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All Journal Public Health of Indonesia Amerta Nutrition Journal of Community Empowerment for Health Jurnal Abdi Insani Gemakes: Jurnal Pengabdian Kepada Masyarakat Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Mandala of Health : A Scientific Journal Journal of Global Nutrition Jurnal Pengabdian Gizi dan Kesehatan Masyarakat
Wicaksari, Sifa Aulia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Other

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IMPLEMENTASI PROGRAM WOMENPRENEURSHIP DALAM PEMBERDAYAAN KELOMPOK WANITA TANI SRI REJEKI II DESA LINGGAPURA, KECAMATAN TONJONG, BREBES Prasetyo, Kunandar; Utami, Dewanti Risa; Wicaksari, Sifa Aulia; Prasetya, Emanuel Desta Herry; Prabawa, Ilham Agung
Jurnal Abdi Insani Vol 12 No 11 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i11.3195

Abstract

Women Farmer Groups (KWT) represent one form of women's institutional organization that plays a crucial role in community empowerment. KWT Sri Rejeki II was established as an effort to enhance women's participation in the agricultural sector, particularly in post-harvest activities, processing, and marketing of agricultural products, thereby contributing directly to improving household welfare through income source diversification. Various challenges are faced by the group, including aspects of production, management, and product marketing. The community service activities conducted were designed through a structured approach by implementing four stages of activities: preparation, implementation, mentoring and evaluation, and sustainability phases. During the implementation stage, activities carried out included institutional training for KWT, Good Manufacturing Practices (GMP) training, product packaging training, photography and promotional media development training, and digital marketing training. The community service activities that have been conducted successfully enhanced the knowledge and skills of group members in business development, particularly in institutional aspects, good food production practices, marketing, and business management aspects.  
PENDAMPINGAN STANDARISASI PORSI DAN PENYUSUNAN MENU GIZI SEIMBANG UMKM WARUNG BU MAR KUTASARI: PORTION STANDARIZATION AND BALANCED NUTRITION MENU PLANNING MENTORING FOR UMKM WARUNG BU MAR KUTASARI Khoiriani, Izzati Nur; Prasetyo, Teguh Jati; Wicaksari, Sifa Aulia
GEMAKES: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2026): GEMAKES: Jurnal Pengabdian Kepada Masyarakat
Publisher : Politeknik Kesehatan Kemenkes RI Jakarta I

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36082/gemakes.v6i1.2963

Abstract

Ketidakkonsistenan ukuran porsi, variasi rasa dan menu yang belum selaras dengan prinsip gizi seimbang masih menjadi tantangan  bagi UMKM Warung Bu Mar di Desa Kutasari. Hal ini dapat berdampak pada kualitas produk, efisiensi operasional, dan kepuasan pelanggan. Program pengabdian ini bertujuan untuk meningkatkan kualitas penyelenggaraan makanan massal melalui edukasi standardisasi porsi dan penyusunan menu gizi seimbang. Metode participatory action research dilaksanakan melalui beberapa tahapan : Focus Group Discussion, edukasi partisipatif dan demontrasi praktik tentang standar porsi dan gizi seimbang, serta pendampingan teknis intensif selama 40 hari dalam penerapan menu program katering terjadwal. Hasil kegiatan menujukkan sebagian besar peserta masih belum dapat menyusun menu yang sesuai dengan prinsip gizi seimbang serta belum mengetahui rekomendasi standar porsi dalam penyelenggaraan makanan. Hasil edukasi menujukkan terdapat peningkatan persepsi peserta dalam penyusunan menu gizi seimbang dan penerapan praktik standar porsi. Kesimpulan : kombinasi edukasi dengan demonstrasi dan pendampingan intensif secara nyata dapat efektif memberdayakan UMKM kuliner skala kecil untuk dapat menerapkan praktik terstandar, sehingga dapat meningkatkan kualitas penyelenggaraan makanan dan keberlanjutan usaha.
Pengaruh Konseling Gizi Daring dan Aktivitas Fisik terhadap Kualitas Diet dan Persen Lemak Tubuh Dewasa Obesitas: The Effects of Tele-Nutrition Counselling and Physical Activity on Diet Quality and Body Fat Percentage in Obese Adults Prasetyo, Teguh Jati; Wahida, Tresna Putri; Surijati, Katri Andini; Listiandi, Arfin Deri; Sulistyaning, Afina Rachma; Ramadhan, Gumintang Ratna; Khoiriani, Izzati Nur; Wicaksari, Sifa Aulia
Amerta Nutrition Vol. 10 No. 1 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i1.2026.131-137

Abstract

Background: Obesity is a global nutrition issue marked by excess body fat and elevated risk of non-communicable diseases. Tele-nutrition counselling has emerged as an alternative strategy to improve dietary behaviour alongside physical activity. Objectives: The study aimed to investigate the effects of tele-nutrition counselling on diet quality and body fat percentage in obese adults. Methods: A quasi-experimental pre-test/post-test control-group design was used with 56 adults selected through purposive sampling, allocated to a control group (exercise) and an intervention group (tele-nutrition counselling + exercise). Both groups received an 8-week physical activity program, while counselling was only given to the intervention group. Diet quality was assessed using a 2×24-hour recall and body fat percentage by BIA OMRON. Data analysis used the Wilcoxon, Paired T-Test, Mann-Whitney, and Independent T-Test. Results: The intervention had an effect on diet quality (p-value=0.038) and body fat percentage (p-value=0.03) in the intervention group. There was no effect on diet quality (p-value=0.556) or percent body fat (p-value=0.448) in the control group. There was a difference in effect on diet quality (p-value=0.038) and no difference in effect on body fat percent (p-value=0.091) in both groups. Conclusions: The intervention affected diet quality and body fat percent in the intervention group but not in the control group. Although the intervention successfully improved diet quality, its impact on body fat percentage was not observed among groups, suggesting that improving eating behaviour needs to be accompanied by other intervention components, such as increased physical activity and a longer program duration.
Co-Authors Afina Rachma Sulistyaning Cahyaningrum, Putri Khaerani Chandra, Dian Novita Diana Sunardi Fadlillah, Synta Haqqul Hamzah, Hasyrul Handayani, Sri Helda Khusun Hesti Permata Sari Hiya Alfi Rahmah Ibtidau Niamilah, Ibtidau Indriyani, Sinta Isnanta, Raden Khoiriani, Izzati Nur Lalita, Auralia Nabillah Listiandi, Arfin Deri Margono Margono Mawadda, Ferinda Rahma Mirza Hapsari Sakti Titis Penggalih Nafisah, Lu'lu Perdana Priya Haresmita, Perdana Priya Prabawa, Ilham Agung Pramesti , Aqilah Arum Prasetya, Emanuel Desta Herry Prasetyo, Kunandar Putri, Winda Alisa Putri, Windi Prisria Rahadian, Bayu Ramadhan, Gumintang Ratna Reswati, Vigur Dinda Yulia Sari, Mely Anita Suhartomo, Dalri Muhammad Sujadi, Dadi SURIJATI, KATRI ANDINI Teguh Jati Prasetyo Triyadi Hendra Wijaya Utami, Dewanti Risa Wahida, Tresna Putri Widyaningtyas, Elok Yudhawan, Indra