Edukasi dan Demonstrasi Pembuatan Nugget Tutelor Berbahan Ikan Tuna, Tempe, Kelor sebagai Upaya Pencegahan Stunting - Darni, Joyeti; Wahyuningsih, Retno (Universitas Malahayati Lampung, 2024)
ABSTRAK Stunting adalah gangguan pertumbuhan dan perkembangan anak akibat kekurangan gizi kronis. Asupan protein hewani berhubungan dengan stunting pada balita, Ibu perlu meningkatkan asupan protein hewani untuk balita yang berasal dari lauk pauk berbasis pangan lokal guna menurunkan risiko stunting. Tujuan kegiatan pengabdian kepada masyarakat ini adalah memberdayakan kader posyandu dalam upaya pencegahan stunting pada balita. Metode yang dilakukan adalah pemberian edukasi dan demonstrasi pembuatan Nugget Tutelor berbahan ikan tuna, tempe, kelor. Evaluasi kegiatan edukasi menggunakan kuesioner tingkat pengetahuan pre-post test. Hasil rata-rata skor pengetahuan kader sebelum penyuluhan dengan skor benar <60 sebanyak 80%, setelah pemberian edukasi dan praktek pengukuran antropometri pengetahuan kader posyandu meningkat terlihat di tabel 1 dengan skor benar ≥ 90 sebanyak 60% dan skor 70-80 sebanyak 40% serta tidak ada lagi kader posyandu yang nilai nya < 60. Kesimpulan kegiatan pengabdian kepada masyarakat berjalan lancar dan mendapat antusias yang baik dari kader posyandu dan terdapat peningkatan pengetahuan Kader Posyandu sesudah diberikan edukasi. Kata Kunci: Balita, Nugget Ikan, Kader Posyandu, Pangan Lokal ABSTRACT Animal protein intake is associated with stunting in toddlers. Mothers need to increase animal protein intake for toddlers which comes from local food-based side dishes to reduce the risk of stunting. The aim of this community service activity is to empower posyandu cadres in efforts to prevent stunting in toddlers. The method used was providing education and demonstrations on making Tutelor nuggets made from tuna, tempeh and moringa. Evaluation of educational activities using a pre-post test knowledge level questionnaire. The results of the average knowledge score of cadres before counseling with a correct score <60 was 80%, after providing education and practice of anthropometric measurements the knowledge of posyandu cadres increased as seen in table 1 with a correct score ≥ 90 as much as 60% and a score of 70-80 as much as 40% and There are no more posyandu cadres whose score is < 60. In conclusion, community service activities run smoothly and receive good enthusiasm from posyandu cadres and there is an increase in the knowledge of posyandu cadres after being given education. Keywords: Toddlers, Fish Nuggets, Posyandu Cadres, Local Food