Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Hasil Inovasi Masyarakat (JHIM)
Rakhmawati, Ismi Yayuk
Unknown Affiliation
Humanities Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pelatihan pembuatan olahan pangan untuk kesehatan  keluarga dan pencegahan stunting di Kabupaten Mojokerto Anita, Anita; Wahyudi, Rakhmad; Rakhmawati, Ismi Yayuk; Imaduddin, B.E; Ahmad, Nuril
Jurnal Hasil Inovasi Masyarakat Vol. 2 No. 2 (2025): Juli - Desember (In Progress)
Publisher : Borneo Novelty Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70310/jhim.2025.03021273

Abstract

Menumbuhkembangkan kesadaran  masyarakat serta berperan aktif dan bertanggung jawab dalam  pelaksanaan pengolahan pangan, gizi dan kesehatan merupakan langkah utama yang harus dimulai. Secara operasional, ditingkat desa atau kelurahan, upaya untuk meningkatkan kesehatan  keluaga dapat  melalui ibu-Ibu Pembinaan Kesejahteraan Keluarga (PKK), dimana peran seorang ibu didalam suatu rumah adalah merencanakan dan mengolah sumber makanan untuk kesehatan keluarga sedangkan dalam hal penurunanan angka stunting, dapat melalui oleh kader kader Pos Pelayanan Terpadu (Posyandu). Metode pelatihan pada pelatihan kader dalam pengolahan pangan untuk kesehatan keluarga dan pencegahan stunting digunakan adalah ceramah, diskusi, dan simulasi. Materi tentang olahan pangan akan disampaikan secara ceramah oleh narasumber dan didalam diskusi akan di praktekan secara langsung pembuatan pangan untuk kesehatan keluarga dan pencegahan stunting. Kegiatan Pengabdian ini mendapatkan respon positif dengan dibuktikannya peserta aktif bertanya dan ikut serta praktik. Kegiatan Pengabdian ni diharapkan dapat meningkatkan ketrampilan Ibu PKK dan Kader posyandu dengan praktik di rumah masing masing denga hrapan meingkatnya kesadaran menu keluarga terhadap kesehatan.  
An Industrial Systems Approach to Utilizing Sweet Potatoes as a Nutritious Local Food for Stunting Prevention Anita, Anita; Wahyudi, Rakhmad; Rakhmawati, Ismi Yayuk; Ahmad, Nuril
Jurnal Hasil Inovasi Masyarakat Vol. 3 No. 1 (2026): January - June (In Progress)
Publisher : Borneo Novelty Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70310/jhim.2026.03010692

Abstract

Stunting is a chronic nutritional problem that has a significant impact on the quality of human resources in Indonesia, both in the short term through increased risk of morbidity and mortality, and in the long term through decreased intellectual capacity that has the potential to cause a lost generation. Therefore, stunting prevention is a national priority that requires a systematic approach, including optimizing the use of local resources in a nutritious food supply system. This study aims to compile a scientific review of the potential of sweet potatoes as a local food ingredient for stunting prevention from an industrial systems perspective. The method used is a literature review with a descriptive qualitative approach to various relevant scientific sources. The study results indicate that sweet potatoes (Ipomoea batatas L.) have strategic value as a raw material in the nutritious food industry value chain due to their nutritional content, including carbohydrates, protein, fat, fiber, vitamin A, and antioxidants, which support the fulfillment of children's nutritional needs. Through an industrial systems approach, sweet potatoes can be developed into various value-added food products such as purees, instant porridge, cookies, sponge cakes, and nuggets that not only increase public access to nutritious food but also strengthen the sustainability of the healthy food supply system in an effort to accelerate stunting reduction.
Co-Authors Anita Anita Imaduddin, B.E Nuril Ahmad Wahyudi, Rakhmad