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All Journal Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Journal of Community Service (Abdisci)
Pawere, Frandz R.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Veterinary Other

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COMMUNITY EMPOWERMENT THROUGH NUTRITION EDUCATION: THE ROLE OF EGG CONSUMPTION IN PREVENTING STUNTING IN KAMPUNG MEYES, NORTH MANOKWARI Widodo, Aluisius; Hartini, Sri; Monim, Hanike; Rahardjo, Dwi Djoko; Suawa, Elfira K.; Randa, Sangle Y.; Pawere, Frandz R.; Koibur, Johan F.
Jurnal Abdisci Vol 3 No 4 (2026): Vol 3 No 4 Tahun 2026
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v3i4.938

Abstract

Abstract: Background. Stunting is a chronic form of malnutrition resulting in children being shorter than their age due to prolonged nutrient deficiency and frequent infections. It often begins before birth and continues through early childhood, caused by a lack of essential nutrients such as protein, iron, zinc, and vitamins. Eggs, as an affordable and highly nutritious source of animal protein, are recommended to help prevent stunting in vulnerable communities. Aim. To increase the knowledge and awareness of the Kampung Meyes community about stunting and the importance of consuming eggs, as well as to provide practical education on safe egg preparation for pregnant women, breastfeeding mothers, and toddlers. Methods. The activity was conducted on May 12, 2025, in North Manokwari District, involving 40 participants through leaflet distribution, interactive discussions, and egg provision. Results. The program received enthusiastic responses from children, parents, and community leaders, confirming that combining nutrition education with direct interventions effectively improves understanding and supports national stunting reduction efforts. Conclusions. The results highlight the effectiveness of culturally relevant, action-based learning and suggest the need for continued community guidance. Implication. Integrating this educational model into local health posts, schools, and family welfare groups could ensure sustainable improvements in nutrition and family food security.
The influence of the addition of granulated sugar on the organoleptic quality of dendeng ground meet deer (Cervus timorensis) Seseray, Daniel Y.; Jandit, Oktovianus; Monim, Hanike; Chrysostomus, Hieronymus Y.; Randa, John S.; Sumpe, Iriani; Pawere, Frandz R.; Yoku, Onesimus; Indey , Seblum
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 15 No. 4 (2025): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Ve
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v15i4.611

Abstract

This study evaluated sucrose at concentrations of 0, 5, 10, 15, and 20% (w/w) in ground deer meat dendeng (DGDR) to inform SME-oriented formulation. The products were dried at 60°C for 24 hours. They were then assessed by 30 semi-trained panelists (1–5 hedonic) in a within-panelist repeated-measures design. Ordinal data were analyzed using a Friedman omnibus test with Holm-adjusted Wilcoxon signed-rank comparisons. Results are reported as medians. The color increased significantly at ≥10% compared to 0%. Taste improved with sugar, producing a smoother sweet–spice balance. Aroma remained characteristic across levels. Tenderness showed a non‑significant softening at ≥15%. Overall acceptability increased with sugar, with 10–20% exceeding the control (p < 0.05). Five percent showed a trend upward, indicating an early plateau at 5% or higher. Sucrose thus functions as a practical lever to elevate appearance and liking without compromising aroma under the specified process. A formulation of 12–15% is recommended as the default. Levels of 15–20% suit markets seeking darker colors and slightly sweeter profiles. Future work should pair hedonic outcomes with instrumental measurements of color, texture, and volatility. It should also include shelf-life studies and evaluate clean-label preservation options or partial sucrose substitution.
Co-Authors Chrysostomus, Hieronymus Y. Daniel Y. Seseray Dwi Djoko Rahardjo Hanike Monim Indey , Seblum Iriani Sumpe Jandit, Oktovianus Johan F. Koibur Onesimus Yoku Randa, John S. Sangle Y. Randa Sri Hartini Suawa, Elfira K. Widodo, Aluisius