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Food security is a fundamental aspect of independent and sustainable village development. Kajarharjo Village has abundant natural resource potential, such as cassava and various herbal plants. However, the utilization of this potential is still less than optimal, both in terms of food processing and the implementation of environmentally friendly agriculture. This condition encourages the need for community service activities oriented towards food innovation and strengthening sustainable agriculture. This service activity was carried out using a participatory and applied approach at the Kajarharjo Village Hall. The main target is the village community, especially housewives and farmers. The program is implemented through two main activities, namely: (1) training in making cassava leaf nuggets as a nutritious food, an alternative local product, and a household business opportunity; and (2) training in making organic boosters from natural ingredients as a more environmentally friendly substitute for chemical fertilizers. Implementation methods include counseling, demonstrations, direct practice, and interactive discussions to ensure active community involvement. The results of the activities show an increase in community knowledge and skills. Housewives are able to process cassava leaves into products with nutritional and economic value, while farmers gain skills in mixing organic boosters that can improve soil quality and agricultural yields without relying on chemical fertilizers. The participants' enthusiasm was also evident in their active participation in the practical exercises and their desire to apply the knowledge gained in their daily activities. In conclusion, this activity successfully encouraged the utilization of local potential in Kajarharjo Village through food innovation and organic farming. Empowering the community through cassava leaf processing and organic fertilizer production not only strengthens food security but also opens up business opportunities, maintains environmental health, and supports the development of an independent, healthy, and sustainable village.

Bulian coconut chips are a typical Jambi food made from dried and fried old coconuts. The traditional production method and inadequate hygiene standards make this product susceptible to microbial contamination, especially harmful bacteria. This study aims to identify the types of bacteria that may be present in Bulian coconut chips using culture and Gram staining methods as the initial step for morphological identification. Samples were taken from three local producers in Bulian District, Batanghari Regency, Jambi. Testing was carried out by serial dilutions up to 10⁻⁴, then planted on Nutrient Agar (NA) media and incubated for 24 hours at 37°C. The colonies that grew were then observed morphologically and Gram staining was performed using a modified method without alcohol. The results showed the presence of various colonies with cream, white, and pale yellow colors. Based on the results of Gram staining, bacilli and cocci were found, which were included in the Gram-positive and Gram-negative categories. The types of bacteria suspected to appear include Bacillus sp., Staphylococcus sp., and possibly Escherichia coli. These findings indicate a risk of microbial contamination that could endanger consumer health, especially if the production process is not improved. Strict hygiene and sanitation principles are strongly recommended in the processing of this traditional food to ensure the product remains safe for consumption. The importance of implementing hygienic standards in the production of Bulian coconut chips is further emphasized by these findings. In addition to improving food safety, implementing proper sanitation procedures can also extend the product's shelf life and increase consumer confidence in local traditional foods. Efforts such as training local producers, using clean equipment, and hygienic packaging can help minimize the risk of bacterial contamination.

Tempoyak is a traditional fermented product derived from the flesh of durian fruit (Durio zibethinus) that has undergone a spontaneous fermentation process. This product is very popular in various regions in Indonesia, especially in Sumatra and Kalimantan, and is usually consumed as a cooking spice or side dish. The fermentation process primarily involves the activity of lactic acid bacteria (LAB), a group of microorganisms capable of converting acidic sugars into lactate. LAB plays an important role in forming the distinctive taste of tempoyak, lowering pH, inhibiting the growth of pathogenic microbes, and potentially providing health benefits for consumers. This study aims to isolate and characterize LAB from tempoyak using a microbiological approach. Tempoyak samples were taken from traditional markets, then isolated using MRS agar measurement media. Characterization was carried out through observation of colony morphology, Gram staining, and biochemical tests such as catalase and fermentation of various types of sugars (glucose, sucrose, and maltose). The isolation results showed that all isolates had the typical LAB characteristics, namely Gram-positive, catalase-negative, and rod- and coccus-shaped. The different sugar fermentation abilities indicate species diversity, with the suspected dominant genera being Lactobacillus, Streptococcus, Enterococcus, and Lactococcus. Furthermore, several isolates demonstrated antibacterial activity against Escherichia coli, indicating the potential use of LAB from tempoyak as a probiotic or natural preservative in the food industry. The decrease in pH from 6.2 to 3.6 during the fermentation process also confirmed the metabolic activity of LAB in acid-producing lactate. These findings open up opportunities for utilizing local LAB from tempoyak as functional agents in the development of safe, healthy, and economically valuable fermented food products. Thus, tempoyak not only has cultural value but also has significant scientific and commercial potential.

