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All Journal Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat Jurnal Tiyasadarma: Jurnal Pengabdian Kepada Masyarakat
Arif Gunawan, Agung
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Increasing The Added Value Of Marine Products: Fish Processing Diversification Training For Fishermen Groups In Tanjung Riau Fishing Village Rosie Oktavia Puspita Rini; Saputra, Eryd; Arif Gunawan, Agung
JURNAL KEKER WISATA Vol. 3 No. 2 (2025): JULI 2025
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v3i2.405

Abstract

This community service activity aims to increase the added value of marine products through training on processed fish diversification for fishermen groups in Tanjung Riau Fishing Village. This program is a collaboration between the Culinary Management Study Program of the Batam Tourism Polytechnic and the local community, with the main target of small-scale capture fishermen, fishermen's families, young fishermen, and micro-business groups based on marine products. The main problems faced by coastal communities, namely the low selling value of fresh fish and marine product waste that has not been optimally utilized, are overcome through educational and applicative approaches. The activity methods include field identification, initial socialization, practical training, utilization of marine product waste, and post-training evaluation. The training is carried out directly with a learning by doing approach, covering processing techniques for products with economic value such as Prawn Bisque and Dry Prawn Powder. The training material also emphasized the importance of hygiene standards, food safety, and the use of shrimp shell waste as part of the circular economy principles. The results of the activity showed an increase in the knowledge and skills of participants in processing seafood into processed products with high selling value and awareness of environmentally friendly waste management. This activity also contributes to opening new business opportunities and strengthening the entrepreneurial spirit of coastal communities. With an integrated approach between education, technical training, and empowerment, this activity is expected to have a sustainable impact on economic, social, and environmental aspects in coastal areas.
IMPLEMENTASI PROGRAM MAKANAN BERGIZI GRATIS (MBG) SEBAGAI UPAYA PENINGKATAN PENGETAHUAN GIZI DAN PERILAKU MAKAN SEHAT SISWA SEKOLAH DASAR NEGERI 011 SEKUPANG BATAM amalia, eva; Afriani, Miratia; Arif Gunawan, Agung
Jurnal Tiyasadarma Vol. 3 No. 2 (2026): Januari 2026 | Jurnal Tiyasadarma
Publisher : LPPM ITEBA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62375/jta.v3i2.808

Abstract

Optimal nutrition plays an essential role in supporting the growth and learning process of elementary school students. The Free Nutritious Meal Program (MBG) is a strategic government initiative that requires support through nutrition education and the development of healthy eating habits at school. This community service program aimed to improve students’ nutritional knowledge and promote healthy eating behavior among students at SD Negeri 011 Sekupang through nutrition education integrated with the implementation of MBG. The methods included coordination with the school, interactive nutrition education sessions, meal-time assistance, and observation of menus and students’ eating behavior. The results showed an improvement in students’ understanding of the importance of balanced nutrition and increased awareness of healthy eating practices. In addition, the program strengthened the role of teachers and schools in supporting the sustainability of school-based nutrition programs. Integrated nutrition education within the MBG program contributes positively to the formation of healthy eating habits among elementary school students.
Co-Authors Afriani, Miratia Eryd Saputra Eva Amalia Rosie Oktavia Puspita Rini