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All Journal Jurnal Veteriner Indonesian Journal of Human Nutrition Jurnal Media Gizi Indonesia (MGI) Masyarakat, Kebudayaan dan Politik Jurnal Ilmiah Kedokteran Wijaya Kusuma Jurnal Preventia Health Notions Jurnal Ilmiah Universitas Batanghari Jambi Jurnal Manajemen Kesehatan Yayasan RS.Dr. Soetomo Journal of Applied Food Technology Jurnal Kesehatan Prima Indonesian Journal of Medicine Journal of Maternal and Child Health Amerta Nutrition Darmabakti Cendekia: Journal of Community Service and Engagements Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal Abdimasku : Jurnal Pengabdian Masyarakat Jurnal Layanan Masyarakat (Journal of Public Service) Jurnal Kesehatan Tambusai Nutrisia Healthy Tadulako Journal (Jurnal Kesehatan Tadulako) STRADA Jurnal Ilmiah Kesehatan Jurnal Keperawatan
Annis Catur Adi
Departemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Jurnal Layanan Masyarakat (Journal of Public Service)

 1 
PENYULUHAN DAN PELATIHAN PEMBUATAN BAWANG PUTIH FERMENTASI DALAM RANGKA PENINGKATAN PRODUKTIFITAS KELOMPOK LANSIA Annis Catur Adi; Wizara Salisa; Diah Patria Nuringtyas; Iga Ema Dini; Ali Iqbal Tawakal; Fariani Syahrul; Santi Martini
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 5 No. 1 (2021): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v5i1.2021.249-258

Abstract

The elderly population has a rapid development. The elderly is often labeled as unproductive, even as a burden on the family. Simple but effective skills activities can be an alternative solution. One of them is by making fermented single onion-based functional food products. This community service aims to extend the productive activities of the elderly population. Fermented garlic products can be consumed alone to improve health. In addition, products can be sold so that they can become additional income for the family. There were three methods, namely counseling, training and mentoring. Counseling related to the health of the elderly, training in making fermented single garlic directly to the target and assisting in implementing the flow of fermented garlic making until the product is successful. The community service program was carried out in the Elderly Group of Mulyosari Village, Surabaya with 50 participants. Counseling and training were carried out with visual power point materials, demonstrations on how to process fermented garlic, and direct practice with mentoring for 10 days until the product was finished. Conclusion: Community service in the form of counseling has an impact on increasing the knowledge of the elderly in Mulyosari Village. Training and assistance in making fermented garlic can also be practiced independently by the elderly as proven by the success of the finished product. This activity can increase the productivity of the elderly, benefit health by consuming it, and become a business opportunity. abstrakPenduduk lanjut usia memiliki jumlah perkembangan yang cukup pesat. Lansia seringkali diberi label tidak produktif, bahkan dicap beban keluarga. Kegiatan keterampilan yang sederhana namun tepat guna dapat menjadi alternatif solusinya. Salah satunya dengan membuat produk makanan fungsional berbasis bawang tunggal yang difermentasi. Pengabdian masyarakat ini bertujuan untuk memperpanjang aktivitas produktif penduduk lansia. Produk bawang putih fermentasi dapat dikonsumsi sendiri untuk meningkatkan kesehatan. Selain itu produk dapat dijual sehingga dapat menjadi pendapatan tambahan keluarga. Terdapat tiga metode, yaitu penyuluhan, pelatihan dan pendampingan. Penyuluhan terkait kesehatan lansia, pelatihan pembuatan bawang putih tunggal terfermentasi secara langsung kepada sasaran, dan pendampingan penerapan alur pembuatan bawang putih terfermentasi hingga produk berhasil. Program pengabdian masyarakat terlaksana di Kelompok Lansia Kelurahan Mulyosari, Surabaya dengan peserta sebanyak 50 orang. Penyuluhan dan pelatihan dilakukan dengan materi visual power poin, demo cara pengolahan bawang putih fermentasi, dan praktik langsung dengan pendampingan selama 10 hari hingga produk jadi. Kesimpulan: Pengabdian masyarakat berupa penyuluhan berdampak pada peningkatan pengetahuan lansia Kelurahan Mulyosari. Pelatihan dan pendampingan pembuatan fermented garlic juga mampu dipraktikkan secara mandiri dengan baik oleh lansia yang dibuktikan dengan keberhasilan produk jadi. Kegiatan ini mampu meningkatkan produktivitas lansia, bermanfaat bagi kesehatan dengan mengonsumsinya, dan menjadi peluang usaha.
STRENGTHENING CADRES CAPABILITIES IN THE DEVELOPMENT OF TODDLERS HEALTHY SNACK ON HIGH PROTEIN LOCAL MIXED FLOUR PRODUCTS IN ACCELERATION OF STUNTING MANAGEMENT IN TULUNGAGUNG Annis Catur Adi; Fathrizqita Aghnia Raudhany; Wizara Salisa; Fariani Syahrul; Mahmud Aditya Rifqi
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 6 No. 1 (2022): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v6i1.2022.1-8

