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All Journal Jurnal SOLMA JMM (Jurnal Masyarakat Mandiri) Journal of Epidemiology and Public Health Journal of Maternal and Child Health Manuju : Malahayati Nursing Journal Journal of Public Health Research and Community Health Development (JPH RECODE) PREPOTIF : Jurnal Kesehatan Masyarakat Jurnal Pengabdian Masyarakat: Darma Bakti Teuku Umar GALENICAL : Jurnal Kedokteran dan Kesehatan Mahasiswa Malikussaleh jurnal administrasi politik dan sosial Jurnal Pengabdian Masyarakat Bhinneka JUKEJ: Jurnal Kesehatan Jompa Jurnal Kesehatan Pertiwi Jurnal Kesehatan Poltekita: Jurnal Ilmu Kesehatan Public Health And Medicine Journal (PAMA)
Febrianti, Devy
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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MENUJU ZERO STUNTING MELALUI PENDAMPINGAN PENGOLAHAN SUSU SAPI MURNI YANG BERGIZI TINGGI DAN BERNILAI EKONOMI Mardhatillah, Mardhatillah; Herman, Bahtiar; Yusrianti, Yusrianti; Febrianti, Devy; Said, Sunandar; Ramlan, Pratiwi; Adri, Khaeriyah; Sulaiman, Zulkarnain; Magfirah, Andi; Sari, Yuni; Nurafifah, Nurafifah
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 6 (2024): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i6.27172

Abstract

Abstrak: Stunting merupakan salah satu target Sustainable Development Goals yang termasuk pada tujuan pembangunan berkelanjutan kedua yaitu menghilangkan kelaparan dan segala bentuk malnutrisi pada tahun 2030 serta mencapai ketahanan pangan. Prevalensi stunting Kabupaten Enrekang sebesar 26.4% masih jauh dari target sebesar 14% di tahun 2024. Kegiatan ini bertujuan untuk meningkatkan pengetahuan masyarakat dalam pencegahan stunting dan meningkatkan keterampilan masyarakat dalam berwirausaha dengan memanfaatkan kearifan local yaitu susu sapi murni. Kegiatan dilaksanakan pada bulan Juni-Agustus 2024. Metode yang dilakukan dengan mengadakan diskusi bersama mitra, penyuluhan dan praktek pembuatan produk bersama kelompok mitra Kelompok Wanita Tani Setia Mekar yang berjumlah 25 orang. Hasil kegiatan ini menunjukkan terjadi peningkatan pengetahuan ibu mengenai stunting dari 65% sebelum penyuluhan kesehatan menjadi 85% setelah penyuluhan, sementara keterampilan meningkat dari 70% menjadi 80% setelah pendampingan. Dari kegiatan ini dapat disimpulkan bahwa terjadi peningkatan pengetahuan ibu dalam pencegahan stunting dan mampu menghasilkan produk yang bergizi tinggi dan bernilai ekonomi dari bahan dasar susu sapi murni.Abstract: Stunting is one of the targets of the Sustainable Development Goals which is included in the second sustainable development goal, namely eliminating hunger and all forms of malnutrition by 2030 and achieving food security. Enrekang Regency's stunting prevalence of 26.4% is still far from the target of 14% in 2024. This activity aims to increase community knowledge in preventing stunting and improve community skills in entrepreneurship by utilizing local wisdom, namely pure cow's milk. The activity will be carried out in June-August 2024. The method used is holding discussions with partners, counseling and product making practices with a partner group of the Setia Mekar Women's Farmers Group, totaling 25 people. The results of this activity showed that there was an increase in mothers' knowledge regarding stunting from 65% before health education to 85% after education, while skills increased from 70% to 80% after mentoring. From this activity it can be concluded that there has been an increase in mothers' knowledge in preventing stunting and they are able to produce products that are highly nutritious and have economic value from pure cow's milk.
PEMBERDAYAAN KELOMPOK WANITA TANI MELALUI TECHNOPRENEURSHIP DALAM INOVASI PRODUK OLAHAN SUSU BERNILAI GIZI Haslindah, Haslindah; Febrianti, Devy; Thahir, Inna Mutmainna Cahyani; Herman, Bahtiar; Amri, Andi
JMM (Jurnal Masyarakat Mandiri) Vol 10, No 1 (2026): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v10i1.36448

