Processing and Packaging Healthy Food for Pregnant Women, Newborns and Toddlers at the North Cimahi Community Health Center
DOI:
https://doi.org/10.56956/inacos.v3i2.323Keywords:
nutrition, healthy, peopleAbstract
Pregnant women, toddlers and toddlers are at risk of giving birth to babies with low birth weight and stunting. Nutrition problems in Indonesia are currently emerging as complex problems. Chronic malnutrition conditions such as stunting are one of them. Health services should empower cadres in health promotion to prevent stunting by processing food menus and packaging according to local wisdom which is easily available in the area. AKPAR NHI Bandung, in this case a university in the field of hospitality and tourism, is a partner of the Cipageran Community Health Center, North Cimahi district. The situation analysis in this community partnership program focuses on education on healthy food processing and at the same time packaging food for pregnant women, children and Toddlers. This community service proposal is proposed with a theme "processing and packaging of healthy food for PKK cadres" in collaboration with the Cipangeran CIMAHI Utara community health center. It is hoped that it can increase the knowledge and skills of mothers of toddlers in processing local food ingredients so as to participate in preserving local culture and gastronomy
References
Atmoko, T.P., & Yogyakarta, H.K. (2017). Profesionalisme Chef Dalam Pengolahan Dan Meningkatkan Kualitas Makanan Di Cavinton Hotel Yogyakarta. Khasanah Ilmu – Jurnal Pariwisata dan Budaya. 8(2), pp, 60-69.
BRIN. (2023, November 30). BRIN Ungkap Prevalensi Stunting di Indonesia Cenderung Fluktuatif. Accesed from: https://www.brin.go.id/news/116962/brin-ungkap-prevalensi-stunting-di-indonesia-cenderung-fluktuatif
Mulyati, D & Silvana, R & Aviasti, Aviasti & Oemar, Hirawati. (2020). Redesigning the packaging of batik fabric products using kansei engineering method (Case study: Rumah Batik Komar). IOP Conference Series: Materials Science and Engineering. 830. 032097. 10.1088/1757-899X/830/3/032097.
Kotler, P, Bowen, JT, and Baloglu, S. (2022). Marketing for Hospitality and Tourism. Pearson Education
Mulyati, D & Silvana, R & Aviasti, Aviasti & Oemar, Hirawati. (2020). Redesigning the packaging of batik fabric products using kansei engineering method (Case study: Rumah Batik Komar). IOP Conference Series: Materials Science and Engineering. 830. 032097. 10.1088/1757-899X/830/3/032097.
Ni’mah, K., & Nadhiroh, S. R. (2016). Faktor Yang Berhubungan Dengan Kejadian Stunting Pada Balita. Media Gizi Indonesia, 10(1), 13–19. https://doi.org/10.20473/mgi.v10i1.13-19
Singapurwa, N. M. A. S., Semariyani, A. M., Candra, I. P., Rudianta, I. N., & Arandini, P. C. A. (2022). The Application of HACCP (Hazard Analysis Critical Control Point) in Croissant Production Process in CV. P-RS – Bali. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 6(2), 1-8. https://doi.org/10.29165/ajarcde.v6i2.94
Susanti, D. F. (2022, August 26). Mengenap Apa Itu Stunting… Accessed from: https://yankes.kemkes.go.id/view_artikel/1388/mengenal-apa-itu-stunting
Utari, F., Siregar, H. S., Barkah, N. N., Purba, T. B. N. V., Aini, F., & Rusmalawaty, R. (2023). Literature Review: Analisis Pelaksanaan Program Pencegahan Stunting di Puskesmas. Media Kesehatan Masyarakat Indonesia, 22(3), 153-163. https://doi.org/10.14710/mkmi.22.3.153-163
Yorita, E. ., Dahrizal, D., Sahidan, S., Gustina, M., Wahyudi, A., Muslim, Z. ., & Ardiansyah, S. (2023). Upaya Pencegahan Stunting melalui Pengolahan Makanan Berbasis Ikan pada Balita di Pulau Enggano, Kabupaten Bengkulu Utara. Poltekita: Jurnal Pengabdian Masyarakat, 4(1), 132–139. https://doi.org/10.33860/pjpm.v4i1.1445
