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All Journal Social Impact Journal Jurnal Ar Ro'is Mandalika (Armada)
Cian Ibnu Sina
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Religion Humanities Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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The Effect of Supplementary Feeding (PMT) with Broiler Chicken Eggs on the Weight of Stunted Toddlers Ana Kurnia Putri; Tri Arianingsih; Cian Ibnu Sina; Wasis Pujiati
Jurnal Ar Ro'is Mandalika (Armada) Vol. 6 No. 1 (2026): JURNAL AR RO'IS MANDALIKA (ARMADA)
Publisher : Institut Penelitian dan Pengembangan Mandalika Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59613/armada.v6i1.5626

Abstract

Nutritional problems remain a major health concern in Indonesia. According to UNICEF (2024), one in five toddlers experiences stunting, with Natuna Regency showing a prevalence of 18%, higher than the provincial rate of 15.4%. The Serasan Health Center implemented an innovation program called “Pedok Bilis & Bubur Nasi,” requiring stunted toddlers to consume two chicken eggs daily. This study aimed to determine the effect of providing additional food (PMT) using broiler chicken eggs on the body weight of stunted toddlers. The research employed a quasi-experimental one-group pretest–posttest design with 14 toddlers selected through purposive sampling. Weight measurements were taken before and after a 14-day intervention and analyzed using the Wilcoxon test at a 0.05 significance level. Results showed an increase in average body weight from 11.66 kg to 11.97 kg with p = 0.009 (<0.05), indicating a significant effect. Broiler chicken egg supplementation is a simple, effective, and affordable nutritional intervention recommended for primary health care to help reduce stunting rates.
Cultural Meanings and Social Functions of Raw Shellfish Consumption in a Coastal Indonesian Community Cian Ibnu Sina; Mila Abdullah; Syamilatul Khariroh; Ikha Rahardiantini; Wasis Pujiati; Ernawati
Social Impact Journal Vol. 4 No. 2 (2025): Social Impact Journal
Publisher : GoResearch - Research & Publishing House

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61391/sij.v4i2.283

Abstract

This study aims to uncover the unique coastal culture of the Riau Islands, namely the culture of processed raw shellfish. The habit of consuming processed raw shellfish is certainly familiar to both traditional and modern communities. Raw shellfish consumption is widely found in various places around the world, including Asia; for example, in Japan, there's sashimi; in Europe, specifically in Spain, there's ceviche de calamares; and in Korea, there's sannakji. The approach used in this study is a descriptive qualitative study with a specific case study of the culinary scene in Tanjung Bungsu Village, Resun Pesisir, North Lingga District, Lingga Regency, Riau Islands Province. This small village has inherited a distinctive coastal culture, with fishing as the primary livelihood of the local community in the Riau Islands region. The results of this study found a common practice of consuming raw shellfish made from various types of shellfish, especially clams (Tridacna gigas), mixed with natural spices and prepared traditionally. They call it bekasam, a fermented product made from raw shellfish.
Bekasam as a Pedagogical Medium in Food Processing Education: Educational Outcomes and Social Implications Mila Abdullah; Cian Ibnu Sina; Syamilatul Khariroh; Ikha Rahardiantini; Wasis Pujiati; Ernawati
Social Impact Journal Vol. 4 No. 2 (2025): Social Impact Journal
Publisher : GoResearch - Research & Publishing House

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61391/sij.v4i2.284

Abstract

Bekasam is a term for a dish made from raw shellfish mixed with natural spices and herbs. This culinary delicacy is similar to the dekke naniura of the Toba Batak people or the gohu fish, a dish typical of the Ternate people, a dish made from raw tuna mixed with lime, salt, and basil. Consuming this raw fish is very popular in Japan, known as sashimi. It turns out that Indonesian cuisine is no less interesting than Japan's; we also have a culinary tradition of fermented fresh shellfish. The method used was to educate participants not only on preserving this tradition but also on how to develop it into an alternative culinary specialty of the sea or coastal culture. The outcome of this community service activity was that participants understood the value of coastal cultural heritage, which, if not preserved, will be lost over time. The conclusion of this community service activity showed an increase in the participants' knowledge and attitudes toward preserving this alternative culinary specialty as a distinctive part of coastal culture. All participants enthusiastically participated in the series of activities and listened attentively to the material presented.
Co-Authors Ana Kurnia Putri Ernawati Ikha Rahardiantini Mila Abdullah Syamilatul Khariroh Tri Arianingsih Wasis Pujiati