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Suleman, Salman
Department Of Nutrition, Politeknik Kesehatan Kementerian Kesehatan Gorontalo, Gorontalo City, Gorontalo Province, Indonesia
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FAKTOR RESIKO POLA MAKAN TERHADAP KEJADIAN ANAK BALITA KURANG ENERGI PROTEIN DI DESA PENTADIO BARAT KECAMATAN TELAGA BIRU KABUPATN GORONTALO Salman Salman
JOURNAL HEALTH AND NUTRITIONS Vol 2, No 2 (2016): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v2i2.113

Abstract

FAKTOR RESIKO POLA MAKAN TERHADAP KEJADIAN ANAK BALITA KURANG ENERGI PROTEIN DI DESA PENTADIO BARAT KECAMATAN TELAGA BIRU KABUPATN GORONTALO
POLA PEMBERIAN ASI EKSKLUSIF DAN MP-ASI PADA ANAK BALITA Syafitri Talibo; Salman Salman; Sofyawati Talibo; M. Anas Anasiru; Anna Y. Pomalingo
JOURNAL HEALTH AND NUTRITIONS Vol 5, No 1 (2019): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v5i1.450

Abstract

Breast milk (ASI) is the best food for babies aged 0-6 months and breastfeeding is given until the baby is 6 months old. Exclusive breastfeeding coverage in Indonesia is still relatively low. This study aims to describe the pattern of breastfeeding and complementary feeding for children under five in Iyok Village, West Bolangitang District, North Bolaang Mongondow Regency. The research method is descriptive survey method. The research sample was 31 children under five. The research variable is the pattern of breastfeeding and complementary feeding. The results showed that 13 children under five who were exclusively breastfed (41.9%) and those who did not receive exclusive breastfeeding were 18 (58.1%). There were 8 children under five who were given complementary foods according to the stages of giving it (25.8%). The conclusion of the study shows that the pattern of exclusive breastfeeding and complementary feeding is still lacking.  Air susu ibu (ASI) adalah makanan terbaik untuk bayi usia 0-6 bulan dan pemberian ASI diberikan sampai bayi berusia 6 bulan. Cakupan ASI eksklusif di masih tergolong rendah. Penelitian ini bertujuan  untuk mengetahui gambaran pola pemberian ASI dan makanan pendamping ASI pada anak balita di Desa Iyok Kecamatan Bolangitang Barat Kabupaten Bolaang Mongondow Utara. Metode penelitian yaitu metode survey deskriptif. Sampel penelitian sebanyak 31 anak balita. Variabel penelitian yaitu pola pemberian ASI dan makanan pendamping ASI. Hasil penelitian menunjukaan bahwa anak balita yang diberikan ASI eksklusif sebanyak 13 anak balita (41,9%) dan yang tidak mendapatkan ASI eksklusif sebanyak 18 anak balita (58,1%). Anak balita yang diberikan makanan pendamping sesuai dengan tahap-tahap pemberiannya sebanyak 8 anak (25,8%). Kesimpulan penelitian menunjukkan pola pemberian ASI eksklusif dan pemberian makanan pendamping ASI masih tergolong kurang. 
Kebiasaan Konsumsi Makanan Siap Saji dan Status Obesitas Pada Anak Sekolah Dasar Mohamad Renaldiyanto Lowanga; Salman Salman; Anna Y Pomalingo; Indra Domili; Misnati Misnati
JOURNAL OF NONCOMMUNICABLE DISEASES Vol 1, No 2 (2021): November 2021
Publisher : Poltekkes Kemenkes Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (908.994 KB) | DOI: 10.52365/jond.v1i2.362

Abstract

Obesity that occurs in school children is caused by wrong eating patterns, namely children like snacks that are high in fat and high in sugar. In addition, excess intake of energy and fat accompanied by a lack of activity also affects the incidence of obesity. This study aims to determine the description of fast food consumption habits and obesity status in elementary school children in Tanggilingo Village, Kabila District, Bone Bolango Regency. This research method uses a descriptive survey. The population is all students in Tanggilingo Village, Kabila District, Bone Bolango Regency. Independent research variables, namely the habit of consuming fast food and obesity status in elementary school children. The results of the study: showed the habit of consuming fast food for school children in the frequent category of 25 people (83.3%) and the less category as many as 5 people (16.7%). Obese nutritional status of school children who are obese (3.3%) and non-obese (96.7%). The conclusion of the study that most school children have a habit of frequently consuming fast food and obesity status is 1 person (3.3%).
Empowerment of Gorontalo Local Natural Ingredients to Become Functional Food at Dasa Wisma, South Toto Village, Kabila District, Towards A Resilient Village in The Middle of COVID-19 Hartati Hartati; Nangsih Sulastri Slamet; Arlan K. Imran; Salman Salman
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2022): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (546.159 KB) | DOI: 10.35568/abdimas.v5i2.2246

