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All Journal Jurnal Harpodon Borneo Dharma Bakti Jurnal Abdi Insani Marine Kreatif Journal of Innovation Research and Knowledge Jurnal Pepadu Journal of Innovation and Sustainable Services
Stephanie Bija
Jurusan Kimia
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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PELATIHAN PEMBUATAN PANGAN FUNGSIONAL KOMBUCHA DAN MANISAN BUAH PEDADA (Sonneratia caseolaris) DI SMA NEGERI 1 TARAKAN Luthfiyana, Novi; Bija, Stephanie; Mutmainnah, Mutmainnah; Samsuriadi, Samsuriadi; Aeni, Nur; Raraq, Eva
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1835

Abstract

The public awareness of the importance of quality of life is formed by making functional food an alternative to improve health. The availability of abundant Sonneratia sp. or pada mangrove fruit and good metabolite content make pada fruit an alternative functional food, including dried fruit candy and kombucha. This activity aims to increase scientific knowledge and the application of appropriate technology through education and training in diversifying pada fruit as a functional food. This activity was conducted on July 31-August 12, 2024, at SMAN 1 Tarakan. The method of this activity consists of three stages. The first is delivering educational material related to introducing mangrove fruit types and their potential as functional food. The second stage is training and assistance in making pada fruit candy and kombucha. The third stage is evaluation and monitoring at the end of the activity to determine the partner's understanding and success. This training activity shows that partners understand that pada fruit from various mangrove plants in the North Kalimantan region can be directly used as a functional food. The training phase produced dried candied pada and three types of kombucha derived from green tea, butterfly pea flower tea and rosella flower tea. In the evaluation process of the activity, the obstacles identified were the desired carbonation level in kombucha and the shelf life of candied fruit. The training increased partners' insight by 80% into utilizing pada in creative and innovative health products (kombucha and candied fruit).
Pemanfaatan Olahan Ikan Patin: Cegah Stunting dan Wujudkan Generasi Emas Yang Sehat dan Cerdas Diah Padmi, Ni Made; Bija, Stephanie; Suprianto, Suprianto; Ariantini, Nisa
INNOVA-S: Journal of Innovation and Sustainable Services Volume 1, Issue 1, 2025
Publisher : LPPM INSTITUT TEKNOLOGI DAN BISNIS DAN MARITIM BALIK DIWA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/innova-s.v1i1.72

Abstract

Stunting merupakan kondisi gagal tumbuh pada anak yang disebabkan oleh kekurangan gizi kronis pada masa perkembangan awal mereka. Dampak stunting dapat bersifat jangka panjang, seperti berkurangnya kemampuan kognitif, pendidikan yang lebih rendah, dan risiko kesehatan kronis di kemudian hari. Penanganan stunting memerlukan pendekatan yang komprehensif melalui upaya pencegahan, pendidikan gizi, akses pelayanan kesehatan yang baik, dan perbaikan kondisi lingkungan sosial-ekonomi. Salah satu upaya yaitu melalui peningkatan gizi ibu dan anak bekerjasama dengan posyandu desa dalam kegiatan “Pemanfaatan Olahan Ikan Patin sebagai upaya Cegah Stunting dalam mewujudukan Generas Emas 2045 yang Sehat dan Cerdas”. Metode kegiatan yang digunakan adalah menggabungkan sosialisasi dengan pelatihan bersama, dikemas dalam tiga kegiatan yaitu: Sosialisasi upaya pencegahan stunting, pendampingan layanan Kesehatan (pemantauan kesehatan) pada ibu hamil, bayi dan balita bersama Posyandu Desa Sempayang, pelatihan pengolahan ikan patin sebagai Makanan Pendamping ASI. Hasil kegiatan yaitu diperoleh data peningkatan pemahanan dan keterampilan pengolahan ikan patin dikalangan ibu muda di lokasi kegiatan. Melalui rangkaian kegiatan ini, peserta mendapatkan pengetahuan terkait dampak dan upaya pencegah stunting, layanan pemeriksaan kesehatan ibu hamil, bayi dan balita, pengembangan keterampilan mengolah ikan patin menjadi Makanan Pendamping ASI.
Co-Authors Abdul Jabarsyah, Abdul Akbar Akbar Aldian, Aldian Ariantini, Nisa Asbar Laga, Asbar Diah Padmi, Ni Made Gazali Salim Haryono, M. Gandri Heni Irawati Heni Irawati Imra, Imra Ira Maya Abdiani Muhammad Firdaus Murniati . Novi Luthfiyana NUR AENI Nurhikma, Nurhikma Nurwijayanti Raraq, Eva Rozi, Anhar Samsuriadi, Samsuriadi Simanjuntak, Ricky Febrinaldy Sugiarti . Syamsiar, Syamsiar Syamsidar Gaffar Syamsul Arifin Yulma, Yulma