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Pemberdayaan Masyarakat dalam Pencegahan Stunting di Desa Sijantang Koto Halomoan Halomoan; Andhini Azzahra; ⁠Huswatun Hasana; Suci Putri Hamdani; Rifky Apriliano
Jurnal Intelek Dan Cendikiawan Nusantara Vol. 3 No. 02 (2026): APRIL - MEI 2026
Publisher : PT. Intelek Cendikiawan Nusantara

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Abstract

Penelitian ini bertujuan untuk menganalisis pemberdayaan masyarakat dalam pencegahan stunting di Desa Sijantang Koto. Metode yang digunakan adalah pendekatan kualitatif deskriptif melalui observasi, wawancara, dan dokumentasi. Hasil penelitian menunjukkan bahwa pemerintah desa berperan aktif dalam mengintegrasikan program pencegahan stunting ke dalam perencanaan desa serta mendukung kegiatan posyandu dan penyuluhan gizi. Partisipasi kader dan tenaga kesehatan menjadi faktor penting dalam pemantauan pertumbuhan balita dan edukasi kepada ibu hamil. Tingkat kesadaran masyarakat mengalami peningkatan, meskipun masih terdapat kendala ekonomi dan kebiasaan konsumsi yang memengaruhi pemenuhan gizi keluarga. Faktor pendukung meliputi dukungan kebijakan dan kerja sama lintas sektor, sedangkan hambatan mencakup keterbatasan anggaran dan inovasi program. Pemberdayaan yang berkelanjutan diperlukan untuk memastikan efektivitas penurunan angka stunting di tingkat desa.
Randang Lokan Processing in Nagari Muaro Sakai Inderapura Pesisir Selatan Regency Andhini Azzahra; Elida; Kasmita; Lucy Fridayati
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.967

Abstract

This study aims to describe the processing of Randang Lokan in Nagari Muaro Sakai Inderapura, South Coast Regency which includes the composition of ingredients, spices, equipment, and processing processes. This study uses a descriptive method with a qualitative approach. Research informants were determined using purposive sampling techniques, while data collection was carried out through observation, interviews, and documentation. Data analysis was carried out through the stages of data reduction, data presentation, and conclusion drawn, while the validity of the data was tested using source triangulation and triangulation techniques. The results of the study showed that the main ingredients of Randang Lokan consisted of lokan, coconut milk, and ferns, while the additional ingredients used by some of the informants were leman tapak leaves and roasted coconut. The spices used include onion, garlic, red chili, ginger, galangal, lemongrass, turmeric leaves, lime leaves, bay leaves, and salt. The equipment used is still dominated by traditional equipment, such as lado, gadang cauldrons, wooden stoves, coconut grating machines, and wood mixer spoons. The processing process starts from cleaning and boiling lokan, making coconut milk, refining spices, cooking coconut milk to removing oil, adding spices, lokan, and ferns, then cooking until dry and blackish-brown. The difference found lies only in the use of additives, while the basic processing techniques are relatively the same for each informant. Thus, the processing of Randang Lokan in Nagari Muaro Sakai Inderapura still maintains traditional techniques that have been passed down from generation to generation and is a form of preserving the region's culinary heritage.