Seaweed flour is a potential source of dietary fiber expected to improve the quality of fishery products. The purpose of this study was to determine the effect of addition of seaweed flour (Eucheuma sp.) on the quality and characteristics of tuna fish amplang. The research method was using a non-factorial completely randomized design (CRD) consisting of five treatments of varied amount of seaweed flour added (0, 0.5%, 1%, 1.5%, and 2% from the total dough weight). The variables to assess the quality were the organoleptic quality and characteristics (appearance, aroma, taste and texture), swelling degree, and proximate content. The results showed that the addition of seaweed flour can improve the proximate composition of fish amplang, especially the increase in crude fiber content. The addition of seaweed flour has an optimum concentration point of 1% to produce the best tuna fish amplang with the characteristic of bright colors, clean, smooth surface, not cracked, savory taste and a crunchy and dense texture. The score of the appearance was 8.3; aroma was 7.7, taste 8.2, texture 8.5, and the swelling degree was 384%. The best product was containing water 1.14%, ash 3.82%, protein 39.59%, fat 12.92%, and fiber 5.79%. The product quality assessed was met the quality requirements as regulated by Indonesia National Standard for fish amplang (SNI 7762:2013).

Stunting is a chronic malnutrition problem caused by inadequate nutritional intake for a long time due to feeding that is not in accordance with nutritional needs. Stunting children is an indication of a lack of nutritional intake, both in quantity and quality that is not met.Ignorance of the benefits of Moringa leaves for health, due to lack of information about processing Moringa leaves into pudding for teachers and parents at TK Aisyiyah 6 Padang. Based on the results of the documentation study carried out by the service, the solution that will be offered to partners is education by taking steps to educate about the benefits of Moringa leaves and processing in the form of outreach activities / Counseling to teachers and parents of 'Aisyiyah 6 Padang Kindergarten students, distribution of Moringa plants , as well as processing Moringa leaves into Moringa pudding.From the results of the community service carried out, the following results were obtained: the knowledge of the Kindergarten teacher 'Aisyiyah 6 Padang had a good category (60%) about stunting and the use of Moringa leaves as an effort to prevent stunting in children. This study was a cross sectional study to determine the level of knowledge of TK 'Aisyiyah 6 Padang teachers about stunting and the use of Moringa leaves as an effort to prevent stunting in children. Based on the table above, it can be seen that the knowledge of the Kindergarten teacher 'Aisyiyah 6 Padang has a good category (60%) about stunting and the use of Moringa leaves as an effort to prevent stunting in children.

Ibu  menyusui merupakan populasi wanita usia subur yang paling rentan mengalami masalah gizi kurang atau Kekurangan Energi Kronis (KEK). Namun, pandemi covid-19 yang masih meningkat dan kebijakan pembatasan sosial, menjadi alasan pendidikan kesehatan tidak memungkinkan dilakukan secara langsung, sehingga perlu sekali memanfaatkan media sosial (model virtual). Tujuannya membuktikan pengaruh pendidikan kesehatan gizi ibu menyusui secara virtual pada masa pandemi covid-19 untuk keberhasilan ASI Eksklusif dalam keluarga ‘Aisyiyah di Kota Padang. Jenis penelitian adalah true experiment non equivalent control group design. Sampel dalm penelitian ini berjumlah 58 orang (29 kelompok kontrol, 29 kelompok kasus) Ibu menyusui yang mempunyai bayi ≤ 1 bulan dalam keluarga ‘Aisyiyah kota Padang. Hasil penelitian didapatkan p-value 0,000 (p<0,05) pada kelompok kasus dan 0,064 (p>0,05) pada kelompok kontrol. Kesimpulan bahwa pendidikan kesehatan secara virtual memiliki pengaruh terhadap Pengetahuan Ibu tentang Gizi Menyusui dan Pemberian ASI Eksklusif di Keluarga Aisyiyah.Kata Kunci: Pendidikan Kesehatan, Virtual, Pengetahuan, ASI Ekslusif