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The production of breast milk is essential for promoting optimal growth and developmental outcomes in infants throughout the first six months of life. Nevertheless, several studies have indicated that some breastfeeding mothers face challenges in producing adequate milk, often influenced by nutritional status, psychological conditions, and environmental support. The katuk plant (Sauropus androgynus), a well-known local herb, has long been recognized for its potential as a natural galactagogue that can stimulate breast milk production. The innovation of processing katuk leaf extract into biscuits offers a more practical, convenient, and potentially acceptable alternative for daily consumption among the community. The present study aimed to examine the impact of katuk leaf biscuits on breast milk production among breastfeeding mothers within the jurisdiction of Kuta Baro Health Center, Aceh Besar District. A pre-experimental design utilizing a one-group pretest–posttest method was implemented, involving 20 breastfeeding mothers who fulfilled the established inclusion criteria. Data collection was carried out through the administration of questionnaires and by measuring breast milk volume using a calibrated measuring cup.The study findings indicated that before the intervention, most participants had relatively low breast milk production, averaging 69.1 ml. After a seven-day intervention, the mean breast milk volume showed a significant increase to 246.5 ml, with a p-value of 0.000 (p < 0.05), the findings indicate that katuk leaf biscuits exert a significant influence on increasing breast milk production. Overall, this study underscores the potential of locally sourced, herbal-based food innovations as an effective and sustainable approach to enhancing breast milk production and supporting the success of exclusive breastfeeding programs.

Stunting remains a major chronic nutritional problem in Indonesia, including Aceh, and has serious impacts on children’s physical growth and cognitive development. Prevention efforts require appropriate, practical, and sustainable nutritional interventions, including the use of local foods such as pumpkin, which is rich in beta-carotene, vitamin A, carbohydrates, and fiber, and can be combined with animal and plant protein sources. This study aimed to evaluate the effectiveness of an instant pumpkin-based porridge in improving the weight and height of children aged 6–24 months who are at risk of stunting in the Gunung Meriah Health Center area. The study used a quasi-experimental design with a nonequivalent control group involving 41 children divided into intervention and control groups. The intervention group received the instant porridge for 21 days. Data analyzed using paired t-tests and independent t-tests showed significant improvements in the intervention group’s weight and height (p<0.05). The pumpkin-based instant porridge proved effective as a local food–based nutritional intervention and has the potential to be integrated into supplementary feeding programs and regional nutrition policies with broader coverage and longer duration..

This study aims to analyze the marketing of health-based local products in Plenen Village as a buffer village of the Batang Integrated Industrial Estate and its implications for community welfare. The identified problems include limited human resource capacity, restricted market access, and limited understanding of modern marketing strategies among micro and small business actors. This study employs a descriptive qualitative approach with a case study design. Primary data were obtained through in-depth interviews and field observations, while secondary data were collected from official documents, development reports, and related publications. Data analysis techniques included data reduction, data presentation, and drawing conclusions using source and method triangulation to ensure validity. The results indicate that the people of Plenen Village have diverse potential in health-based local products, including healthy processed foods and herbal products. The marketing strategies applied include direct marketing, digital marketing, and partnerships with local communities, which significantly improve community income and welfare. Major challenges still include limited product innovation and human resource capacity. This study concludes that marketing health-based local products can be an effective strategy to enhance the welfare of buffer village communities around industrial estates, provided it is supported by empowerment, innovation, and adequate policies.

