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All Journal Jurnal Pengabdiaan Masyarakat Kasih (JPMK) Jurnal Pepadu
Hutagalung, Remita Ully
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Religion Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Social Sciences

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EDUKASI DAN PEMBERIAN MAKANAN SELINGAN NON TEPUNG RENDAH GULA DI SEKOLAH MINGGU GEREJA GPSI ALFA OMEGA SAMARINDA Hutagalung, Remita
Jurnal Pengabdiaan Masyarakat Kasih (JPMK) Vol 6 No 1 (2024): October
Publisher : JPMK : Jurnal Pengabdian Masyarakat Kasih Published by Unit Penelitian dan Pengabdian Kepada Masyarakat (UPPM) STIKES Dirgahayu Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52841/jpmk.v6i1.616

Abstract

Pelaksanaan kegiatan pengabdian masyarakat ini berupa edukasi dan pemberian makana selingan non tepung rendah gula kepada orang tua dan anak anak sekolah minggu di gereja GPSI Alfa Omega Samarinda yang bertujuan meningkatkan pemahaman anak dan orang tua untuk memilih makanan selingan yang sehat dan berdampak kepada tubuh. Dalam analisa masalah, ditemukan orang tua yang memberikan dan membekali anak makanan tinggi gula dan berbahan dasar tepung terigu. Edukasi di sampaikan oleh narasumber yang kompeten secara langsung tentang dampak buruk makanan tidak sehat pada anak. Hasil analisa kebutuhan menunjukkan bahwa orang tua memiliki pemahaman bahwa makanan selingan sehat adalah makanan mahal dan merepotkan. Oleh karena itu melalui edukasi dan pemberian makanan ini dapat memberikan pemahaman jenis makanan selingan sehat dan berdampak baik bagi tumbuh kembang anak.
PEMBERDAYAAN UMKM KELURAHAN SUNGAI KAPIH MELALUI INOVASI PANGAN FUNGSIONAL JAMUR TIRAM FORTIFIKASI DAUN PANDAN UNTUK MENDUKUNG SDG’S3 Leswana, Nurillahi Febria; Taufiqurrahman, Muh; Hutagalung, Remita Ully
Jurnal Pepadu Vol 6 No 4 (2025): Jurnal Pepadu
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v6i4.8313

Abstract

This community service program in Sungai Kapih Village, Samarinda City, was implemented to strengthen the capacity of micro, small, and medium enterprises (MSMEs) through the development of functional food innovations based on oyster mushrooms (Pleurotus ostreatus) fortified with pandan leaves (Pandanus amaryllifolius). The program was motivated by the limited product diversification and underutilization of local ingredients as sources of functional food. A participatory approach was applied, consisting of needs assessment, socialization on the concept of functional food, technical training, production and packaging assistance, as well as monitoring and evaluation. The results showed significant improvements in participants’ knowledge of functional foods and technical skills in producing oyster mushroom–pandan fortified products, such as noodles and nuggets. Pre-test and post-test evaluations revealed an increase in processing skills from 40% to 80%, and a rise in positive attitudes toward innovation from 35% to 85%. The developed products demonstrated higher nutritional value and better sensory attributes, offering strong market potential and enhancing MSME competitiveness. Beyond economic benefits, this innovation also contributes to public health, as oyster mushrooms provide protein, fiber, and bioactive compounds, while pandan leaves enrich antioxidant properties and sensory appeal. The program aligns with the Sustainable Development Goal (SDG) 3 on Good Health and Well-Being, while simultaneously supporting local food security and sustainable community empowerment  
Co-Authors Nurillahi Febria Leswana Taufiqurrahman, Muh