Enhancing Awareness of Fish-Based Nutrition: Processed Fish Products Education at Aisyiyah Orphanage, Malang

Abdul Aziz Jaziri, Rahmi Nurdiani, Hefti Salis Yufidasari, Retno Tri Astuti, Eko Waluyo, Tian Nur Ma'rifat, Ahmad Syihab Fahmi, Angga Wira Perdana, Bayu Kusuma, Sukoso Sukoso, Happy Nursyam, Asep Awaludin Prihanto, Dwi Setijawati, Muhamad Firdaus

Abstract


This community service program was conducted at Aisyiyah Orphanage in Malang to improve nutritional knowledge, practical skills in fish processing, and healthy eating habits among students. A total of 31 students, orphanage caregivers, and faculty members from the Program of Fishery Product Technology, Universitas Brawijaya participated, reflecting a collaborative model of knowledge transfer and community engagement. Activities were structured into socialization, educational presentations, interactive discussions, hands-on demonstrations, evaluation, and follow-up planning. A pre-test assessed baseline knowledge of fish species, handling, nutrition, and processed products. Results showed that while students were generally aware of nutrition, they lacked technical understanding of processing methods and functional ingredients. Educational sessions and peer-led demonstrations addressed these gaps through the preparation of fish balls, nuggets, and gohyong, supported by recipe modules to encourage independent practice. Post-test scores demonstrated significant improvements, particularly in areas previously identified as weak, confirming the effectiveness of combining theory with practice. The follow-up phase emphasized sustainability by embedding food preparation into daily routines and encouraging entrepreneurial opportunities in fish product marketing. Overall, the program demonstrated that multi-component, participatory interventions can enhance knowledge, skills, and confidence, while promoting healthier eating behaviors and community empowerment among vulnerable youth.

Keywords


Community service; nutrition education; fish products; experiential learning; orphanage.

Full Text:

PDF

References


Abdel-Rahman, R., Fouda, L., Ebrahim, H., Aisha, N., & Soliman, F. (2022). Effect of developing protocol of care on satisfaction of bio-psychosocial needs of institutionalized school-age orphans children. Tanta Scientific Nursing Journal, 26(3), 166–188. https://doi.org/10.21608/tsnj.2022.255762

Alharbi, A., Mullen, R., McClure, J., & Miller, W. (2024). Effectiveness of simulation-based learning on knowledge and skill acquisition and retention among nursing students: A quasi-experimental study. Research Square. https://doi.org/10.21203/rs.3.rs-5372326/v1

Bihani, P., Paliwal, N., Jaju, R., & Rajpurohit, V. (2025). Evaluation of a multidisciplinary simulation training curriculum for local anesthetic systemic toxicity management: A quasi-experimental study using the Kirkpatrick model in India. Anesthesia and Pain Medicine, 20(2), 166–174. https://doi.org/10.17085/apm.24146

Boak, R., Palermo, C., Beck, E., Pelly, F., Wall, C., & Gallegos, D. (2025). Five actions to strengthen the nutrition and dietetics profession into the future: Perspectives from Australia and New Zealand. Journal of Human Nutrition and Dietetics, 38(3), 1–11. https://doi.org/10.1111/jhn.70064

Burgess, A., Diggele, C., Roberts, C., & Mellis, C. (2020). Feedback in the clinical setting. BMC Medical Education, 20(Suppl 2), 460. https://doi.org/10.1186/s12909-020-02280-5

Diannita, R., Muslih, M., Wijayanti, N., & Fatayati, U. (2021). Participatory rural appraisal (PRA) for the development of safe weaving bamboo production through community empowerment to improve health and safety of bamboo weaving craftsmen in Mojorejo, Ponorogo, East Java, Indonesia. International Journal of Community Service, 1(3), 243–252. https://doi.org/10.51601/internationaljournalofcommunityservice.v1i3.44

Fernando, J., Alonso, L., Gastaldo, I., Coll, A., Lozano, J., Martini, V., … & Moizé, V. (2024). Enhancing healthcare professionals’ culinary skills, food management, counseling confidence, and Mediterranean diet adherence through a culinary medicine boot camp: A pilot implementation program (PIP). American Journal of Lifestyle Medicine. https://doi.org/10.1177/15598276241261654

