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Journal : Community Empowerment

Community empowerment in nutrition improvement with nutrient-dense food creations based on local food in Gresik Regency Dwi Novri Supriatiningrum; Inayatul Ilahiyah; Alfiyatus Salimah
Community Empowerment Vol 7 No 6 (2022)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.76 KB) | DOI: 10.31603/ce.6504

Abstract

An In Gresik Regency, it was found that 132 toddlers were malnourished, 55 boys and 77 girls. From the results of weighing children under five at the Posyandu in Petiken Village until January 2020, the prevalence of undernourished children under five was 8.30%, while the prevalence of undernourished children was 1.06%. Through community service activities with counseling methods and the practice of making food made from local food with practical processing and producing nutrient-dense products for toddlers, school-aged children, and adolescents. The results of this activity are nutritional status assessments, waist circumference measurements, and blood pressure checks. Some of the participants belonged to the category of obesity, and optimal blood pressure. Thus, the people of Petiken Village are recommended to use local food ingredients for healthy snacks and routinely utilize health services in the surrounding area in an effort to anticipate degenerative diseases.
Empowerment of women's group through the utilization of siwalan fruit Dwi Novri Supriatiningrum; Arny Herawaty; Farah Amelia Vidiastuti
Community Empowerment Vol 7 No 11 (2022)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.7619

Abstract

Hendrosari Village is one of the siwalan fruit-producing villages. Old siwalan fruits are wasted because many siwalan fruit products are sold unripe or half ripe. The objective of this program is to produce food from old siwalan fruit to contribute in the development of the tourism industry in Hendrosari Village. Community service methods use socialization, demonstrations, practices, discussions, and evaluations. Innovation in food products using food processing technology allows for the production of ice cream and cookies from old siwalan fruit. 75 percent of the community was very excited to take part in this program and hoped that other innovations in the use of the highly valuable old siwalan fruit would be held.