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All Journal TELKOMNIKA (Telecommunication Computing Electronics and Control) JOIV : International Journal on Informatics Visualization Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) JOURNAL OF SCIENCE AND APPLIED ENGINEERING Jurnal Ilmiah Kesehatan Media Husada Jurnal EnviScience (Environment Science) Jurnal Kesehatan Tambusai MAHESA : Malahayati Health Student Journal Jurnal Higiene Sanitasi Journal of Community Service for Health Berkala Ilmiah Kedokteran dan Kesehatan Masyarakat
Rudy Joegijantoro, Rudy
STIKES Widyagama Husada Malang
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Dentistry Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Journal of Community Service for Health

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Health and Relaxation Corner: Empowering Food Vendors Around Hospitals Through Innovative Training Apryanto, Frengki; Ramadhani, Rahmaniah; Joegijantoro, Rudy
Journal of Community Service for Health Vol. 6 No. 2 (2025)
Publisher : STIKes Patria Husada Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26699/jcsh.v6i2.1278

Abstract

Micro, Small, and Medium Enterprises (MSMEs) in the culinary sector play a vital role in supporting the economy, particularly around hospitals where food demand is consistent. However, many vendors face challenges such as poor hygiene practices, limited menu innovation, inadequate financial literacy, and lack of consumer-friendly facilities, which reduce competitiveness and pose risks to public health. To address these issues, the Healthy & Relaxing Corner community service program was implemented with 20 vendors from 10 stalls around Saiful Anwar Hospital, Malang, through outreach, training, mentoring, provision of simple technologies, and participatory evaluation. The training modules included Clean and Healthy Living Behavior; PHBS (Perilaku Hidup Bersih dan Sehat), food safety, herbal menu diversification, financial management, product photography, digital marketing, waste management, and stall layout improvements. The results demonstrated significant progress: knowledge improved from 65% poor to 90% good, PPE use rose from 25% to 100%, and all participants achieved proper financial recording skills. Additionally, 75% reached good practice in product photography, 50% attained good ability in digital promotion, and 100% adopted correct waste sorting. All stalls successfully introduced herbal drinks, while half modified cooking techniques for healthier food preparation. However, only 30% of vendors created relaxing corners, suggesting that financial and space constraints limited physical restructuring. Overall, the program effectively improved hygiene, entrepreneurship, and innovation, contributing to healthier food environments and more sustainable income for vendors. The model is replicable for MSME empowerment in other communities, with future initiatives recommended to combine training with micro-financing or infrastructure support to maximize outcomes.
Co-Authors Affi Nizar Suksmawati Anggela, Thesa Anik Yuesti Anwar Musaddad Apryanto, Frengki Aviv Yuniar Rahman Dedi Usman Effendy Devita Sari Emma Budi Sulistiarini Erwin Cahya Meilanda Hazainudin, Gilang Dewi Fauziah Istiadi MARIFANI FITRI ARISA Nindi, Nindia Puteri Priyo Santoso, Fany Dwi Putri , Azuan Ludia Ramadhani, Rahmaniah Sabar Setiawidayat Saktiawan, Yusup Santoso Budiarjo Sediawan, MN Lisan Septia Dwi Cahyani Subhi , Misbahul Suksmawati, Affi Nizar Vira Tika Yuniar Wahyuni, Ike Dian