Program Pemberdayaan Ibu Balita dalam Menyiapkan Menu Makanan Cegah Stunting di Desa Jetis Kabupaten Sukoharjo - Utami, Dyah rahmawatie ratna budi; Haryoto, Haryoto; Husain, Fida'; Utomo, Chandra Wahyu; Maryatun, Maryatun; Lusia, Eka; Azzahra, Hanifa Putri (Universitas Malahayati Lampung, 2025)
ABSTRAK Stunting masih menjadi fos permasalahan yang dihadapi di negara berkembang. Penurunan prevalensi stunting tahun 2024 belum sesuai dengna target yang ditetapkan. Pemberian makanan dengan gizi seimbang menjadi intervensi spesifik dalam penanganan stunting dengan melibatkan masyarakat. Mengoptimalkan pengetahuan dan ketrampilan ibu dalam memberikan makanan gizi seimbang pada balita. Kegiatan ini dilakukan dengan edukasi makanan gizi seimbang dan lomba masak makanan gizi seimbang berbahan utama telur. Adapun tahapan yang dilakukan adalah persiapan, pelaksanaan dan evaluasi. Sebanyak 20 ibu balita dan 5 kader mengikuti edukasi. Adanya peningkatan rata-rata skor pengetahuan ibu dan kader sebanyak 61 %. Peningkatan pengetahuan peserta meliputi definisi dan manfaat gizi seimbang, ide kreativitas ibu dalam pengolahan makanan, serta keinginan untuk menerapkan pola makan sehat. Tercipta 4 menu berbahan utama telur dari 4 kelompok dengan memadukan karbohidrat, protein, vitamin dan mineral. Adanya variasi bahan makanan yang dipilih peserta, pengolahan dan penyajiannya. Kegiatan pemberdayaan ibu melalui edukasi dan lomba memasak mampu meningkatkan pengetahuan dan ketrampilan ibu tentang gizi seimbang sebagai upaya cegah stunting pada balita. Kata Kunci: Pemberdayaan, Ibu, Gizi Seimbang, Stunting ABSTRACT Stunting remains a problem faced in developing countries. The reduction in stunting prevalence by 2024 has not met the established target. Providing balanced nutrition is a specific intervention in handling stunting by involving the community. To improve mothers' knowledge and skills in providing balanced nutrition to toddlers. Research Method: This activity was carried out through education on balanced nutrition and a cooking competition using eggs as the main ingredient. The stages carried out were preparation, implementation, and evaluation. A total of 20 mothers of toddlers and 5 cadres participated in the education. There was an average increase in the knowledge score of mothers and cadres by 61%. The increase in participants' knowledge included balanced nutrition, creativity in food processing, and awareness of implementing a healthy diet. 4 egg-based menus were created from 4 groups by combining carbohydrates, proteins, vitamins, and minerals. There was a variety of food ingredients chosen by participants, their processing, and presentation. Conclusion: Mother empowerment activities through education and cooking competitions were able to improve mothers' knowledge and skills regarding balanced nutrition as an effort to prevent stunting in toddlers. Keywords: Empowerement, Mother, Balanced Nutrition, Stunting