The Use of Oil Palm and Catfish Fruit Extracts to Prevent Stunting in Tapak Gedung Village, Kepahiang Regency

The Use of Oil Palm and Catfish Fruit Extracts to Prevent Stunting in Tapak Gedung Village, Kepahiang Regency

Community service activities in the form of community empowerment through counseling, outreach, demonstrations and training as an effort to handle and prevent stunting in Tapak Gedung Village aim to increase the knowledge and skills of the Tapak Gedung Village PKK group in the context of utilizing and applying local resources such as protein and coconut sources palm oil to become a useful product, worth selling, and of course later it will help the community in improving nutrition in Tapak Gedung village.

This community service activity was chaired by Dr. Ir. Budiyanto, M.Sc, and several members including Fitri Yuwita S, STP, MP, Ulfah Anis, STP, M.Sc, and Arina Fathaani, STP, MP and involving TIP Unib students Varizka Avin Nazkia, Mahrojan, and Listia Widayanti.

This palm fruit curry is something new for the Tapak Gedung community, therefore the community service team is doing community service in Tapak Gedung village. The community was very enthusiastic about carrying out this activity, as evidenced from each meeting, there were 4 meetings, namely on May 27, June 4, June 25, 2023 and July 7, 2023, approximately 25 people came. The activity was preceded by a location survey and discussion with village officials regarding the number of stunting and community service plans on May 27 2023, then continued with socialization of processed food using palm fruit extract on June 4 2023, training and demonstration on how to make processed food with the use of oil palm fruit extract on June 25, 2023 and the implementation of advanced training on making food directly with the practice of jointly making processed food with the use of oil palm fruit extract and catfish on July 7, 2023.

The community service team has also introduced oil palm fruit curry and catfish products as products that can prevent stunting due to their micronutrient content in the form of vitamin A and vitamin E. The community has also carried out the practice of making palm fruit cider curry with various available protein sources. The community was enthusiastic because this activity was something new for them, and they accepted what was given and demonstrated by the service team.

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