Kelas Pangan Berbasis Lokal sebagai Upaya Penurunan Stunting Balita: Pengabdian

Eva Oktaviani; Rehana; Jawiah

doi:10.31004/jerkin.v3i4.786

Authors

Eva Oktaviani Poltekkes Kemenkes Palembang
Rehana Poltekkes Kemenkes Palembang
Jawiah Poltekkes Kemenkes Palembang

DOI:

https://doi.org/10.31004/jerkin.v3i4.786

Keywords:

Toddler, Local Food Class, Stunting

Abstract

Stunting is one of the chronic nutritional problems that is still a major challenge in Indonesia, especially for toddlers. The main factor causing stunting is inadequate nutritional intake in the long term, especially in the first 1000 days of life. Efforts to overcome stunting require a holistic approach and are based on local wisdom, through the implementation of local-based food classes. This community service activity aims to improve the knowledge and skills of the Pegayut village community in utilizing nutritious, easily accessible, and culturally appropriate local food as an effort to deal with stunting. The implementation method involves nutrition education, demonstrations of local food processing. The results of this activity show an increase in participants' understanding of stunting prevention through local food classes and active participation during cooking classes. Local-based food classes are a sustainable nutrition strategy that is adaptive and worthy of being replicated according to local wisdom

References

Almatsier, S. (2013). Prinsip dasar ilmu gizi. Gramedia Pustaka Utama: Jakarta

Aryanta, I. W. R. (2023). Kandungan gizi dan manfaat tempe bagi kesehatan. Widya Kesehatan, 5(2), 25–32.

Beal, T., Tumilowicz, A., Sutrisna, A., Izwardy, D., & Neufeld, L. M. (2018). A review of child stunting determinants in Indonesia. Maternal & Child Nutrition, 14(4), e12617.

Bekele, H., & Turyashemererwa, F. (2019). Feasibility and acceptability of food‐based complementary feeding recommendations using Trials of Improved Practices among poor families in rural Eastern and Western Uganda. Food Science & Nutrition, 7(4), 1311–1327.

Daulay, E., Mahendra, A., Rizky, I. N., Aridzki, A. N., Syahfitri, D., & Anjani, S. (2024). Inovasi Pangan Lokal Untuk Mendukung Gizi Optimal Dan Pencegahan Stunting. Journal Of Human And Education (JAHE), 4(5), 331–340.

Fahmida, U., Htet, M. K., Ferguson, E., Do, T. T., Buanasita, A., Titaley, C., Alam, A., Sutrisna, A., Li, M., & Ariawan, I. (2020). Effect of an integrated package of nutrition behavior change interventions on infant and young child feeding practices and child growth from birth to 18 months: Cohort evaluation of the baduta cluster randomized controlled trial in east Java, Indonesia. Nutrients, 12(12), 3851.

Husnah, H., Sakdiah, S., Anam, A. K., Husna, A., & Mardhatillah, G. (2022). Peran makanan lokal dalam penurunan stunting. Jurnal Kedokteran Nanggroe Medika, 5(3), 47–53.

Latifah, N., Fajrini, F., Romdhona, N., Herdiansyah, D., Ernyasih, E., & Suherman, S. (2024). Systematic Literature Review: Stunting pada Balita di Indonesia dan Faktor yang Mempengaruhinya. Jurnal Kedokteran Dan Kesehatan, 20(1), 55–73.

Organization, W. H. (2023). Levels and trends in child malnutrition child malnutrition: UNICEF/WHO/World Bank Group Joint Child Malnutrition Estimates: Key findings of the 2023 edition. World Health Organization.

Papotot, G. S., Rompies, R., & Salendu, P. M. (2021). Pengaruh Kekurangan Nutrisi Terhadap Perkembangan Sistem Saraf Anak. Jurnal Biomedik: JBM, 13(3), 266–273.

Purwani, A. S., Rachma, A. Y., Hariawan, D. A., Wahyuda, D. Q., Sari, I., Hidayat, K., Rizqi, W., Soraya, M., Dewi, E. R., & Hidayat, M. (2023). Pemanfaatan Tempe Sebagai Bahan Dasar Pembuatan Brownies (Brotela) di Dusun Bromo, Desa Kalinegoro, Magelang. J Bangun Desa, 2(2), 69–76.

Sarbini, D., Rahmawaty, S., & Kurnia, P. (2009). Uji fisik, organoleptik dan kandungan zat gizi biskuit tempe-bekatul dengan fortifikasi Fe dan Zn untuk anak kurang gizi. Jurnal Penelitian Sains & Teknologi, 10(1), 18–26.

Setyani, C. A., Radjah, A. C. L., & Arum, O. (2023). Daya Terima Produk Formulasi Brownies Tempe Sebagai Alternatif Makanan Pendamping Bagi Balita Stunting. Temu Ilmiah Nasional PERSAGI, 5(1).

Sinaga, S. E., & Tumewu, Z. (2023). Literature Study of Tempe Bioactive Compounds as Functional Foods in Indonesia. Helium: Journal of Science and Applied Chemistry, 3(2), 35–44.

Siswati, T., Iskandar, S., Pramestuti, N., Raharjo, J., Rubaya, A. K., & Wiratama, B. S. (2022). Can the target of 40% stunting reduction by 2024 be reached? Iranian Journal of Public Health, 51(10), 2375.

Sulaeman, E., & Fahmida, U. (2021). Efektivitas Edukasi Gizi Terhadap Perilaku Konsumsi Keluarga dalam Pencegahan Stunting. Jurnal Gizi dan Pangan, 16(1), 45-53.

Hadori, Z. M. A. (2024). Program Studi Kesehatan Masyarakat (S1) Fakultas Kesehatan Masyarakat Universitas Sriwijaya. Skripsi

Wicaksono, A. (2022). Optimalisasi pemanfaatan pangan lokal yang aman dan bergizi dalam upaya pencegahan stunting di desa Ibul Kabupaten Bangka Barat. Panrita Abdi-Jurnal Pengabdian Pada Masyarakat, 6(3), 565–577.