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Stunting is a growth disorder caused by chronic nutritional issues, resulting in shorter stature in children compared to their age group. In 2021, Semarang City recorded a stunting prevalence of 21.3%, with Sukorejo Village among the affected areas. By June 2022, there were 14 stunting cases among 124 children in Sukorejo Village, increasing by 10 new cases in March 2023. This study aimed to evaluate differences in pregnant women's knowledge and attitudes toward stunting prevention before and after receiving education via WhatsApp groups. Using a quantitative and qualitative approach with a quasi-experimental one-group pretest-posttest design, the study involved 60 respondents selected through purposive sampling from a population of 97 pregnant women, utilizing questionnaires for data collection. Results showed significant improvements in knowledge (p = 0.000) and attitudes (p = 0.000) among pregnant women following the WhatsApp-based education. The study concluded that this method effectively enhanced the knowledge and attitudes of pregnant women in preventing stunting in Sukorejo Village

Red rice is one of the most popular staple foods in Southeast Asia. In Indonesia, it is an alternative staple food to white rice, known for its high nutritional value. In addition to containing carbohydrates, fats, proteins, fiber, and minerals, red rice is also rich in anthocyanins, which function as antioxidants. This study aims to analyze the added value and its distribution created from processing red rice into Moreha Wuna red rice powder in the home industry of KWT Bungi Jaya, located in Bungi Village, Kontunaga Subdistrict, Muna Regency. The research was conducted in November 2022. The study area was chosen based on the consideration that KWT Bungi Jaya is the only home industry producing Moreha Wuna red rice powder in Muna Regency. The respondent in this research was the owner of the home industry. The analysis employed the Hayami method for added value analysis. The results showed that the added value obtained from processing red rice into Moreha Wuna red rice powder in the KWT Bungi Jaya home industry was Rp63,212 per kilogram of raw material. Consequently, the monthly added value from this home industry was Rp758,544. The distribution of added value from the red rice processing included the owner's profit of Rp46,562 (73.66%) and labor compensation of Rp16,650 (26.33%).

This research is an experiment in making otak-otak cakalang and ear mushroom as a product innovation. This researcher aims to determine; 1) the results of sensory quality including color, aroma, density, taste, and liking; 2) the content of water content, protein, fat, ash and fiber. This research is an experimental research with a factor pattern of comparison of the amount of ear mushrooms and skipjack with 3 treatments, namely (1:5), (1:3), (1:2) with sensory quality assessment by 5 trained panelists and 35 semi trained. Data analysis using Single Anova (one way). The results showed: 1)  The proportion of ear mushroom and skipjack fish affects the aroma, taste, density but has no effect on the color of otak-otak cakalang. Otak-otak cakalang made from skipjack and ear mushrooms produce cream-colored products, savory fish aroma, and have a dense density. Products that are well received by panelists are 100:200 ratio which is the amount of 100 grams of ear mushrooms and 200 grams of tuna and, 2) The nutritional content of otak-otak cakalang shows that it has a content per 100 grams of water content of 28.96%, protein 13.87%, fat 4.51%, ash content 0.31% and fiber 2.35%.

Malnutrition in children under 5 years old is a condition when the child's weight is below the moderate range. Objective: to determine the factors that influence the incidence of malnutrition in toddlers aged 6-59 months in the Wiyega Health Center Working Area, Paniai Regency. Method: The type of research is quantitative with analytical observational cross-sectional approach. The population taken using total sampling of 30 samples who experienced malnutrition at the Wiyega Health Center, Paniai Regency. Data analysis using the computer release program (SPSS) version 16.0 and using chi square. Results: There is a relationship between the level of maternal employment and the incidence of malnutrition with a p-value of 0.00 (<0.05), there is a relationship between the level of maternal education and the incidence of malnutrition with a p-value of 0.00 (<0.05), there is a relationship between the level of maternal knowledge and the incidence of malnutrition with a p-value of 0.01 (<0.05) and there is a relationship between exclusive breastfeeding and the incidence of malnutrition. Conclusion: Based on the results of the study, it was concluded that there is a relationship between maternal employment, education, knowledge, exclusive breastfeeding and the incidence of malnutrition. Suggestion: To be input for mothers who have toddlers aged 6-59 months to be able to increase knowledge and be aware of the importance of paying more attention to toddlers regarding the nutritional intake they receive.    