Mandai is a traditional fermented food made from the inner skin of the cempedak fruit (Artocarpus champeden) and is widely known in South Kalimantan. Its distinctive sour taste is a result of microbial activity during the natural fermentation process. This study highlights the important role of lactic acid bacteria (LAB) as the dominant agents in Mandai fermentation. The main objective of this research is to isolate and characterize LAB from fermented Mandai samples. The methods used in this study include serial dilution, inoculation on Nutrient Agar (NA) media, incubation at room temperature, colony morphology observation, and Gram staining using crystal violet. The results showed the presence of round colonies with a creamy white color and smooth surfaces, which indicate the characteristics of lactic acid bacteria. Most of the isolates showed Gram-positive properties, supporting their identification as lactic acid bacteria. This research not only enriches our understanding of the microbial ecology in Mandai fermentation but also opens up opportunities for utilizing LAB as a natural preservative or functional probiotic in both traditional and modern food products. The presence of LAB in Mandai fermentation suggests the potential to enhance the quality and health benefits of this traditional food, making it a viable source of probiotics beneficial for digestive health. Additionally, the use of LAB in Mandai processing could increase the appeal of this product in broader markets, both locally and internationally. Overall, this study provides a solid foundation for further development in utilizing microbes in traditional food fermentations. Moreover, it opens opportunities to improve the quality and sustainability of Mandai products while raising awareness about the importance of fermentation in enhancing the nutritional value and health benefits of traditional food products.

Pesidi Village, located in Grabag Subdistrict, Magelang Regency, is a highland region with promising potential in agriculture and livestock, particularly sheep farming. However, one of the major challenges faced by local farmers is the limited availability of forage during the dry season, coupled with the low utilization of agricultural by-products such as rice straw. These constraints often hinder livestock productivity and pose risks to feed security. To address this issue, a community service program was conducted with the aim of introducing and demonstrating local-based feed processing technologies, including silage, ammoniation, and Urea Mineral Block (UMB) production. The activity was implemented in several stages: problem identification, socialization, education, training, and monitoring of farmer implementation. Through this participatory approach, farmers were given hands-on training and practical guidance on processing alternative feed sources to ensure the availability of nutritious and sustainable livestock feed. The results showed that farmers began adopting UMB as a feed supplement due to its practicality and visible benefits in maintaining livestock health and productivity. However, silage and ammoniation methods were not yet widely adopted, mainly due to limited experience, lack of supporting equipment, and the perception that the processes were relatively complex. Despite these challenges, the program succeeded in raising farmer awareness of the importance of feed diversification and the optimization of agricultural waste. The training provided valuable insights into how the integration of silage, ammoniation, and UMB can increase feed efficiency, reduce dependency on fresh forage, and support sustainable livestock management. The implementation of these three technologies holds significant potential to enhance sheep farming productivity in rural highland communities, while simultaneously strengthening food security and supporting environmentally friendly agricultural practices.

This study presents a systematic literature review (SLR) of public administration and policy implementation in Indonesia from 2009 to 2025, following the PRISMA framework. Drawing on 44 peer-reviewed articles indexed in Scopus, the review examines the impact of decentralization, digital transformation, and governance innovation on policy outcomes and administrative reform. The findings indicate that decentralization has enabled local experimentation and improved service responsiveness. However, it has also resulted in uneven policy capacity and governance disparities across regions. Sectoral implementation, especially in health, welfare, and food safety, remains inconsistent, largely due to institutional fragmentation, political interference, and capacity limitations. Although efforts to implement New Public Management (NPM) principles and digital tools have been made, bureaucratic inertia, coordination failures, and limited flexibility hinder reform progress. The rise of e-government and agile governance shows promise in enhancing efficiency and public participation. However, these advancements are still hampered by digital divides and regulatory uncertainties. The COVID-19 pandemic further exposed critical vulnerabilities in policy execution, underscoring the need for resilient, adaptive governance models capable of responding to unforeseen crises. This review contributes to the understanding of Indonesia’s evolving administrative landscape and offers several practical recommendations. These include strengthening intergovernmental coordination, investing in local administrative capacity, fostering participatory governance, and institutionalizing agile, collaborative practices. The study highlights the importance of integrated, inclusive, and data-driven governance to improve public sector performance and ensure democratic accountability. By focusing on these areas, Indonesia can better address the challenges of public administration and policy implementation, driving long-term sustainable development and effective governance in the country.

