OPTIMALISASI PEMANFAATAN PANGAN LOKAL YANG AMAN DAN BERGIZI DALAM UPAYA PENCEGAHAN STUNTING DI DESA IBUL KABUPATEN BANGKA BARAT
Keywords:
Local food, food safety, nutrition, stuntingAbstract
Stunting is a condition of chronic malnutrition in children under five, caused by limited access to food in the household, so its causes inadequate nutritional intake in indi-viduals. In addition to the healthy aspect, food safety is an indirect factor that causes stunting. The use of safe and nutritious local food can be an alternative in overcoming the limited access to food for families and individuals. Community service activities aim to increase the knowledge and skills of the Ibul Village community in utilizing safe and nutritious local food to prevent stunting. The method used in this program is knowledge transfer and direct practice in training sessions. Meanwhile, in the product creation competition session, the simulation method was applied. The indicator of success for training activities is the increase in scores between the pre-test and post-test. Meanwhile, the product creation competition can be seen from the average score of several indicators with a target score of at least 4 (good) to 5 (very good), which is assessed by the PKM team. The results of the training activities showed an increase in participants' knowledge about the nutritional potential of local food by 24.5%, food safety by 8.7%, and packaging labels by 9.2%. The results of the product creation competition showed that several indicators that achieved an average target score of at least 4 were the application of food safety (4.3), the overall level of preference (4.2), and the use of food packaging (4.3). --- Stunting merupakan kondisi kekurangan gizi kronis pada balita yang dapat terjadi karena terbatasnya akses pangan rumah tangga sehingga menyebabkan tidak terpenuhinya asupan gizi individu. Selain keterjaminan gizi, aspek keamanan pangan merupakan salah satu faktor tidak langsung penyebab terjadinya stunting. Pemanfaatan pangan lokal yang aman dan bergizi dapat menjadi sebuah alternatif dalam mengatasi terbatasnya akses pangan keluarga dan individu. Tujuan dari kegiatan pengabdian masyarakat adalah untuk meningkatkan pengetahuan dan keterampilan masyarakat Desa Ibul dalam memanfaatkan pangan lokal yang aman dan bergizi sebagai upaya pencegahan stunting. Metode yang digunakan dalam pengabdian ini adalah transfer knowledge dan praktik langsung pada sesi pelatihan. Sementara pada sesi perlombaan cipta produk menerapkan metode simulasi. Indikator keberhasilan untuk kegiatan pelatihan dilihat peningkatan skor antara pre test dan post test. Sementara pada kegiatan lomba cipta produk dilihat dari rata-rata skor dari beberapa indikator dengan target skor minimal 4 (baik) hingga 5 (sangat baik) yang dinilai oleh tim PKM. Hasil dari kegiatan pelatihan terlihat adanya peningkatan pengetahuan peserta tentang materi potensi gizi pada pangan lokal sebesar 24.5%, keamanan pangan 8.7%, dan label kemasan 9.2%. Hasil dari perlombaan cipta produk didapatkan bahwa beberapa indikator yang mencapai rata-rata skor target minimal 4 yaitu penerapan keamanan pangan (4.3), tingkat kesukaan keseluruhan (4.2), dan penggunaan kemasan pangan (4.3).
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