Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Dwijawara Naratama Harimurti
Universitas PGRI Adi Buana Surabaya
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Engineering Public Health Social Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Improving Family Nutrition through Training in Preparing Healthy Vegetable- and Fruit-Based Desserts: Upaya Peningkatan Gizi Keluarga melalui Pelatihan Pembuatan Dessert Sehat Berbahan Dasar Sayur dan Buah Berbasis Hasil Pertanian Lokal di Desa Ploso, Kecamatan Wonoayu, Kabupaten Sidoarjo Amelia Rizky Idhartono; Dwijawara Naratama Harimurti; Khansa Fadhilah; Dwi Rohmatulloh; Dwi Amelia Putri; Dita Deasy Amelia
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 10 No. 4 (2026): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v10i4.378

Abstract

Improving family nutrition is a crucial step toward enhancing public health, particularly for early childhood and school-aged children. Ploso Village in Wonoayu District, Sidoarjo Regency, possesses abundant local agricultural produce—specifically vegetables and fruits—yet their utilization remains limited to simple preparations. This community service initiative aims to enhance the community's knowledge and skills in transforming local produce into appealing, nutritious, and healthy desserts. The activity was conducted in three stages: preparation, implementation, and evaluation. The implementation phase involved education on balanced nutrition, alongside demonstrations and hands-on practice in making healthy vegetable- and fruit-based desserts. The results demonstrated an increase in community awareness regarding the importance of balanced nutrition, improved participant skills in processing local produce into healthy food, and fostered creativity in presenting healthy dishes that appeal to children. Furthermore, the initiative holds the potential to support family food security and create opportunities for home-based businesses utilizing local produce. Thus, training on the preparation of healthy vegetable- and fruit-based desserts serves as a valuable strategy for improving family nutrition and supporting community-level stunting prevention programs.
Co-Authors Amelia Rizky Idhartono Dita Deasy Amelia Dwi Amelia Putri Dwi Rohmatulloh Khansa Fadhilah