Limited sanitation facilities among street vendors, particularly those selling meatballs, chicken noodles, and porridge, often pose a problem that impacts food safety. One common practice is repeatedly washing bowls and spoons with just a bucket of water, followed by drying the utensils with a cloth. This contaminated water can transmit pathogenic microorganisms that cause foodborne illnesses, increasing the risk of health problems for consumers. This problem requires a practical solution that street vendors can implement, taking into account limited space, mobility, and operational costs. This community service activity used a pre-experimental design method with a simple technological engineering approach to improve the sanitation of tableware. The innovation developed was a portable bowl washer made from used mineral water gallons, modified to be mobile, efficient, and water-efficient. The manufacturing process included design, assembly, testing, and evaluation with street vendors. Success was measured by observing the level of cleanliness of the tableware before and after use, as well as assessing the level of satisfaction and ease of use by the vendors. The results showed that the implementation of this portable sanitation device increased the effectiveness of tableware washing, reduced the repeated use of dirty water, and minimized the risk of cross-contamination. Partnering vendors stated that the device is practical, lightweight, and doesn't disrupt their sales activities. They hope this innovation will be replicated by other vendors and that local governments will consider implementing it as a standard for mobile food sanitation. This effort will not only improve the hygiene of eating utensils but also contribute to preventing foodborne illnesses in the community.

Pempek is a traditional Indonesian food that is widely loved by people because of its delicious taste and easy availability in various regions, especially in coastal areas. However, although pempek is made from ingredients that are generally safe for consumption, the unhygienic production process has the potential to cause contamination by pathogenic bacteria. The process of making pempek involves many hands, unsterile processing, and inadequate storage can increase the risk of bacterial proliferation, especially in food served by street vendors. This study aims to identify the presence of pathogenic bacteria in pempek sold by street vendors around the campus environment. By using sample dilution methods, inoculation onto Nutrient Agar (NA) media, as well as colony morphology differentiation and Gram staining, this study successfully identified several pathogenic bacteria that have the potential to harm health. The bacteria found included Staphylococcus sp., known as a pathogen causing food poisoning, E. coli which can cause gastrointestinal disorders, and Pseudomonas sp. which can cause skin and respiratory infections. Based on the results of this study, it is important for local food producers to maintain cleanliness and ensure hygienic production processes so that the food sold is safe for consumption. Furthermore, food quality monitoring by authorities and education for producers on the importance of hygiene in food preparation need to be strengthened to prevent the risk of foodborne illnesses. Furthermore, regular inspections of food sold by street vendors are crucial to ensure it is free from harmful microbial contamination. Implementing proper sanitation procedures at every stage of pempek production, from selecting raw materials to serving, can minimize the risk of microbial contamination.

Stunting remains a chronic nutritional issue and a significant public health challenge in Indonesia, particularly in rural areas such as Jurang Village, Temanggung Regency. One of the key contributing factors to the high prevalence of stunting is the low level of maternal knowledge regarding balanced nutrition and the appropriate practice of providing supplementary feeding (Pemberian Makanan Tambahan or PMT) for children under five. This study aims to evaluate the effectiveness of PMT menu leaflet media as a tool to increase mothers’ knowledge and awareness regarding stunting prevention. The research was conducted through a series of community-based surveys during Posyandu (integrated health post) activities across several neighborhood units (Rukun Warga or RW). These surveys identified cases of stunting and assessed the educational needs of mothers with young children. Based on the findings, a culturally and contextually adapted leaflet was developed, containing essential information about stunting, its early signs, the importance of PMT, and practical, nutritious recipes made from locally available ingredients. To expand accessibility, the leaflet also included a QR code linked to a digital e-book featuring 54 variations of PMT menus. The educational materials were distributed through door-to-door visits, accompanied by the direct provision of supplementary food, enabling immediate practice of the knowledge shared. Post-intervention results showed a significant improvement in maternal understanding of stunting and nutrition, as well as positive feedback regarding the clarity, relevance, and usefulness of the leaflet. The culturally tailored approach and integration of digital resources further enhanced engagement and knowledge retention. In conclusion, the PMT leaflet proved to be an effective, practical, low-cost, and replicable educational intervention to support community-based stunting prevention efforts in Jurang Village. This approach offers a promising model for similar rural areas facing high stunting rates across Indonesia.