Abstract

COVID-19 is a global health problem, including in Indonesia. In addition to health problems, the increase in the number of cases of COVID-19 also has an impact on the global economy which affects stability in Indonesia. Based on the latest situation data on the development of COVID-19 cases released by the Task Force for the Acceleration of Handling COVID-19, Bone Bolango Regency, Gorontalo Province until December 31, 2020, Kabila District had the highest number of incidents, which had 122 positive confirmed cases of COVID-19. One of the 12 villages within the Kabila sub-district, South Toto Village had the highest incidence which had 38 cases. This community service aims to apply the results of research related to the use of natural materials such us Water Gourds(Lagenaria siceraria) which has antioxidant activity, so it can be used as an immunomodulator that can strengthen the body's resistance during the COVID-19 pandemic. The methods used were the distribution of Water Gourd juice syrup and training of cadres/community groups regarding the procedures for making Water Gourd juice syrup (Lagenaria siceraria). This is to increase the level of health and skills of the Gorontalo community in general and the awareness of cadres/community groups in the location where community service is carried out in particular. The parameters that can be measured in this community service are data from the pretest and posttest results which include questions related to public knowledge about COVID-19, Gorontalo local natural ingredients that are nutritious, knowledge in making functional drinks, as well as the rules and procedures for managing p-IRT for food processing businesses. Based on the results of data analysis, it was found that the average level of public knowledge increased from 58% to 72.4%. 
DAYA TERIMA KONSUMEN TERHADAP SELAI KACANG MERAH Maya Alamri; Salman Salman; Sofyawati D. Talibo
JOURNAL HEALTH AND NUTRITIONS Vol 5, No 2 (2019): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v5i2.472

Abstract

ABSTRACT  Red beans are only eaten in the form of old seeds, either fresh or aged. Red bean seeds are ingredients that have high energy and are potential sources of vegwtable, Moreover, red beans also can be used as vegetables, dodol wajik ingredients, and the other various foods (Astawan, 2009). The research aims at finding out the Consumers’ Acceptance of Red Bean jam. The research method used is an experimental method in the culinary laboratory. While, data are obtained from the organoleptic test by using 30 untrained panelists with three times treatments which are red bean of 800 g, 900 g, and 1000 g with the addition of peanuts are 200 g, 100 g, and chocolate 30 g. The most preferred taste in red bean jam was in the F3 formula of 1000 red beans without any addition. The most preferred flavor and texture in red bean jam were also in the F3 formula. The conclusion of the study based on the highest value of the acceptance test for red bean jam showed that the highest consumer’s acceptance towards taste, color, aroma, and texture was in F3 (1000 gram of Red beans). ABSTRAK  Kacang merah hanya dimakan dalam bentuk biji yang telah tua, baik dalam keadaan segar maupun yang telah tua. Biji kacang merah adalah bahan yang mempunyai energi tinggi dan sekaligus sumber nabati yang potensial. Kacang merah bisa digunakan sebagai sayuran, bahan dodol wajik dan aneka makanan lainya (Astawan, 2009). Penelitian ini bertujuan untuk untuk mengetahui Daya Terima Konsumen Terhadap Selai Kacang Merah. Metode penelitian yaitu metode eksperimen di laboratorium kuliner. Data diperoleh dari uji organoleptik dengan menggunkan 30 panelis tidak terlatih dengan 3 kali perlakuan yaitu kacang merah 800 g, 900 g dan 1000 g dengan penambahan kacang tanah 200 g, 100 g dan coklat 30 g. Rasa pada selai kacang merah yang paling banyak disukai yaitu pada formula F3 sebanyak 1000 gram kacang merah tanpa penambahan apapun.  Warna pada selai kacang merah yang paling banyak disukai yaitu pada formula F3. Aroma pada selai kacang merah yang paling banyak disukai yaitu pada formula F3, dan tekstur pada selai kacang merah yang paling banyak disukai yaitu pada formula F3. Kesimpulan penelitian menunjukkan berdasarkan nilai rangking yang tertinggi  uji daya terima selai kacang merah menunjukan  daya terima konsumen terhadap rasa, warna, aroma dan tekrur yang tertinggi pada F3 (1000 gram kacang merah). 
GAMBARAN STATUS GIZI SISWA SDN 61 KOTA TIMUR KOTA GORONTALO Febri Levina; M. Anas Anasiru; Salman Salman; Mutia Reski Amalia
JOURNAL HEALTH AND NUTRITIONS Vol 7, No 1 (2021): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v7i1.452