The main objective of the research was to produce a snack bar that is not only delicious but also rich in nutrients, especially those obtained from Chinese betel leaves. The research process involved formulation, sensory testing, and nutritional analysis to ensure that this product meets the nutritional standards required by swimming athletes. The results showed that the Chinese betel leaf-based snack bar innovation was able to improve the nutritional adequacy of swimming athletes 40% better than consuming energy supplements with increased swimming duration in the range of 15 minutes / training session. These findings have implications for improving athletes' nutritional intake, supporting optimal recovery, and ultimately, improving their performance in training and competition.

The study was to describe the nutritional status of participants in the Integrated Development Post for Non-Communicable Diseases. The method used was descriptive quantitative with 35 respondents. Respondents were measured anthropometrically including weight, height, waist circumference and body mass index (BMI) then descriptive analysis was carried out using SPSS. The results showed that respondents who had BMI in the obesity category were 15 (42.90%), normal 14 (40%) and obese 6 (17.10%) and based on the measurement of waist circumference, respondents who experienced central obesity were 30 (85.70%) and not central obesity were 5 (14.30%). Conclusion: Maintaining nutritional status is very beneficial because someone who is overweight is at risk of experiencing several diseases such as hypertension, diabetes mellitus and heart disease.

Velva is frozen food product has low fat and made from crushed fruit or vegetables that has a similar texture like ice cream. Sweet potatoes used as a raw material it is an innovation of food processing to increase economic value. The addition of kecombrang extract creates a new taste and has a lot of nutritional content such us high antioxidant. The research of objective is to determine the characteristic of velva varietas of sweet potatoes and addition of kecombrang flower extract based on longest melting power and highest total dissolved solids. The research using completely randomized with 2 factorial. First factor is type of sweet potatoes ( white, orange, purple) and second factor is addition of kecombrang flower extract (5%, 10% and 15%). The results of chemical (moisture content, antioxidant activity) and physical parameters (overrun, melting time and total dissolved solids) based on longest melting power and highest total dissolved solids formulation is purple sweet potatoes and 15% kecombrang extract is water content 67,37%, antioxidant 74,24%, overrun 22,18%, melting time 18,54 minutes, total dissolved solids 25,7oBrix. Based on the most preferred organoleptic paramaters is purple sweet potatoes and 5% kecombrang extract is water content 69,09%, antioxidant 66,41%, overrun 23,79%, melting time 17,28 minutes, total dissolved solids 23,6oBrix

Yangko cake is a semi-wet food made from glutinous rice flour with the addition of a sugar solution. In order to improve the characteristics of the yangko cake, an ingredient is added, namely kidney bean flour and cinnamon extract. Kidney beans are one type of legume that has a high protein source so it can add nutritional value to food products. Kidney bean has an unpleasant taste, therefore it needs to be balanced with the addition of cinnamon extract, which is expected to reduce the unpleasant flavor of the yangko cake which consumers preferred. The experimental design used is a CRD, with the first factor being the ratio of glutinous rice flour and kidney bean flour with a ratio of 90:10, 80:20, and 70:30. The addition of cinnamon extract in various amounts (2 ml, 4 ml, and 6 ml) was the second element. The inclusion of substitute glutinous rice flour and kidney bean flour, coupled with the variation of cinnamon extract produced yangko cake with 3,80% fiber content and 5,76% protein content.  Chemically, physically and organoleptically, the best product from several formulations of the yangko cake was with 70:30 of glutinous rice flour to kidney bean flour and 6 ml of cinnamon extract, with 47.98% water content, 0.66% as content, 31,36% total sugar content and with a hardness of 28.82 N, a gumminess of 4.92 N, a chewiness of 2.28 N then a cohesiveness of 0.64 Ns.  The organoleptic characteristic of the yangko cake was the most preferred by the panelists, with a value of 3,76 (preferred). The yangko cake substitusion of glutinous rice flour and kidney beans with the addition of cinnamon extract is a food ingredient  that has quite high protein and fiber.