Gao, Z., Wang, S., Peng, L., Sun, L., Qiu, P., Bai, B., … & Wang, Q. (2022). Comparison of the effects of different forms of nutrition education on adolescent male soccer players. International Journal of Environmental Research and Public Health, 19(21), 13803. https://doi.org/10.3390/ijerph192113803

Garbo, A., & Hadikusuma, S. (2023). Empowerment of women’s culinary business in Persit Kartika Chandra Kirana organization, Yogyakarta. Asian Journal of Community Services, 2(11), 907–916. https://doi.org/10.55927/ajcs.v2i11.6759

Garcia, T., Ford, B., Pike, D., Bryce, R., Richardson, C., & Wolfson, J. (2020). Development and implementation of a community health centre-based cooking skills intervention in Detroit, MI. Public Health Nutrition, 24(3), 549–560. https://doi.org/10.1017/s1368980020003481

Girma, A., & Molla, A. (2021). Maternal minimum dietary diversity and associated factors among pregnant women, Southwest Ethiopia, 2021. BMC Nutrition, 7(1), 1–9. https://doi.org/10.1186/s40795-021-00474-8

Heikkilä, A., Elovainio, M., Raaska, H., & Lapinleimu, H. (2024). One-third of children had clinical signs of developmental coordination disorder six months after their international adoption. Acta Paediatrica, 114(2), 310–318. https://doi.org/10.1111/apa.17428

Hollywood, L., Surgenor, D., Reicks, M., McGowan, L., Lavelle, F., Spence, M. & Dean, M. (2017). Critical review of behaviour change techniques applied in intervention studies to improve cooking skills and food skills among adults. Critical Reviews in Food Science and Nutrition, 58(17), 2882–2895. https://doi.org/10.1080/10408398.2017.1344613

Kearney, M., Maheu, A., Booth, M., Newberg, A., Cronholm, P., & Ayubcha, S. (2024). Promoting healthful and diverse eating behaviours through an extracurricular culinary skills intervention in Philadelphia. Journal of Nutritional Science, 13, e31. https://doi.org/10.1017/jns.2024.31

Khalid, A., Morawska, A., & Turner, K. (2022). Pakistani orphanage caregivers’ perspectives regarding their caregiving abilities, personal and orphan children’s psychological wellbeing. Child Care, Health and Development, 49(1), 145–155. https://doi.org/10.1111/cch.13027

Kholifah, S. (2022). Empowerment of orphanage caregivers with the IHC model to improve adolescent psychological needs. Frontiers in Community Service and Empowerment, 1(3), 123–131. https://doi.org/10.35882/ficse.v1i3.18

Lerchenfeldt, S., Mi, M., & Eng, M. (2019). The utilization of peer feedback during collaborative learning in undergraduate medical education: A systematic review. BMC Medical Education, 19(1), 321. https://doi.org/10.1186/s12909-019-1755-z

Lillquist, S., Barnecett, G., Flexman, N., & Mikati, N. (2022). Recipes for health: A community-based nutrition and culinary intervention. Cureus, 14(8), e32322. https://doi.org/10.7759/cureus.32322

Magallanes, E., Sen, A., Siler, M., & Albin, J. (2021). Nutrition from the kitchen: Culinary medicine impacts students’ counseling confidence. BMC Medical Education, 21(1), 436. https://doi.org/10.1186/s12909-021-02512-2

Mahmudiono, T., Nindya, T., Rachmah, Q., Segalita, C., & Wiradnyani, L. (2020). Nutrition education intervention increases fish consumption among school children in Indonesia: Results from behavioral-based randomized control trial. International Journal of Environmental Research and Public Health, 17(19), 6970. https://doi.org/10.3390/ijerph17196970

Maltinsky, W., Swanson, V., Tanyan, K., & Hotham, S. (2025). An evaluation of health behavior change training for health and care professionals in St. Helena. Healthcare, 13(4), 435. https://doi.org/10.3390/healthcare13040435

