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All Journal JURNAL PERIKANAN DAN KELAUTAN TROPIS Jurnal Teknologi Pertanian Jurnal Basicedu Samakia: Jurnal Ilmu Perikanan Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani Jurnal JEETech Fisheries : Jurnal Perikanan dan Ilmu Kelautan Habitus Aquatica : Journal of Aquatic Resources and Fisheries Management Profesi | Jurnal Ilmu Pendidikan dan Keguruan Jurnal Kolaboratif Sains Jurnal Basicedu Journal of Fish Health Jurnal Pendidikan Matematika Jurnal Intelek Insan Cendikia Serambi Engineering
Junianto
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Journal : Jurnal Abdi Insani

 1 
INTRODUKSI PENGETAHUAN DAN LIMPAH KETRAMPILAN PEMBUATAN BASRENG PADA ANGGOTA POSYANDU BINAKARYA Haetami, Kiki; Junianto
Jurnal Abdi Insani Vol 11 No 1 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i1.1384

Abstract

The government is currently very concerned about efforts to reduce and prevent stunting. Growth that is below standard when aged less than 6 years is called stunting. One program to reduce stunting is providing healthy and nutrient-dense food, namely high protein, to children in posyandu activities. Posyandu members can produce healthy and nutritious food themselves in an effort to ensure product safety and hygiene and optimize the budget. The aim of this community service is to increase the knowledge and skills of posyandu women in Binakarya Village, Garut Regency in making fried fish balls (Basreng). Basreng is a nutritious food and is liked by children. The implementation method consists of two stages, namely seminars aimed at increasing knowledge and participatory plotting to improve the skills of activity participants. The activity will take place from January 5 2023 to February 6 2023, the strategic target audience is Posyandu cadre mothers. As a result of the seminar activities that have been carried out, the seminar participants' knowledge scores about fish nutrition to prevent stunting and the stages of making fried fish meatballs have increased. The knowledge score before the seminar was 7.85 and after the seminar it was 9.95 from a maximum score of 10. The process of making fried fish meatballs carried out by activity participants during the participatory denplot went well and smoothly. The fried fish meatball product produced has an appearance that is not much different from commercial fried fish meatballs. The level of education and strong motivation of strategic target audience participants are the main factors in the success of this activity. Based on the results of the activities that have been carried out, it can be concluded that the knowledge and skills of activity participants in making fried fish meatballs have increased.
Co-Authors Abraham Luther Aditya Nugraha Zein Al Iksani, Irna Salwa Alya Himmati Amanda, Trisna Rosa Ananda Dwi Septian Atikah Nurhayati Auliya Suripto Bussalam, Rajib Damayanti, Fis'ari Denis Setia Prismayana Elyzha, Adhinda Nurr Fajrianto, Fiqri Fajrin, Mahmudin Firda Nuradawiyah Yonesa Firda Zakiyatunisa Justika Firdaus, Muh Wildanul Firly Ryan Nouvaly Fitriani, Endah Fonda, Aulia Ghaida Anrose, Zahrah Alifia Handaka, Asep Agus Hardianto, Putra Ananda Nurrafi Feryansyah Hasan Basri Hasani, Fiza Jasmine Helmalia Asri Iis Rostini Ilva Viola Indi Mega Aulia Ine Maulina Ine Maulina Irfan Zidni ISKANDAR Katon Agung Ramadhan Kiki Haetami Lisa Gabriela Luthfiah Al Afifah Maharani, Annisa Marsyal, Muhammad Guntur Muh Wildanul Firdaus Muhamad Seikei Shojikana Novia, Novia Aryashanti Paramytha , Nina Purnawa Jaya Radya Nasyawa Raj Surya Alika Ramadhan, Katon Agung Ringo Ringo Star Osrin, Butet Mona Moranaga Salmaa Ishma Hidayati Saputra, Andika David Siahaan, Rio Fito Susilo Tri Widodo Tamsir Ariyadi Wike Normalisa Wulandari, Deswita Khansa