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All Journal International Journal on Food, Agriculture and Natural Resources (IJFANRES) Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan
Dinata, Ferry
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Religion Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Other

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UPAYA PENYULUHAN DAN PEMBERIAN PMT PADA BAYI & BALITA DALAM MENANGANI MASALAH STUNTING DI DESA ROJOPOLO KABUPATEN LUMAJANG Alifa, Adista Nur; Fitria, Dellia Ayu; Dinata, Ferry; Yuliantin, Intan Renzy; Zainuddin, Ahmad
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 3, No 5 (2023): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v3i5.593

Abstract

Stunting is a serious public health problem in Indonesia. Stunting is caused by malnutrition in children aged 0-59 months. The latest survey by SSGI in 2022 states that Rojopolo Village is one of the villages with the highest cases of stunting in Lumajang. The stunting rate in 2022 in Rojopolo village reaches 23%. The purpose of the service is to increase knowledge, increase pregnant women's awareness of the health of the fetus and baby and prevent the stunting rate in Rojopolo village from getting higher. The method used is starting with a door to door survey and by conducting counseling to the community, especially mothers and providing assistance to pregnant women and mothers who already have children or toddlers. This activity involved approximately 20 participants. The result of this community service program is that the community gets various knowledge about stunting and nutrition in pregnant women as well as exchanging information and sharing experiences during pregnancy. It is hoped that the community and cadres/village health workers can work together in reducing the stunting rate in Rojopolo Village ABSTRAKStunting merupakan masalah kesehatan masyarakat yang cukup serius di Indonesia. Stunting disebabkan oleh kurangnya gizi pada anak usia 0-59 bulan. Survei terbaru oleh SSGI tahun 2022 menyatakan bahwa Desa Rojopolo termasuk dalam desa dengan kasus tertinggi stunting se-Kabupaten Lumajang. Angka stunting tahun 2022 di desa Rojopolo mencapai persentase 23%. Tujuan pengabdian adalah untuk meningkatkan pengetahuan, meningkatkan kesadaran ibu hamil terhadap kesehatan janin dan bayi serta mencegah angka stunting di desa Rojopolo semakin tinggi. Metode yang dilakukan adalah dimulai dengan survey door to door dan dengan melakukan penyuluhan pada masyarakat khususnya ibu-ibu serta melakukan pendampingan kepada ibu hamil dan ibu yang telah memiliki anak atau balita. Kegiatan ini melibatkan kurang lebih 20 peserta. Hasil program pengabdian ini adalah masyarakat mendapatkan berbagai pengetahuan mengenai stunting dan nutrisi pada ibu hamil serta saling bertukar informasi dan sharing pengalaman saat hamil. Diharapkan masyarakat dan kader/petugas kesehatan desa dapat saling bekerja sama dalam menurunkan angka stunting yang ada di Desa Rojopolo.
The Effect of Fermentation Time and Yeast Application on the Physical and Chemical Properties of Dry Cocoa Beans Dinata, Ferry; Savitri, Dyah Ayu; Arum, Ayu Puspita; Kusbianto, Dwi Erwin
International Journal on Food, Agriculture and Natural Resources Vol 6, No 2 (2025): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v6i2.473

Abstract

Cocoa is a product with high economic potential throughout the world. Fermentation of cocoa beans is the most important process in processing cocoa beans, because at this stage the distinctive taste and aroma of chocolate will be formed in the cocoa beans. Getting quality dry cocoa beans requires extensive post-harvest handling. Therefore, it is hoped that this research can speed up the fermentation process while maintaining the quality of cocoa beans by adding NKL yeast to the process. This research was conducted using a Completely Randomized Design (CRD) using 2 factors. The first factor was fermentation time which consists of 3 levels, namely 2 days, 4 days and 6 days. Meanwhile, the second factor was yeast concentration which consists of 3 levels, namely 0%, 1% and 2%. The parameters measured include the number of seeds per 100 grams, cut test, fat content, water content and temperature. The research results showed that interaction of the length of fermentation time with the concentration of yeast feeding had a significant effect on the variable number of seeds per 100 grams, and had a very significant effect on the variables of water content and fat content, while the effect was not significant on the cut test variable. The best combination of treatments was the combination of period of fermentation time (6 days) and yeast concentration of 2% (L3R3).
Co-Authors Ahmad Zainuddin Alifa, Adista Nur Arum, Ayu Puspita Dwi Erwin Kusbianto Dyah Ayu Savitri Fitria, Dellia Ayu Yuliantin, Intan Renzy