Pemberdayaan Istri Nelayan Melalui Pelatihan Pengolahan Abon Ikan Aneka Rasa di Kelurahan Oesapa, Kota Kupang. - Astuti Nur; Maria Helena Dua Nita; Christina R. Nenotek (Universitas Malahayati Lampung, 2022)
ABSTRAK Kota Kupang merupakan salah satu wilayah dengan kejadian stunting yang tinggi di Nusa Tenggara Timur padahal wilayah tersebut mempunyai wilayah pantai, sehingga seharusnya potensial dengan hasil ikan. Kampung Nelayan Oesapa berada di wilayah pesisir pantai Kota Kupang dengan pengasil ikan tangkap tertinggi kedua di Kota Kupang. Ikan tangkap biasanya hanya diasinkan dan dikeringkan. Oleh karena itu, perlu dilakukan edukasi gizi tentang manfaat konsumsi ikan dan pelatihan pembuatan abon ikan aneka rasa kepada istri-istri nelayan. Kegiatan ini terdiri dari pembuatan proposal, advokasi, edukasi gizi, pelatihan, monitoring evaluasi dan pembuatan laporan. Metode yang digunakan adalah ceramah, diskusi, demonstrasi dan praktek langsung. Terjadi peningkatan pengetahuan peserta setelah pemberian materi sebesar rata-rata 29%. Peserta antusias dalam mengikuti pelatihan dan dihasilkan abon dengan 3 varian (original, manis dan pedas) yang bisa digunakan sebagai alternative sumber protein bagi balita. Kegiatan pengabdian ini memberikan manfaat bagi masyarakat yang harus dikembangkan sampai pada pengurusan izin agar produk abon bisa dijual dengan resmi dan menambah pendapatan nelayan. Kata Kunci: Abon Ikan, Edukasi Gizi, Pelatihan. ABSTRACT Kupang City is one of the areas with a high incidence of stunting in East Nusa Tenggara even though the area has a coastal area, so it has the potential to produce fish. Kampung Nelayan Oesapa is located in the coastal area of Kupang City with the second highest fishing income in Kupang City. Captured fish are usually only salted and dried. Therefore, it is necessary to provide nutrition education about the benefits of consuming fish and training in making fish floss with various flavors to fishermen's wives. These activities consist of proposal making, advocacy, nutrition education, training, monitoring, evaluation and report generation. The methods used are lectures, discussions, demonstrations and direct practice. There was an increase in knowledge after giving the material by an average of 29%. Participants were enthusiastic in participating in the training and the results were shredded with 3 variants (original, sweet and spicy) that could be used as an alternative protein source for toddlers. This service activity provides benefits for the community that must be developed to the point of obtaining permits so that shredded products can be officially sold and increase fishermen's income. Keywords: Floss Fish, Nutrition Education, Training.