Local Ingredients Research Articles

Pemanfaatan Pelatihan Pembuatan Sabun Cuci Piring di Desa Pidodowetan Sebagai Upaya Pemberdayaan Masyarakat dan Kemandirian Ekonomi

Dish soap is a basic necessity whose demand continues to increase. Dish soap making training has proven to be an effective effort in empowering communities, especially women, and encouraging economic independence. This activity not only transfers new knowledge and skills, but also opens up sustainable business opportunities. By utilizing local ingredients, the community can produce quality dish soap at a more affordable cost. By producing their own, the community not only saves expenses, but also has full control over the quality of the products produced. In addition, this dish soap making training can also strengthen solidarity and increase the added value of local products.

The Effects of Red Palm Oil, Koja Bay Leaves, and Passion Fruit Seeds Formulation on Antioxidant Activity, Antihyperlipidemia, BDNF, and Lipase Enzyme Activity on Sprague-Dawley Rats.

Local wisdom food ingredients in North Sumatra, Indonesia, are a source of phenolics which have antioxidant, antihyperlipidemia, neuronal survival, and growth. Administering products with antioxidant properties can provide a supporting effect in preventing inflammation and neurodegenerative process. The main objective of this study was to analyze the formulation of red palm oil (Elaeis guineensis Jacq), koja bay leaves (Murraya koenigii L Spreng), and passion fruit seeds (Passiflora edulis Sims) to improve lipid profile, antioxidant activity, Brain-Derived Neurotrophic Factor (BDNF), and lipase enzyme activity of Sprague-Dawley rats. This study was an in vivo and pre-post experimental study, starting with analyzing flavonoid of the three extract ingredients, then tested by giving it to rats for 14 days and ending with induction administration of lipopolysaccharide (LPS) for two days. This pre-post study on animals involved 36 rats divided into 6 groups. At the end of the study, termination and examination of malondialdehyde, lipid profile, glucose, BDNF, lipase enzyme activity and histopathological examination were carried out. The study results showed that there were significant values in several parameters, which were body weight, LDL, LDL/HDL ratio, BDNF, and lipase enzyme activity especially in the group of rats given LPS and the group with high calories-fat-protein. This study showed that there were significant differences in body weight, LDL levels, and LDL/HDL ratio in each group of rats, especially in the group given the formulation of the three extract ingredients, the significant dose showed in 300mg/kg body weight (p < 0.001). The formulation of red palm oil, koja bay leaves, and passion fruit seeds showed significant reduction in LDL levels, LDL/HDL ratio, BDNF, and lipase enzyme activity.

Formulation of nutritious and functional meal-based biscuits from mixture of soybean, papaya fruit pulp, and baobab fruit pulp flours

Background and objectiveThe current trend in the formulation of convenience foods like biscuits is directed towards using local ingredients endowed with health benefits effects. The present study aimed at valorizing local crops and fruits as substitutes for wheat flour (WF) and sugar in the formulation of healthy, nutritious and functional meal-based biscuits. MethodsSoybean (Glycine max L.), papaya fruit pulp (Carica papaya L.) and baobab fruit pulp (Adansonia digitata L.) flours were produced, characterized, and used to formulate biscuits following a simplex centroid mixing design. The physicochemical, microbiological, sensory and antioxidant properties of the biscuits were assessed. ResultsThe results showed that protein and lipid contents of the biscuits increased significantly (p < 0.05) with the proportion of soybean flour (SF) in the formulation. The significant increase (p < 0.05) in the mineral content of the biscuits was proportional to the incorporation of papaya fruit pulp (PFPF) and baobab fruit pulp (BFPF) flours in the formulation. The energetic value of the formulated biscuits was higher than those made with 100 % WF. The incorporation of SF and BFPF contributed to a significant increase (p < 0.05) in the crude fibres’ content of biscuits. Biscuits made with SF, PFPF and BFPF were safe for human consumption. They were accepted by the panelists; rich in bioactive compounds (total phenolic, flavonoids), and displayed high antioxidant activities. The optimization procedure revealed that the optimum formulation (with the highest desirability of 0.81) was WF 25 g, SF 51.86 g, PFPF 8.06 g and BFPF 15.06 g ConclusionThis study indicates that baobab fruit pulp, papaya fruit pulp and soybean flours can be used as a substitute for WF in the formulation of functional biscuits. Significance of the researchThis study suggests that the formulated meal-based biscuits might have the potential to be used to fight/prevent malnutrition and cardiometabolic diseases, and to boost the immune system while reducing the dependence on wheat.