This article examines the effectiveness of fermented kombucha drinks in enhancing the immunity of menopausal women through an evidence-based nutrition approach. Additionally, the study highlights how community-based kombucha production and consumption programs can be part of non-military health diplomacy, supporting community resilience, especially for vulnerable groups like menopausal women who experience immune function decline due to hormonal changes. Using the Systematic Literature Review (SLR) method, the study analyzes 30 relevant articles published between 2018–2025 from reputable sources such as Scopus, PubMed, and others. The findings show that (1) kombucha improves immunity through cytokine modulation and increased antioxidant activity, (2) kombucha normalizes gut microbiota, contributing to the immune health of menopausal women, (3) fermentation variations and microbial composition affect kombucha's effectiveness, and (4) community-based kombucha production programs have potential in enhancing health literacy and local economic empowerment. This study provides a basis for local governments, health centers, and communities to integrate kombucha as a preventive health intervention, while also strengthening community resilience through nutrition education and functional food entrepreneurship. The article also offers a new conceptual model, “Kombucha Intervention – Immunity – Health Diplomacy,” that connects biological evidence, community health, and non-military resilience integratively.

Traditional food is a national asset. It not only serves as a source of energy for the community, but also serves as a form of food security, an economic driver, a source of healthy food, and a culture steeped in noble values. The widespread consumption of unhealthy foods by students, especially elementary school students, is one of the reasons for this outreach activity. The health issues surrounding junk food must be addressed by offering healthy alternatives, such as traditional foods. Traditional food is not only related to food, but can also be linked to ethnomathematics, where culture in the form of food is studied from a mathematical perspective. Elementary school students not only consume traditional foods but also interpret these foods in mathematical contexts, such as geometry and numbers. In this way, students will be able to visualize mathematical elements not only when reading math textbooks but also when consuming traditional foods that are part of their daily environment. Despite their traditional nature, students actually enjoy some traditional foods. This is a frequent conflict between the current generation and traditional culture. They better understand how to prepare traditional foods, appreciate the richness of local culture, and develop a love for their culture and homeland.

This study aims to examine the application of mocaf flour as a partial or complete substitute for wheat flour in the preparation of dadar gulung, a traditional Indonesian delicacy. The research is grounded in the potential of mocaf, which is gluten-free, rich in dietary fiber, and supports efforts to diversify food sources based on local commodities. A quantitative experimental method was employed with three flour formulations 50% wheat : 50% mocaf, 25% wheat : 75% mocaf, and 100% mocaf evaluated through organoleptic testing by 25 panelists with varying levels of experience. The assessment parameters included color, aroma, taste, texture, and overall perception. The findings indicate that the formulation containing 100% achieved the highest overall score, followed by the 75% mocaf and 25% wheat blend, while the 50% mocaf and 50% wheat formulation ranked lowest. These results suggest that a dominant proportion of mocaf can maintain the sensory quality of the product, although full substitution requires further optimization to enhance consumer acceptance. This research contributes to the development of healthier innovations in traditional foods, offers a gluten-free alternative for individuals with dietary restrictions, and promotes the sustainable utilization of local resources.

Background: Stunting remains one of the leading public health problems in Indonesia, including in Blang Teue Village, Lhokseumawe City, where the prevalence reaches 27.6%. Purpose: This community service program aimed to develop an innovative community-based production model for locally sourced complementary feeding (MP-ASI) through the empowerment of PKK women’s groups and Posyandu cadres. The program focused on improving nutritional knowledge, production skills, and digital capabilities related to child growth monitoring. Methods: The Participatory Action Research (PAR) approach was employed through several stages, including identification of local food resources, training on the production of nutrient-dense complementary foods made from mackerel and moringa leaves, and digital education for promotion and child growth recording using Google Sheets. Results: The program demonstrated significant improvements, including an increase in knowledge related to stunting prevention (participants in the “good” category rose from 5% to 72.5%), enhanced production skills for NABUNG complementary food (85%), and improved digital literacy among Posyandu cadres in creating educational media and recording child growth data. Conclusion: This program successfully developed an innovative community-based MP-ASI production model that not only supports stunting prevention but also strengthens digital literacy and fosters community independence in managing child nutrition

