Article Per Year (5 Year)
p-Index From 2021 - 2026
1.704
P-Index
This Author published in this journals
All Journal Conference on Innovation and Application of Science and Technology (CIASTECH) Jurnal Ilmiah Kesehatan Media Husada Community Service Journal of Indonesia JKPBL (Jurnal Kesehatan Panca Bhakti Lampung) Media Husada Journal Of Nursing Sciences Media Husada Journal of Community Service Jurnal Ners dan Kebidanan (Journal of Ners and Midwifery) Journal of Community Service for Health
Apryanto, Frengki
LPPMK STIKES Widyagama Husada
Agriculture, Biological Sciences & Forestry Education Engineering Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Journal of Community Service for Health

 1 
Introduction and Socialization of the SMART SOP (Standard Operating Procedure) Application to Malang Community Health Center Nurses Apryanto, Frengki
Journal of Community Service for Health Vol. 5 No. 2 (2024)
Publisher : STIKes Patria Husada Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26699/jcsh.v5i2.1178

Abstract

Technology in health services, both in hospitals and community health centers, plays an important role in increasing the effectiveness and efficiency of nurses' performance. One of the technological supports is the use of the SMART SOP application so that nurses' tasks can be effective, and efficient and reduce the risk of errors thereby improving the quality of service. The targets for this activity were Malang Community Health Center nurses. This activity aimed to increase knowledge and skills in using the SMART SOP application. The methods used include lectures, discussions, and simulations of application use. Include The results showed an increase in knowledge from an average score of 60.2 to 96.4 and the Mann-Whitney test shows p-value=0.000, which meant there was an influence of community service program on target knowledge. Meanwhile, skills in using the SMART SOP application on average increased to 85. The knowledge and skills possessed by nurses are important factors in adopting the use of SMART SOP in the workplace. With a good understanding of the working principles of SOPs and technological skills, nurses can more easily understand and implement procedures based on smart SOPs.
Health and Relaxation Corner: Empowering Food Vendors Around Hospitals Through Innovative Training Apryanto, Frengki; Ramadhani, Rahmaniah; Joegijantoro, Rudy
Journal of Community Service for Health Vol. 6 No. 2 (2025)
Publisher : STIKes Patria Husada Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26699/jcsh.v6i2.1278

Abstract

Micro, Small, and Medium Enterprises (MSMEs) in the culinary sector play a vital role in supporting the economy, particularly around hospitals where food demand is consistent. However, many vendors face challenges such as poor hygiene practices, limited menu innovation, inadequate financial literacy, and lack of consumer-friendly facilities, which reduce competitiveness and pose risks to public health. To address these issues, the Healthy & Relaxing Corner community service program was implemented with 20 vendors from 10 stalls around Saiful Anwar Hospital, Malang, through outreach, training, mentoring, provision of simple technologies, and participatory evaluation. The training modules included Clean and Healthy Living Behavior; PHBS (Perilaku Hidup Bersih dan Sehat), food safety, herbal menu diversification, financial management, product photography, digital marketing, waste management, and stall layout improvements. The results demonstrated significant progress: knowledge improved from 65% poor to 90% good, PPE use rose from 25% to 100%, and all participants achieved proper financial recording skills. Additionally, 75% reached good practice in product photography, 50% attained good ability in digital promotion, and 100% adopted correct waste sorting. All stalls successfully introduced herbal drinks, while half modified cooking techniques for healthier food preparation. However, only 30% of vendors created relaxing corners, suggesting that financial and space constraints limited physical restructuring. Overall, the program effectively improved hygiene, entrepreneurship, and innovation, contributing to healthier food environments and more sustainable income for vendors. The model is replicable for MSME empowerment in other communities, with future initiatives recommended to combine training with micro-financing or infrastructure support to maximize outcomes.
Co-Authors DENA DARA JATI Diana, Meli Joegijantoro, Rudi Nafisah, Faridzatun Ndruru, Hendrikus Krisantus Nisa Dewanti Ramadhani, Rahmaniah Riesmiyatingdyah ROSLY ZUNAEDI Rudy Joegijantoro, Rudy Toatubun, Feronika Yuliani Zunaedi , Rosly Zunaedi, Rosly