COMMUNITY EMPOWERMENT THROUGH MAKING CRISPY CATFISH AND RED BEANS FOR BUSINESS ACTORS IN CINUNUK VILLAGE, BANDUNG REGENCY

##plugins.themes.bootstrap3.article.main##

Widi Hastuti
Mimin Aminah
Yenny Moviana
Shilka Amelia
Muna Nur Aeni

Abstract

Young women are a high-risk group for anemia due to red blood cell loss through menstruation every month. The results of Riskesdas in 2013, the prevalence of anemia in Indonesia was 21,7% with anemia sufferers aged 5-14 years at 26,4%. This causes anemia in young women to become a health problem with a prevalence of > 15%.


This community service activity aims to increase the knowledge and skills of business actors in making snacks that contain protein, namely crispy catfish and red beans to increase protein intake in young women. The snack is made using local ingredients of catfish and red beans to tap into the local potential. The target of the activity is business actors in Cinunuk Village, Bandung Regency. The series of activities includes 3 main stages, namely the preparation stage, the basic data collection stage which includes the collection of knowledge data, and skills. The third stage was carried out training on the practice of making crispy catfish and red beans snack, assistance for business actors in carrying out snack making practices, and ended with the collection of knowledge data, and skills.


This activity can improve the knowledge, and skills of business actors in the practice of making snacks. The average pre-test result is 57.22 and the post-test is 80.03. There was a significant increase in pre and post-test results with a value of p = 0.000 (p≤0.05). The activity was carried out by lecturers of the Department of Nutrition, Bandung Health Polytechnic Ministry of Health assisted by students of the Department of Nutrition..

References

1. Research and Development Ministry of Health RI. 2013. Basic Health Research; RISKESDAS. Jakarta: Research and Development Ministry of Health RI.
2. Shara, F. E., The Relationship between Nutritional Status and the Incidence of Anemia in Young Women at SMAN 2 Sawahlunto in 2014. Andalas Health Journal. 2017; 6(1):202. 10.25077/jka.v6i1.671
3. Zainiyah H, Khoirul AY. HB Level Examination and Counseling on Anemia and Its Anticipation in Al Hidayah High School Students.Journal of Paradigm.2019;1(2):16-25
4. Farahdiba, Desti. Relationship of Fe, Protein and Vitamin C Consumption Levels with Hemoglobin Levels in Female Students in MTSN Ngemplak, Boyolali Regency. [Thesis]. Solo. Nutrition Study Program, Faculty of Health Sciences, University of Muhammadiyah Surakarta. 2018
5. Hastuti W, Aminah M. Intervention Model for Handling Stunting and Effectiveness of Giving Crispy Catfish to Stunting Events in Junior High School Students.2020
6. Ministry of Health of the Republic of Indonesia. Table of Indonesian Food Composition. Jakarta: Ministry of Health of the Republic of Indonesia.2019
7. Kristiani S,Toekidjo, Purwanti S. Seed Quality of Three Red Bean Accessions (Phaseolus vulgaris L.) in Three Harvest Ages.Vegetalika.2014;3(3):63-77
8. Pregiwati LA. Kementerian Kelautan dan Perikanan Republik Indonesia (KKP). 2018. https://kkp.go.id/artikel/3170-tekan-impor-industri-patin-indonesia-saingi-pasar-global
9. Witoko P, Syarief R, Raharja S. Feasibility and Business Development Strategy of Catfish Hatchery at CV Mika Distrindo.Manajemen IKM.2013;8(2):115-122.http://journal.ip.ac.id/index.php/jurnalmpi/
10. Hastuti W, Aminah M, Mulyo GP, Widartika, Assalam S. Intervention Model for Handling Anemia by Giving Crispy Catfish and Red Beans to Hemoglobin Levels in Young Women during the COVID-19 Pandemic. Collaborative Research between Universities Bandung Health Polytechnic Ministry of Health. 2021
11. Anggraini DI, Imantika F, Wijaya SM. The Effect of Maternal Knowledge and Family Income on the Incidence of Anemia in Pregnant Women in the Work Area of the Gedongtataan Health Center, Pesawaran Regency.JK Unila.2019;3(2): 236-240
12. Fadila I and Kurniawati H. Efforts to Prevent Anemia in Young Women as Pillars Towards Improving Maternal Health; 2018: 78-89
13. Bachtiar RA, Sumarto, Aprianty D, Kristiana L. Nutrition Counseling to Change People's Knowledge and Attitudes towards Local Food Development Salak Manonjaya.IJHN.2018; 5(2):62-73. http://dx.doi.org/10.21776/ub.ijhn.2018.005.02.1
14. Kerans G, Ngongo KP. Training on the Use of Local Food Ingredients to Grow and Develop the Entrepreneurial Spirit of the Student Association of the Science Education Study Program. High Ridge: Journal of Community Service.2022;4(2):573-580
15. Nurasia, Hidayat R, Anshori FA. Assistance in Food Processing and Product Packaging for Micro, Small, and Medium Enterprises (MSMEs) in the Food Sector in Bua District, Luwu Regency. Journal of Abdimas Indonesia. 2021;1(4):49-54. https://dmi-journals.org/ja
16. Saugi W, Sumarno. Women's Empowerment through Local Food Processing Training. Journal of Education and Community Empowerment.2015;2(2):226-238.

Most read articles by the same author(s)