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Journal : Asian Journal of Community Services (AJCS)

Prevention of Hypertension through the Use of Homemade Herbs and Supplements Fujiati, Fujiati; Isnaini, Isnaini; Joharman, Joharman; Audhah, Nelly Al; Asnawati, Asnawati; Hayatie, Lisda; Sari, Annida Permata; Irawanto, Irawanto
Asian Journal of Community Services Vol. 3 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v3i12.12913

Abstract

Globally, approximately 1.28 billion individuals are affected by hypertension, a Non-Communicable Disease (NCD) that represents the second leading risk factor for premature death. Hypertension raises the risk of cardiovascular disease, a global health challenge. Hypertension can result from a lack of information on the disease. Hypertension can be controlled and prevented at the community level through education, the introduction of antihypertensive plants, and training in herbal supplements. To improve public health in West Martapura, counseling and training sessions were held with the PKK. Visual media, leaflets, and demonstrations were used. The mean posttest scores for knowledge about hypertension prevention and control, knowledge of herbal plants with antihypertensive properties, and knowledge and skills in making health supplements from herbal plants were 90.5, 89.0, and 84.5, respectively.
Community Empowerment in Training of Fish Preservation Processing Typical of Wetland Environment with Commercial Value Fujiati, Fujiati; Irawanto, Irawanto
Asian Journal of Community Services Vol. 3 No. 3 (2024): March 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v3i3.8512

Abstract

Haruan, or cork fish (Channa striata), is an abundant freshwater marine wealth and is found in many rivers or swamp areas in South Kalimantan, including in the neighborhood of RT 05 Keliling Benteng Ulu Village. This fish has a high economic value and good nutritional content, especially albumin. Haruan fish is usually consumed directly by the community or made into salted fish. The problems found in the community are (a) there is no Haruan fish jerky production; (b) there is no knowledge of how to make Haruan fish jerky. The purpose of this activity is to increase economic selling value and provide nutritious alternative foods. Problem solving for partners is done by guiding the making of haruan fish jerky.