The nutritional awareness of pregnant women in the Simpang Raya Community Health Center (Puskesmas) in Banggai Regency is still relatively low, necessitating educational efforts to increase their understanding of the importance of balanced nutrition during pregnancy. This community service activity aims to improve the knowledge of pregnant women through participatory and educational nutrition counseling held for one week in the Puskesmas hall. The methods used included interactive lectures, group discussions, and healthy menu preparation simulations, supported by leaflets adapted to the local context. A total of 40 pregnant women from various trimesters of pregnancy participated in the activity and were assessed using pre- and post-test instruments. The results of the activity showed a significant increase in participant knowledge, from 43% in the "good" category before the activity to 78% after the counseling. Most participants were able to understand the basic principles of balanced nutrition, identify food sources of important nutrients such as iron and folic acid, and prepare daily menus according to Ministry of Health guidelines. This improvement indicates that visual and interactive information delivery is easier for participants to understand, especially those with lower educational backgrounds. Furthermore, this activity also serves as a means of empowering pregnant women to be more active in maintaining their own and their fetus' health by choosing nutritious foods. Therefore, it is crucial for health workers at community health centers (Puskesmas) and integrated health post (Posyandu) cadres to continue this educational program on an ongoing basis. Structured, communicative, and participatory nutrition education is effective in increasing pregnant women's understanding and can be replicated periodically at other Posyandus (Integrated Health Posts) to support stunting prevention efforts and improve maternal and child health.

Tempeh, as one of Indonesia's traditional fermented foods, plays a vital role in providing affordable vegetable protein and contains various essential nutrients such as vitamin B12, folic acid, and fiber. Tempeh's uniqueness lies in the fermentation process involving local microorganisms that thrive in soybeans. Tempeh from Bayung Lencir, South Sumatra, is known for its traditional production process, which uses no starter culture. This results in a unique microbiota that has not been widely studied during fermentation. Therefore, this study focused on identifying the microorganisms involved in the tempeh fermentation process. The results showed that Rhizopus oligosporus is the primary microorganism responsible for the formation of tempeh's texture and increasing its nutritional value through the production of proteolytic and lipolytic enzymes that aid in the digestion of protein and fat. Furthermore, lactic acid bacteria such as Lactobacillus plantarum and Pediococcus spp. play a crucial role in creating a more acidic environment, thereby reducing the risk of pathogenic microorganism growth and maintaining product safety. However, an uncontrolled fermentation process can also result in contamination by harmful microorganisms, such as Aspergillus niger and Penicillium spp., which can affect the quality of tempeh and potentially produce mycotoxins that are harmful to health. The use of PDA media has proven effective in isolating and observing the morphological characteristics of fungi, such as colony color, texture, and growth rate. This medium provides adequate results in identifying microorganisms involved in the tempeh fermentation process. This research is important for maintaining the quality and safety of Bayung Lencir's signature tempeh and opens up opportunities for the development of local starter cultures that can improve quality control during the fermentation process. Molecular-based research is needed to further explore the identity of microbes and to improve the safety and competitiveness of tempeh in the global market.

