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All Journal Abdi Geomedisains
Ramadhandi, Naufal
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Dentistry Earth & Planetary Sciences Environmental Science Medicine & Pharmacology Nursing

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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 Assyifa, Putri Nayla Aulia, Tazkia Azizah, Zein Nur Bestari, Salwa Alifa Fawwaz, Aanisah Luthfiah Kamila, Dinda Zhafira Mutya Maris, Umela Nuria Marisa, Ivanna Eka Putri Nurhalizah, Vivi Dwi Prayogi, Karisma Larasati Adelia Rahmawati, Dita Andini Rahmawati, Nabila Devita Saraswati, Widyadhari Yoanisa