Abstract

ABSTRACT School children are one of the nutritionally vulnerable groups who need attention to their nutritional status so that in the future they become quality human resources. This study aims to describe the nutritional status of students at SDN 61 Kota Timur Gorontalo City. The research method used is descriptive research. The population is students in grades II, III, IV, and V at SDN 61 Kota Timur Gorontalo City totaling 260 people. The sample of this study amounted to 158 people. The variables in this study are independent variables, namely the description of nutritional status. The results showed that from 158 respondents who were categorized as undernourished, 2 people (1.2%), good nutrition (normal) amounted to 88 people (55.8%), at risk of overnutrition amounted to 38 people (24%), over nutrition totaled 22 people (13.9%) and obesity amounted to 8 people (5%). Respondents in the very short category are 1 person (0.63%), short are 8 people (5.0%), normal are 142 people (89.8%), high are 7 people (4.4%) respondents. The study concludes that of the 158 students who were sampled, all of them were included in the good nutrition category, but there was 1 person (0.63% included in the very short category). ABSTRAK Anak sekolah merupakan salah satu kelompok rawan gizi yang perlu mendapatkan perhatian keadaan gizinya, agar di kemudian hari mereka menjadi sumber daya manusia yang berkualitas. Penelitian ini bertujuan untuk mengetahui gambaran status gizi siswa di SDN 61 Kota Timur Kota Gorontalo. Metode penelitian yang digunakan yaitu penelitian deskriptif. Populasi yaitu siswa/siswi kelas II, III, IV dan V SDN 61 Kota Timur Kota Gorontalo berjumlah 260 orang. Sampel penelitian ini berjumlah 158 orang. Variable dalam penelitian ini adalah variabel mandiri yaitu gambaran status gizi. Hasil Penelitian menunjukan dari 158 responden yang termasuk kategori gizi kurang berjumlah 2 orang (1,2%) , gizi baik (normal) berjumlah 88 orang (55,8%), beresiko gizi lebih berjumlah 38 orang (24%), gizi lebih berjumlah 22 orang (13,9%) dan obesitas berjumlah 8 orang (5%). Responden dengan kategori sangat pendek 1 orang (0,63%) , pendek berjumlah 8 orang (5,0%),normal berjumlah 142 orang (89,8%) , tinggi berjumlah 7 orang (4,4%) responden. Kesimpulan penelitian adalah dari 158siswa yang dijadikan sampel seluruhnya termasuk dalam kategori gizi baik,namunterdapat 1 orang (0,63% termasuk kategori sangat pendek. 
UJI DAYA SIMPAN DAN NILAI GIZI ROTI MANIS DENGAN SUBSTITUSI TEPUNG PISANG KEPOK (MUSA PARADISIACA FOTMATYPICA) Sindya Botutihe; Novian Swasono Hadi; Salman Salman
JOURNAL HEALTH AND NUTRITIONS Vol 6, No 2 (2020): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v6i2.486

