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All Journal Abdi Geomedisains Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Bestari, Salwa Alifa
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Humanities Dentistry Earth & Planetary Sciences Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Other

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Edukasi Gaya Hidup dan Pola Makan Remaja dalam Pencegahan Penyakit Gagal Ginjal dengan Metode Active Learning pada Siswa SMA Muhammadiyah Al Kautsar PK Kartasura : Pengabdian Syafriati, Ani; Indri, Indri; Bestari, Salwa Alifa; Ramadhani, Zukhrofa Rizkiana; Rahayu, Sri; Widodo, Arif
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 2 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 2 (October 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i2.4459

Abstract

Kidney failure is a growing public health problem, including among adolescents, largely influenced by unhealthy lifestyles and poor dietary habits. Early prevention through health education is essential to reduce the risk of kidney disease in the future. This community service program aimed to improve adolescents’ knowledge and awareness regarding healthy lifestyles and balanced dietary patterns for the prevention of kidney failure. The program was implemented at SMA Muhammadiyah Al Kautsar PK Kartasura and targeted senior high school students using an Active Learning approach, including group discussions, simulations, role play, interactive quizzes, and case studies. The activities began with early health screening, such as blood pressure measurement, body mass index assessment, and random blood glucose testing, followed by interactive health education sessions. Evaluation was conducted using pre-test and post-test assessments to measure changes in students’ knowledge levels. The results demonstrated a significant improvement in knowledge, with the proportion of students categorized as having good knowledge increasing from 18.82% in the pre-test to 91.76% in the post-test. In addition, students showed high enthusiasm and active participation throughout the program.
Penyuluhan Manfaat Gizi Daun Anggur untuk Meningkatkan Pemanfaatan Budidaya Lokal Masyarakat Desa Palur Kulon Bestari, Salwa Alifa; Marisa, Ivanna Eka Putri; Prayogi, Karisma Larasati Adelia; Assyifa, Putri Nayla; Rahmawati, Nabila Devita; Ramadhandi, Naufal; Rahmawati, Dita Andini; Nurhalizah, Vivi Dwi; Maris, Umela Nuria; Aprilia, Rhoma Dita Rizqa; Fawwaz, Aanisah Luthfiah; Saraswati, Widyadhari Yoanisa; Azizah, Zein Nur; Aulia, Tazkia; Kamila, Dinda Zhafira Mutya
Abdi Geomedisains Vol. 6, No. 2, December 2025
Publisher : Universitas Muhammadiyah Surakarta

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Abstract

The main problem faced by the community partners in Dusun Palur Kulon, Ngringo Village, is the limited knowledge of the health benefits of grape leaves, despite their existing cultivation in the area. As a result, grape leaves have not been optimally utilized as nutritious local food and lack health-based product branding. This community service program, conducted through a collaboration between lecturers and the Nutrition Student Association of Universitas Muhammadiyah Surakarta (UMS), aimed to improve community nutrition literacy through innovative utilization of grape leaves as healthy and value-added local food. The activity was carried out at the community’s request and consisted of an educational session, interactive discussions, a video demonstration on grape leaf chip processing, and a reflection session. A total of 37 community members participated actively. The materials covered nutritional value, health benefits, and proper processing techniques of grape leaves. The results indicated improved community understanding of the health benefits of grape leaves and increased interest in developing grape leaf–based food products. Evaluation through discussions and reflections showed that the interactive approach and audiovisual media were well received and easy to understand. Follow-up plans include continued assistance in product processing, strengthening health-based branding, and supporting the development of grape leaves as a sustainable local food product.
Co-Authors Aprilia, Rhoma Dita Rizqa Arif Widodo Assyifa, Putri Nayla Aulia, Tazkia Azizah, Zein Nur Fawwaz, Aanisah Luthfiah Indri Indri Kamila, Dinda Zhafira Mutya Maris, Umela Nuria Marisa, Ivanna Eka Putri Nurhalizah, Vivi Dwi Prayogi, Karisma Larasati Adelia Rahmawati, Dita Andini Rahmawati, Nabila Devita Ramadhandi, Naufal Ramadhani, Zukhrofa Rizkiana Saraswati, Widyadhari Yoanisa SRI RAHAYU Syafriati, Ani