Nutritional problems in toddlers remain a major challenge in Indonesia, particularly in rural areas such as Paga Village, Sikka Regency. Nutritional problems are not only caused by a lack of nutritious food intake but are also exacerbated by the high incidence of infectious diseases, inadequate parenting, low public nutrition knowledge, limited access to health services, and low socioeconomic conditions. These factors directly and indirectly impact children's nutritional status. One intervention effort that can be implemented to address this problem is through the provision of locally-based food supplements (PMT), which aims to improve children's nutritional intake and encourage food independence and sustainable family nutritional security. This study aims to determine the effect of providing locally-based food supplements as a nutritional intervention on improving the nutritional status of toddlers experiencing malnutrition. The research method used was an observational analytic approach with a cross-sectional design approach. The sample in this study were toddlers with malnutrition status who received an intervention in the form of local food-based PMT. The results showed an improvement in nutritional status in toddlers after receiving PMT. A total of 46 toddlers who were initially malnourished experienced an improvement to normal nutritional status after the intervention. These results indicate that providing locally-based food supplements has a positive effect on the nutritional status of toddlers. In conclusion, local food-based PMT has proven effective as a nutritional intervention in improving the nutritional status of toddlers in Paga Village. Such programs need to be further developed and supported by various parties to reduce the prevalence of malnutrition in the community and strengthen local food self-sufficiency.

Black sticky rice tapai is a traditional Indonesian fermented food that has long been consumed by the public for its distinctive taste and high cultural value. However, with the increasing demand for functional foods and natural-based products that can support health, attention for black sticky rice tapai has shifted from being simply a traditional food to an object of scientific study in the nutraceutical field. Black sticky rice, the basic ingredient for tapai, contains important bioactive compounds such as anthocyanins, flavonoids, B-complex vitamins, and soluble fiber, which have been shown to play a role in lowering cholesterol levels, inhibiting LDL cholesterol oxidation, and increasing HDL cholesterol levels in the blood. The fermentation process further enhances the biological activity of these compounds, making black sticky rice tapai have a higher therapeutic value than ordinary black sticky rice. The purpose of this study was to examine the potential of black sticky rice tapai as a natural, tradition-based solution for lowering cholesterol levels, while also supporting the development of local foods into modern health products that are safe, effective, and affordable. The study was conducted using a descriptive literature review method of various scientific articles, textbooks, and relevant research results that discuss the nutritional content of black sticky rice, the benefits of fermentation, and the effect of active components on lipid metabolism. The study results show that regular consumption of black glutinous rice tapai has the potential to lower total and LDL cholesterol levels and increase HDL through a combination of antioxidant effects, cholesterol binding by fiber, and increased fat excretion. In addition, the potential of black glutinous rice tapai as a nutraceutical is also relevant in supporting the preservation of local-based culture and food independence.

Traditional salted fish is a widely consumed food product in Indonesia due to its high shelf life and distinctive flavor. However, the production process, which is generally carried out conventionally and openly, has the potential to cause contamination by pathogenic microbes, which can endanger consumer health. This study aims to identify and analyze the presence of pathogenic microorganisms in traditional salted fish products through a microbiological approach. Salted fish samples were taken from various traditional markets and analyzed using microbial culture methods, biochemical identification, and molecular confirmation for pathogenic bacteria such as Salmonella spp., Vibrio spp., Escherichia coli, and Staphylococcus aureus. The results showed that most contained pathogenic bacteria exceeding the threshold set by SNI and BPOM, indicating weak sanitation and hygiene control in the processing process. These findings emphasize the importance of implementing hygiene standards and quality control in the home industry of salted fish processing. Furthermore, environmental factors such as sea air quality, drying methods, the use of unclean containers, and minimal knowledge of business actors regarding hygiene practices are the main causes of contamination. In some locations, salted fish is dried directly on the ground or on unsterilized surfaces, increasing the risk of exposure to dust, insects, and microorganisms. The study also found that labeling and date information were not available on most products, making it difficult for consumers to assess their safety. As a preventative measure, educating producers and providing training on Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) is crucial. Collaboration between the Health Office, the Food and Drug Monitoring Agency (BPOM), and local governments is also recommended to conduct regular inspections and provide food safety certification facilities for small businesses.