Mocaf (Modified Cassava Flour) is one type of flour processed local cassava food that is expected to replace wheat flour. Legume flour can be used as a source of protein while enriching the nutritional value of gluten-free cakes. This study aims to make a cake formulation with mocaf flour ingredients fortificated with high-protein legume flour. The study used a two-factor complete randomized design (RAL) with two repeats. Factors used are the comparison of mocaf flour and legume flour (40:60, 50:50, 60:40) as well as variations in the type of legume flour (green beans, kidney beans, soybeans). The best formulation produced by sponge cake with the highest protein content is in the treatment ratio of 40:60 mocaf flour and composite flour with green bean flour types, namely water content 22.65%, ash content 1.38%, fat content 10.65%, protein content 7.28%, carbohydrate content 56.72%, and fiber content 8.32%. Organoleptic tests included 2.46 (dark green), mocaf flavor 2.55 (not too pronounced), legumous flavor 3.29 (slightly flavored), soft texture 2.53 (not too soft), soft texture 2.93 (slightly tender), aftertaste 2.80 (slightly concentrated), off flavor 2.62 (not too deviated), preferred value 2.85 (slightly preferred) and physical development volume expanded by 16.55%.

“Analysis of Future Value and Present Value on Profit Growth of Hydro Coco Products at PT. Sanghiang Perkasa (Kalbe Nutritional Kn7) Jalan Kima Makassar.” Supervised by Meldilianus N J Lenas and Ihsan Guntur. This study aims to analyze the impact of Future Value and Present Value on the profit growth of Hydro Coco products at PT. Sanghiang Perkasa. The research sample consists of primary data from financial reports for the 2019-2023 period, which will be analyzed using the SmartPLS analysis tool. The analysis results reveal that Future Value (FV) has a significant positive effect on profit growth, and Present Value (PV) also has a significant positive effect on profit growth. The FV and PV analyses can help the company evaluate investments by considering cash flows to optimize the profit growth of PT. Sanghiang Perkasa’s Hydro Coco products in the future.

Catfish is a fish that is familiar to the community and has high nutritional value. FPST catfish biofloc pond is a practice area for entrepreneurship learning for students with the harvest directly marketed to catfish collectors. Dpore Meme Micro Business is one of the MSMEs in Situbondo that is engaged in the business of processing fish products into shredded fish and chili sauce. The problem faced by Dpore meme MSMEs currently is the need for diversification of superior products so that it can attract more consumers in the future. With the unprocessed catfish harvest to increase its added value, FPST collaborates with Dpore Meme MSMEs to process it into a product that will later become a new product from Dpore Meme MSMEs. The service method is carried out through counseling and accompanied by the practice of making catfish nuggets, packaging and branding. The results obtained from this service increase the knowledge and skills of processing catfish into catfish nuggets. It is hoped that this service can increase the knowledge and skills of Dpore meme MSMEs in processing catfish as well as becoming a new product for product diversification in its MSME.

