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All Journal Jurnal Pengabdian UntukMu NegeRI Unri Conference Series: Community Engagement
Kesya, Lunari
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Religion Humanities Computer Science & IT Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Social Sciences

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Pelatihan dan Pemberdayaan Kader Posyandu dalam Pemanfaatan Makanan Fermentasi Tradisional Kuansing untuk Peningkatan Gizi Ibu Hamil dan Balita Ismawati, Ismawati; saryono, saryono; mukhyarjon, mukhyarjon; enikarmila Asni; Devi, Silvera; Anggraini, Suci; Suraya, Nabella; Kesya, Lunari; Salsabila, Dinda; Deanra, Cantika Natswa
Jurnal Pengabdian UntukMu NegeRI Vol. 9 No. 3 (2025): Pengabdian Untuk Mu negeRI
Publisher : LPPM UMRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37859/jpumri.v9i3.10439

Abstract

Stunting in children remains a health problem in Indonesia. One way to improve the nutritional status of the community to prevent stunting is by utilizing nutrient-rich traditional fermented foods. This community service activity aimed to enhance the knowledge and skills of Posyandu cadres in utilizing conventional fermented foods from Kuansing as a nutritional source for pregnant women and toddlers. The training was conducted on August 30, 2025, at the Gunung Toar Sub-district Multipurpose Hall, Kuantan Singingi Regency, attended by 26 Posyandu cadres. The methods included educational video screening, booklet distribution, interactive discussions, and demonstrations of traditional fermented products such as pekasam, sarobuong, and puduong. Evaluation results showed an increase in participants' knowledge scores from an average of 50 to 70 after the training. This activity demonstrates the effectiveness of science-based education in improving community nutrition awareness and preserving local fermented foods.
Revitalisasi Makanan Fermentasi Tradisional Kuantan Singingi melalui Pelatihan Berbasis IPTEKS Ismawati, Ismawati; Saryono, Saryono; Mukhyarjon, Mukhyarjon; Asni, Enikarmila; Devi, Silvera; Anggraini, Suci; Suraya, Nabella; Kesya, Lunari; Salsabila, Dinda; Deanra, Cantika Natswa
Unri Conference Series: Community Engagement Vol 7 (2025): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.7.531-536

Abstract

Malnutrition, especially among children under five, remains a significant public health concern in Indonesia, including Riau Province. One potential effort to address this issue is the utilization of traditional fermented foods from Kuantan Singingi Regency, such as pekasam, sarobuong, puduong, and cangkuok semaung. These foods are rich in nutrients, including protein, carbohydrates, amino acids, minerals, and probiotics beneficial to health; however, they are on the verge of extinction.This community service program aimed to revitalize traditional Kuansing fermented foods through a science and technology-based training approach. The program implementation involved video demonstrations of traditional food preparation, distribution of pocket books, and interactive discussions with health cadres, as well as pregnant and breastfeeding mothers, and mothers with toddlers.The results showed high enthusiasm among participants, demonstrated by their active involvement in discussions and question-and-answer sessions. The training not only improved participants’ knowledge but also fostered awareness and a sense of ownership of local food, while simultaneously opening opportunities for small-scale household businesses.
Co-Authors Anggraini, Suci Deanra, Cantika Natswa Enikarmila Asni Enikarmila Asni Ismawati Ismawati Ismawati ismawati Mukhyarjon Salsabila, Dinda Saryono Saryono Saryono Silvera Devi suraya, nabella