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Dyta Setiawati Hariyono
Fakultas Psikologi Universitas Muhammadiyah Banjarmasin
Religion Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : borneo community development

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Capacity building of cadres in the preparation of MP-ASI formula as a family nutrition booster based on Kelakai: A critical innovation (Care for Stunting) for families. Herda Ariyani; Aziza Fitriah; Rizqi Amalia Aprianty; Dyta Setiawati Hariyono; Dewi Nurhanifah; Muhammad Anshari; Anna Diniati; Firni Noviyanti Fatimah; Pitria Ulfah; Saputri Nurrifanti Dewi; Siti Lailan Azima
Borneo Community Development Vol. 3 No. 1 (2023)
Publisher : UMBanjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35747/bcdj.v2i2.794

Abstract

In addition to being a national health issue, stunting is a worldwide health concern because it lowers productivity, inhibits IQ, and causes disease in human resources. The purpose of this activity is to enhance cadres' proficiency in processing MP-ASI using the traditional knowledge of kelakai leaves in Samuda village, Belawang District, Barito Kuala Regency, as well as their knowledge base about stunting and MP-ASI. The KPM Cadres (Human Development Cadres), Posyandu Cadres, TPK (Family Assistance Team), and village food cadets are the targets of this community service project. The initial step in this activity's methodology is creating an MP-ASI Formula Book using Kelakai (Stenochlaena palustris (Burm.f.) Bedd. Second, the practice of directly preparing meals and educating people about health and nutrition The information is delivered through interactive lecture and discussion methods as well as simulations. This community service was carried out over two meetings. The location for this service activity is at the Samuda Village Hall. The results of the activity showed that there was an increase in knowledge after the training activity was held, namely that the level of understanding increased significantly from 0% to 100% in two aspects of knowledge, namely MP-ASI criteria and family medicinal plants that stimulate appetite. The results of the analysis of different tests showed that there was a difference in the mean knowledge scores of participants before and after being given the training (p = 0.000). Conclusion: The application of nutritional literacy with the help of formula books and job sheets has been proven to be able to increase cadres' knowledge and skills and effectively foster innovation in making MP-ASI formulas as potential family-based family nutrition boosters
Pengembangan Camilan Good Marning Berbasis Pepaya sebagai Potensi UMKM Desa Paran Dyta Setiawati Hariyono; Bastian Adi Putra; Deswita Amara Karini; Dina Yolanda Efendi; Karmila; Raisya Alifa Khansa; Desta Nur Andita; Nur Aisyah Indamaharani; Muhammad Rizky Nugraha; Rizky Al Ramadani Sanjaya; Atika Sayla Puspita; Siti Nisrina Azzahra
Borneo Community Development Vol. 6 No. 2 (2026)
Publisher : Universitas Muhammadiyah Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35747/bcd.v6i2.1670

Abstract

Desa Paran memiliki potensi pepaya yang mudah dijumpai dan dapat dikembangkan menjadi produk olahan bernilai tambah. Kegiatan pengabdian ini bertujuan mengembangkan camilan berbasis pepaya dengan merek Good Marning serta mengenalkan produk tersebut sebagai salah satu alternatif pengembangan UMKM desa. Pelaksanaan kegiatan meliputi persiapan alat dan bahan, pengolahan pepaya menjadi camilan renyah, pemberian varian rasa, pengemasan, serta pengenalan produk kepada masyarakat. Hasil kegiatan berupa produk Good Marning berbahan pepaya yang telah dibuat, dikemas, dan diperkenalkan kepada masyarakat Desa Paran. Tanggapan terhadap produk digunakan secara deskriptif sebagai masukan awal dan tidak diposisikan sebagai hasil uji organoleptik kuantitatif karena tidak tersedia instrumen, skala penilaian, maupun data responden yang lengkap. Produk ini berpotensi dikembangkan sebagai olahan berbasis komoditas lokal, namun keberlanjutannya masih memerlukan standardisasi proses produksi, perhitungan biaya, penguatan kemasan, perizinan pangan, dan strategi pemasaran.
Co-Authors Adinda Widya Ramadhana Putri Alfina Hidayah Anna Diniati Ariyanti, Iin Atika Sayla Puspita Aziza Fitriah Bastian Adi Putra Ceria Hermina Desta Nur Andita Deswita Amara Karini Dewi Nurhanifah Dicky Listin Quarta Dina Yolanda Efendi Fikrie Firni Noviyanti Fatimah Gladis Corinna Marsha Herda Ariyani Herda Ariyani Hidayaturrahman Hidayaturrahman Karmila Khoirun Nisa Lita Ariani Muhammad Anshari Muhammad Aulia Rahman Muhammad Rizky Nugraha Nadila Azkiya Najwa Azzahra Nur Aisyah Indamaharani Nur Syifa Pitria Ulfah Radiatul Syamsiah Raisya Alifa Khansa Ramadhana Alya Nuur Afifah Rezky Aditya Anugrah Rizky Al Ramadani Sanjaya Rizqi Amalia Aprianty Rizqi Amalia Aprianty Saputri Nurrifanti Dewi Siti Fatimah Siti Lailan Azima Siti Nisrina Azzahra Thalita Yaffa Shabira Wulandatika , Darmayanti