PENDAHULUANMotivasi dan belajar merupakan dua hal yang saling mempengaruhi. Belajar adalah perubahan tingkah laku secara relatif permanen dan secara potensial terjadi sebagai hasil dari praktek atau penguatan untuk mencapai tujuan tertentu, sedangkan motivasi dapat dikatakan sebagai keseluruhan daya penggerak di dalam diri seseorang yang menimbulkan kegiatan belajar, sehingga tujuan yang dikehendaki dapat tercapai (Uno, 2007). Banyak faktor yang dapat

Kegiatan ini bertujuan untuk  meningkatkan pengetahuan dan keterampilan ibu-ibu melalui pelatihan dan pendampingan dalam pengelolaan abon ikan lele dan menciptakan peluang usaha secara nyata di masa mendatang. Pelaksanaan kegiatan dimulai dengan pengadaan alat. Metode yang digunakan adalah training of trainer (TOT), yaitu pemberian materi melalui ceramah, praktek langsung, dan pendampingan. Pemberdayaan ini telah mampu menghasilkan 3 varian rasa abon ikan lele (manis, asin dan pedas). Hasil organoleptik menunjukkan bahwa abon lele dengan rasa manis adalah yang terbaik. Abon lele terpilih memiliki kadar air 7,71%, abu 4,59%, protein 26,50%, lemak 24,12%, dan negatif dari mikroba Salmonella. Produk abon lele telah memperoleh lisensi P-IRT, berlabel dan berstandar halal. Kegiatan ini sangat bermanfaat dalam meningkatkan pengetahuan dan keterampilan ibu-ibu, sehingga perlu dilakukan inovasi lebih lanjut dalam pengolahan abon lele agar produk yang dihasilkan dapat memiliki kualitas yang lebih baik. Empowerment of farmers through the production of shredded catfish AbstractThis activity aimed to improve the knowledge and skills of mothers through training and mentoring in the management of shredded catfish and create real business opportunities in the future. The activity starts with the procurement of tools. The method used was trained of trainers (TOT), namely the provision of materials through discourse, direct practice, and mentoring. This empowerment had to produce 3 flavors of shredded catfish (sweet, salty and spicy). The organoleptic results showed  that shredded catfish with sweet flavors was best. The shredded catfish selected had 7.71% moisture content, 4.59% ash, 26.50% protein, 24.12% fat, and negative from Salmonella microbes. The shredded catfish products have obtained P-IRT license, has labeled and halal standards. This activity is very useful in increasing the knowledge and skills of mothers, so that further innovation needs to be carried out in the processing of shredded catfish so that the products produced can be of better quality.

Kejadian stunting dimulai semenjak janin masih dalam kandungan dan akan terlihat pada saat bayi dilahirkan. Prevalensi stunting akan terus meningkat hingga memasuki usia 24-59 bulan. Beberapa faktor yang memengaruhi kejadian tersebut adalah status imunisasi dan keragaman konsumsi makanan pada balita. Penelitian ini bertujuan untuk menganalisis hubungan status imunisasi dan keragaman konsumsi makanan balita terhadap kejadian stunting. Jenis penelitian  ini adalah penelitian kuantitatif analitik observasional dengan desain cross-sectional. Subjek penelitian adalah ibu yang memiliki balita berusia 24–59 bulan di wilayah kerja UPTD Puskesmas Sungai Apit, Siak yang berjumlah 211 orang dengan menggunakan systematic random sampling. Hasil penelitian menunjukkan bahwa ada hubungan yang siginifikn antara status imunisasi balita dengan kejadian stunting (p = 0.006; POR = 95%;  CI  = 1.357-4,958). Begitu juga dengan keragaman konsumsi makanan balita terhadap kejadian stunting (p = 0.002; POR = 95%;  CI  = 1.516-5.571) menunjukkan hasil yang signifikan. Disimpulkan bahwa status imunisasi dan keragaman konsumsi makanan memberikan kontribusi terhadap kejadian stunting pada balita.   Kata kunci : Balita, konsumsi makanan, stunting, status imunisasi

Adolescence is a period of accelerated physical, psychological, and intellectual growth and development. It includes the development in sexual maturity of adolescents. In order to promote safe and healthy sexual and reproductive health, adolescents should be equipped with adequate knowledge, attitudes, and self-efficacy regarding the matter. The role of peer influence is highest during this stgae; thus, health promotion and risk communication through peer education has shown to be effective in many settings on adolescents. The study aimed to determine the effectiveness of the peer education method as a form of health promotion in adolescent sexual and reproductive health and risk communication at SMKN “X” Pekanbaru. It was a quasi-experimental study involving 52 students. The participants were randomized into two groups, 26 in the experimental group and 26 in the control group. Data were collected using a questionnaire and analyzed by t-test. The results showed there were significant differences in the mean changes in knowledge (p=0.000), attitudes (p=0.000), and self-efficacy (p=0.000) about sexual behavior in the experimental group receiving peer education compared to the control group. However, there was no significant difference in the mean changes in the role of peer influence between the two groups (p = 0.725). Therefore, peer education as a method in sexual and reproductive health promotion and risk communication positively changed adolescents’ knowledge, attitudes, and self-efficacy about sexual behavior. Hence, it is suggested for schools to provide health promotion program regarding adolescents’ sexual and reproductive health in collaboration with the Pekanbaru City Health Office and supplement it with a peer education method.

This study aimed to develop high antioxidant cake product with red palm oil (RPO) content to substitute the use of margarine as a potential functional food. This study used a complete randomized design with four levels of RPO substitution for margarine, namely F0 (0:100), F1 (80:20), F2 (90:10), and F3 (100:0). Organoleptic results showed that high antioxidant cake F3 was best in which also contained the highest RPO addition level. The high antioxidant cake F3 had yellow colour, hardness of 650.67 gf, bulk density of 0.27 g/ml, 4.31% moisture, 1.48% ash, 21.66% fat, 9.76% protein, 62.80% carbohydrate, 40.74 ppm/100 g β-carotene, and the 470.44 mg/100 g antioxidant activity. Thus the product can be categorized as high in β-carotene. Therefore, this product has a potential to be a functional food options, especially for atherosclerosis prevention.