Ni Putu Diah Witari
Departemen Anatomi-Histologi, Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Warmadewa, Indonesia

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Pengembangan Produk Olahan Pangan Lokal untuk Mendukung Imunitas dan Pencegahan Kanker Serviks Ni Putu Diah Witari; I Wayan Sudiarta; Fransiscus Fiano Anthony Kerans; Dewa Ayu Agung Alit Suka Astini; Komang Trisna Sumadewi; Luh Gde Evayanti; Ida Ayu Laxmi Ananda Dewi Manuaba; Ni Made Gita Kusuma Dewi
Warmadewa Minesterium Medical Journal Vol. 5 No. 3 (2026): September 2026
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wmmj.5.3.2026.190-196

Abstract

This community service activity aimed to enhance public knowledge and skills regarding reproductive health, particularly cervical cancer prevention, and the utilization of local plants as nutritious and economically valuable food sources. Conducted in a community hall with a participatory approach, ten PKK cadres served as primary participants. Pre- and post-tests were administered to assess knowledge improvement, revealing a significant increase from 50% to 75% on average, demonstrating the effectiveness of the educational methods employed. The integration of culturally relevant visual media, interactive sessions, and practical cooking workshops proved essential. Support from the faculty, village leadership, and active community engagement fostered strong collaboration. Findings indicate that interactive, context-sensitive education effectively boosts awareness and practical competencies, strengthening local resilience. The initiative contributed to increased health literacy and sustainable use of local resources. Replication in other regions with cultural adaptation is recommended. This study demonstrates that collaborative, evidence-based, and sustainable community service can be a powerful mechanism for improving public health and microeconomic resilience.