Effect of Culinary Tourism on Local Economic Development in South Africa

Purpose: The aim of the study was to assess the effect of culinary tourism on local economic development in South Africa. Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: The study revealed this form of tourism, centered around experiencing local cuisine and food-related activities, contributes to the economic vitality of a region by attracting visitors who spend on dining, food tours, cooking classes, and local food markets. These expenditures generate revenue for local businesses, including restaurants, farmers, food producers, and hospitality services, thereby creating job opportunities and stimulating economic growth. Additionally, culinary tourism fosters the preservation and promotion of local food culture and heritage, which can enhance a destination's unique appeal and competitiveness. This tourism niche often leads to increased demand for local ingredients, thereby supporting agricultural sectors and encouraging sustainable farming practices. Furthermore, the development of food festivals and culinary events can boost off-season tourism, providing a steadier stream of income for local economies. Overall, culinary tourism not only enhances the economic landscape but also reinforces community identity and pride, making it a valuable component of regional development strategies. Implications to Theory, Practice and Policy: Social exchange theory, multiplier effect theory and sustainable tourism development theory may be used to anchor future studies on assessing the effect of culinary tourism on local economic development in South Africa. To mitigate local governments, businesses, and community organizations should work together to create cohesive culinary tourism strategies. Policymakers should create frameworks that encourage sustainable culinary tourism practices.

Pemanfaatan Olahan Labu Kuning untuk MPASI sebagai Pencegahan Stunting pada Anak Balita

Gunung Mas District, Central Kalimantan Province, has serious concerns about stunting, with prevalence remaining high at both national and local levels. Stunting, as an indication of chronic malnutrition, requires effective interventions to improve this condition. One strategic effort is through the provision of nutritious complementary foods, with pumpkin as a potential local ingredient. Previous studies have shown that pumpkin is high in nutrients and effective in improving the nutritional status of toddlers. Universitas Palangka Raya, through the UPR 2024 Regular KKN Period I team, conducted education in Belawan Mulia Village to increase the local people's knowledge and skills on pumpkin-based complementary feeding. Implementation methods included education to the local people's forum and village institutions, along with the provision of complementary foods. The program results showed that the use of brochures and stickers were effective in spreading the information. The program succeeded in increasing the local people's knowledge, changing their feeding behavior, and contributing to the reduction of stunting and improvement of children's nutritional status.

Daya Terima, Kandungan Gizi dan Daya Antioksidan Formula Snack Bar Substitusi Tepung Ubi Jalar Ungu dan Tepung Biji Kelor Sebagai Jajanan Sehat Bagi Anak Sekolah

Snacks among school children still contain many unhealthy ingredients (high sugar salt and saturated fat) fulfillment of the nutritional needs of school children can be achieved by changing to healthier snacks, one of which is snack bars. Fulfillment of nutrients in making snack bars can be obtained from local food ingredients, namely purple sweet potato flour and moringa seed flour. The aim is to determine the acceptability, nutritional content and antioxidant power of snack bar formula substituted with purple sweet potato flour and moringa seed flour as a healthy snack for school children. The design used a completely randomized design (CRD) method. Formulation of making snack bar substitution of purple sweet potato flour and moringa seed flour with three treatments F1 (90%:10%), F2 (80%:20%), and F3 (70%:30%). Research Results: Based on the results of the acceptability test, the selected formulation is F2. The snack bar contains 33.769% protein, 8.941% fat, 30.22% carbohydrate, 29.546% moisture content, 1.81% ash content, and IC50 antioxidant power of 101.354 ppm (medium).

The Effect of Red Bean and Red Spinach Flour Substitution on the Organoleptic Properties and Nutritional Value of Fried Meatballs (Basreng)

This study investigates the impact of substituting red bean flour and red spinach flour on the organoleptic properties and nutritional value of fried meatballs (Basreng). Three treatments were tested: P1 (5% red bean flour and 5% red spinach flour), P2 (10% red bean flour and 10% red spinach flour), and P3 (15% red bean flour and 15% red spinach flour). Fifty third-semester nutrition students evaluated taste, texture, aroma, and color using a 5-point hedonic scale. Statistical analysis included normality tests, ANOVA for normally distributed data, and Kruskal-Wallis tests for non-normally distributed data, followed by Duncan or Mann-Whitney tests for significant differences. Results indicated that P1 was most favored in all sensory aspects. Increasing concentrations of red bean and red spinach flours resulted in a stronger taste and aroma of these ingredients, which overshadowed the chicken flavor. P3, though less preferred organoleptically, provided the highest nutritional value with 0.06 mg of iron per slice. This study highlights the balance between sensory acceptance and nutritional enhancement using local ingredients. While P1 is optimal for consumer preference, P3 offers significant nutritional benefits. The findings suggest that red bean and red spinach flours have potential in improving the health benefits of traditional snacks like Basreng