Abstract

ABSTRACTStunting in Tulungagung Regency is still a serious threat to the health of infants and toddlers. The Covid-19 pandemic has hampered posyandu activities as health service facilities in the community. Strengthening the knowledge and skills of posyandu cadres is very important, because posyandu cadres are educational agents who are directly related to mothers of toddlers. This community service aims to increase the role of posyandu cadres in an effort to reduce stunting through the development of healthy snack innovations from high-protein flour products. There were three methods, namely counseling, training and mentoring. Counseling on stunting and the use of local food, training on making healthy snacks based on high-protein mixed flour, as well as mentoring participants in the development and innovation of healthy snacks based on high-protein mixed flour. The community service program was carried out in a hybrid manner, namely online and offline in the work area of the Pakel Health Center, with a total of 50 participants. The counseling was carried out using visual power point media, training with demonstrations of making healthy snacks, and mentoring which contained direct practice of making healthy snacks independently for two weeks after the counseling and training activities were carried out. The result shows that community service in the form of counseling has an impact on increasing the knowledge of Posyandu cadres at Pakel Health Center, by 4,5%. Training and assistance in making healthy snacks can also be practiced independently by cadres and mothers of toddlers as evidenced by the success and emergence of various menus. In conclusion, the counseling, training, and assistance provided were able to increase the creativity of posyandu cadres and mothers of toddlers in creating healthy snacks based on high-protein mixed flour as an acceleration of stunting prevention.   
ANALISIS USAHA MAKANAN FUNGSIONAL FERMENTED GARLIC DENGAN METODE CANVAS MODEL BAGI KOMUNITAS LANSIA NON PRODUKTIF Annis Catur Adi; Wizara Salisa; Fathrizqita Aghnia Raudhany; Ali Iqbal Tawakal; Heni Rachmawati; Emyr Reisha Ishaura; Farapti; Nuthathai Sutthiwong
Jurnal Layanan Masyarakat Vol. 6 No. 2 (2022): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v6i2.2022.347-354

