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IDENTIFIKASI MAKANAN BERESIKO DI SMK KESEHATAN JAYAPURA: EDUKATOR KESEHATAN TEMAN SEBAYA

JURNAL PENGABDIAN PAPUA · Vol. 2 No. 1 (2019)

DOI
10.31957/.v2i1.637
ISSN
2579-9592, 2550-0082
Published
2019-01-21
Publisher
LPPM Uncen
Language
eng

Abstract

Food is all products consumed by humans either in the form of raw, semi-finished, or finished materials which include industrial products, restaurants, catering, traditional food or snacks. Students are often wrong to choose the healthy foods or snacks in schools.  This  study aims  to  support  students  of  SMK  Kesehatan  Jayapura  in identifying hazardous food in school or at home. Therefore they became health educator for others students. This  activity was conducted at SMK Health Analysis Jayapura on September 14, 2017 with several methods that were: 1). Lectured in small group; 2). Preparation administration at FMIPA Uncen and SMK, 3). activities lectured and discussions of risky food, (3) evaluation and data analysis through questionnaires istributed. The number of participants were 134 people. From the results showed that 8.2% of students know how to choose healthy food. About 5.2% of participants had been got the same activity. And 90.3% of the students committed to assist others in choosing good food.Keywords: Identification, food, SMK Health, Jayapura, snacks

Collaboration network of the authors

40 authors · 113 co-authorship links · showing the 40 most connected

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  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
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Co-authorOrganisationJoint articles
Rani D. PratiwiAffiliation unknown3
Puguh SujartaAffiliation unknown2
Eva S. SimaremareAffiliation unknown2
Aris A.L. ToruanAffiliation unknown2
Felycitae E. AppaAffiliation unknown2
Widya Veronicha SouisaAffiliation unknown1
Deshinta S. NataliaAffiliation unknown1
As’ari NawawiAffiliation unknown1
Muhamad InsanuAffiliation unknown1
Verena AgustiniAffiliation unknown1
Jane AwomAffiliation unknown1
Susan WopiAffiliation unknown1
Noviana HallikAffiliation unknown1
Ega RianaAffiliation unknown1
Nur F. BakrieAffiliation unknown1
Risma PayungAffiliation unknown1
Nur F. BakriAffiliation unknown1
RusnaeniAffiliation unknown1
Sarce M. SasarariAffiliation unknown1
Suharno SuharnoAffiliation unknown1
Rosye H.R. TanjungAffiliation unknown1
Supeni SufaatiAffiliation unknown1
Zipora KogoyaAffiliation unknown1
Milka Ika TabuniAffiliation unknown1
Iriani YaranggaAffiliation unknown1
Ordeta AluaAffiliation unknown1
Khoirul HudaAffiliation unknown1
Andre M. WorabaiAffiliation unknown1
Dimas A. SyafrudinAffiliation unknown1
Fadil M. Al RidhaAffiliation unknown1
Karlin MansumberAffiliation unknown1
Kristina I. RahailAffiliation unknown1
Marselina E. KotenAffiliation unknown1
Muhammad M. KhalilAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ejournal.uncen.ac.id/index.php/JP/oai, first harvested 1 Nov 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">IDENTIFIKASI MAKANAN BERESIKO DI SMK KESEHATAN JAYAPURA: EDUKATOR KESEHATAN TEMAN SEBAYA</dc:title>
	<dc:creator>Simaremare, Eva Susanty</dc:creator>
	<dc:creator>Futwembun, Allowisya</dc:creator>
	<dc:creator>Rusnaeni, Rusnaeni</dc:creator>
	<dc:creator>Gunawan, Elsye</dc:creator>
	<dc:creator>Pratiwi, Rani Dewi</dc:creator>
	<dc:creator>Dirgantara, Septriyanto</dc:creator>
	<dc:description xml:lang="en-US">Food is all products consumed by humans either in the form of raw, semi-finished, or finished materials which include industrial products, restaurants, catering, traditional food or snacks. Students are often wrong to choose the healthy foods or snacks in schools.  This  study aims  to  support  students  of  SMK  Kesehatan  Jayapura  in identifying hazardous food in school or at home. Therefore they became health educator for others students. This  activity was conducted at SMK Health Analysis Jayapura on September 14, 2017 with several methods that were: 1). Lectured in small group; 2). Preparation administration at FMIPA Uncen and SMK, 3). activities lectured and discussions of risky food, (3) evaluation and data analysis through questionnaires istributed. The number of participants were 134 people. From the results showed that 8.2% of students know how to choose healthy food. About 5.2% of participants had been got the same activity. And 90.3% of the students committed to assist others in choosing good food.Keywords: Identification, food, SMK Health, Jayapura, snacks</dc:description>
	<dc:publisher xml:lang="en-US">LPPM Uncen</dc:publisher>
	<dc:date>2019-01-21</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ejournal.uncen.ac.id/index.php/JP/article/view/637</dc:identifier>
	<dc:identifier>10.31957/.v2i1.637</dc:identifier>
	<dc:source xml:lang="en-US">JURNAL PENGABDIAN PAPUA; Vol. 2 No. 1 (2018)</dc:source>
	<dc:source xml:lang="id-ID">JURNAL PENGABDIAN PAPUA; Vol 2 No 1 (2018)</dc:source>
	<dc:source>2579-9592</dc:source>
	<dc:source>2550-0082</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ejournal.uncen.ac.id/index.php/JP/article/view/637/578</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 JURNAL PENGABDIAN PAPUA</dc:rights>
</oai_dc:dc>