Effects of healthy eating patterns based nutrition education and providing structured suplementary feeding on improving the nutritional status of stunted children

Nutrition education can improve mothers' knowledge in fulfilling nutritional needs among children under five years through provision of supplementary feeding. Local ingredients based supplementary feeding which had high nutritional value can contribute to improving the nutritional status of children. The aim of this study was to analyze the effect of healthy eating patterns nutritional education and provision of supplementary feeding on improving the nutritional status of stunted children under five years. This study used a quasi-experimental design with a pre-posttest with control group design carried out in Sidawangi Village in August-October 2023. The subjects were children under five years and their mothers (10 intervention group: 10 control group). The interventions were nutritional education and supplementary feeding for a month. Nutritional knowledge data was obtained from interviews using a questionnaire, and nutritional status data (Height-for-Age) was obtained based on z-score calculations. Data was analyzed using Wilxocon, Mann-Whitney, and independent t-test. The average difference in HAZ index in the intervention group (z-score: 0.81 SD) compared to the control group (z-score: -0.50 SD). There was a significant difference between the average difference in the HAZ index in the intervention group and the control group (p=0.001). Nutrition education improved nutritional knowledge of mothers in understanding nutrition education and supplementary feeding (p=0.042). In conclusion, nutritional education intervention can improve the nutritional knowledge of mothers and supplementary feeding can improve the nutritional status of children.

Bina Kelompok Wanita Tani (KWT) “Kalpataru” Cetuskan Produk Unggulan Minuman Kesehatan Berupa Jamu

The initiative of the Women Farmers Group (WFG) "Kalpataru" in developing and promoting superior products based on health drinks in the form of herbal medicine. With a focus on the use of local and traditional ingredients, WFG "Kalpataru" seeks to introduce products that are not only beneficial for health, but can also improve the economy of group members. Jamu, which is an Indonesian cultural heritage, is processed with a recipe that has been modernized to meet the tastes and needs of today's consumers. This product combines traditional ingredients such as turmeric, temulawak, and ginger to create a health drink that is not only beneficial for health but also attractive to modern consumers. The herbal medicine produced is kencur rice, tamarind turmeric, butterfly pea kombucha and rosella kombucha. This study explores the product development process, from raw material research to marketing strategies. Through effective marketing strategies and education to consumers about the health benefits of the product, Bina WFG "Kalpataru" is committed to expanding market reach and improving the quality of life of the community through sustainable health product innovation.

Diseminasi Snack Ternak Berbahan Baku Lokal (Berakal) Sebagai Solusi Pakan Berkualitas dan Ekonomis di Kabupaten Sigi

Considering the abundance of underutilized local feed materials, particularly large amounts of agricultural waste that have yet to be optimized as a feed source, the production of feed snacks is expected to provide a solution for utilizing this waste. By adding local ingredients such as moringa leaves, which have highly potential nutritional content, the development of these feed snacks is further enhanced. Moringa leaves are a valuable commodity in terms of both their nutritional content and benefits when added to feed formulations, serving to complement the standardized nutrient requirements. Through a technological processing involving silage/fermentation and to facilitate application and increase storage life, the product is formed into snacks. Addressing the ongoing complaints of farmers regarding the need for feed with high protein content at an economical price, the BERAKAL livestock snack emerges as a solution to meet this demand. With an affordable price, it is expected to fulfill the needs of farmers who face a shortage of quality feed compared to commercial concentrates which are relatively more expensive. The methods of socialization and technical guidance typically involve several stages and strategies to enhance the competence and awareness of the community, such as initial socialization, training and technical guidance, and general technical guidance. BERAKAL livestock snacks can increase livestock productivity, leading to increased production of meat, milk, and eggs, and improving the competitiveness of Indonesian livestock products. BERAKAL livestock snacks can enhance the competitiveness of Indonesian livestock products in the global market. The BERAKAL livestock snack program has the potential to provide significant benefits to universities in terms of implementing MBKM and achieving IKU. Some of these benefits include increasing collaboration with industry partners and the community. This program will involve industry partners and the community in the development and marketing of BERAKAL livestock snacks. This collaboration can enhance the university's reputation as a reliable partner in developing products and services that benefit the community.

Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.)

Tempeh is a fermented soybean food with high nutritional value, culinary versatility, and palatability. Its popularity is rising because it aligns with the trend towards sustainable and healthy plant-based diets. However, consumers have exhibited a strong preference for local ingredients over soy. Faba bean is a promising raw material in Scandinavia due to its high protein, dietary fiber, and phytochemical content. In this study, we evaluated the effects of soaking media (vinegar, water and sodium bicarbonate with or without lactic acid bacteria (LAB)) on boiling time and physicochemical properties of faba bean-based tempeh. We demonstrated that sodium bicarbonate, with and without LAB, significantly reduces the boiling time of faba beans (7–8 min), while beans soaked in vinegar and water with and without LAB require longer boiling times for tempeh production (&gt;16 min). Texture analysis has revealed notable variations among the samples, with statistically significant differences (p &lt; 0.05) observed across the majority of the measured attributes. Our study has demonstrated that faba beans are suitable for tempeh production and expand the sources of possible raw materials. However, further studies are needed to investigate consumers’ preferences and expectations towards faba bean-based tempeh.

GASTRONOMIC TOURISM IN ROMANIA

Gastronomy, a fundamental component of culture, has become a significant criterion in choosing a tourist destination, playing a crucial role in the development of local economies. By exploring the gastronomy of a region or a country, one can travel through time and space, uncovering the cultural identity of the place. Thus, there is increasing talk of gastronomic destinations that offer tourists dishes with authentic and traditional flavors. Usually, each dish has its own story, describing both the traditional cooking techniques passed down through generations and the use of local ingredients that have defined a community's cuisine over centuries. These gastronomic experiences are not just about tasting delicious food but also about understanding the history, traditions, and values of a community through its dishes. The connection between tourism and gastronomy is becoming increasingly evident, with tourists eager to taste traditional dishes that provide an authentic perspective on the culture of a tourist destination. Thus, gastronomic tourism involves exploring local cuisine, culinary traditions, markets, and local restaurants to discover and appreciate the diversity and authenticity of the foods and drinks of a region or country. Additionally, culinary tourism may include participating in cooking classes, tastings, culinary festivals, and other gastronomy-related activities, offering travelers the opportunity to gain a deeper understanding of a community's culture and identity through its food.

A value chain and SWOT analysis for optimizing the self-sufficiency of fish feed to strengthen freshwater aquaculture production in Indonesia

This study evaluates the aquafeed self-sufficiency sector in Indonesia, aiming to provide policy recommendations for optimizing freshwater aquaculture production. The study engaged 1005 participants, including 204 self-sufficient aquafeed producers and 801 fish farmers, covering 88% of the regions where the Ministry of Marine Affairs and Fisheries promotes aquafeed self-sufficiency, conducted in 30 Indonesian provinces. The majority of on-farm and small-scale feed manufacturers continue to operate successfully (91%), with a minor portion discontinuing (9%). Aquafeed products incorporating local ingredients prove cost-effective and receive high acceptance among fish farmers. The sustainability of the aquafeed self-sufficiency sector is closely linked to local ingredient availability, operational aquafeed manufacturing plants, product quality, human resource capabilities, and government policies. The study presents policy recommendations to address these issues, encompassing measures such as ensuring ingredient supply sustainability, providing a mobile laboratory for ingredient and feed analysis, enhancing human resource quality through training, facilitating easier access to financial support, and strengthening central-local government coordination to optimize the aquafeed self-sufficiency program. The rise of the national fish production target from freshwater aquaculture has attracted great attention in the improvement of the aquafeed sector since the sustainability of aquafeed supply is the main driver for the success of aquaculture production.