Abstract

Bread is made from wheat flour, and is the main raw material that is still imported, considering that Indonesia is not a wheat producing country, so it is necessary to substitute local food ingredients as a substitute for wheat for the raw material for making bread. The purpose of this study was to determine the shelf life and nutritional quality of sweet bread with kepok banana flour substitution. This study was an experimental study with a completely randomized design using 5 treatments, namely by substitution of kepok banana flour in treatments P0(0%), P1(40%), P2(50%), P3(60%), and P4 (70%) . The shelf life of sweet bread at room temperature can only last 1-3 days, while at refrigerator and freezer temperatures it can last for seven days. Of the four types of treatment, namely P0, P1, P2, P3 and P4, it turned out that the results that met the standard were P3 (60%) treatment with Nutrient content, namely 273.589 grams of energy, 14.42 grams of protein, 9.5 grams of fat and 251,4 grams. It was recommended that the public use banana flour in the manufacture of other types of processed foods and serve as snacks for all age groups, including children, adolescents, adults, the elderly and the elderly because it has good nutritional value.  Roti terbuat dari bahan baku tepung terigu, dan merupakan bahan baku utama yang masih diimpor, mengingat Indonesia bukan negara penghasil gandum, sehingga perlu adanya pengganti bahan pangan local sebagai pengganti gandum untuk bahan baku pembuatan Roti. Tujuan dari penelitian ini adalah untuk mengetahui uji daya simpan dan mutu gizi roti manis dengan substitusi tepung pisang kepok. Penelitian ini merupakan penelitian eksperimen dengan rancangan acak lengkap menggunakan 5 perlakuan yaitu dengan subtitusi tepung pisang kepok pada perlakuan P0(0%), P1( 40%), P2(50%), P3(60%), dan  P4 (70%). Hasil masa simpan yang terdapat pada roti manis dengan suhu ruang hanya bisa bertahan 1-3 hari saja, Sedangkan pada suhu refrigator dan freezer dapat bertahan selama tujuh hari. Dari empat macam perlakuan yaitu P0, P1, P2, P3 dan P4, ternyata hasil yang memenuhi standar adalah  perlakuan P3 (60%) dengan kandungan zat Gizi yaitu Energi 273,589 gram,  protein 14,42 gram, lemak 9,5 gram dan karbohidrat 251,4 gram. Disarankan pada masyarakat agar dapat memanfaatkan tepung pisang dalam pembuatan olahan makanan jenis lainya serta dijadikan sebagai jajanan untuk semua golongan umur, termaksud anak-anak, remaja, dewasa, orang tua maupun untuk lanjut usia karena memiliki nilai gizi yang cukup baik. Kata Kunci:
GAMBARAN PENGETAHUAN IBU TENTANG ASI EKSKLUSIF DAN PEMBERIAN ASI EKSKLUSIF PADA ANAK USIA 6-36 BULAN Salman Salman; Rahma Labatjo; Sri Yupita Apriyani Puko
JOURNAL HEALTH AND NUTRITIONS Vol 5, No 2 (2019): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v5i2.459