Abstract

Abstrak: Pengembangan produk pangan lokal berbasis gizi merupakan upaya strategis untuk meningkatkan kualitas kesehatan masyarakat sekaligus memperkuat kemandirian ekonomi desa melalui pemanfaatan sumber daya lokal. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan kapasitas dan keterampilan Kelompok Wanita Tani (KWT) Setia Mekar Kabupaten Enrekang dalam mengolah susu sapi murni menjadi produk pangan inovatif, higienis, dan bernilai tambah. Metode pelaksanaan dilakukan secara partisipatif melalui tiga tahap, yaitu pra-kegiatan berupa observasi dan sosialisasi, tahap pelaksanaan meliputi pelatihan inovasi olahan susu, pendampingan produksi berbasis gizi, serta edukasi gizi, dan tahap evaluasi. Evaluasi dilakukan menggunakan pre-test dan post-test, observasi, serta wawancara untuk mengukur perubahan pengetahuan, keterampilan, dan sikap mitra. Hasil kegiatan menunjukkan peningkatan pengetahuan gizi dasar sebesar 49%, keterampilan pengolahan susu sebesar 56%, serta higienitas produksi sebesar 42%. Variasi produk olahan susu meningkat dari dua menjadi lima jenis produk, dan kepercayaan diri anggota KWT dalam menyampaikan manfaat gizi produk kepada konsumen meningkat sebesar 78%. Kegiatan ini berkontribusi terhadap peningkatan kapasitas teknis, kesadaran gizi, serta penguatan ekonomi desa secara berkelanjutan.Abstract: The development of local nutrition-based food products is a strategic effort to improve public health and strengthen rural economic independence through the utilization of local resources. This community service activity aims to increase the capacity and skills of the Setia Mekar Women Farmers Group (KWT) in Enrekang Regency in processing pure cow's milk into innovative, hygienic, and value-added food products. The implementation method was carried out participatively through three stages, namely pre-activities in the form of observation and socialization, the implementation stage which included training in milk processing innovation, nutrition-based production assistance, and nutrition education, and the evaluation stage. The evaluation was carried out using pre-tests and post-tests, observation, and interviews to measure changes in the knowledge, skills, and attitudes of the partners. The results of the activity showed an increase in basic nutrition knowledge by 49%, milk processing skills by 56%, and production hygiene by 42%. The variety of processed milk products increased from two to five types, and the confidence of KWT members in communicating the nutritional benefits of the products to consumers increased by 78%. This activity contributed to increasing technical capacity, nutrition awareness, and strengthening the village economy in a sustainable manner.
Co-Authors Adri, Khaeriyah Adri, Khaeriyyah Aksan, Muhammad Alya, Alya Amelia Nuryadin, Afriyana Amri, Andi Anshari, Muhammad Hafizh Ardani Samad, Mohammad Arifuddin, Nur Ayu Safitri Armang, Arnis Asysyam, Mutiara Azahrah, Fatimah Aziza, Alfi Nor Azyarah, Faimah Bayumi, Hasan Cahyani Sutra, Nur Deanti, Deanti Dwi Erma Kusumawati Eka Sari, Eka Ekawaty, Dian Fitriani Fitriani Fitriyana Nurdin, Nurul Hapsari, Norhalimah Haslindah, Haslindah Hastina, Hastina Herman, Bahtiar Hs, Sridayanti Irma Febrianty Jumiati Jumiati Kamal, Kamal Latif, Adam Magfirah, Andi Mardhatillah Mardhatillah, Mardhatillah Najirin, Berkat Napa, Rizka Magfirah Nopal, Muhammad Nurafifah, Nurafifah Ramlan, Pratiwi Sari, Evi Puspita Sari, Yuni Sofiyah Sofiyah Sulaiman, Zulkarnain Sunandar Said Syarifuddin, Alfiah Syifa Fauziah Thahir, Inna Mutmainna Cahyani Trihartati, Rahmah Hernita Wardana, Harmadi Wirawan, Reza Maulana Saputra Yusrianti, Yusrianti Zain, Muhaidir M.