Tempoyak is a traditional fermented product made from durian and widely consumed in Sumatra. Tempoyak fermentation involves lactic acid bacteria (LAB), which are known to have potential as probiotics and as producers of antioxidant compounds. The tempoyak fermentation process plays an important role in increasing nutritional value and health benefits, primarily due to its ability to produce bioactive compounds such as lactic acid and antioxidants that are beneficial for the human body. This study aims to isolate lactic acid bacteria from local fermented tempoyak from Sumatra and evaluate their potential antioxidant activity. Isolation was carried out using the spread method on MRS agar media, which is specifically designed to support the growth of lactic acid bacteria. Next, the obtained isolates were analyzed based on colony morphology, Gram staining, and catalase test for initial identification of the types of bacteria present in tempoyak. After isolation, selected isolates were tested for antioxidant activity using the DPPH test, which is one method to measure the ability of a compound to neutralize free radicals. Vitamin C was used as a positive control in this test. The results showed that several LAB isolates from tempoyak had varying antioxidant activity, with some isolates showing significant potential. The detected antioxidant activity indicates that LAB isolates from tempoyak have the potential to be applied as probiotics with health benefits and as functional food ingredients that can help prevent cell damage caused by free radicals. This study provides evidence that tempoyak, besides being a traditional food, also has the potential to be further developed in the functional food and probiotic industries. These findings add insight into the potential of traditional fermented products, such as tempoyak, which provide not only culinary benefits but also health benefits.

Kue buayo berendam is a traditional food from Jambi that is unique in terms of ingredients, taste, and processing method. This food is made from glutinous rice flour and coconut milk, which gives it a chewy texture and a savory and sweet taste. With the increasing interest in functional foods that are not only delicious but also beneficial for health, kue buayo berendam has the potential for further study, especially in terms of its microbial content. One interesting aspect to study is the presence of lactic acid bacteria (LAB), especially from the genus Lactobacillus, which is known to have probiotic benefits. This study aims to identify the presence of Lactobacillus spp. in kue buayo berendam to determine the probiotic potential of this traditional food. The methodology used in the study included bacterial isolation from cake samples, observation of colony morphology, Gram staining to determine the type of bacterial cell wall, and a series of biochemical tests to identify the characteristics of the bacteria found. From the results of isolation and identification, it was found that most of the bacteria successfully cultured were Lactobacillus spp., which are Gram-positive and rod-shaped bacteria. The presence of Lactobacillus spp. The results of the research on kue buayo berendam (soaked crocodile cake) indicate that this food not only has cultural and flavor value but also has the potential to be a source of natural probiotics. Probiotics are known to play a role in maintaining digestive health, boosting the immune system, and balancing the gut microbiota. Therefore, kue buayo berendam (soaked crocodile cake) can be further developed as a traditional functional food that supports public health. These findings open up opportunities to enhance the nutritional and health value of local fermented foods, while preserving regional culinary heritage in more innovative and value-added forms.  

Durian is a tropical fruit belonging to the climacteric group, meaning it experiences a surge in respiration after harvest and quickly deteriorates. Due to its perishable nature, processing is necessary to extend its shelf life and maintain its nutritional value and flavor. One traditional method of processing that has long been known in Indonesia, particularly in Kalimantan and Sumatra, is the fermentation of durian flesh into tempoyak. Tempoyak is a natural fermentation product made from ripe durian flesh that has undergone a further ripening process and has a distinctive sour taste and strong aroma. The tempoyak fermentation process involves the activity of microorganisms, particularly lactic acid bacteria (LAB) such as Lactobacillus plantarum and Lactobacillus curvatus, which play a crucial role in producing flavor, a semi-solid texture, and functional health benefits. Human food needs depend not only on the quantity of food but also on the quality of its nutritional content, such as carbohydrates, protein, fat, vitamins, and minerals. In this context, fermented foods such as tempoyak provide added value in the form of probiotics that have the potential to improve digestive health. Lactic acid bacteria, which dominate the natural fermentation process, play a crucial role in the formation of flavor compounds and beneficial biological activities. This study aimed to isolate and identify the types of LAB present in traditional tempoyak from Jambi. Isolation was conducted to obtain pure strains of bacteria with potential probiotics, while identification aimed to determine the dominant bacterial species in the tempoyak fermentation process. The results of this study are expected to contribute to the development of functional food products based on local fermentation.

