<![CDATA[Pada zaman sekarang ini, trend penyakit degeneratif atau penyakit tidak menular sedang meningkat di masyarakat Indonesia, Penyakit degeneratif itu sendiri dapat dicegah dengan berbagai tindakan seperti pemilihan pangan yang tepat serta pengaturan pola hidup yang baik. Pangan fungsional merupakan salah satu solusi terbaik dalam mencegah penyebaran penyakit degeneratif sejak dini. Tujuan pengabmas ini adalah memberikan edukasi gizi melalui penyuluhan tentang potensi pangan fungsioanl bersumber pangan lokal yang diharapkan bermanfaat bagi masyarakat sekaligus menambah pengetahuan masyarakat tentang pemilihan pangan fungsional yang baik. Metode yang dipakai adalah metode edukasi gizi dalam bentuk penyuluhan seperti ceramah, paparan, pre/post test, dan pembagian Booklet dan Leaflet terkait materi. Hasil kegiatan pengabmas didapatkan bahwa ada peningkatan pengetahuan sasaran setelah diberikan edukasi dengan persentase peningkatan kategori baik sebanyak 67%. Para sasaran terlihat cukup tertarik dan aktif pada kegiatan dan terlihat semakin mengetahui bahwa potensi pangan fungsional dalam mencegah penyakit degeneratif di zam sekarang ini. Kegiatan pengabmas tentang pangan fungsional ini, diharapkan dapat memberi kontribusi yang baik dalam menurunkan angka kejadian penyakit degeneratif dimasyarakat.Katakunci: edukasi gizi, pangan Fungsional, penyakit Degeneratif AbstractNowadays, the trend of degenerative diseases or non-communicable diseases is increasing in Indonesian society. Degenerative diseases can be prevented by various actions such as choosing the right food and regulating a good lifestyle. Functional food is one of the best solutions in preventing the spread of degenerative diseases early on. The purpose of this community service is to provide nutritional education through counseling on the potential of functional foods sourced from local food which is expected to be beneficial for the community as well as increase public knowledge about choosing good functional foods. The method used is the nutritional education method in the form of counseling such as lectures, presentations, pre/post tests, and distribution of Booklets and Leaflets related to the material. The results of the community service activities showed that there was an increase in target knowledge after being given education with a percentage increase in the good category of 67%. The targets seemed quite interested and active in the activities and seemed to be increasingly aware of the potential of functional foods in preventing degenerative diseases in today's era. This community service activity on functional foods is expected to make a good contribution to reducing the incidence of degenerative diseases in the community.Keywords: nutrition education, functional Food, degenerative diseases]]>
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