Impact of a short-term Mediterranean diet intervention on plasma metabolites: a pilot study

BackgroundDietary habits significantly influence the risks of type 2 diabetes and cardiovascular disease. Through metabolomics, we’ve previously measured plasma metabolites to gauge dietary quality, introducing a healthy dietary metabolic signature (HDMS) linked to a decreased risk of future type 2 diabetes and coronary artery disease.ObjectivesTo assess the impact of a 6-day dietary intervention on plasma metabolites and the HDMS.MethodsFifty-nine Swedish participants (71% women, mean age 69 years) underwent a 6-day Mediterranean diet (MD) intervention in Italy’s Cilento region. All meals, crafted from local recipes and ingredients, were provided. Metabolite profiling pre- and post-intervention was conducted with a UHPLC-QTOF. Alterations in metabolite levels and the HDMS were examined using paired T-test.ResultsThe MD intervention notably enhanced the HDMS across participants (mean increase: 1.3 standard deviations (SD), 95% CI 1.1–1.4, p = 6E-25). Out of 109 metabolites, 66 exhibited significant alterations (fdr adjusted p < 0.05). Among the 10 most significant changes, increases were observed in several diet related metabolites such as pipecolate, hippurate, caffeine, homostachydrine, acylcarnitine C11:0, acetylornithine, beta-carotene and 7-methylguanine. The most significant decreases manifested in piperine and 3-methylhistidine.ConclusionsThe HDMS, which is linked to a healthy diet and inversely associated with cardiometabolic disease, was significantly improved by the 6-day Mediterranean diet intervention. Notably, metabolite markers previously shown to be indicative of the intake of vegetables, fruits, grains, and legumes increased, while markers previously associated with red meat consumption decreased. These findings highlight the potential of short-term dietary interventions to induce significant changes in plasma metabolite profiles.

Toxicity of Local Natural Ingredients from East Java, Indonesia Yam Bean (Pachyrhizus erosus) and Avocado (Persea americana Mill) on the Liver and Kidney Structure of Sprague Dawley Rats

Aims: The aim of the research was to test the toxicity of jicama (Pachyrhizus erosus) and avocado (Persea americana Mill) on the structure of liver and kidney tissue in Sprague Dawley rats. Study Design: Male Sprague Dawley rats aged 5 months, 24 animals. Treatment of synthetic and natural ingredients. 6 treatment groups were given daidzein (P1), 6 treatment groups were given niacin (P2), 6 treatment groups were given jicama (Pachyrhizus erosus) (P3) and 6 treatment groups were given avocado (Persea americana Mill) (P4). Each treatment was carried out for 28 days. On the 29th day, surgery was performed and the liver and kidneys were removed, followed by HE staining. Result: The results showed that the structure of liver and kidney tissue given daidzein and niacin experienced necrosis, increased vascularization, hemorrhage and fatty degeneration. Conclusion: The use of natural ingredients does not produce toxic (harmful) effects in the body compared to synthetic substances. The percentage of kidney necrosis with daidzein administration is 24%, and with niacin administration, it is 29%. The percentage of liver necrosis with daidzein administration is 20%, and with niacin administration, it is 24%.

Analysis of green practice at food and beverage department of ML hotel

The aim of this research is to find out how far green practice behavior has been implemented in the food and beverage department at the M Hotel, Bali. Green practices are important to practice because this is one way to support efforts to reduce global warming. Green practice includes green action, green food, and green donation. Green action is demonstrated by activities that protect and preserve nature, such as reducing the use of plastic and recycling waste, and using environmentally friendly equipment. Green food consists of using local and organic food ingredients that support the environment for the long term. Meanwhile, green donations take the form of donating funds, participating in community projects, and educating the public about the impacts of environmental damage and how to overcome them. This research data collection method was carried out using interviews, observation, documentation, and literature study. Interviews were conducted with 4 people as informants. They are a manager of food and beverage, supervisor of food and beverage service, bar supervisor, and chef de partie. This research uses qualitative analysis techniques. The data is then reduced by summarizing and grouping the data and then displaying it in a table for further conclusions. In this research, it is known that the food and beverage department has implemented green practices but still need to be improved.

Inovasi Pengembangan Minuman Mocktail Berbasis Bahan Rempah Lokal Untuk Peningkatan Pendapatan Masyarakat Kampung Adat Cireundeu

Cireundeu comes from the name "reundeu tree", because previously in this village there was a large population of reundeu trees. The reundeu tree itself is a tree used for herbal medicine. Therefore, this village is called Cireundeu Village. Cireundeu Traditional Village is located in Leuwigajah Village, South Cimahi District. Consists of 50 heads of families or 800 people, most of whom make their living by farming cassava. Cireundeu Traditional Village itself has an area of ​​64 ha, consisting of 60 ha for agriculture and 4 ha for settlement. This service aims to explore the potential of local spice ingredients in creating mocktail drinks that are healthy and beneficial for local community income. Through collaboration between communities, universities and local industry, it is hoped that new innovations can be created that support the local economy while promoting healthy lifestyles. The output that will be produced in this PM is how the people of Cireundeu can utilize local plants to become classy ingredients that can compete with industry or as ingredients for mocktail drinks which can attract tourists to visit the village and become a multiplier effect for the local economy in the form of a press release publication. and Journals and IPR.