Moringa leaves (Moringa oleifera) are known to contain flavonoids that function as natural antioxidants, playing an important role in preventing the oxidation of body cells and maintaining health. However, the results of observations and interviews show that the people of Baet Village still do not understand the health benefits of moringa leaves and how they are processed into food with nutritional value. This community service activity aims to increase public understanding of the health benefits of moringa leaves and skills in processing them into food, vegetables, and various cakes. Partners in this activity are the Kaju Health Center and the people of Baet Village, with a total of 15 participants. The methods used include counseling on the nutritional content and benefits of moringa leaves, as well as the direct practice of processing moringa leaves into food products such as sponge cakes and puddings. The results of the activities showed success which was marked by the enthusiasm and active participation of the community in the evaluation sessions and processing demonstrations. The community is able to answer evaluative questions well and show skills in processing moringa leaves independently. In addition to increasing knowledge, the community also shows a commitment to implementing the results of counseling in daily life, including in efforts to reduce high blood pressure through the consumption of processed moringa leaves. This activity ran smoothly and had a positive impact on improving nutrition literacy and public health. It is hoped that this activity can be a model of sustainable community empowerment based on local potential.

Background: Stunting remains a serious public health issue in Indonesia, particularly in rural areas such as Ambasea Village, Laeya Sub-district, South Konawe Regency. Stunting, or chronic growth failure in children due to prolonged malnutrition, generally occurs during the first 1,000 days of life. In Ambasea Village, this problem is exacerbated by irregular eating patterns among toddlers, consumption of low-nutrient foods, and poor hygiene behaviors. Toddlers frequently consume unhealthy snacks, reject main meals such as rice and side dishes, and rarely wash their hands with soap before eating or after using the toilet. Furthermore, limited access to basic sanitation—such as the lack of proper latrines and adequate wastewater disposal systems (SPAL)—also contributes to the high risk of infections that disrupt nutrient absorption, increasing the likelihood of stunting in children. Objective: This study aims to describe the environmental health conditions contributing to the incidence of stunting among children aged 0–2 years in Ambasea Village. Methods: The research used an observational analytic method with a quantitative cross-sectional design. The study involved 54 toddlers identified as stunted. Data were collected through structured interviews with parents or caregivers and direct observation of the household and surrounding environmental conditions. Results: The results showed that 66.5% of households did not have access to proper latrines, and 70% lacked adequate wastewater disposal systems. However, 87% had access to clean water, and 85% of respondents demonstrated good handwashing behavior. Conclusion: The environmental health conditions in Ambasea Village reveal ongoing challenges related to latrine ownership and wastewater management. Although clean water access is relatively good and hygiene practices among residents are fairly positive, improving sanitation infrastructure remains crucial. Enhancing these conditions is expected to significantly reduce the risk of stunting among toddlers in the area. Collaborative efforts involving local government, health workers, and the community are essential to create a healthier environment for early childhood development.

Bekasam is a traditional fermented fish-based food popular in various regions in Indonesia, including Batanghari, Jambi. This product is produced through a spontaneous fermentation process that utilizes the activity of microorganisms, particularly lactic acid bacteria (LAB), which play an important role in the formation of distinctive flavors, food safety, and potential health benefits. One type of fish used is lambak fish (Labiobarbus ocellatus), which is commonly found in local waters. Given the high prevalence of cardiovascular disease associated with cholesterol levels, exploring the probiotic potential of local fermented foods presents a strategic opportunity to support public health. This study aims to isolate and identify LAB from bekasam lambak fish from Mersam, Batanghari, and evaluate its initial potential as a candidate for cholesterol-lowering probiotics. The research method was carried out in the laboratory through a series of dilutions (10⁻¹–10⁻⁶) of bekasam samples, followed by cultivation on Nutrient Agar (NA) media using the pour and streak method. Incubation was carried out at 37°C for 24–48 hours. The growing colonies were then observed morphologically and tested using Gram staining. Observations revealed spherical, milky-white colonies with Gram-positive rod-shaped characteristics, indicating they likely belonged to the Lactobacillus genus. This genus is known to lower cholesterol through bile acid binding and free cholesterol assimilation mechanisms in the digestive tract. These findings reinforce the notion that bekasam lambak fish contains local LAB isolates that have the potential to be developed as a natural probiotic raw material. This potential can be utilized in the development of functional fermented food products or nutraceuticals that not only maintain the traditional value of bekasam but also provide preventative health benefits, particularly in controlling cholesterol levels.