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All Journal Journal of Innovation in Community Empowerment (JICE)
Edhy Tri Cahyono
Universitas Jenderal Achmad Yani Yogyakarta
Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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Pelatihan Manajemen Usaha untuk Inovasi Pangan Lokal Bergizi Edhy Tri Cahyono; Endah Puji Astuti; Pramitha Sari; Tri Sunarsih; Elvika Fit Ari Shanti
The Journal of Innovation in Community Empowerment Vol 7 No 2 (2025): Journal of Innovation in Community Empowerment (JICE)
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/jice.v7i2.1728

Abstract

Masalah gizi pada anak usia sekolah masih menjadi tantangan kesehatan masyarakat di Indonesia, dengan prevalensi stunting yang cukup tinggi dan berdampak pada perkembangan fisik, kognitif, dan prestasi belajar. Salah satu strategi penting adalah penguatan usaha kecil berbasis pangan lokal bergizi agar mampu menyediakan produk sehat dan terjangkau untuk mendukung program makan bergizi. Namun, pelaku usaha pangan, khususnya Kelompok Wanita Tani (KWT), sering menghadapi kendala dalam manajemen usaha, pencatatan keuangan, dan strategi pemasaran, sehingga daya saing produk masih rendah. Metode: Kegiatan pengabdian ini dilakukan melalui pelatihan manajemen usaha untuk inovasi pangan lokal bergizi di Kalurahan Demangrejo, Kapanewon Sentolo, Kulon Progo. Metode yang digunakan bersifat partisipatif-aplikatif dengan kombinasi ceramah interaktif, praktik langsung, diskusi kelompok, serta evaluasi pre-test dan post-test. Peserta berjumlah 30 orang anggota KWT yang memiliki antusiasme dalam pengembangan usaha pangan. Hasil: kegiatan menunjukkan adanya peningkatan signifikan pada pengetahuan dan keterampilan peserta. Rata-rata skor pengetahuan meningkat 56,9% meliputi aspek manajemen usaha, pencatatan keuangan sederhana, dan strategi pemasaran. Peserta mampu menghasilkan produk pangan olahan berbasis lokal (abon lele dan ayam dengan fortifikasi daun kelor) yang tidak hanya bergizi tetapi juga bernilai ekonomi. Selain itu, peserta berhasil menyusun rencana pemasaran sederhana, termasuk pemanfaatan media sosial dan kemasan menarik. Sebagian besar peserta menyatakan minat untuk mengembangkan usaha berbasis kelompok maupun individu. Kesimpulan: Pelatihan ini efektif dalam meningkatkan kapasitas manajemen usaha dan keterampilan inovasi pangan lokal bergizi. Kegiatan ini tidak hanya berdampak pada penguatan ekonomi rumah tangga, tetapi juga berkontribusi pada penyediaan makanan sehat untuk anak sekolah. Program ini berpotensi direplikasi di wilayah lain dengan menyesuaikan potensi pangan lokal setempat
Pemberdayaan Masyarakat Melalui Demonstrasi Pembuatan Abon Lele dan Ayam Terfortifikasi Daun Kelor dan Bayam Merah sebagai Upaya Pencegahan Stunting Endah Puji Astuti; Edhy Tri Cahyono; Pramitha Sari; Tri Sunarsih; Elvika Fit Ari Shanti
The Journal of Innovation in Community Empowerment Vol 7 No 2 (2025): Journal of Innovation in Community Empowerment (JICE)
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/jice.v7i2.1729

Abstract

Background: Stunting remains a serious chronic nutritional problem in Indonesia, impacting physical and cognitive development, and long-term productivity. One preventative measure is to increase public access to nutritious, affordable, and easily accepted local food for children. The innovation of shredded meat floss made from catfish and chicken fortified with moringa leaves and red spinach offers a food alternative high in protein, iron, vitamin A, and antioxidants. Method: This community service activity was carried out through a demonstration of making fortified shredded meat floss using a participatory-educational approach. The method included a short lecture on nutrition and stunting, hands-on practice in making shredded meat floss, interactive discussions, and pre-test, post-test, and organoleptic product evaluations. Participants were 30 members of the Women Farmers Group (KWT) in Demangrejo Village, Sentolo, Kulon Progo, who play a strategic role in family food management. Results: The activity showed a 32% increase in participants' knowledge regarding balanced nutrition and stunting prevention. 80% of participants were able to name local food ingredients rich in protein and iron and understood the stages of making fortified shredded meat floss. Participant participation reached over 80% throughout all stages of the demonstration. The resulting fortified shredded meat received positive organoleptic ratings, with 90% rating the taste as savory, 83.3% rating the aroma as fragrant, and 80% rating the texture as crispy. Some participants expressed interest in developing the product as a home business due to its ease of preparation, availability of raw materials, and its market value. Conclusion: This demonstration activity successfully increased the community's capacity to utilize nutritious local food to prevent stunting.
Pelatihan Pembuatan Jelly Drink Bergizi Terfortifikasi Bayam Hijau dan Bayam Merah untuk Anak Tri Sunarsih; Endah Puji Astuti; Edhy Tri Cahyono; Pramitha Sari; Elvika Fit Ari Shanti
The Journal of Innovation in Community Empowerment Vol 7 No 2 (2025): Journal of Innovation in Community Empowerment (JICE)
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/jice.v7i2.1730

Abstract

Background: Nutritional problems in children, particularly stunting, anemia, and malnutrition, remain a serious challenge in Indonesia. Children's low interest in consuming vegetables and limited family skills in processing local foods are factors that exacerbate this condition. One innovative solution is the development of Supplementary Feeding (PMT) products based on nutritious, attractive, and affordable local foods, such as jelly drinks fortified with green spinach and red spinach. Methods: This community service activity was carried out through skills-based training with a participatory-applicative approach. The methods used included interactive lectures, demonstrations, direct practice, group discussions, and evaluation with pre-tests, post-tests, and skills observations. The training participants were 30 Posyandu cadres in Demangrejo Village, Sentolo Subdistrict, Kulon Progo, who were selected because they have a strategic role in nutrition education and stunting prevention programs. Results: The results of the activity showed a significant increase in the knowledge and skills of the participants. The average knowledge score increased by 46.7% after the training, particularly regarding the nutritional benefits of green spinach, red spinach, and moringa leaves, processing techniques, and principles of maintaining nutritional content during cooking. All participants successfully made their own fortified jelly drink, producing a product with a natural bright color, soft sweetness, and a chewy texture, and received positive assessments in organoleptic tests. Furthermore, most participants expressed interest in applying these skills at home, both for family consumption and as a small business opportunity. Conclusion: This training effectively increased the capacity of integrated health post (Posyandu) cadres in utilizing local foods for innovative PMT (Food and Nutritional Supplements). The impact not only increased nutritional knowledge and skills but also has the potential to strengthen family food security and open up opportunities for community economic empowerment. This activity can be replicated in other regions by adapting to the potential of local food sources.
Co-Authors Elvika Fit Ari Shanti Pramitha Sari Pramitha Sari Puji Astuti, Endah Tri Sunarsih