Fish floss is a processed fishery product made from fresh fish as raw material in the form of powder or fiber from fish meat. The seasoning given has a brownish color which goes through boiling, steaming, shredding, adding spices and the cooking process. Jackfruit dami contains 1.94% crude fiber. Due to its high fiber content, Dami jackfruit has the potential to be processed into food products and is a good source of fiber in making shredded meat. This research aims to determine the differences in organoleptic hedonic tests and hedonic quality and nutritional value profile of tuna fish floss with the addition of jackfruit dami as an alternative source of protein and fiber. The design used was a completely randomized design with 3 different treatments between tuna (gr) and jackfruit dami (gr) F1 (75:25), F2 (50:50), and F3 (25:75). The results of this study showed that the F2 treatment had a level of preference for color (3.93), taste (3.67), texture (3.63), aroma (3.63), and overall (3.67). Color, texture and overall have significant differences in panelists' preferences, but the aroma and taste aspects are not significant in panelists' preferences. The best treatment, F2, has a water content of 7.08%, protein content of 48.1%, and fiber content of 3.50%.

Background: Fulfillment of nutrition for children should be carried out not only from birth but from the time the child is still in the womb. According to the Ministry of Health, stunting is a condition where the body and brain fail to grow due to malnutrition for a long time. So the child is shorter than normal children of his age and has obstacles in thinking. With this incident, it is clear that the nutritional intake provided by children will influence or have an impact on the child's growth and development. Purpose: To determine the level of knowledge of mothers regarding toddler nutrition in the Working Area of ​​Sungai Tabuk Community Health Center 1, Sungai Tabuk Village, City Rt 01, Banjar Regency  Methods: The type of research used in this research is pre-experimental research with a one-group pretest-posttest design, that is, cause and effect relationships will be revealed by involving one group of subjects who are observed before the intervention is carried out, then observed again after the intervention. Results: The results of the pretest filling out the questionnaire before education was carried out on the mother's level of knowledge about toddler nutrition. Of the total 15 respondents, there were 11 respondents (73.3%) who had a poor level of knowledge, and there were 4 respondents (26.7%) who had a good level of knowledge. From the total of 15 respondents, there were 2 respondents (13.4%) who had a poor level of knowledge, and there were 13 respondents (86.6%) who had a good level of knowledge, so it can be concluded that there is an increase in knowledge before and after being given education Conclusion: The conclusion shows that there are differences in results before being given education and after being given education

Stunting is caused by many factors, of which the most decisive intervention is that carried out during the first 1000 days of life. One of the problems that causes stunting is a lack of nutritional intake during pregnancy, resulting in fetal growth failure which is the beginning of stunting. Based on the results of the data review, the lack of exclusive breastfeeding has been found. However, the priority problems that can be drawn from this problem are regarding the preparation and provision of exclusive breastfeeding aimed at pregnant women and women of childbearing age. The purpose of the activity is to increase information and knowledge of pregnant women and women of childbearing age regarding the importance of preparing for exclusive breastfeeding. The location of the implementation is in Sungai Tabuk Kota Village RT 06, Sungai Tabuk District, Banjar Regency. The target of exclusive breastfeeding preparation to prevent stunting counseling, includes various groups ranging from pregnant women to women of childbearing age. The results obtained from this service are increased knowledge and awareness of mothers regarding the importance of providing exclusive breastfeeding to prevent stunting

Hyperemesis gravidarum is excessive nausea and vomiting in pregnant women to the point that it interferes with daily work because it generally becomes worse, due to dehydration. The aim of this research is to analyze the relationship between nutritional status and hyperemesis gravidarum in pregnant women at BPM Sarina Banyuasin in 2023. This research is quantitative. The population in this study were all pregnant women who experienced Hyperemesis Gravidarum, totaling 26 pregnant women. The sampling technique used is total sampling. The instrument used was a questionnaire and bivariate analysis using the Chi Square test. The conclusion was that there was a relationship between nutritional status and the incidence of hyperemesis gravidarum in pregnant women at BPM Sarina Banyuasin. Pregnant women with poor nutritional status will experience hyperemesis gravidarum 7.5 times compared to pregnant women with good nutritional status in the Singkil Community Health Center UPTD Work Area in 2024.

