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All Journal Media Gizi dan Keluarga Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian NUSANTARA : Jurnal Ilmu Pengetahuan Sosial Jurnal Teknologi Hasil Pertanian MAKILA: Jurnal Penelitian Kehutanan International Journal of Islamic Education, Research and Multiculturalism (IJIERM) Tropical Small Island Agriculture Management Jurnal Agrosilvopasture-Tech Abdi Wina : Jurnal Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba HIRONO : Jurnal Pengabdian Masyarakat BAKIRA: Jurnal Pengabdian Kepada Masyarakat INASUA: Jurnal Teknologi Hasil Perikanan
Meitycorfrida Mailoa
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Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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PENGOLAHAN CAKE BERBASIS PANGAN LOKAL SAGU PADA JEMAAT BUKIT SION GUNUNG NONA, KOTA AMBON Mailoa, Meitycorfrida; H. Tulalessy, Abraham
HIRONO : Jurnal Pengabdian Masyarakat Vol 2 No 1 (2022): 2022 April
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v2i1.82

Abstract

The goal of this community service project was to train ecclesiastical organizations in Gunung Nona, Ambon City. The community members who are members of the Bukit Zaitun Congregation’s men’s and women’s service centers are the target audience for this activity. Teaching and training methods are employed. Through this training program, the community is taught how to turn sago flour into lemon-flavored cakes by combining it with a variety of other food additives, called “lemon sago cake” (Cake Sag’L). The community is also informed about the health benefits of sago. The goal of the training activity is to improve science and technology as well as skills so that the community can use local sago food resources to create useful and innovative products that consumer will accept.
PEMANFAATAN PANGAN LOKAL MELALUI DAPUR SEHAT (DASHAT) ATASI STUNTING PADA KAMPUNG KB Timisela, Natelda R; Leatemia, Ester D; Luhukay, Johanna M; Far Far, Risyat A.; Mailoa, Meitycorfrida; Nurjannah, Neima; Matulessy, Meivie; Latuconsina, Hayati
NUSANTARA : Jurnal Ilmu Pengetahuan Sosial Vol 11, No 3 (2024): NUSANTARA : Jurnal Ilmu Pengetahuan Sosial
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jips.v11i3.2024.994-1002

Abstract

Pembentukan Kampung Keluarga Berkualitas KB di setiap desa menjadi prioritas nasional yang dibentuk berdasarkan Instruksi Presiden Republik Indonesia (Inpres) Nomor 3 Tahun 2022 tentang Optimalisasi Penyelenggaraan Kampung KB. Melalui program yang inovatif dan strategis dalam mengejawantahkan program Banggakencana secara paripurna maka kampung KB diharapkan dapat menjalankan program-program yang berpihak kepada masyarakat. Keberadaan Kampung KB tidak secara langsung berdampak pada balita stunting tetapi ke upaya sensitif untuk menurunkan stunting. Salah satu program kampung KB untuk mengurangi keluarga beresiko stunting adalah Dapur Sehat (dashat). Untuk perbaikan gizi anak balita maupun ibu hamil dan ibu menyusui adalah berupa optimalisasi dashat atasi stunting melalui pengolahan makanan lokal. Dashat merupakan kegiatan pemberdayaan masyarakat yang terkait dengan upaya pemenuhan gizi seimbang untuk keluarga yang resiko stunting sebagai calon pengantin (CATIN)), ibu hamil, ibu menyusui, baduta/balita stunting dari keluarga yang tidak mampu. Hal ini penting supaya dilakukan pencegahan stunting lebih awal dengan mengonsumsi berbagai olahan pangan lokal yang berkualitas, bergizi dan seimbang.
STRATEGI PERCEPATAN DALAM PENURUNAN STUNTING DI PERDESAAN MELALUI OPTIMALISASI DASHAT (STUDI KASUS CEGAH STUNTING) Kembauw, Esther; Mailoa, Meitycorfrida; Ubro, Mincie H.
BAKIRA: Jurnal Pengabdian Kepada Masyarakat Vol 6 No 2 (2025): BAKIRA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/bakira.2025.6.2.277-289