Uji Daya Terima Formulasi Klepon dengan Substitusi Tepung Kacang Arab, Tepung Kelor, dan Tepung Katuk sebagai Kudapan Alternatif Ibu Menyusui

Exclusive breastfeeding in Indonesia is still relatively low. Intake of foods containing lactagogum for breastfeeding mothers is very necessary to facilitate breast milk and foods with sufficient protein and iron content can improve the quality of breast milk for babies. Utilizing local food ingredients with the nutritional content needed by breastfeeding mothers can help to increase the coverage of exclusive breastfeeding for babies. The aim of this research is to analyze the effect of substitution of local food ingredients, namely chickpeas, moringa, katuk and matcha on the acceptability, nutritional content, economic value and nutritional economic value of klepon cake as an alternative snack for breastfeeding mothers. This research is a pure experimental study on formula modification and quasi-experimental research on organoleptic tests with a completely randomized design (CRD) research design. There are five types of treatment with one control formula and four modified formulas with five repetitions. There were two types of panelists in this study, namely 3 panelists limited to preliminary research and 25 untrained panelists for follow-up research. Data collection techniques use organoleptic test forms and hedonic tests. Data analysis used the Friedman and Wilcoxson tests. The results of the research show that there is an effect of substitution of chickpea flour, moringa flour, katuk flour and matcha as alternative snacks for breastfeeding mothers.

Formative research to understand food beliefs and practices relating to pregnancy on Kei Besar Island, Eastern Indonesia

BackgroundFood-related beliefs and practices during pregnancy may contribute to the high prevalence of chronic energy deficiencies (CED) in Eastern Indonesia, particularly in Southeast Maluku regency, where 21.33% of pregnant women experience CED. Currently, little information on these issues is available. This study investigates food beliefs and practices related to pregnancy on Kei Besar Island in the Maluku province of Eastern Indonesia.MethodsA qualitative study was conducted utilizing in-depth interviews, free lists, and pile sort exercises. Data collection was conducted in January 2023 and involved married pregnant women aged 18 and above (n = 12), community health volunteers (n = 2), and traditional healers (n = 3) from 9 villages in Kei Besar District. All participants must be natives of Kei Besar Island, with community health volunteers and traditional healers being respective figures recommended by the local villagers.ResultsThe need to avoid or minimize consumption of certain foods during pregnancy, such as some kinds of fish, chili and spicy food, soda, pineapples, octopus, squid, and ice was reported by more than one-third of all participants. Consumption of prescribed foods, such as cassava leaves, papaya, coconut water, rice during early pregnancies, moringa leaves, bananas, and katok leaves was reported by five or more participants. These food proscriptions and prescriptions were due to concerns about the risks of miscarriage, adverse effects on the fetus and mother, and complications during labor. Participants also reported other practices, such as eating for two during early pregnancy and reducing food intake in late pregnancy. We found that food beliefs have shaped the dietary patterns of most participants. However, they still consumed food recommended by community health volunteers and midwives.ConclusionsFood beliefs are present and practiced in the Kei Besar community and may impact the nutritional status of women and their infants. Interventions should target training healthcare providers and community health volunteers to provide culturally appropriate health education that incorporates prescribed local ingredients and provides nutritionally adequate substitutes for the proscribed food items.Trial RegistrationNot applicable.

Nutrisi Seimbang dan Pengolahan Pangan Lokal Untuk Anak

Local food is often fresher and has a higher nutritional content. Local foods have usually adapted to local soil and climate conditions, which makes them easier to grow and process by local people. Local food consumption is often in harmony with the culture and traditions of local communities, which usually have recipes and processing methods that support nutritional balance. The purpose of writing the article is to understand the growth and development of babies and toddlers to grow into healthy children by providing a balanced diet. Community service activities are carried out by professional nurse lecturers who teach community and family nursing courses. Community service together with professional nursing students who are practicing community and family nursing. The counseling and simulation will be held on Friday 12 June 2024 at 09.00 – 12.00 WIB in the Madrasah Marga Jaya room RT 02 RW 05 Kertamaya Village, Bogor City. Local plant ingredients are very useful for maintaining nutritional balance in babies and toddlers. Increasing public interest in using local food ingredients as a source of nutrition requires a multifaceted and integrated approach.