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All Journal Journal of Public Health Sciences Jurnal Medika: Medika
Hidayani , Wuri Ratna
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Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

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Factors Related to the Performance of Cadres in the Implementation of Community Based Health Service Activities Rahmayanti, Widi; Yogaswara, Dadan; Fitriani, Sinta; Hidayani , Wuri Ratna; Tagum, Kenny Nino H.; Turiano, Lorraine
Journal of Public Health Sciences Vol. 1 No. 02 (2022): Journal of Public Health Sciences
Publisher : The Indonesian Institute of Science and Technology Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.979 KB) | DOI: 10.56741/jphs.v1i02.82

Abstract

Posyandu is a Community-based health service managed and organized by the Community. It is responsible for implementing health development to empower the community and provide convenience in obtaining essential health services to accelerate the reduction of maternal and infant mortality. This study aims to determine what factors are related to the role of cadre performance in implementing Posyandu activities. This research method is an analytic description using a literature review design. The results showed no relationship between knowledge factors, age, incentives, training, education, attitudes, and motivation towards cadre performance, and there was no relationship between husband support and cadre performance.
Training on The Use of Telang Flowers as Food Coloring for Women Who Sell Traditional Foods in Kotagede Setyawati , Herni; Alfakihuddin , Muhammad Lukman Baihaqi; Nurhidayati; Heriani; Hidayani , Wuri Ratna; Oktavera , Rini; Maulidiana , Lina; Diawati , Prety; Nurhayati , Siti; Nirawati , Resy
Jurnal Medika: Medika Vol. 4 No. 3 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/9mypw495

Abstract

This community engagement project aimed to empower ten traditional food vendors in Kotagede, Yogyakarta, by training them to utilize butterfly pea (Clitoria ternatea) flowers as natural food coloring. Employing a participatory approach, the training covered health risks of synthetic dyes, the benefits and cultivation of butterfly pea plants, natural dye extraction techniques, and basic product branding. Data were collected through pre- and post-tests, observation, and semi-structured interviews. Results showed a significant increase in participants’ knowledge and practical skills, with post-test scores rising across all indicators. Most participants successfully applied the extract in traditional dishes and reported improved consumer interest due to the natural and visually appealing color. Some began cultivating the plants and branding their products with natural labels. Despite minor challenges regarding shelf life and packaging, the training effectively promoted innovation, health awareness, and entrepreneurship among women food vendors. This program highlights the potential of locally sourced natural ingredients in supporting sustainable, health-conscious food businesses.
Co-Authors Diawati , Prety Fitriani, Sinta Heriani Maulidiana , Lina Muhammad Lukman Baihaqi Alfakihuddin Nirawati , Resy Nurhayati , Siti Nurhidayati Rahmayanti, Widi Rini Oktavera Setyawati , Herni Tagum, Kenny Nino H. Turiano, Lorraine Yogaswara, Dadan