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All Journal Jurnal Pengabdian UNDIKMA Jurnal Pelayanan dan Pengabdian Kesehatan untuk Masyarakat
Mizan Humaidy
Universitas Lambung Mangkurat
Religion Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Peningkatan Pengetahuan tentang Pencegahan Stunting melalui Penyuluhan Menggunakan Media Leaflet pada Mahasiswi di Universitas Lambung Mangkurat Mizan Humaidy; Okta Muthia Sari; Aditya Nugraha; Amanda Syakira; Andini Prasetya Ningrum; Diyah Fartimah; Feri Setiawan; Indah Budi Astuti; Raipah Raipah
Jurnal Pelayanan dan Pengabdian Kesehatan untuk Masyarakat Vol 4, No 2 (2026): Jurnal Pelayanan dan Pengabdian Kesehatan Untuk Masyarakat
Publisher : Universitas Respati Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/jppkm.v4i2.9264

Abstract

Stunting is a chronic nutritional problem caused by inadequate nutrient intake during the first 1,000 days of life, threatening the health quality of future generations. The stunting prevalence in South Kalimantan at 24.6 percent has exceeded the national average, demanding early prevention efforts. The objective of this health promotion activity is to increase the knowledge and awareness of female students at Universitas Lambung Mangkurat regarding stunting and its preventive measures. This activity applied a face-to-face health education method through lectures, supported by presentations and leaflets to 19 participants. The participants' level of understanding was measured quantitatively using evaluation instruments in the form of a pretest and post-test, each consisting of 10 questions. The results showed an increase in the participants' mean knowledge score of 11.58 points after the health promotion was provided using leaflet media. In conclusion, this educational activity successfully equips female students with adequate nutritional insights so they can act as agents of change in the community.
Transformasi Produksi dan Penguatan Daya Saing UMKM Yuki Snack melalui Integrasi Teknologi Pengolahan, Standarisasi Mutu, dan Pemasaran Digital Muhammad Itqan Mazdadi; Anna Khumaira Sari; Normaidah; Bima Arya Sena; Kahayani Carbon; Mineke Heryuvathea; Mizan Humaidy; Ni Luh Bintang Muktamirah; Sean Irvin Christian
Jurnal Pengabdian UNDIKMA Vol. 7 No. 4 (2026): November (IN PRESS)
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v7i4.22376

Abstract

This community service program aims to enhance the production capacity and product quality of Yuki Snack, a micro, small, and medium-sized enterprise (MSME) in Banjarbaru City, Indonesia, through the adoption of modern processing and packaging technologies. The program employed a Technology Transfer Model comprising community outreach, technology transfer training, and mentoring. Evaluation was conducted using observation sheets, skills checklists, and pretest and posttest assessments. The results showed that dough-mixing time decreased from 60 to 10 minutes per batch, representing an 83.33% improvement in time efficiency. The monthly production capacity of onion sticks increased from 200 to 350 kg, representing a 75% increase under regular operating conditions. During periods of high demand, production capacity rose from 200 to 400 kg per month, representing a 100% increase. All training participants achieved a 100% operational competency rate for the equipment based on the evaluated indicators. In digital marketing, the participants’ mean score increased from 79.03 on the pretest to 87.10 on the posttest, an improvement of 8.07 points. The program also produced standard operating procedures (SOPs) for production and packaging, nutritional information for the products, an updated brand identity under the name YuQi Food, and assistance with the application for halal certification for frozen food products. Overall, the integration of production technology, quality standardization, and digital marketing supports improved operational efficiency and strengthens the partner enterprise’s readiness for sustainable business development.
Co-Authors Aditya Nugraha Amanda Syakira Andini Prasetya Ningrum Anna Khumaira Sari Bima Arya Sena Diyah Fartimah Feri Setiawan Indah Budi Astuti Kahayani Carbon Mineke Heryuvathea Muhammad Itqan Mazdadi Ni Luh Bintang Muktamirah Normaidah, Normaidah Okta Muthia Sari Raipah Raipah Sean Irvin Christian