PEMBERDAYAAN KADER PRODUK KUE BAYAM MERAH (PKB) SEBAGAI UPAYA PENCEGAHAN KEHAMILAN DENGAN ANEMIA DI DESA SUKOMULYO KECAMATAN PUJON - Wenny Rahmawati; Dwi Norma Retnaningrum (LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat, 2021)
Kondisi bayi lahir dengan premature, lahir cacat, bayi lahir dengan berat rendah, keguguran dan kematian janin dapat diakibatkan karena masalah anemia pada ibu hamil. Prevalensi anemia pada ibu hamil mencapai 48,9%, hal itu dikemukakan oleh Riset Kesehatan Dasar 2018. Sedangkan, berdasarkan data WHO di negara berkembang terdapat 52% ibu mengalami anemia. Bayam merah (Amaranthus tricolor L.) sangat kaya kandungan vitamin, yaitu A, C dan E. Protein, karbohidrat, lemak, mineral, zat besi, magnesium, mangan, kalium dan kalsium juga terkandung pada bayam merah. Dibandingkan dengan tanaman lain, kandungan zat besi bayam merah lebih tinggi, sehingga berguna untuk penderita anemia. Namun masyarakat masih jarang mengonsumsi bayam merah sebagai alternatif sayuran karena tampilannya yang kurang menarik, sehingga tim pengabdi tertarik memberikan pelatihan pembuatan kue berbahan dasar bayam merah. Tujuan dari kegiatan ini adalah pembentukan dan peningkatan ketrampilan kader pendamping gizi ibu hamil. Peningkatan kualitas pendampingan pada ibu hamil dengan melalui pelatihan pembuatan kue berbahan bayam merah yang mudah dan murah untuk bisa dikonsumsi oleh ibu hamil sehingga dapat mengurangi kejadian anemia. Kegiatan dilaksanakan bulan September 2021 dengan hasil terbentuknya 10 kader dan terlaksananya pelatihan kader oleh tim pengabdi. Kata kunci: bayam merah, produk kue bayam merah, kader produk kue bayam, anemia, gizi ibu hamil ABSTRACT The condition of babies born prematurely, birth defects, babies born with low weight, miscarriage and fetal death can be caused by anemia problems in pregnant women. The prevalence of anemia in pregnant women reached 48.9%, it was stated by the 2018 Basic Health Research. Meanwhile, based on WHO data in developing countries there were 52% of mothers experiencing anemia. Red spinach (Amaranthus tricolor L.) is very rich in vitamins, namely A, C and E. Protein, carbohydrates, fats, minerals, iron, magnesium, manganese, potassium and calcium are also contained in red spinach. Compared to other plants, the iron content of red spinach is higher, so it is useful for people with anemia. However, people still rarely consume red spinach as an alternative to vegetables because it looks less attractive, so the service team is interested in providing training on making cakes made from red spinach. The purpose of this activity is the formation and improvement of the skills of nutritional support cadres for pregnant women. Improving the quality of assistance to pregnant women through training in making cakes made from red spinach which is easy and cheap to be consumed by pregnant women so as to reduce the incidence of anemia. The activity was carried out in September 2021 with the results of the formation of 10 cadres and the implementation of cadre training by the service team. Keywords: red spinach, spinach cake products, cadre of spinach cake products, anemia, nutrition pregnancy