Integrated Halal Seafood Processing Training for Stunting Prevention and Women’s Economic Empowerment in Urban Coastal Communities in Semarang City, Indonesia

Abstract

This community service program aimed to improve household welfare, nutritional literacy, and stunting prevention awareness through halal seafood processing training for housewives in North Semarang District, Semarang City, Indonesia. The program involved 42 participants and was implemented using a participatory approach combined with experiential learning methods, integrating theoretical sessions, practical food processing training, nutrition counseling, and basic entrepreneurial education. Program effectiveness was evaluated through participant observation and post-activity semi-structured interviews. Success indicators were determined based on participant responses, with the target that at least 80% of participants reported increased knowledge and understanding of balanced nutrition, seafood utilization, and halal-thayyib food processing principles. Findings indicated that more than 80% of participants acknowledged improved understanding of B2SA nutrition concepts, seafood-based food processing techniques, and opportunities for small-scale household entrepreneurship. Participants also demonstrated high engagement during practical sessions and expressed interest in developing value-added seafood microenterprises. This program contributes an integrated community empowerment model combining nutrition education, women’s economic empowerment, Islamic dietary values, and local resource utilization, which may serve as a replicable strategy for urban communities facing nutritional and economic vulnerabilities