Abstract

 Exclusive breastfeeding is the practice of giving breast milk from a mother to the infants aged 0-6 months without supplementary food or drink, except medicine for therapy (treatment of disease). Breastfeeding is a kind of food which has sufficient elements of the baby's needs. Breastfeeding can form emotional development as during breastfeeding, the baby is in the mother's arms, in direct contact with the mother, so the baby gets the warmth, love, and security.This research aims to obtain the description of a mother’s knowledge of exclusive breastfeeding and giving exclusive breastfeeding on children aged 6-36 months at Limba U II village, Gorontalo city.The research method is a descriptive method, which is a research that describes a mother’s knowledge of exclusive breastfeeding and giving exclusive breastfeeding on children aged 6-36 months.The findings on mother’s knowledge about exclusive breastfeeding at Limba U II village, Gorontalo city are: 38 respondents (92,7%) have good knowledge, and 3 respondents (7,3%) have enough knowledge. Breastfeeding that is categorized exclusive is 23 respondents (56,1%) and non-exclusive is 18 respondents (43,9%).Mother’s knowledge about exclusive breastfeeding at Limba U II village, Gorontalo city is mostly good, and the children are mostly breastfed exclusively.   ASI Eksklusif adalah pemberian air susu ibu kepada bayi umur 0-6 bulan tanpa diberikan makanan atau minuman tambahan selain obat untuk terapi (pengobatan penyakit). ASI merupakan satu jenis makanan yang mencukupi unsur kebutuhan bayi. Pemberian ASI dapat membentuk perkembangan emosional karena dalam dekapan ibu selama disusui, bayi bersentuhan langsung dengan ibu sehingga mendapatkan kehangatan, kasih sayang dan rasa aman. Penelitian ini bertujuan untuk mendapatkan gambaran pengetahuan ibu tentang ASI Eksklusif dan pemberian ASI eksklusif pada anak usia 6-36 bulan di Kelurahan Limba U II Kota Gorontalo. Metode penelitian yang digunakan adalah metode penelitian bersifat deskriptif yakni penelitian yang menggambarkan pengetahuan ibu tentang ASI eksklusif dan pemberian ASI eksklusif pada anak usia 6-36 bulan.Pengetahuan ibu tentang ASI eksklusif di Kelurahan Limba U II Kota Gorontalo yakni terdapat 38 responden (92,7 %) yang memiliki pengetahuan baik dan 3 responden (7,3 %) yang memiliki pengetahuan cukup. Untuk pemberian ASI yang tergolong dalam kategori eksklusif sebanyak 23 responden (56,1 %) dan yang tergolong tidak eksklusif sebanyak 18 responden (43,9 %).Pengetahuan ibu tentang ASI eksklusif di Kelurahan Limba U II Kota Gorontalo sebagian besar baik dan sebagian besar memberikan ASI Eksklusif. ASI Eksklusif adalah pemberian air susu ibu kepada bayi umur 0-6 bulan tanpa diberikan makanan atau minuman tambahan selain obat untuk terapi (pengobatan penyakit). ASI merupakan satu jenis makanan yang mencukupi unsur kebutuhan bayi. Pemberian ASI dapat membentuk perkembangan emosional karena dalam dekapan ibu selama disusui, bayi bersentuhan langsung dengan ibu sehingga mendapatkan kehangatan, kasih sayang dan rasa aman. Penelitian ini bertujuan untuk mendapatkan gambaran pengetahuan ibu tentang ASI Eksklusif dan pemberian ASI eksklusif pada anak usia 6-36 bulan di Kelurahan Limba U II Kota Gorontalo. Metode penelitian yang digunakan adalah metode penelitian bersifat deskriptif yakni penelitian yang menggambarkan pengetahuan ibu tentang ASI eksklusif dan pemberian ASI eksklusif pada anak usia 6-36 bulan.Pengetahuan ibu tentang ASI eksklusif di Kelurahan Limba U II Kota Gorontalo yakni terdapat 38 responden (92,7 %) yang memiliki pengetahuan baik dan 3 responden (7,3 %) yang memiliki pengetahuan cukup. Untuk pemberian ASI yang tergolong dalam kategori eksklusif sebanyak 23 responden (56,1 %) dan yang tergolong tidak eksklusif sebanyak 18 responden (43,9 %).Pengetahuan ibu tentang ASI eksklusif di Kelurahan Limba U II Kota Gorontalo sebagian besar baik dan sebagian besar memberikan ASI Eksklusif.
GAMBARAN PENGETAHUAN REMAJA PUTRI TERKAIT ANEMIA Salman Salman; Anna Yuliastani Pomalingo
JOURNAL HEALTH AND NUTRITIONS Vol 7, No 1 (2021): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v7i1.569

Abstract

Anemia is a condition with hemoglobin  (Hb) levels in the blood lower than normal. This study aims to determine the picture of knowledge of young women whoare not aware of anemia. The research method used was descriptive research, the population of all students of SMP Negeri 10 Gorontalo City by drawing samples using  a random sampling system, so that a sample of 61 people was obtained. Variable knowledge of adolescent anemia includes the definition, causes, signs, impact and prevention of anemia. Analisis of data using univariate descriptive analysis. The results showed that  the most age group was 14 years old (41.0%) and at least in the 11-year-old age group (1.6%), the level of parental education was the largest in the junior high school education category (45.9%), the parental occupational category was the most as self-employed (42.7%), the description of  adolescent  knowledge about good category   anemia was 6 respondents (9, 8%), sufficient knowledge of 40 respondents (65.6%) and less knowledge of 15 respondents (24.6%).  The conclusion in this study is that the young women's knowledge of anemia is mostly sufficient.Anemia adalah suatu kondisi dengan kadar hemoglobin (Hb) dalam darah lebih rendah dari normal. Penelitian ini bertujuan untuk mengetahui gambaran pengetahuan remaja putri tentang anemia. Metode penelitian yang digunakan yaitu penelitian deskriptif, populasi yaitu seluruh siswi SMP Negeri 10 Kota Gorontalo dengan penarikan sampel menggunakan system random sampling, sehingga diperoleh sampel sebanyak 61 orang. Variable pengetahuan anemia remaja mencakup pengertian, penyebab, tanda – tanda, dampak dan pencegahan anemia. Analisis data menggunakan analisis deskriptif univariate. Hasil penelitian menunjukkan kelompok umur paling banyak yakni umur 14 tahun (41,0%) dan paling sedikit pada kelompok umur 11 tahun (1,6%), tingkat pendidikan orang tua paling besar pada kategori pendidikan  SMP (45,9%), kategori pekerjaan orang tua paling banyak sebagai wiraswasta (42,7%), gambaran pengetahuan  remaja tentang anemia kategori baik sebanyak 6 responden (9,8%), pengetahuan cukup sebanyak 40 responden (65,6%) dan pengetahuan kurang sebanyak 15 responden  (24,6%). Kesimpulan dalam penelitian ini yaitu pengetahuan remaja putri tentang anemia sebagian besar kategori cukup.
EDUKASI DAN DEMONSTRASI PENGOLAHAN BUBUR MANADO PADA IBU UNTUK PENCEGAHAN STUNTING Nancy Olii; Magdalena Martha Tompunuh; Sri Nurlaily Z; Febri Dwi Yanti; Salman Salman; Sri Sujawaty; Juli Gladis Claudia
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 5 (2022): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v6i5.10811

