Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Pengabdian Masyarakat Cendikia Jenius
Yesi Alfadjri
Unknown Affiliation
Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pendampingan Pedagang Makanan/Minuman dalam Pemanfaatan Bengkuang sebagai Pangan Fungsional Cepat Saji untuk Pengendalian Profil Lipid Andrafikar; Hasneli; Safyanti; Kasmiyeti; Yesi Alfadjri
Jurnal Pengabdian Masyarakat Cendikia Jenius Vol. 3 No. 1 (2025): Desember 2025
Publisher : CV. CENDIKIA JENIUS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70920/pengabmaskes.v3i1.256

Abstract

This community service activity under the Regional Partnership Program aimed to improve the knowledge and skills of food and beverage vendors in utilizing jicama (Pachyrhizus erosus) as a functional fast food to help control blood lipid levels in Kuranji District, Padang City. The implementation method consisted of several stages including socialization, health education through lectures and discussions, demonstration of jicama-based food processing, and direct mentoring for vendors. Evaluation was carried out using pre-tests and post-tests to measure knowledge improvement, as well as monitoring vendors’ practices in processing jicama-based food. The results showed a significant increase in knowledge, with vendors categorized as having good knowledge rising from 28.6% before the intervention to 80% after the intervention. In addition, some vendors began developing jicama-based recipes for family consumption and for sale, such as vegetable lontong, fritters, and meat-based dishes. In conclusion, this community service program was successfully implemented with strong support from the local government and community, and it effectively enhanced vendors’ understanding and skills in utilizing jicama as a functional food.
Co-Authors Andrafikar Hasneli Kasmiyeti Safyanti