Introduction: Conditions in Indonesia based on data from the 2019 Nutrition Status Study of Toddlers in Indonesia (SSGBI) are still relatively high, where the prevalence of stunting is 27.67%. The GADHIES model aims to clarify and facilitate work steps in carrying out health promotion and can complement the shortcomings of each of these models. The purpose of this service is to improve the competence of village midwives in health promotion by empowering the community to use local ingredients in making healthy and nutritious food as an effort to prevent stunting, as well as increase public awareness of the dangers of stunting in children. Method: The implementation of this activity goes through three stages of activities, namely planning, implementation and monitoring evaluation. During the planning, a Focus Group Discussion (FGD) began first between the PKM team, the Puskesmas and village midwives. The implementation of the gadhies model health promotion model training for stunting prevention was carried out for 2 days which was attended by 15 village midwives, with 3 resource persons, lecture methods and interactive discussions using power point media, gadhies model posters, gadhies health promotion pocket books, and also the Gadhies Model Training Module. After carrying out this training activity, the team conducted monitoring and evaluation to see the improvement of midwives' competence on the gadhies model health promotion method. Results: There was a significant increase in midwife's competence in health promotion from 2 (13.3%) during the pretest to 14 (93.3%) during the posttest. There was a significant increase in maternal satisfaction with health promotion services by midwives from 4 (26.7%) to 15 (100%) after midwives received health promotion training on the Gadhies model.

Introduction: Stunting remains a major public health problem in Indonesia, including in Blang Teue Village, North Aceh, where the prevalence of children at risk of stunting reaches 28% (Public Health Center, 2023). The main contributing factors are mothers’ limited knowledge of locally sourced complementary feeding (MP-ASI) and restricted access to nutrition education media. This community service program aimed to empower the community by developing QR Code-based interactive educational posters as an accessible and user-friendly nutrition learning tool. Methods : The method employed was Community-Based Participatory Research (CBPR) with a Participatory Action Research (PAR) approach, involving 30 respondents (mothers of toddlers), health cadres, village officials, lecturers, and students. Results : The results indicated a significant improvement in mothers’ knowledge regarding local MP-ASI, where the percentage of respondents with high knowledge increased from 20% to 67% after the intervention. Utilization of QR Code media was also high, with 60% of respondents accessing it intensively, and a positive relationship was found between the intensity of media utilization and knowledge level (83% of high-intensity users achieved high knowledge). Conclusion : This program not only enhanced community knowledge and skills but also fostered the emergence of local leaders from health cadres and PKK members, as well as promoted social transformation through strengthened digital literacy and the use of local food in stunting prevention.

Food safety is crucial for public health, particularly in rural areas with limited access to information and food additive (BTP) detection tools. The PKK group in Borisallo Village faces challenges due to low awareness about the dangers of BTP such as formalin, borax, Rhodamin B, methanol yellow, and synthetic sweeteners, as well as limited skills in detecting these substances. This Community Service (PKM) program aims to enhance the knowledge and skills of PKK members through education and training on natural BTP detection and food processing. Methods include counseling, demonstrations using organoleptic and household tests, and practicing with natural alternatives for preservatives, sweeteners, and food colorings. Results showed a significant increase in participants' understanding and detection ability, as seen in the pretest and posttest evaluations. The provision of portable stoves and pans also ensures sustainability of the activities. This program strengthens the PKK's role in food safety supervision at the village level and suggests further training, additional detection tools, and more collaboration with health centers and local governments to sustain the initiative.

This community service activity aims to optimize the Free Nutritious Meal Program (MBG) at SMK Negeri 1 Jember as an effort to improve the quality of human resources and student productivity. The main problems identified include low nutritional literacy, undeveloped healthy consumption habits, and weak synergy between schools, families, and local food businesses. The community service was implemented using the Participatory Rural Appraisal (PRA) approach through the Plan, Act, Observe, and Reflect stages, involving teachers, students, parents, and SPPG. The results of the activity showed an increase in the knowledge and skills of school residents regarding nutrition management and food safety, the formation of a healthy consumption culture, and the strengthening of the nutritious food supply chain involving MSMEs and local farmer groups. In addition, collaboration between parties has become more solid, thus supporting the program. This activity demonstrates that the participatory approach can strengthen the institutional capacity of schools while serving as a model for implementing adaptive and replicable nutrition programs for other educational institutions.

