PELATIHAN PENGOLAHAN PANGAN LOKAL BERBASIS TEMPE DAN JAGUNG UNTUK PENCEGAHAN STUNTING PADA KELUARGA PENERIMA MANFAAT PKH/BPNT CIBUNIGEULIS - Nurlaila Nurlaila; Silvi Assania Turrohmah; Wishal Pazril (JMM (Jurnal Masyarakat Mandiri), 2025)
Abstrak: Stunting merupakan salah satu permasalahan gizi kronis yang masih menjadi tantangan signifikan dalam pembangunan kesehatan masyarakat di Indonesia, khususnya pada kelompok sosial ekonomi rendah. Intervensi yang bersifat edukatif dan aplikatif berbasis potensi lokal dinilai strategis dalam mendukung kebijakan nasional untuk menurunkan prevalensi stunting. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kapasitas Keluarga Penerima Manfaat (KPM) Program Keluarga Harapan (PKH) dalam aspek soft skill, meliputi pengetahuan dasar tentang gizi dan kesehatan keluarga, serta hard skill, berupa keterampilan teknis dalam pengolahan pangan bergizi berbasis bahan pangan local. Metode pelaksanaan kegiatan menggunakan pendekatan partisipatif dengan mengombinasikan ceramah, Focus Group Discussion (FGD), demonstrasi, dan praktik langsung. Materi yang diberikan mencakup edukasi mengenai stunting, pentingnya intervensi gizi pada 1.000 Hari Pertama Kehidupan (HPK), serta pelatihan pembuatan nugget tempe dan susu jagung sebagai alternatif pangan lokal sumber protein nabati dan karbohidrat kompleks. adapun mitra Kegiatan ini melibatkan 26 peserta dari kalangan KPM PKH Kota Tasikmalaya, Evaluasi program dilakukan secara kualitatif melalui wawancara semi-terstruktur, observasi langsung, serta pengamatan praktik peserta. Hasil menunjukkan bahwa terjadi peningkatan pengetahuan dan keterampilan secara signifikan: 100% peserta memahami kandungan gizi tempe dan jagung, 80% mampu menjelaskan tahapan pengolahan makanan bergizi, 40% telah mempraktikkan di lingkungan rumah tangga, dan 80% menunjukkan peningkatan motivasi dan kesadaran terhadap pentingnya pemanfaatan pangan lokal. Kegiatan ini memberikan kontribusi positif dalam peningkatan literasi gizi dan keterampilan praktis masyarakat, serta berpotensi mendukung upaya penanggulangan stunting secara berkelanjutan. Ke depannya, kegiatan ini diharapkan dapat dikembangkan melalui program pendampingan lanjutan dan inovasi produk pangan lokal yang lebih variatif dan aplikatif.Abstract: Stunting is one of the chronic nutritional problems that remains a significant challenge in public health development in Indonesia, especially in low socioeconomic groups. Interventions that are educative and applicable based on local potential are considered strategic in supporting national policies to reduce the prevalence of stunting. This community service activity aims to increase the capacity of Beneficiary Families (KPM) of the Family Hope Program (PKH) in soft skills aspects, including basic knowledge about nutrition and family health, as well as hard skills, in the form of technical skills in nutritious food processing based on local food ingredients. The method of activity implementation uses a participatory approach by combining lectures, Focus Group Discussions (FGDs), demonstrations, and hands-on practice. The materials provided included education on stunting, the importance of nutritional interventions in the First 1,000 Days of Life (HPK), and training in making tempeh nuggets and corn milk as alternative local food sources of vegetable protein and complex carbohydrates. This activity involved 26 participants from among KPM PKH Tasikmalaya City, The program evaluation was conducted qualitatively through semi-structured interviews, direct observation, and observation of participants' practices. The results showed that there was a significant increase in knowledge and skills: 100% of participants understood the nutritional content of tempeh and corn, 80% were able to explain the stages of nutritious food processing, 40% had practiced in the household environment, and 80% showed increased motivation and awareness of the importance of utilizing local food. This activity made a positive contribution to improving the community's nutritional literacy and practical skills, and has the potential to support stunting prevention efforts in a sustainable manner. In the future, this activity is expected to be developed through further assistance programs and local food product innovations that are more varied and applicable.