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PELATIHAN PEMBUATAN MPASI DARI IKAN DI DESA PIJOT KECAMATAN KRUAK KABUPATEN LOMBOK TIMUR Soraya Gigentika; Dika Arianto; Yuni Mustika; Novandita Esa Rakatama Bassok; Hendry Armadani; Baiq Winda Larasati Hernanda; Ika Handriana; Helfiani Putri; Nirma Nurhaliza; Baiq Aminah Julianfa
Jurnal Abdi Insani Vol 9 No 3 (2022): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v9i3.699

Abstract

The problem of stunting is important to solve because it has the potential to disrupt the potential of human resources and is related to the level of health, even child mortality. One area in Indonesia that needs attention in terms of stunting is Pijot Village, which is located in Keruak District, East Lombok Regency, West Nusa Tenggara Province. Efforts made by the University of Mataram in preventing stunting in Pijot Village are involving KKN students to conduct training on making MPASI from fish. The purpose of the training activity is to direct the community to be able to make MPASI from marine fish and provide an understanding to the community of the nutritional content of marine fish. The training on making MPASI from fish applies adult learning methods so that the training is carried out with an active participatory approach, two-way communication, and a combination of theory and practice. The target participants in the training were 22 Posyandu cadres in Pijot Village. The result of the training activities for making MPASI in Pijot Village was that the representatives of Posyandu cadres who attended received increased knowledge or skills in making MPASI. This is evidenced by their success in producing solid food in the form of porridge containing marine fish. In addition, the MPASI from fish produced also has a proper texture and taste for babies aged 6-24 months. No significant obstacles were found in the manufacture of MPASI. Based on the results of the training on making MPASI from fish, it can be concluded that the potential of marine fish in Pijot Village can be processed into MPASI for infants aged 6-24 months because marine fish have very rich nutritional content to meet the nutritional needs of infants so as to prevent stunting in children.
PENERAPAN KAPASITAS PRODUKSI OPTIMAL UNTUK PENGUATAN USAHA PENGOLAHAN ABON IKAN DAN BAKSO IKAN DI DUSUN GILI AIR, DESA GILI INDAH, KABUPATEN LOMBOK UTARA Soraya Gigentika; Sitti Hilyana; Saptono Waspodo; Sadikin Amir
Jurnal Abdi Insani Vol 10 No 1 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i1.883

Abstract

There are two fish processing and marketer groups in Gili Air Subvillage - Gili Indah Village. That group was formed in August 2021. Looking at the time they were created, the fish processing and marketer groups need assistance in carrying out fish processing production activities. The need for aid to the fish processing and marketer group is determining the optimal production capacity to plan processed fish production targets so that the fish processing business carried out provides maximum benefits. Assistance activities for fish processing and marketing groups in Gili Air Subvillage are carried out through educational and practical methods. Educational activities regarding setting targets for processed fish production capacity are carried out using active participatory action program methods in the field. Meanwhile, practical activities are carried out by gathering information based on participants' experiences. Based on the practice, it can be seen that the optimal production capacity carried out by the Putri Bahari group in processing fish floss is 1,200 kg per year. Meanwhile, the optimal production capacity carried out by the Lanter Gili group in processing fish balls is 920 kg per year. The results of the activities that have been carried out show that the fish processing and marketing groups in Gili Air Subvillage are willing to take advantage of the knowledge and information that has been provided in carrying out fish processing activities. This is based on the fact that the group needs to know the processing production capacity that will be produced in order to develop an appropriate strategy to generate optimal profits, there is a strategy in designing fish raw materials that need to be provided, the amount of packaging, and the division of work time.