PELATIHAN KADER POSYANDU DALAM PENGOLAHAN PANGAN LOKAL TINGGI PROTEIN BERBASIS IKAN BILIS UNTUK PENCEGAHAN STUNTING - Rahmadona Rahmadona; Ristina Rosauli Harianja; Luh Pitriyanti; Kartika Sri Dewi Batubara; Muhammad Akbar Nurdin (Universitas Muhammadiyah Mataram, 2026)
Abstrak: Stunting memerlukan pencegahan berbasis masyarakat melalui pemanfaatan pangan lokal bergizi dan pengolahan makanan yang aman. Kegiatan ini bertujuan meningkatkan pengetahuan dan keterampilan kader posyandu dalam mengolah pangan lokal tinggi protein berbasis ikan bilis serta menerapkan higiene sanitasi makanan. Kegiatan dilaksanakan di wilayah pesisir Kepulauan Riau dengan 30 kader posyandu sebagai peserta. Metode kegiatan meliputi FGD, demonstrasi pembuatan SI-DANIS (dimsum ikan bilis), penyuluhan dapur sehat, observasi partisipasi, dan evaluasi pretest-posttest. Indikator keberhasilan mencakup peningkatan skor pengetahuan, keterlibatan aktif peserta, dan kemampuan mengikuti praktik pengolahan pangan. Hasil evaluasi menunjukkan rerata skor pengetahuan meningkat dari 76 menjadi 88; uji Wilcoxon menghasilkan p=0,039. Pelatihan berbasis potensi pangan lokal disertai edukasi higiene sanitasi efektif memperkuat kapasitas kader posyandu dalam mendukung pencegahan stunting.Abstract: Stunting prevention requires community-based efforts through nutritious local foods and safe food processing. This community service activity aimed to improve posyandu cadres' knowledge and skills in processing high-protein local food made from anchovy and applying food hygiene and sanitation. The activity was conducted in a coastal area of Kepulauan Riau with 30 posyandu cadres. The methods included FGD, demonstration of SI-DANIS (anchovy dumplings), healthy kitchen education, participation observation, and pretest-posttest evaluation. Success indicators were increased knowledge scores, active participation, and the ability to follow food-processing practices. The mean knowledge score increased from 76 to 88, and the Wilcoxon test showed a significant difference (p=0.039). This local-food-based training combined with hygiene and sanitation education effectively strengthened cadres' capacity to support stunting prevention.