Abstract

Stunting remains a strategic issue in human resource development in Indonesia, especially in rural areas with limited access to nutrition, health, and sanitation services. Through the Healthy Kitchen to Overcome Stunting (DASHAT) Program, the government seeks to optimize community empowerment in meeting family nutritional needs based on local foods. This community service article aims to describe strategies to accelerate stunting reduction through the optimization of DASHAT implementation as a form of cross-sector collaboration in promoting nutritional and health security in rural communities. Activities were carried out through a participatory and educational approach involving the community, posyandu cadres, and health workers, with a focus on increasing nutritional knowledge, healthy food processing, and strengthening the role of families in preventing stunting. The results of the community service show that optimizing the DASHAT program can increase community understanding of balanced nutrition, expand the use of local food ingredients, and strengthen clean and healthy living behaviors (PHBS). The implementation of the program also encourages the formation of a collaborative network between local governments, the private sector, and the community in accelerating the sustainable reduction of stunting. Thus, the strategy to accelerate the reduction of stunting through the optimization of DASHAT is effective in increasing awareness, participation, and family resilience to chronic nutritional risks in children under five in rural areas.
POTENSI EKSTRAK KAYU SECANG (Caesalpinia sappan L.) SEBAGAI PEWARNA ALAMI PADA SELAI PALA (Myristica fragrans H.) Irawan, Eka Wahyu; Sipahelut, Sophia Grace; Mailoa, Meitycorfrida
Jurnal Teknologi Hasil Pertanian Vol 15, No 1 (2022): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (309.692 KB) | DOI: 10.20961/jthp.v15i1.58031

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh penambahan ekstrak kayu secang sebagai pewarna alami pada pembuatan selai pala.  Penelitian ini didesain menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan 5 taraf perlakuan penambahan ekstrak kayu secang yaitu 0, 3, 6, 9, dan 12%. Parameter yang dianalisis meliputi: total fenol, vitamin C, kadar air, kadar abu dan uji kesukaan panelis (warna, aroma, rasa, tekstur, daya oles, overall). Hasil penelitian menunjukkan bahwa semakin tinggi penambahan ekstrak kayu secang, total fenol,vitamin C, kadar air dan kadar abu selai pala semakin tinggi masing-masing 10,36 mg asam galat/100 mL, 31,64 mg/100g, 34,79% dan 0,32%.  Sedangkan hasil uji kesukaan panelis menunjukkan bahwa semakin tinggi penambahan ekstrak kayu secang, kesukaan panelis terhadap warna, rasa dan overall selai pala mengalami penurunan, sedangkan terhadap aroma, tekstur dan daya oles selai pala mengalami peningkatan, namun demikian, hasil uji untuk semua parameter organoleptik rata-rata masih berada pada skala hedonik suka.
Co-Authors Augustyn, Gelora H. Augustyn, Gelora Helena Buamona, Ritzi I Burnama, Matelda C. D. Tuhumury, Helen Derlean, Supriyadi Difinubun, Rati R Ega, La Erynola Moniharapon Esther Kembauw, Esther Far Far, Risyat A. G. C. Lopulalan, Cynthia Gay, Muhammad L Grace Sipahelut, Sophia H. Tulalessy, Abraham Hardinsyah Hitijahubessy, Maria S Irawan, Eka Wahyu J. Polnaya, Febby Latuconsina, Hayati Leatemia, Ester D Lopulalan, Chintya G C Lopulalan, Cynthia G. C. Luhukay, Johanna M Maitale, Maria Makuku, Viorenska Matulessy, Meivie Moniharapon, Erynola Natelda Rosaldiah Timisela Nendissa, Sandriana J Netti Herawati Nurjannah, Neima Nurlette, Siti A Palijama, Syane Priscillia Picauly, Priscillia Rachel Breemer Ramadan, Yusirwan Reilely, Prisilya H Rukua, Dwi W Sipahelut, Sophia G Sipahelut, Sophia G. Sipahelut, Sophia Grace Syaifudin, Randy Tamar, Tamar Tetelepta, Gilian Tuhumury, Helen C.D. Tulalessy , Abraham H. Tulalessy, Abraham H. Ubro, Mincie H. vita novalina lawalata