Pelatihan Pembuatan Makanan Tambahan Lokal untuk Pencegahan Stunting

Training on Making Local Based Supplementary Food for Stunting Prevention

https://doi.org/10.33860/pjpm.v3i1.718

Authors

  • Wijianto Prodi D-III Keperawatan Luwuk, Poltekkes Kemenkes Palu, Luwuk, Indonesia
  • Nitro Galenso Prodi D-III Keperawatan Luwuk, Poltekkes Kemenkes Palu, Luwuk, Indonesia
  • Rugayah Sahid Prodi D-III Keperawatan Luwuk, Poltekkes Kemenkes Palu, Luwuk, Indonesia
  • Djadid Subchan Prodi D-III Keperawatan Luwuk, Poltekkes Kemenkes Palu, Luwuk, Indonesia
  • Sri Musriniawati Hasan Prodi D-III Keperawatan Luwuk, Poltekkes Kemenkes Palu, Luwuk, Indonesia
  • Ekawati Riyanto Prodi D-III Keperawatan Luwuk, Poltekkes Kemenkes Palu, Luwuk, Indonesia
  • Dg. Mangemba Prodi D-III Keperawatan Luwuk, Poltekkes Kemenkes Palu, Luwuk, Indonesia
  • Aswati RSUD Luwuk, Luwuk, Indonesia

Keywords:

Stunting, Training, local supplementary feeding

Abstract

Jayabakti village is the most densely populated village that is at risk of suffering from stunting with 19.3% of the total under-five cases. The level of public knowledge about nutrition and poor nutritional intake from the fetus to children aged 2 years is one of the causes of stunting. This community service activity aimed to improve the knowledge and skills of the community, especially pregnant women and mothers of infants and under-five children in utilizing local food ingredients for making supplementary food. Training activities for making local food that demonstrate 4 types of menus, namely: breadfruit meatballs, pumpkin pukis, purple sweet potato steamed cake, and mackerel sticks were carried out by lecturers and students of Luwuk Nursing DIII study program in Jayabakti village on November 3, 2021. This activity increased the community's knowledge and skills. It can be seen from the results of the pre-test and post-test an increase of 17%. The enthusiasm of the participants in participating in the training activities was also very good.

 

ABSTRAK

Desa Jayabakti yang merupakan desa terpadat di dunia berisiko mengalami Stunting dengan jumlah kasus 19,3% dari total balita. Tingkat pengetahuan masyarakat tentang gizi dan buruknya asupan gizi sejak janin hingga anak usia 2 tahun adalah merupakan salah satu penyebab terjadinya stunting. Kegiatan Pengabdian kepada Masyarakat ini bertujuan untuk meningkatkan pengetahuan dan ketrampilan masyarakat khususnya ibu hamil dan ibu bayi balita dalam memanfaatkan bahan pangan lokal untuk pembuatan makanan tambahan. Kegiatan pelatihan pembuatan makanan tambahan lokal yang mendemonstrasikan 4 jenis menu yaitu: bakso sukun, pukis labu kuning, bolu kukus ubi ungu dan stik ikan kembung dilaksanakan oleh dosen berserta mahasiswa, Prodi DIII keperawatan Luwuk di desa Jayabakti pada tanggal 3 November 2021. Melalui kegiatan ini telah terjadi peningkatan pengetahuan dan ketrampilan masyarakat, hal tersebut terlihat dari hasil pre-test dan post-test terjadi peningkatan sebesar 17%. Antusias peserta dalam mengikuti kegiatan pelatihan juga sangat baik.  

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Published

2022-03-17

How to Cite

Wijianto, W., Galenso, N. ., Sahid, R., Subchan, D., Hasan, S. M. ., Riyanto, E. ., … Aswati, A. (2022). Pelatihan Pembuatan Makanan Tambahan Lokal untuk Pencegahan Stunting: Training on Making Local Based Supplementary Food for Stunting Prevention. Poltekita: Jurnal Pengabdian Masyarakat, 3(1), 93–99. https://doi.org/10.33860/pjpm.v3i1.718

Issue

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

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