Pemberdayaan kader kesehatan untuk mempertahankan fungsi kognitif lansia melalui pembuatan sirup curcumin - Ellia Ariesti; Yafet Pradikatama Prihanto; Devanus Lahardo (Universitas Muhammadiyah Mataram, 2026)
Abstrak Curcumin yang berasal dari kunyit kuning memiliki efek neuroprotektif dan antioksidan yang bermanfaat untuk menjaga kesehatan otak serta mencegah penurunan fungsi kognitif pada lansia. Kegiatan ini bertujuan meningkatkan pengetahuan dan keterampilan kader kesehatan dalam memahami manfaat curcumin serta mampu memproduksi sirup curcumin sebagai intervensi sederhana untuk mendukung kesehatan kognitif lansia. Pelaksanaan kegiatan dilakukan dalam tiga sesi, yaitu edukasi kesehatan tentang pentingnya mempertahankan fungsi kognitif lansia dan manfaat curcumin, pelatihan praktik pembuatan sirup curcumin yang higienis dan bernilai gizi, serta redemonstrasi pengolahan herbal lokal kunyit/curcumin. Kegiatan ini diikuti oleh 44 kader kesehatan di Desa Gunungronggo. Evaluasi dilakukan melalui pre-test dan post-test menggunakan 10 pertanyaan. Hasil menunjukkan nilai rata-rata pre-test sebesar 66,14 dan post-test sebesar 76,14, sehingga terjadi peningkatan nilai rata-rata sebesar 10 poin. Kemampuan redemonstrasi pengolahan kunyit/curcumin memperoleh nilai rata-rata sangat baik sebesar 88,40, sedangkan redemonstrasi teknik terapi tebak gambar memperoleh nilai rata-rata 84. Kegiatan ini efektif untuk meningkatkan pengetahuan dan keterampilan kader dalam mendukung upaya mempertahankan fungsi kognitif lansia. Kata kunci: fungsi kognitif; kader kesehatan; sirup curcumin. Abstract Curcumin, derived from turmeric, has neuroprotective and antioxidant effects that are beneficial for maintaining brain health and preventing cognitive decline in the elderly. This activity aims to enhance the knowledge and skills of community health workers in understanding the benefits of curcumin and enabling them to produce curcumin syrup as a simple intervention to support cognitive health in the elderly. The activity was conducted in three sessions: health education on the importance of maintaining cognitive function in the elderly and the benefits of curcumin; practical training on the hygienic and nutritious preparation of curcumin syrup; and a demonstration of the processing of local turmeric/curcumin. This activity was attended by 44 health cadres in Gunungronggo Village. Evaluation was conducted through pre- and post-tests using 10 questions. The results showed an average pre-test score of 66.14 and a post-test score of 76.14, indicating an increase of 10 points in the average score. The ability to demonstrate turmeric/curcumin processing received a very good average score of 88.40, while the demonstration of the picture-guessing therapy technique received an average score of 84. This activity was effective in improving the health cadres’ knowledge and skills in supporting efforts to maintain cognitive function in the elderly. Keywords: cognitive function; curcumin syrup; health cadres.