Abstract

Wabah Covid-19 mulai pada tahun 2020 lalu tidak hanya menyerang kesehatan masyarakat, namun juga menyebabkan krisis dari segi ekonomi. Khususnya pada lansia yang memiliki kondisi fisiologis yang lebih rentan terhadap kejadian Covid-19, maupun untuk melakukan aktivitas bernilai ekonomis. Pengembangan usaha berbasis produk pangan fungsional menjadi salah satu solusi untuk mendapat manfaat kesehatan dan ekonomis sekaligus. Pengabdian masyarakat dilakukan dengan tujuan analisis prospek kelayakan usaha bagi komunitas lansia sebagai dasar pengembangan lebih lanjut. Sebagai metode kegiatan ditempuh dalam dua tahap, yaitu pelatihan dan pendampingan dalam pembuatan fermented garlic pada komunitas lansia, serta tahap kedua yaitu analisis bisnis dengan model canvas yang terdiri dari sembilan kategori komponen bisnis. Hasilnya, tahap pertama kegiatan yang berupa pelatihan dan pendampingan pembuatan fermented garlic pada kelompok lansia di kelurahan Kalisari, kecamatan Mulyosari, Surabaya mendapat timbal balik yang baik dimana komunitas lansia berhasil membuat fermented garlic yang sesuai. Hasil analisis model usaha dengan pendekatan metode canvas, produk fermented garlic sebagai produk pangan fungsional yang memiliki keunggulan pada manfaat kesehatan, serta memiliki peluang pengembangan usaha dan keuntungan bernilai ekonomis dengan mengaplikasikan sembilan komponen yang terdapat dalam bisnis model canvas.
Co-Authors Abdurrahman Ali Adinda Nurul Istiqomah Adiningsih, Sri Alfian Yusuf Ali Iqbal Tawakal Ali Iqbal Tawakal Alristina, Arie Dwi Alzha Adila Harisina Amirah Adlia Andini Octaviana Putri Anggun Pinasti Ilahi Anna Surgean Veterini Anna Surgean Veterini Anni Syntya Annisa Lutfiah Annisa Rizky Malichati Annisa Rizky Maulidiana Arina Mufida Ersanti Arisya Humaira Asrul Bahar Atsarina Anindya Aulanni'am, Aulanni'am Aulanni’am Aulanni’am Bambang Wahjuprajitno Bambang Wirdjadmaji Bambang Wirdjadmaji, Bambang Brilliant Anjar Saputro Chatarina Umbul Wahyuni Chatarina Umbul Wahyuni Cindhy Pamela Kesuma Claudia Ni Luh Merry Marzeline Daniel Christanto Deandra Ardya Regitasari Deandra Ardya Regitasari Diah Patria Nuringtyas Dian Puteri Andani Dina Khomariyatul Hasanah Dini Andrias Andrias Dini Ririn Andrias Dominikus Raditya Atmaka Dyah Patria Nuringtyas Edinda Ayu Miranti Elya Sugianti Emyr Reisha Isaura Emyr Reisha Isaura Emyr Reisha Ishaura Endah Bardiati Eny Qurniyawati Eva Flourentina Kusumawardani Eva Flourentina Kusumawardani Faradillah Rahmy Savitri Faradita Meilinda Wulan Sari Farah Rosyihana Fadhila Farapti Farapti Farapti Fariani Syahrul Fariani Syahrul Fathrizqita Aghnia Raudhany Fathrizqita Aghnia Raudhany Febry Dian Permatasari Fifi Nirmala G Hamzah Hamzah Hari Basuki Notobroto Haryana, Nila Reswari Heni Rachmawati HENI RACHMAWATI Heni Rachmawati Heni Rachmawati Heni Rachmawati Heni Rachmawati Hernita Riski Hikmah Ervina Jayantini I Ketut Sudiana I Ketut Sudiana Iga Ayuni Fatmala Iga Ema Dini Ikeu Ekayanti Ikhtiar, Ilham Irfa Ekasanti Irma Sarita Rahmawati Irwanto idris Irwanto Irwanto Irwanto, Irwanto Ivan Mahardika Yusuf Junaida Astina Kartini Kartini Kusumawardani, Eva Flourentina Lailatul Muniroh Lailia Wahyuliana Lathifah Ilmawati Laura Navika Yamani Lina Nurbaiti Lisda Juniarsy Rahardjo Luki Mundiastuti M. G. Bagus Ani Putra Mardiyono Yono Mei Lestari Ika Widyyati Melissa Ruslan Merryana Adriani Merryana Adriani Meyrina Putri Cahyariani Muhammad Atoillah Isfandiari Nabillah Eka Permatasari Nancy Margarita Rehatta Nanik Handayani Nelly Setiawaty Niken Ayu Br Sinaga Novira Dian Rachmadia Nur Mufida Wulan Sari Nuthathai Sutthiwong Puspitasari, Prastiwi Novia Putra, M.G. Bagus Ani Putri Safrida Rahmawati Rachmad Suhanda Rahmawati, Irma Sarita Rakhmalia Imeldawati Ratna Candra Dewi Rehatta, Nancy Margarita Reza Yuanita Ananta Rifqi, Mahmud Aditya Riris Diana Rachmayanti Rita Ismawati Rita Ismawati Rizky Arifandy Amir S R Widya Areta Humaniora Justisia Sakinah Aljuffrie Santi Martini Sarmanu Sarmanu Sarmanu Sarmanu Septa Katmawanti, Septa Shrimarti R Devi Siti Nur Husnul Yusmiati Siti Rahayu Nadhiroh Siti Shofiya Novita Sari Soetjipto Soetjipto Soetjipto Soetjipto SRI LESTARI Subijanto Marto Soedarmo Subijanto Marto Soedarmo Suryanto Suryanto Suryanto Suryanto Syafrina Mareta Sari Timbuktu Harthana Tri Ratnaningsih Tri Ratnaningsih Trias Mahmudiono Ulfatul Karomah Vetty Silvana Maulida Vidya Anggarini Rahmasari Vidya Anggarini Rahmasari Widati Fatmaningrum Widati Fatmaningrum Widijiati Widijiati Widjiati Widjiati Widodo Jatim P Widodo Jatim Pudjirahardjo Widyyati, Mei Lestari Ika Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Yama Dharma Putera Yasmin Muntaza Yeni Susanti Yulia Kurnia Sari Yusmiati, Siti Nur Husnul Yusuf, Alfian