan teknik analisa data, Edisi I. Salemba Medika.
Kertamuda, M. A. (2015). Golden age-strategi sukses membentuk karakter emas pada anak. Elex Media Komputindo.
Louisa, M. (2017). Berbagai manfaat vitamin D. Cermin Dunia Kedokteran, 44(10), 736-740.
Maulani, D. C. (2005). Kiat merawat gigi anak. Elex Media Komputindo.
Negara, J. K., Sio, A. K., Rifkhan, R., Arifin, M., Oktaviana, A. Y., Wihansah, R. R. S., & Yusuf, M. (2016). Aspek mikrobiologis, serta Sensori (Rasa, Warna, Tekstur, Aroma) pada dua bentuk penyajian keju yang berbeda. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 4(2), 286-290.
Nirmala, I., & Aisyah, D. S. (2017). Meningkatkan kesadaran pentingnya kecukupan asupan buah–buahan bagi anak melalui kegiatan pelatihan kreasi salad buah di Kecamatan Telukjambe Timur Kabupaten Karawang (Abdimas Di PAUD Kenanga V, TKIT Al-Kaukaba, dan RA Ar-Rahmah Kec. Teluk Jambe Timu. Jurnal Pendidikan Islam Rabbani, 1(1).
Nuryati, N. (2017). Pembelajaran Hadis untuk Anak Usia Dini. In Annual Conference on Islamic Early Childhood Education (ACIECE). 273-284.
Rahmi, P. (2019). Peran Nutrisi Bagi Tumbuh dan Kembang Anak Usia Dini. Jurnal Pendidikan Anak Bunayya, 5(1).
Riwayati, I., Hartati, I., & Harianingsih, H. (2018). Pelatihan Pembuatan Keju Lunak Alami dan Produk Olahannya Bagi Peternak Sapi di Desa Pengging Kecamatan Banyudono Boyolali. Abdimas Unwahas, 3(2), 26-29.
Siahaan, G., Nasution, E., & Sihotang, U. (2015). Hubungan kebiasaan senam, asupan kalsium dan Vitamin C dengan densitas massa tulang. Gizi Indonesia, 38(2), 115-124.
Uce, L. (2017). The golden age: Masa efektif merancang kualitas anak. Bunayya: Jurnal Pendidikan Anak, 1(2), 77-92.
Widodo, W. (2002). Bioteknologi Fermentasi Susu. Pusat Pengembangan Bioteknologi Universitas Muhammadiyah Malang.
