DIVERSIFIKASI OLAHAN IKAN BERBASIS FORTIFIKASI EKSTRAK JAMUR TIRAM SEBAGAI UPAYA ZERO STUNTING BAGI KELOMPOK IBU SADAR GIZI MINAESA - Yuanita Amalia Hariyanto; Irma Antasionasti; Aditya Lapu Kalua; Dian Wahyu Rahmawati; Nayla Inayah Abdulgani; Najwan Nafis Dzaki; Muhammad Setiawan (Universitas Muhammadiyah Mataram, 2025)
ABSTRAKPermasalahan gizi kronis yang ditandai dengan tingginya angka stunting di Desa Minaesa, Kabupaten Minahasa Utara, menjadi dasar pelaksanaan kegiatan Pengabdian Kepada Masyarakat (PKM) ini. Desa Minaesa memiliki potensi hasil laut yang tinggi, namun masyarakat masih sering mengonsumsi ikan “suak” dengan kualitas gizi rendah akibat penyimpanan yang tidak tepat. Kegiatan ini bertujuan meningkatkan pengetahuan masyarakat tentang pencegahan stunting serta keterampilan mengolah ikan menjadi produk makanan bergizi melalui konsep zero waste dengan fortifikasi ekstrak jamur tiram, sekaligus membuka peluang usaha pangan lokal. Metode pelaksanaan meliputi survei dan observasi, rencana tindakan, sosialisasi pencegahan stunting kepada 30 orang masyarakat, pelatihan pembuatan dan pengemasan produk olahan ikan kepada 10 orang kader posyandu, serta pemberian alat penyimpanan, alat produksi, dan alat kesehatan. Evaluasi dilakukan melalui pre-test dan post-test. Hasil kegiatan menunjukkan peningkatan pemahaman terkait stunting dari 63% masyarakat belum memahami menjadi 98% telah memahami secara komprehensif. Selain itu, mitra mampu menghasilkan berbagai produk olahan ikan bergizi dan bernilai ekonomi seperti nugget, bakso, tahu bakso, dimsum, dan eggroll yang dimanfaatkan sebagai Pemberian Makanan Tambahan (PMT) bagi anak stunting serta berpotensi dikembangkan sebagai usaha rumah tangga. Kegiatan ini mendukung upaya awal terwujudnya “Desa Minaesa Zero Stunting”. Kata kunci: diversifikasi; ikan suak; jamur tiram; desa minaesa; zero stunting. ABSTRACTChronic malnutrition, characterized by high rates of stunting in Minaesa Village, North Minahasa Regency, is the basis for this Community Service (PKM) activity. Minaesa Village has high marine potential, but the community still often consumes “suak” fish, which is low in nutritional quality due to improper storage. This activity aims to increase community knowledge about stunting prevention and skills in processing fish into nutritious food products through a zero-waste concept with oyster mushroom extract fortification, while also opening up opportunities for local food businesses. The implementation methods included surveys and observations, action plans, socialization of stunting prevention to 30 community members, training in the production and packaging of processed fish products to 10 posyandu cadres, and the provision of storage equipment, production equipment, and medical equipment. Evaluation was conducted through pre-tests and post-tests. The results of the activity showed an increase in understanding of stunting from 63% of the community who did not understand to 98% who understood comprehensively. In addition, the partners were able to produce various nutritious and economically valuable processed fish products such as nuggets, meatballs, tofu meatballs, dim sum, and egg rolls, which were used as Supplementary Feeding (PMT) for stunted children and had the potential to be developed as a home business. This activity supports the initial efforts to realize the “Zero Stunting Minaesa Village”. Keywords: diversification; suak fish; oyster mushrooms; minaesa village; zero stunting.