Manyullei, S., & Arundhana, A. (2021). Analysis of household food security based on the proportion of food expenditures and energy consumption in flood-prone areas in Wajo District. Open Access Macedonian Journal of Medical Sciences, 9(E), 241–245. https://doi.org/10.3889/oamjms.2021.5874

Marini, G., Susanti, E., Saputro, S., Reliani, R., & Husna, A. (2022). The food intake pattern in relation to the nutritional status of school-age 6–12-year-old children in Muhammadiyah orphanage. Gaceta Médica de Caracas, 130(Suppl. 1). https://doi.org/10.47307/gmc.2022.130.s1.30

Micha, R., Peñalvo, J., Cudhea, F., Imamura, F., Rehm, C., & Mozaffarian, D. (2017). Association between dietary factors and mortality from heart disease, stroke, and type 2 diabetes in the United States. JAMA, 317(9), 912–924. https://doi.org/10.1001/jama.2017.0947

Nord, A., Svensson, L., Claesson, A., Herlitz, J., Hult, H., Kreitz-Sandberg, S., … & Nilsson, L. (2017). The effect of a national web course “Help-Brain-Heart” as a supplemental learning tool before CPR training: A cluster randomised trial. Scandinavian Journal of Trauma, Resuscitation and Emergency Medicine, 25(1), 36. https://doi.org/10.1186/s13049-017-0439-0

Reicks, M., Trofholz, A., Stang, J., & Laska, M. (2014). Impact of cooking and home food preparation interventions among adults: Outcomes and implications for future programs. Journal of Nutrition Education and Behavior, 46(4), 259–276. https://doi.org/10.1016/j.jneb.2014.02.001

Sallay, V., Martos, T., Lucza, L., Papp-Zipernovszky, O., & Csabai, M. (2023). Health psychology services for people in disadvantaged regions of Hungary: Experiences from the primary care development model program. Preprints, 2023, 1–12. https://doi.org/10.20944/preprints202301.0038.v1

Selvaraj, F., Ethiraj, T., Rajendran, S., G., Narayanasamy, V., Babu, G., … & Subbaiya, S. (2025). Enhancing knowledge and attitudes toward modern temporary family planning methods: A nurse-led intervention study among reproductive-age women. Journal of Pharmacy and Bioallied Sciences, 17(Suppl. 1), S670–S672. https://doi.org/10.4103/jpbs.jpbs_1626_24

Siregar, Z., Tarigan, N., & Sahnan, M. (2022). Strengthening human resources through introduction and stunting prevention. East Asian Journal of Multidisciplinary Research, 1(7), 1221–1228. https://doi.org/10.55927/eajmr.v1i7.1058

Syahputra, O., Anggraini, N., & Irmansyah, T. (2024). Food estate management strategy in Humbang Hasundutan Regency, North Sumatra Province. IOP Conference Series: Earth and Environmental Science, 1302(1), 012103. https://doi.org/10.1088/1755-1315/1302/1/012103

Tajuria, G., Gray, L., Warburton, L., Lambley-Burke, R., Burt, C., & Maidment, I. (2024). How can we grow research in community-based NHS and social care services (HANDLE)? F1000Research, 13, 422. https://doi.org/10.12688/f1000research.145142.1

Wise, N. (2015). Pregnant adolescents, beliefs about healthy eating, factors that influence food choices, and nutrition education preferences. Journal of Midwifery & Women’s Health, 60(4), 410–418. https://doi.org/10.1111/jmwh.12275

Waskito, W., Irzal, I., & Ya, K. (2022). The adventure of formative assessment with active feedback in vocational learning: The empirical effect for increasing students’ achievement. Journal of Technical Education and Training, 14(1), 39–48. https://doi.org/10.30880/jtet.2022.14.01.005




DOI: http://dx.doi.org/10.30659/ijocs.8.1.105-118

Refbacks

  • There are currently no refbacks.


Copyright (c) 2026 Abdul Aziz Jaziri

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.