Local Food Processing Based on Tempeh and Catfish for Diabetes Mellitus and Hypertension Sufferers and Creating Smoke-Free Areas

Nurlailis Saadah; Budi Yulianto; Rahayu Sumaningsih; Lilis Prihastini; Uswatun Khasanah

doi:10.35882/ficse.v5i3.151

Authors

Nurlailis Saadah Department of Midwifery, Poltekkes Kemenkes Surabaya, Surabaya, Indonesia https://orcid.org/0000-0002-4129-1444
Budi Yulianto Department of Environmental Health, Poltekkes Kemenkes Surabaya, Surabaya, Indonesia https://orcid.org/0000-0002-1776-5320
Rahayu Sumaningsih Department of Midwifery, Poltekkes Kemenkes Surabaya, Surabaya, Indonesia https://orcid.org/0009-0007-3440-6462
Lilis Prihastini Department of Environmental Health, Poltekkes Kemenkes Surabaya, Surabaya, Indonesia https://orcid.org/0000-0001-8925-766X
Uswatun Khasanah Department of Midwifery, Poltekkes Kemenkes Surabaya, Surabaya, Indonesia

DOI:

https://doi.org/10.35882/ficse.v5i3.151

Keywords:

Diabetes Mellitus, Hypertension, Smoke-Free Areas, Community Empowerment, Tempeh and Catfish

Abstract

Non-communicable diseases (NCDs), particularly diabetes mellitus (DM) and hypertension, continue to rise and are driven by unhealthy lifestyles, unbalanced diets, and exposure to cigarette smoke. Despite their availability and nutritional value, local foods such as tempeh and catfish remain underutilized as healthy dietary options, and community education on healthy food preparation and Smoke-Free Areas (SFAs) is still limited. This community service program aimed to empower residents of Tambakrejo Village to build a healthy community and environment through training and mentoring in preparing low-sugar, low-salt, and low-fat dishes from tempeh and catfish for people with DM and hypertension, while promoting SFAs. A community empowerment approach was applied in four stages: preparation, health education, cooking training with demonstrations and hands-on practice, and mentoring with evaluation. Forty participants, including people with DM and hypertension, family members, health workers, and at-risk residents, took part. Knowledge was assessed using pre- and post-tests and analyzed descriptively. The proportion of participants in the good and very good categories increased for DM (25.0% to 85.0%), hypertension (30.0% to 85.0%), SFAs (20.0% to 82.5%), and healthy tempeh and catfish processing (15.0% to 87.5%), and no participant remained in the poor category after the intervention. Participants were able to prepare healthy menus independently. The community also formalized its commitment through a written agreement, a village regulation signed by the village head, the designation of a smoke-free area in RT 07 RW 02, and the installation of no-smoking signs. In conclusion, an empowerment approach that integrates education, training, and mentoring effectively improves community knowledge, skills, and commitment, and offers a sustainable model for NCD prevention at the village level. Further evaluation of long-term behavioral and clinical outcomes is recommended.

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