Pengenalan Komposisi Gizi Makanan Tradisional Suku kaili Melalui Media Food Fotograph Kepada Praktisi Kuliner dan Kader Posyandu

Introduction of the Nutritional Composition of the Kaili Traditional Food through Food Photography for Culinary Practitioners and Posyandu Cadres

https://doi.org/10.33860/pjpm.v3i1.384

Authors

Keywords:

Food Photograf, komposisi gizi, makanan tradisional, suku kaili

Abstract

Dengan adanya Food Photograph makanan tradisional Kaili, masyarakat dapat mengenal komposisi gizi setiap hidangan yang mereka konsumsi sehingga media ini dapat digunakan tidak hanya sebagai media dalam menetapkan besar porsi yang dikonsumsi oleh seseorang, tetapi juga dapat menjadi media dalam melakukan edukasi gizi kepada masyarakat. Kegiatan edukasi gizi inilah yang diangkat menjadi suatu kegiatan pengabdian kepada masyarakat. Metode kegiatan adalah penyuluhan tentang zat gizi dan komposisi gizi makanan tradisional Kaili melalui penggunaan Food Photograph dan metode demonstrasi yakni mendemontrasikan bagaimana cara menilai komposisi makanan khas Kaili dalam satu porsi. Sasaran kegiatan adalah semua praktisi kuliner dan kader posyandu di wilayah sasaran dengan jumlah 30 orang. Wilayah yang dipilih adalah Kecamatan Labuan dan Kecamatan Tanantovea Kabupaten Donggala. Hasil kegiatan penyuluhan menunjukkan bahwa terdapat peningkatan pengetahuan peserta sebesar 44% setelah dilakukan kegiatan penyuluhan dan sebesar 90% peserta terampil/mampu menghitung nilai gizi makanan tradisional Kaili berdasarkan jumlah porsi yang dikonsumsi setelah mengikuti demonstrasi. Kesimpulan penyuluhan terdapat peningkatan pengetahuan peserta setelah memperoleh informasi/pesan dan terdapat peningkatan keterampilan peserta setelah memperoleh demonstrasi cara perhitungan asupan nilai gizi makanan tradisional Kaili yang dikonsumsi perporsi.

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Published

2022-02-02

How to Cite

Nurjaya, N., Faisal, E. ., & Aslinda, W. (2022). Pengenalan Komposisi Gizi Makanan Tradisional Suku kaili Melalui Media Food Fotograph Kepada Praktisi Kuliner dan Kader Posyandu: Introduction of the Nutritional Composition of the Kaili Traditional Food through Food Photography for Culinary Practitioners and Posyandu Cadres. Poltekita: Jurnal Pengabdian Masyarakat, 3(1), 13–18. https://doi.org/10.33860/pjpm.v3i1.384

Issue

Vol. 3 No. 1 (2022): Januari-Maret

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