Abstract

Abstrak: Masalah gizi terjadi akibat kekurangan asupan zat gizi pada anak dan kurangnya pengetahuan orang tua, sehingga perlu diberikan makanan tambahan bagi anak dan edukasi gizi bagi orang tua. Tujuan kegiatan pengabdian kepada masyarakat ini untuk meningkatkan pengetahuan dengan cara pemberian edukasi dan demonstrasi pada ibu tentang stunting dan cara pengolahan bubur manado sebagai menu sehat untuk mencegah stunting melalui Poster dan Leaflet, memberikan informasi terkait cara mengolah dan pemberian bubur manado secara sehat dan tepat pada ibu bayi dan balita dan mengevaluasi tingkat pemahaman dan pengetahuan peserta. Metode yang digunakan adalah Pre-Test, Edukasi, Demonstrasi pembuatan Bubur Manado, tanya jawab, dan Post-Test. Kegiatan ini bekerja sama dengan Puskesmas Kabila Kabupaten Bone Bolango, dengan jumlah peserta 31 ibu yang memiliki anak balita. Hasil yang dicapai menunjukkan bahwa adanya peningkatan pengetahuan tentang stunting dan cara pengolahan Bubur Manado untuk balita yakni, 18 Responden (58%) berpengetahuan baik; 9 Responden (29%) berpengetahuan cukup; dan 4 Responden (13%) berpengetahuan kurang.Abstract: Nutritional problems occur due to lack of nutritional intake in children and lack of parental knowledge, so it is necessary to provide additional food for children and nutrition education for parents. The purpose of this service is to provide education to mothers of children under five about stunting through posters and leaflets, provide information related to how to give healthy and correct complementary feeding to mothers of toddlers to prevent stunting, and evaluate the level of understanding and knowledge of mothers under five about giving Healthy and correct. The methods used were Pre-Test, stunting education, demonstration of making Manado porridge , question and answer, and Post-Test. The partners involved were the Head of the Kabila Health Center, the Midwives, and the Health Cadre. The results of the activity showed that 18 respondents (58%) had good knowledge; 9 respondents (29%) knowledgeable enough; and 4 respondents (13%) had less knowledge about stunting prevention materials and how to give healthy and correct food.
Co-Authors Abdul, Nurnaningsih Ali Amelia Donsu Anna Yuliastani Pomalingo Apriyanto Anu Eka Rati Astuti Febri Dwi Yanti Febri Levina Hartati Hartati Hasnawatty Surya Porouw, Hasnawatty Surya Imran, Arlan K Indra Domili Ischak, Wenny Ino Iyam Manueke Juli Gladis Claudia Liean A. Ntau Liean A. Ntau M. Anas Anasiru M. Anas Anasiru Maya Alamri Melinda S. Mahful Misnati Misnati Misnati Misnati Misrawati Goi Mohamad Renaldiyanto Lowanga Mutia Reski Amalia NANCY OLII Nangsih Sulastri Slamet Novian Swasono Hadi Pomalingo, Anna Y. Rahma Labatjo Selvi Mohamad Sindya Botutihe Siti Choirul Dwi Astuti Siti Surya Indah Nurdin Sofyawati Talibo Sri Nurlaily Z Sri Sujawaty Sri Yupita Apriyani Puko Syafitri Talibo Tompunuh, Magdalena Martha