Stunting is a chronic nutritional problem in children that can occur from the womb to the beginning of a baby's life until they are two years old. Worms are an infectious disease caused by the STH (Soil Transmitted Helminths) worm parasite. The impact of worms on children is that it results in a decline in health and nutrition. One of the activities carried out is socialization about worm disease in stunted children as an effort to increase public awareness from an early age through monitoring children's growth and development at posyandu. The aim of PkM is to increase the knowledge of mothers of toddlers about preventing and treating stunting and worms. The method used is counseling through health education on how to prevent and treat worms early in stunted children. The PkM target is 28 mothers of toddlers. The implementation was carried out in Bone Village. The results of the outreach show that the education and knowledge of mothers of toddlers is still low so that the implementation of socialization activities can increase knowledge and build commitment among mothers with toddlers in the Bone Village area to monitor the nutritional status and growth and development of toddlers against worms at the Posyandu.

Stunting is a chronic nutritional problem in children that can occur from the womb to the beginning of a baby's life until they are two years old. Worms are an infectious disease caused by the STH (Soil Transmitted Helminths) worm parasite. The impact of worms on children is that it results in a decline in health and nutrition. One of the activities carried out is socialization about worm disease in stunted children as an effort to increase public awareness from an early age through monitoring children's growth and development at posyandu. The aim of PkM is to increase the knowledge of mothers of toddlers about preventing and treating stunting and worms. The method used is counseling through health education on how to prevent and treat worms early in stunted children. The PkM target is 28 mothers of toddlers. The implementation was carried out in Bone Village. The results of the outreach show that the education and knowledge of mothers of toddlers is still low so that the implementation of socialization activities can increase knowledge and build commitment among mothers with toddlers in the Bone Village area to monitor the nutritional status and growth and development of toddlers against worms at the Posyandu.

Stunting is a chronic nutritional problem that has a serious impact on child development. This study aims to gain a deep understanding of the perceptions, knowledge, and practices of the community in Timbang Lawan Village regarding nutritional intake and stunting prevention. Through a qualitative approach using participatory observation and in-depth interviews, this study reveals the factors influencing feeding practices for toddlers, the challenges faced, and effective strategies to improve nutritional intake. The results show that low knowledge about nutrition, limited access to nutritious food, and socio-cultural factors are the main challenges in stunting prevention efforts.

Stunting is a serious health problem that affects the growth and development of children, especially in Cikaso Village, Banjaranyar District, Ciamis Regency. This article discusses the socialization of handling and prevention of stunting carried out in the village. Through a series of socialization activities to the community by providing an understanding of the importance of balanced nutrition and a healthy lifestyle to prevent stunting. The results of the socialization showed an increase in public awareness of the impact of stunting and active participation in nutrition programs. In addition, the nutritional assistance program and nutritious cooking training also succeeded in increasing family nutritional intake. This discussion emphasizes the importance of the involvement of all parties in efforts to prevent stunting to create a healthy and productive generation in the future. Thus, effective socialization can contribute significantly to reducing the prevalence of stunting in Cikaso Village.

Anemia is a condition experienced by the body when red blood cells have hemoglobin levels less than the normal limit (<12 gr/dl). Adolescent groups, especially young women, are susceptible to anemia because they menstruate every month. One of the factors causing anemia in adolescent girls is poor nutritional status. Wrong eating habits, such as being lazy about eating and liking to eat fast food instead of home-cooked food, cause insufficient nutrition, thus affecting the nutritional status of young women. The aim of this research is to determine the relationship between Body Mass Index (BMI) and hemoglobin levels in adolescent girls.  This type of quantitative research uses a cross sectional method. The population is 406 young women from the Mamboro Community Health Center Area High School. The sample was 89 female students with a sampling technique, namely cluster random sampling. Data analysis uses the Chi Square test. The results of the study showed that the majority of young women with BMI were thin at 56.2% and there was a relationship between BMI and hemoglobin levels of young women with a P-Value of 0.000 <0.1. The conclusion of the study is that there is a relationship between BMI and hemoglobin levels in adolescent girls.