Training on making complementary foods from local mixed foods among mothers and cadres of Posyandu Cikulur

Muhammad Ikhsan Amar (Universitas Pembangunan Nasional Veteran Jakarta, Depok, Indonesia)
Nanang Nasrullah (Universitas Pembangunan Nasional Veteran Jakarta, Depok, Indonesia)
Retno Dyah Kusumastuti (Universitas Pembangunan Nasional Veteran Jakarta, Depok, Indonesia)

Community Empowerment
Vol 7 No 2 (2022)

Complementary foods for breast milk (MP-ASI) are needed as additional food if breast milk intake does not meet the needs of toddlers. So far, the practice of giving MP-ASI is often ignored, especially in terms of nutrient density. This is due to the lack of knowledge and skills of mothers and posyandu cadres in making nutrient-dense MP-ASI. The purpose of this program is to increase the knowledge of mothers and posyandu cadres about the manufacture of MP-ASI made from nutrient-dense local ingredients. The method used is training with video tutorials on making MP-ASI made from local ingredients and educational videos related to MP-ASI. This program provides significant benefits because there is an increase in knowledge after participating in the training (97.74% > 68.11%), both in the aspect of making MP-ASI made from local ingredients and processing quality MP-ASI, especially from mixed food ingredients (BMC). Other than that, the activity provides a sustainable impact in order to meet the nutritional needs of toddlers