Stunting remains a significant child health issue in Indonesia, particularly in Bulungan Regency, with prevalence rates demanding multisectoral interventions. Low socioeconomic factors play a crucial role in stunting incidence due to limited access to nutritious food and healthcare services. This community service aims to optimize rice waste, especially straw and husks, as alternative energy sources to empower local economies and prevent stunting in Sajau Hilir Village. A participatory method was employed through direct education and training involving the PKK women's group. The activities focused on socializing the processing of rice waste into economically valuable products such as rice husk charcoal briquettes and biosensitizers from rice straw. The results showed increased knowledge and skills among community members in converting waste into environmentally friendly and marketable alternative energy products. Utilizing rice waste not only reduces agricultural waste but also opens new economic opportunities sustainably and independently, strengthening family economic resilience and enhancing the ability to meet children's nutritional and healthcare needs. Thus, optimizing rice waste provides a strategic contribution to integrating environmental management and accelerating stunting reduction through local economic empowerment. Recommendations include strengthening community institutions, developing joint business units, and fostering collaboration between universities and local governments.

Anemia in pregnancy remains a common public health problem and may lead to adverse outcomes for both the mother and the fetus, highlighting the need for effective and practical interventions. This study aimed to analyze the effect of cassava leaf (Manihot esculenta) consumption on hemoglobin levels among second-trimester pregnant women at UPT Puskesmas Rum Balibunga. A quasi-experimental study with a pretest–posttest design without a control group was conducted. The sample consisted of 30 second-trimester pregnant women with mild anemia, selected using purposive sampling. The intervention involved daily consumption of cassava leaves for 14 consecutive days. Hemoglobin levels were measured before and after the intervention using standardized examination tools. The results demonstrated a significant increase in hemoglobin levels following cassava leaf consumption, with a mean increase of 1.2 g/dL. These findings suggest that cassava leaves, which are rich in iron, vitamin C, and protein, can enhance hemoglobin synthesis and serve as a local food-based nutritional intervention. Therefore, cassava leaf consumption can be recommended as an alternative or complementary strategy for preventing and managing anemia among second-trimester pregnant women in primary healthcare settings. 

Iron Deficiency Anemia is a common health problem among adolescents, particularly females, and is associated with decreased concentration, fatigue, and reduced academic performance. This community service program aimed to increase students’ awareness and knowledge regarding early detection of anemia symptoms (5L) and the adoption of iron-rich dietary practices. The intervention was conducted through interactive health education sessions involving lectures, discussions, and questions and answers with 30 students of MAN Batubara. The results indicated an improvement in students’ understanding of anemia symptoms, early behavioral changes in choosing iron-rich foods, and the emergence of local student leaders who supported peer awareness. This participatory educational approach proved effective in enhancing nutritional literacy and collective awareness toward anemia prevention among adolescent

The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.

The increasing snack consumption trend in Indonesia, along with the availability of processed snacks that are high in sugar, fat, and sodium but low in fiber, poses a significant challenge to digestive health. More than 40% of the global population experiences digestive disorders, often related to unhealthy eating patterns and low fiber intake. In response to this issue, an innovative healthy snack called TaroStik, made from taro vines (Colocasia esculenta) rich in fiber and nutrients, has been developed. This product comes in two forms, sticks and chips, with three flavor variants (salty, sweet, and spicy), offering a healthy snacking experience without sacrificing taste. Training on utilizing taro vines to create TaroStik was conducted in Banjarbaru, involving prospective entrepreneurs with a combined approach of theory, hands-on practice, and group discussions. Participants were trained from material selection, processing (peeling, soaking, steaming, frying), packaging, to social media marketing simulation. As a result, most participants were able to independently produce TaroStik, with some expressing intentions to continue production at a home scale. TaroStik not only provides a digestive health solution through natural snacks free of preservatives but also brings positive impacts in three areas: economy (creating business opportunities based on local ingredients), environment (reducing agricultural waste), and nutrition (increasing healthy food consumption). This innovation embodies the principles of green economy and sustainable entrepreneurship, opening new business opportunities and improving community welfare.

