PEMBERDAYAAN KELOMPOK WANITA TANI TERATAI MELALUI INOVASI PANGAN LOKAL BERGIZI UNTUK MENDUKUNG PROGRAM GIZI POSYANDU

Abstract

ABSTRAK

Di Kabupaten Tasikmalaya, 32 kecamatan dan 159 desa memiliki angka stunting tinggi. Selain, itu, Kabupaten Tasikmalaya masih dalam kondisi rawan pangan.Tujuan kegiatan ini adalah meningkatkan pengetahuan anggota KWT (Kelompok Wanita Tani) Teratai dan keterampilan mereka dalam melakukan pengolahan talas menjadi muffin, sebuah inovasi olahan dari bahan pangan lokal. Kegiatan ini dilakukan dengan 2 tahap yaitu : 1) Sosialisasi. Kegiatan ini dilaksanakan pada tanggal 17 Juli 2025 bertempat di sekretariat KWT Teratai. Dalam kegiatan ini telah disampaikan  tujuan, manfaat, dan rencana kegiatan pengabdian, 2) Pelatihan, 3) Monitoring dan evluasi. Kegiatan pelatihan ini dilakukan dalam dua tahap yaitu pertama, edukasi kepada anggota KWT Teratai, melalui penyuluhan mengenai manfaat, zat gizi talas serta cara pengolahan talas yang dilaksanakan pada tanggal 7 Agustus 2025. Sebelum diberikan edukasi, peserta diminta mengisi pre-test mengenai pengetahuan, kemudian peserta diminta mengisi post-test. Setelah diberikan edukasi, terdapat peningkatan rata-rata skor pengetahuan dari pre-test (54,453) ke post-test (91,087). Tahap kedua adalah praktik pengolahan talas menjadi muffin. Setelah diberikan pelatihan berupa praktik pengolahan talas menjadi muffin, anggota KWT Teratai memiliki keterampilan dalam mengolah talas menjadi muffin. Kesimpulan dari kegiatan Pemberdayaan Kelompok Wanita Tani Teratai melalui kegiatan sosialisasi dan pelatihan pengoahan talas menjadi muffin terbukti telah meningkatkan pengetahuan anggota KWT Teratai dan keterampilan mereka dalam melakukan pengolahan talas menjadi muffin.

Kata kunci: Kelompok wanita tani; pangan; gizi.

ABSTRACT

In Tasikmalaya Regency, 32 subdistricts and 159 villages had high stunting rates. In addition, Tasikmalaya Regency is still in a state of food insecurity. The purpose of this activity was to increase the knowledge of KWT Teratai members and their skills in processing taro into muffins, an innovative product made from local food ingredients. This activity was carried out in two stages, namely: 1) Socialization. This activity was held on July 17, 2025, at the KWT Teratai secretariat. During this activity, the objectives, benefits, and plans for the community service activity were presented. 2) Training. The training activity was carried out in two stages, namely, first, education for KWT Teratai members through counseling on the benefits and nutritional content of taro and how to process taro, which was held on August 7, 2025. Before receiving education, participants were asked to fill out a pre-test on their knowledge, then participants were asked to fill out a post-test. After the education session, there was an increase in the average knowledge score from the pre-test (54.453) to the post-test (91.087). The second stage was the practice of processing taro into muffins. After receiving training in the form of practical processing of taro into muffins, the members of KWT Teratai acquired the skills to process taro into muffins. The conclusion of the Teratai Women Farmers Group Empowerment program through socialization and training activities on processing taro into muffins has proven to have increased the knowledge of Teratai WFG members and their skills in processing taro into muffins.

Keywords: Women farmers' groups; food; nutrition.