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All Journal GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Kebidanan Indonesia Journal of Innovation in Community Empowerment (JICE) Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Jurnal Multidisipliner Kapalamada PARADIGM : JOURNAL OF MULTIDISCIPLINARY RESEARCH AND INNOVATION
Tri Sunarsih
General Ahmad Yani Health Science College
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pelatihan Pembuatan Jelly Drink Bergizi Terfortifikasi Bayam Hijau dan Bayam Merah untuk Anak Sunarsih, Tri; Astuti, Endah Puji; Cahyono, Edhy Tri; Sari, Pramitha; Shanti, Elvika Fit Ari
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 anaser, Novadri Cahyono, Edhy Tri elfira rosa pane, elfira Elvika Fit Ari Shanti, Elvika Fit Ari Endah Puji Astuti, Endah Puji Erwan Syah, Muhammad Fit Ari Shanti, Elvika Fitri Handayani Khoirun Nisa Marzuki, Hasan Nurwijayanti Puji Astuti, Endah Purnamaningsih, Nur Aini Rahayu, Herwinda Kusuma Rosdiana Rosdiana RR. Ella Evrita Hestiandari Sari, Pramitha Suwarno Suwarno Utami, Nendhi Wahyunia