This training supports the achievement of Sustainable Development Goals (SDGs), specifically SDG 4 (Quality Education), SDG 8 (Decent Work and Economic Growth), and SDG 12 (Responsible Consumption and Production). The community service activity follows the UNJ Community Service Strategic Plan (PPM Renstra) 2021–2025, focusing on education and environmental initiatives. A needs analysis conducted at SMAN 1 Muara Gembong, particularly in the school canteen, revealed that many food items sold lacked attention to health and hygiene, and did not optimize local food products. Based on this, training on personal hygiene education for the school community is needed to support school entrepreneurship programs. The training uses a practical approach integrated with digital technology through poster creation. Results showed that participants increased their awareness of health and hygiene, which improved the quality of their entrepreneurial products. The training included material on personal hygiene in entrepreneurship, with educational posters as the output. Evaluation was done using questionnaires, with data analyzed descriptively. Expected outcomes include the publication of an article, mass media exposure, YouTube video, partnership recognition, intellectual property rights registration, educational posters, and a profile of personal hygiene education for the school community in canteen management.

This community service activity focuses on the utilization of Talas Beneng (Xanthosoma undipes K. Koch), a tuberous plant native to Banten Province, as a healthy alternative food source free from gluten and casein. The program was implemented through the Holistic School Field Introduction (PLP) by students from Sultan Ageng Tirtayasa University at State Special School 02 Serang City. The method employed was qualitative, with a direct practice approach through training in preparing various processed products based on talas beneng, such as steamed cakes, brownies, cookies, and sticks. The activity involved three intellectually disabled students from junior and senior high school levels, along with PLP students and a culinary arts teacher. The primary objectives of the program were to enhance life skills, independence, and awareness of the importance of diversifying healthy local food sources. The results indicate an improvement in participants' abilities to recognize local food ingredients, process them into nutritionally valuable products, and strengthen collaboration between universities and schools in inclusive education. This program demonstrates that the utilization of local food resources can serve as an effective strategy to support food security, social empowerment, and holistic education.

Poverty is a multidimensional issue that not only involves economic limitations but also reflects violations of fundamental human rights such as the right to food, health, education, decent employment, and socio-political participation. This study aims to analyze the legal innovations implemented by the Tegal Regency Government in formulating poverty alleviation policies based on budget efficiency. Using an empirical and philosophical approach, this research views law not only as an ideal set of norms but also as a dynamic social phenomenon within society. The findings reveal that legal innovation is manifested through the strengthening of juridical aspects in regional policies, the integration and synergy of four flagship poverty alleviation programs, and the implementation of the initiative “One Regional Apparatus, One Assisted Village,” which involves all elements of local government. In addition, active community participation and the utilization of corporate social responsibility (CSR) funds from regional and state-owned enterprises serve as crucial supporting factors in enhancing the sustainability and effectiveness of poverty alleviation programs in Tegal Regency.

This study aims to analyze various sustainable food processing innovations that contribute to improving public health in Indonesia. The research was conducted through a literature review of 13 scientific articles published between 2015 and 2025 that discussed aspects of nutritional innovation, environmentally friendly processing technology, social empowerment, and food waste management. The analysis results indicate that the use of local food ingredients such as moringa leaves, snakehead fish, and soybeans plays a significant role in improving nutritional literacy, preventing stunting, and strengthening family food security. Meanwhile, the application of appropriate technologies such as oil draining machines, energy-efficient dryers, and waste processing into organic fertilizer contributes to production efficiency and reduced environmental impact. Furthermore, social innovation through the empowerment of MSMEs and women's groups can strengthen the local economy and foster environmental awareness. Thus, the synergy between nutritional, technological, and social innovations forms the basis for developing a healthy and sustainable food system to support the achievement of SDGs 2 and 3 in Indonesia.